Effervescent beverage containing grain degradation product with refreshing foam

Abstract

An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising: forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage, preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

Claims

1. A method for dispensing an effervescent beverage containing a grain degradation product comprising: cooling and stirring an effervescent beverage liquid to form a slurry containing extract-frozen microparticles; cooling and stirring the slurry such that outside gas containing nitrogen is incorporated into the slurry, to prepare frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles, wherein the prepared frozen foam has a cubical expansion rate of 1.5 to 3.5; and supplying the prepared frozen foam to an effervescent beverage poured into a vessel, as a foam component.

2. The method according to claim 1, wherein the cubical expansion rate of the prepared frozen foam is 2 to 3.5.

3. The method according to claim 1, wherein in the process to prepare the frozen foam, the outside gas is incorporated into the slurry to saturation.

4. The method according to claim 1, wherein the outside gas is atmospheric air.

5. The method according to claim 1, wherein the process of cooling and stirring is performed using cooling and stirring units, and wherein said units are equipped with a cooling cylinder and a stirring blade.

6. The method according to claim 1, wherein the effervescent beverage comprises at least one beverage selected from the group consisting of: an alcoholic beer, an alcoholic low-malt beer, a brewed alcoholic beverage, and a non-alcoholic malt beverage.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 shows the relationship between foam height (mm) and foam retention time (min.) of each beverage in the evaluation test of foam retention in the examples of the present invention. CP in the figure means that the sample contains corn protein. F means that the frozen foam has been added. Each numerical value in the graph represents the foam height of each beverage.

(2) FIG. 2 shows the relationship between foam height (mm) and foam retention time (min.) of each beverage in the evaluation test of foam retention in the examples of the present invention. CF in the figure means the group to which frozen and coarsely crushed beer has been added. F means the group to which frozen foam of beer has been added. Each numerical value in the graph represents the foam height of each beverage.

(3) FIG. 3 shows the relationship between foam height (mm) and foam retention time (min.) for the beverage containing frozen foam prepared under five different conditions in the exploratory test for conditions to prepare the frozen microparticles in the examples of the present invention. Each numerical value in the graph represents the foam height of each beverage.

(4) FIG. 4 shows the relationship between the cooling and stirring time and the temperature of beer/frozen-foam in the test regarding cooling and stirring of the effervescent beverage and formation and property change of the frozen foam in the examples of the present invention.

(5) FIG. 5 is a photograph showing the results of foam retention test of “frozen bubbles prepared by freezing beer bubbles” and “frozen bubbles (bubbles of frozen foam) formed by cooling and stirring beer and incorporating the outside gas” in the foam retention test of frozen beer bubbles in the examples of the present invention. FIG. 5-1 and FIG. 5-2 are the photographs of the samples prepared by freezing beer bubbles. FIG. 5-3 is the photograph of the frozen foam sample formed by cooling and stirring beer and incorporating the outside gas.

(6) FIG. 6 is a schematic diagram of the device in the exemplary dispensing device for the effervescent beverage containing a grain degradation product of the present invention.

(7) FIG. 7 shows an embodiment of the cross section of the dispenser outlet (28) through which the frozen foam is poured out from the exemplary dispensing device for the effervescent beverage containing a grain degradation product of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

(8) [Method for Dispensing Effervescent Beverage Containing a Grain Degradation Product]

(9) The present invention provides a method for dispensing an effervescent beverage containing a grain degradation product by cooling effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising:

(10) forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage liquid, then

(11) preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, and

(12) supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

(13) Although any type of effervescent beverage containing a grain degradation product may be the subject of the method for dispensing of the present invention, especially preferably beverages containing a degradation product of malt or barley are exemplified. Although grains to be used in the present invention are not particularly limited, barley, wheat, soybean or pea is preferred, barley being more preferred. Although the specific aspect of the degradation product of the grain is not particularly limited, the degradation product of malt, barley, wheat, soybean, pea, or corn, for example, soybean protein, soybean peptide, pea protein and corn protein degradation product are exemplified.

