JPH119256A - Production of creamy foam in effervescent beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply produce fine and creamy foam having good retention of foam in a short time by applying ultrasonic wave to beverage having effervescent property. SOLUTION: Ultrasonic wave is applied to effervescent beverage such as beer or sparkling liquor to carry out foaming. Foam instantaneously foamed from the liquid is fine and creamy and a device such as beer dispenser or skill is not required in order to produce the foam. The foaming can usually instantaneously be carried out only by pouring the beverage into a container and immersing the bottom of the container into an ultrasonic wave washer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing foam of beer, happoshu and other sparkling beverages. In particular, it relates to improvement of foam generated by an operation of pouring beer into a mug or the like.

[0002]

2. Description of the Related Art Conventionally, the quality of beer has been sensory-evaluated based on foaming, color and aroma, taste when drinking, irritation of foam in the mouth, throat, aftertaste, remaining aroma, etc. when poured into a glass. Highly completed beer foam is said to last a long time, be creamy and swell. On the other hand, a good way to pour beer is called "to make a good foam", and the finer the cream-like foam, the longer it tends to last. For this reason, in a restaurant such as a beer garden, an operation of pouring beer into a beer mug or the like is performed using a dedicated beer dispenser in order to provide high-quality foamed beer.

[0003] A beer dispenser of this type generally comprises a beer barrel 2 connected by a dispense head 1 and a beer introduced into a heat exchanger 4 by a conduit 3 and cooled to an appropriate temperature, as shown in FIG. , From the pouring cock 5 into a container such as a mug. The beer barrel 2 is connected to a carbon dioxide gas cylinder 7 regulated by a pressure reducing valve 6 for the purpose of preventing the carbon dioxide contained in the beer from escaping and preventing the escaping, and for pushing out the beer in the beer barrel 2. Is done. Generally, as shown in FIG. 2, the valve 5 is opened and closed by the movement of the valve stem 12 connected to the lever 11, but when the valve stem 12 moves in the direction A in FIG. Since the valve is wide open and the change in the cross-sectional area of the flow path is small, the state of the beer to be poured is not very foamy. Further, when the valve stem 12 moves in the direction B, the valve is opened narrowly, the resistance of the flow path increases, and the cross-sectional area of the flow path increases rapidly on the downstream side of the flow path. Will be poured out. In the beer pouring operation using this type of beer dispenser, generally, the mug is tilted by about 45 degrees, the valve stem 12 is moved in the direction A, and the beer is poured so that little foam is formed. Move it in the direction, foam it, and make it a drinking beer with foam that cannot be cut off.

[0004]

However, such a conventional technique has the following drawbacks.

In the method of injecting beer or the like using the above-mentioned beer dispenser, beer foam is added to beer in a low-foam state. The quality is greatly affected by the skill level of gas pressure adjustment, spout cock operation, and the like. Further, the size of the foam to be formed is often irregular, and generally, the larger the proportion of the large foam, the faster the disappearance of the foam.

In order to solve the above-mentioned drawbacks, there is a method of pouring beer after foaming the beer, waiting for the disappearance of large foam, repeating the foaming, and leaving fine foam. It costs. On the other hand, in Japan, people tend to prefer "cold beer"
This is very important. There are many problems for restaurants, such as the trend toward labor saving of employees.

[0007] In view of the drawbacks of the prior art, the present invention provides
With a simple method, a certain amount of beer etc. can be poured into a container such as a mug in a short time,
It is an object of the present invention to provide a method for generating fine creamy foam having a good foam retention and enhancing the added value of beer or the like.

[0008]

According to the present invention, instead of pouring foam over beer or the like in a low-foam state, ultrasonic waves are applied to beer or the like once poured into a container such as a mug, It is characterized in that fine bubbles are instantaneously generated.

For example, the saturated concentration of carbon dioxide in beer is 0.17% at 15 ° C. and 1 atm.
Beer contains about 0.5% of carbon dioxide and is in a supersaturated state. This state is generally considered to be very unstable, but is relatively stable in beer because various colloidal substances such as peptides, dextrins and tannins adsorb carbon dioxide. It is known that when an impact or the like is applied to the beer in this state, the relatively stable state described above collapses and foams strongly. In addition, when fibers or the like derived from a cloth are attached to the inner wall of a container such as a mug for pouring beer, the fibers are liable to foam therefrom, and the bubbles develop the diameter of the bubbles while adhering to the inner wall of the container. Therefore, it is also known that large bubbles are easily generated. In the present invention, ultrasonic waves are applied to beer or the like to cause foaming. Ultrasonic waves instantaneously cause fine bubbles from the entire liquid, and bubbles adhering to the inner wall of the container are also easily separated from the wall, so that large-diameter air bubbles are not easily formed on the inner wall of the container. Foam can be generated in a short time.

