TW201915162A - Sparkling beverage and method for improving foam-stability of sparkling beverage by increasing the percentage of the content of protein precipitated by 25% saturated ammonium sulfate - Google Patents

Abstract

An object of the invention is to provide a sparkling beverage having an effectively improved foam-stability and a method for effectively improving the foam-stability of a sparkling beverage. To solve the problem, the sparkling beverage according to one embodiment of the invention is such a sparkling beverage, in which the percentage of the content of the protein provided with a molecular weight of 5,000 or more and precipitated by 25% saturated ammonium sulfate (<mu>g/mL) with respect to a total protein content (<mu>g/mL) is 1.10% or more. The method according to one embodiment of the present invention is provided to increase the foam-stability of the sparkling beverage by increasing the percentage of the content of protein (<mu>g/mL) provided with a molecular weight of 5000 or more and precipitated by 25% saturated ammonium sulfate with respect to the total protein content (<mu>g/mL) of the sparkling beverage to 1.10% or more.

Description

Foaming beverage and method for improving foam retention characteristics of sparkling beverage

FIELD OF THE INVENTION The present invention relates to a sparkling beverage and a method of improving foam retention properties of a sparkling beverage.

Background of the Invention Patent Document 1 describes a foamable beverage in which foam properties are improved by including a reduced curcuminoid. Prior Technical Literature Patent Literature

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2013-13385

DISCLOSURE OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION On the other hand, the inventors of the present invention have no need to add new ingredients and foaming properties in addition to commonly used raw materials (malt and raw materials used as auxiliary materials) for beer production. Specialized research on the technical means of maintaining the foam characteristics of beverages.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a foaming beverage which has been effectively improved in foam characteristics and a method for effectively improving foam retention properties of a foamable beverage. Means of solving problems

The foamable beverage according to an embodiment of the present invention for solving the above problems is a protein content (μg/mL) ratio of a molecular weight of 5000% or more precipitated by 25% saturated ammonium sulfate relative to the total protein content (μg/mL). At 1.10% or more. According to the present invention, a sparkling beverage which maintains an effective improvement in foam characteristics can be provided.

In the foamable beverage, the total protein content may be 500 μg/mL or more. In the foamable beverage, the total protein content may be 15,000 μg/mL or less. In the foamable beverage, the Apparent Extract may be 5.0% by weight or less. In the above-mentioned sparkling beverage, the bitterness value can be made 200 or less. In the foamable beverage, the viscosity at 20 ° C can be 2.0 mPa·s or less. The foaming beverage may have a β-glucan content of 500 mg/L or less. The pH of the foamable beverage can be 2.8 or more and 5.1 or less. In the above-mentioned sparkling beverage, the alcohol content may be 20% by volume or less. The aforementioned sparkling beverage may be a malt beverage.

The method of one embodiment of the present invention for solving the above problems is a method for improving foam retention properties of a sparkling beverage, which is 25% relative to the total protein content (μg/mL) of the sparkling beverage. The ratio of the protein content (μg/mL) of the precipitated molecular weight of 5,000 or more by saturated ammonium sulfate precipitation is 1.10% or more, whereby the foaming property of the foaming beverage is improved. According to the present invention, there is provided a method for effectively improving the foam retention characteristics of a sparkling beverage.

EFFECT OF THE INVENTION According to the present invention, it is possible to provide a foaming beverage which has been effectively improved in foam characteristics and a method for effectively improving foam retention properties of the foaming beverage.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of the present invention will be described. Furthermore, the present invention is not limited to the embodiment.

In the foamed beverage of the present embodiment (hereinafter referred to as "the present beverage"), the ratio of the protein content (μg/mL) of the molecular weight of 5,000 or more in the precipitation of 25% saturated ammonium sulfate relative to the total protein content (μg/mL) is 1.10% or more.

The inventors of the present invention conducted a specialization study on the technical means for improving the foaming property of the foaming beverage, and as a result, found that the total protein content (μg/mL) relative to the foaming beverage was 25% saturated. When the ratio of the protein content (μg/mL) of the molecular weight of 5,000 or more precipitated by ammonium sulfate precipitation is above a predetermined value (%), the foamable beverage has excellent foam retention characteristics, and thus the present invention has been completed.

