JP7005705B2 - Fine foam beverage and its manufacturing method - Google Patents

Description

Reference of related application

The present application enjoys the benefit of the priority of the preceding Japanese application, Japanese Patent Application No. 2016-137250 (filed on July 12, 2016), the entire disclosure of which is hereby cited by reference. Be part of.

The present invention relates to a novel fine foam beverage and a method for producing the same.

Among soft drinks and alcoholic beverages, those that allow the drinker to enjoy the feel of foam are preferred in the market. Typical examples are carbonated drinks, which can enjoy the stimulating feel associated with carbon dioxide bubbles when drinking.

On the other hand, attempts have been made to provide a foaming beverage having a smooth feel by adding various foaming agents and mixing nitrogen gas and a drinking liquid. All of such beverages are intended to provide a beverage with smoother foam by reducing the size of foam formed on the liquid surface (Patent Document 1). However, no beverage has been known so far, in which not only the liquid surface but also the entire beverage is composed of a solution containing fine bubbles.

Japanese Unexamined Patent Publication No. 2016-59372

The present inventors have recently found that not only the bubbles formed on the liquid surface but also the bubbles formed in the liquid play an important role in the feel of bubbles in a beverage. That is, they have found that a beverage obtained by mixing treatment so that the entire beverage is composed of fine bubbles has a "foam melting feeling" that has not been realized by conventional beverages, and completed the present invention. rice field.

That is, an object of the present invention is to provide a novel fine foam beverage and a method for producing the same, which is given a "foam melting feeling" that has never been realized so far.

According to the present invention, the following inventions are provided.
[1] A fine foam beverage having a sol specific gravity of 0.85 or less and a separation rate of 0.7 mm / sec or less (here, the "sol specific gravity" is constant with respect to the mass of a constant volume of non-fine foam beverage). The ratio of the mass of the fine foam beverage by volume, and the "separation rate" is from the bottom of the container 100 seconds after the container is fully filled to the lowest position of the fine foam when the fine foam beverage is poured into the evaluation container. The value obtained by subtracting the vertical distance (mm) from the bottom of the container when the container is fully filled to the lowest position of fine bubbles (mm) is divided by 100 seconds (s)).
[2] The fine foam beverage according to the above [1], which has a liquid viscosity of 2.5 mPa · s or less.
[3] The fine foam beverage according to the above [1] or [2], wherein the beverage is a soft drink.
[4] A method for producing a fine foam beverage, which comprises a step of mixing the beverage liquid at 3000 to 50,000 rpm for 1 second to 60 minutes.
[5] The production method according to the above [4], wherein the produced beverage has a sol specific gravity (here, the sol specific density is synonymous with the content defined in the above [1]) of 0.85 or less.
[6] In the above [4] or [5], the separation rate of the produced beverage (where, the separation rate is synonymous with the content defined in the above [1]) is 0.7 mm / sec or less. The manufacturing method described.
[7] The production method according to any one of [4] to [6] above, wherein the produced beverage has a liquid viscosity of 2.5 mPa · s or less.
[8] The production method according to any one of the above [4] to [7], wherein mixing is performed in the presence of a gas containing nitrogen.
[9] The production method according to any one of the above [4] to [8], wherein the beverage is a soft drink.
[10] A fine foam beverage produced by the production method according to any one of the above [4] to [9].

In the fine foam beverage of the present invention, the entire beverage is composed of a solution containing fine foam, and the drinker can enjoy a "foam melting feeling" that has never been experienced before. That is, the present invention provides a beverage having a drinking feeling that has never existed in the past, and is advantageous in that it can meet new tastes and needs of consumers.

FIG. 1A is a photograph of a coffee beverage before mixing treatment filled in a container. FIG. 1B is a photograph of the beverage in Test Group 1 several seconds after the container is fully filled with the coffee beverage after the mixing treatment with the gas. FIG. 1C is a photograph of the beverage in Test Group 1 100 seconds after the container is fully filled with the coffee beverage after the mixing treatment with the gas.

