NZ721202A - Method for providing packaged beverage, packaged beverage and system for providing packaged beverage - Google Patents

Abstract

　According to the present invention, a person who is presented with a chilled beverage immediately experiences the unprecedented and completely novel sensation of easily being able to drink the containerized beverage through the opening of a container in which the containerized beverage is in a liquid state when unopened, and starts to solidify when opened, regardless of whether external force is applied to a beverage-accommodating part. The present invention includes a cooling step in which a containerized beverage having a first solidification point at the pressure in the empty portion inside the container when closed, and a second freezing point at atmospheric pressure when the container is opened, the first freezing point being lower than the second freezing point, is cooled in the closed state at a temperature that is higher than the first freezing point and lower than the second freezing point. Upon opening the containerized beverage when the temperature of the containerized beverage is higher than the first solidification point and lower than the second solidification point, the person can see that the containerized beverage is a solid, regardless of whether external force has been applied to the beverage-accommodating part of the containerized beverage.

Description

METHOD FOR PROVIDING PACKAGED BEVERAGE, PACKAGED BEVERAGE AND SYSTEM FOR PROVIDING PACKAGED BEVERAGED TECHNICAL FIELD The present invention relates to a method of providing a packaged beverage, the packaged beverage and a system for providing the packaged beverage.

BACKGROUND ART A state in which water remains as a liquid even below its freezing temperature, i.e., the supercooling phenomenon has been known for many years. For example, when supercooled drinking water in a container is poured into a glass, the supercooled state is rapidly relieved by an impact produced at that occasion, resulting in the formation of sherbet-like ice in the glass. A mixture in which the sherbet-like ice is mixed with the unfrozen drinking water provides a pleasant appearance. Further, it has gathered attentions as a drinking water with a new texture, which is actually beginning to be served to customers at fitness clubs, pubs, shot bars and the like.

Meanwhile, the supercooled state of drinking water is difficult to maintain because the state is physically very unstable. In order to improve the maintenanceability of the supercooled state, provided is a refrigerator including a cool-air discharging outlet and a cool-air returning inlet, the cool-air discharging outlet discharging cool air at a (ASF-006AU, NZ) freezing temperature into a cool-air flowing space located above a partitioning wall covering the top of a space, and the cool-air returning inlet being located below the cool-air discharging outlet and returning cool air which flows through the cool-air flowing space after discharged from the cool-air discharging outlet into a cooling device (see Patent Document In addition, as a composition for providing a novel feeling, provided is a composition for a sherbet-like beverage containing a saccharide comprising one or more starch sugars selected from glucose, maltose, dextrin and oligosaccharide wherein a DE value, A%, of the saccharide, a soluble solid content, B%, in the beverage, and a viscosity, C mPa·s, of the beverage at a liquid temperature of 26°C satisfy conditions represented by the expressions (a), (b) and (c), and wherein the composition is liquefiable at 0 to 30°C and freezable below 0°C (see Patent Document 2). (a) A/B = 2 to 18 (b) (A/B)/C = 0.4 to 8 (c) (A/B)+C = 3 to 20 Patent Document 1: Japanese Patent No. 3903065 Patent Document 2: Japanese Patent No. 3930532 DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Now, the supercooled state refers to a state in which the state of a substance remains unchanged in terms of the phase (ASF-006AU, NZ) change of three phases: solid, liquid and gas even at a temperature where the state is otherwise supposed to change or below. For example, the supercooled state refers to a state in which a liquid is not solidified even when the liquid is cooled below its freezing point (a transition point), and the liquid state is maintained. In a case where the liquid is water, it refers to a state in which water still remains unfrozen even at 0°C or below. Accordingly, in the case of a beverage cooled in the refrigerator described in Patent Document 1, freezing may occur even before a beverage lid is opened if an impact and the like is applied to the packaged beverage. Therefore, simply providing the refrigerator according to Patent Document 1 is not sufficient for providing consumers with a completely novel feeling unexperienced to date obtainable from a packaged beverage which is in a liquid state when unopened and begin to solidify when the beverage lid is opened regardless of the presence or absence of external force applied to a beverage housing portion of the packaged beverage.

Further, the composition for a sherbet-like beverage according to Patent Document 2 "becomes a beverage homogeneously containing fine ice crystals when frozen and further producing a soft and smooth feeling on the tongue", but requires "a thawing step from a half-frozen state or a completely frozen state" to be served as a beverage.

Therefore, this packaged beverage can not be immediately consumed when provided in a cooled state. Further, depending (ASF-006AU, NZ) on temperature conditions and the like, the amount of produced ice crystals may be large, and a packaged beverage may become of a state in which the packaged beverage is difficult to be discharged through an opening of the container, resulting in a beverage difficult for a consumer to drink. Therefore, consumers may not be able to enjoy it as a beverage.

The present invention is made in order to solve the problems described above. An object of the present invention is to immediately provide a consumer to whom a packaged beverage is served in a cooled state with a completely novel feeling unexperienced to date, the packaged beverage being in a liquid state when unopened and beginning to solidify when the beverage lid is opened regardless of the presence or absence of external force applied to a beverage housing portion, wherein the packaged beverage can still be easily consumed through an opening of a container thereof.

After conducting extensive studies to solve the above problems, the present inventors have completed the present invention by focusing attention on that a melting point can be appropriately controlled by taking advantage of pressure-shift freezing in a case where the magnitude of pressure of an inner empty space when the container is closed is different from that of the atmospheric pressure.