(14) Upon preparation of the effervescent beverage containing a grain degradation product subject to the method for dispensing of the present invention, a conventional foam retention enhancer for the effervescent beverage can be used. Although the foam retention enhancer to be used is not particularly limited, preferred examples include one selected from a group consisting of protein, glycoprotein, bitter substance derived from hop (for example, isohumulone and isocohumulone), saponin, transition metal ion, low molecular weight polyphenol, α-glucan, β-glucan, and pentosan. As a protein to enhance the foam retention, for example, soybean peptide, soybean protein, pea protein, barley protein, corn protein degradation product, octenylsuccinic acid protein, etc. are exemplified.

(15) Specific examples of the effervescent beverage containing a grain degradation product subject to the method for dispensing of the present invention preferably include the effervescent beverage containing malt degradation product, more preferably beer-based beverage. The beer-based beverage means the beverage having a taste and flavor specific to beer obtained when produced by fermentation using yeast and the like, examples of which comprise a fermented malt beverage such as beer, sparkling liquor, liqueur, etc., other fermented liquor, or non-fermented malt beverage such as completely alcohol-free malt beverage (non-alcoholic malt beverage). Alcoholic beverage is preferred from a viewpoint of the subsequent processing, since the frozen alcoholic beverage is softer than frozen non-alcoholic beverage. The beer-based beverage is not particularly limited to malt beverage and the beverage may be in a form of non-barley or non-wheat beverage in which barley, wheat or malt is not used. Examples of the especially preferred aspect of the beer-based beverage comprise a fermented alcoholic beverage consisting of beer, low-malt beer and other fermented liquor, or a non-alcoholic malt beverage.

(16) Examples of “non-barley” or “non-wheat” beverage include beer-like effervescent beverage derived from pea, soybean or corn, the “non-barley” or “non-wheat” beverage including a non-fermented beverage such as completely alcohol-free beverage which does not contain alcohol at all and alcohol-containing beverage. The alcohol-containing beverage is preferable from a viewpoint of foam formation. Examples of the alcohol-containing non-barley or non-wheat beverage include fermented beverage and alcohol-added beverage. Non-barley or non-wheat beverage also includes non-alcoholic fermented beverage obtained by removing low boiling point component and low molecular weight component from fermented beverage.

(17) According to the method for dispensing of the present invention for the effervescent beverage containing a grain degradation product, wherein foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, a chilled-beverage dispensing unit and a foam-dispensing unit may be used, wherein the effervescent beverage liquid delivered from a transportation vessel of the effervescent beverage is chilled and poured into a vessel by using the chilled-beverage dispensing unit, whereas the effervescent beverage liquid delivered from a transportation vessel of the effervescent beverage is cooled and stirred, and the frozen foam of effervescent beverage containing the extract-frozen microparticles and fine bubbles is prepared by cooling and stirring and incorporating the outside gas, and supplied to the effervescent beverage poured to a vessel as a foam component by using the foam-dispensing unit.

(18) The method to supply the foam composed of the frozen foam of the effervescent beverage containing a grain degradation product to the effervescent beverage poured to a vessel as a foam component using the foam-dispensing unit may be performed as follows. The effervescent beverage liquid delivered from the transportation vessel of the effervescent beverage is cooled and stirred by cooling and stirring units which are equipped with a cooling cylinder and a stirring blade such as a screw type stirring blade. Water in the effervescent beverage liquid is frozen by cooling and stirring. When water is frozen, the extract will be consequently concentrated and the viscosity will increase, forming slurry containing the extract-frozen microparticles.

(19) Subsequent cooling and stirring will start incorporating ambient air (outside air), resulting in the occurrence of cubical expansion. Since the air (outside air) incorporated in this process has a lower thermal conductivity than the beverage liquid, the temperature drop will become slower and an inflection point of the temperature drop tendency will appear at the time point of the start of incorporating the air. Further continuation of cooling and stirring with incorporating of outside gas will form the frozen foam of the effervescent beverage with the ambient air (outside air) incorporated to saturation. The frozen foam of the effervescent beverage is composed of the microparticles of frozen water in the beverage liquid, microparticles of extract-frozen in the beverage liquid, and microparticles of the air (outside air), which has a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention upon drinking. The bubbles of the frozen foam of the effervescent beverage is supplied as a foam component to the effervescent beverage poured to a vessel by the chilled-beverage dispensing unit which cools the effervescent beverage liquid delivered from a transportation vessel of the effervescent beverage and allows it to be poured to a vessel.

