JP7461746B2 - FOAMING BEVERAGE, FOAM QUALITY IMPROVING AGENT THEREOF, METHOD FOR IMPROVING FOAM QUALITY, AND POLYSACCHARIDE THICKENING COMPOSITION - Google Patents
FOAMING BEVERAGE, FOAM QUALITY IMPROVING AGENT THEREOF, METHOD FOR IMPROVING FOAM QUALITY, AND POLYSACCHARIDE THICKENING COMPOSITION Download PDFInfo
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- JP7461746B2 JP7461746B2 JP2020003133A JP2020003133A JP7461746B2 JP 7461746 B2 JP7461746 B2 JP 7461746B2 JP 2020003133 A JP2020003133 A JP 2020003133A JP 2020003133 A JP2020003133 A JP 2020003133A JP 7461746 B2 JP7461746 B2 JP 7461746B2
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- gum
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- foaming
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- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 229960004063 propylene glycol Drugs 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- WPUMTJGUQUYPIV-UHFFFAOYSA-L sodium malate Chemical compound [Na+].[Na+].[O-]C(=O)C(O)CC([O-])=O WPUMTJGUQUYPIV-UHFFFAOYSA-L 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- ZIBGPFATKBEMQZ-UHFFFAOYSA-N triethylene glycol Chemical compound OCCOCCOCCO ZIBGPFATKBEMQZ-UHFFFAOYSA-N 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical group 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、ノンアルコールビール等の起泡性飲料、並びにその泡質向上剤及び泡質向上方法に関する。また、本発明は、増粘多糖類組成物にも関する。 The present invention relates to foamable beverages such as non-alcoholic beer, as well as foam quality improvers and methods for improving foam quality thereof. The present invention also relates to a polysaccharide thickening composition.
従来、ノンアルコールビール等の起泡性飲料として、苦味の本体となる成分であるイソα酸、及び多糖類を含むものが知られている。例えば、特許文献１には、麦由来のエキス分が０．４０ｇ／１００ｃｍ３以下であり、難消化性デキストリン等の水溶性食物繊維を含有し、７～２３ｐｐｍのイソα酸を含有しているビールテイスト飲料が開示されている。また、特許文献２には、麦及び麦芽を原料として使用しないノンアルコールのビールテイスト清涼発泡飲料であって、オクテニルコハク酸デンプン等の起泡剤及びイソフムロン類等の苦味成分が配合された清涼発泡飲料が開示されている。ここで、イソフムロンはイソα酸として知られる化合物群の一種である。 Conventionally, foaming beverages such as non-alcoholic beer are known that contain iso-α-acids, which are the main component of bitterness, and polysaccharides. For example, Patent Document 1 discloses a beer-flavored beverage that contains 0.40 g/100 cm 3 or less of barley-derived extract, contains water-soluble dietary fiber such as indigestible dextrin, and contains 7 to 23 ppm of iso-α-acids. Patent Document 2 discloses a non-alcoholic beer-flavored refreshing sparkling beverage that does not use barley or malt as a raw material, and contains a foaming agent such as starch octenyl succinate and bitter components such as isohumulones. Here, isohumulone is a type of compound known as iso-α-acids.
起泡性飲料では、容器に注いだ際の泡立ちが良く（起泡性）、また泡が短時間で消失せず、安定的に存在することが望まれる。さらに、個々の泡が細かいことが好ましい。しかし、上記のような従来の起泡性飲料では、泡が不安定ですぐ消失してしまうという問題点があった。 It is desirable for a foaming beverage to foam well (foamability) when poured into a container, and for the foam to remain stable and not disappear in a short time. It is also preferable for the individual bubbles to be fine. However, conventional foaming beverages such as those described above have a problem in that the foam is unstable and disappears quickly.
そこで本発明は、起泡性飲料の起泡性、泡の安定性、泡の細かさ等の泡質を向上させる方法、並びに起泡性飲料の泡質向上剤を提供することを目的とする。さらに、従来に比して起泡性、泡の安定性、泡の細かさ等の泡質が向上した起泡性飲料を提供することを目的とする。 The present invention therefore aims to provide a method for improving the foam quality of a foamable beverage, such as the foaming ability, foam stability, and foam fineness, as well as a foam quality improver for a foamable beverage. It also aims to provide a foamable beverage with improved foam quality, such as the foaming ability, foam stability, and foam fineness, compared to conventional methods.
本発明者が鋭意研究を行った結果、イソα酸を含む起泡性飲料に対し、ガティガムを所定量添加することによって上記課題が解決されることを見い出し、発明を完成した。すなわち、本発明の要旨は以下の通りである。 As a result of intensive research, the inventors discovered that the above problems could be solved by adding a prescribed amount of gum ghatti to a foaming beverage containing iso-α-acids, and completed the invention. In other words, the gist of the present invention is as follows.
（１）ガティガムを含む、イソα酸を含む起泡性飲料の泡質向上剤。
（２）ペクチン及び／又はサイリウムシードガムをさらに含む上記（１）に記載の起泡性飲料の泡質向上剤。
（３）１質量部のガティガムに対し、ペクチン及び／又はサイリウムシードガムを合計して０．１～１０質量部含む上記（２）に記載の起泡性飲料の泡質向上剤。
（４）１質量部のガティガムに対し、ペクチン及び／又はサイリウムシードガムを合計して０．１～１０質量部含む増粘多糖類組成物。
（５）イソα酸１質量部に対し、０．０１～５０００００質量部のガティガムを含む起泡性飲料。
（６）さらに、イソα酸１質量部に対し、ペクチン及び／又はサイリウムシードガムを合計して０．００１～５００００００質量部含む上記（５）に記載の起泡性飲料。
（７）起泡性飲料が、ノンアルコールビールである上記（５）又は（６）に記載の起泡性飲料。
（８）起泡性飲料中、ガティガムを０．０００１～５質量％含む上記（５）～（７）のいずれか一つに記載の起泡性飲料。
（９）イソα酸１質量部に対し、０．０１～５０００００質量部のガティガムを添加する起泡性飲料の泡質向上方法。
（１０）さらに、イソα酸１質量部に対し、ペクチン及び／又はサイリウムシードガムを合計して０．００１～５００００００質量部添加する上記（９）に記載の起泡性飲料の泡質向上方法。
（１１）起泡性飲料が、ノンアルコールビールである上記（９）又は（１０）に記載の起泡性飲料の泡質向上方法。
(1) A foam quality improver for foaming beverages containing iso-alpha acids, including gum ghatti.