Means for Solving the Problems Specifically, the present invention provides the followings. (1) The present invention provides a method for providing (ASF-006AU, NZ) a packaged beverage comprising a cooling step, wherein a packaged beverage having a first freezing point under pressure in an inner empty space of a container when the lid of the container is unopened, and a second freezing point under atmospheric pressure when the lid of the container is opened, provided that the first freezing point is lower than the second freezing point, is cooled at a temperature higher than the first freezing point and lower than the second freezing point and in a state of the lid being unopened, wherein, upon opening the container in a state where the temperature of the packaged beverage is higher than the first freezing point, that is −6°C or higher, and lower than the second freezing point, the packaged beverage begins to freeze from the surface towards the bottom portion thereof regardless of the presence or absence of external force exertion on a beverage housing portion of the container. (2) Further, the present invention provides a packaged beverage having a first freezing point under pressure in an inner empty space of a container when the lid of the container is unopened, and a second freezing point under atmospheric pressure when the lid of the container is opened, provided that the first freezing point is lower than the second freezing point, wherein, upon opening the container in a state where the temperature of the packaged beverage is higher than the first freezing point, that is −6°C or higher, and lower than the second freezing point, the packaged beverage is used for the purpose of causing the packaged beverage to freeze (ASF-006AU, NZ) from the surface towards the bottom portion thereof regardless of the presence or absence of external force exertion on a beverage housing portion of the container. (3) Further, the present invention provides the packaged beverage according to (2), wherein the packaged beverage is a packaged carbonated beverage, wherein the packaged carbonated beverage satisfies the following formula: 0.67A - 124.87B + 0.04C - 2.09D - 104.85E - 0.23 > 0 wherein, A represents a load value in N units necessary for the container to deform in an amount of 3 mm when a load is applied in a short side direction of the container under conditions of a product temperature of −5°C, B represents a gauge pressure in MPa units in an inner empty space of the container when the lid of the container is unopened under conditions of a product temperature of −5°C and no load applied thereto, C represents Brix of the beverage in % unit, D represents a pH of the beverage, and E represents acidity expressed in terms of citric anhydride of the beverage in w/v% unit. (4) Further, the present invention provides the packaged beverage according to (2), wherein the packaged beverage is a packaged non-carbonated beverage, wherein the packaged non- carbonated beverage satisfies the following formula: 0.12A + 171.80B− 0.08C + 0.45D + 3.08E − 12.05 > 0 wherein, (ASF-006AU, NZ) A represents a load value in N units necessary for the container to deform in an amount of 3 mm when a load is applied in a short side direction of the container under conditions of a product temperature of −5°C, B represents a gauge pressure in MPa units in an inner empty space of the container when the lid of the container is unopened under conditions of a product temperature of −5°C and no load applied thereto, C represents Brix of the beverage in % unit, D represents a pH of the beverage, and E represents acidity expressed in terms of citric anhydride of the beverage in w/v% unit. (5) Further, the present invention provides the packaged beverage according to any one of claims (2) to (4), wherein, when the lid is opened while holding the side of the container and without applying external force after cooling the container with its lid unopened for 8 hours using a constant- temperature device adjusted to −5°C, a frozen portion and a non-frozen portion can be observed in a mixed state, wherein, when acidity expressed in terms of citric anhydride of the beverage is 100% when the entire content of the packaged beverage is liquid, the acidity expressed in terms of citric anhydride of the non-frozen portion is 102% or less, and wherein, when Brix of the beverage is 100% when the entire content of the packaged beverage is liquid, Brix of the non- frozen portion is 103% or less. (6) Further, the present invention provides a system for (ASF-006AU, NZ) providing a packaged beverage comprising the packaged beverage according to any one of (2) to (5), and a cooling unit which cools the packaged beverage while the lid of the container is unopened to a temperature higher than the first freezing point, that is −6°C or higher, and lower than the second freezing point.

Effects of the Invention The present invention can immediately provide a consumer to whom a packaged beverage is served in a cooled state with a completely novel feeling unexperienced to date, the packaged beverage being in a liquid state when unopened and beginning to solidify when the beverage lid is opened regardless of the presence or absence of external force applied to a beverage housing portion, wherein the packaged beverage can still be easily consumed through an opening of a container thereof.

Moreover, the packaged beverage according to the present invention remains in the liquid state when unopened, and does not start to solidify even if external force has been applied to the packaged beverage. Then, the solidification of the beverage does not start until the container is opened.

Further, since the amount and size of crystals after solidification are such that they do not block an opening of the container, consumers can easily drink it through the opening of the container.

As used herein, the term "external force" shall mean a force exerted when a consumer performs other operations different from a normal operation of holding a beverage (ASF-006AU, NZ) housing portion and opening a lid during performing the normal operation. That is, the force exerted when a consumer holds a beverage housing portion and opens a lid shall not be included in the term "external force" as used herein. Examples of the "external force" include forces exerted by the acts such as dropping, squeezing, shaking and rotating a container after a consumer holds a beverage housing portion and before the consumer opens a lid.

In addition, in the case of the packaged beverage according to the present invention, the difference in tastes between a solid portion (a frozen portion) and a liquid portion is small as compared with a case where a beverage having the same composition is completely frozen in a freezer and then thawed out and a case where a beverage having the same composition is supercooled. In a case where a frozen beverage is thawed, a portion having a stronger taste (a portion in which the concentration of a component such as sugar is high) starts to thaw first. Therefore, when a liquid portion coexists with a solid portion (a frozen portion), the liquid portion has a stronger taste while the solid portion has a lighter taste. In the case of the packaged beverage according to the present invention, the difference in tastes between a solid portion (a frozen portion) and a liquid portion is small. Therefore, the liquid portion and the solid portion (a frozen portion) have substantially the same taste.

BRIEF DESCRIPTION OF THE DRAWINGS (ASF-006AU, NZ) Fig. 1 shows changes in the state of the packaged beverage 1 when the container is opened.

Fig. 2 shows a characteristic portion of the present invention illustrated with a solid line.

EXPLANATION OF REFERENCE NUMERALS 1 Packaged beverage 2 Lid 3 Liquid surface 4 Ice crystal structure Opening 6 Inner empty space PREFERRED MODE FOR CARRYING OUT THE INVENTION Below, specific embodiments of the present invention will be described in detail, but the present invention shall not in any way be limited to the following embodiments. Appropriate modifications may be made within the scope of the present invention. Note that descriptions may be omitted as appropriate when redundant. This shall not be construed as limiting the spirit of the present invention.

Method of providing packaged beverage The present invention involves a cooling step of cooling a packaged beverage having a first freezing point under a pressure of an inner empty space in the closed state and a second freezing point under the atmospheric pressure in the opened state, provided the first freezing point is lower than (ASF-006AU, NZ) the second freezing point, at a temperature higher than the first freezing point and lower than the second freezing point in the closed state. Once the container is opened under conditions where the temperature of the packaged beverage is higher than the first freezing point and lower than the second freezing point, the packaged beverage starts to solidify regardless of the presence or absence of external force applied to a beverage housing portion of the container.

