Foaming preparation for beverage and composition for instant beverage

Abstract

To provide a foaming preparation for a beverage which can generate rich and high-quality bubbles only by pouring water, and a powdery composition for an instant beverage which contains the foaming preparation for the beverage.SOLUTION: There are provided a foaming preparation for a beverage that contains an acid agent and an alkali agent, wherein the acid agent is composed of an organic acid, and a coating agent coating at least a part of the surface of the organic acid, the coating agent is one or more kinds selected from the group consisting of arabic gum and starch octenylsuccinate, a content of the coating agent with respect to the content of the organic acid is 20 mass% or more, and the alkali agent is carbonate or hydrogen carbonate; a composition for an instant beverage that is a powdery composition for an instant beverage for preparing a beverage by being mixed with a liquid, which contains the foaming preparation for the beverage; and a method for producing a foamable beverage that dissolves the composition for the instant beverage in an edible liquid, and thereby produces a foamable beverage in which bubbles are formed on a liquid surface.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a foaming agent for beverages that can generate rich and high-quality foam simply by pouring water, and an instant beverage composition for preparing a foaming beverage using the foaming agent for beverages.

Background Art

[0002] An instant beverage composition mainly composed of soluble solids of beverages such as instant coffee is generally in powder form, and an instant beverage can be easily enjoyed by dissolving it in a liquid such as water. In particular, an instant beverage composition containing a creaming powder and a milk raw material can easily provide a milk-flavored beverage such as caffeol by dissolving it in water. Due to this convenience and deliciousness, the market for instant beverage compositions is growing at a remarkable pace.

[0003] On the other hand, beverages having foam in the liquid or on the liquid surface, such as cappuccino, are also widely preferred. As an instant beverage composition that can be prepared simply by adding hot water or water to obtain a beverage having foam in the liquid or on the liquid surface, such as cappuccino, for example, there is a method of using a foaming creaming powder in which an acid agent and an alkali agent are blended in a creaming powder (Patent Document 1). When the foaming creaming powder is dissolved in hot water, the acid agent and the alkali agent react to generate carbon dioxide gas, and this carbon dioxide gas forms foam together with casein protein and the like in the creaming powder. Also, a powdery instant beverage composition containing a powder (nitrogen gas powder) in which nitrogen gas is enclosed together with an acid agent and an alkali agent for generating carbon dioxide gas is disclosed (Patent Document 2). In addition, an instant beverage kit having a foaming creaming powder and a beverage concentrate independently provided to prepare a beverage having foam with a prominent whiteness of milk, such as cappuccino, simply by adding water or the like, is also disclosed (Patent Document 3).

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 8-38048 [Patent Document 2] Japanese Patent Application Laid-Open No. 2023-003939 [Patent Document 3] International Publication No. 2023 / 013578 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] In beverages having foam in the liquid or on the liquid surface, the amount, fineness, and texture of the formed foam greatly affect the quality of the beverage. For this reason, further improvement of these foam qualities is expected.

[0006] An object of the present invention is to provide a foaming preparation for beverages that can generate rich and high-quality foam simply by pouring water, and a powdery instant beverage composition containing the foaming preparation for beverages. [Means for Solving the Problems]

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that in a foaming preparation for beverages composed of an acid agent and an alkali agent, by coating at least a part of the surface of the acid agent with gum arabic and / or octenyl succinic anhydride starch (OSA starch), it is possible to improve both the amount and quality of the foam formed when dissolved in water or the like, and thus completed the present invention.

[0008] [1] Containing an acid agent and an alkali agent, The acid agent consists of an organic acid and a coating agent that coats at least a part of the surface of the organic acid, The coating agent is one or more selected from the group consisting of gum arabic and octenyl succinic anhydride starch, The content of the coating agent relative to the content of the organic acid is 20% by mass or more, The alkali agent is a carbonate or a hydrogen carbonate, and a foaming preparation for beverages is characterized by this. [2] The beverage foaming preparation according to [1], wherein the organic acid is citric acid. [3] The beverage foaming preparation according to [1] or [2], wherein the alkaline agent is a hydrogen carbonate. [4] The beverage foaming preparation according to any one of [1] to [3], wherein the acid agent is a granulated product wet-granulated from the powder of the organic acid and the solution of the coating agent. [5] The beverage foaming preparation according to any one of [1] to [4], further containing nitrogen gas powder. [6] A powdery instant beverage composition for preparing a beverage by mixing with a liquid, An instant beverage composition characterized by containing the beverage foaming preparation according to any one of [1] to [5]. [7] The instant beverage composition according to [6], further containing nitrogen gas powder. [8] The instant beverage composition according to [6] or [7], further containing at least one selected from the group consisting of soluble beverage solids, fine powder of beverage raw materials, sweeteners, creaming powder, milk raw materials, and plant-based milk powder. [9] 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 [8], wherein the fine powder of the beverage raw materials is at least one selected from the group consisting of matcha powder, green tea powder, and oolong tea powder.

[10] A method for producing a foaming beverage, characterized by dissolving the instant beverage composition according to any one of [6] to [9] in an edible liquid to form foam on the liquid surface.

Advantages of the Invention

[0009] The foaming agent for beverages according to the present invention can generate fine and abundant bubbles with a good texture simply by dissolving it in water. Therefore, an instant beverage composition using the foaming agent for beverages can easily prepare a foaming beverage that has a larger amount of bubbles and better bubble quality than a foaming beverage prepared from a conventional instant beverage composition, just by dissolving it in a solution such as water.

