JP6328383B2 - Method for producing effervescent beverage containing cereal decomposition product in container - Google Patents

Description

  The present invention relates to a method for producing an effervescent beverage containing a containerized cereal decomposition product. In more detail, this invention relates to the manufacturing method of the cereal decomposition product containing effervescent drink containing a container which generated the fine foam content layer under the liquid level of the drink.

  Foam of cereal decomposition product-containing sparkling beverages such as beer, non-alcoholic beer, and sparkling liquor has important functions such as preventing escape of carbon dioxide gas, maintaining flavor, and imparting aesthetics. Yes. In recent years, various means for improving foam quality have been reported in the research field of sparkling beverages.

  For example, Patent Document 1 discloses foaming obtained by foaming a cereal decomposition product-containing sparkling beverage in advance using an outside gas component at a temperature higher than its freezing temperature in order to improve foam retention easily and effectively. It has been reported to use a beverage dispenser characterized by mixing the body with another cereal breakdown product-containing sparkling beverage.

  Further, Patent Document 2 reports a container characterized by having a positive pressure releasing means and a trigger capable of forming a beer foam having a high density and creamy feeling.

  Patent Document 3 discloses a stereomicroscope with an imaging device for accurately measuring the particle size of foam particles of a foamable beverage in a state as poured into a container or in a state as close as possible. There has been reported a method for evaluating the foam quality of a foam using the above.

  Patent Document 4 reports a method of distributing a plurality of foam-like liquid layers into a container in consideration of the visual effect of a beverage.

  On the other hand, it is known that when a cereal-containing sparkling beverage is poured into a container, a mist-like fine foam-containing layer generated below the boundary liquid surface between the foam and the beverage may occur. In particular, this fine foam-containing layer is referred to as “smoky bubbles” or “frosty mist” and has a visual effect that makes the beverage look delicious. However, this fine bubble-containing layer is usually thin and disappears in a relatively short period of time. Further, details of the generation mechanism of the fine bubble-containing layer and a method for improving the visual effect are not reported at all.

JP2012-254801A JP 2010-143625 A JP 2010-223701 A Japanese Patent No. 4875985

  The object of the present invention is to improve the thickness and duration of a fine foam-containing layer in a sparkling beverage containing a cereal decomposition product in a container.

  The inventors of the present invention have recently adjusted the particle size range of the foam foam added to the cereal decomposition product-containing sparkling beverage in advance, and the fine foam-containing layer generated below the liquid level of the cereal decomposition product-containing sparkling beverage It has been found that the thickness and / or duration of can be effectively adjusted. Furthermore, the inventors have now noticed that when a foam having a specific foam particle size range is added onto a cereal breakdown product-containing sparkling beverage, the thickness and / or duration of the fine foam-containing layer is significantly increased. I found it to improve. The present invention is based on such knowledge.

According to the present invention, the following inventions are provided.
(1) A method for producing a cereal decomposed product-containing sparkling beverage in a container comprising a foam layer, a fine foam-containing layer, and a cereal decomposed product-containing sparkling beverage layer,
A foam of a cereal decomposition product-containing sparkling beverage obtained by adjusting the particle size of the foam within an effective range for generating the fine foam-containing layer,
Adding to the cereal decomposition product-containing sparkling beverage previously poured into the container, and generating a fine foam-containing layer below the boundary liquid surface between the foam layer and the cereal decomposition product-containing sparkling beverage layer A method that consists of
(2) The method according to (1), wherein an effective range of the particle size of the foam is preset with reference to a thickness and / or duration threshold of the fine foam-containing layer.
(3) The method according to (1) or (2), wherein the foam has an average particle diameter of 47 μm or less and a standard deviation of 40 or less.
(4) The method according to any one of (1) to (3), wherein the adjustment of the particle size of the bubbles is performed in the atmosphere.
(5) The method according to any one of (1) to (3), wherein the adjustment of the particle size of the foam is performed by a method selected from the group consisting of stirring, vibration, decompression, and gas extraction. .
(6) The method according to any one of (1) to (5), wherein the duration of the fine foam-containing layer is 3 minutes or more after the addition of the foam.
(7) The method according to any one of (1) to (6), wherein the thickness of the fine bubble-containing layer is 10 mm or more.
(8) The method according to any one of (1) to (7), further comprising irradiating the fine bubble-containing layer with visible light having an arbitrary hue to cause light scattering.
(9) The production method according to any one of (1) to (8), wherein the cereal decomposition product-containing sparkling beverage is a beer-based beverage.
(10) A sparkling beverage containing a cereal decomposition product in a container, obtained by the method according to any one of (1) to (9).
(11) A dispensing method for a containerized cereal decomposition product-containing effervescent beverage comprising a foam layer, a fine foam-containing layer, and a cereal decomposition product-containing effervescent beverage layer,
A foam of a cereal decomposition product-containing sparkling beverage obtained by adjusting the particle size of the foam within an effective range for generating the fine foam-containing layer,
Adding to the cereal decomposition product-containing sparkling beverage previously poured into the container, and generating a fine foam-containing layer below the boundary liquid surface between the foam layer and the cereal decomposition product-containing sparkling beverage layer A method that consists of
(12) A method for producing a foam of a cereal decomposition product-containing sparkling beverage,
Adjusting the particle size of the foam in the foam to an effective range for generating a fine foam-containing layer,
Here, the fine foam-containing layer is a boundary between the foam layer and the cereal decomposition product-containing effervescent beverage layer when the foam is added onto the cereal decomposition product-containing effervescent beverage previously poured into the container. A method that occurs below the surface of the liquid.
(13) The method according to (12), wherein the adjustment of the particle size of the bubbles is performed by a method selected from the group consisting of stirring, vibration, decompression, and gas extraction.
(14) A fine foam-containing layer generator in a cereal decomposition product-containing effervescent beverage, comprising a foam of a cereal decomposition product-containing effervescent beverage having an average foam particle size of 47 μm or less and a standard deviation of 40 or less.