(2) A foam quality improver for a foamable beverage as described in (1) above, further comprising pectin and/or psyllium seed gum.
(3) A foam quality improver for a foamable beverage described in (2) above, which contains a total of 0.1 to 10 parts by mass of pectin and/or psyllium seed gum per 1 part by mass of gum ghatti.
(4) A thickening polysaccharide composition containing 0.1 to 10 parts by mass of pectin and/or psyllium seed gum in total per 1 part by mass of gum ghatti.
(5) A foamable beverage containing 0.01 to 500,000 parts by mass of gum ghatti per 1 part by mass of iso-α acid.
(6) The foamable beverage according to (5) above, further comprising a total of 0.001 to 5,000,000 parts by mass of pectin and/or psyllium seed gum per 1 part by mass of iso-α acid.
(7) The foamable beverage according to (5) or (6) above, wherein the foamable beverage is a non-alcoholic beer.
(8) The foamable beverage according to any one of (5) to (7) above, wherein the foamable beverage contains 0.0001 to 5 mass% gum ghatti.
(9) A method for improving the foam quality of a foamable beverage, comprising adding 0.01 to 500,000 parts by mass of gum ghatti per 1 part by mass of iso-α acid.
(10) The method for improving the foam quality of a foamable beverage described in (9) above, further comprising adding a total of 0.001 to 5,000,000 parts by mass of pectin and/or psyllium seed gum per 1 part by mass of iso-α acid.
(11) The method for improving the foam quality of a foamable beverage according to (9) or (10) above, wherein the foamable beverage is a non-alcoholic beer.
本発明に係るガティガムを含む泡質向上剤を、イソα酸を含む起泡性飲料に対し所定量添加することによって、起泡性、泡の安定性、泡の細かさ等の泡質が向上したノンアルコールビール等の起泡性飲料を得ることができる。 By adding a predetermined amount of the foam quality improver containing gum ghatti according to the present invention to a foamable beverage containing iso-α-acids, it is possible to obtain a foamable beverage such as non-alcoholic beer with improved foam quality, including foaming ability, foam stability, and foam fineness.
以下、本発明を詳細に説明する。
本発明の起泡性飲料の泡質向上方法は、起泡性飲料にガティガムを添加する工程を含む。ガティガムは、ガティノキ（Anogeissus latifolia Wall.）の分泌液から得ることができ、具体的には、ガティノキの幹の裂傷から分泌される樹液を乾燥固化させたものであり、アラビノース、ガラクトース、マンノース、キシロース及びグルクロン酸等を構成糖とする水溶性多糖類である。また、約３％のタンパク質を含み、多糖タンパク質複合体を形成している。ガティガムは、天然には、主にカリウム塩、マグネシウム塩、又はカルシウム塩として存在するが、本発明においては、いずれの塩も適用可能である。ガティガムは商業的に入手することができ、かかる製品としては、例えば、三栄源エフ・エフ・アイ株式会社製の「ガティガムＳＤ」等が挙げられる。
The present invention will be described in detail below.
The method for improving the foam quality of a foamable beverage of the present invention includes a step of adding gum ghatti to the foamable beverage. Gum ghatti can be obtained from the secretion of the gatinoki (Anogeissus latifolia Wall.), specifically, it is obtained by drying and solidifying the sap secreted from a crack in the trunk of the gatinoki, and is a water-soluble polysaccharide whose constituent sugars are arabinose, galactose, mannose, xylose, glucuronic acid, etc. It also contains about 3% protein, forming a polysaccharide-protein complex. Gum ghatti exists mainly as a potassium salt, magnesium salt, or calcium salt in nature, but any salt can be applied in the present invention. Gum ghatti is commercially available, and examples of such products include "Gum Ghatti SD" manufactured by San-Ei Gen F.F.I. Co., Ltd.
また、ガティガムの概念には、低分子ガティガムが包含される。低分子ガティガムは、加熱分解処理、酸分解処理、及び酵素分解処理等によってガティガムの分子サイズを減少させることによって得られる。低分子ガティガムの製造方法としては、例えば、国際公開第２０１８／０６２５５４号、特開２０１９－１８２８８６号公報、又は特開２０１９－１８３１４４号公報に記載の製造方法が挙げられる。 The concept of gum ghatti also includes low molecular weight gum ghatti. Low molecular weight gum ghatti can be obtained by reducing the molecular size of gum ghatti through heat decomposition treatment, acid decomposition treatment, enzymatic decomposition treatment, etc. Examples of methods for producing low molecular weight gum ghatti include the methods described in WO 2018/062554, JP 2019-182886 A, and JP 2019-183144 A.
低分子ガティガムの重量平均分子量は、特に限定されないが、例えば０．０２０×１０６以上０．２０×１０６未満、０．２０×１０６以上０．５０×１０６未満、０．５０×１０６以上０．８０×１０６以下である。本発明の効果を顕著に奏する観点からは、好ましくは０．０２０×１０６～０．８０×１０６、より好ましくは０．０２０×１０６～０．５０×１０６、さらに好ましくは０．０２０×１０６～０．２０×１０６である。 The weight average molecular weight of the low molecular weight gum ghatti is not particularly limited, and is, for example, 0.020×10 6 or more and less than 0.20×10 6 , 0.20×10 6 or more and less than 0.50×10 6 , or 0.50×10 6 or more and 0.80×10 6 or less. From the viewpoint of significantly exhibiting the effects of the present invention, the weight average molecular weight is preferably 0.020×10 6 to 0.80×10 6 , more preferably 0.020×10 6 to 0.50×10 6 , and even more preferably 0.020×10 6 to 0.20×10 6 .