[Beverage] The beverage according to the present invention has a first freezing point under a pressure of an inner empty space in the closed state and a second freezing point under the atmospheric pressure in the opened state, provided that the first freezing point is lower than the second freezing point.

A case where the first freezing point is higher than the second freezing point is not preferred because the beverage in the container will solidify while the packaged beverage is cooled.

There is no particular limitation for the beverage, and it may be an acidic beverage such as a carbonated beverage and a fruit juice beverage, or may be a neutral beverage (a low- acidity beverage) such as water, coffee and tea. Further, the beverage may be a non-alcoholic beverage or may be an alcoholic beverage.

There is no particular limitation for raw materials for the beverage. For example, the followings may be used within a range which satisfies the above expression: saccharides (ASF-006AU, NZ) (glucose, maltose, high fructose corn syrup, sugar and the like), flavoring agents and acidulants (anhydrous citric acid and the like) as well as stabilizers (pectin, soybean polysaccharides and the like), thickening agents (tamarind gum and the like), emulsifiers (sucrose fatty acid ester and the like), milk (cow milk, skim milk powder and the like), fruit juice, pH adjusters and the like.

[Container] There is no particular limitation for a container to contain the beverage as long as it can seal the beverage. It may be a PET bottle, a can, a bottle or the like. Among these, a transparent PET bottle is preferred as a container because the packaged beverage can be easily opened on the spot when provided, and because the initiation of the solidification of the packaged beverage when opened can be readily observed by eye. Further, the container may be labeled, but an area around a liquid surface when filled is preferably transparent even in a case where the container is labeled.

[Pressure-shift freezing] The present invention takes advantage of pressure-shift freezing. Supercooling is unstable, and freezing under supercooling is an uncontrollable process. Meanwhile, the freezing point of a substance shifts with a pressure, and basically, it is depressed as a pressure increases in a case where the substance is water. Therefore, when a pressure is applied to a beverage, an originally supercooled state is stabilized into a controllable state. Once the pressure is (ASF-006AU, NZ) released in that state to return to the ordinary pressure, the state then becomes unstable, and freezing is triggered.

The phenomenon which occurs in the packaged beverage according to the present invention will be described with reference to the drawings. (A) in Fig. 1 shows the state of the packaged beverage 1 in the closed state, and (B) in Fig. 1 shows the state of the packaged beverage 1 immediately after opened by a consumer, and (C) in Fig. 1 shows the state of the packaged beverage 1 when several seconds to about 10 seconds passed after opened by the consumer. Fig. 2 shows a characteristic portion of the state shown in (C) of Fig. 1. As shown in (A) of Fig. 1, the first freezing point under the pressure of an inner empty space in the closed state is lower than the second freezing point under the atmospheric pressure in the opened state. Therefore, when cooled at a temperature higher than the first freezing point and lower than the second freezing point, the packaged beverage 1 will not be frozen if it is in the closed state. Further, this state is stable and controllable. Subsequently, as shown in (B) of Fig. 1, when the lid 2 of the container is opened, and the atmospheric pressure is reached, the state then becomes unstable, and the beverage starts to solidify from the liquid surface 3 toward the bottom. By using this approach, the fine ice crystal structure 4 can be reproducibly formed.

In addition, rapid freezing begins due to pressure-shift freezing, but this does not provide complete freezing. The sensible heat accumulated due to supercooling is significantly (ASF-006AU, NZ) low as compared with the latent heat of freezing of water.

Therefore, it is required to receive cold energy from the environment in order to provide complete freezing. Consistent with this, as shown in (C) of Fig. 1, the fine ice crystal structure 4 is neither formed over the entire beverage nor has particularly large crystals after solidification. As a result, the amount and size of crystals after solidification can be controlled to the extent where they do not block an opening of the container. Consequently, consumers can easily drink it through the opening 5 of the container. Note that Fig. 2 shows a characteristic portion of the state shown in (C) of Fig. 1 with a solid line. One of the significant characteristics of the present invention is that the fine ice crystal structure 4 is formed on a liquid surface, but does not expand over the entire beverage.

There is no particular limitation for the pressure and of the inner empty space 6 in the closed state and liquid properties as long as the first freezing point in the closed state differs from the second freezing point in the opened state, but the difference between the first freezing point and the second freezing point is preferably at a level of from 2°C to 10°C, more preferably at a level of from 3°C to 6°C. A difference of less than 2°C between the first freezing point and the second freezing point is not preferred because the packaged beverage 1 is not sufficiently cooled, and the packaged beverage 1 may not undergo solidification when the packaged beverage 1 is opened. A difference of more than 10°C (ASF-006AU, NZ) between the first freezing point and the second freezing point is not preferred because the packaged beverage 1 is excessively cooled, and the packaged beverage 1 may not immediately start to solidify when the packaged beverage 1 is opened.

[Cooling device] There is no particular limitation for the cooling device as long as the above packaged beverage can be stably cooled.

For the cooling temperature, any temperature is acceptable as long as it is higher than the first freezing point and lower than the second freezing point, but it is preferably -10°C or higher and below 0°C, more preferably from -6°C to -3°C. A case where the cooling temperature is lower than the first freezing point is not preferred because the packaged beverage is excessively cooled, and the packaged beverage may not immediately start to solidify when the beverage lid is opened.

A case where the cooling temperature is higher than the second freezing point is not preferred because the packaged beverage is not sufficiently cooled, and the packaged beverage may not undergo solidification when the beverage lid is opened.

Further, the difference between the first freezing point and the cooling temperature is preferably 3°C or more, and more preferably 2°C or more. The difference between the second freezing point and the cooling temperature is preferably from 2°C to 5°C, and more preferably from 1°C to 4°C. In a case where the difference between the first freezing point and the cooling temperature is too small, the packaged beverage is (ASF-006AU, NZ) excessively cooled, and the packaged beverage may not immediately start to solidify when the beverage lid is opened.

A case where the difference between the second freezing point and the cooling temperature is too small is not preferred because the packaged beverage is not sufficiently cooled, and the packaged beverage may not undergo solidification when the beverage lid is opened. A case where the difference between the second freezing point and the cooling temperature is too large is not preferred because the packaged beverage is excessively cooled, and the packaged beverage may not immediately start to solidify when the beverage lid is opened.

