JP2010042850A - Sparkling drink container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a manufacturing method for a sparkling alcoholic drink having excellent sparkling properties, that can be manufactured easily at low cost. <P>SOLUTION: A sparkling drink container containing a sparkling drink has a material sealing container containing a drink material sealed therein that lowers the level of dissolution of carbon dioxide into water. Unsealing the sparkling drink container causes the material sealing container to release a drink material into the sparkling drink, thus forming sparkles in the sparkling drink. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to malt alcoholic beverages such as beer and happoshu, and beer-like alcoholic beverages that do not use malt and malt (
The present invention is generally referred to below as “effervescent alcoholic beverages”, and more particularly to an effervescent beverage container for effervescent beverages with improved foaming and foam retention.

Sparkling alcoholic beverages such as beer and sparkling liquor are characterized by their foaming and foaming properties. For example, when drinking beer, if the beer is poured into a glass or a mug, the contained carbonic acid foams, and a foam layer is formed on the beer. This foam layer has an important function of visually impressing the beer to the drinker and blocking the beer liquid surface from the air to contain the taste of the beer. Creamy foam also improves the taste of the beer. Therefore, moderate foaming and long-lasting characteristics of the foam layer (foam retention)
Is an essential property for beer.

  On the other hand, in recent years, metal cans occupy many as containers for sparkling alcoholic beverages, and there are many cases in which these can be directly drinked from cans without using glass or the like. In this case, unlike the case of pouring into a glass, no bubbles are generated, and thus the state where the creamy bubbles cover the liquid surface cannot be obtained.

  In addition, even when pouring into a glass, if the oil is attached to the glass, the foam retention of the sparkling alcoholic beverage is significantly reduced. In order to prevent adhesion of oil, it is necessary to dry naturally without using a cloth in the glass drying process, which requires time and labor.

  Therefore, there has been a demand for a method of foaming a sparkling alcoholic beverage appropriately without pouring it from a can into a glass.

Several methods have been disclosed as means for generating bubbles in a metal can body. For example, Patent Document 1 is a technique for generating foam by inserting an internal hollow object in which a high-pressure gas is sealed inside a can body, and blowing gas from the insert into the beer by opening. Although this technique has already been put into practical use, there is a disadvantage that the internal volume of the can body is substantially reduced by the volume of the insert, and the storage capacity of beer is reduced. Patent Document 2 is a technique for generating bubbles by ejecting a gas in a head space of a can into a beer liquid without using an internal hollow object. Although this technology does not change the internal volume of the can body from that of a general can beer container, it is considered that the manufacturing cost increases due to its complicated structure, and no examples of application to the product have been seen.
Patent Document 3 is a technique in which a polyhedral wall that is recessed in a can body is formed, and bubbles are generated by deformation of the can body that accompanies opening. A can container having a polyhedral wall as shown in this document is used for alcoholic beverages such as Chu-Hi that do not place importance on foaming, but there are no examples of application to products of sparkling alcoholic beverages such as beer. However, it is presumed that foaming is insufficient in the actual environment.
Japanese Patent Laid-Open No. 10-194291 JP 2006-21805 A Japanese Patent Laid-Open No. 08-26286

As described above, the conventional technique has a problem in container capacity and manufacturing cost while good foaming is obtained. For this reason, there are few examples of application to actual products. An object of the present invention is to provide a method for producing a sparkling alcoholic beverage that can be more easily produced at low cost and has good foaming.

  The prior art can be broadly classified as a method of generating bubbles by depositing carbon dioxide gas dissolved in a sparkling alcoholic beverage by physical stimulation such as gas ejection or can deformation. As a result of intensive studies on means for solving the above problems, the present inventor has devised a chemical technique instead of a physical technique, and has developed the present invention. In other words, a container for raw material encapsulation in which a beverage raw material (hereinafter also referred to as “foaming agent”) that lowers the solubility of carbon dioxide in water is installed in the beverage container, and the foaming agent is released when the beverage container is opened. By doing so, the carbon dioxide gas dissolved in the sparkling alcoholic beverage is deposited to generate bubbles.

In order not to greatly change the flavor of the sparkling alcoholic beverage, the foaming agent is desirably the same as the constituent of the sparkling alcoholic beverage. Specific examples include alcohols, sugars, proteins, free amino acids, etc., but non-patent literature (Charles Descoinsa, et. Al., “Carbonation monitoring of beverage in a
laboratory scale unit with on-line measurement of dissolved CO ₂ ”, Food
Chemistry, Volume 95, Issue 4, Pages 541-553, April 2006.) The effect of reducing solubility in sugars, especially sugars, is significant.