本発明で使用される低分子ガティガムの分子量及び分子量分布は、国際公開第２０１８／０６２５５４号に記載されたゲル浸透クロマトグラフィー（ＧＰＣ）を用いた以下の分析方法で求められる。
＜分子量、及び分子量分布の測定方法＞
検出器：ＲＩ
移動相：１００ｍＭ Ｋ２ＳＯ４
流量：１．０ｍＬ／ｍｉｎ
温度：４０℃
カラム：ＴＳＫｇｅｌ ＧＭＰＷＸＬ ３０ｃｍ（ガードＰＷＸＬ）
インジェクション：１００μｌ
プルランスタンダード：Ｓｈｏｄｅｘ ＳＴＡＮＤＡＲＤ Ｐ－８２
The molecular weight and molecular weight distribution of the low molecular weight gum ghatti used in the present invention can be determined by the following analysis method using gel permeation chromatography (GPC) described in WO 2018/062554.
<Method of measuring molecular weight and molecular weight distribution>
Detector: RI
Mobile phase: 100 mM K2SO4
Flow rate: 1.0 mL/min
Temperature: 40°C
Column: TSKgel GMPWXL 30 cm (Guard PWXL)
Injection: 100 μl
Pullulan standard: Shodex STANDARD P-82
上記のガティガムをイソα酸を含む起泡性飲料に添加することにより、飲料の泡質を向上させることができる。すなわち、泡立ちが良くなり、また泡がすぐに消失することなく安定に維持されるとともに、泡の粒が細かくなり、舌触りが滑らかとなる。 By adding the above-mentioned gum ghatti to a foaming beverage containing iso-α-acids, the foam quality of the beverage can be improved. In other words, the foaming improves, the foam is maintained stably without disappearing quickly, the bubbles become finer, and the texture becomes smoother.
本発明において「起泡性飲料」とは、酒税法上の分類、使用原料やその使用量にとらわれず、炭酸ガスによる発泡性を有し、ビールと同様又は同類の風味を有するアルコール飲料及びノンアルコール飲料、ビールとは異なる風味を有するアルコール飲料及びノンアルコール飲料、その他の炭酸ガスを含む清涼飲料を意味する。したがって、「起泡性飲料」には、酒税法及びその関係法規に規定されている発泡酒が含まれ、さらに、麦芽や麦を使用せず、麦以外の穀類や、とうもろこし、大豆、えんどう豆等を原料とする所謂「第３のビール」や、ノンアルコールビールが包含される。本発明において、ノンアルコール飲料とは、アルコール度数が１％未満（アルコール度数０％を含む）の飲料のことをいう。本発明の起泡性飲料は、好ましくはノンアルコール飲料であり、より好ましくはノンアルコールビールである。ノンアルコールビールは、ビール様の外観、舌触りを達成するために、泡質向上が特に求められるが、本発明の泡質向上方法によれば、顕著に泡質を向上することができる。 In the present invention, the term "foaming beverage" refers to alcoholic beverages and non-alcoholic beverages that have a fizz caused by carbon dioxide gas and have a flavor similar to or similar to that of beer, regardless of the classification under the Liquor Tax Law, the raw materials used, or the amount used. The term "foaming beverage" therefore includes happoshu as defined in the Liquor Tax Law and related regulations, and also includes so-called "third beer" that does not use malt or wheat, but uses grains other than wheat, corn, soybeans, peas, etc. as raw materials, and non-alcoholic beer. In the present invention, non-alcoholic beverage refers to a beverage with an alcohol content of less than 1% (including 0% alcohol content). The foaming beverage of the present invention is preferably a non-alcoholic beverage, and more preferably a non-alcoholic beer. Non-alcoholic beer is particularly required to have improved foam quality in order to achieve a beer-like appearance and texture, and the foam quality can be significantly improved by the foam quality improvement method of the present invention.
起泡性飲料におけるガティガムの含有量は、少な過ぎると泡質向上の効果が得られず、また多過ぎると風味への悪影響を及ぼすことがあるため、これらのバランスを考慮して適宜設定される。具体的には、起泡性飲料中、ガティガムを０．０００１～５質量％含むことが好ましく、０．００１～１質量％含むことがより好ましく、０．００１～０．５質量％含むことがさらに好ましい。特に、０．００５～０．５質量％含むことが好ましい。 The content of gum ghatti in a foaming beverage is set appropriately, taking into consideration a balance between the fact that if the content is too low, the foam quality improvement effect is not obtained, and if the content is too high, it may have an adverse effect on the flavor. Specifically, the foaming beverage preferably contains 0.0001 to 5% by mass of gum ghatti, more preferably 0.001 to 1% by mass, and even more preferably 0.001 to 0.5% by mass. In particular, it is preferable that the beverage contain 0.005 to 0.5% by mass of gum ghatti.
起泡性飲料に含まれるイソα酸は、ホップの花に含まれる化合物群であるα酸を、溶液中で例えば９０℃程度で煮沸することにより異性化させて得ることができる。α酸としては、フムロン、アドフムロン、コフムロン、ポストフムロン、プレフムロンが知られており、イソα酸としてｃｉｓ－及びｔｒａｎｓ－イソフムロンが知られている。 The iso-α acids contained in foaming beverages can be obtained by isomerizing α acids, a group of compounds contained in hop flowers, by boiling them in a solution at, for example, about 90°C. Known examples of α acids include humulone, adhumulone, cohumulone, posthumulone, and prehumulone, and known examples of iso-α acids include cis- and trans-isohumulone.
