JPWO2018012477A1 - Micro-foamed beverage and method for producing the same - Google Patents

Abstract

  An object of the present invention is to provide a novel micro-foamed beverage having a "feeling of melting" which has never been realized. According to the present invention, a microfoam beverage having a sol specific gravity of 0.85 or less and a separation speed of 0.7 mm / sec or less (herein, “sol specific gravity” is a non-microfoam beverage of a fixed volume The ratio of the mass of a fixed volume micro bubble beverage to the mass, "separation speed" is the most of fine bubbles from the bottom of the container 100 seconds after the full filling of the container when the micro foam beverage is poured into the evaluation container The vertical distance (mm) to the lower position minus the vertical distance (mm) from the bottom of the container to the lowest position of the fine foam when the container is full is the value divided by 100 seconds) . The beverage is preferably a soft drink.

Description

Reference to related applications

  This application claims the benefit of the priority of prior Japanese Patent Application No. 2016-137250 (filing date: July 12, 2016), the entire disclosure of which is incorporated herein by reference. Be part of

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

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

  On the other hand, attempts have been made to provide a smooth-feeling foamy beverage by the addition of various foaming agents and the mixing of nitrogen gas and a beverage liquid. Such beverages are all trying to provide a smoother foam beverage by reducing the size of foam formed on the liquid surface (Patent Document 1). However, a beverage composed of a solution containing not only the liquid level but also the whole beverage containing fine foam has hitherto been unknown.

JP, 2016-59372, A

  The inventors of the present invention have now newly found that not only the foam formed on the liquid surface but also the foam formed in the liquid play an important role in the feeling of foam in the beverage. That is, it is found that the beverage obtained by mixing processing so that the whole beverage is composed of fine bubbles has a "foaming feeling" which has not been realized in the conventional beverage, and the present invention is completed. The

  That is, an object of the present invention is to provide a novel micro-foamed beverage to which a "foam melt feeling" has been imparted which has never been realized, and a method for producing the same.

According to the present invention, the following inventions are provided.
[1] A microfoam beverage having a sol specific gravity of 0.85 or less and a separation speed of 0.7 mm / sec or less (here, “sol specific gravity” is constant with respect to the mass of a fixed volume of non-microfoam beverage The ratio of the mass of microfoamed beverage in the volume, "separation speed" is the lowest position of the microfoam from the bottom of the container to the lowest position 100 seconds after the full filling of the container when the microfoamed beverage is poured into the evaluation container The value obtained by subtracting the vertical distance (mm) from the bottom of the container to the lowest position of the fine bubbles when the container is full is divided by 100 seconds (s)).
[2] The microfoam beverage according to the above [1], which has a liquid viscosity of 2.5 mPa · s or less.
[3] The micro-foamed beverage according to the above [1] or [2], wherein the beverage is a soft drink.
[4] A method for producing a microfoam beverage, comprising the steps of mixing the beverage under conditions of 3000 to 50000 rpm for 1 second to 60 minutes.
[5] The method according to the above [4], wherein the sol specific gravity of the manufactured beverage (herein, the sol specific gravity is the same as the content defined in the above [1]) is 0.85 or less.
[6] In the above [4] or [5], the separation speed of the manufactured beverage (here, the separation speed is the same as the contents defined in the above [1]) is 0.7 mm / sec or less Manufacturing method described.
[7] The method according to any one of the above [4] to [6], wherein the liquid viscosity of the manufactured beverage is 2.5 mPa · s or less.
[8] The production method according to any one of the above [4] to [7], wherein the mixing is performed in the presence of a nitrogen-containing gas.
[9] The method according to any one of the above [4] to [8], wherein the beverage is a soft drink.
[10] A microfoam beverage manufactured by the method according to any one of the above [4] to [9].

  The micro-foamed beverage of the present invention is composed of a solution in which the whole beverage contains fine foams, and the drinker can enjoy the "feeling of melting" which has never been experienced. That is, the present invention is to provide a drink having an unprecedented feeling of drinking, and is advantageous in that it can meet new tastes and needs of consumers.

FIG. 1A is a photograph in which a coffee beverage before mixing processing is filled in a container. FIG. 1B is a photograph of the beverage in Test Zone 1 several seconds after the full filling of the container after fully filling the container with the coffee beverage after mixing treatment with gas. FIG. 1C is a photograph of the beverage in Test Zone 1 after 100 seconds have elapsed since the container was fully filled after the coffee beverage after mixing processing with gas was fully filled in the container.

