JP2014138584A - Container packed carbonated drink for warming marketing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container packed drink for warming marketing which is stored and sold at high temperatures of 50-70°C and imparted with a new taste including a warm feel while making the most of the flavor of the container packed drink and explores a new genre.SOLUTION: A container packed carbonated drink for warming marketing is pressure-charged with carbon dioxide gas to an internal gas pressure of the container of 0.10-0.25 MPa, measured at 20°C, so as to impart a warm feel and a carbonic acid feel to the container packed drink. The container packed carbonated drink for warming marketing can avoid e.g. the problem of spouting on opening even at high temperatures of 50-70°C and be imparted with a carbonic acid feel, leading to a container packed carbonated drink having a new taste including a warm feel and a carbonic acid feel.

Description

  The present invention, in a warmed (50-70 ° C.) state, pressurizes carbon dioxide gas into a warmed container-packed beverage to be sold for sale under a specific condition, The present invention relates to a containerized carbonated beverage for warm sales with a new taste imparted with carbonic acid.

  In recent years, due to the diversification of consumer preferences, various beverages have been offered in response to their needs, and the sales form is also for summer, cooling and selling at low temperature, for winter The products are sold at high temperatures and high temperatures. Beverages for warming sales include coffee beverages such as black coffee and coffee with milk, tea beverages such as green tea, oolong tea, tea and barley tea, milk beverages, coffee with milk, milk such as milk tea A wide variety of drinks such as low-acid drinks such as beverages and fruit juice drinks, cocoa drinks, amazake, and soups are provided as warmed drinks.

  In these warmed sales container-packed beverages, various devices have been devised for use in warm sales. For example, as a method for maintaining the stability of products during warm sales, Japanese Patent Application Laid-Open No. 9-37713 includes a total amount of fat and non-fat milk solid content of specific fatty acids as milk substitute components. JP-A-9-94060 discloses a method for improving the stability of milk flavored beverages such as canned coffee and canned tea beverages by excluding the causative substances of milk-derived deteriorated odor. An acidic milk beverage that is resistant to warming storage containing saccharides to prevent browning and flavor deterioration and has quality stability is disclosed in JP-A-2001-158 as chitosan, chitosan oligosaccharide, glucosamine, etc. A method of adding and suppressing quality degradation accompanied by a decrease in pH during warm storage of a low acid beverage is disclosed.

  Japanese Patent Application Laid-Open No. 2005-323530 discloses a method for containing water-soluble hemicellulose tHM pectin to suppress aggregation and precipitation of milk protein and enhance the flavor of milk components in warm storage in acidic milk beverages. Japanese Unexamined Patent Publication No. 2005-198531 discloses tea beverages in which the pH is adjusted with ascorbic acid to prevent the occurrence of starch and the deterioration of flavor with respect to long-term heating, as disclosed in JP-A-2006-115788 and JP-A-2007. JP-A-44056 discloses a packaged green tea beverage suitable for warm sales that contains catechins at a high concentration in a packaged tea beverage, prevents the occurrence of starch, and maintains clarity. Japanese Patent No. 153440 adds caffeic acid or a decomposition product of coffee extract containing caffeic acid to black coffee beverages to prevent the occurrence of turbidity and miscellaneous taste during warm storage and distribution. Method is disclosed, respectively. Furthermore, Japanese Patent Application Laid-Open No. 2011-72293 discloses a method for suppressing deterioration in quality and change in color tone in warm sales by blending sucrose and a high-intensity sweetener in fruit juice beverages. . Each of these focuses on maintaining the stability of the product during warm sales, rather than creating a new taste of the beverage for warm sales.

  Beverages that are intended to improve taste and efficacy in heated beverages are also disclosed. For example, Japanese Patent No. 4977394 discloses a warming beverage that can maintain a warm feeling after drinking by containing piperines derived from a pepper family in the beverage. Japanese Patent Application Laid-Open No. 2012-50346 discloses a ginger drink for warming circulation in which a warm feeling is increased by increasing the content of 6-shogaol.

