EFFERVESCENT BEVERAGE COMPRISING AN EXTRACT OF HOP OXIDATION-REACTION PRODUCTS
The present invention relates to a new type of beverage which provides foam with improved quality. More specifically, the present invention relates to an effervescent beverage that comprises oxidation products of hops and provides foam with improved quality.
1 . An effervescent beverage which provides foam with improved quality, comprising a hop oxidation-reaction product.
2 . The effervescent beverage according to claim 1 , wherein the ratio of the area of peaks corresponding to iso-α-acids, α-acids and β-acids relative to the total area of all the peaks detected by HPLC analysis is not more than 20% in the hop oxidation-reaction product.
3 . The effervescent beverage according to claim 1 , wherein the concentration of the hop oxidation-reaction product in the beverage is in the range of 10-500 ppm.
4 . The effervescent beverage according to claim 1 , wherein the hop oxidation-reaction product is an extract of a hop oxidation-reaction product.
5 . The effervescent beverage according to claim 1 , wherein the extract of a hop oxidation-reaction product is an aqueous medium extract of a hop oxidation-reaction product.
6 . The effervescent beverage according to claim 1 , wherein the total content of oxidation products of α-acids, oxidation products of iso-α-acids and oxidation products of β-acids in the beverage is in a range of 0.01-400 ppm.
7 . The effervescent beverage according to claim 1 , wherein the total content of 7α-tricyclooxyisocohumulone, 7α-tricyclooxyisohumulone and 7α-tricyclooxyisoadhumulone in the beverage is in a range of 0.01-75 ppm.
8 . The effervescent beverage according to claim 1 , wherein the total content of 7α-tricyclooxyisocohumulone, 7α-tricyclooxyisohumulone and 7α-tricyclooxyisoadhumulone in the beverage is in a range of 0.1-50 ppm.
9 . A method of producing an effervescent beverage which provides foam with improved quality, comprising the step of allowing the beverage to contain a hop oxidation-reaction product.
10 . The method of producing an effervescent beverage according to claim 9 , wherein the hop oxidation-reaction product is an extract of a hop oxidation-reaction product.
11 . A method of improving the quality of foam in an effervescent beverage, comprising the step of allowing the beverage to contain a hop oxidation-reaction product.
12 . The method of improving the quality of foam according to claim 11 , wherein the hop oxidation-reaction product is an extract of a hop oxidation-reaction product.
13 . An agent for improving the quality of foam for an effervescent beverage, comprising the extract of a hop oxidation-reaction product as an active ingredient.
14 . The agent for improving the quality of foam according to claim 13 , wherein the extract of a hop oxidation-reaction product is an aqueous medium extract of a hop oxidation-reaction product.
15 . (canceled)
16 . (canceled)