KR102251768B1 - Sparkling beverage and method of improving foam-stability of sparkling beverage - Google Patents

Abstract

An object of the present invention is to provide an effervescent beverage having effectively improved foam retention properties and a method for effectively improving the foam retention properties of effervescent beverages.
In order to solve the above problems, the effervescent beverage according to one embodiment of the present invention has a protein content (μg/mL) of a fraction having a molecular weight of 5000 or more of 25% saturated ammonium sulfate precipitation relative to the total protein content (μg/mL). ) Is 1.10% or more. The method according to one embodiment of the present invention is the ratio of the protein content (μg/mL) of the fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitation to the total protein content (μg/mL) of the effervescent beverage, 1.10 By setting it as% or more, it is a method of improving the foam retention property of the said effervescent beverage.

Description

A method of improving the foam retention properties of effervescent beverages and effervescent beverages {SPARKLING BEVERAGE AND METHOD OF IMPROVING FOAM-STABILITY OF SPARKLING BEVERAGE}

The present invention relates to an effervescent beverage and a method for improving the foam retention properties of effervescent beverages.

[0002] In Patent Document 1, there is described an effervescent beverage having improved foaming properties by including a reduced curcuminoid.

1. Japanese Patent Laid-Open Publication No. 2013-13385

[0004] On the other hand, the inventors of the present invention do not need to add new ingredients other than raw materials (malt, and raw materials used as auxiliary raw materials) generally used in the manufacture of beer, to improve the foam-retaining properties of effervescent beverages For the technical means, I studied hard.

[0005] The present invention has been made in view of the above problems, and an object thereof is to provide an effervescent beverage having effectively improved foam retention properties and a method for effectively improving the foam retention properties of effervescent beverages.

Effervescent beverage according to one embodiment of the present invention for solving the above problem, with respect to the total protein content (μg / mL), 25% saturated ammonium sulfate precipitation of a molecular weight of 5000 or more fractions (fraction, 劃分) of The ratio of the protein content (μg/mL) is 1.10% or more. According to the present invention, an effervescent beverage with improved foam retention properties is provided.

[0007] The effervescent beverage may have a total protein content of 500 μg/mL or more. The effervescent beverage may have a total protein content of 15000 μg/mL or less. The above effervescent beverage may have a caustic extract of 5.0% by weight or less. The effervescent beverage may have a bitterness value of 200 or less. The foamable beverage may have a viscosity of 2.0 mPa·s or less at 20°C. The effervescent beverage may have a β-glucan content of 500 mg/L or less. The above effervescent beverage may have a pH of 2.8 or more and 5.1 or less. The foamable beverage may have an alcohol content of 20% by volume or less. The effervescent beverage may be a malt beverage.

[0008] The method according to one embodiment of the present invention for solving the above problem is the protein content of the fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitation relative to the total protein content (μg/mL) of the effervescent beverage ( µg/mL) is a method of improving the foam retention properties of the above effervescent beverage by making it 1.10% or more. According to the present invention, there is provided a method for effectively improving the foam retention properties of an effervescent beverage.

[0009] According to the present invention, there is provided a foamable beverage having effectively improved foam-retaining properties and a method for effectively improving the foam-retaining characteristics of a foamable beverage.

1 is an explanatory diagram showing an example of a result of evaluating an effervescent beverage in an example according to an embodiment of the present invention.
Fig. 2 is an explanatory view showing another example of a result of evaluating an effervescent beverage in an example according to an embodiment of the present invention.

[0011] Hereinafter, one embodiment of the present invention will be described. In addition, this invention is not limited to this embodiment.

[0012] The effervescent beverage according to the present embodiment (hereinafter, referred to as "the main beverage") is the protein content of a fraction having a molecular weight of 5000 or more of 25% saturated ammonium sulfate precipitation relative to the total protein content (μg/mL) (μg/ mL) is 1.10% or more.

