Foaming creaming powder and composition for instant beverage

Abstract

To provide foaming creaming powder which enables the preparation of a milk flavor beverage having rich and high-quality foam by simply pouring water, and a powdery composition for an instant beverage which contains the foaming creaming powder.SOLUTION: Foaming creaming powder contains: powder containing nitrogen gas; and creaming powder. The powder containing nitrogen gas contains a carbohydrate and a whey protein. The creaming powder contains edible oil and fat, a pH adjusting agent, and an emulsifier. The content of the pH adjusting agent is 3.5 mass% or less and the content of the emulsifier is 1.0 mass% or less based on the total amount of the creaming powder. There is also provided a powdery composition for an instant beverage for the preparation of a beverage having foam on a liquid surface thereof formed by being mixed with edible liquid, the composition for the instant beverage containing the foaming creaming powder described above.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a foaming creaming powder that can be dissolved in a liquid such as water to prepare a milk-flavored beverage having foam on the liquid surface, and to an instant beverage composition containing the foaming creaming powder. [Background technology]

[0002] Instant beverage compositions, the main ingredient of which is the soluble solid content of beverages such as instant coffee, are generally in the form of powder, and can be easily enjoyed as instant beverages by dissolving them in liquids such as water. In particular, instant beverage compositions containing creaming powder or dairy ingredients can be easily provided as milk-flavored beverages such as cafe au lait by dissolving them in water. Due to their ease of use and deliciousness, the market for instant beverage compositions is growing at a remarkable pace.

[0003] On the other hand, beverages such as cappuccino that have bubbles in or on the surface of the liquid are also widely popular. Some cappuccino bubbles are formed by forcibly stirring pre-warmed milk or the like to incorporate air and foam it, while others are formed by injecting steam to heat and denature the milk components. As a method for making a beverage with bubbles in or on the surface of a cappuccino into an instant drink that can be consumed simply by adding hot water or water, for example, there is a method using a foaming creaming powder that combines an acidic agent and an alkaline agent with a creaming powder (Patent Document 1). In this foaming creaming powder, alum or an organic acid is used as the acidic agent, and carbonate is used as the alkaline agent. When the foaming creaming powder is dissolved in hot water, the acidic agent and the alkaline agent react to generate carbon dioxide gas, and this carbon dioxide gas forms bubbles together with the casein protein in the creaming powder. In addition, a foaming agent that is a mixture of an acidic agent, an alkaline agent, and a foaming powdered oil and fat, instead of a creaming powder containing a protein such as casein protein, is also known (Patent Document 2).

[0004] As a method that does not use acidic and alkaline agents that generate carbon dioxide gas by dissolving in water, for example, a method that uses an effervescent powder in which a pressurized gas is sealed in the internal voids of carbohydrate particles or particles containing carbohydrates and proteins is known (Patent Documents 3 and 4). Nitrogen gas is mainly used as the pressurized gas. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 8-38048 [Patent Document 2] JP 2014-180257 A [Patent Document 3] International Publication No. 2001 / 008504 [Patent Document 4] International Publication No. 2006 / 023564 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a foaming creaming powder that can prepare a milk-flavored beverage having fine-textured foam with good foam retention simply by pouring water; a powdered instant beverage composition containing the foaming creaming powder; and a method for producing a beverage having foam formed on the liquid surface from the instant beverage composition. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above problems, the present inventors have discovered that in a foaming creaming powder obtained by mixing a powder containing nitrogen gas with a creaming powder, by adjusting the contents of a pH adjuster and an emulsifier, an instant beverage having a fine texture and foam with good foam retention can be obtained, and have completed the present invention. The present invention is as follows.

[0008] [1] A powder containing nitrogen gas and a creaming powder, The nitrogen gas-containing powder contains carbohydrates and proteins, The creaming powder contains an edible oil or fat, a pH adjuster, and an emulsifier, A foaming creaming powder, characterized in that the content of the pH adjuster is 3.5 mass% or less and the content of the emulsifier is 1.0 mass% or less, based on the total amount of the creaming powder. [2] The foaming creaming powder of [1], wherein the emulsifier content is 0.6 mass% or less. [3] The foaming creaming powder of [1] or [2] above, wherein the emulsifier is one or more selected from the group consisting of glycerin fatty acid esters and sorbitan fatty acid esters. [4] Any of the foaming creaming powders according to [1] to [3] above, further comprising casein. [5] The foaming creaming powder according to any one of [1] to [4] above, further comprising an excipient. [6] A powdered instant beverage composition for preparing a beverage having foam formed on the liquid surface by mixing with an edible liquid, comprising: An instant beverage composition comprising any one of the foaming creaming powders according to [1] to [5] above. [7] The instant beverage composition according to [6], further comprising a soluble beverage solid or a fine powder of a beverage ingredient. [8] The soluble beverage solids are one or more selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble roasted green tea solids, soluble oolong tea solids, soluble herbal tea solids, and cocoa powder; The instant beverage composition according to [7], wherein the fine powder of the beverage ingredient is one or more selected from the group consisting of matcha powder, green tea powder, and oolong tea powder. [9] A method for producing a beverage, comprising dissolving the instant beverage composition according to [6] in an edible liquid to produce a beverage having bubbles formed on the liquid surface.