起泡性飲料にイソα酸を含有させるために、必ずしもホップそのものを起泡性飲料（又はその製造中における溶液）に加える必要はなく、例えば、ホップ粉砕物、ホップペースト、ホップ抽出物等、起泡性飲料中に最終的にイソα酸を含有させ得る原料であれば用いることができる。また、起泡性飲料に含まれるイソα酸の含有量は、すっきりとしたキレの良い苦味を付与するため、少なくとも０．１ｐｐｍとすることが好ましい。より好ましくは１ｐｐｍであり、さらに好ましくは５ｐｐｍ以上である。具体的には、０．１ｐｐｍ以上１００ｐｐｍ以下が好ましく、１ｐｐｍ以上５０ｐｐｍ以下がより好ましく、５ｐｐｍ以上５０ｐｐｍ以下の範囲内とすることがさらに好ましいが、これらの範囲に限定されるものではない。 In order to include iso-α acids in a foamable beverage, it is not necessary to add hops themselves to the foamable beverage (or the solution during its production). For example, hop powder, hop paste, hop extract, or other raw materials that can ultimately result in iso-α acids being included in the foamable beverage can be used. Furthermore, the content of iso-α acids contained in the foamable beverage is preferably at least 0.1 ppm in order to impart a clean, sharp bitterness. More preferably, it is 1 ppm, and even more preferably 5 ppm or more. Specifically, it is preferably 0.1 ppm or more and 100 ppm or less, more preferably 1 ppm or more and 50 ppm or less, and even more preferably within the range of 5 ppm or more and 50 ppm or less, but is not limited to these ranges.
起泡性飲料においては、イソα酸１質量部に対しガティガムを０．０１～５０００００質量部含むことが好ましい。より好ましくは、イソα酸１質量部に対しガティガムが０．１～１００００質量部であり、さらに好ましくは、イソα酸１質量部に対しガティガムが０．２～１０００質量部である。特に好ましくは、イソα酸１質量部に対しガティガムが１～１０００質量部であり、最も好ましくは、イソα酸１質量部に対しガティガムが１～５０質量部である。イソα酸とガティガムの配合比率を上記範囲内とすることにより、泡立ち、泡の安定性及び泡の細かさに関して高い性能を得ることができる。なお、上記の起泡性飲料におけるイソα酸の含有量、及びイソα酸とガティガムの配合比率は、起泡性飲料の製造過程で煮沸によりα酸の異性化反応を行う場合には、最終的に製造された起泡性飲料でのイソα酸の量で規定される。すなわち、異性化反応前、又は反応中におけるイソα酸の量は考慮されない。 In the foamable beverage, it is preferable that the amount of gum ghatti is 0.01 to 500,000 parts by mass per part by mass of iso-α acid. More preferably, the amount of gum ghatti is 0.1 to 10,000 parts by mass per part by mass of iso-α acid, and even more preferably, the amount of gum ghatti is 0.2 to 1,000 parts by mass per part by mass of iso-α acid. Particularly preferably, the amount of gum ghatti is 1 to 1,000 parts by mass per part by mass of iso-α acid, and most preferably, the amount of gum ghatti is 1 to 50 parts by mass per part by mass of iso-α acid. By setting the blending ratio of iso-α acid and gum ghatti within the above range, high performance can be obtained in terms of foaming, foam stability, and foam fineness. Note that the content of iso-α acid in the foamable beverage and the blending ratio of iso-α acid and gum ghatti in the foamable beverage are determined by the amount of iso-α acid in the final foamable beverage when an isomerization reaction of α acid is performed by boiling during the production process of the foamable beverage. In other words, the amount of iso-α-acids before or during the isomerization reaction is not taken into consideration.
また、本発明の起泡性飲料の泡質向上方法では、ガティガムに加えて、必要に応じてペクチン又はサイリウムシードガムを添加することができる。ペクチン又はサイリウムシードガムはいずれか一種を用いても良いし、ペクチン及びサイリウムシードガムの両方をガティガムと併用しても良い。これにより、イソα酸を含む起泡性飲料にガティガムを単独で添加した場合に比べて、泡立ち、泡の安定性及び泡の細かさに関する特性をさらに向上させることができる。 In addition, in the method of improving the foam quality of a foaming beverage of the present invention, in addition to gum ghatti, pectin or psyllium seed gum can be added as necessary. Either pectin or psyllium seed gum may be used alone, or both pectin and psyllium seed gum may be used in combination with gum ghatti. This can further improve the properties related to foaming, foam stability, and foam fineness compared to the case where gum ghatti is added alone to a foaming beverage containing iso-α acids.
ペクチンは、柑橘類から抽出される多糖類であり、エステル化度が５０％以上であるＨＭペクチンと、エステル化度が５０％未満であるＬＭペクチンが知られているが、本発明においてはいずれも用いることができる。好ましくはＨＭペクチンである。ペクチンは商業的に入手することができ、かかる製品としては、例えば、三栄源エフ・エフ・アイ株式会社製の「ＳＭ－６６６」等が挙げられる。 Pectin is a polysaccharide extracted from citrus fruits. HM pectin, which has an esterification degree of 50% or more, and LM pectin, which has an esterification degree of less than 50%, are known, and either can be used in the present invention. HM pectin is preferred. Pectin is commercially available, and examples of such products include "SM-666" manufactured by San-Ei Gen F.F.I. Co., Ltd.
