JP2014223069A - Syrup with foaming properties - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a syrup excellent in foaming property capable of light texture and good flavor release. Specifically, the present invention provides a syrup excellent in foamability that can be easily foamed by a non-aerosol foam dispenser, mechanical stirring, or the like. One or more selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, alginic acid propylene glycol ester, sucrose fatty acid ester, gum arabic and gati gum. contains. [Selection] Figure 2

Description

  The present invention relates to a syrup having foaming properties.

As a sweet food containing bubbles, whipped jam (refer to Patent Document 1) characterized in that a wheat protein decomposed product and a foam stabilizer are used in combination with fruit jam base, fruit content is 10% or more, soluble solid content is 30% A processed aerated fruit product having an oil and fat content of 10% or less and a pH of 5 or less, and any one or more of organic acid monoglyceride, sucrose fatty acid ester or propylene glycol fatty acid ester, and glycerin fatty acid mono An aerated fruit processed product characterized by blending an ester and pectin (see Patent Document 2) is known.
Patent Document 3 discloses a whipped gummy candy containing fermented cellulose.

Japanese Patent Publication No. 64-6743 JP 2011-103841 A JP 2010-17181 A

The whipped jam disclosed in Patent Document 1 is characterized in that it is overrun by embedding lightly (stirring) during use (incorporating and increasing the amount of bubbles) and presents a soft cream. However, jam is a food having shape retention property utilizing the property that pectin contained in pulp is gelled by acid, sugar and water. Therefore, although there exists a tendency which is easy to hold | maintain the bubble after a whipping, the foaming property is scarce and the volume increase by a whipping is only about 1.2 to 1.3 times (refer patent document 1, an Example). This value is a very low value of less than 20% in terms of overrun, and the whipped jam obtained based on the technique described in Patent Document 1 is far from a light texture. In addition to the shape-retaining property, jam has a characteristic of having a very high sugar content. Therefore, it has a problem that the flavor release of the obtained whipped jam is bad.
Similar to Patent Document 1, the technique disclosed in Patent Document 2 also uses pectin having a gelling action as an essential component. The amount used is as high as 1% (Patent Document 2, Examples 1 to 31), and the texture of the obtained fruit processed food is heavy and the flavor release becomes worse.
Patent Document 3 discloses gummy candy containing fermented cellulose, but gummy candy is a food characterized by an elastic texture, and the required physical properties are clearly different from syrup.

  In view of the above-described conventional technology, an object of the present invention is to provide a syrup excellent in foaming property that enables a light texture and a good flavor release, which cannot be achieved by the conventional technology. Moreover, since syrup has fluidity at room temperature and has low shape retention, it is very difficult to keep bubbles after foaming inside. For example, by mixing syrup foamed to 200-1000% overrun with foods and drinks such as frozen desserts and yogurt, foods and drinks with a light texture, foods and drinks that can enjoy a plurality of different food textures, etc. However, when a conventional syrup is used, bubbles are easily crushed when the foamed syrup is mixed with food or drink, and the target texture is difficult to obtain. Further, when a conventional syrup is foamed and used as a topping, there are problems such as easy crushing of bubbles and occurrence of water separation.

  Another object of the present invention is to provide a syrup having excellent bubble stability after foaming, which cannot be achieved by the prior art, in view of the related art.

  As a result of intensive studies to solve the above problems, the present inventors have (A) foaming agent, (B) fermented cellulose, and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester. By using together one or more selected from the group consisting of gum arabic and gati gum, it is possible to provide a syrup having excellent foaming properties, and by foaming the syrup, it has a light texture and good flavor release. It has been found that foam syrup can be prepared. Furthermore, it discovered that the foaming syrup obtained was a syrup excellent in the bubble stability after foaming.