[10] A powdered instant beverage composition for preparing a beverage having foam formed on the liquid surface by mixing with an edible liquid, comprising: A powder containing nitrogen gas and a creaming powder are included, The nitrogen gas-containing powder contains carbohydrates and proteins, The creaming powder contains an edible oil or fat, a pH adjuster, and an emulsifier, The content of the pH adjuster is such that the content of the pH adjuster in a beverage obtained by mixing the instant beverage composition with an edible liquid is 0.14 g / 100 mL or less; An instant beverage composition, characterized in that the content of the emulsifier is an amount such that the content of the emulsifier in a beverage obtained by mixing the instant beverage composition with an edible liquid is 0.04 g / 100 mL or less.

[11] The instant beverage composition according to

[10] , further comprising a soluble beverage solid or a fine powder of a beverage ingredient.

[12] The soluble beverage solids are one or more selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble roasted green tea solids, soluble oolong tea solids, soluble herbal tea solids, and cocoa powder; The instant beverage composition according to

[11] , wherein the fine powder of the beverage ingredient is one or more selected from the group consisting of matcha powder, green tea powder, and oolong tea powder.

[13] A method for producing a beverage, comprising dissolving any one of the instant beverage compositions according to

[10] to

[12] above in an edible liquid to produce a beverage having bubbles formed on the liquid surface. Effect of the Invention

[0009] The foaming creaming powder according to the present invention can be dissolved in an edible liquid such as water to produce a beverage with finely textured foam that has good foam retention on the liquid surface. Therefore, an instant beverage composition containing the foaming creaming powder can easily prepare an instant beverage with finely textured foam that can be enjoyed for a longer period of time than before. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present invention and the present specification, the term "creaming powder" refers to a powder composition that is added to favorite beverages such as coffee as a substitute for cream, and the term "foaming creaming powder" refers to a creaming powder that can form foam on the surface of an edible liquid such as water when dissolved in the liquid.

[0011] In the present invention and this specification, the term "instant beverage composition" means a composition that can be dissolved or diluted in an edible liquid such as water, milk, etc. to prepare a beverage. The instant beverage composition according to the present invention is a powder composition.

[0012] In the present invention and this specification, "powder" means a granular material (consisting of many solid particles with different size distributions, with some interaction between the individual particles). Also, "granules" are an aggregate of particles (granular granulated material) granulated from powder. In the present invention and this specification, powder also includes granules.

[0013] <Foaming creaming powder> The foamable creaming powder according to the present invention is a powder composition that contains a powder containing nitrogen gas (nitrogen-containing gas powder) and a creaming powder, and can prepare a foamable solution with foam formed on the liquid surface by dissolving it in an edible liquid. The creaming powder contained in the foamable creaming powder according to the present invention contains edible fats and oils, a pH adjuster, and an emulsifier, and is characterized in that the content of the pH adjuster is 3.5% by mass or less and the content of the emulsifier is 1.0% by mass or less relative to the total amount of the creaming powder. By adjusting the contents of the pH adjuster and emulsifier in the total amount of the creaming powder, the foamable creaming powder according to the present invention can produce a beverage in which foam with fine texture and good foam retention is formed on the liquid surface when dissolved in an edible liquid.

[0014] The creaming powder contained in the foaming creaming powder of the present invention may be a creaming powder produced in the same manner as conventional creaming powders, except that the contents of the pH adjuster and emulsifier are within the desired ranges. Creaming powders are generally produced by preparing an aqueous dispersion containing edible fats and oils and excipients, and further containing other ingredients such as milk flavor-imparting components, pH adjusters, emulsifiers, etc., selected according to the desired quality characteristics, and then homogenizing and drying the aqueous dispersion.

[0015] The edible oil and fat is not particularly limited, and is preferably vegetable oil and fat, but may be animal oil and fat. Examples of vegetable oil and fat include coconut oil, palm oil, palm kernel oil, hydrogenated palm oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, etc. Examples of animal oil and fat include milk fat, beef tallow, lard, etc. The creaming powder contained in the foaming creaming powder of the present invention may contain one type of edible oil and fat, or may contain two or more types in combination.

[0016] The content of edible fats and oils in the creaming powder contained in the foamable creaming powder according to the present invention is not particularly limited. Since the creaming powder can contain a sufficient amount of edible fats and oils and can also contain other ingredients sufficiently, the creaming powder contained in the foamable creaming powder according to the present invention can have a total content of all edible fats and oils contained in the creaming powder relative to the total amount of the creaming powder of 30 to 65% by mass, and preferably 35 to 60% by mass.