Specific description of the invention

The fine foam beverage of the present invention is a beverage in which fine bubbles are formed in the beverage. The formation of fine bubbles in the beverage gives the beverage a “foam melting feeling” as described later. Therefore, the beverage of the present invention is characterized by containing a predetermined amount of bubbles in the beverage. The amount of bubbles can be specified by the specific gravity (sol specific gravity) of the beverage of the present invention with respect to the fine foam beverage (non-fine foam beverage) after the defoaming treatment in which the fine bubbles disappear after the defoaming treatment.

In the present invention, the "sol specific gravity" refers to the ratio of the mass (g) of a fixed volume fine foam beverage to the mass (g) of a constant volume non-fine foam beverage. The sol specific gravity can be said to be an index showing how much bubbles are contained in the beverage when compared in the same volume, and the fine foam beverage having a small sol specific gravity can be said to be a beverage containing a larger amount of bubbles. The sol specific gravity of the fine foam beverage of the present invention can be 0.85 or less, preferably 0.80 or less, more preferably 0.40 to 0.80, still more preferably 0.50 to 0.80. ..

When calculating the sol specific gravity in the fine foam beverage of the present invention, first, the mass per fixed volume is measured immediately after the production of the fine foam beverage is completed, and then the fine foam beverage is defoamed by an appropriate method. Then, the mass of the defoamed beverage (non-fine foam beverage) per fixed volume can be measured, and the sol specific gravity can be calculated based on these measured values. For the defoaming treatment, for example, vacuum defoaming, a centrifugal evaporator, a vacuum stirring defoaming device, or the like can be used.

The fine foam beverage of the present invention is a beverage containing gas in the beverage by forming fine bubbles in the beverage. Examples of the gas constituting the fine bubbles include a gas containing nitrogen (for example, air) and a nitrogen gas, preferably a gas containing nitrogen, and more preferably air.

In the fine foam beverage of the present invention, almost the entire beverage is composed of fine foam immediately after production, but as time passes, there are two parts, a portion composed of fine foam and a portion not containing fine foam. Gradually separate into two parts. Therefore, the beverage of the present invention can be specified by the rate (separation rate) at which the portion composed of fine bubbles is separated into the portion not containing fine bubbles.

In the present invention, the "separation rate" (mm / sec) is from the bottom of the container 100 seconds after the container is fully filled to the lowest position of the fine foam when the fine foam beverage of the present invention is poured into the evaluation container. The value obtained by subtracting the vertical distance from the vertical distance (mm) to the lowest position of fine bubbles from the bottom of the container when the container is fully filled, divided by 100 seconds (s). When measuring the separation rate, the fine foam beverage of the present invention is immediately poured into an empty evaluation container after the production is completed, and the minimum amount of fine foam at the time when the container is full and 100 seconds after the container is fully filled. Measure the position from the bottom of the container. It goes without saying that if the beverage is already present in the container, the measurement is performed after removing the beverage, but if the measurement is performed with the beverage present, fine bubbles are formed from the liquid level of the beverage. Measure the distance to the lowest position of. In addition, when the production is completed, all the raw material beverages do not change into fine bubbles, and the beverages may remain, and the beverages may be poured into the evaluation container. In some cases, the separation rate can be calculated more accurately by subtracting the volume of the beverage liquid poured into the evaluation container from the vertical distance among the raw material beverage liquids remaining at the completion of production.

For the evaluation container used for measuring the separation speed, glass for evaluation of the separation speed (capacity 300 mL, φ52 mm, height 140 mm) is used in order to prevent the measured value from fluctuating due to the material and diameter of the container. When the separation rate is measured using a container other than the above glass for evaluation of separation rate, the obtained separation rate is converted into the measured value with the glass for evaluation of separation rate based on the diameter and height of the container. can do. When measuring the separation rate, it is also preferable to use a lighting device such as a fluorescent lamp for color evaluation in order to accurately measure the position of the fine bubbles existing at the lowest position in the container. The separation rate can be said to be an index showing how quickly the fine-foamed beverage changes to a beverage solution containing no fine foam within a certain period of time, and a beverage with a low separation rate makes the state of the fine-foamed beverage longer. It can be said to be a sustainable beverage. The separation rate of the fine foam beverage of the present invention can be 0.7 mm / sec or less, preferably 0.68 mm / sec or less, and more preferably 0.6 mm / sec or less. Further, the separation rate of the fine foam beverage of the present invention can be 0.05 mm / sec or more, preferably 0.1 mm / sec or more. The separation rate of the fine foam beverage of the present invention can be 0.05 to 0.7 mm / sec, preferably 0.1 to 0.6 mm / sec.

