JP2001180671A - Sparkling beverage can and its manufacturing method - Google Patents
Sparkling beverage can and its manufacturing methodInfo
- Publication number
- JP2001180671A JP2001180671A JP37063199A JP37063199A JP2001180671A JP 2001180671 A JP2001180671 A JP 2001180671A JP 37063199 A JP37063199 A JP 37063199A JP 37063199 A JP37063199 A JP 37063199A JP 2001180671 A JP2001180671 A JP 2001180671A
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- opening
- beer
- metal plate
- sparkling beverage
- 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.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、飲料用缶に係
り、とくにビールなどの発泡飲料を、缶のままで旨みを
損なうことなく飲用可能とする発泡飲料用缶に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage can and, more particularly, to a foamed beverage can that can be used to drink a beer or other sparkling beverage without losing its taste.
【０００２】[0002]
【従来の技術】ビールなどの発泡飲料を飲用するに際し
ては、通常、ガラス、陶磁器、金属等のコップ（飲用容
器）に一旦注ぎ、加圧溶解された二酸化炭素などを発泡
させている。とくに、ビールでは、泡の数、泡の大き
さ、泡の持続性等の泡立ちがビールの味に影響するとい
われており、飲用容器の洗浄やビールの注ぎ方の熟練等
によって、発泡を促進させ、飲用時の旨み、飲感の向上
が図られている。最近では、発泡飲料容器の注ぎ口の形
状、寸法等に工夫を加え、泡立ちを良好にすることも考
えられている。2. Description of the Related Art When drinking foamed beverages such as beer, usually, the beverage is once poured into a glass (porcelain container) made of glass, porcelain, metal, etc., and foamed under pressure and dissolved carbon dioxide. In particular, in beer, it is said that foaming, such as the number of foams, the size of the foam, and the persistence of the foam, affects the taste of the beer. In addition, the taste at the time of drinking and the feeling of drinking are improved. Recently, it has been considered to improve the foaming by improving the shape and dimensions of the spout of the sparkling beverage container.
【０００３】加圧された缶内のビールには、二酸化炭素
が溶解しているが、開栓されると、この二酸化炭素が過
飽和状態となる。ビールを注ぐ容器に突起部が存在する
と、突起部が溶存二酸化炭素を吸着させる核となり、突
起部を中心に気泡が発生し、遊離して浮上する。突起部
の無い、あるいは少ない容器の場合には、発泡は少なく
なる。ビールの泡は、外気とビールを遮断する効果を有
し、これによりビール有機物質の酸化を防止して、旨み
を持続させるほか、泡そのものを呈するほどよい飲感を
味わうことができる。[0003] Carbon dioxide is dissolved in beer in a pressurized can, but when the beer is opened, the carbon dioxide becomes supersaturated. If a protrusion is present in the container for pouring beer, the protrusion serves as a nucleus for adsorbing dissolved carbon dioxide, bubbles are generated around the protrusion, and are separated and float. In the case of a container having no or few projections, foaming is reduced. The beer foam has an effect of blocking the outside air and beer, thereby preventing oxidation of the organic material of the beer, maintaining the flavor, and giving the foam itself a better drinking sensation.
【０００４】このようなことから、飲用時の旨み、飲感
の向上のために、ビール等の飲料を注ぐコップ等の飲用
容器についての改善がいくつかなされている。例えば、
特開昭63-15916号公報には、底部にＲｚ：１〜30μm の
凹凸面を有するコップが提案されている。このコップに
ビール等の発泡飲料を注ぐと、均一微細な泡が形成さ
れ、泡立ちが良好となるとしている。また、特開平6-90
729 号公報には、保存容器を開栓したのち飲用する前段
階でビールが接触するコップ等の飲用容器の、表面の一
部または全部に発泡中心を高密度化した粗面を形成した
ビール発泡調整器材が提案されている。なお、特開平6-
90729 号公報には、発泡中心を高密度化した粗面とし
て、飲用容器の内面をサンドブラスト加工、研摩剤付き
バフ加工等で粗面化する例が開示されている。[0004] For these reasons, several improvements have been made to drinking containers such as cups for pouring beverages such as beer in order to improve the taste and drinking sensation during drinking. For example,
Japanese Unexamined Patent Publication (Kokai) No. 63-15916 proposes a cup having an uneven surface at the bottom with an Rz of 1 to 30 μm. It is stated that when a sparkling beverage such as beer is poured into this cup, uniform and fine bubbles are formed, and the foaming becomes good. Also, JP-A-6-90
No. 729 discloses that beer foaming, in which a rough surface having a high-density foaming center is formed on part or all of the surface of a drinking container such as a cup that comes into contact with beer at the stage before drinking after opening the storage container. Conditioning equipment has been proposed. Incidentally, Japanese Patent Laid-Open No.
No. 90729 discloses an example in which the inner surface of a drinking container is roughened by sandblasting, buffing with an abrasive, or the like as a roughened surface having a high density of foaming centers.
【０００５】しかし、最近では、アウトドア指向が強く
なるなど、缶ビールなどのように容器に充填されたまま
の状態で飲用に供される場合が多くなってきた。このよ
うな場合には、発泡量が少なく、旨みや飲感が低下する
という問題があった。このような問題に対し、例えば、
特開平5-97149 号公報には、内面に、断面が略Ｖ字状を
なす凹部を形成した発泡性液体容器が提案されている。
特開平5-97149 号公報に記載された技術では、この凹部
を、合成樹脂製の粒体をエマルジョンあるいはゾル状と
して塗布し焼付け、あるいは合成樹脂製の粒体を常温硬
化塗料や熱可塑性のフィルム等で固着させて容器内面に
形成するとしている。[0005] However, in recent years, there has been an increasing number of cases where drinks are used while being filled in containers, such as canned beer, as outdoor orientation has become stronger. In such a case, there is a problem that the foaming amount is small, and the taste and the feeling of drinking are reduced. For such a problem, for example,
Japanese Patent Application Laid-Open No. 5-97149 proposes a foamable liquid container in which a concave portion having a substantially V-shaped cross section is formed on the inner surface.
