JP2010004826A - Neutral milk component-containing foaming beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a neutral milk component-containing beverage capable of stably retaining in the inside bubbles in a beverage solution, formed by shaking a milk component-containing beverage, without spoiling stability of the beverage. <P>SOLUTION: This milk component-containing beverage is obtained by preparing a milk beverage using a fermented cellulose compound material, and shaking the product to foam, and further preparing a milk beverage using an emulsifier and microcrystalline cellulose. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a neutral milk component-containing beverage having air bubbles by shaking a container. More specifically, the present invention relates to a neutral milk-containing beverage that stably holds bubbles in a beverage solution formed by shaking the beverage not only in the beverage upper layer but also in the beverage.

  In beverages such as cupcino coffee and milk shakes, the texture (taste) can be smoothened by forming dense bubbles in the upper layer or inside of coffee or milk, and an excellent texture can be given. Therefore, various methods for imparting foam to beverages have been studied for the purpose of improving the texture of the beverage.

  As an example of a foaming beverage, (1) a beverage containing a protein derived from animals and plants as a foaming agent and using as a stabilizer at least one selected from the group consisting of carrageenan, farseleran and agar (Patent Document 1), (2) Beverages that are mixed with gas by adding an emulsifier and ethyl alcohol to obtain bubbles (Patent Document 2), (3) (a) sorbitan monosaturated fatty acid ester, propylene glycol fatty acid as an emulsifier One or both of esters, and (b) a beverage using at least one selected from glycerin dibasic fatty acid ester, citric acid monoglycerin ester, polyglycerin fatty acid ester, and sucrose fatty acid ester (Patent Document 3), ( 4) In the coffee extract, a milk component in which the milk fat content in the total amount of the coffee beverage is 0.05% by weight or more is foamed. Methods of adding both (Patent Document 4), (5) In the production process of a milk-containing beverage, milk ingredients in an amount such that the milk fat content in the total amount of the beverage is 0.1% by weight or less are added to the raw material liquid together with the foaming agent Methods of adding (Patent Document 5), (6) Beverages (Patent Document 6) that are foamed by shaking after adding milk peptide and water-soluble hemicellulose to a beverage and filling the container are known.

However, none of the methods for forming fine and dense bubbles not only in the upper layer of the beverage but also in the interior and stably maintaining the formed bubbles in the beverage solution were not satisfactory. That is, in these methods, bubbles formed in the beverage solution quickly rise to the surface of the beverage, and it is difficult for bubbles to remain inside the beverage solution, and when the beverage is poured into a cup or is about to be drunk However, since only the solution was discharged and the essential bubbles remained in the container, there was a problem that a smooth texture could not be obtained.
JP 58-155041 A JP-A-4-356160 JP-A-10-295339 Japanese Patent Laid-Open No. 11-56244 JP 2000-60507 A JP 2000-157232 A

  The present invention has been developed in view of such circumstances, and for a neutral milk component-containing beverage, by increasing the bubble retention capacity of the beverage, the bubbles formed inside the beverage solution can be used as a beverage solution. An object of the present invention is to provide a foamable beverage containing a neutral milk component that can be stably held inside.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. As a result, a neutral milk-containing beverage prepared by using a fermented cellulose composite as a raw material is It has been found that fine and dense bubbles can be formed not only in the upper layer but also in the solution (foaming), and the formed bubbles are stably held in the beverage solution for a long time. Furthermore, it was confirmed that when the beverage containing milk components in which bubbles were formed was transferred to another container or placed in the mouth as it was, bubbles would come out together with the solution. In the present invention, a “neutral milk component-containing beverage” refers to a beverage (pH is 5.4 to 7.5) that is not adjusted to a particularly acidic or alkaline pH. Refers to beverages containing

  From these findings, the present inventors can drink (ingest) in a state containing fine and fine bubbles according to the neutral milk ingredient-containing beverage prepared by such a technique, and thus have a smooth mouthfeel. After confirming that a beverage can be prepared and provided, the present invention has been completed.