(20) In the method for dispensing the effervescent beverage of the present invention, it is preferable that the slurry forming step in which the slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage liquid and the frozen foam preparing step in which the frozen foam of the effervescent beverage containing the extract-frozen microparticles and the fine bubbles is prepared by cooling and stirring the slurry and incorporating the outside gas, are continuously performed. The operating period for these two steps depends on the stirring temperature, stirring condition, etc. If 3 L of the effervescent beverage containing a grain degradation product (for example, beer) is charged into a cooling and stirring chamber equipped with a cooling cylinder and a stirring blade such as the screw type stirring blade at 5° C. and cooled and stirred at a coolant temperature of −15° C. to −12° C., atmospheric temperature of 22° C. and stirring rate of 30 rpm, the period for stirring and cooling treatment of the two steps is preferably 25 min. or more, more preferably 40 min. or more, more preferably 70 min. or more. In this case, the beverage charged will be stirred and cooled by the coolant to form slurry containing the extract-frozen microparticles by gradual decrease of the temperature. The frozen foam will be prepared by further cooling the slurry, continuing stirring, and incorporating the outside gas.

(21) In the treatment to form the bubbles composed of the frozen foam of the effervescent beverage containing a grain degradation product using the bubble dispensing unit of the present invention, the unit which prepares the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by forming slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage liquid, then preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry may be controlled based on viscosity, temperature, cubical expansion rate or brightness of the prepared frozen foam of the effervescent beverage.

(22) When the unit which prepares the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry containing the extract-frozen microparticles formed by cooling and stirring the effervescent beverage liquid and incorporating the outside gas is controlled based on the viscosity of the frozen foam of the effervescent beverage, the viscosity of the prepared frozen foam of the effervescent beverage is adjusted to 0.4 Pa.Math.s to 30 Pa.Math.s, more preferably to 0.7 Pa.Math.s to 30 Pa.Math.s, even more preferably to 1.5 Pa.Math.s to 25 Pa.Math.s, even more preferably to 1.5 Pa.Math.s to 9 Pa.Math.s, further more preferably to 2 Pa.Math.s to 9 Pa.Math.s, further more preferably to 2 Pa.Math.s to 3 Pa.Math.s. By adjusting the viscosity of the frozen foams of the effervescent beverage prepared to 0.4 Pa.Math.s to 30 Pa.Math.s, sustainable frozen foam which has a refreshing texture and which can be smoothly poured out through an outlet such as a bubble outlet is obtained.

(23) When the unit which prepares the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry containing the extract-frozen microparticles formed by cooling and stirring the effervescent beverage liquid and incorporating the outside gas is controlled based on the temperature of the frozen foam of the effervescent beverage, the temperature of the prepared frozen foam of the effervescent beverage is adjusted to −15° C. to −1.8° C., more preferably to −8° C. to −2.5° C., even more preferably to −8° C. to −3.5° C., even more preferably to −7° C. to −4° C., and furthermore preferably to −4.5° C. to −3.5° C. By adjusting the temperature of the frozen foam of the effervescent beverage prepared to −15° C. to −1.8° C., sustainable frozen foam which has a refreshing texture and which can be smoothly poured out through an outlet such as a bubble outlet is obtained.