  Conventionally, various components that give a warm feeling and suppress a decrease in body temperature are known. For example, ingredients such as ginger extract, hihatsu, carrot saponin, and chili are known, and it is also known to blend these ingredients into beverages and provide them as beverages for improving cooling properties. For example, Japanese Patent Application Laid-Open Publication No. 2003-40788 discloses providing a drink for improving chilling properties using an extract of a pepper of a department of the family Pepperaceae. Japanese Patent Application Laid-Open No. 2011-84556 discloses that a bubble containing carbon dioxide has an effect of suppressing a decrease in body temperature, and a warm beverage containing this component as an active ingredient is disclosed.

  On the other hand, pressurizing carbonic acid into a beverage and providing it as a carbonated beverage in a sealed container is performed. Carbonated beverages have conventionally used sucrose or isomerized sugar as sweeteners, and recently used high-intensity sweeteners, etc. In these sweetener aqueous solutions, fruit juices, plant extracts, dairy products, Flavor is added, carbon dioxide is press-fitted, and the container is filled, and it is provided as a highly palatable beverage due to the refreshing sensation of carbon dioxide, a light flavor, and a refreshing refreshing sensation.

  Although carbonated beverages vary depending on the product, the pressure inside the container is usually prepared by injecting carbon dioxide in the range of gas pressure (gauge pressure) of 1.5 to 5.0 (Japanese Patent Laid-Open No. 10-136953). No., JP 2011-103858). Carbonated beverages are characterized by the refreshing feeling, irritation, and refreshing refreshing feeling of carbon dioxide gas, and are conventionally sold as beverages provided at room temperature or lower, preferably at low temperatures (for example, 10 ° C. or lower). Due to problems such as "spraying" at the time of opening with carbon dioxide when used for drinking, the carbonated beverage has not been provided as a packaged beverage for warm sale. When carbonated beverages are hot, carbon dioxide is less likely to dissolve in the liquid.

JP-A-9-37713. Japanese Patent Laid-Open No. 9-94060. JP-A-10-136953. Japanese Patent Application Laid-Open No. 2003-40788. Japanese Patent Laid-Open No. 2001-158. JP 2005-198531 A. JP-A-2005-323530. JP 2006-115788 A. JP 2007-44056 A. JP 2009-153440 A. JP 2011-72293 A. JP2011-84556A. Unexamined-Japanese-Patent No. 2011-103858. Unexamined-Japanese-Patent No. 2012-50346. Japanese Patent No. 4977394.

  An object of the present invention is to store and sell at a high temperature (50 to 70 ° C.), and in a warmed container-packed beverage, while making use of the flavor of the container-packed beverage, a new taste such as a warm feeling is given, It is to provide a new genre of packaged beverages for warming sales.

  In order to solve the above-mentioned problems, the inventor of the present invention is a warming and selling containerized beverage for warming and selling a new taste such as a warm feeling while making use of the flavor of the containerized beverage stored and sold at a high temperature. In the intensive study of the production of packaged beverages, conventionally, due to problems such as "spraying" when opening with carbon dioxide when used for drinking at high temperatures, it is below normal temperature, preferably low temperature (for example, 10 ° C or lower) When the method for preparing a beverage containing carbon dioxide gas sold as a beverage provided in is applied to a container-packed beverage for warm sale, by press-fitting carbon dioxide gas under specific conditions, under a high temperature (50 to 70 ° C.) In addition, it is possible to avoid problems such as "spraying" at the time of opening the bottle, and to give a carbonated feeling to the beverage, and to provide a warm and carbonated feeling for a new taste heated container Can provide packed carbonated beverages Found that, it has led to the completion of the present invention.

