KR20190039375A - Sparkling beverage and method of improving foam-stability of sparkling beverage - Google Patents

Abstract

A purpose of the present invention is to provide a sparkling beverage, in which foam retaining properties are effectively improved and a method for effectively improving foam retaining properties of the sparkling beverage. In order to solve the problems, the sparkling beverage according to an embodiment of the present invention has the ratio of the protein content (μg/mL) of a fraction having a molecular weight of 5000 or more of 25% saturated ammonium sulfate precipitation with respect to a total protein content (μg/mL), which is 1.10% or more. The method according to an embodiment of the present invention is the method for improving foam retaining properties of the sparkling beverage by making the ratio of the protein content (μg/mL) of the fraction having the molecular weight of 5000 or more of the 25% saturated ammonium sulfate precipitation with respect to the total protein content (μg/mL) of the sparkling beverage to be 1.10% or more.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamed beverage and a foamed beverage,

TECHNICAL FIELD [0001] The present invention relates to a method for improving the foam retaining property of a foamable beverage and a foamable beverage.

[0002] Patent Document 1 discloses a foamable beverage having improved foam characteristics by containing a reduced type curcuminoid.

[0003] 1. Japanese Patent Application Laid-Open No. 2013-13385

[0004] On the other hand, the inventors of the present invention have found that it is an object of the present invention to improve the foam retaining property of a foamable beverage, which does not require addition of a new ingredient other than raw materials (raw materials used as malt and additives) generally used in the production of beer The technical means were studied extensively.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for effectively improving foam retention characteristics of a foamed beverage and a foamed beverage in which the foam retention characteristics are effectively improved.

[0006] In order to solve the above problems, the effervescent beverage according to one embodiment of the present invention has a fraction of a molecular weight of not less than 5,000 of a 25% saturated ammonium sulfate precipitation with respect to the total protein content (μg / mL) The ratio of the protein content (μg / mL) is 1.10% or more. According to the present invention, there is provided a foamable beverage in which the foam retaining property is effectively improved.

[0007] The foamable beverage may have a total protein content of 500 μg / mL or more. The foamable beverage may have a total protein content of 15000 占 퐂 / mL or less. The foamable beverage may have a whitish extract of 5.0 wt% or less. The bitterness value (bitterness unit) of the effervescent drink may be 200 or less. The foamable beverage may have a viscosity at 20 캜 of 2.0 mPa s or less. The foamable beverage may have a? -Glucan content of 500 mg / L or less. The foamable 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 foamable beverage may be a malt beverage.

A method according to one embodiment of the present invention for solving the above problems is characterized in that the protein content of a fraction having a molecular weight of 5000 or more of a 25% saturated ammonium sulfate precipitation relative to the total protein content (μg / mL) mu] g / mL) is 1.10% or more, thereby improving the foaming property of the foamable beverage. According to the present invention, there is provided a method for effectively improving the foam retaining property of a foamable beverage.

According to the present invention, there is provided a method for effectively improving the foam retaining property of a foamed beverage and a foamed beverage in which the foam retention property is effectively improved.

BRIEF DESCRIPTION OF THE DRAWINGS [0010] FIG. 1 is an explanatory diagram showing an example of a result of evaluation of a foamable beverage in an embodiment according to one embodiment of the present invention.
Fig. 2 is an explanatory view showing another example of the result of evaluating the foamable beverage in the embodiment according to one embodiment of the present invention. Fig.

Hereinafter, an embodiment of the present invention will be described. The present invention is not limited to this embodiment.

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

The inventors of the present invention have made intensive studies on technical means for improving the foaming property of the foamable beverage and have found that the molecular weight of the 25% saturated ammonium sulfate precipitate to the total protein content (μg / mL) The present inventors have independently found that the foamable beverage has excellent foam retention characteristics when the ratio of the protein content (μg / mL) of the fraction having 5000 or more fractions is not less than a predetermined value (%), thereby completing the present invention.

Therefore, the present embodiment is characterized in that 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) By weight or more, thereby improving the foam retaining property of the foamable beverage.

