JP2021153518A - Method of producing container-packed beverage - Google Patents

Abstract

To provide a container-packed beverage with enhanced aroma due to a hydrophobic flavor component felt when the container is opened or the beverage is drunk, and a method of producing the container-packed beverage.SOLUTION: A method of producing a container-packed beverage, in which an edible aqueous solution and hydrophobic droplets containing a hydrophobic flavor component are separated from each other, includes: a preparation step of preparing a precursor solution where a hydrophobic liquid composition containing a hydrophobic flavor component is dispersed in the edible aqueous solution; a filling step of filling a container body with the precursor solution prepared in the preparation step; a sealing step of sealing the container body after the filling step; and a separation step of, after the filling step, separating at least a part of the hydrophobic liquid composition from the precursor solution in the container to obtain hydrophobic droplets containing the hydrophobic flavor component.SELECTED DRAWING: None

Description

The present invention relates to a packaged beverage in which soft drinks, alcoholic beverages, etc. are sealed in a container such as a can, a bottle, or a PET bottle, and a method for producing the same.

The scents felt from food are roughly divided into two types: scents that are directly sniffed through the nose (orthonasal aroma) and scents that pass through the throat to the nose when swallowed in the mouth (retronasal aroma). It is believed that retronasal aroma contributes particularly to the "deliciousness" of food. Orthonasal aroma, on the other hand, reminds us of "deliciousness" before eating food. That is, both orthonasal aromas and retronasal aromas are important for food.

In particular, in soft drinks and alcoholic beverages that are flavored with fruits by adding fruit juice (squeezed fruit juice, juice), fruits, peels, fruit-flavored flavors, etc., the aroma of the fruits is an element that affects palatability. .. However, most fruit aroma components derived from fruits are highly volatile and are easily lost over time even when added to beverages. For this reason, various improvements have been made in fruit-flavored beverages so that a stronger fruit aroma can be felt when drinking.

For example, as a taste improver used to add citrus flavor to alcoholic beverages, citrus fruits, whole pastes, flavors, fruit juices, concentrated juices, juice residues, peels and / or ethanol extracts of dried products thereof. A taste improving agent containing an aroma component purified from is known (see, for example, Patent Document 1). In addition, Patent Document 2 discloses a method for enhancing the pericarp feeling caused by the pericarp component contained in the fruit juice by adding bornyl acetate to the alcoholic beverage containing the fruit juice so as to have a specific concentration range. ing.

On the other hand, some aroma components and taste components are oxidized and deteriorated by air, especially oxygen. For this reason, in the production of packaged beverages, in many cases, in order to suppress deterioration of the quality of the beverage, a gassing step for removing oxygen in the container is performed before filling the main body solution of the beverage (for example,). , Patent Document 3). In gassing, the air existing in the container body is replaced with an inert gas, or the air existing in the container body is exhausted. Further, when the container body is filled with the beverage liquid, the gas in the container body is also exhausted.

Japanese Unexamined Patent Publication No. 2010-41935 JP-A-2017-131134 Japanese Unexamined Patent Publication No. 2005-313928

An object of the present invention is to provide a method for producing a packaged beverage having an enhanced aroma due to a hydrophobic aroma component that is felt when the container is opened or swallowed.

As a result of diligent research to solve the above problems, the present inventor does not dissolve or disperse the hydrophobic aroma component in the liquid which is the main body of the beverage, but allows the hydrophobic aroma component to exist in a state of being separated from the liquid. It was found that the scent felt when opening and drinking was enhanced. Furthermore, the emulsified state is maintained until the container body is filled with the hydrophobic liquid composition containing the hydrophobic aroma component in the liquid that becomes the main body of the beverage, but the emulsified state is maintained after the container body is filled. We have found that by emulsifying so that the above is released, it is possible to produce a packaged beverage in which the hydrophobic droplets containing the hydrophobic aroma component exist in a state of being separated from the liquid which is the main body of the beverage. Completed.

That is, the method for producing a packaged beverage according to the present invention is the following [1] to [21].
[1] A method for producing a packaged beverage in which an edible aqueous solution and hydrophobic droplets containing a hydrophobic aroma component are separated.
A preparation step for preparing a precursor solution in which a hydrophobic liquid composition containing a hydrophobic aroma component is dispersed in an edible aqueous solution, and a preparation step.
A filling step of filling the container body with the precursor solution prepared in the preparation step, and
After the filling step, a sealing step of sealing the container body and
After the filling step, a separation step of separating at least a part of the hydrophobic liquid composition from the precursor solution into hydrophobic droplets containing the hydrophobic aroma component in the container.
A method for producing a packaged beverage having.
[2] In the preparation step, the precursor solution is prepared by mixing a first intermediate solution and a second intermediate solution.
The second intermediate solution is a solution in which the hydrophobic liquid composition is emulsified in an edible aqueous medium.
Before the preparation step,
The first intermediate preparation step for preparing the first intermediate solution and
A second intermediate preparation step of emulsifying the hydrophobic liquid composition in the edible aqueous medium to prepare the second intermediate solution.
The method for producing a packaged beverage according to the above [1].
[3] Immediately after the second intermediate preparation step, the preparation step is performed.
The method for producing a packaged beverage according to the above [2], wherein the filling step is immediately performed after the preparation step.
[4] The second intermediate solution is a solution in which at least a part of the hydrophobic liquid composition is separated after emulsification treatment, standing at 25 ° C. for 5 hours, or heat sterilization treatment. , The method for producing a packaged beverage according to the above [2] or [3].
[5] Production of the packaged beverage according to any one of [2] to [4] above, wherein the second intermediate solution is a solution in which the emulsified state is maintained at 25 ° C. for 10 minutes or more after the emulsification treatment. Method.
[6] The difference between the cumulative 90% diameter (d90) and the cumulative 10% diameter (d10) of the particles of the hydrophobic liquid composition in the second intermediate solution is 8.0 μm or less. ] To [5], a method for producing a packaged beverage.
[7] Any of the above [2] to [6], wherein the standard deviation in the particle size distribution (volume basis) of the particles of the hydrophobic liquid composition in the second intermediate solution is 1.0 μm or less. How to make a packaged beverage.
[8] Any of the above [2] to [7], wherein the mode diameter (volume basis) of the particles of the hydrophobic liquid composition in the second intermediate solution is 3.0 to 12.0 μm. A method for producing a packaged beverage.
[9] The method for producing a packaged beverage according to any one of [2] to [8], wherein the concentration of the hydrophobic liquid composition in the second intermediate solution is 3.0 to 15.0% by volume. ..
[10] The method for producing a packaged beverage according to any one of [2] to [9], wherein the second intermediate preparation step is performed at 40 ° C. or lower.
[11] The method for producing a packaged beverage according to any one of [2] to [10] above, wherein the edible aqueous medium is water.
[12] The method for producing a packaged beverage according to any one of [2] to [11] above, wherein the second intermediate solution contains an emulsifier.
[13] In the second intermediate preparation step,
The edible aqueous medium and the hydrophobic liquid composition are mixed and combined.
The obtained mixed solution is supplied between the casing and the rotor of an emulsification stirrer having a rotor having groove teeth on the outer periphery rotatably arranged inside the casing, and the rotor is rotated and stirred to obtain the above. The method for producing a packaged beverage according to any one of [2] to [12] above, which prepares a second intermediate solution.
[14] The method for producing a packaged beverage according to any one of [1] to [13], wherein the separation step is performed by allowing the container after the sealing step to elapse for a predetermined time.
[15] The method for producing a packaged beverage according to any one of [1] to [13], wherein the separation step is performed by heat-treating the container after the sealing step.
[16] The method for producing a packaged beverage according to [15], wherein the heat treatment is a heat sterilization treatment.
[17] In the preparation step, the mixing of the first intermediate solution and the second intermediate solution makes the second intermediate solution proportional to the flow rate of the first intermediate solution. The method for producing a packaged beverage according to any one of the above [2] to [16], which is carried out by injecting.
[18] The method for producing a packaged beverage according to any one of [2] to [17] above, wherein the first intermediate solution contains ethanol.
[19] The method for producing a packaged beverage according to [18], wherein the ethanol concentration of the first intermediate solution is 1 to 15% by volume.
[20] The method for producing a packaged beverage according to any one of [2] to [19] above, wherein the first intermediate solution contains carbon dioxide gas.
[21] In the first intermediate preparation step, the first intermediate solution is prepared by diluting a concentrated beverage solution with water, according to any one of the packaged beverages [2] to [20]. Production method.