Embodiments for Carrying Out the Invention

[0010] In the present invention and this specification, the "instant beverage composition" means a composition that can be used to prepare a beverage by dissolving or diluting it in an edible liquid such as water or milk. The instant beverage composition according to the present invention is in powder form.

[0011] In the present invention and this specification, the "powder" means a granular material (composed of many solid particles with different size distributions, and there is some interaction between individual particles). Also, "granules" are an aggregate of particles (granular granulated products) granulated from powder. In the present invention and this specification, powder includes granules.

[0012] <Foaming Agent for Beverages> The foaming agent for beverages according to the first aspect of the present invention (hereinafter sometimes simply referred to as "the foaming agent for beverages according to the present invention") contains an acid agent and an alkali agent. The acid agent consists of an organic acid and a coating agent that coats at least a part of the surface of the organic acid. The coating agent is one or more selected from the group consisting of gum arabic and OSA starch. The alkali agent is a carbonate or bicarbonate. The acid agent and the alkali agent react in water to generate carbon dioxide gas. In the foaming agent for beverages according to the present invention, since at least a part of the surface of the organic acid used as the acid agent is coated with one or more selected from the group consisting of gum arabic and OSA starch, it can generate a large amount of high-quality bubbles when dissolved in water, compared with conventional foaming agents using uncoated organic acids. Hereinafter, the effects obtained by using the acid agent according to the present invention (the acid agent in which at least a part of the surface of the organic acid is coated with one or more selected from the group consisting of gum arabic and OSA starch), that is, the effect of increasing the amount of bubbles formed by the reaction of the acid agent and the alkali agent and the effect of improving the quality, may be collectively referred to as the "organic acid coating effect".

[0013] The reason why the organic acid coating effect is obtained by the acid agent according to the present invention is not clear, but gum arabic and OSA starch used as the coating agent are polymers. Therefore, there will be a polymer coating agent that coated the organic acid near the carbon dioxide gas generated by the reaction with the alkali agent. It is presumed that this quickly wraps the carbon dioxide gas and makes it easier to form bubbles, and a large amount of bubbles are efficiently formed from the generated carbon dioxide gas. It is also considered that the coating improves the storage stability of the organic acid and suppresses the quality deterioration of the foaming agent for beverages during the period from production to use.

[0014] Examples of the organic acid that is the main component of the acid agent according to the present invention include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, glucono-delta-lactone, phytic acid, adipic acid, ascorbic acid, and potassium salts or sodium salts of these organic acids. The acid agent contained in the beverage foaming preparation according to the present invention may be only one type, or two or more types may be used in combination. As the organic acid used in the present invention, from the viewpoint of good taste, one or more selected from the group consisting of citric acid, phytic acid, tartaric acid, and salts thereof are preferable, and citric acid or a salt thereof is particularly preferable from the viewpoint of the fineness and texture of the formed foam being more excellent. Note that improving the texture of the foam means that the soft feeling is stronger and it becomes spongy.

[0015] In the acid agent according to the present invention, at least a part of the surface of the organic acid is coated with a coating agent composed of one or more selected from the group consisting of gum arabic and OSA starch. As the form of the acid agent used in the present invention, it may be a solid in which at least a part of the surface is coated with a coating agent, and is not particularly limited, but it is preferably in powder form (including granular form) so that it can react with an alkaline agent and rapidly foam when contacted with an edible liquid. Specifically, the acid agent is preferably a powder in which at least a part of the surface of each solid particle of the organic acid powder is coated with a coating agent.

[0016] As the powder of the organic acid used in the present invention, commercially available powder products of the organic acid or its salt can be used as they are. The gum arabic and OSA starch used as the coating agent are not particularly limited, and various commercially available products generally used as food additives can be used.

[0017] As the acid agent used in the present invention, a granulated product obtained by wet granulation from a powder of an organic acid and a solution of a coating agent is preferably used. The wet granulation is not particularly limited, and various methods such as a fluidized bed granulation method, an extrusion granulation method, and a stirring granulation method can be used. These granulation methods can be carried out by conventional methods.

[0018] For example, when the acid agent according to the present invention is produced by the fluidized bed granulation method, an aqueous solution in which a coating agent is dissolved is prepared as a coating liquid, crystals of an organic acid or its salt are supplied to a fluidized bed granulation apparatus as granulation nuclei, and the coating liquid is spray-dried onto the nuclei. Thereby, a granulated product in which at least a part of the surface of the organic acid is coated with the coating agent is obtained. The obtained granulated product is sieved as necessary to adjust it to a desired particle size distribution. The granulated product thus obtained is used as the acid agent.

[0019] As the acid agent according to the present invention, it is preferable that the content (mass) of the coating agent with respect to the content (mass) of the organic acid ([coating agent content (mass)] / [organic acid content (mass)] × 100%, hereinafter sometimes referred to as "coating rate") is somewhat large. When the organic acid is coated with a sufficient amount of the coating agent, the coating effect of the organic acid by the coating agent can be sufficiently exerted. The coating rate of the acid agent according to the present invention is preferably 20% by mass or more, more preferably 22.5% by mass or more, further preferably 25% by mass or more, and even more preferably 30% by mass or more. The upper limit value of the coating rate is not particularly limited, but from the viewpoints of ease of granulation and solubility of the coating agent in beverages, etc., the coating rate of the acid agent according to the present invention is preferably 50% by mass or less, more preferably 45% by mass or less, further preferably 42.5% by mass or less, and even more preferably 40% by mass or less.

