TWI650080B - Method for providing containerized beverage, containerized beverage and containerized beverage providing system - Google Patents

Abstract

The present invention immediately provides a new feeling to the consumer who accepts the beverage in a cooled state as follows: regardless of whether or not an external force is applied to the beverage accommodating portion, the container-packed beverage is in a liquid state in an unopened state, once the container is loaded When the beverage is opened, the container begins to solidify, but the container can be easily consumed through the opening of the container.

The present invention includes a cooling step of cooling a container-packed beverage in a closed state at a temperature higher than a temperature at which a first freezing point to be described later is lower than a second freezing point to be described later, and the container-packed beverage has a pressure in an unfilled portion of the container in a closed state. The first first freezing point and the second freezing point at atmospheric pressure in the open state, the first freezing point is lower than the second freezing point. When the consumer opens the lid of the container in a state where the temperature of the container-packed beverage is higher than the first freezing point and lower than the second freezing point, it can be visually confirmed that the beverage is solidified regardless of whether or not the beverage is placed in the beverage accommodating portion of the container-packed beverage. .

Description

Method for providing containerized beverage, containerized beverage and containerized beverage providing system

The present invention relates to a method of providing a container-packed beverage, a container-packed beverage, and a container-packed beverage supply system.

It has been known since ancient times that water has existed in a liquid state even below a freezing temperature, that is, supercooling. For example, when the beverage water in the container which is in the supercooled state is poured into the glass, the supercooling may be released by the impact generated at this time, and snow-like ice is generated on the glass. The combination of the snow-like ice and the unfrozen beverage water is not only pleasing to the eye, but also attracts attention as a new food drink, and is actually provided to customers in health clubs, taverns, bars and the like.

Here, the supercooled state of the beverage water is in a state of being physically unstable, and thus it is difficult to maintain. In order to improve the maintenance of the supercooled state, there is proposed a refrigerator having a cold air discharge port that ejects cold air of a freezing temperature to a space above the wall portion above the wall covering the upper portion of the space; and a cold air return port, which is located at a lower temperature Below the cold air discharge port, cold air which is discharged from the cold air discharge port and flows through the cold air flow passage space is returned to the cooler (refer to Patent Document 1).

Further, as a composition for providing a novel feeling, there is proposed a snow-flavored beverage composition comprising one or more starches selected from the group consisting of glucose, maltose, dextrin, and oligosaccharide Sugar sugar, DE value of sugar A%, soluble solid content B% of beverage, liquid viscosity CmPa of beverage at 26 °C. s satisfies the conditions shown in the relationship of (a), (b), and (c), and can be liquefied at 0 to 30 ° C and can be frozen at less than 0 ° C (see Patent Document 2).

(a) A/B=2~18

(b)(A/B)/C=0.4~8

(c)(A/B)+C=3~20

[Patent Document 1] Japanese Patent No. 3903065

[Patent Document 2] Japanese Patent No. 3930532

In addition, the supercooled state refers to a state in which the state of the three phases of the solid, the liquid, and the gas of the substance does not change even below the temperature at which the change should occur. For example, the supercooled state refers to a state in which the liquid is cooled and does not solidify even if it is cooled below the freezing point (transfer point), and if the liquid is water, it means a state in which the liquid does not freeze even below 0 °C. Therefore, in the beverage cooled by the refrigerator described in Patent Document 1, when an impact or the like is applied to the container-packed beverage, the beverage is also frozen before the container is opened. Therefore, providing only the refrigerator described in Patent Document 1 is not sufficient to provide the consumer with a new feeling that the beverage is placed in an unopened state regardless of whether or not an external force is applied to the beverage accommodating portion of the container-packed beverage. In the liquid state, once the container is opened, the container begins to solidify.

In addition, the composition for a snow-scented beverage described in Patent Document 2 "has a fine and smooth texture by freezing, and has a soft and smooth mouthfeel" (paragraph [0009]), but for drinking, Need "the process of thawing from a semi-freeze state or a completely frozen state" (paragraph [0014] Even if the container-packed beverage is provided in a cooled state, the container-packed beverage cannot be immediately consumed. Further, depending on the temperature conditions and the like, the amount of ice crystals generated may be large, and the packaged beverage may be discharged through the opening of the container, which is difficult for the consumer to drink. Therefore, it cannot be said to be a drink for consumers.

The present invention has been made to solve the problems as described above, and the purpose thereof is to dock The consumer who provides the beverage in a cooling state immediately provides an unprecedented new feeling that the container-packed beverage is in a liquid state in an unopened state regardless of whether or not an external force is applied to the beverage accommodating portion, and once the container is filled with the beverage, The container-packed beverage begins to solidify, but the container-packed beverage can be easily consumed through the opening of the container.

The inventors of the present invention have repeatedly made efforts to solve the above problems, and as a result, Now, in the case where the pressure of the unfilled portion in the container in the closed state is different from the magnitude of the atmospheric pressure, the melting point can be preferably controlled by freezing with pressure to complete the present invention.

Specifically, the present invention provides the following.

(1) The present invention is a method for providing a packaged beverage, comprising sipping a container a cooling step of cooling in a closed state at a temperature higher than a temperature at which a first freezing point is lower than a second freezing point to be described later, the container-packed beverage having a first freezing point under a pressure of an unfilled portion of the container in a closed state and a second freezing point at atmospheric pressure in an open state, wherein the first freezing point is lower than the second freezing point; and the temperature of the packaged beverage is higher than the first freezing point by -6 ° C or higher, and lower than the second freezing point In the state where the container is opened as a trigger, regardless of whether or not an external force is applied to the beverage accommodating portion of the container, the liquid from the container is solidified toward the bottom.

(2) Further, the present invention is a container-like beverage having a closed state in a container The first freezing point under the pressure of the unfilled portion and the second freezing point at atmospheric pressure in the open state, The first freezing point is lower than the second freezing point, and the container-packed beverage is used for a state in which the temperature of the beverage in the container is higher than the first freezing point and is -6 ° C or higher, and lower than the second freezing point. When the container is opened, the liquid is solidified from the liquid of the container to the bottom regardless of whether or not an external force is applied to the beverage accommodating portion of the container.