The present invention relates to a foaming syrup having the following aspects;
Item 1. (A) foaming agent, (B) fermented cellulose, and (C) one or more selected from the group consisting of water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum, A syrup with foaming properties.
Item 2. 0.1 to 30 of at least one selected from the group consisting of (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, arabic gum and gati gum with respect to 1 part by mass of (B) fermented cellulose. Item 2. The syrup according to Item 1, which contains part by mass.
Item 3. Item 3. The syrup according to Item 1 or 2, wherein the foaming agent (A) is a wheat protein breakdown product.
Item 4. Item 4. The syrup according to any one of Items 1 to 3, further comprising (D) an enzymatically degraded lecithin.
Item 5. (E) The syrup according to any one of Items 1 to 4, comprising a high-intensity sweetener.
Item 6. Item 6. The syrup according to any one of Items 1 to 5, wherein the syrup is eaten in a state where the overrun is foamed to 200 to 1000%.
Item 7. Item 7. The syrup according to any one of Items 1 to 6, which is filled in a non-aerosol foam dispenser.

The present invention also relates to a method for producing a food or drink having the following aspects;
Item 8. One or more selected from the group consisting of (A) foaming agent, (B) fermented cellulose, and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum Preparing a syrup containing,
A step of foaming the syrup to an overrun of 200 to 1000%, and a step of mixing the foamed syrup and food and drink,
The manufacturing method of food-drinks containing.
Item 9. One or more selected from the group consisting of (A) foaming agent, (B) fermented cellulose, and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum Preparing a syrup containing,
A step of foaming the syrup to 200-1000% overrun, and a step of topping the foamed syrup on a food or drink;
The manufacturing method of food-drinks containing.

  According to the present invention, a syrup having excellent foaming properties can be provided, and by foaming the syrup of the present invention, a foaming syrup having a light texture and good flavor release can be prepared. Moreover, the syrup of this invention is excellent in the bubble stability after foaming. Therefore, even when mixed with foods and drinks such as frozen desserts and yogurts, it is possible to provide foods and drinks that are not easily crushed and have a light texture or that can enjoy a plurality of different food textures. Moreover, since water separation is suppressed, the syrup after foaming can be used suitably also for a topping use.

It is a photograph of a pump type foam dispenser. It is the photograph of the food / beverage products topped with the foaming syrup of this invention.

1. The syrup having foamability The syrup having foamability of the present invention comprises (A) a foaming agent, (B) fermented cellulose, and (C) a water-soluble soybean polysaccharide, alginate propylene glycol ester, sucrose fatty acid ester, It contains one or more selected from the group consisting of gum arabic and gati gum.

  The foaming agent (A) used in the present invention is not particularly limited as long as it is a material having an effect of foaming the liquid composition. Examples include protein degradation products (eg, protein degradation products such as wheat protein, soybean protein, milk protein, etc.), saponins, and emulsifiers (eg, polyglycerol fatty acid ester, etc.). A preferred foaming agent is a wheat protein breakdown product. The foaming agent content in the syrup of the present invention is not particularly limited, but is usually 0.1 to 2% by mass, preferably 0.2 to 1.5% by mass, and more preferably 0.4 to 1% by mass.

  The (B) fermented cellulose used in the present invention is a cellulose produced by a cellulose-producing bacterium (eg, a bacterium belonging to the genus Acetobacter, Pseudomonas or Agrobacterium). Fermented cellulose has a very fine fiber diameter compared to the fiber diameter of general cellulose fibers derived from plants. On the other hand, the fiber length is long, which is greatly different from crystalline cellulose obtained by obtaining only pure crystalline regions.

In the present invention, it is preferable to use a fermented cellulose composite that is a composite of the fermented cellulose and another polymer substance as the fermented cellulose. The complex is substantially composed of fermented cellulose and another polymer substance, and preferably the other polymer substance is attached to the surface of the fermented cellulose fiber. The compounding method is not particularly limited, and can be carried out, for example, according to the method described in JP-A-9-121787. The “other polymer substance” used for the complex is not particularly limited as long as it is a polymer substance that can be used in foods. Preferred polymer substances include sodium carboxymethyl cellulose (CMC-Na), xanthan gum and guar gum. One or more selected from the group consisting of
Fermented cellulose composites are commercially available as products and can be utilized. Commercially available fermented cellulose composite products include, for example, the Sun Artist [registered trademark] series of San-Ei Gen FFI Co., Ltd.

