JP6744407B2 - Microbubble beverage and method for producing the same - Google Patents

Description

Reference to related applications

The present application enjoys the benefit of the priority of Japanese Patent Application No. 2016-137250 (filing date: July 12, 2016), which is a prior Japanese application, and the entire disclosure thereof is incorporated herein by reference. Be part of.

The present invention relates to a novel fine bubble beverage and a method for producing the same.

Among soft drinks and alcoholic drinks, those that allow the drinker to enjoy the feel of bubbles are preferred in the market. A typical example is a carbonated drink, which can enjoy the stimulating feel associated with bubbles of carbon dioxide during drinking.

On the other hand, it has been attempted to add various foaming agents or to mix a nitrogen gas and a beverage to provide a beverage having a smooth feel. All of these beverages attempt to provide a smoother beverage by reducing the size of the foam formed on the liquid surface (Patent Document 1). However, a beverage composed of a solution containing not only the liquid surface but also the entire beverage containing fine bubbles has not been known so far.

JP, 2016-59372, A

The present inventors have now newly found that not only the bubbles formed on the liquid surface but also the bubbles formed in the liquid play an important role in the feel of bubbles in the beverage. That is, the beverage obtained by mixing so that the entire beverage is composed of fine bubbles, found that the conventional beverage has a "bubble melting sensation", and completed the present invention. It was

That is, it is an object of the present invention to provide a novel fine bubble beverage having a "foam melting feeling" that has never been realized and a method for producing the same.

According to the present invention, the following inventions are provided.
[1] A fine foam beverage having a sol specific gravity of 0.85 or less and a separation rate of 0.7 mm/second or less (here, "sol specific gravity" is constant with respect to the mass of a non-fine foam beverage having a constant volume. "Separation speed" refers to the ratio of the mass of the micro foamed beverage to the volume. When the micro foamed beverage is poured into an evaluation container, 100 seconds after the container is fully filled, the container bottom to the lowest position of the micro foam. The value obtained by subtracting the vertical distance (mm) from the container bottom when the container is fully filled to the lowest position of fine bubbles, divided by 100 seconds (s).
[2] The fine bubble beverage according to the above [1], which has a liquid viscosity of 2.5 mPa·s or less.
[3] The fine bubble beverage according to the above [1] or [2], wherein the beverage is a soft drink.
[4] A method for producing a fine bubble beverage, which comprises the step of mixing a beverage liquid at 3000 to 50,000 rpm for 1 second to 60 minutes.
[5] The production method according to [4] above, wherein the produced beverage has a sol specific gravity (here, the sol specific gravity has the same meaning as defined in [1] above) of 0.85 or less.
[6] In [4] or [5] above, the produced beverage has a separation rate (here, the separation rate has the same meaning as defined in [1] above) of 0.7 mm/sec or less. The manufacturing method described.
[7] The production method according to any of the above [4] to [6], wherein the produced beverage has a liquid viscosity of 2.5 mPa·s or less.
[8] The production method according to any one of [4] to [7] above, wherein the mixing is performed in the presence of a gas containing nitrogen.
[9] The manufacturing method according to any of [4] to [8] above, wherein the beverage is a soft drink.
[10] A fine bubble beverage produced by the production method according to any one of the above [4] to [9].

The fine bubble beverage of the present invention is composed of a solution containing fine bubbles as a whole, so that the drinker can enjoy a "bubble melting feeling" that he has never experienced. That is, the present invention provides a beverage having an unprecedented drinking sensation and is advantageous in that it can meet new tastes and needs of consumers.

FIG. 1A is a photograph of a container filled with a coffee beverage before the mixing process. FIG. 1B is a photograph of the beverage of the test area 1 several seconds after the full filling of the container with the coffee beverage after the mixing treatment with the gas. FIG. 1C is a photograph of the beverage in the test area 1 after 100 seconds have elapsed from the time when the container was fully filled with the coffee beverage that had been mixed with the gas.