A fraction (hereinafter, referred to as "25% HMW fraction") having a molecular weight of 5000 or more of a 25% saturated ammonium sulfate precipitation of a foamable beverage is prepared by first adding ammonium sulfate in an amount of 25% saturation to the foamed beverage from which the gas has been removed And then the precipitate was washed three times with 25% saturated ammonium sulfate aqueous solution. Further, distilled water was added to the precipitate, and then a supernatant was collected. After that, 5000 gel filtration column.

[0016] 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 using, for example, a commercially available kit (DC Protein Assay, Bio-Rad). In this case, specifically, a sample (a foamed beverage or a 25% HMW fraction prepared from the foamable beverage) is mixed with an A reagent (a solution containing copper tartrate), and then a B reagent (a solution containing a folin reagent) is added and mixed, and then the absorbance at 750 nm is measured. Then, the protein content of the sample is calculated based on the measured absorbance and the calibration curve prepared using the bovine serum albumin.

[0017] Further, when the 25% HMW fraction is prepared from the effervescent beverage as described above, the concentrate is produced. That is, the volume of the 25% HMW fraction obtained from the foamable beverage is smaller than the volume of the foamable beverage. Therefore, the protein content of the 25% HMW fraction of the effervescent beverage of the present invention was determined by preparing the 25% HMW fraction from the effervescent beverage by measuring the protein content measured using the 25% HMW fraction prepared from the effervescent beverage (I.e., the volume obtained by dividing the volume of the foamable beverage used in the preparation by the volume of the corresponding 25% HMW fraction obtained with the preparation).

The percentage (hereinafter referred to as "25% HMW protein ratio") (%) of the protein content of the 25% HMW fraction to the total protein content was calculated by dividing the percentage of the 25% HMW Is calculated by multiplying the value obtained by dividing the protein content of the fraction by the corresponding total protein content of the foamable beverage by 100. [

The 25% HMW protein ratio of the beverage is not particularly limited as long as it is 1.10% or more, but 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 present beverage is not particularly limited as long as the effect of the present invention can be attained, but the 25% HMW protein ratio may be, for example, 5.00% or less.

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

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

[0022] The total protein content of the beverage may be specified by any one of the above-described lower limits and any of the above-mentioned upper limits. That is, the total protein content of the present beverage may be, for example, not less than 500 μg / mL and not more than 15,000 μg / mL, preferably not less than 600 μg / mL and not more than 15,000 μg / mL, more preferably not less than 700 μg / mL and not more than 12500 μg / mL More preferably not less than 800 μg / mL and not more than 12500 μg / mL, particularly preferably not less than 900 μg / mL and not more than 10000 μg / mL.

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 wt% or less. In this case, the caustic extract of the beverage may be 4.5 wt% or less, or 4.0 wt% or less.

The false excretion of the effervescent beverage can be determined by the method described in "8.2 Modification of BCOJ beer analysis method revised in 2013 (edited by International Technical Committee for Beer Brewing Cooperation (Analysis Committee), published by Japan Brewing Association, Public Interest Foundation) Pycnometer Method- " (note that the specific gravity is measured using an alcohol riser (Alcolyzer)).

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 200 or less, for example. In this case, the BU of the present beverage may be 100 or less, or may be 75 or less.

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

[0027] The bitter taste value of the effervescent beverage can be measured by the method described in "8.15 Bitter Taste Value (IM)" of "Revised BCOJ Brewery Analysis Method Revised in 2013 (Edited by International Technical Committee for Beer Brewing Association (Analysis Committee) ). &Quot;

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

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

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

The? -Glucan content 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, not more than 500 mg / L. In this case, the? -Glucan content of the present beverage may be 400 mg / L or less, or 300 mg / L or less.

The content of? -Glucan in the effervescent beverage can be determined by the method described in "8.28 Polymer? (?)" In "Revised BCOJ Brewing Beer Analysis Method Revision in 2013 (Edited by Brewing Coalition International Technical Committee - glucan ".

