JP6510773B2 - Method for producing sparkling beverage, method for producing high concentration liquid for sparkling beverage and method for suppressing foaming - Google Patents

Description

The present invention relates to a method of manufacturing effervescent beverages, about your and foam-inhibition method of manufacturing how of foamed beverage for a high concentration solution.

  Consumers prefer effervescent and latherable sparkling beverages. In order to meet such a demand, for example, as described in Patent Document 1, a foaming agent may be added to a foamable beverage (beer-like soft drink). In addition, it is described in this patent document 1 that soybean saponin, quillaja saponin, alginic acid propylene glycol ester, etc. can be used as a foaming agent.

JP 2007-82538 A

  However, as described in Patent Document 1, when a foamable beverage is added to produce a foamable beverage, there has been a problem that bubbles are generated too much at the time of production (in particular, at the time of mixing of the preparation liquid). The problem of excessive foaming during mixing of this preparation is a problem that can occur even when no foaming agent is added, but this problem is particularly pronounced when the foaming agent is added to the preparation. It is a problem that easily occurs. Regardless of whether or not a foaming agent is added to the preparation, excessive foaming during mixing may cause the foam to be blown out of the production facility and some of the necessary components may be lost, resulting in the product The problem arises that the quality can not be kept uniform. Therefore, when producing a foamable beverage to which a foaming agent has been added, in particular, the stirring operation at the time of mixing is weakened and uniformed over a long time, or the capacity of the mixing tank is increased to secure the empty size of the foaming portion. In addition, it has been necessary to adjust the addition amount of the raw material etc. in consideration of the amount of bubbles generated.

The present invention has been made in view of the circumstances described above, the method of producing sparkling beverages can suppress foaming at the time of production of expandable beverage production how a high concentration solution for foamed beverage Contact aroused An object is to provide a method for suppressing foam.

The method for producing a foamable beverage, the method for producing a high concentration liquid for a foamable beverage, and the method for suppressing foaming according to the present invention, which solve the above-mentioned problems, have the following means.
(1) An alcohol is added so that the alcohol concentration in the mixing tank is 20 % or more, and a foaming agent is added to mix the prepared solution obtained in the adding step and the adding step to obtain the prepared solution. A first mixing step to obtain a mixed liquid, and a second mixing step to mix the mixed liquid obtained in the first mixing step with water and / or water containing carbon dioxide gas to obtain a concentration-adjusted liquid whose alcohol concentration is adjusted; , wherein the said foaming agent is alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol alginate, flavonol down, isoflavone, flavonol, flavanone, flavanonol, catechin, orlon, anthocyanidins, chalcones, dihydrochalcones , proteins obtained from soybean, the enzyme treatment Method of manufacturing a sparkling beverage, characterized in that of the decomposition product solutions soy is at least one.
(2) The method for producing a foamable beverage according to (1), wherein the alcohol concentration in the adding step is 30% or more .
(3) The foamable beverage according to (1) or (2), wherein the alcohol concentration of the concentration-adjusted liquid is more than 0.00% and less than 10% in the second mixing step. Manufacturing method.
(4) An alcohol is added so that the alcohol concentration in the mixing tank is 20 % or more, and a foaming agent is added to mix the prepared solution obtained in the adding step and the adding step to obtain a prepared solution. anda mixing to obtain a mixture Te, the foaming agent is alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol alginate, flavonol down, isoflavone, flavonol, flavanone, flavanonol, catechin, A method for producing a high concentration liquid for effervescent beverages, characterized in that it is at least one of auron, anthocyanidin, chalcone, dihydrochalcone, a protein obtained from soybean, and a soybean decomposition product decomposed by an enzyme treatment .
(5) The method according to (4), wherein the alcohol concentration in the adding step is 30% or more.
( 6 ) This is a method of adding an alcohol so that the alcohol concentration of the mixture in the mixing tank is 20 % or more, and suppressing foaming during the production of a foamable beverage to which a foaming agent is added and mixed, the foaming agent is alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol ester, flavonol down, resulting isoflavone, flavonol, flavanone, flavanonol, catechin, orlon, anthocyanidins, chalcones, dihydrochalcones, from soybean A method for suppressing foam formation , characterized in that the method is at least one of the following: protein , and decomposition products of soybean degraded by enzyme treatment .
(7) The method according to (6), wherein the alcohol concentration is 30% or more.

