WO2018116993A1 - 容器詰めとろみ付き炭酸飲料の製造方法および容器詰めとろみ付き炭酸飲料 - Google Patents
容器詰めとろみ付き炭酸飲料の製造方法および容器詰めとろみ付き炭酸飲料 Download PDFInfo
- Publication number
- WO2018116993A1 WO2018116993A1 PCT/JP2017/045180 JP2017045180W WO2018116993A1 WO 2018116993 A1 WO2018116993 A1 WO 2018116993A1 JP 2017045180 W JP2017045180 W JP 2017045180W WO 2018116993 A1 WO2018116993 A1 WO 2018116993A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- thickener
- container
- carbonated
- viscosity
- aqueous solution
- Prior art date
Links
- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 136
- 238000000034 method Methods 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000002562 thickening agent Substances 0.000 claims abstract description 185
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 153
- 239000007864 aqueous solution Substances 0.000 claims abstract description 106
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 60
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 238000011049 filling Methods 0.000 claims abstract description 19
- 238000007789 sealing Methods 0.000 claims abstract description 14
- 239000011550 stock solution Substances 0.000 claims description 98
- 239000000243 solution Substances 0.000 claims description 47
- 229920000161 Locust bean gum Polymers 0.000 claims description 44
- 229920002310 Welan gum Polymers 0.000 claims description 44
- 235000010420 locust bean gum Nutrition 0.000 claims description 44
- 239000000711 locust bean gum Substances 0.000 claims description 44
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 39
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 21
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 18
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 239000000679 carrageenan Substances 0.000 claims description 13
- 229920001525 carrageenan Polymers 0.000 claims description 13
- 229940113118 carrageenan Drugs 0.000 claims description 13
- 229920002148 Gellan gum Polymers 0.000 claims description 12
- 235000010492 gellan gum Nutrition 0.000 claims description 12
- 239000000216 gellan gum Substances 0.000 claims description 12
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 244000090599 Plantago psyllium Species 0.000 claims description 5
- 235000010451 Plantago psyllium Nutrition 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 235000010491 tara gum Nutrition 0.000 claims description 5
- 239000000213 tara gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 240000004584 Tamarindus indica Species 0.000 claims 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 39
- 235000013361 beverage Nutrition 0.000 description 92
- 239000000203 mixture Substances 0.000 description 27
- 241000596504 Tamarindus Species 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 18
- 239000000523 sample Substances 0.000 description 18
- 230000008719 thickening Effects 0.000 description 16
- 238000004090 dissolution Methods 0.000 description 13
- 230000014509 gene expression Effects 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 11
- 230000009747 swallowing Effects 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 239000006185 dispersion Substances 0.000 description 8
- 239000012467 final product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000003002 pH adjusting agent Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 5
- 208000019505 Deglutition disease Diseases 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 235000011089 carbon dioxide Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005429 filling process Methods 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000018152 Cerebral disease Diseases 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 125000002066 L-histidyl group Chemical group [H]N1C([H])=NC(C([H])([H])[C@](C(=O)[*])([H])N([H])[H])=C1[H] 0.000 description 1
- 208000010428 Muscle Weakness Diseases 0.000 description 1
- 206010028372 Muscular weakness Diseases 0.000 description 1
- 208000018737 Parkinson disease Diseases 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000020176 deacylation Effects 0.000 description 1
- 238000005947 deacylation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
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- 210000002345 respiratory system Anatomy 0.000 description 1
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- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/04—Aeration
Definitions
- the present invention relates to a method for producing a carbonated beverage with a stuffed container and a cake and a carbonated beverage with a stuffed container and a cake.
- a person with dysphagia may experience aspiration when food or beverages are swallowed, causing food or beverages to enter the respiratory tract.
- food and drink that has reached the lungs due to aspiration may cause pneumonia.
- thickeners are added to beverages to give thickness, making it easy to swallow and preventing aspiration (Japanese Patent Application Laid-Open No. 2001-299297).
- the present invention provides a method that enables stable production of a carbonated beverage with a stuffed container and a squeeze containing a sufficient amount of carbon dioxide gas, and a carbonated beverage with a stuffed container and a sachet produced by the method. With the goal.
- An aqueous solution of a first thickener having a temperature of 0 to 35 ° C. and a second thickener that is insoluble in water of 0 to 35 ° C. but soluble in water of 60 ° C. or more are mixed, and the second thickener is mixed.
- a carbonated beverage with a stuffed container and thickened by the method The viscosity when the thickened carbonated beverage is measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s is A [mPa ⁇ s], and the thick carbonated beverage is 20 ° C.
- Viscosity A and B when the viscosity measured with an E-type viscometer under the conditions of a temperature of 100 and a shear rate of 100 / s is B [mPa ⁇ s] i) 100 ⁇ A ⁇ 300, and ii) B ⁇ (0.75 ⁇ A) Filled and filled carbonated beverages are provided.
- the carbonated beverage with thickening is manufactured by dissolving the thickener in advance and dissolving carbonic acid gas in the beverage to which the thickening is applied even if the thickener is dissolved after the carbonated beverage is manufactured.
- its manufacture is difficult.
- the present inventors use two types of thickeners to dissolve the first thickener in the beverage, and by the action of the first thickener without dissolving the second thickener in the beverage. Prepare a beverage that does not have sufficient thickness by dispersing it, then dissolve carbon dioxide gas in the beverage, and finally dissolve the second thickener by heating to have sufficient thickness It has been found that when a thickened carbonated beverage is prepared, problems in production are solved, and the present invention has been completed.
- the method for producing a carbonated beverage with stuffing and thickening according to the present invention
- An aqueous solution of a first thickener having a temperature of 0 to 35 ° C. and a second thickener that is insoluble in water of 0 to 35 ° C. but soluble in water of 60 ° C. or more are mixed, and the second thickener is mixed.
- carbonated beverage refers to a beverage containing carbon dioxide gas.
- “beverage” refers to any liquid provided for drinking, and includes, for example, soft drinks, fruit drinks, milk drinks, and alcoholic beverages.
- the amount of carbon dioxide dissolved in the beverage is not particularly limited, and may be the same as the amount of carbon dioxide contained in a general carbonated beverage.
- the carbon dioxide gas volume is about 1 to 2 for a general carbonated beverage, and about 3 for a carbonated beverage containing a large amount of carbon dioxide such as cola.
- the gas volume is the value of the amount (volume) of the gas contained with respect to the amount (volume) of the beverage at 20 ° C.
- the term “thickened carbonated beverage” refers to a carbonated beverage having a viscosity such that the carbonated beverage contained in the container flows out of the container when the container is tilted.
- Thiickened carbonated beverage refers to a carbonated beverage having a viscosity of 50 to 300 [mPa ⁇ s], for example. In this specification, the viscosity is measured according to JIS Z8803: 2011 using an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s unless otherwise specified. Points to the value
- the stock solution is prepared by first dissolving the first thickener in water at 0 to 35 ° C. to prepare an aqueous solution of the first thickener, and then the aqueous solution of the first thickener and water at 0 to 35 ° C. However, it can be prepared by mixing with a second thickener that is soluble in water at 60 ° C. or higher.
- any thickener that is soluble in water at any temperature of 0 to 35 ° C. can be used without limitation.
- the first thickening agent include welan gum, guar gum, cold water dissolution type iota carrageenan, lambda carrageenan, xanthan gum, cold water dissolution type tamarind seed gum, tara gum and psyllium seed gum.
- the first thickener is preferably soluble in water at any temperature of 0 to 35 ° C., and a thickener that exhibits pseudoplastic properties when dissolved in water can be used.