[0013] The inventor of the present invention hardly studied the technical means for improving the foam-retaining properties of effervescent beverages, and as a result, the molecular weight of 25% saturated ammonium sulfate precipitation relative to the total protein content (μg/mL) of the effervescent beverage When the ratio of the protein content (μg/mL) of a fraction of 5000 or more was a predetermined value (%) or more, it was independently found that the effervescent beverage had excellent foam-retaining properties, and the present invention was completed.

For this reason, in this embodiment, the ratio of the protein content (μg/mL) of the fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitate to the total protein content (μg/mL) of the effervescent beverage is 1.10% By setting it as above, the method of improving the foam retention property of the said foamable beverage is included.

[0015] A fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitate of the effervescent beverage (hereinafter referred to as "25% HMW fraction") is first added with an amount of ammonium sulfate to become 25% saturated to the effervescent beverage from which the gas was removed. To form a precipitate, and then the precipitate was washed three times with 25% saturated ammonium sulfate aqueous solution, and further, after distilled water was added to the precipitate, a supernatant was collected, after which the supernatant was removed. Obtained by treatment with a 5000 gel filtration column.

The total protein content of the effervescent beverage, and the protein content of the 25% HMW fraction, are measured by the Lowry method. That is, the content of these proteins is measured, for example, using a commercially available kit (DC Protein Assay, manufactured by Bio-Rad). In this case, specifically, a sample (a foamable beverage or a 25% HMW fraction prepared from the foamable beverage) and a reagent A (a solution containing copper tartrate) were mixed, and then, the reagent B (poline (Folin) solution containing reagent) is added and mixed, and then, the absorbance of 750 nm is measured. Then, based on the measured absorbance and a calibration curve prepared using bovine serum albumin, the protein content of the sample is calculated.

In addition, when preparing the 25% HMW fraction from the effervescent beverage as described above, concentration occurs. That is, the volume of the 25% HMW fraction obtained from the effervescent beverage is smaller than the volume of the effervescent beverage. For this reason, the protein content of the 25% HMW fraction of the effervescent beverage in the present invention is the protein content measured using the 25% HMW fraction prepared from the effervescent beverage, and the 25% HMW fraction was prepared from the effervescent beverage. It is calculated by dividing the concentration rate at the time (that is, the ratio obtained by dividing the volume of the effervescent beverage used in the preparation by the volume of the 25% HMW fraction obtained with the preparation).

[0018] The ratio of the protein content of the 25% HMW fraction to the total protein content (hereinafter referred to as "25% HMW protein ratio") (%) is the corresponding 25% HMW prepared from the effervescent beverage as described above. It is calculated by multiplying the value obtained by dividing the protein content of the fraction by the total protein content of the effervescent beverage by 100.

The 25% HMW protein ratio of the beverage is not particularly limited as long as it is 1.10% or more, for example, it is preferably 1.15% or more, more preferably 1.20% or more, and particularly preferably 1.25% or more. The upper limit of the 25% HMW protein ratio of the beverage is not particularly limited as long as the effect of the present invention can be obtained, but the 25% HMW protein ratio may be, for example, 5.00% or less.

The total protein content of the beverage is not particularly limited as long as the effect of the present invention can be obtained, but may be, for example, 500 μg/mL or more. In this case, the total protein content of the beverage is preferably 600 μg/mL or more, more preferably 700 μg/mL or more, even more preferably 800 μg/mL or more, and particularly preferably 900 μg/mL or more.

In addition, the upper limit of the total protein content of the beverage is not particularly limited as long as the effect of the present invention can be obtained, but the total protein content may be, for example, 15000 μg/mL or less. In this case, the total protein content of the beverage may be 12500 μg/mL or less, or 10000 μg/mL or less.