  According to the present invention, the thickness and / or duration of the fine bubble-containing layer can be adjusted to a desired range or significantly improved. Moreover, according to this invention, light irradiation can be continuously performed to a fine bubble content layer, and light scattering can be produced for a long period of time. Therefore, this invention is advantageous when providing a visual effect to a cereal decomposition product containing sparkling beverage.

The relationship between the average particle size (μm) and the number of bubbles per unit area (pieces / 3 mm ² ) and the stirring speed of the foamed product of the cereal decomposition product-containing sparkling beverage obtained with a stirring time of 5 seconds It is a graph to show. The relationship between the average particle size (μm) and the number of bubbles per unit area (pieces / 3 mm ² ) and the stirring speed of the foamed product of the cereal decomposition product-containing sparkling beverage obtained with a stirring time of 10 seconds It is a graph to show. The relationship between the average particle size (μm) and the number of bubbles per unit area (pieces / 3 mm ² ) and the stirring speed of the foamed product of the cereal decomposition product-containing sparkling beverage obtained with a stirring time of 30 seconds It is a graph to show. It is a graph which shows the relationship between the average particle diameter (micrometer) of the foam of the cereal decomposition product containing sparkling beverage obtained by stirring time 5 second, its standard deviation, and stirring speed. It is a graph which shows the relationship between the average particle diameter (micrometer) of the foam of the cereal decomposition product containing sparkling drink obtained by stirring time 10 second, its standard deviation, and stirring speed. It is a graph which shows the relationship between the average particle diameter (micrometer) of the foam of the cereal decomposition product containing sparkling beverage obtained by stirring time 30 second, its standard deviation, and stirring speed. It is the photograph which is measuring the thickness of a fine foam content layer after progress for 3 minutes which added the foam of the cereal decomposition product containing effervescent drink on the cereal decomposition product containing effervescent drink poured out into the container beforehand. It is an image of the foam of the foam of the cereal decomposition product containing sparkling beverage obtained by stirring time 10 second and stirring speed 8,000 rpm. It is the image of the foam of the foam of the cereal decomposition product containing sparkling drink obtained by stirring time 10 seconds and stirring speed 10,000rpm. It is an image of the foam of the foam of the cereal decomposition product containing sparkling beverage obtained by stirring time 10 second and stirring speed 13,000 rpm. It is an image of the foam of the foam of the cereal decomposition product containing sparkling drink obtained by stirring time 10 second and stirring speed 18,000 rpm.

Detailed description of the invention

  The method for producing an effervescent beverage containing a cereal decomposed product in a container according to the present invention is a method for preparing a foam of an effervescent beverage containing a cereal decomposed product by adjusting the particle size of foam within an effective range for generating a fine foam-containing layer. It is added to the cereal decomposition product-containing effervescent beverage poured out in the above, and a fine foam-containing layer is generated below the boundary liquid surface between the foam layer and the cereal decomposition product-containing effervescent beverage layer. .

