JP2024070609A - Composition for packaged sherbet-like beverage and method for producing the composition for packaged sherbet-like beverage - Google Patents

Abstract

[Problem] To provide a composition for a bottled sherbet-like beverage in which ice blocks are broken up by the emission of carbon dioxide gas. [Solution] The composition for a bottled sherbet-like beverage of the present invention contains the following components (a) to (b): (a) carbon dioxide gas, (b) one or two selected from sugar alcohols and thickening stabilizers, and has an alcohol concentration of 10 v/v % or less. [Selected Figure] None

Description

The present invention relates to a packaged sherbet-like beverage composition and a method for producing a packaged sherbet-like beverage composition.

Conventionally, there has been progress in the development of beverages in which beverage compositions are frozen and consumed in a semi-thawed state. Such beverage compositions are packaged in containers and distributed at room temperature, and are then frozen in the container at individual homes, etc. When consumed, the container is pressed from the outside with the hands to break up the ice blocks and knead them to produce a uniform semi-thawed state, or a so-called sherbet-like state, which is known to provide palatability such as a good ice-cold feeling and a crunchy texture.

Patent Document 1 discloses that, after freezing a sherbet-like beverage composition filled in a plastic container such as a PET (polyethylene terephthalate) bottle, the alcohol content is set to 1.5 to 8.5% and the Brix to 9.0 to 25.0 in order to improve dissolution, focusing on the ease of dispensing the sherbet-like beverage when removing it from the container.

JP 2015-171332 A

The present inventors have focused on the fact that conventional containerized sherbet-like beverage compositions as described in Patent Document 1 are consumed by breaking up the ice blocks after freezing, for example by pressing the container from the outside with a hand, and have conducted intensive research from a new perspective. As a result, they have found that by combining carbon dioxide gas, a sugar alcohol, a thickening polysaccharide, and alcohol, the ice blocks in a frozen containerized sherbet-like beverage composition can be broken up by the force of foaming of carbon dioxide gas generated when the ice block is opened.
In other words, the present invention is a new packaged sherbet-like beverage composition in which the ice blocks are broken down by the natural force of foaming of carbon dioxide gas upon opening the container, without the need to apply force from the outside of the container, resulting in a sherbet-like beverage.

According to the present invention, the following packaged sherbet-like beverage composition and method for producing the packaged sherbet-like beverage composition are provided.

[1] The following components (a) to (b);
(a) carbon dioxide gas;
(b) one or two selected from sugar alcohols and thickening stabilizers;
The composition for a packaged sherbet-like beverage contains the above and has an alcohol concentration of 10 v/v % or less.
[2] The composition for a bottled sherbet-like beverage according to [1],
The present invention relates to a composition for a packaged sherbet-like beverage, which is adapted to be distributed at room temperature.
[3] The composition for a bottled sherbet-like beverage according to [1] or [2],
The composition for a packaged sherbet-like beverage has a carbon dioxide pressure of 1.2 gas volumes or more and 2.6 gas volumes or less.
[4] A composition for a bottled sherbet-like beverage according to any one of [1] to [3],
The bottled sherbet-like beverage composition has an alcohol concentration of 1.0 v/v % or more.
[5] A composition for a bottled sherbet-like beverage according to any one of [1] to [4],
A composition for a packaged sherbet-like beverage, the content of component (b) being 0.5 w/v % or more and 30 w/v % or less based on the entire composition for a packaged sherbet-like beverage.
[6] A composition for a bottled sherbet-like beverage according to any one of [1] to [5],
A composition for a bottled sherbet-like beverage, wherein the sugar alcohol of component (b) comprises one or more selected from the group consisting of glycerol, erythritol, sorbitol, mannitol, and lactitol.
[7] A composition for a bottled sherbet-like beverage according to any one of [1] to [6],
A container-packed sherbet-like beverage composition, wherein the container is made of a non-flexible material.
[8] The composition for a bottled sherbet-like beverage according to any one of [1] to [7],
A composition for a packaged sherbet-like beverage, having an extract content of 20 w/v % or less.
[9] A composition for a bottled sherbet-like beverage according to any one of [1] to [8],
A composition for a packaged sherbet-like beverage comprising fruit juice.
[10] A method for producing a bottled sherbet-like beverage composition, comprising:
The following components (a) to (b):
(a) carbon dioxide gas;
(b) one or two selected from sugar alcohols and thickening polysaccharides;
and mixing the
and a step of adjusting the alcohol concentration to 10 v/v % or less.

