JP2007126191A - Splash preventing method for positive pressure beverage container and can lid therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a splash preventing method for a positive pressure beverage container capable of securely preventing without adding a defoaming agent to a content, a splash phenomenon when the container is opened even if vibrated before opened, and to provide a container lid for preventing a splash. <P>SOLUTION: A silicone resin is applied to the rear face of the container lid with which foams generated when the positive pressure beverage container is vibrated come into contact. In the case of a positive pressure beverage can having a can lid with a simple opening tab, the silicone resin or the silicone resin mixed with paint is directly applied to the rear face of the can lid, at least a portion where an opening score is formed. Alternatively, the silicone resin is applied as a forming auxiliary agent during the process of manufacturing the can lid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a splash prevention method and a splash prevention can for a beverage container that prevents the occurrence of a splash phenomenon upon opening of a positive pressure beverage can or a reseal type positive pressure bottle can.

  In carbonated beverage containers such as canned carbonated beverages and bottled beverages, it is known that when the container is opened after being shaken, the content liquid is ejected together with bubbles when the container is opened. However, in the case of beverages that contain components that separate from the liquid and precipitate, such as separation of milk in milk coffee, which is a non-carbonated beverage, for example, it is often opened after being shaken several times. In the case of a packaged beverage, it is common that the consumer unconsciously shakes and then opens, and there is also a packaged beverage that is positively displayed as such. Conventionally, milk coffee etc. are usually sold in a negative pressure can in order to easily detect that the internal pressure rises and swells when the content liquid rots in a canned state, or to prevent oxidation of the content liquid It is often done. In the case of a negative pressure can, the can body is easily dented by an external pressure, so the thickness of the can body needs to be formed thicker than a normal two-piece can. However, in recent years, positive pressure cans that have been made thinner from the viewpoint of resource saving and can cost reduction, and filled with liquid nitrogen or the like to increase pressure to increase strength, are of this type non-carbonated. While being applied to canned beverages, not only canned products but also plastic bottles such as bottle cans and PET bottles have been tried. These content liquids, for example, tea drinks such as green tea, black tea, oolong tea and coffee, or tomato juice and fruit juice drinks, and further soups, are prone to foaming. Alternatively, when a positive-pressure beverage container that has fallen to the take-out port is taken out and opened by a vending machine, a splash phenomenon in which the content liquid is ejected easily occurs, and the ejected content liquid may stain hands and clothes. However, in the case of these content liquids, since they are opened after being shaken in order to make the content liquids separated when drinking, such operations are often performed unintentionally, and the splash phenomenon is induced. There is an inconvenience, and this is a factor that obstructs the positive pressure of the container of the content liquid, that is, the adoption of a thin container.

Therefore, various methods for preventing or suppressing the splash phenomenon when the container is opened have been proposed. As typical examples, a method of adding an antifoaming agent to the content liquid (see, for example, Patent Documents 1 and 2), a method in which an antifoaming emulsifier and a dispersing emulsifier are added (Patent Document 3), etc. are proposed. ing. In addition, as an antifoaming agent for that purpose, for example, an antifoaming agent containing polyglycerin fatty acid ester (Patent Document 4), a glycerin unsaturated fatty acid ester, a sorbitan saturated fatty acid ester, a food emulsifier and / or an edible oil and fat as an essential component (Patent Document 5) and the like have been proposed.
Japanese Patent Laid-Open No. 2003-125744 Japanese Patent No. 3037079 Japanese Patent No. 3042240 Japanese Patent No. 3417181 Japanese Patent No. 3029370

All of the above proposed methods for preventing splashing in positive pressure canning by adding an antifoaming agent to the content liquid have a certain effect, but are still defoaming because they are limited by the amount of antifoaming agent added. Solves the problems such as the point that the effect is not satisfied, the cost of the antifoaming agent is high, the antifoaming agent to be added does not affect the human body etc. There is a problem to be solved, and there is a need for an alternative to adding antifoaming agents.
Accordingly, the present invention provides a method for preventing splashing of a positive pressure beverage container and a container for preventing splash, which prevents the occurrence of a splash phenomenon at the time of opening even if it is shaken before opening, instead of the addition of a conventional antifoaming agent. The purpose is to provide a lid.

