JPWO2016024597A1 - Method for producing packed carbonated drink with container - Google Patents

Method for producing packed carbonated drink with container Download PDF

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JPWO2016024597A1
JPWO2016024597A1 JP2015072804A JP2016542592A JPWO2016024597A1 JP WO2016024597 A1 JPWO2016024597 A1 JP WO2016024597A1 JP 2015072804 A JP2015072804 A JP 2015072804A JP 2016542592 A JP2016542592 A JP 2016542592A JP WO2016024597 A1 JPWO2016024597 A1 JP WO2016024597A1
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aqueous solution
container
carbon dioxide
acid
viscosity
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JP6535672B2 (en
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裕史 馬鳥
裕史 馬鳥
利幸 赤地
利幸 赤地
遠藤 浩志
浩志 遠藤
良成 菅沼
良成 菅沼
智子 金澤
智子 金澤
啓司 黒岩
啓司 黒岩
萌子 河盛
萌子 河盛
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Daiwa Can Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients

Abstract

本発明が解決しようとする課題は、十分な二酸化炭素を含んだとろみ付き炭酸飲料を安定的に製造する方法を提供することである。実施形態に係る容器詰めとろみ付き炭酸飲料の製造方法は、炭酸塩および炭酸水素塩の少なくとも一方を含む第一水溶液と、食品に添加可能な酸を含む第二水溶液とを容器に充填すること、および、充填が完了した後に、前記容器を密封することを含む。この製造方法では、前記第一水溶液および前記第二水溶液の少なくとも一方は、増粘剤成分を含むことにより粘性が付与されており、前記第一水溶液と前記第二水溶液との混合により前記容器内において炭酸ガスが生じる。The problem to be solved by the present invention is to provide a method for stably producing a thick carbonated beverage containing sufficient carbon dioxide. The method for producing a carbonated beverage with a stuffed container and a squeeze according to the embodiment includes filling a container with a first aqueous solution containing at least one of carbonate and bicarbonate, and a second aqueous solution containing an acid that can be added to food. And sealing the container after filling is complete. In this production method, at least one of the first aqueous solution and the second aqueous solution is given a viscosity by including a thickener component, and the container contains a mixture of the first aqueous solution and the second aqueous solution. Carbon dioxide gas is generated in

Description

本発明は、容器詰めとろみ付き炭酸飲料の製造方法に関する。   The present invention relates to a method for producing a carbonated beverage with stuffing and thickening.

脳卒中やパーキンソン病等の脳障害や、加齢による筋力の低下に伴い、嚥下障害を発症する。嚥下障害者は、食物や飲料を飲み込む際、食物や飲料が気道に入るという誤嚥を生じる可能性がある。肺へと到達した飲食物は、肺炎の原因となることがある。このため、飲料に対して増粘剤を添加してとろみを付与し、飲み易くして誤嚥を防ぐことが行われている。   It causes dysphagia due to cerebral disorders such as stroke and Parkinson's disease and muscle weakness due to aging. A person with dysphagia may experience aspiration when food or beverages are swallowed, causing food or beverages to enter the respiratory tract. Food and drink that reaches the lungs can cause pneumonia. For this reason, a thickener is added to a beverage to impart a thickening, making it easy to drink and preventing aspiration.

炭酸飲料に対しても増粘剤を添加してとろみを付与することは可能である。しかしながら、炭酸飲料は、通常の飲料よりも取扱いが煩雑であり、とろみがつきにくく、増粘剤を溶かすために撹拌する際に炭酸ガスが抜けてしまうという問題が存在する。   It is possible to add thickener to carbonated beverages by adding thickener. However, carbonated beverages are more complicated to handle than ordinary beverages, are not easily thickened, and have a problem that carbon dioxide gas escapes when stirring to dissolve the thickener.

そのため、予めとろみが付与され、密封容器に充填された炭酸飲料の提供が望まれている。   Therefore, it is desired to provide a carbonated beverage that has been previously thickened and filled in a sealed container.

一般的に、炭酸飲料を製造する方法として、カーボネーターと呼ばれる装置を使用する方法が存在する。この方法では、二酸化炭素を満たしたタンク内に液体を通して、液体に二酸化炭素を溶解させて炭酸飲料を製造する。この方法によってとろみ付き炭酸飲料を製造する場合、二酸化炭素を満たしたタンク内に粘性のある液体を通すこととなる。しかしながら、粘性のある液体には二酸化炭素が溶解しにくく、二酸化炭素の含有量が不十分となる。また、二酸化炭素の溶解が完了した液体を容器に充填する際、液体と容器内面との接触に起因して、溶解した二酸化炭素が再度気化し、液体が容器から溢れてしまうという問題がある。すなわち、液体と容器内面とが接触する衝撃によって発生した二酸化炭素が、とろみのある液体を伴って容器上部へ上昇し、容器外に溢れてしまう。例えば、ガスボリウム3に調整した二酸化炭素を含み、さらにE型粘度計による測定で10mPa・S以上の粘度を持たせた液体を容器に充填しようとすると噴きこぼれが発生し、粘度が50mPa・s以上である液体では更に激しい噴きこぼれが発生することが確認されている。充填の際の噴きこぼれは、容器内の液量のばらつきをもたらす。したがって、とろみのついた液体に対してカーボネーターを用いて炭酸ガスを含有させる方法では、とろみ付き炭酸飲料を工業的に生産することが困難である。   In general, as a method for producing a carbonated beverage, there is a method using an apparatus called a carbonator. In this method, a carbonated beverage is produced by passing a liquid through a tank filled with carbon dioxide and dissolving the carbon dioxide in the liquid. When producing a thick carbonated beverage by this method, a viscous liquid is passed through a tank filled with carbon dioxide. However, carbon dioxide is difficult to dissolve in a viscous liquid, and the carbon dioxide content becomes insufficient. Further, when the container is filled with the liquid in which the dissolution of carbon dioxide is completed, there is a problem that the dissolved carbon dioxide is vaporized again due to the contact between the liquid and the inner surface of the container, and the liquid overflows from the container. That is, the carbon dioxide generated by the impact of contact between the liquid and the inner surface of the container rises to the upper part of the container with the thick liquid and overflows outside the container. For example, when a container is filled with a liquid containing carbon dioxide adjusted to gas volume 3 and having a viscosity of 10 mPa · S or more as measured by an E-type viscometer, spilling occurs, and the viscosity is 50 mPa · s. It has been confirmed that more severe jet spillage occurs in the above liquid. Spills during filling cause variations in the amount of liquid in the container. Therefore, it is difficult to industrially produce a thickened carbonated beverage by a method in which carbon dioxide is contained in a thickened liquid using a carbonator.

