CN1092622A - Carbonate food and improving one's methods - Google Patents

Carbonate food and improving one's methods Download PDF

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Publication number
CN1092622A
CN1092622A CN94101916A CN94101916A CN1092622A CN 1092622 A CN1092622 A CN 1092622A CN 94101916 A CN94101916 A CN 94101916A CN 94101916 A CN94101916 A CN 94101916A CN 1092622 A CN1092622 A CN 1092622A
Authority
CN
China
Prior art keywords
food
container
carbon dioxide
carbonate
aforementioned arbitrary
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN94101916A
Other languages
Chinese (zh)
Inventor
S·M·戈特汉姆
P·A·海伍德
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Publication of CN1092622A publication Critical patent/CN1092622A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F21/00—Dissolving
    • B01F21/02—Methods
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F21/00—Dissolving
    • B01F21/40—Dissolving characterised by the state of the material being dissolved
    • B01F21/403—Solid carbon dioxide or dry ice
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
    • B01F23/20—Mixing gases with liquids
    • B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
    • B01F23/237—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media
    • B01F23/2376—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids characterised by the physical or chemical properties of gases or vapours introduced in the liquid media characterised by the gas being introduced
    • B01F23/23762—Carbon dioxide
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B01F2101/14—Mixing of ingredients for non-alcoholic beverages; Dissolving sugar in water

Abstract

The invention discloses a kind of carbonated method of sterilized food of giving in the container, it comprises the sterile substance that can produce carbon dioxide that in container adding is an amount of and with container sealing.