- a thickener that exhibits pseudoplastic properties when dissolved in water
- examples of the first thickener include welan gum, guar gum, cold water dissolving type iota carrageenan, lambda carrageenan, xanthan gum, tara gum, psyllium seed gum and the like.
- a 1st thickener may be used by 1 type and may be used in combination of multiple types.
- Pseudoplasticity means the property that an aqueous solution of a thickener exhibits a high viscosity when a low shear force is applied, and decreases in viscosity (ie, becomes easy to flow) when a high shear force is applied. . That is, the pseudo plastic property refers to the property of a fluid that is easily swallowed by a dysphagic person.
- the first thickener is added to water at 0 to 35 ° C. in such an amount that the aqueous solution of the first thickener has a desired viscosity.
- the first thickener is an aqueous solution of the first thickener, for example, 20 to 150 [mPa ⁇ s], preferably 20 to 100 [mPa ⁇ s], more preferably 20 to 75 [mPa ⁇ s].
- -It can be added in such an amount that it has a viscosity of s].
- welan gum is used as the first thickener, 0.1 to 1.0 parts by weight of welan gum can be added to 100 parts by weight of water.
- the temperature of water for dissolving the first thickener is 0 to 35 ° C., and is equal to or higher than the temperature at which the first thickener can be dissolved.
- the temperature of water for dissolving the first thickener is preferably 15 to 35 ° C. from the viewpoint of the dissolution efficiency of the first thickener.
- An aqueous solution of the first thickener is prepared by adding the first thickener to water at 0 to 35 ° C. in such an amount that an aqueous solution having the above viscosity is obtained, and stirring as necessary. Can do.
- the prepared aqueous solution of the first thickener has a viscosity of, for example, 20 to 150 [mPa ⁇ s], preferably 20 to 100 [mPa ⁇ s], more preferably 20 to 75 [mPa ⁇ s]. If the viscosity of the aqueous solution of the first thickener is too low, it becomes difficult to maintain the dispersed state by dispersing the second thickener in the aqueous solution of the first thickener in the subsequent step. When the viscosity of the aqueous solution of the first thickener is too high, it becomes difficult to dissolve a sufficient amount of carbon dioxide gas in the stock solution in the subsequent steps. Moreover, when the viscosity of the aqueous solution of the first thickener is too high, the aqueous carbonate solution is likely to spill from the container in the subsequent filling process of the container.
- an aqueous solution of the obtained first thickener is mixed with a second thickener that is not soluble in water at 0 to 35 ° C. but is soluble in water at 60 ° C. or higher to prepare a stock solution.
- the second thickener is not limited as long as it is not soluble in water in the temperature range of 0 to 35 ° C, but is soluble in water at any temperature of 60 ° C or higher. Can be used.
- Examples of the second thickener include locust bean gum, heat-dissolving type iota carrageenan, native gellan gum, low methoxyl pectin, heat-dissolving type tamarind seed gum, and the like.
- the second thickener does not dissolve in water at a temperature ranging from 0 to 35 ° C., but is soluble in water at any temperature of 60 ° C. or higher, and has a Newtonian viscosity when dissolved in water.
- the second thickener include locust bean gum, heat-dissolving type iota carrageenan, native gellan gum, low methoxyl pectin, heat-dissolving type tamarind seed gum, and the like.
- Newtonian viscosity means the property that even if the shearing force applied to the aqueous solution of the thickener is changed, the viscosity of the aqueous solution of the thickener does not substantially change.
- a 2nd thickener may be used by 1 type and may be used in combination of multiple types.
- the iota carrageenan exemplified as the first thickener and the second thickener is known as a cold water dissolution type and a heat dissolution type depending on the difference in its constituent components and production method.
- the cold water dissolution type is literally iota carrageenan that can be dissolved in cold water (for example, 0 to 35 ° C.)
- the heating dissolution type is iota carrageenan that requires heating at 60 ° C. or higher to dissolve, both of which are commercially available. Can be used.
- the tamarind seed gum exemplified as the first thickener and the second thickener is known as a cold water dissolution type and a heat dissolution type depending on the difference in its constituent components and manufacturing method.
- the cold water dissolution type is literally a tamarind seed gum that can be dissolved in cold water (for example, 0 to 35 ° C.)
- the heated dissolution type is a tamarind seed gum that requires heating at 60 ° C. or higher to be dissolved. Can be used.
- Native gellan gum exemplified as the second thickener is gellan gum produced by microorganisms.
- Gellan gum is known as native gellan gum and deacylated gellan gum, and native gellan gum contains an acyl group because it does not include a deacylation step in its production process.
- native gellan gum a commercially available product can be used as the native gellan gum.
- the low methoxyl pectin exemplified as the second thickener refers to a pectin having a degree of esterification of less than 50%, and a commercially available product can be used.
- the second thickener is used in such an amount that the final product, the containered and thickened carbonated beverage, has a viscosity of, for example, 50 to 300 [mPa ⁇ s], preferably 100 to 150 [mPa ⁇ s]. It can be added to an aqueous solution of a thickener.
- welan gum when welan gum is used as the first thickener and locust bean gum is used as the second thickener, 0.1 to 1.0 parts by weight of welan gum and 0.1% of locust bean gum are added to 100 parts by weight of water. It can be added in an amount of 2 to 0.8 parts by weight. If the added amount of welan gum is small within the above range, the final product, the containered and thickened carbonated beverage, has a viscosity of, for example, 50 to 300 [mPa ⁇ s], preferably 100 to 150 [mPa ⁇ s]. Since locust bean gum is added, the amount of locust bean gum added is increased within the above range.
- the final product the container-packed and thickened carbonated beverage
- the viscosity of, for example, 50 to 300 [mPa ⁇ s], preferably 100 to 150 [mPa ⁇ s].
- locust bean gum is added, the addition amount of locust bean gum decreases within the above range.
- the second thickener can be added to the first thickener aqueous solution and stirred to prepare the stock solution.
- the 2nd thickener is disperse
- the stock solution may further contain an additive.
- Additives are, for example, sweeteners, acidulants, fruit juices, vegetable juices, flavors, pigments, pH adjusters, sugars, sugar alcohols, dietary fibers, tea or coffee extracts, alcohols, or combinations thereof obtain.
- the additive may be added directly to the “dispersion in which the second thickener is dispersed in the aqueous solution of the first thickener” or may be previously dissolved in water in a separate tank and the aqueous solution of the additive. May be prepared and added to the aforementioned dispersion.
- the prepared stock solution has, for example, a pH of 3.5 to 4.6, preferably a pH of 3.5 or more and less than 4.6, and more preferably a pH of 4.0 or more and less than 4.6.
- a pH of 3.5 to 4.6 When the undiluted solution has a pH of 3.5 to 4.6, the viscosity stability after storage of the carbonated beverage with the container and the thickened carbonated beverage as the final product is good.
- the viscosity of the stock solution is, for example, 20 to 150 [mPa ⁇ s], preferably 20 to 100 [mPa ⁇ s], and more preferably 20 to 75 [mPa ⁇ s]. If the viscosity of the stock solution is too low, the second thickener may precipitate in the stock solution. When the viscosity of the stock solution is too high, a problem that it is difficult to dissolve carbon dioxide gas in the stock solution tends to occur. If the viscosity of the stock solution is too high, the aqueous carbonate solution tends to spill out of the container in the subsequent filling process of the container.
- the liquid containing the second thickener ie, the aqueous solution of the first thickener and the stock solution during the addition of the second thickener
- a temperature at which the adhesive does not dissolve for example, it is necessary to maintain at a temperature of less than 60 ° C., preferably 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C., and even more preferably 15 to 35 ° .