炭酸飲料を製造する他の方法として、炭酸水素ナトリウムといった重炭酸塩を含む水溶液と、クエン酸や酒石酸といった酸を含む水溶液とを混合して反応させ、水溶液中で二酸化炭素を発生させる方法が存在する(特許文献1)。   As another method for producing carbonated beverages, there is a method in which an aqueous solution containing a bicarbonate such as sodium bicarbonate and an aqueous solution containing an acid such as citric acid or tartaric acid are mixed and reacted to generate carbon dioxide in the aqueous solution. (Patent Document 1).

特開平1−86862号JP-A-1-86862

しかしながら、特許文献1の方法は、塩と酸との反応速度が速く、発生した二酸化炭素の多くが水溶液から抜け出てしまい、その結果、水溶液中に溶解する二酸化炭素の量を制御することが難しいという問題を有する。さらに、このように作製した炭酸水に対して、とろみを付与するために増粘剤を添加する場合、撹拌する際に二酸化炭素が抜け出てしまうという問題がある。
本発明が解決しようとする課題は、十分な二酸化炭素を含んだとろみ付き炭酸飲料を安定的に製造する方法を提供することである。
However, the method of Patent Document 1 has a high reaction rate between the salt and the acid, and most of the generated carbon dioxide escapes from the aqueous solution. As a result, it is difficult to control the amount of carbon dioxide dissolved in the aqueous solution. Have the problem. Furthermore, when adding a thickener to the carbonated water produced in this way in order to impart thickening, there is a problem that carbon dioxide escapes when stirring.
The problem to be solved by the present invention is to provide a method for stably producing a thick carbonated beverage containing sufficient carbon dioxide.

実施形態に係る容器詰めとろみ付き炭酸飲料の製造方法は、炭酸塩および炭酸水素塩の少なくとも一方を含む第一水溶液と、食品に添加可能な酸を含む第二水溶液とを容器に充填すること、および、充填が完了した後に、前記容器を密封することを含む。この製造方法では、前記第一水溶液および前記第二水溶液の少なくとも一方は、増粘剤成分を含むことにより粘性が付与されており、前記第一水溶液と前記第二水溶液との混合により前記容器内において二酸化炭素が生じる。   The method for producing a carbonated beverage with a stuffed container and a squeeze according to the embodiment includes filling a container with a first aqueous solution containing at least one of carbonate and bicarbonate, and a second aqueous solution containing an acid that can be added to food. And sealing the container after filling is complete. In this production method, at least one of the first aqueous solution and the second aqueous solution is given a viscosity by including a thickener component, and the container contains a mixture of the first aqueous solution and the second aqueous solution. Carbon dioxide is produced in

実施形態に係る容器詰めとろみ付き炭酸飲料では、増粘剤成分を含み、E型粘度計による測定で10mPa・s以上の粘度を有する炭酸飲料が容器に密封されている。   In a carbonated beverage with a stuffed container and a thickener according to the embodiment, a carbonated beverage containing a thickener component and having a viscosity of 10 mPa · s or more as measured by an E-type viscometer is sealed in the container.

本発明によれば、二酸化炭素が抜け出ることが抑制され、容器中の内容量を適切に制御できる容器詰めとろみ付き炭酸飲料の製造方法が提供される。   ADVANTAGE OF THE INVENTION According to this invention, it is suppressed that carbon dioxide escapes, and the manufacturing method of the container stuffing and the carbonated beverage with a mash which can control the content in a container appropriately is provided.

実施形態に係る容器詰めとろみ付き炭酸飲料の製造方法について説明する。   The manufacturing method of the carbonated drink with a container stuffing and thickener which concerns on embodiment is demonstrated.

容器詰めとろみ付き炭酸飲料とは、容器に充填され密封された、とろみを有する炭酸飲料である。   A container-packed and thickened carbonated drink is a carbonated drink having a thickened filling and sealed in a container.