[0020] The coating rate of the acid agent can be adjusted within a desired range, for example, by adjusting the mixing amount of the granulation nuclei (organic acid powder) and the coating liquid (solution in which the coating agent is dissolved) used during wet granulation. For example, when granulating the acid agent by the fluidized bed granulation method, the coating rate can be calculated from the ratio of the amount (mass) of the organic acid powder provided as the granulation nuclei to the total amount (mass) of the coating agent dissolved in the total amount of the coating liquid sprayed on the granulation nuclei.

[0021] The alkaline agent contained in the foaming preparation for beverages according to the present invention is a carbonate or a hydrogen carbonate. Specifically, for example, sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, potassium carbonate, sodium carbonate, calcium carbonate, magnesium carbonate and the like can be mentioned. The alkaline agent contained in the foaming preparation for beverages according to the present invention may be only one kind, or two or more kinds may be used in combination. As the alkaline agent used in the present invention, hydrogen carbonates are preferable from the viewpoint of good taste, and one or more selected from the group consisting of sodium hydrogen carbonate and potassium hydrogen carbonate are more preferable. Further, the form of the alkaline agent used in the present invention is not particularly limited as long as it is a solid that can be uniformly dispersed with the acid agent, but it is preferably in powder form (including granular form).

[0022] The foaming preparation for beverages according to the present invention only needs to contain the acid agent and the alkaline agent according to the present invention, and its shape is not particularly limited, but it is preferably a powdery composition. The content ratio of the acid agent and the alkaline agent contained in the foaming preparation for beverages according to the present invention is not particularly limited as long as it is the amount ratio at which the two react to generate carbon dioxide gas when dissolved in water.

[0023] The foaming preparation for beverages according to the present invention may contain other components in addition to the organic acid or its salt, the coating agent, and the carbonate or bicarbonate, as long as the organic acid coating effect is not impaired. Examples of such other components include minerals, excipients, fluidity improvers, fragrances, colorants, and the like. When the other component is in powder form, it can be mixed with the acid agent and the alkali agent. Further, the other component may be dissolved in the coating liquid when granulating the acid agent and contained in the granulated product of the acid agent.

[0024] The foaming preparation for beverages according to the present invention preferably contains nitrogen gas powder in addition to the acid agent and the alkali agent according to the present invention. The nitrogen gas powder is not particularly limited as long as it contains encapsulated nitrogen gas and releases nitrogen gas when dissolved in water. The nitrogen gas powder used in the present invention preferably contains at least 1 mL (under atmospheric pressure) or more of nitrogen gas per 1 g of the powder.

[0025] Examples of the nitrogen gas powder used in the present invention include particles having voids inside, with nitrogen gas encapsulated in the voids. The substance (powdered base material) constituting the particles may be an edible substance that dissolves in water, for example, water at 50 to 100 °C, and examples include carbohydrates, proteins, and fats and oils. Further, the particles may contain additives such as emulsifiers in addition to the powdered base material. The nitrogen gas powder used in the present invention is preferably particles composed of one or more selected from the group consisting of carbohydrates, proteins, and fats and oils, with pressurized nitrogen gas encapsulated in the internal voids. From the viewpoints of taste and handleability, particles composed of carbohydrates, with pressurized nitrogen gas encapsulated in the internal voids, are more preferable, and particles composed of one or more saccharides, with pressurized nitrogen gas encapsulated in the internal voids, are even more preferable.

[0026] Examples of saccharides used as the powdered base material include lactose, dextrose, fructose, sucrose, dextrin, corn syrup, starch, modified starch, easily digestible processed cellulose, cyclodextrin, glycerol, propylene glycol, polyglycerol, polyethylene glycol, sorbitol, mannitol, maltitol, lactitol, erythritol, xylitol and the like. Examples of proteins used as the powdered base material include, for example, casein proteins (acid casein, caseinate, rennet casein), whey proteins, gelatin, soy proteins (soybean powder, kinako, okara powder), wheat proteins, rice proteins and the like.

[0027] Particles composed of one or more selected from the group consisting of carbohydrates, proteins, and fats and oils as a powdered base material, with nitrogen gas pressurized and enclosed in internal voids, can be produced, for example, by the production methods described in WO 2001 / 008504, WO 2006 / 023564, JP-A-3-65136, JP-A-2006-055167, JP-A-2009-261395, JP-A-2019-54757, etc., or by methods improved from these production methods.

[0028] <Instant beverage composition> The instant beverage composition according to the second aspect of the present invention (hereinafter sometimes simply referred to as "the beverage composition according to the present invention") is a powdered instant beverage composition for preparing a beverage by mixing with a liquid, and is characterized by containing the beverage foaming preparation according to the present invention. By dissolving the beverage composition according to the present invention in an edible liquid such as water, carbon dioxide gas is generated from the beverage foaming preparation according to the present invention, and a large amount of bubbles with good quality, more specifically, bubbles in which at least one of the texture and fineness of the bubbles is improved are generated, and a foaming beverage is produced.