According to the method for producing a packaged beverage according to the present invention, it is possible to produce a packaged beverage having a strong aroma that is felt when the container is opened or consumed and having excellent palatability.

<Contained beverage in which an edible aqueous solution and hydrophobic droplets are separated>
Generally, aroma components contained in beverages such as soft drinks and alcoholic beverages are dissolved or dispersed in the beverages. If the aroma components are unevenly distributed in the beverage, it becomes difficult to produce the product uniformly. For this reason, for example, many flavors used in beverages for the purpose of enhancing aroma, supplementing aroma, correcting flavor, etc. are treated so that aroma components can be easily dissolved or dispersed in water. In addition, when the beverage contains hydrophobic substances such as fats and oils, it is considered that the separation of the hydrophobic substances is not preferable in terms of quality, and it is generally emulsified with an emulsifier or the like or adsorbed on fruit pulp. Is the target. Further, if the hydrophobic substance is separated in the manufacturing process of the beverage, it becomes difficult to uniformly package the beverage.

On the other hand, the packaged beverage produced by the method for producing a packaged beverage according to the present invention (hereinafter, may be referred to as "contained beverage according to the present invention") is an edible aqueous solution which is the main body of the beverage. (Hereinafter, it may be referred to as "base liquid") and hydrophobic droplets containing a hydrophobic aroma component are contained, and the aqueous solution and the hydrophobic droplets are separated. The hydrophobic aroma component that exists in a state of being separated from the base liquid is more likely to be perceived as a scent than the hydrophobic aroma component that is dissolved or dispersed in the base liquid. For example, when the hydrophobic droplet is present on the surface of the base liquid, the hydrophobic aroma component volatilized from the hydrophobic droplet causes the orthonasal aroma of the beverage, especially the ortho when the container is opened. Nasal aroma is enhanced. In addition, when the hydrophobic droplets are present inside the base liquid, the duration of the retronasal aroma during drinking can be extended. It is presumed that this is because some of the hydrophobic aroma components contained in the hydrophobic droplets are retained in the oral cavity even after drinking. That is, the packaged beverage according to the present invention, which contains hydrophobic droplets containing a hydrophobic aroma component in a state of being separated from the base liquid, has a strong scent that can be felt when the container is opened or consumed. , Excellent in palatability.

The number of hydrophobic droplets in the packaged beverage according to the present invention may be one or a plurality. Hydrophobic droplets can be confirmed by observing the beverage under a microscope. Further, when the density of the hydrophobic droplets is lower than that of the base liquid, the hydrophobic droplets are floating on the liquid surface of the beverage and may be visually confirmed. Further, in the packaged beverage according to the present invention, it is preferable that hydrophobic droplets are present in a limited region in the beverage. Due to the accumulation of hydrophobic droplets, the hydrophobic aroma components contained therein are felt more strongly when the container is opened or when the container is consumed, and a more excellent aroma enhancing effect can be obtained.

<Hydrophobic aroma component>
The hydrophobic aroma component used in the present invention is not particularly limited as long as it is a hydrophobic substance among substances that make humans feel "odor". The hydrophobic substance is a substance that forms an interface without being compatible with each other, at least in part, when dropped in water at 25 ° C. That is, the hydrophobic substance does not need to be completely insoluble in water, and includes a substance that is partially soluble in water. In the present invention, it can be appropriately selected and used from the hydrophobic aroma components generally contained in foods and drinks in consideration of the desired flavor characteristics.

As the hydrophobic aroma component used in the present invention, a volatile substance that easily volatilizes at normal temperature and pressure is preferable because it is easier for humans to perceive as a scent. Examples of the hydrophobic aroma component that easily volatilizes at normal temperature and pressure include a hydrophobic aroma component having a boiling point of 260 ° C. or lower.

The hydrophobic aroma component used in the present invention can be appropriately selected according to the flavor of the target beverage, but since it is widely used in beverages, it constitutes the characteristic aroma of a specific plant. It is preferably a component (characteristic scent component), and more preferably a characteristic scent component of fruits and herbs (scented plants). The "characteristic scent component of a specific plant" is not limited to the scent component contained in the plant as long as it is a component that constitutes the characteristic scent of the plant and the scent that can be recognized by humans. It also contains aroma components that are not contained in the plant.

The hydrophobic aroma components used in the present invention include citrus fruits such as lemon, lime, yuzu, shikuwasa, sudachi, kabosu, grapefruit, orange, Iyokan, Wenshu mandarin orange, summer mandarin orange, Yasaku, and Hinata summer; Soft fruits such as grapes, apples, pears, pears, citrus; tropical fruits such as bananas, pineapples, mangoes, passion fruits; peppermint, sage, thyme, lemongrass, cinnamon, rosemary, chamomile, lavender, rose hips, pepper , Herbs such as vanilla; and other characteristic scent components are preferred.

Among the citrus fruits, the characteristic scent components of lemon include citral, nerol, geraniol, neryl acetate, geranyl acetate and the like, and citral accounts for more than half of the oxygen-containing compounds contained in the essential oil derived from lemon. Examples of the characteristic aroma component of grapefruit include octanal, decanal, and nootkatone, and examples of the characteristic aroma component of yuzu include linalool, thymol, yuzunon (registered trademark), and methyl N-methylanthranilate. Examples of the characteristic aroma component of orange include octanal, decanal, linalool, geranyl acetate, and sinensal.

Examples of fruits and herbs other than citrus fruits include γ-undecalactone as a characteristic aroma component of peach. Examples of the characteristic aroma component of grapes include methyl anthranilate and the like. Characteristics of menthol Examples of the scent component include menthol and the like. Characteristics of vanilla Examples of the aroma component include vanillin and the like.

The concentration of various aroma components of each beverage can be quantified by, for example, GC-MS (gas chromatograph mass spectrometry).

