JP4542989B2 - Sparkling carbonated drink - Google Patents

Description

  The present invention relates to a technique for improving foam retention of carbonated beverages having foaming properties such as beer, and relates to a technique for improving foam retention of fermented beverages that do not use malt such as beer-taste beverages.

  Alcohol carbonated drinks mainly composed of malt such as beer and sparkling liquor, hops and water are formed with creamy bubbles that cover the liquid surface during drinking, thereby enhancing the taste of the drink. The foam of beer is formed by combining a foam protein derived from malt and a hop component to form a film, and air is entrained in the film. In recent years, beer-taste beverages (third beer) that use sugars other than malt as raw materials have been developed according to the variety of consumer preferences. However, such beer-taste beverages do not have malt-derived foam protein, so the foam quality (foaming, foamy, foamy, etc.) that is characteristic of beer is inferior to that of beer. Is the current situation.

  In order to stabilize the foam of beer, a method of adding gellan gum which is a thickening polysaccharide (Patent Document 1, Patent Document 2), a method of adding xanthan gum or galactomannan (Patent Document 3), xanthan gum and low-temperature water solubility A method of adding protein (collagen, gelatin, milk protein, etc.) (Patent Document 4), a method of adding a sugar polymer (polydextrose) (Patent Document 5), a method of adding a hop koji solvent extract (Patent Document 6) ) Etc. are disclosed.

  In addition, for beer-like foaming beverages containing beer-taste beverages and fruit juices, a method of adding plant-derived saponin as a foaming agent (Patent Document 7), saponin-based saponin-based glycerin chemically synthesized Agar, gelatin, xanthan gum, carrageenan, pectin, tamarind gum, gellan gum A method of adding a foam retaining agent such as locust bean gum (Patent Document 8), a method of adding tea leaf water or an ethanol extract (Patent Document 9), and the like are disclosed.

As water-soluble dietary fiber derived from natural products, polysaccharides such as konjac mannan, pectin, guar gum, tamarind seed gum, and carrageenan are used as food and drink materials. There are problems with several points, such as odor, etc. Furthermore, they have high viscosity (usually 103 cps / 1% or more, 25 ° C.), lack general versatility, and can be used only in specific fields. Polydextrose, which is widely used as a food and drink material, is a synthetic product and does not match the natural-oriented consumer consciousness. Therefore, as a dietary fiber for beverages, a white, tasteless and odorless, highly water-soluble material derived from a low-viscosity natural product is desired.
JP-A-4-28060 Japanese Patent Laid-Open No. 4-22806 U.S. Pat.No. 4,720,389 US Patent No. 4729900 Special Table 2004-536604 Japanese Patent No. 3551995 Japanese Unexamined Patent Publication No. 60-126065 Japanese Patent Laid-Open No. 11-299473 WO2003 / 105610 brochure

  The problem to be solved by the present invention is a technique for improving the foam quality of an effervescent carbonated beverage, and improves the stability of the foam formed on the beverage liquid surface.

  As a result of intensive studies by the present inventors to solve the above-mentioned problems, it was found that the foam quality of a foaming beverage such as beer can be improved by using a soluble fraction derived from the yeast cell wall, and the present invention has been completed. It was.

That is, the present invention relates to the following:
(1) Adjusting the yeast cell wall washed under alkaline conditions to pH 10.0 to 12.0, hydrolyzing, and further removing the thermal coagulum from the supernatant solution obtained by solid-liquid separation of the hydrolyzate. An effervescent carbonated beverage with improved foam quality , comprising yeast mannan and hops or processed hops obtained from the above , and carbon dioxide gas, wherein the amount of yeast mannan is 2000 ppm to 4000 ppm.
(2) A sparkling carbonated beverage in which the sparkling carbonated beverage is an alcoholic beverage.
(3) The sparkling carbonated drink according to (1) or (2), wherein malt is used for all or part of the raw material.
(4) The sparkling carbonated drink according to (1) or (2), wherein malt is not used as a raw material.
(5) Adjusting the yeast cell wall washed under alkaline conditions to pH 10.0-12.0, hydrolyzing, and further removing the thermal coagulum from the supernatant solution obtained by solid-liquid separation of the hydrolyzate. A method for producing an effervescent carbonated beverage, comprising adding 2000 ppm to 4000 ppm of the yeast mannan obtained in 1 above as a foam stabilizer.