[0029] The content ratio of the foaming agent for beverages according to the present invention to the entire composition of the beverage composition according to the present invention is not particularly limited as long as the amount of carbon dioxide gas generated when dissolved in water is within a desired range. The amount of the foaming agent for beverages according to the present invention in the beverage composition according to the present invention is such that the concentration of the acid agent according to the present invention in the instant beverage prepared by mixing the beverage composition with a liquid is 0.025% by mass or more, preferably 0.025 to 0.69% by mass, more preferably 0.025 to 0.25% by mass, still more preferably 0.025 to 0.15% by mass, even more preferably 0.025 to 0.10% by mass, and particularly preferably 0.025 to 0.050% by mass. The amount of the alkaline agent in the beverage composition according to the present invention is such that the concentration of the alkaline agent in the instant beverage prepared by mixing the beverage composition with a liquid is 0.056% by mass or more, preferably 0.056 to 0.63% by mass, more preferably 0.056 to 0.25% by mass, and still more preferably 0.056 to 0.113% by mass.

[0030] As for the content of the foaming agent for beverages according to the present invention with respect to the entire composition of the beverage composition according to the present invention, for example, when the amount for one serving is dissolved in 160 mL of water, the amount of carbon dioxide gas generated (under atmospheric pressure) is preferably 14 mL or more, preferably 14 to 267 mL, more preferably 14 to 150 mL, still more preferably 14 to 90 mL, even more preferably 14 to 60 mL, and particularly preferably 14 to 48 mL in terms of the theoretical amount.

[0031] The beverage composition according to the present invention may contain other components in addition to the beverage foaming preparation according to the present invention, as long as the organic acid coating effect by the beverage foaming preparation according to the present invention is not impaired. The other components are not particularly limited as long as they are generally contained in instant beverage compositions, and can be appropriately selected and used according to the quality of the target beverage and the like. Examples of the other components include soluble beverage solids, fine powders of beverage raw materials, milk raw materials, plant-based milk, creaming powder (powder added to flavored beverages such as coffee as a substitute for cream), rice flour, soybean flour, wheat flour, okara powder, sweeteners, acidulants, flavors, minerals, excipients, binders, fluidity improvers, antioxidants, and the like.

[0032] The soluble beverage solids are soluble solids extracted from raw materials of various beverages, and a beverage is prepared by dissolving them in water. The fine powder of beverage raw materials is a powder obtained by pulverizing raw materials of various beverages, and a beverage is prepared by dispersing the fine powder in a liquid such as water. Examples of beverage raw materials include tea leaves for tea beverages such as roasted coffee beans, black tea, green tea, matcha, houjicha, oolong tea, barley, cacao beans, herbs, fruits, and vegetables. As the herb, herbs generally used as herbal tea, such as hibiscus, rose hip, peppermint, camomile, lemongrass, lemon balm, lavender, and rooibos, are preferred.

[0033] The soluble solids of the beverage raw materials can be produced by conventional methods or commercially available ones can also be used. For example, the powder of soluble coffee solids (instant coffee powder) is obtained by extracting the soluble solids from roasted coffee beans using hot water and drying the resulting extract. Also, the powdered soluble solids of tea beverages are obtained by extracting the soluble solids from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), roasted green tea leaves, oolong tea leaves, etc. using hot water and drying the resulting extract. The powder of soluble herb tea solids (instant herb tea powder) is obtained by extracting the soluble solids from herb raw materials using hot water and drying the resulting extract. Cocoa powder is obtained by fermenting and roasting cocoa beans, removing the seed coat and germ, grinding to prepare cocoa mass, and pulverizing the remaining cocoa cake after removing cocoa butter from the obtained cocoa mass. As beverage raw materials such as coffee beans, tea leaves, herbs, and cocoa beans, those generally used as beverage raw materials can be used. Examples of the drying method for the obtained extract include freeze-drying, spray-drying, vacuum-drying, etc. Also, the extract from tea leaves and coffee beans may be concentrated as necessary before drying. The concentration can be carried out by commonly used concentration methods such as heat concentration method, freeze concentration method, and membrane concentration method using reverse osmosis membranes or ultrafiltration membranes, etc.

[0034] The fine powder of the beverage raw materials can be produced by conventional methods or commercially available ones can also be used. For example, matcha powder is obtained by subjecting tea leaves (raw leaves) to a sterilization treatment and then pulverizing them using a stone mortar or a commonly used pulverizer. Green tea powder and oolong tea powder are also obtained in the same manner using green tea and oolong tea leaves as raw materials.

[0035] The fine powder of the soluble beverage solid content or beverage raw material contained in the beverage composition according to the present invention may be only one kind, or two or more kinds may be used in combination. As the soluble beverage solid content in the present invention, one or more selected from the group consisting of soluble coffee solid content, soluble black tea solid content, soluble green tea solid content, soluble oolong tea solid content, soluble herb tea solid content, cocoa powder, matcha powder, green tea powder, and oolong tea powder are preferable.

[0036] Examples of the milk raw material include whole milk powder, skim milk powder, whey powder, and the like.

[0037] Examples of the plant-based milk include milk from beans, nuts, and grains. Examples of the milk from beans include soy milk, peanut milk, and the like. Examples of the milk from nuts include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, and the like. Examples of the milk from grains include rice milk, and the like. The plant-based milk contained in the beverage composition according to the present invention is preferably obtained by removing moisture from these plant-based milks by spray drying or the like, drying, and powdering.