また、サイリウムシードガムは、サイリウムハスクとも呼ばれ、オオバコ科ブロンドサイリウムという植物の種子外皮から得られる多糖類であり、主成分はキシラン（β－１，４及びβ－１，３）で、キシロース、アラビノース、ラムノース、ガラクツロン酸を側鎖に有する分岐構造をとっている。サイリウムシードガムは商業的に入手することができ、かかる製品としては、例えば、三栄源エフ・エフ・アイ株式会社製の「ビストップ（登録商標）Ｄ－２０７４」等が挙げられる。 Psyllium seed gum, also known as psyllium husk, is a polysaccharide obtained from the seed husk of the plant Plantaginaceae, Blond Psyllium spp., and its main component is xylan (β-1,4 and β-1,3), which has a branched structure with xylose, arabinose, rhamnose, and galacturonic acid in the side chains. Psyllium seed gum is commercially available, and examples of such products include "Bistop (registered trademark) D-2074" manufactured by San-Ei Gen F.F.I. Co., Ltd.
ガティガムに加えて、ペクチン及び／又はサイリウムシードガムを起泡性飲料に添加する場合、起泡性飲料におけるイソα酸、ガティガム、並びにペクチン及び／又はサイリウムシードガムの配合比は、イソα酸１質量部に対し、ガティガムが０．０１～５０００００質量部であり、ペクチン及び／又はサイリウムシードガムが合計で０．００１～５００００００質量部であることが好ましい。より好ましくは、イソα酸１質量部に対し、ペクチン及び／又はサイリウムシードガムが合計で０．０２～５００００質量部であり、さらに好ましくは０．１～１０００質量部である。イソα酸、ガティガム、並びにペクチン及び／又はサイリウムシードガムの配合比率を上記範囲内とすることにより、泡立ち、泡の安定性及び泡の細かさに関する特性を最も高めることができる。 When pectin and/or psyllium seed gum are added to a foamable beverage in addition to gum ghatti, the blending ratio of iso-α acid, gum ghatti, and pectin and/or psyllium seed gum in the foamable beverage is preferably 0.01 to 500,000 parts by mass of gum ghatti per 1 part by mass of iso-α acid, and 0.001 to 5,000,000 parts by mass of pectin and/or psyllium seed gum in total. More preferably, the blending ratio of pectin and/or psyllium seed gum is 0.02 to 50,000 parts by mass, and even more preferably 0.1 to 1,000 parts by mass, per 1 part by mass of iso-α acid. By setting the blending ratio of iso-α acid, gum ghatti, and pectin and/or psyllium seed gum within the above ranges, the characteristics related to foaming, foam stability, and foam fineness can be maximized.
また、本発明は、ガティガムを含む泡質向上剤を提供する。この泡質向上剤を添加剤として起泡性飲料に加えることにより、飲料の泡質を向上させることができる。さらに、泡質向上剤は、必要に応じて、上述のペクチン及び／又はサイリウムシードガムを含むことができる。ガティガム並びにペクチン及び／又はサイリウムシードガムが配合された泡質向上剤は、ガティガムを単独で含む泡質向上剤に比べて、泡質をより向上させることができる。起泡性飲料の良好な泡質を得る観点から、本発明の泡質向上剤は、１質量部のガティガムに対し、ペクチン及び／又はサイリウムシードガムを合計して０．１～１０質量部含むことが好ましく、０．１～５質量部含むことがより好ましく、０．１～１質量部含むことがさらに好ましい。また、起泡性飲料の泡質を向上させるため、本発明の泡質向上剤は、ガティガムに加えて、イソα酸を含んでいても良い。さらに、ガティガム及びイソα酸に加えて、ペクチン及び／又はサイリウムシードガムを配合した泡質向上剤とすることもできる。 The present invention also provides a foam quality improver containing gum ghatti. By adding this foam quality improver as an additive to a foamable beverage, the foam quality of the beverage can be improved. Furthermore, the foam quality improver may contain the above-mentioned pectin and/or psyllium seed gum, as necessary. A foam quality improver containing gum ghatti and pectin and/or psyllium seed gum can further improve foam quality compared to a foam quality improver containing gum ghatti alone. From the viewpoint of obtaining good foam quality in a foamable beverage, the foam quality improver of the present invention preferably contains 0.1 to 10 parts by mass, more preferably 0.1 to 5 parts by mass, and even more preferably 0.1 to 1 part by mass of pectin and/or psyllium seed gum per 1 part by mass of gum ghatti. Furthermore, in order to improve the foam quality of a foamable beverage, the foam quality improver of the present invention may contain iso-α acid in addition to gum ghatti. Furthermore, the foam quality improver may contain pectin and/or psyllium seed gum in addition to gum ghatti and iso-α acid.
ガティガム、並びにペクチン及び／又はサイリウムシードガムを含む上記の泡質向上剤は、２種類以上の増粘多糖類からなる増粘多糖類組成物であり、このような組成物を食品添加物として使用する場合には、通常、食品には「増粘多糖類」と表示される。また、安定剤、ゲル化剤、糊料として使用される場合はそれらの用途も表示されるが、いずれの場合であっても、ガティガムとペクチン及び／又はサイリウムシードガムを所定の割合で配合した添加剤、あるいはイソα酸を含む起泡性飲料に対してガティガム、並びに任意成分であるペクチン及び／又はサイリウムシードガムを所定の含有量配合した飲料は、本発明に係る起泡性飲料の泡質向上剤又は起泡性飲料に該当する。 The foam quality improver containing gum ghatti and pectin and/or psyllium seed gum is a thickening polysaccharide composition consisting of two or more kinds of thickening polysaccharides, and when such a composition is used as a food additive, it is usually labeled as "thickening polysaccharide" on the food. When it is used as a stabilizer, gelling agent, or thickener, the intended use is also indicated, but in either case, an additive containing gum ghatti and pectin and/or psyllium seed gum in a specified ratio, or a beverage containing gum ghatti and optional pectin and/or psyllium seed gum in a specified amount in a foaming beverage containing iso-α-acid, corresponds to the foam quality improver for a foaming beverage or the foaming beverage according to the present invention.