Therefore, the present embodiment includes a method of making the ratio of the protein content (μg/mL) of the molecular weight of 5000 or more in the precipitation of 25% saturated ammonium sulfate to 1.10% or more with respect to the total protein content (μg/mL). A method of improving foam characteristics of the foamable beverage.

The foaming beverage 25% saturated ammonium sulfate precipitated with a molecular weight of 5,000 or more (hereinafter referred to as "25% HMW fractionation") is obtained by first adding 25% saturation to the deaerated foamed beverage. The amount of ammonium sulfate forms a precipitate, and then the precipitate is washed three times with 25% saturated ammonium sulfate water, and further, after adding distilled water to the precipitate, a supernatant liquid is taken, and then the supernatant liquid is excluded to have a limit molecular weight of 5,000. The gel filtration column is obtained by treatment.

The total protein content of the sparkling beverage and the protein content of the 25% HMW fraction were determined according to the Lowry method. That is, the protein content is measured using, for example, a commercially available kit (DC Protein Assay, manufactured by Bio-Rad Co., Ltd.). In this case, specifically, a mixed sample (a foaming beverage or a 25% HMW fraction prepared from the foaming beverage) and an A reagent (containing a copper tartrate solution), followed by a B reagent (a solution containing a Folin reagent) And mixing, after that, the absorbance at 750 nm was measured. Then, based on the measured absorbance and the calibration curve prepared using bovine serum albumin, the protein content of the sample can be calculated.

Further, when the 25% HMW fraction is prepared from the sparkling beverage as described above, concentration occurs. That is, the volume of the 25% HMW fraction obtained from the sparkling beverage is smaller than the volume of the sparkling beverage. Therefore, the protein content of the 25% HMW fraction of the sparkling beverage of the present invention is obtained by dividing the protein content determined by the 25% HMW fraction prepared from the sparkling beverage by the brewing beverage. The concentration ratio at the time of % HMW precipitation (i.e., the ratio of the volume of the foaming beverage used for the preparation divided by the 25% HMW lake volume obtained by the preparation) was calculated.

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 as described above and the 25% HMW which has been prepared from the sparkling beverage is divided. The protein content is calculated by multiplying the value obtained by dividing the total protein content of the sparkling beverage by 100.

The 25% HMW protein ratio of the present beverage is not particularly limited as long as it is 1.10% or more, and is preferably, for example, 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 is obtained, and 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 it is in the range in which the effects of the present invention can be obtained, and 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, still more preferably 800 μg/mL or more, and particularly preferably 900 μg/mL or more.

Further, 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 is obtained, and the total protein content may be, for example, 15000 μg/mL or less. At this time, the total protein content of the beverage may be 12500 μg/mL or less, or may be 10000 μg/mL or less.

The total protein content of the beverage may be specified by any one of the above lower limit values and the above upper limit value. That is, the total protein content of the present 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, more preferably 700 μg/mL or more and 12500 μg/mL or less, and 800 μg or less. It is more preferably /mL or more and 12500 μg/mL or less, and more preferably 900 μg/mL or more and 10000 μg/mL or less.

The apparent extract of the present beverage is not particularly limited as long as it can provide the effects of the present invention, and may be, for example, 5.0% by weight or less. At this time, the apparent extract of the present beverage may be 4.5% by weight or less, or 4.0% by weight or less.

Apparent extracts of sparkling beverages are revised by the revised document BCOJ Beer Analysis Act 2013 (Editor: International Technical Committee of Beer and Alcohol Combinations (Analysis Committee), Issuer: Public Welfare Corporation Japan Brewing Association) 8.2 The method described in the appearance (false) extract pycnometer method (but the specific gravity is measured using an Alcolyzer) is measured.

The bitterness value (BU) of the present beverage is not particularly limited as long as it is within the range in which the effects of the present invention can be obtained, and may be, for example, 200 or less. At this time, the BU of the beverage may be 100 or less, or may be 75 or less.

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

The bitterness value of the foaming beverage is based on the document "Revised BCOJ Beer Analysis Method 2013 Supplementary Revision (Editor: International Committee of Beer and Alcoholic Composition (Analytical Committee), Issuer: Public Welfare Corporation Japan Brewing Association)" 8.15 The method described in the bitterness value (IM) is measured.

