JP4547015B2 - Effervescent beverage and foaming agent for beverage - Google Patents

Description

  The present invention relates to a sparkling beverage and a foaming agent for beverages.

In recent years, many beverages containing carbon dioxide gas are available on the market regardless of alcohol or non-alcohol. Beverages that simply contain carbon dioxide generally have insufficient foaming, and it has been difficult to generate long lasting fine bubbles such as beer.
Thus, conventionally, saponin has been added to beverages as a foaming agent.
For example, after heating, cooling, and filtering a sugar solution containing fruit juice and saponin, water, carbon dioxide, and other additives as necessary are added to the filtrate to produce a carbonated beverage. There is known a technique for manufacturing (see Patent Document 1).
In addition, a technique for producing a beer-like highly foamable soft drink by dissolving a saponin component and carbon dioxide gas into water, fruit juice, and other raw material liquids (see Patent Document 2) is also known.

However, as described above, even if saponin is added, there is a problem that the foam is insufficient and the saponin having a bitter taste must be used, so that the flavor is deteriorated.
Therefore, as a further improvement technique, a saponin or a saponin-containing preparation and an oligosaccharide, or an oligosaccharide or a polysaccharide and a polysaccharide are prepared, and a production technique for an effervescent tasting drink containing carbon dioxide gas is prepared. (See Patent Document 3) is also known. According to this technique, it is said that foaming and foam retention are improved as compared with the case where only saponin is added.
Japanese Patent Application Laid-Open No. 60-126065 JP-A-62-33859 JP-A-5-38275

However, although the above-mentioned improved technology in which oligosaccharides are blended with saponin is excellent in foaming, it is still not sufficient in terms of foam retention.
Accordingly, the problem to be solved by the present invention is that it is possible to generate fine foam with sufficient foaming and sustainability, and such a foaming beverage with reduced bitterness derived from saponin and such foaming. It is in providing the foaming agent for drinks which can obtain a drinkable beverage.

  The present inventor has intensively studied to solve the above problems. As a result, it was found that when a collagen peptide is added to a saponin in a sparkling beverage, the generated foam becomes finer than the case of saponin alone, and the sustainability of the foam is extremely good. It was. This beverage is found to have a very good mouthfeel and throat texture, and further, the collagen peptide works to relieve the bitterness derived from saponin, and even if the amount of saponin is small, it has sufficient foam. It was also found that the bitterness derived from saponin can be reduced because the amount of saponin itself can be reduced because the effect is obtained.

In addition, beverages that contain collagen peptides in addition to saponins may still have finer foam and higher sustainability compared to the prior art in which oligosaccharides are added to saponins. I understood.
The present invention has been completed based on the above findings.
That is, the sparkling beverage according to the present invention comprises, in addition to saponin, a collagen peptide having an average molecular weight of 20000 or less , and a pectin contained in at least one selected from the group consisting of fruits and citrus fruits. Features.
The effervescent beverage is preferably proportion of saponin for beverages total amount is 0.0007 to 0.01 mass%.

Further, the foaming agent for beverages according to the present invention is obtained by blending saponin with a collagen peptide having an average molecular weight of 20000 or less , and pectin contained in at least one selected from the group consisting of fruits and citrus fruits. Features .

According to the present invention, since the collagen peptide is blended together with the saponin, the persistence of the foam is improved as compared with the case where the saponin is used alone. In addition, the mouthfeel and the throat are very excellent. Furthermore, the bitterness derived from saponin can be reduced. Collagen peptides are also excellent in terms of health.
Furthermore, if pectin is also added, foaming and foam retention are further improved.
If the blending ratio of saponin is 0.0007 to 0.01% by mass, the saponin-derived bitterness is greatly reduced.

Hereinafter, the sparkling beverage and the foaming agent for beverages according to the present invention will be described in detail, but the scope of the present invention is not limited to these descriptions, and the gist of the present invention is impaired except for the following examples. Changes can be made as appropriate without departing from the scope.
〔saponin〕
Saponin is a group of glycosides distributed in plants, and is a generic name (not including plant cardiotoxins) that makes a highly foamed colloidal solution like soap, and is found in plants in more than 60 families. .
Specifically, for example, Quillaja saponin, known mother saponin, soybean saponin, carrot saponin, chrysanthemum saponin, Senega saponin and the like can be mentioned, and these can be used alone or in combination of two or more.