(3) Further, the present invention is the packaged beverage of (2), wherein the container-packed beverage is a container-packed carbonated beverage, and the container-packed carbonated beverage satisfies the following formula.

0.67A-124.87B+0.04C-2.09D-104.85E-0.23>0

(In the formula, when the load is applied to the short side direction of the container under the condition that the product temperature is -5 ° C, the load value (unit: N) required for deformation of the container is 3 mm, and the temperature of the B system product is -5 ° C. And the gauge pressure (unit: MPa) of the unfilled part of the container in the closed state when there is no load, the Brix of the C-series beverage (unit: %), the pH value of the D-series beverage, and the citric anhydride of the E-series beverage (anhydrous Citric acid) conversion acidity (unit: w/v%))

(4) Further, the present invention is the packaged beverage of (2), wherein the container-packed beverage is a container-packed non-carbonated beverage, and the container-packed non-carbonated beverage satisfies the following formula.

0.12A+171.80B-0.08C+0.45D+3.08E-12.05>0

(In the formula, when the load is applied to the short side direction of the container under the condition that the product temperature is -5 ° C, the load value (unit: N) required for deformation of the container is 3 mm, and the temperature of the B system product is -5 ° C. And the unfilled part of the container in the closed state when there is no load Pressure (unit: MPa), Brix (unit: %) of the C-series beverage, pH value of the D-series beverage, and acidity of the E-based beverage in terms of citric acid anhydride (unit: w/v%)

(5) The container-packed beverage according to any one of (2) to (4), wherein the container is held after being cooled in a closed state for 8 hours using a thermostat adjusted to -5 ° C The side of the beverage is opened, and the lid is opened without applying an external force, and the frozen portion and the unfrozen portion are mixed, and the unfrozen when the acidity of the citric acid anhydride is 100% when the entire beverage is filled with the liquid is set to 100%. When the acidity of the partial citrate is 102% or less, and the Brix of the whole packaged beverage is 100%, the Brix of the unfrozen portion is 103% or less.

(6) The present invention is a container-equipped beverage supply system, comprising: the packaged beverage and the cooling device according to any one of (2) to (5), wherein the container-packed beverage is cooled to a high state in a closed state It is -6 ° C or more at the first freezing point, and is lower than the temperature of the second freezing point.

According to the present invention, it is possible to immediately provide a new feeling to the consumer who accepts the beverage in a cooled state that the container-packed beverage is in a liquid state in an unopened state regardless of whether or not an external force is applied to the beverage accommodating portion. The container is filled with the beverage, and the container begins to solidify, but the container can be easily consumed through the opening of the container.

Further, in the state in which the packaged beverage of the present invention is not opened, the container-packed beverage is in a liquid state, and even if an external force is applied to the beverage accommodating portion, the beverage does not start to solidify. Moreover, the beverage begins to solidify by opening the lid. Moreover, the amount and size of the crystals after solidification are not the amount and size of the extent to which the opening of the container is blocked, so that the consumer can easily drink through the opening of the container.

In this specification, the term "external force" refers to the consumer holding a beverage. The force generated by performing other operations different from the normal operation during the normal operation of opening the cover. That is, the force generated by the consumer's behavior of holding the beverage accommodating portion and opening the lid is not included in the "external force" described in the present specification. Examples of the "external force" include the force generated by the consumer dropping the container, slamming the container, shaking the container, and rotating the container while the consumer holds the beverage accommodating portion and opens the lid.

Further, the container-packed beverage of the present invention is cooled in a beverage made up of the same composition. The difference in taste between the solid portion (freezing portion) and the liquid portion is small in the case where the frozen storage is completely frozen and then thawed, or in the case where the beverage composed of the same composition is too cold. When the beverage in the frozen state is thawed, the portion which is rich in flavor (the portion having a high concentration of various components such as sugar) is thawed, so that the solid portion (freezing portion) and the liquid portion are mixed, the liquid portion The taste is strong and the solid part (the icing part) is light. The difference in taste between the solid portion (the icing portion) and the liquid portion of the container-packed beverage of the present invention is small, so that the liquid portion and the solid portion (the icing portion) exhibit substantially the same taste.

1‧‧‧Packed drinks

2‧‧‧ Cover

3‧‧‧ liquid level

4‧‧‧ Ice crystal structure

5‧‧‧ openings

6‧‧‧Unfilled parts in containers

Fig. 1 shows a state change of the packaged beverage 1 when the container is in the open state from the closed lid state.

Figure 2 shows the features of the present invention in solid lines.

Hereinafter, the specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and can be appropriately modified and implemented within the scope of the present invention. Shi. In addition, the description of the overlapping portions will be appropriately omitted, but the present invention is not limited thereto.

<How to provide a packaged beverage>

The present invention includes a cooling step of cooling a container-packed beverage in a closed state at a temperature higher than a temperature at which a first freezing point to be described later is lower than a second freezing point to be described later, and the container-packed beverage has a pressure in an unfilled portion of the container in a closed state. The first first freezing point and the second freezing point at atmospheric pressure in the open state, the first freezing point is lower than the second freezing point. Further, when the container is opened in a state where the temperature of the packaged beverage is higher than the first freezing point and the second freezing point is described, the container-packed beverage starts to solidify regardless of whether or not an external force is applied to the beverage accommodating portion of the container.

[Drink]

The beverage of the present invention has a first freezing point at a pressure in an unfilled portion of the container in a closed state and a second freezing point at atmospheric pressure in an open state, and the first freezing point is lower than the second freezing point. If the first freezing point is higher than the second freezing point, the beverage in the container solidifies during the cooling of the beverage in the container, which is not preferable.