[0038] The creaming powder can be produced by selecting edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, and lard; carbohydrates such as sucrose, glucose, and starch hydrolyzates; proteins such as sodium caseinate, whey protein, soybean powder, perilla powder, okara powder, rice flour, and wheat powder; milk flavoring components such as whole milk powder, skim milk powder, whey powder, and soy milk; starch hydrolyzates such as dextrin, starch syrup, and glucose syrup; and other raw materials such as sodium phosphate dibasic, sodium citrate, and emulsifiers according to the desired quality characteristics, dispersing them in water, homogenizing them, and drying them. In the method for producing the beverage composition according to the present invention, the creaming powder used as a raw material preferably contains at least a vegetable oil and fat, a starch hydrolyzate such as corn syrup, a protein, and a milk flavoring component, and may contain at least milk fat and milk protein (sodium caseinate, whey protein). Hereinafter, the creaming powder containing a milk raw material or milk protein as a milk flavoring component may be referred to as "milk creaming powder", and the creaming powder containing no milk raw material and milk protein but containing soy milk or soy protein may be referred to as "soy milk creaming powder".

[0039] The creaming powder can be produced, for example, by mixing raw materials including edible oils and fats in water, then making an oil-in-water emulsion (O / W emulsion) with an emulsifier or the like, and then removing the moisture. As a method for removing the moisture, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation method can be selected. The obtained creaming powder may be classified, granulated, pulverized, etc. as necessary.

[0040] Examples of the sweetener include saccharides such as sugar, oligosaccharide, grape fructose liquid sugar; sugar alcohols such as erythritol, trehalose, and sorbitol; high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose; and stevia. The sugar may be granulated sugar or powdered sugar. The sweetener contained in the beverage composition according to the present invention may be only one type, or two or more types may be used in combination.

[0041] Examples of the acidulant include organic acids and phosphoric acid. As the organic acid, the same ones as those listed as acid agents can be used. The acidulant contained in the beverage composition according to the present invention may be only one kind, or two or more kinds may be used in combination.

[0042] Examples of the excipient and binder include starch degradation products such as dextrin, starch syrup, and water syrup, saccharides such as maltose and trehalose, dietary fibers such as resistant dextrin and xanthan gum, and proteins such as casein. Among them, dextrin which is widely used in the instant beverage composition is preferable.

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

[0044] The beverage composition according to the present invention preferably contains at least one selected from the group consisting of a creaming powder, whole milk powder, skim milk powder, and a plant milk powder, from the viewpoints of flavor and better foaming. When the beverage composition according to the present invention contains a soluble coffee solid content, it preferably further contains at least one selected from the group consisting of a milk creaming powder, whole milk powder, skim milk powder, a soy milk creaming powder, and a soy milk powder, and more preferably contains at least one selected from the group consisting of a milk creaming powder, whole milk powder, and skim milk powder. When the beverage composition according to the present invention contains a soluble black tea solid content, a soluble green tea solid content, a soluble roasted tea solid content, a soluble oolong tea solid content, or a soluble herbal tea solid content, it preferably further contains at least one selected from the group consisting of a milk creaming powder, whole milk powder, skim milk powder, a soy milk creaming powder, a soy milk powder, and rice flour, more preferably contains at least one selected from the group consisting of a milk creaming powder, whole milk powder, skim milk powder, and a soy milk powder, and even more preferably contains a milk creaming powder. When the beverage composition according to the present invention contains a matcha powder, a green tea powder, or an oolong tea powder, it preferably further contains at least one selected from the group consisting of a soy milk powder, whole milk powder, and rice flour, and more preferably contains a soy milk powder.

[0045] The beverage composition according to the present invention is produced by mixing the beverage foaming preparation according to the present invention and other components. The order of mixing is not particularly limited, and all raw materials may be mixed simultaneously or sequentially. When all raw materials are in powder form, a powdered beverage composition is produced by directly mixing all the raw materials. When the raw material is a solution dissolved in an edible organic solvent such as alcohols, it is preferably used as a raw material after being powdered by spraying the solution onto a powdered substrate and drying it.

[0046] As the beverage composition according to the present invention, in particular, an instant beverage composition for preparing beverages that do not contain creaming powder, milk components, etc., or beverages with a low solid content is preferable. These beverages contain few components such as proteins that contribute to the retention of foam, and it was difficult to form sufficient foam with conventional foaming agents. However, by using the beverage foaming agent according to the present invention, an instant beverage composition capable of forming a large amount of good-quality foam can be obtained.

[0047] By mixing the beverage composition according to the present invention with a liquid such as water, a foaming instant beverage in which foam is formed on the liquid surface is produced. Examples of the liquid to be mixed with the beverage composition according to the present invention include water, milk, low-fat milk, condensed milk, skimmed condensed milk, soy milk, and the like. Even when the beverage composition according to the present invention is dissolved in water that does not contain foaming components such as proteins, a foaming beverage rich in high-quality foam can be prepared with the beverage foaming agent according to the present invention.

[0048] The temperature of the water to be mixed with the beverage composition according to the present invention may be within the range of room temperature to 100°C. However, since the solubility of the composition is good, 50°C or higher is preferable, 60°C or higher is more preferable, and 80°C or higher is even more preferable.

[0049] The beverage composition according to the present invention can be individually packaged in a small pouch or the like for one serving (for example, the amount for preparing an instant beverage by dissolving it in 120 to 180 mL of liquid), or it can be packaged in a container such as a bottle in portions for several servings so that it can be shaken out from the container or taken out with a spoon at the time of use and supplied as a product.