[Collagen peptide]
When the collagen peptide having an average molecular weight of 20000 or less is used together with saponin, the present inventors improve the foam-holding effect of saponin, generate a fine foam, and make the mouthfeel and throat feel of the beverage. This time, for the first time, it has been found that it is excellent and also has an action of alleviating the bitter taste of saponin.
Such a collagen peptide can be obtained by hydrolyzing collagen or gelatin. Examples of these collagen peptides, collagen, and gelatin include those derived from mammals such as cattle and pigs, and fish such as salmon and salmon. The collagen peptides used in the present invention are derived from any of the above. But it ’s okay.

The collagen can be obtained from, for example, the bones, skin parts, fish bones, skins, scale parts, etc. of the mammals, and conventionally known treatments such as degreasing / decalcification treatments and extraction treatments on various raw materials such as bones. Should be applied. Gelatin can be obtained from the collagen by a conventionally known method. For example, gelatin can be obtained from collagen by hot water extraction.
As a method for hydrolyzing collagen or gelatin for obtaining a collagen peptide, a conventionally known method can be employed. For example, hydrolysis can be performed by a method using an enzyme, a chemical treatment with acid or alkali, and the like.
The enzyme may be an enzyme having a function of cleaving a peptide bond of collagen or gelatin. Usually, it is an enzyme called proteolytic enzyme or pro-thesis. Specific examples include collagenase, thiol protease, serine protease, acidic protease, alkaline protease, metal protease, and the like, and these can be used alone or in combination.

Examples of the thiol protease include plant-derived chymopapain, papain, promelain, ficin, animal-derived cathepsin, and calcium-dependent protease. Examples of the serine protease include trypsin and cathepsin D. Examples of the acidic protease include pepsin and chymosin.
Examples of the acid include hydrochloric acid, sulfuric acid, and nitric acid.
Examples of the alkali include sodium hydroxide and calcium hydroxide.
Hydrolysis is performed so that the average molecular weight is 20000 or less. When the average molecular weight exceeds 20000, it has gelling ability and is not preferable as a beverage. Preferably it is 5000 or less, More preferably, it is 3000 or less. The “average molecular weight” in the present invention is a value measured by the “Pagii method” described later in Examples.

Suitable hydrolysis treatment conditions for obtaining a collagen peptide having an average molecular weight of 20000 or less are, for example, as follows, but are not limited thereto.
When using an enzyme, it is preferable to use 0.01-5 mass parts with respect to 100 mass parts of collagen or gelatin, 30-70 degreeC is preferable as temperature conditions of hydrolysis, and 0.5-24 hours are preferable as processing time. .
When an acid or alkali is used, the collagen or gelatin solution is preferably adjusted to pH 3 or lower, or pH 10 or higher, the hydrolysis temperature condition is preferably 50 to 90 ° C., and the treatment time is preferably 1 to 8 hours.

When hydrolyzed by an enzyme, the enzyme is deactivated after the treatment. Enzyme deactivation can be performed by heating, and the heating temperature is, for example, 70 to 100 ° C.
When hydrolyzed with an acid or alkali, neutralization with a neutralizing agent or desalting with an ion exchange resin or the like is performed.
At the stage of finishing the hydrolysis treatment, the collagen peptide is in a state of being dissolved or dispersed in the hydrolysis treatment solution. This solution can be subjected to various purification processes that are usually employed.
The purification treatment is not particularly limited, but for example, by adding activated carbon, color tone, flavor improvement, impurity removal, or conventional solid-liquid separation treatment such as filtration or centrifugation is performed to remove impurities. Can go.

[Pectin]
The present inventor has found for the first time that pectin further improves foaming and foam retention when used with a collagen peptide. This is presumed to be due to the fact that pectin is reactive with proteins and thus forms a network with collagen peptides.
Such pectin is a colloidal polysaccharide widely distributed in plants, and is the most important pectin. Some are composed of a linear polymer of D-galacturonic acid, part of which carboxyl groups are methyl esters, and some form salts with metal ions.

Specifically, pectin is abundant in vegetables such as sugar beet, fruits such as apples and strawberries, especially citrus fruits such as oranges and limes, and the skin of these fruits is diluted with dilute solutions such as hydrochloric acid and organic acids. After heat extraction (for example, 80 to 100 ° C.) and concentrating the extract, it can be obtained by a conventionally known method such as precipitation with an organic solvent or pulverization by spray drying.
[Effervescent beverage]
The sparkling beverage according to the present invention is obtained by blending the collagen peptide having an average molecular weight of 20000 or less together with the saponin. Preferably, the pectin is also blended.