According to the technology described in Japanese Patent Application Laid-Open No. 5-97149, this recess is formed by applying and baking synthetic resin particles in the form of an emulsion or a sol, or by coating the synthetic resin particles with a room temperature curing paint or a thermoplastic film. And formed on the inner surface of the container.
【０００６】[0006]
【発明が解決しようとする課題】通常、ビール等の発泡
飲料用２ピース缶は、つぎのような工程で製造されてい
る。素材メーカーから出荷されたアルミ合金板、鋼板等
の素材に、打ち抜き加工、絞り成形、しごき成形を順次
施して缶体とする。ついで、缶体外面の塗装・印刷を行
ったのち、内面に主として腐食防止のために塗料を10〜
50μm の厚さにスプレイ塗装し、焼付け、缶体のフラン
ジを加工する。その後内容物であるビール等の発泡飲料
を充填し最後に上蓋をかぶせて、製品（缶ビール）とし
て出荷される。このようなプロセスでは、通常、缶内面
の粗度を調整することは行われていない。このようなプ
ロセスに、特開平5-97149 号公報に記載された技術を応
用しても、缶内面に単に断面が略Ｖ字状をなす凹部を形
成するだけでは旨みを十分に引き出すことができず、か
えって発泡が多くなりすぎ、旨みを損なう場合すらあっ
た。また缶内面に凹部を新たに形成するために特殊な塗
料あるいはフィルムを用いると、コスト高となるうえ、
安定した発泡性も得られないという問題がある。また、
はじめから素材にかかる凹部を形成すると、缶製造工程
の途中で成形金型との摩擦で凹部がつぶれるという問題
もある。Generally, two-piece cans for sparkling beverages such as beer are manufactured by the following steps. Materials such as aluminum alloy plates and steel plates shipped from material manufacturers are subjected to punching, drawing and ironing sequentially to form cans. Then, after painting and printing the outer surface of the can body, paint on the inner surface mainly to prevent corrosion.
Spray paint to a thickness of 50μm, bake, and process the flange of the can body. After that, the contents are filled with sparkling beverage such as beer and finally covered with an upper lid, and shipped as a product (can beer). In such a process, usually, the roughness of the inner surface of the can is not adjusted. Even if the technology described in Japanese Patent Application Laid-Open No. 5-97149 is applied to such a process, the taste can be sufficiently brought out simply by forming a recess having a substantially V-shaped cross section on the inner surface of the can. On the contrary, there was a case where the foaming was too large and the taste was spoiled. If a special paint or film is used to form a new recess on the inner surface of the can, the cost will increase,
There is a problem that stable foamability cannot be obtained. Also,
If a concave portion is formed on a material from the beginning, there is also a problem that the concave portion is crushed by friction with a molding die during a can manufacturing process.
【０００７】この発明は、従来技術のかかる問題を有利
に解決し、開栓後のビール等の発泡特性を良好にし、缶
のままで内容物を飲用した際にも、旨み、飲感に優れた
発泡飲料用缶およびその製造方法を提供することを目的
とする。The present invention advantageously solves the above-mentioned problems of the prior art, improves the foaming characteristics of beer and the like after opening, and is excellent in taste and drinking sensation even when the contents are drunk in a can. It is an object of the present invention to provide a sparkling beverage can and a method for producing the same.
【０００８】[0008]
【課題を解決するための手段】本発明者らは、上記課題
を達成するために、ビールの発泡状態と接触容器面の表
面粗さとの関係をさらに詳細に調査した。その結果、ビ
ールの発泡状態を良好にする、従来の知見にない適正な
表面粗さが存在することを把握した。そして、この適正
表面粗さを缶ビールの缶体内面に付与することにより、
缶のままで飲用しても、ビールの旨み、飲感を十分維持
できるという知見を得た。Means for Solving the Problems In order to achieve the above object, the present inventors have investigated in more detail the relationship between the foaming state of beer and the surface roughness of the contact container surface. As a result, it has been found that there is an appropriate surface roughness which improves the beer's foaming state and which is not found in the prior art. And by giving this proper surface roughness to the inside of the can body of canned beer,
It has been found that the beer taste and the feeling of drinking can be sufficiently maintained even when the beverage is drunk as a can.
【０００９】まず、本発明者らが行った検討結果につい
て、説明する。容器（缶）の内面底部のみ、あるいは側
面を含む内面全体を粗面化（表面粗さＲa ：1.5 μm ）
し、ビールの発泡量を測定した。発泡量は、容器（缶）
にビールをゆっくり注ぎ、５秒後に泡の量を測定し、注
いだビール全体に占める体積比率（％）で表示した。適
正な発泡量は、15〜30％であるといわれている。なお、
容器（缶）内面を全く粗面化しない場合についても検討
した。これらの結果を図３に示す。First, the results of a study conducted by the present inventors will be described. Roughening only the bottom of the inner surface of the container (can) or the entire inner surface including the side surface (surface roughness Ra: 1.5 μm)
Then, the foaming amount of the beer was measured. Foaming amount is container (can)
The beer was slowly poured into the beer, and after 5 seconds, the amount of foam was measured and expressed as a volume ratio (%) of the whole beer poured. It is said that an appropriate foaming amount is 15 to 30%. In addition,
The case where the inner surface of the container (can) was not roughened at all was also examined. These results are shown in FIG.
