JP5680780B1 - How to provide a packaged beverage - Google Patents

Abstract

The container-packed beverage is in a liquid state when the lid is not opened, regardless of whether or not an external force is applied to the beverage storage unit. When the container is opened, the container-packed beverage starts to solidify. This provides the consumer with a completely new sense of being able to drink a packaged beverage through the opening. A container-packed beverage having a first freezing point at a pressure of an empty space 6 in a closed state and a second freezing point at an atmospheric pressure in an open state, wherein the first freezing point is lower than the second freezing point. 1 in a closed state, a cooling step of cooling at a temperature higher than the first freezing point and lower than the second freezing point, and the container 1 in a state where the temperature of the packaged beverage 1 is higher than the first freezing point and lower than the second freezing point When the lid is opened, the packaged beverage starts to solidify regardless of whether or not an external force is applied to the beverage storage portion of the container. A method for providing a packaged beverage, wherein the cooling temperature is −10 to 0 ° C. [Selection] Figure 1

Description

  The present invention relates to a method for providing a packaged beverage.

  A state where water remains in a liquid state even when the temperature falls below the freezing temperature, that is, the supercooling phenomenon has been known for a long time. For example, when drinking water in a supercooled container is poured into a glass, the supercooling is released at once due to an impact generated at that time, and sherbet-like ice is generated on the glass. What mixed sherbet-like ice and drinking water that did not freeze is not only fun to watch, but also attracted attention as a fresh texture drinking water, actually in fitness clubs, taverns, shot bars etc. It has been provided to customers.

  Here, since the supercooled state of drinking water is physically very unstable, it is not easy to maintain. In order to maintain and improve the supercooled state, a cold air outlet that discharges cold air at a refrigeration temperature into the cold air circulation space above the partition wall that covers the space, and a cold air outlet that is located below the cold air outlet. There has been proposed a refrigerator including a cold air return port for returning the cold air discharged from the air and flowing through the cold air circulation space to the cooler (see Patent Document 1).

In addition, as a composition that provides a novel sensation, the composition contains a saccharide containing one or more starch sugars selected from glucose, maltose, dextrin, and oligo, and has a DE value A% of the saccharide and a soluble solid content B of the beverage. %, The viscosity CmPa · s of the beverage at a liquid temperature of 26 ° C. satisfies the conditions represented by the relational expressions (A), (B) and (C), and can be liquefied at 0 to 30 ° C., and 0 ° C. A composition for a sherbet-like beverage that can be frozen at less than that has been proposed (see Patent Document 2).
(A) A / B = 2-18
(B) (A / B) /C=0.4-8
(C) (A / B) + C = 3-20

Japanese Patent No. 3,903,065 Japanese Patent No. 3930532

  By the way, the supercooled state refers to a state in which the state does not change even at a temperature lower than the temperature to be changed in the three-phase phase change of the solid, liquid and gas of the substance. For example, the supercooled state refers to a state in which the liquid does not solidify even if it is cooled past the freezing point (transition point), and maintains the liquid state. It refers to the state that does not freeze. Therefore, in the beverage cooled in the refrigerator described in Patent Document 1, when an impact or the like is applied to the packaged beverage, icing occurs even before the lid is opened. Therefore, regardless of whether or not an external force is applied to the beverage storage part of the container-packed beverage, the container-packed beverage is in a liquid state when the lid is not opened, but when the container-packed beverage is opened, the container-packed beverage is solidified. Providing the refrigerator described in Patent Document 1 is not sufficient to provide consumers with a completely new sense of starting.

  In addition, the sherbet-like beverage composition described in Patent Document 2 “contains fine ice crystals homogeneously by freezing and has a soft and smooth touch” (paragraph [0009]). In order to be used, the “thaw process from a semi-frozen state or a completely frozen state” (paragraph [0014]) is required. Cannot be drunk. In addition, depending on temperature conditions and the like, the amount of ice crystals generated is large, and it becomes difficult for the packaged beverage to be discharged through the opening of the container, making it difficult for consumers to drink. Therefore, it cannot be said that it can be enjoyed as a beverage for consumers.

  The present invention has been made in order to solve the above-described problems, and its purpose is to make the packaged beverage in a liquid state in an unopened state regardless of whether or not an external force is applied to the beverage container. However, when this containerized beverage is opened, the containerized beverage starts to solidify, but a completely new sensation of being able to drink the containerized beverage through the opening of the container has never been seen in the cooled state. To provide immediately to consumers who have received a drink.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors use pressure transfer freezing when the magnitude of the pressure in the empty space in the container in the closed state is different from the magnitude of the atmospheric pressure. Therefore, the present invention has been completed by paying attention to the fact that the melting point can be suitably controlled.

  Specifically, the present invention provides the following.

  (1) The present invention has a first freezing point at the pressure of the empty space in the container in the closed state and a second freezing point at atmospheric pressure in the open state, wherein the first freezing point is higher than the second freezing point. A cooling step of cooling the low-packaged beverage at a temperature higher than the first freezing point and lower than the second freezing point in the closed state, wherein the temperature of the packaged beverage is higher than the first freezing point; When the container is opened in a state lower than the freezing point, the container-packed beverage is provided in such a manner that the solidification of the container-packed beverage is started regardless of whether or not an external force is applied to the beverage container of the container.

  (2) Moreover, this invention is a provision method of the packaged drink as described in (1) whose cooling temperature in the said cooling process is -10 degreeC or more and less than 0 degreeC.

  (3) Moreover, this invention has the 1st freezing point in the pressure of the empty part in a container in a closed state, and the 2nd freezing point in the atmospheric pressure in an open state, The said 1st freezing point is said 2nd freezing point. Is a lower packaged beverage.