[0022] The total protein content of the beverage may be specified by any one of the lower limit values described above and any one of the upper limit values described above. That is, the total protein content of the beverage may be, for example, 500 μg/mL or more and 15000 μg/mL or less, preferably 600 μg/mL or more and 15000 μg/mL or less, and more preferably 700 μg/mL or more and 12500 μg/mL or less. And it is further more preferably 800 μg/mL or more and 12500 μg/mL or less, and particularly preferably 900 μg/mL or more and 10000 μg/mL or less.

The caustic extract of the present beverage is not particularly limited as long as the effect of the present invention can be obtained, but may be, for example, 5.0% by weight or less. In this case, the caustic extract of this beverage may be 4.5% by weight or less, or 4.0% by weight or less.

[0024] The caustic extract of effervescent beverages is "8.2 appearance (caustic) of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" The extract is measured by the method described in "Pycnometer Method" (however, the specific gravity is measured using an alcoholizer).

The bitter taste value (BU) of the present beverage is not particularly limited as long as the effect of the present invention can be obtained, but may be, for example, 200 or less. In this case, the BU of this beverage may be 100 or less and 75 or less.

The lower limit of BU of the present beverage is not particularly limited as long as the effect of the present invention can be obtained, but may be 2 or more, or 5 or more. The BU of this beverage may be specified by any one of the above-described lower limit values and any one of the above-described upper limit values. That is, the BU of this beverage may be, for example, 2 or more, 200 or less, 5 or more, 100 or less, and 5 or more and 75 or less.

[0027] The bitterness value of the effervescent beverage is "8.15 bitterness value (IM) of the document "Revised BCOJ Beer Analysis Method, Supplementary Revision in 2013 (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" )”.

The viscosity of the present beverage is not particularly limited as long as the effect of the present invention can be obtained, but the viscosity at 20° C. of the present beverage may be, for example, 2.0 mPa·s or less. In this case, the viscosity at 20°C of the beverage may be 1.8 mPa·s or less, or 1.6 mPa·s or less.

The lower limit of the viscosity of the beverage is not particularly limited as long as the effect of the present invention can be obtained, but the viscosity at 20° C. of the beverage may be, for example, 1.0 mPa·s or more, and 1.3 mPa· It may be more than s.

[0030] The viscosity at 20° C. of the beverage may be specified by any one of the above-described lower limit values and any one of the above-described upper limit values. That is, the viscosity at 20°C of the beverage may be, for example, 1.0 mPa·s or more, 2.0 mPa·s or less, 1.0 mPa·s or more, 1.8 mPa·s or less, and 1.3 mPa·s or more, 1.6 It may be mPa·s or less. The viscosity of the effervescent beverage is measured at 20°C using a viscosity measuring device of a capillary tube (Ubbelohde viscosity tube) type.

[0031] The content of β-glucan in the beverage is not particularly limited as long as the effect of the present invention can be obtained, but may be, for example, 500 mg/L or less. In this case, the β-glucan content of the beverage may be 400 mg/L or less, or 300 mg/L or less.

[0032] The β-glucan content of the effervescent beverage is "8.28 polymer β" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" -Glucan" is measured by the method described.

The pH of the beverage is not particularly limited as long as the effect of the present invention can be obtained, but may be, for example, 2.8 or more and 5.1 or less. In this case, the pH of the beverage may be 3.8 or more and 4.5 or less.

[0034] The pH of the effervescent beverage is the method described in "8.7 pH" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)". It is measured by

This beverage is an effervescent beverage. The effervescent beverage is a beverage having a foam generating characteristic and a foam holding characteristic. That is, the effervescent beverage is, for example, a beverage containing carbonic acid gas, and has a foam generation characteristic in which a foam layer is formed on the liquid level when poured into a container such as a glass, and a foam retention characteristic in which the formed foam is maintained for a predetermined time or longer. It is preferred that the eggplant is a beverage.

The NIBEM value of the effervescent beverage may be, for example, 50 seconds or more. In this case, the NIBEM value of the effervescent beverage is preferably 80 seconds or more, more preferably 150 seconds or more, and particularly preferably 200 seconds or more.