According to the present invention can provide a method for producing effervescent beverage which can suppress foaming during production of the foamed beverage, the manufacturing how you and foam control method of foamed beverage for high density liquid .

It is a flowchart explaining one Embodiment of the manufacturing method of the foamable drink which concerns on this invention. It is a flowchart explaining one Embodiment of the manufacturing method of the high concentration liquid for foamable beverages which concerns on this invention.

  Hereinafter, one embodiment of a method for producing a foamable beverage, a foamable beverage, a method for producing a high concentration liquid for a foamable beverage, a high concentration liquid for a foamable beverage, and a method for suppressing foam according to the present invention with reference to the drawings. Will be described in detail.

[Method for producing sparkling beverage]
First, an embodiment of a method for producing a sparkling beverage according to the present invention will be described with reference to FIG.
As shown in FIG. 1, the method for producing a foamable beverage according to the present embodiment includes an addition step S1, a first mixing step S2, and a second mixing step S3, and these steps are the same. Do in order.

The “foamable beverage” produced by the present production method may or may not contain alcohol. That is, the effervescent beverage in the present invention may be effervescent non-alcoholic beverage or effervescent alcoholic beverage.
The term "foamable non-alcoholic beverage" as used herein means that the alcohol concentration is more than 0.00% (meaning volume / volume% (v / v%). The same applies to the alcohol concentration below) and less than 1%. And effervescent beverage.
In addition, the “foamable alcoholic beverage” in the present specification is a beverage having an alcohol concentration of 1% or more and having foamability. In the case of effervescent alcoholic beverages, for example, the upper limit of the alcohol concentration is preferably, but not limited to, less than 10%, and may be 10% or more. The effervescent alcoholic beverage according to the present invention contains, for example, carbon dioxide gas such as beer and low-malt beer, and when it is poured into a container such as a glass, the lathering property is such that a foam layer is formed on the upper surface of the liquid; It is preferable to have a lathering property in which the formed lather is kept for a predetermined time or more. Specifically, the effervescent alcoholic beverage in the present invention preferably has a NIBEM value (a unit representing foam retention characteristics) according to the EBC (European Brewery Convention) method of 50 or more.
Hereinafter, the addition step S1, the first mixing step S2 and the second mixing step S3 will be divided.

(Addition process)
The addition step S1 adds an alcohol so that the alcohol concentration in the mixing tank is 10% or more, and adds at least one of a foaming agent and / or a raw material, that is, a foaming agent and a raw material It is a process of obtaining a preparation liquid. In addition, the alcohol concentration and the concentration of the raw material of the prepared liquid can be appropriately set in consideration of the assumed concentration at the time of drinking.

  In the addition step S1, when the alcohol concentration in the mixing tank is less than 10%, foaming can not be suppressed when mixing the prepared liquid in the first mixing step S2 described later. Therefore, the alcohol concentration in the mixing tank is 10% or more. The alcohol concentration in the mixing tank is preferably 15% or more, and more preferably 20% or more. In this way, foaming at the time of mixing the preparation liquid in the first mixing step S2 can be further suppressed. The upper limit of the alcohol concentration in the mixing tank is not particularly limited. For example, when the liquid temperature of the preparation liquid is 15 ° C., the upper limit is preferably 67% in terms of actual production in a factory.

  The mixing tank can be any common tank used to produce sparkling beverages. In addition, it is preferable to use a mixing tank made of stainless steel or the like that is resistant to alcohol, since the alcohol concentration of the prepared liquid can be increased.

  The alcohol added to the mixing tank may be any drinking alcohol, and is not limited to the type, manufacturing method, raw materials, and the like. For example, shochu, brandy, vodka, spirits, alcohol for raw materials, fruit liquor and the like can be contained alone or in combination.