  (4) In the present invention, when the container-packed beverage is opened when the temperature of the container-packed beverage is higher than the first freezing point and lower than the second freezing point, an external force is applied to the beverage container. The container-packed beverage according to (3), wherein the container-packed beverage starts to solidify regardless of the presence or absence.

(5) Moreover, this invention is a packaged drink as described in (3) or (4) in which the said packaged drink is a packaged carbonated drink, and the said packaged carbonated drink satisfies the following formula.
0.67A-124.87B + 0.04C-2.09D-104.85E-0.23> 0
(Where
A is a load value (unit: N) required for the container to be deformed by 3 mm when it is loaded in the short direction of the container under the condition that the product temperature is −5 ° C.
B is the gauge pressure (unit: MPa) of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load is applied,
C is the Brix (unit:%) of the beverage,
D is the pH of the beverage;
E is the anhydrous citric acid equivalent acidity (unit: w / v%) of the beverage. )

(6) Moreover, this invention is a container-packed drink as described in (3) or (4) in which the said container-packed drink is a container-packed non-carbonated drink, and the said container-packed non-carbonated drink satisfies the following formula. .
0.12A + 171.80B-0.08C + 0.45D + 3.08E-12.05> 0
(Where
A is a load value (unit: N) required for the container to be deformed by 3 mm when it is loaded in the short direction of the container under the condition that the product temperature is −5 ° C.
B is the gauge pressure (unit: MPa) of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load is applied,
C is the Brix (unit:%) of the beverage,
D is the pH of the beverage;
E is the anhydrous citric acid equivalent acidity (unit: w / v%) of the beverage. )

  (7) Moreover, after cooling for 8 hours in a closed state using a thermostat adjusted to −5 ° C., the present invention has a side surface of a packaged beverage and opens the lid without applying external force. When the frozen portion and the unfrozen portion are mixed, and when the acidity in terms of anhydrous citric acid when the whole of the packaged beverage is liquid is 100%, the acidity in terms of anhydrous citric acid of the unfrozen portion is 102% The Brix of the unfrozen part is 103% or less when the Brix when the whole of the packaged beverage is a liquid is 100%, according to any one of (3) to (6) It is a packaged beverage.

  (8) Moreover, this invention is higher than the said 1st freezing point and lower than the said 2nd freezing point in the closed state of the container-packed drink in any one of (3) to (7) and the said container-packed drink. A packaged beverage providing system including a cooling device that cools to a temperature.

  According to the present invention, the container-packed beverage is in a liquid state in the unopened state regardless of whether or not an external force is applied to the beverage container, but when the container-packed beverage is opened, the container-packed beverage starts to solidify. However, it is possible to immediately provide a completely new sensation of being able to drink a packaged beverage through the opening of the container to consumers who have received the beverage in a cooled state.

  Moreover, the container-packed drink which concerns on this invention has the container-packed drink in a liquid state in the state of an unopened lid, and does not start coagulation | solidification of a drink even if external force is given to a drink accommodating part. And the solidification of a drink is started for the first time by opening a container. In addition, since the amount and size of the crystal after solidification are not so large as to block the opening of the container, the consumer can easily drink it through the opening of the container.

  In this specification, the “external force” refers to a force generated by performing another operation different from the normal operation while the consumer performs a normal operation of holding the beverage container and opening the lid. Shall. That is, the force by the act of the consumer holding the beverage container and opening the lid is not included in the “external force” described in this specification. Examples of “external force” include the force generated by acts such as a consumer holding a beverage container and dropping the container, shaking the container, shaking the container, rotating the container, etc. It is done.

  In addition, the container-packed beverage according to the present invention has a solid portion (freezing portion) compared to a case where a beverage having the same composition is completely frozen in a freezer and then thawed or a beverage having the same composition is supercooled. ) And the liquid part have a small difference in taste. When thawing a frozen beverage, it is thawed from a portion with a strong taste (a portion where the concentration of various components such as sugar is high), so in a state where a solid portion (freezing portion) and a liquid portion are mixed, the liquid portion is dark. It tastes and the solid part (freezing part) has a light taste. In the container-packed beverage according to the present invention, since the difference in taste between the solid portion (freezing portion) and the liquid portion is small, the liquid portion and the solid portion (freezing portion) exhibit substantially the same taste.

The state change of the container-packed drink 1 when a container is made into an open state from a closed state is shown. The characteristic part of this invention is represented by the continuous line.

  Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and may be implemented with appropriate modifications within the scope of the object of the present invention. Can do. In addition, although description may be abbreviate | omitted suitably about the location where description overlaps, the summary of invention is not limited.

<Providing method for containerized beverage>
The present invention provides a packaged beverage having a first freezing point at the pressure of the empty space in the container in the closed state and a second freezing point at atmospheric pressure in the open state, wherein the first freezing point is lower than the second freezing point. And a cooling step of cooling at a temperature higher than the first freezing point and lower than the second freezing point in the closed state. When the container is opened in a state where the temperature of the packaged beverage is higher than the first freezing point and lower than the second freezing point, the solidification of the packaged beverage regardless of whether or not an external force is applied to the beverage storage portion of the container. To start.

[Beverages]
The beverage of the present invention has a first freezing point at the pressure of the empty space in the container in the closed state and a second freezing point at atmospheric pressure in the open state, and the first freezing point is lower than the second freezing point. If the first freezing point is higher than the second freezing point, the beverage in the container is solidified while the packaged beverage is being cooled, which is not preferable.

  The type of beverage is not particularly limited, and may be an acidic beverage such as a carbonated beverage or a fruit juice beverage, or may be a neutral beverage (low acid beverage) such as water, coffee or tea. In addition, the beverage may be a non-alcoholic beverage or an alcoholic beverage.