The present invention encompasses the following embodiments:
Item 1. A beverage containing a fermented cellulose complex, characterized by stably holding bubbles not only in the beverage upper layer but also in the beverage by foaming by shaking the container containing the beverage, pH A foaming beverage with milk ingredients that is neutral.
Item 2. Item 2. The foamable beverage containing milk components according to Item 1, wherein the fermented cellulose complex is obtained by complexing fermented cellulose with at least one selected from the group consisting of xanthan gum, guar gum, carboxymethylcellulose, or a salt thereof.
Item 3. Item 3. The foamable beverage containing milk components according to Item 1 or 2, wherein the content of fermented cellulose in the beverage is 0.04 to 0.15% by weight by adding the fermented cellulose complex.
Item 4. Item 4. The foamable beverage containing milk components according to Item 1 to 3, further comprising an emulsifier.
Item 5. Item 5. The foamable beverage containing milk components according to Item 1, wherein the emulsifier is at least one selected from sucrose fatty acid esters, distilled monoglycerides, and organic acid monoglycerides.
Item 6. Item 6. The foamable beverage containing milk components according to Item 1 to 5, further comprising microcrystalline cellulose.

  According to the present invention, it is possible to enhance the bubble retention ability of a neutral milk component-containing beverage, so that fine and dense bubbles can be formed inside the solution of a beverage containing a milk component. The formed bubbles can be stably held for a long time inside the solution. For this reason, the neutral milk component-containing beverage of the present invention can be easily prepared and provided with a bubbly and palatable (creamy mouthfeel) beverage by shaking as necessary when drinking. Is possible.

  This invention can be implemented by using a fermented cellulose composite as one of the raw materials for preparation of the drink containing a neutral milk component. The fermented cellulose complex can be obtained by combining fermented cellulose and a polymer substance.

  The fermented cellulose used for the fermented cellulose composite of the present invention is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, fermented cellulose is obtained by culturing cellulose-producing bacteria according to known methods, for example, the methods described in JP-A-61-212295, JP-A-3-157402, and JP-A-9-121787. Cellulose-producing bacteria can be isolated from the cultured product, or can be produced by appropriately purifying as desired.

  Here, examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERM P-12924), and Acetobacter xylinum Strains (for example, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.

  The medium and conditions for culturing such cellulose-producing bacteria are not particularly limited, and can be according to conventional methods. For example, the medium basically contains a nitrogen source, a carbon source, water, oxygen and other necessary nutrients, and may be any medium that can grow the microorganism and produce the desired fermented cellulose. For example, mention may be made of Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid and the like can be added to the medium (Japanese Patent Laid-Open Nos. 56-46759 and 5-1718). . As culture conditions, for example, a pH range of 5 to 9 and a culture temperature range of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be static culture, agitation culture, or aeration culture, but is preferably aeration agitation culture.

  In order to mass-produce fermented cellulose, a multistage inoculation method is preferable. In this case, usually a five-stage fermentation process consisting of a two-stage pre-inoculation process, a primary inoculation fermentation process, a secondary inoculation fermentation process and a final fermentation process is employed, and the cell morphology and grams for the bacteria grown in each process Passing to the next process fermentor while confirming negative.

  After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. The purification method is not particularly limited, but usually the fermented cellulose recovered from the medium is washed, dehydrated and slurried with water again, and then the microorganisms are removed by alkali treatment, and then the lysate produced by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.

  First, a culture obtained by culturing microorganisms is dehydrated to obtain a cake having a solid content of about 20%, and then the cake is reslurried with water to make the solid content 1 to 3%. Sodium hydroxide is added thereto, and the pH is adjusted to about 13, and the system is heated to 65 ° C. for several hours with stirring to dissolve microorganisms. Next, the pH is adjusted to 6 to 8 with sulfuric acid, the slurry is dehydrated and slurried again with water, and this dehydration and slurrying is repeated several times. The purified fermented cellulose can be subjected to a drying treatment as necessary. The drying process is not particularly limited, and known methods such as natural drying, hot air drying, freeze drying, spray drying, and drum drying can be used. A spray drying method and a drum drying method are preferable.

  The fermented cellulose thus obtained is a white to tan substance and consists of very delicate fibrous particles that can be rapidly dispersed in water. The fermented cellulose used in the present invention has the same or similar properties as the fermented cellulose prepared by the above method and is limited by the preparation method as long as the object of the present invention can be achieved. is not.

  Note that the use of fermented cellulose in beverages is already known. For example, a cellulose (that is, fermented cellulose) produced by acetic acid bacteria is used as a stabilizer for aqueous foods such as beverages and dressings (Japanese Patent Laid-Open No. 62). -83854), and the use of fermented cellulose as a stabilizer that suppresses the occurrence of creaming, white suspension, oil-off, and precipitation in milk beverages (Japanese Patent Laid-Open No. 2007-330256) is known. However, there are no examples of beverages using fermented cellulose or a composite thereof for the purpose of providing a foamable beverage.