- carbon dioxide gas can be dissolved using a carbonator which is a carbonated beverage production apparatus.
- the liquid ie, the stock solution, the stock solution in which carbon dioxide is being dissolved, and the carbonic acid aqueous solution
- the second thickener must be maintained at a temperature of less than 60 ° C., preferably 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C., and even more preferably 0 to 10 ° C. If the liquid is maintained at a low temperature over the entire period of this step, the dissolved carbon dioxide gas is difficult to escape from the liquid.
- the stock solution is preferably cooled to 5 ° C. or lower, preferably 0 to 5 ° C., over a period in which carbon dioxide gas is dissolved in the stock solution.
- the amount of carbon dioxide dissolved in the stock solution can be the same as the amount of carbon dioxide contained in a general carbonated beverage.
- the amount of carbon dioxide dissolved in the stock solution can be adjusted such that the gas volume of the aqueous carbonate solution is, for example, 1 to 3, preferably 1.2 to 2.0.
- ⁇ Preparation of carbonated aqueous carbonate solution The obtained carbonic acid aqueous solution is filled in a container, the container is sealed, and a container-packed carbonic acid aqueous solution is prepared.
- an aqueous carbonate solution can be filled into a container by a beverage filling machine (filler), and the container can be sealed.
- Any container can be used without limitation as long as it has heat resistance and sealability and can withstand the internal pressure of carbonated drinks, and a general carbonated drink container is used. can do. Specifically, a steel can, an aluminum can, or a PET bottle can be used.
- the container can be sealed by a general method for sealing beverage containers.
- the contact portion between the can lid and the can body can be wound and sealed.
- the container is a plastic bottle, it can be sealed by attaching a cap to the spout of the container body.
- the liquid ie the aqueous carbonate solution
- the second thickener does not dissolve, for example below 60 ° C., preferably It is necessary to maintain at a temperature of 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C., and still more preferably 0 to 10 ° C. If the liquid is maintained at a low temperature over the entire period of this step, the dissolved carbon dioxide gas is difficult to escape from the liquid.
- the obtained container-packed carbonated aqueous solution has low viscosity because the second thickener is not dissolved. Since the viscosity of the carbonated aqueous carbonate solution is low, it is possible to measure the gas volume of the aqueous carbonate solution (that is, the carbon dioxide content) at this stage after sealing.
- the gas volume can be measured using a known gas volume measuring device. The measurement of gas volume is important for quality control of carbonated beverages. However, the carbonated beverage with a stuffed container and a thickened drink, which is the final product, has a higher viscosity than the carbonated carbonated aqueous solution, and therefore it is difficult to accurately measure the gas volume. In the present invention, accurate gas volume can be measured by measuring the gas volume at this stage after sealing.
- the carbonated aqueous carbonate solution is heated so that the aqueous carbonate solution is 60 ° C. or higher, and the second thickener is dissolved in the aqueous carbonate solution.
- the heating can be performed using an apparatus generally used for heat sterilization of food, for example, a retort kettle, a shower type sterilizer or the like.
- the conditions such as temperature, pressure, and time during heating can be appropriately set according to beverage components, container strength, and the like.
- the container-packed carbonic acid aqueous solution can be heated at a temperature of 60 to 120 ° C. for 0.5 to 40 minutes. More preferably, the container-packed carbonic acid aqueous solution can be heated at a temperature of 80 to 110 ° C. for 1 to 40 minutes.
- the pressure during heating may be adjusted over time so that the container does not deform due to the internal pressure.
- the second thickener When heated, the second thickener dispersed in the aqueous carbonate solution dissolves. Thereby, a 2nd thickener provides viscosity to carbonic acid aqueous solution, and contributes to the viscosity of a carbonated beverage with thickening finally with a 1st thickener. Since the 2nd thickener exists uniformly disperse
- the method of the present invention is a liquid containing the second thickener (ie, the second thickener) in all steps prior to the heating step (ie, over the entire period from the step of preparing the stock solution to the step of sealing the container).
- the liquid containing the second thickener is maintained at a temperature of 15 to 35 ° C., and the stock solution During the period from the step of dissolving the carbon dioxide gas to the step of sealing the container, the liquid containing the second thickener may be maintained at a temperature of 0 to 10 ° C.
- the container-packed and thickened carbonated drink obtained according to the method of the present invention has a viscosity of, for example, 50 to 300 [mPa ⁇ s], preferably 100 to 150 [mPa ⁇ s].
- the container-packed and thickened carbonated drink obtained according to the method of the present invention has a pH of, for example, 3.5 to 4.6, preferably a pH of 3.5 or more and less than 4.6, more preferably 4.0 or more and 4 Have a pH of less than 6.
- the pH of the container-packed and thickened carbonated drink manufactured according to the method of the present invention does not change greatly from the pH of the stock solution.
- the carbonated beverage with a stuffed container and thickened according to the method of the present invention is kept in a refrigerated state at 0 to 10 ° C. from production to distribution and sales. Preferably it is preserved.
- the first thickener Since the first thickener is soluble in water at 0 to 35 ° C., it dissolves in the stock solution and contributes to the viscosity of the stock solution.
- the first thickener functions as a dispersion aid for dissolving in the stock solution and dispersing the second thickener.
- the second thickener does not dissolve in water at 0 to 35 ° C., but is soluble in water at 60 ° C. or higher, so it does not dissolve in the stock solution and does not contribute to the viscosity of the stock solution.
- the second thickener can be dispersed without precipitating in the stock solution due to the action of the first thickener as a dispersion aid, and the dispersed state is maintained over time.
- the stock solution is given a viscosity only by the first thickener and has a low viscosity. Since the stock solution has a low viscosity, the carbon dioxide can be dissolved in a sufficient amount in the subsequent step of dissolving the carbon dioxide. Since the obtained carbonic acid aqueous solution has low viscosity similarly, the problem that carbonic acid aqueous solution spills out of a container does not arise in the filling process to a subsequent container. Thereafter, when the aqueous carbonate solution filled in the container is heated, the second thickener is dissolved in the aqueous carbonate solution and contributes to the viscosity of the aqueous carbonate solution. As a result, it is possible to stably produce a carbonated beverage with a stuffed container and a thickener that contains a sufficient amount of carbon dioxide gas and has sufficient viscosity.
- the method of the present invention also has the following advantages. As described above, it is difficult to accurately measure the gas volume of the carbonated beverage with a thickened end product, whereas in the method of the present invention, the gas volume of the carbonic acid aqueous solution is measured after filling the container and before heating. Then, since the viscosity of the carbonic acid aqueous solution is low, accurate gas volume can be measured.
- the method of the present invention has the advantage that conventional carbonated beverage production equipment can be used and no special production equipment is required.
- the containered and thickened carbonated drink is (I) manufactured by the method described above, (II) When the thickened carbonated beverage was measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s, the viscosity was A [mPa ⁇ s], and the temperature of 20 ° C.
- the containered and thickened carbonated drink is (I) manufactured by the method described above, (II)
- the thickened carbonated beverage was measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s, the viscosity was A [mPa ⁇ s], and the temperature of 20 ° C. and 100/100
- the viscosity measured with an E-type viscometer under the condition of shear rate of s is B [mPa ⁇ s]
- the viscosity A and B are the following relational expressions: i) 100 ⁇ A ⁇ 300 ii) B ⁇ (0.73 ⁇ A) Meet.