本発明の泡質向上剤の性状は、特に限定されることなく、液状、粉末状、顆粒状、タブレット状、カプセル剤状等の種々の形状にすることが可能である。液状である場合、適当な溶媒に、ガティガムと必要に応じてペクチン及び／又はサイリウムシードガム、あるいはイソα酸を溶解させて泡質向上剤を調製することができる。溶媒としては、水、低級アルコール（メタノール、エタノール、プロパノール等の炭素数５以下のアルコール等）、多価アルコール（グリセリン、ジグリセリン、エチレングリコール、ジエチレングリコール、ジエチレングリコールモノアルキルエーテル、トリエチレングリコール、プロピレングリコール、ジプロピレングリコール、１，３－ブチレングリコール、ヘキシレングリコール等）を挙げることができる。これらの溶媒は、いずれか一種を単独で用いるか又は２種以上を併用することができる。なお、ガティガムとペクチン及び／又はサイリウムシードガム、あるいはイソα酸とは、混合して均一な製剤としても良いが、別々の製剤として、起泡性飲料に対し同時に又は別々に添加しても良い。 The foam quality improver of the present invention is not particularly limited in terms of its form, and can be in various forms, such as liquid, powder, granules, tablets, and capsules. In the case of a liquid form, the foam quality improver can be prepared by dissolving gum ghatti and, if necessary, pectin and/or psyllium seed gum, or iso-α acid in a suitable solvent. Examples of the solvent include water, lower alcohols (alcohols having 5 or less carbon atoms, such as methanol, ethanol, and propanol), and polyhydric alcohols (glycerin, diglycerin, ethylene glycol, diethylene glycol, diethylene glycol monoalkyl ether, triethylene glycol, propylene glycol, dipropylene glycol, 1,3-butylene glycol, and hexylene glycol). Any one of these solvents can be used alone, or two or more can be used in combination. Gum ghatti and pectin and/or psyllium seed gum, or iso-α acid, may be mixed together to form a homogeneous preparation, or may be added to the foamable beverage simultaneously or separately as separate preparations.
本発明により泡質を向上させた起泡性飲料には、本発明の効果を損なわない範囲で、上記のガティガム、並びにペクチン及び／又はサイリウムシードガム以外の多糖類を含有させることができる。具体例として、キサンタンガム、ローカストビーンガム、グアーガム、タラガム、カラギナン（例えば、イオタカラギナン、カッパカラギナン、ラムダカラギナン等）、カシアガム、ジェランガム（例えば、ネイティブ型ジェランガム、脱アシル型ジェランガム等）、ウェランガム、タマリンドシードガム、トラガントガム、カラヤガム、アラビアガム、マクロホモプシスガム、ラムザンガム、寒天、アルギン酸類（例えば、アルギン酸、アルギン酸塩等）、カードラン、プルラン、セルロース誘導体（例えば、カルボキシメチルセルロース（ＣＭＣ）ナトリウム、カルボキシメチルセルロース（ＣＭＣ）カルシウム、メチルセルロース（ＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、ヒドロキシプロピルセルロース（ＨＰＣ）、ヒドロキシエチルセルロース（ＨＥＣ）等）、微結晶セルロース、発酵セルロース、水溶性大豆多糖類、生デンプン、生デンプンに物理的又は化学的処理を施した加工デンプン（例えば、酸分解デンプン、酸化デンプン、α化デンプン、グラフト化デンプン、エーテル化デンプン、エステル化デンプン、架橋デンプン、両親媒性デンプン、湿熱・乾熱処理デンプン等）等を挙げることができる。 The foamable beverage with improved foam quality according to the present invention may contain polysaccharides other than the above-mentioned gum ghatti, and pectin and/or psyllium seed gum, within the scope of the present invention. Specific examples include xanthan gum, locust bean gum, guar gum, tara gum, carrageenan (e.g., iota carrageenan, kappa carrageenan, lambda carrageenan, etc.), cassia gum, gellan gum (e.g., native gellan gum, deacylated gellan gum, etc.), welan gum, tamarind seed gum, tragacanth gum, karaya gum, gum arabic, macrophomopsis gum, rhamsan gum, agar, alginic acids (e.g., alginic acid, alginate, etc.), curdlan, pullulan, cellulose derivatives (e.g., sodium carboxymethylcellulose (CMC), calcium carbonate, etc.), and polysaccharides other than ghatti gum and pectin and/or psyllium seed gum. Examples of such starches include calcium carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), hydroxyethylcellulose (HEC), etc.), microcrystalline cellulose, fermented cellulose, water-soluble soybean polysaccharides, raw starch, and processed starches obtained by subjecting raw starch to physical or chemical treatment (e.g., acid-decomposed starch, oxidized starch, gelatinized starch, grafted starch, etherified starch, esterified starch, crosslinked starch, amphiphilic starch, moist heat/dry heat treated starch, etc.).
また、本発明の起泡性飲料には、起泡性飲料に従来使用される成分を配合することができる。例として、たん白、麦芽エキス、酸味料、甘味料、香料、着色料等を挙げることができる。 The foamable beverage of the present invention can also contain ingredients that are conventionally used in foamable beverages. Examples include protein, malt extract, acidulants, sweeteners, flavorings, colorings, etc.
以下、実施例及び比較例を示して本発明をさらに詳細に説明するが、本発明はこれに限定されるものではない。特に記載のない限り、「部」は「質量部」を、また「％」は「質量％」を意味する。文中「＊」印のものは、三栄源エフ・エフ・アイ株式会社製、文中「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。 The present invention will be explained in more detail below with examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, "parts" means "parts by mass" and "%" means "% by mass." In the text, "*" indicates that the product is manufactured by San-Ei Gen F.F.I. Co., Ltd., and "※" indicates that the product is a registered trademark of San-Ei Gen F.F.I. Co., Ltd.