That is, according to the present invention, in a warmed container-packed beverage, carbon dioxide gas is injected into the container-packed beverage so that the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa. The container-packed beverage is made up of a carbonated beverage for warm sale that has been given a feeling of warmth and carbonation.
The heated carbonated beverage with carbonated drink is to inject a carbon dioxide gas in order to impart a warm feeling to the beverage, and can give a warm feeling while taking advantage of the flavor of the packaged drink, In addition, a carbonated sensation can be imparted to the beverage, and a new genre of genres with warm sales can be provided.

  Moreover, this invention press-fits carbon dioxide gas so that the gas pressure in a container when it measures at 20 degreeC may be set to 0.10-0.25MPa in this container-packed drink for heating sale. By this, the invention of the manufacturing method of the container filling carbonated drink for heating sale which provided the feeling of warmth and carbonic acid to the drink is included. In the present invention, examples of the packaged beverage for warming sale include low acid beverages such as coffee beverages, tea beverages, milk beverages, fruit juice beverages, and alcoholic beverages. Further, the present invention includes an invention of a method for warming and selling a packaged carbonated beverage characterized by keeping the packaged carbonated beverage of the present invention at a temperature of 50 to 70 ° C. and subjecting it to warm sales. To do.

  That is, the present invention specifically relates to (1) a packaged beverage for warm sale, such that the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa in the packaged beverage. In a warmed container-packed carbonated drink for giving warmth and carbonated feeling to a packaged drink characterized by pressurizing carbon dioxide into the container, and (2) In addition, carbon dioxide gas is injected so that the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa, and further selected from sweeteners, ginger extracts, acidulants, caramel pigments, and emulsifiers. 1 or 2 or more additive ingredients contained in the container-packed drink, which has been given a feeling of warmth and carbonated feeling, and (3) heated sale is 50 ~ It is characterized by a temperature of 70 ° C The above-mentioned (1) or (2), wherein the heated carbonated beverage containing carbonated beverage or (4) the warmed sale containerized beverage is a low acid beverage or an alcoholic beverage (above) In the container-packed carbonated beverage for warming sales according to any one of 1) to (3) and the container-packed beverage for warming sales (5), the container-packed beverage is measured at 20 ° C. A method for producing a carbonated beverage for warming sale that has been given a feeling of warmth and carbonation to a beverage characterized by pressurizing carbon dioxide gas so that the gas pressure is 0.10 to 0.25 MPa, 6) A method for warming and selling a packaged carbonated beverage characterized by keeping the packaged carbonated beverage according to (1) or (2) above at a temperature of 50 to 70 ° C. and subjecting it to warm sales. Consists of.

  The present invention relates to a warmed container-packed beverage stored and sold at a high temperature (50 to 70 ° C.), and a new new taste imparted with a warm feeling and a carbonated feeling while utilizing the flavor of the container-packed beverage. Providing packaged beverages for warm sales in various genres.

The present invention relates to a packaged beverage for warm sale, and the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa (1.02 to 2.55 kg / cm ^2). The container-packed carbonated beverage for warming sales, which has been given a feeling of warmth and carbonated feeling, is press-fitted with carbon dioxide gas.

  In the present invention, the “carbonated beverage” means a product obtained by press-fitting carbon dioxide into beverage water at a predetermined concentration, that is, a beverage containing carbon dioxide gas. In the present invention, the gas pressure in the container is adjusted in the range of 0.10 to 0.25 MPa when measured at 20 ° C., but the carbon pressure is 0.1 MPa or more and sufficient carbonation sensitization is achieved. It is necessary to adjust the gas pressure to 0.25 MPa or less in order to avoid the problem of “spraying”. A sweetener, a sour agent, a fragrance | flavor, etc. can also be added to a carbonated beverage.

