JP3056434B2 - Manufacturing method of beverage containing solid matter - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a beverage containing solids, and more particularly to a method for producing a beverage containing solids containing a predetermined amount of small pieces of vegetables and fruits.

[0002]

2. Description of the Related Art In recent years, beverages containing solids in which small pieces of fruits and vegetables are mixed in juices such as fruit juices to improve texture and the like have been manufactured and sold. Such a beverage containing a solid material is usually manufactured by heating and sterilizing a liquid mixture containing a predetermined amount of small pieces of vegetables and fruits, and then filling the liquid in a container. As the heat sterilization in the method for producing a beverage containing solids, a heat sterilization method of heating and sterilizing a blended liquid flowing through a narrow flow path in as short a time as possible is employed. Like this,
In the heat sterilization method, the pressure of the liquid supplied is high, and the heat sterilization is performed under a high pressure in order to flow the compounded liquid through a narrow flow path.

[0003]

By the way, when a mixed liquid in which grape pieces obtained by cutting grape are mixed in juice such as fruit juice is subjected to heat sterilization under high pressure, the grape mixed in the juice is removed. Since the small pieces disappeared and grape small pieces emerged even when subjected to heat treatment under atmospheric pressure, it was found that the mixing ratio of the grape small pieces in the finally obtained beverage containing solid matter greatly varied between containers. did. For this reason, the inventors of the present invention charged a predetermined amount of pre-measured grape pieces into a container, filled the container with juice, and then sealed the container while flowing nitrogen gas. Next, an attempt was made to heat and sterilize a mixed liquid obtained by mixing grape pieces into juice, which was sealed in this container. According to this manufacturing method, it is possible to prevent the grape pieces from disappearing. However, since the grape weight changes over time due to the dewatering phenomenon of the peeled and seeded grape, the mixing ratio of the grape small pieces may vary greatly in each container filled with the finally obtained solid beverage. found. Therefore, an object of the present invention is to provide a method for producing a solid-containing beverage in which small pieces of vegetables and fruits, which are difficult to heat-treat or the like, can be dispersed and compounded as much as possible in each container.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted various studies to solve the above-mentioned problems, and as a result, until the compounded liquid obtained by mixing the grape pieces into the juice is filled in a container, the mixed liquid is not used. By handling in a heated state and as low a pressure as possible, and by filling and sealing the container and then subjecting it to heat sterilization,
Knowing that the shape of the grape pieces can be maintained as much as possible, and that the dispersion of the mixing ratio of the grape pieces can be reduced as much as possible in each container filled with the finally obtained solid-containing beverage, and reached the present invention. did. That is, the present invention
When filling a container with a beverage containing a solid containing a predetermined amount of small pieces of vegetables and fruits into a container and sterilizing the same, the mixed solution containing the small pieces is brought to a temperature of 60 ° C. or less until the mixed solution is filled into the container. While handling, handle under a pressure of 2 kg / cm ² (gauge pressure) or less, fill the above-mentioned mixture into a container, seal it while flowing an inert gas such as nitrogen gas, and then perform heat sterilization. A method for producing a beverage containing a solid material.

[0005] In the present invention, by setting the liquid sending pressure of the mixed liquid containing the small pieces to 2 kg / cm ² (gauge pressure) or less, the crushing of the small pieces during the liquid sending can be remarkably reduced, and By setting the temperature to 5 to 60 ° C., it is easy to handle the liquid mixture, and the shape of the small pieces can be maintained as much as possible. Further, by contacting the container with water at substantially the same temperature as the compound liquid sealed in the container, by gradually increasing the water temperature of the water, heating the compound liquid to a temperature of 100 ° C. or lower, and sterilizing by heating. A beverage containing a solid which is sterilized and has a good flavor can be obtained.