  The raw material of the beverage is not particularly limited. For example, in addition to sugar (glucose, maltose, fructose glucose liquid sugar, sugar, etc.), flavoring, acidulant (such as anhydrous citric acid), stabilizer (pectin, soybean polysaccharide, etc.), thickener (tamarind gum, etc.), Emulsifiers (such as sucrose fatty acid esters), milk (such as milk and skim milk powder), fruit juice, pH adjusters, and the like can be arbitrarily used within the range that satisfies the above formula.

〔container〕
The container for storing the beverage is not particularly limited as long as it can seal the beverage, and may be a plastic bottle, a can, a bottle, or the like. Among them, the container is preferably a transparent PET bottle in that it can be easily opened on the spot where the packaged beverage is provided, and that the packaged beverage can be easily visually confirmed together with the opening. . And although it does not exclude attaching | subjecting a label to a container, even if it is in the state which attached | subjected the label, it is preferable to make the circumference | surroundings of the liquid level at the time of filling transparent.

(Pressure transfer freezing)
The present invention utilizes pressure transfer freezing. Supercooling is an unstable condition and freezing with supercooling is an uncontrollable process. However, the freezing point of a substance changes with pressure, and if the substance is water, it basically drops with increasing pressure. Therefore, when pressure is applied to the beverage, what was originally in a supercooled state is stabilized and becomes controllable. When the pressure is released and returned to normal pressure in this state, the state becomes unstable and freezing starts.

  A phenomenon that occurs in a packaged beverage according to the present invention will be described with reference to the drawings. 1A shows the state of the packaged beverage 1 in the closed state, and FIG. 1B shows the state of the packaged beverage 1 immediately after the consumer opens the lid, C) shows the state of the packaged beverage 1 after a few seconds to 10 seconds have passed since the consumer opened the lid. FIG. 2 shows a characteristic portion of the state shown in FIG. As shown in FIG. 1A, the first freezing point at the pressure of the empty space in the container in the closed state is lower than the second freezing point at atmospheric pressure in the opened state. Even if it is cooled at a temperature higher than the first freezing point and lower than the second freezing point, the packaged beverage 1 does not freeze. This state is a stable and controllable state. Subsequently, as shown in FIG. 1B, when the lid 2 of the container is opened and the pressure is set to atmospheric pressure, the state becomes unstable and the coagulation of the beverage starts from the liquid level 3 toward the bottom. By using this method, the fine ice crystal structure 4 can be formed with good reproducibility.

  In addition, although rapid freezing is initiated by pressure transfer freezing, it does not complete the freezing. The sensible heat accumulated by supercooling is significantly lower than the latent heat of freezing of water, and in order to complete the freezing, it is necessary to receive cold from the surroundings. From this, as shown in FIG. 1C, the fine ice crystal structure 4 is not generated throughout the beverage, and the crystal after solidification is not particularly large. As a result, it is possible to suppress the amount and size of the crystal after solidification from becoming an amount and size enough to block the opening of the container, and as a result, the consumer can easily drink through the opening 5 of the container. . FIG. 2 shows the characteristic part in the state shown in FIG. 1C with a solid line, and a fine ice crystal structure 4 is formed on the liquid surface, which does not spread over the entire beverage. This is a major feature of the present invention.

  The pressure and liquidity of the in-container empty space 6 in the closed state are particularly limited as long as there is a difference between the first freezing point in the closed state and the second freezing point in the opened state. However, the difference between the first freezing point and the second freezing point is preferably about 2 ° C to 10 ° C, more preferably about 3 ° C to 6 ° C. If the difference between the first freezing point and the second freezing point is less than 2 ° C., the cooling of the containerized beverage 1 is insufficient, and the containerized beverage 1 does not solidify even when the containerized beverage 1 is opened. It is not preferable. If the difference between the first freezing point and the second freezing point exceeds 10 ° C., the packaged beverage 1 is excessively cooled, and even if the packaged beverage 1 is opened, the packaged beverage may not immediately start to solidify. This is not preferable.

〔Cooling system〕
A cooling device will not be specifically limited if it can cool the said packaged drink stably. The cooling temperature may be any temperature that is higher than the first freezing point and lower than the second freezing point, but is preferably −10 ° C. or higher and lower than 0 ° C., more preferably −6 ° C. or higher and −3 ° C. or lower. . If the cooling temperature is lower than the first freezing point, the container-packed beverage is excessively cooled, and even if the container-packed beverage is opened, the container-packed beverage may not immediately start to solidify, which is not preferable. When the cooling temperature is higher than the second freezing point, the cooling of the container-packed beverage is insufficient, and the container-packed beverage does not solidify even when the container-packed beverage is opened, which is not preferable.

  In addition, the difference between the first freezing point and the cooling temperature is preferably 3 ° C. or higher, more preferably 2 ° C. or higher. The difference between the second freezing point and the cooling temperature is preferably 2 ° C. or higher and 5 ° C. or lower, and more preferably 1 ° C. or higher and 4 ° C. or lower. If the difference between the first freezing point and the cooling temperature is too small, the packaged beverage is excessively cooled, and even if the packaged beverage is opened, the packaged beverage may not immediately start to solidify. If the difference between the second freezing point and the cooling temperature is too small, the cooling of the packaged beverage is insufficient, and even if the containerized beverage is opened, the packaged beverage may not solidify, which is not preferable. If the difference between the second freezing point and the cooling temperature is too large, the packaged beverage is excessively cooled, and even if the packaged beverage is opened, the packaged beverage may not immediately start to solidify. .

[Discrimination function]
Although not essential, when the beverage is a carbonated beverage, the carbonated beverage preferably satisfies the following formula.
0.67A-124.87B + 0.04C-2.09D-104.85E-0.23> 0
(Where
A is a load value (unit: N) required for the container to be deformed by 3 mm when it is loaded in the short direction of the container under the condition that the product temperature is −5 ° C.
B is the gauge pressure (unit: MPa) of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load is applied,
C is the Brix (unit:%) of the beverage,
D is the pH of the beverage;
E is the anhydrous citric acid equivalent acidity (unit: w / v%) of the beverage. )

In addition, when the beverage is a non-carbonated beverage (more specifically, a non-nitrogen carbonate filled beverage), the non-carbonated beverage preferably satisfies the following formula.
0.12A + 171.80B-0.08C + 0.45D + 3.08E-12.05> 0
(Parameters A to E in the formula are the same as parameters A to E in the discriminant function when the beverage is a carbonated beverage.)