The type of the beverage is not particularly limited, and may be an acidic beverage such as a carbonated beverage or a fruit juice beverage, or a neutral beverage (low-acid beverage) such as water, coffee or tea. Also, the beverage may be a non-alcoholic beverage or an alcoholic beverage.

The raw materials of the beverage are not particularly limited. For example, in addition to sugars (glucose, maltose, fructose glucose solution, granulated sugar, etc.), flavors, acidulants (citrate anhydride, etc.), stabilizers can also be used arbitrarily within the range of the above formula (pectin, soybean polysaccharides (soybean) Polysaccharides, etc.), tackifiers (tamarind gum, etc.), emulsifiers (sucrose fatty acid esters, etc.), milk (milk, skim milk powder, etc.), fruit juices, pH adjusters, etc.

[container]

The container for accommodating the beverage is not particularly limited as long as it can seal the beverage, and may be a PET bottle or a can, a bottle or the like. Among them, the container can be easily opened on the spot where the packaged beverage is provided, and the container is preferably a transparent PET bottle in terms of easily confirming the start of solidification of the container-packed beverage at the same time as opening the lid. Further, it is not excluded that the label is attached to the container, but it is preferable that the liquid surface around the filling is made transparent even in the state in which the label is attached.

[Pressure movement freeze]

The present invention utilizes pressure to move the freezer. The state of being too cold is unstable, and the freezing of the cold is an uncontrollable process. However, the freezing point of a substance changes with pressure, and if the substance is water, it basically decreases as the pressure increases. Therefore, when pressure is applied to the beverage, the person who is originally in the supercooled state is stabilized and is in a controllable state. When the pressure is released in this state and the pressure is returned to the normal pressure, the state is unstable and the freezing is started.

Referring to the figure 1 to face the phenomenon of the container-packed beverage of the present invention Description. Fig. 1(A) shows the state of the packaged beverage 1 in the closed state, Fig. 1(B) shows the state of the beverage 1 in the container after the consumer has just opened the lid, and Fig. 1(C) shows the state after the consumer opens the lid. The state of the beverage 1 in the container after a few seconds to about 10 seconds. Moreover, Fig. 2 shows a characteristic portion of the state shown in Fig. 1(C). As shown in Fig. 1(A), the first freezing point at the pressure of the unfilled portion of the container in the closed state is lower than the second freezing point at the atmospheric pressure in the open state, so that even in the closed state, The temperature is higher than the temperature at which the first freezing point is lower than the second freezing point, and the beverage 1 in the container is not frozen. Also, the state is in a stable and controllable state. Then, as shown in Fig. 1(B), when the lid 2 of the container is opened and the pressure is at atmospheric pressure, the state is destabilized at this time, and the beverage starts to solidify from the liquid surface 3 toward the bottom. By using this method, fine ice crystals can be formed with good reproducibility Structure 4.

Moreover, although freezing due to pressure movement causes rapid freezing, it is not And complete the freeze. The sensible heat stored by supercooling is significantly lower than the freezing latent heat of water, and in order to complete the freezing, it is necessary to receive a temperature difference from the surroundings. For this reason, as shown in Fig. 1(C), the fine ice crystal structure 4 is not generated throughout the entire beverage, and the crystal after solidification is not particularly large. As a result, it is possible to suppress the amount and size of the crystals after solidification from becoming an amount and size to block the opening of the container, and as a result, the consumer can easily drink through the opening 5 of the container. In addition, FIG. 2 is a characteristic part showing the state shown in FIG. 1(C) by a solid line, and one of the features of the present invention is that a fine ice crystal structure 4 is produced on the liquid surface, but the ice crystal structure 4 is not widespread. The overall expansion of the beverage.

The pressure and liquidity of the unfilled portion 6 in the container in the closed state are only closed The degree of difference between the first freezing point in the lid state and the second freezing point in the lid opening state is not particularly limited, and it is preferable that the difference between the first freezing point and the second freezing point is 2° C. or more and 10° C. or less. More preferably, it is 3 ° C or more and 6 ° C or less. When the difference between the first freezing point and the second freezing point is less than 2 ° C, the cooling of the packaged beverage 1 is insufficient, and even if the container 1 is opened, the packaged beverage 1 does not solidify, which is not preferable. When the difference between the first freezing point and the second freezing point exceeds 10 ° C, the packaged beverage 1 is excessively cooled, and even if the packaged beverage 1 is opened, there is a possibility that the packaged beverage does not immediately start to solidify, which is not preferable.

[Cooling device]

The cooling device is not particularly limited as long as it can stably cool the beverage in the container. The cooling temperature may be higher than the temperature at which the first freezing point is lower than the second freezing point, and is preferably -10 ° C or more and less than 0 ° C, more preferably -6 ° C or more and -3 ° C or less. If the cooling temperature is lower than the first freezing point, the container-packed beverage is excessively cooled, and even if the container is filled with the beverage, the container is not immediately loaded. The possibility of starting to solidify is therefore not good. If the cooling temperature is higher than the second freezing point, the cooling of the container-packed beverage is insufficient, and even if the container is filled with the beverage, the container-packed beverage does not solidify, which is not preferable.

Further, the difference between the first freezing point and the cooling temperature is preferably 3 ° C or more, more preferably 2 Above °C. The difference between the second solidification point and the cooling temperature is preferably 2 ° C or more and 5 ° C or less, more preferably 1 ° C or more and 4 ° C or less. If the difference between the first freezing point and the cooling temperature is too small, the packaged beverage is excessively cooled, and even if the container is filled with the beverage, there is a possibility that the packaged beverage does not immediately start to solidify. If the difference between the second freezing point and the cooling temperature is too small, the cooling of the packaged beverage is insufficient, and even if the container is filled with the beverage, there is a possibility that the packaged beverage does not solidify, which is not preferable. If the difference between the second freezing point and the cooling temperature is too large, the packaged beverage is excessively cooled, and even if the container is filled with the beverage, there is a possibility that the packaged beverage does not immediately start to solidify, which is not preferable.