【００１０】図３から、缶内面を意図的に粗面化しない
場合には、ほとんど泡は発生せず、発泡量はたかだか10
％程度である。一方、缶内面全体を粗面化すると、発泡
量が多すぎて、逆にビールの旨みを損なう。これに対
し、缶内面底部のみを粗面化した場合には、発泡量が15
〜30％と適正範囲の発泡が得られることを見いだした。
つぎに、缶内面底部のみを粗面化する場合について、ビ
ールの発泡量に及ぼす粗面化程度の影響を検討した。な
お、本発明では、ビールの発泡特性と最も関連が強い表
面粗さのパラメータは、算術平均粗さＲａと、１インチ
（25.4mm) あたりの粗度ピークの数ＰＰＩである、とい
う本発明者らの知見から、表面粗さのパラメータとし
て、Ｒa 、ＰＰＩを採用した。From FIG. 3, it can be seen that when the inner surface of the can is not intentionally roughened, almost no foam is generated, and the foam amount is at most 10%.
%. On the other hand, when the entire inner surface of the can is roughened, the foaming amount is too large, and conversely, the taste of beer is spoiled. On the other hand, if only the bottom of the inner surface of the can was roughened,
It was found that foaming in an appropriate range of about 30% was obtained.
Next, when only the bottom of the inner surface of the can was roughened, the effect of the degree of roughening on the foaming amount of beer was examined. According to the present invention, the parameters of the surface roughness most strongly related to the foaming characteristics of the beer are the arithmetic average roughness Ra and the number of roughness peaks per inch (25.4 mm) PPI. From these findings, Ra and PPI were adopted as parameters of the surface roughness.
【００１１】缶内面底部のみを、Ｒa とＰＰＩを各種変
化させて粗面化した缶に、ビールを注ぎ、泡の発生状況
を調査した。その結果を図４に示す。図中の円内の数字
は、発泡量（体積％）を示す。図４から、ＲａとＰＰＩ
が増加すると、発泡量が増加することがわかる。また、
図４から、適正な発泡量（15〜30％）となるのは、Ｒ
ａ：1.0 μm 以上、ＰＰＩ：100 以上の範囲であること
がわかる。[0011] Beer was poured into cans roughened by varying the Ra and PPI only at the bottom of the inner surface of the can, and the occurrence of foam was investigated. FIG. 4 shows the results. The numbers in the circles in the figure indicate the foaming amount (volume%). From FIG. 4, Ra and PPI
It can be seen that the amount of foaming increases as the value increases. Also,
According to FIG. 4, the appropriate foaming amount (15 to 30%) is due to R
a: 1.0 μm or more and PPI: 100 or more.
【００１２】この発明は、このような知見に基づき、さ
らに検討を加えて完成されたものである。すなわち、第
１の発明は、金属板を成形して缶体とした飲料用缶であ
って、少なくとも前記缶体の内面底部が、Ｒａ：1.0 μ
m 以上2.0 μm 以下でかつＰＰＩ：100 以上の表面粗さ
を有することを特徴とする発泡特性に優れた発泡飲料用
缶であり、また、この発明では、前記缶体の形状が、飲
み口側の缶径を底部側の缶径より大きくした、口開き形
状とし、かつ開栓方式をフルオープン形式とするのが好
ましく、また、この発明では、前記口開き形状を、口開
き率（ｄ1 −ｄ2 ）／ｄ2 ：10％以下（ここで、ｄ1 ：
缶の飲み口側の缶径、ｄ2 ：缶底部側の缶径）とするこ
とが好ましい。また、この発明では、前記金属板を、伸
びEl：45％以上、ｒ値：2.0 以上を有する鋼板とするの
が好ましい。The present invention has been completed based on such findings and further studies. That is, the first invention is a beverage can formed by molding a metal plate into a can body, wherein at least the inner bottom surface of the can body has Ra: 1.0 μm.
It is a foamed beverage can excellent in foaming characteristics characterized by having a surface roughness of not less than 2.0 μm and not more than 2.0 μm and a PPI of not less than 100. It is preferable that the can diameter is larger than the can diameter on the bottom side, and that the opening shape is a full open type. In the present invention, the opening shape is determined by the opening ratio (d 1). −d 2 ) / d 2 : 10% or less (where d 1 :
Cans spout side of Kan径, d 2: It is preferable that the Kan径of the can bottom side). In the present invention, it is preferable that the metal plate is a steel plate having an elongation El: 45% or more and an r value: 2.0 or more.
【００１３】また、第２の発明は、金属板を缶体に成形
する工程と、該缶体の外面に塗装を施し印刷する外面塗
装・印刷工程と、外面に塗装・印刷された缶体の内面に
塗料を塗布し焼付する内面塗料塗布・焼付工程と、つい
で缶体のフランジを加工するフランジ加工工程とを施す
飲料用缶の製造方法において、前記内面塗料塗布・焼付
工程後でフランジ加工工程前に、缶体底部内面を粗面化
する底部内面粗面化工程を施すことを特徴とする発泡飲
料用缶の製造方法である。この第２の発明においては、
前記缶体に成形する工程後で前記外面塗装・印刷工程前
に、あるいは前記底部内面粗面化工程と同時に、缶体に
口開き加工を行う口開き加工工程を施すことが好まし
く、また、前記口開き加工の加工率を10％以下とするの
が好ましい。また、この第２の発明では、底部内面粗面
化工程では粗面転写工具を用いるのが好ましい。また、
前記金属板を、伸びEl：45％以上、ｒ値：2.0 以上を有
する鋼板とするのが好ましい。[0013] The second invention comprises a step of forming a metal plate into a can, a step of coating and printing an outer surface of the can, and a step of coating and printing the outer surface of the can. In a method for manufacturing a beverage can, which performs an inner paint application / bake step of applying and baking paint to the inner surface, and a flanging step of processing a flange of the can body, a flanging step is performed after the inner paint application / bake step. A method for producing a foamed beverage can, characterized in that a bottom inner surface roughening step of roughening the inner surface of the bottom of the can body is performed before. In this second invention,
After the step of molding into the can body, before the outer surface coating / printing step, or at the same time as the bottom inner surface roughening step, it is preferable to perform a mouth opening step of opening the can body, and It is preferable that the processing rate of the opening process is 10% or less. In the second invention, it is preferable to use a rough surface transfer tool in the bottom inner surface roughening step. Also,
The metal plate is preferably a steel plate having an elongation El: 45% or more and an r value: 2.0 or more.