炭酸飲料とは、炭酸を含んだ飲料を意味する。炭酸飲料は飲用した際に二酸化炭素ガスが発生し、それによって清涼感が得られる。実施形態に係る方法において、飲料中に溶解される二酸化炭素の量に特別な限定はなく、一般的な炭酸飲料が含む二酸化炭素の量と同様であってよい。二酸化炭素のガスボリウムは、一般的な炭酸飲料では1から2程度であり、コーラといった高めの炭酸を含む炭酸飲料では3程度である。ここにおいて、ガスボリウムとは、20℃における、飲料の量(体積)に対する含有されるガスの量(体積)の値である。   The carbonated drink means a drink containing carbonated drink. Carbonated beverages generate carbon dioxide gas when consumed, thereby providing a refreshing feeling. In the method according to the embodiment, the amount of carbon dioxide dissolved in the beverage is not particularly limited, and may be the same as the amount of carbon dioxide contained in a general carbonated beverage. The carbon dioxide gas volume is about 1 to 2 in a general carbonated beverage, and about 3 in a carbonated beverage containing a high carbonic acid such as cola. Here, the gas volume is the value of the amount (volume) of the gas contained with respect to the amount (volume) of the beverage at 20 ° C.

炭酸飲料はとろみを有する。「とろみ」とは、液体が流動性を失わない程度の粘性を意味する。流動性を失っていない点で、とろみ付き炭酸飲料は、ゲル状ではなく、ゾル状であると言える。   Carbonated beverages are thick. “Thoroughness” means a viscosity that does not lose fluidity of the liquid. In terms of not losing fluidity, it can be said that the thick carbonated beverage is not in a gel form but in a sol form.

容器は、液体を密封することができ、且つ炭酸飲料の内圧に耐えられる物である。実施形態に係る方法では、一般的な炭酸飲料のために使用される容器を使用することができる。容器の例は、スチール缶、アルミ缶、ガラス瓶およびPETボトルである。   The container can seal the liquid and can withstand the internal pressure of the carbonated beverage. In the method according to the embodiment, a container used for a general carbonated beverage can be used. Examples of containers are steel cans, aluminum cans, glass bottles and PET bottles.

実施形態に係る製造方法は、第一水溶液と第二水溶液とを容器に充填することを含む。   The manufacturing method according to the embodiment includes filling the container with the first aqueous solution and the second aqueous solution.

第一水溶液は、炭酸塩および炭酸水素塩の少なくとも一方を含む。炭酸塩の例は、炭酸カルシウム、炭酸ナトリウムおよび炭酸カリウムである。炭酸水素塩の例は、炭酸水素ナトリウム(重曹)である。第一水溶液は、炭酸塩および炭酸水素塩のこれらの具体例を任意の組み合わせで含んでよい。第一水溶液中の炭酸塩および炭酸水素塩の総濃度(w/w)は、1%〜10%の範囲であることが好ましい。   The first aqueous solution contains at least one of carbonate and bicarbonate. Examples of carbonates are calcium carbonate, sodium carbonate and potassium carbonate. An example of bicarbonate is sodium bicarbonate (sodium bicarbonate). The first aqueous solution may contain these specific examples of carbonates and bicarbonates in any combination. The total concentration (w / w) of the carbonate and bicarbonate in the first aqueous solution is preferably in the range of 1% to 10%.

第二水溶液は、食品に添加可能な酸を含む。食品に添加可能な酸の例は、クエン酸、酒石酸、乳酸、リンゴ酸、酢酸、フィチン酸およびリン酸である。第二水溶液流の酸の濃度(w/w)は、1%〜70%の範囲であることが好ましい。   The second aqueous solution contains an acid that can be added to food. Examples of acids that can be added to foods are citric acid, tartaric acid, lactic acid, malic acid, acetic acid, phytic acid and phosphoric acid. The acid concentration (w / w) of the second aqueous stream is preferably in the range of 1% to 70%.

第一水溶液および第二水溶液の少なくとも一方は、増粘剤成分をさらに含む。これにより、第一水溶液および第二水溶液の少なくとも一方には粘性が付与される。増粘剤成分は、一般的に食品用として用いられる増粘剤であってよい。増粘剤成分の例は、キサンタンガムおよびキサンタンガムを主剤とする増粘剤である。キサンタンガムは、とろみを付与する目的で広く利用される成分である。増粘剤成分のキサンタンガム以外の例は、グアーガム、デンプン、タマリンドガム、ペクチンおよびサイリウムシードガムである。好ましくは、第一水溶液および第二水溶液の両方が増粘剤を含む。第一水溶液および第二水溶液における増粘剤成分の添加量は、各水溶液の粘度が所定の値になるように設定することができる。   At least one of the first aqueous solution and the second aqueous solution further includes a thickener component. Thereby, viscosity is provided to at least one of the first aqueous solution and the second aqueous solution. The thickener component may be a thickener generally used for food. Examples of the thickener component are xanthan gum and a thickener based on xanthan gum. Xanthan gum is a component that is widely used for the purpose of imparting thickness. Examples of thickener components other than xanthan gum are guar gum, starch, tamarind gum, pectin and psyllium seed gum. Preferably, both the first aqueous solution and the second aqueous solution contain a thickener. The addition amount of the thickener component in the first aqueous solution and the second aqueous solution can be set so that the viscosity of each aqueous solution becomes a predetermined value.