(24) When the unit which prepares the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry containing the extract-frozen microparticles formed by cooling and stirring the effervescent beverage liquid and incorporating the outside gas is controlled based on cubical expansion rate of the frozen foam of the effervescent beverage, the cubical expansion rate of the prepared frozen foam of the effervescent beverage is adjusted to 1.3 to 3.5, more preferably to 1.5 to 3.5, even more preferably to 2 to 3.5, even more preferably to 2 to 3, and furthermore preferably to 2 to 2.5. By adjusting the cubical expansion rate of the frozen foams of the effervescent beverage prepared to 1.3 to 3.5, sustainable frozen foam which has a refreshing texture and which can be smoothly poured out through an outlet such as a bubble outlet is obtained.

(25) When the unit which prepares the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry containing the extract-frozen microparticles formed by cooling and stirring the effervescent beverage liquid and incorporating the outside gas is controlled based on brightness of the frozen foam of the effervescent beverage, the difference of the brightness between the prepared frozen foam of the effervescent beverage and the effervescent beverage before freezing:ΔL is adjusted to 8 to 45, more preferably to 30 to 45, even more preferably to 40 to 45, and furthermore preferably to 41 to 44. By adjusting the difference of the brightness of the prepared frozen foam of the effervescent beverage and the effervescent beverage before freezing:ΔL is prepared to 8 to 45, sustainable frozen foam which has a refreshing texture and which can be smoothly poured out through an outlet such as a bubble outlet is obtained.

(26) According to a more preferred aspect of the present invention, the above-mentioned properties, such as viscosity, temperature, cubical expansion rate and brightness difference (ΔL) of the frozen foam of the effervescent beverage may be defined in combination as needed. For example, the frozen foam of the effervescent beverage having a viscosity of 2 Pa.Math.s to Pa.Math.s and a cubical expansion rate of 2 to 2.5 may be exemplified. According to another more preferred aspect of the present invention, the frozen foams of the effervescent beverage having a viscosity of 2 Pa.Math.s to 3 Pa.Math.s, a temperature of −4.5° C. to −3.5° C., cubical expansion rate of 2 to 2.5, and a difference of the brightness between the prepared frozen foam of the effervescent beverage and the effervescent beverage before freezing: ΔL of 41 to 44 are exemplified.

(27) In the treatment to form the bubbles composed of the frozen foam of the effervescent beverage containing a grain degradation product using the foam-dispensing unit of the present invention, the treatment to prepare the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles, wherein slurry containing the extract-frozen microparticles is formed by cooling and stirring the effervescent beverage liquid and the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles is prepared by cooling and stirring the slurry and incorporating the outside gas into the slurry may be performed using atmospheric air or gas obtained by substituting a part or whole of the atmospheric air with nitrogen, as the outside gas. The nitrogen content may be 1 to 100% of the outside gas, preferably 70 to 100%. Outside gas containing nitrogen enhances sustainability of the bubbles composed of the frozen foam of the effervescent beverage formed.

(28) According to another more preferred aspect of the present invention, the outside gas to be used for the preparation of the frozen foam of the effervescent beverage may contain carbon dioxide. The carbon dioxide content in the outside gas is preferably less than 100%, more preferably less than 90%. Outside gas containing less than 100%, preferably less than 90% of carbon dioxide enhances sustainability of the bubbles composed of the frozen foam of the effervescent beverage formed.