  The present inventor analyzed the splash generation mechanism in the course of research to solve the above problems, and the contents of the positive pressure non-carbonated beverage canned sealed with a can lid with an opening tab were shaken before opening and foamed. It was found that the splash was increased when the liquid was in contact with the score for the opening formed in the can lid. Based on this finding, as a result of further research on whether or not the foam that touched the opening score disappeared instantaneously, the defoaming effect was achieved by applying a silicone resin to at least the back surface of the can lid where the opening score was formed. It turned out that it was large and reached the present invention.

  In other words, the splash prevention method for positive pressure beverage canned food according to the first aspect of the present invention that solves the above-mentioned problems is a splash prevention method for positive pressure beverage container filling, and occurs when shaking a positive pressure beverage container. A silicone resin is applied to the portion of the back of the container lid that comes into contact with the foam. According to a second aspect of the present invention, the positive pressure beverage container is a positive pressure beverage can having a can lid with a simple opening tab, and the silicone resin is formed in a portion where at least an opening score is formed on the back surface of the can lid. Is applied. The silicone resin may be applied directly to the back surface of the can lid, or the silicone resin may be mixed in a paint and applied to the back surface of the can lid as a paint (claim 3). Alternatively, the silicone resin may be applied as a molding wax so as to function also as a molding aid in the process of manufacturing the can lid (claim 4). Further, the invention of claim 5 is characterized in that the positive pressure beverage container is a bottle-type container in which a resealable container lid is screwed, and the silicone resin is applied to the back of the top wall of the container lid. It is what.

  In addition, the container lid for positive pressure beverage container filling according to claim 6 which solves the above-mentioned problems is provided with a silicone resin on the back surface of the container lid that can contact foam generated when the positive pressure beverage container is shaken. It is characterized by having been applied. A seventh aspect of the present invention is the container lid according to the sixth aspect, wherein the container lid is a can lid with a simple opening tab, and the silicone resin is formed at least on the back surface of the can lid where the opening score is formed. Is applied. According to an eighth aspect of the present invention, in the container lid according to the seventh aspect, the silicone resin is mixed with a paint and applied to the back surface of the lid. Further, the invention of claim 9 is the container lid according to claim 7, wherein the silicone resin is applied using the silicone resin as a molding wax. Furthermore, the invention of claim 10 is the container lid according to claim 7, wherein the container lid is a resealable container lid of a bottle-type container, and the silicone resin is applied to the back of the top wall of the container lid. It has been made. These container lids are not limited to metal and may be made of plastic.

  According to the present invention, by applying a silicone resin to the back of a container lid of a positive pressure beverage container, the foam generated when the container is shaken disappears instantaneously by contacting the silicon, and the splash phenomenon Generation can be suppressed more effectively than when an antifoaming agent is added to the content liquid. In particular, in the case of a positive pressure beverage can having a lid with an opening tab, foaming was performed in the can that was shaken before opening by applying silicone resin to at least the portion of the back surface of the can lid where the opening score was formed. When the bubbles come into contact with the score, the bubbles disappear instantly, and the splash phenomenon at the time of opening can be suppressed. Silicone resin has no effect on the human body and has little effect on the taste of the content liquid, but in the case of the present invention, since it is applied to the back of the container lid, a conventional antifoaming agent is added to the content liquid. Compared to food, it is not eaten directly, it is safer, and the influence on the taste of the liquid content is very small. Moreover, by mixing and applying the silicone resin with the paint, it can be easily carried out in a normal lid making process without requiring a new coating process in the can lid manufacturing process. Furthermore, by applying to the back surface of the lid material before the lid molding, it also functions as a lubricant at the time of lid molding, and it is possible to omit lubricants such as grammar wax and beef tallow that are conventionally used before lid closure. In addition, since it is possible to eliminate the use of lubricants such as glamor wax and beef tallow, even if these positive pressure beverage containers are heated, these lubricants remaining on the back of the container lid dissolve and dissolve in the content liquid. There is no fear of mixing.