＜ノンアルコールビールの製造＞
下記の各原料を混合して、起泡性飲料であるノンアルコールビールを製造した。実施例１～１１及び比較例１～１１における各原料の処方を表１及び２に示す。
（原料一覧）
１．アセスルファムカリウム
２．リン酸（８５質量％水溶液）
３．乳酸（５０質量％水溶液）
４．グルコン酸カリウム
５．ＤＬ－リンゴ酸ナトリウム
６．Ｌ－アスコルビン酸（結晶）
７．サンエロー※ ＮＯ．２ＳＦＵ＊（着色料）
８．カラメル色素
９．イソα酸
１０．ガティガム
１１．低分子ガティガム（重量平均分子量０．１６×１０６）
１２．アラビアガム
１３．ＨＭペクチン
１４．サイリウムシードガム
１５．イオン交換水
<Production of non-alcoholic beer>
The following ingredients were mixed to produce non-alcoholic beer, which is a foaming beverage. The recipes of the ingredients in Examples 1 to 11 and Comparative Examples 1 to 11 are shown in Tables 1 and 2.
(List of ingredients)
1. Acesulfame potassium 2. Phosphoric acid (85% by weight aqueous solution)
3. Lactic acid (50% by weight aqueous solution)
4. Potassium Gluconate 5. Sodium DL-Malate 6. L-Ascorbic Acid (Crystal)
7. Sun Yellow * No. 2SFU* (coloring agent)
8. Caramel color 9. Iso-α-acid 10. Gum ghatti 11. Low molecular weight gum ghatti (weight average molecular weight 0.16 x 10 6 )
12. Gum arabic 13. HM pectin 14. Psyllium seed gum 15. Ion-exchanged water
（製造工程）
以下の工程により、ノンアルコールビールを製造した。
（１）原料１５に原料１０～１４を加え、１０分間撹拌溶解させた。
（２）得られた溶液に、原料１～９を加え、さらに撹拌溶解させた。
（３）工程（２）で得られた溶液を７０℃で３０分間加熱し、冷却した。
（４）耐熱耐圧ＰＥＴ容器に、工程（３）で得られた溶液を注いだ後、炭酸水を加えた。（５）工程（４）で得られた溶液を５℃で１時間冷却した。
(Manufacturing process)
Non-alcoholic beer was produced by the following process.
(1) Raw materials 10 to 14 were added to raw material 15, and the mixture was stirred for 10 minutes to dissolve.
(2) To the resulting solution, raw materials 1 to 9 were added and further stirred to dissolve.
(3) The solution obtained in step (2) was heated at 70° C. for 30 minutes and then cooled.
(4) The solution obtained in step (3) was poured into a heat-resistant and pressure-resistant PET container, and then carbonated water was added. (5) The solution obtained in step (4) was cooled at 5° C. for 1 hour.
（起泡試験）
１０００ｍｌのメスシリンダーの上口に、漏斗（漏斗足：内径約１ｃｍ、長さ約３ｃｍ）をセットし、上記で製造したノンアルコールビール３００ｍｌを注ぎ、泡立ちを評価した。具体的には、メスシリンダーにノンアルコールビールを注いでから、６０秒毎の泡の体積（ｍｌ）を、メスシリンダーの目盛により測定した。なお、ノンアルコールビールを注ぐ高さ、及び注ぐ速度は、全ての実施例及び比較例を通じて一定とした。また、ノンアルコールビールを注いでから１２０秒後の泡の細かさを目視により評価した。
(Foaming test)
A funnel (funnel foot: inner diameter about 1 cm, length about 3 cm) was set at the top of a 1000 ml graduated cylinder, and 300 ml of the non-alcoholic beer produced above was poured into it to evaluate foaming. Specifically, after the non-alcoholic beer was poured into the graduated cylinder, the foam volume (ml) was measured every 60 seconds using the graduated cylinder's scale. The height and pouring speed of the non-alcoholic beer were constant throughout all of the Examples and Comparative Examples. In addition, the fineness of the foam 120 seconds after the non-alcoholic beer was poured was visually evaluated.
（試験結果）
メスシリンダーにノンアルコールビールを注いでから６０秒毎に測定した泡の体積を表３及び４に示す。また、実施例１～４及び比較例１～９について、ビールを注いでから６０秒後の泡の状態と、１２０秒後の泡の細かさを示す写真を図１に示す。
(Test results)
The foam volume measured every 60 seconds after pouring non-alcoholic beer into the graduated cylinder is shown in Tables 3 and 4. Photographs showing the state of foam 60 seconds after pouring the beer and the fineness of the foam 120 seconds after pouring are shown in Figure 1 for Examples 1 to 4 and Comparative Examples 1 to 9.
表３の比較例２に示すように、イソα酸を添加することで起泡性が向上するが、泡は不安定ですぐに消失した。また、比較例３～６の結果から明らかなように、多糖類（ガティガム、アラビアガム、ＨＭペクチン及びサイリウムシードガム）を単独で加えても、起泡しないことが分かった。 As shown in Comparative Example 2 in Table 3, the addition of iso-α-acid improved foaming properties, but the foam was unstable and disappeared quickly. In addition, as is clear from the results of Comparative Examples 3 to 6, adding polysaccharides (gum ghatti, gum arabic, HM pectin, and psyllium seed gum) alone did not result in foaming.
比較例２と実施例１及び比較例７～９との比較から、イソα酸と多糖類を併用することで、起泡性が良く、泡の安定性が向上することが分かった。特に、多糖類としてガティガムを添加した場合（実施例１）は、起泡性、泡の安定性が最も優れていた。 Comparing Comparative Example 2 with Example 1 and Comparative Examples 7 to 9, it was found that the combined use of iso-α acid and polysaccharides improved foaming properties and foam stability. In particular, when gum ghatti was added as a polysaccharide (Example 1), the foaming properties and foam stability were the best.