【００１４】[0014]
【発明の実施の形態】この発明は、金属板を成形して缶
体とした飲料用缶で、とくにビール等の発泡飲料に好適
な飲料用缶である。この発明の飲料用缶は、少なくとも
缶体の内面底部の表面が、Ｒａ：1.0 μm 以上2.0 μm
以下でかつＰＰＩ：100 以上の表面粗さを有する。本発
明でいうＲａとは、JIS B 0601に規定される算術平均粗
さであり、粗さ曲線から図５（ａ）に示すようにして求
められものである。また、本発明でいうＰＰＩとは、粗
さ曲線で、平均線から上下の高さ25μインチ（0.635 μ
m ) を超える高さを有している粗さピークをカウント
し、１インチ（25.4mm）当たりのピーク数（＝ピーク数
／１インチ）で表示したものである。ＰＰＩの測定方法
を図５（ｂ）に示す。BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a beverage can which is formed by shaping a metal plate into a can body, and is particularly suitable for a sparkling beverage such as beer. In the beverage can of the present invention, at least the inner bottom surface of the can body has Ra: 1.0 μm or more and 2.0 μm or less.
And a surface roughness of PPI: 100 or more. Ra in the present invention is an arithmetic average roughness defined in JIS B 0601, and is obtained from a roughness curve as shown in FIG. The term “PPI” as used in the present invention refers to a roughness curve, which is 25 μ inches (0.635 μm) above and below the average line.
The peaks having a height exceeding m.sup.2) are counted, and are expressed by the number of peaks per inch (= 25.4 mm) (= number of peaks / 1 inch). FIG. 5B shows a method of measuring the PPI.
【００１５】Ｒａが1.0 μm 未満では、内容物の発泡量
が少なく、旨みや、泡そのものの飲感が低下する。一
方、Ｒａが2.0 μm を超えると、内面の塗装膜が不均一
となったり、粗面化の過程で塗装膜が破れる等の不具合
が生じる。また、ＰＰＩが100未満では、発泡量が不足
する。このようなことから、缶内面底部は、Ｒａ：1.0
μm 以上2.0 μm 以下でかつＰＰＩ：100 以上の表面粗
さを有する表面とした。When Ra is less than 1.0 μm, the foaming amount of the contents is small, and the taste and the feeling of the foam itself are reduced. On the other hand, when Ra exceeds 2.0 μm, problems such as unevenness of the coating film on the inner surface and breakage of the coating film in the course of roughening occur. If the PPI is less than 100, the foaming amount will be insufficient. From this, the bottom of the inner surface of the can is Ra: 1.0
The surface had a surface roughness of not less than μm and not more than 2.0 μm and a PPI of not less than 100.
【００１６】缶内面底部をこのような表面粗さとするこ
とにより、開栓後に微細な発泡を促進し、とくにビール
の旨みを損なうことなく、缶のままで内容物を飲用に供
することができる。また、本発明の飲料用缶は、缶のま
まで内容物を飲用できるように、コップに近い形状とす
るのが好ましく、また、開栓方式は、従来のような局部
的に開栓する方式に代えて、フルオープン方式で開栓す
る方式とするのが好ましい。フルオープン形式とするこ
とにより、泡の発生状態が把握でき、飲感が向上する。By making the bottom of the inner surface of the can have such a surface roughness, fine foaming is promoted after opening the can, and the contents can be used for drinking in a can as it is without spoiling the taste of beer. Further, the beverage can of the present invention preferably has a shape close to a cup so that the contents can be drunk as it is, and the opening method is a conventional method of opening locally. In place of the above, it is preferable to adopt a method of opening with a full open method. By using a fully open type, the state of foam generation can be grasped, and the drinking sensation improves.
【００１７】また、飲み口がやや開いたコップに近い形
状、すなわち、缶の飲み口側の缶径ｄ1 が缶底部側の缶
径ｄ2 （元の缶径）にくらべ大きくした、口開き形状と
するのが好ましい。これにより、一層の旨みが実感でき
る。なお、缶体の口開き率（ｄ1 −ｄ2 ）／ｄ2 は、３
％以上とするのが好ましい。また、缶体の口開き率があ
まり大きくなると取扱いにくくなるため10％以下とする
のが好ましい。なお、口開き率が大きくなると、口開き
加工時に材料の変形量が乏しい場合には、缶の端部に直
角に亀裂が発生する。伸びEl：45％以上、ｒ値：2.0 以
上を有する鋼板であれば、口開き率を10％、すなわち、
元の缶径の1.10倍まで加工することが可能である。この
ような鋼板は、冷間圧延、焼鈍条件を適正にしたＣ：0.
01以下の極低炭素アルミキルド鋼とするのが好ましい。
なお、かかる鋼板の製造条件としては、冷間圧下率：70
％以上、また焼鈍条件としては、焼鈍温度を750 〜900
℃とするのが好適である。Further, the mouth opening has a shape close to a slightly opened cup, that is, the can diameter d 1 on the mouth side of the can is larger than the can diameter d 2 (original can diameter) on the bottom side of the can. Preferably, it is shaped. Thereby, a further taste can be realized. The opening ratio of the can body (d 1 −d 2 ) / d 2 is 3
% Or more is preferable. Further, if the opening ratio of the can body is too large, it becomes difficult to handle the can body, so that it is preferably 10% or less. When the opening ratio increases, a crack is generated at a right angle to the end of the can when the amount of deformation of the material during opening processing is poor. If the steel sheet has elongation El: 45% or more and r value: 2.0 or more, the opening ratio is 10%, that is,
It is possible to process up to 1.10 times the original can diameter. Such a steel sheet was prepared by appropriately setting the conditions of cold rolling and annealing at C: 0.
