JPS6214777A - Canned drink and production thereof - Google Patents

Abstract

PURPOSE:To obtain canned alcoholic drink having excellent corrosion-resistance and flavor-retainability, by adding ascorbic acid (or its water-soluble salt) and/or erythorbic acid (or its water-soluble salt) to a specific canned alcoholic drink. CONSTITUTION:Wine or wine-based alcoholic drink optionally blended with other flavor component and containing <=300ppm of a sulfite is added with 0.005-0.3wt% ascorbic acid (or its water-soluble salt) and/or erythorbic acid (or its water-soluble salt), and the mixture is filled in a can made of e.g. aluminum and coated its inner surface with a protective coating. The air in the head space is substituted with inert gas such as CO2 gas, N2 gas, etc., or with steam, and the can is sealed with a lid to obtain the objective canned alcoholic drink.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to canned alcoholic beverages and a method for producing the same, and particularly to canned alcoholic beverages and canned beverages that have excellent corrosion resistance and flavor retention of contents after long-term storage. Related to its manufacturing method (prior art) Conventionally, canned beverages include carbonated drinks, fruit juice drinks, coffee,
Beverage cans filled with a wide variety of contents, such as beer and sake, are available on the market, but in recent years, wine cocktails, wine coolers, and other traditional fruit juice drinks and alcoholic beverages containing wine, such as soft drinks with wine added to them, have become popular. Canned food is also supplied to the market. However, a trace amount of sulfite, such as potassium metabisulfite or sodium sulfite, is usually added to wine as a sulfite-generating component to prevent oxidation of the contents, stop fermentation, and prevent the growth of bacteria. Therefore, there is no particular problem when such wines or beverages based on them are packed in glass bottles, etc. However, if canned wines are stored, trace amounts of sulfurous acid in the contents may pass through the inner protective coating. However, when it reaches the metal surface, it corrodes that part, and in severe cases, it causes pitting corrosion, etc., which deteriorates the quality of the can. In particular, when an easy-open can lid is used as a container lid, the above-mentioned corrosion occurs particularly in areas where processing deformation is large, such as the score part, rivet part, chuck wall part, etc. on the inner surface of the can lid, and such corrosion leads to metal elution and eventually This causes perforation, which not only leads to leakage of the contents, but also has the problem that eluted metals and sulfite decomposition products adversely affect the flavor of the contents, and the corrosion resistance and flavor retention of canned containers after long-term storage are affected. In order to obtain superior alcoholic beverages, especially canned alcoholic beverages containing wine, such a solution was necessary.

(Object of the invention) The object of the present invention is to solve the above-mentioned problems and to
In particular, canned alcoholic beverages that contain trace amounts of sulfurous acid, such as wine-containing beverages, can be canned and have excellent container performance, with no corrosion or pitting occurring on the inner surface of the canned container even after long-term storage, and the production thereof. We are here to provide you with a method. Another object of the present invention is to provide a canned product and a method for producing the same, in which the flavor and color of the contents do not change even after canning the above-mentioned alcoholic beverage and storing it for a long period of time, and which has excellent quality retention properties. .

(Structure of the Invention) According to the present invention, the above object is achieved by adding at least one of ascorbic acid, erythorbic acid, and water-soluble salts thereof to the canned alcoholic beverage.

The gist of the present invention is a canned alcoholic beverage characterized by containing 0.005 to 0.3% by weight of at least one of ascorbic acid, erythorbic acid, and water-soluble salts thereof.

Next, the present invention will be explained in more detail. First, the alcoholic beverages of the present invention include wine and wine-based alcoholic beverages blended with other flavor components as desired (alcoholic beverages containing trace amounts of sulfites). Depending on the type of wine and blending amount, such beverages may contain trace amounts of sulfite-generating components such as potassium metabisulfite, sodium sulfite, sodium hyposulfite, and sodium bisulfite. Although this substance does not adversely affect the flavor of the contents itself, it causes the above-mentioned problems in canned containers using gold paint as a component of the container.In the present invention, ascorbic acid, erythorbic acid, or their water-soluble salts are These problems can be solved by adding it, but if the amount of sulfite-generating components is extremely large, the amount added must also be increased, which is undesirable in terms of cost and changing the flavor of the contents.The present invention is 300pp
It is particularly suitable for alcoholic beverages containing sulfites in the range of m or less.

Aluminum cans with a protective coating on the inner surface of the can are the most common cans used to seal and fill alcoholic beverages, but tin-free steel (TFS!) containers are the most common. Aluminum, Furiki, T cans with a protective coating on the inside can also be used as can lids.
One made by FS can be used.

The canned food of the present invention is not limited to a container in which both the canned container body and the can lid are made of metal, but is a container for sealing and filling an alcoholic beverage containing wine with at least the body, bottom, lid, etc. of the container. It also includes canned containers that use metal parts such as aluminum, steel, and furiki as part of the container, such as containers that have plastic bodies and metal can lids. This effect is exhibited in a sealed container using a metal member in which the FM layer has undergone processing deformation.

