WO2012169226A1 - 爽快な泡の穀類分解物含有発泡性飲料 - Google Patents
爽快な泡の穀類分解物含有発泡性飲料 Download PDFInfo
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- WO2012169226A1 WO2012169226A1 PCT/JP2012/053175 JP2012053175W WO2012169226A1 WO 2012169226 A1 WO2012169226 A1 WO 2012169226A1 JP 2012053175 W JP2012053175 W JP 2012053175W WO 2012169226 A1 WO2012169226 A1 WO 2012169226A1
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- beverage
- decomposition product
- foam
- frozen
- cereal decomposition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
Definitions
- the present invention relates to a cereal decomposition product-containing effervescent beverage in which a frozen foam (frozen foam) with a refreshing texture and a creamy, sustained foamy texture is formed, that is, a cereal decomposition product-containing foam Made of frozen foam of a cereal decomposition product-containing effervescent beverage prepared by cooling and stirring the natural beverage liquid and treating it with an outside air gas, and having a refreshing texture like snow, and being creamy,
- the present invention also relates to an effervescent beverage containing a cereal decomposition product in which a foam having a continuous new foam texture is formed, a dispensing method for the effervescent beverage, and a dispensing apparatus.
- foam properties An important factor related to the preference of sparkling beverages such as beer is the foam properties.
- the main functions of foam such as beer are prevention of escape of carbon dioxide from beverages, fragrance by foaming, role as a lid to prevent deterioration, comfort of foaming sound, taste of appearance etc. Yes, the effect of appealing to consumers by improving the foam retention of beverages such as beer is high.
- a sparkling alcoholic beverage such as beer
- a sparkling alcoholic beverage having creamy and foamy foam has been preferred, and various methods have been disclosed for improving such foam.
- an effervescent alcoholic beverage using an agent is disclosed.
- an effervescent alcoholic beverage containing a saponin component JP 61-88869, JP 2006-191934, JP 2006-314282
- guarana extract guarana extract
- foaming agent and colorant Beer-like soft drinks JP 2007-82538 A
- malt fermented liquor containing hops JP 61-88869, JP 2006-191934, JP 2006-314282
- foaming agent and colorant Beer-like soft drinks JP 2007-82538 A
- malt fermented liquor containing hops malt fermented liquor containing hops
- foaming agent (saponin) and foam retaining agent agar, gelatin, xanthan gum, carrageenan, pectin, tamarind gum, gellan gum
- a carbon dioxide-containing alcoholic beverage Japanese Patent Laid-Open No. 11-299473
- a thickening stabilizer such as locust bean gum
- a nitrogen source obtained from soybeans or peas is used as a raw material, and plant extracted saponin substances such as soybean saponin, yucca saponin, quilla saponin, tea saponin, Korean saponin, protein such as egg white peptide, bovine serum albumin
- a foaming / foaming-improving substance selected from the group of thickeners and alginates such as xanthane gum, pullulan, guar gum, locust bean gum, carrageenan, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum Beer-like alcoholic beverages (JP-A-2005-124591) obtained by preparing a pre-fermentation solution in addition to raw materials, fermented malt beverages using a wheat decomposition product (JP-A-2005-328729), octenyl succinic acid Carbon dioxide containing beverage using starch (JP 2004-811 A) 1 JP, WO03 / 105610) and the like have
- beverages such as beer when drinking effervescent alcoholic beverages such as beer, in many cases, it is normal to drink beverages cold, and therefore when providing beverages such as beer at restaurants, beverages It is an important requirement that the temperature of the glass be low (cooled).
- beverages such as cold beer tend to have poor foaming because carbon dioxide is easily dissolved in the beverage.
- beverages such as cold beer have a large difference between the outside air temperature and the temperature in the beverage, the gas in the foam expands, tends to break up, and the foam retention deteriorates. Therefore, in drinking beverages such as beer, it is an important issue to respond to consumer preference to provide beverages with good foam retention while keeping the beverage temperature low.
- a method of dispensing frozen beverages such as beer in a method for dispensing sparkling beverages by injecting a cooled beverage such as beer into a container for drinking and providing the beverage is provided.
- a frozen beverage solid or a mixture of the beverage and frozen beverage solid is suspended on a sparkling beverage liquid such as beer poured into a glass-like container.
- the foamed beverage foam in which carbon dioxide dissolved in the sparkling beverage such as beer is deposited is present.
- the effervescent beverage poured into the container has a frozen beverage solid or a mixture of the beverage liquid and the frozen beverage solid floating, but the frozen beverage solid forms a soft foam.
- the frozen beverage solid itself does not improve the foam persistence effect of the foamable beverage poured into the container.
- WO2009 / 037446 discloses a dispensing method for providing a cooled beverage in a beverage such as beer and cider in a state containing a beverage coolant / frozen particles using a freezer and an apparatus therefor. ing. It is described that the cooled beverage provided by the dispensing method can maintain the low temperature state of the beverage by containing frozen particles of the beverage and can be provided without dilution of the beverage. Beverages containing the frozen particles have been shown to be provided with a slush consistency.
- JP-A-61-88869 Japanese Patent Laid-Open No. 10-287393 JP 11-299473 A JP 2004-81171 A JP-A-2005-124591 JP 2005-328729 A JP 2006-191934 A JP 2006-314282 A JP 2007-82538 A Special table 2003-514553 gazette WO03 / 105610 WO2009 / 037446
- the subject of the present invention is a fermented alcoholic beverage comprising beer, happoshu, or other miscellaneous liquor, and a cereal decomposition product-containing sparkling beverage such as a non-alcoholic malt beverage.
- a fermented alcoholic beverage comprising beer, happoshu, or other miscellaneous liquor
- a cereal decomposition product-containing sparkling beverage such as a non-alcoholic malt beverage.
- the present inventor provides a cereal decomposition product-containing effervescent beverage that has a refreshing texture and creamy, and has a foamy taste that has a long-lasting, high-taste taste and a refreshing texture.
- the cereal decomposition product-containing effervescent beverage liquid is cooled and stirred to form a slurry containing frozen extract granules, and the slurry is further processed.
- a frozen foam of a cereal decomposition product-containing effervescent beverage containing frozen extract granules and fine bubbles is prepared by cooling and stirring and an outside gas entrainment treatment, and the prepared frozen product of the cereal decomposition product-containing effervescent beverage is prepared.
- Cereals with a refreshing texture and a creamy texture that lasts for a long period of time It found to be able to provide a degradation product containing effervescent beverages, thereby completing the present invention.
- the present invention cools a cereal decomposition product-containing sparkling beverage and cools and stirs the cereal decomposition product-containing sparkling beverage liquid in the dispensing method of the cereal decomposition product-containing sparkling beverage that is poured into a container and provided.
- the frozen foam of the cereal decomposed product-containing sparkling beverage containing the frozen extract granules and fine bubbles is prepared by cooling and stirring and the external air gas entrainment process.
- the frozen foam of the prepared cereal decomposition product-containing effervescent beverage is supplied as a foam component to the cereal decomposition product-containing effervescent beverage poured into the container, and is refreshing like snow It consists of a dispensing method for a cereal decomposition product-containing sparkling beverage that has a mouthfeel and creamy, and has a foam with a new texture that lasts for a long time.