[A: Load value]
In this specification, the “load value” means a load value required for the container to be deformed by 3 mm when a load is applied in the short direction from the center of the side surface of the container under the condition that the product temperature is −5 ° C. Is N. More specifically, the temperature of the beverage is adjusted to −5 ° C. while the beverage is packed in the container, and a cylindrical SUS jig having a diameter of 20 mm is pushed vertically from the center of the side surface of the horizontally placed container at a speed of 10 mm per minute. The load applied when the container is displaced by 3 mm. In this specification, a load value points out a value when it measures using Shimadzu small desktop testing machine EZ TEST (made by Shimadzu Corporation).

  The load value is an index indicating a change in pressure applied to the inside of the container when the consumer holds the container. The load value is preferably in the range of 10.0N to 45.0N, and more preferably in the range of 18.0N to 40.0N.

[B: Gauge pressure of empty space in container]
In this specification, the “gauge pressure of the empty space in the container” means the gauge pressure of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load is applied, and the unit is MPa. In this specification, the gauge pressure of the empty space part in a container refers to the value when measured using Digital Indicator DAM-2000A (manufactured by TOYO BALDWIN). In the present specification, the gauge pressure is a pressure measured using atmospheric pressure as a reference of zero pressure, and means a difference between absolute pressure and atmospheric pressure.

  The gauge pressure in the empty space in the container is one index indicating the phase state of the beverage when the packaged beverage is cooled when the lid is closed. The gauge pressure of the empty space in the container is preferably in the range of 0.00 MPa to 0.20 MPa, and more preferably in the range of 0.03 MPa to 0.15 MPa. An excessively high gauge pressure is not preferable because the sealing performance of the container may be impaired.

  If the beverage is a carbonated beverage, there is no need to take special measures because the gauge pressure in the empty space in the container is sufficiently large when filled with carbon dioxide gas. If the beverage is not a carbonated beverage, it is necessary to increase the gauge pressure of the empty space in the container using some means, but as a technique, after the beverage is accommodated in the container, liquid nitrogen is added to the head space in the container Injecting gas such as air, and filling the beverage to be filled with nitrogen gas to a solubility higher than the saturation solubility and filling the beverage with the over-dissolved beverage into the container.

[C: Brix]
In this specification, “Brix” refers to a value obtained by measuring the concentration of the entire soluble solid in a beverage liquid with a refractometer for sugar, and the unit is%. Moreover, it is set as soluble solid content with the Brix degree in 20 degreeC. In the present specification, Brix indicates a value when measured using a digital refractometer RX-5000α (manufactured by Atago Co., Ltd.).

  Brix is one index indicating the phase state of the beverage when the packaged beverage is cooled when the lid is closed. Brix is preferably in the range of 0.0% to 15.0%, and more preferably in the range of 0.2% to 13.0%.

[D: pH]
In this specification, pH refers to a value when measured using a pH meter HM-30R (manufactured by Toa DKK Corporation). The pH is one index indicating the phase state of the beverage when the lid is closed and after the lid is opened. As described above, since the beverage may be an acidic beverage or a neutral beverage (low acid beverage), the present invention can be suitably used basically regardless of the pH value. Examples of the pH range include 2.0 or more and 8.0 or less.

[E: Acidity in terms of anhydrous citric acid]
In the present specification, the anhydrous citric acid concentration refers to a value according to the Japanese Agricultural Standard (JAS) method of fruit juice, and the unit is w / v%. More specifically, it refers to the amount of organic acid in 100 ml of sample, which is calculated from the titration when the sample is titrated to pH 8.1 with a 0.1 mol / L sodium hydroxide solution. In this specification, anhydrous citric acid conversion acidity points out the value when it measures using Hiranuma automatic titration apparatus COM-1700 (made by Hiranuma Sangyo Co., Ltd.).

  The anhydrous citric acid equivalent acidity is one index indicating the phase state of the beverage at the time of closing and after the opening. The acidity in terms of anhydrous citric acid is preferably in the range of 0.0 w / v% to 1.20 w / v%, more preferably in the range of 0.05 w / v% to 0.5 w / v%. preferable.

  Each of the above parameters may be adjusted as appropriate within the range described above within a range that exhibits a flavor suitable for the intended beverage. However, it is not preferable to deviate from the above-mentioned range because the solidification phenomenon of the present invention may not occur suitably.

Discriminant analysis
As described above, when the packaged beverage is a packaged carbonated beverage, the packaged beverage according to the present invention satisfies the following formula.
0.67A-124.87B + 0.04C-2.09D-104.85E-0.23> 0

Moreover, when the container-packed drink is a container-packed non-carbonated drink (more specifically, a container-packed non-nitrogen carbonate-filled drink), the container-packed drink according to the present invention satisfies the following formula.
0.12A + 171.80B-0.08C + 0.45D + 3.08E-12.05> 0

  These formulas are obtained by discriminating and analyzing a plurality of beverages according to the test example with respect to the above five parameters related to the phase state of the beverage at the time of closing or after the opening.