増粘剤が添加された第一水溶液および第二水溶液の粘度は、それぞれ10mPa・s以上であってよい。粘度の上限は、溶液を充填できる限界によって定めることができる。一般的に、溶液を充填できる粘度の限界は500mPa・sと考えられる。また、粘度の上限は、溶液を容器内で混合できる限界によって定めることができる。溶液の粘度が高すぎると、溶液が混ざりにくくなり、反応の速さが遅くなって反応が完了するまでに時間がかかり過ぎる。このような問題を回避できるように、粘度を調整することができる。
本明細書において粘度とは、液温20℃における粘度を指す。
The viscosities of the first aqueous solution and the second aqueous solution to which the thickener is added may be 10 mPa · s or more, respectively. The upper limit of the viscosity can be determined by the limit at which the solution can be filled. Generally, the limit of the viscosity with which the solution can be filled is considered to be 500 mPa · s. Further, the upper limit of the viscosity can be determined by the limit at which the solution can be mixed in the container. If the viscosity of the solution is too high, the solution becomes difficult to mix, the reaction rate becomes slow, and it takes too much time to complete the reaction. The viscosity can be adjusted so as to avoid such problems.
In this specification, the viscosity refers to a viscosity at a liquid temperature of 20 ° C.

好ましくは、第一水溶液および第二水溶液の粘度は、それぞれ、10mPa・s〜200mPa・sの範囲であり、より好ましくは25mPa・s〜200mPa・sの範囲であり、最も好ましくは50mPa・s〜200mPa・sの範囲である。なお、本明細書に記載する粘度は、全てE型粘度計によって測定した値である。E型粘度計とは、回転式粘度計の1種であり、回転体が流体から受ける抵抗を回転トルクから読み取る粘度計である。   Preferably, the viscosities of the first aqueous solution and the second aqueous solution are each in the range of 10 mPa · s to 200 mPa · s, more preferably in the range of 25 mPa · s to 200 mPa · s, and most preferably 50 mPa · s to The range is 200 mPa · s. In addition, all the viscosity described in this specification is the value measured with the E-type viscosity meter. The E-type viscometer is one type of rotary viscometer, and is a viscometer that reads the resistance that a rotating body receives from a fluid from rotational torque.

第一水溶液および第二水溶液は、それぞれ、甘味料、香料、果汁、野菜汁等を含んでよい。あるいは、甘味料、香料、果汁、野菜汁等を、第一水溶液および第二水溶液とは別に容器に充填してよい。これにより、所望の味や風味を持つとろみ付きの炭酸飲料を製造することができる。また、必要に応じて、果肉等の固形物を添加してもよい。   Each of the first aqueous solution and the second aqueous solution may contain sweeteners, flavors, fruit juices, vegetable juices, and the like. Or you may fill a container with sweeteners, a fragrance | flavor, fruit juice, vegetable juice, etc. separately from 1st aqueous solution and 2nd aqueous solution. Thereby, a thick carbonated beverage having a desired taste and flavor can be produced. Moreover, you may add solid substances, such as a pulp, as needed.

第一水溶液および第二水溶液を容器に充填する際、これら2つの水溶液を容器外で予め混合した後に容器に充填してもよい。この場合、2つの水溶液を不完全に混合しておくことが望ましい。あるいは、これら2つの水溶液を別々に容器に充填してもよい。この場合、2つの水溶液を順に容器に充填してもよく、または2つの水溶液を同時に容器に充填してもよい。好ましくは、2つの水溶液は、予め容器外で混合することなく、別々に容器に充填される。
第一水溶液と第二水溶液との混合比(質量)は、二酸化炭素を発生させるのに適切な混合比とすることができ、例えば、1:10〜10:1の範囲とすることができる。
When filling the container with the first aqueous solution and the second aqueous solution, the two aqueous solutions may be premixed outside the container and then filled into the container. In this case, it is desirable to mix the two aqueous solutions incompletely. Alternatively, these two aqueous solutions may be filled in a container separately. In this case, the two aqueous solutions may be filled into the container in order, or the two aqueous solutions may be filled into the container at the same time. Preferably, the two aqueous solutions are filled in the container separately without being mixed outside the container in advance.
The mixing ratio (mass) of the first aqueous solution and the second aqueous solution can be an appropriate mixing ratio for generating carbon dioxide, and can be, for example, in the range of 1:10 to 10: 1.

実施形態に係る製造方法は、充填完了後に、密封することを含む。   The manufacturing method according to the embodiment includes sealing after completion of filling.

密封は、飲料用容器を密封する一般的な方法により行うことができる。例えば、容器が缶である場合、缶蓋と缶胴との接触する部分を巻締めて密封する。容器がペットボトルである場合、ペットボトルの注ぎ口にキャップを取り付けることで密封する。   The sealing can be performed by a general method for sealing a beverage container. For example, when a container is a can, the part which a can lid and a can body contact is wound up and sealed. When the container is a plastic bottle, it is sealed by attaching a cap to the spout of the plastic bottle.

実施形態に係る製造方法は、容器内の内容物を撹拌することを更に含んでよい。特に、撹拌は、容器を密封した後に行うことができる。   The manufacturing method according to the embodiment may further include stirring the contents in the container. In particular, stirring can be performed after sealing the container.

撹拌は、液体に加速度をかけて、容器内で動かすことにより行うことが好ましい。このような撹拌は、例えば、容器を振ったり、転がしたり、回転させることによって行うことができる。特に、水溶液の粘性が高い場合には、容器内の液体を撹拌して混和させることが好ましい。   Stirring is preferably performed by applying acceleration to the liquid and moving it in the container. Such agitation can be performed, for example, by shaking, rolling, or rotating the container. In particular, when the viscosity of the aqueous solution is high, it is preferable to mix the liquid in the container with stirring.