[0037] The NIBEM value of effervescent beverages is "8.29 Foam -NIBEM-T" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" It is measured by the method described in "The foam retention measurement method using -".

[0038] The effervescent beverage may have a carbon dioxide gas pressure of 0.05 mPa or more at 20°C. In this case, the carbon dioxide gas pressure at 20°C of the foamable beverage may be 0.1 mPa or more, or 0.2 mPa or more. The upper limit of the carbonic acid gas pressure of the effervescent beverage is not particularly limited as long as the effect of the present invention can be obtained, but the carbonic acid gas pressure at 20°C may be 0.3 mPa or less.

Carbon dioxide gas pressure of effervescent beverages is described in "8.21 gas pressure" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" It is measured by the method.

The alcohol content of the beverage is not particularly limited as long as it is a range in which the effects of the present invention can be obtained, but may be, for example, 20% by volume or less. In this case, the alcohol content of this beverage may be 10% by volume or less, or 8% by volume or less.

[0041] The alcohol content of effervescent beverages is "8.3.6 Alcoholizer" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)". It is measured by the method described in "method."

This beverage may be an alcoholic beverage. An alcoholic beverage is a beverage having an alcohol content of 1% by volume or more (alcohol content 1 degree or more). The upper limit of the alcohol content of the alcoholic beverage is not particularly limited, but the alcohol content may be, for example, 20% by volume or less, 10% by volume or less, or 8% by volume or less.

This beverage may be a non-alcoholic beverage. Non-alcoholic beverages are beverages having an alcohol content of less than 1% by volume. The alcohol content of the non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume, but may be, for example, less than 0.5% by volume, less than 0.05% by volume, or less than 0.005% by volume. The non-alcoholic beverage may be produced by subjecting the raw material liquid after alcohol fermentation to a treatment for reducing the alcohol content.

This beverage may be a malt beverage. Malt beverages are manufactured using malt. For this reason, the malt beverage contains a malt-derived component. In addition, malt extract may be used as malt. This beverage may be a non-malt beverage. Non-malt beverages are prepared without using malt.

This beverage may contain a hop-derived ingredient. In this case, this beverage is manufactured using hops. The hops used are not particularly limited, and for example, one selected from the group consisting of hop extract, hop powder, hop pellets, pressed hops, raw hops, isomerized hops, raw hops, tetra hops and hexa hops. The above is used.

The hop-derived component is not particularly limited as long as it is a hop-derived component, but is preferably at least one selected from the group consisting of hop-derived bitter components and aroma components. It is preferable that the bitter taste component derived from hops is, for example, iso-α-acid. It is preferable that the aroma component derived from hops is, for example, terpenes. Terpenes are preferably at least one selected from the group consisting of, for example, myrcene, humulene, linalool, and geraniol.

This beverage may be a beer-flavored beverage. A beer-flavored beverage is an effervescent beverage having a beer-like flavor. That is, the beer-flavored beverage is not particularly limited as long as it is an effervescent beverage having a beer-like flavor regardless of the alcohol content or the conditions at the time of production (eg, whether malt is used, hops are used, alcohol fermented).

That is, the beer-flavored beverage may be an alcoholic beverage. In this case, the beer-flavored beverage may be, for example, an alcoholic beverage selected from the group consisting of beer, sparkling liquor, and an effervescent beverage containing sparkling liquor and alcohol components (eg, spirits, etc.). In addition, the beer-flavored beverage may be a non-alcoholic beverage.

This beverage may be a fermented beverage. Fermented beverages are produced by performing alcohol fermentation with yeast. For this reason, the fermented beverage contains a fermented component. Fermentation ingredients are produced by yeast in alcoholic fermentation. This beverage may be a non-fermented beverage. Non-fermented beverages are prepared without alcoholic fermentation by yeast.

