JP6178558B2 - Foam stabilizer for sparkling beverages - Google Patents

Description

  The present invention relates to a foam stabilizer for foamable beverages containing caramel color as an active ingredient, and a foam stabilization method for foamable beverages using the foam stabilizer for foamable beverages, in particular, beer-flavored non-alcoholic beverages, When producing a carbonated sparkling beverage such as a carbonated soft drink or a sparkling fruit juice beverage, a caramel pigment is used as a foam stabilizer to stabilize the foamed foam of the beverage and form a continuous foam. It relates to providing a sparkling beverage.

  Foam in effervescent alcoholic beverages such as beer and sparkling liquor and beer-flavored non-alcohol soft drinks expresses the visual taste, suppresses the escape of carbon dioxide to the outside, prevents deterioration due to air, and maintains the taste And has a function of improving the fragrance through foaming. For this reason, improving foam retention and foaming is an important factor in making beverages.

  The goodness of foaming and foaming of such beverages is not limited to effervescent alcoholic beverages such as beer and sparkling liquor and alcoholic beverages with a beer flavor, but also in non-alcoholic carbonated soft drinks such as cider, cola, and carbonated juice. In view of the refreshing sensation and enjoyment of mouthfeel, there is a need for a technology that generates fine bubbles and maintains stable bubbles.

  In sparkling alcoholic beverages such as sparkling liquor and new genres, there is a problem that foaming and foam retention are poor because malt-derived protein is less or not at all compared to beer. For this reason, in these sparkling alcoholic beverages, the addition of a foaming / foam retention-improving substance has been conventionally proposed. For example, in WO 2004/000990, in the production of beer-like alcoholic beverages, plant-extracted saponin substances consisting of soybean saponin, yucca saponin, quilla saponin, tea saponin ginseng saponin, egg white peptide, Disclosed is a method for adding a thickener or alginate consisting of bovine serum albumin, xanthan gum, pullulan, guar gum, locust bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum .

  WO 2005/005593 also describes a method of using pea protein extracted from peas to improve foam properties in beer, sparkling liquor, or beer-like sparkling alcoholic beverages that do not use malt and wheat. No. 2006-204172 discloses a sorghum that is liquefied and saccharified with a saccharification and liquefaction enzyme in a sparkling fermented beverage such as beer, sparkling liquor, or beer-like sparkling alcoholic beverages that do not use malt and wheat. A method for improving foam characteristics using a sorghum degradation product obtained by concentrating a saccharified solution is disclosed.

  On the other hand, carbonated soft drinks such as cider containing carbonic acid, and non-alcoholic sparkling beverages such as sparkling fruit juice beverages have no foam due to protein, so the generated foam is rough and foam stability is low, The stimulation by carbonic acid was too strong, which was not necessarily preferable. For this reason, also in this kind of non-alcoholic sparkling beverage, methods for improving foaming have been proposed. For example, in Japanese Patent Application Laid-Open No. 61-92554, in the production of soft drinks, fruit juice, water, and other raw materials for producing soft drinks contain saponin and carbon dioxide gas, and have a beer-like foaming. JP-A-5-38275 discloses a method for producing an effervescent soft drink. In the production of an effervescent non-alcoholic beverage, a saponin or a saponin-containing preparation and an oligosaccharide, or an oligosaccharide and a polysaccharide are used. A method for producing a foamable non-alcoholic beverage having improved foaming and foam retention by blending together and containing carbon dioxide therein is disclosed.

  In this way, not only sparkling alcoholic beverages such as beer and sparkling liquor and alcoholic beverages with a beer flavor, but also carbonated soft drinks of non-alcoholic beverages such as cider, cola, carbonated juice, Various foaming such as saponin, addition of a foam retention improving substance, etc. have been disclosed in order to generate fine foam and maintain stable foam from the enjoyment of mouthfeel. The addition of a foam-improving substance is not necessarily satisfactory because the addition of the substance affects the taste of effervescent beverages, or a sufficient effect cannot be obtained in the foaming and foam-improving effect. The current situation is not. In particular, in the beer-flavored non-alcoholic beverages and the like that have recently become a hot topic, it is difficult to impart sufficient foaming and foam retention due to the adjustment of the ingredients during the production. Therefore, it is desired to provide a foam stabilizer suitable for a sparkling beverage from the viewpoint of taste and effect.