実施形態に係る製造方法は、密封後の容器を冷却することを更に含んでよい。   The manufacturing method according to the embodiment may further include cooling the sealed container.

冷却は、容器内に生じた炭酸ガスが水溶液中に溶解しきるまで行うことができる。例えば、密封後の容器を、低温にて24時間程度保持する。冷却の温度は、水溶液が凍結しない程度の温度であって且つ室温よりも低い温度に保持すればよい。例えば、冷却の温度は0℃〜10℃である。   Cooling can be performed until the carbon dioxide gas generated in the container is completely dissolved in the aqueous solution. For example, the sealed container is held at a low temperature for about 24 hours. The cooling temperature may be maintained at a temperature that does not freeze the aqueous solution and is lower than room temperature. For example, the cooling temperature is 0 ° C to 10 ° C.

以下に、実施形態に係る製造方法の作用および効果を説明する。   Below, the effect | action and effect of the manufacturing method which concern on embodiment are demonstrated.

実施形態に係る製造方法では、第一水溶液と第二水溶液との混合により容器内において二酸化炭素が生じる。このとき、第一水溶液および第二水溶液の少なくとも一方にとろみが付与されていることで、二酸化炭素が発生する反応が穏やかに進行する。   In the manufacturing method according to the embodiment, carbon dioxide is generated in the container by mixing the first aqueous solution and the second aqueous solution. At this time, since the thickening is imparted to at least one of the first aqueous solution and the second aqueous solution, the reaction for generating carbon dioxide proceeds gently.

水溶液にとろみが無い場合またはとろみが殆ど無い場合、2つの水溶液はすぐに混ざりあい、反応は素早く進行する。例えば、2つの水溶液の粘度をともに10mPa・s未満とした場合、反応の速さが速くなり、二酸化炭素が激しく発生する。また、5mPa・s以下といった更に低い粘度とした場合、発生した二酸化炭素は水溶液中にとどまることなく、すぐに抜け出てしまう。   If the aqueous solution is not thick or has little thickness, the two aqueous solutions will immediately mix and the reaction will proceed quickly. For example, when the viscosity of the two aqueous solutions is less than 10 mPa · s, the reaction speed increases and carbon dioxide is generated violently. In addition, when the viscosity is further lowered to 5 mPa · s or less, the generated carbon dioxide does not stay in the aqueous solution but immediately escapes.

これに対して、水溶液が一定の粘度を有する場合、2つの水溶液はゆっくりと混ざりあうことで、反応の速さは穏やかになり、二酸化炭素は少しずつ発生し、発生した二酸化炭素は水溶液から抜け出ることなく内部にとどまる。このため、容器に第一水溶液および第二水溶液を充填した後、密封するまでの間に容器外へ二酸化炭素が漏れ出すことが殆ど無く、溶液内の二酸化炭素の溶解量を安定させることができる。   On the other hand, when the aqueous solution has a certain viscosity, the two aqueous solutions are mixed slowly, the reaction speed becomes gentle, carbon dioxide is generated little by little, and the generated carbon dioxide escapes from the aqueous solution. Stay inside without. For this reason, after filling the container with the first aqueous solution and the second aqueous solution, carbon dioxide hardly leaks out of the container until it is sealed, and the amount of dissolved carbon dioxide in the solution can be stabilized. .

さらに、第一水溶液および第二水溶液を予め容器外で混合する場合であっても、とろみの影響で反応が穏やかに進行するため、容器に充填する際の水溶液と容器内面との接触に起因した二酸化炭素の発生は抑えられる。また、第一水溶液および第二水溶液を別々に容器に充填する場合には、水溶液と容器内面とが接触する際そもそも二酸化炭素を発生させる反応が生じていないため、水溶液と容器内面との接触に起因した二酸化炭素の発生は生じない。したがって、容器への充填に起因した、二酸化炭素の急激な発生による水溶液の容器外への溢れ出しを抑制することができる。その結果、容器に充填される水溶液の量のばらつきを抑えることができ、容器詰めとろみ付き炭酸飲料を安定した品質で製造することができる。   In addition, even when the first aqueous solution and the second aqueous solution are mixed outside the container in advance, the reaction proceeds gently due to the influence of the thickening, resulting in contact between the aqueous solution and the inner surface of the container when filling the container. The generation of carbon dioxide is suppressed. In addition, when filling the container with the first aqueous solution and the second aqueous solution separately, there is no reaction that generates carbon dioxide when the aqueous solution contacts the inner surface of the container. The resulting carbon dioxide generation does not occur. Therefore, the overflow of the aqueous solution to the outside of the container due to the rapid generation of carbon dioxide caused by filling the container can be suppressed. As a result, variation in the amount of the aqueous solution filled in the container can be suppressed, and the container-packed and thickened carbonated beverage can be produced with stable quality.

また、第一水溶液および第二水溶液の両方が増粘剤を含む場合には、両水溶液の密度の値が近くなり、混合した際に分離しにくくなり、反応が確実に進行し、炭酸飲料をより効率よく作製することができる。   In addition, when both the first aqueous solution and the second aqueous solution contain a thickener, the density values of both aqueous solutions are close and difficult to separate when mixed, the reaction proceeds reliably, and carbonated beverages are It can be produced more efficiently.