(29) The embodiment of the treatment to form the bubbles composed of the frozen foam of effervescent beverage containing a grain degradation product using the bubble dispensing unit is exemplified as follows: A step to make the frozen foam from the effervescent beverage is performed using a bubble (frozen foam) dispensing device equipped with a stirring blade. For example, the bubble dispensing device is a dispensing device of the bubbles of the frozen foam of the effervescent beverage equipped with a cooling unit and a pressure tank. The cooling and stirring chamber has a cooling cylinder combined with a cooling unit. The cooling cylinder is equipped with a cylindrical evaporator and a screw type stirring blade arranged to the evaporator. The effervescent beverage containing a grain degradation product is cooled and stirred by the steps of freezing the effervescent beverage on the surface of the evaporator of the cooling cylinder and scraping off the frozen effervescent beverage with the screw type stirring blade, wherein slurry containing the extract-frozen microparticles is formed first. Further cooling and stirring of the slurry causes increase of the viscosity of the slurry, causing incorporating of outside gas. Creamy bubbles of the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles are formed by the cooling and stirring treatment and incorporating the outside gas. Entire treatment of cooling and stirring and incorporating the outside gas, is preferably performed in the gas containing 1 to 100% of nitrogen, more preferably 70 to 100%. As a preferred embodiment performed in a gas containing 70 to 100% of nitrogen, for example, the treatment may be performed in a composition same as or similar to the atmospheric air (same composition as the atmospheric air means about 76 to 80% of nitrogen, about 19 to 23% of oxygen, and argon, carbon dioxide, etc.). More preferably, the treatment is performed under a pressure of 0.01 to 0.5 MPa, more preferably 0.01 to 0.1 MPa, inter alia 0.02 to 0.07 MPa in the atmospheric air and/or in nitrogen. Composition similar to the atmospheric air means that the nitrogen content of the gas is, for example, 70 to 99% (oxygen content about 1 to 29%), preferably 70 to 95% (oxygen content about 4 to 29%), more preferably 70 to 85% (oxygen content about 14 to 29%), even more preferably 70 to 80% (oxygen content about 19 to 29%), further more preferably 70 to 75% (oxygen content about 24 to 29%), in which at least nitrogen and oxygen are contained. It is advantageous to perform the dispensing method of the present invention in the composition same as the atmospheric air, since the nitrogen gas cylinder and the like is not necessary, leading to significant cost reduction.

(30) In an embodiment of the present invention, the same effervescent beverage containing a grain degradation product may be used for the chilled-beverage dispensing unit by which the effervescent beverage delivered from a transportation vessel of the effervescent beverage is cooled and poured to a vessel and for the foam dispensing unit by which the frozen foam of the effervescent beverage is supplied to the effervescent beverage poured out to a vessel. Otherwise, different effervescent beverages may be used for the chilled-beverage dispensing unit and the foam-dispensing unit.

(31) [Dispenser of Effervescent Beverage Containing a Grain Degradation Product]

(32) The present invention provides a dispenser of the effervescent beverage containing a grain degradation product, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, wherein the dispenser is equipped with a chilled-beverage dispensing device which cools the effervescent beverage delivered from a transportation vessel of the effervescent beverage and to allows it to be poured into a vessel and the foam-dispensing device equipped with:

(33) a unit which forms slurry containing extract-frozen microparticles by cooling and stirring the effervescent beverage liquid delivered from the transportation vessel of the effervescent beverage,

(34) a unit which prepares the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry,

(35) a unit which detects the preparation of the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles formed by cooling and stirring the slurry and incorporating the outside gas into the slurry, and

(36) a unit which supplies the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.

(37) As shown in FIG. 6, which is a schematic diagram of the present invention, the dispenser of the present invention is constituted from the chilled-beverage dispensing device (A) to cool the effervescent beverage liquid delivered from the transportation vessel of the effervescent beverage and to pour it to a vessel, and the foam dispensing-device (B) to cool and stir the effervescent beverage liquid delivered from the transportation vessel of the effervescent beverage, to prepare the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring and incorporating the outside gas, and to supply the frozen foam to the effervescent beverage poured into a vessel as a foam component.

(38) The chilled-beverage dispensing device (A) comprises a cooling vessel 9 which contains a cooler 7 equipped with a cooling unit such as a cooling coil. The effervescent beverage delivered from a transportation vessel of the effervescent beverage such as a beer barrel 1 is chilled by the cooler 7 and poured into a vessel such as a beer mug a12 through a chilled-beer outlet 25. A lever such as a chilled-beer outlet lever 26 is operated to pour the effervescent beverage.

(39) The foam-dispensing device (B) comprises a cooling vessel equipped with a cooling and stirring chamber 14 composed of a cooling cylinder 27 and screw type stirring blade 15. The effervescent beverage delivered from a transportation vessel of the effervescent beverage such as a beer barrel 1 is cooled and stirred in the cooling and stirring chamber 14 and the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles is formed by cooling and stirring and incorporating the outside gas. The frozen foam is supplied to a vessel such as a beer mug b13, which contains the effervescent beverage poured using the chilled-beverage dispensing device (A), through a foam outlet 28 as a foam component. A lever such as a foam outlet lever 29 is operated to pour the frozen foam.