[0050] The individual packaging type is one in which the content for one serving of instant beverage is filled and packaged in a stick-shaped aluminum pouch or the like, and the content can be taken out by opening the container and pressing it with a finger. The individual packaging type has the advantages of being easy to handle and hygienic because one serving is hermetically packaged.

Examples

[0051] Next, examples and reference examples will be shown to explain the present invention in more detail. However, the present invention is not limited to the following examples and the like. In the following examples and the like, unless otherwise specified, “%” means “mass %” and “ppm” means “mass ppm”.

[0052] <Raw materials> In the following examples, the following raw materials were used. Citric acid: Anhydrous citric acid, manufactured by Fuso Chemical Industry Co., Ltd. Baking soda: Sodium bicarbonate, manufactured by Asahi Glass Co., Ltd. Nitrogen gas powder: Composed of carbohydrates containing dextrin, consisting of particles with pressurized nitrogen gas enclosed in internal voids, and containing 33 mL of nitrogen gas per 1 g of powder Gum arabic: “Gum arabic”, manufactured by MP Gohoukagaku Co., Ltd. Sodium OSA starch: “Emulstar KF”, manufactured by Matsutani Chemical Co., Ltd. Gelatinized starch: “Matsunorin M22”, manufactured by Matsutani Chemical Co., Ltd. Oxidized starch: “Stabilose S-10”, manufactured by Matsutani Chemical Co., Ltd. Oil-coated citric acid: “Coated citric acid 80”, manufactured by Fuso Chemical Industry Co., Ltd. Instant coffee: Powder obtained by spray-drying a hot water extract of roasted coffee beans, manufactured by Ajinomoto AGF Co., Ltd. Tea extract powder: Powder obtained by spray-drying a hot water extract of tea leaves and containing only tea solids, manufactured by Unilever. Milk cream powder (milk ICP): Instant cream powder, manufactured by Ajinomoto AGF Co., Ltd.

[0053] <Coated citric acid (C citric acid)> In the following experiments, citric acid coated with various coating agents may be referred to as “coated citric acid (C citric acid)”. Also, coated citric acid coated with coating agent X at a coating rate of Y% may be denoted as “XY% C citric acid”.

[0054] In the following experiments, unless otherwise specified, coated citric acid was produced by the following method using a fluidized bed granulator ("FLO-1", manufactured by Freund Industry Co., Ltd.). First, the coating agent was dissolved in water at 60 °C so that the viscosity of the preparation liquid was 100 mPa·s or less (B-type viscometer, 60 °C) to obtain a coating liquid of 10 to 20% by mass. Citric acid crystals and the coating liquid were supplied to the fluidized bed granulator, and fluidized granulation was performed under the conditions of a hot air temperature of 90 °C, an exhaust air temperature of 45 to 50 °C, a damper opening of 45 to 60%, a spray nozzle position of 3, and a spray pressure of 0.3. The coating liquid was sprayed until the desired coating rate was achieved to obtain granulated products. The obtained granulated products were sieved using a standard sieve with a mesh size opening of 1.0 mm to obtain the target coated citric acid.

[0055] <Evaluation of the foam quality of carbonated beverages> Regarding the foam formed in a carbonated beverage obtained by dissolving a foaming preparation or a composition for instant beverage in water, the foaming property, the fineness of the foam, and the texture were evaluated. The evaluation methods and criteria are shown below.

[0056] (Foaming property) After dissolving in water or after premixing with a powdered beverage and then dissolving in water, it was evaluated by the height (mm) of the foam formed on the liquid surface of the beverage. The beverage was prepared in a 250 mL graduated cylinder (outer diameter 54 mm, made of glass), and the height of the foam from the liquid surface was measured with a ruler.

[0057] (Fineness of the foam) 0: No foam is generated, or almost none. 1: Only bubbles with a diameter larger than 10 mm are present. 2: Large bubbles and fine bubbles are mixed. 3: Only fine bubbles with a diameter of 2 mm or less are present.

[0058] (Texture of the foam) It was evaluated by a panel of three or more experts through a joint discussion system. 0: No foam is generated. 1: The foam can be perceived, but there is almost no texture. 2: The texture of the foam can be felt, but it is slightly light. 3: The texture of the foam can be felt. 4: The texture of the foam can be clearly felt, and the texture is very good.

[0059] <Evaluation of the solubility of the foaming preparation and the composition for instant beverages> The solubility of the foaming preparation and the composition for instant beverages was evaluated by the presence or absence of undissolved substances and precipitates when they were dissolved in water. In the evaluation column, "○" indicates the absence of undissolved substances or precipitates, and "×" indicates the presence of undissolved substances or precipitates.

[0060] <Evaluation of the flavor of the foaming beverage> The flavor of the foaming beverage obtained by dissolving the foaming preparation or the composition for instant beverages in water was evaluated by the presence or absence of off-flavors and off-odors compared with the standard product. In the evaluation column, "○" indicates the absence of off-flavors and off-odors, and "×" indicates the presence of off-flavors and off-odors. The evaluation was carried out by three or more professional panelists.

[0061] [Example 1] A foaming preparation composed of an acid agent coated with citric acid by gum arabic or OSA starch and sodium bicarbonate was manufactured, and its foaming performance was examined.