<Hydrophobic liquid composition>
The hydrophobic droplets formed on the packaged beverage according to the present invention consist of a hydrophobic liquid composition containing a hydrophobic aroma component. The hydrophobic aroma component contained in the hydrophobic liquid composition may be only one kind or two or more kinds. Further, it may be a chemically synthesized product, or may be extracted and purified from a natural product such as an animal or plant.

In the present invention, the hydrophobic liquid composition forming the hydrophobic droplets may be a composition consisting of only the hydrophobic aroma component, or may contain a hydrophobic substance other than the hydrophobic aroma component. Examples of the hydrophobic substance include fats and oils, a hydrophobic substance extracted from an organic solvent extract from a natural product together with a hydrophobic aroma component, and the like. The content of the hydrophobic aroma component in the entire liquid composition is preferably 15% by mass or more, more preferably 30% by mass or more, still more preferably 50% by mass or more, because a more sufficient scent enhancing effect can be obtained. 80% by mass or more is even more preferable.

The hydrophobic liquid composition may contain a non-volatile component having a relatively high boiling point. Since the hydrophobic aroma component contained therein is rapidly volatilized and easily recognized as a scent, and a more sufficient scent enhancing effect can be obtained, 80% by mass or more of the components of the hydrophobic liquid composition are contained. , It is preferable that the component has a boiling point of 260 ° C. or lower.

For example, the hydrophobic aroma component contained in a plant is abundantly contained in the essential oil extracted from the plant. Therefore, the hydrophobic liquid composition constituting the hydrophobic droplet may contain an essential oil or a processed product thereof. Examples of the processed product of the essential oil include a concentrate of the essential oil and a product obtained by removing some components from the essential oil. Essential oils are distilled from plants by conventional methods such as steam distillation and hydrothermal distillation (direct distillation) from plant flowers, buds, fruits (pericarp, flesh), branches and leaves, rhizomes, bark, tree trunks, resins, etc. can do. The processing of the essential oil can be carried out by a conventional method such as a distillation method, a crystallization method, or a chemical treatment method.

Essential oils are generally lighter than water and are hydrophobic liquid compositions containing terpenes as the main component. Terpenes consist of terpene hydrocarbons and terpenoids. Terpenoids are oxygen-containing derivatives such as alcohols, aldehydes, ketones and esters derived from terpene hydrocarbons.

For example, by forming hydrophobic droplets with a hydrophobic liquid composition containing an essential oil extracted from citrus fruits, a packaged beverage having a good citrus aroma can be produced. Characteristics of citrus Since the aroma component is contained in a large amount in the pericarp among the fruits, it is particularly preferable to use the essential oil extracted from the pericarp.

More than 90% of the essential oil components obtained from citrus fruits are terpene hydrocarbons, and the main component is D-limonene, but the contribution to aroma is low. An important component that characterizes the scent of citrus fruits is oxygen-containing compounds (terpenoids) such as aldehydes, alcohols, and esters that are present in essential oils in a few percent. Therefore, as flavors added to foods and drinks, terpeneless oils and folded oils in which terpene hydrocarbons such as D-limonene are removed and the content ratio of oxygen-containing compounds (terpenoids) such as citral are increased are widely used. in use. Also in the packaged beverage according to the present invention, the hydrophobic liquid composition constituting the hydrophobic droplets can contain terpeneless oil, folded oil and the like.

Removing terpene hydrocarbons from citrus essential oils and increasing the terpenoid content may increase the aroma but reduce the naturalness of the aroma. The content ratio of terpenoids to the whole terpenes in the hydrophobic liquid composition constituting the hydrophobic droplets is preferably 10 to 40% by mass because a more natural packaged beverage having a strong citrus aroma can be produced. It is more preferably 15 to 40% by mass, further preferably 20 to 40% by mass, and even more preferably 20 to 30% by mass. The content ratio of the terpene hydrocarbon to the whole terpenes in the hydrophobic liquid composition is preferably 90% by mass or less, and more preferably 85% by mass or less. The content of D-limonene in the hydrophobic liquid composition with respect to the entire terpenes is preferably 40 to 60% by mass, more preferably 50 to 60% by mass. The content of D-limonene with respect to the terpene hydrocarbon in the hydrophobic liquid composition is preferably 50 to 80% by mass, more preferably 60 to 75% by mass.

The hydrophobic liquid composition may contain other components other than the hydrophobic aroma component as long as the effects of the present invention are not impaired. Examples of the other component include an oil-soluble solvent, a substance that suppresses deterioration of the hydrophobic aroma component, and the like. For example, the hydrophobic liquid composition may contain an oil-soluble fragrance in which a hydrophobic aroma component is dissolved in a liquid hydrophobic solvent such as a liquid oil. Further, both the essential oil or its processed product and the oil-soluble fragrance may be contained in the hydrophobic liquid composition.

The amount of the hydrophobic aroma component contained in the packaged beverage can be appropriately determined so as to be an amount suitable for the desired intensity and balance of the flavor. For example, the content of the hydrophobic liquid composition with respect to the total amount of the beverage (total amount of the base liquid and the hydrophobic liquid composition) is preferably 0.1 g / L or more, more preferably 0.2 g / L or more. , A sufficient scent enhancing effect can be expected. On the other hand, if the amount of the hydrophobic liquid composition is too large, it becomes oily, which is not very preferable as a beverage. The content of the hydrophobic liquid composition with respect to the total amount of the beverage can be preferably 1.0 g / L or less, more preferably 0.8 g / L or less.

<Base liquid>
The base liquid of the packaged beverage according to the present invention is an edible aqueous solution that is the main body of the beverage. As the base liquid, various beverages including water can be used as they are. The base liquid may be a non-alcoholic beverage or an alcoholic beverage. Further, it may be a non-effervescent beverage that does not contain carbon dioxide gas, or may be an effervescent beverage that contains carbon dioxide gas. Further, the beverage may be produced through a fermentation step, or may be a beverage produced without undergoing a fermentation step.

The base liquid of the packaged beverage according to the present invention may contain a solid such as fruit pulp or jelly as long as it is in a fluid state as a whole. Further, it may contain water as a component, and may be water, alcoholic beverages, or fruit juice itself.

The base liquid can be produced, for example, by mixing the raw material water with other components and press-fitting carbon dioxide gas as needed. Examples of the other components include alcoholic beverages, carbonated water, fruits, vegetables, herbs, sugars, flavors, other food materials, food additives, and the like, and these are appropriately selected and used. The base liquid may contain water as a whole, and instead of using the raw material water as a raw material, a liquid containing water such as carbonated water, alcoholic beverages, and fruit juice may be used, and other components may be mixed with the liquid.

Alcoholic beverages to be contained in the base liquid include alcohol for raw materials; distilled liquors such as vodka, whiskey, brandy, shochu, lamb liquor, spirits, and gin; Examples include mixed liquor. The liquor contained in the base liquid may be one type or two or more types. When the packaged beverage according to the present invention uses a liquid that is a mixture of alcoholic beverages and food materials as the base liquid, the beverage is liqueured under the Japanese Liquor Tax Law (enforced on April 1, 1991). It is classified as (extract content is more than twice) or spirits (extract content is less than twice).