Description

Carbonate food and improving one's methods
The present invention relates to carbonated method of food and the carbonated food that obtains by this method.The present invention is specially adapted to liquid foodstuff, and for example beverage comprises water, soft drink and alcoholic beverage.
Give at present food, be included under the pressure as the carbonated method of beverage and handle, then the carbonated food that obtains is packed in the proper container with gaseous carbon dioxide.
Yet, if food is packed (for example, if food does not contain sanitas) under aseptic condition, just can not easily use this technology.
Up to the present, the technical scheme of any simple and easy to do aseptic filling container problem of solution carbonate food of still unexposed mistake.
On the one hand, the invention provides a kind of carbonated method of sterile food of giving in the container, this method comprises an amount of sterile substance that can produce carbon dioxide of interpolation, sealed vessel then in container.
Those skilled in the art recognize that to be difficult to reach perfectly sterile (fully without any the microorganism that lives) and to be difficult to record, and do not have strict necessity so far.Be lower than a certain numerical value as long as the survival volume of microorganism is reduced to, food just can not addle or have contaminated danger in its shelf-lives.Therefore, term herein " aseptic " means " aseptic effectively ", and those skilled in the art should be interpreted as it that the microbial numbers that is meant survival and type are without any the such situation of meaning.For example, traditional milk is sterilized and can't be made milk aseptic (i.e. the microbe population of minimizing survival is to zero), also greatly reduces the speed of food spoilage safely but food is become.According to index, about 1 yeast of the every typically 25m/s food of the upper limit of the acceptable microbial contamination of soft drink or 1 mold colony form about unit and every ml100 microbial spores.
Want carbonated food liquid form typically.Therefore, method of the present invention is specially adapted to produce carbonated beverages.Usually, will carbonated food by instantaneous sterilizing " sterilization (for example 75 ℃ 30 seconds).In addition, according to the character of food, can filter-sterilized food.Preferably can produce carbonic acid gas (CO 2) can not give the sterile substance of any local flavor of not expecting of food or other characteristic again.
The most preferred material that can produce carbon dioxide is a solid carbon dioxide.
Yet other material is apparent to those skilled in the art.For example, carbonated food can contain reagent (reagent I).Therefore, can produce CO 2The material of gas can be an amount of another kind of reagent (reagent II), promptly can produce the reagent of carbon dioxide when reacting with the reagent I.For example the reagent I can be acid, and the reagent II can be carbonate (otherwise or).Citric acid and volatile salt are considered to the material of particularly suitable.
Obviously, adding can produce after the material of atmospheric carbon dioxide, needs sealed vessel so that reaches airtight basically.Like this, in case container shifts out under aseptic condition, also can prevent from that carbonic acid gas from escaping to come out and protect aseptic food from solution.
Those skilled in the art will recognize that and form gas CO 2Speed may be very fast, if use solid-state CO 2As producing gas CO 2The words of material.When in food, adding solid-state CO 2The time, it begins distillation.Yet the speed in the speed ratio gas dissolving feed product of distillation is a lot of greatly.This can cause very high CO in container 2Pressure, this pressure can damage the integrity of container.
Therefore, can produce CO in adding 2Before the material of gas, be the present invention's feature very preferably with food products part ground carbonate, inflation is finished in two steps like this.Initial part aeration can be carried out easily with simple traditional method (for example, usefulness the atmospheric carbon dioxide under the elevated pressure) a little in sterilization back.Typically, earlier with the food carbonate to its saturation capacity, but but also carbonate to the 66-100% saturation ratio.Therefore, this initial aeration has reduced the amount of the required atmospheric carbon dioxide of the aeration quantity that makes food reach final expectation subsequently.
Thus, one preferred embodiment in, the invention provides a kind of carbonated method of food of giving, this method comprises foodstuffs sterilisation, under aseptic condition, food is carried out preliminary carbonate, food is sterilely packed in the container, and adding an amount of sterilization material that can produce carbon dioxide in the container carries out the carbonate second time, then with container sealing.
When with CO 2When being pressed into liquid, number of C O 2Will dissolve until liquid by CO 2Saturated.After saturated, can be under pressure with excessive CO 2Be pressed into liquid.This excessive CO 2Can not dissolve, but can be at intermolecular " remaining " of liquid.
" remaining " CO in carbonated food 2Amount can be many, can be less or approximately and the actual CO that is dissolved in the food 2Amount is the same, and this depends on gas charging degree.
Can determine dissolved and remaining CO in food by well known to a person skilled in the art method 2Amount, easily the practice be the vibration food (for example rocking it) force remaining CO 2Overflow.Can measure the remaining CO that is forced to overflow then 2Volume, again by this volume by simply calculating dissolved CO 2Amount supposition, for example, from 1 liter of food, collect and obtain 2 liters of CO 2, we can say that so food is inflated to " 2 volume ".
For " overvoltage " degree that the degree of inflation that reaches expectation is required will be according to CO 2Be dissolved in the temperature of liquid wherein and change (in liquid, the solubleness of atmospheric carbon dioxide increases at a lower temperature).Usually, be the CO that reaches 1 volume in about 1 ℃-10 ℃ scope of temperature 2Aeration quantity, carbonic acid gas overvoltage 1-4bar will be enough.
Preferably food is once to small part inflation, is placed on the temperature when inflating immediately or is lower than under this temperature.This be because, if increase in temperature, CO 2Gas will escape from food.
Condition when the amount that makes food reach the required carbonic acid gas of its final aeration quantity obviously depends on final inflation the and the saturation ratio that is reached at initial aeration period.
Typically, the CO of nearly 1.5 volumes in container 2In initial gas replenishment process, dissolve the nearly CO of 1 volume in addition 2In final gas replenishment process, be added into.Therefore, in general, the carbonate degree of ultimate food is at 1.5-5.0CO in the container 2In the volume range.Therefore can regulate to be added to and to produce gas CO in each container 2The final aeration quantity of amount of substance to obtain expecting.
At present, carbonated food for example beverage often is contained in the bottle that contains polyethylene terephthalate (PET) and sells, this bottle can be disposable use, the bottle of bottle that abandons then (" disposable " bottle) or can again/re-use, these bottles are commonly referred to as " PRBs " (the callable bottle of RET).Although the material of this bottle is very light and quite solid, if bear very strong CO 2The interior pressure, it is to be out of shape.One of reason of the initial aeration step of preferred warp earlier that Here it is is because it can reduce the required CO of internal tank carbonate 2Pressure.
When using solid-state CO 2As producing gas CO 2Material the time, use PET another problem can occur.When in food, adding solid-state CO 2The time, it can be deposited on the bottom of bottle and be frozen food and surround.Very low temperature occurs with the zone that carbonic acid gas/ice directly contacts, this temperature can cause as the stressed of this material of PET breaks.
Therefore, when using pet container, adding seals after producing the material of carbonic acid gas, is the particularly preferred feature of the present invention with the container upset.
Preferably container is overturn 2-10 time.Do any part that not only can prevent bottle like this and be in the following long time of low temperature, and upset has the atmospheric carbon dioxide of help dissolved advantage.
The device of inverting container has been widely used in the relevant industrial circle.If desired, be easy to make improvements repeatedly with inverting container.
Because the different PET bottle that different manufacturerss produces has different characteristics, thereby preferred actual conditions can change.Say that thus the best of some standard (for example degree of inflation) and/or maximum value can change in the predictable mode of those skilled in the art.
The present invention provides the container that aseptic carbonated food is housed that is made by the top method that limits on the other hand.
Further describe the present invention with embodiment below.
Embodiment
Mineral water instantaneous sterilizing with a batch remains under the aseptic condition subsequently.To be water-cooled to 2 ℃ and with carbon dioxide it is inflated to the CO of 1.6 volumes at the excessive rolling of 2bar 2(providing by Wellstar) (similarly the bottle that is fit to can obtain from some other manufacturerss) among the PRBs of can again of 1.5 liters of disposable PET bottles and 1.5 liters will be provided through the water of this preliminary inflation then, all remain on 2 ℃ in this process and final gas replenishment process temperature subsequently, next in each container, add the solid-state CO of about 2.7 grams 2, and jam-pack bottle as quickly as possible.2.7 restrain solid-state CO 2Be equivalent to 0.9 volume.Thus, solid-state CO 2Ground during dissolving, with the ultimate food carbonate to about 2.5 volumes.The upset bottle to prevent since the stressed of bottle that cause of low temperature break.