Detailed Description of the Invention

  The microfoam beverage of the present invention is a beverage in which fine foam is formed in the beverage. The formation of fine bubbles in the beverage imparts to the beverage a "feeling of melting" as described later, so that the beverage of the present invention is characterized by containing a predetermined amount of air bubbles, 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 defoamed fine-bubble beverage (non-fine-foamed beverage) subjected to defoaming treatment and the fine bubbles disappeared.

  In the present invention, “sol specific gravity” refers to the ratio of the mass (g) of a fixed volume of microfoamed beverage to the mass (g) of a fixed volume of non-microfoamed beverage. The sol specific gravity can be said to be an index indicating how much the beverage contains bubbles when compared in the same volume, and the microfoam beverage having a low sol specific gravity can be said to be a beverage containing a larger amount of bubbles. The sol specific gravity of the microfoam 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. .

  In the case of calculating the sol specific gravity in the microfoam beverage of the present invention, first, after the completion of the production of the microfoam beverage, the mass per fixed volume is measured, and then the microfoam beverage is defoamed by an appropriate method. It is possible to measure the mass per fixed volume of the defoamed beverage (non-microfoam beverage) and calculate the sol specific gravity based on these measured values. For the degassing treatment, for example, a vacuum degassing, a centrifugal evaporator, a vacuum stirring degassing apparatus or the like can be used.

  The microfoam beverage of the present invention is a beverage containing gas in the beverage by forming fine bubbles in the beverage. Gases that constitute fine bubbles include nitrogen-containing gases (for example, air) and nitrogen gas, preferably nitrogen-containing gases, and more preferably air.

  The micro-foamed beverage of the present invention is almost entirely composed of fine foam immediately after production, but as time passes, it is divided into two parts, one composed of fine foam and the other without fine foam. Gradually separate into two parts. For this reason, the beverage of the present invention can be identified by the speed (separation speed) at which the portion composed of fine foams is separated into the fine foam-free portion.

  In the present invention, “separation speed” (mm / sec) means the distance from the bottom of the container to the lowest position of the micro bubbles 100 seconds after the full filling of the container when the microfoam beverage of the present invention is poured into the evaluation container. The value obtained by subtracting the vertical distance from the bottom of the container from the bottom of the container to the lowest position of the fine bubbles when the container is full is divided by 100 seconds (s). When measuring the separation speed, the microfoam beverage of the present invention is poured into an empty evaluation container immediately after the production is completed, and the minimum amount of microfoam after 100 seconds from when the container is fully filled when the container is full Measure the position from the bottom of the container. It goes without saying that if a beverage already exists in the container, the measurement is carried out after removing the beverage, but if the measurement is carried out with the beverage still present, micro bubbles from the liquid surface of the beverage Measure the distance to the lowest position of In addition, when the production is completed, all the raw beverage liquids do not change into fine foams, and the beverage liquid may remain, and the beverage liquid may be poured into the evaluation container. In this case, the separation speed can be calculated more accurately by subtracting the volume of the beverage liquid poured into the evaluation container among the raw beverage liquids remaining at the completion of production from the vertical distance.

  The evaluation container used to measure the separation speed uses glass for evaluation of the separation speed (volume 300 mL, φ 52 mm, height 140 mm) in order to prevent blurring of measured values due to the material and diameter of the container. When the separation speed is measured using a container other than the above-mentioned separation speed evaluation glass, the obtained separation speed is converted into a measurement value with the separation speed evaluation glass based on the diameter and height of the container. can do. In the case of measuring the separation speed, it is preferable to use a lighting device such as a color evaluation fluorescent lamp in order to accurately measure the position of the micro bubbles present at the lowest position in the container. The separation speed can be considered as an index indicating how quickly the microfoamed beverage changes to the microfoam-free beverage liquid within a certain time, and the beverage with a small separation speed has a longer state of microfoamed beverage It can be called a drink that can be maintained. The separation speed of the microfoam beverage of the present invention can be 0.7 mm / sec or less, preferably 0.68 mm / sec or less, more preferably 0.6 mm / sec or less. Moreover, the separation speed of the microfoam beverage of the present invention can be 0.05 mm / sec or more, preferably 0.1 mm / sec or more. The separation speed of the microfoam beverage of the present invention can be 0.05 to 0.7 mm / sec, preferably 0.1 to 0.6 mm / sec.