In the fine foam beverage of the present invention, when the fine foam beverage is poured into the evaluation container, the vertical distance from the bottom of the container 100 seconds after the container is fully filled to the lowest position of the fine foam is 90 mm or less. It can be preferably 70 mm, more preferably 50 mm.

It can be said that the fine foam beverage of the present invention is a beverage in which fine foam is less likely to disappear as compared with a commercially available carbonated beverage. If the beverage contains a component having a defoaming effect, the rate at which fine bubbles disappear becomes faster. Therefore, the fine foam beverage of the present invention preferably contains a defoaming component of 0.01% or less. Can be a beverage of 0.001% or less, and more preferably a beverage containing substantially no defoaming component. Here, examples of the defoaming component include emulsifiers, silicone-based defoaming agents, and liquid oils.

When calculating the separation rate in the fine foam beverage of the present invention, the fine foam beverage is immediately poured into a transparent or translucent container, and the lowest fine foam from the bottom of the container 100 seconds after the completion of production. The separation speed can be calculated by visually measuring the distance to the position and dividing the distance (mm) by 100 seconds.

The fine foam beverage of the present invention can also be specified by the liquid viscosity. When calculating the liquid viscosity in the fine foam beverage of the present invention, the fine foam beverage may be subjected to a defoaming treatment by an appropriate method, and the liquid viscosity of the defoamed beverage (non-fine foam beverage) may be measured. can. For the defoaming treatment, for example, vacuum defoaming, a centrifugal evaporator, a vacuum stirring defoaming device, or the like can be used. The liquid viscosity can be measured by, for example, a falling ball type viscosity measuring method, and can be measured by using a commercially available measuring device such as a falling ball type micro viscometer (manufactured by Anton Pearl Co., Ltd.). The liquid viscosity of the fine foam beverage of the present invention can be 2.5 mPa · s or less, preferably 2.2 mPa · s or less, and more preferably 0.7 to 2.2 mPa · s.

As described above, the fine foam beverage of the present invention can have a liquid viscosity of 2.5 mPa · s or less, but it can be said that the beverage has a sufficiently low viscosity as compared with a commercially available smoothie beverage or the like. The fine foam beverage of the present invention also has sufficient fluidity and liquidity suitable for drinking.

The beverage liquid which is the base of the fine foam beverage of the present invention is not particularly limited as long as it can form fine foam, and examples thereof include a soft beverage, an alcoholic beverage, a fruit juice beverage, a milk beverage, and a vegetable juice beverage. Be done. Examples of the soft drink include coffee drinks, green tea drinks, black tea drinks, acidic drinks, carbonated drinks, dairy drinks, and the like, preferably excluding beer-taste drinks. Alcoholic beverages are preferably excluding beer-taste beverages containing wort.

The fine foam beverage of the present invention has a "foam melting feeling" that has never been realized in conventional beverages. That is, when the beverage of the present invention is ingested, the following three drinking sensations can be obtained.
(A) By including a beverage containing sufficient air bubbles in the oral cavity, the smooth solution contains air bubbles and a light and airy texture can be obtained. The bubbles contained are not elastic and soft.
(B) The bubbles contained in the oral cavity foam and disappear quietly in the oral cavity without popping during drinking, and the fluidity as a solution can be sufficiently felt.
(C) After swallowing, there is no residue in the oral cavity, it is gentle and there is little irritation, so it can be drunk very much.

The fine foam beverage of the present invention is also characterized in that it gradually separates into a beverage liquid containing fine foam and a beverage liquid in which the fine foam disappears over time (see FIGS. 1B and 1C). The fine foam beverage of the present invention includes not only a beverage in which the entire beverage is composed of a solution containing fine foam, but also a beverage containing a beverage liquid containing fine foam and a beverage liquid in which the fine foam disappears over time. It shall be included.