  According to the present invention, foam formed on the surface of a sparkling beverage such as beer, sparkling liquor or beer-taste beverage (third beer) is stabilized, and foam quality (foamed, foamed, foamed, etc.) is improved. Can be improved.

  The yeast cell wall-derived soluble fraction in the present invention is a soluble fraction obtained from a polysaccharide that forms the surface layer of a yeast cell. The soluble fraction that forms the surface layer of yeast cells is a mannose-containing polysaccharide called mannan, and the yeast cell wall, which is the yeast extract extraction residue, is extracted by hot water extraction (including rare alkali), self-digestion method, cell wall lytic enzyme It is known that the polysaccharide is extracted by a method such as digestion by lysine, and these cell wall extracted polysaccharides are also called yeast mannan. The yeast used for the extraction of yeast mannan is not particularly limited as long as it is a yeast cell wall that can be a raw material for the soluble fraction derived from the yeast cell wall. For example, beer yeast cell wall, sparkling liquor yeast cell wall, sake yeast cell wall, sake yeast cell wall, wine Examples include yeast cell walls for brewing such as yeast cell walls and whiskey yeast cell walls, baker's yeast cell walls, and torula yeast cell walls.

  Yeast having the ability to release the cell wall fraction of yeast cells is also known, and the yeast cell wall fraction (mannan protein) released by these yeasts into the medium can also be used as the yeast soluble fraction in the present invention. Yeast with the ability to release the yeast cell wall fraction is a yeast strain that has been unable to retain mannan protein on the cell wall by mutagenizing the yeast with mutation treatment such as ethylmethanesulfonate (EMS), UV irradiation, radiation irradiation, etc. Can be obtained by selecting. The yeast to be treated with this mutation is not particularly limited. utilis), Candida alibicans, etc. can be used.

  Mannan and mannan protein obtained from the yeast cell wall have a side chain structure branched from the main chain in which mannose is α (1 → 6) -linked by α (1 → 2) bond. This mannan derived from yeast has a low-temperature solubility and low viscosity, and has the effect of improving the original foam quality of the sparkling beverage and stabilizing the foam.

  The yeast cell wall can be obtained by heating the yeast cells to 45-65 ° C for 5-20 hours and self-digesting, and then removing the supernatant with a centrifuge, or raising the yeast cells to 80 ° C or higher. There are a method of removing the supernatant by centrifugation after temperature sterilization, a method of removing the supernatant by adding an enzyme and centrifuging after the reaction, and the like.

  The resulting yeast cell wall is then washed under alkaline conditions. If the protein and amino acid remaining on the yeast cell wall can be removed by washing, the washing method is not limited. The washing method includes a method of adding water with a yeast separator, but it is sufficient that the solid-liquid separated liquid after washing is colorless to light color and transparent. The washing temperature is 4 to 95 ° C, preferably 20 to 50 ° C.

  As for the above alkaline conditions, a 25% NaOH solution is added to the yeast cell wall slurry to adjust the pH to 8.0 to 14.0, preferably 9.5 to 12.0. The addition method may be batch or continuous.

  Next, the pH of the yeast cell wall washed under alkaline conditions is adjusted to 8.0 to 14.0, preferably 10.0 to 12.0, and water is added at 60 to 120 ° C, preferably 85 to 95 ° C for 3 to 24 hours, preferably 12 to 20 hours. Decompose. During the hydrolysis, stirring may or may not be performed.

  After the hydrolysis, solid-liquid separation is performed to obtain a yeast water-soluble polysaccharide. Yeast water-soluble polysaccharide is contained in the supernatant solution. Solid-liquid separation methods include, but are not limited to, centrifugation using a yeast separator, diatomaceous earth filtration, and a method using an ultrafiltration membrane.