  The type of discriminant function is not particularly limited, and may be a linear discriminant function based on a hyperplane or a straight line, or a nonlinear discriminant function based on a Mahalanobis general distance based on a hypersurface or curve. Then, using Excel (Microsoft), the linear discriminant function was obtained. In order to obtain the linear discriminant function, "Introduction to Multivariate Analysis", page 99- (Nagata et al., Science, Inc.), "Theory and Technology Learned with Excel" (Introduction to Multivariate Analysis, Takeuchi et al., Softbank Creative), Reference was made to the description of “Utilization Multivariate Analysis” (Ueda et al., Hidekazu System) and “Multivariate Analysis with Excel” (Uchida, Tokyo Books).

[taste]
The container-packed beverage according to the present invention has a solid portion (freezing portion) and a liquid compared to a case where a beverage having the same composition is completely frozen in a freezer and then thawed or a beverage having the same composition is supercooled. The difference in taste between the parts is small. Due to the nature of the freezing point depression, when the beverage is cooled below the freezing point, it first freezes from the lightly-tasting part (the part where the concentration of various components such as sugar is low), and then the part where the taste is high (such as the sugar) The part where the concentration is high) freezes. The opposite is true when thawing a frozen beverage. First, thaw from a portion with a high taste (a portion where the concentration of various components such as sugar is high), and then a portion with a light taste (a portion of sugar or other components). The part where the concentration is low) thaws. Therefore, it is generally an early stage of thawing a frozen beverage. In a state where a solid part (freezing part) and a liquid part are mixed, the liquid part has a strong taste and the solid part (freezing part) has a light taste. Presents.

  However, the packaged beverage according to the present invention has a small difference in the concentration of various components between the solid portion (freezing portion) and the liquid portion. Actually, after cooling for 8 hours in a closed state using a thermostat adjusted to −5 ° C., holding the side of the packaged beverage and opening the lid without applying external force, the frozen part and the unfrozen part When the acidity in terms of anhydrous citric acid when the whole of the packaged beverage is liquid is 100%, the acidity in terms of anhydrous citric acid in the unfrozen portion is 102% or less. Moreover, when Brix when the whole container-packed drink is a liquid is made into 100%, Brix of an unfrozen part is 103% or less. This is considered to be because the container-packed beverage according to the present invention uses pressure transfer freezing to cool the beverage on the liquid surface in the depth direction by cooling sensible heat accumulated in the beverage in advance. It is done. Therefore, the packaged beverage according to the present invention exhibits almost the same taste between the liquid portion and the solid portion (freezing portion).

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention does not receive a restriction | limiting at all in these description.

<Test Example 1> Containerized carbonated beverage [Preparation of containerized carbonated beverage]
According to a conventional method, beverage preparations according to Examples and Comparative Examples were prepared with the compositions shown in Tables 1 and 2 below. After mixing each component other than water, water was added to prepare a final solution of 1000 ml. Table 3 below shows Brix (parameter C), pH (parameter D), and acidity (parameter E) of each beverage preparation. These beverage preparations are sterilized at 93 ° C. for 15 seconds, then the sterilized preparation is cooled to 10 ° C., and carbon dioxide is dissolved by a carbonator so that the gas volume becomes 3.0 vol. The drinking liquid was adjusted.

In Tables 1 and 2, each component is as follows.
Sugar: Fructose Glucose Liquid Sugar: 75 ° Bx (Nippon Food Chemical Co., Ltd.)
High sweetness sweetener: Acesulfame K (Kirin Kyowa Foods Co., Ltd.)
Juice: Lemon Juice: Lemon Transparent Concentrated Juice (Cargill Japan Co., Ltd.)
Dietary fiber: Dextrin: Indigestible dextrin (Matsuya Chemical Co., Ltd.)
Dye: Caramel Dye: Caramel Dye CD (Ikeda Sugar Chemical Co., Ltd.)
Acidulant: anhydrous citric acid (Maruzen Pharmaceutical Co., Ltd.)
85% phosphoric acid (Saneigen FFI Co., Ltd.)
Trisodium citrate (Maruzen Pharmaceutical Industry Co., Ltd.).

  In addition, Comparative Example 4 is a commercially available carbonated beverage containing fruit juice, and Comparative Example 5 is a commercially available carbonated beverage containing milk. These Brix (parameter C), pH (parameter D) and acidity (parameter E) are as shown in Table 3.

Brix is a value (unit:%) when measured at 20 ° C. using a digital refractometer RX-5000α (manufactured by Atago Co., Ltd.).
pH is a value when measured using a pH meter HM-30R (manufactured by Toa DKK Co., Ltd.).
Anhydrous citric acid equivalent acidity is determined when a sample is titrated to pH 8.1 with a 0.1 mol / L sodium hydroxide solution using a Hiranuma automatic titrator COM-1700 (manufactured by Hiranuma Sangyo Co., Ltd.) according to the JAS method. It is the amount of organic acid in a 100 ml sample when calculated from the amount.

  Next, using a filler (filling machine), a 500 ml transparent PET bottle was filled with the carbonated beverage solution, and a cap was attached with a capper and sealed. Then, all carbonated beverages were post-sterilized using a bath riser under a condition that the inner solution was kept at 60 ° C. for 10 minutes or more according to a conventional method. And PET bottle was water-cooled and the container-packed carbonated drink which concerns on an Example and a comparative example was obtained.

[Measurement of load value at 3mm deformation and gauge pressure of empty space at -5 ℃]
About the container-packed carbonated drinks according to Examples and Comparative Examples, the load value (parameter A) at the time of 3 mm deformation and the gauge pressure (parameter B) at the empty space were measured by the following method. The results are shown in Table 4.
The load value was adjusted to the temperature of the carbonated carbonated beverage at −5 ° C., and a cylindrical SUS jig with a diameter of 20 mm was pressed vertically from the center of the side surface of the horizontally placed container at a speed of 10 mm per minute, and the container was 3 mm It is a load applied when displaced, and is a value (unit: N) measured using a Shimadzu small tabletop testing machine EZ TEST (manufactured by Shimadzu Corporation).
The gauge pressure is the gauge pressure of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load, and is measured using Digital Indicator DAM-2000A (manufactured by TOYO BALDWIN Co., Ltd.). This is the value (unit: MPa).

