JP2006304655A - Method for producing jelly-containing carbonated beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a jelly-containing carbonated beverage excellent in fluidity, where carbon dioxide is uniformly distributed. <P>SOLUTION: The method for producing a jelly-containing carbonated beverage comprises the following process: (a) preparing a carbonated beverage; (b) preparing jelly; (c) sequentially charging the jelly and the carbonated beverage into a container at a temperature of about 1-10°C at a GV value higher than about 2.0; (d) sealing the container followed by sterilizing the container at a temperature of about 60-80°C for at least about 20 min; (e) reversely rotating the sealed container at least 10 times; (f) cooling the container so as to have a temperature of about 5-15°C; and (g) reversely rotating the sealed container at least four times. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a jelly-containing carbonated beverage.

  Carbonated beverages are a generic term for beverages containing carbon dioxide, such as cider, cola, and soda water. It has long been known that carbonated beverages affect the taste and sensation when the beverage is included in the mouth. Consumers have found a clear difference between an uncarbonated product and the same product that is carbonated. The production of carbonated beverages involves mixing the seasoned syrup and water in the correct ratio and carbonating the mixture with carbon dioxide under pressure in a chilled container.

  Jelly or gel drinks have also been known for a long time. For example, black grass jelly drink is a traditional Chinese jelly drink. Japanese Unexamined Patent Publication No. 03-130061 discloses a method for producing a jelly-containing acidic cold beverage in which jelly particles are suspended in a fruit juice beverage. This patent application does not teach or suggest carbonated beverages containing jelly. Japanese Patent Application Laid-Open No. 07-284381 discloses a mixture of two or more, preferably three or four polysaccharide thickeners (carrageenan, locust bean gum, gellan gum, xanthan gum, etc.) Disclosed is a jelly-containing carbonated beverage comprising a gel in the form of a granular or finely cut piece produced by reacting with calcium lactate. Japanese Patent Application Laid-Open No. 09-103271 shows a gel-containing carbonated beverage filled in a hermetically sealed container, which includes a gel having a net structure, from a carbonated beverage contained in the net structure. Carbon dioxide gas is generated when a beverage is chewed.

However, there is still a demand for a method for producing a jelly-containing carbonated beverage that is excellent in fluidity and in which CO ₂ is uniformly distributed.

The present invention includes the following steps
(a) preparing carbonated beverages;
(b) preparing jelly,
(c) sequentially filling the container with jelly and carbonated beverage at a temperature of about 1 ° C. to 10 ° C. at a GV value higher than about 2.0;
(d) sealing the container and then sterilizing said container at a temperature of about 60 ° C. to 80 ° C. for at least about 20 minutes;
(e) inverting the sealed container at least 10 times;
(f) cooling the vessel to a temperature of about 5 ° C to 15 ° C; and
(g) A method for producing a carbonated beverage containing jelly, comprising inverting the sealed container at least four times.

The present invention relates to a method for producing a jelly-containing carbonated beverage. The present invention combines the production of jelly and the production of carbonated beverages to provide an improved jelly-containing carbonated beverage having excellent taste, good flowability and uniformly distributed CO ₂ .

The present invention includes the following steps
(a) preparing carbonated beverages;
(b) preparing jelly,
(c) sequentially filling the container with jelly and carbonated beverage at a temperature of about 1 ° C. to 10 ° C. at a GV value higher than about 2.0;
(d) sealing the container and then sterilizing said container at a temperature of about 60 ° C. to 80 ° C. for at least about 20 minutes;
(e) inverting the sealed container at least 10 times;
(f) cooling the vessel to a temperature of about 5 ° C to 15 ° C; and
(g) It relates to a method for producing a carbonated beverage containing jelly, comprising inverting the sealed container at least four times.

  In the present specification, the term “carbonated beverage” means a known sparkling beverage that releases carbon dioxide at atmospheric pressure. Preferably, carbonated beverages include but are not limited to sparkling mineral water, soda, cola, and cider. Preferably, the carbonated beverage is soda or cider. Various beverages, including soda, are made by mixing the carbonated liquid with the desired syrup or taste-changing ingredient. Usually, carbonated beverages are produced on large equipment such as that disclosed in US Pat. No. 2,502,603.

  As used herein, the term “jelly” refers to a soft semi-solid food product having a resistant consistency and is produced by solidifying a liquid containing gum. According to the present invention, the gum for producing jelly is thermoreversible. Such gums include, but are not limited to, agar, carrageenan, gum arabic, xanthan gum, locust bean gum, guar gum, karaya gum, tragacanth gum, conjac gum, and mixtures thereof. Preferably, the gum is selected from the group consisting of Karaya gum, guar gum, alginate, locust bean gum, tragacanth gum, and mixtures thereof. A jelly suitable for the present invention is made by a method such as, but not limited to, mixing gum, water and other desired ingredients in the conditions that form the jelly. This method is a known method as disclosed in, for example, “P.A. Williams and G.O. Philips, Gums and Stabilizers for Food Industry, Royal Society of Chemistry, 1st edition, November 4, 2002”.

  According to the present invention, jelly and carbonated beverages are sequentially filled into containers at temperatures of about 1 ° C. to 10 ° C. at GV values higher than about 2.0. It does not matter whether the container is filled with jelly or carbonated beverages first. Suitable containers for the present invention are, but are not limited to, aluminum, glass, iron, tinned iron, tinned steel or plastic. Preferably, the container is selected from the group consisting of glass bottles, aluminum cans and PET bottles. Preferably, the filling step is performed at a temperature of about 2 ° C to 8 ° C. In the present invention, the term “GV value” indicates an adsorption coefficient of carbon dioxide in a carbonated beverage at 20 ° C. In the present invention, any method may be used to measure the GV value. For example, the GV value can be measured by the method described in GB10792-89, National Standard of People Republic China. The GV value used in the method of the present invention is higher than about 2.0 and depends on the type of container.