- the containered and thickened carbonated drink is (I) manufactured by the method described above, (II)
- the thickened carbonated beverage was measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s, the viscosity was A [mPa ⁇ s], and the temperature of 20 ° C. and 100/100
- the viscosity measured with an E-type viscometer under the condition of shear rate of s is B [mPa ⁇ s]
- the viscosity A and B are the following relational expressions: i) 100 ⁇ A ⁇ 300 ii) (0.25 ⁇ A) ⁇ B ⁇ (0.75 ⁇ A) Meet.
- the containered and thickened carbonated drink is (I) manufactured by the method described above, (II)
- the thickened carbonated beverage was measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s, the viscosity was A [mPa ⁇ s], and the temperature of 20 ° C. and 100/100
- the viscosity measured with an E-type viscometer under the condition of shear rate of s is B [mPa ⁇ s]
- the viscosity A and B are the following relational expressions: i) 100 ⁇ A ⁇ 300 ii) (0.27 ⁇ A) ⁇ B ⁇ (0.73 ⁇ A) Meet.
- a shear rate of 50 / s is a generally recommended measurement condition when measuring the viscosity of foods for people with difficulty swallowing.
- the shear rate of 100 / s is a measurement condition corresponding to the shear rate of the fluid flow in the throat during swallowing.
- the carbonated beverage with a stuffed container and a thickener has a viscosity defined by the relational expression i) 100 ⁇ A ⁇ 300, it is well-organized when the beverage is contained in the mouth, and is not easily mistaken.
- the container-packed and thickened carbonated drink satisfies the relational expression ii) B ⁇ (0.75 ⁇ A), preferably the relational expression ii) B ⁇ (0.73 ⁇ A). It shows that the viscosity when swallowed is lower than the viscosity of the above and the difference between these viscosities is more than a certain level (that is, having a high pseudo plastic property). Having these physical properties makes it easy to swallow and reduces stickiness when swallowed.
- Relational expression ii) is preferably (0.25 ⁇ A) ⁇ B ⁇ (0.75 ⁇ A), and more preferably (0.27 ⁇ A) ⁇ B ⁇ (0.73 ⁇ A). .
- the viscosity A and B of the thickened carbonated beverage is, for example, by using a first thickener having pseudoplastic properties when dissolved in water and a second thickener having Newtonian viscosity when dissolved in water. It can adjust by changing the compounding ratio of these thickeners. By adjusting the viscosity A and B of the thickened carbonated beverage so as to satisfy the relational expressions i) and ii), the thickened carbonated beverage can exhibit pseudo plasticity.
- the pseudoplastic property developed by increasing the blending ratio of the first thickener to the second thickener. Can be increased. That is, when the blending ratio of the first thickener to the second thickener is increased, the difference between the viscosity A and the viscosity B can be increased.
- the container-packed and thickened carbonated beverage is, for example, a pH of 3.5 to 4.6, preferably a pH of 3.5 or more and less than 4.6, more preferably 4.0 or more and less than 4.6. has a pH.
- the above-mentioned carbonated beverage with a stuffed container and a thickener can obtain a refreshing feeling as a carbonated beverage, and by satisfying the relational expressions i) and ii), it becomes a carbonated beverage that is easy to drink for people with dysphagia. That is, when a person with difficulty in swallowing begins drinking a drink and put it in his / her mouth, it can be swallowed well with a relatively high viscosity, and aspiration can be prevented without being swallowed. Moreover, when a person with difficulty in swallowing swallows, a shearing stress acts and viscosity falls, and a drink tends to pass a throat.
- aqueous solution of a first thickener having a temperature of 0 to 35 ° C. and a second thickener that is insoluble in water of 0 to 35 ° C. but soluble in water of 60 ° C. or more are mixed, and the second thickener is mixed.
- the first thickener is from welan gum, guar gum, cold water dissolving type iota carrageenan, lambda carrageenan, xanthan gum, cold water dissolving type tamarind seed gum, tara gum, and psyllium seed gum.
- the second thickener is selected from the group consisting of locust bean gum, heat-dissolving type iota carrageenan, native gellan gum, low methoxyl pectin, and heat-dissolving type tamarind seed gum. At least one selected.
- the first thickener is a group consisting of welan gum, guar gum, cold water dissolving type iota carrageenan, lambda carrageenan, xanthan gum, tara gum, and psyllium seed gum.
- the second thickener is selected from the group consisting of locust bean gum, heat-dissolving type iota carrageenan, native gellan gum, low methoxyl pectin, and heat-dissolving type tamarind seed gum. At least one kind.
- the first thickener is welan gum and the second thickener is locust bean gum.
- the aqueous solution of the first thickener was measured with an E-type viscometer under conditions of a temperature of 20 ° C. and a shear rate of 50 / s. In particular, it has a viscosity of 20 to 150 [mPa ⁇ s], preferably 20 to 100 [mPa ⁇ s], more preferably 20 to 75 [mPa ⁇ s]. According to a more preferred embodiment, in any one of the above embodiments, the aqueous solution of the first thickener has a temperature of 15-35 ° C.
- the second thickener is packed in a container having a viscosity of 50 to 300 [mPa ⁇ s], preferably 100 to 150 [mPa ⁇ s]. It is mixed with the aqueous solution of the first thickener in such an amount that a thickened carbonated beverage is obtained.
- the stock solution further comprises an additive.
- the stock solution has a pH of 3.5 to 4.6, preferably a pH of 3.5 to less than 4.6, more preferably 4.0.
- the pH is less than 4.6.
- the stock solution is 20-150 as measured by an E-type viscometer under conditions of a temperature of 20 ° C. and a shear rate of 50 / s. [MPa ⁇ s], preferably 20 to 100 [mPa ⁇ s], more preferably 20 to 75 [mPa ⁇ s].
- the liquid containing the second thickener ie, adding the second thickener is added over the entire period of the step of preparing the stock solution.
- the aqueous solution of the first thickener and the undiluted solution during the treatment are at a temperature at which the second thickener does not dissolve, for example, less than 60 ° C., preferably 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C. More preferably, it is maintained at a temperature of 15 to 35 ° C.
- dissolving the carbon dioxide gas in the stock solution is performed by cooling the stock solution to a temperature of 5 ° C. or less, preferably 0 to 5 ° C. .
- the carbon dioxide gas is obtained as a carbonic acid aqueous solution having a gas volume of 1.0 to 3.0, preferably 1.2 to 2.0. To dissolve in the stock solution.
- a liquid i.e., undiluted solution, undiluted solution in which carbon dioxide gas is being dissolved, and over the entire period of the step of dissolving the carbon dioxide gas in the undiluted solution, and Carbonic acid aqueous solution
- a temperature at which the second thickener is not dissolved for example, less than 60 ° C., preferably 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C., and even more preferably 0 to 10 ° C.
- the container is a steel can, an aluminum can, or a plastic bottle.
- the liquid i.e., the aqueous carbonate solution
- the second thickening agent is added to the second thickening agent over the entire period of the step of filling the vessel with an aqueous carbonate solution and sealing the vessel. It is maintained at a temperature at which the agent does not dissolve, for example, less than 60 ° C., preferably 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C., and even more preferably 0 to 10 ° C.
- the heating is performed by heating the container-packed carbonated aqueous solution for 0.5 to 40 minutes so that the carbonated aqueous solution reaches 60 to 120 ° C. Done. According to a more preferred embodiment, in any one of the above embodiments, the heating is performed by heating the containerized carbonated aqueous solution for 1 to 40 minutes such that the carbonated aqueous solution reaches 80 to 110 ° C. .