[discrimination function]

In the case where the beverage is a carbonated beverage, the carbonated beverage preferably satisfies the following formula, but is not necessarily required to be satisfied.

0.67A-124.87B+0.04C-2.09D-104.85E-0.23>0

(In the formula, when the load is applied to the short side direction of the container under the condition that the product temperature is -5 ° C, the load value (unit: N) required for deformation of the container is 3 mm, and the temperature of the B system product is -5 ° C. And the gauge pressure (unit: MPa) of the unfilled part of the container in the closed state when there is no load, the Brix of the C-series beverage (unit: %), the pH value of the D-series beverage, The acidity of the E-based beverage in terms of citric acid anhydride (unit: w/v%)

Further, in the 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 formula.

0.12A+171.80B-0.08C+0.45D+3.08E-12.05>0

(The parameters A~E in the formula are the same as the parameters A~E in the discriminant function when the beverage is a carbonated beverage.)

[A: load value]

In the present specification, the "load value" refers to a load value required for deformation of a container of 3 mm from the center of the side surface of the container when the load is applied at a temperature of -5 ° C, and the unit is N. More specifically, the temperature of the beverage is adjusted to -5 ° C in a state where the beverage is filled in the container, and the cylinder having a diameter of 20 mm is vertically pressed at a speed of 10 mm per minute from the center of the side surface of the horizontally placed container. The SUS-shaped jig causes a load applied when the container is displaced by 3 mm. In the present specification, the load value refers to a value measured by using Shimadzu Small Table Tester EZ TEST (manufactured by Shimadzu Corporation).

The load value is an indicator of the change in pressure applied to the interior of the container as the consumer holds the container. The load value is preferably in the range of 10.0 N or more and 45.0 N or less, more preferably in the range of 18.0 N or more and 40.0 N or less.

[B: gauge pressure in the unfilled part of the container]

In the present specification, the "gauge pressure of the unfilled portion in the container" means the gauge pressure of the unfilled portion of the container in the closed state when the product temperature is -5 ° C and no load, and the unit is MPa. In the present specification, the gauge pressure of the unfilled portion in the container refers to the value measured by using the digital indicator DAM-2000A (manufactured by TOYO BALDWIN Co., Ltd.). In this specification, the so-called gauge pressure refers to The pressure measured by atmospheric pressure as the reference for pressure zero refers to the difference between absolute pressure and atmospheric pressure.

The gauge pressure of the unfilled portion of the container indicates that the container is filled with the beverage when the lid is closed. An indicator of the phase state of the beverage when it is cooled. The gauge pressure of the unfilled portion in the container is preferably in the range of 0.00 MPa to 0.20 MPa, more preferably in the range of 0.03 MPa to 0.15 MPa. If the gauge pressure is too high, there is a possibility that the sealing property of the container is impaired, which is not preferable.

If the beverage is a carbonated beverage, the container is not filled when the carbon dioxide gas is filled. The gauge pressure of the full part becomes sufficient size, so there is no need to seek special means. In the case where the beverage is not a carbonated beverage, some means are needed to increase the gauge pressure of the unfilled portion of the container. As the method, the head space in the container after the beverage is contained in the container is exemplified. Adding liquid nitrogen; injecting a gas such as air; and allowing nitrogen to be dissolved in the filled beverage to a saturation solubility or higher, and filling the dissolved beverage into a container or the like.

[C:Brix]

In the present specification, "Brix" means a value obtained by measuring the concentration of the entire soluble solid content in the beverage liquid by a refractometer for sugar, and the unit is %. Further, a soluble solid component was set based on a Brix degree of 20 °C. In the present specification, Brix refers to a value measured by using a digital refractometer RX-5000 α (manufactured by Ai Co., Ltd.).

Brix is the phase of the beverage when the container is cooled when the lid is closed. An indicator of the state. Brix is preferably in the range of 0.0% or more and 15.0% or less, more preferably in the range of 0.2% or more and 13.0% or less.

[D: pH value]

In the present specification, the pH value means a value measured by using a pH meter HM-30R (manufactured by Toa DKK Co., Ltd.). The pH value indicates one of the phase states of the beverage when the lid is closed and after the lid is opened. Indicators. As described above, the beverage may be an acidic beverage or a neutral beverage (low-acid beverage), and thus the present invention can be preferably utilized substantially regardless of the pH. The range of the pH value is, for example, 2.0 or more and 8.0 or less.

[E: acidity in terms of citric anhydride]

In the present specification, the concentration of citric acid anhydride refers to the value of the fruit juice beverage according to the Japanese Agricultural and Forestry Standards (JAS) method, and the unit is w/v%. More specifically, it means the amount of organic acid in 100 ml of a sample calculated from the titration of a sample titrated to a pH of 8.1 using a 0.1 mol/L sodium hydroxide solution. In the present specification, the acidity in terms of the citric acid anhydride is a value measured by using the Hignata automatic titrator COM-1700 (manufactured by Hiranuma Sangyo Co., Ltd.).

The acidity of the citric acid anhydride indicates the phase state of the beverage when the lid is closed and after the lid is opened. An indicator. The acidity in terms of citric acid anhydride is preferably in the range of 0.0 w/v% or more and 1.20 w/v% or less, more preferably in the range of 0.05 w/v% or more and 0.5 w/v% or less.

Each of the above parameters is within the scope of the above description, and is made into a target beverage and presented The range of the preferred flavor can be appropriately adjusted. However, if it deviates from the above-described range, there is a possibility that the solidification phenomenon of the present invention is not preferably caused, which is not preferable.

[Discriminant analysis]

As described above, in the case where the container-packed beverage is a carbonated beverage in a container, the container-packed beverage of the present invention satisfies the following formula.

0.67A-124.87B+0.04C-2.09D-104.85E-0.23>0

Further, in the case where the container-packed beverage is a non-carbonated beverage (more specifically, a non-carbonated nitrogen-filled beverage in a container), the packaged beverage of the present invention satisfies the following formula.

