JPH0284133A - Carbon dioxide gas-containing food and drink packed in container - Google Patents

Abstract

PURPOSE:To eliminate expansion, damage, etc., of a container even by the use of nonpressure container in packing a food and drink of continuous fermentation and metabolism optionally having dissolved a specific amount of a carbon dioxide gas forcedly into a container having gas permeability insulating properties by feeding the food and drink so as not to form head space. CONSTITUTION:A food and drink (e.g., drink of lactic acid bacteria) of continuous fermentation and metabolism or a food and drink of continuous fermentation and metabolism having forcedly dissolved a carbon dioxide gas to control the total amounts of a carbon dioxide gas formed by fermentation at normal- pressure standard cold insulation temperature and the carbon dioxide gas to a soluble saturation amount is prepared. Then the food and drink is sealed in and packed into a nonpressure sealing container having gas permeability insulating properties in such a way that void space between the food and drink is gradually removed, namely packed in a stuck way so that the sealed volume is equal to the packed volume. Consequently, since expansion, damage, etc., of the container will not occur even if the nonpressure container is used, the container cost can be reduced.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to containerized food and drink products, and in particular, the present invention relates to containerized foods and drinks, and in particular, to a process in which carbon dioxide gas produced by fermentation of the contents is oxidized or further carbon dioxide gas is forcibly dissolved therein. Foods and beverages with continuous fermentation metabolism, or
It was made into a fermented food. Concerning food and drinks containing carbon dioxide in containers.

[Prior Art] For example, there is a method of fermenting milk, skim milk, etc. by lactic acid bacteria, fermentation, etc., as described in Japanese Patent Publication No. 62-57289, Japanese Patent Publication No. 63-39216, and Japanese Patent Publication No. 63-39217 filed by the present applicant. Il of made kefir, kumis, etc. 1. Distilled milk drinks and gelled foods processed from them are known.

Foods and drinks with continuous fermentation metabolism, such as fermented milk drinks, continue to undergo fermentation metabolism by yeast, lactic acid 1η, etc. in the container after production, and carbon dioxide gas is also produced. While it is said to ensure the unique flavor of the product, it is also treated as something that causes the cart to float with the production of carbon dioxide gas, which in turn reduces the flavor and deteriorates the quality of the product. There is.

The applicant's proposal is to prevent quality deterioration as much as possible by allowing certain types of lactic acid bacteria to carry out fermentation metabolism and thereby adjusting the amount of carbon dioxide produced by the lactic acid bacteria. Momokadaikun Jtl! Since it is a food, the production of carbon dioxide gas is suppressed, but basically the continuous production of carbon dioxide gas is unavoidable, JP-A-63-1415
Basically, the same thing can be said for those using heterolactic acid bacteria belonging to the genus Leuconostoc No. 44.

On the other hand, it goes without saying that carbon dioxide gas can impart a carbonated flavor to foods and drinks, regardless of the presence or absence of fermentation metabolism.
It is well known that they are actively used by forcibly dissolving them in, for example, soft drinks.

In this way, in food and beverages containing carbon dioxide gas.

There are those that are produced by fermentation metabolism in the container and contain this, and those that are forcibly dissolved with the intention of improving the flavor, but both are generally filled in relatively small containers. This is similar to food and drink products that do not contain carbon dioxide.

The containers are generally the same as those that do not contain carbon dioxide, such as containers with heat-sealed lids made of a cup-shaped container layered with aluminum foil and resin film, paper, resin film, and aluminum foil. While non-pressure-resistant containers such as milk carton-like boxes with five layers are used, pressure-resistant containers such as those made of aluminum are also used.

In addition, as a pressure-resistant container exclusively for containing carbon dioxide, for example, JP-A No. 1@61-115443 and JP-A No.
Special containers such as No. 15444 have also been proposed.

By the way, the filling of these containers with food/drinks is generally about 80 to 90% by volume, and this is also applied to carbonated drinks/drinks. This point is clear from the illustrations in the proposal for, for example, special containers for yogurt and the above.