The viscosity of the present beverage is not particularly limited as long as it can attain the effect of the present invention, and the viscosity of the beverage at 20 ° C can be, for example, 2.0 mPa·s or less. At this time, the viscosity of the beverage at 20 ° C can 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 is obtained, and the viscosity of the beverage at 20 ° C may be, for example, 1.0 mPa·s or more, and may be 1.3 mPa·s or more.

The viscosity of the beverage at 20 ° C can be specified by any one of the above lower limit values and the above upper limit value. In other words, the viscosity of the beverage at 20 ° C may be, for example, 1.0 mPa·s or more and 2.0 mPa·s or less, and may be 1.0 mPa·s or more and 1.8 mPa·s or less, or 1.3 mPa·s or more. 1.6mPa·s or less. The viscosity of the foaming beverage was measured at 20 ° C using a capillary (U.S. viscometer) type viscosity measuring device.

The content of the β-glucan in the present beverage is not particularly limited as long as the effect of the present invention is obtained, and may be, for example, 500 mg/L or less. At this time, the β-glucan content of the beverage may be 400 mg/L or less, or may be 300 mg/L or less.

The β-glucan content of the sparkling beverage is revised by the revision of the BCOJ Beer Analysis Act in 2013 (Editor: International Technical Committee of the Alcoholic Brewing Group (Analytical Committee), Issuer: Japan Brewing Association) The method described in "8.28 Polymer β-Glucan" was measured.

The pH of the present beverage is not particularly limited as long as it can achieve the effects of the present invention, and may be, for example, 2.8 or more and 5.1 or less. At this time, the pH of the beverage may be 3.8 or more and 4.5 or less.

The pH of the foaming beverage is "8.7 pH" by the document "Revised BCOJ Beer Analysis Method 2013 Supplement (Editor: International Committee of Beer and Alcoholic Composition (Analytical Committee), Issuer: Public Welfare Corporation Japan Brewing Association)" The method described is used for the measurement.

This beverage is a sparkling beverage. A foamable beverage is a beverage having foaming properties and maintaining foam characteristics. In other words, the foamable beverage is, for example, a beverage containing a carbonic acid gas, and has a foaming property in which a foam layer can be formed on the upper surface of the liquid when a container such as glass is injected, and the foam formed can maintain a foaming property for a fixed time or longer. Beverages are better.

The NIBEM value of the sparkling beverage may be, for example, 50 seconds or more. At this time, the NIBEM value of the sparkling beverage is preferably 80 seconds or more, more preferably 150 seconds or more, and still more preferably 200 seconds or more.

The NIBEM value of the sparkling beverage is based on the revised "BCOJ Beer Analysis Method 2013 Supplement (Editor: International Committee of Beer and Alcoholic Composition (Analytical Committee), Issuer: Public Welfare Corporation, Japan Brewing Association)" The method described in "Foam-NIBEM-T Maintenance Foam Characteristics Measurement Method" was measured.

The sparkling beverage may have a carbonic acid gas pressure of 0.05 MPa or more at 20 °C. At this time, the pressure of the carbonic acid gas 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 carbon dioxide gas pressure of the foamable beverage is not particularly limited as long as the effect of the present invention can be obtained, and the pressure of the carbonic acid gas at 20 ° C may be 0.3 MPa or less.

The carbonic acid gas pressure of the foaming beverage is revised by the revision of the BCOJ beer analysis method in 2013 (Editor: International Technical Committee of the Beer and Alcohol Combination (Analysis Committee), Issuer: Public Welfare Corporation Japan Brewing Association)" The method described in Gas Pressure is used for measurement.

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

The alcohol content of the sparkling beverage is revised by the document "Revision of BCOJ Beer Analysis Method 2013 (Editor: International Technical Committee of Beer and Alcohol Combination (Analysis Committee), Issuer: Public Welfare Corporation Japan Brewing Association)" 8.3. The method described in the 6 Alcolyzer method is used for measurement.

This beverage can be made into an alcoholic beverage. Alcoholic beverages are beverages having an alcohol content of 1% by volume or more (alcohol concentration of 1 degree or more). The upper limit of the alcohol content of the alcoholic beverage is not particularly limited, and the alcohol content may be, for example, 20% by volume or less, or may be 10% by volume or less, or may be 8% by volume or less.