The method for producing a fine foam beverage of the present invention is not particularly limited as long as the beverage liquid as a raw material can form fine foam, but can be produced, for example, by mixing a gas and a beverage liquid. That is, the fineness of the present invention is obtained by preparing a drinking liquid, mixing it in a container at 3000 to 50,000 rpm, 1 second to 60 minutes, forming fine bubbles in the drinking liquid, and incorporating the gas into the drinking liquid. Foam beverages can be produced. Examples of the gas include a nitrogen-containing gas (for example, air) and a nitrogen gas, preferably a nitrogen-containing gas, and more preferably air.

Beverage liquid mixing can be done in a container. When the gas constituting the fine foam is air, the fine foam beverage of the present invention can be produced by mixing the beverage liquid in the container. When the beverage liquid is mixed in the container at the above mixing strength and mixing time, the mixing can be performed using a stirrer, a mixing container, or a gas-liquid mixer. Specifically, a juicer mixer, a mixer, a food processor, a blender, and a high-speed disperser can be used as the stirrer, and a shaker and a pressurized container for gas mixing can be used as the mixing container. As, a spray gun, a two-fluid nozzle, and an air stone can be used.

The produced fine foam beverage can be poured into a container such as a glass or a cup and provided to the drinker. Since the fine foam beverage of the present invention separates into a portion composed of fine foam and a portion not containing fine foam over time, the effects of the above (A), (B) and (C) can be obtained. In order to achieve better performance, it is desirable to pour into a container immediately after the production is completed and provide it to the drinker. Here, when the fine foam beverage of the present invention is produced by mixing a gas and a beverage liquid, it can be considered that the production is completed when the mixing is completed for the entire amount of the raw material beverage liquid.

In the fine foam beverage of the present invention, all the raw material beverage liquids do not change to fine foams at the completion of production, and the raw material beverage liquid may remain, but such beverages also have the above (A) and (B). ) And (C) are included in the fine foam beverage of the present invention as long as they exhibit the effects.

The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

Example 1: Manufacture of fine foam beverages and analysis of various physical characteristics (1)
(1) Beverage preparation A fine foam beverage based on a coffee beverage was prepared. Specifically, coffee beans (Kirimanjaro) were crushed into medium grinders with a coffee mill, 100 g of the crushed coffee beans were placed in a paper filter, and the coffee beans were extracted with hot water at 95 ° C. Extraction was stopped when 1000 g of the filtrate was collected, and 1000 g of coffee extract was obtained. The obtained coffee extract was cooled to 20 ° C., sodium hydrogen carbonate was added while adjusting the pH of the extract to 6.5, and the total amount was adjusted to 2000 g using ion-exchanged water (coffee preparation). liquid). The coffee preparation is heated to 90 ° C, 190 g is filled in a steel beverage can, and then retort sterilized at 121 ° C for 5 minutes to make a black coffee beverage base (hereinafter, may be referred to as "coffee beverage base 1"). Was prepared.

The coffee beverage base 1 prepared as described above was prepared in advance so that the liquid temperature was 5 ° C. 330 g of coffee beverage base was placed in a cylindrical stainless steel container having an inner diameter of 110 mm and a height of 130 mm, and kept cold so that the liquid temperature was maintained at 5 ° C to 10 ° C. Attach the attachment (Whisk, Esge) to the handy food processor (Barmix M300, Esge), attach the tip of the attachment to the bottom of the stainless steel container, and mix at "low speed" for 30 seconds to make a cold-type fine foam beverage (test plot). 1) was prepared. It was visually confirmed that all of the coffee beverage liquid was changed to a beverage having fine bubbles formed at the completion of production.

Next, the coffee beverage base 1 was prepared in advance so that the liquid temperature was 70 ° C. 330 g of coffee beverage base was placed in a cylindrical stainless steel container having an inner diameter of 110 mm and a height of 130 mm, and kept warm so that the liquid temperature was maintained at 65 ° C to 70 ° C. Attach the attachment (Whisk, Esge) to the handy food processor (Barmix M300, Esge), attach the tip of the attachment to the bottom of the stainless steel container, and mix at "high speed" for 30 seconds to make a hot-type fine foam beverage (test plot). 2) was prepared. It was visually confirmed that all of the coffee beverage liquid was changed to a beverage having fine bubbles formed at the completion of production.