The “fine bubble-containing layer” in the present invention will be described below.
When a cereal decomposition product-containing sparkling beverage such as beer is poured into a container, a foam layer formed by the cereal decomposition product-containing sparkling beverage and a cereal decomposition product-containing sparkling beverage layer are generated. Here, in the cereal decomposition product-containing foamable beverage layer, a layered region containing fine bubbles having an average particle size smaller than the bubbles in the foam layer may be generated below the boundary liquid surface with the foam layer. is there. This layered region containing fine bubbles is referred to as a “fine bubble-containing layer”. The fine bubble-containing layer in the present invention can be specified on the basis of a range in which light scattering is confirmed by the method described in Test Example 1B described later.

Preparation of Foam In the method for producing an effervescent beverage containing a cereal decomposed product in a container according to the present invention, first, the particle size of the foam in the foam obtained by foaming the effervescent beverage containing the cereal decomposed product is determined using a fine foam-containing layer Adjust the effective range to generate

  In the present invention, the effective range of the particle size of the bubbles for generating the fine bubble-containing layer can be appropriately determined according to the desired thickness threshold and / or the duration threshold of the fine bubble-containing layer. Therefore, according to a preferred embodiment of the present invention, the effective range of the bubble particle size is preset with reference to the thickness threshold and / or duration threshold of the fine bubble-containing layer. Here, the “threshold value” of the thickness of the fine foam-containing layer and / or the “threshold value” of the duration may be appropriately determined by those skilled in the art in consideration of the visual effect imparted to the beverage and its persistence, For example, as shown in Test Examples 1 and 2 to be described later, the threshold value of the thickness of the fine bubble-containing layer can be set to 10 mm, and the threshold value of the duration can be set to 3 minutes.

  In the present invention, the average particle size and standard deviation of the foam were obtained by photographing the foam poured into the container with a digital camera with a photographing device to obtain an image of the foam particles in the foam. Analyzing the image of the bubble particle, the circular image in the image is recognized as the outline of the bubble particle, the particle size of the bubble particle and the number of bubbles are obtained based on the recognized contour, and the bubble particle It can be calculated based on the diameter and the number of bubbles. Specifically, the average particle diameter and standard deviation of the foam can be determined based on the method described in Examples of the present invention in accordance with the method described in JP 2010-223701 A.

  In the foam of the present invention, the range of the average particle diameter of the foam can be appropriately determined in consideration of the desired thickness and / or duration of the fine foam-containing layer. In order to improve the duration, the upper limit is preferably 47 μm, more preferably 40 μm, and even more preferably 35 μm.

  In the foam of the present invention, the standard deviation of the average particle diameter of the foam can be appropriately determined in consideration of the desired thickness and / or duration of the fine foam-containing layer. In view of holding, it is preferable to be small. The upper limit of the standard deviation of the average particle diameter of the foam is preferably 40, more preferably 35, still more preferably 25, and still more preferably 20.

In the foam of the present invention, the number of bubbles per unit area can be appropriately determined in consideration of the desired thickness and / or duration of the fine bubble-containing layer, but preferably 600 or more ( Pieces / 3 mm ² ), more preferably 1000 pieces or more (pieces / 3 mm ² ), and even more preferably 1300 pieces (pieces / 3 mm ² ).

  Further, in the present invention, the step of adjusting the particle size of the foam in the foam is not particularly limited as long as the desired thickness and / or duration of the fine foam-containing layer can be achieved, and stirring, vibration, decompression, or gas injection is performed. Although it may be carried out by a method of treating by taking out, stirring treatment is preferred. Any specific method of such adjustment can be carried out using a known apparatus.

  Moreover, according to the preferable aspect of this invention, when the adjustment process of the said particle size of foam performs stirring, vibration, pressure reduction, or gas extraction processing with respect to a cereal decomposition product containing sparkling beverage, stirring speed, a vibration level The method further comprises the step of adjusting the pressure level or the gas pouring speed and setting the particle size of the foam in the foam to an effective range for generating the fine foam-containing layer. Moreover, according to another aspect, the said adjustment process comprises the process of measuring the particle size and / or standard deviation of a bubble during adjustment after adjustment of the particle size of a bubble. The specific method for carrying out such a measurement step is not particularly limited, and may be, for example, an indirect method by measurement of a stirring speed, a vibration level, a pressurization level, or a gas extraction speed, which will be described in Examples described later. It may be a direct measurement method of the bubble particle size and standard deviation according to the method.

  When the foam particle size is adjusted by stirring, the stirring speed is not particularly limited as long as the foam particle size falls within the above range, but is, for example, 7,000 to 18,000 rpm, preferably 8000 to 18,000 rpm. It is.