  The microfoam beverage of the present invention has a vertical distance of 90 mm or less from the bottom of the container to the lowest position of the microbubble 100 seconds after the full filling of the container when the microfoam beverage is poured into the evaluation container And preferably 70 mm, more preferably 50 mm.

  The micro-foamed beverage of the present invention can be said to be a beverage in which fine bubbles are less likely to disappear as compared with commercially available carbonated beverages and the like. If the beverage has a component having an antifoaming effect, the rate of disappearance of the fine foam is increased, so the content of the antifoaming component of the microfoam beverage of the present invention is preferably 0.01% or less, Is a beverage that can be 0.001% or less, and more preferably, substantially free of the antifoam component. Here, as a defoaming component, an emulsifier, a silicone type antifoamer, and a liquid oil are mentioned.

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

  The microfoam beverage of the present invention can also be identified by liquid viscosity. In the case of calculating the liquid viscosity in the microfoam beverage of the present invention, the microfoam beverage may be subjected to a defoaming treatment by an appropriate method, and the liquid viscosity may be measured for the defoamed beverage (non-microfoam beverage) it can. For the degassing treatment, for example, a vacuum degassing, a centrifugal evaporator, a vacuum stirring degassing apparatus or the like can be used. The liquid viscosity can be measured by, for example, a falling ball viscosity measurement method, and can be measured using a commercially available measuring device such as a falling ball micro viscometer (manufactured by Anton Paar Co., Ltd.). The liquid viscosity of the microfoam 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.

  The micro-foamed beverage of the present invention can have a liquid viscosity of 2.5 mPa · s or less as described above, but it can be said that the beverage has a sufficiently low viscosity as compared with commercially available smoothie beverages and the like. The micro-foamed beverage of the present invention is also sufficiently fluid and has liquid properties suitable for drinking.

  The beverage used as the base of the micro-foamed beverage of the present invention is not particularly limited as long as it can form fine foams, and includes soft drinks, alcoholic drinks, fruit juice drinks, milk drinks, vegetable juice drinks, etc. Be As a soft drink, a coffee drink, a green tea drink, a black tea drink, an acidic drink, a carbonated drink, a whey drink etc. are mentioned, Preferably, a beer taste drink is remove | excluded. The alcoholic beverage is preferably a beer-taste beverage containing wort.

The microfoam beverage of the present invention has a "feeling of melting out" which has not been realized in conventional beverages. That is, when the beverage of the present invention is ingested, the following three feeling of drinking can be obtained.
(A) By containing the beverage in which sufficient air bubbles are contained in the oral cavity, the free flowing solution contains air bubbles so that a light and airy texture can be obtained. The contained air bubbles are not elastic and soft.
(B) The bubbles contained in the oral cavity foam and disappear gently while drinking, and can be gently dissipated in the oral cavity, and the fluidity as a solution can be sufficiently felt. (C) The remaining residue in the oral cavity after swallowing Because there is no, it is gentle, and it can be consumed extremely because of its low irritation.

  The micro-foamed beverage of the present invention is also characterized in that it gradually separates into a beverage containing fine foam and a beverage from which fine foam has disappeared over time (see FIGS. 1B and 1C). The micro-foamed beverage according to the present invention is not only a beverage composed of a solution containing fine foams as a whole, but also a beverage containing a beverage containing fine foams and a beverage from which the fine foams have disappeared over time It shall be included.

  Although the manufacturing method of the micro-foamed drink of this invention will not be specifically limited if a micro-bubble can be formed in the drink liquid used as a raw material, For example, it can manufacture by mixing a gas and a drink liquid. That is, the beverage liquid is prepared, mixed in a container under conditions of 3000 to 50000 rpm and 1 second to 60 minutes, and fine bubbles are formed in the beverage liquid to incorporate gas into the beverage liquid. A foamy beverage can be produced. The gas includes a nitrogen-containing gas (eg, air) and a nitrogen gas, preferably a nitrogen-containing gas, more preferably air.

  The mixing of the beverage liquid can be carried out 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 a container. When the beverage liquid is mixed in the container with the above mixing strength and mixing time, mixing can be performed using a stirrer, a mixing container, or a gas-liquid mixer. Specifically, as a stirrer, a juicer mixer, a mixer, a food processor, a blender, a high-speed disperser can be used, and as a mixing container, a shaker, a pressure container for gas mixing can be used, and a gas-liquid mixer As a spray gun, a two fluid nozzle, an air stone can be used.