(40) The foam-dispensing device (B) may be equipped with a connector the cooling and stirring chamber 14 with a nitrogen gas cylinder 23 to substitute the whole or a part of the outside gas of the chamber 14 with nitrogen. In addition, the cooling and stirring chamber 14 may be equipped with a unit which detects the preparation of the frozen foam of the effervescent beverage containing the extract-frozen microparticles and the fine bubbles formed by cooling and stirring slurry, involving outside gas, such as a viscosity confirmation-cooling sensor 21. A unit which presses the outside gas in the chamber may be provided in the cooling and stirring chamber 14 (not shown).

(41) The effervescent beverage dispenser of the present invention, constructed as mentioned above, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, by pouring the chilled effervescent beverage from the chilled-beverage dispensing device (A) to a vessel and pouring the frozen foam prepared in the foam-dispensing device (B) from this device to the effervescent beverage contained in the vessel. In the dispenser of the present invention, the chilled effervescent beverage poured into a vessel and the frozen foam may be prepared from the same effervescent beverage by using the same transportation vessel for the chilled-beverage dispensing device (A) and the foam-dispensing device (B). Otherwise, the chilled effervescent beverage poured into a vessel and the frozen foam may be prepared from the different effervescent beverages by using the different transportation vessels for the chilled-beverage dispensing device (A) and the foam-dispensing device (B).

(42) The present invention will be described more specifically referring to the examples. The technological scope of the present invention is not limited to these examples.

EXAMPLES

Example 1

(43) [Evaluation Test 1 for Foam Retention Time]

(44) After pouring 220 mL each of the samples of beer, non-alcoholic malt beverage, other fermented liquor (containing corn protein, CP), and chu-hai (shochu with tonic water) to a 300 mL glass, the foam height was measured over time at an outside temperature of 20° C. Meanwhile, after pouring 220 mL each of the samples of beer, non-alcoholic malt beverage, other fermented liquor (containing corn protein, CP), and chu-hai to a 300 mL glass, frozen foam of each sample was prepared by using the foam-dispensing device shown in FIG. 6 (without air pressurization). Forty grams each of the prepared frozen foam was poured over the beverage of the same origin as the frozen foam. After stirring, the foam height was measured over time at an outside temperature of 20° C. The results are shown in FIG. 1.

(45) [Evaluation Test 2 of Foam Retention Time]

(46) After pouring 220 mL of beer at a temperature of −1° C. to a 300 mL glass, the foam height was measured over time at an outside temperature of 20° C. Meanwhile, after pouring 220 mL of beer at a temperature of −1° C. to a 300 mL glass, 40 g of the same beer which was frozen and finely crashed was poured over the beer. After stirring, the foam height was measured over time at an outside temperature of 20° C. (CF). Furthermore, after pouring 220 mL of beer at a temperature of −1° C. to a 300 mL glass, the frozen foam of the beer was prepared by using the foam-dispensing device shown in FIG. 6 (without air pressurization). Forty grams of the prepared frozen foam was poured over the same beer. After stirring, the foam height was measured over time at an outside temperature of 20° C. (F). The results are shown in FIG. 2.

(47) [Exploratory Test for Conditions to Prepare the Frozen Foam]

(48) Whether the foam height is dependent on the conditions of gas in the tank of the foam-dispensing device was examined. Specifically, the difference in the foam height according to the difference in the five conditions below was examined. The foam height of the foam prepared according to the five conditions below was measured over time at an outside temperature of 20° C. The results are shown in FIG. 3.

(49) (1) The tank of the foam-dispensing device shown in FIG. 6, fed with gas and pressurized at 0.05 MPa by air, was charged with 1600 mL of beer and frozen foam was prepared. Forty grams of the frozen foam prepared was poured over 220 mL of beer (1.2° C.) contained in a 300 mL glass and the mixture was stirred (Frozen foam/with air pressurization).