[0017] The excipient is not particularly limited as long as it can be added to food and drink, and examples thereof include carbohydrates such as starch, starch hydrolysates, sugars, and dietary fiber, and proteins. Examples of starch include edible starches such as tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, and sago starch, and these starches may be processed by hydroxypropylation, acetylation, phosphoric acid monoesterification, or crosslinking. Examples of starch hydrolysates include starch syrup (a mucilaginous composition obtained by saccharifying various starches with an acid or a saccharifying enzyme), powdered syrup (a powdered composition obtained by dehydrating and drying starch syrup), and dextrin. Examples of sugars include glucose (glucose), lactose (lactose), maltose, sucrose (sugar), trehalose, and oligosaccharides. Examples of dietary fiber include indigestible dextrin, cellulose, xanthan gum, etc. Examples of protein include animal protein, but preferably vegetable protein. Examples of vegetable protein include soybean flour, soybean flour, soybean pulp powder, rice flour, wheat powder, etc. The creaming powder contained in the foaming creaming powder of the present invention may contain one type of excipient, or may contain two or more types in combination.

[0018] The content of excipients in the creaming powder contained in the foamable creaming powder according to the present invention is not particularly limited.Since the creaming powder can contain a sufficient amount of excipients and can also contain other ingredients sufficiently, the creaming powder contained in the foamable creaming powder according to the present invention can be, for example, 30 to 65% by mass, preferably 40 to 60% by mass, of the total content of all excipients contained in the creaming powder relative to the total amount of the creaming powder.

[0019] Examples of the milk flavor imparting component include milk ingredients and vegetable milk. Examples of the milk ingredients include whole milk powder, skim milk powder, whey powder, milk protein, etc. Examples of the milk protein include casein (sodium caseinate, calcium caseinate, acid casein, caseinate, rennet casein), whey protein, etc. Examples of the vegetable milk include bean milk, nut milk, and grain milk. Examples of the bean milk include soy milk and peanut milk. Examples of the nut milk include almond milk, walnut (walnut) milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, etc. Examples of the grain milk include rice milk and oat milk. These dairy ingredients and vegetable milk are preferably dried and powdered by removing moisture by spray drying or the like. The creaming powder contained in the foaming creaming powder according to the present invention may contain one type of milk flavor imparting component, or may contain two or more types in combination.

[0020] The content of the milk flavor imparting component in the creaming powder contained in the foamable creaming powder according to the present invention is not particularly limited. In order to obtain a creaming powder having a sufficient milk flavor and to contain other components sufficiently, the creaming powder contained in the foamable creaming powder according to the present invention may have a total content of all the milk flavor imparting components contained in the creaming powder relative to the total amount of the creaming powder of 1.0 to 15% by mass, and preferably 2.0 to 15% by mass.

[0021] The creaming powder contained in the foamable creaming powder of the present invention preferably contains at least casein as a milk flavor imparting component, since this can impart a good milk flavor and improve the texture and foam retention of the foam formed by the nitrogen gas released from the nitrogen-containing gas powder. The casein-containing creaming powder may be one produced using casein as a raw material, or may be one produced using a casein-containing dairy raw material such as whole milk powder or skim milk powder as a raw material.

[0022] The content of casein in the creaming powder contained in the foamable creaming powder according to the present invention is not particularly limited. In order to obtain a creaming powder having a sufficient milk flavor and to contain sufficient other ingredients, the content of casein in the creaming powder contained in the foamable creaming powder according to the present invention can be, for example, 1.0 to 7.0% by mass, preferably 2.0 to 5.0% by mass, based on the total amount of the creaming powder.

[0023] The pH adjuster is not particularly limited as long as it can be added to food and beverages, and examples thereof include phosphates and organic acid salts. Examples of phosphates include disodium hydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and disodium dihydrogen pyrophosphate. Examples of organic acid salts include citrates such as trisodium citrate; malates such as DL-sodium malate; gluconates such as potassium gluconate and sodium gluconate; and lactates such as potassium lactate and sodium lactate. The creaming powder contained in the foaming creaming powder according to the present invention may contain one type of pH adjuster, or may contain two or more types in combination. The pH adjuster contained in the foaming creaming powder according to the present invention is preferably one or more selected from the group consisting of phosphates and citrates, and more preferably one or more selected from the group consisting of dipotassium hydrogen phosphate and trisodium citrate.

[0024] The content of phosphate and citrate in the creaming powder and instant beverage composition can be measured by various methods used for analyzing phosphate and citrate in food and beverages. The content of phosphate can be determined, for example, by the molybdenum blue method (colorimetric method). The content of citrate can be determined, for example, by the enzyme method using citrate lyase.

[0025] In the foamable creaming powder according to the present invention, the content of all pH adjusters contained in the creaming powder relative to the total amount of creaming powder is 3.5% by mass or less, more preferably 3.0% by mass or less, even more preferably 2.8% by mass or less, and even more preferably 2.5% by mass or less. In the foamable creaming powder according to the present invention, by adjusting the content of the pH adjuster within the above range, a beverage can be produced in which bubbles with fine texture and good foam retention are formed on the liquid surface by the nitrogen gas released from the nitrogen-containing gas powder when dissolved in an edible liquid. In addition, the lower limit of the content of all pH adjusters contained in the creaming powder relative to the total amount of creaming powder contained in the foamable creaming powder according to the present invention is not particularly limited, but can be, for example, 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 0.7% by mass or more, even more preferably 1.0% by mass or more, and even more preferably 1.5% by mass or more.