It is preferable to use an extremely low carbon aluminum killed steel of 01 or less.
The production conditions for such a steel sheet include a cold reduction ratio of 70%.
% And the annealing conditions are as follows:
C. is preferred.
【００１８】つぎに、本発明の発泡飲料用缶の製造方法
について説明する。金属板を缶体に成形するまでの工程
は、通常の缶体成形工程がいずれも適用できる。たとえ
ば、ビール缶等の発泡飲料用缶として、好適な２ピース
缶の缶体の成形工程しては、金属板を所定の寸法に打ち
抜く打抜き工程と、該打抜き工程で打ち抜かれた金属板
を所定の寸法の缶状体に絞る絞り成形工程と、該缶状体
をさらにしごくしごき成形工程とからなる工程がある。Next, a method for producing the sparkling beverage can of the present invention will be described. As a process until the metal plate is formed into a can, any ordinary can forming process can be applied. For example, as a forming step of a suitable two-piece can as a can for foamed beverages such as beer cans, a punching step of punching a metal plate into a predetermined size, and a metal plate punched in the punching step are subjected to a predetermined process. And a step of further drawing the can-shaped body into a can-shaped body.
【００１９】このような成形工程により金属板を缶体に
成形したのち、缶体は、外面に塗装を施し印刷する外面
塗装・印刷工程と、内面に塗料を塗布し焼付ける内面塗
料塗布・焼付工程と、ついで缶体のフランジを加工する
フランジ加工工程とを施される。本発明では、内面塗料
塗布・焼付工程後でフランジ加工工程前に、缶体内面底
部を粗面化する底部内面粗面化工程を施す。After the metal plate is formed into a can by such a forming process, the outer surface of the can is painted and printed, and the inner paint is applied and baked by applying and baking a paint on the inner surface. Step and then a flange forming step of processing the flange of the can body. In the present invention, a bottom inner surface roughening step of roughening the bottom of the inner surface of the can body is performed after the inner paint application / baking step and before the flange forming step.
【００２０】缶内面底部の粗面化は、内面に主として腐
食防止のために塗料を10〜50μm の厚さにスプレイ塗装
し、焼付ける内面塗料塗布・焼付工程後に行うのがもっ
とも確実である。内面底部粗面化には、予め粗度付けさ
れた面を有する粗面転写工具を用いるのが好ましい。粗
面転写工具面を缶内面底部に押付けて、工具表面の粗度
を転写して、缶内面底部を所望の表面粗さとするのがも
っとも好ましい。図２に、粗面化工程に好適な粗面転写
工具の一例を示す。図２に示した粗面転写工具は、缶内
面底部と合致するように形状加工され、缶内面底部と接
触する工具面に、缶内面底部が所望の表面粗さとなるよ
うに粗面化が施されるのが好ましい。そして、上型に内
蔵したばね、若しくは流体圧力によって所定の圧力が負
荷でき、所定の圧力で缶底面に押付けることができる。The roughening of the bottom of the inner surface of the can is most surely carried out after the inner paint application and baking process in which a paint is spray-painted on the inner surface to a thickness of 10 to 50 μm mainly for corrosion prevention and baking is performed. It is preferable to use a rough surface transfer tool having a surface that has been roughened in advance for roughening the inner surface bottom. Most preferably, the rough surface transfer tool surface is pressed against the bottom of the inner surface of the can to transfer the roughness of the tool surface, so that the bottom of the inner surface of the can has a desired surface roughness. FIG. 2 shows an example of a rough surface transfer tool suitable for the surface roughening step. The rough surface transfer tool shown in FIG. 2 is machined so as to conform to the bottom of the inner surface of the can, and the tool surface in contact with the bottom of the inner surface of the can is roughened so that the inner bottom of the can has a desired surface roughness. Preferably. Then, a predetermined pressure can be applied by a spring or a fluid pressure incorporated in the upper mold, and the predetermined pressure can be applied to the bottom of the can.
【００２１】粗面転写工具の、缶内面底部と接触し押圧
する面は、Ｒａで1.5 〜3.0 μm 、ＰＰＩで100 以上の
表面粗さを有する面とするのが好ましい。工具面の粗度
がそのまま缶内面に転写されるわけではなく、転写率は
70％程度である。このため、最終的に缶内面底部が所望
の表面粗さとなるように、工具面の表面粗さを選定する
のが好ましい。The surface of the rough surface transfer tool which comes into contact with and presses against the bottom of the inner surface of the can is preferably a surface having a surface roughness of 1.5 to 3.0 μm in Ra and a surface roughness of 100 or more in PPI. The roughness of the tool surface is not directly transferred to the inner surface of the can.
About 70%. For this reason, it is preferable to select the surface roughness of the tool surface so that the bottom of the inner surface of the can finally has a desired surface roughness.