The foaming agent is preferably, for example, at least one of alginic acids, saponins, flavonoids, and soy proteins. Use of a foaming agent selected from these makes it possible to reliably suppress foaming during production.
Examples of alginic acids include alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, alginic acid propylene glycol ester, and the like. Among these, alginic acid propylene glycol ester is preferable.
Examples of the saponins include soybean saponin, quillaja saponin, white kidney bean saponin, chickpea saponin, alfalfa saponin, yucca saponin and the like, among which soybean saponin and quillaja saponin are preferable.
The flavonoids include, for example, flavone, isoflavone, flavonol, flavanone, flavanonol, catechin, aurone, anthocyanidin, chalcone, dihydrochalcone and the like. The flavonoids are preferably of soybean origin.
The soy protein may be any protein obtained from soybean, and may be, for example, a degradation product degraded by enzyme treatment or the like.
Moreover, as a foaming agent, for example, foamable animal protein such as egg white protein, serum albumin, casein protein, whey protein, xanthan gum, pullulan, guar gum, locust bean gum, carrageenan, pectin, gum arabic, tamarind seeds Thickeners such as polysaccharides, agar, tara gum, gellan gum and the like can be used.
The foaming agent can be used by arbitrarily selecting one or two or more from among those described above.

  The addition amount of the foaming agent to the preparation liquid in the addition step S1 is preferably, for example, about 0.02 to 2.5% (weight (mass) / volume% (w / v%)), It is not limited to If the addition amount of the foaming agent to the preparation liquid is in this range, foaming can be suppressed even in the case of mixing in the first mixing step S2, and mixing in the second mixing step S3 or a store etc. described later When the alcohol concentration of the liquid is lowered and the alcohol concentration is more than 0.00% and less than 10%, the lathering and lathering can be improved.

  Moreover, as a raw material, cereals, fruit juice, a bittering agent, a coloring agent, an acidulant, saccharides, a high sweetness degree sweetener, a dietary fiber, an antioxidant, water etc. can be mentioned, for example.

Examples of cereals include pea protein, corn, rice, soybean and the like obtained by extracting protein fractions from wheat, pea, pea and the like.
Here, wheat (germ) which has been germinated (malt), those which are not germinated, and extracts thereof can be used. The wheat can be used alone or in combination of two or more. Examples of types of wheat that can be used include barley, wheat, rye, oats and the like.
When using malt, it can be used in the state which grind | pulverized this to a suitable magnitude | size.
When using wheat which has not been germinated, it may be used after threshing, or it can be used in the state of crushing the grain as it is or in a suitable size.
The extract of wheat or malt refers to extract of barley or malt from which predetermined components are extracted using water and / or an organic solvent and the like, and concentrated.
Each of the wheat described above can be roasted and used according to the needs of the consumer. The roasting of wheat can be optionally performed by appropriately adjusting the roasting conditions of wheat.

When the effervescent beverage according to the present embodiment contains wheat or malt, the extract content is preferably 0.4 g / 100 cm ³ or less, and more preferably 0.2 g / 100 cm ³ or less. Here, “extract content” refers to non-volatile solid content composed of sugar (carbohydrate), protein, amino acid, bitter taste, non-volatile organic acid, mineral, polyphenol, pigment component and the like. The extract content is a value calculated by measuring specific gravity and alcohol content according to the Japanese National Tax Agency prescribed analysis method in Japan, that is, the number of grams of non-volatile component contained in 100 cubic centimeters of original capacity at a temperature of 15 ° C (g / g It is preferable to set it as 100 cm ³ ). If the content of the extract contained in the sparkling beverage is 0.4 g / 100 cm ³ or less, the content of the pudding in the sparkling beverage containing oat as a raw material can be lowered, so that the consumption of the pudding can be reduced. Some consumers can also be easy to drink.

  Fruit juices are, for example, apples, oranges, grapes, strawberries, peaches, melons, pineapples, guavas, bananas, mangoes, acerolas, papayas, passion fruits, plums, pears, apricots, plums, kiwifruits, cassis, blueberries, raspberries It is possible to use those squeezed from such as.