According to the present invention, the shape of small pieces of vegetables and fruits, such as grape pieces, which are difficult to measure and disappear by heat sterilization under high pressure, are maintained as much as possible. The mixture is filled into a container at a temperature of 60 ° C. or less, and the specific gravity of the mixture is adjusted according to the amount of sugar and the like, so that the dispersion state of the small pieces can be optimized to fill the container. Can be minimized as much as possible. Furthermore, since heat sterilization is performed in a state filled in a container, as in the case of heating and sterilizing by heating a formulation flowing in a narrow flow path, shearing force and pump / pumping are applied to small pieces of heated vegetables and fruits. A load such as a collision with a pipe is not applied, and the pressure is 2 kg / cm ² (gauge pressure) or less, so that the shape of small pieces can be minimized. As a result, it is possible to obtain a solid-containing beverage in which small pieces of vegetables and fruits are blended with as little variation in the blending ratio as possible and the texture is good.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, a mixed solution containing small pieces of vegetables and fruits is mixed at a temperature of 60 ° C. or less, preferably 5 to 6 ° C.
It is important to fill the container at 0 ° C., particularly preferably at room temperature. Vegetables and fruits that can be used as a raw material in the present invention may be those that can be blended into beverages, and examples thereof include apples, peaches, grapes, strawberries, tomatoes, oranges, pineapples, grapefruits, and the like. . In particular, when grape is used as a raw material, the present invention can be suitably applied. In addition, small pieces of vegetables and fruits are grated or cut from dehulled and seeded vegetables and fruits,
Alternatively, orange and grapefruit can be used in a sandy state. The size of such small pieces,
Since the texture differs depending on the vegetables and fruits used as raw materials, it is preferable to experimentally determine the size or the like at which a good texture can be obtained in advance. Further, the liquid for mixing such small pieces of vegetables and fruits can be used as long as it can be heat-sterilized, but differs depending on the type of beverage finally obtained. For example, when trying to obtain a juice drink such as fruit juice, using juice obtained from the same kind of vegetables and fruits or juice obtained from a different kind,
In the case of a carbonated beverage, fruit juice and / or sugar water are used. Alternatively, when an alcoholic beverage such as a liqueur is finally obtained, an alcohol-containing liquid such as a liqueur is used. It is preferable to add a saccharide such as glucose to the liquid to adjust the specific gravity of the liquid in order to improve the dispersibility of the added small pieces. In addition, the dispersion of the small pieces may be performed by charging a mixed liquid composed of the liquid and the small pieces into a tank and stirring with a stirring blade, and blowing out an inert gas such as a nitrogen gas from the vicinity of a bottom surface in the tank. You may stir.

[0008] In the present invention, small pieces of vegetables and fruits are arranged.
Fill the mixed liquid into a container at a temperature of 60 ° C or less.
You. Here, before filling the container, the mixed liquid
To a temperature that makes it easier for small pieces of vegetables and fruits to float.
And the dispersibility of the small pieces tends to decrease. In particular, grape pieces
In the case of, it is extremely easy to float when the temperature of the mixed solution exceeds 60 ° C.
The mixing ratio of the small pieces in the compounding liquid filled in each container
The rate tends to vary. On the other hand, the lower limit temperature of the mixture is about 5 ° C.
To facilitate handling such as the feeding of a compounded liquid.
This is preferable. The temperature of such a mixture is room temperature (20
(30 ° C. to 30 ° C.) to maintain the dispersibility and distribution of the small pieces.
It is particularly preferable because both can handle the mixed solution well.
No. Further, in the present invention, the process until filling the compounded liquid into the container is performed.
During the process, pressurize the mixture at a pressure of 2 kg / cm^Two(Gauge pressure) or less
It must be handled under force. 2 kg / cm
^TwoIf you handle with a pressure exceeding (gauge pressure)
The shape of small pieces of fragile vegetables and fruits, such as
Reduces the texture of the final solid beverage with shape
You. For this reason, when sending the liquid mixture, the sending pressure is set to 2
kg / cm^Two(Gauge pressure) below, especially 0.1 to 0.5k
g / cm^Two(Gauge pressure)
It is preferable to reduce the liquid feeding distance by combing.

Next, the liquid mixture filled in the container is sealed while flowing an inert gas such as nitrogen gas. At this time, the volume of oxygen in the container can be reduced as much as possible by sealing the container swollen by dropping liquid nitrogen into the container while flowing nitrogen gas. Thereafter, the container is subjected to a heat treatment for sterilizing the blended liquid. As described above, even if the mixed liquid filled in the container is heated and small pieces of vegetables and fruits float, there is no problem because the small pieces are already distributed to the container. Further, in the heat sterilization treatment, the blended liquid is kept at a temperature of 100 ° C. or less (90 to 1 ° C.).
(100 ° C.), which can be sterilized by heating to a temperature of 100 ° C. or lower while gradually increasing the water temperature while contacting the container with water at substantially the same temperature as the compounded liquid sealed in the container. Is preferred. In such a heat sterilization treatment, usually, a plurality of containers are subjected to heat sterilization at the same time. Therefore, it is preferable to raise the temperature while circulating water in order to equalize the water temperature in contact with each of the containers. Furthermore,
It is preferable to adjust the rising speed of the temperature of the circulating water, the circulation speed, and the like so that there is no temperature unevenness between the containers. In addition, it is preferable to set the upper limit of the temperature rise of the water temperature to 100 ° C. because the heating sterilization equipment can be simplified.

[0010] Here, when the heat sterilization of heating the compounded liquid to a temperature of 100 ° C or less by using steam at 110 to 125 ° C is adopted, when a plurality of containers are simultaneously heat-sterilized. In addition, it is extremely difficult to bring steam into contact with each of the containers on average, and temperature unevenness tends to occur between the containers. As described above, when the temperature histories are different between containers, there is a tendency that the taste of the beverage after heat sterilization tends to vary. In particular, when the heat sterilization temperature is 100 ° C. or lower, the temperature unevenness between the containers is more easily generated.
In addition, when the small pieces blended in the blended liquid are apt to deteriorate at high temperatures, it is preferable to set the upper limit of the temperature rise of the water temperature to 60 to 80 ° C. and perform the heat sterilization treatment for a longer time than before. .