  The micro-foamed beverage produced can be poured into a container such as a glass or a cup and provided to a drinker. Since the micro-foamed beverage of the present invention separates into a portion composed of fine bubbles and a portion free of fine bubbles over time, the effects of the above (A), (B) and (C) It is desirable to pour it into a container immediately after the completion of manufacture and provide it to the drinker for better performance. Here, when manufacturing the micro-foamed beverage of the present invention by mixing a gas and a beverage liquid, the completion of the mixing for the whole amount of the raw beverage liquid can be regarded as the production completion.

  In the micro-foamed beverage of the present invention, all the raw beverage liquids do not change to fine foams when the production is completed, and the raw beverage liquids may remain, but such beverages also have the above-mentioned (A) and (B) And (C) is included in the microfoam beverage of the present invention as long as it exerts the effects.

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

Example 1: Production of microfoam beverage and analysis of various physical property values (1)
(1) Preparation of Beverage A coffee beverage-based microfoam beverage was prepared. Specifically, coffee beans (Kilimanjaro) were ground to a ground in a coffee mill, and 100 g of ground coffee beans were put in a paper filter and extracted with hot water at 95 ° C. Extraction was stopped when 1000 g of filtrate was collected, and 1000 g of coffee extract was obtained. The obtained coffee extract was cooled to 20 ° C., sodium bicarbonate was added while adjusting the pH of the extract to be 6.5, and the total amount was adjusted to 2000 g using ion exchanged water (coffee preparation liquid). The coffee preparation is warmed to 90 ° C, and after filling 190g in a steel can for beverage, it is retort sterilized at 121 ° C for 5 minutes and black coffee beverage base (hereinafter sometimes referred to as "coffee beverage base 1") Was prepared.

  The coffee beverage base 1 prepared as described above was prepared in advance to have a liquid temperature of 5 ° C. In a cylindrical stainless steel container having an inner diameter of 110 mm and a height of 130 mm, 330 g of the coffee beverage base was placed and cooled so that the liquid temperature was maintained at 5 ° C to 10 ° C. Attach an attachment (Wish, Esge) to a handy food processor (Burmix M300, Esge), attach the tip of the attachment to the bottom of the stainless steel container, and mix for 30 seconds at "low speed" 1) was prepared. It was visually confirmed that all of the coffee beverage was converted to a fine foam-formed beverage when the production was completed.

  Next, the coffee beverage base 1 was prepared in advance to have a liquid temperature of 70.degree. In a cylindrical stainless steel container having an inner diameter of 110 mm and a height of 130 mm, 330 g of the coffee beverage base was placed and kept warm so that the liquid temperature was maintained at 65 ° C to 70 ° C. Attach an attachment (Wish, Esge) to a handy food processor (Burmix M300, Esge), attach the tip of the attachment to the bottom of the stainless steel container, and mix for 30 seconds at “high speed” 2) was prepared. It was visually confirmed that all of the coffee beverage was converted to a fine foam-formed beverage when the production was completed.

  In addition, commercially available beer drinks (Guinness, Kirin Brewery Co., Ltd.) (test area 3), smoothie drinks (black sesame soybean milk banana smoothie, Unimat Riken Co., Ltd.) (test area 4), cola drinks (Mezcola, Kirin Beverage) as comparative products. Co., Ltd. (test area 5), coffee beverage (stirring foamy premium, Daido Drinko) (test area 6) was prepared.

(2) Analysis of Beverage The beverage of each test area was measured for sol specific gravity, separation speed and liquid viscosity according to the following procedure.

Azole specific gravity Immediately after completion of the production of the micro-foamed beverage, it was poured into a plastic cup (volume 150 mL, Promax EI-150D, manufactured by Asahi Kasei Co., Ltd.) until full, and the mass of the fully-filled 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 capacity of the defoamed beverage (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. Separating speed Immediately after the production of the microfoam beverage is completed, pour into a glass for evaluating the separating speed (volume 300 mL, φ 52 mm, height 140 mm) until it is full, and 100 seconds after full filling and 100 seconds after full filling of the container The position of the microbubbles present at the lowest position of was measured as the distance from the bottom (mm). The presence or absence of the fine bubbles was determined by visually setting the separation speed evaluation glass under an environment of 2000 ± 500 lux using a color evaluation fluorescent lamp. The beverage in the test area 1 several seconds after the full filling of the container and the beverage in the test area 1 100 seconds after the full filling of the container are as shown in FIGS. 1B and 1C, respectively. In addition, it was visually confirmed that the beverages in the test areas 1 and 2 were beverages in which all of the beverage base formed fine bubbles 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 speed was calculated based on the following formula (II).