  Examples of apples include, but are not limited to, sweet potato (so-called apple), sweet potato, sweet potato, sweet potato, sweet potato, sweet potato (sweet apple), sweet potato, sweet potato, sweet potato, sweet potato (coated apple, sweet pear), and a great spotted cherry.

  In addition, as oranges, for example, grapefruit, orange, lemon, lime, sage orange, kabosu, sage orange, kinot, sage, safflower, citron, jabalone, sudachi, daiban, tangora, tangor, nutmeg, hazel, hanasyu Hyuganatsu, Hirai Lemon (Seekser), Buntan, Ponkan (Mandarin Orange), Yuzu, etc. can be mentioned.

  As bitter taste agents, it is possible to use, for example, isopinated hop, tetrahop, caffeine, naringin, spice extract, sage extract, sage, quinine, kuasine, borapet, methylthioadenosine, lychee extract and the like.

As a coloring agent, for example, caramel pigment, gardenia pigment, safflower pigment, vegetable pigment, synthetic pigment and the like can be used.
As the acidulant, for example, citric acid, lactic acid, phosphoric acid, malic acid and the like can be used.
As saccharides, fructose glucose liquid sugar, sucrose, an oligosaccharide, polysaccharide etc. can be used, for example.
As a high sweetness degree sweetener, acesulfame K, sucralose, aspartame, stevia etc. can be used, for example.
As the dietary fiber, for example, indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like can be used.
As an antioxidant, vitamin C, vitamin E etc. can be used, for example.
As water, water manufactured using a membrane filter or the like, carbon dioxide gas-containing water containing carbon dioxide gas, or the like can be used.
In addition, it is also possible to add juices and / or extracts of fruits and vegetables other than those described above as needed. All the raw materials mentioned above can use what is generally marketed.

  In the present invention, the order of addition of the alcohol, the foaming agent and the raw material is not particularly limited, and may be simultaneously added to the mixing tank, or may be added in an appropriate order in consideration of aggregation (aggregation) of the preparation liquid. be able to. It goes without saying that mixing can be carried out as necessary in addition of the raw materials.

(First mixing step)
The first mixing step S2 is a step of mixing the preparation liquid obtained in the addition step S1 to obtain a mixed liquid. Mixing of the preparation liquid can be performed by mixing the preparation liquid by mixing means such as a stirring blade provided in a mixing tank or bubbling with a gas. The mixing is preferably carried out sufficiently to make the preparation uniform. Here, in the present embodiment, since the alcohol is added so that the alcohol concentration of the preparation liquid is 10% or more in the addition step S1, when it is vigorously mixed as in the case where the foaming agent is not added. Even if, it can suppress that a preparation liquid foams. Therefore, not only can the mixing time be shortened, but also the equipment and mixing tank used can be made smaller. In addition, the manufacturing cost can be reduced.

(2nd mixing process)
Specifically, the second mixing step S3 is a concentration-adjusted liquid in which the mixed solution obtained in the first mixing step S1 is mixed with water and / or carbon dioxide gas-containing water to adjust the alcohol concentration, specifically, This is a step of obtaining a concentration-adjusted solution in which the alcohol concentration is lowered. That is, as described above, the mixed solution produced after the first mixing step S2 is in a state in which the alcohol concentration and the concentration of the raw material are higher than those at the time of drinking. Therefore, when provided to the consumer in the form of RTD (Ready To Drink), water and / or carbon dioxide gas-containing water are used in the second mixing step S3 so that the alcohol concentration and the concentration of the raw material reach the predetermined target concentrations. Add and mix as in the first mixing step S2. The above-mentioned water and / or carbon dioxide gas-containing water may, if necessary, be added with the above-mentioned grains, fruit juice, bitterness, coloring agents, acidulants, saccharides, high-intensity sweeteners, dietary fibers, antioxidants, etc. It may be done. By the second mixing step S3, it is possible to realize an RTD in which the alcohol concentration and the concentration of the raw material are arbitrary values. In addition, as a measure of the addition amount of water and / or carbon dioxide gas-containing water, it is preferable that the alcohol concentration of the concentration-adjusted liquid be more than 0.00% and less than 10%, for example, 2 to 8% It is more preferable to The alcohol concentration of the concentration-adjusted liquid is not limited to this range, and may be 10% or more. Since the concentration-adjusted liquid obtained in this step has a low alcohol concentration, the effect of the foaming agent becomes predominant, and when it is poured into a container such as a glass, a lathering property is formed where a lather layer is formed above the liquid surface And, it is possible to develop a foam property in which the formed foam is kept for a predetermined time or more.