0.12A+171.80B-0.08C+0.45D+3.08E-12.05>0

The equation is related to the phase state of the beverage when the lid is closed or after the lid is opened. The five parameters were obtained by discriminating and analyzing a plurality of beverages of the test examples.

The type of the discriminant function is not particularly limited, and may be a linear judgment of a hyperplane/straight line. The function can also be a nonlinear discriminant function of the generalized distance of the Mahalanobis of the hypersurface/curve. In this specification, Excel (Microsoft Corporation) is used to find the linear discriminant function. For the linear discriminant function, refer to "Introduction to Multivariate Analysis" on pages 99 to 107 (Yonda et al., SAIENSU-SHA Co., Ltd.), "Using Excel Learning Theory and Technology: Introduction to Multivariate Analysis" (Bamboo In the case of the "Softbank Creative", the "Practical Seminar - Excel is fully utilized: multivariate analysis" (Ueda, etc., and the system), and "Multi-variable analysis based on Excel" (Uchida, Tokyo Books).

[taste]

The container-packed beverage of the present invention is compared with a case where a beverage composed of the same composition is completely frozen and then thawed in a freezer, or a case where a beverage composed of the same composition is supercooled, a solid portion (an icing portion) and a liquid portion The difference in taste is small. Depending on the nature of the freezing point drop, when the beverage is cooled below the freezing point, first, the portion which is light in taste (the portion where the concentration of various components such as sugar is low) starts to freeze, and then the portion where the taste is strong (the concentration of various components such as sugar is high) Part of it) freezes. In the case of the thawing of the frozen beverage, the first part is defrosted from the rich portion (the high concentration of various components such as sugar), and then the portion having a light taste (the concentration of various components such as sugar is low). Part) Thawed. Therefore, usually, in the initial stage of thawing the beverage in a frozen state, in a state in which the solid portion (the icing portion) and the liquid portion are mixed, the liquid portion exhibits a strong taste, and the solid portion (the icing portion) exhibits a light taste.

However, the solid portion (freezing portion) of the containerized beverage of the present invention and the liquid The difference in concentration of various components between the parts is small. In fact, if the thermostat adjusted to a temperature of -5 ° C is used to cool the lid for 8 hours, the side of the container is held, and the lid is opened without external force, and the frozen portion is mixed with the unfrozen portion. In the state in which the acidity of the citric acid anhydride in the case where the entire beverage is a liquid is 100%, the acidity of the unfrozen portion in terms of citric anhydride is 102% or less. Further, when Brix was 100% when the entire packaged beverage was liquid, the Brix of the unfrozen portion was 103% or less. The reason for this is considered to be that the packaged beverage of the present invention is frozen by pressure movement, and the beverage on the surface of the liquid is cooled toward the depth direction by the sensible heat of cooling stored in the beverage in advance. Therefore, the container-packed beverage of the present invention exhibits substantially the same taste between the liquid portion and the solid portion (the icing portion).

[Examples]

Hereinafter, the present invention will be described in detail by way of examples, but the invention should not be construed as limited.

<Test Example 1> Containerized carbonated beverage

[Preparation of carbonated beverages in containers]

The beverage blends of the examples and comparative examples were prepared according to the conventional methods according to the compositions shown in Tables 1 and 2 below. After mixing the components other than water, water was added and blended so as to finally become 1000 ml. Brix (parameter C), pH (parameter D) and acidity (parameter E) of each beverage blending liquid are shown in Table 3 below. Then, the beverage preparation liquid was sterilized at 93 ° C for 15 seconds, and then the sterilized preparation liquid was cooled to 10 ° C, and carbon dioxide was dissolved in a carbonator at a gas volume of 3.0 vol to prepare a carbonated beverage liquid. .

In Tables 1 and 2, the respective components are as follows.

Sugar: fructose glucose solution: 75°Bx (Japan Food Chemical Co., Ltd.)

High-intensity sweetener: Acesulfame Potassium (Kirin Union Food Co., Ltd.)

Juice: Lemon Juice: Lemon Transparent Concentrate (Cargill Japan Co., Ltd.)

Food fiber: dextrin: indigestible dextrin (Songgu Chemical Industry Co., Ltd.)

Pigment: Caramel Color: Caramel Color CD (Ikeda Sugar Chemical Industry Co., Ltd.)

Sour agent: citric anhydride (Maruzen Pharmaceutical Industry Co., Ltd.)

85% phosphoric acid (Sanrongyuan FFI Co., Ltd.)

Trisodium citrate (Maruzen Pharmaceutical Industry Co., Ltd.)

Further, Comparative Example 4 is a commercially available carbonated beverage containing fruit juice, and Comparative Example 5 is a commercially available carbonated beverage containing milk. The Brix (parameter C), pH (parameter D) and acidity (parameter E) are shown in Table 3.

Brix is a value (unit: %) measured at 20 ° C using a digital refractometer RX-5000 α (manufactured by Ai Co., Ltd.).

The pH value was measured using a pH meter HM-30R (manufactured by Toa DKK Co., Ltd.).

The acidity of the citric acid anhydride is calculated based on the titration amount when the sample is titrated to a pH of 8.1 by a JAS method with a 0.1 mol/L sodium hydroxide solution according to the JAAS automatic titrator COM-1700 (manufactured by Hiranuma Sangyo Co., Ltd.). The amount of organic acid in 100 ml.

Then, the above carbonated beverage liquid is filled to 500 ml using a filler. A clear PET bottle is fitted and sealed by a capping machine. Then, for all carbonated beverages, the sealed PET bottle was post-sterilized using a pasteurizer under the condition that the inner solution was kept at 60 ° C for 10 minutes or more according to a conventional method. Then, the PET bottle was subjected to water cooling to obtain a carbonated beverage in a container of the examples and the comparative examples.

[Measurement value of load at 3 mm deformation and gauge pressure of unfilled portion at -5 °C]

For the carbonated beverages of the containers of the examples and the comparative examples, the load value (parameter A) at the time of deformation of 3 mm and the gauge pressure of the unfilled portion (parameter B) were measured by the following methods. The results are shown in Table 4.