(50) (2) The tank of the foam-dispensing device shown in FIG. 6, fed with gas without pressurization by air, was charged with 1600 mL of beer and frozen foam was prepared. Forty grams of the frozen foam prepared was poured over 220 mL of beer (1.2° C.) contained in a 300 mL glass and the mixture was stirred (Frozen foam/without air pressurization).

(51) (3) The tank of the foam-dispensing device shown in FIG. 6, fed with CO.sub.2 gas and pressurized at 0.05 MPa by air, was charged with 1600 mL of beer and frozen foam was prepared. Forty grams of the frozen foam prepared was poured over 220 mL of beer (1.2° C.) contained in a 300 mL glass and the mixture was stirred (Frozen foam/with CO.sub.2 pressurization).

(52) (4) The tank of the foam-dispensing device shown in FIG. 6, fed with N.sub.2 gas and pressurized at 0.05 MPa by air, was charged with 1600 mL of beer and frozen foam was prepared. Forty grams of the frozen foam prepared was poured over 220 mL of beer (1.2° C.) contained in a 300 mL glass and the mixture was stirred (Frozen foam/with N.sub.2 pressurization).

(53) (5) To a 300 mL glass was poured 220 mL of beer (1.2° C.) and the beer was further poured into the glass until the foam was filled to the top of the glass.

Example 2

(54) [Change in Physical Property of Frozen Foam Depending on Cooling and Stirring]

(55) <Test Method>

(56) Formation and change in physical property of the frozen foam depending on cooling and stirring of the effervescent beverage was tested. Commercially available beer was used as the effervescent beverage. The cooler was initially charged with 3 L of beer at a temperature of 5° C. The beer was cooled and stirred at an outside temperature of 26.0° C., coolant temperature of the cooler of −15° C. to −12° C. and at a rotation speed of 30 rpm. The atmospheric air was used as the outside gas for the preparation of the frozen foam. In the property change measurement, the viscosity was measured using a viscometer (Single cylindrical rotation viscometer, TVB10M; Spindle M4×30 rpm, manufactured by Toki Sangyo, Co., Ltd.). “Brightness difference” was measured using a color difference meter (CR400, manufactured by Konica-Minolta, Co., Ltd.).

(57) <Result>

(58) The measurement results are shown in Table 1. It is shown that the cubical expansion rate of the frozen foam starts increasing at about 25 minutes of cooling and stirring and that the air outside the beverage starts to be incorporated among the extract-frozen microparticles by cooling and stirring.

(59) TABLE-US-00001 TABLE 1 COOLING AND STIRRING TIME (MINUTES) 0 5 10 15 20 25 30 35 40 45 50 55 60 TEMPERATURE (° C.) 5.0 1.7 −3.0 −5.0 −1.6 −1.8 −2.0 −2.2 −2.4 −2.6 −3.0 −3.5 −3.5 VISCOSITY (Pa .Math. s) 0.01 0.01 0.01 0.01 0.27 0.41 0.54 0.55 0.60 0.66 0.80 0.90 1.04 CUBICAL EXPANSION RATE (TIMES) 1.00 1.00 1.00 1.03 1.03 1.26 1.62 1.62 1.60 1.62 1.78 1.92 2.12 BRIGHTNESS DIFFERENCE 0.0 0.0 0.0 0.0 0.0 7.7 15.6 20.1 25.0 30.0 32.9 35.0 37.6 FOAM RETENTION TIME (MINUTES) 14 27 COOLING AND STIRRING TIME (MINUTES) 65 70 75 80 85 90 95 100 105 110 115 120 TEMPERATURE (° C.) −3.7 −4.0 −4.4 −4.9 −4.9 −5.1 −5.3 −5.5 −5.7 −5.9 −6.6 −7.3 VISCOSITY (Pa .Math. s) 1.63 1.65 1.95 2.25 2.28 4.58 4.90 5.29 5.92 10.70 11.90 26.50 CUBICAL EXPANSION RATE (TIMES) 2.15 2.32 2.35 2.46 2.53 2.63 2.62 2.68 2.66 2.70 2.69 2.70 BRIGHTNESS DIFFERENCE 38.8 39.2 40.7 40.9 41.4 41.5 40.8 41.7 41.3 41.3 41.3 42.9 FOAM RETENTION TIME (MINUTES) 42 44 45