- the mechanism for the formation of a new texture with a refreshing texture and a creamy and lasting texture is not clear, but can be considered as follows.
- the effervescent beverage liquid containing a cereal decomposition product such as beer
- the water in the beverage liquid is first frozen.
- moisture freezes the temperature once rises due to the heat of solidification, but then begins to decline.
- moisture content freezes an extract content will be concentrated as a result and a viscosity will rise. Due to the increase in viscosity, if the cooling and stirring are further continued, the surrounding air (outside air) starts to be entrained, and volume expansion resulting therefrom starts.
- a slurry containing frozen extract granules is formed by cooling and stirring the cereal decomposition product-containing sparkling beverage liquid, and the slurry is cooled, stirred, and entrained with outside air.
- the process which prepares the frozen foam of the cereal decomposition product containing effervescent drink containing an extract freeze granule and a fine bubble by a process can be performed with the cooling and stirring means provided with the cooling cylinder and the stirring blade.
- the slurry containing the extract frozen particles formed by cooling and stirring the cereal decomposition product-containing effervescent beverage liquid is cooled and stirred, and the outside gas is wound.
- the process of preparing the frozen foam of the cereal decomposition product-containing effervescent beverage containing the extract frozen fine particles and fine bubbles by the mixing process is the viscosity, temperature, volume of the frozen fine particles of the prepared cereal decomposition product-containing effervescent beverage It can be controlled by expansion coefficient or brightness.
- the viscosity of the process of preparing the frozen foam of the cereal decomposition product-containing effervescent beverage containing the extract freeze granules and fine bubbles Is adjusted to 0.4 to 30 pa ⁇ s.
- the temperature of the frozen foam of the cereal decomposition product-containing sparkling beverage is adjusted to -15 to -1.8 ° C. Is done.
- the volume expansion rate of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage is 1.3. Adjusted to ⁇ 3.5.
- the lightness of the prepared frozen product of the cereal decomposition product-containing sparkling beverage is the lightness of the prepared cereal decomposition product.
- the difference ⁇ L between the lightness of the frozen foam of the contained sparkling beverage and the brightness of the cereal decomposition product-containing sparkling beverage before making the frozen foam is adjusted to 8 to 45.
- the slurry containing the extract frozen fine particles formed by the cooling and stirring treatment of the cereal decomposition product-containing sparkling beverage liquid is cooled and stirred and the outside air entrainment treatment
- the outside air is the atmosphere or the outside air in which part or all of the atmosphere is replaced with nitrogen gas. Can be used.
- the target cereal decomposition product-containing sparkling beverage is a fermented alcoholic beverage comprising beer, sparkling liquor, or other miscellaneous sake, or a non-alcoholic malt.
- An effervescent drink containing a cereal decomposition product comprising a drink can be mentioned.
- the present invention is a method for dispensing a sparkling beverage containing a cereal decomposition product of the present invention, comprising a cereal decomposition product that has a refreshing texture and a creamy texture, such as snow, and has a foam with a new and lasting texture. It includes a dispenser that provides a sparkling beverage.
- the dispenser is a cereal decomposition product-containing effervescent beverage dispenser that cools the cereal decomposition product-containing effervescent beverage derived from the cereal decomposition product-containing effervescent beverage transport container and pours it into the container.
- Cooled beverage dispensing device that cools and discharges the cereal decomposition product-containing effervescent beverage liquid derived from the contained effervescent beverage transport container, and the cereal decomposition product-containing effervescence derived from the cereal degradation product-containing effervescent beverage transport container Means for cooling and stirring the beverage to form a slurry containing frozen extract granules, and a cereal decomposed product-containing effervescent beverage containing frozen extract granules and fine bubbles by cooling, stirring and external gas entrainment treatment of the slurry Containing frozen foam and fine bubbles of extract by means of preparing a frozen foam, cooling and stirring of the slurry and external gas entrainment treatment Detection means for detecting the preparation of a frozen foam of a decomposition product-containing sparkling beverage, and the prepared frozen product of the cereal decomposition product-containing sparkling beverage, the cereal decomposition product-containing foaming property poured into a container It consists of a dispenser of a
- a slurry containing frozen extract granules is formed by cooling and stirring the cereal decomposition product-containing sparkling beverage liquid, and the frozen freeze granules and fine bubbles are extracted from the slurry by cooling and stirring and outside gas entrainment processing.
- the means for preparing the frozen foam of the cereal decomposed product-containing sparkling beverage containing can comprise a cooling and stirring chamber equipped with a cooling cylinder and stirring blades.
- a stirring blade of the cooling and stirring chamber equipped with the cooling cylinder and the stirring blade a screw type stirring blade can be adopted.
- the foam dispensing device in the dispensing device for the sparkling beverage containing cereal decomposition product of the present invention is provided with a nitrogen gas blowing means communicating with a nitrogen gas cylinder in a cooling and stirring chamber equipped with a cooling cylinder and a stirring blade, and cooling and stirring.
- a part or all of the atmosphere in the chamber can be replaced with nitrogen gas to form the outside air.
- the cereal decomposition product containing effervescent drink which contains the extract freeze granule and fine bubble by cooling and stirring of slurry, and an external air gas entrainment process
- the detection means for detecting the preparation of the frozen foam include detection means for detecting the viscosity, temperature, volume expansion rate, or lightness of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage.
- the cereal decomposition product-containing effervescent beverage As a detection means for detecting the viscosity of the frozen foam of the cereal decomposition product-containing effervescent beverage containing the frozen extract granules and fine bubbles by cooling and stirring of the slurry and the outside air entrainment treatment, the cereal decomposition product-containing effervescence A viscosity detection sensor for detecting the viscosity of the frozen foam of the beverage can be mentioned.
- the foam containing the extract frozen granules and fine bubbles of the prepared cereal decomposition product-containing sparkling drink in the foam dispensing apparatus can be formed in a shape of a plurality of narrow holes. Finer foam foamed foam frozen beverages that are poured out by making the outlet of the dispensing nozzle that dispenses into the container of the foam dispensing device into a plurality of narrow hole openings. It can be.
- the cereal decomposition product-containing sparkling beverage derived from the cereal decomposition product-containing sparkling beverage transport container is cooled by a cooling means, and the cooled beverage dispense of the cereal decomposition product-containing sparkling beverage poured out into the container Cooling and stirring the cereal decomposition product-containing effervescent beverage liquid derived from the apparatus and the cereal decomposition product-containing effervescent beverage transport container, and the foam comprising the frozen foam of the cereal decomposition product-containing effervescent beverage by the outside air entrainment treatment container
- the foam dispensing apparatus poured out in the above, it is possible to derive the cereal decomposed product-containing sparkling beverage from the same transport container or from a separate transport container.
- the same cereal decomposition product-containing sparkling beverage When deriving from the same transport container, the same cereal decomposition product-containing sparkling beverage will be used in the cooled beverage dispensing device and the foam dispensing device, while on the other hand, when deriving from a separate transport container
- the liquefied cereal decomposition product-containing sparkling beverages of different liquid types can be used in the cooling beverage dispensing device and the foam dispensing device.