ガティガムに加えて、さらにサイリウムシードガムを添加することで、起泡性と泡の安定性が向上することが分かった（実施例１と実施例３の比較）。また、実施例１、３及び４の比較から、ガティガム、ＨＭペクチン及びサイリウムシードガムの３種の多糖類を添加すると、起泡性及び泡の安定性が最も高まることが明らかとなった。 It was found that the addition of psyllium seed gum in addition to gum ghatti improved foaming properties and foam stability (comparison of Example 1 and Example 3). Furthermore, a comparison of Examples 1, 3, and 4 revealed that the addition of three types of polysaccharides, gum ghatti, HM pectin, and psyllium seed gum, maximized foaming properties and foam stability.
図１に示すように、イソα酸と多糖類（ガティガム、アラビアガム、ＨＭペクチン及びサイリウムシードガム）を併用することで、泡が細かくなった（比較例２と実施例１及び比較例７～９との比較）。しかし、アラビアガム、ＨＭペクチン又はサイリウムシードガムを単独で添加した比較例７～９では、泡がやや粗く、不十分であった。これに対し、イソα酸にガティガムを添加した実施例１では、泡が最も細かくなった。 As shown in Figure 1, the combined use of iso-α acids and polysaccharides (gum ghatti, gum arabic, HM pectin, and psyllium seed gum) resulted in finer bubbles (comparison of Comparative Example 2 with Example 1 and Comparative Examples 7 to 9). However, in Comparative Examples 7 to 9, in which gum arabic, HM pectin, or psyllium seed gum was added alone, the bubbles were somewhat coarse and insufficient. In contrast, in Example 1, in which gum ghatti was added to iso-α acids, the bubbles were the finest.
実施例１と実施例３との比較から、ガティガムにサイリウムシードガムを併用することで、泡が細かく、且つ起泡性も向上することが分かった。また、実施例１、３及び４の比較から、ガティガム、ＨＭペクチン及びサイリウムシードガムの３種の多糖類を添加することにより、泡が細かい状態のまま、起泡性及び泡の安定性が向上することが明らかとなった。なお、ガティガム及びＨＭペクチンの２種の多糖類を添加した場合（実施例２）も、泡は細かく、泡質の優れたノンアルコールビールが得られた。 A comparison between Example 1 and Example 3 revealed that the use of psyllium seed gum in combination with gum ghatti produced finer bubbles and improved foaming properties. A comparison between Examples 1, 3, and 4 also revealed that the addition of three types of polysaccharides, gum ghatti, HM pectin, and psyllium seed gum, improved foaming properties and foam stability while maintaining fine bubbles. When two types of polysaccharides, gum ghatti and HM pectin, were added (Example 2), fine bubbles were also produced, resulting in a non-alcoholic beer with excellent foam quality.
実施例５～８の結果から、イソα酸１質量部に対するガティガムの含量を０．１～５０質量部の範囲で変化させた場合、いずれも起泡性に優れ、泡の安定性が向上することが明らかとなった。特に、イソα酸１質量部に対するガティガムの含量が１～５０質量部の範囲内（実施例６～８）では、起泡性及び泡の安定性がさらに高まることが分かった。 The results of Examples 5 to 8 show that when the gum ghatti content per part by mass of iso-α-acid was changed within the range of 0.1 to 50 parts by mass, all of the products had excellent foaming properties and improved foam stability. In particular, when the gum ghatti content per part by mass of iso-α-acid was within the range of 1 to 50 parts by mass (Examples 6 to 8), it was found that the foaming properties and foam stability were further improved.
また、実施例５～８の結果から、ノンアルコールビール中のガティガムの含量を０．００１～０．５質量％の範囲内で変化させた場合、いずれも起泡性及び泡の安定性が向上することが分かった。 In addition, the results of Examples 5 to 8 showed that when the gum ghatti content in non-alcoholic beer was changed within the range of 0.001 to 0.5% by mass, the foaming properties and foam stability were improved in all cases.
実施例９及び１０の結果が示すように、イソα酸及びガティガムを含むことによって、いずれも起泡性及び泡の安定性は向上するが、実施例９に比べて実施例１０の結果が優れることから、ノンアルコールビール中に必要なイソα酸の含量は、好ましくは０．０００５質量％（５ｐｐｍ）以上であることが示唆された。 As the results of Examples 9 and 10 show, the inclusion of iso-α acids and gum ghatti improves foaming properties and foam stability in both cases, but the results of Example 10 are superior to those of Example 9, suggesting that the required content of iso-α acids in non-alcoholic beer is preferably 0.0005% by mass (5 ppm) or more.
実施例１１の結果から、ガティガムとして低分子ガティガムを用いても、より高分子量のガティガム（実施例１～１０）と同様に、起泡性に優れ、泡の安定性が向上することが分かった。 The results of Example 11 show that even when low molecular weight gum ghatti is used as gum ghatti, it has excellent foaming properties and improved foam stability, similar to gum ghatti with higher molecular weight (Examples 1 to 10).
（実施例１２）
粉末状のガティガム６０質量部に対し、粉末状のサイリウムシードガム４０質量部を加え、混合工程を経て、粉末状の増粘多糖類組成物を製造した。この増粘多糖類組成物は、起泡性飲料の泡質向上剤として好適に用いることができる。
Example 12
40 parts by mass of powdered psyllium seed gum was added to 60 parts by mass of powdered gum ghatti, and the mixture was mixed to produce a powdered thickening polysaccharide composition, which can be suitably used as a foam quality improver for foaming beverages.
（実施例１３）
サイリウムシードガム４０質量部に代えて、ペクチン２０質量部及びサイリウムシードガム２０質量部を加えた以外は、実施例５と同様にして、粉末状の増粘多糖類組成物を製造した。この増粘多糖類組成物は、起泡性飲料の泡質向上剤として好適に用いることができる。
(Example 13)
A powdered polysaccharide thickening composition was produced in the same manner as in Example 5, except that 20 parts by mass of pectin and 20 parts by mass of psyllium seed gum were added instead of 40 parts by mass of psyllium seed gum. This polysaccharide thickening composition can be suitably used as a foam quality improver for foaming beverages.
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