  Fermented cellulose is usually distributed as a powder product. The particle diameter of the fermented cellulose used in the present invention is not particularly limited. However, in the case of using a non-aerosol foam dispenser or considering convenience in the production process, in the present invention, powder fermented cellulose is used as the fermented cellulose. It is preferable to use a fermented cellulose pulverized product pulverized to mesh sieving.

  The content of fermented cellulose in the syrup of the present invention is not particularly limited, but the preferable content is 0.01 to 0.4% by mass, more preferably 0.02 to 0.3% by mass, and still more preferably as the content of fermented cellulose alone. It is 0.03-0.2 mass%. If the content of the fermented cellulose alone is less than 0.01% by mass, the foam stability after foaming may not be sufficient, and water separation may occur from the syrup, while the fermented cellulose content exceeds 0.4% by mass. In some cases, the viscosity of the syrup increases and it is difficult to form bubbles when foaming.

In the present invention, in addition to the above (A) and (B), (C) one or more selected from the group consisting of water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum are used in combination. As a result, bubbles at the time of foaming of syrup become finer, and a foamy syrup having a good mouthfeel and a light texture can be prepared. Moreover, the syrup which is excellent in the bubble stability after foaming can be provided.
From the viewpoint of fineness of bubbles and bubble stability, among the materials (C), at least one selected from the group consisting of water-soluble soybean polysaccharide, propylene glycol alginate, and sucrose fatty acid ester is particularly preferable. It is preferable to use it.

  In addition, when using (C) sucrose fatty acid ester in the syrup of this invention, it is preferable to use sucrose fatty acid ester whose HLB value is 11-20, More preferably, HLB is 15-20. In addition, when the pH of the syrup is acidic (eg, pH 3 to 5), in addition to the sucrose fatty acid ester having an HLB value of 11 to 20, more preferably an HLB value of 15 to 20, the HLB value is 3 to 7, Preferably, 3-6 sucrose fatty acid esters are used in combination.

  (C) One or more selected from the group consisting of water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum is usually 0 per 1 part by mass of fermented cellulose alone in syrup. 0.1 to 30 parts by mass, preferably 0.3 to 20 parts by mass, and more preferably 0.5 to 15 parts by mass.

  In the present invention, in addition to the above (A) to (C), it is preferable to further use (D) an enzymatically decomposed lecithin as necessary. By using the enzyme-decomposed lecithin together, the bubble stability after foaming can be further improved. In particular, the bubble stability can be further improved when the syrup of the present invention is topped or mixed with a food or drink containing fats and oils. The content of the enzymatically decomposed lecithin in the syrup is not particularly limited, but is usually 0.001 to 0.1% by mass, preferably 0.005 to 0.06% by mass, more preferably 0.01 to 0.05% in the syrup. % By mass.

In the present invention, “syrup” refers to a product having fluidity at room temperature (20 ° C.), unlike gel foods such as jam, gummy candy, and jelly. Specifically, it means that the shape cannot be maintained when left standing, and the shape changes.
The syrup of the present invention preferably contains a saccharide. Examples of sugars include saccharides (eg, glucose, fructose, sucrose, lactose, maltose, etc.), oligosaccharides, sugar alcohols, and the like. The syrup of the present invention preferably also contains (E) a high intensity sweetener. Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, stevia, thaumatin, neotame, rahan fruit extract, monatin, and advantame. It is particularly preferable to use a saccharide and a high-intensity sweetener in combination. The content of these saccharides and / or high-intensity sweeteners can be appropriately adjusted according to the physical properties required for the syrup. Usually, the content of the saccharide and / or high-intensity sweetener is 1 to 50% by mass, preferably 10 to 40% by mass, more preferably 10% by mass or more and less than 30% by mass. The syrup of the present invention can optionally contain food ingredients such as flavors, pigments, fruit juices or acidulants, but the fat content in the syrup is 1% by mass or less, preferably 0.1% by mass or less, Preferably, it is preferably adjusted to 0.01% by mass or less.