The mixing ratio of saponin with respect to the total amount of beverage is preferably 0.0007 to 0.01% by mass. If it is less than 0.0007% by mass, the foamability may not be sufficiently exhibited, and if it exceeds 0.01% by mass, a bitter taste derived from saponin may be produced. More preferably, it is 0.001-0.008 mass%.
The blending ratio of the collagen peptide and pectin with respect to the total amount of the beverage is not particularly limited, but each is preferably 0.06% by mass or more. If it is less than 0.06% by mass, the effects of foaming and foam retention may not be sufficiently improved. More preferably, it is 0.1 mass% or more. In addition, when considered as a beverage, if the blending ratio of the collagen peptide is too large, the flavor may deteriorate due to the smell and taste peculiar to the collagen peptide, and the viscosity may increase. If it is, it is preferably 2% by mass or less, and if the average molecular weight is 10,000 or less, it is preferably 5% by mass or less. Furthermore, since there exists a possibility that the viscosity of a drink may become high when there are too many mixture ratios of pectin, it is preferable that it is 0.5 mass% or less.

The beverage which is the target of the sparkling beverage according to the present invention is not particularly limited as long as carbon dioxide gas is infused, and may be either an alcoholic beverage or a non-alcoholic beverage.
From the aspect of production raw materials, malt-containing beverages such as beverages (malt fermented beverages) obtained by fermenting malt can be mentioned. The carbon dioxide gas may be generated by fermentation or artificially injected.
Examples of the alcoholic beverage include beer, sparkling liquor, a beer-flavored beverage that does not use malt as a raw material (so-called third beer), sparkling wine, and a blend of shochu or liqueur with a carbonated beverage.

Examples of non-alcoholic beverages include effervescent beverages containing carbon dioxide, nitrogen gas, laughing gas (nitrous oxide), etc., for example, carbonated water, cola, cider, cola-style beverages, foam Carbonated drinks such as natural fruit juice drinks and sparkling soft drinks.
Examples of malt-containing beverages include alcoholic beverages such as beer and sparkling liquor, and non-alcoholic beverages such as Hoppy (trade name, manufactured by Hoppy Beverage).
In order to obtain an effervescent beverage, a saponin and a collagen peptide having an average molecular weight of 20000 or less (preferably, pectin) may be added to the beverage. At this time, the collagen peptide (preferably, pectin) is added to the saponin. It is also possible to prepare a foaming agent for beverages to be described later and add this beverage foaming agent to the beverage, but without preparing the beverage foaming agent in advance, You may make it mix | blend saponin and the said collagen peptide (preferably further pectin) with a drink separately.

  Specifically, the saponin and the collagen peptide (preferably further pectin) are added in the alcohol beverage, for example, in the alcohol beverage production process such as preparation, fermentation, storage, filtration, and packaging, after the fermentation step. It is preferably added before the filtration step or before packaging. On the other hand, in the case of a non-alcoholic beverage, for example, it is preferably added before or after the carbon dioxide injection step or before packaging in the production process of the non-alcoholic beverage. Saponin and the collagen peptide (preferably further pectin) may be added simultaneously or separately. In addition, the saponin and the collagen peptide (preferably further pectin) are not limited to being added all at once, but may be added in a plurality of times.

[Foaming agent for beverages]
The foaming agent for beverages is obtained by blending the collagen peptide having an average molecular weight of 20000 or less with the saponin. Preferably, the pectin is also blended.
When the beverage foaming agent is added to the beverage, as described above in the description of the sparkling beverage, the blending ratio of the saponin with respect to the total amount of the beverage is 0.0007 to 0.01% by mass, and the blending of the collagen peptide with respect to the total amount of the beverage It is preferable to add such that the proportion is 0.06% by mass or more and the blending ratio of pectin with respect to the total amount of the beverage is 0.06% by mass or more.
In the case of alcoholic beverages, the foaming agent for beverages is preferably added after the fermentation step, before the filtration step, or before packaging in the production process of alcoholic beverages such as preparation, fermentation, storage, filtration, and packaging. On the other hand, in the case of a non-alcoholic beverage, for example, it is preferably added before or after the carbon dioxide injection step or before packaging in the production process of the non-alcoholic beverage. The beverage foaming agent is not limited to adding all at once, and may be added in multiple times.