The alcohol content (volume concentration of ethanol) of the base liquid is not particularly limited, and is appropriately determined according to the target product quality. For example, the alcohol content of the base liquid can be adjusted so that the alcohol content of the base liquid is preferably 1% by volume or more, more preferably 2% by volume or more, and further preferably 3% by volume or more.

The fruits, vegetables, and herbs contained in the base liquid are not particularly limited, and fruits and the like generally used in beverages can be appropriately selected and used. For example, as the fruit or herb, those listed as fruits or herbs derived from the hydrophobic aroma component can be used. As vegetables, tomatoes, carrots, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, cressons, kale, soybeans, beets, red peppers, pumpkins, Japanese mustard spinach and the like can be used. The number of fruits, vegetables and herbs contained in the base liquid may be one or more.

The base liquid may contain shredded fruits or the like as it is, or may be added as a raw material of juice such as fruit juice or vegetable juice. Fruit juice is defined in the Japanese Agricultural Standard for Fruit Beverages in Japan and in the Codex Standard for Fruit Juice and Nectar (CODEX STAN 247-2005) internationally. As the raw material used for preparing the base liquid, concentrated fruit juice, reduced fruit juice, or the like may be used, or fruit juice clarified by removing a part of insoluble solids may be used.

Fruit extract and vegetable extract may be added to the base liquid as raw materials. In particular, when the hydrophobic aroma component contained in the hydrophobic droplet is a characteristic aroma component of a fruit or herb, the base liquid contains fruit juice or an extract of the same kind of fruit as the hydrophobic aroma component. Is preferable.

Fruit extracts and vegetable extracts are obtained by extracting the components contained in fruits and vegetables from shredded fruits and vegetables using water or alcohol. These extracts are produced, for example, by a method of hot water extraction, a method of eluting fruit components using liquefied gas, and then vaporizing the liquefied gas to separate and recover the fruit components.

Sugar is a general term for monosaccharides and disaccharides, and includes sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), and isomerized sugar. By containing these sugars in the base liquid, it is possible to impart sweetness, body feeling, etc. to the beverage. The saccharides contained in the base liquid may be one kind or two or more kinds.

In addition, the base liquid can contain flavorings and other food ingredients. Examples of other food materials include dietary fiber, yeast extract, protein or a decomposition product thereof. Among them, water-soluble dietary fiber is widely used to give a body feeling and other functionality to a beverage. Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, gum arabic and the like. Only one kind of these water-soluble dietary fibers may be used, or two or more kinds may be used in combination.

As the food additive that may be contained in the base liquid, an article that can be used in accordance with national laws and regulations can be used, and the range is not particularly limited. For example, preservatives and antioxidants for maintaining the quality of foods, coloring agents, fragrances, sweeteners, acidulants, emulsifiers, etc. for the purpose of improving the palatability of foods, which are necessary for the manufacture or processing of foods. Various pH adjusters, antifoaming agents, foaming agents, etc., and nutritional enhancers used for supplementing and strengthening nutritional components can be contained as needed.

In the following, some food additives will be briefly described.

Colorants are food additives that improve the color tone of foods, and are roughly classified into chemically synthesized colorants and natural colorants. According to the Food Sanitation Law of Japan, designated additives, existing additives, general foods and drinks Classified as an additive. As a colorant, a caramel color that colors foods brown is often used. As a secondary effect of the caramel color, it is possible to impart a roasted feeling, richness, etc. to the beverage.

Flavors are used to add or enhance aroma to foods. Food flavors include natural flavors extracted from natural products and synthetic flavors chemically synthesized. Natural flavors are defined by the Food Sanitation Law of Japan as "additives obtained from animals and plants or mixtures thereof and used for the purpose of flavoring foods", and the names of animals and plants that can be used are examples of "natural flavors". It is described in "List of basic substances". In addition, most of the synthetic flavors are compounds obtained by chemically synthesizing the same components as those existing in foods, and are specified in "Appendix 1 of the Food Sanitation Law Enforcement Regulations".

Food flavors are rarely used alone, and usually, a compounded product in which a large number of flavor compounds are combined is used. The form of the fragrance product includes a water-soluble fragrance, an oil-soluble fragrance, an emulsified fragrance, and a powder fragrance. The water-soluble fragrance is obtained by extracting and dissolving the fragrance base with a water-soluble solvent such as hydroalcohol or propylene glycol. The oil-soluble fragrance is a fragrance base dissolved in vegetable oil or the like. The emulsified fragrance is a fine particle state obtained by emulsifying the fragrance base with water using an emulsifier or a stabilizer. It is also called a cloudy because it gives a turbidity to the beverage. The powdered flavoring is obtained by emulsifying the flavoring base together with excipients such as dextrin, natural gum, sugar, and starch, and then spray-drying to powder or attaching the flavoring base to lactose or the like. Beverages usually contain water-soluble flavors and emulsified flavors.

In particular, when the hydrophobic aroma component contained in the hydrophobic droplet is a characteristic aroma component of a fruit or herb, the base liquid may contain a perfume such as a fruit of the same type as the hydrophobic aroma component. preferable.

Sweeteners are used for the purpose of sweetening foods, but the above-mentioned sugars and some low-sweetness substances (water candy, erythritol, maltitol, lactitol, etc.) are classified into foods and added to foods. It is not classified as a thing. Low-sweetness substances classified as food additives include L-arabinose, D-xylose, trehalose, D-sorbitol, xylitol, and mannitol, and high-sweetness substances include aspartame, neotame, acesulfame potassium, and saccharins. , Sucralose, disodium glycyrrhizinate, stevia extract, saccharin extract, taumatin and the like. According to the Food Sanitation Law of Japan, sweeteners are classified into designated additives, existing additives, and general food and drink additives.

Aspartame, acesulfame potassium, sucralose, etc., which have similar sweetness characteristics to the sugars (sugar, glucose, fructose) conventionally used in beverages, are often used as beverages. Also in the base liquid of the present invention, it is preferable to use one or more of the sweeteners commonly used in these beverages.

Acidulants are used to add acidity to foods and to enhance acidity. Acidulants include organic acids such as citric acid and lactic acid and their salts, and inorganic acids such as phosphoric acid and carbon dioxide. When an organic acid and a salt thereof are used in combination, it is possible to easily maintain a specific pH by a buffering action.

In Japan, the substances that can be collectively labeled as acidulants are adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, and succinic acid. , Monosodium succinate, disodium succinate, sodium acetate, DL-tartrate, L-tartrate, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate , DL-apple acid, DL-sodium malate, phosphoric acid, and existing additives include itaconic acid, phytic acid, α-ketoglutaric acid.

The acidulant used in the beverage is selected according to the flavor of the beverage. For example, citric acid and citrate, which are abundant in citrus in citrus-flavored beverages, tartrate and tartrate, which are abundant in grapes in grape-flavored beverages, and malic acid and malate, which are abundant in apples in apple-flavored beverages. Is often selected.