[0026] The emulsifier is not particularly limited as long as it can be added to food and beverages, and examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, enzymatically decomposed lecithin, and organic acid monoglycerides. The creaming powder contained in the foaming creaming powder of the present invention may contain one type of emulsifier, or may contain two or more types in combination. The emulsifier contained in the foaming creaming powder of the present invention is preferably one or more types selected from the group consisting of glycerin fatty acid esters and sorbitan fatty acid esters.

[0027] In the creaming powder contained in the foamable creaming powder according to the present invention, the content of all emulsifiers contained in the creaming powder relative to the total amount of creaming powder is 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less. In the foamable creaming powder according to the present invention, by adjusting the content of the emulsifier within the above range, a beverage can be produced in which bubbles with fine texture and good foam retention are formed on the liquid surface by the nitrogen gas released from the nitrogen-containing gas powder when dissolved in an edible liquid. In addition, the lower limit of the content of all emulsifiers contained in the creaming powder relative to the total amount of creaming powder contained in the foamable creaming powder according to the present invention is not particularly limited, but is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more.

[0028] The content of various ingredients (edible fats and oils, pH adjusters, emulsifiers, casein, excipients, etc.) in the creaming powder contained in the foaming creaming powder of the present invention can be calculated from the ratio of the amount blended as a raw material to the total amount of solids in the raw materials ([amount of each ingredient (g)] / [total amount of solids in raw materials (g)]×100%).

[0029] The creaming powder contained in the foamable creaming powder according to the present invention can be produced, for example, by mixing raw materials including edible oils and fats in water, then forming an oil-in-water emulsion (O / W emulsion) using an emulsifier or the like, and then removing the water. As a method for removing the water, any method can be selected from spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, and the like. The obtained creaming powder may be classified, granulated, pulverized, and the like, as necessary.

[0030] The nitrogen-containing gas powder contained in the foaming creaming powder of the present invention is a particle having voids therein, in which nitrogen gas is sealed, and which releases the nitrogen gas by dissolving in water. The nitrogen-containing gas powder used in the present invention preferably contains at least 1 mL (atmospheric pressure) of nitrogen gas per 1 g of powder.

[0031] The nitrogen-containing gas powder used in the present invention is a particle composed of carbohydrate and protein and having internal voids, in which nitrogen gas is enclosed. In the foaming creaming powder according to the present invention, by combining a creaming powder in which the contents of a pH adjuster and an emulsifier are adjusted within a predetermined range with a nitrogen-containing gas powder containing both carbohydrate and protein as a powdered base material, the foam formed on the liquid surface when dissolved in an edible liquid can be made to have a fine texture like steamed milk and good foam retention.

[0032] Examples of carbohydrates used as powdered base materials include lactose, dextrose, fructose, sucrose, dextrin, corn syrup, starch, modified starch, easily digestible modified cellulose, cyclodextrin, glycerol, propylene glycol, polyglycerol, polyethylene glycol, sorbitol, mannitol, maltitol, lactitol, erythritol, xylitol, etc. Examples of proteins used as powdered base materials include casein (sodium caseinate, calcium caseinate, acid casein, caseinate, rennet casein), whey protein, gelatin, soy protein (soybean flour, soybean flour, soybean pulp powder), wheat protein, rice protein, etc.

[0033] The nitrogen-containing gas powder used in the present invention preferably contains at least one or more proteins selected from the group consisting of casein and whey protein, more preferably consists of one or more proteins selected from the group consisting of casein and whey protein, and even more preferably consists of whey protein, since this can impart a better milk flavor when mixed with a creaming powder.

[0034] The powdered base material for the nitrogen-containing gas powder used in the present invention preferably has a protein content of 1 to 10 mass %, more preferably 2.5 to 7.5 mass %, based on the total amount of the powdered base material.

[0035] The nitrogen-containing gas powder used in the present invention has an average particle size of preferably 60 to 200 μm, more preferably 80 to 150 μm, of particles formed from the powdered base material, so that a sufficient amount of nitrogen gas can be sealed in the internal voids. Also, the amount of closed pores of the particles formed from the powdered base material is preferably 30 to 70%, more preferably 40 to 60%.

[0036] In the present invention and the present specification, the particle size of the powdery solid content, including the nitrogen-containing gas powder, can be determined by a sieving method. The median average particle size (μm) of the powder base material can be determined from the particle size distribution (cumulative distribution) determined by the sieving method. The measurement by the sieving method can be performed by a conventional method using a commonly used device such as a rotor tap type sieving device.

[0037] Particles composed of a powdered base material of carbohydrates and proteins and having pressurized nitrogen gas sealed in the internal voids can be manufactured by the manufacturing methods described in, for example, Patent Document 3, Patent Document 4, JP-A-3-65136, JP-A-2006-055167, JP-A-2009-261395, JP-A-2019-54757, etc., or by methods that have been modified from these manufacturing methods.