The manufacturing method of the beverage is not particularly limited as long as it is a method for manufacturing the beverage having the above-described characteristics, for example, as a method of manufacturing an effervescent beverage using a raw material solution, soluble nitrogen content (hereinafter, "SN Content") is preferably a method comprising using the raw material liquid prepared using malt having 0.30% by weight or more and 0.60% by weight or less.

In this case, the method for producing the beverage includes preparing a raw material solution using malt, and the malt is the malt having an SN content of 0.30% by weight or more and 0.60% by weight or less (hereinafter, “the first Malt") containing 1% by weight or more, 85% by weight or less, and 15% by weight or more and 99% by weight or less of malt having an SN content greater than that of the first malt (hereinafter referred to as "second malt") desirable. In addition, the chromaticity of the first malt and the second malt is preferably 15.0 EBC units or less.

More specifically, the SN content of the first malt is not particularly limited as long as it is 0.30% by weight or more and 0.60% by weight or less, but may be, for example, 0.30% by weight or more, 0.57% by weight or less, and 0.30% by weight or more, and 0.55 It may be less than or equal to the weight, 0.30 weight% or more, 0.54 weight% or less may be sufficient, and 0.30 weight% or more and 0.51 weight% or less may be sufficient.

In these cases, in the manufacture of an effervescent beverage, by adjusting one or more selected from the group consisting of the SN content of the first malt used for the preparation of the raw material solution, and the weight ratio of the first malt and the second malt , By controlling the 25% HMW protein ratio of the effervescent beverage in the above-described range, it is possible to effectively improve the foam retention properties of the effervescent beverage.

The SN content of the malt can be adjusted, for example, by the germination time in the preparation of the malt. That is, the first malt is prepared, for example, by a germination treatment having a germination time of 72 hours or less, 70 hours or less, 65 hours or less, or 60 hours or less. Specifically, in the germination treatment of the first malt, for example, when the first malt is barley malt, first, the barley is subjected to a needle vein treatment, and then the barley after the needle vein treatment (e.g., the needle vein degree is 25 weight). Barley in% or more and 45% by weight or less is maintained at a temperature suitable for germination (eg, 12° C. or more and 22° C. or less) for the aforementioned germination time, and the barley is germinated. The degree of needle veining is the moisture content of barley after needle veining at the time when needle veining is completed.

[0055] The SN content of malt is "4.3.5 Soluble Nitrogen (4.3.5 Soluble Nitrogen)" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" IM)”, and “5. According to "(2)" in "Display of results", it is expressed in weight% as the soluble nitrogen content in the dried malt.

The β-glucan content of the first malt is not particularly limited as long as the effect of the present invention can be obtained, but may be, for example, 1000 mg/L or more. In this case, the β-glucan content of the first malt may be, for example, 1200 mg/L or more, 1400 mg/L or more, 1600 mg/L or more, 1800 mg/L or more, or 2000 mg/L. It is good also as above. The upper limit of the ?-glucan content of the first malt is not particularly limited, but may be, for example, 6000 mg/L or less.

[0057] The content of β-glucan in malt is "4.6 Polymer β-" of the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Edit: International Technical Committee for Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association)" Glucan is measured by the method described in "Post-column Calcofluor Flow-injection Method".

The raw material liquid is prepared by mixing malt containing first malt and second malt and water. The raw material liquid may be prepared by first mixing malt and water, followed by saccharification. In the case of using hops, the raw material liquid may be prepared by first mixing malt and water for saccharification, and then adding hops and boiling. When alcoholic fermentation is performed, the alcoholic fermentation is performed by adding yeast to the raw material liquid.

Next, specific examples according to the present embodiment will be described.

[Example]

[Example 1, Control Example 1]

First malt to be used in the manufacture of effervescent beverages was prepared. That is, barley (double-row barley) was germinated to prepare first malt having a relatively small SN content. Specifically, first, barley was subjected to a needle vein treatment to obtain barley having a needle vein degree of about 34% by weight. Subsequently, the barley after the needle vein treatment was maintained at a temperature of 15°C to 20°C for about 20 hours, and the barley was germinated to obtain malt. Further, the malt was kept at a temperature of 55°C to 88°C for 30 to 40 hours, thereby performing a bathing (heat drying).