The foaming agent for beverages may be a simple mixture of saponin and collagen peptide (more preferably pectin), but contains other ingredients in addition to saponin and collagen peptide (more preferably pectin). It may be. Moreover, the form is not specifically limited, For example, various forms, such as solid and liquid form, are accept | permitted.
Specifically, for example, in the case of a solid form, an excipient, a lubricant, a binder, and a disintegrant can be used. In the case of a liquid form, a solvent, a solubilizing agent, and a suspending agent. , Emulsifiers, non-aqueous excipients, preservatives, isotonic agents, buffers, soothing agents and the like can be used. Moreover, additives such as preservatives, antioxidants, colorants, sweeteners and the like can be used as necessary.

Preferable examples of the excipient include lactose, sucrose, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, crystalline cellulose, low-substituted hydroxypropylcellulose, sodium carboxymethylcellulose, gum arabic, dextrin, pullulan And light anhydrous silicic acid, synthetic aluminum silicate, calcium hydrogen phosphate, magnesium metasilicate aluminate and the like.
Preferable examples of the lubricant include magnesium stearate, calcium stearate, talc, colloidal silica and the like.
Preferred examples of the binder include pregelatinized starch, sucrose, gelatin, gum arabic, methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, crystalline cellulose, sucrose, D-mannitol, trehalose, dextrin, pullulan, hydroxypropylcellulose, hydroxy Examples thereof include propylmethylcellulose and polyvinylpyrrolidone.

Preferable examples of the disintegrant include lactose, sucrose, starch, carboxymethylcellulose, carboxymethylcellulose calcium, croscarmellose sodium, carboxymethylstarch sodium, light anhydrous silicic acid, low substituted hydroxypropylcellulose and the like.
Preferable examples of the suspending agent include sorbitol, syrup, methyl cellulose, glucose syrup, edible fat added with gelatin water, and the like.
Preferable examples of the emulsifier include lecithin, sorbitan monooleate or gum arabic.

Suitable examples of non-aqueous excipients include almond oil, fractionated coconut oil or oily esters such as glycerin, propylene glycol or ethylene glycol.
Preferable examples of the preservative include methyl or propyl p-hydroxybenzoate or sorbic acid.
Preferable examples of the sweetening agent include saccharin sodium, dipotassium glycyrrhizinate, aspartame, acesulfame potassium, stevia and the like. In addition, you may add a fragrance | flavor etc. as needed.

  Among the above, the components originally added to the beverage do not need to be added to the foaming agent for beverages, but may be appropriately added in order to adjust the taste and flavor.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Hereinafter, for convenience, “% by mass” may be written as “%”.
In addition, the value of the average molecular weight of the collagen peptide below is a value measured by the following Pagii method.
The “Pagii method” is a method for estimating a molecular weight distribution by obtaining a chromatogram of a sample solution by gel filtration using high performance liquid chromatography. Specifically, it is as follows.

0.2 g of a sample was placed in a 100 ml volumetric flask, and an eluent composed of an equal volume of 0.1 M potassium dihydrogen phosphate and 0.1 M disodium hydrogen phosphate was added and expanded for 1 hour. The solution was heated for 60 minutes to dissolve, cooled to room temperature, the eluent was diluted exactly 10 times, and the resulting solution was used as a test solution.
The chromatogram of the test solution was determined by the following gel filtration method.
Column: Two Shodex Asahipak GS 620 7G mounted in series were used.
Flow rate: 1.0 ml / min Column temperature: 50 ° C
Measurement wavelength: 230 nm
Under the above conditions, the retention time was taken on the horizontal axis, the corresponding absorbance at 230 nm was made on the vertical axis, a molecular weight distribution curve of the sample was prepared, and the average molecular weight was calculated.
[Non-alcoholic beverages]
< Reference Example 1>
(Create a foaming agent for beverages)
Saponin, collagen peptide having an average molecular weight of 3000 (trade name “IXOS HDL-30DR”, manufactured by Nitta Gelatin Co., Ltd.), sugar, and isomerized sugar liquid sugar are dispersed in water and dissolved at a temperature of 70 ° C. 6 Concentrated lemon juice and flavor were added and cooled to obtain a syrup liquid foaming agent for beverages.

(Creation of sparkling beverage)
After mixing 34% of the beverage foaming agent and 66% carbonated water, the mixture was sterilized by treating at 65 ° C. for 10 minutes to obtain a sparkling beverage.
The specific composition of each material is shown in Table 1.