Hereinafter, embodiments of the present invention will be described in detail.
In the case of a simple opening can lid with a pull tab, as a result of experiments by the present inventor, it was confirmed that a lot of splash was generated when bubbles generated by shaking before opening were in contact with the opening score. Therefore, a silicone resin was applied to at least this portion so that the bubbles in contact with the opening score disappeared instantaneously. The part to which the silicone resin was applied had a high defoaming effect, and it was confirmed that the foam disappeared instantly when the foam contacted the silicon. Therefore, in the case of a simple open can lid with open tabs, it is desirable to apply silicone resin to the entire panel back surface of the can lid, at least on the portion with the open score. Silicone resins are approved to be added as an antifoaming agent in the production process of various foods (for example, tempura oil, soy milk, tofu, distilled liquor, etc.). Oil type, emulsion type, compound type Either may be used. Silicone resin is allowed to be added up to 50 ppm as a food additive, but it is not added directly to the contents liquid, and once applied, it does not dissolve easily even when heated. The application amount is not particularly limited, but the range of 0.01 mg / lid to 5 mg / lid is available depending on the size of the can lid and bottle-shaped container with an opening tab of 20 mm to 50 mm. desirable. If the amount is less than the above range, the splash effect is small, and if the amount is large, the increase in the effect is saturated.

  Silicone resin (hereinafter simply referred to as silicon) is applied directly to the back of the can lid. In addition to the direct application of oil-type and emulsion-type silicone, silicon is also excellent in slipperiness. By applying silicon as a lubricant to be applied to the surface, what is attached to the back surface of the can lid after the molding has a splash preventing function. Conventionally, glamor wax, beef tallow, or the like has been used as a lubricant at the time of manufacturing a can lid. However, by using silicon instead of these, both a lubrication function and a splash prevention function can be provided. As another method, it may be mixed with the paint applied to the back surface of the can lid and applied as a paint. In this case, the amount of silicon added to the paint is desirably in the range of 0.05 PHR to 3.00 PHR since the function as a paint is impaired if the amount of silicon added is large.

  In addition, in the case of so-called bottle-shaped cans that have been frequently used in recent years, they are formed of thin-walled steel or aluminum alloy. In this case, in order to ensure strength, liquid nitrogen or the like is added in the case of non-carbonated beverages. It has been proposed that positive pressure is applied, and in such a case as well, in the case of the content liquid as described above, the content liquid together with the generated bubbles is opened at the time of opening by shaking or dropping to the outlet of the vending machine. May blow out. Such a bottle can has a resealable threaded lid. In the case of the lid, the foam generated by applying silicon to the inner surface of the top wall of the lid, which is the surface with which the generated foam contacts. Since it disappears instantly when it comes into contact with silicon, it has a splash prevention effect. For the application of silicon in the case of a bottle-type container lid, the same method as in the case of the can lid can be adopted, and when a sealing liner member is fitted over the entire top surface of the lid, The coating is performed directly on the surface or added to the liner resin when the liner member is molded. In addition, when the liner is provided only in a portion where the bottle neck contacts the ring shape, an appropriate method such as direct application to the exposed portion of the back surface of the top wall of the can lid can be employed. Further, the bottle-type container is not limited to the bottle can, and may be a normal plastic bottle such as a PET bottle. The positive-pressure beverage sealed by filling the liquid content into a plastic bottle and adding liquid nitrogen or the like. In the case of plastic bottle filling, silicon is applied to the back of the top wall of the plastic lid or the back of the liner, as in the case of the lid of the bottle can.

  Silicone is applied to the entire back surface of a can lid with an opening tab having a nominal diameter of 200, and a coating amount of 0.5 mg / lid is applied to the lid. ) And 195 grams (group 2), 20 cans were prepared by adding liquid nitrogen so that the internal pressure would be 70 Pa, respectively, and wound and sealed to produce sample beverage cans. Cool or heat 10 cans at 5 ° C and 65 ° C, which are the proper temperatures for drinking Group 1 cans in summer and winter, and heat Group 2 cans to 65 ° C. Was oscillated under the same conditions with a shaker, and the amount of ejection from the opening when opening with the opening tab was measured. The amount of spray is measured by measuring the canned weight before opening (before shaking) one can at a time, completely wiping off the content liquid sprayed on the surface of the can lid after opening, and measuring the canned weight after wiping. The difference from the previous weight was taken as the total splash amount. Further, as Comparative Example 1, the measurement was performed under the same conditions for a canned product obtained by winding a conventional can lid in which no silicon was applied to the can lid. Further, as Comparative Example 2, a conventional antifoaming agent containing polyglycerin fatty acid ester as described in Patent Document 4 as an active ingredient is added to the content liquid, and the can lid is a conventional can as in Comparative Example 1. The can was sampled by winding the lid, and the total amount of splash was measured under the same conditions as in the examples. The result is shown in the graph of FIG.