[Cooling and opening lidded carbonated beverages]
The container-packed carbonated beverages according to Examples and Comparative Examples were cooled for 8 hours in a closed state using a thermostat (manufactured by Isuzu Seisakusho Co., Ltd.) whose internal temperature was adjusted to −5 ° C. The beverage temperature was measured by measuring a sample for temperature confirmation and confirmed that it was -5 ° C. Thereafter, the container-packed carbonated drink was held and the lid was opened only by twisting the lid without applying external force such as impact and dropping. Then, when the containerized beverage is opened, it is visually confirmed whether or not the containerized beverage starts to solidify, and whether the beverage can be drunk without the solidified body clogging the opening of the container. Confirmed by drinking. The results are shown in Table 5.

  As can be seen from the description in Table 5, the container-packed carbonated drink according to the example starts to solidify even when the container-packed carbonated drink is opened without applying external force. Further, the consumer can drink the beverage without the solidified body clogging the opening of the container.

In addition, 5 seconds after opening the lid, three beverages according to Example 1-6 were poured into each glass for 3 seconds, and the weight of the beverage poured into the glass was measured. In addition, three transparent carbonated beverages according to the commercial product are supercooled at -5 ° C, and after opening the lid, the lid is closed again and the container is inverted 180 degrees in the vertical direction three times to freeze the beverage in the container. I let you. Then, 3 drinks were poured into each glass for 3 seconds, and the weight of the drink poured into the glass was measured. The results are shown in Table 6.

  About the drink which concerns on Example 1-6, 319.5g of drink was poured in on average among the drinks accommodated in the 500 ml PET bottle container. On the other hand, in the case of supercooled the transparent carbonated beverage according to the commercial product, 265.2 g of beverage was poured on average. This also confirms that the beverage solidified body according to Example 6 is not clogged in the opening of the container. Moreover, visually, in the drink which concerns on Example 1-6, although the drink flowed out smoothly from the opening of the container, in the supercooled drink, the solidified body is caught in the opening of the container, and the outflow of the drink is not smooth. There wasn't.

  The standard atmospheric pressure is 0.101326 MPa, and the pressure in the empty space in the examples is higher than the standard atmospheric pressure, while the pressure in the empty space in the comparative example is the same as or lower than the standard atmospheric pressure. In the packaged carbonated beverage according to the example, the first freezing point in the closed state was significantly lower than the second freezing point in the opened state, so that pressure transfer freezing occurred, and the container-opened beverage was triggered by the opening operation. It is considered that the solidification of the container-packed beverage was started regardless of whether or not an external force was applied to the beverage container. On the other hand, in the packaged carbonated beverage according to the comparative example, there is almost no difference between the first freezing point and the second freezing point, or the first freezing point is higher than the second freezing point. It is considered that the carbonated beverage in a container did not solidify even when opened.

[Sensory evaluation (sweet, sour)]

  The container-packed carbonated beverage according to Example 1-5 was allowed to cool for 8 hours in a closed state using a thermostatic chamber whose temperature was adjusted to the temperature shown in Table 7. A sample for temperature confirmation was measured, and it was confirmed that the beverage temperature was the temperature described in Table 7.

  About the drink which concerns on test example 1-5-1 and 1-5-2, it has the side of the container-packed carbonated drink which concerns on various test examples after that, and twists a lid | cover, without providing external forces, such as an impact and a fall. The lid was opened only by movement. About the drink which concerns on test example 1-5-3, the container of the carbonated carbonated drink which concerns on various test examples is dropped from the height of 1 m after that, a drink is frozen, and a lid | cover is opened by the twisting operation | movement of a lid | cover after that. It was. About the drink which concerns on Experiment 1-5-4, after freezing at -20 degreeC, it opened the lid | cover, and it thawed about 100 ml at room temperature after that, and it was set as the state in which the solid part (freezing part) and the liquid part were mixed.

  And about the container-packed carbonated drinks according to Test Examples 1-5-2 to 1-5-4, while confirming the difference in sweetness and sourness between the solid part (freezing part) and the liquid part by actual drinking, About the container-packed carbonated beverages concerning Test Examples 1-5-1 to 1-5-4, the pH of the liquid portion, the acidity in terms of anhydrous citric acid, and Brix were measured. The measurement method is the same as the above method. The results are shown in Table 8.

  It was confirmed that the beverage according to Test Example 1-5-2 (the beverage using pressure transfer freezing) has a small difference in taste between the solid portion (freezing portion) and the liquid portion. This means that when the acidity in terms of anhydrous citric acid in the sample (Test Example 1-5-1) in which the whole packaged beverage is liquid is 100%, the acidity in terms of anhydrous citric acid in the unfrozen portion is 100.2%. This is also supported by the fact that the Brix of the sample (Test Example 1-5-1) in which the entire packaged beverage is liquid is 100%, the Brix of the unfrozen portion is 102%.

  On the other hand, it was confirmed that the beverage according to Test Example 1-5-4 (ordinary freezing beverage) has a remarkably strong liquid portion and a lightly solid portion (freezing portion). This is supported by the fact that the acidity and Brix in anhydrous citric acid of the liquid portion are significantly higher than those of Test Example 1-5-1.

  Moreover, even if it is a drink which concerns on Test Example 1-5-3 (beverage which concerns on supercooling), compared with the drink which concerns on Test Example 1-5-2 (beverage using pressure transfer freezing), the taste of a liquid part Was slightly dark and it was confirmed that the taste of the solid part (freezing part) was slightly light. This is also supported by the measured citric acid anhydride acidity and Brix of the liquid portion.