  Next, hydrochloric acid is added to the supernatant solution obtained by solid-liquid separation, and after adjusting to pH 2.5 to 5.0, preferably 3.5 to 4.5, 90 to 140 ° C., preferably 115 to 125 ° C. for 15 to 120 seconds, preferably 30 Heat for ~ 60 seconds to generate hot coagulum. The pH adjustment may be batch or continuous. The heating method includes a plate type heat exchanger, but is not particularly limited. The generated heat coagulated material is removed by centrifugation using a yeast separator, diatomaceous earth filtration, or ultrafiltration membrane, but the method is not particularly limited.

  By subjecting the solution from which the heat coagulated material has been removed by the above method to ultrafiltration with a UF membrane having a molecular weight cut off of 3,000 to 200,000, preferably 6,000 to 100,000, the salt concentration in the solution decreases. The solution after ultrafiltration may be filled aseptically as it is or may be dried with a spray dryer.

  When dried with a spray dryer, a white, tasteless and odorless powder is obtained. It dissolves well in water (30g / 100ml or more), has low viscosity (15.0cp / 20% or less, 25 ℃), contains 70-95% saccharides, and the composition ratio of mannose and glucose in the polysaccharide is 75 ~ 95: 5-25, dietary fiber content is 70-95%. Moreover, the yield of the powder is 8 to 20% relative to the dry matter amount of the yeast cell wall used as a raw material.

  The yeast cell wall-derived soluble fraction to be added is preferably prepared by adding yeast cells by a method such as hot water extraction or enzymatic degradation, and adding 100 ppm to 200,000 ppm, preferably 2000 to 100,000 ppm.

  The sparkling beverage in the present invention refers to a beverage that forms foam like beer, and specific low forms include beer, sparkling liquor, non-alcoholic beer, beer-taste beverage (third beer, etc.). And low alcohol beer. The sparkling beverage included in the present invention can be used as long as it has a beer-like foam-forming ability, regardless of whether it is an alcoholic beverage or an alcohol-free beverage.

  The beer and sparkling liquor used in the present invention are sparkling beverages using malt as a whole or a part of the raw materials. In addition, beer-taste beverages (third beer, etc.) are effervescent alcoholic beverages that do not use malt as a raw material, and are produced using grains other than malt (such as sorghum) or syrup as a carbon source to replace malt. Is done. Effervescent beverages that do not contain alcohols such as low-alcohol beer and non-alcohol beer can be obtained by a method of subjecting a normal malt fermented beverage to a membrane treatment.

  Hops and processed hops may be hops or processed hops used in normal beer brewing, and are selected from the group consisting of hops, powdered hops, hop pellets, hop extract, isolated hops, hexahops, tetrahops, etc. Is done. It is known that hops and hop processed products contain humulone, and humulone is isolated by heat or the like during the production of a sparkling alcoholic beverage such as beer to produce isohumulone. This isohumulone is said to bind to proteins in beer and play a part in foam formation.

  As a foam retention agent or foam stabilizer, plant extract saponin substances such as soybean saponin, yucca saponin, quilla saponin, tea saponin ginseng saponin, protein substances such as egg white peptide, bovine serum albumin, xanthan gum, pullulan, guar gum, Locust bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum and gellan gum can be used in combination.

  In addition, beer-taste beverages (third beer, etc.), non-alcohol beers, etc. are prepared from food additives such as fragrances and acidulants, and raw materials generally consumed as food, such as fruit juice, in order to adjust the taste. It can be used as an auxiliary component. Specifically, it is sugar, isomerized sugar, dextrin, citric acid, ascorbic acid, fruit juice, etc., and any of straight fruit juice, concentrated fruit juice, transparent fruit juice, turbid fruit juice, puree, etc. squeezed from the fruit can be used. The types of juice are orange, grapefruit, lemon, lime, cassis, apple, strawberry, blueberry, blackberry, raspberry, lychee, apricot, plum, cherry, kiwifruit, passion fruit, pineapple, peach, mango, pear, Grapes (Kyoho), melons and the like can be used as appropriate, and multiple types of fruit juices may be mixed.