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

The pH of the effervescent beverage can be measured by the method described in "8.7 pH" of "Revised BCOJ beer analysis method revised in 2013 (edited by Brewery Foundry Union International Technical Committee (Analysis Committee), published by Japan Brewing Association of Public Interest Foundation) .

[0035] This beverage is an effervescent drink. Foamable beverages are beverages having a foam-generating property and a foam-keeping property. That is, the foamable beverage is, for example, a beverage containing carbonic acid gas and has a foaming property in which a foam layer is formed on an upper surface of a liquid when the container is in contact with a glass cup or the like and a foam retaining property It is preferable that the beverage is a beverage.

[0036] The NIBEM value of the effervescent drink may be, for example, 50 seconds or more. In this case, the NIBEM value of the foamable beverage is preferably 80 seconds or more, more preferably 150 seconds or more, and particularly preferably 200 seconds or more.

The NIBEM value of the effervescent beverage can be measured by the method described in "8.29 Bubble-NIBEM-T" of "Revised BCOJ Beer Analysis Method Revised in 2013 (Edited by International Technical Committee for Beer Casting Cooperation (Analysis Committee) Quot; - " Foam retention measurement method using the same method ".

The foamable beverage may have a carbonic acid gas pressure of 0.05 mPa or more at 20 ° C. In this case, the carbonic acid gas pressure of the foamable beverage at 20 캜 may be 0.1 mPa or more, or 0.2 mPa or more. The upper limit of the carbonic acid gas pressure of the foamable 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 캜 may be 0.3 mPa or less.

The carbonic acid gas pressure of the effervescent beverage is measured by the method described in "8.21 Gas pressure" of the revised BCOJ beer analysis method revision in 2013 (Edited by: International Technical Committee for Beer Brewing Cooperation (Analysis Committee), Japan Brewing Association of Public Interest Foundation) ≪ / RTI >

The alcohol content of the present beverage is not particularly limited as long as the effect of the present invention can be attained, but may be, for example, not more than 20% by volume. In this case, the alcohol content of the present beverage may be 10 vol% or less, or 8 vol% or less.

The alcohol content of the effervescent beverage can be measured by the method described in "8.3.6 alcohol riser" of "Revised BCOJ beer analysis method revised in 2013 (Edited by International Technical Committee for Beer Casting Cooperation (Analysis Committee), published by Japan Brewing Association of Public Interest Foundation) Method ".

[0042] The beverage may be an alcoholic beverage. An alcoholic beverage is a beverage having an alcohol content of 1 vol% or more (alcohol minutes (min.) 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 vol% or less, 10 vol% or less, or 8 vol% or less.

[0043] The present beverage may be a non-alcoholic beverage. Non-alcoholic beverages are beverages with 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.

[0044] This beverage may be a malt beverage. Malt beverages are produced using malt. For this reason, the malt beverage includes malt-derived components. As malt, malt extract may be used. This beverage may be a non-malt beverage. Non-malt beverages are produced without using malt.

[0045] The present beverage may contain a hop-derived component. In this case, the beverage is produced using a hop. The hop to be used is not particularly limited and one selected from the group consisting of a hop extract, a hop powder, a hop pellet, a pressed hop, a raw hop, an isomerized hop, a raw hop, a tetra hop and a hexa hop Or more.

The hop-derived component is not particularly limited as long as it is a component derived from the hop. For example, the hop-derived component is preferably at least one selected from the group consisting of a hop-derived bitter component and a direction component. The hop-derived bitter component is preferably, for example, iso-alpha-acid. The hop-derived directional component is preferably terpenes, for example. The terpenes are preferably at least one selected from the group consisting of, for example, myrcene, humulene, linalool and geraniol.

[0047] The present beverage may be a beer flavored beverage. The beer-flavored beverage is a beverage-like beverage having a beer-like flavor. That is, the beverage-flavored beverage is not particularly limited as long as it is a foamable beverage having a beer-like flavor, regardless of the alcohol content, the conditions at the time of production (for example, whether or not malt is used, whether a hop is used, whether alcohol is fermented or not).