- the second All liquids containing a thickener ie, an aqueous solution of the first thickener in which the second thickener is added, a stock solution, a stock solution in which carbon dioxide is dissolved, and an aqueous carbonate solution
- a temperature at which the second thickener does not dissolve for example, less than 60 ° C., preferably 0 ° C. or more and less than 60 ° C., more preferably 0 to 35 ° C.
- the liquid containing the second thickener before the step of dissolving carbon dioxide gas in the stock solution (that is, the step of preparing the stock solution), the liquid containing the second thickener. Is maintained at a temperature of 15 to 35 ° C., and during the period from the step of dissolving carbon dioxide gas in the stock solution to the step of sealing the container, the liquid containing the second thickener is 0 to 10 Maintained at a temperature of ° C.
- the containered and thickened carbonated beverage has a viscosity of 50 to 300 [mPa ⁇ s], preferably 100 to 150 [mPa ⁇ s].
- the containered and thickened carbonated beverage has a pH of 3.5 to 4.6, preferably a pH of 3.5 or more and less than 4.6. Preferably it has a pH of 4.0 or more and less than 4.6.
- a carbonated beverage with a stuffed container and a thickened drink produced by the method according to any one of the above embodiments,
- the viscosity when the thickened carbonated beverage is measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s is A [mPa ⁇ s], and the thick carbonated beverage is 20 ° C.
- the viscosity measured with an E-type viscometer under the conditions of a temperature of 100 and a shear rate of 100 / s is B [mPa ⁇ s]
- the viscosity A and the viscosity B are expressed by the following relational expression: i) 100 ⁇ A ⁇ 300, and ii) B ⁇ (0.75 ⁇ A) Filled and filled carbonated beverages are provided.
- the viscosity A and the viscosity B are expressed by the following relational expression: i) 100 ⁇ A ⁇ 300, and ii) B ⁇ (0.73 ⁇ A) Meet.
- the viscosity A and the viscosity B are as follows: i) 100 ⁇ A ⁇ 300, and ii) (0.25 ⁇ A) ⁇ B ⁇ (0.75 ⁇ A) Meet.
- the viscosity A and the viscosity B are as follows: i) 100 ⁇ A ⁇ 300, and ii) (0.27 ⁇ A) ⁇ B ⁇ (0.73 ⁇ A) Meet.
- the containered and thickened carbonated beverage has a pH of 3.5 to 4.6, preferably a pH of 3.5 or more and less than 4.6. Preferably it has a pH of 4.0 or more and less than 4.6.
- Example 1-1 Preparation of Containerized and Containing Carbonated Beverages Beverages 1 to 10 having the viscosities shown in Table 1 below were prepared using welan gum as the first thickener and locust bean gum as the second thickener. An aqueous solution of welan gum exhibits very high pseudoplastic properties, and an aqueous solution of locust bean gum exhibits Newtonian viscosity.
- a control beverage 1 having the viscosity shown in Table 1 below was prepared using only tamarind seed gum as a thickener. An aqueous solution of tamarind seed gum exhibits Newtonian viscosity.
- the viscosity when measured with an E-type viscometer (Viscometer TV-25 type L manufactured by Toki Sangyo Co., Ltd.) under the conditions of a temperature of 20 ° C. and a shear rate of 50 / s is A [mPa ⁇ s].
- the viscosity is shown as B [mPa ⁇ s] when measured with an E-type viscometer under the conditions of a temperature of 20 ° C. and a shear rate of 100 / s.
- the viscosities A and B of beverages 1 to 10 were adjusted by changing the blending amounts of the first thickener and the second thickener.
- welan gum was added to 20 ° C. water and stirred to prepare a welan gum aqueous solution.
- the welan gum aqueous solution had a viscosity of 40 [mPa ⁇ s].
- Locust bean gum was added to the welan gum aqueous solution and stirred to prepare a locust bean gum dispersion.
- a pH adjuster was added to the obtained locust bean gum dispersion to adjust the pH to 4.0. Thereby, a stock solution was prepared.
- the stock solution had a viscosity of 80 [mPa ⁇ s].
- the stock solution was sent to a cooling plate and cooled to 0 ° C. Carbon dioxide gas was dissolved in the cooled stock solution using a carbonator to prepare an aqueous carbonate solution. Carbon dioxide was dissolved so that the gas volume of the aqueous carbonate solution was 2.0.
- the obtained carbonic acid aqueous solution was filled into a container (Daiwa Seisakusho NBC300) with a filler, and the container was sealed to prepare a container-packed carbonic acid aqueous solution.
- the obtained container-packed carbonic acid aqueous solution was heated and sterilized by heating at 95 ° C. for 30 minutes with a shower-type sterilizer.
- the carbonic acid aqueous solution contained in the container also became 95 ° C. by heating.
- locust bean gum was dissolved in a carbonic acid aqueous solution, and a carbonic acid aqueous solution to which thickening was imparted was prepared in a container. This was cooled down to room temperature (20 degreeC), and the carbonated drink (beverage 1) with a container filling and a thickening was completed.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.35 parts by mass and the blending amount of locust bean gum was changed to 0.35 parts by mass.
- a carbonated beverage with stuffing and thickening was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.60 parts by mass and the blending amount of locust bean gum was changed to 0.10 parts by mass.
- the viscosity of the stock solution was sufficiently low, so that a sufficient amount of carbon dioxide gas could be dissolved in the stock solution in the subsequent carbon dioxide gas dissolving step.
- the aqueous solution did not spill from the container.
- Control beverage 1 [composition] 100 parts by weight of water Cold water-soluble tamarind seed gum (DSP Gokyo Food & Chemical Co., Ltd. Griloid 3S) 0.7 parts by weight pH adjuster (citric acid) Add so that pH of stock solution becomes 4.0
- tamarind seed gum was added to 20 ° C. water and stirred to prepare an aqueous tamarind seed gum solution.
- a pH adjuster was added to the aqueous tamarind seed gum solution to adjust the pH to 4.0. Thereby, a stock solution was prepared.
- the stock solution had a viscosity of 150 [mPa ⁇ s].
- the stock solution was sent to a cooling plate and cooled to 0 ° C. Carbon dioxide gas was dissolved in the cooled stock solution using a carbonator to prepare an aqueous carbonate solution. Carbon dioxide was dissolved so that the gas volume of the aqueous carbonate solution was 2.0.
- the obtained carbonic acid aqueous solution was filled into a container (Daiwa Seisakusho NBC300) with a filler, and the container was sealed to prepare a container-packed carbonic acid aqueous solution.
- the obtained container-packed carbonic acid aqueous solution was heated and sterilized by heating at 95 ° C. for 30 minutes with a shower-type sterilizer. Thereafter, the container-packed carbonated aqueous solution was cooled to room temperature (20 ° C.) to complete the container-packed and thickened carbonated drink (control drink 1).
- beverages 3 to 10 Compared with beverages 1 and 2, beverages 3 to 10 have a large difference between viscosity B measured at a shear rate of 100 / s and viscosity A measured at a shear rate of 50 / s, and are easy to swallow. There was no stickiness when swallowed and the swallowability was very good.
- Example 2 In Example 1, a beverage having a viscosity A of 150 [mPa ⁇ s] measured at a shear rate of 50 / s was shown as an example, but in Example 2, a viscosity measured at a shear rate of 50 / s. The drink whose A is 100 [mPa * s] is shown as an example.
- the viscosities A and B of the beverages 11 to 16 were adjusted by changing the blending amounts of the first thickener and the second thickener.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.13 parts by mass and the blending amount of locust bean gum was changed to 0.33 parts by mass.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.17 parts by mass and the blending amount of locust bean gum was changed to 0.30 parts by mass.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.23 parts by mass and the blending amount of locust bean gum was changed to 0.23 parts by mass.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the amount of welan gum was changed to 0.27 parts by mass and the amount of locust bean gum was changed to 0.20 parts by mass.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the amount of welan gum was changed to 0.33 parts by mass and the amount of locust bean gum was changed to 0.13 parts by mass.