  The gas pressure of the carbon dioxide gas of the present invention can be set as appropriate, but in order to maintain good foamability and foam retention, it is 0.05 to 0.5 MPa at 20 ° C., preferably 0.2 to 0.3 MPa. It is preferable to set.

  The method for producing the sparkling carbonated beverage of the present invention is not particularly limited, but may be added in the production process of sparkling carbonated beverages such as beer and beer-taste beverages, or the yeast cell wall-derived soluble in the produced sparkling beverage The fraction may be blended to prepare an effervescent beverage, put in a container such as a can, and sealed by adding carbonated water, and the yeast cell wall-derived soluble fraction is blended with the produced effervescent beverage to make alcohol After preparing the beverage and putting it in a barrel can, adding carbonated water and sealing the can, connect this barrel can to a dispenser for draft beer and supply the carbon dioxide gas from the carbon dioxide cylinder to the glass from the barrel can You can pour.

Examples In each example, beer or beer-taste beverages were prepared and foam analysis was performed according to the flow shown in FIG.
(Preparation of yeast mannan)
The yeast cell wall was obtained by heating the yeast cells to 55 ° C. for 17 hours for self-digestion and then removing the supernatant with a centrifuge.

  The resulting yeast cell wall was then washed under alkaline conditions. The washing method was performed while adding water with a yeast separator. The washing was performed until the liquid separated into solid and liquid after washing became colorless. The washing temperature was 25 ° C.

  The above alkaline conditions were such that a 25% NaOH solution was added to the yeast cell wall slurry to a pH of 10.0. The addition method was performed continuously.

  Next, the pH of the yeast cell wall washed under alkaline conditions was adjusted to 11.0 and hydrolyzed with stirring at 90 ° C. for 17 hours.

  After the hydrolysis, solid-liquid separation was performed to obtain a yeast water-soluble polysaccharide. Yeast water-soluble polysaccharide is contained in the supernatant solution.

  Next, hydrochloric acid was added to the solid-liquid separated supernatant solution, adjusted to pH 4.0, and then heated at 125 ° C. for 30 seconds to generate a thermal coagulum. The pH was adjusted batchwise. It heated with the plate-type heat exchanger. The generated thermal coagulum was removed by diatomaceous earth filtration.

  The solution from which the heat coagulated material was removed by the above method was ultrafiltered through a UF membrane having a cut-off molecular weight of 50,000 cut to reduce the salt concentration in the solution. The solution after ultrafiltration was dried with a spray dryer.

  As a result of drying with a spray dryer, a white, tasteless and odorless powder was obtained. It dissolves well in water (30 g / 100 ml or more), low viscosity (15.0 cp / 20% or less, 25 ° C), contains 90% or more of carbohydrates, and the composition ratio of mannose and glucose in the polysaccharide is 95: 5 The dietary fiber content was over 70%. Further, the yield of the powder was about 10% relative to the dry matter amount of the yeast cell wall used as a raw material.

(Preparation of mannan protein)
50 L of mannan protein-releasing yeast strain AB9 obtained by the method described in Japanese Patent Application No. 2004-250129 in 20 L of synthetic medium (Difco Yeast Nitrogen Base w / o Amino acid and Ammonium sulfate 0.17%, Glucose 2%, amino acid 0.13%) Culturing was performed with a jar fermenter (30 ° C., pH 5.5, aeration rate 1 vvm, stirring 600 rpm), and 48 hours after the start of the culture, the culture supernatant was collected by centrifugation at 7000 rpm for 15 minutes. The supernatant was subjected to cross flow filtration with a ceramic ultrafiltration membrane (Membralox), and fractionated and concentrated at a molecular weight of 100 kDa (membrane area: 0.35 m 2, pore size 50 nm). Water was added to the ultrafiltration residual liquid, and desalting was performed by performing ultrafiltration under the same conditions as fractional concentration. The desalted residual liquid was dried with a spray dryer to obtain a powder, and 0.2 g of mannan protein was recovered per liter of culture supernatant.