[Discriminant function] Optionally, in a case where the beverage is a carbonated beverage, the carbonated beverage preferably satisfies the following expression. 0.67A - 124.87B + 0.04C - 2.09D - 104.85E - 0.23 > 0 wherein A represents a load value (unit: N) required for deforming the container by 3 mm when a load is applied in the short direction of the container under conditions of a product temperature of -5°C, B represents a gauge pressure (unit: MPa) of the inner empty space at a product temperature of -5°C in the closed state without a load, C represents a Brix (unit: %) of the beverage, D represents a pH of the beverage, and E represents the acidity (unit: w/v %) of the beverage in (ASF-006AU, NZ) terms of anhydrous citric acid.) Alternatively, in a case where the beverage is a non- carbonated beverage (more specifically, a non-carbonated nitrogen-filled beverage), the non-carbonated beverage preferably satisfies the following expression. 0.12A + 171.80B - 0.08C + 0.45D + 3.08E - 12.05 > 0 (Parameters A to E in the expression are the same as the parameters A to E in the discriminant function in a case where the beverage is a carbonated beverage.) [A: load value] As used herein, the term "load value" refers to a load value required for deforming a container by 3 mm when a load is applied in the short direction from the center of a side of the container under conditions of a product temperature of - °C, and is expressed in a unit of N. More specifically, it refers to a load value exerted when the temperature of the beverage packed in a container is adjusted to -5°C, and then a stainless-steel cylindrical jig with a diameter of 20 mm is pressed at a speed of 10 mm/m perpendicularly from the center of a side of the container horizontally arranged to deform the container by 3 mm. In the present specification, a load value refers to a value as measured with a Shimadzu compact desktop testing device EZ TEST (Shimadzu Corporation).

The load value is a measure which indicates changes in a pressure applied to the inside of a container when a consumer is holding the container. The load value is preferably in a range from 10.0 N to 45.0 N, and more preferably in a range (ASF-006AU, NZ) from 18.0 N to 40.0 N.

[B: Gauge pressure of inner empty space] As used herein, the term "gauge pressure of an inner empty space" refers to a gauge pressure of an inner empty space of a container at a product temperature of -5°C in the closed state without a load, and is expressed in a unit of MPa. In the present specification, the gauge pressure of an inner empty space refers to a value as measured with a Digital Indicator DAM-2000A (TOYO BALDWIN Co., Ltd.). In the present specification, the gauge pressure shall refer to a pressure as measured using the atmospheric pressure as a reference of pressure zero, and refer to the difference between the absolute pressure and the atmospheric pressure.

The gauge pressure of an inner empty space is a measure which indicates the phase state of a beverage when the packaged beverage is cooled when closed. The gauge pressure of an inner empty space is preferably in a range from 0.00 MPa to 0.20 MPa, and more preferably in a range from 0.03 MPa to 0.15 MPa. A too large gauge pressure is not preferred because the sealability of a container may be compromised.

In a case where the beverage is a carbonated beverage, no particular means needs to be taken because the gauge pressure of an inner empty space becomes at a sufficient level when carbon dioxide gas is charged. In a case where the beverage is not a carbonated beverage, the gauge pressure of an inner empty space needs to be increased using some kind of means.

Means for this include: adding liquid nitrogen to a headspace (ASF-006AU, NZ) of a container after filling the container with a beverage; injecting gas such as air; and super-dissolving nitrogen gas into a beverage with which a container is filled to the level of the saturation solubility or above, and then filling the container with the beverage.

[C: Brix] As used herein, the term "Brix" refers to a value obtained by measuring the total concentration of soluble solid contents in a beverage liquid with a sugar refractometer, and is expressed in a unit %. Further, the degree of Brix at 20°C is considered as the soluble solid contents. In the present specification, Brix refers to a value as measured with a digital refractometer RX-5000α (Atago Co., Ltd.).

Brix is a measure which indicates the phase state of a beverage when a packaged beverage is cooled when closed. Brix is preferably in a range from 0.0% to 15.0%, and more preferably in a range from 0.2% to 13.0%.

[D: pH] In the present specification, pH refers to a value measured with a pH meter HM-30R (DKK-TOA Corporation). pH is a measure which indicates the phase state of a beverage when closed and after opened. As described above, the beverage may be an acidic beverage or may be a neutral beverage (a low- acidity beverage). Therefore, basically, the present invention may be suitably implemented regardless of a value of pH.

Ranges of pH include, for example, a range from 2.0 to 8.0.

[E: Acidity in terms of anhydrous citric acid] (ASF-006AU, NZ) As used herein, the concentration of anhydrous citric acid refers to a value according to the Japanese Agricultural Standards (JAS) method for fruit juice beverages, and is expressed in a unit of w/v%. More specifically, it refers to the content of organic acid in 100 ml of a sample computed from a titer when the sample is titrated to pH 8.1 with a solution of 0.1 mol/L sodium hydroxide. In the present specification, the acidity in terms of anhydrous citric acid refers to a value as measured with a Hiranuma automatic titrator COM-1700 (Hiranuma Sangyo Corporation).

The acidity in terms of anhydrous citric acid is a measure which indicates the phase state of a beverage when closed and after opened. The acidity in terms of anhydrous citric acid is preferably in a range from 0.0 w/v% to 1.20 w/v%, and more preferably in a range from 0.05 w/v% to 0.5 w/v%.

The above parameters each may be appropriately adjusted within the range described above as long as they are in the ranges in which a flavor suitable for a beverage of interest is provided. Note that a case where they are outside the above ranges is not preferred because the solidification phenomenon according to the present invention may not occur in a preferred fashion.

[Discriminant analysis] As described above, in a case where the packaged beverage is a packaged carbonated beverage, the packaged beverage according to the present invention satisfies the following (ASF-006AU, NZ) expression. 0.67A - 124.87B + 0.04C - 2.09D - 104.85E - 0.23 > 0 Alternatively, in a case where the packaged beverage is a packaged non-carbonated beverage (more specifically, packaged non-carbonated nitrogen-filled beverage), the packaged beverage according to the present invention satisfies the following expression. 0.12A + 171.80B - 0.08C + 0.45D + 3.08E - 12.05 > 0 These expressions can be obtained by conducting discriminant analysis of two or more beverages according to Test Examples for the above 5 parameters relating to the phase states of the beverages when closed or after opened.