In addition, as comparative products, commercially available beer beverages (Guinness, Kirin Brewery) (Test Zone 3), smoothie beverages (Black Sesame Soymilk Banana Smoothie, Unimat Riken) (Test Zone 4), Coke Beverages (Mets Cola, Kirin Beverage). (Company) (Test Zone 5), Coffee Beverage (Shaking and Foaming Premium, Daido Drinko Co., Ltd.) (Test Zone 6) were prepared.

(2) Beverage analysis The sol specific gravity, separation rate, and liquid viscosity of the beverages in each test group were measured by the following procedure.

Immediately after the production of the sol specific gravity fine foam beverage was completed, it was poured into a plastic cup (capacity 150 mL, manufactured by Asahi Kasei Co., Ltd., Promax EI-150D) until it was full, and the mass of the full volume was measured. Next, the fine foam beverage was subjected to defoaming treatment using a centrifugal evaporator (manufactured by Genevac), and the mass of the full filling capacity of the beverage after defoaming (non-fine foam beverage) was measured in the same manner as the fine foam beverage. ..

The sol specific gravity was calculated based on the following formula (I).

B. Separation rate Immediately after the production of the fine foam beverage is completed, pour it into the glass for evaluation of separation rate (capacity 300 mL, φ52 mm, height 140 mm) until it is full, and inside the container when the container is full and 100 seconds after the container is full. The position of the fine bubbles present at the lowest position was measured as the distance (mm) from the bottom. The presence or absence of fine bubbles was visually determined by installing a separation rate evaluation glass in an environment of 2000 ± 500 lux using a fluorescent lamp for color evaluation. The beverages in Test Group 1 several seconds after the container is fully filled and the beverages in Test Group 1 100 seconds after the container is fully filled are as shown in FIGS. 1B and 1C, respectively. It was visually confirmed that all of the beverage bases of the beverages in Test Groups 1 and 2 were beverages in which fine bubbles were formed when the container was fully filled (Y = 0 (mm) in the following formula (II). )).

Ｘ＝容器満注時から１００秒後の容器底から微細な泡の最も低い位置までの垂直距離（ｍｍ）
Ｙ＝容器満注時の容器底から微細な泡の最も低い位置までの垂直距離（ｍｍ） The separation rate was calculated based on the following mathematical formula (II).

X = Vertical distance (mm) from the bottom of the container 100 seconds after full filling of the container to the lowest position of fine bubbles.
Y = Vertical distance (mm) from the bottom of the container when the container is fully filled to the lowest position of fine bubbles.

C. Liquid viscosity The fine foam beverage was subjected to defoaming treatment using a centrifugal evaporator (manufactured by Genevac), and the liquid viscosity of the defoamed solution was measured. The liquid viscosity was measured with a falling ball type micro viscometer (manufactured by Anton Pearl Co., Ltd.). The solution temperature at the time of measurement was 20 ° C., and the capillaries and balls were selected and measured according to the method specified by the viscometer according to the viscosity of the target liquid.

(3) Sensory evaluation The beverages in each test group were further subjected to sensory evaluation. Sensory evaluation was performed by 6 trained panelists. Specifically, the following four items were evaluated for the beverages in each test group, and the evaluation score with the highest number of votes was adopted. However, if the number of votes obtained was the same, a lower evaluation score was adopted.

(A) Immediately after drinking A: The solution contained in the oral cavity is smooth and contains air bubbles to obtain a light and airy texture, and the contained air bubbles are not elastic and soft.
B: The solution contained in the oral cavity contains air bubbles to obtain a slightly airy texture, and the contained air bubbles are soft.
C: It is felt that the solution contained in the oral cavity contains air bubbles, but it is not airy.
D: No air bubbles can be felt in the solution contained in the oral cavity.