When the concentration-adjusted liquid is obtained with water in the second mixing step S3 or when the concentration-adjusted liquid is obtained with carbon dioxide gas-containing water but the foamability is not sufficient, carbonation is performed after the second mixing step S3. It is good to do. The concentration-adjusted liquid having foamability (that is, the foamable beverage according to the present embodiment) preferably has a gas pressure at 20 ° C. of 0.049 MPa (0.5 kg / cm ² ) or more. The upper limit of the gas pressure is preferably about 0.5 MPa (5.1 kg / cm ² ). If the gas pressure is higher than this, the carbonation stimulation becomes too strong, which is not preferable.

  The concentration-adjusted liquid (foamable beverage) manufactured after the second mixing step S3 is subjected to sterilization treatment by plate sterilization or the like (sterilization step) so as to be usually performed as an RTD, and any container in a clean room It is preferable to fill in (filling step). The sterilization step can also be performed on the mixed solution obtained in the first mixing step S1 before the second mixing step S3.

  The container may be any container that can be sealed, and a so-called can container / barrel container made of metal (made of aluminum, steel or the like) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container etc. can also be applied to a container. The volume of the container is not particularly limited, and any currently available one can be applied.

  According to the method of producing a foamable beverage according to the present invention described above, the alcohol concentration of the preparation liquid in the mixing tank is 10% or more, so that a foamable beverage to which a foaming agent and / or a raw material is added is produced. Foaming of time (in mixing) can be suppressed. As a result, bubbles are not blown out of the manufacturing facility or some of the necessary components are not lost, and the product quality can be kept uniform. In addition, the stirring operation at the time of mixing is weakened and uniformed over a long time, or the capacity of the mixing tank is increased to secure the empty size of the foaming portion, and the addition of raw materials etc. in consideration of the amount of generated bubbles. There is no need to adjust the amount, and the sparkling beverage can be manufactured easily and inexpensively.

  Next, one embodiment of a foamable beverage, a method for producing a high-concentration liquid for a foamable beverage, a high-concentration liquid for a foamable beverage, and a method for suppressing foaming according to the present invention will be described. In addition, in description of these embodiment, the description is abbreviate | omitted about the same component as the manufacturing method of the above-mentioned foamable drink.

[Effervescent beverage]
The foamable beverage according to the present embodiment is produced by the above-described method of producing a foamable beverage. That is, in the foamable beverage according to the present embodiment, the alcohol is added so that the alcohol concentration of the preparation liquid in the mixing tank is 10% or more, and the foaming agent and / or the raw material are added and mixed. So, the bubbling at the time of manufacture is suppressed. The effervescent beverage of the present embodiment obtained after the second mixing step S 3, since water and / or mixed carbonic acid gas-containing water is lowered alcohol concentration, the effect of the foaming agent It becomes dominant, and it can exhibit the foaming property in which a foam layer is formed on the upper surface when poured into a container such as glass, and the foam property in which the formed foam is maintained for a predetermined time or more. .

[Method for producing high concentration liquid for effervescent beverage]
As shown in FIG. 2, the method for producing a high-concentration liquid for effervescent beverages according to the present invention includes an addition step S11 and a mixing step S12, and these steps are performed in this order.
The addition step S11 and the mixing step S12 of the method for producing a high concentration liquid for foamable beverages according to the present invention are respectively the addition step S1 and the first mixing step S2 of the method for producing a foamable beverage according to the present invention described above. It is the same.
That is, in the method for producing a high concentration liquid for foamable beverages according to the present invention, the alcohol concentration obtained by completing the mixing step S12 (the first mixing step S2 of the method for producing a foamable beverage) is 10% or more. In addition, a mixture liquid having a high concentration of the raw material is manufactured as a product.
The high concentration liquid for effervescent beverage obtained by the present production method is preferably subjected to sterilization treatment by plate sterilization or the like (sterilization step), and it is further preferable to fill an arbitrary container in a clean room (filling step).