Further, the pH of the beverage may be adjusted according to the purpose of controlling microorganisms, suppressing deterioration of aroma components, and the like. In general, the lower the pH of a beverage, the more difficult it is for microorganisms to grow. On the other hand, if the pH is too low, the acidity becomes too strong. In addition, some aroma components tend to deteriorate when the pH is lowered. The pH of the base liquid is preferably 2.0 or more, more preferably 2.5 or more, still more preferably 3.0 or more, from the viewpoint of the strength of acidity suitable for beverages and the suppression of deterioration of aroma components. Further, in consideration of suppression of microbial growth, strength of sterilization conditions, etc., the pH of the base liquid is preferably 5.0 or less, more preferably 4.0 or less, still more preferably 4 when it does not contain alcohol. When it is less than 0.0 and contains alcohol, it is preferably 6.5 or less, more preferably 5.0 or less.

Emulsifiers are used in foods for the purpose of emulsification, dispersion, permeation, washing, foaming, defoaming, mold release, etc., but in beverages, they are often used for the purpose of dispersing (emulsifying) oil in the liquid. .. For example, it is used to uniformly disperse hydrophobic components in water and to suppress separation of fats and oils derived from raw materials.

The above-mentioned food materials and food additives are examples, and those contained in the packaged beverage according to the present invention are not limited thereto. The type and content of the food material and food additive to be used may be appropriately selected and adjusted according to the purpose.

<Manufacturing method for packaged beverages>
A packaged beverage in which an edible aqueous solution and hydrophobic droplets are separated can be prepared by separately adding an edible aqueous solution and a hydrophobic liquid composition to be hydrophobic droplets to the container body. .. However, in the case of mass production in factory equipment, if the container body is filled with the hydrophobic liquid composition and then filled with an edible aqueous solution accompanied by gassing or gas exhaust, the hydrophobic liquid composition is removed from the container. It scatters or is sucked into the exhaust line, causing variations in the content of the hydrophobic liquid composition in the packaged beverage. Further, depending on the hydrophobic liquid composition, there is a concern that it may adhere to the exhaust line and affect the sealing material or the like. Further, if the container body is filled with the edible aqueous solution and then filled with the hydrophobic liquid composition, there is a concern that the edible aqueous solution and / or the hydrophobic liquid composition may scatter.

Therefore, in the present invention, by adjusting the emulsified state of the hydrophobic liquid composition which becomes the hydrophobic droplet, the hydrophobic liquid composition is emulsified (uniformly dispersed) in the base liquid until it is filled in the container body. After filling the container body, the emulsified state is released and the hydrophobic liquid composition is separated from the base liquid to form hydrophobic droplets. According to this method, it is possible to prevent the variation in the content of the hydrophobic liquid composition and the influence on the exhaust line caused by filling the container body separately from the base liquid.

Specifically, the method for producing a packaged beverage according to the present invention prepares a precursor solution in which a hydrophobic liquid composition containing a hydrophobic aroma component is dispersed in an edible aqueous solution as a base liquid. The preparation step, the filling step of filling the container body with the precursor solution prepared in the preparation step, the sealing step of sealing the container body after the filling step, and the sealing step of sealing the container body after the filling step, in the container. It has a separation step of separating at least a part of the hydrophobic liquid composition from the precursor solution into hydrophobic droplets containing the hydrophobic aroma component. The filling step and the sealing step can be carried out in the same manner as in the production of a general packaged beverage.

The precursor solution produced in the preparation step is a solution in which a hydrophobic liquid composition containing a hydrophobic aroma component in a base liquid is dispersed in an emulsified state with low stability. Here, the "emulsified state with low stability" means an emulsified state in which the emulsified state can be maintained for a certain period after the emulsification treatment, but the emulsified state cannot be maintained after the emulsification treatment or some treatment. do. In the present invention, the stability of the emulsified state of the precursor solution is low, and specifically, the emulsified state is maintained until the container body is filled. By the time it is consumed, it is in an emulsified state in which at least a part of the hydrophobic liquid composition is separated into hydrophobic droplets in the container.

The precursor solution may be maintained in an emulsified state at least until it is filled in the container body. In the present invention, the precursor is adjusted to have appropriate emulsification stability in consideration of the time required from preparation to filling into the container body and the time required for the manufactured packaged beverage to be consumed by the consumer. Adjust the emulsified state of the solution. For example, in the case of manufacturing in a continuous flow type manufacturing facility in which the preparation step, the filling step, and the sealing step are continuously performed, the time required for the prepared precursor solution to be filled in the container body is short, and therefore the precursor. The emulsified state of the body solution may be maintained for 1 to several minutes. On the other hand, in the case of manufacturing in a batch-type manufacturing facility in which the preparation step, the filling step, and the sealing step are performed discontinuously, the time required for the prepared precursor solution to be filled in the container body is relatively long. As the precursor solution prepared in the present invention, the time for maintaining the emulsified state is preferably 5 minutes or more, more preferably 10 minutes or more, and further preferably 20 minutes or more. Further, as the precursor solution prepared in the present invention, it is preferable that the emulsified state begins to be destroyed after preferably 24 hours, more preferably 12 hours, and even more preferably 6 hours after the preparation. It is preferable that the emulsified state is destroyed after 2 weeks, more preferably 1 week, and even more preferably 24 hours later.

The stability of the emulsified state of the precursor solution can be adjusted mainly by appropriately adjusting the presence / absence of an emulsifier, the type and amount of the emulsifier used, the type of the emulsifying disperser, the conditions of use, and the like. .. As the emulsifier or emulsification / disperser, an emulsifier or emulsification / disperser generally used for foods and drinks can be appropriately selected and used.

When the base liquid does not contain hydrophobic components or insoluble solids, for example, the base liquid is first prepared by uniformly mixing and dissolving all the raw materials of the base liquid. Then, the precursor solution can be prepared by mixing the hydrophobic liquid composition with this base liquid and performing an emulsification treatment or a stirring treatment so as to obtain a desired emulsification stability.

If the amount of the hydrophobic liquid composition mixed with respect to the base liquid is too small, it may be difficult to adjust the emulsified state so as to obtain the desired emulsification stability after mixing the two. In addition, when the base liquid contains hydrophobic components and insoluble solids, these components need to be emulsified in a stable emulsified state until the time when the packaged beverage is consumed, but the emulsification is stable. When a plurality of components having different sexes are contained, it is often difficult to control the dispersed state and the emulsified state. In particular, when a component that inhibits dispersion such as ethanol is contained, it becomes difficult to maintain the dispersed state.

Therefore, in the present invention, the hydrophobic liquid composition is previously emulsified in an edible aqueous medium so as to be in a desired emulsified state, and this is mixed with a solution containing other components. The body solution can be prepared. Specifically, a solution in which a hydrophobic liquid composition is emulsified in an edible aqueous medium is used as a second intermediate solution, and a solution containing the remaining components is used as a first intermediate solution. Prior to the preparation step, a first intermediate preparation step of preparing a first intermediate solution and a second intermediate solution are prepared by emulsifying a hydrophobic liquid composition in an edible aqueous medium. The intermediate preparation step is performed, and then, in the preparation step, the first intermediate solution and the second intermediate solution are mixed to prepare a precursor solution.