The syrup of the present invention is characterized by extremely excellent foaming properties.
For example, foaming can be easily performed by a foam dispenser, mechanical stirring, or the like. There are two types of foam dispensers: aerosol type and non-aerosol type. An aerosol foam dispenser is a container that generates bubbles using the gas pressure of a liquefied gas. A non-aerosol foam dispenser mixes syrup and gas by pressing through a sheet-like porous body (mesh). A container that generates bubbles. The syrup of the present invention is extremely excellent in foaming properties, and even when using a non-aerosol foam dispenser that is difficult to foam, fine foam can be easily formed, with a light texture and good It has the advantage that a foaming syrup can be prepared with a good flavor release. Non-aerosol-type foam dispensers include, for example, a pump-type foam dispenser that generates foam using a pump, and a squeeze-type foam dispenser that presses the body of a soft container with fingers. As an example, a pump-type foam dispenser is shown in FIG. Pump type foam dispensers typically include an air injection piston, a foam generating opening, a mesh, a pump, and the like. According to the present invention, it is possible to easily foam a syrup even in a very simple process of discharging from a non-aerosol-type foam dispenser such as a pump-type foam dispenser or a squeeze-type foam dispenser. . Of course, you may foam the syrup of this invention using mechanical stirring, such as a whipper, a milk former, a stirrer, a hand mixer, a freezer.

  As described above, since the syrup of the present invention is extremely excellent in foaming property, a foaming syrup having an overrun of 200% or more, and more than 300% can be easily prepared. Moreover, the syrup of this invention is excellent also in the bubble stability after foaming, having the said high overrun.

  In the present invention, overrun refers to the weight when a container is fully filled with syrup before foaming, and the weight of a syrup foamed into a container of the same capacity as the container is filled with the following formula: Can be calculated.

Formula 1

  The brix of the syrup of the present invention is not particularly limited, but the preferred brix is 1 to 50% by mass, more preferably 5 to 40% by mass, still more preferably 10% by mass or more and less than 30% by mass. By adjusting the Brix to the above value, for example, even when a non-aerosol foam dispenser is used, a foaming syrup having a light texture and a good flavor release can be prepared very easily.

  In the present invention, Brix refers to the value of sugar content measured with a refractometer. The refractive saccharimeter utilizes the property that the refractive index of light varies depending on the concentration of soluble solids contained in the liquid to be measured. Specifically, the difference in refractive index between the sample liquid and the prism on which the sample liquid is placed is measured so that it can be read as sugar content. Therefore, in this invention, what has a refractive index equivalent to a 10 mass% sucrose solution is called sugar content 10 mass%. An example of a refractive sugar content meter is a digital sugar content (concentration) meter PR-101α manufactured by ATAGO.

The syrup of the present invention has a viscosity of 5 to 5 when foamed using a non-aerosol foam dispenser and when foamed under weak stirring conditions (foaming conditions) such as hand stirring. It is desirable to adjust to a range of 60 mPa · s, preferably 20 to 45 mPa · s. When the viscosity of the syrup exceeds 60 mPa · s, the foaming property may be lowered. On the other hand, when the syrup is forcibly foamed using mechanical stirring, the bubble stability may improve due to the syrup having a certain viscosity. The viscosity of the syrup can be adjusted as appropriate according to the mixing form with the food or drink.
In the present specification, “viscosity” refers to a value when the viscosity of syrup is measured using a BL type rotational viscometer under the conditions of 20 ° C. and 60 rpm.

  The syrup of this invention can be manufactured in accordance with a conventional method. For example, one or more selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum in water, As necessary, (D) Enzymatically decomposed lecithin, (E) High sweetness sweetener, sugar, etc. are added and stirred at 80 ° C. for 5 to 20 minutes, optionally with flavor, pigment, fruit juice, acidulant, etc. It can manufacture by adding suitably and cooling.

  (B) Fermented cellulose is preferably added as a fermented cellulose solution. Specifically, it is desirable to add fermented cellulose to water and add it as a homogenized fermented cellulose solution. The conditions for the homogenization treatment (homogenization) are not particularly limited, and examples thereof include a two-stage treatment of a first stage 9800 kPa and a second stage 4900 kPa. In addition, regarding the syrup with which a non-aerosol foam dispenser is filled, a fermented cellulose solution obtained by pulverizing fermented cellulose in powder form to 200 mesh sieve and using a fermented cellulose pulverized product as a raw material is used as the fermented cellulose solution. More preferably.