[0062] As the foaming preparation, a powder composition having the composition shown in Table 1 was prepared. Each raw material was sufficiently stirred and mixed. Next, each foaming preparation was added to 200 g of hot water (kept at 90 °C in an electric kettle) dispensed into a container with a diameter of 50 mm, stirred, and after 10 seconds, the height and fineness of the foam formed, and the solubility were evaluated. The evaluation results are shown in Table 1. In the flavor evaluation, Control Test Group 1 was used as the standard product.

[0063]

Table 1

[0064] When the foaming preparation of Control Test Group 1 consisting of sodium bicarbonate and citric acid was dissolved in hot water, very little foaming occurred. In contrast, when the foaming preparation of Test Group 1 in which gum arabic was directly blended with sodium bicarbonate and citric acid was dissolved in hot water, foaming was confirmed compared to Control Test Group 1, but the texture and mouthfeel were not good and the solubility was also poor. Also, when the foaming preparation of Test Group 2 in which sodium OSA starch was directly blended with sodium bicarbonate and citric acid was dissolved in hot water, no foaming occurred and the solubility was also poor. In contrast, when the foaming preparations of Test Groups 4 and 5 in which citric acid and sodium bicarbonate coated with gum arabic and sodium OSA starch were blended were dissolved in hot water, the foam height was high and a very large amount of foam was formed, and also the evaluation of the texture and mouthfeel was improved. Furthermore, the solubility and flavor were also good. From these results, it was found that gum arabic and OSA starch, rather than being directly mixed, by previously coating the organic acid, can obtain the effects of increasing the amount of foam and improving the foam quality without sacrificing solubility and flavor.

[0065] [Example 2] A foaming preparation consisting of an acid agent in which citric acid was coated with various polysaccharides and sodium bicarbonate was produced, and its foaming performance was examined.

[0066] As the foaming preparation, a powder composition having the composition shown in Table 2 was prepared. In the same manner as in Example 1, each foaming preparation was dissolved in 200 g of hot water to prepare a foaming beverage, and evaluated.

[0067]

Table 2

[0068] When the foaming preparation of Test Plot 1 coated with gum arabic and using citric acid was dissolved in hot water, a large amount of bubbles with good texture and mouthfeel were formed. However, for the foaming preparations of Test Plots 2 and 3 using gelatinized starch and oxidized starch, no bubbles were formed and there were also many insoluble substances. For the foaming agent of Test Plot 4 using oil-coated citric acid, in addition to no bubbles being formed, oil floated on the liquid surface and the flavor was also impaired. From these results, it was confirmed that the effect of increasing the amount of bubbles and improving the bubble quality is an effect obtained only by coating citric acid with gum arabic or OSA starch, and cannot be obtained when coated with other polymers.

[0069] [Example 3] A foaming preparation consisting of an acid agent obtained by coating citric acid with gum arabic or OSA starch at various coating rates and sodium bicarbonate was produced, and its foaming performance was examined.

[0070] As the foaming preparation, powder compositions with the compositions shown in Tables 3 and 4 were prepared. In the same manner as in Example 1, each foaming preparation was dissolved in 200 g of hot water to prepare a foaming beverage, which was then evaluated. The blending amounts of the coated gum arabic or OSA starch were adjusted so that the contents of gum arabic or OSA starch were all constant.

[0071]

Table 3

[0072]

Table 4

[0073] When comparing Test Sections 1 to 4 that used citric acid coated with gum arabic, the higher the coating rate, the higher the foam height, the finer the texture, and the better the foam texture. Similarly, for Test Sections 5 to 8 that used citric acid coated with OSA starch, the higher the coating rate, the higher the foam height, the finer the texture, and the better the foam texture. In particular, in the test sections where the coating rate was 20 - 40% by mass, both the foam increment effect and the quality improvement effect were excellent. In the case of gum arabic, when the coating rate was too high, drying defects and caking were likely to occur during granulation, troubles were likely to occur during granulation, and when the foaming preparation using the obtained acid agent was dissolved in water, precipitates were formed and poor dissolution was likely to occur.

[0074] [Example 4] A foaming preparation consisting of an acid agent in which citric acid was coated with gum arabic or OSA starch and sodium bicarbonate was manufactured, and this was blended into an instant milk coffee beverage, and its foaming performance was examined.

[0075] Powder compositions having the compositions shown in Tables 5 and 6 were prepared. Each raw material was thoroughly stirred and mixed. Next, each powder composition was aliquoted into a container with a diameter of 50 mm, 160 g of hot water (kept at 90°C in an electric kettle) was poured into it, and it was stirred 30 times (2 times / second) with a spatula to prepare an instant milk coffee beverage. After stirring, the height and texture of the formed foam, and the solubility were evaluated. The evaluation results are shown in Tables 5 and 6. In the flavor evaluation, for Control Test Section 2, Test Sections 1 and 2, Control Test Section 1 was used as the standard product, and for Control Test Section 4, Test Sections 3 and 4, Control Test Section 3 was used as the standard product.

[0076]

Table 5

[0077]

Table 6

[0078] As shown in Table 5, in the instant milk coffee beverage as well, in Test Groups 1 and 2 using a foaming preparation composed of citric acid coated with gum arabic or OSA starch Na and sodium bicarbonate, a large amount of fine and good-textured foam was formed. Also, as shown in Table 6, this effect was similarly observed even when nitrogen gas powder was used in combination.