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 wine, and a sparkling beverage containing a sparkling wine and an alcohol component (for example, spirits such as spirits). The beer-flavored beverage may be a non-alcoholic beverage.

[0049] The beverage may be a fermented beverage. Fermented beverages are produced by fermenting alcohol with yeast. For this reason, the fermented beverage includes a fermented ingredient. Fermentation components are produced by yeast in alcohol fermentation. The present beverage may be a non-fermented beverage. Non-fermented beverages are produced without alcohol fermentation by yeast.

The method for producing the beverage is not particularly limited as long as the beverage having the above-described characteristics is produced. For example, a method for producing a foamable beverage using a raw material liquid, (Hereinafter referred to as " content thereof ") of not less than 0.30% by weight and not more than 0.60% by weight is used as the raw material liquid.

In this case, the present beverage manufacturing method comprises preparing a raw material liquid using malt, and the malt is a malt (hereinafter, referred to as "first malt") having an SN content of not less than 0.30 wt% and not more than 0.60 wt% (Hereinafter referred to as " malt ") of not less than 1 wt% and not more than 85 wt% and an SN content of not less than 15 wt% and not more than 99 wt% desirable. In addition, the chromaticity of the first malt and the second malt is preferably 15.0 EBC or less.

More specifically, the SN content of the first malt is not particularly limited as long as it is not less than 0.30 wt% and not more than 0.60 wt%, but may be not less than 0.30 wt% and not more than 0.57 wt%, for example, not less than 0.30 wt% Or less, and may be 0.30 wt% or more and 0.54 wt% or less, or 0.30 wt% or more and 0.51 wt% or less.

In these cases, in the production of the effervescent beverage, at least one selected from the group consisting of the SN content of the first malt used for preparation of the raw material liquid and the weight ratio of the first malt and the second malt is adjusted , The foam keeping property of the foamable beverage can be effectively improved by adjusting the 25% HMW protein ratio of the foamable beverage to the above-mentioned range.

The SN content of the malt can be controlled, 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 in which the germination time is 72 hours or less, 70 hours or less, 65 hours or less, or 60 hours or less. Specifically, when the first malt is barley malt, the barley is first subjected to a germination treatment, and then the barley after the immersion treatment (for example, the germination rate of the barley is 25 wt. % Or more and 45% or less by weight) of the barley at a temperature suitable for germination (for example, a temperature of 12 ° C or more and 22 ° C or less) for the germination time described above. The degree of immersion is the moisture content of the barley after the immersion at the time when the immersion is finished.

The SN content of malt is determined by the method described in "4.3.5 Solubility Nitrogen in the Brewery Alcoholic Beer Analysis Method Revised in 2013 (Edited by the International Technical Committee for Beer Brewing Cooperation (Analysis Committee), Japan Brewing Association, Public Interest Foundation) IM) ", and " 5. 5 " of the " 4.3.5 Soluble Nitrogen (IM) " The content of soluble nitrogen in the malt dried product is expressed as% by weight in accordance with "(2)" of "Display of Results".

The? -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? -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 / Or more. 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.

The content of β-glucan in malt can be determined by the method described in "4.6 Polymer β-glucan content" of "Revised BCOJ beer analysis method revised in 2013 (Edited by International Technical Committee for Beer Casting Combination (Analysis Committee, published by Japan Brewing Association, Public Interest Foundation) Quot; Glucan-Post-column Calcofluor Flow-injection Method ".

[0058] The raw material liquid is prepared by mixing water and malt containing the first malt and the second malt. The raw material liquid may be prepared by first mixing malt and water and then saccharifying. When the hop is used, the raw material liquid may be prepared by first mixing malt and water to effect saccharification, and then boiling with addition of hops. When alcohol fermentation is carried out, the alcohol fermentation is performed by adding yeast to the raw material liquid.