[High-concentration liquid for effervescent beverages]
The high concentration liquid for foamable beverages according to the present embodiment is produced by the method for producing a high concentration liquid for foamable beverages described above. This high concentration liquid for foamable beverages is wholesaled, for example, in restaurants such as taverns and restaurants, or in retail stores in a high concentration state. When provided to a restaurant or retailer in the state of a high concentration liquid for effervescent beverages, the capacity can be reduced as compared with the case of transporting the prediluted state, and the transportation etc. becomes easy, It is possible to save storage space in the store.
Since the alcohol concentration of the high concentration liquid for effervescent beverages according to the present embodiment is 10% or more, the effervescence is suppressed, but the staff or the consumer in the restaurant can dilute it using carbon dioxide gas-containing water, or retail The characteristic is that when the alcohol concentration is less than 10%, the effect of the foaming agent becomes dominant and the foam comes out by the consumer purchased in the store diluting it with water containing carbon dioxide gas at the time of drinking It can produce an effect.

[Method for suppressing foaming]
In the method for suppressing foam according to the present embodiment, the alcohol is added so that the alcohol concentration of the preparation liquid in the mixing tank is 10% or more, and the foaming agent and / or the raw material are added and mixed. is there.
According to this method for suppressing foam, since the alcohol is added so that the alcohol concentration of the preparation liquid in the mixing tank is 10% or more, foaming due to the foaming agent and / or the raw material can be suppressed. Thus, bubbles can be prevented from spilling out of the manufacturing facility and loss of some of the necessary ingredients. As a result, the method for suppressing foam according to the present embodiment can keep the quality of the product uniform. In addition, when the foam suppressing method according to the present embodiment is applied to the production of a foamable beverage to which a foaming agent and / or a raw material is added, the method is conventionally performed to produce the foamable beverage. It is not necessary to weaken the stirring operation at the time of mixing to make it uniform over a long time, to increase the capacity of the mixing tank, or to adjust the addition amount of the raw material etc. in consideration of the amount of bubbles generated. Therefore, according to the foaming control method which concerns on this embodiment, it becomes possible to achieve cost reduction.

  Next, the method for producing an effervescent beverage according to the present invention, the effervescent beverage, the method for producing an effervescent beverage high concentration liquid, the effervescent beverage high concentration liquid and the method for suppressing foaming according to the present invention will be specifically described. .

Example 1
As a foaming agent, alginic acid propylene glycol ester of alginic acid (Kimika Co., Ltd., Kimiloid) was prepared, and as alcohol, ethanol for reagent (purity 99.5%) was prepared.
First, the prepared foaming agent was dissolved in hot water of 50 ° C. to prepare a foaming agent solution.
In addition, using alcohol and distilled water, No. 1 in Table 1 and Table 2 were used. 100 mL of an alcohol solution having an alcohol concentration shown in 1 to 12 was prepared. No. 1 was added with the above-mentioned foaming agent solution to a concentration shown in 1 to 12. The sample of the preparation liquid which concerns on 1-12 was prepared.
A sample of each prepared mixture was stirred with a magnetic stirrer (SRS 266PA manufactured by ADVANTEC) at 20 ° C. for 10 minutes. The stirrers used were all the same size.
After 10 minutes of stirring, the height (mm) of the foam was measured. The result is No. It shows in Table 1 and Table 2 with the composition of the sample of the preparation liquid which concerns on 1-12.