The present invention provides a composition for a packaged sherbet-like beverage in which ice blocks are crushed by the emission of carbon dioxide gas.

The following is a detailed description of an embodiment of the present invention. In this specification, the notation "a to b" in the description of a numerical range means a or more and b or less, unless otherwise specified.

<Composition for packaged sherbet-like beverage>
The containerized sherbet-like beverage composition of the present embodiment (hereinafter, also simply referred to as the "beverage composition") comprises the following components (a) to (b);
(a) carbon dioxide gas;
(b) one or two selected from sugar alcohols and thickening polysaccharides;
and the alcohol concentration is 10 v/v % or less.

According to the beverage composition of this embodiment, by containing the above-mentioned components (a) and (b) and by setting the alcohol concentration to 10 v/v % or less, after freezing the beverage composition, ice blocks can be crushed upon opening the container by foaming of carbon dioxide gas without having to knead the outside of the container with hands. More specifically, the frozen beverage composition can be crushed by utilizing the force of sudden foaming of carbon dioxide gas caused by the change in internal pressure when the container is opened.
Although the details of this mechanism are not clear, it is speculated that by obtaining a balanced antifreeze effect of each of the alcohol, sugar alcohol, and thickening polysaccharide, the beverage composition of this embodiment can be frozen to a degree that does not make it too hard, and therefore, when the package is opened, the carbon dioxide gas dissolved in the ice block begins to foam, and the foaming pressure allows the ice block to be crushed.
In addition, since carbon dioxide gas is present throughout the entire ice block, it is believed that in the beverage composition of this embodiment, the entire ice block can be broken down into smaller, more uniform pieces, resulting in a sorbet with a better texture.

The beverage composition of this embodiment is distributed at room temperature, for example, and then frozen by a consumer or the like storing it in a freezer. When the beverage composition is opened in a frozen state, carbon dioxide gas is generated, and the ice blocks are crushed, and the beverage can be made into a sherbet-like form and consumed. There are no particular limitations on the freezing method, and a normal household freezer or a commercial freezer may be used. For example, it is preferable to freeze the beverage composition at -18 to -24°C for 18 to 48 hours.
The beverage composition of the present embodiment may be consumed straight or may be diluted with water, carbonated water, or the like before consumption, but it is preferable to consume it as is in terms of increasing palatability.
Furthermore, since the beverage composition of this embodiment cannot be stirred or moved within the container when frozen, excessive release of carbon dioxide gas upon opening is suppressed.

[alcohol]
In this embodiment, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified.
The alcohol is not particularly limited, and any alcohol that is normally used in alcoholic beverages can be used, including, for example, one or more types selected from brewer's alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and Korn; liqueurs, whiskey, brandy, shochu, and the like.

The alcohol concentration is 10% v/v or less. This maintains the antifreeze effect of alcohol and makes it easier to break ice blocks when opening the bottle. In addition, after opening, it is easier to drink as is without diluting, and the sherbet-like texture can be felt more easily.
On the other hand, the alcohol concentration is preferably 1.0 v/v% or more, more preferably 2.5 v/v% or more, and even more preferably 3.5 v/v% or more. This enhances the antifreeze effect of the alcohol, making it easier to obtain a good sherbet state upon opening. It also enhances the taste of the beverage.
The alcohol concentration, also called alcohol percentage, can be measured, for example, by the method described in the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised on June 22, 2007).

[(a) Carbon dioxide gas]
Carbon dioxide gas is used because it breaks up the ice blocks in the beverage composition of this embodiment and because the carbon dioxide gas provides a stimulating sensation when drunk, thereby improving the palatability of the beverage.
The beverage composition of this embodiment has a carbon dioxide pressure of 1.2 gas volumes or more, preferably 1.5 gas volumes or more, and more preferably 2.0 gas volumes or more, which makes it easier to crush ice blocks into small pieces.
On the other hand, from the viewpoint of adapting to the pressure resistance of the container and suppressing carbon dioxide gas leakage, the carbon dioxide gas pressure is preferably 2.6 gas volumes or less, and more preferably 2.4 gas volumes or less.

The method for injecting carbon dioxide gas is not particularly limited, and any known method can be used.

