EP0680263A1 - Perfectionnements apportes a la gaseification - Google Patents

Perfectionnements apportes a la gaseification

Info

Publication number
EP0680263A1
EP0680263A1 EP94905083A EP94905083A EP0680263A1 EP 0680263 A1 EP0680263 A1 EP 0680263A1 EP 94905083 A EP94905083 A EP 94905083A EP 94905083 A EP94905083 A EP 94905083A EP 0680263 A1 EP0680263 A1 EP 0680263A1
Authority
EP
European Patent Office
Prior art keywords
product
container
carbon dioxide
carbonation
substance capable
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.)
Withdrawn
Application number
EP94905083A
Other languages
German (de)
English (en)
Inventor
Simon Martyn Gotham
Paul Anthony Haywood
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 PLC
Unilever NV
Original Assignee
Unilever PLC
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 PLC, Unilever NV filed Critical Unilever PLC
Priority to EP94905083A priority Critical patent/EP0680263A1/fr
Publication of EP0680263A1 publication Critical patent/EP0680263A1/fr
Withdrawn legal-status Critical Current

Links

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

Definitions

  • This invention relates to a method of carbonating products and to carbonated products produced by the method.
  • the invention finds particular application in connection with liquid products, such as drinks, including water, soft drinks and alcoholic drinks.
  • the invention provides a method of carbonating a sterilised product in a container, comprising adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas and sealing the container.
  • a sterile substance capable of generating carbon dioxide gas
  • the upper accepted limit for microbial contamination of soft drinks is typically around 1 yeast or mould colony forming unit per 25 m/s of product and around 100 bacterial spores per ml.
  • the product to be carbonated is typically in liquid form.
  • the method of the invention finds particular application in the production of carbonated drinks.
  • the product to be carbonated will be sterilised by “flash pasteurisation” (e.g. at 75°C for 30 seconds) .
  • flash pasteurisation e.g. at 75°C for 30 seconds
  • the sterile substance capable of generating carbon dioxide (C0 2 ) does not impart any undesired flavour or other characteristic to the product.
  • the most preferred substance capable of generating carbon dioxide gas is solid carbon dioxide.
  • the product to be carbonated might contain a reagent (reagent I) .
  • the substance capable of generating C0 2 gas might be an appropriate amount of another reagent (reagent II) which when reacted with reagent I gives rise to carbon dioxide gas.
  • reagent I might be an acid and reagent II might be a carbonate (or vice versa) .
  • Citric acid and ammonium carbonate are considered particularly suitable substances.
  • the product is partially carbonated prior to the addition of the substance capable of generating C0 2 gas, such that the carbonation is achieved in two steps.
  • the initial partial carbonation may conveniently be performed after sterilisation using simple conventional methods (e.g. using gaseous carbon dioxide at slightly elevated pressure) .
  • gaseous carbon dioxide at slightly elevated pressure
  • the product will be initially carbonated to around its saturation level, but could be carbonated to anywhere between 66-100% saturation. This initial carbonation therefore reduces the amount of gaseous carbon dioxide required subsequently to bring the product to the desired final carbonation level.
  • the invention provides a method of carbonating a product, comprising sterilising the product, performing an initial carbonation of the product under sterile conditions, aseptically filling a container with the product, adding to the container an appropriate amount of a sterile substance capable of generating carbon dioxide gas so as to perform a second carbonation, and sealing the container.
  • the amount of "entrapped" C0 2 in carbonated products may be more, less, or about the same as the amount of C0 2 actually dissolved in the product, depending on the degree of carbonation.