[0038] The content of the nitrogen-containing gas powder in the beverage composition according to the present invention can be appropriately adjusted in consideration of the amount of enclosed nitrogen gas, etc., so that the amount of nitrogen gas released when dissolved in water is a desired amount. The content of the nitrogen-containing gas powder in the foaming creaming powder according to the present invention is, for example, an amount such that the amount of nitrogen gas produced (atmospheric pressure) when one serving is dissolved in 160 mL of water is theoretically 16.5 mL or more, preferably 16.5 to 132 mL, more preferably 16.5 to 66 mL, even more preferably 16.5 to 49.5 mL, and even more preferably 24.75 to 49.5 mL.

[0039] The foaming creaming powder according to the present invention can be produced by mixing the creaming powder in which the contents of the pH adjuster and emulsifier are adjusted to within a predetermined range with the nitrogen-containing gas powder. The foaming creaming powder according to the present invention may contain other powder components to the extent that the effects of the present invention are not impaired. Examples of the other powder components include dairy ingredients, vegetable milk, vegetable protein, sweeteners, acidulants, flavorings, minerals, excipients, binders, flow improvers, antioxidants, etc.

[0040] The milk raw material, vegetable milk, and excipients may be the same as those listed as the raw materials for the creaming powder. The binder may be the same as the excipients. The vegetable protein may be the same as those listed as the excipients.

[0041] Examples of sweeteners include sugars such as sugar, oligosaccharides, and glucose-fructose liquid sugar, sugar alcohols such as erythritol, trehalose, and sorbitol, high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. Sugar may be granulated sugar, white sugar, or powdered sugar. The sweetener used in the present invention may be one type or a combination of two or more types.

[0042] The acidulant may be an organic acid or phosphoric acid. Examples of the organic acid include citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, glucono delta lactone, phytic acid, adipic acid, and ascorbic acid. The phosphoric acid may be orthophosphoric acid, pyrophosphoric acid, tripolyphosphoric acid, or metaphosphoric acid. The acidulant used in the present invention may be one type or two or more types in combination.

[0043] As the flow improver, fine silicon oxide, tricalcium phosphate, etc. may be used. Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

[0044] <Instant beverage composition> The instant beverage composition according to the present invention is a powdered instant beverage composition for mixing with an edible liquid to prepare a beverage with foam formed on the liquid surface, which contains the nitrogen-containing gas powder and a creaming powder, and the contents of pH adjuster and emulsifier contained in the instant beverage composition are adjusted to be within a predetermined range. By controlling the contents of pH adjuster and emulsifier to be low and using the nitrogen-containing gas powder as the foaming powder, an instant beverage composition can be obtained that can produce a beverage with fine-textured foam with good foam retention formed on the liquid surface by simply dissolving it in an edible liquid such as water.

[0045] The content of the pH adjuster in the instant beverage composition according to the present invention is preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.14g / 100mL or less, more preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.12g / 100mL or less, even more preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.11g / 100mL or less, and even more preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.004% by mass or more, preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.02% by mass or more, more preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.028% by mass or more, even more preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.04% by mass or more, and even more preferably such that the content of the pH adjuster in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.06% by mass or more.

[0046] The content of the emulsifier in the instant beverage composition according to the present invention is preferably such that the content of the emulsifier in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.04 g / 100 mL or less, more preferably such that the content of the emulsifier in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.032 mass% or less, and even more preferably such that the content of the emulsifier in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.002 mass% or more, ...4 mass% or more, even more preferably such that the content of the emulsifier in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.008 mass% or more, and even more preferably such that the content of the emulsifier in the beverage obtained by mixing the instant beverage composition with an edible liquid is 0.012 mass% or more.

[0047] The instant beverage composition according to the present invention can be prepared by mixing the foaming creaming powder according to the present invention with other ingredients. The foaming creaming powder according to the present invention can also be prepared by mixing the nitrogen-containing gas powder, which is the raw material of the foaming creaming powder according to the present invention, and the creaming powder in which the content of the pH adjuster and the emulsifier is adjusted to a predetermined range, as separate raw materials, together with other ingredients. Examples of the other ingredients include soluble beverage solids, fine powder of beverage raw materials, dairy raw materials, vegetable milk, vegetable proteins, sweeteners, acidulants, flavorings, minerals, excipients, binders, flow improvers, and antioxidants. The dairy raw materials, vegetable milk, vegetable proteins, sweeteners, acidulants, flavorings, minerals, excipients, binders, flow improvers, and antioxidants can be the same as those listed above.

[0048] The soluble beverage solids are soluble solids extracted from various beverage raw materials, and beverages are prepared by dissolving them in water. The fine powder of the beverage raw material is a powder obtained by grinding the raw materials of various beverages, and beverages are prepared by dispersing the fine powder in a liquid such as water. Examples of the raw materials for beverages include roasted coffee beans, tea leaves for tea beverages such as black tea, green tea, matcha, roasted green tea, and oolong tea, barley, cocoa beans, herbs, fruits, and vegetables. As the herbs, herbs that are generally consumed as herbal teas, such as hibiscus, rose hips, peppermint, chamomile, lemongrass, lemon balm, lavender, and rooibos, are preferred.