In this way, a first malt having a chromaticity of 2.1 EBC units, an SN content of 0.408% by weight, and a β-glucan content of 2846 mg/L was obtained. The obtained first malt was embryonated malt of double-rowed barley, which is an overlying barley.

On the other hand, as the second malt used in the manufacture of the effervescent beverage, commercially available barley malt of a variety different from that of the first malt (specifically, malt of double-rowed barley, which is a top barley) was used. The second malt had a chromaticity of 4.9 EBC units, an SN content of 0.833 wt%, and a β-glucan content of 152 mg/L.

In addition, malt used in place of the first malt in the control example (hereinafter, referred to as “control malt”) was prepared by performing germination treatment on barley of the same variety as that of the first malt. That is, first, barley was subjected to needle vein treatment to obtain barley having a needle vein degree of 43.0% by weight to 45.0% by weight. Subsequently, the barley after the needle vein treatment was maintained at a temperature of 15°C to 20°C for 144 hours to 168 hours, and the barley was germinated to obtain malt. Further, the malt was kept at a temperature of 50°C to 88°C for 30 to 40 hours to perform a bathing process.

In this way, a control malt having a chromaticity of 3.1 EBC units, an SN content of 0.685% by weight, and a β-glucan content of 58 mg/L was obtained.

Next, an effervescent beverage was prepared. As malt, 15% by weight of the first malt or 15% by weight of the control malt, the 85% by weight of the second malt, and about 3% by weight of the total amount of the amount of the first malt and the second malt A raw material solution was prepared using malt (barley malt having a chromaticity of 150 EBC units or more).

That is, first, the first malt or control malt, the second malt, caramel malt, and the mixture obtained by mixing water was saccharified. Next, hop pellets and hop extract were added to the mixed solution after saccharification, and the mixture was boiled for 90 minutes. The mixed liquid after boiling was cooled to obtain a raw material liquid (so-called wort). Further, yeast was added to the raw material liquid to perform alcoholic fermentation. After alcohol fermentation, further aging was performed.

In this way, using the first malt and the second malt (Example 1), or using the control malt and the second malt (Control Example 1), two kinds of effervescent beverages were prepared. And, for each effervescent beverage, the NIBEM value, alcohol content, BU, pH, viscosity, caustic extract, and β-glucan content were measured.

Further, while measuring the total protein content of each effervescent beverage, the protein content of the 25% HMW fraction prepared from each effervescent beverage was measured. That is, first, 1050 mL of an effervescent beverage was degassed by stirring, and then ammonium sulfate in an amount of 25% saturation was added, followed by stirring at room temperature overnight. Thereafter, centrifugation (12,000 x g) was performed at 20° C. for 10 minutes to obtain a precipitate. Further, 30 mL of 25% aqueous ammonia sulfate was added to the precipitate, suspended in a vortex mixer, and washed by centrifuging (8,400 x g) at 20° C. for 10 minutes. This washing was further performed twice.

Thereafter, 10 mL of distilled water was added to the obtained precipitate, and shaken at 20° C. for 2 hours. Subsequently, the supernatant was collected after centrifugation (8,400×g) at 20° C. for 10 minutes. Further, the supernatant was desalted with a PD-10 column having an exclusion limit molecular weight of 5000 (manufactured by GE Healthcare Bioscience) to obtain a 14 mL fraction recovered as a 25% HMW fraction.

And, by the Lory method using a commercially available protein quantification kit (DC Protein Assay, Bio-Rad), the protein content of the effervescent beverage and the 25% HMW fraction obtained as described above was measured.