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

[Example]

[Example 1, Control Example 1]

To prepare a first malt for use in the production of a foamable beverage. Namely, germination treatment was carried out on barley (barley barley as barley) to prepare first malt having a relatively small SN content. Specifically, first, the barley was subjected to an immersion treatment to obtain barley having a weight gain of about 34% by weight. Then, the barley after the immersion treatment was maintained at a temperature of 15 ° C to 20 ° C for about 20 hours to germinate the barley to obtain malt. Further, the malt was maintained at a temperature of 55 ° C to 88 ° C for 30 hours to 40 hours to carry out an evacuation (heating, drying and heating).

Thus, a first malt having a chromaticity of 2.1 EBC units, an SN content of 0.408% by weight, and a content of β-glucan of 2846 mg / L was obtained. The first malt obtained was a malt vinegar of double barley, which was covered.

On the other hand, as the second malt used in the production of the effervescent drink, commercially available barley malt of a different kind from the first malt (concretely, a malt of barnyard barley as a covering bar) was used. The second malt had a chromaticity of 4.9 EBC units, an SN content of 0.833% by weight, and a beta -glucan content of 152 mg / L.

Further, malt used in place of the first malt (hereinafter referred to as "control malt") in the control example was prepared by applying germination treatment to the barley of the same variety as the first malt. That is, first, the barley was subjected to an immersion treatment to obtain barley having a weight gain of 43.0 wt% to 45.0 wt%. Then, the barley after the immersion treatment was maintained at a temperature of 15 ° C to 20 ° C for 144 hours to 168 hours to germinate the barley to obtain malt. Further, the malt was kept at a temperature of 50 ° C to 88 ° C for 30 to 40 hours to carry out the evacuation.

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, a foamable beverage was prepared. As the malt, about 15% by weight of the first malt or 15% by weight of the malt, 85% by weight of the second malt, and about 3% by weight of the sum of the usage amount of the first malt and the second malt, Malt (barley malt having a chromaticity of 150 EBC or more) was used to prepare a raw material liquid.

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

In this manner, two types of effervescent drinks were produced using first malt and second malt (Example 1) or using control malt and second malt (Control Example 1). For each foamable beverage, NIBEM value, alcohol content, BU, pH, viscosity, caustic excretion and? -Glucan content were measured.

Furthermore, the total protein content of each foamable beverage was measured and the protein content of the 25% HMW fraction prepared from each foamable beverage was measured. That is, first, 1050 mL of the foamed beverage was degassed by stirring, then an amount of ammonium sulfate of 25% saturation was added, and the mixture was stirred at room temperature overnight. Thereafter, centrifugation (12,000 x g) was carried out at 20 DEG C for 10 minutes to obtain a precipitate. Further, 30 mL of 25% ammonium sulfate aqueous solution was added to the precipitate, suspended in a vortex mixer, and centrifuged (8,400 x g) at 20 DEG C for 10 minutes to perform cleaning. This cleaning was further performed twice.

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

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

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

In addition, as described above, in the preparation of the 25% HMW fraction, 14 mL of the corresponding 25% HMW fraction was obtained from 1050 mL of the foamed beverage. Therefore, the protein content of the 25% HMW fraction of the effervescent beverage is determined by dividing the protein content measured using the 25% HMW fraction by the concentration of the corresponding effervescent beverage used in the preparation , Which was obtained by dividing the volume of 1050 mL of the 25% HMW fraction obtained by the preparation into 14 mL of the corresponding 25% HMW fraction.

[Example 2, Control Example 2]

First malt and control malt were prepared in the same manner as in Example 1, except that barley of the same variety as the barley used for preparing the first malt and the control malt in Example 1 was used. Thereafter, two kinds of effervescent drinks were produced using the first malt and the second malt (Example 2) or using the control malt and the second malt (Control Example 2) as in the above-described Example 1 .

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

[Control Examples 3-1 to 3-9]

Nine kinds of effervescent drinks (Control Examples 3-1 to 3-9) consisting of six types of beer on the market, two kinds of commercially available foaming liquors, and one other commercially available foamable beverage (foamable beverage containing sparkling wine and spirits) Prepared.