- the present invention specifically relates to (1) a method for dispensing a cereal decomposition product-containing sparkling beverage that is cooled and poured into a container to provide a cereal decomposition product-containing sparkling beverage.
- the slurry containing the extract frozen fine particles is formed by cooling and stirring, and the slurry is used for the effervescent beverage containing the cereal decomposition product containing the frozen extract fine particles and the fine bubbles by the cooling, stirring and external gas entrainment treatment.
- a frozen foam is prepared, and the frozen foam of the prepared cereal decomposition product-containing sparkling beverage is supplied as a foam component to the cereal decomposition product-containing sparkling beverage poured into a container,
- a method for dispensing cereal decomposition product-containing effervescent beverages that have a refreshing texture and a creamy texture, and a foam with a new and lasting texture and (2) cooling of an effervescent beverage liquid containing cereal decomposition products And a slurry containing frozen extract granules are formed by the stirring process, and the frozen foam of the cereal decomposition product-containing sparkling beverage containing the frozen extract granules and the fine bubbles is prepared by cooling, stirring, and external gas entrainment process.
- the treatment is performed by a cooling and stirring means equipped with a cooling cylinder and stirring blades, and the method comprises the method for dispensing a cereal decomposition product-containing sparkling beverage according to (1) above.
- the present invention also includes (3) a slurry containing frozen extract granules formed by cooling and stirring the cereal decomposition product-containing effervescent beverage liquid.
- the process of preparing the frozen foam of the cereal decomposition product-containing sparkling beverage containing bubbles is controlled by the viscosity, temperature, volume expansion rate, or lightness of the prepared frozen foam of the cereal decomposition product-containing sparkling beverage.
- the method for dispensing a cereal decomposition product-containing sparkling beverage according to the above (1) or (2), wherein (4) the viscosity of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage is The method for dispensing a cereal decomposition product-containing sparkling beverage according to (3) above, wherein (5) the prepared cereal decomposition product-containing sparkling beverage is adjusted to 0.4 to 30 pa ⁇ s.
- Viscosity of frozen foam Is adjusted to 1.5 to 9 pa ⁇ s, the method for dispensing a cereal decomposition product-containing sparkling beverage according to (3) above, and (6) the prepared cereal decomposition product-containing sparkling beverage
- the method for dispensing a cereal decomposition product-containing sparkling beverage according to (3) above wherein the temperature of the frozen foam of the cereal decomposition product-containing sparkling beverage is adjusted to -8 to -2.5 ° C
- Dispensing method of contained effervescent beverage and (9) prepared cereal decomposition product-containing foam The volume expansion coefficient of the frozen foam of the beverage is adjusted to 2 to 3.5, the method for dispensing the
- the grain according to (3) above which is adjusted to 45 to 45
- the slurry containing the extract frozen fine particles formed by the cooling method and the stirring process of (12) the cereal decomposition product-containing sparkling beverage liquid is cooled and stirred and the outside air entrainment process is performed.
- the atmosphere or the outside air in which a part or all of the atmosphere is replaced with nitrogen gas is used.
- the method for dispensing a cereal decomposition product-containing sparkling beverage is beer, sparkling liquor, or other (1) to (12) characterized in that it is made of a fermented alcoholic beverage made of brewed liquor or a non-alcoholic malt beverage, It consists of the Spence method.
- the present invention is (14) a dispenser of a cereal decomposition product-containing sparkling beverage that cools a cereal decomposition product-containing sparkling beverage derived from a cereal decomposition product-containing sparkling beverage transport container by a cooling means and pours it into the container.
- a cooling beverage dispensing device for cooling the cereal decomposition product-containing effervescent beverage liquid derived from the cereal decomposition product-containing effervescent beverage transport container and pouring it into the container, and a cereal derived from the cereal decomposition product-containing effervescent beverage conveyance container Means for cooling and stirring the decomposed product-containing effervescent beverage to form a slurry containing the frozen extract fines, decomposition of the grains containing the frozen extract granules and fine bubbles by cooling, stirring and external gas entrainment treatment of the slurry Means for preparing frozen fine particles of a product-containing sparkling beverage, cooling and stirring of the slurry, and freezing extract fine particles and fine bubbles by an outside air entrainment treatment.
- a refreshing snowy texture and creamy characterized by the provision of a foam dispensing device with a means for supplying foamy ingredients as a foam component. It consists of a dispenser of an effervescent beverage containing a cereal decomposition product.
- this invention forms the slurry containing an extract frozen fine particle by the cooling and stirring process of a cereal decomposition product containing effervescent drink liquid in a foam dispensing apparatus, (15)
- the slurry is cooled and stirred, and an outside air entrainment process is carried out.
- the above-mentioned (14), wherein the means for preparing a frozen foam of a cereal decomposition product-containing sparkling beverage containing frozen extract granules and fine bubbles comprises a cooling and stirring chamber equipped with a cooling cylinder and stirring blades.
- the dispenser of the cereal decomposed product-containing sparkling beverage described in 1) or (16) the stirring blade of the cooling and stirring chamber equipped with the cooling cylinder and the stirring blade comprises a screw type stirring blade.
- Dispensers of sparkling beverages containing the cereal decomposition product as described above 17.
- Cooling and stirring equipped with cooling cylinders and stirring blades The dispenser of the cereal decomposition product-containing sparkling beverage according to (15) above, wherein the chamber is provided with nitrogen gas blowing means communicating with the nitrogen gas cylinder, (18) Cooling and stirring of the slurry and outside air gas Viscosity of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage prepared by the detecting means for detecting the preparation of the frozen foam of the cereal decomposition product-containing sparkling beverage containing the extract frozen granules and fine bubbles by the entrainment process (19) Cooling and agitation of slurry and outside air, (19) The dispenser of the cereal decomposition product-containing sparkling beverage according to (14) above, which is a detection means for
- the spout of the spout nozzle that pours the foam composed of the frozen foam of the cereal decomposition product-containing sparkling beverage into a container has a plurality of cross-sectionally narrow hole openings.
- Dispensers of cereal decomposed product-containing effervescent beverages, (21) Cereal decomposed product-containing effervescent beverages derived from cereal decomposed product-containing effervescent beverage transport containers are cooled by cooling means, and poured into the containers Cooled and dispensed cereal decomposed product-containing effervescent beverage liquid derived from a cooled beverage dispensing device for effervescent beverages and a cereal decomposed product-containing effervescent beverage transport container by cooling and agitation, and outside air entrainment treatment
- the cereal decomposition product-containing effervescent beverage is derived from the
- the present invention relates to a fermented alcoholic beverage made of beer, sparkling liquor, or other miscellaneous sake, or a sparkling beverage containing a cereal decomposition product such as a non-alcoholic malt beverage, and a refreshing texture such as snow when drinking. And a cereal decomposition product-containing effervescent beverage that is creamy and has a foam with a new texture that lasts for a long time.