In other words, the container is left with a void space, which is generally a head space, of about 10 to 20%, for example.

The reason for this type of filling is automatic filling of the contents,
The manufacturing process is simple, as the automatic sealing process can be carried out in the same way as other food and drink products.

In addition, there is a demand for product value, such as the presence of a void space when the consumer opens the lid, giving the contents an impression of luxury and value.

It should be noted that in this void space, replacement with 9 elements or carbon dioxide gas is carried out, and shelf life can be extended by inactivation, which is the same as with other food and drink products.

[Problems to be Solved by the Invention] However, in this carbon dioxide gas-containing food and drink packaged in a container, accumulation of carbon dioxide gas is observed in the L-shaped void space of the container due to progress of fermentation metabolism or migration of dissolved carbon dioxide gas. As a result, the internal pressure of this void space increases and becomes positive.
Phenomena such as expansion or damage of the entire non-pressure resistant container or the lid portion may occur.

The above-mentioned Japanese Patent Application Laid-Open No. 115443/1983 attempts to prevent so-called gagging on the premise of this, but this problem is serious in ordinary containers. For example, the expansion phenomenon gives consumers a sense of abnormality in quality. It also becomes a constraint on product sales. Since damage is predicted to occur over time, wide-area distribution of this type of parts must be restricted.

In addition, expansion and damage due to the accumulation of carbon dioxide gas are considered problems in themselves, and therefore the above-mentioned measures to prevent gassing have been proposed, and in some countries, a method of opening a pinhole in the lid for gas venting has also been adopted. However, these methods sacrifice cost or sealing performance, and the reality is that no practical solution to this problem has been found to date.

The present invention was made in view of these difficult problems encountered in the past, and its primary purpose is to provide a carbonated gas food/beverage product packaged in a container that does not expand or break even if a non-pressure resistant container is used. For the purpose of
The second R objective is to extend the shell life of foods and beverages that undergo continuous fermentation metabolism, as in J.

[Means for solving the problem] In accordance with the above purpose, the present inventors have conducted extensive research, and as a result,
When the container expands, the amount of carbon dioxide gas present in the void space is equivalent to the amount of carbon dioxide gas dissolved in the filled food or drink, and the fact that the void space inside the container and the amount of carbon dioxide in the food or drink are balanced. In addition, we found that the soluble saturation amount (solubility) of carbon dioxide in foods and beverages containing water is 100 mJJ
Focusing on the actual temperature of 173 m, l (0°C, 1 atm), we completely removed the void space between the container and filled it with carbon dioxide-containing food and drink to prevent gas from intervening. They discovered that the carbon dioxide below the saturated state remains dissolved in the food and drink and does not cause any expansion in the non-pressure resistant container. One day, I discovered the surprising fact that removing this void space or slowing down the fermentation metabolism itself by 1 hour led me to do an undiscovered 11th experiment.

That is, the present invention provides, in claim 1, a non-pressure-resistant enclosure that makes the insertion volume the same as the filling volume and that has at least gas permeation barrier properties, by expelling and removing the void space between the container and the container. At the very least, foods and beverages with continuous fermentation metabolism, or foods and drinks with continuous fermentation metabolism in which carbon dioxide gas is forcibly dissolved by regulating the sum with the carbon dioxide gas produced by fermentation to 01 solubility saturation φ or less at normal pressure and standard cold storage temperature, are sealed tightly with the container. The subject matter is a carbon dioxide gas-containing food/beverage product in a container, which is characterized by being filled with carbon dioxide, and in claim 2, the problem is the same, and instead of the food/beverage product with continuous fermentation metabolism of claim 1, an atmospheric pressure standard The subject matter is a container-packed carbon dioxide-containing food or drink, which is characterized by being filled with a non-fermented food or drink in which carbon dioxide is forcibly dissolved at a temperature below the soluble saturation level at a cold storage temperature,
Furthermore, based on the fact that fermentation metabolism inhibition Ih is delayed, there is provided a carbon dioxide gas-containing food/beverage product, which has the same main parts as claim 1 and is made of a pressure-resistant enclosure instead of the non-pressure-resistant enclosure of claim 1. Each of these has been completed as a summary.