There is no particular limitation for the types of the discriminant function, and it may be a linear discriminant function with a hyperplane/straight line, or may be a nonlinear discriminant function with a hypersurface/curve by the Mahalanobis generalized distance. In the present specification, the discriminant functions were obtained with Excel (Microsoft Corp.). In order to compute a linear discriminant function, the following publications were consulted: "Tahenryokaiseki Nyumon," p99- (Nagata et al., SAIENSU-SHA Co., Ltd.); "Excel de manabu riron to gizyutsu, tahenryokaiseki nyumon," (Takeuchi et al., SB Creative Corp.); "Jissen workshop, Excel Tettei katsuyou, tahenryokaiseki," (Ueda et al., Shuwa System Co., Ltd); and "Suguwakaru Excel niyoru tahenryokaiseki," (Uchida, TokyoTosho Co., Ltd).

[Taste] (ASF-006AU, NZ) For the packaged beverage according to the present invention, the difference in tastes between a solid portion (a frozen portion) and a liquid portion is small as compared with a case where a beverage comprising the same composition is completely frozen in a refrigerator, and then thawed; and a case where a beverage comprising the same composition is supercooled. Due to the nature of freezing point depression, when a beverage is cooled at its freezing point or below, first, a portion with a lighter taste (a portion where the concentrations of various components such as sugar are low) undergoes freezing, and then a portion with a stronger taste (a portion where the concentrations of various components such as sugar are high) undergo freezing. When a frozen beverage thaws, the order is reversed. First, a portion with a stronger taste (a portion where the concentrations of various components such as sugar are high) thaws, and then a portion with a lighter taste (a portion where the concentrations of various components such as sugar are low) thaws. Therefore, in general, in a state where a solid portion (a frozen portion) coexists with a liquid portion, which is an early stage of thawing a frozen beverage, the liquid portion has a stronger taste, and the solid portion has a lighter taste.

However, in the case of the packaged beverage according to the present invention, the difference in the concentrations of various components is small between a solid portion (a frozen portion) and a liquid portion. Indeed, when holding the sides of a packaged beverage and opening a lid without (ASF-006AU, NZ) applying external force after cooling it for 8 hours in the closed state in an incubator adjusted to -5°C, a mixed state of a frozen portion and an unfrozen portion is obtained, and the acidity of the unfrozen portion in terms of anhydrous citric acid is 102% or less when the acidity in terms of anhydrous citric acid when the packaged beverage is entirely a liquid is taken as 100%. Further, the Brix of the unfrozen portion is 103% or less when the Brix when the packaged beverage is entirely a liquid is taken as 100%. This appears to be because the packaged beverage according to the present invention takes advantage of pressure-shift freezing, and a beverage at a liquid surface is cooled toward the depth direction due to cooling sensible heat pre-accumulated in the beverage. Therefore, the packaged beverage according to the present invention has substantially the same taste between a liquid portion and a solid portion (a frozen portion).

EXAMPLES Below, the present invention will be described further in detail with reference to Examples, but the present invention shall not in any way be limited to these descriptions.

Test Example 1 Packaged carbonated beverage [Preparation of packaged carbonated beverage] Beverage preparations for Examples and Comparative Examples in the compositions shown in Tables 1 and 2 below were prepared in accordance with the conventional method.

After mixing each component other than water, water was added (ASF-006AU, NZ) to give a final volume of 1000 ml. The Brix (Parameter C), pH (Parameter D) and acidity (Parameter E) of each beverage preparation are shown in Table 3 below. Subsequently, these beverage preparations were sterilized at 93°C for 15 seconds, and then the beverage preparations after sterilization treatment were cooled to 10°C, and carbon dioxide gas was dissolved with a carbonator so that a gas volume becomes 3.0 vol to prepare carbonated beverage liquids.

[Table 1] [Table 2] (ASF-006AU, NZ) Components shown Tables 1 and 2 are as follows.

Saccharides: high fructose corn syrup: 75° Bx (Nihon Shokuhin Kako Co., Ltd.) High intensity sweetener: Acesulfam K (Kirin Kyowa foods Company, Limited) Fruit juice: lemon juice: clear concentrated lemon juice (Cargill Japan, Ltd.) Dietary fiber: dextrin: indigestible dextrin (Matsutani Chemical Industry Co., Ltd) Colorant: caramel colorant: caramel colorant CD (Ikedatohka Industries Co., Ltd.) Acidulant: anhydrous citric acid (Maruzen Chemicals Co., Ltd.) 85% phosphoric acid (San-Ei Gen F.F.I., Inc) Trisodium citrate (Maruzen Chemicals Co., Ltd.).

Note that Comparative Example 4 corresponds to a (ASF-006AU, NZ) commercially available carbonated beverage containing fruit juice, and Comparative Example 5 corresponds to a commercially available carbonated beverage containing milk related products. The Brix (Parameter C), pH (Parameter D) and acidity (Parameter E) for them are shown in Table 3.

[Table 3] The Brix refers to a value (unit: %) as measured at 20°C using a digital refractometer RX-5000α (Atago Co., Ltd.).

The pH refers to a value measured with a pH meter HM-30R (DKK-TOA Corporation).

The acidity in terms of anhydrous citric acid refers to the content of organic acid in 100 ml of a sample as computed from a titer when titrating the sample to pH 8.1 with a solution of 0.1 mol/L sodium hydroxide in accordance with the (ASF-006AU, NZ) JAS method using a Hiranuma automatic titrator COM-1700 (Hiranuma Sangyo Corporation).

Next, a 500-ml transparent PET bottle was filled with the above carbonated beverage liquid using a filler (a filling device), and a cap was installed using a capper to seal it.

Then, for every carbonated beverage, the sealed PET bottles were post-sterilized with a pasteurizer in accordance with the conventional method under conditions where the solution inside was maintained at 60°C for 10 minutes or more. Then, the PET bottles were water-cooled to obtain packaged carbonated beverages according to Examples and Comparative Examples.

[Measurements of a load value when deformed by 3 mm and a gauge pressure of an empty space at -5°C] The packaged carbonated beverages according to Examples and Comparative Examples were each measured for a load value when deformed by 3 mm (Parameter A) and a gauge pressure (Parameter B) of an empty space by the following approaches.

Results are shown in Table 4.