- the present invention provides an effervescent beverage dispensing method that provides an effervescent texture and a creamy, sustained-foamed, high-taste new textured foam that forms a cereal decomposition product-containing effervescent beverage, and Provide dispenser.
- FIG. 1 is a diagram showing the relationship between the foam height (mm) of each beverage and the foam duration (minutes) in an evaluation test of foam retention time in an example of the present invention.
- CP indicates that corn protein is contained.
- F represents a product obtained by adding a frozen foam.
- Each numerical value in the graph represents the foam height of each beverage.
- FIG. 2 is a diagram showing the relationship between the foam height (mm) of each beverage and the foam duration (minutes) in the foam retention time evaluation test in the example of the present invention.
- CF represents a group in which beer is frozen and coarsely crushed
- F represents a group in which beer is frozen and made into a frozen foam.
- Each numerical value in the graph represents the foam height of each beverage.
- FIG. 3 shows the foam height (mm) of a beverage using frozen foams produced under five different conditions and the foam duration (minutes) in a frozen microparticle production condition search test in an example of the present invention. It is a figure which shows the relationship. Each numerical value in the graph represents the foam height of each beverage.
- FIG. 4 is a diagram showing the relationship between the cooling and stirring time and the temperature of beer / frozen foam in the test of cooling and stirring of a sparkling beverage and the production of frozen foam and changes in physical properties in the examples of the present invention. is there.
- FIG. 5 shows a frozen beer foam foam test in an example of the present invention by “freezing foam adjusted by freezing beer foam” and “by cooling and stirring beer and entraining outside air gas.
- FIG. 6 is a schematic view of an apparatus in an embodiment of a dispensing apparatus for a sparkling beverage containing a cereal decomposition product of the present invention.
- FIG. 7 shows an embodiment of the cross-sectional shape of the dispenser spout (28) for pouring the frozen foam (frozen foam) of the apparatus in the embodiment of the dispensing apparatus for the sparkling beverage containing cereal decomposition product of the present invention into the container.
- the present invention cools a cereal decomposed product-containing sparkling beverage and dispenses the cereal decomposed product-containing sparkling beverage by pouring it into a container to cool and stir the cereal decomposed product-containing sparkling beverage liquid.
- a frozen foam of a cereal decomposition product-containing effervescent beverage containing an extract frozen granule and fine bubbles is formed by cooling, stirring and external gas entrainment treatment to form a slurry containing frozen extract fine granules,
- By supplying the frozen foam of the prepared cereal decomposition product-containing effervescent beverage as a foam component to the cereal decomposition product-containing effervescent beverage poured into the container it has a refreshing texture and creamy like snow.
- any type of beverage may be used as long as it is an effervescent beverage containing a cereal decomposition product.
- a beverage containing malt or barley decomposition products it is particularly preferable to mention a beverage containing malt or barley decomposition products.
- cereals are not particularly limited as long as they are cereals, but are preferably barley, wheat, soybeans, and peas, and more preferably barley.
- decomposition product of cereals it is a decomposition product of malt, barley, wheat, soybean, pea, corn, for example, soybean protein, soybean peptide, pea protein, corn protein decomposition Things.
- a foam improving component that has been conventionally used for improving foaming of sparkling beverages can be added.
- the foam improvement component is not particularly limited as long as it is a component capable of improving foam retention, but preferably a protein, glycoprotein, hop-derived bitter substance (eg, isohumulone, isocohumulone), saponin, transition metal ion, low molecular weight polyphenol , ⁇ -glucan, ⁇ -glucan, and bentozan.
- the protein as the foam improvement component include soybean peptide, soybean protein, pea protein, barley protein, corn protein degradation product, octenyl succinic acid protein, and the like.
- the cereal decomposition product containing effervescent drink used as the object of the dispensing method of an effervescent drink of this invention is given, Preferably it is a malt decomposition product containing effervescent drink, More preferably, a beer type
- the beer-based beverage usually refers to a beverage having a taste and aroma peculiar to beer obtained when beer is produced, that is, when beer is produced based on fermentation by yeast or the like.
- the beverage containing alcohol is preferable from the viewpoint of subsequent processing because it is softer than when a beverage not containing alcohol is frozen.
- a beer-type drink it is not limited to a malt drink, The form of the non-wheat drink which does not use wheat and malt may be sufficient.
- a fermented alcoholic beverage made of beer, happoshu, or other brewed liquor, or a non-alcoholic malt beverage.
- non-wheat beverage examples include beer-like effervescent beverages using peas, soybeans, and corn.
- the “non-wheat beverage” has an alcohol content of 0% by weight.
- examples include non-fermented beverages such as completely alcohol-free beverages, and alcohol-containing beverages containing alcohol. From the viewpoint of foam formation, an embodiment containing alcohol is preferred.
- examples of the alcohol-containing non-wheat beverage include fermented beverages obtained by fermentation and beverages to which alcohol is added.
- non-wheat beverages include non-alcoholic fermented beverages obtained by removing alcohol, other low-boiling components and low-molecular components from fermented beverages obtained by fermentation.
- Cooling beverage dispensing means for cooling the cereal decomposition product-containing effervescent beverage liquid derived from the decomposed product-containing effervescent beverage transport container and pouring it into the container, and the cereal decomposition product derived from the cereal decomposition product-containing effervescent beverage transport container
- the frozen foam (frozen foam) of the cereal decomposed product-containing effervescent beverage thus obtained is supplied by foam dispensing means for supplying the cereal decomposed product-containing effervescent beverage poured into the container as a foam component. Door can be.
- the method of supplying the foam composed of the frozen foam of the cereal decomposition product-containing sparkling beverage by the foam dispensing means to the cereal decomposition product-containing sparkling beverage poured into the container as a foam component is carried out as follows. can do. That is, the cereal decomposition product-containing effervescent beverage liquid derived from the cereal decomposition product-containing effervescent beverage carrier is cooled and agitated by a cooling and agitation means equipped with a cooling blade and a stirring blade such as a screw type stirring blade. .
- moisture content of cereal decomposition product containing effervescent drink liquid freezes by this cooling and stirring process. When the moisture is frozen, the extract is concentrated as a result, the viscosity is increased, and a slurry containing the extract frozen fine particles is formed.
- the frozen foam (frozen foam) of the sparkling beverage contains fine particles in which the water of the beverage is frozen, fine particles in which the extract of the beverage is frozen, and fine particles of the entrained air (outside air).
- the frozen foam foam (frozen foam) of the cereal decomposition product-containing sparkling beverage separately cools the cereal decomposition product-containing sparkling beverage liquid derived from the cereal decomposition product-containing sparkling beverage transport container and pours it into the container.
- the cooled beverage containing dispensing means supplies the cereal decomposition product-containing sparkling beverage poured into the container as a foam component.
- the dispensing method for a cereal decomposition product-containing effervescent beverage by cooling and stirring the cereal decomposition product-containing effervescent beverage liquid, a step of forming a slurry containing frozen extract fines, and cooling and stirring the slurry
- the step of preparing the frozen foam of the cereal decomposition product-containing sparkling beverage containing the extract frozen granules and the fine bubbles by the outside air entrainment treatment is preferably performed continuously.