  On the other hand, in effervescent alcoholic beverages such as sparkling liquor, beer-flavored alcoholic beverages, cola, and other colored beverages, caramel pigments are used for coloring the beverages (Japanese Patent Laid-Open No. 2006-262735). JP, 2011-36129, JP, 2012-125258, A special table 2001-520873. The use of caramel color in these colored beverages is only used as a colorant for coloring beverages, and examples of using caramel color for foam stabilization of sparkling beverages have been known so far. Absent. The use of caramel in beverages is explained in “New Food Industry Vol. 21, N0.5, P8-10.”, And there is a description of its “foaming properties”. "Foamability" and "foam stability" are different properties, and the description does not teach the foam stability of caramel dyes.

JP-A-61-92554. JP-A-5-38275. JP 2006-204172 A. JP 2006-262735 A. JP, 2011-36129, A. JP2012-125258A. Japanese translation of PCT publication No. 2001-520873. WO2004 / 000990. WO2005 / 005593.

New Food Industry Vol. 21, N0.5, P8-10.

  An object of the present invention is to provide a foam stabilizer for foamable beverages and a foam stabilization method for foamable beverages using the foam stabilizer for foamable beverages, in particular, beer-flavored non-alcoholic beverages, carbonic acid A foam stabilizer for an effervescent beverage capable of retaining the taste of the beverage and effectively retaining the foamed foam when producing a carbonated effervescent beverage such as a soft drink or an effervescent fruit juice beverage Thus, an object of the present invention is to provide a carbonated sparkling beverage having stabilized foam and excellent taste.

  In order to solve the above-mentioned problems, the present inventors maintain the taste of a beverage with respect to a carbonated sparkling beverage such as a beer-flavored non-alcoholic beverage, a carbonated soft drink, or a sparkling fruit juice beverage, and As a result of earnest search for a foam stabilizing substance for foamable beverages that can effectively retain foamed foam, the caramel color can be produced for a long period of time without defoaming the foamed carbonated beverage. In order to complete the present invention, it is possible to stabilize the present invention and to find that the taste of the sparkling beverage is not uncomfortable and the original taste of the sparkling beverage can be maintained. It came.

  That is, this invention consists of the foam stabilizer for sparkling drinks which have a caramel pigment as an active ingredient. As the active ingredient of the present invention, among the caramels produced by heating saccharides, caramel pigments that are usually used as colorants are used. In malt beverages and the like, caramel malt is sometimes used for coloring beverages, but such caramel malt cannot provide a foam stabilizing effect as in the present invention. The caramel dye used in the present invention includes, in addition to caramel I dye (type I) produced by heating saccharides, type III produced by adding ammonium compound (THI) to saccharide and heating. Examples include Type IV produced by adding sulfurous acid and an ammonium compound (THI) and heating.

  This invention includes invention of the method of stabilizing the foam of a sparkling beverage by adding a caramel pigment | dye to the raw material so that the density | concentration in a beverage may be 140-510 ppm in the case of manufacture of a sparkling beverage. In the foam stabilization method of the sparkling beverage, the foam stabilization of the sparkling beverage can stabilize the foam for 200 seconds or more after foaming of the sparkling beverage. The foam stabilization method of the sparkling beverage can be applied particularly to a carbonated sparkling beverage comprising a beer-flavored non-alcoholic beverage, a carbonated soft drink, or a sparkling fruit juice beverage.

Specifically, in the present invention, (1) when producing a sparkling beverage, the caramel I pigment produced by heating saccharides as a foam stabilizer is used as a raw material with a concentration of 140 to 510 ppm in the beverage. The foam stabilization method of effervescent beverages characterized by being added, and (2) the foam stabilization of effervescent beverages can stabilize the foam for 200 seconds or more after foaming of the effervescent beverage The method for stabilizing foam of an effervescent beverage according to (1) above, wherein (3) the effervescent beverage is from a beer-flavored non-alcoholic beverage, a carbonated soft drink, or an effervescent fruit juice beverage It consists of the method for stabilizing foam of a sparkling beverage as described in (1) or (2) above, which is a carbonated sparkling beverage.

