JPH0614713A - Canned drink - Google Patents

Abstract

PURPOSE:To obtain the subject canned drink free from the blowing of the content in the opening of the can over a wide temperature range, having excellent defoaming property and preservability and useful for fruit juice drink, etc., by adding specific amounts of a specific saturated fatty acid ester, a specific unsaturated fatty acid ester, etc., to a drink sealed in a can under pressure. CONSTITUTION:The objective canned drink is produced by adding (A) >=0.001wt.% of one or more components selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerol fatty acid ester and polyglycerol fatty acid ester containing 12-18C saturated fatty acid as the main constituent fatty acid and having an HLB value of <=7 and (B) >=0.001wt.% of one or more components selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerol fatty acid ester and polyglycerol fatty acid ester containing 6-10C saturated fatty acid or 12-22C unsaturated fatty acid and having an HLB of <=7 to a drink and sealing the drink in a can under pressure. The sum of the components A and B is <=0.06wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a canned drink, and more particularly to a canned drink capable of preventing blowing out of the can at the time of opening the can in a low temperature range.

[0002]

2. Description of the Related Art Conventionally, fruit juice beverages such as orange juice and apple juice, coffee beverages, teas such as tea and oolong tea, and non-carbonated beverages such as sports drinks have been on the market in cans. Carbonated beverages have generally been marketed in a 3-piece negative pressure iron can.

In a three-piece negative pressure iron can, the head space of the can is set to a negative pressure of about 35 to 45 cmHg in order to prevent the filled beverage from being oxidized. Since this 3-piece negative pressure can is easily dented (spring ring) by external pressure, the plate thickness of the can body is 0.2 m.
It is set to about m to prevent spring ring.

Recently, even in non-carbonated beverages, the above 3
2 piece aluminum can for positive pressure filling instead of 2 piece negative pressure can
Two-piece positive pressure cans, such as one-piece positive pressure filling iron cans, are being used.

[0005] These two-piece positive pressure cans are originally those in which the filling itself contains a supersaturated gas, that is, those used for soft drinks, beer, etc. containing carbon dioxide gas. Without causing a spring ring, especially in a two-piece positive pressure can made of aluminum, it is possible to design using the color of the metal background, and it also has excellent properties such as corrosion resistance and flavor. , Conventional 3
It has many advantages over the negative pressure cans for peace, and its applications have been expanded.

The plate thickness of the can body of the two-piece positive pressure can is 0.08.
Since it is very thin, about 0.15 mm, it is not possible to withstand the use by simply filling the non-carbonated beverage with a dent in the body of the can. Therefore, by using a method of dropping liquid nitrogen into the contents of the filled can, the internal pressure of the can is set to a positive pressure of about 0.5 to 2.5 kg / cm ² to increase the mechanical strength of the can. The use of carbonated drinks has become widespread.

[0007]

By the way, among the non-carbonated drinks, there are many ones in which the components are separated when left to stand, such as orange juice and apple juice. The action of shaking a can before drinking has become commonplace.

[0008] In this case, it is particularly remarkable in the case of a so-called foamable beverage in which the canned beverage itself contains a component that easily foams. The problem of becoming dirty will occur.

[0009] This is because when the can is shaken, the filled contents foam, and at the moment the can is opened, gas under pressure is ejected to the outside of the can, so that the contents forming bubbles are ejected. It is a phenomenon that occurs because of coming.

Beverages that are prone to this problem include:
For example, a large number of teas such as coffee, tea, oolong tea, highly viscous beverages such as soups, and tomato juice are also available.

In order to prevent the above-mentioned squirting phenomenon, it is necessary that the can be filled with 0.
This can be achieved by filling the beverage with an internal pressure of about 5 kg / cm ² , but this level of internal pressure does not provide sufficient strength for the can and may cause problems such as dents and crushing during transportation. Not the traditional way. It is also possible to compensate for the lack of can strength by increasing the plate thickness of the can body. This is a technically possible method, but it has the drawback of high cost.

The present invention has been made in view of the above circumstances, and can effectively solve the above problems and drawbacks, and can be used outside a can in a wide temperature range from low temperature to high temperature. An object of the present invention is to provide a canned beverage that can prevent the blowout to the can.

[0013]

In order to solve the above problems, the inventors of the present invention have conducted extensive studies on additives capable of suppressing the generation of foam in canned beverages. I got the knowledge.