- the implementation time of these two steps varies depending on the stirring temperature, stirring conditions, etc.
- the cooling and stirring chamber equipped with a stirring blade such as a cooling cylinder and a screw type stirring blade contains a cereal decomposition product at 5 ° C.
- the temperature of the refrigerant is ⁇ 15 to ⁇ 12 ° C.
- the outside air temperature is 22 ° C.
- the stirring speed is 30 rpm
- the cooling treatment time is preferably 25 minutes or more, more preferably 40 minutes or more, and further preferably 70 minutes or more.
- the charged beverage is stirred and cooled by the refrigerant, and the temperature gradually decreases to form a slurry containing frozen extract fine particles. Further, while the slurry is cooled, stirring is continued, The frozen foam can be produced by winding up.
- the frozen extract granules formed by cooling and stirring the cereal decomposition product-containing sparkling beverage liquid
- the means for preparing frozen foam fine particles of a cereal decomposition product-containing effervescent beverage containing a frozen extract granule and fine bubbles by cooling and stirring and ambient gas entrainment treatment is included in the slurry containing the prepared cereal decomposition product It can be controlled by the viscosity, temperature, volume expansion rate, or brightness of the frozen foam of the sparkling beverage.
- the means for preparing the frozen foam of the containing sparkling beverage is controlled by the viscosity of the frozen foam of the cereal decomposition product-containing sparkling beverage
- the viscosity of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage is , Adjusted to 0.4 to 30 pa ⁇ s, more preferably 0.7 to 30 pa ⁇ s, still more preferably 1.5 to 25 pa ⁇ s, and even more preferably 1.5 to 9 pa ⁇ s.
- the foamed foam persists, has a refreshing texture,
- the frozen foam can be smoothly poured out from a spout such as a spout.
- the temperature of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage is , Adjusted to ⁇ 15 to ⁇ 1.8 ° C., more preferably adjusted to ⁇ 8 to ⁇ 2.5 ° C., further preferably adjusted to ⁇ 8 to ⁇ 3.5 ° C., and even more preferably ⁇ 7 to It is adjusted to ⁇ 4 ° C., and more preferably to ⁇ 4.5 to ⁇ 3.5 ° C.
- the foamed foam persists and has a refreshing texture
- the frozen foam can be smoothly poured out from a spout such as a foam spout.
- the means for preparing the frozen foam of the sparkling beverage containing content is controlled by the volume expansion rate of the frozen foam of the sparkling beverage containing the cereal decomposition product, the frozen foam of the prepared sparkling beverage containing the cereal decomposition product
- the volume expansion rate is adjusted to 1.3 to 3.5, more preferably 1.5 to 3.5, still more preferably 2 to 3.5, and even more preferably 2 to 3. And even more preferably from 2 to 2.5.
- the foamed foam persists and has a refreshing texture.
- the frozen foam can be smoothly poured out from a spout such as a foam spout.
- the means for preparing the frozen foam of the containing sparkling beverage is controlled by the lightness of the frozen foam of the cereal decomposition product-containing sparkling beverage
- the lightness of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage is The difference ⁇ L between the brightness of the frozen foam of the prepared cereal decomposition product-containing sparkling beverage and the brightness of the cereal decomposition product-containing sparkling beverage before the frozen foam is adjusted to 8-45, It is preferably adjusted to 30 to 45, more preferably 40 to 45, and still more preferably 41 to 44.
- the foam of the frozen foam persists, has a refreshing texture, and can be smoothly poured out from a spout such as a foam spout.
- the viscosity, temperature, volume expansion coefficient, and lightness difference ( ⁇ L) of the frozen foam of the cereal decomposition product-containing sparkling beverage can be defined by appropriately combining the properties,
- the frozen foam of the cereal decomposition product-containing sparkling beverage has a viscosity of 2 to 3 pa ⁇ s
- the frozen foam of the cereal decomposition product-containing sparkling beverage has a volume expansion coefficient of 2 to 2.5.
- the body can be mentioned.
- the viscosity of the frozen foam of the cereal decomposition product-containing sparkling beverage is 2 to 3 pa ⁇ s
- the temperature of the frozen foam of the cereal decomposition product-containing sparkling beverage is ⁇ 4.
- the volume expansion rate of the frozen foam of the cereal decomposition product-containing sparkling beverage is 2 to 2.5, the lightness of the frozen foam of the cereal decomposition product-containing sparkling beverage, Examples thereof include a frozen foam having a difference ( ⁇ L) from 41 to 44 in lightness of the cereal decomposition product-containing sparkling beverage before making the frozen foam.
- the frozen extract granules formed by cooling and stirring the cereal decomposition product-containing sparkling beverage liquid is performed as the ambient air, It is possible to use outside air partially or entirely replaced with nitrogen gas.
- the nitrogen content can be used in a ratio of 1 to 100% in the outside air, but it is preferably used in a ratio of 70 to 100%. By containing nitrogen in the outside air, it is possible to further improve the foam retention of the frozen foam of the cereal decomposition product-containing sparkling beverage to be formed.
- the outside air gas used in the preparation of the frozen foam of the cereal decomposition product-containing sparkling beverage may contain carbon dioxide, but carbon dioxide in the outside air gas
- the content ratio is preferably less than 100%, and more preferably less than 90%.
- An example of an embodiment of a process for forming a foam composed of a frozen foam of a cereal decomposition product-containing sparkling beverage by the foam dispensing means of the present invention Cereal decomposition by a foam (frozen foam) dispensing device equipped with stirring blades
- the process which makes a product-containing sparkling beverage a frozen foam is performed.
- the foam dispensing apparatus is a frozen foam foam dispensing apparatus (floating foam) of a cereal decomposition product-containing sparkling beverage having a cooling unit and a pressurized tank, and the cooling and stirring chamber includes a cooling unit.
- a cooling cylinder combined with the above is incorporated, and a cylindrical evaporator and a screw-type stirring blade disposed on the evaporator are installed in the cooling cylinder.
- the effervescent beverage containing the cereal decomposition product is cooled and stirred by the process of freezing on the evaporator surface of the cooling cylinder and the step of scraping the frozen cereal decomposition product-containing effervescent beverage with a screw-type stirring blade.
- a slurry containing frozen fines is formed.
- the viscosity of the slurry increases and external gas entrainment occurs.
- a creamy foam of frozen foam (frozen foam) of a cereal decomposition product-containing sparkling beverage containing extracted frozen fine particles and fine bubbles is formed by the cooling, stirring, and outside gas entrainment treatment.
- the cooling, stirring, and outside gas entrainment treatment are preferably performed in a gas having a nitrogen content of 1 to 100%, preferably in a gas of 70 to 100%.
- a gas having a nitrogen content of 70 to 100% for example, the same composition as the atmosphere (atmosphere) or a composition close to the atmosphere (the same composition as the atmosphere means that nitrogen is about 76 to 80%, oxygen is about 19 to 23%, argon, carbon dioxide, etc.), more preferably 0.01 to 0.5 MPa by air and / or nitrogen, still more preferably 0.01 to 0.1 MPa. It is preferable to perform the pressurization at 02 to 0.07 MPa.