  • the amount of dissolved and entrapped C0 2 in a product may be determined by methods well known to those skilled in the art. Conveniently this may be done by disturbing the product (e.g. shaking it) to force the entrapped C0 2 out. The volume of the entrapped C0 2 forced out may then be measured from which a simple calculation yields the amount of dissolved C0 2 . Suppose, for example, that 2 litres of C0 2 was collected from 1 litre of product, then the product could be said to have been carbonated to "2 volumes".
  • the degree of "overpressure" necessary to achieve the desired degree of carbonation will vary according to the temperature of the liquid in which the C0 2 is dissolved (the solubility of gaseous carbon dioxide in liquids being increased at lower temperatures) . Generally an overpressure of 1-4 bar of carbon dioxide will be sufficient to achieve carbonation of 1 volume of carbon dioxide at temperatures ranging from about 1°C-10°C.
  • the product has been at least partially carbonated it should be held at the same or a lower temperature than the temperature at which the carbonation occurred. This is because, if the temperature is increased, C0 2 gas will tend to come out of the product.
  • the amount of carbon dioxide required to bring the product to its final level of carbonation will of course depend on the conditions under which the final carbonation takes place and the degree of saturation achieved during the initial carbonation.
  • the degree of carbonation of the final product in the container will be in the range of 1.5-5.0 volumes of C0 2 .
  • the amount of the substance capable of generating gaseous CO,added to each container can therefore be adjusted to give the desired level of final carbonation.
  • PET results in another problem when solid C0 2 is used as the substance capable of generating gaseous C0 2 .
  • solid C0 2 When solid C0 2 is added to the product it tends to sink to the bottom of the bottle and becomes surrounded by frozen product. The region in direct contact with this carbon dioxide/ice is subjected to very low temperatures, which can cause stress cracking of materials such as PET.
  • the container should be inverted 2-10 times.
  • this inversion has the advantage of aiding dissolution of the gaseous carbon dioxide.
  • Apparatus for inverting containers is already widely used in the relevant industry. It can be readily modified if necessary, to invert containers a number of times. The precise conditions preferred may vary as different PET bottles produced by different manufacturers have different characteristics. As a result, the optimum and/or maximum values of certain criteria (e.g. degree of carbonation) may be varied in a manner predictable to those skilled in the art.
  • the invention provides a container comprising a sterile carbonated product, produced by the method defined above.
  • a batch of mineral water was flash pasteurised and subsequently maintained under sterile conditions.
  • the water was chilled to 2°C and carbonated using gaseous carbon dioxide at an overpressure of 2 bar to 1.6 volumes of C0 2 .
  • the initially carbonated water was then used to fill 1.5 litre single trip PET bottles and 1.5 litre refillable PRBs supplied by Wellstar (similarly suitable bottles are obtainable from several other manufacturers) , the temperature being maintained at 2°C throughout the process and subsequent final carbonation.
  • approximately 2.7 grams of solid CO was added to each container and the bottles stoppered as quickly as possible.
  • 2.7 grams of solid C0 2 equates to 0.9 volumes.
  • the final product was carbonated to approximately 2.5 volumes. Inversion of the bottles helped prevent stress cracking of the bottles due to low temperatures.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cosmetics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicinal Preparation (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Compounds Of Alkaline-Earth Elements, Aluminum Or Rare-Earth Metals (AREA)
  • Curing Cements, Concrete, And Artificial Stone (AREA)
  • Dental Preparations (AREA)