- Example 1 since the viscosity of the stock solution was sufficiently low in all of the beverages 11 to 16, a sufficient amount of carbon dioxide gas could be dissolved in the stock solution in the subsequent carbon dioxide gas dissolving step, and to the subsequent containers In the filling step, no aqueous carbonate solution was spilled from the container.
- the method of the present invention it is possible to stably produce a carbonated beverage with a stuffed container and a thickener containing sufficient carbon dioxide gas.
- Control beverage 2 A carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as the control beverage 1 except that the amount of tamarind seed gum was 0.47 parts by mass.
- beverages 12 to 16 Compared with beverage 11, beverages 12 to 16 have a large difference between viscosity B measured at a shear rate of 100 / s and viscosity A measured at a shear rate of 50 / s. Occasionally there was no stickiness and the swallowability was very good.
- Example 3 In Example 3, a beverage having a viscosity A of 300 [mPa ⁇ s] measured at a shear rate of 50 / s is shown as an example.
- the viscosities A and B of the beverages 17 to 20 were adjusted by changing the blending amounts of the first thickener and the second thickener.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the amount of welan gum was changed to 0.3 parts by mass and the amount of locust bean gum was changed to 1.10 parts by mass.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.70 parts by mass and the blending amount of locust bean gum was changed to 0.70 parts by mass.
- a carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as beverage 1, except that the blending amount of welan gum was changed to 0.90 parts by mass and the blending amount of locust bean gum was changed to 0.50 parts by mass.
- Example 1 since the viscosity of the stock solution was sufficiently low in all of the beverages 17 to 20, a sufficient amount of carbon dioxide gas can be dissolved in the stock solution in the subsequent carbon dioxide gas dissolving step, and then to the subsequent containers. In the filling step, no aqueous carbonate solution was spilled from the container.
- the method of the present invention it is possible to stably produce a carbonated beverage with a stuffed container and a thickener containing sufficient carbon dioxide gas.
- Control beverage 3 A carbonated beverage with a stuffed container and thickened was prepared in the same composition and procedure as the control beverage 1 except that the amount of the tamarind seed gum was 1.40 parts by mass.
- Beverages 18 to 20 were larger in the difference between the viscosity B measured under the condition of the shear rate of 100 / s and the viscosity A measured under the condition of the shear rate of 50 / s than the beverage 17, and were easily swallowed. Occasionally there was no stickiness and the swallowability was very good.
- thickened carbonated drinks with extremely good swallowability such as drinks 3 to 10, drinks 12 to 16, and drinks 18 to 20, have viscosities A and B of the following relational expressions: i) 100 ⁇ A ⁇ 300, and ii) B ⁇ (0.75 ⁇ A), preferably B ⁇ (0.73 ⁇ A), preferably (0.25 ⁇ A) ⁇ B ⁇ (0.75 ⁇ A), more preferably (0.27 ⁇ A) ⁇ B ⁇ (0.73 ⁇ A) It turns out that it satisfies.
- Example 4 In Example 4, the effect of pH on viscosity stability was examined. 4-1. Preparation of Stock Solution Sample solutions of Sample 21 to Sample 24 were prepared so as to have the pH shown in Table 4 below.
- composition Water 100 parts by weight Welan gum 0.35 parts by weight Locust bean gum 0.35 parts by weight pH adjuster (citric acid) Added so that the pH of the stock solution becomes the desired pH
- the obtained container-packed carbonic acid aqueous solution was heated and sterilized by heating at 95 ° C. for 30 minutes with a shower-type sterilizer. Thereafter, the container-packed carbonated aqueous solution was cooled to room temperature (20 ° C.) to complete the container-packed and thickened carbonated drink.
- the completed carbonated beverage has a viscosity of 150 [mPa ⁇ s] when measured with an E-type viscometer (Viscometer TV-25 type L manufactured by Toki Sangyo Co., Ltd.) at a temperature of 20 ° C. and a shear rate of 50 / s. Had.
- E-type viscometer Viscosometer TV-25 type L manufactured by Toki Sangyo Co., Ltd.
- Example 22 A stock solution was prepared with the same composition and procedure as Sample 21, except that the pH of the stock solution was adjusted to 3.5. Then, the carbonated drink with a container filling and a thickening was completed in the same procedure as the sample 21. The completed carbonated beverage had the same viscosity as the carbonated beverage of Sample 21.
- Example 23 A stock solution was prepared with the same composition and procedure as Sample 21, except that the pH of the stock solution was adjusted to 4.0. Then, the carbonated drink with a container filling and a thickening was completed in the same procedure as the sample 21. The completed carbonated beverage had the same viscosity as the carbonated beverage of Sample 21.