This beverage can also be made into 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, and may be, for example, less than 0.5% by volume, less than 0.05% by volume, or less than 0.005% by volume. Non-alcoholic beverages can be manufactured by treating the stock solution after alcoholic fermentation with a reduced alcohol content.

The beverage can also be a malt beverage. Malt beverages are made using malt. Therefore, the malt beverage contains ingredients derived from malt. Further, malt extraction can also be used in the case of malt. The beverage may also be a non-malt beverage. Non-malt beverages are manufactured without the use of malt.

The beverage may also contain ingredients derived from the cloth. At this time, the beverage is manufactured using a cloth. The cloth to be used is not particularly limited, and may be selected from the group consisting of a cloth extract, a cloth powder, a cloth cloth, a pressed hop, a raw hop, an isomerization cloth. One or more of the groups consisting of (iso hop), low hop, tetra hop, and hexa hop.

The component derived from the cloth is not particularly limited as long as it is a component derived from the cloth, and is preferably one or more selected from the group consisting of bitterness components and aroma components derived from the cloth. The bitter component derived from the cloth is preferably, for example, an isoalpha acid. The aroma components derived from the cloth are preferably, for example, terpenes. The terpene is preferably one or more selected from the group consisting of citronellene, hopene, linalool, and geranyl alcohol, for example.

This beverage can be a beer-flavored beverage. Beer-flavored beverages are sparkling beverages that have a beer-like aroma. In other words, the beer-flavored beverage is not particularly limited as long as it is a foaming beverage having a beer-like flavor as long as it is irrelevant to the alcohol content and the conditions at the time of production (for example, whether or not malt is used, whether or not the cloth is used, or whether it is alcohol-free).

That is, the beer-flavored beverage can also be an alcoholic beverage. At this time, 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 sparkling wine and an alcohol component (for example, distilled spirits such as spirits). In addition, the beer-flavored beverage can also be a non-alcoholic beverage.

The beverage may also be a fermented beverage. The fermented beverage is produced by alcohol fermentation using yeast. Therefore, the fermented beverage contains a fermentation component. The fermentation component is produced by yeast in alcohol fermentation. The beverage may also be a non-fermented beverage. Non-fermented beverages are produced without alcohol fermentation using yeast.

The method for producing the present beverage is not particularly limited as long as it can produce the present beverage having the above characteristics. For example, it is preferably a method for producing a foamable beverage using a raw material liquid, which comprises using the following raw material liquid: the raw material liquid It is prepared by using malt having a soluble nitrogen content (hereinafter referred to as "SN content") of 0.30% by weight or more and 0.60% by weight or less.

In this case, the method for producing the beverage includes using a malt-forming raw material liquid, and the malt preferably includes the malt having an SN content of 0.30% by weight or more and 0.60% by weight or less (hereinafter referred to as "first malt"). 1% by weight or more and 85% by weight or less; and the malt having a SN content larger than the first malt (hereinafter referred to as "second malt") is 15% by weight or more and 99% by weight or less. Further, 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 0.30% by weight or more and 0.60% by weight or less, and may be, for example, 0.30% by weight or more, 0.57% by weight or less, or 0.30% by weight or more. 0.55 wt% or less may be 0.30 wt% or more and 0.54 wt% or less, and may be 0.30 wt% or more and 0.51 wt% or less.

In such a case, in the manufacture of the sparkling beverage, the SN content selected from the first malt prepared by using the raw material liquid, and the weight ratio of the first malt to the second malt are adjusted. One or more of the group is formed to adjust the 25% HMW protein ratio of the sparkling beverage to the above range, thereby effectively improving the foam holding property of the sparkling beverage.

The SN content of the malt can be adjusted by, for example, the germination time of the malt modulation. That is, the first malt can be prepared by, for example, 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, the germination treatment of the first malt, for example, in the case where the first malt is barley malt, can be carried out, for example, by first immersing the barley, followed by immersing the wheat The barley (for example, barley having a immersion degree of 25% by weight or more and 45% by weight or less) is germinated by maintaining the germination time at a temperature suitable for germination (for example, a temperature of 12 ° C or more and 22 ° C or less). The immersion degree is the moisture content of barley after immersion in wheat at the end of immersion.

