JPH01240145A - Production of canned tea beverage - Google Patents

Abstract

PURPOSE: To provide canned tea drinks which have a good scent, taste and color tone, have a high residual content of vitamin C and have inspectability of a vacuum degree by replacing the air in a container with a gaseous mixture while the packed tea drinks are in a specific temp. range. CONSTITUTION: The tea drinks, such as green tea, oolong tea and black tea, are packed into the can containers at 50 to 70 deg.C, more preferably 55 to 65 deg.C. The gaseous mixture composed of gaseous nitrogen and carbon dioxide, and more preferably the gaseous mixture having the volumetric ratio of the gaseous nitrogen and the carbon dioxide of 60:40 to 40:60 are blown into the can containers while the temp. of the tea drinks packed into the can containers is in the range of 50 to 70 deg.C, more preferably 55 to 65 deg.C, by which the air in the can containers is replaced with the gaseous mixture. The can containers are then hermetically sealed.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing canned tea beverages. More specifically, the present invention relates to a method for producing a canned tea beverage that has good aroma, taste, and color tone, has a high residual vitamin C content, and is suitable for vacuum testing.

<Prior art> In order to improve the flavor of tea beverages or prevent discoloration,
A method of adding ascorbic acid to tea confectionery extract is known.

JP-A No. 57-16649 discloses that ascorbic acid is added to an oolong tea extract to adjust the pH to 6°0 to 7.0, and then the oolong tea is filled into cans, bottles, etc. to produce a shelf-stable oolong tea. A method of making a beverage is disclosed.

Furthermore, in order to protect the tea beverage from oxidation, efforts have been made to suppress the amount of oxygen in the sealed container filled with the tea beverage as much as possible.

Japanese Patent Publication No. 62-42580 discloses that after filling a container with a tea beverage and before sealing the container, nitrogen gas is blown into the head space of the container to reduce the amount of oxygen in the sealed container to 0.002 m12. /C11! The following green tea beverage in a sealed container is disclosed.

Japanese Patent Application Laid-Open No. 31-124,361 discloses that at least a portion of the oxygen in the head space and the beverage is replaced with nitrogen gas, and that the degree of vacuum is 1 Q cmHg or more at 40°C after sealing. A negative pressure canned beverage filled with nitrogen gas is disclosed which is characterized by having suitability for testing within a temperature range.

In this publication, as a method for producing the above-mentioned canned beverage, nitrogen gas is blown into the beverage or into the space above the beverage before the beverage is filled into the can, and in addition, nitrogen gas is injected into the can before the beverage is filled into the can. 50-1 while blowing nitrogen gas into the headspace of
A method of filling at a temperature of 00°C is disclosed.

JP-A No. 61-190403 discloses that a non-carbonated sparkling beverage is filled into a metal can at a temperature around room temperature leaving a head space, air bubbles are removed, and then the air in the head space is removed. A method for manufacturing canned beverages is disclosed in which the metal can is replaced with 1 liter of charcoal, the metal can is sealed, and the metal can is further sterilized.

Furthermore, Japanese Patent Application Laid-Open No. 61-234738 discloses that green tea is extracted using 40 to 80°C ml containing sugar ester, sodium ascorbate is added during or after the extraction, and the mixture is then filled into a container. A method for producing a green tea beverage is disclosed in which residual air in a container is replaced with nitrogen gas.

<Problems to be Solved by the Invention> An object of the present invention is to provide a method for producing a canned tea beverage.

Another object of the present invention is to provide a method for producing a canned tea beverage that has good aroma, taste, and color tone and also has a high residual vitamin C content.

Still another object of the present invention is to provide a method for manufacturing a canned tea beverage suitable for checking the degree of vacuum inside a sealed can.

Further objects and advantages of the present invention will become apparent from the following description.

According to the present invention, the above objects and advantages of the present invention include filling a tea beverage into a can container at a temperature in the range of 50° to 70°C;
Next, while the temperature of the beverage filled in the can is in the range of 50° to 70°C, a mixed gas of nitrogen gas and carbon dioxide is blown into the can to convert the air inside the can into the mixed gas. This is achieved by a method for manufacturing a canned tea beverage, characterized in that:

According to the invention, the tea beverage is filled into cans at a temperature in the range of 506-70°C. When the filling temperature exceeds 70° C., there is a noticeable tendency for the flavor and taste of the tea beverage to deteriorate. Also, when the filling temperature is lower than 50℃,
Even if the air in the head space inside the can is replaced with a mixture of nitrogen gas and carbon dioxide in the next process, the amount of oxygen remaining in the can increases, which not only reduces the aroma and taste but also reduces the amount of vitamin C remaining. The tendency to decrease becomes noticeable.

According to the invention, the preferred filling temperature for tea beverages is 55
It is in the range of ° to 65 °C.

In the present invention, a mixed gas of nitrogen gas and carbon dioxide gas is then blown into the can filled with tea beverage, and the air inside the can is replaced with the mixed gas. As the mixed gas, it is preferable to use a mixed gas having a volume ratio of nitrogen gas to carbon dioxide gas of 60:40 to 40:60, and by using it, the sealed can has a preferable degree of vacuum and is suitable for striking. This provides a preferable degree of vacuum without fear of the can collapsing. When replacing with nitrogen gas without using mixed gas,
By percussion, only hermetically-filled cans whose degree of vacuum cannot be accurately tested can be obtained, and on the other hand, when carbon dioxide gas is used for replacement, only hermetically-filled cans are obtained which are prone to collapse.