The second intermediate solution can be prepared by mixing an edible aqueous medium and a hydrophobic liquid composition, and then emulsifying the obtained mixed solution so as to have an emulsified state with desired emulsification stability. The edible aqueous medium is not particularly limited, and examples thereof include water and an aqueous solution in which a soluble component is dissolved in water. Examples of the soluble component include an emulsifier and a part of the soluble component in the raw material of the base liquid. Since it is relatively easy to control the emulsification stability, the second intermediate solution preferably has a simple structure, and is a solution consisting of only water and a hydrophobic liquid composition, or a water and a hydrophobic liquid composition. A solution consisting only of the substance and the emulsifier is more preferable. Since the emulsifier may affect the taste, a solution consisting only of water and a hydrophobic liquid composition is particularly preferable.

The second intermediate solution is mixed with at least the first intermediate solution to prepare a precursor solution, and the emulsified state is maintained until the prepared precursor solution is filled in the container body, but the container After filling the main body, it is prepared so that the emulsified state is destroyed after an appropriate time elapses. In order to prepare such an emulsified state with low stability, for example, it is preferable to use an emulsification stirrer provided with a rotor having groove teeth on the outer periphery rotatably arranged inside the casing. A mixed solution of an edible aqueous medium and a hydrophobic liquid composition is supplied between the casing of the emulsification stirrer and a rotor, and the rotor is rotated to stir. This makes it possible to prepare a second intermediate solution in an emulsified state with low stability. Examples of the emulsification stirrer include the emulsification stirrer described in JP-A-1999-196816 and JP-A-2009-124985, and the emulsification stirrer "Emulder EB-1020" (manufactured by Izumi Food Machinery Co., Ltd.). Can be mentioned. Further, the emulsification stirrer described in JP-A-2016-155504, JP-A-2018-47393 and the like, or the emulsification stirrer "Free Micro Mixer" (manufactured by Ohkawara Kakohki Co., Ltd.) can also be used.

The second intermediate solution used in the present invention is emulsified by stirring at 12000 rpm for 10 minutes using an emulsification stirrer "Emulder EB-1020" (manufactured by Izumi Food Machinery Co., Ltd.). The emulsified state has begun to be destroyed when the mixture is allowed to stand at 25 ° C. for 5 hours, and it is preferable that the emulsion is stable so that at least a part of the hydrophobic liquid composition is separated to form hydrophobic droplets. .. As the second intermediate solution, the time for maintaining the emulsified state at 25 ° C. is preferably 5 minutes or more, more preferably 10 minutes or more, and further preferably 20 minutes or more. If the second intermediate solution used in the present invention destroys the emulsified state after a lapse of a predetermined time, the second intermediate solution is a solution whose emulsified state is destroyed by heat treatment. , The first intermediate solution is mixed, the obtained precursor solution is filled in the container body, sealed, and then allowed to elapse for a predetermined time to allow at least a part of the hydrophobic liquid composition in the container. The emulsified state is destroyed and hydrophobic droplets containing a hydrophobic aroma component are formed. The sealed beverage may be left standing, transported, or the like.

As will be described later, most of the packaged beverages on the market are filled with a container, sealed, and then heat sterilized. Therefore, the second intermediate solution used in the present invention may be one in which the emulsified state is destroyed by heat treatment, and the emulsified state is destroyed by heat sterilization treatment generally performed in beverages. Is more preferable. When the second intermediate solution is a solution whose emulsified state is destroyed by heat treatment, it is mixed with the first intermediate solution, the obtained precursor solution is filled in the container body, sealed, and then heat-sterilized. By performing the treatment, at least a part of the emulsified state of the hydrophobic liquid composition is destroyed in the container, and hydrophobic droplets containing a hydrophobic aroma component are formed.

The median diameter (volume basis) of the particles of the hydrophobic liquid composition in the second intermediate solution is 3.0 to 15 in order to prevent the emulsified state from being destroyed when mixed with the first intermediate solution. It is preferably 0.0 μm, more preferably 3.0 to 12.0 μm, and even more preferably 3.5 to 8.5 μm. The mode diameter (volume basis) of the particles of the hydrophobic liquid composition in the second intermediate solution is preferably 3.0 to 12.0 μm, more preferably 3.0 to 10.0 μm, and 3.0. ~ 8.0 μm is more preferable.

In order to produce a packaged beverage of constant quality, the particle size of the hydrophobic liquid composition in the second intermediate solution is preferably uniform. The standard deviation of the volume-based particle size distribution of the particles of the hydrophobic liquid composition in the second intermediate solution is preferably 1.0 μm or less, more preferably 0.1 to 0.8 μm, and 0.2 to 0. .6 μm is even more preferred. Further, the difference (d90-d10) between the cumulative 90% diameter (d90) and the cumulative 10% diameter (d10) in the volume-based particle size distribution of the particles of the hydrophobic liquid composition in the second intermediate solution is 8 It is preferably 0.0 μm or less, more preferably 1.0 to 8.0 μm, and even more preferably 2.0 to 6.0 μm.

The particle size of the particles of the hydrophobic liquid composition can be measured by, for example, a laser diffraction type particle size distribution measuring device or the like.

The concentration of the hydrophobic liquid composition in the second intermediate solution is not particularly limited. The higher the concentration of the hydrophobic liquid composition, the more difficult it becomes to maintain the emulsified state. On the other hand, if the concentration of the hydrophobic liquid composition is too low, the amount of the required second intermediate solution is large, and the production efficiency is lowered. Therefore, in the present invention, the concentration of the hydrophobic liquid composition in the second intermediate solution is preferably, for example, 3.0 to 15.0% by volume, more preferably 4.0 to 12.0% by volume.

Hydrophobic aroma components tend to deteriorate and lose due to volatilization in a high temperature environment. In order to suppress deterioration of the hydrophobic aroma component in the hydrophobic liquid composition, the second intermediate preparation step is preferably carried out at 40 ° C. or lower, and preferably at 0 to 30 ° C. As long as it is within the temperature range, it may be in an environment where the temperature is not controlled.

The first intermediate solution can be produced by a conventional method in the same manner as a beverage (base liquid) in which all the components are uniformly dispersed. For example, the first intermediate solution is prepared by uniformly mixing all the raw materials. If the raw material contains a hydrophobic component, emulsify it with an appropriate emulsifier or the like to make it uniform. Further, even when the first intermediate solution contains an insoluble solid content such as fruit pulp, it is sufficiently stirred so that it becomes uniform. The emulsification treatment and the stirring treatment can be carried out by using a homogenizer or an emulsification stirrer which is widely used in the production of beverages. For example, when the first intermediate solution contains a hydrophobic aroma component, an emulsifier may be used and mixed so that the hydrophobic aroma component is uniformly dispersed in the first intermediate solution. Preferably, it is more preferable to carry out an appropriate emulsification treatment. Further, a fragrance in which a hydrophobic aroma component is dissolved in a high-concentration alcohol or an emulsified fragrance prepared in advance so as to be uniformly dispersed in water can also be used.

When the packaged beverage produced in the present invention is an alcoholic beverage containing ethanol, ethanol may be contained in the first intermediate solution because it affects the solubility and dispersibility of the hydrophobic liquid composition. preferable. When the first intermediate solution contains ethanol, the ethanol concentration of the first intermediate solution is preferably 1 to 15% by volume, more preferably 1 to 12% by volume, still more preferably 3 to 12% by volume.