The load value is adjusted to a temperature of -5 ° C in the carbonated beverage of the container, and the cylindrical SUS jig having a diameter of 20 mm is vertically pressed at a speed of 10 mm per minute from the center of the side surface of the horizontally placed container, resulting in a container of 3 mm. The load applied during the shift was measured using a Shimadzu small table tester EZ TEST (manufactured by Shimadzu Corporation) (unit: N).

The gauge pressure of the gauge system is -5 ° C and the gauge pressure of the unfilled portion of the container in the closed state when there is no load, and is the value when the digital indicator DAM-2000A (manufactured by TOYO BALDWIN Co., Ltd.) is used. : MPa).

[Cooling and opening of carbonated beverages in containers]

The container-packed carbonated beverages of the examples and the comparative examples were cooled in a closed state for 8 hours using a thermostat (manufactured by Isuzu Manufacturing Co., Ltd.) which adjusted the temperature in the interior to -5 °C. The beverage temperature was measured for the sample for temperature confirmation and confirmed to be -5 °C. Thereafter, the side surface of the carbonated beverage in the container is gripped, and the external force such as impact or drop is not applied, and the lid is opened only by the capping operation. Then, it is visually confirmed whether the container-packed beverage starts to solidify when the container-packed beverage is opened, and it is possible to drink the beverage by confirming whether the solidified body does not block the container opening by actual drinking. The results are shown in Table 5.

According to the description of Table 5, the carbonated beverage in the container of the example is not attached. When the external pressure is applied, the container is also solidified when the carbonated beverage is opened. Moreover, for the consumer, there is no solidified body blocking the opening of the container, and the drink can be consumed.

Also, after 5 seconds after opening the lid, 3 bottles of the beverages of Examples 1-6 were applied to each glass. Inject the glass for 3 seconds and measure the weight of the beverage injected into the glass. Further, three bottles of a commercially available transparent carbonated beverage were made into a supercooled state at -5 ° C. After the lid was opened, the lid was closed again and the container was vertically inverted 180 degrees three times to freeze the beverage in the container. Thereafter, 3 bottles of the beverage were poured into the respective glasses for 3 seconds, and the weight of the beverage injected into the glass was measured. The results are shown in Table 6.

The beverages of Examples 1-6 were contained in a 500 ml PET bottle container. In the beverage, an average of 319.5g of beverage was injected. On the other hand, an average of 265.2 g of the beverage was injected in the case where the transparent carbonated beverage of the commercial product was too cold. According to this case, it was also confirmed that the solidified body of the beverage of Example 6 did not block the container opening. Further, visually, the beverage-based beverage of Example 1-6 smoothly flowed out from the container opening, but the subcooled beverage solidified body was stuck in the container opening and the beverage flow was not smooth.

The standard atmospheric pressure is 0.101326 MPa, and the pressure in the unfilled portion in the embodiment is high. At standard atmospheric pressure, on the other hand, the pressure in the unfilled portion of the comparative example is the same as or lower than the standard atmospheric pressure. In the case of the carbonated beverage in the container of the embodiment, it is considered that the first freezing point in the closed state is significantly lower than the second freezing point in the open state, so that the pressure is moved and frozen. Taking the opening operation as an opportunity, the container-packed beverage starts to solidify regardless of whether or not an external force is applied to the beverage accommodating portion of the container-packed beverage. On the other hand, in the carbonated beverage of the container of the comparative example, it is considered that since the first freezing point and the second freezing point are hardly different, or the first freezing point is higher than the second freezing point, the pressure is not frozen, and even if the lid is opened, The carbonated beverage in the container does not solidify.

[sensory evaluation (sweet, sour)]

The thermostat was used to adjust the temperature inside the chamber to the temperature shown in Table 7, and the implementation was carried out. The carbonated beverages of the containers of Examples 1-5 were cooled in a closed state for 8 hours. The sample for temperature confirmation was measured, and it was confirmed that the beverage temperature became the temperature shown in Table 7.

For the beverages of Test Examples 1-5-1 and 1-5-2, thereafter, hold various tests. In the case of the carbonated beverage of the container of the test case, the cover was opened only by the capping action without giving an external force such as impact or drop. In the beverage of Test Example 1-5-3, the container of the carbonated beverage of the container of each test example was dropped from the height of 1 m to freeze the beverage, and thereafter, the lid was opened by a capping operation. The beverage of Test Example 1-2-4 was frozen at -20 ° C, and then opened, and then defrosted at room temperature to about 100 ml to form a state in which a solid portion (freezing portion) and a liquid portion were mixed.

Then, for the carbonated beverages of the test cases 1-5-2 to 1-5-4, The difference between the sweetness and the sourness between the solid portion (the icing portion) and the liquid portion was confirmed by actual drinking, and the liquid portion of the carbonated beverage was measured in the container of Test Examples 1-5-1 to 1-5-4. pH, acidity in terms of citric anhydride and Brix. The measurement method is the same as the above method. The results are shown in Table 8.

The beverage of Test Example 1-5-2 (beverage frozen by pressure movement) was confirmed The difference in taste between the solid portion (the icing portion) and the liquid portion is small. This case can also be confirmed by the fact that when the acidity of the sample of the whole packaged liquid of the packaged beverage (test sample 1-5-1) is set to 100%, the acidity of the unfrozen portion is 100.2. %, when the Brix of the sample in which the entire packaged beverage was liquid (Test Example 1-5-1) was 100%, the Brix of the unfrozen portion was 102%.

On the other hand, the beverage of the test example 1-5-4 (normally frozen beverage) was confirmed The taste of the liquid portion is markedly thicker, and the taste of the solid portion (the frozen portion) is markedly lighter. The The situation can also be confirmed by the fact that the acidity of the liquid portion and the Brix are significantly higher in comparison with the test examples 1-5-1.