  In the present invention, when the fermented cellulose complex is added to a neutral milk component-containing beverage, the proportion of the fermented cellulose in the beverage may be within a range in which the effect of the present invention can be obtained, and is appropriately determined according to the type of beverage. Can be adjusted. Usually, it can be appropriately selected and adjusted from the range of 0.01 to 0.4% by weight in 100% by weight of the final beverage. Preferably it is 0.04-0.15 weight%, Most preferably, it is 0.06-0.1 weight%. When the content of the fermented cellulose is less than 0.01% by weight, the foaming property is poor, and as the concentration is increased, the foaming property is improved and the long-term retention ability of the bubbles is enhanced. If it is higher, the beverage will become sticky and will be unpleasant.

  In the present invention, the effect of fermented cellulose can be further enhanced by using it in combination with a polymer substance. Examples of the mode of use in combination with the polymer material include a mode of using the fermented cellulose and the polymer material in a mixed state, and a mode of using the fermented cellulose and the polymer material in a composite state. Can be used as a fermented cellulose composite in a complexed state with a polymer substance, whereby a foamable beverage having a desired effect can be obtained.

  Examples of polymer substances used for complexing with fermented cellulose include xanthan gum, carrageenan, galactomannan (guar gum, locust bean gum, tara gum, etc.), cassia gum, glucomannan, native gellan gum, deacylated gellan gum, Tamarind seed gum, pectin, psyllium seed gum, gelatin, tragacanth gum, karaya gum, gum arabic, gati gum, macrohomopsis gum, agar, alginic acids (alginic acid, alginate), curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose ( HPMC), carboxymethylcellulose (CMC) or salts thereof, cellulose derivatives such as hydroxypropylcellulose (HPC), hydroxyethylcellulose (HEC), etc. Body, microcrystalline cellulose, water-soluble hemicellulose, soybean polysaccharides, processed and modified starch can include various polymeric materials such as raw starch (raw starch). These may be used alone or in any combination of two or more.

  Preferred examples of the polymer substance include xanthan gum, galactomannan, carboxymethyl cellulose (CMC), and salts thereof. The galactomannan is preferably guar gum, and the CMC salt is preferably a sodium salt of CMC. More preferably, the polymer substance is a combination of xanthan gum or guar gum and a salt of CMC.

  In the present invention, the fermented cellulose is more preferably used in a state where at least one selected from the group consisting of the above-mentioned xanthan gum, guar gum, carboxymethyl cellulose (CMC) and salts thereof is combined. By using such a complexed fermented cellulose, it is possible to more preferably form fine and dense bubbles inside the beverage containing milk components, and to stably hold the formed bubbles in the beverage solution. be able to.

  The fermented cellulose complexed with the above polymer compound is commercially available, for example, Sun Artist [registered trademark] PX (manufactured with sodium salt of xanthan gum and CMC, manufactured by Saneigen FFI Co., Ltd.). Preparation of a complex with cellulose), Sun Artist [registered trademark] PG (preparation of a complex of sodium salt of guar gum and CMC and fermented cellulose), and the like.

  In the present invention, the addition amount of the fermented cellulose complex to be blended with the neutral milk component-containing beverage can be appropriately prepared according to the type of beverage, but the fermented cellulose content in the beverage is as described above. Added. The ratio of the fermented cellulose to the polymer substance in the fermented cellulose composite is 3: 1 to 1: 2, preferably 2: 1 to 1: 1, and most preferably 3: 2. Specifically, the proportion of the polymer substance in 100% by weight of the final beverage is 0.005 to 0.3% by weight, preferably 0.02 to 0.1% by weight, and most preferably 0.04 to 0.00%. 07% by weight can be mentioned. When at least one of xanthan gum, guar gum and sodium salt of CMC is used as the polymer substance, the proportion of xanthan gum or guar gum is 0.0025 to 0.15% by weight, preferably 0. 01 to 0.07% by weight, most preferably 0.02 to 0.05% by weight, and the proportion of CMC sodium salt is 0.0025 to 0.15% by weight, preferably 0.006 to 0.05% by weight Most preferably, 0.01-0.035 weight% can be mentioned.

  Examples of a method for complexing fermented cellulose with a polymer substance include two methods described in JP-A-9-121787.

  Here, the first method is to produce a fermented cellulose by cultivating microorganisms, adding a polymer substance to the medium, culturing, and as a fermented cellulose composite product in which the fermented cellulose and the polymer substance are combined. How to get.