The SN content of malt is "4.3.5 Soluble" by the document "Revision of BCOJ Beer Analysis Method 2013 Supplement (Editor: International Technical Committee of Beer and Alcohol Combination (Analysis Committee), Issuer: Public Welfare Corporation Japan Brewing Association)" According to the method described in Nitrogen (IM), the "(2)" of "5. Results Display" of "4.3.5 Soluble Alizarin (IM)" is expressed as % by weight as soluble nitrogen content in malt dry matter. .

The content of the β-glucan of the first malt is not limited as long as the effect of the present invention can be obtained, and for example, it may be 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, or 1400 mg/L or more, or 1600 mg/L or more, or 1800 mg/L or more, or 2000 mg/ L or more. The upper limit of the β-glucan content of the first malt is not particularly limited, and may be, for example, 6000 mg/L or less.

The content of β-glucan in malt is revised by the revision of the BCOJ Beer Analysis Act in 2013 (Editor: International Technical Committee of Beer and Alcohol Combination (Analytical Committee), Issuer: Public Welfare Corporation, Japan Brewing Association) 4.6 Measurement by the method described in Postcolumn Calcofluor Flow Injection.

The raw material liquid is prepared by mixing malt containing the first malt and the second malt with water. The raw material liquid may be prepared by first mixing malt and water, followed by saccharification. In the case of using a cloth, the raw material liquid can also be prepared by first mixing the malt with water for saccharification, then adding the cloth and boiling. In the case of alcohol fermentation, the alcohol fermentation broth can be carried out by adding yeast to the raw material liquid.

Next, a specific embodiment related to the embodiment will be described. Example

[Example 1 and Comparative Example 1] The first malt used in the production of a sparkling beverage was prepared. That is, germination treatment is performed on barley (two-barley barley belonging to barley), and the first malt having a small SN content is prepared. Specifically, the barley is first subjected to a wheat-soaking treatment to obtain barley having a immersion degree of about 34% by weight. Next, the barley treated with the wheat-impregnated wheat is maintained at a temperature of 15 ° C to 20 ° C for about 20 hours to germinate the barley, thereby obtaining malt. Further, the malt is maintained at a temperature of 55 ° C to 88 ° C for 30 hours to 40 hours, thereby performing baking.

Thus, a first malt having a color of 2.1 EBC unit, an SN content of 0.408% by weight, and a β-glucan content of 2846 mg/L was obtained. The first malt obtained is a roasted malt of barley barley with barley.

On the other hand, in the second malt used in the manufacture of the sparkling beverage, a commercially available barley malt of a variety different from the first malt is used (specifically, a barley barley belonging to barley) Roasted malt). The second malt system has a color of 4.9 EBC units, an SN content of 0.833% by weight, and a β-glucan content of 152 mg/L.

Moreover, in the comparative example, the malt of the same type as the first malt was subjected to germination treatment to prepare a malt which is used in place of the first malt (hereinafter referred to as "control malt"). That is, the barley is first subjected to a wheat soaking treatment to obtain barley having a wheat steepness of 43.0% by weight to 45.0% by weight. Next, the barley treated with the wheat-impregnated wheat is maintained at a temperature of 15 ° C to 20 ° C for 144 hours to 168 hours to germinate the barley, thereby obtaining malt. Further, the malt is maintained at a temperature of 50 ° C to 88 ° C for 30 hours to 40 hours, thereby performing baking.

Thus, a control malt having a color ratio of 3.1 EBC unit, an SN content of 0.685 wt%, and a β-glucan content of 58 mg/L was obtained.

Next, a sparkling beverage is produced. In the malt aspect, 15% by weight of the first malt or 15% by weight of the control malt, and 85% by weight of the second malt, and the caramel malt (the barley malt having a chroma of 150 EBC or more) are used. The raw material liquid, wherein the caramel malt system is about 3% by weight based on the total amount of the first malt and the second malt used.

That is, first, the first malt or the control malt, the second malt, the caramel malt, and water are mixed to obtain a mixed solution, and the mixed solution is saccharified. Next, the cloth mixture and the cloth extract were added to the mixture after the saccharification, and the mixture was boiled for 90 minutes. The boiled mixture is cooled to obtain a raw material liquid (so-called wort). Further, yeast is added to the raw material liquid for alcohol fermentation. The alcohol is further fermented and then matured.