The load value refers to a load exerted when the temperature of a packaged carbonated beverage is adjusted to - °C, and then a stainless-steel cylindrical jig with a diameter of 20 mm is pressed at a speed of 10 mm/m perpendicularly from the center of a side of the container horizontally arranged to deform the container by 3 mm, which is a value (Unit: N) as measured with a Shimadzu compact desk top testing device EZ TEST (Shimadzu Corporation).

The gauge pressure refers to a gauge pressure of an inner (ASF-006AU, NZ) empty space in the closed state at a product temperature of - °C without a load, which is a value (unit: MPa) as measured with a Digital Indicator DAM-2000A (TOYO BALDWIN Co., Ltd.).

[Table 4] [Cooling and opening of packaged carbonated beverage] The packaged carbonated beverages according to Examples and Comparative Examples were cooled in the closed state for 8 hours in an incubator (Isuzu Manufacturing, Ltd.) adjusted to an inside temperature of -5°C. The temperature of a beverage was checked if it was -5°C by measuring a sample for temperature determination. Then, a lid was opened by only utilizing a twisting operation of the lid without applying external force such as an impact and a fall while holding the sides of the packaged carbonated beverage. Then, whether or (ASF-006AU, NZ) not the packaged beverage started to solidify upon opening the packaged beverage was visually determined, and whether or not the beverage was drinkable without blocking an opening of the container with solidified bodies was further determined by actual drinking. Results are shown in Table 5.

[Table 5] As understood from the descriptions given in Table 5, the packaged carbonated beverages according to Examples start to solidify even when the packaged carbonated beverages are opened without applying external force. Further, consumers can drink each of the beverages without blocking an opening of the container with solidified bodies.

Further, 5 seconds after opened, three beverages according to Example 1-6 were poured into a corresponding glass for 3 seconds, and the weight of a beverage poured into the glass was measured for each. In addition, three clear carbonated beverages of commercially available products were supercooled at -5°C and opened, and then closed again. Then, the containers were each inverted by 180°C for 3 times in the longitudinal direction to freeze the beverages in the containers. Subsequently, the three beverages were poured into a corresponding glass for 3 seconds, and the weight of a beverage poured into the glass was measured for each. Results (ASF-006AU, NZ) are shown in Table 6.

[Table 6] In the case of the beverage according to Example 1-6, 319.5 g of the beverage out of the beverage contained in a 500-ml PET bottle was poured on average. Meanwhile, in the case of the supercooled commercially available clear carbonated beverages, 265.2 g of the beverage was poured on average. This also supports that solidified bodies of the beverage according to Example 6 did not block the opening of the container. Further, visual inspection indicated that the beverage according to Example 1-6 smoothly flowed out through the opening of the container while in the case of the supercooled beverage, the opening of the container was jammed with solidified bodies, and an outflow of the beverage was not smooth.

The standard atmosphere pressure is 0.101326 MPa. The pressure of an empty space in Examples is higher than the standard atmosphere pressure while the pressure of an empty space in Comparative Examples is equal to or lower than the standard atmosphere pressure. In the case of the packaged carbonated beverages according to Examples, it appears that since the first freezing point in the closed state was (ASF-006AU, NZ) significantly lower than the second freezing point in the opened state, pressure-shift freezing occurred, and the opening operation triggered the solidification of the packaged beverage regardless of the presence or absence of external force applied to the beverage housing portion of the packaged beverage. In contrast, in the case of the packaged carbonated beverages according to Comparative Examples, it appears that since there was almost no difference between the first freezing point and the second freezing point, or the first freezing point was higher than the second freezing point, pressure-shift freezing did not occur, and the packaged carbonated beverages did not undergo solidification when the lid was opened.

[Sensory evaluation (sweetness, sourness)] [Table 7] The packaged carbonated beverages according to Example 1- were each cooled in the closed state for 8 hours in an incubator having an inside temperature adjusted to a temperature given in Table 7. A sample for a temperature determination was measured to determine if the temperature of each beverage reached a temperature given in Table 7.

(ASF-006AU, NZ) For the beverages according to Test Examples 11 and 1- -2, the lid was subsequently opened by only utilizing a twisting operation without applying external force such as an impact and a fall while holding the sides of each of the packaged carbonated beverages according to various Test Examples. For the beverage according to Test Example 13, the lid was subsequently opened by utilizing a twisting operation after the containers of the packaged carbonated beverages according to various Test Examples were each dropped from a height of 1 m to freeze the beverages. For the beverage according to Test Example 14, it was frozen at -20°C and then opened, and subsequently, about 100 ml was thawed at room temperature to create a state in which a solid portion (a frozen portion) coexisted with a liquid portion.

Further, for the packaged carbonated beverages according to Test Examples 12 to 14, the difference in sweetness and sourness between a solid portion (a frozen portion) and a liquid portion was determined by actually drinking them. For the packaged carbonated beverages according to Test Examples 11 to 14, the pH, acidity in terms of anhydrous citric acid and Brix of the liquid portion were measured for each.

The measurement approaches are the same as those described above. Results are shown in Table 8.

[Table 8] (ASF-006AU, NZ) For the beverage according to Test Example 12 (a beverage for which pressure-shift freezing was used), the difference in tastes between a solid portion (a frozen portion) and a liquid portion was found to be small. This is also supported by the observation that the acidity in terms of anhydrous citric acid of the unfrozen portion was 100.2% when the acidity in terms of anhydrous citric acid of a sample in which the packaged beverage was entirely a liquid (Test Example 11) was taken as 100%, and the Brix of the unfrozen portion was 102% when the Brix of a sample in which the packaged beverage was entirely a liquid (Test Example 11) was taken as 100%.

Meanwhile, for the beverage according to Test Example 1- -4 (a beverage for which conventional freezing was used), it was found that a liquid portion had a significantly stronger taste while a solid portion (a frozen portion) had a significantly lighter taste. This is also supported by the observation that the acidity in terms of anhydrous citric acid and Brix of the liquid portion were significantly higher as compared with those from Test Example 11.

(ASF-006AU, NZ) Further, even in the case of the beverage according to Test Example 13 (a beverage for which supercooling was used), it was found that a liquid portion had a slightly stronger taste, and a solid portion (a frozen portion) had a slightly lighter taste as compared with the beverage according to Test Example 12 (a beverage for which pressure-shift freezing was used). This is also supported by the measured values of the acidity in terms of anhydrous citric acid and Brix of the liquid portion.