  The stirring time of the cereal decomposition product-containing sparkling beverage is not particularly limited, but is preferably 5 seconds or more, and more preferably 5 to 30 seconds.

  In the present invention, the particle size of the foam foam is suitably adjusted in the atmosphere or in a gas atmosphere having a composition close thereto. More specifically, the adjustment of the particle size of the foam foam is, for example, the same composition as the atmosphere (about 78% nitrogen, about 21% oxygen, other argon, carbon dioxide, etc.) It is preferable to be carried out in a gas of 1 to 100%, preferably 70 to 100%.

  In the present invention, the adjustment of the particle size of the foam foam is not particularly limited as long as the effect of the present invention is not hindered, but it is preferably performed under atmospheric pressure.

  Moreover, in this invention, although the temperature of the cereal decomposition product containing sparkling beverage which forms a foam is not specifically limited, Preferably it is 0-20 degreeC, More preferably, it is 0-10 degreeC.

  According to the present invention, the fine foam-containing layer can be effectively generated using the foam adjusted as described above. Therefore, according to a preferred embodiment of the present invention, the foam of the present invention is used as a fine foam-containing layer generator in a cereal decomposition product-containing sparkling beverage. Moreover, according to the preferable aspect of this invention, the average particle diameter of the foam in a fine bubble content layer generating agent is 47 micrometers or less, and the standard deviation is 40 or less.

Generation of the fine foam-containing layer According to the present invention, the foam of the above-described cereal decomposition product-containing sparkling beverage is added onto the cereal decomposition product-containing sparkling beverage previously poured into a container, and the foam, A fine foam-containing layer can be generated below the boundary liquid surface of the cereal decomposition product-containing sparkling beverage.

  The method of pouring the cereal decomposition product-containing sparkling beverage into the container in advance is not particularly limited as long as the generation of the fine foam-containing layer is not hindered, and can be performed by a known method. In the present invention, since the above-mentioned foam is added, it is preferable to pour the cereal decomposition product-containing sparkling beverage into the container in advance so as not to foam. Therefore, in the present invention, for example, a step of pouring fine bubbles into the beer in the container as in a beer server may not be performed.

  In the present invention, the addition of the foam is not particularly limited as long as it does not interfere with the generation of the fine foam-containing layer, but it is preferably within 20 seconds after the production of the foam, more preferably considering the maintenance of the average particle diameter of the foam. Is preferably performed within 10 seconds, more preferably immediately after production.

  The method for adding the foam is not particularly limited as long as it does not prevent the generation of the fine foam-containing layer, but preferably the foam is poured into the container from above the liquid level of the cereal decomposition product-containing sparkling beverage in the container. It is done by putting out. The position at which the foam is added is not particularly limited as long as it does not prevent the generation of the fine foam-containing layer, but is preferably 50 mm or more in height from the liquid level of the cereal decomposition product-containing sparkling beverage, more preferably 70 mm or more, and even more preferably. Is a point of 100 mm or more. Such height is preferable for generating turbulent flow in the cereal decomposition product-containing sparkling beverage and thickening the fine foam-containing layer.

  The temperature of the cereal-containing sparkling beverage previously poured into the container is not particularly limited as long as it does not hinder the generation of the fine foam-containing layer, but is preferably 5 to 20 ° C, more preferably 5 to 10 ° C.

  The size of the fine bubbles in the fine foam-containing layer can be adjusted as appropriate according to the foam size and the addition method of the foam of the above-mentioned grain-containing sparkling beverage. It may be smaller than the foam normally formed by the beverage or the foam of the present invention. Therefore, the average particle diameter of the fine bubbles can be set to 66 μm or less in consideration of Test Example 1C described later, for example. Moreover, the density of the fine bubbles in the fine foam-containing layer may change, for example, so as to gradually decrease from the liquid level of the cereal decomposition product-containing sparkling beverage toward the vertically downward direction.

According to the present invention, the thickness and holding time of the fine foam-containing layer may be adjusted as appropriate according to the foam size of the foam, but if the visual effect is taken into account, it is adjusted to be thick and long. It is preferable to do.
The retention time of the fine bubble-containing layer is not particularly limited, but is preferably 1 minute or more, more preferably 2 minutes or more, more preferably 3 minutes or more, and further preferably 3 to 5 minutes or more. .

  Although the thickness of a fine foam content layer is not specifically limited, Preferably it is 10 mm or more on the basis of the liquid level of a grain containing sparkling beverage layer, More preferably, it is 10-20 mm.

  The thickness and range of the fine foam-containing layer of the present invention are irradiated from a light irradiation device located directly below a transparent container containing a cereal-containing sparkling beverage according to the method described in Test Example 1 described later. The range in which scattering occurs can be determined as a reference.