  The syrup of the present invention is preferably eaten after foaming the overrun to 200 to 1000%, preferably 500 to 1000%. When the syrup is foamed to an overrun range of 200 to 1000%, a light texture is imparted when the foamed syrup is mixed with various foods and beverages (eg desserts such as frozen confectionery, yogurt, and confectionery) It is possible to provide food and drink and food and drink that can enjoy different textures. It is also possible to use the foaming syrup as a topping for food and drink.

2. The manufacturing method of food-drinks This invention also relates to the manufacturing method of food-drinks characterized by mixing the syrup which has the said foamability, and food-drinks. The production method of the present invention includes the following steps;
(Manufacturing method I)
A syrup containing at least one selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum The step of preparing,
A step of foaming the syrup to an overrun of 200 to 1000%, and a step of mixing the foamed syrup with a food or drink.

The present invention further relates to a method for producing a food or drink, characterized in that the syrup having foamability is topped on the food or drink. The manufacturing method includes the following steps;
(Production II)
A syrup containing at least one selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum The step of preparing,
A step of foaming the syrup to 200-1000% overrun, and a step of topping the foamed syrup on a food or drink;
The manufacturing method of food-drinks containing.

(Step 1 (Manufacturing method I and II common))
A syrup containing at least one selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum Preparing step.
This step is a group comprising (A) a foaming agent, (B) fermented cellulose and (C) a water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum in a solvent such as water or syrup. It can manufacture in accordance with a conventional method except containing 1 or more types selected from.
For example, one or more selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum in water, In addition, (D) Enzymatically decomposed lecithin, (E) High-intensity sweetener, saccharides, etc. are added as necessary. After heating and dissolving, optional flavors, pigments, fruit juices, acidulants, etc. are added and cooled. Can be manufactured. In this step, for example, a commercially available syrup is composed of (A) a foaming agent, (B) fermented cellulose, and (C) a water-soluble soybean polysaccharide, a propylene glycol alginate, a sucrose fatty acid ester, gum arabic and gati gum. It can also be implemented by including one or more selected from the group.

(Process 2 (Manufacturing method I and II common))
Foaming the syrup to overrun 200-1000%.
This step is a step of adjusting the syrup obtained in step 1 to an overrun of 200 to 1000%. The foaming method is not particularly limited. For example, a foaming device, a stirring machine (eg, a whipper, a milk foamer, a stirrer, a hand mixer, etc.), an aerosol foam dispenser, a non-aerosol foam dispenser, or the like can be used. In addition, when manufacturing frozen desserts (ice cream, ice milk, lacto ice, frozen dessert, etc.) using the syrup, the existing production such as foaming the syrup using a freezer used in the frozen dessert production line. It is also possible to foam using equipment in the process.

(Step 3 (Production Method I))
A step of mixing the foamed syrup and the food or drink.
This step is a step of mixing the foaming syrup obtained in step 2 and the food or drink. The type of food or drink to be mixed is not particularly limited. For example, frozen confectionery (ice cream, ice milk, lacto ice, ice confection etc.), fermented milk (eg yogurt etc.), confectionery etc. are mentioned. The mixing method is not particularly limited. You may mix until a foaming syrup and food-drinks become uniform, and you may mix in the form where the foaming syrup part and food-drinks part exist unevenly. When it mixes until foaming syrup and food-drinks become uniform, a light texture can be provided to food-drinks. In addition, when mixed in a form in which the foaming syrup part and the food and drink part are present non-uniformly, for example, when filled in a layered form, when filled in a marble form, or when mixed so that the whole becomes non-uniform , Can provide food and drinks with different textures. For example, by mixing the foaming syrup of the present invention and the frozen dessert mix so as to be marbled and freezing, it is possible to provide a food or drink that can enjoy different textures.