[Discriminant analysis] A linear discriminant function was obtained with the aforementioned 5 parameters A to E using Excel (Microsoft Corp.). As a result, the following expression was obtained as a linear discriminant function: 0.67A - 124.87B + 0.04C - 2.09D - 104.85E - 0.23 > 0.

[Validity of discriminant function] Values from the above discriminant function were computed for the packaged carbonated beverages according to Examples and Comparative Examples, and the validity of the discriminant function was determined. Results are shown in Table 9.

[Table 9] (ASF-006AU, NZ) As understood from Table 9, the above discriminant function is found to be valid. The sign of a value from the expression 0.67A - 124.87B + 0.04C - 2.09D - 104.85E - 0.23 is an effective indicator to determine whether or not a packaged carbonated beverage starts to solidify when opened.

Test Example 2 Packaged non-carbonated beverage [Preparation of packaged non-carbonated beverage] [Table 10] (ASF-006AU, NZ) For the non-carbonated beverage preparations a to i according to various Test Examples having compositions shown in Tables 11 to 13 below, 6 bottles were prepared for each in accordance with the conventional method. After mixing each component other than water, water was added to give a final volume of 1000 ml. Subsequently, these beverage preparations were sterilized at 93°C for 15 seconds, and then the preparations after sterilization treatment were cooled to °C.

Then, for each of the 9 preparations, 6 bottles were each (ASF-006AU, NZ) pressured by injecting air into a headspace of the container so that the gauge pressure of an inner empty space at 20°C is 0.105 MPa. As described above, the non-carbonated beverage preparations according to Examples and Comparative Examples were obtained. Note that the Brix (Parameter C), the pH (Parameter D) and the acidity (Parameter E) of each beverage preparation are shown in Table 14 below.

[Table 11] [Table 12] (ASF-006AU, NZ) [Table 13] Components shown in Tables 11 to 13 are as follows.

Milk product: a milk preparation product (Mitsubishi Corporation) Saccharides: high fructose corn syrup: 75° Bx (Nihon Shokuhin Kako Co., Ltd.) High intensity sweetener: Acesulfam K (Kirin Kyowa foods (ASF-006AU, NZ) Company, Limited) Fruit juice: Orange juice :(ITOCHU Corporation) Apple juice : (ITOCHU Corporation) Lemon juice: clear concentrated lemon juice (Cargill Japan, Ltd.) Acidulant: citric acid (Maruzen Chemicals Co., Ltd.) Malic acid: (Iwata Chemical Co., Ltd.) Emulsifier: sucrose fatty acid ester (San-Ei Gen FFI, Inc.) [Table 14] The measurement approaches of Brix, pH and the acidity in terms of anhydrous citric acid are the same as those in "< Test Example 1> Packaged carbonated beverage." [Measurements of load values when deformed by 3 mm and gauge pressures of empty space at -5°C] For each of the packaged non-carbonated beverages according to Examples and Comparative Examples, a load value (ASF-006AU, NZ) (Parameter A) when deformed by 3 mm and a gauge pressure (Parameter B) of an empty space at -5°C were measured by the same approaches used in "<Test Example 1> Packaged carbonated beverage." Results are shown in Table 15.

[Table 15] [Cooling and opening of packaged non-carbonated beverage] The packaged non-carbonated beverages according to Examples and Comparative Examples were cooled in the closed state for 8 hours in an incubator (Isuzu Manufacturing, Ltd.) adjusted to an inside temperature of -5°C. The temperature of (ASF-006AU, NZ) the beverage was checked if it was -5°C by measuring a sample for temperature determination. Then, a lid was opened by only utilizing a twisting operation of the lid without applying external force such as an impact and a fall while holding the sides of the packaged non-carbonated beverage. Then, whether or not a packaged non-carbonated beverage started to solidify when the packaged beverage was opened was visually determined, and whether or not the beverage was drinkable without blocking an opening of the container with solidified bodies was further determined by actual drinking. Results are shown in Table 16.

[Table 16] As understood from the descriptions given in Table 16, the packaged non-carbonated beverages according to Examples start to solidify even when the packaged non-carbonated beverages are opened without applying external force. Further, consumers can drink the beverages without blocking an opening of the container with solidified bodies.

[Sensory evaluation (sweetness, sourness)] [Table 17] (ASF-006AU, NZ) The packaged carbonated beverages according to Example 2- 2 were cooled in the closed state for 8 hours in an incubator having an inside temperature adjusted to a temperature given in Table 17. A sample for temperature determination was measured to determine if the temperature of each beverage reached a temperature given in Table 17.

For the beverages according to Test Examples 21 and 2- 2-2, the lid was subsequently opened by only utilizing a twisting operation of the lid without applying external force such as an impact and a fall while holding the sides of each of the packaged non-carbonated beverages according to various Test Examples. For the beverage according to Test Example 2 3, the lid was subsequently opened by utilizing a twisting operation of the lid after the containers of the packaged non- carbonated beverages according to various Test Examples were dropped from a height of 1 m to freeze the beverages. The beverage according to Test Example 24 was frozen at -20°C and then opened, and subsequently, about 100 ml was thawed at room temperature to create a state in which a solid portion (a frozen portion) coexisted with a liquid portion.

Further, for the packaged non-carbonated beverages (ASF-006AU, NZ) according to Test Examples 22 to 24, the difference in sweetness and sourness between a solid portion (a frozen portion) and a liquid portion was determined by actually drinking them. For the packaged non-carbonated beverages according to Test Examples 21 to 24, the pH, the acidity in terms of anhydrous citric acid and the Brix of the liquid portion were measured for each. The measurement approaches are the same as those described above. Results are shown in Table [Table 18] For the beverage according to Test Example 22 (a beverage for which pressure-shift freezing was used), the difference in tastes between a solid portion (a frozen portion) and a liquid portion was found to be small. This is also supported by the observation that the acidity in terms of anhydrous citric acid of the unfrozen portion was 102% when the acidity in terms of anhydrous citric acid of a sample in which the packaged beverage was entirely a liquid (Test Example 21) was taken as 100%, and the Brix of the unfrozen portion was 102% when the Brix of a sample in which the (ASF-006AU, NZ) packaged beverage was entirely a liquid (Test Example 21) was taken as 100%.