Containerized cereal decomposition product-containing sparkling beverage / light irradiation In the present invention, the containered cereal decomposition product-containing sparkling beverage can be produced by the method described above.

  The cereal decomposition product-containing sparkling beverage of the present invention is included in any form of beverage as long as it is a carbonated beverage containing a cereal decomposition product, but is preferably a beverage containing a malt decomposition product. In the present invention, cereals are not particularly limited as long as they have the effects of the present invention, but are preferably barley, wheat, soybeans, peas, or corn, and more preferably barley. Although it does not specifically limit as a concrete aspect of the decomposition product of cereals, it is a decomposition product of barley, wheat, soybean, pea, or corn, for example, soybean protein, pea protein, corn protein decomposition product is mentioned.

  The cereal decomposition product-containing sparkling beverage of the present invention is preferably a malt decomposition product-containing carbonated beverage, and more preferably a beer-based beverage. A beer-based beverage refers to a beverage having a taste and aroma peculiar to beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like. For example, beer, sparkling liquor, Non-fermented malt beverages such as fermented malt beverages such as liqueurs, other brewed liquors, or completely alcohol-free malt beverages. Moreover, as long as it is a beer-type drink, it is not limited to a malt drink, The form of the non-wheat drink which does not use wheat and malt may be sufficient. In the present invention, the “non-wheat beverage” includes a soft drink imparted with a refreshing feeling by carbon dioxide gas or the like. Examples of non-wheat beverages include non-fermented beverages such as completely alcohol-free beverages having an alcohol content of 0% by weight, and alcohol-containing beverages containing alcohol, but embodiments containing alcohol are preferred. Examples of the alcohol-containing non-wheat beverage include fermented beverages obtained by fermentation and beverages to which alcohol is added. Examples of non-wheat beverages include non-alcoholic fermented beverages obtained by removing alcohol, other low-boiling components and low-molecular components from fermented beverages obtained by fermentation. Preferred embodiments of the beer beverage include beer, sparkling liquor, completely alcohol-free malt beverage, and non-wheat beverage, and beer is particularly preferred among them. Commercially available beverages may be used for the cereal decomposition product-containing sparkling beverage of the present invention.

  Although the container of this invention is not specifically limited, If the visual effect of a fine bubble content layer is considered, a transparent container is preferable. Such a container is not particularly limited, and examples thereof include glass glass or a mug.

  Further, considering the improvement of visual effects of the containerized cereal decomposition product-containing sparkling beverage of the present invention, it is preferable to irradiate the fine foam-containing layer with visible light of an arbitrary hue to cause light scattering. . Therefore, the container of the present invention is preferably configured to be detachable or integral with a light irradiation device that can irradiate visible light of an arbitrary hue onto the fine bubble-containing layer. Such a light irradiation device is not particularly limited, and examples thereof include a fluorescent lamp that is detachable from the base of the container of the present invention and can irradiate the fine bubble-containing layer with light from directly below or obliquely below the container.

  According to another aspect of the present invention, there is provided a dispensing method for a cereal decomposed product-containing effervescent beverage in a container comprising a foam layer, a fine foam-containing layer, and a cereal decomposed product-containing effervescent beverage layer. In addition, the foam of the cereal decomposition product-containing effervescent beverage obtained by adjusting the particle size of the foam within the effective range for generating the fine foam-containing layer is added onto the cereal decomposition product-containing effervescent beverage that has been poured into the container in advance. Then, a method comprising generating a fine foam-containing layer below the boundary liquid surface between the foam layer and the cereal decomposition product-containing sparkling beverage layer is provided.

  According to still another aspect of the present invention, there is provided a method for producing a foam of a cereal decomposition product-containing sparkling beverage, wherein the foam particle size is adjusted to an effective range for generating a fine foam-containing layer. Here, the fine foam-containing layer, when the foam is added onto the cereal decomposed product-containing effervescent beverage previously poured into the container, the foam layer and the cereal decomposed product-containing foam A method is provided that occurs below the boundary liquid level with the sexual beverage layer.

  The dispensing method and the foam production method of the present invention can be performed by the same method as the method for producing the above-described containerized cereal decomposition product-containing sparkling beverage.

  The present invention will be described in detail by the following examples, but the present invention is not limited thereto.