Further, when the packaged beverage produced in the present invention is an effervescent beverage, carbon dioxide gas may be press-fitted into the first intermediate solution. The gas volume at this time may be appropriately determined in consideration of the product quality of the packaged beverage to be produced, but may be limited by the pressure resistance of the container and the production conditions. For example, when heat sterilization is performed in the manufacturing process, the pressure inside the container during heating needs to be equal to or lower than the pressure resistance of the container, so that the gas volume is limited as compared with the case where heat sterilization is not performed.

Since carbon dioxide gas has a bacteriostatic effect, the carbon dioxide gas pressure in the container of the manufactured packaged beverage is 98 kPa or more at 20 ° C., and the beverage contains plant or animal tissue components such as fruit juice, fruit, and milk. If it does not contain, heat sterilization is not required and the gas volume can be increased.

When an insoluble matter is generated in the prepared first intermediate solution, it is preferable to perform a treatment for removing the insoluble matter such as filtration on the first intermediate solution. The insoluble matter removing treatment is not particularly limited, and can be carried out by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

In the present invention, the second intermediate solution is a solution consisting only of water and a hydrophobic liquid composition, or a solution consisting only of water, a hydrophobic liquid composition and an emulsifier, and the first intermediate solution is It is preferable that the base liquid is concentrated to the extent that it is diluted by mixing with the second intermediate solution. For example, the first intermediate solution contains a high concentration of all raw materials other than water and carbon dioxide gas, and a concentrated solution for beverages in which a base liquid is prepared by diluting with water or carbonated water is prepared in advance. This concentrated solution for beverages can be prepared by diluting it with water.

In the present invention, the preparation step, the filling step, and the sealing step may be carried out in a batch method in which the preparation step, the filling step, and the sealing step are carried out discontinuously, or a continuous flow method in which the preparation step, the filling step, and the sealing step are carried out continuously may be carried out. Since it is easy to suppress the influence of the second intermediate solution on the emulsified state, in the present invention, at least the preparation step is performed immediately after the second intermediate preparation step, and the filling step is performed immediately after the preparation step. This is preferable, and it is more preferable to use a continuous flow type manufacturing facility. When the continuous flow method is used, for example, in the preparation step, mixing of the first intermediate solution and the second intermediate solution makes the second intermediate solution proportional to the flow rate of the first intermediate solution. It can be done by injecting.

In order to suppress the deterioration of the hydrophobic aroma component, it is preferable to reduce the oxygen present in the empty portion of the packaged beverage after the filling step and before the sealing step. It is preferable that the empty portion of the packaged beverage is filled with an inert gas such as nitrogen or carbon dioxide.

In Japan, the Food Sanitation Law stipulates that sterilization or sterilization is required when beverages contain plant or animal tissue components. In a packaged beverage, the beverage is usually sealed in a container and then heat sterilized. Also in the present invention, heat sterilization treatment is performed as necessary in the manufacturing process of the packaged beverage. The heat sterilization treatment may be performed before filling the container or after filling the container. As a sterilization method, a conventional method such as UHT (ultra-high temperature) sterilization treatment, pastorizer sterilization treatment, and retort sterilization treatment can be performed.

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Example 1]
Prepare an emulsion of lemon oil under various emulsification conditions and mix the resulting emulsion with a concentrate of the base liquid to see if a beverage with lemon oil droplets separated from the base liquid can be obtained. rice field.

The lemon oil used was a hydrophobic composition (single oil) extracted from the peel of lemon and a hydrophobic composition (single oil) in which a part of the terpene hydrocarbon of this single oil was removed to increase the content ratio of terpenoids (single oil). It was a hydrophobic liquid composition mixed with folded oil). Among the terpenes contained in lemon oil I, the content of terpene hydrocarbons was 84.0% by mass, and further, the content of D-limonene among terpene hydrocarbons was 68.2% by mass.

Raw material alcohol (ethanol concentration: 95.3% by volume) was 6.1% by mass, sucrose was 2.1% by mass, anhydrous citric acid was 0.3% by mass, sodium citrate was 0.2% by mass, and lemon. A solution obtained by mixing 0.2 g / L of an extract (ethanol concentration: 38.0% by volume) and water was used as a base liquid, and a 4-fold concentrated solution of this base liquid was prepared as a base liquid concentrated solution.

A diluted solution of 100 mL of the base liquid concentrate mixed with 300 mL of water was used as the first intermediate solution and filled in a 446 mL bottle can.

On the other hand, lemon oil was mixed with water or an aqueous emulsifier solution (a mixture of water and an emulsifier) to prepare an emulsion. Lecithin was used as the emulsifier. An emulsion stirrer "Emulder EB-1020" (manufactured by Izumi Food Machinery Co., Ltd.) (hereinafter abbreviated as "Emulder") was used at 20 to 60 Hz for preparing the emulsion. Water or emulsified aqueous solution is sent from one of Emulder's two liquid feeding pumps, the inside of Emalder is filled with an aqueous phase, then Emalder is started, and lemon oil is sent from the other liquid feeding pump. , An emulsion was obtained. This emulsion was used as a second intermediate solution.

Immediately after each of the obtained emulsions was prepared by Emulder, a bottle can filled with a diluted solution of the base liquid concentrate was filled with 2.7 mL when the lemon oil concentration was 4.5% and 2.7 mL when the lemon oil concentration was 10%. It was filled with 1.2 mL each and sealed. The sealed container was overturned and mixed, and then heat sterilized by immersing it in a water tank at 58 ° C. for 20 minutes, and then cooled to obtain a packaged beverage.

The lemon oil concentration (mass%) and temperature (° C.) of each of the obtained emulsions are shown in Table 1 together with the frequency (Hz) and rotation speed (rpm) of the emulder at the time of production. In addition, the particle size distribution (volume basis) of the lemon oil particles in each emulsion immediately after being prepared by Emulder was measured with a laser diffraction type particle size distribution measuring device "SALD-2000J" (manufactured by Shimadzu Corporation). The median diameter (μm) is shown in Tables 1 and 2. The results of visually observing the emulsified state are also shown in Tables 1 and 2. Further, the lecithin concentration (ppm) of the produced packaged beverage is also shown in Tables 1 and 2.

As a result, it was observed that the higher the frequency and the higher the concentration of lemon oil, the longer it took for the emulsified state to be destroyed and the separation of lemon oil to be observed.

The obtained packaged beverage was opened and the "strength of lemon scent at the time of opening (orthonasal aroma)" was evaluated. The sensory evaluation was performed by three trained panelists, and the average value of the evaluation points of all the panelists was used as the evaluation point of the evaluation target. Lemon oil was directly dropped into a bottle can filled with 400 mL of base liquid so that the concentration of lemon oil per beverage was the same as in Test Group 1, and the container was sealed and heat sterilized and cooled in the same manner. The stuffed beverage is used as a control group, and based on the "strength of lemon scent at the time of opening" of this control group (score 3), there are 5 grades (score 1: weak, score 2: slightly weak, score 3: equivalent, score). 4: Slightly strong, score 5: Strong).