On the other hand, a typical cause of disappearance of a bubble (hereinafter, referred to as a head) covering a container such as a mug is, first, "flow of liquid due to gravity from a liquid film of bubbles". 2) "If there is a difference in the diameter of the foam in the adjoining foam, the internal pressure of the small-diameter foam is higher than the internal pressure of the large-diameter foam, so the small-diameter foam is absorbed by the large-diameter foam. Thirdly, since the liquid pressure of the flat portion of the liquid film of the foam is higher than the liquid pressure of the curved portion, the liquid is applied to the liquid film portion of the curved surface where the bubbles are collected. And the bursting of bubbles due to a decrease in the thickness of the plane portion of the bubbles. "Fourth," crushing of bubbles due to permeation of carbon dioxide to the outside world "is known.
Regarding the flow of the liquid due to the first gravity, the life of the foam can be extended due to the viscosity of the liquid or the hindrance of the liquid flow due to sugar chains bound to the protein, which is mainly a problem in beer production. . Regarding the fourth permeation of carbon dioxide, a method of extending the life of bubbles by mixing nitrogen gas and carbon dioxide and using the mixture in a process is known. Regarding the second and third aspects, it is necessary to make the foam as uniform and fine as possible, and it is necessary to further suppress the generation of foam having a large diameter. This is a problem of a technique of mainly pouring beer or the like. According to the present invention, fine bubbles are instantaneously generated by ultrasonic waves, so that fine and uniform bubbles can be generated. Further, since bubbles having a large diameter are not easily formed on the inner wall of the container, the above-described second and third bubbles are used. It is possible to suppress the factor of disappearance of the foam, have good foam retention, and easily produce a creamy foam with a fine texture in a short time.

[0011]

According to the above technical means, beer, etc., which is in a relatively stable state due to adsorption by various colloidal substances while carbon dioxide is supersaturated, is reduced to a fine state by cavitation by ultrasonic waves. Foam.
It is known that cavitation by ultrasonic waves is generally remarkable when a gas is dissolved in a liquid. Foaming of beer and the like using ultrasonic waves occurs in a very short time,
The bubble diameter is fine.

In the present invention, since ultrasonic waves are used for "foaming" beer or the like, a special beer dispenser or the like is not required. For example, after gently pouring a bottle of beer into the mug, the bottom of the mug is removed. Just a moment of immersion in an ultrasonic cleaner can create a creamy foam with a pleasant mouthfeel. In this case, on the horizontal cross section of the foam, the size of the foam is almost the same, so the disappearance of the foam forms a lace-like attachment called "bubble mark", with the part close to the inner wall of the glass attached to the inner wall. The part slightly away from the inner wall disappears slowly while keeping the bubble surface almost flat. For this reason, according to the present invention, it is possible to avoid the phenomenon that “a hole is formed in the bubble surface and the liquid level is peeped”, such as bubbles formed by a conventional method.

According to the present invention, since bubbles can be efficiently generated from carbon dioxide or the like dissolved in beer or the like poured into a container such as a mug, the carbon dioxide contained in the liquid after the bubbles are formed can be efficiently generated. The amount of carbon and the like can be reduced.
For this reason, it is possible to reduce large-diameter bubbles that gradually occur from the liquid after the foam layer is formed, and that “the small-diameter bubbles are taken into the large-diameter bubbles, which is the cause of disappearance of the foam layer. The phenomenon can be reduced.

In addition to the method of applying the ultrasonic wave after pouring it into a container such as a mug as described above, the ultrasonic wave can be applied so that the ultrasonic wave is transmitted to the beer or the like of a beer or the like. In this case, a desirable position where the ultrasonic wave is applied is near the spout cock, and more preferably, at the outlet of the spout cock.

Therefore, in the present invention, a creamy fine foam can be produced in a sparkling beverage such as beer by applying ultrasonic waves without the need for a beer dispenser or skill.