The second method is a method in which a fermented cellulose gel produced by culturing microorganisms is immersed in a polymer material solution, and the polymer material is impregnated into the fermented cellulose gel to form a composite. The gel of the fermented cellulose is immersed as it is or after being homogenized by a conventional method, it is immersed in a polymer solution. The homogenization treatment may be performed by a known method. For example, a mechanical dissociation treatment using a blender treatment, a high-pressure homogenizer treatment of about 40 times at 500 kg / cm ² , or a nanomizer treatment of about 3 times at 1000 kg / cm ² is performed. It is valid. Although immersion time is not restrict | limited, About 30 minutes or more and about 24 hours, Preferably it can mention overnight. In addition, it is desirable to remove the immersion liquid by a method such as centrifugation or filtration after completion of the immersion. Furthermore, if the polymer material is removed by performing a treatment such as washing with water, fermented cellulose in a state of being complexed with the polymer material can be obtained, and the influence of the polymer material remaining without being used for the complexation Can be suppressed.

  As the emulsifier used in the present invention, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, distilled monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester Examples include esters, propylene glycol fatty acid esters, lecithin, saponins, polysorbates, and the like, which can be appropriately selected depending on the form of the final beverage.

  Among these, preferable emulsifiers for the purpose of retaining bubbles for a longer period of time or imparting a palatable texture include distilled monoglycerides, sucrose fatty acid esters, and organic acid monoglycerides (particularly succinic acid monoglycerides). It is done. In the case of using such an emulsifier, the proportion of the emulsifier to be mixed in the neutral milk component-containing beverage is 0.01 to 0.2% by weight, preferably 0.02 to 0.1% by weight in 100% by weight of the final beverage. Can be mentioned.

  Moreover, in the range which does not prevent the effect of this invention, when preparing the drink containing a neutral milk component, in addition to a fermented cellulose complex, a polysaccharide can also be used as a raw material for the purpose of improving the texture and mouthfeel of the beverage. . Such polysaccharides include xanthan gum, carrageenan, galactomannan (guar gum, locust bean gum, tara gum, etc.), cassia gum, glucomannan, native gellan gum, tamarind seed gum, pectin, psyllium seed gum, gelatin, tragacanth gum, caraya gum, gum arabic. , Gati gum, macrohomopsis gum, agar, alginic acids (alginic acid, alginate), pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC) or a salt thereof, hydroxypropylcellulose (HPC), hydroxyethylcellulose Cellulose derivatives such as (HEC), microcrystalline cellulose, water-soluble hemicellulose, soybean polysaccharides, processed and modified starch, unadded Such as starch (raw starch) can be mentioned. Of these, microcrystalline cellulose is preferable.

  When using such a polysaccharide, the proportion of the polysaccharide to be blended in the neutral milk component-containing beverage is 0.01 to 0.5% by weight, preferably 0.1 to 0.4% in 100% by weight of the final beverage. % By weight.

  The drink which this invention makes object should just be a drink which is neutral and contains a milk component, and is not restrict | limited in particular. Here, as milk components, cow milk, skim milk powder, whole milk powder, prepared milk powder, whey powder, buttermilk powder, cream powder, concentrated milk, fresh cream, unsweetened condensed milk, sweetened skim condensed milk, sweetened defatted condensed milk, butter Non-fat milk can be mentioned. Among these milk components, those that can exhibit the foaming effect most in the present invention include those having a low milk fat content such as skim milk powder, whey powder, sweetened skim condensed milk, skim milk and the like.

  In addition, as a ratio of the milk component contained in a drink, 0.5-10 weight% in conversion to non-fat milk solid content, Preferably it is 1-5 weight%, More preferably, mention 2-4 weight%. Can do. Moreover, this invention can be used suitably for the drink whose fat content is 0 to 5 weight% in the drink containing a neutral milk component, Preferably it is 0.02 to 1 weight%.

  The beverage containing milk components targeted by the present invention is a neutral beverage, and neutral here refers to a beverage having a pH of 5.4 to 7.5. Specific examples include coffee milk drink (coffee with milk), milk tea (tea with milk), milk cocoa, milk, milk shake, milk shake, soy milk drink; fruit juice and fruit drink with milk such as strawberry milk, banana milk, melon milk Various drinks such as soup containing milk components such as cream soup. Among these beverages, coffee milk beverages, milk tea, milk shakes, and milk shakes are preferable.