The gas volume in the beverage composition can be measured by a known method. For example, it can be measured using a commercially available measuring device (Kyoto Electronics Manufacturing Co., Ltd. gas volume measuring device GVA-500B). More specifically, after the beverage composition of this embodiment is cooled to 20°C, a gas pressure gauge is attached, the stopcock is opened once to release gas (sniff), the stopcock is immediately closed and the beverage is vigorously shaken, and the gas volume can be calculated from the value at which the pressure becomes constant.
In this embodiment, the gas volume (carbon dioxide pressure) represents the volume of carbon dioxide dissolved in a carbonated beverage relative to the total volume of the carbonated beverage at 1 atmosphere and 20°C.

[(b) Sugar alcohols and thickening polysaccharides]
Component (b) is one or two selected from sugar alcohols and thickening polysaccharides, and is used to inhibit hard freezing into ice.

The sugar alcohol may be one or more selected from the group consisting of glycerol, erythritol, sorbitol, mannitol, and lactitol.
The thickening stabilizer may be one or more selected from gum arabic, xanthan gum, tamarind gum, guar gum, locust bean gum, gellan gum, karaya gum, gum ghatti, tara gum, agar, and gelatin.
The sugar alcohol and the thickening stabilizer may be used in combination, or either one may be used alone, but it is preferable to include a sugar alcohol in order to obtain a stable ice block crushing effect, and it is even more preferable to include glycerol in order to improve palatability.

The lower limit of the content of component (b) is preferably 0.5 w/v% or more, more preferably 1.0 w/v% or more, and even more preferably 1.5 w/v% or more, based on the entire beverage composition of this embodiment, from the viewpoint of facilitating unfreezing. When the alcohol concentration is low, it is more preferably 4 w/v% or more from the viewpoint of obtaining an antifreeze effect while also obtaining a crispy texture, and is more preferably 6 w/v% or more, and even more preferably 10 w/v% or more from the viewpoint of obtaining a soft sherbet state.
On the other hand, the upper limit of the content of component (b) is preferably 30 w/v% or less, relative to the entire beverage composition of this embodiment, in order to suppress liquefaction and maintain a sherbet-like texture, more preferably 25 w/v% or less in order to obtain a soft sherbet state, and even more preferably 15 w/v% or less in order to obtain a crunchy texture.

In this embodiment, when the alcohol concentration (v/v %) is x and the content (w/v %) of component (b) is y, it is preferable that 9.5-1.5x≦y. This suppresses excessive antifreeze action caused by excess alcohol or excess glycerol, making it easier to obtain a sherbet state more stably.
In addition, when the alcohol concentration (v/v %) is x and the content (w/v %) of component (b) is y, it is preferable that y≦26−2x, which provides a well-balanced antifreeze effect due to the alcohol and glycerol, making it easier to obtain a sherbet-like state.

The beverage composition of this embodiment may contain various ingredients, such as sugars, fruit juice, acidulants, flavorings, pH adjusters, various nutritional ingredients, colorants, diluents, and antioxidants, as long as the effects of the present invention are obtained.

(Sugars)
Examples of the sugars include one or more selected from fructose, sucrose, glucose, granulated sugar, liquid sugar, lactose, maltose, sugar alcohols, etc. Among these, it is preferable to include liquid sugar.
The liquid sugar is not particularly limited, but may be one or more selected from isomerized sugar, invert sugar, starch syrup, honey, oligosaccharides, etc., and more preferably fructose-glucose liquid sugar, glucose-fructose liquid sugar, and high-fructose liquid sugar. The beverage composition of the present embodiment may not contain a high-intensity sweetener.

(Fruit juice)
Examples of the fruit juice include citrus juices such as orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc., and soft fruit juices such as grape juice, apple juice, peach juice, strawberry juice, banana juice, mango juice, etc. These may be used alone or in combination of two or more kinds.
Among these, it is preferable to contain citrus fruit juice, and lemon juice is more preferable, since it is compatible with the ice-cold feeling and makes the drink more delicious.

Fruit juice refers to a liquid component obtained by crushing and squeezing fruits or straining them, etc. Fruit juice may also include concentrated versions of the liquid component or dilution products thereof, and may include juice containing pulp or juice from which the pulp has been removed by processing such as filtration or centrifugation.
The fruit juice may be any of straight fruit juice, concentrated fruit juice, and reconstituted fruit juice.

(Acidulant)
Examples of the acidulant include one or more selected from citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid, and salts thereof.

(Fragrance)
The flavoring agent may be a natural flavoring agent or a synthetic flavoring agent, and may preferably be a flavoring agent that has a citrus fruit flavor or a flavoring agent that has a fruit flavor. The citrus fruit is not particularly limited as long as it is reminiscent of the above-mentioned citrus fruits.