[0079] [Example 5] A foaming preparation composed of an acid agent in which citric acid was coated with gum arabic or OSA starch and sodium bicarbonate was produced, and this was blended into an instant black tea beverage, and its foaming performance was examined.

[0080] Powder compositions having the compositions shown in Tables 7 and 8 were prepared. Each raw material was thoroughly stirred and mixed. Next, each powder composition was dispensed into a container with a diameter of 50 mm, 160 g of hot water (kept at 90°C with an electric kettle) was poured therein, and it was stirred 30 times (2 times / second) with a spatula to prepare an instant black tea beverage. After stirring, the height and texture of the formed foam, and the solubility were evaluated. The evaluation results are shown in Tables 7 and 8. For the flavor evaluation, for Control Test Group 2, Test Groups 1 and 2, Control Test Group 1 was used as the standard product, and for Control Test Group 4, Test Groups 3 and 4, Control Test Group 3 was used as the standard product.

[0081]

Table 7

[0082]

Table 8

[0083] As shown in Table 7, in the instant black tea beverage with a low extract content as well, in Test Groups 1 and 2 using a foaming preparation composed of citric acid coated with gum arabic or OSA starch Na and sodium bicarbonate, a large amount of fine and good-textured foam was formed. Also, as shown in Table 8, this effect was similarly observed even when nitrogen gas powder was used in combination.

[0084] [Example 6] A foaming preparation consisting of an acid agent coated with citric acid using gum arabic or OSA starch and sodium bicarbonate was produced, and its storage stability was examined.

[0085] As the foaming preparation, powder compositions having the compositions shown in Tables 9 and 10 were prepared. Each raw material was sufficiently stirred and mixed. Each powder composition was put into two aluminum three-side bags (35 mm × 100 mm) and sealed. The two sealed bags were completely immersed in water in a 300 mL volumetric cylinder, and their volumes were measured respectively. After the volume measurement, the sealed bags were stored in a constant temperature bath at 40°C for 7 days or 10 days, and then completely immersed in water in a 300 mL volumetric cylinder, and their volumes were measured respectively. Based on the measured values of the volumes before and after storage, the expansion rate (%) of the bag was determined by the following formula.

[0086] [Expansion rate (%)] = [Volume (mL) of the sample after storage at 40°C] / [Volume (mL) of the sample before storage] × 100 (%)

[0087] [Table 9]

[0088] [Table 10]

[0089] The measurement results of the expansion ratio are shown in Tables 9 and 10. The higher the expansion ratio, the more it indicates that the acid agent and the alkali agent reacted during storage to generate carbon dioxide gas. In Test Sections 1 and 2 where gum arabic or OSA starch Na was blended independently of citric acid, the expansion ratio exceeded 400% at the third day of storage at 40°C (40°C 3D), and the packaging material was in a ruptured state. Test Section 3 using oil-coated citric acid had very high storage stability, but no foam was formed even when actually dissolved in water. This was presumed to be due to defoaming by the oil. In Test Sections 4 to 7 using citric acid coated with gum arabic or OSA starch Na, it was found that the expansion ratio was much smaller than that of the control Test Section 1 and they had excellent storage stability. It was found that this storage stability was more stable as the coating rate of the coated citric acid used was higher. In particular, the storage stability of the foaming preparation in Test Section 5 using 40% gum arabic-coated citric acid was equivalent to that of the foaming preparation in Test Section 3 using oil-coated citric acid.

Industrial Applicability

[0090] The foaming preparation for beverages and the instant beverage composition containing the same according to the present invention can easily prepare a foaming beverage in which high-quality foam is abundantly formed on the liquid surface simply by dissolving it in a liquid such as water. Therefore, the foaming preparation for beverages and the beverage composition according to the present invention can be used in the field of manufacturing instant beverages.

Claims

1. containing an acid agent and an alkali agent, wherein the acid agent consists of an organic acid and a coating agent that coats at least a part of the surface of the organic acid, the coating agent is one or more selected from the group consisting of gum arabic and octenyl succinic anhydride modified starch, the content of the coating agent relative to the content of the organic acid is 20% by mass or more, and the alkali agent is a carbonate or bicarbonate, characterized in that it is a foaming preparation for beverages.

2. The foaming preparation for beverages according to claim 1, wherein the organic acid is citric acid.

3. The foaming preparation for beverages according to claim 1, wherein the alkali agent is a bicarbonate.

4. The foaming preparation for beverages according to claim 1, wherein the acid agent is a granulated product wet granulated from a powder of the organic acid and a solution of the coating agent.

5. The foaming preparation for beverages according to claim 1, further containing nitrogen gas powder.

6. A powdered instant beverage composition for preparing a beverage by mixing with a liquid, characterized by containing the foaming preparation for beverages according to any one of claims 1 to 5.

7. The instant beverage composition according to claim 6, further containing nitrogen gas powder.

8. The instant beverage composition according to claim 6, further containing one or more selected from the group consisting of soluble beverage solids, fine powders of beverage raw materials, sweeteners, creaming powder, milk raw materials, and plant-based milk powder.

9. 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, and the fine powder of the beverage raw material is one or more selected from the group consisting of matcha powder, green tea powder, and oolong tea powder. The instant beverage composition according to claim 8.

10. A method for producing a foaming beverage, characterized by dissolving the instant beverage composition according to claim 6 in an edible liquid to form foam on the liquid surface.

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