[Discriminant analysis]
A linear discriminant function was obtained from the above five parameters A to E using Excel (Microsoft Corporation). As a result, 0.67A-124.87B + 0.04C-2.09D-104.85E-0.23> 0 was obtained as a linear discriminant function.

[Validity of discriminant function]
For container-packed carbonated drinks according to Examples and Comparative Examples, values obtained from the discriminant function were calculated, and it was verified whether or not this discriminant function was valid. The results are shown in Table 9.

  As can be seen from Table 9, the above discriminant function is valid, and whether the value of 0.67A-124.87B + 0.04C-2.09D-104.85E-0.23 is positive or not is determined by opening the lid. As an opportunity, it can be said that this is an effective index for identifying whether or not to start the solidification of the packaged carbonated beverage.

<Test Example 2> Container-packed non-carbonated beverage [Preparation of container-packed non-carbonated beverage]

  According to a conventional method, six non-carbonated beverage preparations a to i according to various test examples were prepared with the compositions shown in Tables 11 to 13 below. After mixing each component other than water, water was added to prepare a final solution of 1000 ml. And after sterilizing these drink preparation liquids at 93 degreeC for 15 second, the preparation liquids after sterilization treatment were cooled to 20 degreeC.

  Then, for each of the nine types of preparation liquids, air is supplied to the empty space portion of the container so that the gauge pressure of the empty space portion in the container at 20 ° C. is 0.105 MPa in 6 head spaces in the container. Poured and pressurized. Thus, the non-carbonated drink preparation liquid which concerns on an Example and a comparative example was obtained. Table 14 below shows the Brix (parameter C), pH (parameter D), and acidity (parameter E) of each beverage preparation.

In Tables 11-13, each component is as follows.
Dairy products: Milk preparations (Mitsubishi Corporation)
Sugar: Fructose Glucose Liquid Sugar: 75 ° Bx (Nippon Food Chemical Co., Ltd.)
High sweetness sweetener: Acesulfame K (Kirin Kyowa Foods Co., Ltd.)
Fruit juice: Orange juice: (ITOCHU Corporation)
Apple juice: (ITOCHU Corporation)
Lemon juice: Transparent lemon juice concentrate (Cargill Japan Co., Ltd.)
Acidulant: Citric acid (Maruzen Pharmaceutical Industry Co., Ltd.)
Malic acid: (Iwata Chemical Industry Co., Ltd.)
Emulsifier: Sucrose fatty acid ester (San-Eigen FFI Co., Ltd.)

  The measurement method of Brix, pH, and anhydrous citric acid equivalent acidity is the same as the measurement method in “<Test Example 1> Containerized carbonated beverage”.

[Measurement of load value at 3mm deformation and gauge pressure of empty space at -5 ℃]
About the container-packed non-carbonated beverages according to Examples and Comparative Examples, the load value at the time of 3 mm deformation (parameter A) and −5 ° C. by the same method as the measurement method in “<Test Example 1> Bottled carbonated beverage” The gauge pressure (parameter B) at the empty space was measured. The results are shown in Table 15.

[Cooling and opening of non-carbonated beverages in containers]
The container-packed non-carbonated beverages according to Examples and Comparative Examples were cooled for 8 hours in a closed state using a thermostat (manufactured by Isuzu Seisakusho Co., Ltd.) whose internal temperature was adjusted to −5 ° C. The beverage temperature was measured by measuring a sample for temperature confirmation and confirmed that it was -5 ° C. Thereafter, the container was held with the side of the non-carbonated beverage, and the lid was opened only by twisting the lid without applying external force such as impact or dropping. Then, when the container-packed non-carbonated beverage is opened, it is visually confirmed whether or not the container-packed beverage starts to solidify, and whether or not the beverage can be drunk without the solidified body clogging the container opening. Was confirmed by actual drinking. The results are shown in Table 16.

  As can be seen from the description in Table 16, the container-packed non-carbonated beverage according to the example starts to solidify even when the container-packaged non-carbonated beverage is opened without applying external force. Further, the consumer can drink the beverage without the solidified body clogging the opening of the container.

[Sensory evaluation (sweet, sour)]

  Using a thermostatic chamber whose temperature was adjusted to the temperature shown in Table 17, the container-packed non-carbonated beverage according to Example 2-2 was cooled for 8 hours in a closed state. A sample for temperature confirmation was measured, and it was confirmed that the beverage temperature was the temperature described in Table 17.

  About the drink concerning test example 2-2-1 and 2-2-2, it has the side of the container-packed non-carbonated drink concerning various test examples after that, without giving external forces, such as an impact and a fall, The lid was opened only by torsional motion. For beverages according to Test Example 2-2-3, the containers of carbonated carbonated beverages according to Test Examples were dropped from a height of 1 m to freeze the beverage, and then the lid was opened by twisting the lid. It was. About the drink which concerns on Experiment 2-2-4, after freezing at -20 degreeC, it opened a lid | cover, and it thawed about 100 ml at room temperature after that, and it was set as the state in which the solid part (freezing part) and the liquid part were mixed.

  And about the container-packed carbonated drink according to Test Examples 2-2-2 to 2-2-4, while confirming the difference in sweetness and sourness between the solid part (freezing part) and the liquid part by actual drinking, For the container-packed carbonated beverages according to Test Examples 2-2-1 to 2-2-4, the pH of the liquid portion, the acidity in terms of anhydrous citric acid, and the Brix were measured. The measurement method is the same as the above method. The results are shown in Table 18.

  It was confirmed that the beverage according to Test Example 2-2-2 (the beverage using pressure transfer freezing) has a small difference in taste between the solid portion (freezing portion) and the liquid portion. This means that the anhydrous citric acid equivalent acidity of the unfrozen portion is 102% when the acidity of citric acid equivalent of the sample (Test Example 2-2-1) in which the whole packaged beverage is liquid is 100%. This is also supported by the fact that the Brix of the sample (Test Example 2-2-1) in which the entire packaged beverage is liquid is 100%, the Brix of the unfrozen portion is 102%.