By the way, 1. The amount of carbon dioxide gas in the present invention is manufactured and shipped with the amount of carbon dioxide regulated to saturation at least at a standard cold storage temperature specifically set for the food and drink at normal pressure. or is necessary. That is, the temperature of these foods and beverages distributed on a so-called tilt basis is, for example, about 7° C. to 10° C., or the temperature of a refrigerated showcase with a door, and in an open showcase, the temperature is generally lower than this. Therefore, the temperature will be set to approximately 10°C or less.

This carbon dioxide gas! Water is 100% water at normal pressure 0°C.
With 173m sentences as the standard soluble saturation amount for m sentences, E
This is determined specifically by the correlation with the standard cold storage temperature. Since the standard cold storage temperature is approximately 10°C or less as described in 2, it is natural that the soluble saturation amount will be lower than the above.

As is clear from the above, the amount of carbon dioxide in the present invention is determined by either the amount of carbon dioxide generated in the container due to continued fermentation metabolism, or the amount of carbon dioxide forcibly dissolved by addition from outside, or a combination of both. It is fine to use
However, fermentation metabolism itself produces carbon dioxide gas! When additionally dissolving carbon dioxide in food and beverages, the sum of raw I + 1 and the amount of forced dissolution during the storage period must be 1.
It is necessary to ensure that the soluble saturation amount shown below is not exceeded.

In carrying out the present invention, the carbon dioxide gas ψ may be saturated within this range, or it may be specifically set for each food or drink that exhibits good palatability within this range. According to experiments conducted by the present inventors, a sensory test of the fermentation pores revealed that when the amount of carbon dioxide at 10°C was approximately 40 to 70% of the frI saturation amount (Oriental Electric Model Al1003 dissolved carbon dioxide Since it is said that the carbon dioxide amount (measured by a meter) has particularly favorable results, it would be more desirable to set the amount of carbon dioxide gas within this range.

It should be noted that if the soluble saturated amount is exceeded, the difference in carbon dioxide gas will have to accumulate in the container, causing expansion of the container, etc., so this should be avoided.

Fermented IM foods that should be targeted include those proposed above and those generally known, as long as they produce carbon dioxide gas as a result of fermentation metabolism using yeast or lactic acid bacteria, etc. There is no need to specifically limit the type, and as long as it contains a considerable amount of water that makes carbon dioxide gas soluble, it can be used as a beverage, gelled food such as jelly, or its form. In addition to the above-mentioned fermentation products, the targets for which carbon dioxide gas is forcibly dissolved are those that do not generate gas (inside the container), that is, non-fermented foods and beverages (non-fermented foods and drinks in the present invention). Fermentable (1) is used to include fermented foods and drinks in which S fermentation metabolism is not carried out in a container that is heat sterilized before and after filling the container), and includes fruit juice drinks, lactic acid bacteria drinks, coffee drinks, etc. , as above, can be used regardless of its form.

On the other hand, the container of the present invention is generally a non-pressure resistant container, or is particularly suitable for 1% 16! It is not necessary to exclude the use of metal cans, glass bottles with caps, etc. as containers.

For non-pressure resistant containers and pressure resistant containers, it is necessary that the volume to be filled with the food or drink is the same as the volume enclosed in the container, and as a result, when the food or drink is filled with a predetermined amount M, the food or drink cannot be stored. The product must be in close contact with the container, and the void space between the food and beverage and the container must be removed.