なお、後述する実施例の「実験例2」に記載されるように、従来の製造方法に沿って、とろみを付与し且つガスボリウム3の二酸化炭素を含有させた炭酸飲料を製造し、容器に充填する場合、粘度が10mPa・s以上であると充填の際に噴きこぼれが発生し、さらに、粘度が50mPa・s以上であると激しい噴きこぼれが発生する。したがって、実施形態に係る製造方法は、粘度が10mPa・s以上の容器詰めとろみ付き炭酸飲料を製造する場合に意義が大きく、粘度が50mPa・s以上の容器詰めとろみ付き炭酸飲料を製造する場合にさらに意義が大きい。   In addition, as described in “Experimental example 2” of an example described later, in accordance with a conventional manufacturing method, a carbonated beverage that is thickened and contains carbon dioxide of gas volume 3 is manufactured, When filling, if the viscosity is 10 mPa · s or more, spilling occurs during filling, and if the viscosity is 50 mPa · s or more, severe spilling occurs. Therefore, the manufacturing method according to the embodiment is significant in the case of producing a stuffed carbonated beverage with a viscosity of 10 mPa · s or more, and in the case of producing a carbonated beverage with a stuffed viscosity of 50 mPa · s or more. Further significant.

実施形態に係る容器詰めとろみ付き炭酸飲料について説明する。   The carbonated drink with a container stuffing and a thickener which concerns on embodiment is demonstrated.

この実施形態において、「容器詰めとろみ付き炭酸飲料」、「炭酸飲料」、「とろみ」、「容器」および「増粘剤成分」という語句の意味は、実施形態に係る容器詰めとろみ付き炭酸飲料の製造方法のために上述したそれぞれの意味と同じである。   In this embodiment, the meanings of the terms “carbonated drink with container and thickened”, “carbonated drink”, “thorough”, “container” and “thickener component” are the same as those of the carbonated drink with packed and thickened according to the embodiment. It has the same meaning as described above for the manufacturing method.

この実施形態では、特に、炭酸飲料は、E型粘度計による測定で10mPa・s以上の粘度を有する。   In this embodiment, in particular, the carbonated beverage has a viscosity of 10 mPa · s or more as measured by an E-type viscometer.

実施形態に係る容器詰めとろみ付き炭酸飲料は、上述した、実施形態に係る製造方法によって製造した物であってよい。   The container-packed and thickened carbonated drink according to the embodiment may be a product manufactured by the above-described manufacturing method according to the embodiment.

[製造例1]
以下の通り、ともに増粘剤を含む第一水溶液および第二水溶液を用いて、容器詰めとろみ付き炭酸飲料を製造した。
[Production Example 1]
A carbonated beverage with a stuffed container and a thickener was produced using a first aqueous solution and a second aqueous solution both containing a thickener as follows.

(第一水溶液の作製)
水120gに、炭酸水素ナトリウム3.15gを溶解し、さらに増粘剤としてキサンタンガムを主剤とするサンサポートS−4(三栄源FFI製)を1.5g溶解した。その後、合計145gになるまで水で希釈し、第一水溶液として炭酸水素ナトリウム粘性溶液を作製した。
(Preparation of the first aqueous solution)
In 120 g of water, 3.15 g of sodium hydrogen carbonate was dissolved, and 1.5 g of Sun Support S-4 (manufactured by San-Eigen FFI) mainly containing xanthan gum as a thickener was dissolved. Then, it diluted with water until it became a total of 145g, and the sodium hydrogencarbonate viscous solution was produced as 1st aqueous solution.

(第二水溶液の作製)
水120gに、グラニュー糖10.5gおよびクエン酸3gを溶解し、さらに増粘剤として、サンサポートS−4(三栄源FFI製)を1.5g溶解した。その後、合計145gになるまで水で希釈し、第二水溶液としてクエン酸粘性溶液を作製した。
(Preparation of second aqueous solution)
In 120 g of water, 10.5 g of granulated sugar and 3 g of citric acid were dissolved, and 1.5 g of Sun Support S-4 (manufactured by Saneigen FFI) was dissolved as a thickener. Then, it diluted with water until it became a total of 145g, and the citric acid viscous solution was produced as 2nd aqueous solution.

(充填、密封および冷却)
300gの水溶液を収容可能であり且つ密閉可能な容器に対して、作製した第二水溶液を145g充填した。次に第一水溶液を145g充填し、密封した。密封した容器を振り、よく混和した。粘性溶液入りの容器を冷却し、10℃の冷蔵庫内で24時間保管し、発生した二酸化炭素を溶解させた。
(Filling, sealing and cooling)
A container capable of containing 300 g of an aqueous solution and capable of being sealed was filled with 145 g of the prepared second aqueous solution. Next, 145 g of the first aqueous solution was filled and sealed. Shake the sealed container and mix well. The container containing the viscous solution was cooled and stored in a refrigerator at 10 ° C. for 24 hours to dissolve the generated carbon dioxide.

冷却後、容器を開封すると、飲用可能なとろみ付き炭酸飲料が完成していた。   When the container was opened after cooling, a drinkable thickened carbonated drink was completed.

[製造例2]
以下の通り、増粘剤を含まない第一水溶液と、増粘剤を含む第二水溶液とを用いて、容器詰めとろみ付き炭酸飲料を製造した。
[Production Example 2]
As shown below, a carbonated beverage with a stuffed container and a thickener was produced using a first aqueous solution containing no thickener and a second aqueous solution containing a thickener.