The present invention provides a foam stabilizer for foamable beverages and a foam stabilization method for foamable beverages using the foam stabilizer for foamable beverages. In particular, the present invention retains the taste of the beverage and effectively holds the foamed foam for a carbonated sparkling beverage such as a beer-flavored non-alcoholic beverage, a carbonated soft drink, or a sparkling fruit juice beverage. There is provided a foam stabilizer for sparkling beverages that can be produced, and a carbonated sparkling beverage having foam stabilized by the foam stabilizer for foamable beverages and excellent taste is provided.
By using the foam stabilizer for sparkling beverages of the present invention, it is possible to provide a sparkling beverage capable of stabilizing foam for 200 seconds or more after foaming of the sparkling beverage.

FIG. 1 is a diagram showing test results on the relationship between the amount of added caramel dye and the foam stability in a test for confirming the contribution of caramel dye to foam stability in Examples of the present invention. FIG. 2 is a diagram showing test results on the relationship between caramel malt ratio and foam stability in a test for confirming the foam stability contribution of chromaticity-contributing components other than caramel pigments in the examples of the present invention.

  The present invention comprises a foam stabilizer for sparkling beverages containing caramel color as an active ingredient, and a foam stabilization method for carbonated foamable beverages using the foam stabilizer.

Examples of the carbonated sparkling beverage in the present invention include carbonated sparkling beverages such as beer-flavored non-alcoholic beverages, carbonated soft drinks, and sparkling fruit juice beverages. In the beverage, the beer-flavored non-alcoholic beverage means a beverage having a beer flavor and containing no alcohol. As raw materials, grains such as malt, soybeans, and hops can be used as appropriate, but these are not essential. Moreover, the carbonated soft drink in this invention means the drink which has a foaming property by a carbon dioxide gas, and does not contain alcohol. Examples include carbonated beverages such as cola, cider, and ginger ale, but are not limited thereto.

  Caramel pigment used as an active ingredient of foam stabilizer for sparkling beverages in the present invention is a dark brown substance obtained by heat-treating sugars such as food grade sugar, glucose, starch hydrolysate, molasses, Although not limited by type or definition, type I is preferred from the viewpoint of being used as an additive for beverages. Caramel dyes are produced by heating the saccharides, type I, type II produced by adding sulfurous acid to the saccharides, and heating, adding ammonium compound (THI) to the saccharides, and heating. Type III, there is a type IV type produced by adding sulfite and ammonium compound (THI) to saccharide and heating, but in the present invention, from the viewpoint of being used as an additive for beverages, type I III and type IV are preferred, and type I is most preferred. The caramel color used in the present invention may contain at least 300 to 40000 mg / kg of 5-HMF and 50 to 300 μg / kg of Furan, more preferably 500 to 30000 mg / kg of 5-HMF and 100 to 200 μg / kg. Can contain kg Furan.

  In the present invention, a carbonated sparkling beverage having stabilized foam and excellent taste is produced by adding a caramel color to the raw material in the sparkling beverage manufacturing process. , It is necessary to add at least 100 mg / L (100 ppm) or more of caramel color, and more preferably 140 mg / L (140 ppm) or more and 510 mg / L (510 ppm) or less.

  In the foam stabilization method of the sparkling beverage of the present invention, in the sparkling beverage manufacturing process, caramel color is added as a foam stabilizer to the sparkling beverage manufacturing raw material. Except for the addition of caramel color as a stabilizer, the raw materials and raw materials for producing sparkling beverages are not particularly different from known ones.

  The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the examples.

<Stability evaluation of foam>
In the examples, foam stability was evaluated by the following method:
As an evaluation method, a method of evaluating the stability of the foam by forcibly forming bubbles by aerating air through fine holes in the liquid and measuring the change of the bubbles over time is adopted. did.

[Evaluation method]
The stability of the foam is evaluated using a measuring device called Dynamic Form Analyzer DFA100 manufactured by KRUSS, Germany. Pour 50 ml of the sample used for evaluation into a graduated cylinder with a ventilation filter on the bottom. The graduated cylinder into which the sample has been poured is installed on the measurement pedestal, and the ventilation is performed by setting the ventilation rate to 0.3 L / min and the ventilation time to 15 sec. After 15 seconds of ventilation, the height of the finished foam is measured. The height of a bubble here refers to the height from the interface of a liquid and a bubble to the upper end part of a bubble. After the bubble ends, the bubble height is measured over time until 200 seconds have elapsed, and the amount of bubble reduction until the end of the measurement is measured. In this measurement, after 200 seconds, it is determined that the more foam remains, that is, the higher the bubble height, the better the bubble stability.