[0049] The soluble solids of the beverage raw materials can be produced by a conventional method, and commercially available products may be used. For example, a powder of soluble coffee solids (instant coffee powder) can be obtained by extracting soluble solids from roasted coffee beans using hot water and drying the resulting extract. A powder of soluble solids for tea beverages can be obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (fresh tea leaves), roasted tea leaves, and oolong tea leaves using hot water and drying the resulting extract. A powder of soluble herbal tea solids (instant herbal tea powder) can be obtained by extracting soluble solids from herbal raw materials using hot water and drying the resulting extract. Cocoa powder can be obtained by fermenting and roasting cacao beans, removing the seed coat and germ, grinding them to prepare cacao mass, and pulverizing the remaining cocoa cake from the obtained cacao mass after removing the cocoa butter. As the beverage raw materials such as coffee beans, tea leaves, herbs, cacao beans, etc., those generally used as beverage raw materials can be used. Methods for drying the obtained extract include freeze drying, spray drying, vacuum drying, etc. In addition, the extract from tea leaves or coffee beans may be concentrated as necessary before drying. The concentration method can be a commonly used concentration method such as a thermal concentration method, a freeze concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane.

[0050] The fine powder of the beverage raw material can be produced by a conventional method, and commercially available products may be used. For example, matcha powder is obtained by sterilizing tea leaves (fresh leaves) and then grinding them using a stone mill or a commonly used grinding machine. Green tea powder and oolong tea powder are also obtained in a similar manner using green tea or oolong tea leaves as raw materials.

[0051] The instant beverage composition according to the present invention may contain only one type of soluble beverage solids or fine powders of beverage ingredients, or may contain two or more types in combination. The soluble beverage solids in the present invention are preferably one or more selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble oolong tea solids, soluble herbal tea solids, cocoa powder, matcha powder, green tea powder, and oolong tea powder.

[0052] The instant beverage composition of the present invention may contain the pH adjuster and emulsifier as ingredients separate from the creaming powder as long as the contents of the pH adjuster and emulsifier are within the above-mentioned ranges. The pH adjuster and emulsifier to be blended as ingredients in the instant beverage composition of the present invention may be any of those listed above.

[0053] The instant beverage composition according to the present invention is produced by mixing the foaming creaming powder according to the present invention (nitrogen-containing gas powder and creaming powder) with other ingredients. The order of mixing is not particularly limited, and all ingredients may be mixed simultaneously or sequentially. When all ingredients are in powder form, the powdered instant beverage composition is produced by mixing all ingredients as they are.

[0054] By mixing the beverage composition according to the present invention with an edible liquid such as water, a foaming instant beverage with foam formed on the liquid surface is produced. Examples of edible liquids with which the beverage composition according to the present invention is mixed include water; liquid dairy ingredients such as milk, low-fat milk, concentrated milk, and skim concentrated milk; and liquid plant milk such as soy milk. Even when the instant beverage composition according to the present invention is dissolved in water that does not contain foaming components such as proteins, a beverage having fine texture and foam with good foam retention on the liquid surface can be prepared. The temperature of the edible liquid with which the instant beverage composition according to the present invention is mixed may be within the range of room temperature to 100°C.

[0055] The instant beverage composition according to the present invention can be individually packaged in a small pouch or the like in an amount sufficient for one serving (for example, the amount sufficient for dissolving in 120 to 180 mL of liquid to prepare an instant beverage), or it can be packaged in a container such as a bottle in an amount sufficient for several servings to be shaken out of the container or taken out with a spoon when used and then supplied as a commercial product.

[0056] The individually packaged type is a stick-shaped aluminum pouch or the like that is filled with the contents for one drink, and the contents can be removed by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each drink is sealed. EXAMPLES

[0057] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples, etc. In the following examples, etc., "%" means "% by mass" and "ppm" means "ppm by mass" unless otherwise specified.

[0058] [Example 1] An instant coffee beverage composition containing a nitrogen-containing gas powder and a creaming powder was dissolved in water to prepare an instant coffee beverage with foam formed on the liquid surface, and the foam quality was examined.

[0059] (1) Preparation of nitrogen-containing gas powder The nitrogen-containing gas powders used were nitrogen-containing gas powder A, which uses powdered syrup and whey protein as the powdered base material, and nitrogen-containing gas powder B (commercially available product, manufactured by Kievit), which uses starch octenylsuccinate as the powdered base material and does not contain protein.

[0060] Nitrogen-containing gas powder A was prepared as follows. First, a part of the raw material powder candy and the whole amount of the raw material powdered whey protein were put into a tank and mixed, then hot water was poured into the tank to dissolve, and the remaining powder candy was then poured in and dissolved to obtain a base material raw material solution containing 95% by mass and 5% by mass of whey protein. Nitrogen gas was injected into the base material raw material solution so that the gas-liquid ratio (vol:vol) was 2:5. The gas-liquid ratio was adjusted by fixing the liquid flow rate to 360 mL / min (mono pump rotation speed 90 rpm) and adjusting the gas flow rate. After that, the base material raw material solution into which nitrogen gas was injected was whipped with a rotor-stator type mixer (Milder MDN303V type, Pacific Machinery Works, Ltd.) at a rotation speed of 10,000 rpm, and then spray-dried with an FSD4.0 type spray dryer under the conditions listed in Table 1 below to obtain a powder base material consisting of porous particles. The physical properties of the obtained powder base material are shown in Table 2.

