JPH0686660A - Beverage contained in can - Google Patents

Abstract

PURPOSE:To obtain a beverage capable of making a readily foamable drink such as coffee slightly foamable stably in a wide temperature range, not spouting contents in opening a can even after severe vibration by adding specific two kinds of compounds as an anti-foaming agent. CONSTITUTION:This beverage is prepared from (A) 0.0005-0.005wt.% dimethylsilicone oil and (B) 0.001-0.015wt.% fatty acid ester which comprises a fatty acid having -5 to 50C deg. melting point as a main constituent fatty acid, is one having <=7 HLB and is selected from a sucrose fatty acid ester, a sorbitan fatty acid ester and a (poly)fatty acid ester as an anti-foaming agent and is packed into a positive pressure can. Oleic acid or lauric acid is preferable as the constituent fatty acid of the component B. The components A and B are preferably added into an aqueous drink after made into an aqueous emulsion by using an emulsifying agent having >=10 HLB value in terms of dispersibility.

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 particularly prevents blowout to the outside of a can during opening at low temperatures. To provide a canned beverage that can be.

[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. This dimethyl silicone oil has a sufficiently satisfactory performance for most applications, and exhibits a considerable foam breaking effect even for various types of easily foamable beverages. It is considered that such excellent foam breaking property of dimethyl silicone oil is due to its extremely low surface tension.

The disadvantage of this dimethyl silicone oil as an antifoaming agent is that it has poor dispersibility in a solvent. That is, when dimethyl silicone oil is taken into the foam film, the moving speed of the dimethyl silicone oil into the foam film is slow, and it takes some time for the bubble to break. Therefore, the defoaming effect does not appear at the moment when the can is opened, and the contents forming the bubbles are ejected.

In the case of dimethyl silicone oil, 20 ° C
In the above temperature range, a very fast foam breaking effect is exhibited, and the foam is reduced to a sufficient level within a few seconds for most beverages.

However, in the low temperature range of 5 to 20 ° C.,
Although it has a foam breaking effect, its speed is not sufficient,
Bubbles do not diminish to practical levels within seconds. The reason for this is considered to be that the movement of dimethyl silicone oil into the foam film is extremely slow because the molecular motion of various components such as water in the beverage is lowered in the low temperature range.

On the other hand, some of the fatty acid esters such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester and the like have a considerable antifoaming property. Compared with dimethyl silicone oil, these have a low surface-breaking force and are inferior in defoaming power, but are superior in dispersive power, and the defoaming effect appears promptly.

That is, since the fatty acid esters are incorporated into the foam film in advance, the foam-suppressing effect immediately after shaking is high, but the foam-breaking effect thereafter is significantly inferior to that of dimethyl silicone oil. Moreover, since all of these fatty acid esters have a large temperature dependence of the defoaming effect, an effective effect in the entire temperature range of 5 to 60 ° C. cannot be expected.

Therefore, it was discovered that when dimethyl silicone oil and 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, shaking, which is the object of the present invention, is avoided. We succeeded in obtaining a canned beverage that can prevent spouting even after opening the can.

That is, the canned beverage according to claim 1 which can achieve the above-mentioned object is a canned beverage filled in a positive pressure can, and the canned beverage contains dimethyl silicone oil of 0. In addition to adding 0005 to 0.005% by weight, a fatty acid having a melting point of -5 to 50 ° C is used as a main constituent fatty acid, and HLB (hydrophile-lipophile balance: hydrophile) is used.
0.001 of at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester having an e-lyophile balance value of 7 or less.
.About.0.015% by weight is added.

The canned beverage according to claim 2 is the canned beverage according to claim 1, wherein (1) dimethyl silicone oil, and (2) sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin. A total of 100 parts by weight of at least one selected from fatty acid esters and 1 to 30 parts by weight of an emulsifier having an HLB value of 10 or more are added as an aqueous emulsion.

The reason why the amount of dimethyl silicone oil added is limited to 0.0005 to 0.005% by weight is as follows.
This is because if the addition amount is less than 0.0005% by weight, a sufficient defoaming effect cannot be obtained, and if the addition amount exceeds 0.005% by weight, the effect does not change and the taste of the beverage may be adversely affected. This is because it is not preferable. Also,
This value is the upper limit under the Food Sanitation Law, and further additions are not permitted under this law.

The reason why the addition amount of the various fatty acid esters is limited to 0.001 to 0.015% by weight is as follows.
This is because if the addition amount is less than 0.001% by weight, a sufficient foam suppressing effect cannot be obtained, and 0.015% by weight.
This is because, if added over the range, not only a remarkable effect cannot be expected, but also the taste of the beverage may be adversely affected, which is not preferable.