- the composition close to the atmosphere means that the nitrogen content in the gas is, for example, 70 to 99% (oxygen content is about 1 to 29%), preferably 70 to 95% (oxygen content is about 4 to 29). %), More preferably 70 to 85% (oxygen content is about 14 to 29%), still more preferably 70 to 80% (oxygen content is about 19 to 29%), even more preferably 70 to 75% ( The oxygen content is about 24 to 29%), and the composition contains at least nitrogen and oxygen.
- Performing the dispensing method of the present invention in the same composition as the atmosphere is advantageous because a nitrogen gas cylinder or the like for supplying nitrogen gas is unnecessary and the cost can be greatly reduced.
- a cooling beverage dispensing means for cooling the cereal decomposition product-containing effervescent beverage liquid derived from the cereal decomposition product-containing effervescent beverage transporting container and pouring it into the container, and the cereal decomposition product-containing effervescent property
- the cereal decomposition product-containing effervescent beverage contains the same cereal decomposition product Effervescent beverages can be used, but cereal decomposition is different between dispensing means for cooling beverages poured into containers and foam dispensing means for supplying as foam components to cereal decomposition product-containing effervescent drinks poured into containers.
- a product-containing sparkling beverage can also be used.
- the present invention relates to a cereal decomposition product-containing sparkling beverage dispenser in which a cereal decomposition product-containing sparkling beverage derived from a cereal decomposition product-containing sparkling beverage transport container is cooled by a cooling means and poured into the container.
- Cooled beverage dispensing device that cools and discharges the cereal decomposition product-containing effervescent beverage liquid derived from the contained effervescent beverage transport container, and the cereal decomposition product-containing effervescence derived from the cereal degradation product-containing effervescent beverage transport container
- the dispenser of the present invention is a cereal derived from a cereal decomposition product-containing sparkling beverage carrier.
- a frozen foam (frozen foam) of a cereal decomposition product-containing sparkling beverage containing frozen extract granules and fine bubbles is prepared by cooling, stirring and ambient gas entrainment treatment, and the frozen foam is poured into a container. It is comprised from the foam dispensing apparatus (B) supplied to a cereal decomposition product containing sparkling beverage as a foam component.
- the cooled beverage dispensing apparatus (A) is equipped with a cooler 7 provided with a cooling means such as a cooling coil, for example, and the apparatus is effervescent derived from an effervescent beverage transport container such as a beer keg 1. Equipped with a cooling tank such as a beer dispenser cooling tank 9 that cools the beverage with the cooler 7 and sends it to the container outlet, and the effervescent beverage cooled in the cooling tank is converted into a beer dispenser cooled beer outlet 25. From the spout, it is poured into a container such as a mug a12. The dispensing of the sparkling beverage is operated by a lever such as a beer dispenser cooled beer dispensing lever 26.
- a cooling tank such as a beer dispenser cooling tank 9 that cools the beverage with the cooler 7 and sends it to the container outlet
- the effervescent beverage cooled in the cooling tank is converted into a beer dispenser cooled beer outlet 25. From the spout, it is poured into a container such
- the foam dispensing apparatus (B) is provided with a cooling tank such as a foam dispensing apparatus cooling tank equipped with a cooling and stirring chamber 14 including a cooling cylinder 27 and a stirring blade such as a screw-type stirring blade 15,
- a cooling tank such as a foam dispensing apparatus cooling tank equipped with a cooling and stirring chamber 14 including a cooling cylinder 27 and a stirring blade such as a screw-type stirring blade 15,
- the effervescent beverage derived from the effervescent beverage transport container such as the beer barrel 1 contains the extract frozen particles and the fine bubbles in the cooling and stirring chamber 14 by the cooling and stirring treatment, the cooling and stirring, and the outside gas entrainment processing.
- the frozen foam (frozen foam) of the cereal decomposition product-containing sparkling beverage to be formed is formed, and the foam of the frozen foam is put into a container by the cooled beverage dispensing device (A) from the spout such as the foam dispensing device foam spout 28.
- the spout such as the foam dispensing device foam spout 28.
- Is supplied as a foam component to a container such as a mug b13 containing the sparkling beverage poured out in Foam dispensing of the frozen foam is operated by a lever such as a foam dispensing device foam dispensing lever 29.
- the cooling and stirring chamber 14 can be provided with a means communicating with the nitrogen gas cylinder 23, and the outside air in the chamber 14 can be made to be the outside air substituted by nitrogen gas.
- the cooling and stirring chamber 14 is freeze-foamed of an effervescent beverage containing a cereal decomposition product and containing extract frozen fine particles and fine bubbles by cooling and stirring of the slurry such as the viscosity confirmation cooling sensor 21 and an outside air entrainment process.
- Cereal degradation product comprising detection means for detecting body preparation and containing frozen extract granules and fine bubbles by cooling and stirring treatment, cooling and stirring and outside air entrainment processing in cooling and stirring chamber 14 of sparkling beverage Formation of the frozen foam (frozen foam) of the containing sparkling beverage can be controlled.
- the cooling and stirring chamber 14 can be provided with a pressurizing means (not shown) for pressurizing the outside air of the chamber 14.
- the cereal decomposition product-containing sparkling beverage dispenser of the present invention has the above-described configuration.
- the cooled cereal decomposition product-containing sparkling beverage is poured from the cooled beverage dispensing apparatus (A) into a container, and the container From the foam dispensing device (B), the frozen foamed foam (frozen foam) prepared in the device is poured into the cooled sparkling beverage contained in the container to obtain a refreshing texture and creamy texture like snow.
- the frozen foamed foam (frozen foam) prepared in the device is poured into the cooled sparkling beverage contained in the container to obtain a refreshing texture and creamy texture like snow.
- the cooled beverage dispensing device (A) and the foam dispensing device (B) have the same effervescent beverage carrying container to be discharged, and the cooled cereal decomposition product poured into the container.
- An effervescent beverage that can be prepared from the same effervescent beverage with a foamed beverage and a frozen foam (frozen foam), and is derived from the cooled beverage dispenser (A) and the foam dispenser (B) With the transport container as a separate product, the cooled cereal decomposition product-containing sparkling beverage poured into the container and the frozen foam (frozen foam) foam can be prepared with different kinds of sparkling beverages.
- Commercial beer was used as the sparkling beverage, and 3 L of beer having a temperature of 5 ° C. was charged as the initial beer charging amount into the cooler.
- the outside air temperature was 26.0 ° C.
- the refrigerant temperature of the condenser was ⁇ 15 to ⁇ 12 ° C.
- the outside air for producing the frozen foam was air.
- “viscosity” is measured by measuring a viscometer (single cylindrical rotational viscometer: Toki Sangyo Co., Ltd. (model number TVB10M: spindle M4 ⁇ 30 rpm)) and “lightness difference”. Used a color difference meter (Konica Minolta Co., Ltd .: model number CR400).
- ⁇ Test method> A test was conducted to examine the foam retention of a frozen foam prepared by freezing beer foam and a frozen foam (frozen foam foam) formed by cooling and stirring beer and entraining outside air gas.