Materials and methods :
(1) Used transparent glass container A semi-cylindrical shape in which a cylinder having a diameter of 5 cm and a height of 10 cm is divided into two vertically as a container for containing a foam when measuring the particle size of foam and the standard deviation thereof. A transparent glass container was prepared. In this container, glass was also attached to a plane (vertical surface) parallel to the cylindrical axis divided into two, and the container was used upright so that the cylindrical axis was in the vertical direction.

(2) Sample and its state As a sample, commercial beer (Soba Wine Co., Ltd., Ichiban Shibori) was prepared and used. The sample was previously adjusted to 0 to 5 ° C. in consideration of the temperature at the time of drinking.

(3) Adjustment of foam The adjustment of the particle size of the foam foam was performed by a stirring process as described later in a room adjusted to 25 ° C under atmospheric pressure.

(4) Shooting device A digital camera (IK-HR2D manufactured by Toshiba) was used as the shooting device, and an objective lens (MP-ZE25-200 manufactured by Moritex Corp.) was attached thereto.

(5) Shooting state Place the transparent glass container containing the foam adjusted in (3) above on a table, and apply light from the vertical surface side of the container using an LED light (Mortex) as a light source. It was. At this time, the amount of light applied to the container was appropriately adjusted while viewing the image with a light controller.
The front side of the container, that is, the plane side parallel to the cylindrical axis was directed toward the imaging device of the apparatus (4), and the foam layer was photographed through the plane. The photo was taken vertically. At this time, the camera magnification was 200 times.
When photographing, calibration of image analysis software (actual length per pixel, unit setting) is performed in advance, and various photographing conditions such as light quantity and liquid amount are appropriately adjusted in advance using a preliminary sample. I kept it.

(6) Image analysis software About the image | photographed bubble particle | grain image, the circular image in an image was made to recognize as a bubble particle | grain outline, and the diameter of the bubble particle | grain was computed based on the recognized outline. As the image analysis software used at this time, Win ROOF ver. 8.0 (manufactured by Mitani Corporation) was used.

Test example 1
A: Preparation of foamed beer 100 mL of stirrer 5,000 to 18,000 rpm (5,000 rpm, 6,000 rpm) in the atmosphere under atmospheric pressure using a stirrer (trade name : Magicbread, company name: Shop Japan) , 7,000 rpm, 8,000 rpm, 10,000 rpm, 13,000 rpm or 18,000 rpm) for 5 to 10 or 30 seconds to obtain a foam of beer.

Images were taken immediately after pouring the foam obtained under each condition into a dedicated transparent glass container as described above.
Next, the photographed image was analyzed using the image analysis software, and the bubble diameter (the diameter of the foam particles) was measured. Measurements were repeated three times using the same sample. From the result of the obtained bubble diameter and the data of the number of foam particles measured, the average particle diameter (mm) of the foam particles, the number of bubbles per unit area and the standard deviation thereof were obtained at each time point.

Next, the relationship between the average particle diameter (mm) and the number of bubbles per unit area (number / 3 mm ² ) and the stirring speed (rpm) in the foam obtained with stirring time of 5, 1 or 30 seconds is shown below. Analyzed. The results were as shown in FIGS.
In FIGS. 1A to 1C, the average particle diameter of the foam particles is indicated by a square, and the number of bubbles (number / 3 mm ² ) is indicated by a rhombus. Moreover, the dotted line set as the threshold value of the fine bubble content layer that the duration of the fine foam content layer is 3 minutes or more and the thickness of the fine foam content layer is 10 mm or more as in Test Example 2 described later. In the case, the boundary line of the foam satisfying this threshold is shown.

Moreover, the average particle diameter (mm) of the foam in the foam obtained by stirring time 5, 1 or 30 second, its standard deviation, and stirring speed were analyzed. As a result, it was as shown in FIGS.
2A to 2C, the average particle diameter of the foam particles is indicated by a square, and the standard deviation (variation of the bubble diameter) is indicated by a rhombus. Moreover, the dotted line set as the threshold value of the fine bubble content layer that the duration of the fine foam content layer is 3 minutes or more and the thickness of the fine foam content layer is 10 mm or more as in Test Example 2 described later. In the case, the boundary line of the foam satisfying this threshold is shown.

B: Production of beer in which a fine foam-containing layer was generated A 435 ml transparent glass glass (height 19 cm, liquid surface area 48 cm ² when pouring beer 305 ml) pre-poured with beer (305 ml) was prepared. Here, the glass made of transparent glass was placed on a transparent plastic plate having a thickness of 5 mm, and was irradiated with an incandescent bulb (for 100 V, 40 W type, E26 base) from directly below the bottom of the glass.