Detailed explanation of the invention

The fine bubble beverage of the present invention is a beverage in which fine bubbles are formed in the beverage. By forming a fine bubble in the beverage, since "bubble melting feeling" as described below is imparted to the beverage, the beverage of the present invention is characterized by containing a predetermined amount of bubbles, in the beverage The amount of bubbles can be specified by the specific gravity (sol specific gravity) of the beverage of the present invention with respect to the fine bubble beverage (non-fine bubble beverage) after the defoaming process in which fine bubbles disappear after being subjected to the defoaming process.

In the present invention, the “sol specific gravity” refers to the ratio of the mass (g) of a fixed volume of a fine bubble beverage to the mass (g) of a fixed volume of a non-fine bubble beverage. It can be said that the sol specific gravity is an index showing how much bubbles are contained in the beverage when compared in the same volume, and the fine bubble beverage having a small sol specific gravity can be referred to as a beverage containing a larger amount of bubbles. The sol specific gravity of the fine bubble drink of the present invention can be 0.85 or less, preferably 0.80 or less, more preferably 0.40 to 0.80, still more preferably 0.50 to 0.80. ..

When calculating the sol specific gravity in the fine bubble beverage of the present invention, first, after the production of the fine bubble beverage is completed, the mass per constant volume is immediately measured, and then the fine bubble beverage is defoamed by an appropriate method. It is possible to measure the mass per constant volume of the beverage (non-fine foamed beverage) after defoaming, and calculate the sol specific gravity based on these measured values. For the defoaming treatment, for example, vacuum defoaming, centrifugal evaporator, vacuum stirring defoaming device, etc. can be used.

The fine bubble beverage of the present invention is a beverage that contains gas in the beverage by forming fine bubbles in the beverage. Examples of the gas forming the fine bubbles include a nitrogen-containing gas (for example, air) and a nitrogen gas, preferably a nitrogen-containing gas, and more preferably air.

The fine bubble beverage of the present invention, almost immediately after production, is composed of fine bubbles, but with the passage of time, there are two parts, a portion formed of fine bubbles and a portion not containing fine bubbles. Gradually separate into two parts. Therefore, the beverage of the present invention can be specified by the speed (separation speed) at which a portion composed of fine bubbles is separated into a portion not containing fine bubbles.

In the present invention, "separation rate" (mm/sec) means the time from when the microbubble beverage of the present invention is poured into an evaluation container to the lowest position of the microfoam from the container bottom 100 seconds after the container is fully filled. It is a value obtained by dividing the value obtained by subtracting the vertical distance from the bottom of the container when the container is fully filled to the lowest position of fine bubbles by 100 seconds (s) from the vertical distance (mm). When measuring the separation rate, immediately after the production of the fine bubble beverage of the present invention is completed, it is poured into an empty container for evaluation, and the minimum amount of fine bubbles at the time when the container is full and after 100 seconds from full container filling. Measure the position from the bottom of the container. When the beverage already exists in the container, it goes without saying that the measurement is performed after removing the beverage, but if the measurement is performed while the beverage is present, fine bubbles are generated from the liquid surface of the beverage. Measure the distance to the lowest position of. Further, all the raw material beverage liquid does not change into fine bubbles at the time of completion of production, the beverage liquid may remain, and the beverage liquid may be poured into an evaluation container. In this case, the separation rate can be calculated more accurately by subtracting, from the vertical distance, the volume of the beverage liquid poured into the evaluation container among the raw material beverage liquids remaining after the production is completed.

As the evaluation container used for measuring the separation speed, glass for separation speed evaluation (capacity 300 mL, φ52 mm, height 140 mm) is used in order to prevent fluctuations in the measured values due to the material and diameter of the container. When the separation rate is measured using a container other than the above separation rate evaluation glass, the obtained separation rate is converted into a measurement value with the separation rate evaluation glass based on the diameter and height of the container. can do. When measuring the separation rate, it is also preferable to use an illuminating device such as a fluorescent lamp for color evaluation in order to accurately measure the position of the fine bubbles existing at the lowest position in the container. It can be said that the separation speed is an index showing how fast the fine foam beverage changes to a beverage liquid that does not contain fine foam within a certain period of time, and a beverage with a low separation rate has a longer state of the fine foam beverage. It can be called a sustainable beverage. The separation rate of the fine bubble beverage of the present invention can be 0.7 mm/sec or less, preferably 0.68 mm/sec or less, and more preferably 0.6 mm/sec or less. Further, the separation rate of the fine bubble beverage of the present invention can be 0.05 mm/sec or more, and preferably 0.1 mm/sec or more. The separation rate of the microbubble beverage of the present invention can be 0.05 to 0.7 mm/sec, and preferably 0.1 to 0.6 mm/sec.