- "Beer foam freeze” sample is prepared by placing a half-cut aluminum can in the center of a stainless steel mug, foaming beer into the aluminum can, placing liquid nitrogen around it, and freezing the beer foam. did.
- a sample of “frozen foam (frozen fine foam) formed by cooling and stirring of beer and entrainment of outside air gas” was prepared using the apparatus of the present invention shown in FIG.
- FIG. 5 The results are shown in FIG. 5 (photo).
- FIGS. 5-1 and 5-2 show photographs of frozen samples of beer foam
- FIG. 5-3 shows a frozen foam (frozen foam foam) sample formed by cooling and stirring beer and entrapping the outside air gas. The photograph of is shown.
- the sample of the frozen beer foam becomes a sherbet-like one, and the frozen product thus produced does not have a long-lasting effect.
- the frozen foam sample (frozen foam foam) formed by the cooling and stirring of beer and the ambient air gas entrainment process became a snow-like foam, and the frozen product had sustained foam retention.
- beer with frozen beer and coarsely crushed ice has a faster foam disappearance rate, the foam is coarser, the beer itself is too cold and too cold As a result, a beer with a creamy texture and good foaminess could not be obtained.
- the beer to which the foam of the frozen foam (frozen foam) prepared by the method of the present invention was added was evaluated as having a refreshing texture like snow. In addition, a sensory evaluation result was obtained that the beer had creamy foam, the foam retention was remarkably improved, and foam with a new texture was formed.
- the present invention relates to a fermented alcoholic beverage made of beer, sparkling liquor, or other miscellaneous sake, or a sparkling beverage containing a cereal decomposition product such as a non-alcoholic malt beverage, and a refreshing texture such as snow when drinking. And a cereal decomposition product-containing effervescent beverage that is creamy and has a foam with a new texture that lasts for a long time.
- the present invention provides an effervescent beverage dispensing method that provides an effervescent texture and a creamy, sustained-foamed, high-taste new textured foam that forms a cereal decomposition product-containing effervescent beverage, and Provide dispenser.
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Abstract
Description
300mLのグラスにビール、非アルコール麦芽飲料、その他の醸造酒(コーンタンパクを含む、CP)、及び酎ハイのサンプルを220mL注ぎ、泡高さを外気温が20℃で時間経過ごとに測定した。また、300mLのグラスにビール、非アルコール麦芽飲料、その他の醸造酒(コーンタンパクを含む、CP)、および酎ハイのサンプルを220mL注ぎ、その上から図6に示された泡沫ディスペンス装置(エア加圧なし)を用いて各サンプルを凍結発泡させ、凍結発泡体としたもの40gを、該凍結発泡体と同じ由来の飲料に入れ、攪拌して、泡高さを外気温が20℃で時間経過ごとに測定した。結果を図1に示す。
300mLのグラスに-1℃のビールを220mL注ぎ、泡高さを外気温が20℃で時間経過ごとに測定した。また、300mLのグラスに-1℃のビールを220mL注ぎ、その上から、同じビールを凍結させ、細かく砕いたもの40gを入れ、攪拌後、泡高さを外気温が20℃で時間経過ごとに測定した(CF)。更に、300mLのグラスに-1℃のビールを220mL注ぎ、その上から、図6に示された泡沫ディスペンス装置(エア加圧なし)を用いて同じビールを凍結発泡させ、凍結発泡体としたもの40gを入れ、攪拌後、泡高さを外気温が20℃で時間経過ごとに測定した(F)。結果を図2に示す。
泡沫ディスペンス装置内のタンク中のガスの条件が異なることにより、泡高さが異なるかを確認した。具体的には以下の5つの条件の違いにより、泡高さが異なるかを確認した。以下の5つの条件により作成した泡の泡高さを外気温が20℃で時間経過ごとに測定した。その結果を図3に示す。
発泡性飲料の冷却及び攪拌と凍結発泡体の生成及び物性変化について試験した。発泡性飲料として、市販ビールを用い、冷却器に初期ビール投入量として、温度5℃のビール3Lを投入した。外気温度は26.0℃、冷却器の冷媒温度-15~-12℃、攪拌速度30rpmで冷却及び攪拌した。凍結発泡体の作製に際しての外気は、大気で行った。物性変化の測定において、「粘度」の測定には、粘度計(単一円筒形回転粘度計:東機産業((株):型番TVB10M:スピンドルM4×30rpm))、「明度差」の測定には、色差計(コニカミノルタ(社):型番CR400)を用いた。
測定結果を表1に示す。下記表1中、冷却および撹拌時間が25分辺りから凍結発泡体の体積膨張率が増加し始め、冷却および撹拌により飲料外部の外気をエキス凍結微粒間に巻き込み始めていることがわかる。
ビール泡を凍結して調整した凍結泡沫と、ビールを冷却及び攪拌及び外気ガスを巻き込み処理を行うことにより形成した凍結泡沫(凍結発泡体の泡沫)との泡持ちを調べるために試験を行った。「ビール泡の凍結」試料は、ステンレスジョッキの中央部に、半分に切ったアルミ缶を入れ、該アルミ缶にビールを泡立たせ、その周囲に液体窒素を入れ、ビール泡を凍結させることにより調製した。「ビールの冷却及び攪拌及び外気ガス巻き込み処理により形成した凍結泡沫(凍結微粒子の泡沫)」試料は、図6に示す本発明の装置を用いて調製した。
結果を図5(写真)に示す。図5-1、5-2は、ビール泡を凍結した試料の写真を示し、図5-3は、ビールの冷却及び攪拌及び外気ガス巻き込み処理により形成した凍結泡沫(凍結発泡体の泡沫)試料の写真を示す。ビール泡を凍結した試料のものは、シャーベット状のものとなり、できた凍結品は泡持ちの持続効果はない。一方、ビールの冷却及び攪拌及び外気ガス巻き込み処理により形成した凍結泡沫試料(凍結発泡体の泡沫)は、雪状の泡沫となり、該凍結品は持続する泡持ちを有していた。
300mLのグラスにビールを注ぎ、図6に示された泡沫ディスペンス装置(エア加圧なし)を用いて該ビールから調製した凍結発泡体又は該ビールを凍らせて粗く砕いた氷を加えて、そのそれぞれについて12名のパネラーにより官能評価を行った。