Further, in the present invention, as the various fatty acid esters, fatty acid esters having a fatty acid having a melting point of −5 to 50 ° C. as a main constituent fatty acid are used. For example, as the main constituent fatty acids, oleic acid (melting point 16 ° C.), capric acid (decanoic acid: melting point 31.3 ° C.), lauric acid (melting point 43.6 ° C.), caprylic acid (octanoic acid: melting point 16.
5 ° C.), erucic acid (melting point 33.5 ° C.), butyric acid (melting point-4.7 ° C.), caproic acid (melting point-1.5 ° C.) and the like are preferably used. Of course, it is also possible to use the constituent fatty acid as a mixture with one or more fatty acids having a melting point outside the range of -5 to 50 ° C.

However, fatty acid esters having a fatty acid having a melting point other than the above range as a main constituent fatty acid may show a considerable effect in a temperature range exceeding 20 ° C.
In the temperature range of 20 ° C. or lower, the intermolecular force of itself is too large, so that the effect is low and the object of the present invention is not satisfied.

The various fatty acid esters may be used alone or in combination of two or more. It is more effective to use the HLB value of 0 to 3 and the HLB value of 4 to 7 in combination.

The reason for this is considered to be that the esters having an HLB value of 4 to 7 and a relatively large dispersive force have a function of drawing the esters having an HLB value of 0 to 3 and a relatively small surface tension into the foam film. To be Those having an HLB value of more than 7 are not suitable for addition for the purpose of defoaming, because they not only have no foam suppressing effect but also stabilize the generated foam.

The above-mentioned dimethyl silicone oil and various fatty acid esters are treated with H in consideration of dispersibility in an aqueous beverage.
It is desirable to use an emulsifier having an LB value of 10 or more as an aqueous emulsion. 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, but polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester,
Examples thereof include sorbitan fatty acid ester. The addition amount of the emulsifier is 100 in total of at least one selected from (1) dimethyl silicone oil, and (2) sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester.
1 to 3 parts by weight of the HLB value of 10 or more emulsifiers
It is preferably 0 part by weight.

The dimethyl silicone oil and the various fatty acid esters may be mixed in advance as an aqueous emulsion, or both may be mixed in advance and an emulsifier is added to this to prepare a mixed emulsion. A method of adding it to the beverage later is also effective. The dispersion concentration of these emulsions is not particularly limited, but if adjusted to 10 to 30% by weight, the viscosity is easy to handle and the emulsion is relatively stable.

The additives thus prepared are added to easily foamable beverages, but since they are emulsions excellent in water dispersibility, they can be easily dispersed by simply adding them to the beverage and gently stirring. 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 the conventional one. 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 produced in this way 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.

[0038]

EXAMPLES Examples of the present invention will be described below.

Example 1 Sucrose palmitate ester having an HLB value of 16 as an emulsifier, based on a total of 100 parts by weight of dimethyl silicone oil and various esters.
5 parts by weight was added to obtain an aqueous emulsion having a concentration of 20%. The additives (combination of dimethyl silicone oil and various esters) shown in Table 1 were prepared by mixing these emulsions at a predetermined ratio, and a predetermined amount of these additives was added to various easily foamable beverages.

Here, as the ester, sucrose oleate (Su-O), sorbitan oleate (So-O), glycerin caprate (G)
-Cp), sorbitan caproic acid ester (So-Cp
o), 5 kinds of glycerin oleic acid ester (GO) are selected, and as the easy foaming beverage, milk coffee,
I chose 6 kinds of black coffee, oolong tea, milk tea, consomme soup and tomato juice.

Next, each of these beverages was filled in a positive pressure can using the liquid nitrogen dropping method. The filling internal pressure in this case is 2.0
It was set to kg / cm ² (at 29 ° C.). This is the strictest condition for spouting. The used can was a 250 g aluminum can and the head space after filling was 15 mm.

After filling each beverage, a retort treatment was carried out under the condition of 125 ° C. for 20 minutes, and thereafter, the amount of spout was tested and evaluated.

The test of the spouting amount was carried out by using a shaker.
After shaking at 7.8G acceleration and 25cm swing, 3
After a second, the can was opened, and the amount of spout when the can was opened was measured. The liquid temperature at the time of opening the can was three levels of 5, 20, and 60 ° C.

The results of these tests are shown in Tables 1 to 3.

[0045]

[Table 1]

[0046]

[Table 2]

[0047]

[Table 3]

Further, the easy-foaming beverage to which the additive was not added was filled in a positive pressure can under the same conditions as in the above-mentioned examples, and the amount of spouting was tested and evaluated. The test results are shown in Table 4.