  Here, the type of the container filled with the beverage is not particularly limited, and examples thereof include a steel can, a paper pack, a glass bottle, a polyethylene terephthalate bottle (PET bottle), and an aluminum can. Normally, when the container is shaken by filling the container with an edible liquid, preferably a beverage, about 30 to 90% by volume, preferably about 50 to 70% by volume of the total volume of the container, Air bubbles can be easily formed. The filling amount can be appropriately changed according to the beverage to be prepared. For example, when preparing a coffee milk beverage having foaming properties, the filling amount into the container may be about 70 to 90% by volume, and when preparing a shake-style beverage, it may be set to about 30 to 70% by volume. Can be adjusted in range. In addition, when filling the beverage of the present invention into a container, it is preferable to perform substitution / filling with nitrogen gas for the purpose of preventing the container from being dented and suppressing the oxidation of the beverage in order to widen the gap that can be formed in the container. .

  Production of the beverage targeted by the present invention is not limited. For example, at least the fermented cellulose complex described above is dissolved in a solvent such as water together with other raw materials such as an emulsifier and microcrystalline cellulose, and a milk component is added thereto. In addition, it can be prepared by adding ingredients according to the type of beverage, such as coffee extract, tea extract or fruit juice component extracted separately, adjusting the pH as necessary, homogenizing, and filling the container . Usually, the container is sterilized after filling. The sterilization treatment is not particularly limited, and methods such as normal retort sterilization, plate sterilization, and autoclave sterilization can be employed.

  The beverage of the present invention can form fine and dense bubbles and bubbles with excellent shape retention not only on the surface of the beverage but also on the inside by shaking the container filled with the beverage. The shaking method is not particularly limited, and examples thereof include a method of shaking the container up and down for 10 seconds to 1 minute.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”. In addition, “Sun Artist [registered trademark] PG” (manufactured by San-Ei Gen FFI Co., Ltd.) used in the examples is 20% fermented cellulose, 6.7% guar gum, and 6% sodium salt of CMC. A powdered preparation containing 0.7% and dextrin at a rate of 66.6%, “Sun Artist [registered trademark] PX” (manufactured by San-Ei Gen FFI Co., Ltd.) It is a powdered formulation containing 10% xanthan gum, 3.3% CMC sodium salt and 66.7% dextrin.

Example 1 Bottled milk tea Various bottled milk teas (pH 6.8) were prepared according to the following formulation.
<Prescription>
1. Black tea extract (Brix: 0.7 × 37.1%) 0.26%
2. 6.5 sugar
3. Nonfat dry milk 3.5
4). Trisodium citrate 0.05
5. Additives (Table 1) See Table 1
Adjust the total volume to 100.0 ml with water

(1)「セオラスSC-900」（旭化成(株)製）
（微結晶セルロース73%、CMC・Na5%、キサンタンガム2.8％、デキストリン19%、食用油脂0.2％含有）
（ ）内は発酵セルロースの含有量（％）を示す。

(1) “THEORAS SC-900” (manufactured by Asahi Kasei Corporation)
(Contains 73% microcrystalline cellulose, 5% CMC / Na, 2.8% xanthan gum, 19% dextrin, 0.2% edible fats and oils)
The contents in parentheses indicate the content (%) of fermented cellulose.

<Preparation method>
1) Add 53 times volume 85 ° C hot water (5300g) to 100g Ceylon tea leaves, soak and extract for 4 minutes, filter with filter paper and cool (tea extract).
2) Add sugar, skim milk powder, trisodium citrate, and various additives to water, and stir and dissolve at 65-70 ° C. for 10 minutes.
3) Add black tea extract to the above solution, warm to 70 ° C. and homogenize (first stage: 10 Mpa, second stage: 5 Mpa).
4) Fill the bottle with the solution obtained above.
5) This is heat sterilized at 85 ° C. for 60 minutes.
6) Put this in a refrigerator and store it at 10 ° C or lower.

<Experiment method>
1) 80 ml of bottled milk tea prepared by the above method was filled into a bottle with a cap of 100 ml capacity. First, 11 ml of the center of the sample is collected with a pipette, and its weight is measured (11 ml before foaming). Then, vigorously shaken 30 times and left to stand for 15 minutes, then shaken again 30 times and bubbled again, and 11 ml of the center of the sample was again collected with a pipette, and its weight (11 ml weight after foaming) was measured.
2) From the 11 ml weight before foaming and the 11 ml weight after foaming, the retention of bubbles contained in the beverage is determined as “overrun rate (%)” according to the following formula.