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

C. Liquid Viscosity The microfoamed 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 micro viscometer (manufactured by Anton Paar). The solution temperature at the time of measurement was 20 ° C., and the capillary and the ball were selected and measured according to the method specified by the viscometer according to the liquid viscosity of the object.

(3) Sensory evaluation The drink of each test area was further subjected to sensory evaluation. Sensory evaluation was performed by six trained panelists. Specifically, the following four items were evaluated about the drink of each test area, and the evaluation score with the largest number of votes was adopted. However, in the case of the same number of votes, lower score was adopted.

(A) Immediately after drinking A: A solution contained in the oral cavity is free flowing, and a light and airy texture is obtained containing bubbles, and the contained bubbles are not elastic and soft.
B: The solution contained in the oral cavity contains bubbles to give a slightly airy texture, and the bubbles contained are soft.
C: It is felt that the solution contained in the oral cavity contains bubbles, but it is not airy.
D: Air bubbles can not be felt in the solution contained in the oral cavity.

(B) During drinking A: The bubbles contained in the oral cavity are gently dissipated 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 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 after residue in the oral cavity, and it feels very well.
B: There is little after-residue in the oral cavity, and you can feel good feeling.
C: A little solution is felt in the oral cavity even after swallowing, and the feeling is poor.
D: There is a residual liquid feeling in the mouth even after swallowing.

(D) Overall evaluation A: Feel fully the "feeling of foam" in the whole beverage.
B: I feel a "feeling of melting" in the whole beverage.
C: The "feeling of foam" in the whole beverage is not felt so much.
D: "Feeling of foam" in the whole beverage is not felt.

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

  From the results in Table 1, it is shown that micro-foamed beverages having a sol specific gravity, separation speed and liquid viscosity in specific ranges show desirable evaluation results in sensory evaluation items (a), (b), (c) and (d), It turned out that it is a drink which has an unprecedented feeling of melting. On the other hand, in the test area 3 where the sol specific gravity is large, although the fineness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and no feeling of melting was found. In the test section 4 where the liquid viscosity was large, airy and soft texture was obtained including air bubbles, but the air bubbles were sufficiently retained even in the oral cavity, and a feeling of disappearance or fluidity was not felt. In addition, there was a feeling that the beverage liquid, which was dull after swallowing, remained in the oral cavity, and did not have a feeling of foamy melting. In the test area 5 where the separation speed was large, although the fineness 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 section 6 where all of the sol specific gravity, the separation speed and the liquid viscosity are large, airy texture due to air bubbles and disappearance feeling in the oral cavity can not be obtained, and the beverage liquid which remains after swallowing remains in the oral cavity And had no feeling of melting.

Example 2: Production of microfoam beverage and analysis of various physical property values (2)
A test beverage base was prepared according to Table 2, mixed with the beverage base and a gas, and a microfoam beverage (test areas 7 to 19) was prepared. It was visually confirmed that at the completion of production all of the test beverage bases had been converted to a fine foam-formed beverage.

  About the drink of each test area, while measuring sol specific gravity, the isolation | separation speed, and liquid viscosity according to the procedure described in Example 1 (2) and (3), sensory evaluation was performed. In the measurement of the separation speed, 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 results of the beverages in each test area were as shown in Table 3.

  From the results in Table 3, the sol specific gravity of the beverage is adjusted to 0.85 or less, and the separation speed is adjusted to 0.7 mm / sec or less, and the liquid viscosity is 2.5 mPa · s. It became clear that the fine foam beverage which has a preferable result in sensory evaluation item (a), (b), (c) and (d) is obtained by adjusting so that it may become the following.

  In the test areas 7, 8, 14 and 19, beverages having the same separation speed and liquid viscosity and different sol specific gravity were prepared, and the test areas 7 and 8 had a sufficient feeling of foam melting. . On the other hand, in the test section 19, although the fineness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and no feeling of melting was felt.