  Next, each foam obtained in A was added to the beer liquid surface from a height of 100 mm vertically above the beer liquid surface. As a result, it was confirmed that a fine foam-containing layer was generated below the liquid level located at the boundary between the foam and the beer. Here, three fine panelists with a visual acuity of 1.0 confirmed the fine bubble-containing layer visually from a point in the horizontal horizontal direction of the boundary liquid surface and 15 cm away from the glass wall surface. Moreover, the range in which the light scattering by a bubble was confirmed by the panel was recognized as a fine bubble content layer.

  Next, after 3 minutes have passed since the foam was added, it was confirmed in each sample whether the thickness of the fine foam-containing layer was 10 mm or more. Here, as shown in FIG. 3, the thickness of the fine foam-containing layer was confirmed by a ruler from the boundary liquid surface between the foam and the beer liquid surface to the end of the vertical fine foam-containing layer in the vertical downward direction. .

As a result, at a stirring speed of 5,000 rpm, the thickness of the fine foam-containing layer was less than 10 mm regardless of the foam with a stirring time of 5, 10 or 30 seconds.
At a stirring speed of 7,000 rpm, the thickness of the fine bubble-containing layer was less than 10 mm when the stirring time was 5 or 10 seconds. On the other hand, when the stirring time was 30 seconds, the thickness of the fine bubble-containing layer was 10 mm or more.
In addition, at a stirring speed of 8,000, 10,000, 13,000, and 18,000 rpm, the thickness of the fine foam-containing layer is 10 mm or more regardless of whether the foam has a stirring time of 5, 10 seconds, or 30 seconds. Met. In addition, the image of the foam of the foam whose stirring time is 10 seconds and whose stirring speed is 8,000, 10,000, 13,000, and 18,000 rpm was as being shown by FIG.

C: Analysis of relationship between generation of fine bubble-containing layer and foam particle size of foam In FIGS. 1A to 1C and FIGS. 2A to 2C, the thickness of the fine foam-containing layer is 3 minutes after the addition of the foam. When the diameter was 10 mm or more, the particle diameter of the foam, the number of foam per unit area, and the standard deviation of the foam were confirmed.
As a result, the thickness of the fine foam-containing layer was 10 mm or more after the addition of the foam for 3 minutes. The average particle diameter of the foam was 47 μm or less, its standard deviation was 40 or less, and the number of bubbles per unit area. It was confirmed that this was the case of 600 (pieces / 3 mm ² ) or more.

Table 1 shows the average particle diameter (μm) of the foam foam of the sample in which the thickness of the fine foam-containing layer was confirmed to be 10 mm or more after 3 minutes from the addition of the foam, its standard deviation, and The number of bubbles per unit area (pieces / 3 mm ² ) is shown.
In addition, the normal foam (control) in the following Table 1 means a foam formed by pouring only foam from a draft beer server directly into a transparent glass container.

Test example 2
By the same method as in Test Example 1, a foam having an average particle diameter of bubbles of 47 μm, a standard deviation of 40, and the number of bubbles per unit area of 600 or more (pieces / 3 mm ² ) was obtained.
Next, the foam was added to the beer liquid level from a height of 30 mm, 50 mm, or 100 mm vertically above the beer liquid level by the same method as in Test Example 1. As a result, it was confirmed that even when the foam was added from any height, a fine foam-containing layer was generated below the boundary liquid surface with beer, and the fine foam-containing layer was still present after 3 minutes.

  When the foam was added from a height of 100 mm vertically above the beer liquid level, the thickness of the fine foam-containing layer was larger than when the height was 30 mm and 50 mm. In particular, in the case of 100 mm, a fine foam-containing layer having a thickness exceeding 10 mm was confirmed even after 3 minutes from the addition of the foam.

Claims (12)