  Mannan protein powder obtained by drying with a spray dryer is white, tasteless and odorless, and the main constituent monosaccharide is mannose. The mannose content in the powder was 80 to 90%.

70 kg of malt pulverized product and 150 kg of starchy auxiliary material (corn starch) were placed in the charging vessel 1. To this, 770 liters of warm water was added, and these raw materials were mixed and liquefied to make a miche. In this operation, the liquid temperature at the start was set to 55 ° C., the temperature was gradually raised to 65 ° C., held at that temperature for 10 minutes, and further heated stepwise to raise the liquid temperature to 100 ° C. And held at this temperature for 30 minutes. On the other hand, in the charging tank 2, 950 liters of warm water was added to 380 kg of another malt pulverized product, mixed, and kept at 50 ° C. for 60 minutes to make a miche. Thereafter, the maiche produced in the brewing pot 1 and 680 liters of hot water were added to the maiche in the brewing tank 2. Next, this mash mixture was held in the charging tank 2 at 68 to 75 ° C. for 10 minutes for saccharification. After completion of the saccharification step, this was filtered in the wort filtration tank 3 to obtain 3100 liters of transparent wort as the filtrate (sugar content 12.7%).
The obtained wort was transferred to the boiling kettle 4 and added to the hop 2.5 kg and yeast mannan 0, 1, 2, 4 kg / KL, and boiled at 100 ° C. for 90 minutes. The boiled wort was placed in the whirlpool tank 5 to remove wrinkles such as protein produced by precipitation. At this time, after boiling, 2700 liters of wort (sugar content 14.5%) was added with 400 liters of warm water to adjust the sugar content to 12.7%. Subsequently, this was cooled to 5 degreeC with the plate cooler 6, and 3000 liters of cooled wort was obtained.

3000 liters of the obtained wort was transferred to the fermentation tank 7. Next, 20 × 10 ⁶ yeast per 1 ml of wort was added to the fermentation tank 7 and fermentation was carried out at 10 ° C. for 7 days. Thereafter, the mixture was sufficiently aged at -1 ° C and then filtered through a diatomaceous earth filter to obtain a beer having an alcohol content of about 5%. The alcohol content was finely adjusted by dilution with degassed water.

  Foam analysis was performed on the filtered beer. Each analysis value is shown in Table 1. The foam analysis followed NIBEM foam, which is a common measurement method for beer.

  Samples 2 to 4 to which yeast mannan was added showed better foaming properties and better foam retention than the non-added control group.

10 kg of the malt pulverized product and 100 kg of starchy auxiliary material (corn starch) were placed in the charging vessel 1. To this, 330 liters of warm water was added, and these raw materials were mixed and liquefied to make a miche. In this operation, the liquid temperature at the start was set to 55 ° C., the temperature was gradually raised to 65 ° C., held at that temperature for 10 minutes, and further heated stepwise to raise the liquid temperature to 100 ° C. And held at this temperature for 30 minutes. On the other hand, in the charging tank 2, 950 liters of warm water was added to 90 kg of another malt pulverized product and 100 kg of barley pulverized product, mixed, and kept at 50 ° C. for 60 minutes to make a mash. Thereafter, the maiche produced in the brewing pot 1 and 680 liters of hot water were added to the maiche in the brewing tank 2. Next, this mash mixture was held in the charging tank 2 at 75 ° C. for 10 minutes for saccharification. After completion of the saccharification step, this was filtered in the wort filtration tank 3 to obtain 2200 liters of transparent wort as the filtrate.
The obtained wort was transferred to the boiling kettle 4 and added to this so as to be liquid sugar 250 kg, hops 2.5 kg, and yeast mannan 0, 1, 2, 4 kg / KL, and boiled at 100 ° C. for 90 minutes. The boiled wort was placed in the whirlpool tank 5 to remove wrinkles such as protein produced by precipitation. At this time, after boiling, 2700 liters of wort (sugar content 14.5%) was added with 400 liters of warm water to adjust the sugar content to 12.7%. Subsequently, this was cooled to 5 degreeC with the plate cooler 6, and 3000 liters of cooled wort was obtained.