  In the test areas 8, 9, 10, 11, 12, 14, 15, beverages having the same sol specific gravity and liquid viscosity and different separation speeds are prepared, and the test areas 8, 9, 10, 11 It had a sufficient foamy feeling. On the other hand, in the test sections 12 and 15, although the fineness after swallowing was felt, it was felt that the softness and airy texture due to the inclusion of air bubbles were lacking, and the feeling of air bubbles in the oral cavity was not felt either , I did not have a feeling of melting.

  In the test areas 10, 16, 17, and 18, beverages having similar sol specific gravity and separation speed and different liquid viscosity were prepared, and the test areas 10 and 16 had a sufficient foamy feeling. . On the other hand, in the test area 18, airy and soft texture was obtained including air bubbles, but air bubbles were retained even in the oral cavity, and no feeling of disappearance or fluidity was felt. In addition, there was a feeling that the beverage liquid, which was dull after swallowing, remained in the oral cavity, and did not have a feeling of foamy melting.

  In the test area 13 where the sol specific gravity and the separation speed were large, although the fineness after swallowing was felt, neither softness nor airy texture due to the inclusion of air bubbles was felt, and no feeling of melting of bubbles was observed.

Example 3: Production of microfoam beverage and analysis of various physical property values (3)
A test beverage base was prepared according to Table 4, mixed with the beverage base and a gas, and a microfoam beverage (test area 20 to 30) was prepared. It was visually confirmed that at the completion of production all of the test beverage bases had been converted to a fine foam-formed beverage.

  About the drink of each test area, while measuring sol specific gravity, the isolation | separation speed, and liquid viscosity according to the procedure described in Example 1 (2) and (3), sensory evaluation was performed. In the measurement of the separation speed, 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 results of the beverages in each test area are as shown in Table 5.

  From the results in Table 5, the sol specific gravity of the beverage is adjusted to 0.85 or less, the separation speed is adjusted to 0.7 mm / sec or less, and the liquid viscosity is 2.5 mPa · s. It became clear that the fine foam beverage which has a preferable result in sensory evaluation item (a), (b), (c) and (d) is obtained by adjusting so that it may become the following.

  In the test areas 20 and 25, drinks having the same separation speed and liquid viscosity and different sol specific gravity were prepared, and the test area 25 had a sufficient foamy feeling. On the other hand, in the test area 20, although the fineness after swallowing was felt, the softness and airy texture due to the inclusion of air bubbles were not felt, and there was no foam melting feeling.

In the test sections 21, 23, 24, the sol specific gravity and the separation speed are comparable,
And the drink from which liquid viscosity differs was prepared, and the test sections 23 and 24 had sufficient foamy feeling. On the other hand, although the airy and soft texture containing air bubbles was obtained in the test area 21, there was a feeling that the beverage liquid which was dull after swallowing remained in the oral cavity, and it did not have a feeling of foam melting .

Claims (10)

  A micro-foamed beverage having a sol specific gravity of 0.85 or less and a separation speed of 0.7 mm / sec or less (here, “sol specific gravity” refers to a fixed volume of fines with respect to a fixed volume of non-micro-foamed beverage The ratio of the mass of the bubble beverage is the "separation speed" is the vertical distance from the bottom of the container to the lowest position of fine bubbles 100 seconds after the container is filled when the microfoam beverage is poured into the evaluation container The value obtained by subtracting the vertical distance (mm) from the bottom of the container from the bottom of the container to the lowest position of fine bubbles (mm) from (mm) divided by 100 seconds).   The micro-foamed beverage according to claim 1, wherein the liquid viscosity is 2.5 mPa · s or less.   The micro-foamed beverage according to claim 1 or 2, wherein the beverage is a soft drink.   A method for producing a microfoam beverage, comprising the steps of mixing a beverage liquid under conditions of 3000 to 50000 rpm for 1 second to 60 minutes.   The method according to claim 4, wherein the sol specific gravity (wherein the sol specific gravity is as defined in claim 1) of the manufactured beverage is 0.85 or less.   The method according to claim 4 or 5, wherein the separation speed of the manufactured beverage (wherein the separation speed is the same as the contents defined in claim 1) is 0.7 mm / sec or less.   The manufacturing method as described in any one of Claims 4-6 whose liquid viscosity of the manufactured drink is 2.5 mPa * s or less.   The method according to any one of claims 4 to 7, wherein the mixing is performed in the presence of a nitrogen-containing gas.   The method according to any one of claims 4 to 8, wherein the beverage is a soft drink.   The microfoam drink manufactured by the manufacturing method as described in any one of Claims 4-9.

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