  As shown in Tables 1 and 2, no. Since the alcohol concentration was 10% or more, samples of the mixed solutions according to 3-6 and 8-12 should suppress the height of the foam to 8 mm or less even though the foaming agent was added. It was possible (Example). In particular, no. Because the alcohol concentration was 15% or more, samples of the mixed solutions according to 4 to 6 and 8 to 12 could suppress the height of the foam to 1 mm or less even though the foaming agent was added. did it. Furthermore, no. Since the alcohol concentration was 20% or more, the sample of the preparation liquid which concerns on 5 and 6 became 0 mm in bubble height. Also, no. As apparent from the samples of the preparation solutions according to 8 to 12, when the alcohol concentration was 15% or more, the height of the foam could be suppressed to 1 mm regardless of the addition amount of the foaming agent. Also, no. Carbon dioxide-containing water is mixed with samples of the preparation solutions according to 3 to 6 and 8 to 12 so as to adjust the alcohol concentration to be less than 10% to produce a concentration-adjusted liquid (foamable beverage). The gas was able to bubble the concentration adjusted solution.

  On the other hand, no. Since the alcohol concentration was less than 10%, the height of the foam became high and the sample of the preparation liquid which concerns on 1, 2 was not able to suppress foaming (comparative example). No. The sample of the preparation liquid which concerns on 7 is a control area which does not contain a foaming agent (comparative example). No. The sample of the preparation according to 7 had a low foam height of 1 mm because it did not contain a foaming agent.

Example 2
Next, the behavior when a substance that becomes the core of foaming was added was confirmed. Pea protein (manufactured by Organo Food Tech Co., Ltd.), which can be added as a raw material, was used as the core material of the foam. The same foaming agent (foaming agent solution) and alcohol as in [Example 1] were used.
First, an alcohol solution having alcohol concentrations shown in Table 3 was prepared using alcohol and distilled water.
A sample obtained by adding a foaming agent solution so that the concentration of the foaming agent is 2% to 100 mL of the alcohol solution and adding 1000 ppm of pea protein (sample of the preparation according to Nos. 13, 14 and 15) And a sample to which pea protein was not added (a sample of the preparation according to No. 16) was prepared.
The sample of each prepared preparation was stirred under the same conditions as in [Example 1], and after completion of the stirring, the height (mm) of the foam when 10 minutes passed was measured. The result is No. It shows in Table 3 with the composition of the sample of the preparation liquid which concerns on 13-16. No. The sample of the preparation according to No. 16 is the same as No. It is the same conditions as the sample of the preparation liquid which concerns on (4).

As shown in Table 3, no. The samples of the preparation according to No. 13 had No. 1 in which no pea protein was added although the pea protein was added at a high concentration of 1000 ppm. The height of the foam could be 1 mm as in the case of the sample of the preparation according to 16. That is, even in the case where a substance that becomes a core of foaming was added, foaming could be suppressed by setting the alcohol concentration to 15%.
Also, no. The sample of the preparation according to No. 14 had an alcohol concentration of 10%, so No. 1 in which the alcohol concentration was 0%. As compared with the sample of the preparation according to 15, the foaming was suppressed to half or less.
No. Carbon dioxide-containing water is mixed with samples of the preparation liquid according to 13 and 14, and adjusted to have an alcohol concentration of less than 10% to produce a concentration-adjusted liquid (foamable beverage). The prepared solution could be bubbled.

[Example 3]
Next, the behavior when the type of the foaming agent was changed was confirmed. The foaming agent is Saponins Soy Health 2 SA (Fuji Oil Co., Ltd.), Soy Proteins High Nut DC 6 (Fuji Oil Co., Ltd.), Saponins Quillaja Saponin (Maruzen Pharmaceutical Co., Ltd.), Flavonoids Soya flavone RS (Fuji Oil Co., Ltd.) was used. The same alcohol as in [Example 1] was used.
First, an alcohol and distilled water were used to prepare an aqueous solution having an alcohol concentration of 0% and an alcohol solution having an alcohol concentration of 10% or 15%.
It added so that the density | concentration of the above-mentioned foaming agent may be 1%, respectively with respect to 100 mL of prepared aqueous solution or alcohol solution, and No. 1 of Table 4 and Table 5 was obtained. The sample of the preparation liquid which concerns on 17-25 was prepared.
The prepared samples were stirred under the same conditions as in [Example 1], and after completion of the stirring, the height (mm) of the foam after 10 minutes was measured. The result is No. It shows in Table 4 and Table 5 with the composition of the sample of the preparation liquid which concerns on 17-25.