In addition, even if it is the beverage of the test example 1-5-3 (cold beverage), it is confirmed. As a case, the taste of the liquid portion was slightly richer than that of the beverage of Test Example 1-5-2 (the beverage which was frozen by pressure), and the taste of the solid portion (freezing portion) was slightly light. This can also be confirmed by the acidity of the liquid portion in terms of acidity and the measured value of Brix.

[Discriminant analysis]

Using Excel (Microsoft Corporation), a linear discriminant function is obtained from the above five parameters A~E. As a result, as a linear discriminant function, 0.67A-124.87B+0.04C-2.09D-104.85E-0.23>0 was obtained.

[The validity of the discriminant function]

The values obtained by the above discriminant function were calculated for the carbonated beverages of the containers of the examples and the comparative examples, and it was verified whether the discriminant function was proper. The results are shown in Table 9.

According to Table 9, the above discriminant function is appropriate, 0.67A-124.87B+0.04C Whether the value of -2.09D-104.85E-0.23 is a positive value can be used as an effective indicator for identifying whether the carbonated beverage in the container starts to solidify by opening the lid.

<Test Example 2> Container-packed non-carbonated drinks

[Preparation of non-carbonated beverages in containers]

According to the conventional method, various tests are carried out in the compositions shown in Tables 11 to 13 below. For example, 6 bottles of non-carbonated beverage blending liquid a~i were prepared. After mixing the components other than water, water was added and blended so as to finally become 1000 ml. Then, the beverage preparation liquid was sterilized at 93 ° C for 15 seconds, and then the sterilized treatment liquid was cooled to 20 ° C.

Then, for each of the 9 kinds of blending liquids, 6 bottles of the blending liquid were as follows The container was filled with air in the unfilled portion and pressurized: when the head space in the container was 20 ° C, the gauge pressure in the unfilled portion of the container was 0.105 MPa. The non-carbonated beverage blending solutions of the examples and comparative examples were obtained in this manner. Further, Brix (parameter C), pH (parameter D), and acidity (parameter E) of each of the beverage blending liquids are shown in Table 14 below.

In Tables 11 to 13, the respective components are as follows.

Dairy Products: Milk Preparation Products (Mitsubishi Corporation)

Sugar: fructose glucose solution: 75°Bx (Japan Food Chemical Co., Ltd.)

High Sweetness Sweetener: Potassium sulfonate (Kirin Union Food Co., Ltd.)

Juice: Orange Juice: (Itochu Corporation)

Apple Juice: (Itochu Corporation)

Lemon juice: lemon transparent concentrated juice (Cargill Japan Co., Ltd.)

Sour agent: citric acid (Maruzen Pharmaceutical Industry Co., Ltd.)

Malic acid: (Putian Chemical Industry Co., Ltd.)

Emulsifier: sucrose fatty acid ester (Sanrongyuan FFI Co., Ltd.)

Method for measuring Brix, pH value and acidity in terms of citric anhydride and "Test Example 1 The measurement method is the same in the "container-packed carbonated beverage".

[Measurement of load value at 3 mm deformation and gauge pressure of unfilled portion at -5 °C]

For the non-carbonated beverages of the containers of the examples and the comparative examples, the load values (parameter A) and -5 ° C at the time of deformation of 3 mm were measured by the same method as in the measurement method of "Test Example 1> carbonated beverages in containers". The gauge pressure of the unfilled part (parameter B). The results are shown in Table 15.

[Coating and opening of non-carbonated beverages in containers]

The container-packed non-carbonated beverage of the examples and the comparative examples was cooled in a closed state for 8 hours using a thermostat (manufactured by Isuzu Manufacturing Co., Ltd.) which adjusted the temperature in the interior to -5 °C. The beverage temperature was measured on a sample for temperature confirmation and confirmed to be -5 °C. Thereafter, the side of the non-carbonated beverage is placed in the container, and the external force such as impact or drop is not applied, and the lid is opened only by the capping operation. Then, it is visually confirmed whether the packaged beverage starts to solidify when the container is filled with the non-carbonated beverage, and it is possible to drink the beverage by confirming whether the solidified body does not block the opening of the container by actual drinking. The results are shown in Table 16.

According to the description of Table 16, it can be seen that the container of the embodiment is filled with a non-carbonated beverage even if Coagulation also begins when the container is filled with a non-carbonated beverage without the addition of external force. Moreover, for the consumer, the solidified body does not block the opening of the container and can drink the beverage.

[sensory evaluation (sweet, sour)]

Using a thermostat that adjusts the temperature inside the chamber to the temperature shown in Table 17, The container-packed non-carbonated beverage of Example 2-2 was cooled in a closed state for 8 hours. The sample for temperature confirmation was measured, and it was confirmed that the beverage temperature became the temperature shown in Table 17.

For the beverages of Test Examples 2-2-1 and 2-2-2, thereafter, hold various tests. In the case where the non-carbonated beverage was placed on the side of the container, the external force such as impact or drop was not applied, and the lid was opened only by the capping action. In the beverage of Test Example 2-2-3, the container of the non-carbonated beverage in the container of each test example was dropped from the height of 1 m to freeze the beverage, and thereafter, the lid was opened by a capping operation. The beverage of Test Example 2-2-4 was frozen at -20 ° C, and then opened, and then, about 100 ml was thawed at room temperature to form a state in which a solid portion (freezing portion) and a liquid portion were mixed.

Then, for the test case 2-2-2~2-2-4, the container was filled with non-carbonated drinks. The difference in sweetness and sourness between the solid portion (freezing portion) and the liquid portion was confirmed by actual drinking, and the non-carbonated beverage was measured in the container of Test Example 2-2-1~2-2-4. The pH of the liquid portion, the acidity of the citric anhydride, and Brix. The measurement method is the same as the above method. The results are shown in Table 18.