<Example 1 >
A beverage foaming agent was prepared in the same manner as in Reference Example 1 except that pectin was also blended in the preparation of the beverage foaming agent, and this beverage foaming agent was used in the same manner as in Reference Example 1. A sparkling beverage was created.
The specific composition of each material is shown together in Table 1.
< Reference Example 2 >
Other than blending a collagen peptide having an average molecular weight of 5000 (trade name “IXOS HDL-50DR”, manufactured by Nitta Gelatin Co., Ltd.) instead of a collagen peptide having an average molecular weight of 3000 when making a foaming agent for beverages in the same manner as in reference example 1 to create the beverage foaming agent, with the beverage foaming agent to prepare a foamable beverage in the same manner as in reference example 1.

The specific composition of each material is shown together in Table 1.
<Example 2 >
A beverage foaming agent was prepared in the same manner as in Reference Example 2 except that pectin was also blended when creating the beverage foaming agent, and this beverage foaming agent was used in the same manner as in Reference Example 2. A sparkling beverage was created.
The specific composition of each material is shown together in Table 1.
< Reference Example 3 >
Except for blending a collagen peptide having an average molecular weight of 20000 (trade name “HBC-P20”, manufactured by Nitta Gelatin Co., Ltd.) in place of the collagen peptide having an average molecular weight of 3000 when creating a foaming agent for beverages. A beverage foaming agent was prepared in the same manner as in Reference Example 1, and an effervescent beverage was prepared in the same manner as in Reference Example 1 using this beverage foaming agent.

The specific composition of each material is shown together in Table 1.
<Example 3 >
A beverage foaming agent was prepared in the same manner as in Reference Example 3 except that pectin was also blended when creating the beverage foaming agent, and this beverage foaming agent was used in the same manner as in Reference Example 3. A sparkling beverage was created.
The specific composition of each material is shown together in Table 1.
<Comparative Example 1>
A beverage foaming agent was prepared in the same manner as in Reference Example 1 except that a collagen peptide having an average molecular weight of 3000 was not blended when creating the beverage foaming agent, and this beverage foaming agent was used. In the same manner as in Reference Example 1, a sparkling beverage was prepared.

The specific composition of each material is shown together in Table 1.
<Comparative example 2>
Beverage foaming in the same manner as in Reference Example 1 except that a collagen peptide having an average molecular weight of 3000 was not blended when the beverage foaming agent was prepared, and an oligosaccharide was added in place of the isomerized sugar liquid sugar. An effervescent beverage was prepared in the same manner as in Reference Example 1, using this beverage foaming agent.
The specific composition of each material is shown together in Table 1.
<Comparative Example 3>
A beverage foaming agent was prepared in the same manner as in Comparative Example 1 except that the amount of saponin added was changed to 0.02% when creating the beverage foaming agent, and this beverage foaming agent was used. A sparkling beverage was prepared in the same manner as in Reference Example 1.

The specific composition of each material is shown together in Table 1.
<Comparative example 4>
A beverage foaming agent was prepared in the same manner as in Comparative Example 2 except that the amount of saponin added was changed to 0.02% at the time of creating the beverage foaming agent, and this beverage foaming agent was used. A sparkling beverage was prepared in the same manner as in Reference Example 1.
The specific composition of each material is shown together in Table 1.
[Evaluation]
Each effervescent beverage according to Examples 1 to 3 , Comparative Examples 1 and 2 and Reference Examples 1 to 3 was actually sampled, and for each of the following criteria, foaming, foam retention, foam texture, mouthfeel, throat squeezing The flavor was evaluated. In any evaluation item, if the evaluation is “で あ れ ば” or “◯”, it can be said that the excellent effect targeted by the present invention is obtained, and if the evaluation is “Δ” or “×”, the present invention is achieved. It can be said that this is an inadequate result that does not reach the target effect.

<Bubbling>
A: Bubbles are generated up to a height of twice or more the liquid volume.
○: Bubbles are generated up to a height of 1.5 times or more the liquid volume.
<Bubble retention>
A: Many bubbles remain on the entire liquid surface after 30 minutes from foaming.
○: Bubbles remain on the entire liquid surface after 30 minutes from foaming.
X: After 30 minutes from foaming, the foam at the center of the liquid level disappears or the foam at the entire liquid level disappears.

<Foam texture>
◎: Fine texture.
○: The texture is finely arranged to some extent.
Δ: There are not many large bubbles, but the texture of the bubbles is scattered.
X: The texture of bubbles is disjoint and many large bubbles are seen.
<Taste, throat>
A: It is soft and does not feel irritation.
○: Soft but slightly irritating.

Δ: There is no softness and a slight irritation is felt.
X: There is no softness and irritation is felt.
<Flavor>
○: Good.
Δ: A little bitter taste is felt.
X: A strong bitter taste is felt.
The results are shown in Table 2.