[Extract]
In order to achieve moderate freezing and prevent liquefaction, the beverage composition of this embodiment preferably has an extract content of 20 w/v% or less, more preferably 15 w/v% or less, and even more preferably 12 w/v% or less, and especially preferably 9 w/v% or less in order to obtain a crunchy texture.
On the other hand, there is no particular limit to the lower limit of the extract content, but in order to prevent the ice block from being too hard, it is preferably 0.4 w/v% or more, more preferably 1.0 w/v% or more, and even more preferably 2.0 w/v% or more.
Extract refers to the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees.
The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

[Citric acid acidity]
In the beverage composition of this embodiment, in order to suppress excessive sourness, to obtain an easy-to-drink beverage, and to obtain a good balance between texture and sweetness, it is preferable that the citric acid acidity is 0.80 g/100 ml or less, and more preferably 0.75 g/100 ml or less.
On the other hand, the acidity of citric acid is preferably 0.20 g/100 ml or more, and more preferably 0.35 g/100 ml or more, in order to obtain an appropriate sourness and thus easy drinking.

The acidity of citric acid can be expressed as the amount of acid contained in 100 ml converted into citric acid in grams (g anhydrous citric acid/100 ml). Acidity can also be measured by the method specified in the acidity measurement method of the JAS standard, specifically the neutralization titration method (quantitative method) using 0.1 mol/L sodium hydroxide standard solution as the alkaline solution.

[Citrus flavor]
The beverage composition of the present embodiment preferably exhibits a citrus flavor in order to improve the ice-cold sensation and improve the deliciousness. The citrus flavor can be obtained by using the above-mentioned citrus juice or citrus flavor.
Specific examples of citrus fruits include the same citrus fruits as citrus juice, of which lemon flavor is preferred because it has a good balance between ice-cold sensation and good sweetness.

[container]
The beverage composition of the present embodiment is heat sterilized, packed in a container, and distributed and sold in a sealed state. Packaging the beverage composition in a container makes it easier to store and distribute.
The container is not particularly limited in terms of material, shape, etc., so long as it can seal the beverage and is pressure-resistant to carbon dioxide gas. For example, the following can be used:

Examples of materials constituting the container include synthetic resin films (polyethylene, polypropylene, polyethylene terephthalate (PET), etc.), glass, aluminum, steel, etc., or composite or laminated materials thereof, and from the viewpoint of obtaining pressure resistance, non-flexible materials are preferable. Examples of shapes of the container include bottle-shaped, can-shaped, etc.
Specific examples include plastic bottles, aluminum cans, and steel cans. The container may have a cap or plug-like lid, or may be a disposable type without a lid.
Among these, from the viewpoints of strength against expansion and deformation due to freezing, ease of handling, etc., it is preferable that the container be an aluminum can or a steel can, and furthermore from the viewpoints of ease of removal, etc., it is preferable that the container be a fully open-end can.
Moreover, a PET bottle is preferable because it makes it easier to obtain a sherbet-like liquid. Normally, a PET bottle has a shape in which the opening gradually narrows, so that when the bottle is opened, the pressure from the container is more likely to be applied to the ice block when the liquid expands due to foaming of carbon dioxide gas, and the ice block is blown up while being crushed, which makes it easier to change into a sherbet-like liquid.

The capacity of the container is not particularly limited, but from the viewpoint of ease of handling, etc., it is preferably 100 mL to 800 mL, and more preferably 150 mL to 500 mL. Furthermore, from the viewpoint of consuming the entire sherbet-like beverage after freezing, it is more preferable that it be 100 mL to 350 mL.

The bottled beverage composition is heat sterilized as necessary. The heat sterilization method is not particularly limited, and conventional plate sterilization, tubular sterilization, retort sterilization, etc. can be used.

<Method of producing a composition for a packaged sherbet-like beverage>
The method for producing a container-packed sherbet-like beverage composition of the present embodiment includes the steps of:
The following components (a) to (b):
(a) carbon dioxide gas;
(b) one or two selected from sugar alcohols and thickening polysaccharides;
and mixing the
and adjusting the alcohol concentration to 10 v/v % or less.
This provides a packaged sherbet-like beverage composition that provides a good sherbet-like state due to the emission of carbon dioxide gas.
The mixing method is not particularly limited and any known method can be used. The container packing method is also not particularly limited and any known method can be used.
The components and their contents in the beverage composition are the same as those in the beverage composition described above.

