JP6054065B2 - 爽快な泡の穀類分解物含有発泡性飲料 - Google Patents
爽快な泡の穀類分解物含有発泡性飲料 Download PDFInfo
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- JP6054065B2 JP6054065B2 JP2012130146A JP2012130146A JP6054065B2 JP 6054065 B2 JP6054065 B2 JP 6054065B2 JP 2012130146 A JP2012130146 A JP 2012130146A JP 2012130146 A JP2012130146 A JP 2012130146A JP 6054065 B2 JP6054065 B2 JP 6054065B2
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- QARXXMMQVDCYGZ-UHFFFAOYSA-N isohumulone Chemical compound CC(C)CC(=O)C1=C(O)C(O)(C(=O)CC=C(C)C)C(CC=C(C)C)C1=O QARXXMMQVDCYGZ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Devices For Dispensing Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
300mLのグラスにビール、非アルコール麦芽飲料、その他の醸造酒(コーンタンパクを含む、CP)、及び酎ハイのサンプルを220mL注ぎ、泡高さを外気温が20℃で時間経過ごとに測定した。また、300mLのグラスにビール、非アルコール麦芽飲料、その他の醸造酒(コーンタンパクを含む、CP)、および酎ハイのサンプルを220mL注ぎ、その上から図6に示された泡沫ディスペンス装置(エア加圧なし)を用いて各サンプルを凍結発泡させ、凍結発泡体としたもの40gを、該凍結発泡体と同じ由来の飲料に入れ、攪拌して、泡高さを外気温が20℃で時間経過ごとに測定した。結果を図1に示す。
300mLのグラスに−1℃のビールを220mL注ぎ、泡高さを外気温が20℃で時間経過ごとに測定した。また、300mLのグラスに−1℃のビールを220mL注ぎ、その上から、同じビールを凍結させ、細かく砕いたもの40gを入れ、攪拌後、泡高さを外気温が20℃で時間経過ごとに測定した(CF)。更に、300mLのグラスに−1℃のビールを220mL注ぎ、その上から、図6に示された泡沫ディスペンス装置(エア加圧なし)を用いて同じビールを凍結発泡させ、凍結発泡体としたもの40gを入れ、攪拌後、泡高さを外気温が20℃で時間経過ごとに測定した(F)。結果を図2に示す。
泡沫ディスペンス装置内のタンク中のガスの条件が異なることにより、泡高さが異なるかを確認した。具体的には以下の5つの条件の違いにより、泡高さが異なるかを確認した。以下の5つの条件により作成した泡の泡高さを外気温が20℃で時間経過ごとに測定した。その結果を図3に示す。
発泡性飲料の冷却及び攪拌と凍結発泡体の生成及び物性変化について試験した。発泡性飲料として、市販ビールを用い、冷却器に初期ビール投入量として、温度5℃のビール3Lを投入した。外気温度は26.0℃、冷却器の冷媒温度−15〜−12℃、攪拌速度30rpmで冷却及び攪拌した。凍結発泡体の作製に際しての外気は、大気で行った。物性変化の測定において、「粘度」の測定には、粘度計(単一円筒形回転粘度計:東機産業((株):型番TVB10M:スピンドルM4×30rpm)、「明度差」の測定には、色差計(コニカミノルタ(社):型番CR400)を用いた。
測定結果を表1に示す。下記表1中、冷却および撹拌時間が25分辺りから凍結発泡体の体積膨張率が増加し始め、冷却および撹拌により飲料外部の外気をエキス凍結微粒間に巻き込み始めていることがわかる。
ビール泡を凍結して調整した凍結泡沫と、ビールを冷却及び攪拌及び外気ガスを巻き込み処理を行うことにより形成した凍結泡沫(凍結発泡体の泡沫)との泡持ちを調べるために試験を行った。「ビール泡の凍結」試料は、ステンレスジョッキの中央部に、半分に切ったアルミ缶を入れ、該アルミ缶にビールを泡立たせ、その周囲に液体窒素を入れ、ビール泡を凍結させることにより調製した。「ビールの冷却及び攪拌及び外気ガス巻き込み処理により形成した凍結泡沫(凍結微粒子の泡沫)」試料は、図6に示す本発明の装置を用いて調製した。