<Formula>
Overrun (OR) rate = [(11 ml weight before foaming−11 ml weight after foaming) / 11 ml weight after foaming] × 100

3) Bubbles are formed as described above, and 30 minutes after standing at room temperature, the bubbles in the beverage are visually confirmed, transferred from a bottle to a cup, and the state of movement of the bubbles is observed. Drink and evaluate the texture.
The results are shown in Table 2 and Table 3.

<Result>
As shown in Table 2 above, by adding sun artist PG to prepare a neutral milk beverage, the bubble retention of the beverage was enhanced and the bubbles could be stably retained in the beverage. In addition, as shown in Table 3, when this beverage (30 minutes after standing at room temperature) is observed with the naked eye, fine and dense bubbles clearly remain in the beverage. Was able to be transferred to a cup. And when this was drunk, there was a texture of drinking a drink with foam. On the other hand, both beverages with no stabilizer added (control example) and beverages blended with other stabilizers (Comparative Examples 1 to 5) feel bubbles when drinking because the bubbles in the beverage are rough and easy to disappear. I could not.

Examples 2 to 7 Canned coffee milk beverages Various canned coffee milk beverages (pH 6.8) were prepared according to the following formulation.
<Prescription>
1. Coffee extract (L value 21, Brix 4.0) 27.52%
2. Sugar 5.0
3. Nonfat dry milk 3.5
4. Adjust to 10% (w / v) sodium bicarbonate aqueous solution pH 6.8
5. Sun Artist PG See Table 4
Adjust the total volume to 100.0 ml with water

（ ）内は発酵セルロースの含有量（％）を示す。

The contents in parentheses indicate the content (%) of fermented cellulose.

<Preparation method>
1) Add sugar, skim milk powder, and various additives to water, stir and dissolve at 80 ° C. for 10 minutes, and cool to 10 ° C. or lower after dissolution.
2) Add coffee extract to the above solution and adjust to pH 6.8 with aqueous sodium bicarbonate solution.
3) The solution prepared above is homogenized at 75 ° C. (first stage: 10 Mpa, second stage: 5 Mpa).
4) Fill a can of 190 g capacity with 130 g of the solution obtained above.
5) This is heat sterilized at 85 ° C. for 60 minutes.
6) Put this in a refrigerator and store it at 10 ° C or lower.

<Experiment method>
1) 20 ml of various canned coffee milk beverages prepared by the above method are placed in a 100 ml capacity measuring cylinder and shaken vigorously 20 times to foam, and the height of bubbles formed (height of bubble volume part: cm) Is read (foaming).
2) Bubble height (bubble volume part height: cm) over time (5 minutes, 10 minutes, 20 minutes, 30 minutes) at room temperature for various canned coffee milk beverages in which bubbles were formed as described above (Evaluation of bubble retention).
3) Thirty minutes after standing at room temperature, the bubbles in the beverage are visually observed, and transferred from the graduated cylinder to the cup to observe the movement of the bubbles. Drink and evaluate the texture.
The results are shown in Tables 5 and 6.

<Result>
As shown in Tables 5 and 6 above, by adding sun artist PG containing a fermented cellulose complex to prepare a coffee milk beverage, the bubble retention of the beverage is enhanced and the bubbles are stably retained in the beverage. I was able to. As the amount of sun artist PG is increased, the bubbles themselves become firmer, and when the beverage is transferred to the cup, the bubbles move with the beverage (see Table 6), but 0.5. %, The ratio of the bubble volume part tends to decrease (Table 5), and there is a tendency for a slight amount of glue to appear (Table 6). In the case of this example (coffee milk beverage), the amount of bubbles, the retention of bubbles, and the texture of the bubbles are comprehensively judged, and the blending amount of sun artist PG is 0.2 to 0.7%, especially 0 It was found that a foamable beverage excellent in balance can be prepared by using Sun Artist PG in such a ratio.