A method for producing a cereal decomposition product-containing effervescent beverage in a container comprising a foam layer, a fine foam-containing layer, and a cereal decomposition product-containing effervescent beverage layer,
A foam of a cereal decomposition product-containing sparkling beverage obtained by adjusting the particle size of foam within an effective range for generating the fine foam-containing layer,
Adding to the cereal decomposition product-containing sparkling beverage previously poured into the container, and generating a fine foam-containing layer below the boundary liquid surface between the foam layer and the cereal decomposition product-containing sparkling beverage layer And
Adjustment of the particle size of the bubbles is performed in a gas atmosphere having a composition close to the atmosphere,
The nitrogen content of the gas having the composition close to the atmosphere or 70 to 100%,
The average particle size of the foam in the foam is 47 μm or less, the standard deviation is 40 or less,
The number of bubbles per unit area in the foam is 600 or more (pieces / 3 mm ² ),
The method according to which the cereal decomposition product-containing sparkling beverage is a beer-based beverage.   The method according to claim 1, wherein the effective range of the bubble particle size is preset with reference to a thickness threshold and / or a duration threshold of the fine bubble-containing layer. The method according to claim 1 or 2 , wherein the adjustment of the particle size of the bubbles is performed by a method selected from the group consisting of stirring, vibration, decompression, and gas extraction. The method according to any one of claims 1 to 3 , wherein a duration of the fine foam-containing layer is 3 minutes or more after the addition of the foam. The method as described in any one of Claims 1-4 whose thickness of the said fine bubble content layer is 10 mm or more. Said irradiated with visible light of any color in the microfoam containing layer, further comprising a to cause light scattering method according to any one of claims 1-5. The cereal hydrolyzate is comprising effervescent beverage beer, the production method according to any one of claims 1-6. A cereal decomposition product-containing effervescent beverage in a container comprising a foam layer, a fine foam-containing layer, and a cereal decomposition product-containing effervescent beverage layer,
The foam is a foam formed by using a gas having a composition close to the atmosphere or a cereal decomposition product-containing sparkling beverage,
The nitrogen content of the gas having the composition close to the atmosphere or 70 to 100%,
The average particle size of the foam in the foam is 47 μm or less, the standard deviation is 40 or less,
The number of bubbles per unit area in the foam is 600 or more (pieces / 3 mm ² ),
The fine foam-containing layer is below the boundary liquid surface between the foam layer and the cereal decomposition product-containing foamable beverage layer,
The thickness of the fine bubble-containing layer is 10 mm or more,
It is possible to hold the fine foam-containing layer continuously for 3 minutes or more,
A cereal decomposition product-containing effervescent beverage in a container, wherein the cereal decomposition product-containing effervescent beverage is a beer-based beverage. A method for dispensing a cereal decomposed product-containing sparkling beverage in a container comprising a foam layer, a fine foam-containing layer, and a cereal decomposed product-containing sparkling beverage layer,
A foam of a cereal decomposition product-containing sparkling beverage obtained by adjusting the particle size of foam within an effective range for generating the fine foam-containing layer,
Adding to the cereal decomposition product-containing sparkling beverage previously poured into the container, and generating a fine foam-containing layer below the boundary liquid surface between the foam layer and the cereal decomposition product-containing sparkling beverage layer And
Adjustment of the particle size of the bubbles is performed in a gas atmosphere having a composition close to the atmosphere,
The nitrogen content of the gas having the composition close to the atmosphere or 70 to 100%,
The average particle size of the foam in the foam is 47 μm or less, the standard deviation is 40 or less,
The number of bubbles per unit area in the foam is 600 or more (pieces / 3 mm ² ),
The method according to which the cereal decomposition product-containing sparkling beverage is a beer-based beverage. A method for producing a foam of a cereal decomposition product-containing sparkling beverage,
Adjusting the particle size of the foam in the foam to an effective range for generating a fine foam-containing layer,
Here, the fine foam-containing layer is a boundary between the foam layer and the cereal decomposition product-containing effervescent beverage layer when the foam is added onto the cereal decomposition product-containing effervescent beverage previously poured into the container. It occurs under the liquid level,
Adjustment of the particle size of the bubbles is performed in a gas atmosphere having a composition close to the atmosphere,
The nitrogen content of the gas having the composition close to the atmosphere or 70 to 100%,
The average particle size of the foam in the foam is 47 μm or less, the standard deviation is 40 or less,
The number of bubbles per unit area in the foam is 600 or more (pieces / 3 mm ² ),
The method according to which the cereal decomposition product-containing sparkling beverage is a beer-based beverage.   The method according to claim 10, wherein the adjustment of the bubble particle size is performed by a method selected from the group consisting of stirring, vibration, decompression, and gas extraction. A foam having an average particle size of 47 μm or less, a standard deviation of 40 or less, and a number of bubbles per unit area of 600 or more (pieces / 3 mm ² ), and a gas having a composition close to the atmosphere and a cereal decomposition product It is a fine foam-containing layer generator in a cereal decomposition product-containing sparkling beverage, comprising a foam formed using a functional beverage,
The nitrogen content of the gas having the composition close to the atmosphere or 70 to 100%,
The cereal decomposition product-containing sparkling beverage is a beer-based beverage,
A fine foam-containing layer generator, wherein the fine foam-containing layer is generated below a boundary liquid surface between a foam layer in a cereal decomposed product-containing sparkling beverage in a container and a cereal decomposed product-containing sparkling beverage layer.