Thus, two kinds of sparkling beverages were produced using the first malt and the second malt (Example 1) or using the control malt and the second malt (Comparative Example 1). Then, NIBEM value, alcohol content, BU, pH, viscosity, apparent extract, and β-glucan content were measured for each of the sparkling beverages.

Further, the total protein content of each of the sparkling beverages was measured, and the protein content of the 25% HMW fraction prepared from the respective sparkling beverages was measured. That is, first, 1050 mL of the sparkling beverage was degassed by stirring, and ammonium sulfate up to a 25% saturation amount was added, and the mixture was stirred at room temperature overnight. Thereafter, centrifugation was carried out at 20 ° C for 10 minutes (12,000 × g) to obtain a precipitate. Further, 30 mL of 25% ammonium sulfate aqueous solution was added to the precipitate, and the mixture was suspended by vortexing, and then centrifuged (8,400 × g) at 20 ° C for 10 minutes to carry out washing. This washing was further carried out twice.

Thereafter, 10 mL of distilled water was added to the obtained precipitate, and the mixture was shaken at 20 ° C for 2 hours. Next, the supernatant was centrifuged (8,400 × g) at 20 ° C for 10 minutes. Further, the supernatant liquid was desalted by excluding a PD-10 column (manufactured by GE Healthcare Bioscience Co., Ltd.) having a limit molecular weight of 5,000, thereby obtaining a recovered 14 mL of the fraction as a 25% HMW fraction.

Then, the protein content of the sparkling beverage and the 25% HMW fraction obtained as described above was measured by the Lowry method using a commercially available protein quantification kit (DC Protein Assay, manufactured by Bio-Rad Co., Ltd.).

Specifically, first, distilled water is added to a foaming beverage or a 25% HMW lake to be diluted to have a protein concentration in the range of 50 μg/mL to 500 μg/mL, thereby modulating the sample, and 5 μL of the sample thus prepared is prepared. Mix with 25 μL of A reagent (solution containing copper tartrate). Next, 200 μL of a B reagent (a solution containing a Folin reagent) was further added and mixed, and a color reaction was carried out at room temperature for 15 minutes. Thereafter, the absorbance of the solution at 750 nm was measured. Then, the protein content (μg/mL) was calculated based on the calibration curve prepared using the measured absorbance and bovine serum albumin.

Further, as described above, 14 mL of the 25% HMW fraction was obtained from 1050 mL of the sparkling beverage on the preparation of 25% HMW fraction. Therefore, the protein content of the 25% HMW fraction of the sparkling beverage is calculated by dividing the protein content determined by the 25% HMW fraction by the concentration ratio at which the 25% HMW fraction is prepared (also to be used in the preparation). The volume of the foamable beverage was calculated by dividing the volume of 1050 mL by the ratio obtained by the preparation of the 25% by volume of the 25% HMW fraction.

[Example 2, Comparative Example 2] Using the same barley as the above-mentioned Example 1 for preparing the first malt and the control malt, the barley was prepared in the same manner as in the above Example 1, and the first malt and the control wheat were prepared. bud. Thereafter, the first malt and the second malt (Example 2) or the control malt and the second malt (Comparative Example 2) were used in the same manner as in the above Example 1, to produce two kinds of sparkling beverages.

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

[Comparative Examples 3-1 to 3-9] Preparation of six kinds of commercial beer, two kinds of commercially available sparkling wines, and one commercially available other sparkling beverages (sparkling wine and sparkling beverage containing spirits) Nine types of sparkling beverages (Comparative Examples 3-1 to 3-9).

Then, in the same manner as in the above Example 1, the NIBEM value, the total protein content, and the protein content of the 25% HMW fraction were measured for each of the foamable beverages. Further, the alcohol content of the nine commercially available sparkling drinks is 5 vol% to 6% by volume.

[Results] Fig. 1 shows the total protein content (μg/mL) and 25% HMW precipitation for the foaming beverages of Examples 1, 2, and Comparative Examples 1, 2, and 3-1 to 3-9, respectively. Protein content (μg/mL), 25% HMW protein ratio (%), and NIBEM value (seconds).