Abstract

Un procédé de gaséification d'un produit stérilisé dans un récipient consiste à y ajouter une quantité appropriée d'une substance stérile susceptible de produire du gaz carbonique et à sceller ce récipient.
EP94905083A 1993-01-18 1994-01-14 Perfectionnements apportes a la gaseification Withdrawn EP0680263A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP94905083A EP0680263A1 (fr) 1993-01-18 1994-01-14 Perfectionnements apportes a la gaseification

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP93300293 1993-01-18
EP93300293 1993-01-18
EP94905083A EP0680263A1 (fr) 1993-01-18 1994-01-14 Perfectionnements apportes a la gaseification
PCT/EP1994/000119 WO1994015489A1 (fr) 1993-01-18 1994-01-14 Perfectionnements apportes a la gaseification

Publications (1)

Publication Number Publication Date
EP0680263A1 true EP0680263A1 (fr) 1995-11-08

Family

ID=8214280

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94905083A Withdrawn EP0680263A1 (fr) 1993-01-18 1994-01-14 Perfectionnements apportes a la gaseification

Country Status (10)

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

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1059461C (zh) * 1996-04-08 2000-12-13 张文惠 甜酒汁汽酒饮料
CN1058051C (zh) * 1997-06-05 2000-11-01 启东酒厂 汽泡米酒及其生产方法
GB9904897D0 (en) * 1999-03-03 1999-04-28 Nova Chemicals Europ Limited Polymer devlatilisation process
FR2799137B1 (fr) * 1999-10-05 2001-11-09 Air Liquide Procede, equipement et installation pour la production d'un liquide carbonate
DE102012015087A1 (de) * 2012-08-01 2014-05-15 Khs Corpoplast Gmbh Verfahren sowie Vorrichtung zum Herstellen von mit einem flüssigen Füllgut gefüllten Behältern
US9661872B2 (en) * 2012-10-17 2017-05-30 Pepsico, Inc. Post fill carbonation with container overpressure limitation
CA2894929C (fr) * 2012-12-18 2021-10-26 Nestec S.A. Procede d'amelioration de la stabilite microbiologique d'une boisson a base d'eau plate et boissons a base d'eau plate longue conservation d'un point de vue microbiologique

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 (it) * 1977-11-02 1985-06-10 Bertuzzi Sa Processo ed impianto di produzione continua di sciproppi zuccherini sterili e deossigenati da impiegarsi nella preparazione di bevande gassate
EP0144450B1 (fr) * 1983-11-18 1988-03-23 Katashi Aoki (deceased) Bouteille de polyéthylène terephtalate avec col en double couche
US4620962A (en) * 1985-03-04 1986-11-04 Mg Industries Method and apparatus for providing sterilized cryogenic liquids
JP2575952B2 (ja) * 1990-12-28 1997-01-29 アサヒ飲料株式会社 密閉容器入り酸素含有ミネラルウォーターの製法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9415489A1 *

Also Published As

Publication number Publication date
CA2154083A1 (fr) 1994-07-21
NO952839D0 (no) 1995-07-17
ZA94314B (en) 1995-07-17
NO952839L (no) 1995-07-17
WO1994015489A1 (fr) 1994-07-21
AU5884494A (en) 1994-08-15
JPH08505288A (ja) 1996-06-11
FI953451A0 (fi) 1995-07-17
KR960700014A (ko) 1996-01-19
CN1092622A (zh) 1994-09-28
FI953451A (fi) 1995-07-17

Similar Documents

Publication Publication Date Title
KR100429785B1 (ko) 박형콘테이너내에살균가능한식용품을패키징하는방법및상기방법을채용한패키지
JP5064657B2 (ja) 容器入り炭酸飲料の製造方法
JPH07132903A (ja) 液状食品を包装するための方法
US20020182296A1 (en) Shelf stable carbonated milk beverage
US20060032189A1 (en) Process and method of sterilizing aseptic containers
WO1994015489A1 (fr) Perfectionnements apportes a la gaseification
AU608897B2 (en) Method for providing shelf stable liquid food products
US3979524A (en) Method of cold sterilization and preservation of food products using dimethyl dicarbonate
EP0386016A1 (fr) Lait gazeifie
JP6114006B2 (ja) 容器詰め炭酸アルコール飲料の殺菌方法
JPH06171618A (ja) 液体食品の処理・包装方法
JP6420390B2 (ja) 容器詰め炭酸アルコール飲料の殺菌方法
EP0441340B1 (fr) Procédé pour préparer l'emballage d'eau minérale stérilisée ainsi que l'eau minérale stérilisée et emballée
US2296974A (en) Method of sterilizing containers
US20080184672A1 (en) Replacement of heavy gaseous material
JP2000309310A (ja) 密封容器入り日本酒の製造方法
Lukić et al. Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines
GB2187080A (en) Conditioning of fruit juice
KR100292227B1 (ko) 장기저장을 할 수 있는 탁,약주의 제조 방법
JPH0471772B2 (fr)
JP2001161331A (ja) 無菌充填食品の製造方法及び無菌充填装置
JP6945981B2 (ja) 容器詰め飲料の製造方法及び容器詰め飲料の開栓時噴き出し抑制方法
JPH07298861A (ja) 流体の殺菌方法
Weisser et al. Aseptic Filling of Beverages in Glass Bottles—New Developed Processes in Germany
HU211389B (en) Process for producing of storable liquid food with/tout cooling

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19950630

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LI NL PT SE

17Q First examination report despatched

Effective date: 19951114

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19960326