B.泡沫ディスペンス装置
1.ビール樽
2.炭酸ガスボンベ
3.炭酸ガス供給ライン
4.ディスペンスヘッド
5.ビール供給ライン
6.3方弁1
7.冷却器
8.3方弁2
9.ビールディスペンサー冷却槽
10.泡沫ディスペンス装置冷却槽
11.飲料通路
12.ジョッキa
13.ジョッキb
14.冷却及び攪拌チャンバー
15.スクリュー式攪拌羽根
16.冷却ユニット
17.ベントステージ1
18.ベントステージ2
19.制御ボックス
20.タッチパネル
21.凍結微粒子の調製検知手段(粘度確認冷却制御センサ)
22.投入量制御センサ
23.窒素ガスボンベ
24.窒素供給ライン
25.ビールディスペンサー冷却ビール注出口
26.ビールディスペンサー冷却ビール注出レバー
27.冷却シリンダ
28.泡沫ディスペンス装置泡沫注出口
29.泡沫ディスペンス装置泡沫注出レバー
30.コンプレッサー
31.細穴
Claims (21)
- 穀類分解物含有発泡性飲料を冷却し、容器に注出して提供する穀類分解物含有発泡性飲料のディスペンス方法において、穀類分解物含有発泡性飲料液を冷却及び攪拌処理することにより、エキス凍結微粒を含むスラリーを形成し、該スラリーを冷却及び攪拌及び外気ガス巻込み処理によりエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製し、該調製された穀類分解物含有発泡性飲料の凍結発泡体を、容器に注出された穀類分解物含有発泡性飲料に、泡沫成分として供給することを特徴とする、雪のような爽快な食感とクリーミーで、持続する泡持ちの新食感の泡を形成した穀類分解物含有発泡性飲料のディスペンス方法。
- 穀類分解物含有発泡性飲料液の冷却及び攪拌処理によりエキス凍結微粒を含むスラリーを形成し、該スラリーを冷却及び攪拌及び外気ガス巻込み処理によりエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する処理を、冷却シリンダ及び攪拌羽根を備えた、冷却及び攪拌手段により行うことを特徴とする請求項1に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 穀類分解物含有発泡性飲料液の冷却及び攪拌処理により形成された、エキス凍結微粒を含むスラリーを、冷却及び攪拌及び外気ガス巻込み処理により、エキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する処理が、調製された穀類分解物含有発泡性飲料の凍結発泡体の粘度、温度、体積膨張率、又は、明度により制御されることを特徴とする請求項1又は2に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の粘度が、0.4~30pa・sに調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の粘度が、1.5~9pa・sに調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の温度が、-15~-1.8℃に調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の温度が、-8~-2.5℃に調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の体積膨張率が、1.3~3.5に調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の体積膨張率が、2~3.5に調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の明度が、該調製された穀類分解物含有発泡性飲料の凍結発泡体の明度と、凍結発泡体とする前の穀類分解物含有発泡性飲料の明度との差ΔLが、8~45に調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 調製された穀類分解物含有発泡性飲料の凍結発泡体の明度が、該調製された穀類分解物含有発泡性飲料の凍結発泡体の明度と、凍結発泡体とする前の穀類分解物含有発泡性飲料の明度との差ΔLが、30~45に調整されることを特徴とする請求項3に記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 穀類分解物含有発泡性飲料液の冷却及び攪拌処理により形成された、エキス凍結微粒を含むスラリーを、冷却及び攪拌及び外気ガス巻込み処理により、エキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する処理において、外気として、大気又は該大気の一部或いは全部を窒素ガスで置換した外気を用いることを特徴とする請求項1~11のいずれか記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 穀類分解物含有発泡性飲料が、ビール、発泡酒、又は、その他の醸造酒からなる発酵アルコール飲料、或いは、非アルコール麦芽飲料からなることを特徴とする請求項1~12のいずれか記載の穀類分解物含有発泡性飲料のディスペンス方法。
- 穀類分解物含有発泡性飲料搬送容器から導出した穀類分解物含有発泡性飲料を、冷却手段によって冷却し、容器に注出する穀類分解物含有発泡性飲料のディスペンサーにおいて、穀類分解物含有発泡性飲料搬送容器から導出した穀類分解物含有発泡性飲料液を冷却し、容器に注出する冷却飲料ディスペンス装置と、穀類分解物含有発泡性飲料搬送容器から導出した穀類分解物含有発泡性飲料液を冷却及び攪拌処理し、エキス凍結微粒を含むスラリーを形成する手段、該スラリーを冷却及び攪拌及び外気ガス巻込み処理によりエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する手段、該スラリーの冷却及び攪拌及び外気ガス巻込み処理によるエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体の調製を検知する検知手段、及び、該調製された穀類分解物含有発泡性飲料の凍結発泡体を、容器に注出された穀類分解物含有発泡性飲料に、泡沫成分として供給する手段を設けた泡沫ディスペンス装置とを設けたことを特徴とする雪のような爽快な食感とクリーミーで、持続する泡持ちの新食感の泡を形成した穀類分解物含有発泡性飲料のディスペンサー。
- 泡沫ディスペンス装置における、穀類分解物含有発泡性飲料液の冷却及び攪拌処理によりエキス凍結微粒を含むスラリーを形成し、該スラリーを冷却及び攪拌及び外気ガス巻込み処理によりエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体を調製する手段が、冷却シリンダ及び攪拌羽根を装備した冷却及び攪拌チャンバーからなることを特徴とする請求項14に記載の穀類分解物含有発泡性飲料のディスペンサー。
- 冷却シリンダ及び攪拌羽根を装備した冷却及び攪拌チャンバーの攪拌羽根が、スクリュー式攪拌羽根からなることを特徴とする請求項15に記載の穀類分解物含有発泡性飲料のディスペンサー。
- 冷却シリンダ及び攪拌羽根を装備した冷却及び攪拌チャンバーに、窒素ガスボンベに連通する窒素ガス吹込み手段を設けたことを特徴とする請求項15に記載の穀類分解物含有発泡性飲料のディスペンサー。
- スラリーの冷却及び攪拌及び外気ガス巻込み処理によるエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体の調製を検知する検知手段が、調製された穀類分解物含有発泡性飲料の凍結発泡体の粘度、温度、体積膨張率、又は、明度を検知する検知手段であることを特徴とする請求項14に記載の穀類分解物含有発泡性飲料のディスペンサー。
- スラリーの冷却及び攪拌及び外気ガス巻込み処理によるエキス凍結微粒と微細気泡とを含有する穀類分解物含有発泡性飲料の凍結発泡体の粘度を検知する検知手段が、穀類分解物含有発泡性飲料の凍結発泡体の粘度を検出するための粘度検出センサーからなることを特徴とする請求項18に記載の穀類分解物含有発泡性飲料のディスペンサー。
- 泡沫ディスペンス装置における、調製された穀類分解物含有発泡性飲料の凍結発泡体からなる泡沫を、容器に注出する注出ノズルの注出口を断面複数の細穴開口形状としたことを特徴とする請求項14に記載の穀類分解物含有発泡性飲料のディスペンサー。
- 穀類分解物含有発泡性飲料搬送容器から導出した穀類分解物含有発泡性飲料を、冷却手段によって冷却し、容器に注出する穀類分解物含有発泡性飲料の冷却飲料ディスペンス装置と、穀類分解物含有発泡性飲料搬送容器から導出した穀類分解物含有発泡性飲料液を冷却及び攪拌、外気ガス巻込み処理によって穀類分解物含有発泡性飲料の凍結発泡体からなる泡沫を容器に注出する泡沫ディスペンス装置において、穀類分解物含有発泡性飲料を、同一の搬送容器から導出するか、或いは、それぞれ別個に設けた搬送容器から導出することを特徴とする請求項14に記載の穀類分解物含有発泡性飲料のディスペンサー。
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