(B) During drinking A: Bubbles contained in the oral cavity disappear quietly one after another without popping, and the fluidity as a solution is sufficiently felt.
B: Some of the bubbles contained in the oral cavity disappear without popping, and the fluidity as a solution is felt.
C: Although there is a feeling that the bubbles contained in the oral cavity have disappeared a little, it is difficult to obtain fluidity as a solution.
D: Bubbles contained in the oral cavity continue to stay, and there is a slight resistance to swallowing.

(C) After swallowing A: There is no residue in the oral cavity, and the sharpness is felt very well.
B: There is little residue in the oral cavity, and the sharpness is felt well.
C: Even after swallowing, a little solution is felt in the oral cavity, and the sharpness is poor.
D: There is a feeling of residual liquid in the oral cavity even after swallowing.

(D) Comprehensive evaluation A: The "feeling of melting foam" in the entire beverage is fully felt.
B: Feel the "melting feeling" in the whole beverage.
C: I don't feel much "melting foam" in the whole beverage.
D: No "feeling of melting foam" is felt in the entire beverage.

(4) Results The liquid viscosity, sol specific gravity, separation rate, and sensory evaluation results of the beverages in each test group were as shown in Table 1.

From the results in Table 1, fine foam beverages containing a specific range of sol specific gravity, separation rate and liquid viscosity showed desirable evaluation results in the functional evaluation items (a), (b), (c) and (d). It turned out to be a beverage with an unprecedented foaming sensation. On the other hand, in the test group 3 having a large sol specific density, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and the foam did not have a melting feeling. In the test group 4 having a large liquid viscosity, an airy and soft texture containing air bubbles was obtained, but the air bubbles were sufficiently retained even in the oral cavity, and no feeling of disappearance or fluidity was felt. In addition, there was a sensation that the fluffy drinking liquid remained in the oral cavity even after swallowing, and there was no feeling of foam melting. In the test group 5 having a high separation rate, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and the foam did not have a melting feeling. In Test Group 6, where the sol specific gravity, separation rate, and liquid viscosity are all large, the airy texture due to air bubbles and the feeling of disappearance in the oral cavity were not obtained, and the beverage liquid that was moist after swallowing remained in the oral cavity. However, it did not have a feeling of melting bubbles.

Example 2: Manufacture of fine foam beverages and analysis of various physical property values (2)
A test beverage base was prepared according to Table 2, and the beverage base was mixed with a gas to prepare a fine foam beverage (test groups 7 to 19). Upon completion of production, it was visually confirmed that all of the test beverage base was transformed into a beverage with fine bubbles formed.

For the beverages in each test group, the sol specific gravity, separation rate, and liquid viscosity were measured according to the procedures described in Examples 1 (2) and (3), and sensory evaluation was performed. In measuring the separation rate, it was visually confirmed that all of the test beverage base was a beverage in which fine bubbles were formed when the container was fully filled (Y = 0 (mm in the above formula (II)). )).

The liquid viscosity, sol specific gravity, separation rate, and sensory evaluation result of the beverage in each test group were as shown in Table 3.

From the results in Table 3, the sol specific gravity of the beverage was adjusted to 0.85 or less, the separation speed was adjusted to 0.7 mm / sec or less, and the liquid viscosity was 2.5 mPa · s. It was clarified that by adjusting so as to be as follows, a fine foam beverage having favorable results in the functional evaluation items (a), (b), (c) and (d) can be obtained.

In the test groups 7, 8, 14 and 19, beverages having the same separation rate and liquid viscosity and different sol specific densities were prepared, and the test groups 7 and 8 had a sufficient foam melting feeling. .. On the other hand, in the test group 19, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and the foam did not have a melting feeling.

In test groups 8, 9, 10, 11, 12, 14, and 15, beverages having the same sol specific gravity and liquid viscosity but different separation rates were prepared, and test groups 8, 9, 10 and 11 were prepared. It had a sufficient foam melting feeling. On the other hand, in the test groups 12 and 15, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were felt to be insufficient, and the feeling of disappearance of air bubbles in the oral cavity was not felt. , Did not have a feeling of foam melting.