[0061] [Table 1]

[0062] [Table 2]

[0063] The particle density of the powder base material was measured by a gas pycnometer (Accupyc II 1340, manufactured by Shimadzu Corporation). The particle size of the powder base material was determined by a sieving method using a Rota-tap type sieving device to determine the median average particle size. Specifically, multi-stage sieves with openings of 250 μm, 180 μm, 150 μm, 106 μm, and 75 μm were placed on the tray of a Rota-tap machine (manufactured by Iida Manufacturing Co., Ltd.), 100 g of sample was placed, and the mixture was shaken for 5 minutes. Next, the weight of the sample on each sieve was measured to determine the particle size distribution (cumulative distribution). From the obtained particle size distribution, the median average particle size (μm) of the powder base material was determined.

[0064] The amount of closed pores (%) of the powder base material was calculated from the particle density and true density measured by a gas pycnometer (Accupyc II 1340, manufactured by Shimadzu Corporation) according to the following formula: The true density of the powder base material was determined by finely pulverizing the powder base material to eliminate pores, and measuring the particle density of the pulverized product using the gas pycnometer.

[0065] [Closed pore volume (%)]=(1-[particle density] / [true density])×100(%)

[0066] 50g of the powder base material was placed in an autoclave (manufactured by Nitto Koatsu Co., Ltd.), the bolts were tightened and the autoclave was sealed, and then nitrogen gas was injected to apply pressure to 7MPa and stirred at 60 rpm. The heat medium in the high-temperature circulation tank of the autoclave was passed through the autoclave so that the powder temperature reached 140°C, and heating and pressurization were continued while stirring for 90 minutes. Note that the nitrogen gas injection can also be performed under conditions where the pressure is 5-15MPa and the powder temperature is 90-180°C. After this time had elapsed, a cooling heat medium that had been set to -20°C was passed through the autoclave to cool it down. Pressurization and stirring were continued even during cooling. After the product temperature fell below 30°C, cooling, pressurization and stirring were stopped, and the pressure release valve was opened all at once to return the pressure to atmospheric pressure. After confirming that the pressure had returned to atmospheric pressure, the lid of the autoclave was opened, the sample was placed in an aluminum pouch, heat sealed, and stored in a refrigerator.

[0067] (2) Preparation of creaming powder Three types of creaming powder (X, Y, and Z) were prepared with the compositions shown in Table 3. In the table, the glycerin fatty acid ester used was "Poem P-200" (glycerin mono-distearate, manufactured by Riken Vitamin Co., Ltd.), and the sorbitan fatty acid ester used was "Emersol P-10V" (sorbitan monopalmitate, manufactured by Kao Corporation).

[0068] [Table 3]

[0069] Casein and a pH adjuster were added to the raw water and mixed at 60°C. Milk raw materials (lactose, skim milk powder, casein, whey protein) were mixed into the resulting mixture as necessary, and glycerin fatty acid esters, sorbitan fatty acid esters, and vegetable oils were added, and the mixture was stirred at 8000 rpm for 15 minutes using a homomixer (product name: "Labo-lution", manufactured by Primemix). The raw material mixture after stirring was then mixed at 400 kg / cm using a homogenizer (product name: "APV-2000", manufactured by APV). 2 The homogenized emulsion was spray-dried using a spray dryer (product name: "Mini Spray Dryer B-290", manufactured by BUCHI) under conditions of a hot air temperature of 180°C and an exhaust air temperature of 90°C, to obtain a creaming powder. The protein content in skim milk powder (100 g) is 34.0 g (Standard Tables of Food Composition in Japan 2020 Edition (8th Edition)), and since about 80% of the protein is casein, the casein concentration in skim milk powder is 27.2%. In other words, the casein concentration in composition Y was about 7.1% (6.1% x 0.272 + 5.4%).

[0070] (3) Preparation of instant coffee beverage composition and instant coffee beverage and evaluation of foam retention Using the nitrogen-containing gas powder (A or B) and creaming powder (X, Y, or Z), an instant coffee beverage composition was prepared according to the composition shown in Table 4. The instant coffee used was a powder (manufactured by Ajinomoto AGF) made by spray-drying a hot water extract of roasted coffee beans.

[0071] [Table 4]

[0072] 12.6 g of each instant coffee beverage composition was placed in a 300 mL measuring cylinder, 160 mL of boiling water was poured in, and the mixture was stirred 10 times with a long spoon. The height (mL) of the foam formed on the liquid surface was measured visually over time. The measurement results are shown in Table 5.