The foaming agent can achieve the action of the present invention in any state, such as a solid state such as granules or tablets, or a liquid state such as an aqueous solution. A liquid foaming agent is preferable because it can be quickly dissolved and diffused in the sparkling alcoholic beverage. The liquid foaming agent can be adjusted in viscosity by using a thickener such as gum arabic or gellan gum in order to control the ease of handling and the dissolution / diffusion rate. Moreover, the pleasure which selects the favorite taste can be provided for a drinker by adding the fragrance | flavor which improves the flavor of beer to a foaming agent, and preparing several types of it. A solid foaming agent is preferable in terms of ease of handling.

In the sparkling alcoholic beverage container, there is a space part called a head space that is not filled with the beverage inside the can, and the size is about 8 mm from the lid when the can is placed with the lid up. is there. By adding an appropriate amount of foaming agent after the head space is returned to atmospheric pressure, the foam generated from the sparkling alcoholic beverage fills the head space and forms good foam without spilling outside the can body. . At this time, if the head space is not sufficiently returned to the atmospheric pressure, the carbon dioxide gas deposited from the sparkling alcoholic beverage increases the internal pressure of the can and causes the contents to spill.

According to the present invention, it is possible to produce a foamed alcoholic beverage container that is currently on the market without changing it, and to impart excellent foaming properties to the foamed alcoholic beverage while being a foaming agent made of an inexpensive raw material. can do.

  The present invention can be applied to foamed alcoholic beverage containers that are currently on the market, but in order to more enjoy the visual effects of foaming and good mouthfeel, wide-mouthed bottle cans that are marketed as containers for soft drinks, etc. It is preferable to use a container having a large opening area. It is also desirable to use a transparent container such as a glass bottle or a plastic bottle to visually enjoy foaming.

Although there is no restriction | limiting in particular in the addition amount of a foaming agent, It is preferable that it is the range of 0.1g to 20g with respect to 500 ml of sparkling alcoholic beverages. The range is preferably from 0.2 g to 10 g per 500 ml of sparkling alcoholic beverage, and more preferably from 0.3 g to 1 g per 500 ml of sparkling alcoholic beverage. This is because when the addition amount is less than 0.1 g, foaming is inferior, and when it exceeds 20 g, the flavor of the sparkling alcoholic beverage is greatly changed.
The foaming agent is not particularly limited as long as it has an effect of lowering the solubility of carbon dioxide in water. However, in order not to greatly change the flavor of the sparkling alcoholic beverage, the foaming agent is preferably the same as the constituent of the sparkling alcoholic beverage. . Specific examples include alcohols, saccharides, proteins, free amino acids and the like. Of these, saccharides are more desirable. This is because the effect of reducing the solubility of carbon dioxide in water is great. Among sugars, sugar is more desirable. This is because the effect of reducing the solubility of carbon dioxide in water is greater.

(Basic structure and shape of container)
An example of the sparkling beverage container of the present invention will be specifically described with reference to the drawings, but the present invention is not limited to the drawings.

FIG. 1 shows the shape of a raw material sealing container 1 for sealing a foaming agent, (A) is a bottom view of the container, and (B) is a vertical sectional view. The raw material sealing container 1 has a hollow disk shape and has an opening 2. Moreover, the foaming agent 3 is enclosed inside. In this state, since the opening 2 is sufficiently small, the foaming agent 3 does not leak even if the opening 2 is directed downward.

FIG. 2 shows a state in which the above-mentioned raw material enclosure container 1 is installed in a wide-mouth bottle container 5. The container 1 for raw material enclosure is installed in the beverage container lid 4 with the opening 2 facing downward. The container 5 is filled with a sparkling alcoholic beverage 6 and the head space 7 is in a state higher than atmospheric pressure by nitrogen gas or the like. At this time, the gas in the head space 7 enters the raw material sealing container 1 through the opening 2, and the internal pressure of the raw material sealing container 1 is set to the same pressure as the head space 7.

FIG. 3 shows a state when the beverage container shown in FIG. 2 is opened. Opening opens the head space 7 to the same pressure as the atmospheric pressure. At this time, since the internal pressure of the raw material sealing container 1 is higher than the atmospheric pressure, the foaming agent 3 is released from the opening 2 due to a pressure difference with the head space 7. The foaming agent 3 is dissolved and diffused in the sparkling alcoholic beverage 6, and the carbon dioxide gas dissolved in the sparkling alcoholic beverage 6 is deposited to form the foam 8.