  On the other hand, it was confirmed that the beverage according to Test Example 2-2-4 (ordinary freezing beverage) has a remarkably strong taste in the liquid portion and a remarkably light taste in the solid portion (freezing portion). This is supported by the fact that the acidity and Brix in terms of anhydrous citric acid in the liquid portion are significantly higher than in Test Example 2-2-1.

  Moreover, even if it is a drink which concerns on Test Example 2-2-3 (beverage which concerns on supercooling), compared with the drink which concerns on Test Example 2-2-2 (a drink using pressure transfer freezing), the taste of a liquid part Was slightly dark and it was confirmed that the taste of the solid part (freezing part) was slightly light. This is also supported by the measured citric acid anhydride acidity and Brix of the liquid portion.

  With regard to the beverage according to Test Example 2-2-2 (a beverage using pressure transfer freezing) and the beverage according to Test Example 2-2-3 (a beverage related to supercooling), Shaking vigorously, (b) dropping from a height of 5 cm onto a flat table, and (c) hitting a desk, external force was applied. Beverages according to Test Example 2-2-2 (beverages using pressure transfer freezing) can be applied to any beverage in the container even when an external force is applied by any of the above methods (a) to (c) in an unopened state. Was not frozen, and was frozen in the depth direction from the liquid surface only when the container was opened. On the other hand, when the beverage according to Test Example 2-2-3 (beverage related to supercooling) was given an external force by any of the above methods (a) to (c), the beverage in the container was frozen. In this respect, the beverage according to the present invention is greatly different from the beverage according to supercooling.

[Discriminant analysis]
A linear discriminant function was obtained from the above five parameters A to E using Excel (Microsoft Corporation). As a result, 0.12A + 171.80B-0.08C + 0.45D + 3.08E-12.05> 0 was obtained as a linear discriminant function.

[Validity of discriminant function]
For container-packed non-carbonated beverages according to Examples and Comparative Examples, values obtained from the above discriminant function were calculated, and whether or not this discriminant function was valid was verified. The results are shown in Table 19.

  As can be seen from Table 19, the above discriminant function is valid, and whether or not the value of 0.12A + 171.80B-0.08C + 0.45D + 3.08E-12.05> 0 is positive is triggered by opening the lid. It can be said that this is an effective index for identifying whether or not to start coagulation of the non-carbonated beverage in a container.

1 Container-packed beverage 2 Lid 3 Liquid level 4 Ice crystal structure 5 Opening 6 Empty space in container

Claims (6)

A container-packed beverage having a first freezing point at the pressure of the empty space in the container in the closed state and a second freezing point at atmospheric pressure in the open state, wherein the first freezing point is lower than the second freezing point is closed. A cooling step of cooling at a temperature higher than the first freezing point and lower than the second freezing point in the lid state;
Temperature of the packaged beverage is, the higher than first freezing point, and at -6 ° C. or more, in response to the lid opening the container lower than the second freezing point, to a beverage containing portion of the container A method for providing a packaged beverage, wherein coagulation is started from the liquid level to the bottom of the packaged beverage regardless of whether or not an external force is applied. A second freezing point at atmospheric pressure in the first coagulation point and open lid state of a pressure vessel in an empty radical 41 in the closed state, the first coagulation point rather lower than the second freezing point,
When the temperature of the container-packed beverage is higher than the first freezing point, −6 ° C. or higher, and lowering the container in a state lower than the second freezing point, the container is filled with the beverage container. A packaged beverage used for the purpose of starting coagulation from the liquid level to the bottom of the packaged beverage regardless of whether or not an external force is applied . The packaged beverage is a packaged carbonated beverage,
The container-packed drink of Claim 2 in which the said container-packed carbonated drink satisfies the following formula.
0.67A-124.87B + 0.04C-2.09D-104.85E-0.23> 0
(Where
A is a load value (unit: N) required for the container to be deformed by 3 mm when it is loaded in the short direction of the container under the condition that the product temperature is −5 ° C.
B is the gauge pressure (unit: MPa) of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load is applied,
C is the Brix (unit:%) of the beverage,
D is the pH of the beverage;
E is the anhydrous citric acid equivalent acidity (unit: w / v%) of the beverage. ) The packaged beverage is a packaged non-carbonated beverage,
The container-packed drink of Claim 2 or 3 with which the said container-packed non-carbonated drink satisfies the following formula.
0.12A + 171.80B-0.08C + 0.45D + 3.08E-12.05> 0
(Where
A is a load value (unit: N) required for the container to be deformed by 3 mm when it is loaded in the short direction of the container under the condition that the product temperature is −5 ° C.
B is the gauge pressure (unit: MPa) of the empty space in the container in the closed state when the product temperature is −5 ° C. and no load is applied,
C is the Brix (unit:%) of the beverage,
D is the pH of the beverage;
E is the anhydrous citric acid equivalent acidity (unit: w / v%) of the beverage. ) After cooling for 8 hours in a closed state using a thermostat adjusted to -5 ° C, holding the side of a packaged beverage and opening the lid without applying external force will cause both frozen and unfrozen parts to coexist Will be in a state to
When the acidity in terms of anhydrous citric acid when the whole of the packaged beverage is liquid is 100%, the acidity in terms of anhydrous citric acid of the unfrozen portion is 102% or less,
The container-packed drink in any one of Claim 2 to 4 whose Brix of the said non-frozen part is 103% or less when Brix when the whole of the said container-packed drink is a liquid is set to 100%. A packaged beverage according to any one of claims 2 to 5 ,
A packaged beverage providing system comprising: a cooling device that cools the packaged beverage to a temperature that is higher than the first freezing point , −6 ° C. or higher, and lower than the second freezing point in a closed state.

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