(第一水溶液の作製)
水120gに、炭酸水素ナトリウム3.15gを溶解し、合計145gになるまで水で希釈し、第一水溶液として炭酸水素ナトリウム溶液を作製した。
(Preparation of the first aqueous solution)
In 120 g of water, 3.15 g of sodium bicarbonate was dissolved and diluted with water until a total of 145 g was obtained to prepare a sodium bicarbonate solution as the first aqueous solution.

(第二水溶液の作製)
水120gに、グラニュー糖10.5gおよびクエン酸3gを溶解し、さらに増粘剤としてサンサポートS−4(三栄源FFI製)を3.0g溶解した。その後、合計145gになるまで水で希釈し、第二水溶液としてクエン酸粘性溶液を作製した。
(Preparation of second aqueous solution)
In 120 g of water, 10.5 g of granulated sugar and 3 g of citric acid were dissolved, and 3.0 g of Sun Support S-4 (manufactured by Saneigen FFI) was dissolved as a thickener. Then, it diluted with water until it became a total of 145g, and the citric acid viscous solution was produced as 2nd aqueous solution.

(充填、密封および冷却)
300gの水溶液を収容可能であり且つ密閉可能な容器に対して、作製した第二水溶液を145g充填した。次に第一水溶液を145g充填し、密封した。密封した容器を振り、よく混和した。粘性溶液入りの容器を冷却し、10℃の冷蔵庫内で24時間保管し、発生した二酸化炭素を溶解させた。
(Filling, sealing and cooling)
A container capable of containing 300 g of an aqueous solution and capable of being sealed was filled with 145 g of the prepared second aqueous solution. Next, 145 g of the first aqueous solution was filled and sealed. Shake the sealed container and mix well. The container containing the viscous solution was cooled and stored in a refrigerator at 10 ° C. for 24 hours to dissolve the generated carbon dioxide.

冷却後、容器を開封すると、飲用可能なとろみ付き炭酸飲料が完成していた。   When the container was opened after cooling, a drinkable thickened carbonated drink was completed.

上記製造例1および2を比較すると、製造例1は、2つの水溶液の密度が同等なため、これらの混合が容易であるという利点があった。一方、製造例2は、第一水溶液のみに増粘剤を添加すればよいため、水溶液を作製する工程の作業負担が小さいという利点があった。   Comparing production examples 1 and 2 above, production example 1 had the advantage that the density of the two aqueous solutions was equal, so that they could be mixed easily. On the other hand, Production Example 2 has an advantage that the work load of the step of preparing the aqueous solution is small because the thickener only needs to be added to the first aqueous solution.

[実験例1]
2つの水溶液の粘度と、発生する二酸化炭素の程度との関係を調べた。
[Experimental Example 1]
The relationship between the viscosity of the two aqueous solutions and the degree of carbon dioxide generated was examined.

1.7%(w/w)のクエン酸および増粘剤(サンサポートS−4(三栄源FFI製))を含むクエン酸粘性溶液、並びに、2.2%(w/w)の炭酸水素ナトリウムおよび増粘剤(サンサポートS−4(三栄源FFI製))を含む炭酸水素ナトリウム粘性溶液の2種の溶液を作製した。このとき、増粘剤の添加量を調整し、以下の表1の左列に記載されるような異なる粘度を有する8つの溶液を、2種の溶液のそれぞれについて作製した。   Citric acid viscous solution containing 1.7% (w / w) citric acid and thickener (Sun Support S-4 (manufactured by Saneigen FFI)), and 2.2% (w / w) bicarbonate Two solutions of a sodium hydrogen carbonate viscous solution containing sodium and a thickener (Sun Support S-4 (manufactured by San-Ei Gen FFI)) were prepared. At this time, the amount of thickener added was adjusted, and eight solutions having different viscosities as described in the left column of Table 1 below were prepared for each of the two types of solutions.

同じ粘度の溶液同士を100gずつビーカーに入れ、二酸化炭素の発生の程度、二酸化炭素が溶液から抜け出る程度を目視で確認した。結果を表1にまとめる。
100 g of solutions having the same viscosity were placed in a beaker, and the extent of carbon dioxide generation and the extent to which carbon dioxide escaped from the solution were visually confirmed. The results are summarized in Table 1.

以上の結果から、2つの溶液の粘度が5mPa・s以下である場合には、二酸化炭素は激しく発生し、且つ速やかに溶液外に抜け出ることがわかる。一方、10mPa・sでは二酸化炭素が溶液外に抜け出にくくなり、25mPa・sではさらに二酸化炭素の発生も低くなることがわかる。さらに、50mPa・s以上では、二酸化炭素の発生は僅かであり、発生した二酸化炭素もほとんど溶液外に抜け出ないことがわかる。
また、8つの溶液のいずれも、容器への充填に起因した二酸化炭素の急激な発生による水溶液の容器外への溢れ出しは生じなかった。
From the above results, it can be seen that when the viscosity of the two solutions is 5 mPa · s or less, carbon dioxide is generated vigorously and quickly escapes from the solution. On the other hand, at 10 mPa · s, it becomes difficult for carbon dioxide to escape out of the solution, and at 25 mPa · s, the generation of carbon dioxide is further reduced. Furthermore, it can be seen that at 50 mPa · s or more, the generation of carbon dioxide is slight, and the generated carbon dioxide hardly escapes from the solution.
Further, none of the eight solutions overflowed the aqueous solution out of the container due to the rapid generation of carbon dioxide caused by filling the container.