Specifically, first, 5 μL of a sample prepared by diluting by adding distilled water to an effervescent beverage or 25% HMW fraction so that the protein concentration is in the range of 50 μg/mL to 500 μg/mL, and reagent A (a solution containing copper tartrate ) 25 μL was mixed. Subsequently, 200 µL of reagent B (a solution containing a Foline reagent) was further added and mixed, and a color development reaction was performed at room temperature for 15 minutes. Thereafter, the absorbance at 750 nm of the solution was measured. Then, based on the measured absorbance and a calibration curve prepared using bovine serum albumin, the protein content (μg/mL) was calculated.

In addition, as described above, in the preparation of the 25% HMW fraction, 14 mL of the 25% HMW fraction was obtained from 1050 mL of the effervescent beverage. For this reason, the protein content of the 25% HMW fraction of the effervescent beverage is the protein content measured using the 25% HMW fraction, and the concentration rate at the time of preparation of the 25% HMW fraction (i.e., the effervescent beverage used in the preparation) Was calculated by dividing the volume of 1050 mL by the ratio obtained by dividing by the volume of 14 mL of the 25% HMW fraction obtained with the preparation).

[0073] [Example 2, Control Example 2]

In the same manner as in Example 1, the first malt and the control malt were prepared using barley of the same variety as the barley used for the preparation of the first malt and the control malt in Example 1 described above. Thereafter, as in Example 1 described above, two types of effervescent beverages were prepared using either the first malt and the second malt (Example 2), or the control malt and the second malt (Control Example 2). .

And, as in Example 1 described above, for each effervescent beverage, the NIBEM value, alcohol content, BU, pH, viscosity, caustic extract and β-glucan content were measured. Further, in the same manner as in Example 1 described above, the total protein content of each effervescent beverage and the protein content of the 25% HMW fraction prepared from each effervescent beverage were measured.

[Control Examples 3-1 to 3-9]

9 types of effervescent beverages (Control Examples 3-1 to 3-9) consisting of 6 commercially available beers, 2 commercially available effervescent liquor, and one other commercially available effervescent beverage (foaming liquor and spirits) Ready.

And, in the same manner as in Example 1 described above, for each effervescent beverage, the NIBEM value, the total protein content, and the protein content of the 25% HMW fraction were measured. In addition, the alcohol content of 9 types of commercially available effervescent beverages was 5% by volume to 6% by volume.

[0077] [Result]

In Fig. 1, for each of the effervescent beverages of Examples 1 and 2, Control Examples 1, 2 and 3-1 to 3-9, the total protein content (μg/mL) and the protein content of the 25% HMW fraction (μg/ mL), 25% HMW protein ratio (%), and NIBEM value (seconds).

2, for each of the effervescent beverages of Examples 1 and 2 and Control Examples 1 and 2, the alcohol content (volume %), BU, pH and viscosity (mPa·s) are shown.

1, the 25% HMW protein ratio of the effervescent beverage of Example 1 was 1.28%, whereas the 25% HMW protein ratio of the effervescent beverage of Control Example 1 was 0.98%. In addition, the NIBEM value of the effervescent beverage of Example 1 was 298 seconds, while the NIBEM value of the effervescent beverage of Comparative Example 1 was 279 seconds. That is, the 25% HMW protein ratio of the effervescent beverage of Example 1 was significantly higher than the 25% HMW protein ratio of the control example 1, and the NIBEM value of the effervescent beverage of Example 1 was significantly higher than the NIBEM value of the control example 1. .

Likewise, the 25% HMW protein ratio of the effervescent beverage of Example 2 was significantly greater than the 25% HMW protein ratio of Control Example 2, and the NIBEM value of the effervescent beverage of Example 1 was the NIBEM value of Comparative Example 1 Was significantly larger than that. That is, the effervescent beverage of Example 2 had a 25% HMW protein ratio of 1.55% and an NIBEM value of 290 seconds, whereas the effervescent beverage of Control Example 1 had a 25% HMW protein ratio of 0.99% and an NIBEM value of 276 seconds. .