Example 3

(60) [Foam Retention Test of Frozen Beer Foam]

(61) <Test Method>

(62) Foam retention test was performed for the frozen bubbles prepared by freezing the beer foam and the frozen bubbles (bubbles of frozen foam) formed by cooling and stirring the beer and incorporating the outside gas. Samples of “the frozen beer bubbles” were prepared by placing a half-cut aluminum can at the center of a stainless mug, pouring beer with bubbles in it, and freezing the beer bubbles by filling the surroundings with liquid nitrogen. Samples of “the frozen bubbles formed by cooling and stirring the beer and incorporating the outside gas” were prepared using the device of the present invention shown in FIG. 6.

(63) <Results>

(64) Results are shown in FIG. 5 (photographs). FIG. 5-1 and FIG. 5-2 are the photographs of the samples prepared by freezing beer bubbles. FIG. 5-3 is the photograph of the frozen bubbles (bubbles of frozen foam) sample formed by cooling and stirring beer and incorporating the outside gas. The samples prepared by freezing the beer bubbles were sherbet-like and the frozen foam does not have the effect of foam retention. Meanwhile, the frozen bubbles sample (bubbles of frozen foam) formed by cooling and stirring the beer and incorporating the outside gas, was snow-like and had the effect of prolonged foam retention.

Example 4

(65) [Sensory Evaluation of the Frozen Foam]

(66) The frozen foam prepared from the beer using the foam-dispensing device shown in FIG. 6 (without air pressurization) or the coarsely crashed ice made by freezing the beer was added over the beer which was poured into a 300 mL glass. Sensory evaluation was performed for each of the samples by 12 participants.

(67) Compared to the beer containing the frozen foam, the foam of the beer containing the coarsely crashed ice made by freezing the beer was coarse and vanished rapidly, and the beer itself was evaluated to be too cool. Therefore, the beer containing frozen foam having a texture of a creamy-foam retention was not obtained. Meanwhile, the beer containing the frozen foam prepared by the method of the present invention was evaluated to have a snow-like refreshing texture. Further, the beer containing the frozen foam was evaluated to have creamy and new texture and significantly improved foam retention.

INDUSTRIAL APPLICABILITY

(68) The present invention provides an effervescent beverage containing a grain degradation product, comprising a fermented alcoholic beverage consisting of beer, low-malt beer and other brewed alcoholic beverages, or a non-alcoholic malt beverage, which contains foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention upon drinking. The present invention also provides a method for dispensing and a dispenser of the effervescent beverage containing a grain degradation product, wherein tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention.

DESCRIPTION OF THE SYMBOLS

(69) A. Chilled-beverage dispensing device B. Foam-dispensing device 1. Beer barrel 2. Carbon dioxide cylinder 3. Carbon dioxide feeding line 4. Dispense head 5. Beer supply line 6. Three-way valve 1 7. Cooler 8. Three-way valve 2 9. Cooling vessel of beer dispenser 10. Cooling vessel of foam-dispensing device 11. Beverage path 12. Mug a 13. Mug b 14. Cooling and stirring chamber 15. Screw type stirring blade 16. Cooling unit 17. Bent stage 1 18. Bent stage 2 19. Control box 20. Touch panel 21. Detecting unit for frozen microparticles (viscosity confirmation-cooling sensor) 22. Charge control sensor 23. Nitrogen gas cylinder 24. Nitrogen feeding line 25. Chilled-beer outlet of beer dispenser 26. Chilled-beer outlet lever of beer dispenser 27. Cooling cylinder 28. Foam outlet of the foam-dispensing device 29. Foam outlet lever of the foam-dispensing device 30. Compressor 31. Small openings