The fine bubble beverage of the present invention, when the fine bubble beverage is poured into an evaluation container, the vertical distance from the container bottom 100 seconds after the container is fully filled to the lowest position of the fine bubbles is 90 mm or less. And preferably 70 mm, and more preferably 50 mm.

The fine bubble beverage of the present invention can be said to be a beverage in which fine bubbles are less likely to disappear as compared with commercially available carbonated beverages and the like. When the beverage contains a component having an antifoaming effect, the rate at which fine bubbles disappear disappears, so the fine bubble beverage of the present invention has a content of the antifoaming component of 0.01% or less, preferably Can be 0.001% or less of the beverage, and more preferably the beverage is substantially free of the defoaming component. Here, examples of the defoaming component include an emulsifier, a silicone-based defoaming agent, and a liquid oil.

When calculating the separation rate in the fine bubble beverage of the present invention, the fine bubble beverage is immediately poured into a transparent or translucent container after production, and the lowest amount of fine bubbles is 100 seconds after the production is completed. The separation speed can be calculated by visually measuring the distance to the position and dividing the distance (mm) by 100 seconds.

The microbubble beverage of the present invention can also be specified by the liquid viscosity. When calculating the liquid viscosity in the fine bubble beverage of the present invention, it is possible to subject the fine bubble beverage to defoaming treatment by an appropriate method, and measure the liquid viscosity of the beverage after defoaming (non-fine bubble beverage). it can. For the defoaming treatment, for example, vacuum defoaming, centrifugal evaporator, vacuum stirring defoaming device, etc. can be used. The liquid viscosity can be measured by, for example, a falling-ball type viscosity measuring method, and can be measured using a commercially available measuring device such as a falling-ball type micro viscometer (manufactured by Anton Paar Co.). The liquid viscosity of the fine bubble drink of the present invention can be 2.5 mPa·s or less, preferably 2.2 mPa·s or less, and more preferably 0.7 to 2.2 mPa·s.

The fine bubble beverage of the present invention can have a liquid viscosity of 2.5 mPa·s or less as described above, but it can be said that the viscosity is sufficiently low as compared with commercially available smoothie beverages and the like. The microbubble beverage of the present invention also has sufficient fluidity and a liquid property suitable for drinking.

The beverage liquid as the base of the fine bubble beverage of the present invention is not particularly limited as long as it can form fine bubbles, and includes soft drinks, alcoholic beverages, fruit juice beverages, milk beverages, vegetable juice beverages and the like. To be Examples of the soft drinks include coffee drinks, green tea drinks, black tea drinks, acidic drinks, carbonated drinks, whey drinks, and the like, and preferably beer taste drinks are excluded. Alcoholic beverages preferably exclude beer-taste beverages containing wort.

The fine bubble drink of the present invention has a "bubble melting feeling" that cannot be realized by conventional drinks. That is, when the beverage of the present invention is ingested, the following three drinking sensations are obtained.
(A) By including a beverage having a sufficient amount of air bubbles in the oral cavity, the free-flowing solution contains air bubbles and a light and airy texture is obtained. The contained bubbles are not elastic and soft.
(B) The bubbles contained in the oral cavity are foamed during drinking and gently disappear in the oral cavity without popping, and fluidity as a solution can be sufficiently felt (C) Remaining in the oral cavity after swallowing It is mild, gentle, and has little irritation so it can be drunk very easily.

The fine bubble beverage of the present invention also has a feature that it gradually separates into a beverage liquid containing fine bubbles and a beverage liquid in which fine bubbles have disappeared with the passage of time (see FIGS. 1B and 1C). The fine bubble beverage of the present invention is not only a beverage in which the entire beverage is composed of a solution containing fine bubbles, but also a beverage containing a beverage liquid containing fine bubbles and a beverage liquid in which fine bubbles have disappeared over time. It shall be included.