Claims (10)

1, a kind of carbonated method of sterilized food of giving in container, it comprises the sterile substance that can produce carbon dioxide that in container adding is an amount of and with container sealing.
2, a kind of carbonated method of food of giving, comprise foodstuffs sterilisation, under aseptic condition with the preliminary carbonate of described food, the food container of sterilely packing into, add an amount of sterile substance that can produce carbon dioxide in the container carrying out the carbonate second time, and with container sealing.
3,, it is characterized in that earlier the food products part carbonate to the 66-100% saturation ratio according to the method for claim 2.
4,, it is characterized in that the amount of the sterile substance that can produce carbon dioxide that adds enough produces the carbonic acid gas of about 1 volume in food according to the method for claim 2 or 3.
5, according to the method for aforementioned arbitrary claim, the sterile substance that it is characterized in that producing carbon dioxide is a solid carbon dioxide.
6,, it is characterized in that container contains polyethylene terephthalate according to the method for aforementioned arbitrary claim.
7,, it is characterized in that adding inverting container behind the material that can produce carbon dioxide according to the method for aforementioned arbitrary claim.
8,, it is characterized in that with the ultimate food carbonate being the CO of 1.5-5.0 volume according to the method for aforementioned arbitrary claim 2Scope.
9,, it is characterized in that a step or a plurality of step are to carry out in temperature is 1-10 ℃ scope according to the method for aforementioned arbitrary claim.
10, produce the container that aseptic carbonate food is housed of gained by the method for arbitrary claim of claim 1-9.
CN94101916A 1993-01-18 1994-01-18 Carbonate food and improving one's methods Pending CN1092622A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93300293.3 1993-01-18
EP93300293 1993-01-18

Publications (1)

Publication Number Publication Date
CN1092622A true CN1092622A (en) 1994-09-28

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN94101916A Pending CN1092622A (en) 1993-01-18 1994-01-18 Carbonate food and improving one's methods

Country Status (10)

Country Link
EP (1) EP0680263A1 (en)
JP (1) JPH08505288A (en)
KR (1) KR960700014A (en)
CN (1) CN1092622A (en)
AU (1) AU5884494A (en)
CA (1) CA2154083A1 (en)
FI (1) FI953451A (en)
NO (1) NO952839L (en)
WO (1) WO1994015489A1 (en)
ZA (1) ZA94314B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1058051C (en) * 1997-06-05 2000-11-01 启东酒厂 Sparkling rice wine and production thereof
CN1059461C (en) * 1996-04-08 2000-12-13 张文惠 Light-sparkling-wine beverage made of sweet wine juice

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9904897D0 (en) * 1999-03-03 1999-04-28 Nova Chemicals Europ Limited Polymer devlatilisation process
FR2799137B1 (en) * 1999-10-05 2001-11-09 Air Liquide METHOD, EQUIPMENT AND PLANT FOR THE PRODUCTION OF A CARBONATE LIQUID
DE102012015087A1 (en) * 2012-08-01 2014-05-15 Khs Corpoplast Gmbh Method and device for producing filled with a liquid product containers
US9661872B2 (en) * 2012-10-17 2017-05-30 Pepsico, Inc. Post fill carbonation with container overpressure limitation
WO2014095377A1 (en) * 2012-12-18 2014-06-26 Nestec S.A. Method of improving microbiological stability in a still water-based beverage and microbiologically shelf-stable still water-based beverages

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1336720A (en) * 1919-08-11 1920-04-13 H T Dewey & Sons Company Process of treating fruit-julice
IT1089031B (en) * 1977-11-02 1985-06-10 Bertuzzi Sa CONTINUOUS PRODUCTION PROCESS AND PLANT OF STERILE AND DEOXY SUGARED SUGARS TO BE USED IN THE PREPARATION OF CARBONATED BEVERAGES
EP0144450B1 (en) * 1983-11-18 1988-03-23 Katashi Aoki (deceased) Polyethyleneterephthalate bottle with a two-layered neck
US4620962A (en) * 1985-03-04 1986-11-04 Mg Industries Method and apparatus for providing sterilized cryogenic liquids
JP2575952B2 (en) * 1990-12-28 1997-01-29 アサヒ飲料株式会社 Production method of oxygen-containing mineral water in closed container

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1059461C (en) * 1996-04-08 2000-12-13 张文惠 Light-sparkling-wine beverage made of sweet wine juice
CN1058051C (en) * 1997-06-05 2000-11-01 启东酒厂 Sparkling rice wine and production thereof

Also Published As

Publication number Publication date
WO1994015489A1 (en) 1994-07-21
CA2154083A1 (en) 1994-07-21
FI953451A0 (en) 1995-07-17
NO952839D0 (en) 1995-07-17
AU5884494A (en) 1994-08-15
NO952839L (en) 1995-07-17
EP0680263A1 (en) 1995-11-08
ZA94314B (en) 1995-07-17
KR960700014A (en) 1996-01-19
FI953451A (en) 1995-07-17
JPH08505288A (en) 1996-06-11

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C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C01 Deemed withdrawal of patent application (patent law 1993)
WD01 Invention patent application deemed withdrawn after publication