Meanwhile, for the beverage according to Test Example 2- 2-4 (a beverage for which conventional freezing was used), it was found that a liquid portion had a significantly stronger taste while a solid portion (a frozen portion) had a significantly lighter taste. This is also supported by the observation that the acidity in terms of anhydrous citric acid and Brix of the liquid portion were significantly higher as compared with those from Test Example 21.

Further, even in the case of the beverage according to Test Example 23 (a beverage for which supercooling was used), it was found that a liquid portion had a slightly stronger taste, and a solid portion (a frozen portion) had a slightly lighter taste as compared with the beverage according to Test Example 22 (a beverage for which pressure-shift freezing was used). This is also supported by the measured values of the acidity in terms of anhydrous citric acid and Brix of the liquid portion.

To the beverage according to Test Example 22 (a beverage for which pressure-shift freezing was used) and the beverage according to Test Example 23 (a beverage for which supercooling was used) in the closed state, external force was applied by the three approaches: (a) aggressive shaking in the hand, (b) dropping onto a flat base from a height of 5 cm and (c) hitting a desk. In the case of the beverage according to Test Example 22 (a beverage for which pressure-shift (ASF-006AU, NZ) freezing was used), the beverage in the container in the closed state did not undergo freezing even when external force was applied by any approach of (a) to (c) described above. It did not undergo freezing from a liquid surface toward the depth direction until the container was opened. In contrast, in the case of the beverage according to Test Example 23 (a beverage for which supercooling was used), the beverage in the container underwent freezing when external force was applied by any approach of (a) to (c) described above. In this point, the beverage according to the present invention significantly differs from a beverage for which supercooling was used.

[Discriminant analysis] A linear discriminant function was obtained with the aforementioned 5 parameters A to E using Excel (Microsoft Corp.). As a result, the following expression was obtained as a linear discriminant function: 0.12A + 171.80B - 0.08C + 0.45D + 3.08E - 12.05 > 0.

[Validity of discriminant function] Values from the above discriminant function were computed for the packaged non-carbonated beverages according to Examples and Comparative Examples, and the validity of the discriminant function was determined. Results are shown in Table 19.

[Table 19] (ASF-006AU, NZ) As understood from Table 19, the above discriminant function is found to be valid. The sign of a value from the expression 0.12A + 171.80B - 0.08C + 0.45D + 3.08E - 12.05 > 0 is an effective indicator to determine whether or not a packaged non-carbonated beverage starts to solidify when opened.

(ASF-006AU, NZ)

Claims (6)

1. A method for providing a packaged beverage comprising a cooling step, wherein a packaged beverage having a first freezing point under pressure in an inner empty space of a container when the lid of the container is unopened, and a second freezing point under atmospheric pressure when the lid of the container is opened, provided that the first freezing point is lower than the second freezing point, is cooled at a temperature higher than the first freezing point and lower than the second freezing point and in a state of the lid being unopened, wherein, upon opening the container in a state where the temperature of the packaged beverage is higher than the first freezing point, that is −6°C or higher, and lower than the second freezing point, the packaged beverage begins to freeze from the surface towards the bottom portion thereof regardless of the presence or absence of external force exertion on a beverage housing portion of the container.

2. A packaged beverage having a first freezing point under pressure in an inner empty space of a container when the lid of the container is unopened, and a second freezing point under atmospheric pressure when the lid of the container is opened, provided that the first freezing point is lower than the second freezing point, wherein, upon opening the container in a state where the (ASF-006AU, NZ) temperature of the packaged beverage is higher than the first freezing point, that is −6°C or higher, and lower than the second freezing point, the packaged beverage is used for the purpose of causing the packaged beverage to freeze from the surface towards the bottom portion thereof regardless of the presence or absence of external force exertion on a beverage housing portion of the container.

3. The packaged beverage according to claim 2, wherein the packaged beverage is a packaged carbonated beverage, wherein the packaged carbonated beverage satisfies the following formula: 0.67A - 124.87B + 0.04C - 2.09D - 104.85E - 0.23 > 0 wherein, A represents a load value in N units necessary for the container to deform in an amount of 3 mm when a load is applied in a short side direction of the container under conditions of a product temperature of −5°C, B represents a gauge pressure in MPa units in an inner empty space of the container when the lid of the container is unopened under conditions of a product temperature of −5°C and no load applied thereto, C represents Brix of the beverage in % unit, D represents a pH of the beverage, and E represents acidity expressed in terms of citric anhydride of the beverage in w/v% unit. (ASF-006AU, NZ)

4. The packaged beverage according to claim 2, wherein the packaged beverage is a packaged non-carbonated beverage, wherein the packaged non-carbonated beverage satisfies the following formula: 0.12A + 171.80B− 0.08C + 0.45D + 3.08E − 12.05 > 0 wherein, A represents a load value in N units necessary for the container to deform in an amount of 3 mm when a load is applied in a short side direction of the container under conditions of a product temperature of −5°C, B represents a gauge pressure in MPa units in an inner empty space of the container when the lid of the container is unopened under conditions of a product temperature of −5°C and no load applied thereto, C represents Brix of the beverage in % unit, D represents a pH of the beverage, and E represents acidity expressed in terms of citric anhydride of the beverage in w/v% unit.

5. The packaged beverage according to any one of claims 2 to 4, wherein, when the lid is opened while holding the side of the container and without applying external force after cooling the container with its lid unopened for 8 hours using a constant-temperature device adjusted to −5°C, a frozen portion and a non-frozen portion can be observed in a mixed state, wherein, when acidity expressed in terms of citric (ASF-006AU, NZ) anhydride of the beverage is 100% when the entire content of the packaged beverage is liquid, the acidity expressed in terms of citric anhydride of the non-frozen portion is 102% or less, and wherein, when Brix of the beverage is 100% when the entire content of the packaged beverage is liquid, Brix of the non-frozen portion is 103% or less.

6. A system for providing a packaged beverage comprising the packaged beverage according to any one of claims 2 to 5, and a cooling unit which cools the packaged beverage while the lid of the container is unopened to a temperature higher than the first freezing point, that is −6°C or higher, and lower than the second freezing point. (ASF-006AU, NZ) 1 /2