The method for producing a fine bubble beverage of the present invention is not particularly limited as long as it can form fine bubbles in the beverage liquid as a raw material, but can be produced, for example, by mixing a gas and a beverage liquid. That is, a beverage liquid is prepared, mixed in a container under conditions of 3000 to 50000 rpm, 1 second to 60 minutes, fine bubbles are formed in the beverage liquid, and gas is taken into the beverage liquid to obtain the fine particles of the present invention. A frothy beverage can be produced. Examples of the gas include nitrogen-containing gas (for example, air) and nitrogen gas, preferably nitrogen-containing gas, and more preferably air.

The mixing of the beverage liquid can be done in a container. When the gas forming the fine bubbles is air, the fine bubble beverage of the present invention can be produced by mixing the beverage liquid in the container. When the beverage liquid is mixed in the container at the above mixing strength and mixing time, the mixing can be performed using a stirrer, a mixing container, or a gas-liquid mixer. Specifically, a juicer mixer, a mixer, a food processor, a blender, or a high speed disperser can be used as the stirrer, and a shaker or a pressure mixing container for gas mixing can be used as the mixing container. For example, a spray gun, a two-fluid nozzle, or an air stone can be used.

The produced fine bubble beverage can be poured into a container such as a glass or a cup and provided to the drinker. Since the fine bubble beverage of the present invention separates into a portion composed of fine bubbles and a portion not containing fine bubbles with the passage of time, the effects of the above (A), (B) and (C) are obtained. For better performance, it is desirable to pour it into a container and provide it to the drinker immediately after the production is completed. Here, when the fine bubble beverage of the present invention is produced by mixing a gas and a beverage liquid, it can be considered that the production is completed when the mixing of all the raw material beverage liquid is completed.

In the fine bubble beverage of the present invention, all the raw material beverage liquids do not change into fine bubbles at the time of completion of production, and the raw material beverage liquid may remain, but such beverages also have the above (A), (B ) And (C) are included in the fine bubble drink of the present invention as long as the effects are exhibited.

The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

Example 1: Production of fine bubble beverage and analysis of various physical properties (1)
(1) Preparation of Beverage A fine foam beverage based on a coffee beverage was prepared. Specifically, coffee beans (Kilimanjaro) were ground into small pieces with a coffee mill, 100 g of the ground coffee beans was placed in a paper filter, and extracted with hot water at 95°C. When 1000 g of the filtrate was collected, the extraction was stopped and 1000 g of coffee extract was obtained. The obtained coffee extract was cooled to 20° C., sodium hydrogencarbonate was added while adjusting the pH of the extract to 6.5, and the total amount was adjusted to 2000 g using ion-exchanged water (coffee preparation). liquid). The coffee preparation is heated to 90° C., 190 g of it is filled in a steel can for beverage, and retort sterilization treatment is performed at 121° C. for 5 minutes to obtain a black coffee beverage base (hereinafter, may be referred to as “coffee beverage base 1”). Was prepared.

The coffee beverage base 1 prepared as described above was prepared in advance so that the liquid temperature was 5°C. 330 g of a coffee beverage base was placed in a cylindrical stainless steel container having an inner diameter of 110 mm and a height of 130 mm, and kept cold so that the liquid temperature was kept at 5°C to 10°C. A handy food processor (Barmix M300, Esg) was attached with an attachment (Whisk, Esg), the attachment tip was attached to the bottom of the stainless steel container, and the mixture was processed at "low speed" for 30 seconds to produce a cold-type fine bubble beverage (test area). 1) was prepared. At the completion of production, it was visually confirmed that all of the coffee beverage liquid had changed to a beverage in which fine bubbles were formed.

Next, the coffee beverage base 1 was prepared in advance so that the liquid temperature was 70°C. 330 g of the coffee beverage base was placed in a cylindrical stainless steel container having an inner diameter of 110 mm and a height of 130 mm and kept warm so that the liquid temperature was kept at 65°C to 70°C. A handy food processor (Barmix M300, Esg) was attached with an attachment (Whisk, Esg), the tip of the attachment was attached to the bottom of the stainless steel container, and the mixture was processed at "high speed" for 30 seconds to produce a hot-type fine bubble drink (test zone). 2) was prepared. At the completion of production, it was visually confirmed that all of the coffee beverage liquid had changed to a beverage in which fine bubbles were formed.