Then, the NIBEM value, the total protein content, and the protein content of the 25% HMW fraction were measured for each foamable beverage, similarly to the above-described Example 1. [ In addition, the alcohol content of nine commercially available foamable beverages was 5% by volume to 6% by volume.

[Results] [Results]

1 shows the total protein content (μg / mL), the protein content (μg / mL) of the 25% HMW fraction and the total protein content (μg / mL) of each of the foamed beverages of Examples 1 and 2 and the Control Examples 1, 2 and 3-1 to 3- mL), 25% HMW protein ratio (%), and NIBEM value (sec).

2 shows the alcohol content (volume%), BU, pH and viscosity (mPa · s) of the foamable beverages of Examples 1 and 2 and Control Examples 1 and 2, respectively.

As shown in FIG. 1, the 25% HMW protein ratio of the foamed beverage of Example 1 was 1.28%, while the 25% HMW protein ratio of the foamed beverage of Control 1 was 0.98%. In addition, the NIBEM value of the effervescent drink of Example 1 was 298 seconds, whereas the NIBEM value of the effervescent drink of Control Example 1 was 279 seconds. That is, the 25% HMW protein ratio of the effervescent drink of Example 1 was significantly larger than the 25% HMW protein ratio of Control Example 1, and the NIBEM value of the effervescent drink of Example 1 was significantly larger than that of the Control Example 1 .

Similarly, the 25% HMW protein ratio of the effervescent beverage of Example 2 was significantly larger than the 25% HMW protein ratio of the control sample 2, and the NIBEM value of the effervescent beverage of Example 1 was the NIBEM value of the control sample 1 . That is, the effervescent drink of Example 2 had a 25% HMW protein ratio of 1.55% and a NIBEM value of 290 seconds, whereas the effervescence drink of Control Example 1 had a 25% HMW protein ratio of 0.99% and a NIBEM value of 276 seconds .

On the other hand, as shown in FIG. 2, in Examples 1 and 2 and Controls 1 and 2, the alcohol content of the effervescent beverage was around 5 vol%, BU was around 23, pH was around 4.3, Was about 1.45 mPa · s, and there was no significant difference in any characteristics between Examples 1 and 2 and Controls 1 and 2. In addition, although not shown, in Examples 1 and 2 and Comparative Examples 1 and 2, the caustic extract was around 1.5 wt% and the beta -glucan content was around 30 mg / L. , There was no significant difference between 2 and Controls 1 and 2.

In the foamed beverages of Control Examples 3-1 to 3-9, the 25% HMW protein ratio was 0.23% to 0.95%, and the NIBEM value was 212 to 257 seconds. That is, the foamable beverages of Examples 1 and 2 were significantly larger than the foamed beverages of Comparative Examples 3-1 to 3-9 at 25% HMW protein ratio, and also in the NIBEM values, in Control Examples 3-1 to 3-9 Of the foamed beverage of the present invention.

Claims (11)

Wherein 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 method according to claim 1,
Wherein the total protein content is 500 μg / mL or more. 3. The method according to claim 1 or 2,
Wherein the total protein content is 15000 g / mL or less. 4. The method according to any one of claims 1 to 3,
Wherein the whitening extract is 5.0 wt% or less. 5. The method according to any one of claims 1 to 4,
A bitterness unit having a bitterness unit of 200 or less. 6. The method according to any one of claims 1 to 5,
Wherein the viscosity at 20 占 폚 is 2.0 mPa 占 퐏 or less. 7. The method according to any one of claims 1 to 6,
wherein the? -glucan content is not more than 500 mg / L. 8. The method according to any one of claims 1 to 7,
wherein the pH is not less than 2.8 and not more than 5.1. 9. The method according to any one of claims 1 to 8,
An alcoholic beverage having an alcohol content of 20% by volume or less. 10. The method according to any one of claims 1 to 9,
Foaming drinks, malt beverages. 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 drink is 1.10% or more, / RTI >

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