(1) As for foaming and foam retention, each of the sparkling beverages according to Examples 1 to 3 and Reference Examples 1 to 3 according to the present invention has an evaluation of ◯ or more, and particularly blended with pectin. It can be seen that the evaluations of the sparkling beverages of Examples 1 to 3 are as high as ◎.
On the other hand, each effervescent beverage of Comparative Example 1 in which no collagen peptide was blended and Comparative Example 2 in which a collagen peptide was not blended and an oligosaccharide was blended instead of isomerized sugar liquid sugar was foamed with good foaming Possession is rated as x.
(2) Looking at the texture of the foam, each of the sparkling beverages according to Examples 1 to 3 and Reference Examples 1 to 3 according to the present invention has an evaluation of ◯ or more, and particularly blends pectin, It can be seen that the evaluation of the sparkling beverages of Examples 1 and 2 having an average molecular weight of 20000 or less is as high as ◎.

On the other hand, in the sparkling beverage according to Comparative Example 1, the evaluation of foam texture is x. Specifically, the foam was in a state where a large bubble was placed on a fine bubble like a soap bubble.
In the sparkling beverage of Comparative Example 2, the evaluation of foam texture is Δ. Specifically, the texture is more uniform than the sparkling beverage according to Comparative Example 1, but not as much as the sparkling beverages of Examples 1 to 3 and Reference Examples 1 to 3 according to the present invention, and large bubbles are also present. Was.
(3) Looking at the mouth feel and throat, these were evaluated for the pricking sensation of carbonated drinks when drinking, as in the above evaluation criteria. In each of the sparkling beverages of Examples 1 to 3 and Reference Examples 1 to 3 according to the invention, the mouthfeel was light and the throat was soft. In particular, looking at the sparkling beverages of Example 3 and Reference Example 3 to which a collagen peptide having an average molecular weight of 20000 was added, both the mouth feel and the throat were evaluated as ◎ without adding pectin. As described above, a beverage having a good mouthfeel and a throat is easy to drink even for children and women who are not good at carbonated beverages.

On the other hand, each of the sparkling beverages of Comparative Examples 1 and 2 is evaluated as having a mouthfeel of Δ and a sore throat of ×.
(4) Looking at the flavor, the sparkling beverages according to Examples 1 to 3 and Reference Examples 1 to 3 are all evaluated as “good”.
On the other hand, each effervescent beverage of Comparative Examples 1 and 2, which does not contain collagen peptide, although the amount of saponin is the same as that of each effervescent beverage of Examples 1-3 and Reference Examples 1-3. The evaluation of flavor is △.
Therefore, it is indicated that the collagen peptide has an action to alleviate the bitter taste derived from saponin.
(5) Conventionally, attempts have been made to add a large amount of saponin in order to improve foaming and foam retention. In view of this point, in Comparative Examples 3 and 4, the amount of saponin added was increased in Comparative Examples 1 and 2, and the effect was confirmed. As a result, as shown in Table 2, although the foam retention is improved, the flavor is remarkably deteriorated, and when viewed as a beverage, each foaming property of Examples 1 to 3 and Reference Examples 1 to 3 according to the present invention. It turned out to be much inferior to beverages.
(6) When the influence of the presence or absence of fruit juice or sugar on foaming properties was also confirmed, it was found that foaming was better when sugar was added.
[Alcoholic beverage]
< Reference Examples 4 and 5 >
In Reference Example 1, in addition to carbonated water, alcohol (dry gin) was further added, and the sparkling beverage was obtained in the same manner as Reference Example 1 except that the composition of each material was changed as shown in Table 3. It was.

  The foamable beverage and the foaming agent for beverages according to the present invention are foaming superior to the conventional one in general in beverages in which carbon dioxide gas is widely infused, regardless of whether it is an alcoholic beverage or a non-alcoholic beverage. It can be suitably used as a foaming agent for beverages for obtaining a functional beverage and such a beverage.

Claims (3)

In addition to saponin, a sparkling beverage comprising a collagen peptide having an average molecular weight of 20000 or less , and pectin contained in at least one selected from the group consisting of fruits and citrus fruits . The sparkling beverage according to claim 1, wherein the blending ratio of saponin to the total amount of beverage is 0.0007 to 0.01% by mass. A foaming agent for beverages, comprising a saponin and a collagen peptide having an average molecular weight of 20000 or less , and pectin contained in at least one selected from the group consisting of fruits and citrus fruits .