Is the enclosing volume and the filling volume the same in the container design for the set filling volume?In this case, even if a void space of 8 degrees of air bubbles remains in the beverage, for example, the beverage can be made to be the same by convection within the container. This should be avoided as the accumulation of carbon dioxide gas in these bubbles causes a phenomenon in which the inside of the container becomes positive pressure. On the other hand, in gelled foods,! Even if only one or more air bubbles remain, this will not happen. Therefore, the container design should be done as strictly as possible by referring to these, and the filling process where air bubbles can be easily removed, left-hand process 1, for example, filling food and beverages. Is it possible to perform processing below the liquid level?

On the other hand, for example, when attaching additional additives, spoons, etc. to the container, the storage space for these should be excluded from the above-mentioned enclosed volume and divided by, for example, the inner lid side of a double lid. It is not necessary to make the volume of the container itself and the enclosed volume equal.

On the other hand, when using a non-pressure resistant container, the container body and the body are made of at least a gas permeation barrier material or laminated with 4 layers.
It is necessary to configure this with an Ia structure. As long as this condition is complied with, containers that are conventionally known or used may be used in the present invention, and they cannot be excluded.

That is, in the present invention, the above structure maintains carbon dioxide gas dissolved in the food or drink in the container, so if the container itself does not have gas permeation barrier properties, carbon dioxide gas will not be dissipated. However, it is sufficient that the container has gas permeation barrier properties in addition to the above.

[Function] In the present invention, when oxygen exists in a void space or a container, oxygen with low solubility or itself (100 mJ of water at 0°C and 1 atm)
The container is expanded by moving the carbon dioxide gas of the food and drink into the gas phase of the void space to maintain balance with the air consisting of nitrogen (2.4 m) and nitrogen (2.4 m). Or, due to the fact that it will cause damage, remove this void space,
Since the food and drink are tightly packed in the container, the transition phase of the dissolved carbon dioxide gas is removed to prevent this, and the carbon dioxide below the soluble saturation level remains dissolved in the food and drink. As a result, it seems that positive pressure inside the container is prevented.

In addition, by removing the void space and tightly sealing the food and drink that continues fermentation metabolism into the container, the inside of the container is maintained in an anaerobic state, which inhibits the growth of yeast and other bacteria. As a result, l! ! 1) It appears to suppress enzyme metabolism and 2) extend its shelf life.

[Example (1) As an example, a gas permeation-barrier container with an aluminum foil lid heat-sealed to a PET cup-shaped container body with a sealed volume of 120 m was filled with the same filling volume as the sealed volume.
In Comparative Examples 1 to 6, the volume of the fermentation pore substrate inoculated with 20 ml of Streptococcus diacetylarphtis starter at 2% was reduced, and the volume was reduced from 1 mfL to 20 m, and this was used as the void space in the same manner as above. A fermentation pore substrate inoculated with the starter in the same manner was prepared and fermented for 17 hours at 25°C.
'Cooled below C,! After the fermentation pores continued to undergo metabolism in the B vessel, the appearance of the vessel (swelled aluminum foil lid 8) was observed.

The results showed that in the examples, no expansion of the aluminum foil lid was observed, whereas in the comparative examples where the void space was 1 mm or more, expansion was so large that the gap expanded.

(2) Inclusion body jJ 180 ml container 1, 1O
The carbonated water is made by forcibly dissolving carbon dioxide (by blowing in an open system) in distilled water of oC so that the dissolved amount is 70%, and as an example, 180 m of water is sealed and filled under overflow (there is no void space). As a comparative example, the amount of dissolved carbon dioxide (dissolved carbon dioxide gas) was measured after filling the sample with 150 mR and storing it at 10°C for 2 days. The result was a decrease of 10%.

(3) After sterilization and homogenization of milk, kefir granules were added and fermented, and the kefir granules were removed. 0.7% culture
, Streptococcus diacetylarphtis starter was inoculated at 2%, and after stirring and homogenizing, 18.
Five samples each were filled with 0mM (no void space) and 150mM (30m void space) as a comparative example, fermented at 25℃ for 20 cycles, and then kept at a cold storage temperature of 10℃. After storage, the appearance during storage (inflated state of the ti body), dissolved acid gas suture, lactic acid acidity, yeast ffi viable bacterial count (
(measured using a PDA agar medium supplemented with 0.5% yeast ext) were observed over time.