Examples 8 to 11 Bottled milk tea Various bottled milk teas (pH 6.8) were prepared according to the following formulation. In addition, the preparation method followed the method of the milk drink of Example 1.
<Prescription>
1. Black tea extract (Brix: 0.7 × 37.1%) 0.26%
2. 6.5 sugar
3. Nonfat dry milk 3.5
4). Trisodium citrate 0.05
5). Additive (Sun Artist PG) See Table 7 6. Emulsifier See Table 7
7). Polysaccharides See Table 7
Adjust the total volume to 100.0 ml with water

(1) エキセルT-95（花王（株）製）HLB3.8
(2) エステル P-1670（三菱化学フーズ（株）製）HLB16
(3)「セオラスSC-900」（旭化成(株)製）
（微結晶セルロース73%、CMC・Na5%、キサンタンガム2.8％、デキストリン19%、食用油脂0.2％含有）

(1) Excel T-95 (manufactured by Kao Corporation) HLB3.8
(2) Ester P-1670 (Mitsubishi Chemical Foods) HLB16
(3) “THEORAS SC-900” (manufactured by Asahi Kasei Corporation)
(Contains 73% microcrystalline cellulose, 5% CMC / Na, 2.8% xanthan gum, 19% dextrin, 0.2% edible fats and oils)

<Experiment method>
1) 80 ml of bottled milk tea prepared by the above method was filled into a bottle with a cap of 100 ml capacity. First, 11 ml of the center of the sample is collected with a pipette, and its weight is measured. Then, vigorously shaken 30 times and bubbled, allowed to stand for 15 minutes, then shaken again 30 times and bubbled, and 11 ml of the center of the sample was collected with a pipette, and its weight was measured.

<Formula>
Overrun (OR) rate (retention of bubbles contained in beverage)
= (11 ml weight before foaming-11 ml weight after foaming) / 11 ml weight after foaming x 100

2) Place the various bottled milk teas in which bubbles are formed above at room temperature, and visually observe the time until bubbles completely disappear and the state of bubbles after 24 hours of foaming (long-term bubble retention) ).
The results are shown in Table 8 and Table 9.

<Result>
As shown in Table 8 above, by using Sun Artist PG and an emulsifier together, it is possible to retain more bubbles in the beverage than to use them individually, and to keep the bubbles in the beverage for a long time. I was able to keep it. Further, by using microcrystalline cellulose in addition to the sun artist PG and the emulsifier, finer and denser bubbles could be formed. At this time, if an emulsifier with a high HLB value is used, the bubbles can give a fine and soft texture, and if an emulsifier with a low HLB value is used, a solid bubble is formed and the feel of the foam is felt firmly. A beverage could be prepared. From this, it can be seen that a beverage having a desired texture can be prepared by appropriately adjusting the HLB of the emulsifier according to the type and purpose of the beverage.

Examples 12-14 Canned coffee milk beverages Various canned coffee milk beverages (pH 6.8) were prepared according to the following formulation. In addition, the preparation method followed the method of the milk drink of Example 2.
<Prescription>
1. Coffee extract (L value 21, Brix 4.0) 27.52%
2. Sugar 5.0
3. Nonfat dry milk 3.5
4. 10% (w / v) aqueous sodium bicarbonate solution adjusted to pH 6.8 Additive (Sun Artist PG) See Table 10 Emulsifier See Table 10
5. Polysaccharides See Table 10
Adjust the total volume to 100.0 ml with water

(1) エキセルT-95（花王（株）製）HLB3.8
(2) エステル P-1670（三菱化学フーズ（株）製）HLB16
(3)「セオラスSC-900」（旭化成(株)製）
（微結晶セルロース73%、CMC・Na5%、キサンタンガム2.8％、デキストリン19%、食用油脂0.2％含有）

(1) Excel T-95 (manufactured by Kao Corporation) HLB3.8
(2) Ester P-1670 (Mitsubishi Chemical Foods) HLB16
(3) “THEORAS SC-900” (manufactured by Asahi Kasei Corporation)
(Contains 73% microcrystalline cellulose, 5% CMC / Na, 2.8% xanthan gum, 19% dextrin, 0.2% edible fats and oils)

<Experiment method>
1) 80 ml of various canned coffee beverages prepared by the above method were filled in a bottle with a cap of 100 ml capacity. First, 11 ml of the center of the sample is collected with a pipette, and its weight is measured. Then, vigorously shaken 30 times and bubbled, allowed to stand for 15 minutes, then shaken again 30 times and bubbled, and 11 ml of the center of the sample was collected with a pipette, and its weight was measured.

<Formula>
Overrun (OR) rate (retention of bubbles contained in beverage)
= (11 ml weight before foaming-11 ml weight after foaming) / 11 ml weight after foaming x 100

2) Place the various canned coffee drinks with bubbles formed above at room temperature, and visually observe the time until bubbles completely disappear and the state of bubbles after 24 hours of foaming (long-term bubble retention) ).
The results are shown in Table 11 and Table 12.