結果を図5(写真)に示す。図5−1、5−2は、ビール泡を凍結した試料の写真を示し、図5−3は、ビールの冷却及び攪拌及び外気ガス巻き込み処理により形成した凍結泡沫(凍結発泡体の泡沫)試料の写真を示す。ビール泡を凍結した試料のものは、シャーベット状のものとなり、できた凍結品は泡持ちの持続効果はない。一方、ビールの冷却及び攪拌及び外気ガス巻き込み処理により形成した凍結泡沫試料(凍結発泡体の泡沫)は、雪状の泡沫となり、該凍結品は持続する泡持ちを有していた。
300mLのグラスにビールを注ぎ、図6に示された泡沫ディスペンス装置(エア加圧なし)を用いて該ビールから調製した凍結発泡体又は該ビールを凍らせて粗く砕
いた氷を加えて、そのそれぞれについて12名のパネラーにより官能評価を行った。
B.泡沫ディスペンス装置
1.ビール樽
2.炭酸ガスボンベ
3.炭酸ガス供給ライン
4.ディスペンスヘッド
5.ビール供給ライン
6.3方弁1
7.冷却器
8.3方弁2
9.ビールディスペンサー冷却槽
10.泡沫ディスペンス装置冷却槽
11.飲料通路
12.ジョッキa
13.ジョッキb
14.冷却及び攪拌チャンバー
15.スクリュー式攪拌羽根
16.冷却ユニット
17.ベントステージ1
18.ベントステージ2
19.制御ボックス
20.タッチパネル
21.凍結微粒子の調製検知手段(粘度確認冷却制御センサ)
22.投入量制御センサ
23.窒素ガスボンベ
24.窒素供給ライン
25.ビールディスペンサー冷却ビール注出口
26.ビールディスペンサー冷却ビール注出レバー
27.冷却シリンダ
28.泡沫ディスペンス装置泡沫注出口
29.泡沫ディスペンス装置泡沫注出レバー
30.コンプレッサー
31.細穴
Claims (10)
- 穀類分解物含有発泡性飲料を冷却し、容器に注出して提供する穀類分解物含有発泡性飲料のディスペンス方法において、
穀類分解物含有発泡性飲料液を冷却及び攪拌することにより、エキス凍結微粒を含むスラリーを形成する形成工程と、
前記スラリーを冷却及び攪拌して、窒素を含有する外気ガスを巻き込むことにより、エキス凍結微粒と、巻き込まれた外気ガスによる微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する調製工程と、
前記凍結発泡体を、容器に注出された穀類分解物含有発泡性飲料に、泡沫成分として供給する供給工程と
を含むことを特徴とする穀類分解物含有発泡性飲料のディスペンス方法。 - 前記調製工程において、前記スラリーを冷却及び攪拌して、前記外気ガスを飽和状態まで巻き込むことを特徴とする、請求項1に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 前記調製工程において、前記凍結発泡体の体積膨張率が2〜3.5となるように前記外気ガスを巻き込むことを特徴とする、請求項1又は2に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 前記調製工程において、前記凍結発泡体の温度が−8〜−2.5℃となるように冷却及び攪拌を行うことを特徴とする、請求項1〜3のいずれか一項に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 前記形成工程及び前記調製工程において、冷却シリンダ及び攪拌羽根を備えた手段により冷却及び攪拌を行うことを特徴とする、請求項1〜4のいずれか一項に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 穀類分解物含有発泡性飲料液を冷却及び攪拌することにより、エキス凍結微粒を含むスラリーを形成する形成工程と、
前記スラリーを冷却及び攪拌して、窒素を含有する外気ガスを巻き込むことにより、エキス凍結微粒と、巻き込まれた外気ガスによる微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する調製工程と
を含むことを特徴とする、穀類分解物含有発泡性飲料の凍結発泡体の製造方法。 - 前記調製工程において、前記スラリーを冷却及び攪拌して、前記外気ガスを飽和状態まで巻き込むことを特徴とする、請求項6に記載の穀類分解物含有発泡性飲料の凍結発泡体の製造方法。
- 前記調製工程において、前記凍結発泡体の体積膨張率が2〜3.5となるように前記外気ガスを巻き込むことを特徴とする、請求項6又は7に記載の穀類分解物含有発泡性飲料の凍結発泡体の製造方法。
- 前記調製工程において、前記凍結発泡体の温度が−8〜−2.5℃となるように冷却及び攪拌を行うことを特徴とする、請求項6〜8のいずれか一項に記載の穀類分解物含有発泡性飲料の凍結発泡体の製造方法。
- 前記形成工程及び前記調製工程において、冷却シリンダ及び攪拌羽根を備えた手段により冷却及び攪拌を行うことを特徴とする、請求項6〜9のいずれか一項に記載の穀類分解物含有発泡性飲料の凍結発泡体の製造方法。
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