Fig. 2 shows the alcohol content (% by volume), BU, pH, and viscosity (mPa·s) for the foaming beverages of Examples 1 and 2 and Comparative Examples 1 and 2, respectively.

As shown in Fig. 1, the 25% HMW protein ratio of the sparkling beverage of Example 1 was 1.28%, whereas the 25% HMW protein ratio of the sparkling beverage of Comparative Example 1 was 0.98%. Further, the NIBEM value of the foamable beverage of Example 1 was 298 seconds, whereas the foamed beverage of Comparative Example 1 had a NIBEM value of 279 seconds. That is, the 25% HMW protein ratio of the sparkling beverage of Example 1 was significantly greater than the 25% HMW protein ratio of Comparative Example 1, and the NIBEM value of the sparkling beverage of Example 1 was significantly larger than the NIBEM value of Comparative Example 1. .

Similarly, the 25% HMW protein ratio of the sparkling beverage of Example 2 was significantly greater than the 25% HMW protein ratio of Comparative Example 2, and the NIBEM value of the sparkling beverage of Example 1 was significantly greater than the NIBEM value of Comparative Example 1. . That is, the foaming beverage of Example 2 had a 25% HMW protein ratio of 1.55% and a NIBEM value of 290 seconds. In contrast, the foaming beverage of Comparative Example 1 had a 25% HMW protein ratio of 0.99%, NIBEM. The value is 276 seconds.

On the other hand, as shown in Fig. 2, in Examples 1, 2, and Comparative Examples 1, 2, the alcohol content of the sparkling beverage was 5% by volume, before and after BU 23, before and after pH 4.3, and the viscosity was Before and after 1.45 mPa·s, the characteristics of either of them were not significantly different from those of Examples 1 and 2 and Comparative Examples 1 and 2. Further, although not shown, in Examples 1 and 2, and Comparative Examples 1 and 2, the apparent extract was before and after 1.5% by weight, and the β-glucan content was 30 mg/L or so. There was no significant difference between Examples 1, 2 and Comparative Examples 1, 2.

Further, the foaming beverages of Comparative Examples 3-1 to 3-9 had a 25% HMW protein ratio of 0.23% to 0.95%, and a NIBEM value of 212 seconds to 257 seconds. That is, the foaming beverages of Examples 1 and 2 were significantly higher in the 25% HMW protein ratio than the foaming beverages of Comparative Examples 3-1 to 3-9, and were significantly larger in NIBEM than in Comparative Example 3 -1~3-9 foaming beverage.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is an explanatory view showing an example of a result of evaluating a sparkling beverage according to an embodiment of the present invention. Fig. 2 is an explanatory view showing another example of the results of evaluating a sparkling beverage in an embodiment of the present invention.

Claims (11)

A foaming beverage having a protein content (μg/mL) ratio of 1.50% or more relative to the total protein content (μg/mL), 25% saturated ammonium sulfate precipitated molecular weight of 5000 or more. The foaming beverage according to claim 1, wherein the aforementioned total protein content is 500 μg/mL or more. The foaming beverage according to claim 1 or 2, wherein the aforementioned total protein content is 15000 μg/mL or less. The sparkling beverage according to any one of claims 1 to 3, which has an apparent extract of 5.0% by weight or less. The sparkling beverage according to any one of claims 1 to 4, which has a bitterness value of 200 or less. The foamable beverage according to any one of claims 1 to 5, which has a viscosity at 20 ° C of 2.0 mPa·s or less. The sparkling beverage according to any one of claims 1 to 6, which has a β-glucan content of 500 mg/L or less. The foamable beverage according to any one of claims 1 to 7, which has a pH of 2.8 or more and 5.1 or less. The sparkling beverage according to any one of claims 1 to 8, which has an alcohol content of 20% by volume or less. The sparkling beverage according to any one of claims 1 to 9, which is a malt beverage. A method for improving foam retention characteristics of a sparkling beverage, which is a protein content of a molecular weight of 5,000 or more in a 25% saturated ammonium sulfate precipitate relative to the total protein content (μg/mL) of the sparkling beverage (μg/ The ratio of mL) is 1.10% or more, whereby the foaming property of the aforementioned sparkling beverage is improved.