The evaluation results are shown in Tables 1 and 2. As a result, although the test groups 1 to 5 and 7 to 9 were weaker than the control group to which lemon oil was directly added, they all had a lemon scent at the time of opening, which was preferable. Test group 6 had the same strong lemon scent as the control group. After opening these, fine oil droplets were confirmed on the liquid surface of the beverage, and it was presumed that the oil droplets gave off a lemon scent.

[Example 2]
In the same manner as in Example 1, lemon oil is mixed with water or using an emulsifying stirrer "TK Homomixer MARK II Type 2.5" (manufactured by Primix Corporation) (hereinafter abbreviated as "Homomixer"). An emulsion was prepared by mixing with an aqueous emulsifier (lecithin). The obtained emulsion was allowed to stand at 25 ° C., and the emulsified state was visually observed at 25 ° C. over time. As a control, instead of lemon oil, lemon emulsified flavors (A and B), which have been used in two kinds of commercially available beverages, were added, stirred and prepared, and observed in the same manner.

The observation results are shown in Tables 3 and 4 together with the lemon oil concentration (mass%), emulsifier concentration (volume%), rotation speed (rpm) of homomixer treatment, and treatment time (min) of the emulsion. The state in which the emulsified state was maintained was marked with "○", and the state in which at least a part of the emulsified state was destroyed and droplets of lemon oil were confirmed was marked with "x". Further, in the case of production by the continuous flow method, since it is possible to produce a packaged beverage having sufficiently uniform quality even if the emulsified state is about 1 minute, the emulsified liquid whose emulsified state is maintained after the treatment with the homomixer is uniform. Those that can be manufactured (in the table, "uniform manufacturability" is "possible") and cannot be emulsified even after treatment, or those whose emulsified state is not destroyed and whose hydrophobic droplets are separated cannot be manufactured. Evaluated that uniform production was impossible (“impossible” in the table).

As a result, in Test Groups 1, 5, 8 and 9, the emulsified solution could not be emulsified by the homomixer treatment at 12000 rpm for 10 minutes, but the emulsified solution was obtained by increasing the lecithin concentration. However, in the test groups 2 to 4, 6, 7, and 10 using lemon oil, the emulsified state was destroyed after 300 minutes had passed, and the emulsified state was not stable. Therefore, the emulsions in these test plots are mixed with the concentrated solution of the base liquid, filled in the container body, and sealed so that lemon oil is present as droplets on the beverage liquid surface during drinking and strong lemons when opened. It was found that a highly palatable packaged beverage with the scent of can be produced. On the other hand, in the test groups 11 to 16 using the emulsified flavor, the emulsified state was maintained even after 4 weeks had passed, and the packaged beverages produced using these were stably emulsified even during drinking. It was found that it was in a state and the scent of lemon at the time of opening was weak.

Claims (21)

A method for producing a packaged beverage in which an edible aqueous solution and hydrophobic droplets containing a hydrophobic aroma component are separated.
A preparation step for preparing a precursor solution in which a hydrophobic liquid composition containing a hydrophobic aroma component is dispersed in an edible aqueous solution, and a preparation step.
A filling step of filling the container body with the precursor solution prepared in the preparation step, and
After the filling step, a sealing step of sealing the container body and
After the filling step, a separation step of separating at least a part of the hydrophobic liquid composition from the precursor solution into hydrophobic droplets containing the hydrophobic aroma component in the container.
A method for producing a packaged beverage having. In the preparation step, the precursor solution is prepared by mixing a first intermediate solution and a second intermediate solution.
The second intermediate solution is a solution in which the hydrophobic liquid composition is emulsified in an edible aqueous medium.
Before the preparation step,
The first intermediate preparation step for preparing the first intermediate solution and
A second intermediate preparation step of emulsifying the hydrophobic liquid composition in the edible aqueous medium to prepare the second intermediate solution.
The method for producing a packaged beverage according to claim 1. Immediately after the second intermediate preparation step, the preparation step is performed.
The method for producing a packaged beverage according to claim 2, wherein the filling step is immediately performed after the preparation step. The second intermediate solution is a solution in which at least a part of the hydrophobic liquid composition is separated after emulsification treatment, standing at 25 ° C. for 5 hours, or heat sterilization treatment. The method for producing a packaged beverage according to 2 or 3. The method for producing a packaged beverage according to any one of claims 2 to 4, wherein the second intermediate solution is a solution in which the emulsified state is maintained at 25 ° C. for 10 minutes or more after the emulsification treatment. Claims 2 to 5, wherein the difference between the cumulative 90% diameter (d90) and the cumulative 10% diameter (d10) of the particles of the hydrophobic liquid composition in the second intermediate solution is 8.0 μm or less. The method for producing a packaged beverage according to any one of the following items. The invention according to any one of claims 2 to 6, wherein the standard deviation in the particle size distribution (volume basis) of the particles of the hydrophobic liquid composition in the second intermediate solution is 1.0 μm or less. A method for producing a packaged beverage. The container according to any one of claims 2 to 7, wherein the particles of the hydrophobic liquid composition in the second intermediate solution have a median diameter (volume basis) of 3.0 to 15.0 μm. Beverage manufacturing method. The method for producing a packaged beverage according to any one of claims 2 to 8, wherein the concentration of the hydrophobic liquid composition in the second intermediate solution is 3.0 to 15.0% by volume. The method for producing a packaged beverage according to any one of claims 2 to 9, wherein the second intermediate preparation step is carried out at 40 ° C. or lower. The method for producing a packaged beverage according to any one of claims 2 to 10, wherein the edible aqueous medium is water. The method for producing a packaged beverage according to any one of claims 2 to 11, wherein the second intermediate solution contains an emulsifier. The second intermediate preparation step is
The edible aqueous medium and the hydrophobic liquid composition are mixed and combined.
The obtained mixed solution is supplied between the casing and the rotor of an emulsification stirrer having a rotor having groove teeth on the outer periphery rotatably arranged inside the casing, and the rotor is rotated and stirred to obtain the above. The method for producing a packaged beverage according to any one of claims 2 to 12, wherein a second intermediate solution is prepared. The method for producing a packaged beverage according to any one of claims 1 to 13, wherein the separation step is performed by allowing the container after the sealing step to elapse for a predetermined time. The method for producing a packaged beverage according to any one of claims 1 to 13, wherein the separation step is performed by heat-treating the container after the sealing step. The method for producing a packaged beverage according to claim 15, wherein the heat treatment is a heat sterilization treatment. In the preparation step, in the mixing of the first intermediate solution and the second intermediate solution, the second intermediate solution is injected proportionally to the flow rate of the first intermediate solution. The method for producing a packaged beverage according to any one of claims 2 to 16, which is carried out according to the above. The method for producing a packaged beverage according to any one of claims 2 to 17, wherein the first intermediate solution contains ethanol. The method for producing a packaged beverage according to claim 18, wherein the ethanol concentration of the first intermediate solution is 1 to 15% by volume. The method for producing a packaged beverage according to any one of claims 2 to 19, wherein the first intermediate solution contains carbon dioxide gas. The method for producing a packaged beverage according to any one of claims 2 to 20, wherein the first intermediate solution is prepared by diluting a concentrated beverage solution with water in the first intermediate preparation step. ..