3000 liters of the obtained wort was transferred to the fermentation tank 7. Next, 20 × 10 ⁶ yeast per 1 ml of wort was added to the fermentation tank 7 and fermentation was performed at 10 ° C. for 8 days. Thereafter, the mixture was sufficiently aged at -1 ° C and then filtered through a diatomaceous earth filter to obtain a sparkling liquor having an alcohol content of about 5%. The alcohol content was finely adjusted by dilution with degassed water.

  Samples 6 to 8 to which yeast mannan was added showed better foaming properties and better foam retention than the non-added control group.

  It was added to the boiling kettle 4 so as to be 500 kg of liquid sugar, 0.5 kg of hops, 3 kg of yeast extract, 2 kg of soybean peptide, 2500 L of hot water and 0,1,2,4 kg / KL of yeast mannan and boiled at 100 ° C. for 60 minutes. . The boiled moromi liquid was placed in the whirlpool tank 5 to remove protein and other soot generated by precipitation. In this case, 400 liters of warm water was added to 2700 liters of mashing liquid after boiling (sugar content 14.5%) to adjust the sugar content to 12.7%. Subsequently, this was cooled to 5 degreeC with the plate cooler 6, and 3000 liters of cooled mash liquids were obtained.

3000 liters of the obtained moromi liquid was transferred to the fermentation tank 7. Next, 25 × 10 ⁶ yeasts per ml of wort were added to the fermentation tank 7 and fermentation was performed at 12 ° C. for 8 days. Thereafter, the mixture was sufficiently aged at -1 ° C and then filtered through a diatomaceous earth filter to obtain a sake with an alcohol content of about 5%. The alcohol content was finely adjusted by dilution with degassed water.

  Samples 10 to 12 to which yeast mannan was added showed better foaming properties and better foam retention than the non-added control group.

  60 kg of malt pulverized product and 240 kg of starchy auxiliary material (corn starch) were placed in the charging vessel 1. To this, 900 liters of warm water was added, and these raw materials were mixed and liquefied to make a miche. In this operation, the liquid temperature at the start was set to 55 ° C., the temperature was gradually raised to 65 ° C., held at that temperature for 10 minutes, and further heated stepwise to raise the liquid temperature to 100 ° C. And held at this temperature for 30 minutes. On the other hand, in charging tank 2, 380 liters of warm water was added to 150 kg of another malt pulverized product, mixed, and kept at 50 ° C. for 60 minutes to make a miche. Thereafter, 1200 liters of the Miche manufactured in the charging tank 1 was added to the Miche in the charging tank 2. Next, this mash mixture was held in the charging tank 2 at 68 ° C. for 10 minutes for saccharification. After completion of the saccharification step, this was filtered in the wort filtration tank 3 to obtain 3100 liters of transparent wort as the filtrate (sugar content 12.7%).

The obtained wort was transferred to the boiling kettle 4, and 2.5 kg of hops were added thereto, followed by boiling at 100 ° C. for 90 minutes. The boiled wort was placed in the whirlpool tank 5 to remove wrinkles such as protein produced by precipitation. At this time, after boiling, 2800 liters of warm water was added to 2700 liters of wort (sugar content 14.5%) to adjust the sugar content to 7.0%. Subsequently, this was cooled to 3 degreeC with the plate cooler 6, and 3000 liters of cooled worts were obtained. 3000 liters of the obtained wort was transferred to the fermentation tank 7. Next, 50 × 10 ⁶ yeast per 1 ml of wort is added to the fermentation tank 7 and fermented at 0 ° C. for 20 hours while continuously bubbling carbon dioxide at a rate of 25 liters / minute per 3000 liters of wort. Went. Bubbling was performed so that the wort was evenly distributed from the bubbling hole provided on the bottom surface of the fermentation tank 7, and the carbon dioxide gas released from the top surface of the wort was released from the exhaust hole at the top of the fermentation tank 7. The obtained fermented material was transferred to a yeast separator to remove yeast. After removing the yeast, it was filtered with a diatomaceous earth filter to obtain a soft drink having an alcohol content of about 0.5% by mass. The alcohol content was finely adjusted by dilution with degassed water.