As the protective coating layer for the can body and can lid made of metal members of such can containers, conventional can inner surface coating compositions such as epoxy/phenol resin coating compositions, epoxy/urea resin coating compositions, and vinyl chloride can be used. Copolymer resin-based coating compositions, vinyl chloride resin-based organosol coating compositions, etc. can be used, and it is desirable to select and use the optimal one so as to maintain corrosion resistance and not affect the flavor properties of the contents. .

If such a canned container is filled with the wine-containing alcoholic beverage and stored, sulfurous acid based on trace amounts of sulfite in the beverage will pass through the can inner coating film or coating defects, causing corrosion of the metal can material. In products such as open aluminum can lids that have a score part, rivet part, and chuck wall part, processing deformation is also applied to the can material and the inner coating film in these parts, and this is particularly noticeable. Corrosion of can stock due to sulfur dioxide becomes more pronounced as the amount of sulfur dioxide in the beverage increases, and does not occur in beverages that do not contain sulfur dioxide.

Ascorbic acid, erythorbic acid, or their water-soluble hydrochloric acids are extremely effective against the problems that occur when canning beverages using sulfite-containing wine.

It is generally known that such ingredients have an antioxidant effect and are added to foods to prevent oxidation and denaturation of foods in the presence of oxygen. It is also said that it has the effect of preventing corrosion due to oxygen in the residual air in canning, etc., which cannot be done properly.
It is not known that trace amounts of sulfite have a remarkable effect on preventing corrosion of can stock, and as a result, are also effective on flavor retention of the contents. In addition, this phenomenon occurs not only when the air in the head space during can manufacturing is insufficiently replaced, but also when air is sufficiently replaced, and as a characteristic of canned goods, both the contents and the can It has the effect of maintaining quality and synergistically increasing the quality and product value of canned goods.

The amount of ascorbic acid, erythorbic acid, or their water-soluble salts depends on the sulfite in the beverage, but at the above-mentioned content, addition of 0.005 to 0.3% by weight is suitable. If it is less than 0.3% by weight, no effect will be observed, and if it is more than 0.3% by weight, flavors such as ascorbic acid and erythorbic acid will be present in the contents, which is inappropriate.

Next, as a method for producing canned goods using the alcoholic beverages and canned containers as described above, a conventionally commonly used sealing and filling device is used, and the alcoholic beverages are pre-filled with ascorbic acid and erythorbic acid or their water-soluble salts. or separately into the canning container body, then replace the air in the head space by blowing carbon dioxide gas, nitrogen gas, or steam, remove oxygen, and then tighten the container lid. It is preferable to manufacture the can by injecting liquid nitrogen instead of inert gas blowing in the above, and replacing the air in the head space with the vaporized gas (Example). An aluminum drawn and ironed can with a capacity of 250 ml and having a protective coating layer of 4 μm or more in thickness formed from a vinyl chloride resin organosol paint on the inner surface was used. As the can lid, an aluminum easy-open can lid was used, which had a protective coating layer of 4 μm or more thick made of vinyl chloride resin organosol paint formed on the inner surface of the can. Put alcoholic drinking water and model alcohol aqueous solution prepared in advance to the composition shown in Table 1 into the container body, thoroughly blow out carbon dioxide gas, replace the air in the hent space with carbon dioxide gas, and double-seal the can lid. The cans were sealed and filled to obtain cans with test numbers 1 to I5 in Table 1.

Next, test numbers 1 to 7 were held at 20℃ for 3 months, and test numbers 8 to 7 were
After being stored at 37°C for 3 months, Can No. 15 was opened and the quality performance of the contents and the canned container was examined.

As a result, test number 2.4°6, which is an example of the present invention.
Test No. 1, which does not contain erythorbic acid, which is a comparative example of the present invention, had excellent corrosion resistance of the canned container body and lid, and good flavor retention of the contents. 3, 5, 8.10, and test number 11 with a low content, there was a slight sulfur odor, there was corrosion under the paint film on the adhesive vent part and score part on the inner surface of the can lid, and there was a large amount of metal eluted. The flavor retention of the contents was also poor.

(Effects of the Invention) According to the present invention, in the canned image i in which an alcoholic beverage containing a trace amount of sulfite component is packed in a canning container using a metal member in at least a part of the container structure, ascorbic acid is added to the alcoholic beverage. , erythorbic acid, and at least one of its water-soluble salts is contained in an amount of 0.005 to 0.3% by weight, which prevents corrosion of metal parts during storage of canned goods and improves the quality of canned containers. It has the effect of improving flavor retention and significantly increasing the quality and commercial value of canned goods.

Claims (1)

[Scope of Claims] 1. A canned alcoholic beverage characterized by containing 0.005 to 0.3% by weight of at least one of ascorbic acid, erythorbic acid, and water-soluble salts thereof. 2. The canned food according to item 1 above, wherein the alcoholic beverage has a sulfite content of 300 ppm or less. 3. Fill the canned container body with an alcoholic beverage containing 0.005 to 0.3% by weight of at least one of ascorbic acid, erythorbic acid, and their water-soluble salts, and fill the head space with inert gas or carbon dioxide gas. Alternatively, a method for manufacturing canned alcoholic beverages characterized by sealing the can lid after replacing the water with steam.