【００２２】缶体形状を口開き形状とするために、本発
明では、缶体に成形した後で外面塗装・印刷工程前に、
あるいは底部内面粗面化工程と同時に、缶体に口開き加
工を行う口開き加工工程を施すのが好ましい。口開き加
工は、図１に示すような形状の雄型（上型）、雌型（下
型）の間に缶体を挟んで成形し、飲み口側の缶径ｄ1を
缶底部側の缶径ｄ2 （元の缶径）に比べ大きくする。な
お、この口開き加工は、内面塗料塗布・焼付工程後に、
図２に示すように、下型と、粗面転写工具を内蔵した上
型との間に缶体を挟んで、缶体の口開きを行うととも
に、缶内面底部を所望の表面粗さとする粗面化を行うの
が好ましい。According to the present invention, in order to form the can body into a mouth-opening shape, after forming the can body and before the outer surface coating / printing step,
Alternatively, it is preferable to perform an opening process for opening the can body simultaneously with the bottom inner surface roughening process. Mouth opening processing, male shape as shown in FIG. 1 (upper die) was molded across the can body between the female (lower mold), the Kan径d 1 of the spout side of the can bottom side It is made larger than the can diameter d 2 (original can diameter). In addition, this opening process, after the inner paint application and baking process,
As shown in FIG. 2, a can body is sandwiched between a lower mold and an upper mold having a built-in rough surface transfer tool, the can body is opened, and the inner bottom surface of the can is roughened to a desired surface roughness. It is preferable to perform surface planarization.
【００２３】なお、口開き加工においては、金属板の変
形能が低いと、缶端部で割れが発生する。使用する金属
板を、上記したような伸びEl：45％以上、ｒ値：2.0 以
上を有する鋼板とすることにより、口開き加工率（（ｄ
1 −ｄ2 ）×100 ／ｄ2 ）を10％としても缶端部で割れ
ることなく、加工を行うことが可能である。In the opening process, if the deformability of the metal plate is low, cracks occur at the end of the can. By using a steel sheet having an elongation El: 45% or more and an r value: 2.0 or more as described above, the opening ratio ((d
Even if 1- d 2 ) × 100 / d 2 ) is set to 10%, processing can be performed without cracking at the end of the can.
【００２４】[0024]
【実施例】表１に示す化学成分、機械的特性の鋼板を用
いて、所定の寸法に打ち抜く打抜き工程と、鋼板を所定
の寸法の缶状体に絞る絞り成形工程と、該缶状体をさら
にしごくしごき成形工程とからなる工程により缶体とし
たのち、外面塗装・印刷工程、内面塗料塗布・焼付工程
を施し、図２に示す粗面転写工具内蔵の上型、下型を用
いて、口開き率の異なる口開き加工と、底部内面の粗面
化を行い、口開き率の異なる形状で、底部内面に各種の
表面粗さを有する、ビール缶（底部缶径：60mm）とし
た。ついでフランジ加工を施したのち、ビールを充填
し、上蓋を被せた。なお、開栓形式はフルオープン形式
とした。EXAMPLE A punching step of punching a steel sheet having the chemical composition and mechanical properties shown in Table 1 to a predetermined size, a drawing step of squeezing the steel sheet into a can of a predetermined size, Further, after a can body was formed by a process including a hard ironing forming process, an outer surface coating / printing process, an inner surface coating application / baking process were performed, and the upper and lower dies with a built-in rough surface transfer tool shown in FIG. A beer can (bottom can diameter: 60 mm) having a shape with a different opening ratio and a variety of surface roughness on the bottom inner surface was obtained by performing opening processing with a different opening ratio and roughening the inner surface of the bottom. Then, after performing flange processing, beer was filled and the upper lid was covered. The opening type was a full open type.
【００２５】なお、伸びは、鋼板の圧延（Ｌ）方向、圧
延方向から45゜（Ｄ）方向、圧延方向から90゜（Ｃ）方
向からJIS ５号試験片を採取し、引張試験を行い、各方
向の伸びの平均値El＝（ElL ＋ 2ElD ＋ElC ）／４とし
て求めた。なお、ElL はＬ方向の、ElD はＤ方向の、El
C はＣ方向の伸び値である。またｒ値もＬ、Ｃ、Ｄ各方
向からJIS ５号試験片を採取した後、15％引張予歪を付
与して各方向でｒ値を測定し、平均値ｒ＝（ｒL ＋ 2ｒ
D ＋ｒC ）／４として求めた。なお、ｒL はＬ方向の、
ｒD はＤ方向の、ｒC はＣ方向のｒ値である。For elongation, a JIS No. 5 test piece was sampled from the rolling (L) direction, 45 ° (D) direction from the rolling direction, and 90 ° (C) direction from the rolling direction, and a tensile test was performed. The average elongation in each direction was determined as El = (El L + 2El D + El C ) / 4. El L is in the L direction, El D is in the D direction, El
C is the elongation value in the C direction. Also, as for the r value, a JIS No. 5 test piece was sampled from each of the L, C, and D directions, and the r value was measured in each direction by applying a 15% tensile prestrain, and the average value r = (r L + 2r)
D + r C ) / 4. Note that r L is the L direction,
r D is the r value in the D direction, and r C is the r value in the C direction.
【００２６】これらビール缶を開栓後、発泡量を測定し
た。なお、発泡量は、初期の泡を含む液面と泡のみを除
去した液面との高さ差から計算した。これらの結果を表
２に示す。After opening these beer cans, the foaming amount was measured. In addition, the foaming amount was calculated from the height difference between the liquid surface containing the initial bubbles and the liquid surface from which only the bubbles were removed. Table 2 shows the results.
【００２７】[0027]
【表１】 [Table 1]
【００２８】[0028]
【表２】 [Table 2]
【００２９】本発明例では、発泡量が適正範囲となり、
一方、本発明の範囲を外れる粗面化を缶内面底部に施さ
れたビール缶は、発泡量が少ないか、付与された粗さが
粗く内面の塗装皮膜が破損した。なお、素材鋼板の延性
が不足した缶No.7は、口開き加工時に亀裂が発生した。In the example of the present invention, the foaming amount falls within an appropriate range,
On the other hand, in a beer can that has been subjected to surface roughening outside the range of the present invention at the bottom of the inner surface of the can, the foaming amount was small, or the applied roughness was rough and the coating film on the inner surface was damaged. In addition, in the can No. 7 in which the ductility of the material steel plate was insufficient, cracks occurred during the opening process.