In addition, commercially available beer drinks (Guinness, Kirin Brewery Co., Ltd.) (Test Group 3), smoothie drinks (black sesame soy milk banana smoothie, Unimat Riken Co., Ltd.) (Test Group 4), cola drinks (Mets Cola, Kirin Beverage) as comparative control products. Company) (test group 5) and coffee drink (premium shaken and foamed by Dyedrinco) (test group 6).

(2) Beverage analysis The sol specific gravity, separation rate, and liquid viscosity of the beverages in each test section were measured by the following procedure.

Azol specific gravity Immediately after the production of the fine bubble beverage was completed, it was poured into a plastic cup (capacity 150 mL, Promax EI-150D manufactured by Asahi Kasei Co., Ltd.) until the volume became full, and the mass of the volume of full-pouring was measured. Next, the fine bubble beverage was subjected to defoaming treatment using a centrifugal evaporator (Genevac), and the mass of the full-filled volume of the beverage (non-fine bubble beverage) after defoaming was measured in the same manner as the fine bubble beverage. ..

The sol specific gravity was calculated based on the following mathematical formula (I).

B. Separation speed Immediately after the production of the fine bubble beverage is completed, it is poured into a glass for separation speed evaluation (volume 300 mL, φ52 mm, height 140 mm) until it becomes full volume, and the container is filled 100 seconds after the container is fully filled. The position of the fine bubble existing at the lowest position in the above was measured as the distance (mm) from the bottom. The presence or absence of fine bubbles was visually determined by setting a separation rate evaluation glass in an environment of 2000±500 lux using a color evaluation fluorescent lamp. The beverage of the test plot 1 after a few seconds from the time when the container was fully filled and the beverage of the test plot 1 after 100 seconds from the time when the container was fully filled are as shown in FIGS. 1B and 1C, respectively. In addition, it was visually confirmed that the beverages in the test areas 1 and 2 were beverages in which all the beverage bases had fine bubbles formed when the containers were fully filled (Y=0 (mm in the following formula (II)). )).

Ｘ＝容器満注時から１００秒後の容器底から微細な泡の最も低い位置までの垂直距離（ｍｍ）
Ｙ＝容器満注時の容器底から微細な泡の最も低い位置までの垂直距離（ｍｍ）The separation rate was calculated based on the following mathematical formula (II).

X = vertical distance (mm) from the bottom of the container to the lowest position of the fine bubbles 100 seconds after the container is fully filled
Y = vertical distance from the bottom of the container when the container is fully filled to the lowest position of the fine bubbles (mm)

C. Liquid viscosity The fine bubble beverage was subjected to a defoaming treatment using a centrifugal evaporator (Genevac), and the liquid viscosity of the defoamed solution was measured. The liquid viscosity was measured with a falling ball microviscosimeter (manufactured by Anton Paar). The solution temperature at the time of measurement was 20° C., and the capillaries and balls were selected according to the viscosity of the liquid to be measured according to the method specified by the viscometer for measurement.

(3) Sensory evaluation The beverage of each test section was further subjected to sensory evaluation. The sensory evaluation was conducted by 6 trained panelists. Specifically, the following four items were evaluated for the beverages in each test section, and the evaluation point with the highest number of votes was adopted. However, if the number of votes was the same, a lower evaluation score was used.

(A) Immediately after drinking A: The solution contained in the oral cavity is dry and a light and airy texture is obtained by containing bubbles, and the contained bubbles are not elastic and soft.
B: The solution contained in the oral cavity contained bubbles, and a slightly airy texture was obtained, and the contained bubbles were soft.
C: It is felt that the solution contained in the oral cavity contains air bubbles, but it is not Airy.
D: No bubbles are felt in the solution contained in the oral cavity.

(B) During drinking A: The air bubbles contained in the oral cavity disappear quietly one after another without popping, and sufficient fluidity as a solution is felt.
B: Some of the bubbles contained in the oral cavity disappeared without popping, and the fluidity as a solution was felt.
C: Although there is a feeling that air bubbles contained in the oral cavity have disappeared, it is difficult to obtain fluidity as a solution.
D: Bubbles contained in the oral cavity continue to stay, and there is a slight resistance to swallowing.