(Step 4 (Production Method II))
The process of topping the foamed syrup on food and drink.
This step is a step of topping the foamed syrup obtained in step 2 on a food or drink. There are no particular restrictions on the type of food or drink to be topped. Examples thereof include beverages, confectionery, frozen confectionery (ice cream, ice milk, lacto ice, ice confection etc.), fermented milk (eg yogurt etc.), breads and the like.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” mean “parts by mass” and “mass%”, respectively, and “*” in the text means that they are manufactured by San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Foaming syrup and food / beverage products According to the formulation shown in Table 1, a foaming syrup was prepared (Brix 21.5% by mass). Specifically, the fermented cellulose composite was added to water, and after stirring, homogenized using a homogenizer (first stage 9800 kPa, second stage 4900 kPa) to prepare a fermented cellulose composite aqueous solution. Water, fructose glucose liquid sugar and fermented cellulose complex aqueous solution are mixed and granulated sugar, foaming agent (wheat protein degradation product), polysaccharide (water-soluble soybean polysaccharide, alginate propylene glycol ester, sucrose fatty acid ester, Enzymatically decomposed lecithin, gum arabic, gati gum) and a high-intensity sweetener (sucralose, thaumatin) were added and stirred at 80 ° C. for 10 minutes. Subsequently, after adding fruit juice, a fragrance | flavor, a pigment | dye, and a citric acid solution, it hot-packed at 93 degreeC reach | attainment temperature, and prepared the syrup which has foamability. The syrup was filled into a container (pump type foam dispenser).

Note 1) Fermented cellulose complex-containing preparation having a fermented cellulose complex content of 33.4% by mass (fermented cellulose content of 20% by mass), which is a complex of fermented cellulose, guar gum and CMC, and 200 mesh sieve Use the pulverized product type. The numerical values in the table indicate the fermented cellulose complex content (the fermented cellulose content in the syrup is 0.06% by mass).
For the fermented cellulose composite preparation, a 1.5% by mass fermented cellulose composite aqueous solution was prepared, and 20% by mass of the solution was added.
Note 2) A sucrose fatty acid ester having an HLB value of 16 and a sucrose fatty acid ester having an HLB4 of 3: 2 were used in combination.

(Foaming test using non-aerosol type foam dispenser (pump type foam dispenser))
A foaming test was performed on the syrups of Examples 1-1 to 1-6 and Comparative Example 1-1.
The syrup was discharged from a pump-type foam dispenser, and the state of the foam immediately after the discharge and after 10 minutes was evaluated.
Examples in which (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum are used in combination. The syrup of 1-1 to 1-6 is easily foamed by an easy foaming method of discharging from a pump-type foam dispenser (overrun about 700 to 1000%). Became a fine foam and had a light texture and a good flavor release. In addition, the syrups of Examples 1-1 to 1-6 were stably maintained in a bubble state without water separation even after 10 minutes had elapsed after being discharged from the pump dispenser. Note that the syrups of Examples 1-3 and 1-4 were particularly excellent from the viewpoint of bubble stability after 10 minutes (maintaining fineness of bubbles, water separation). Furthermore, even if the syrup of Example 1-4 was topped on the baked cookie, the foam was not crushed and the bubble stability was extremely excellent.
On the other hand, the syrup of Comparative Example 1-1 foamed when discharged from a pump-type foam dispenser, but the texture of the resulting bubbles was rough. Further, the bubble stability was poor, and water separation occurred 10 minutes after discharging from the pump dispenser.

  In order to confirm the bubble stability in more detail, a stability test was separately conducted on the syrups of Example 1-3 and Comparative Example 1-1. Specifically, 50 g of each syrup is put in a 200 mL tall beaker, stirred for 1 minute using a milk foamer (Aerolatte), and immediately after foaming, the amount of water separation generated at the bottom of the beaker and the excess of foaming syrup The run was measured. Further, after 5 minutes from foaming, the amount of water separation generated at the bottom of the beaker and the state of bubbles were confirmed. The results are shown in Table 2.

  The syrup of Example 1-3 was easily foamed by stirring with a milk foamer (overrun 340%), and a foamy syrup containing fine bubbles was obtained. In the obtained foamy syrup, water separation was significantly suppressed even after 5 minutes from foaming, and fine bubbles were retained. On the other hand, the syrup of Comparative Example 1-1 foamed by stirring with a milk foamer (overrun 280%), but the obtained bubbles were rough and water separation occurred immediately after foaming. Further, after 5 minutes from foaming, the water separation increased to 7 mm, and the texture of the obtained bubbles was further roughened.