Among various substances approved as food additives, those expected to have a defoaming effect (additives) include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and edible oil. , Dimethyl silicone oil, etc., and these are actually used in, for example, the manufacturing process of tofu.

Since various types of easily foamable beverages are often used in the temperature range of 5 to 60 ° C., additives used for the purpose of preventing spouting are sufficient in all temperature ranges of the above temperature range. It is necessary to satisfy the following two points: that the bubbles have a certain effect, and that the bubble usually disappears within a few seconds to an acceptable level because the time from shaking to opening the can is very short.

In general, dimethyl silicone oil has the largest defoaming effect among the above defoaming materials.

However, dimethyl silicone oil is not a universal antifoaming agent and has the following drawbacks. The defoaming effect is not sufficient in a highly viscous solution.
That is, in the case of a coffee beverage, the viscosity is considerably increased in a low temperature range (about 5 ° C.), and even if dimethyl silicone oil is used, a sufficient defoaming effect cannot be obtained to prevent blowing. Although it has poor sustainability and a sufficient defoaming effect is obtained immediately after filling, it cannot be obtained when it is stored for a long period of time.

On the other hand, among some fatty acid esters such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester and the like, those having a considerable antifoaming property exist. These things, when compared to dimethyl silicone oil,
Since the surface tension is high, the defoaming power is inferior, but the defoaming effect is high and a quick defoaming effect can be obtained. Even when stored for a long period of time, the defoaming effect does not decrease. However, since all of these fatty acid esters have a large temperature dependence of the defoaming effect, the addition of only one kind results in 5 to 60 ° C.
It cannot be expected to have effective effects over a wide temperature range.

Therefore, it was discovered that when the above fatty acid esters are combined and added to a non-carbonated beverage, the foaming of the beverage can be significantly reduced, and as a result, the mixture is opened after adding the shaking which is the object of the present invention. We have succeeded in obtaining a canned beverage that can prevent spouting even when canned.

That is, the canned beverage according to claim 1 which can achieve the above object is a canned beverage filled in a positive pressure can, wherein the canned beverage is (1) a main constituent fatty acid. Is a saturated fatty acid having 12 to 18 carbon atoms and has an HLB value of 7 or less, and 0.001 weight% of at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester % Or more is added, and (2)
The main constituent fatty acid is a saturated fatty acid having 6 to 10 carbon atoms, or an unsaturated fatty acid having 12 to 22 carbon atoms and an HLB value of 7
0.001% by weight or more of at least one selected from the group consisting of sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester is added, and (1)
The total addition amount of (2) and (2) is 0.06% by weight or less.

Further, the canned beverage according to claim 2 is the canned beverage according to claim 1, wherein the total amount of the added amounts of (1) and (2) is 100 parts by weight and the emulsifier 1 has an HLB value of 10 or more. ˜30 parts by weight are added as an aqueous emulsion.

For sparkling beverages in various temperature ranges,
As a result of a detailed study on the foam suppressing effect by adding various additives, a sucrose fatty acid ester, a sorbitan fatty acid ester, which has an HLB value of 7 or less and a main constituent fatty acid is a saturated fatty acid having 12 to 18 carbon atoms, Glycerin fatty acid ester, polyglycerin fatty acid ester is 20
In the temperature range of -60 ° C, foaming is suppressed remarkably, the HLB value is 7 or less, and the main constituent fatty acid has 6 to 6 carbon atoms.
Sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester, which are 10 saturated fatty acids or unsaturated fatty acids having 12 to 22 carbon atoms, have a remarkable foam suppressing effect in a temperature range of 5 to 20 ° C. I found a thing.

That is, when these are added together, due to the foam-suppressing effect in both temperature ranges, the foam-suppressing effect is exhibited in the temperature range of 5 to 60 ° C. at which beverages in cans are usually used for drinking, and they are filled in positive pressure cans. Even if the container is opened after being vibrated, the contents will not blow out of the can.

The reason why the amounts of the various fatty acid esters (1) and (2) added are limited to 0.001% by weight or more is that the addition of less than 0.001% by weight gives a sufficient defoaming effect. The reason why the total amount of (1) and (2) is limited to 0.060% by weight or less is that the effect does not change even if the addition amount exceeds 0.060% by weight. This is because there is a possibility that the taste may be adversely affected without it, which is not preferable.