【００３０】[0030]
【発明の効果】本発明によれば、開栓後のビール等の発
泡特性が良好となり、缶のままで内容物を飲用した際に
も、旨み、飲感に優れ、発泡飲料用缶の需要拡大が期待
されるなど、産業上格段の効果を奏する。According to the present invention, the foaming characteristics of beer and the like after opening are improved, and even when the content is drunk in a can, the taste and the feeling of drinking are excellent. It is expected to expand, and has significant industrial effects.
【図面の簡単な説明】[Brief description of the drawings]
【図１】缶体の口開き加工方法の１実施例を示す説明図
である。FIG. 1 is an explanatory view showing one embodiment of a method for opening a mouth of a can body.
【図２】缶内面底部の粗面化方法の１実施例を示す説明
図である。FIG. 2 is an explanatory view showing one embodiment of a method for roughening the bottom of the inner surface of a can.
【図３】発泡量に及ぼす粗面化位置の影響をしめすグラ
フである。FIG. 3 is a graph showing an influence of a roughening position on a foaming amount.
【図４】発泡量に及ぼす缶内面底部の表面粗さの影響を
しめすグラフである。FIG. 4 is a graph showing the effect of the surface roughness of the inner bottom of the can on the foaming amount.
【図５】粗さ曲線から表面粗さＲａ、ＰＰＩの求め方を
示す説明図である。FIG. 5 is an explanatory diagram showing how to calculate surface roughness Ra and PPI from a roughness curve.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 虎尾 彰 千葉県千葉市中央区川崎町１番地 川崎製 鉄株式会社技術研究所内 (72)発明者 樋貝 和彦 千葉県千葉市中央区川崎町１番地 川崎製 鉄株式会社技術研究所内 Ｆターム(参考） 3E061 AA16 AB04 AC09 BB13 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Akira Tora 1 Kawasaki-cho, Chuo-ku, Chiba-city, Chiba Prefecture Inside the Technical Research Institute of Kawasaki Steel Co., Ltd. (72) Inventor Kazuhiko Higai 1-Kawasaki-cho, Chuo-ku, Chiba-shi, Chiba F-term in Kawasaki Steel Engineering Laboratory (reference) 3E061 AA16 AB04 AC09 BB13
Claims (8)
あって、少なくとも前記缶体の内面底部が、Ｒａ：1.0
μm 以上2.0 μm 以下でかつＰＰＩ：100 以上の表面粗
さを有することを特徴とする発泡特性に優れた発泡飲料
用缶。1. A beverage can formed by molding a metal plate into a can, wherein at least the inner bottom surface of the can has a Ra: 1.0.
A foamed beverage can having excellent foaming characteristics, characterized by having a surface roughness of not less than μm and not more than 2.0 μm and a PPI of not less than 100.
を缶底部側の缶径より大きくした、口開き形状とし、か
つ開栓方式をフルオープン形式とすることを特徴とする
請求項１に記載の発泡飲料用缶。2. The shape of the can body is such that the can diameter on the mouth side of the can is larger than the can diameter on the bottom side of the can, the mouth is open, and the opening method is a full open type. The sparkling beverage can according to claim 1, wherein
2 ）／ｄ2 ：10％以下（ここで、ｄ1 ：缶の飲み口側の
缶径、ｄ2 ：缶底部側の缶径）とすることを特徴とする
請求項２に記載の発泡飲料用缶。3. The method according to claim 1, wherein the opening shape is an opening ratio (d 1 -d
2 ) / d 2 : 10% or less (where, d 1 : can diameter on the can side of the can, d 2 : can diameter on the bottom side of the can). For cans.
値：2.0 以上を有する鋼板であることを特徴とする請求
項１ないし３のいずれかに記載の発砲飲料用缶。4. The method according to claim 1, wherein the metal plate has an elongation El: 45% or more, r
4. The can for beverages according to claim 1, wherein the can is a steel plate having a value of 2.0 or more.
の外面に塗装を施し印刷する外面塗装・印刷工程と、前
記缶体の内面に塗料を塗布し焼付する内面塗料塗布・焼
付工程と、ついで缶体のフランジを加工するフランジ加
工工程とを施す飲料用缶の製造方法において、前記内面
塗料塗布・焼付工程後でフランジ加工工程前に、缶体底
部内面を粗面化する底部内面粗面化工程を施すことを特
徴とする発泡飲料用缶の製造方法。5. A step of forming a metal plate into a can body, an outer surface coating / printing step of coating and printing an outer surface of the can body, and an inner paint application / applying step of applying and baking paint on the inner surface of the can body. In a method for manufacturing a beverage can, which includes a baking step and a flange forming step of forming a flange of the can body, the inner surface of the bottom of the can body is roughened after the inner surface paint application and baking step and before the flanging step. A method for producing a sparkling beverage can, comprising performing a bottom inner surface roughening step.
装・印刷工程前に、あるいは前記底部内面粗面化工程と
同時に、缶体に口開き加工を行う口開き加工工程を施す
ことを特徴とする請求項５に記載の発泡飲料用缶の製造
方法。6. An opening process for opening the can body after the step of forming the can body and before the outer surface coating / printing step or simultaneously with the bottom inner surface roughening step. A method for producing a sparkling beverage can according to claim 5.
することを特徴とする請求項６に記載の発泡飲料用缶の
製造方法。7. The method for producing a sparkling beverage can according to claim 6, wherein the processing rate of the opening process is 10% or less.