- Example 24 A stock solution was prepared with the same composition and procedure as Sample 21, except that the pH of the stock solution was adjusted to 4.6. Then, the carbonated drink with a container filling and a thickening was completed in the same procedure as the sample 21. The completed carbonated beverage had the same viscosity as the carbonated beverage of Sample 21.
- the pH of the stock solution is preferably 3.5 to 4.6 from the viewpoint of the viscosity stability of the carbonated beverage.
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Abstract
Description
0~35℃の温度を有する第1増粘剤の水溶液と、0~35℃の水に溶解しないが60℃以上の水に可溶な第2増粘剤とを混合して、前記第2増粘剤が前記水溶液中に分散された原液を得ること、
前記原液に炭酸ガスを溶解させて炭酸水溶液を得ること、
前記炭酸水溶液を容器に充填し、前記容器を密封して、容器詰め炭酸水溶液を得ること、および
前記容器詰め炭酸水溶液を、前記炭酸水溶液が60℃以上になるように加熱して、前記第2増粘剤を前記炭酸水溶液に溶解させること
を含む、容器詰めとろみ付き炭酸飲料の製造方法が提供される。
前記方法で製造された容器詰めとろみ付き炭酸飲料であって、
前記とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、前記とろみ付き炭酸飲料を、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度AとBとが以下の関係式:
i)100≦A≦300、および
ii)B≦(0.75×A)
を満たす、容器詰めとろみ付き炭酸飲料が提供される。
0~35℃の温度を有する第1増粘剤の水溶液と、0~35℃の水に溶解しないが60℃以上の水に可溶な第2増粘剤とを混合して、前記第2増粘剤が前記水溶液中に分散された原液を得ること、
前記原液に炭酸ガスを溶解させて炭酸水溶液を得ること、
前記炭酸水溶液を容器に充填し、前記容器を密封して、容器詰め炭酸水溶液を得ること、および
前記容器詰め炭酸水溶液を、前記炭酸水溶液が60℃以上になるように加熱して、前記第2増粘剤を前記炭酸水溶液に溶解させること
を含む。
原液は、まず、第1増粘剤を0~35℃の水に溶解させて、第1増粘剤の水溶液を調製し、次いで、第1増粘剤の水溶液と、0~35℃の水に溶解しないが60℃以上の水に可溶な第2増粘剤とを混合することにより調製することができる。
上述の通り得られた原液に炭酸ガスを溶解させて炭酸水溶液を調製する。
得られた炭酸水溶液を容器に充填し、容器を密封して、容器詰め炭酸水溶液を調製する。例えば、飲料用充填機(フィラー)により炭酸水溶液を容器へ充填し、容器を密封することができる。
加熱工程では、容器詰め炭酸水溶液を、炭酸水溶液が60℃以上になるように加熱して、第2増粘剤を炭酸水溶液に溶解させる。
上述のとおり、本発明の方法では、2種類の増粘剤を使用し、2種類の増粘剤は以下の作用効果を有する。
好ましい態様において、容器詰めとろみ付き炭酸飲料は、
(I)上述の方法で製造され、
(II)とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度AとBとが以下の関係式:
i)100≦A≦300
ii)B≦(0.75×A)
を満たす。
(I)上述の方法で製造され、
(II)とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度AとBとが以下の関係式:
i)100≦A≦300
ii)B≦(0.73×A)
を満たす。
(I)上述の方法で製造され、
(II)とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度AとBとが以下の関係式:
i)100≦A≦300
ii)(0.25×A)≦B≦(0.75×A)
を満たす。
(I)上述の方法で製造され、
(II)とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度AとBとが以下の関係式:
i)100≦A≦300
ii)(0.27×A)≦B≦(0.73×A)
を満たす。
以下に、本発明の好ましい実施形態をまとめて示す。
上述のとおり、一実施形態によると、
0~35℃の温度を有する第1増粘剤の水溶液と、0~35℃の水に溶解しないが60℃以上の水に可溶な第2増粘剤とを混合して、前記第2増粘剤が前記水溶液中に分散された原液を得ること、
前記原液に炭酸ガスを溶解させて炭酸水溶液を得ること、
前記炭酸水溶液を容器に充填し、前記容器を密封して、容器詰め炭酸水溶液を得ること、および
前記容器詰め炭酸水溶液を、前記炭酸水溶液が60℃以上になるように加熱して、前記第2増粘剤を前記炭酸水溶液に溶解させること
を含む、容器詰めとろみ付き炭酸飲料の製造方法が提供される。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記第1増粘剤はウェランガムであり、前記第2増粘剤はローカストビーンガムである。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記第1増粘剤の水溶液は、15~35℃の温度を有する。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記原液は添加物を更に含む。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記原液は、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定された際に、20~150[mPa・s]、好ましくは20~100[mPa・s]、より好ましくは20~75[mPa・s]の粘度を有する。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記炭酸ガスは、1.0~3.0、好ましくは1.2~2.0のガスボリウムを有する炭酸水溶液が得られるような量で、前記原液中に溶解させる。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、炭酸水溶液を容器に充填し、容器を密封する前記工程の全期間にわたって、液体(すなわち、炭酸水溶液)は、前記第2増粘剤が溶解しない温度、例えば60℃未満、好ましくは0℃以上60℃未満、より好ましくは0~35℃、更に好ましくは0~10℃の温度で維持される。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記加熱は、前記容器詰め炭酸水溶液を、前記炭酸水溶液が80~110℃になるように1~40分間加熱することにより行われる。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記容器詰めとろみ付き炭酸飲料は、3.5~4.6のpH、好ましくは3.5以上4.6未満のpH、より好ましくは4.0以上4.6未満のpHを有する。
前記とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、前記とろみ付き炭酸飲料を、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度Aと粘度Bとが以下の関係式:
i)100≦A≦300、および
ii)B≦(0.75×A)
を満たす、容器詰めとろみ付き炭酸飲料が提供される。
i)100≦A≦300、および
ii)B≦(0.73×A)
を満たす。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記粘度Aと前記粘度Bとが以下の関係式:
i)100≦A≦300、および
ii)(0.25×A)≦B≦(0.75×A)
を満たす。
i)100≦A≦300、および
ii)(0.27×A)≦B≦(0.73×A)
を満たす。
より好ましい実施形態によると、上記実施形態の何れか1つにおいて、前記容器詰めとろみ付き炭酸飲料は、3.5~4.6のpH、好ましくは3.5以上4.6未満のpH、より好ましくは4.0以上4.6未満のpHを有する。
1-1.容器詰めとろみ付き炭酸飲料の調製
第1増粘剤としてウェランガム、第2増粘剤としてローカストビーンガムを用いて、下記表1に示される粘度を有する飲料1~10を調製した。ウェランガムの水溶液は、非常に高いシュードプラスチック性を示し、ローカストビーンガムの水溶液は、ニュートン粘性を示す。
[組成]
水 100質量部
ウェランガム(三栄源エフ・エフ・アイ社 ビストップW) 0.15質量部
ローカストビーンガム(三晶社 GENU GUM type RL-200-J)
0.55質量部
pH調整剤(クエン酸) 原液のpHが4.0になるように添加
まず、ウェランガムを20℃の水に添加し、撹拌してウェランガム水溶液を調製した。ウェランガム水溶液は40[mPa・s]の粘度を有していた。ウェランガム水溶液に、ローカストビーンガムを添加し、撹拌して、ローカストビーンガム分散液を調製した。得られたローカストビーンガム分散液にpH調整剤を添加してpHを4.0に調整した。これにより原液を調製した。原液は80[mPa・s]の粘度を有していた。
ウェランガムの配合量を0.20質量部、ローカストビーンガムの配合量を0.50質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.25質量部、ローカストビーンガムの配合量を0.45質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.30質量部、ローカストビーンガムの配合量を0.40質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.35質量部、ローカストビーンガムの配合量を0.35質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.40質量部、ローカストビーンガムの配合量を0.30質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.45質量部、ローカストビーンガムの配合量を0.25質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.50質量部、ローカストビーンガムの配合量を0.20質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.55質量部、ローカストビーンガムの配合量を0.15質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.60質量部、ローカストビーンガムの配合量を0.10質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