The graph shows a canned product filled with 190 grams of content liquid on the horizontal axis stored at 5 ° C, a canned product filled with 190 grams of content liquid stored at 65 ° C, and 195 grams of content solution The cases of Comparative Example 1, Comparative Example 2, and Examples are shown for each of the filled cans stored at 65 ° C. In each case, the range of fluctuation when the total splash amount is the lowest and the maximum is indicated by a vertical line, and the average value is indicated by ▲,-, and ● together with the numerical value. In the figure, ▲ indicates the case of Comparative Example 1 with no antifoaming agent,-indicates the case of Comparative Example 2 with the addition of an antifoaming agent, and ● indicates the case of the Example.
Moreover, the photograph which shows the ejection state of the content liquid to the can lid | cover at that time is shown in FIG. FIG. 2 is a photograph showing the state of splash on the can lid surface when the product temperature is 65 ° C., (a) shows the case of Comparative Example 1, (b) shows the case of Comparative Example 2, and (c) Example. In the case of Comparative Example 1, it is observed that the ejected content liquid 5 flows from the can lid panel surface 1 and accumulates over the entire circumference of the annular groove 2 inside the can lid tightening portion. Moreover, in the case of the comparative example 2, it is observed that the content liquid which flowed along the panel surface similarly accumulates and adheres to a part of the annular groove 2. In contrast, in the case of the example, the adhesion of the content liquid to the panel surface of the can lid and the annular groove is hardly observed.

  As is clear from FIGS. 1 and 2, in the case of the example, almost no ejection of the content liquid was observed in both the cooling and heating states. On the other hand, in the case of Comparative Example 1 where no splash prevention measures are taken, a large amount of jetting occurs especially when the product temperature at which bubbles are likely to be generated is as high as 65 ° C., and in the same way as conventional splash prevention measures, A small amount of spout was still observed when the foam was added. From the above results, it was confirmed that the present invention has a remarkable effect in preventing splash. In particular, it was more than expected that it was confirmed that the antifoaming agent had a remarkable effect even when compared with the case where the antifoaming agent was added directly to the content liquid.

  INDUSTRIAL APPLICABILITY The present invention can be suitably used for beverage containers such as cans or beverage bottles that are filled and sealed with a content liquid that is likely to cause a splash phenomenon when opened or opened, particularly positive pressure beverage containers that are in a positive pressure state. The lid and the container main body are not limited to being made of metal, but can also be used when made of synthetic resin.

It is a graph which shows the total splash in each temperature state in the case of the Example in the coffee can containing milk, and the comparative examples 1 and 2. FIG. It is a photograph which shows the state of the splash to a can lid surface in case a product temperature is 65 degreeC, (a) shows the comparative example 1, (b) shows the comparative example 2, (c) shows the case of an Example.

Explanation of symbols

1 Panel surface 2 Annular groove 5 Contents liquid

Claims (10)

  A method for preventing splashing of a positive pressure beverage container, wherein a silicone resin is applied to the back of the container lid that comes into contact with foam generated when the positive pressure beverage container is shaken. Splash prevention method.   The positive-pressure beverage container is a positive-pressure beverage can having a can lid with a simple opening tab, and the silicone resin is applied to at least a portion where an opening score is formed on the back surface of the can lid. The method for preventing splashing of a positive-pressure beverage container according to claim 1.   3. The method of preventing splashing of a positive pressure beverage container according to claim 2, wherein the silicone resin is applied by mixing the silicone resin with a paint and applying the silicone resin as a paint on the back surface of the can lid.   3. The method of preventing splashing of a positive pressure beverage container according to claim 2, wherein the silicone resin is applied by applying the silicone resin as a molding wax to the lid material in the step of manufacturing the can lid.   The positive-pressure beverage container is a bottle-type container screwed with a resealable container lid, and the silicone resin is applied to the back of the top wall of the container lid. Splash prevention method for pressurized beverage containers.   A container lid for splash prevention of a positive pressure beverage container, wherein a silicone resin is applied to the back of the container lid that can be contacted with foam generated when the positive pressure beverage container is shaken. lid.   The container lid according to claim 6, wherein the container lid is a can lid with a simple opening tab, and the silicone resin is applied to at least a portion where an opening score is formed on the back surface of the can lid.   The container lid according to claim 7, wherein the silicone resin is mixed with a paint and applied to the back surface of the lid.   The container lid according to claim 7, wherein the silicone resin is coated with the silicone resin as a molding wax.   The container lid according to claim 7, wherein the container lid is a resealable container lid of a bottle-type container, and the silicone resin is applied to a back surface of the top wall of the container lid.