  Samples 14 to 16 to which yeast mannan was added showed better foaming properties and better foam retention than the non-added control group.

  10 kg of the malt pulverized product and 100 kg of starchy auxiliary material (corn starch) were placed in the charging vessel 1. To this, 330 liters of warm water was added, and these raw materials were mixed and liquefied to make a miche. In this operation, the liquid temperature at the start was set to 55 ° C., the temperature was gradually raised to 65 ° C., held at that temperature for 10 minutes, and further heated stepwise to raise the liquid temperature to 100 ° C. And held at this temperature for 30 minutes. On the other hand, in the charging tank 2, 950 liters of warm water was added to 90 kg of another malt pulverized product and 100 kg of barley pulverized product, mixed, and kept at 50 ° C. for 60 minutes to make a mash. Thereafter, the maiche produced in the brewing pot 1 and 680 liters of hot water were added to the maiche in the brewing tank 2. Next, this mash mixture was held in the charging tank 2 at 75 ° C. for 10 minutes for saccharification. After completion of the saccharification step, this was filtered in the wort filtration tank 3 to obtain 2200 liters of transparent wort as the filtrate.

  The obtained wort was transferred to the boiling kettle 4, to which 250 kg of liquid sugar, 2.5 kg of hops, and mannan protein were added at 0, 1, 2, 4 kg / KL and boiled at 100 ° C. for 90 minutes. . The boiled wort was placed in the whirlpool tank 5 to remove wrinkles such as protein produced by precipitation. At this time, after boiling, 2700 liters of wort (sugar content 14.5%) was added with 400 liters of warm water to adjust the sugar content to 12.7%. Subsequently, this was cooled to 5 degreeC with the plate cooler 6, and 3000 liters of cooled wort was obtained.

  3000 liters of the obtained wort was transferred to the fermentation tank 7. Next, 20 × 10 6 yeasts per 1 ml of wort was added to the fermentation tank 7 and fermented at 10 ° C. for 8 days. Thereafter, the mixture was sufficiently aged at -1 ° C and then filtered through a diatomaceous earth filter to obtain a sparkling liquor having an alcohol content of about 5%. The alcohol content was finely adjusted by dilution with degassed water.

  Samples 18 to 20 to which the mannan protein was added showed better foaming properties and better foam retention than the non-added control group.

  According to the present invention, it is possible to improve foaming of a foaming carbonated beverage having foamability.

The flowchart which shows the manufacturing process of beer or a beer taste drink.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Charge pot 2 Charge tank 3 Wort filtration tank 4 Boil pot 5 Whirlpool 6 Plate cooler 7 Fermentation tank

Claims (5)

It is obtained by adjusting the pH of yeast cell walls washed under alkaline conditions to pH 10.0-12.0, hydrolyzing, and further removing thermal coagulum from the supernatant solution obtained by solid-liquid separation of the hydrolyzate. An effervescent carbonated beverage with improved foam quality , comprising yeast mannan, hops or processed hops, and carbon dioxide, wherein the amount of yeast mannan is 2000 ppm to 4000 ppm.   The sparkling carbonated drink according to claim 1, wherein the sparkling carbonated drink is an alcoholic drink.   The sparkling carbonated drink according to claim 1 or 2, wherein malt is used for all or part of the raw material.   The sparkling carbonated drink according to claim 1 or 2, wherein malt is not used as a raw material. It is obtained by adjusting the pH of yeast cell walls washed under alkaline conditions to pH 10.0-12.0, hydrolyzing, and further removing thermal coagulum from the supernatant solution obtained by solid-liquid separation of the hydrolyzate. A method for producing an effervescent carbonated drink, comprising adding 2000 ppm to 4000 ppm of yeast mannan as a foam stabilizer.

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