  The pressure for dissolving the carbon dioxide gas can be set as appropriate. To measure the carbon dioxide pressure, for example, after fixing the sample adjusted to 20 ° C to the gas internal pressure gauge, once open the stopcock of the gas internal pressure gauge, drain the gas, close the stopcock again, and shake the gas internal pressure gauge. The value when the value reaches a certain position is expressed in Mpa (see MAFF web page: http://www.maff.go.jp/j/jas/jas_kikaku/kikaku_itiran.html). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500B, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  In the present invention, the warmed and sold container-packed beverage into which carbon dioxide gas is injected may be a known warmed and sold container-packed beverage. For example, coffee beverages such as black coffee and coffee with milk, tea beverages such as green tea, oolong tea, tea, barley tea, milk beverages, coffee with milk, Examples include milk-containing beverages such as milk tea, fruit juice beverages, amino acid-containing beverages, vegetable beverages, low-acid beverages such as nutrient drinks, cocoa beverages, and alcoholic beverages.

  In the warmed and sold containerized carbonated beverage of the present invention, for the production of the warmed and sold packaged beverage, the production raw materials, additive components, production method and conditions are described. Although raw materials, additive components, production methods and conditions can be applied, the sugar content (Brix) of a carbonated beverage is adjusted to 0.01 to 15.0 in order to harmonize with the carbonated feeling of the beverage. It is preferable. Moreover, although the pH of a carbonated drink is not specifically limited, It is preferable to adjust to the range of pH 2.1-4.3 from compatibility with carbonic acid.

  In the additive components used in the preparation of the warmed sales container-packed carbonated beverage of the present invention, the sweetener can be appropriately used sweeteners used in the manufacture of known warmed sales container-packed beverages, Although it does not specifically limit, For example, fructose glucose liquid sugar, sugar, fructose, high fructose liquid sugar, grape sugar, oligosaccharide, lactose, sugar alcohol, and a high sweetness degree sweetener can be used. Similarly, the acidulant can be appropriately used as a known acidulant used in the production of a packaged beverage for warm sale, and is not particularly limited. For example, citric acid, DL-malic acid, lactic acid, phosphorus Acid, gluconic acid, L-tartaric acid, phytic acid, fumaric acid, adipic acid, glucono delta lactone can be used.

  In the additive component used in the preparation of the carbonated beverage for warming sales of the present invention, a thickening polysaccharide can be used appropriately for the purpose of warmth and retention of carbonic acid dissolved in the liquid. As the thickening polysaccharide, known polysaccharides can be appropriately used and are not particularly limited. For example, locust bean gum, guar gum (galactomannan), xanthan gum, tamarind gum, pectin, gellan gum, gelatin, carrageenan, tara gum, carboxymethylcellulose Alginate, curdlan, glucomannan, etc. can be used.

  An emulsifier can be used as appropriate in the additive component used in the preparation of the carbonated beverage with a container for warm sales according to the present invention. Known emulsifiers can be used and are not particularly limited. For example, sucrose fatty acid esters and glycerin fatty acid esters can be used.

  In the additive component used in the preparation of the carbonated beverage for warming sale of the present invention, components that give a warm feeling such as ginger (ginger) extract, baboon, carrot saponin, and chili can be used as appropriate.

  A dicaramel composition can be appropriately used in the additive component used in the preparation of the carbonated beverage with a container for warm sales according to the present invention. Known caramel compositions can be used, and are not particularly limited. For example, caramel pigments and caramel malt can be used. Caramel color refers to a brown polymer dye obtained by heat-polymerizing sugars. Polymers obtained using various polymerization catalysts (for example, ammonium compounds and sulfite compounds) are also used as caramel color in the present invention. included.

  The heated carbonated beverage with a carbonated beverage of the present invention provides a warmed containerized beverage with a new taste, which gives a warm feeling and a carbonated feeling to the warmed beverage containerized beverage. The feeling of warmth refers to a feeling of warming of the throat, that is, a feeling of irritation to the throat by drinking. Carbonic acid refers to a feeling of foaming when touching the tongue and a feeling of irritation when liquid passes through the throat.

  In the carbonated beverage for warming sales of the present invention, the containerized beverage for warming sales is a sealed packaged beverage that is used for hot sales of vending machines or for sale at hot vendors. As expected, it includes sealed container-packed beverages that consumers drink after purchasing and warming to 50 ° C. or higher while sealed.