In the method of the present invention, the above-mentioned replacement with the mixed gas needs to be carried out while the temperature of the filled beverage is in the range of 506 to 70°C. If the replacement with the mixed gas is performed outside the above temperature range, the meaning of filling the beverage at a relatively high temperature as described above will be lost, and the same disadvantages as above will occur if the filling temperature is out of range. . The preferred liquid temperature during substitution with mixed gas is 55 to 65°C.

The tea beverages used in the present invention include various teas such as green tea, oolong tea, black tea, barley tea, jasmine tea, herbal tea, barley tea, and sweet tea.

The tea beverage used in the present invention is prepared by, for example, extracting the above-mentioned tea confectionery at 60 to 70°C, cooling it, adjusting the concentration to be suitable for the beverage, and adding various additives as necessary. Prepared by heating to 50° to 70°C.

In addition, after filling a can with tea beverage and replacing the gas with a mixture of nitrogen gas and carbon dioxide gas, the can lid should be tightened as quickly as possible, for example, at a temperature of 115°-120°C for 17 to 25
The product is sterilized by heating for a minute, cooled, and the degree of vacuum is inspected by percussion, and the canned tea beverages with an appropriate degree of vacuum are boxed and shipped.

The present invention will be explained in detail below with reference to Examples.

Example 1 Extract 17.8 kg of Sencha with warm water at 65°C for 40 minutes,
An extract of 200Q was obtained. This extract was immediately forcedly cooled to lower the temperature of the extract to room temperature.

Next, auxiliary ingredients such as flavors were added to this room temperature extract, and water was further added to dilute it to 2000Q to prepare a concentration suitable for drinks. This beverage was heated to various temperatures and then heated to an internal volume of approximately 260111 at various temperatures shown in Table 1.
Twelve cans were filled with 245 g each. Immediately after filling, gases of various compositions shown in Table 1 below are blown into the can container to replace the air in the can container with the gas, and the can lid is immediately tightened.
It was sterilized by heating in a retort at 115° C. for 20 minutes, cooled, and subjected to a test process for the degree of vacuum inside the can.

Table 1 shows the amount of oxygen in the can of the canned tea beverages produced in each Run 5 (Run 3 and 5 are examples, and the others are comparative examples) (the total amount of oxygen in the head space and oxygen in the tea beverage). , expressed per 100 md of can internal volume) and the degree of vacuum inside the can (cn+Hg) are also shown.

The amount of oxygen was measured using an oxygen meter (model RO-8000, manufactured by Iijima Precision Machinery Co., Ltd.). Further, the degree of vacuum was measured using a commercially available vacuum gauge.

In Run 35, there were no products that were out of specification during the stamping inspection process.

The canned tea beverages produced under the above conditions were stored at 20° C. for three months, and then the aroma, taste, vitamin C residual rate, and color change of the tea beverages were investigated. Aroma and taste were each evaluated through a panel test conducted by 20 panelists. Rating is 5
Performed using point method = 5 very good, 4 good, 3 fair,
2 bad, l very bad.

The taste and aroma results are shown in Table 2.

Table 2 The remaining amount of vitamin C and color change (ΔE) are shown in Table 3.

Table 3 △E is a color difference meter (manufactured by Tokyo Denden Corporation, model TC-1500)
MG), measure the L% a, b values and use the following formula: % formula %) where L, a and b are the standard sample (Run No.
, L is the value for the freshly brewed rice tea beverage), and L is the value for each sample to be compared.As is clear from the above examples,
When the present invention is applied, it becomes possible to produce a canned tea beverage that is delicious and does not lose its flavor throughout the distribution stage and the period during which it is consumed by consumers.

Patent Applicant: The Coca-Cola Company
R1 Amendment May 6, 1988 Mr. Kunio Ogawa, Commissioner of the Patent Office ■, Indication of the case Relationship to Patent Application No. 67315 of 1988 Name of patent applicant The Coker-Cola Company 4, Agent Address: 107 5. Date of amendment order (voluntary) 6. Subject of amendment as per attached sheet.

(1) "Narou." on page 4, line 9 of the specification is replaced with "Narou."
I am corrected.

(2) On page 4, line 17, "therefore" is corrected to "therefore".

(3) In the last line of page 6, "to fill" is corrected to "fill".

(4) “Auxiliary equipment” on page 7, lines 12-13 is “auxiliary materials.”
I am corrected.

(5) Both the words "dashing test" on page 8, line 1 and page 8, line 11 are corrected to "stamping test."

(6) On page 11 of the same page, in Table 2, "Freshish" (in two places) is corrected to "Fresh".

Claims (1)

[Claims] 1. A tea beverage is filled into a can container at a temperature in the range of 50° to 70°C, and then the temperature of the beverage filled in the can is in the range of 50° to 70°C. A method for producing a canned tea beverage, comprising: blowing a mixed gas of nitrogen gas and carbon dioxide gas into the can container to replace the air inside the can container with the mixed gas.