[0073] [Table 5]

[0074] As shown in Table 5, in the instant coffee beverage formed from the composition for instant coffee beverage of test area 1-1, which combines nitrogen-containing gas powder A and creaming powder X, 50% or more of the foam immediately after preparation was retained even after 10 minutes. Creaming powder X has almost the same composition as creaming powders Y and Z, except that the content of pH adjuster and emulsifier is significantly lower than that of creaming powders Y and Z. Therefore, it was presumed that the remarkably excellent foam retention of test area 1-1 was due to the low content of pH adjuster and emulsifier. In addition, in test area 1-4 using nitrogen-containing gas B, the remarkably remarkable foam retention was not obtained as in test area 1-1. Therefore, it was presumed that the effect was obtained only by combining a creaming powder with a low content of pH adjuster and emulsifier with a nitrogen-containing gas powder containing not only carbohydrates but also protein as a base material.

[0075] (4) Preparation of instant coffee beverage composition and instant coffee beverage and sensory evaluation of foam Using the nitrogen-containing gas powder (A or B) and creaming powder (X, Y, or Z), an instant coffee beverage composition was prepared according to the composition shown in Table 6. The instant coffee used was a powder (manufactured by Ajinomoto AGF) made by spray-drying a hot water extract of roasted coffee beans.

[0076] [Table 6]

[0077] 10.5 g of each instant coffee beverage composition was placed in a coffee cup, 160 mL of boiling water was poured, and the mixture was stirred 10 times with a spoon. The resulting instant coffee beverage was evaluated by a panel of five experts on two textures (smoothness of the mouth due to the fineness of the foam and the chewy texture of the foam) and two flavors (milkiness and overall beverage richness) on a scale of 1 to 10. The average score of all the expert panelists was used as the evaluation of the sample, and samples with a score of more than 5 were judged to be excellent in both texture and flavor (overall evaluation of ◯). The evaluation results are shown in the table.

[0078] [Table 7]

[0079] As shown in Table 7, the instant coffee beverage of Test Plot 2-1, which was made from the composition for an instant coffee beverage combining the nitrogen-containing gas powder A and the creaming powder X, had a foam with a fine texture and good mouthfeel like steamed milk. The milk flavor was also very good.

Claims

1. A powder containing nitrogen gas and a creaming powder are included, The nitrogen gas-containing powder contains carbohydrates and proteins, The creaming powder contains an edible oil or fat, a pH adjuster, and an emulsifier, A foaming creaming powder, characterized in that the content of the pH adjuster is 3.5 mass% or less and the content of the emulsifier is 1.0 mass% or less, based on the total amount of the creaming powder.

2. 2. The foaming creaming powder according to claim 1, wherein the content of the emulsifier is 0.6% by mass or less based on the total amount of the creaming powder.

3. 2. The foaming creaming powder according to claim 1, wherein the emulsifier is one or more selected from the group consisting of glycerin fatty acid esters and sorbitan fatty acid esters.

4. 2. The foaming creaming powder according to claim 1, further comprising casein.

5. 2. The foaming creaming powder of claim 1, further comprising an excipient.

6. A powdered instant beverage composition for preparing a beverage having foam formed on the liquid surface by mixing with an edible liquid, comprising: An instant beverage composition comprising the foaming creaming powder according to any one of claims 1 to 5.

7. The instant beverage composition according to claim 6, further comprising a soluble beverage solid or a fine powder of a beverage ingredient.

8. The soluble beverage solids are at least one selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble roasted green tea solids, soluble oolong tea solids, soluble herbal tea solids, and cocoa powder; The instant beverage composition according to claim 7, wherein the fine powder of the beverage ingredient is at least one selected from the group consisting of matcha powder, green tea powder, and oolong tea powder.

9. A method for producing a beverage, comprising dissolving the instant beverage composition according to claim 6 in an edible liquid to produce a beverage having bubbles formed on the liquid surface.

10. A powdered instant beverage composition for preparing a beverage having foam formed on the liquid surface by mixing with an edible liquid, comprising: A powder containing nitrogen gas and a creaming powder are included, The nitrogen gas-containing powder contains carbohydrates and whey protein, The creaming powder contains an edible oil or fat, a pH adjuster, and an emulsifier, The content of the pH adjuster is such that the content of the pH adjuster in a beverage obtained by mixing the instant beverage composition with an edible liquid is 0.14 g / 100 mL or less; An instant beverage composition, characterized in that the content of the emulsifier is an amount such that the content of the emulsifier in a beverage obtained by mixing the instant beverage composition with an edible liquid is 0.04 g / 100 mL or less.

11. The instant beverage composition according to claim 10, further comprising a soluble beverage solid or a fine powder of a beverage ingredient.

12. The soluble beverage solids are at least one selected from the group consisting of soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble roasted green tea solids, soluble oolong tea solids, soluble herbal tea solids, and cocoa powder; The instant beverage composition according to claim 11, wherein the fine powder of the beverage ingredient is at least one selected from the group consisting of matcha powder, green tea powder, and oolong tea powder.

13. A method for producing a beverage, comprising dissolving the instant beverage composition according to any one of claims 10 to 12 in an edible liquid to produce a beverage having bubbles formed on the liquid surface.

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