  The present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to these examples.

  [Evaluation of CO2 injection conditions for warmed beverages]

A packaged beverage was prepared according to the following formulation.
(Formulation): Sugar 9%, citric acid 0.25%, trisodium citrate 0.08%, flavoring 0.15%, vitamin C 0.1%, coloring agent 0.08%, baking soda 0.04%.
(Container): 190 g aluminum can.

  During preparation of the packaged beverage, the gas pressure in the container of the packaged beverage was adjusted to the gas pressure shown in Table 1 when measured at 20 ° C. After adjusting the temperature at the time of drinking to 60 degreeC about this container-packed drink, evaluation of the "splash" of carbonated drink and sensory evaluation about "warm feeling" and "carbonic feeling" were implemented. The sensory evaluation was carried out by six panelists who were familiar. The sensory evaluation was performed according to the evaluation criteria shown in Table 2. Table 1 shows the results of "spraying" and sensory evaluation.

  [Evaluation of CO2 injection in heated container-packed alcoholic beverages]

A packaged beverage was prepared according to the following formulation.
(Formulation): Sugar 6.0%, lemon juice 2.4-3.0%, citric acid 0.2%, citric acid Na, 0.1-0.3%, fragrance 0.2%, thickening Sugar 0.02%.
(Container): 350 mL aluminum can.
(PH): 3
(Alcohol concentration): 6%

  When preparing the packaged beverage, the gas pressure in the container of the packaged beverage was adjusted to the gas pressure shown in Table 3 at the time of measurement at 20 ° C. About this container-packed drink, after adjusting the temperature at the time of drinking to 60 degreeC, the evaluation of "spray" of carbonated drink and the sensory evaluation about "warming feeling" and "carbonic feeling" were implemented. The sensory evaluation was conducted by nine familiar panelists. The sensory evaluation was performed according to the evaluation criteria shown in Table 4. Table 1 shows the results of "spraying" and sensory evaluation.

(effect)
In a packaged beverage for warm sale that is stored and sold at a high temperature (50 to 70 ° C.), the addition of a new genre of new taste that gives a warm feeling and a carbonated feeling while taking advantage of the flavor of the packaged beverage A container-packed alcoholic beverage for hot sale can be provided.

  The present invention relates to a warmed container-packed beverage stored and sold at a high temperature (50 to 70 ° C.), and a new new taste imparted with a warm feeling and a carbonated feeling while utilizing the flavor of the container-packed beverage. Providing packaged beverages for warm sales in various genres.

Claims (6)

  In a container-packed beverage for warming sales, a carbon dioxide gas is injected into the container-packed beverage so that the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa. A container-filled carbonated beverage for warming sales that gives a warm and carbonated feeling to the stuffed beverage.   In a container-packed beverage for warming sales, carbon dioxide gas is injected into the container-packed beverage so that the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa, and further, sweetener, ginger One or two or more additive components selected from an extract, a sour agent, a caramel pigment, and an emulsifier are contained. Beverages.   The container-packed carbonated beverage for warming sales according to claim 1 or 2, wherein the warming sales are at a temperature of 50 to 70 ° C.   The container-packed carbonated beverage for warming sales according to any one of claims 1 to 3, wherein the container-packed beverage for warming sales is a low acid beverage or an alcoholic beverage.   In a warmed container-packed beverage, the beverage is characterized in that carbon dioxide gas is injected into the container-packed beverage so that the gas pressure in the container when measured at 20 ° C. is 0.10 to 0.25 MPa. A method for producing a containerized carbonated beverage for warm sale, which has a warm feeling and a carbonated feeling. A method for warming and selling containerized carbonated beverages, wherein the beverage containing carbonated carbonated beverages according to claim 1 or 2 is kept at a temperature of 50 to 70 ° C and subjected to warming sales.