As shown in Tables 4 and 5, No. 1 in which the alcohol concentration is 10% or more. The samples of the preparations according to No. 18, 20, 22, 24, 25 are No. 1 in which the alcohol concentration is 0%. The height of the foam was lower than that of the samples of the preparation solutions according to 17, 19, 21 and 23, and the foaming could be suppressed. That is, no. The samples of the preparations according to 18, 20, 22, 24, 25 were confirmed to be examples. Also, no. When carbon dioxide gas containing water is mixed with samples of the preparation liquid concerning 18, 20, 22, 24, 25 and the alcohol concentration is adjusted to be less than 10%, the concentration adjusted liquid (foamable beverage) is manufactured The carbon dioxide gas was able to bubble the concentration-adjusted liquid.
On the other hand, no. The samples of the mixed solutions according to 17, 19, 21 and 23 had an alcohol concentration of 0%, so that bubbling could not be suppressed.

  As described above, by satisfying the requirements of the present invention, a method for producing a foamable beverage capable of suppressing foaming during production (in particular, upon mixing of the preparation liquid) even if it contains a foaming agent, It has been confirmed that an effervescent beverage, a method for producing an effervescent beverage high concentration solution, an effervescent beverage high concentration solution and a method for suppressing foaming can be provided.

S1 addition process S2 first mixing process S3 second mixing process S11 addition process S12 mixing process

Claims (7)

Adding an alcohol so that the alcohol concentration in the mixing tank is 20 % or more, and adding a foaming agent to obtain a preparation solution;
A first mixing step of mixing the preparation liquid obtained in the adding step to obtain a mixed liquid;
A second mixing step of mixing the mixed solution obtained in the first mixing step with water and / or carbon dioxide gas-containing water to obtain a concentration-adjusted liquid in which the alcohol concentration is adjusted;
Including
The foaming agent is alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol ester, flavonol down, resulting isoflavone, flavonol, flavanone, flavanonol, catechin, orlon, anthocyanidins, chalcones, dihydrochalcones, from soybean A method for producing an effervescent beverage, characterized in that it is at least one of the following: protein , and soybean degradation products degraded by enzyme treatment . The method for producing a foamable beverage according to claim 1, wherein the alcohol concentration in the adding step is 30% or more .   The method according to claim 1 or 2, wherein in the second mixing step, the alcohol concentration of the concentration-adjusted liquid is more than 0.00% and less than 10%. Adding an alcohol so that the alcohol concentration in the mixing tank is 20 % or more, and adding a foaming agent to obtain a preparation solution;
A mixing step of mixing the preparation liquid obtained in the adding step to obtain a mixed liquid;
Including
The foaming agent is alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene glycol ester, flavonol down, resulting isoflavone, flavonol, flavanone, flavanonol, catechin, orlon, anthocyanidins, chalcones, dihydrochalcones, from soybean A method for producing a high-concentration liquid for effervescent beverages, characterized in that it is at least one of the following: protein , and soybean degradation products degraded by enzyme treatment . The method according to claim 4, wherein the alcohol concentration in the adding step is 30% or more. While adding alcohol so that the alcohol concentration of the preparation liquid in the mixing tank is 20% or more, this is a method of suppressing foaming during the production of a foamable beverage to which a foaming agent is added and mixed,
The foaming agent is obtained from alginic acid, sodium alginate, potassium alginate, calcium alginate, ammonium alginate, propylene alginate of alginic acid, flavone, isoflavone, flavonol, flavanone, flavanonol, catechin, aurone, anthocyanidin, chalcone, dihydrochalcone, soybean A method for suppressing foam formation, characterized in that the method is at least one of the following: protein, degradation product of soybean degraded by enzyme treatment. The method according to claim 6, wherein the alcohol concentration is 30% or more.

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