As described above, in the example, the increase in the number of viable MFI bacteria was suppressed, and the shelf life was apparently extended, and no expansion of the lid was observed, whereas in the comparative example The number of viable yeast cells increased significantly, and the appearance was 4 swollen compared to the first day.

(4) 100% natural orange juice at room temperature
Forcefully dissolve carbon dioxide gas so that it becomes 0%, and then dissolve this in 18 above.
Three containers with an insertion volume of 0 mJl filled with 180 m (no void space) were made, stored at a cold storage temperature of 10°C, and the external all (presence or absence of expansion of the lid body) was observed over time. At the same time, the amount of dissolved carbon dioxide was measured.

[Effects of the Invention] In claim 1, the present invention provides a non-pressure resistant enclosure which makes the enclosed volume the same as the filling volume and has at least a gas permeation barrier property, and a void space between the container and the non-pressure resistant enclosure. Foods and beverages that continue to undergo fermentation metabolism by being removed by release, or foods and beverages that continue to undergo fermentation metabolism by forcibly dissolving carbon dioxide gas by regulating the sum with the carbon dioxide produced by fermentation to below the soluble saturation amount at normal pressure and standard cold storage temperature, are placed in close contact with containers. This eliminates the gas phase in which carbon dioxide gas migrates into the container, which allows the dissolved state of the food or drink in the container to be maintained at all times, and the positive pressure inside the container due to carbon dioxide gas. The container can be easily and reliably prevented from expanding or being damaged, and the contents can be maintained hygienically. Therefore, it is possible to widely promote the use of non-pressure containers for this type of food and drink without using pressure containers, and it is also possible to apply various designs without restrictions as necessary.

In addition, since positive pressure inside the container is prevented, it is possible to prevent the loss of carbon dioxide gas and the generation of sweat when opening the lid of this type of food/beverage product.

Furthermore, in claim 1, since the inside of the container can be maintained in an anaerobic state, the proliferation of fermentation I; can be greatly extended.

In addition, claim 2 is a non-fermented food or drink in which carbon dioxide gas is forcibly dissolved by regulating the amount to a soluble saturation amount or less at normal pressure and standard cold storage temperature, instead of the food or drink with continuous metabolism in claim 1. As in the first claim,
It is possible to prevent positive pressure in the container and eliminate the phenomena and restrictions caused by conventional positive pressure.

In addition, since claim 3 is a pressure-resistant universal container instead of the non-pressure-resistant enclosed container of claim 1, the inside of the container is maintained in an anaerobic state as in claim 1, and 191 fermentation metabolism is achieved. It greatly extends the shelf life of food and beverages.

Claims (3)

[Claims] (1) A non-pressure-resistant enclosure that makes the enclosed volume the same as the filled volume and has at least gas permeation barrier properties,
Fermentation in which the fermentation metabolism is continued by removing the void space between the container and the food or drink, or in which the total amount of carbon dioxide gas produced by fermentation is controlled to below the soluble saturation amount at normal pressure and standard cold storage temperature to forcefully dissolve carbon dioxide gas. A carbon dioxide gas-containing food/beverage product packed in a container, characterized in that the food/beverage product containing continuous metabolism is sealed and filled in a container. (2) Instead of the food and drink with continuous fermentation metabolism as set forth in Claim 1, the product is filled with a non-fermented food and drink in which carbon dioxide gas is forcibly dissolved by regulating the soluble saturation amount or less at normal pressure and standard cold storage temperature. A carbon dioxide gas-containing food or drink packaged in a container, characterized by: (3) A carbon dioxide gas-containing food or drink, characterized in that it is a pressure-resistant enclosure instead of the non-pressure-resistant enclosure of claim 1.