[実験例2]
炭酸飲料の粘度と、それを容器へ充填する際の噴きこぼれの程度との関係を調べた。この実験では、従来の方法によって炭酸飲料を製造し、容器へと充填した。
[Experiment 2]
The relationship between the viscosity of a carbonated beverage and the degree of spillage when filling it into a container was examined. In this experiment, carbonated beverages were produced by conventional methods and filled into containers.

ガスボリウム3に調整し且つ増粘剤を添加した溶液を作製した。このとき、増粘剤の量を調整し、以下の表2の左列に記載されるように粘度の異なる8つの溶液を作製した。   A solution prepared by adjusting to gas volume 3 and adding a thickener was prepared. At this time, the amount of thickener was adjusted, and eight solutions having different viscosities were prepared as described in the left column of Table 2 below.

8種の溶液を10℃に保ち、それぞれ290gずつ、300ml容量のペットボトル様形状の容器(口部がすぼまっている容器)に充填した。   Eight types of solutions were kept at 10 ° C., and each 290 g was filled into a 300 ml-sized plastic bottle-like container (a container with a narrow mouth).

充填する際の噴きこぼれの程度をそれぞれ目視で確認した。その結果を表2にまとめる。
The degree of spillage during filling was visually confirmed. The results are summarized in Table 2.

表2の結果から、粘度が5mPa・s以下である場合は噴きこぼれないことがわかった。一方、10および25mPa・sである場合には噴きこぼれが生じ、50mPa・s以上では激しく噴きこぼれが生じることがわかった。   From the results in Table 2, it was found that when the viscosity was 5 mPa · s or less, it did not spill. On the other hand, it was found that spilling occurred when the pressure was 10 and 25 mPa · s, and violent spilling occurred when the pressure was 50 mPa · s or more.

すなわち、従来の方法は、10mPa・s以上の粘度を有する炭酸飲料の取り扱いには適さないことがわかる。   That is, it can be seen that the conventional method is not suitable for handling carbonated beverages having a viscosity of 10 mPa · s or more.

したがって、本発明の製造方法は、粘度が10mPa・s以上の容器詰めとろみ付き炭酸飲料を製造する場合に意義が大きく、粘度が50mPa・s以上の容器詰めとろみ付き炭酸飲料を製造する場合にさらに意義が大きい。   Therefore, the production method of the present invention is significant in the case of producing a packed carbonated beverage with a viscosity of 10 mPa · s or more, and further in the case of producing a carbonated beverage with a viscosity of 50 mPa · s or more. Significant.

Claims (6)

容器詰めとろみ付き炭酸飲料の製造方法であって、
炭酸塩および炭酸水素塩の少なくとも一方を含む第一水溶液と、食品に添加可能な酸を含む第二水溶液とを容器に充填すること、および、
充填が完了した後に、前記容器を密封することを含み、
前記第一水溶液および前記第二水溶液の少なくとも一方は、増粘剤成分を含むことにより粘性が付与されており、前記第一水溶液と前記第二水溶液との混合により前記容器内において二酸化炭素が生じる、方法。
A method for producing a carbonated beverage with stuffing and thickening,
Filling a container with a first aqueous solution containing at least one of carbonate and bicarbonate, and a second aqueous solution containing an acid that can be added to food; and
Sealing the container after filling is complete,
At least one of the first aqueous solution and the second aqueous solution is provided with viscosity by including a thickener component, and carbon dioxide is generated in the container by mixing the first aqueous solution and the second aqueous solution. ,Method.
密封後に前記容器内の内容物を撹拌することを更に含む請求項1に記載の方法。   The method of claim 1, further comprising agitating the contents in the container after sealing. 前記第二水溶液は、前記食品に添加可能な酸として、クエン酸、酒石酸、乳酸、リンゴ酸、酢酸、フィチン酸およびリン酸から成る群から選択される少なくとも1つの酸を含む請求項1または2に記載の方法。   The said second aqueous solution contains at least one acid selected from the group consisting of citric acid, tartaric acid, lactic acid, malic acid, acetic acid, phytic acid and phosphoric acid as an acid that can be added to the food. The method described in 1. 前記第一水溶液は、炭酸塩または炭酸水素塩として、炭酸水素ナトリウム、炭酸カルシウム、炭酸ナトリウムおよび炭酸カリウムから成る群から選択される少なくとも1つを含む請求項1から3の何れか1項に記載の方法。   The first aqueous solution includes at least one selected from the group consisting of sodium hydrogen carbonate, calcium carbonate, sodium carbonate, and potassium carbonate as a carbonate or bicarbonate. the method of. 製造される前記炭酸飲料の粘度は、E型粘度計による測定で10mPa・s以上である請求項1から4の何れか1項に記載の方法。   The method according to any one of claims 1 to 4, wherein the carbonated beverage to be produced has a viscosity of 10 mPa · s or more as measured by an E-type viscometer. 増粘剤成分を含み、E型粘度計による測定で10mPa・s以上の粘度を有する炭酸飲料が容器に密封されている容器詰めとろみ付き炭酸飲料。   A carbonated beverage with a stuffed container and a thickener, in which a carbonated beverage containing a thickener component and having a viscosity of 10 mPa · s or more as measured by an E-type viscometer is sealed in the container.
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