  According to the present invention, after the filling step, the container is sealed and then sterilized at a temperature of about 60 ° C. to 80 ° C. for at least about 20 minutes. The purpose of this pasteurization is to destroy by heat the microorganisms that are detrimental to the health of the consumer or that damage the beverage. The temperature and time required for this sterilization is affected by various factors including the type of microorganisms present in the beverage, the size of the container, the acidity or pH of the beverage, and the heating method. Preferably, the pasteurization is performed at a temperature of about 65 ° C to 75 ° C for about 20 to 40 minutes. More preferably, the sterilization is performed at about 70 ° C. for about 30 minutes.

A first inversion step is then performed on the heat sterilized and sealed container. The sealed container is inverted at least 10 times, preferably at least 12 times, more preferably 12-16 times using an inverting device. According to the invention, reversing the can once means rotating the can 180 °, ie upside down. The vessel is then cooled to a temperature of about 5 ° C to 15 ° C. This cooling step is not limited, but may be performed in a two-stage operation in which the container is cooled with water at room temperature and then cooled with ice water. Preferably, the temperature of the ice water is less than about 10 ° C. More preferably, the temperature of the ice water is about 8 ° C to 10 ° C. Preferably, the two-stage cooling process includes cooling the vessel with water for at least 5 minutes and then cooling with ice water for at least 15 minutes. For example, the container is cooled with room temperature water for about 5-15 minutes and then with ice water for about 15-30 minutes. After cooling, the container undergoes a second inversion process. The container is inverted at least 4 times, preferably 6 to 10 times, to obtain a jelly-containing carbonated beverage that does not cause the problem of low fluidity of the jelly. Furthermore, since the beverage produced by the method of the present invention has a uniform distribution of CO ₂ gas in the jelly, a preferable tingling sensation is obtained.

  The following is a detailed description of the embodiments of the present invention. This description is not intended to limit the invention but merely to illustrate it.

Example 1: Manufacture of jelly-containing carbonated beverage Manufacture of jelly 2 g of Carrageenan gum (Shanghai Beilian Foodstuff Co., Ltd., China; Hainan Duohuan Co., China; Denmark; or FMC Co., USA), 16 g of sugar, 978 g Of water, 3 g of calcium lactate and appropriate amounts of flavors and colorants were mixed and sterilized to form a concentrated jelly. The obtained jelly was cooled in ice water.

Production of carbonated beverage A suitable amount of sugar was added to water at about 85 ° C. to form a syrup and then sterilized at about 121 ° C. for about 30 seconds. The resulting syrup was diluted by suction to a Brix value of 14. The desired flavor and food additive was then added to the syrup. Carbon dioxide was added to the resulting solution to form a carbonated beverage.

Manufacture of jelly-containing carbonated beverages At a GV value of 2.5 ± 0.2 and a temperature of 4.0 ± 1.0 ° C., jelly and carbonated beverages were placed in an aluminum can in order. After filling, the cans were sealed and then sterilized at 70 ± 1.0 ° C. for 30 ± 1 minutes. The sterilized and sealed cans were inverted 12 times. The can was then cooled with water at room temperature for about 11 minutes and then with ice water at about 8 ° C. to 10 ° C. for about 22 minutes. The cooled can was inverted three times to obtain a jelly-containing carbonated beverage.

Claims (15)

(a) preparing carbonated beverages;
(b) preparing jelly,
(c) sequentially filling the container with jelly and carbonated beverage at a temperature of about 1 ° C. to 10 ° C. at a GV value higher than about 2.0;
(d) sealing the container and then sterilizing said container at a temperature of about 60 ° C. to 80 ° C. for at least about 20 minutes;
(e) inverting the sealed container at least 10 times;
(f) cooling the vessel to a temperature of about 5 ° C to 15 ° C; and
(g) A method for producing a jelly-containing carbonated beverage, comprising the step of inverting the sealed container at least four times.   The method of claim 1, wherein the carbonated beverage is selected from the group consisting of effervescent mineral water, soda, cola and cider.   The method of claim 1, wherein the carbonated beverage is selected from the group consisting of soda and cider.   The method of claim 1, wherein the jelly is made from a material selected from the group consisting of agar, carrageenan, gum arabic, xanthan gum, locust bean gum, guar gum, karaya gum, tragacanth gum, conjac gum, and mixtures thereof. .   The method of claim 1, wherein the jelly is made from a material selected from the group consisting of karaya gum, guar gum, alginate, locust bean gum, tragacanth gum, and mixtures thereof.   The method of claim 1, wherein the container is selected from the group consisting of aluminum, glass, iron, tin-plated iron, and plastic.   The method of claim 1, wherein the container is selected from the group consisting of a glass bottle, an aluminum can, and a PET bottle.   The method according to claim 1, wherein the filling step is performed at a temperature of 2 ° C. to 8 ° C.   The method of claim 1, wherein the sterilization is performed at a temperature of about 65C to about 75C for about 20 to about 40 minutes.   The method of claim 1, wherein the sterilization is performed at a temperature of about 70 ° C. for about 30 minutes.   The method of claim 1, wherein said cooling step (f) comprises cooling the vessel with water at room temperature and then with ice water.   The method of claim 11, wherein the temperature of the ice water is less than about 10 ° C.   The method of claim 11, wherein the temperature of the ice water is about 8 ° C. to 10 ° C.   The method of claim 11, wherein the cooling with ice water is performed for at least 15 minutes.   The method of claim 11, wherein the cooling step comprises cooling the vessel with water for about 5-15 minutes and then with ice water for about 15-30 minutes.