The beverage of Test Example 2-2-2 (beverage frozen by pressure movement) was confirmed The difference in taste between the solid portion (the icing portion) and the liquid portion is small. In this case, it can be confirmed that the acidity of the unfrozen portion is set to 102 in terms of the acidity of the uncalcined portion when the acidity of the sample of the whole packaged liquid of the container (Test Example 2-2-1) is 100%. %, when the Brix of the sample in which the entire packaged beverage was liquid (Test Example 2-2-1) was 100%, the Brix of the unfrozen portion was 102%.

On the other hand, the beverage of the test example 2-2-4 (normally frozen beverage) was confirmed The taste of the liquid portion is markedly thicker, and the taste of the solid portion (the frozen portion) is markedly lighter. This case can also be confirmed by the fact that the acidity of the liquid portion and the Brix are significantly higher in comparison with the test example 2-2-1.

Moreover, even if it is the beverage of the test example 2-2-3 (cold beverage), it is confirmed. As a case, the taste of the liquid portion was slightly richer than that of the beverage of Test Example 2-2-2 (beverage which was frozen by pressure), and the taste of the solid portion (freezing portion) was slightly light. This can also be confirmed by the acidity of the liquid portion in terms of acidity and the measured value of Brix.

The beverage of Test Example 2-2-2 (beverage that was frozen by pressure), and The beverage of the test example 2-2-3 (subcooled beverage) was given an external force in the unopened state by the following three methods: (a) holding by hand and shaking vigorously; (b) making it 5 cm from the height Fall to the platform; (c) collide with the table. In the case of the beverage of the test example 2-2-2 (the beverage which was frozen by the pressure movement), the beverage in the container was not frozen even if the external force was applied by any of the methods (a) to (c) in the unopened state, and The container is frozen from the surface of the liquid in the depth direction when the container is opened. On the other hand, in the beverage of the test example 2-2-3 (the super-cooled beverage), if the external force is given by any of the above methods (a) to (c), the beverage in the container is frozen. In this respect, the beverage of the present invention differs greatly from the beverage that is too cold.

[Discriminant analysis]

Using Excel (Microsoft Corporation), a linear discriminant function is obtained from the above five parameters A~E. As a result, as a linear discriminant function, 0.12A+171.80B-0.08C+0.45D+3.08E-12.05>0 was obtained.

[The validity of the discriminant function]

For the non-carbonated beverages of the containers of the examples and the comparative examples, the values obtained by the above discriminant function were calculated, and it was verified whether the discriminant function was proper. The results are shown in Table 19.

According to Table 19, the above discriminant function is appropriate, 0.12A+171.80B-0.08C Whether the value of +0.45D+3.08E-12.05>0 is positive is an effective indicator for identifying whether the non-carbonated beverage in the container starts to solidify with the opening of the lid.

Claims (6)

A method for providing a container-packed beverage, comprising: cooling a container-packed beverage in a closed state at a temperature higher than a temperature at which a first freezing point to be described later is lower than a second freezing point to be described later, wherein the container-packed beverage has a closed state in a container a first freezing point at a pressure of an unfilled portion and a second freezing point at atmospheric pressure in an open state, wherein the first freezing point is lower than the second freezing point, so that a temperature of the packaged beverage is higher than the first freezing point When the container is opened at a temperature lower than -6 ° C or lower than the second freezing point, regardless of whether or not an external force is applied to the beverage accommodating portion of the container, the liquid from the container is solidified toward the bottom. A container-packed beverage having a first freezing point under pressure at an unfilled portion of a container in a closed state and a second freezing point at atmospheric pressure in an open state, wherein the first freezing point is lower than the second freezing point, and the container is filled with a beverage It is used for the purpose of opening the lid in a state where the temperature of the beverage in the container is higher than the first freezing point and is -6 ° C or higher, and whether the beverage is opened or not, regardless of whether the beverage is contained in the container. The external force is applied to the bottom of the container and the liquid is solidified from the bottom of the container. The container-packed beverage according to claim 2, wherein the container-packed beverage is a carbonated beverage in a container, and the carbonated beverage in the container satisfies the following formula, 0.67A-124.87B+0.04°C-2.09D-104.85E-0.23> 0 (wherein, in the case where A applies a load to the short side direction of the container under the condition that the product temperature is -5 ° C, the load value (unit: N) required for deformation of the container by 3 mm, The gauge pressure (unit: MPa) of the unfilled part of the container with the temperature of the B-series product at -5 °C and no load, the Brix of the C-series beverage (unit: %), the pH value of the D-series beverage, The acidity (unit: w/v%) of the alcoholic acid (anhydrous citric acid) of the E-based beverage. The container-packed beverage according to claim 2, wherein the container-packed beverage is a non-carbonated beverage in a container, and the non-carbonated beverage in the container satisfies the following formula: 0.12A+171.80B-0.08C+0.45D+3.08E- 12.05>0 (In the formula, when the load is applied to the short-side direction of the container under the condition that the product temperature is -5 ° C, the load value (unit: N) required for the deformation of the container is 3 mrn, and the temperature of the B-system product is -5 °C and no load, the gauge pressure of the unfilled part in the closed state (unit: MPa), the Brix (unit: %) of the C-series beverage, the pH value of the D-series beverage, and the E-based beverage Acidity in terms of citric anhydride (unit: w/v%)). The container-packed beverage according to any one of claims 2 to 4, wherein if the thermostat adjusted to -5 ° C is used for cooling for 8 hours in a closed state, the side of the container is held, and no external force is imparted. When the lid is opened, the frozen portion and the unfrozen portion are mixed, and the acidity of the citric acid anhydride is set to 100% when the entire beverage is filled with the liquid. In this case, the acidity of the unfrozen portion in terms of citric anhydride is 102% or less, and when Brix is 100% when the entire beverage in the container is liquid, the Brix of the unfrozen portion is 103% or less. A container-packed beverage supply system, comprising: the container-packed beverage and the cooling device according to any one of claims 2 to 5, wherein the container-packed beverage is cooled in a closed state to be higher than the first freezing point - Above 6 ° C, lower than the temperature of the second freezing point.