In the heat sterilization treatment at a temperature of 100 ° C. or less,
A shower system in which water controlled at a predetermined temperature is showered in a sealed container can be suitably employed. In the heat sterilization treatment at such a temperature of 100 ° C. or less, the liquid mixture sealed in the container is also heated, so that the internal pressure of the container rises and the small pieces in the liquid mixture are also heated under the pressure. However, the heat sterilization condition is that the pressure in the container is at most about 1 kg / cm ² (gauge pressure) because the heating temperature of the liquid mixture is 100 ° C. or less, and the liquid mixture flowing through the narrow flow path is heated. As in the case of heat sterilization, small pieces of vegetables and fruits that have been heated and softened are not subjected to loads such as shearing forces or collisions with pumps and pipes. You can stop it. The solid-filled beverage enclosed in the obtained container is heat-sterilized and has a small amount of oxygen in the container, so that it can be stored for a long time.

[0012]

【Example】

 Example 1 Thawed grape that has been dehulled and seeded and frozen is thawed
Grapes were cut into small grape pieces using a cutter. This grape
100 kg of small pieces with added vitamin C, sugar, etc.
Pour into the tank containing 900 kg of soup and stir
The mixture was stirred with a blade to form a mixture. The stirring by this stirring blade is continuous.
Subsequent attempts were made to disperse the grape pieces. Next, the liquid mixture
To fill the container
/ Cm ^Two(Gage pressure) to feed the mixed solution. Fill container
The grape particles in the blended liquid are almost out of shape.
It was good. In addition, the mixing ratio
There was very little variation. In addition, the formulation is filled
The container swelled by dropping liquid nitrogen into the container
And sealed. After that, several sealed containers
Were simultaneously heated to sterilize the mixture by heating. Such addition
In the heat sterilization, the mixed solution sealed in a container is at room temperature (20 ° C.).
Therefore, while immersing each container in circulating water at 20 ° C,
Was gradually raised. At this time, the mixed liquid in each container
Increase the temperature of the circulating water so that the temperature is as
The temperature rate and the water circulation rate were adjusted. Eventually, circulation
The water temperature of the water is maintained at 98 to 100 ° C.
For 2 minutes. Store the obtained container at room temperature for 10 days
After opening, the taste etc. of the opened solid beverage containing solids is adjusted.
Inspection showed no change in taste etc. and good texture
Was to do. At that time, the grape in the solid beverage
Investigate the shape of the small pieces and the variation of the mixing ratio.
However, the grape pieces are almost intact and good.
And the mixing ratio of grape chips between containers is extremely uneven
There were few.

Comparative Example 1 In Example 1, the valve provided in the liquid supply pipe from the tank was throttled to reduce the liquid supply pressure from the tank to 2 kg / cm.
^{When the} pressure was set to 2.5 kg / cm ² (gauge pressure) exceeding ² (gauge pressure), many of the grape pieces in the compounding liquid filled in the container were out of shape.

COMPARATIVE EXAMPLE 2 When the adjusted liquid prepared in the tank was subjected to heat sterilization at 98 ° C. for 1 minute under atmospheric pressure, grape small pieces were lifted up and extremely difficult to disperse. Therefore, the subsequent experiments were stopped.

[0015]

According to the present invention, the use of small pieces of vegetables and fruits, which tend to lose their shape due to pressure and heating, such as grapes, allows the composition ratio to be as small as possible and to be mixed. It is possible to obtain a beverage containing solids that can improve the feeling. For this reason, it is possible to produce a beverage containing a solid in which small pieces of various vegetables and fruits are blended.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-101667 (JP, A) JP-A-8-322524 (JP, A) JP-A-2-273164 (JP, A) JP-A 53-101 9344 (JP, A) JP-A-51-148057 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 2/00-2/40

Claims (4)

(57) [Claims] 1. When filling a container with a beverage containing a solid containing a predetermined amount of small pieces of vegetables and fruits into a container and sterilizing the same, the mixed liquid containing the small pieces is filled with 60 times until the container is filled. Pressure 2kg /
a beverage containing solids, which is handled under a pressure of ² cm ² (gauge pressure) or less, filled with the mixed solution into a container, sealed while flowing an inert gas such as nitrogen gas, and then subjected to heat sterilization. Manufacturing method. 2. The feed pressure of the liquid mixture containing the small pieces is 2 k.
The method for producing a solid-containing beverage according to claim 1, wherein the beverage content is not more than g / cm ² (gauge pressure). 3. The method for producing a solid-containing beverage according to claim 1, wherein the temperature of the mixture is 5 to 60 ° C. until the mixture is filled in a container. 4. The method according to claim 1, wherein the temperature of the water is gradually raised while contacting water at substantially the same temperature as the liquid mixture sealed in the container with the container, and the liquid mixture is heated to 100 ° C. or lower for heat sterilization. The method for producing a solid-containing beverage according to any one of claims 1 to 3.