[0016]

EXAMPLES Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these Examples.

EXAMPLES In a laboratory at room temperature of 25 degrees Celsius, three types of commercial beers refrigerated at 4 degrees Celsius (Sample GU is a UK-made Stout beer, Sample SY is an international all-molt tiger beer, Sample A
D: Domestic lager beer) For each case, 165 ml was poured by hand into a 200 ml tall beaker by hand as usual (indicated as hand pouring), or after 165 ml was gently poured into a 200 ml tall beaker. FIG. 3 shows a comparison result of measuring the height of the beer foam portion over time when the bottom of the tall beaker was instantaneously immersed in an ultrasonic cleaner and foamed (indicated as ultrasonic). Table 1 shows the state and evaluation of the foam. Shown in

[0018]

[Table 1]

First, in the sample GU, the foam by hand pouring gradually became thin from the height of about 5 cm at first, and a depression developed on a part of the foam surface after 1 minute, and the liquid level appeared after 5 minutes. On the other hand, the bubbles produced by the ultrasonic wave were thinned slowly and reached the liquid level 12 minutes later, leaving a lace-like pattern. No depression was formed on the surface of the foam created by the ultrasound. Foam made by hand pouring has a large diameter foam on a part of the surface,
It is uneven. On the other hand, the foam surface produced by ultrasonic waves is dense and uniform, and the sensory evaluation is creamy.
The state of the "foam mark" remaining on the side of the container is the same in both respects in terms of height, but the pattern of the "foam mark" is different, and when using ultrasonic foam, a clear lace-like "foam mark" is formed However, the hand-foamed foam formed lace-like "foam marks" that were greatly torn.

Next, in the sample SY, the foam due to the manual pouring gradually became thin from the height of about 4.5 cm at first, and reached the liquid level after 5 minutes. On the other hand, the ultrasonic bubbles gradually became thinner from the height of 3.5 cm, and reached the liquid level after 9 minutes. In this example, no dent was formed on the foam surface in both cases, and a lace-like pattern was left. As for the state of the foam, the foam surface was observed to be uniform both by hand pouring and ultrasonic waves, but the foam surface produced by ultrasonic waves was denser and the sensory evaluation was creamy.

In the test using the sample AD, the sample GU has a lower initial bubble height and a faster bubble removal than the sample SY.
The foam from the manual pouring initially diminished gradually from a height of about 2.5 cm and reached the liquid level after 3 minutes. On the other hand, the bubbles by the ultrasonic wave gradually became thinner from the height of 2.5 cm at first, and reached the liquid level after 6 minutes. No depressions were formed on both sides of the foam surface, but in the hand-poured beer, the foam disappeared as the liquid level spread from one point. In contrast, the ultrasonic bubbles left a lace-like pattern on the liquid surface. Regarding the state of the foam, the foam surface was observed to be almost uniform in both cases, but the foam surface produced by ultrasonic waves was denser and the sensory evaluation was creamy. The state of the "foam mark" remaining on the side of the container formed a lace-like "foam mark" in which the foam by the ultrasonic wave was clearer.

[0022]

【The invention's effect】

(1) According to the present invention, a creamy foam having improved mouthfeel and foam retention can be produced in a sparkling beverage such as beer.

(2) Further, according to the present invention, a high-quality foam can be easily and quickly generated without the need for a device such as a beer dispenser or a skill, and the cost of a restaurant or the like that provides beer or the like can be obtained. Can be reduced.

(3) Further, according to the present invention, even if a beer or the like that provides beer or the like with bottled products without having a device such as a beer dispenser is provided, a beer or the like having a good-quality foam with a good taste can be obtained. Can be easily provided.

[Brief description of the drawings]

FIG. 1 is a schematic diagram showing the structure of a beer dispenser.

FIG. 2 is an explanatory diagram showing the movement of a valve in a beer dispenser pouring cock.

FIG. 3 is a graph showing the change over time in the state of foam of beer according to the example of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Dispense head 2 Beer barrel 3 Conduit 4 Heat exchanger 5 Outlet cock 6 Pressure reducing valve 7 Carbon dioxide gas cylinder 8 Beer dispenser 9 Jug 11 Lever 12 Valve stem

Claims (1)

[Claims] 1. A method for producing foam, comprising applying ultrasonic waves to a beverage having an effervescent property to generate fine bubbles to produce creamy foam.