(Method for producing food and drink)
Food / beverage products were manufactured using the syrup of Example 1-2. Specifically, the syrup of Example 1-2 was discharged from a pump-type foam dispenser and foamed (overrun about 900%). The foamed syrup was topped on the beverage surface to produce the food and drink shown in FIG.
The obtained food and drink had a good texture over the throat, a good texture, and a soft and light texture.

Experimental Example 2 Foaming Syrup According to the formulation shown in Table 3, a foaming syrup was prepared (Brix 16% by mass).
Specifically, the fermented cellulose composite was added to water, and after stirring, homogenized using a homogenizer (first stage 9800 kPa, second stage 4900 kPa) to prepare a fermented cellulose composite aqueous solution. Water, fructose glucose liquid sugar and fermented cellulose complex aqueous solution are mixed, into which foaming agent (wheat protein degradation product), polysaccharide (water-soluble soybean polysaccharide, propylene glycol alginate) and high-intensity sweetener ( Sucralose and thaumatin) were added and dissolved by stirring at 80 ° C. for 10 minutes. After adding a fruit juice, a fragrance | flavor, a pigment | dye, and a citric acid solution, it hot-packed at 93 degreeC reach | attainment temperature, and prepared the syrup which has foamability (Example 2-1).

The syrup of Example 2-1 was stirred for 1 minute using a mixer (stand mixer model KSM5 (KitchenAid Inc)), and foamed to 730% overrun.
The foaming whip thus obtained was much finer in foam than in the case of discharging with a pump-type foam dispenser, and the foam stability after 10 minutes (fineness of foam, suppression of water separation) was extremely excellent. . The syrup of Example 2-1 was a syrup having a very fine texture, a light texture, and a good flavor release, although the foam was harder than when discharged with a pump-type foam dispenser.

Experimental Example 3 Foaming syrup and food and drink According to the formulation shown in Table 4, a foaming syrup (Brix 22.7% by mass) and a food and drink containing the syrup (cappuccino-style ice) were prepared.
(Preparation of syrup)
Add granulated sugar, frothing agent (wheat protein degradation product), fermented cellulose complex, water-soluble soybean polysaccharide, propylene glycol alginate and high-intensity sweetener (sucralose, thaumatin) to water for 10 minutes at room temperature After stirring, the mixture was homogenized (14700 kPa) using a homogenizer. Next, the mixture was cooled to 5 ° C., added with a fragrance, and then foamed using a freezer to prepare a foaming syrup (overrun about 500%).

Note 3) A fermented cellulose complex-containing preparation having a fermented cellulose complex content of 33.4% by mass (fermented cellulose simple substance content 20% by mass), which is a complex of fermented cellulose, guar gum and CMC.

(Ice preparation)
Ice (coffee ice) was prepared according to the formulation in Table 5.
Water and fructose-glucose liquid sugar were mixed, powdered starch syrup, sugar, skim milk powder, instant coffee, sodium bicarbonate, frozen dessert stabilizer and emulsifier were added, and the mixture was heated and stirred. After reaching 80 ° C., refined coconut oil was added and stirred for 10 minutes while maintaining the temperature. The mixture was homogenized with a homogenizer (14700 kPa), cooled to 5 ° C., aged at 0 to 5 ° C. overnight, taken out at −5 to −3 ° C. to prepare ice.

(Preparation of food and drink (cappuccino-style ice cream))
The ice prepared above was frozen to about 40% overrun. The ice and the syrup foamed to about 500% overrun were filled in a container non-uniformly and cured at −40 ° C. to prepare cappuccino-style ice. The foaming syrup of the present invention had sufficient bubble stability without easily crushing the foamed foam even when filling the container (during mixing). In addition, the obtained cappuccino-style ice cream has a very light texture, and a chewy texture due to the crushing of bubbles in the mouth during eating is obtained. The ice cream has a different texture.