On the other hand, as shown in Figure 2, in Examples 1 and 2, and Comparative Examples 1 and 2, the alcohol content of the effervescent beverage is around 5% by volume, BU is around 23, pH is around 4.3, and viscosity Is around 1.45 mPa·s, and there was no significant difference between Examples 1 and 2 and Control Examples 1 and 2 in any of the properties. In addition, although not shown, in Examples 1 and 2, and Comparative Examples 1 and 2, the caustic extract was around 1.5% by weight, and the β-glucan content was around 30 mg/L, and also about these properties, Example 1 , There was no significant difference between 2 and Control Examples 1 and 2.

In addition, the effervescent beverages of Control Examples 3-1 to 3-9 had a 25% HMW protein ratio of 0.23% to 0.95%, and the NIBEM value was 212 seconds to 257 seconds. That is, the effervescent beverages of Examples 1 and 2 were significantly larger than the effervescent beverages of Comparative Examples 3-1 to 3-9 in a 25% HMW protein ratio, and also in the NIBEM value, Comparative Examples 3-1 to 3-9 Was significantly larger than that of the effervescent drink.

Claims (11)

As an effervescent beverage in which the ratio of the protein content (μg/mL) of the fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitate to the total protein content (μg/mL) is 1.10% or more,
The effervescent beverage is a beer-flavored malt beverage containing a malt-derived component,
The NIBEM value of the effervescent beverage is 290 seconds or more,
The fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitate of the effervescent beverage is formed by adding ammonium sulfate in an amount of 25% saturation to the effervescent beverage from which the gas has been removed, and the precipitate is converted into 25% saturated ammonium sulfate water. An effervescent beverage obtained by washing three times with a furnace, adding distilled water to the precipitate, collecting a supernatant, and treating the supernatant with a gel filtration column having an exclusion limit molecular weight of 5000. The method of claim 1,
The total protein content is 500 μg / mL or more, effervescent beverage. The method of claim 1,
Effervescent beverage, wherein the total protein content is 15000 μg/mL or less. The method of claim 1,
Caustic extract is 5.0% by weight or less, and the caustic extract is documented in the document "Revised BCOJ Beer Analysis Method, Supplementary Revision in 2013 (edit: International Technical Committee of Beer Brewing Association (Analysis Committee), Publisher: Japan Brewing Association) Effervescent beverage measured by the method described in "8.2 Appearance (caustic) extract -Pycnometer Method-" of "" (however, the specific gravity is measured using an alcoholizer). The method of claim 1,
Effervescent beverages with a bitterness unit of 200 or less. The method of claim 1,
An effervescent beverage having a viscosity of 2.0 mPa·s or less at 20°C. The method of claim 1,
An effervescent beverage with a β-glucan content of 500 mg/L or less. The method of claim 1,
Effervescent beverages with a pH of 2.8 or more and 5.1 or less. The method of claim 1,
An effervescent beverage having an alcohol content of 20% by volume or less. Foam-retaining properties of the above-mentioned effervescent beverage by making the ratio of the protein content (μg/mL) of a fraction having a molecular weight of 5000 or higher of 25% saturated ammonium sulfate precipitation to the total protein content (μg/mL) of the effervescent beverage as 1.10% or higher. As a way to improve,
The effervescent beverage is a beer-flavored malt beverage containing a malt-derived component,
The NIBEM value of the effervescent beverage is 290 seconds or more,
The fraction having a molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitate of the effervescent beverage is formed by adding ammonium sulfate in an amount of 25% saturation to the effervescent beverage from which the gas has been removed, and the precipitate is converted into 25% saturated ammonium sulfate water. A method obtained by washing three times with a furnace, adding distilled water to the precipitate, collecting the supernatant, and treating the supernatant with a gel filtration column having an exclusion limit molecular weight of 5000.

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