(C) After swallowing A: There is no lingering residue in the oral cavity and sharpness is felt very well.
B: The amount of after-residue in the oral cavity is small, and sharpness is felt well.
C: A little solution was felt in the oral cavity even after swallowing, and sharpness was poor.
D: There is a feeling of residual liquid in the oral cavity even after swallowing.

(D) Comprehensive evaluation A: Sufficient "bubble melting feeling" in the entire beverage is felt.
B: A "foam melting feeling" is felt in the entire beverage.
C: The "foam melting feeling" in the entire beverage is not so felt.
D: No "foam melting feeling" is felt in the entire beverage.

(4) Results The liquid viscosity, sol specific gravity, separation rate, and sensory evaluation results of the beverages in each test section were as shown in Table 1.

From the results of Table 1, the sol specific gravity, the separation rate and the liquid viscosity shows a desirable evaluation result in the sensory evaluation items (a), (b), (c) and (d) for the fine bubble beverage containing It was found to be a beverage with a foam melting sensation that was unprecedented. On the other hand, in test section 3 having a large sol specific gravity, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of bubbles were not felt, and the foam did not melt. In test section 4 in which the liquid viscosity was high, an airy containing air bubbles gave a soft texture, but the air bubbles were sufficiently retained in the oral cavity, and no feeling of disappearance or fluidity was felt. In addition, there was a feeling that the liquid beverage was dull and remained in the oral cavity even after swallowing, and there was no foam melting sensation. In test section 5 where the separation speed was high, the sharpness after swallowing was felt, but the softness and airy texture due to the inclusion of bubbles were not felt, and there was no bubble melting sensation. In test area 6 where the sol specific gravity, separation rate and liquid viscosity are all large, airy texture due to air bubbles and a feeling of disappearance in the oral cavity were not obtained, and a dull drinking solution remained in the oral cavity after swallowing. However, it did not have a foam melting feeling.

Example 2: Production of fine bubble drink and analysis of various physical properties (2)
A test beverage base was prepared according to Table 2, and a mixing treatment of the beverage base and a gas was performed to prepare a fine bubble beverage (test sections 7 to 19). Upon completion of manufacture, it was visually confirmed that all of the test beverage base had converted to a beverage with fine bubbles formed.

For the beverages in each test section, the sol specific gravity, the separation rate, and the liquid viscosity were measured according to the procedures described in Examples 1 (2) and (3), and sensory evaluation was performed. When measuring the separation rate, it was visually confirmed that all of the test beverage bases were beverages in which fine bubbles were formed when the container was fully filled (Y=0 (mm in the above formula (II)). )).

The liquid viscosity, sol specific gravity, separation rate, and sensory evaluation results of the beverages in each test section are as shown in Table 3.

From the results in Table 3, the sol specific gravity of the beverage was adjusted to 0.85 or less, the separation speed was adjusted to 0.7 mm/sec or less, and the liquid viscosity was 2.5 mPa·s. It has been clarified that the fine bubble beverage having preferable results in the sensory evaluation items (a), (b), (c) and (d) can be obtained by adjusting as follows.

Beverages having the same separation speed and liquid viscosity and different sol specific gravities were prepared in the test groups 7, 8, 14, and 19, and the test groups 7, 8 had a sufficient foam melting feeling. .. On the other hand, in test section 19, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of bubbles were not felt, and there was no bubble melting feeling.

In the test plots 8, 9, 10, 11, 12, 14, and 15, beverages having the same sol specific gravity and the same liquid viscosity and different separation rates were prepared, and the test plots 8, 9, 10, 11 were It had a sufficient foam melting feeling. On the other hand, in Test Areas 12 and 15, although the sharpness after swallowing was felt, it was felt that the softness and airy texture due to inclusion of air bubbles were insufficient, and the disappearance of air bubbles in the oral cavity was not felt. , And did not have a feeling of foam melting.

Beverages having the same sol specific gravity and the same separation rate and different liquid viscosities were prepared in the test groups 10, 16, 17, and 18, and the test groups 10, 16 had sufficient foam melting feeling. .. On the other hand, in test section 18, although an airy containing air bubbles gave a soft texture, air bubbles were retained in the oral cavity, and no feeling of disappearance or fluidity was felt. In addition, there was a feeling that the liquid beverage was dull and remained in the oral cavity even after swallowing, and there was no foam melting sensation.