The above describes embodiments of the present invention, but these are merely examples of the present invention, and various configurations other than those described above can also be adopted.

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

(1) Preparation of a bottled beverage composition As raw materials for a beverage composition, brewer's alcohol, high fructose glucose liquid sugar, citric acid (anhydrous), trisodium citrate, glycerol, and flavoring (citrus flavor) were prepared.
The container was an aluminum full-open can (manufactured by Toyo Seikan Co., Ltd.) with a diameter of 204 and a capacity of 350 ml.
Each ingredient was mixed to obtain the values shown in each table to prepare a beverage composition, which was then filled into the prepared container (can), and carbon dioxide gas was sealed in to obtain the carbon dioxide pressure shown in each table, followed by containerization. Five such beverage compositions were prepared.

(2) Sensory Evaluation The bottled beverage compositions were stored in a freezer at -20°C for 24 hours and frozen, after which a sensory test was carried out by a trained technician with discriminatory ability.
Specifically, five technicians opened each packaged beverage composition, and immediately after the effervescence of carbon dioxide gas had subsided, they inserted a metal spoon into the beverage composition and evaluated the degree of ice breakage on a five-point scale according to the following criteria. The average of each evaluation was calculated to obtain the results.

・Evaluation criterion: "degree of ice block crushing"
5: It was completely frozen and the spoon couldn't be inserted (the ice block couldn't be crushed)
4: The ice is frozen to a crisp consistency, ideal for inserting a spoon (the ice block has been crushed).
3: Semi-frozen, spoon can be inserted smoothly, soft sherbet-like (ice blocks can be easily crushed)
2: Only slightly frozen, almost liquid (the ice was broken up and only a small amount remained)
1: Unfrozen liquid state (the ice block was crushed and melted)

(3) Examples and Comparative Examples [Experiment 1] Presence or absence of carbon dioxide gas Each ingredient was mixed so as to obtain the values shown in Table 1, and a bottled beverage composition was obtained as described in (1) above. The bottled beverage composition obtained was subjected to the sensory evaluation described in (2) above. The results are shown in Table 1.

[Experiment 2] Varying glycerol concentration (alcohol concentration 0, 3, 6, 9%)
The ingredients were mixed so as to obtain the values shown in Tables 2 and 3, and a bottled beverage composition was obtained as described in (1) above. The bottled beverage composition thus obtained was subjected to the sensory evaluation as described in (2) above. The results are shown in Tables 2 and 3, respectively.

[Experiment 3] Blending of fruit juices The raw materials were mixed so as to obtain the values shown in Table 6, and a bottled beverage composition was obtained as described in (1) above. The bottled beverage composition obtained was subjected to the sensory evaluation described in (2) above. The results are shown in Table 6.

Claims (10)

The following components (a) to (b):
(a) carbon dioxide gas;
(b) one or two selected from sugar alcohols and thickening stabilizers;
The composition for a packaged sherbet-like beverage contains the above and has an alcohol concentration of 10 v/v % or less. The composition for a bottled sherbet-like beverage according to claim 1,
The present invention relates to a composition for a packaged sherbet-like beverage, which is adapted to be distributed at room temperature. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
The composition for a packaged sherbet-like beverage has a carbon dioxide pressure of 1.2 gas volumes or more and 2.6 gas volumes or less. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
The bottled sherbet-like beverage composition has an alcohol concentration of 1.0 v/v % or more. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
A composition for a packaged sherbet-like beverage, the content of component (b) being 0.5 w/v % or more and 30 w/v % or less based on the entire composition for a packaged sherbet-like beverage. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
A composition for a bottled sherbet-like beverage, wherein the sugar alcohol of component (b) comprises one or more selected from the group consisting of glycerol, erythritol, sorbitol, mannitol, and lactitol. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
A container-packed sherbet-like beverage composition, wherein the container is made of a non-flexible material. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
A composition for a packaged sherbet-like beverage, having an extract content of 20 w/v % or less. The composition for a packaged sherbet-like beverage according to claim 1 or 2,
A composition for a packaged sherbet-like beverage comprising fruit juice. A method for producing a packaged sherbet-like beverage composition, comprising:
The following components (a) to (b):
(a) carbon dioxide gas;
(b) one or two selected from sugar alcohols and thickening polysaccharides;
and mixing the
and a step of adjusting the alcohol concentration to 10 v/v % or less.