[組成]
水 100質量部
冷水溶解性のタマリンドシードガム(DSP五協フード&ケミカル社 グリロイド3S) 0.7質量部
pH調整剤(クエン酸) 原液のpHが4.0になるように添加
まず、タマリンドシードガムを20℃の水に添加し、撹拌してタマリンドシードガム水溶液を調製した。タマリンドシードガム水溶液にpH調整剤を添加してpHを4.0に調整した。これにより原液を調製した。原液は150[mPa・s]の粘度を有していた。
飲料1~10および対照飲料1を官能評価により評価した。官能評価は、健常なパネル10名により行った。官能評価では、飲み込み易さおよびべたつき感を評価した。評価方法および評価基準は以下の通りである。
各パネルは、飲み込み易いかどうかを判定した。
○:飲み込み易いと感じる人が50%以上
△:飲み込み易いと感じる人が50%未満
各パネルは、飲み込んだときに「べたつく」か「べたつかない」かを判定し、「べたつく」と感じる人の割合を算出した。
〇:「べたつく」と感じる人の割合が50%以下
△:「べたつく」と感じる人の割合が50%を超える
官能評価の結果を上記表1に示す。
飲料3~10は、粘度B÷粘度Aの値が≦約0.73であり、飲み込み易さが良好であった。一方、対照飲料1は、ずり速度の条件を変えても粘度AおよびBは同じであり、飲み込み易いとは感じられなかった。
実施例1では、ずり速度50/sの条件で測定した粘度Aが150[mPa・s]である飲料を例として示したが、実施例2では、ずり速度50/sの条件で測定した粘度Aが100[mPa・s]である飲料を例として示す。
第1増粘剤としてウェランガム、第2増粘剤としてローカストビーンガムを用いて、下記表2に示される粘度を有する飲料11~16を調製した。また、増粘剤として冷水溶解性のタマリンドシードガムのみを用いて、下記表2に示される粘度を有する対照飲料2を調製した。
ウェランガムの配合量を0.13質量部、ローカストビーンガムの配合量を0.33質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.17質量部、ローカストビーンガムの配合量を0.30質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.23質量部、ローカストビーンガムの配合量を0.23質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.27質量部、ローカストビーンガムの配合量を0.20質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.33質量部、ローカストビーンガムの配合量を0.13質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.37質量部、ローカストビーンガムの配合量を0.10質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
タマリンドシードガムの配合量を0.47質量部とした以外は、対照飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
飲料11~16および対照飲料2を、実施例1と同様に官能評価により評価した。
官能評価の結果を上記表2に示す。
飲料12~16は、粘度B÷粘度Aの値が≦0.70であり、飲み込み易さが良好であった。一方、対照飲料2は、ずり速度の条件を変えても粘度AおよびBは同じであり、飲み込み易いとは感じられなかった。
実施例3では、ずり速度50/sの条件で測定した粘度Aが300[mPa・s]である飲料を例として示す。
第1増粘剤としてウェランガム、第2増粘剤としてローカストビーンガムを用いて、下記表3に示される粘度を有する飲料17~20を調製した。また、増粘剤として冷水溶解性のタマリンドシードガムのみを用いて、下記表3に示される粘度を有する対照飲料3を調製した。
ウェランガムの配合量を0.3質量部、ローカストビーンガムの配合量を1.10質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.50質量部、ローカストビーンガムの配合量を0.90質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.70質量部、ローカストビーンガムの配合量を0.70質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
ウェランガムの配合量を0.90質量部、ローカストビーンガムの配合量を0.50質量部に変更した以外は、飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
タマリンドシードガムの配合量を1.40質量部とした以外は、対照飲料1と同じ組成および手順で容器詰めとろみ付き炭酸飲料を調製した。
飲料17~20および対照飲料3を、実施例1と同様に官能評価により評価した。
官能評価の結果を上記表3に示す。
飲料18~20は、粘度B÷粘度Aの値が≦約0.73であり、飲み込み易さが良好であった。一方、対照飲料3は、ずり速度の条件を変えても粘度AおよびBは同じであり、飲み込み易いとは感じられなかった。
i)100≦A≦300、および
ii)B≦(0.75×A)、好ましくはB≦(0.73×A)、好ましくは(0.25×A)≦B≦(0.75×A)、より好ましくは(0.27×A)≦B≦(0.73×A)
を満たすことが分かった。
実施例4では、粘度安定性に対するpHの影響を調べた。
4-1.原液の調製
下記表4に示すpHを有するように、試料21~試料24の原液を調製した。
[組成]
水 100質量部
ウェランガム 0.35質量部
ローカストビーンガム 0.35質量部
pH調整剤(クエン酸) 原液のpHが所望のpHになるように添加
まず、ウェランガムを20℃の水に添加し、撹拌してウェランガム水溶液を調製した。得られたウェランガム水溶液に、ローカストビーンガムを添加し、撹拌して、ローカストビーンガム分散液を調製した。得られたローカストビーンガム分散液にpH調整剤を添加して、pHを3.0に調整した。これにより、原液を調製した。
原液を冷却プレートに送液し0℃に冷却した。冷却された原液にカーボネーターを用いて炭酸ガスを溶解させて、炭酸水溶液を調製した。炭酸ガスは、炭酸水溶液のガスボリウムが2.0になるように溶解させた。得られた炭酸水溶液をフィラーにより容器に充填し、容器を密封して、容器詰め炭酸水溶液を調製した。
原液のpHを3.5に調整した以外は、試料21と同じ組成および手順で原液を調製した。その後、試料21と同じ手順で容器詰めとろみ付き炭酸飲料を完成させた。完成した炭酸飲料は、試料21の炭酸飲料と同じ粘度を有していた。
原液のpHを4.0に調整した以外は、試料21と同じ組成および手順で原液を調製した。その後、試料21と同じ手順で容器詰めとろみ付き炭酸飲料を完成させた。完成した炭酸飲料は、試料21の炭酸飲料と同じ粘度を有していた。
原液のpHを4.6に調整した以外は、試料21と同じ組成および手順で原液を調製した。その後、試料21と同じ手順で容器詰めとろみ付き炭酸飲料を完成させた。完成した炭酸飲料は、試料21の炭酸飲料と同じ粘度を有していた。
試料21~試料24の完成した炭酸飲料を20℃で1か月間蔵置した。蔵置後の各炭酸飲料の粘度を測定した。測定結果を上記表4に示す。
試料22~24の炭酸飲料は、試料21と比較して、1ヶ月後の粘度の低下が少なかった。従って、炭酸飲料の粘度安定性の観点から、原液のpHは3.5~4.6であることが好ましい。
Claims (11)
- 0~35℃の温度を有する第1増粘剤の水溶液と、0~35℃の水に溶解しないが60℃以上の水に可溶な第2増粘剤とを混合して、前記第2増粘剤が前記水溶液中に分散された原液を得ること、
前記原液に炭酸ガスを溶解させて炭酸水溶液を得ること、
前記炭酸水溶液を容器に充填し、前記容器を密封して、容器詰め炭酸水溶液を得ること、および
前記容器詰め炭酸水溶液を、前記炭酸水溶液が60℃以上になるように加熱して、前記第2増粘剤を前記炭酸水溶液に溶解させること
を含む、容器詰めとろみ付き炭酸飲料の製造方法。 - 前記第1増粘剤はウェランガム、グァーガム、冷水溶解タイプのイオタカラギナン、ラムダカラギナン、キサンタンガム、冷水溶解タイプのタマリンドシードガム、タラガム、およびサイリウムシードガムからなる群より選ばれた少なくとも1種であり、前記第2増粘剤はローカストビーンガム、加熱溶解タイプのイオタカラギナン、ネイティブジェランガム、低メトキシルペクチン、および加熱溶解タイプのタマリンドシードガムからなる群より選ばれた少なくとも1種である請求項1に記載の方法。
- 前記原液は添加物を更に含む請求項1または2に記載の方法。
- 前記原液は3.5以上4.6未満のpHを有する請求項1~3のいずれか一項に記載の方法。
- 前記原液に前記炭酸ガスを溶解させることは、前記原液を5℃以下の温度に冷却して行われる請求項1~4のいずれか一項に記載の方法。
- 前記第1増粘剤の水溶液は、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定された際に、20~150[mPa・s]の粘度を有する請求項1~5のいずれか一項に記載の方法。
- 前記原液は、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定された際に、20~150[mPa・s]の粘度を有する請求項1~6のいずれか一項に記載の方法。
- 前記加熱は、前記容器詰め炭酸水溶液を、前記炭酸水溶液が80~110℃になるように1~40分間加熱することにより行われる請求項1~7のいずれか一項に記載の方法。
- 前記加熱より前の全ての工程において、前記第2増粘剤を含んだ全ての液体が、60℃未満、好ましくは0℃以上60℃未満、より好ましくは0~35℃の温度で維持される請求項1~8のいずれか一項に記載の方法。
- 請求項1~9のいずれか一項に記載の方法で製造された容器詰めとろみ付き炭酸飲料であって、
前記とろみ付き炭酸飲料を、20℃の温度および50/sのずり速度の条件下でE型粘度計により測定した場合の粘度をA[mPa・s]とし、前記とろみ付き炭酸飲料を、20℃の温度および100/sのずり速度の条件下でE型粘度計により測定した場合の粘度をB[mPa・s]としたときに、粘度AとBとが以下の関係式:
i)100≦A≦300、および
ii)B≦(0.75×A)
を満たす、容器詰めとろみ付き炭酸飲料。 - 前記容器詰めとろみ付き炭酸飲料は3.5以上4.6未満のpHを有する請求項10に記載の容器詰めとろみ付き炭酸飲料。
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