In addition to using the pressure difference between the raw material enclosing container and the head space as described above, the present invention can also be achieved by using a physical force applied when the container is opened. FIG. 4 shows a vertical sectional view of a typical beverage can container. By pulling up the tab 9, the base piece 10 which is a part of the can lid is pushed into the container, and a drinking mouth is formed. Here, if the diaphragm 11 wrapped with the foaming agent 3 is placed immediately below the base piece 10, the diaphragm 11 is torn by the base piece 10 pushed into the container, and the foaming agent 3 is released to the foamed alcoholic beverage 6. Is done. Here, the space formed by the diaphragm 11 and the can lid can be regarded as a raw material enclosing container enclosing the foaming agent of the present invention.
As described above, the embodiment of the sparkling beverage container of the present invention has been described. However, the sparkling beverage container of the present invention includes a container for enclosing a raw material in which a beverage raw material is enclosed, and the beverage raw material is foamed from the container for raw material encapsulation by opening. If it has the structure by which foam | bubble is formed on an effervescent drink by being discharge | released to a functional drink, it will not specifically limit.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples.

Comparative Example 1

  FIG. 5 shows a state where 140 ml of commercially available happoshu is slowly poured into a glass so as not to be bubbled. Carbon dioxide gas is dissolved in the sparkling liquor, and since the physical irritation when poured into a glass is weak, foaming is hardly recognized. It can be said that the sparkling alcoholic beverage immediately after opening is in such a state in the container.

  FIG. 6 shows a state in which 2.5 ml of an aqueous solution in which 1 g of sugar is dissolved in 4 g of water is added to Comparative Example 1. At this time, the amount of sugar, that is, the foaming agent, is about 2.25 g per 500 ml of sparkling liquor. The sparkling liquor produced good quality foam immediately after the addition of sugar water, and the liquid level was covered with foam.

FIG. 7 shows a state in which a tablet coated with sugar coating using sugar and thickeners (gum arabic, gellan gum) as main ingredients is added to Comparative Example 1. Foam was continuously generated around the added tablet, and the generation rate was slower than in Example 2.

Excellent foaming can be imparted in the container without pouring the sparkling alcoholic beverage into a glass or the like. The present invention can be applied to alcoholic beverages that place emphasis on foaming, such as beer, happoshu, and beer-like alcoholic beverages, and can also be applied to non-alcoholic beverages such as non-alcoholic beers. The container can be applied to a wide-mouth bottle can, a glass bottle, a PET bottle, and the like in addition to a can container generally used for canned beer.

It is explanatory drawing of the container for raw material enclosure which enclosed the foaming agent which is an example of this invention. It is explanatory drawing of the drink container which comprised the container for raw material enclosure which is an example of this invention. It is explanatory drawing of the generation | occurrence | production method of the foam by a drink container which is an example of this invention. It is explanatory drawing of the drink container which comprised the container for raw material enclosure which is an example of this invention. It is explanatory drawing which showed the state of the sparkling alcoholic beverage immediately after opening. (Comparative Example 1) It is explanatory drawing which showed foaming by addition of a foaming agent. (Example 2) It is explanatory drawing which showed foaming by addition of a foaming agent. (Example 3)

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Container for raw material enclosure 2 Opening part 3 Foaming agent 4 Beverage container lid 5 Beverage container 6 Effervescent alcoholic beverage 7 Head space 8 Foam 9 Tab 10 Cap piece 11 Diaphragm

Claims (5)

An effervescent beverage container containing an effervescent beverage, comprising a material enclosing container enclosing a beverage ingredient that lowers the solubility of carbon dioxide in water, and the beverage ingredient is foamed from the ingredient enclosing container by opening A foamable beverage container, wherein foam is formed on the sparkling beverage by being released into the sparkling beverage. The container for sparkling beverages according to claim 1, wherein the beverage raw material contains saccharides as a main raw material. The container for sparkling beverages according to claim 1, wherein the beverage raw material contains sugar as a main raw material. Before opening, the inside of the container for raw material sealing is at a pressure higher than the atmosphere, and when the inside of the container for sparkling beverage becomes atmospheric pressure by opening, the pressure difference in the container for raw material sealing The container for sparkling beverages according to claim 1, characterized in that beverage ingredients are released onto the sparkling beverage. The container for ingredient sealing is installed in an opening of a beverage container, the container for ingredient sealing is opened by a force applied to the container for sparkling beverage when opened, and the beverage in the container for ingredient sealing The container for sparkling beverages according to claim 1, wherein the raw material is discharged onto the sparkling beverage.