<Evaluation of chromaticity>
The chromaticity of the beverage was evaluated as follows: The chromaticity was measured according to the BCOJ beer analysis method 8.8 chromaticity 8.8.2 absorbance method. The obtained sample is put into a 10 mm cell, the absorbance is measured with 430 mm monochromatic light, and the value is multiplied by a coefficient to obtain EBC chromaticity.

[Example 1]
[Confirmation of contribution of caramel color to foam stability]
In order to confirm the foam stability contribution of the caramel color, the caramel color was evaluated using a beverage. In this example, the beverage was a non-fermented non-alcohol beer-taste beverage, and was manufactured and evaluated by the following method.

<Evaluation method>
North American Nijo barley malt was pulverized by a conventional method, water was added thereto, and the mixture was saccharified with a weight ratio of malt: water = 1: 6. As a saccharification method, an infusion saccharification method was adopted in which malt was added at 50 ° C. and the temperature was raised to 65 ° C. Furthermore, after heat-inactivating at 78 ° C., solid-liquid separation was performed by a filter paper filtration method to obtain a filtrate. A part of the obtained filtrate was taken and warm water was added to adjust the sugar content to 2.0% by weight. 1 g / L hop was added to the filtrate with adjusted sugar content, and the mixture was boiled at 100 ° C. for 90 minutes. The liquid after boiling was subjected to solid-liquid separation again by a filter paper filtration method and cooled to 4 ° C. to obtain non-fermented non-alcohol beer-taste beverages 1 to 4 of the present invention. The specified caramel color (type I: manufactured by Ikeda Saccharification Co., Ltd.) was added to the beverage, and the above-described foam stability was evaluated. The relationship between the addition amount (mL) of caramel color and chromaticity (EBC) is as follows: addition amount 0 (EBC 1.67), addition amount 1.4 (EBC 9.98), addition amount 2.8 ( EBC 20.83), addition amount 5.1 (EBC 40.10).

<Result>
The evaluation results are shown in FIG. As is clear from FIG. 1, the stability of foam was significantly improved by adding 140 ppm to 510 ppm of caramel pigment as compared with beverage 1 to which no caramel pigment was added.

[Example 2]
[Confirmation of foam stability contribution of chromaticity contributing components other than caramel color]

<Evaluation method>
North American Nijo barley light colored malt and North American Nijo barley caramel malt (color: 200EBC) are pulverized by a regular method, and the blending ratio of each is 0%, 10%, 30%, 50%, 70% The raw materials were blended so that The obtained raw material was processed as in Example 1 to obtain non-fermented non-alcohol beer-taste beverages 5-9. The above-mentioned foam stability was evaluated using the obtained beverage.

<Result>
The evaluation results are shown in FIG. As shown in FIG. 2, the foam stability was highest in the test group having a caramel malt ratio of 10%, the chromaticity was as low as 5.7 EBC, and the chromaticity derived from caramel malt contributed to the foam stability. Not confirmed. This showed that the chromaticity component contributing to the foam stability in the beverage was not the chromaticity component derived from caramel malt but the chromaticity component derived from caramel pigment. The knowledge that beverages tend to foam when caramel is used has been known in the past, but this test shows that the use of caramel color does not change the foaming, and the present invention shows that caramel color improves foam stability. New knowledge of contributing to

  The present invention provides a foam stabilizer for foamable beverages and a foam stabilization method for foamable beverages using the foam stabilizer for foamable beverages. In particular, the present invention retains the taste of the beverage and effectively holds the foamed foam for a carbonated sparkling beverage such as a beer-flavored non-alcoholic beverage, a carbonated soft drink, or a sparkling fruit juice beverage. There is provided a foam stabilizer for sparkling beverages that can be produced, and a carbonated sparkling beverage having foam stabilized by the foam stabilizer for foamable beverages and excellent taste is provided.

Claims (3)

When producing a sparkling beverage, a sparkling beverage characterized by adding, as a foam stabilizer, caramel I pigment produced by heating saccharides to a raw material so that the concentration in the beverage is 140 to 510 ppm. Foam stabilization method.   The method for stabilizing foam of a sparkling beverage according to claim 1, wherein the foam stabilization of the sparkling beverage can stabilize the foam for 200 seconds or more after foaming of the sparkling beverage. The method for stabilizing foam of a sparkling beverage according to claim 1 or 2, wherein the sparkling beverage is a carbonated sparkling beverage comprising a beer-flavored non-alcoholic beverage, a carbonated soft drink, or a sparkling fruit juice beverage. .