In Test Group 13 in which the sol specific gravity and the separation rate were high, the sharpness after swallowing was felt, but the softness and airy texture due to the inclusion of air bubbles were not felt, and there was no foam melting sensation.

Example 3: Production of fine bubble drink and analysis of various physical properties (3)
A test beverage base was prepared according to Table 4, and a mixing treatment of the beverage base and gas was performed to prepare a fine bubble beverage (test sections 20 to 30). Upon completion of manufacture, it was visually confirmed that all of the test beverage base had converted to a beverage with fine bubbles formed.

For the beverages in each test section, the sol specific gravity, the separation rate, and the liquid viscosity were measured according to the procedures described in Examples 1 (2) and (3), and sensory evaluation was performed. In the measurement of the separation rate, it was visually confirmed that all of the test beverage bases were beverages in which fine bubbles were formed when the container was fully filled (Y=0 (mm in the above formula (II)). )).

The liquid viscosity, sol specific gravity, separation rate, and sensory evaluation results of the beverages in each test section are as shown in Table 5.

From the results in Table 5, the sol specific gravity of the beverage was adjusted to 0.85 or less, the separation speed was adjusted to 0.7 mm/sec or less, and the liquid viscosity was 2.5 mPa·s. It has been clarified that the fine bubble beverage having preferable results in the sensory evaluation items (a), (b), (c) and (d) can be obtained by adjusting as follows.

In the test sections 20 and 25, beverages having the same separation speed and the same liquid viscosity and different sol specific gravities were prepared, and the test section 25 had a sufficient foam melting feeling. On the other hand, in Test Area 20, although the sharpness after swallowing was felt, the softness and airy texture due to the inclusion of bubbles were not felt, and there was no bubble melting feeling.

In the test plots 21, 23, and 24, the sol specific gravity and the separation rate were similar,
Moreover, beverages having different liquid viscosities were prepared, and the test sections 23 and 24 had a sufficient foam melting feeling. On the other hand, in the test section 21, although a soft texture was obtained with airy containing air bubbles, there was a sensation that a liquor-rich drinking solution remained in the oral cavity after swallowing, and there was no foam melting sensation. ..

Claims (8)

Sol specific gravity of 0.40 to 0.85, Ri separation rate Der below 0.7 mm / sec, and the liquid viscosity is not more than 2.5 mPa · s, fine bubbles beverage (here, " ``Sol specific gravity'' refers to the ratio of the mass of a constant volume of fine bubble beverage to the mass of a constant volume of non-fine bubble beverage, ``separation rate'' when pouring the fine bubble beverage into the container for evaluation, from the time of full filling of the container The value obtained by subtracting the vertical distance (mm) from the container bottom after 100 seconds to the lowest position of fine bubbles to the lowest position of the fine bubbles (mm) is 100. A value obtained by dividing by seconds) , which is a fine-bubble beverage in which bubbles are formed on the liquid surface and in the liquid . The micro frothed beverage of claim 1, wherein substantially the entire beverage is composed of fine froth. The fine bubble drink according to claim 1, wherein the drink is a soft drink. A method for producing a fine bubble beverage, comprising the step of mixing a beverage liquid under the conditions of 6000 to 50,000 rpm for 30 seconds to 60 minutes, wherein the produced beverage has a sol specific gravity of 0.40 or more and 0.85 or less. Yes, the separation rate is 0.7 mm/sec or less, and the liquid viscosity is 2.5 mPa·s or less (wherein the sol specific gravity and the separation rate have the same meaning as defined in claim 1). And a method in which bubbles are formed on the liquid surface and in the liquid . The manufacturing method according to claim 4 , wherein the mixing is performed in the presence of a gas containing nitrogen. The manufacturing method according to claim 4 or 5, wherein the manufactured beverage is one in which substantially the entire beverage is composed of fine bubbles. Beverage is a soft drink, the production method according to any one of claims 4-6. Produced by the method according to any one of claims 4-7 the fine bubbles beverage.

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