It is desirable that the various fatty acid esters be used as an emulsion using an emulsifier having an HLB value of 10 or more in consideration of dispersibility in an aqueous beverage. By forming an aqueous emulsion, it can be uniformly added to the beverage, stable defoaming property can be maintained, and handling is easy. The emulsifier having an HLB value of 10 or more is not particularly limited, and examples thereof include polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester. The addition amount of the emulsifier is 1 to 30 parts by weight of the emulsifier having the HLB value of 10 or more based on 100 parts by weight of various fatty acid esters (1) and (2) added for the purpose of defoaming. Is preferred.

The additives thus prepared are added to an easily foamable beverage, but since they are emulsions having excellent water dispersibility, they can be easily dispersed by simply adding them to the beverage and gently stirring them. Can be made.

The time at which the additive is added is not particularly limited at the time of filling the beverage, but in the case of tea with milk, when it is added in the step before the homogenizer, the additive is further dispersed in the homogenizer. It is desirable because it can be expected. The more finely dispersed these additives are, the more stable the effect can be maintained over a long period of time.

As described above, the canned beverage containing the additive is filled in the positive pressure can in the same manner as in the conventional method. Many beverages require retort sterilization after filling, but there is no problem even if this is done as usual. The sterilization conditions of the retort treatment differ depending on the beverage type, but since the additives have excellent thermal stability, the defoaming action hardly changes even when heat treatment is performed at 125 ° C. for 60 minutes.

The canned beverage thus prepared is
It is filled with an internal pressure of 0.5 to ^2.5 kg / cm ² (at 20 ° C conversion), and if it is in the temperature range of 5 to 60 ° C, the contents will spout even if it is vigorously shaken before opening the can. There is no.

[0030]

Embodiments of the present invention will be described below.

(1) Sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and propylene glycol fatty acid ester whose main constituent fatty acid is a saturated fatty acid having 12 to 18 carbon atoms and has an HLB value of 7 or less. A predetermined amount of at least one selected from (2) a sucrose fatty acid ester in which the main constituent fatty acid is a saturated fatty acid having 6 to 10 carbon atoms or an unsaturated fatty acid having 12 to 22 carbon atoms and an HLB value of 7 or less. , Sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and propylene glycol fatty acid ester are selected in a predetermined amount, and the total of 100 parts by weight of (1) and (2) is 100 parts by weight.
12.5 parts by weight of sucrose palmitate having an HLB value of 16 was added as an emulsifier to obtain an aqueous emulsion having a concentration of 20%.

Samples having the compounding ratios shown in Table 1 were prepared by adding a predetermined amount of these emulsions to various easily foamable beverages.

The constituent fatty acids of the additives used in the test are as follows, and are represented by the symbols in parentheses below.

(1) Saturated fatty acid having 12 to 18 carbon atoms,
Lauric acid (L), palmitic acid (P), stearic acid (S)

(2) Unsaturated fatty acid having 22 to 22 carbon atoms, oleic acid (O), linoleic acid (Li), erucic acid (E)
Saturated fatty acid having 6 to 10 carbon atoms, hexanoic acid (H), decanoic acid (D)

Further, sucrose- (Su), glycerin-
(G), sorbitan- (So), polyglycerin- (P
It is represented by the symbol G). (For example, Su-O is sucrose oleate) As the easy-foaming beverage, milk coffee, black coffee, and milk tea were used.

[0037]

[Table 1]

The various beverages thus prepared were filled in a positive pressure can by the liquid nitrogen dropping method. In this case, the filling internal pressure was 2.0 kg / cm ² (at 29 ° C.). This is the strictest condition for speech. The can used was a 250 ml aluminum can, and the head space after filling was 15 mm.

After each beverage was filled, retort treatment was carried out under the conditions of 125 ° C. for 20 minutes, and then the blowing amount was tested and evaluated.

The test of blowing amount was conducted by using a shaker.
After shaking with an acceleration of 8 G and a swing width of 25 cm, the ejection amount was measured and evaluated.

The results of these tests are shown in Table 2.

[0042]

[Table 2]

In addition, as a comparative example, a positive pressure can was filled under the same conditions as those of the above-mentioned examples, except that the easily foamed beverages were not added with additives, and the blowing amount was tested and evaluated. The test results are shown in Table 3.