Experimental Example 4 A syrup having foaming property was prepared according to the formulation shown in Table 6 and the syrup having foaming property. Specifically, the fermented cellulose composite was added to water, and after stirring, homogenized using a homogenizer (first stage 9800 kPa, second stage 4900 kPa) to prepare a fermented cellulose composite aqueous solution. Mix water, fructose glucose liquid sugar and fermented cellulose complex aqueous solution into it, foaming agent (wheat protein degradation product), polysaccharide (water-soluble soybean polysaccharide, alginate propylene glycol ester, sucrose fatty acid ester, enzymatically decomposed lecithin) ) And a high-intensity sweetener (sucralose, thaumatin), and stirred at 80 ° C. for 10 minutes. Subsequently, after adding fruit juice, a fragrance | flavor, a pigment | dye, and a citric acid solution, it hot-packed at 93 degreeC reach | attainment temperature, and prepared the syrup which has foamability.

Note 4) Fermented cellulose complex-containing preparation having a fermented cellulose complex content of 33.4% by mass (fermented cellulose content of 20% by mass), which is a complex of fermented cellulose, guar gum and CMC, and 200 mesh sieve Use the pulverized product type. As the fermented cellulose composite, a fermented cellulose composite aqueous solution containing 1.5% by mass of the fermented cellulose composite was used so as to have an addition amount shown in Table 6.
In addition, the fermented cellulose simple substance content in syrup was shown in the parenthesis of the lower stage.
Note 5) A sucrose fatty acid ester having an HLB value of 18 was used.
Note 6) A sucrose fatty acid ester having an HLB value of 6 was used.

The syrups of Examples 4-1 to 4-7 were stirred for 1 minute using a mixer (stand mixer model KSM5 (KitchenAid Inc)), and foamed to 600% overrun.
The foaming whipped obtained had very fine foam texture, light texture and good flavor release. In addition, the foam stability after 10 minutes of foaming (fineness of foam, suppression of water separation) was also excellent.
Separately, the syrup of Examples 4-1 to 4-7 was filled into a pump-type foam dispenser, and the syrup was foamed by discharging. All of the syrups of Examples 4-1 to 4-7 had sufficient foaming properties, and water separation was suppressed even after 10 minutes had passed after foaming. Among these, the syrups of Examples 4-1 to 4-6 were significantly superior in foaming properties. Specifically, all the foaming syrups obtained have a high overrun (about 600 to 900%), the entire syrup is fine foamy, has a light texture and a good flavor release. It was. In addition, the syrup of Example 4-5 using the enzymatically decomposed lecithin was extremely excellent in the stability of bubbles against oils and fats without being crushed even when the foamed syrup was topped on the baked cookies.

Claims (9)

(A) a foaming agent, (B) fermented cellulose, and (C) one or more selected from the group consisting of water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum, A syrup with foam. 0.1 to 30 of at least one selected from the group consisting of (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, arabic gum and gati gum with respect to 1 part by mass of (B) fermented cellulose. The syrup of Claim 1 which contains a mass part. The syrup according to claim 1 or 2, wherein the foaming agent (A) is a wheat protein breakdown product.   Furthermore, the syrup as described in any one of Claims 1-3 containing (D) enzyme degradation lecithin.   (E) The syrup as described in any one of Claims 1-4 containing a high sweetness degree sweetener.   The syrup according to any one of claims 1 to 5, wherein the syrup is eaten in a state where the overrun is foamed to 200 to 1000%.   The syrup according to any one of claims 1 to 6, which is filled in a non-aerosol foam dispenser. A syrup containing at least one selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum The step of preparing,
A step of foaming the syrup to an overrun of 200 to 1000%, and a step of mixing the foamed syrup and food and drink,
The manufacturing method of food-drinks containing. A syrup containing at least one selected from the group consisting of (A) foaming agent, (B) fermented cellulose and (C) water-soluble soybean polysaccharide, propylene glycol alginate, sucrose fatty acid ester, gum arabic and gati gum The step of preparing,
A step of foaming the syrup to 200-1000% overrun, and a step of topping the foamed syrup on a food or drink;
The manufacturing method of food-drinks containing.