[0049]

[Table 4]

The above-mentioned examples are also applicable to the easily foamable beverage to which the above-mentioned additive is added in an amount outside the scope of the present invention, and to which an ester comprising a main constituent fatty acid outside the scope of the claims of the present invention is added. Fill the positive pressure can under the conditions,
The amount of spouting was tested and evaluated. The test results are shown in Table 5.
Shown in.

[0051]

[Table 5]

As is apparent from these tables, in the above-mentioned examples, the spouting amount is reduced by one digit or more as compared with the non-added product and the product added with the amount out of the range, which is a remarkable addition effect. I understand. In particular, in the case of a spray amount of up to 0.2 g, there is almost no problem in use because the beverage hardly adheres to the hands or clothes only by spraying it in the form of mist. Moreover, the taste is 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 Example 1, various easily foamable beverages can be stably made to be foam-resistant over a wide temperature range from 5 to 60 ° C. it can.

In addition, when the positive pressure can was filled with the beverage to which the additive of Example 1 was added at a normal internal pressure, the contents hardly spouted even when the can was opened after being violently shaken. The excellent effect that various beverages, which have been conventionally considered difficult to be filled in a positive pressure can, can be filled without changing the process or the device, 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.

Example 2 12.5 parts by weight of sucrose palmitate having an HLB value of 16 was added as an emulsifier to 100 parts by weight of dimethyl silicone oil and glycerin monooleate, and an aqueous emulsion having a concentration of 20% was added. Got The additives were added to milk coffee so that the amount of dimethyl silicone oil added was 0.002% by weight and the amount of glycerin monooleate ester added was 0.01% by weight, and a test was conducted.

The test method was carried out by measuring the foaming amount per 100 ml of milk coffee at 5 ° C. after a lapse of a predetermined time after shaking by using a graduated cylinder method.

Further, a non-added product, a product to which only dimethyl silicone oil was added, and a product to which only glycerin monooleate was added were prepared at the same time and used as comparative examples.

FIG. 1 shows the above test results.
It is a graph which shows the relationship between the elapsed time after shaking and the amount of foaming.

In the figure, C is for this embodiment, N is for no addition, D is for dimethyl silicone oil only, and G is for glycerin monooleate. Further, L is a reference value of the amount of foaming at which spouting does not pose a problem, and t is usually the time required for opening the can after shaking.

As is clear from FIG. 1, in the beverage of Example 2 above, the foaming amount was significantly reduced as compared with the comparative example,
Moreover, it can be seen that it gradually decreases as a linear function with the passage of time.

As described above, also in the canned beverage of Example 2, the foaming amount of the easily foamable beverage (milk coffee) after a lapse of a predetermined time after shaking can be significantly reduced and stable. It can be made foam-resistant.

[0062]

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 is dimethyl silicone oil. 0.0005-0.005% by weight, and a fatty acid having a melting point of -5 to 50 ° C as a main constituent fatty acid,
0.001 to 0.015% by weight of at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester having an HLB value of 7 or less is added. A frothy beverage can be made stable and frothy over a wide temperature range from 5 to 60 ° C.

Further, the amount of foaming after a predetermined time has passed after shaking the easily foamable beverage can be greatly reduced, and stable foaming can be achieved.

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.

According to the canned beverage of claim 2 of the present invention, in the canned beverage of claim 1, the canned beverage is (1) dimethyl silicone oil, and (2) sucrose fatty acid ester. 100 in total of at least one selected from the group consisting of sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester
By adding 1 part by weight to 30 parts by weight of an emulsifier having an HLB value of 10 or more as an aqueous emulsion, various easy-foaming beverages of 5 to 5 like the canned beverage according to claim 1 are added.
It is possible to provide stable foam resistance over a wide temperature range up to 60 ° C.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the elapsed time after shaking and the amount of foaming of a beverage to which the additive of the present invention has been added.

Front page continuation (72) Nobuyuki Suwa 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 canned beverage contains 0.005% of dimethyl silicone oil.
05-0.005% by weight, with a melting point of -5
0.005 at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester having a HLB value of 7 or less with a fatty acid of -50 ° C as a main constituent fatty acid.
A canned beverage characterized by being added in an amount of 1 to 0.015% by weight. 2. The canned beverage comprises a total of 100 parts by weight of (1) dimethyl silicone oil, and (2) at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerin fatty acid ester. The canned beverage according to claim 1, wherein 1 to 30 parts by weight of an emulsifier having an HLB value of 10 or more is added as an aqueous emulsion.