値：2.0 以上を有する鋼板であることを特徴とする請求
項５ないし７のいずれかに記載の発泡飲料用缶の製造方
法。8. The method according to claim 1, wherein the metal plate has an elongation El: 45% or more, r
The method for producing a sparkling beverage can according to any one of claims 5 to 7, wherein the steel sheet has a value of 2.0 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP37063199A JP4449132B2 (en) | 1999-12-27 | 1999-12-27 | Method for producing sparkling beverage cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP37063199A JP4449132B2 (en) | 1999-12-27 | 1999-12-27 | Method for producing sparkling beverage cans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001180671A true JP2001180671A (en) | 2001-07-03 |
| JP4449132B2 JP4449132B2 (en) | 2010-04-14 |
Family
ID=18497346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP37063199A Expired - Fee Related JP4449132B2 (en) | 1999-12-27 | 1999-12-27 | Method for producing sparkling beverage cans |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4449132B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004182284A (en) * | 2002-12-03 | 2004-07-02 | Toyo Seikan Kaisha Ltd | Can lid for sparkling beverage |
| JP2005041217A (en) * | 2003-07-08 | 2005-02-17 | Jfe Steel Kk | Resin film clad metal sheet and resin film clad metal can |
| JP2007008493A (en) * | 2005-06-28 | 2007-01-18 | Daiwa Can Co Ltd | Can for sparkling drink, and manufacturing method for it |
| JP2009202881A (en) * | 2008-02-26 | 2009-09-10 | Jfe Steel Corp | Three piece metal can for beer/sparkling alcoholic drink and method for manufacturing beer/sparkling alcoholic drink can |
| JP2017088209A (en) * | 2015-11-10 | 2017-05-25 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Resin container and manufacturing method of the same |
| JP2020104905A (en) * | 2018-12-28 | 2020-07-09 | 大和製罐株式会社 | Stay-on tab type can lid with excellent foaming property |
| WO2022145421A1 (en) * | 2020-12-28 | 2022-07-07 | アサヒビール株式会社 | Can for effervescent beverage and manufacturing method therefor |
| JP2022104548A (en) * | 2020-12-28 | 2022-07-08 | アサヒビール株式会社 | Can for sparkling drink and manufacturing method thereof |
| CN116670038A (en) * | 2020-12-28 | 2023-08-29 | 朝日集团控股株式会社 | Can for sparkling beverage and method for producing same |
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| JPH10280089A (en) * | 1997-04-03 | 1998-10-20 | Kawasaki Steel Corp | Steel sheet for two-piece modified can, two-piece modified can body, and their manufacture |
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| JPS63126237U (en) * | 1987-02-10 | 1988-08-17 | ||
| JPH03123836U (en) * | 1990-03-28 | 1991-12-16 | ||
| JPH0597149A (en) * | 1991-08-01 | 1993-04-20 | Mitsubishi Materials Corp | Foaming liquid container |
| JPH05147657A (en) * | 1991-11-11 | 1993-06-15 | Mitsubishi Materials Corp | Aluminum can and manufacture thereof |
| JPH10280089A (en) * | 1997-04-03 | 1998-10-20 | Kawasaki Steel Corp | Steel sheet for two-piece modified can, two-piece modified can body, and their manufacture |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004182284A (en) * | 2002-12-03 | 2004-07-02 | Toyo Seikan Kaisha Ltd | Can lid for sparkling beverage |
| JP2005041217A (en) * | 2003-07-08 | 2005-02-17 | Jfe Steel Kk | Resin film clad metal sheet and resin film clad metal can |
| JP4604578B2 (en) * | 2003-07-08 | 2011-01-05 | Ｊｆｅスチール株式会社 | Resin film-coated metal plate and resin film-coated metal can |
| JP2007008493A (en) * | 2005-06-28 | 2007-01-18 | Daiwa Can Co Ltd | Can for sparkling drink, and manufacturing method for it |
| JP4758693B2 (en) * | 2005-06-28 | 2011-08-31 | 大和製罐株式会社 | Can for sparkling beverage and method for producing the same |
| JP2009202881A (en) * | 2008-02-26 | 2009-09-10 | Jfe Steel Corp | Three piece metal can for beer/sparkling alcoholic drink and method for manufacturing beer/sparkling alcoholic drink can |
| JP2017088209A (en) * | 2015-11-10 | 2017-05-25 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Resin container and manufacturing method of the same |
| JP2020104905A (en) * | 2018-12-28 | 2020-07-09 | 大和製罐株式会社 | Stay-on tab type can lid with excellent foaming property |
| WO2022145421A1 (en) * | 2020-12-28 | 2022-07-07 | アサヒビール株式会社 | Can for effervescent beverage and manufacturing method therefor |
| JP2022104548A (en) * | 2020-12-28 | 2022-07-08 | アサヒビール株式会社 | Can for sparkling drink and manufacturing method thereof |
| JP2022153430A (en) * | 2020-12-28 | 2022-10-12 | アサヒビール株式会社 | Can for sparkling drink and manufacturing method thereof |
| JP2022163010A (en) * | 2020-12-28 | 2022-10-25 | アサヒビール株式会社 | Can for sparkling drink and manufacturing method thereof |
| JP7161596B2 (en) | 2020-12-28 | 2022-10-26 | アサヒビール株式会社 | Effervescent beverage can and manufacturing method thereof |
| CN116670038A (en) * | 2020-12-28 | 2023-08-29 | 朝日集团控股株式会社 | Can for sparkling beverage and method for producing same |
| AU2021414652B2 (en) * | 2020-12-28 | 2023-11-16 | Asahi Breweries, Ltd. | Can for effervescent beverage and manufacturing method therefor |
| JP7465913B2 (en) | 2020-12-28 | 2024-04-11 | アサヒビール株式会社 | Can for carbonated beverages and method for manufacturing same |
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| JP4449132B2 (en) | 2010-04-14 |
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