[0044]

[Table 3]

Similarly, as a comparative example, the above-mentioned easily foamable beverage to which the above-mentioned additives were added in an amount outside the scope of the claims, and an ester comprising a main constituent fatty acid other than those described in the scope of the claims were added. Regarding the above, the positive pressure can was filled under the same conditions as in the above-mentioned examples, and the blowout amount was tested and evaluated.

Table 4 shows the amount of each additive added. Table 5 shows the results of the blowing test.

[0047]

[Table 4]

[0048]

[Table 5]

As is clear from these tables, in the above-mentioned examples, the blowing amount is clearly reduced and a remarkable addition effect can be obtained as compared with the non-added product or the product added with the amount out of the claimed range. I understand. In particular, in the case of a blowout amount of 0.2 g or less, there is no problem in use because the beverage does not adhere to the hands or clothes only by spraying it on the mist. Moreover, the taste is almost the same as that of the additive-free one, and there is no problem in use.

As described above, according to the canned beverage of the above-mentioned embodiment, it is possible to prevent the canned beverage from being blown out of the can during opening in a wide temperature range from low temperature to high temperature.

In addition, when the beverage to which the additive of the above-mentioned example is added is filled in a positive pressure can at a normal internal pressure,
Even if the cans are opened after being subjected to a violent vibration, the contents rarely squirt out, and various beverages that were previously thought to be difficult to fill in positive pressure cans without changing the process or equipment. The excellent effect that it can be filled is obtained. Moreover, even if the additive of the above-mentioned example is added to the easily foamable beverage, the taste is hardly adversely affected.

[0052]

As described above, the canned beverage according to claim 1 of the present invention is a canned beverage filled in a positive pressure can, wherein the canned beverage comprises (1) At least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester, in which the main constituent fatty acid is a saturated fatty acid having 12 to 18 carbon atoms and the HLB value is 7 or less, is 0. Sucrose, which is added in an amount of 0.001% by weight or more and (2) a main constituent fatty acid is a saturated fatty acid having 6 to 10 carbon atoms, or an unsaturated fatty acid having 12 to 22 carbon atoms and an HLB value of 7 or less. At least one selected from fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester is 0.
001% by weight or more is added, and the total amount of addition of (1) and (2) is 0.06% by weight or less, so that the outside of the can at the time of opening can in a wide temperature range from low temperature to high temperature. Blowout can be prevented.

Further, the amount of foaming after a lapse of a predetermined time after shaking of the easily foamable beverage can be greatly reduced, and stable foaming resistance can be obtained.

When a positive pressure can is filled with a beverage to which the additive of the present invention has been added at a normal internal pressure, the contents hardly squirt even if the can is opened after being violently shaken. It has an excellent effect that various beverages, which are considered to be difficult to be filled in a positive pressure can, can be filled without changing the process and the device. Moreover, even if the additive of the present invention is added to the easily foamable beverage, the taste is hardly adversely affected.

Further, according to the canned beverage according to claim 2 of the present invention, in the canned beverage according to claim 1, (1)
And the total amount of (2) added is 100 parts by weight and the HLB value is 10
Since 1 to 30 parts by weight of the above emulsifier is added as an aqueous emulsion, it can be blown out of the can at the time of opening the can in a wide temperature range from a low temperature to a high temperature, like the canned beverage according to claim 1. Can be prevented.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Nobuyuki Suwa 1000 Kamoshida-cho, Midori-ku, Yokohama-shi, Kanagawa Sanryo Kasei Co., Ltd.

Claims (2)

[Claims] 1. A canned beverage filled in a positive pressure can wherein the (1) main constituent fatty acid has 12 carbon atoms.
0.001 is at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester, which is a saturated fatty acid of about 18 and has an HLB value of 7 or less.
% Or more, and (2) the main constituent fatty acid is a saturated fatty acid having 6 to 10 carbon atoms, or 12 to 22 carbon atoms.
Of unsaturated fatty acids having an HLB value of 7 or less, sucrose fatty acid ester, sorbitan fatty acid ester,
At least one selected from glycerin fatty acid ester and polyglycerin fatty acid ester is added in an amount of 0.001% by weight or more, and the total addition amount of (1) and (2) is 0.06% by weight or less. A canned beverage characterized by: 2. The total amount of addition of (1) and (2) is 10
The canned beverage according to claim 1, wherein 0 part by weight and 1 to 30 parts by weight of an emulsifier having an HLB value of 10 or more are added as an aqueous emulsion.