In the test groups 10, 16, 17 and 18, beverages having the same sol specific gravity and separation rate but different liquid viscosities were prepared, and the test groups 10 and 16 had a sufficient foam melting feeling. .. On the other hand, in the test group 18, although an airy texture containing air bubbles was obtained, the air bubbles were retained even in the oral cavity, and no feeling of disappearance or fluidity was felt. In addition, there was a sensation that the fluffy drinking liquid remained in the oral cavity even after swallowing, and there was no feeling of foam melting.

In the test group 13 having a large sol specific density and separation speed, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and the foam did not have a melting feeling.

Example 3: Manufacture of fine foam beverages and analysis of various physical characteristics (3)
A test beverage base was prepared according to Table 4, and the beverage base was mixed with a gas to prepare a fine foam beverage (test group 20 to 30). Upon completion of production, it was visually confirmed that all of the test beverage base was transformed into a beverage with fine bubbles formed.

For the beverages in each test group, the sol specific gravity, separation rate, and liquid viscosity were measured according to the procedures described in Examples 1 (2) and (3), and sensory evaluation was performed. In measuring the separation rate, it was visually confirmed that all of the test beverage base was a beverage in which fine bubbles were formed when the container was fully filled (Y = 0 (mm in the above formula (II)). )).

The liquid viscosity, sol specific gravity, separation rate, and sensory evaluation result of the beverage in each test group were as shown in Table 5.

From the results in Table 5, the sol specific gravity of the beverage was adjusted to 0.85 or less, the separation speed was adjusted to 0.7 mm / sec or less, and the liquid viscosity was 2.5 mPa · s. It was clarified that by adjusting so as to be as follows, a fine foam beverage having favorable results in the functional evaluation items (a), (b), (c) and (d) can be obtained.

In the test groups 20 and 25, beverages having the same separation rate and liquid viscosity and different sol specific densities were prepared, and the test group 25 had a sufficient foam melting feeling. On the other hand, in the test group 20, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and the foam did not have a melting feeling.

In the test groups 21, 23 and 24, beverages having the same sol specific gravity and separation rate but different liquid viscosities were prepared, and the test groups 23 and 24 had a sufficient foam melting feeling. On the other hand, in the test group 21, although an airy and soft texture containing air bubbles was obtained, there was a sensation that a lumpy drinking liquid remained in the oral cavity even after swallowing, and there was no feeling of foam melting. ..

Claims (7)

Fine foam beverage with a sol specific gravity of 0.85 or less, a separation rate of 0.7 mm / sec or less, and a liquid viscosity of 2.5 mPa · s or less (here, the "sol specific gravity" is a constant volume. The ratio of the mass of a fixed volume of fine foam beverage to the mass of non-fine foam beverage, "separation rate" is when the fine foam beverage is poured into a glass for evaluation of separation rate (capacity 300 mL, φ52 mm, height 140 mm) . From the vertical distance (mm) (vertical distance A) from the bottom of the container to the lowest position of the fine bubbles 100 seconds after the full filling of the container to the lowest position of the fine bubbles from the bottom of the container when the container is full. A fine foam beverage having a vertical distance (mm) divided by 100 seconds) and having a vertical distance A of 90 mm or less. The fine foam beverage according to claim 1, wherein almost the entire beverage is composed of fine foam. The fine foam beverage according to claim 1 or 2, wherein the beverage is a soft drink. A method for producing a fine foam beverage, which comprises a step of mixing the beverage liquid at 6000 to 50,000 rpm and 30 seconds to 60 minutes. The produced beverage has a sol specific gravity of 0.85 or less and a separation speed. Is 0.7 mm / sec or less, and the liquid viscosity is 2.5 mPa · s or less (here, the sol specific gravity and the separation rate are synonymous with the contents defined in claim 1), and the product is manufactured. A method in which the vertical distance A (where vertical distance A is synonymous with the content defined in claim 1) of the beverage is 90 mm or less. The production method according to claim 4, wherein the mixing is performed in the presence of a gas containing nitrogen. The production method according to claim 4 or 5, wherein the produced beverage is composed of almost all fine bubbles. The production method according to any one of claims 4 to 6, wherein the beverage is a soft drink.

Images