<Result>
As shown in Table 11 above, in the coffee beverage, by using the sun artist PG, the emulsifier and the microcrystalline cellulose in combination, more bubbles could be retained in the beverage than when each was used alone. Furthermore, it was possible to keep bubbles in the beverage for a long time. This finding was not a phenomenon unique to the tea beverages shown in Examples 8 to 11, but showed the same function in coffee beverages.

Examples 15 to 16 Canned coffee milk beverages Various canned coffee milk beverages (pH 6.8) were prepared according to the following formulation.
<Prescription>
1. Coffee extract (L value 21, Brix 4.0) 32.5%
2. Sugar 5.0
3. Nonfat dry milk 3.0
4). Milk 10.0
5. 10% (w / v) sodium bicarbonate aqueous solution adjusted to pH 6.8 Additive (fermented cellulose composite) See Table 13 7. Emulsifier See Table 13
5. Polysaccharides See Table 13
Adjust the total volume to 100.0 ml with water

(1)「セオラスSC-900」（旭化成(株)製）
（微結晶セルロース73%、CMC・Na5%、キサンタンガム2.8％、デキストリン19%、食用油脂0.2％含有）

(1) “THEORAS SC-900” (manufactured by Asahi Kasei Corporation)
(Contains 73% microcrystalline cellulose, 5% CMC / Na, 2.8% xanthan gum, 19% dextrin, 0.2% edible fats and oils)

<Preparation method>
1) Add sugar, skim milk powder, milk, and various additives to water, dissolve by stirring at 65-70 ° C. for 10 minutes, and cool to 10 ° C. or lower after dissolution.
2) Add coffee extract to the above solution and adjust to pH 6.8 with aqueous sodium bicarbonate solution.
3) The solution prepared above is homogenized at 70 ° C. (first stage: 10 Mpa, second stage: 5 Mpa).
4) Fill a can of 190 g capacity with 130 g of the solution obtained above.
5) This is heat sterilized at 123 ° C. for 20 minutes.
6) Put this in a refrigerator and store it at 10 ° C or lower.

<Experiment method>
1) 80 ml of various canned coffee beverages prepared by the above method were filled in a bottle with a cap of 100 ml capacity. First, 11 ml of the center of the sample is collected with a pipette, and its weight is measured. Then, vigorously shaken 30 times and bubbled, allowed to stand for 15 minutes, then shaken again 30 times and bubbled, and 11 ml of the center of the sample was collected with a pipette, and its weight was measured.

<Formula>
Overrun (OR) rate (retention of bubbles contained in beverage)
= (11 ml weight before foaming-11 ml weight after foaming) / 11 ml weight after foaming x 100

2) Place the various canned coffee beverages with bubbles formed above at room temperature for 30 minutes, then visually observe the bubbles in the beverage, and transfer from the graduated cylinder to the cup to observe the movement of the bubbles. To do. Drink and evaluate the texture.
The results are shown in Table 14 and Table 15.

<Result>
In Examples 15 to 16, unlike the previous examples, retort sterilization was performed at 123 ° C. for 20 minutes. Since the beverage was processed at a high temperature of 123 ° C., it was thought that the foaming effect of the added emulsifier was lost and, on the contrary, it functioned as an antifoaming agent. It was possible to obtain excellent air bubble retention in the beverage. Moreover, even if it used the sun artist PX which complexed fermented cellulose using the xanthan gum, even if the addition amount was 0.7%, the excellent OR rate was shown. In Examples 15 and 16, the texture at the time of beverage was different, but when both the beverages were transferred to a cup, the bubbles could be transferred to the cup together with the solution. It can be inferred that the effect of the body is great.

Claims (5)

  A beverage containing a fermented cellulose complex, characterized by stably holding bubbles not only in the beverage upper layer but also in the beverage by foaming by shaking the container containing the beverage, pH A foaming beverage with milk ingredients that is neutral.   The foamable beverage containing a milk component according to claim 1, wherein the content of the fermented cellulose in the beverage is 0.04 to 0.15% by weight by adding the fermented cellulose complex.   Furthermore, the emulsifier is included, The foamable drink containing the milk component of Claim 1 or 2 characterized by the above-mentioned.   The foamable beverage with a milk component according to claims 1 to 3, wherein the emulsifier is at least one selected from sucrose fatty acid esters, distilled monoglycerides and organic acid monoglycerides.   Furthermore, microcrystalline cellulose is contained, The foamable drink containing the milk component of Claim 1 thru | or 4 characterized by the above-mentioned.