WO2019155951A1

WO2019155951A1 - Container-packaged beverage and production method therefor

Info

Publication number: WO2019155951A1
Application number: PCT/JP2019/003099
Authority: WO
Inventors: 利裕田邉
Original assignee: 東洋製罐株式会社
Priority date: 2018-02-09
Filing date: 2019-01-30
Publication date: 2019-08-15
Also published as: JPWO2019155951A1; JP7247899B2; TW201934437A

Abstract

The present invention provides a container-packaged beverage and a production method therefor, said container-packaged beverage comprising a beverage that has nitrogen dissolved therein and fine foam, such as crema coffee, and has been sterilized without loss of flavor. The present invention is characterized by: having a beverage that has nitrogen and/or nitrous oxide dissolved therein filled and sealed inside a pressure-resistant resin container; and performing high-pressure sterilization on same.

Description

Container-packed beverage and method for producing the same

The present invention relates to a container-packed beverage and a method for producing the same, and more particularly to a nitrogen-dissolved high-pressure sterilized container-packed chilled beverage and a method for producing the same.

As a beverage capable of forming dense bubbles upon pouring, a coffee beverage in which an inert gas such as nitrogen is dissolved is known. Generally, it is called by names such as foam coffee, ice brewed coffee, nitro coffee, etc., but in this application, it will be called foam coffee. Such foamed coffee is provided as a beverage having non-salky coffee foam by using drained coffee. On the other hand, watered coffee is very quickly deteriorated in quality, easily oxidizes, and tends to become sour, so it is generally prepared and provided after receiving an order from a cafe or other restaurant. It is.

It has also been proposed to produce a beverage in which nitrogen or the like such as bubble coffee is dissolved as a container-packed beverage. For example, Patent Document 1 below proposes a container containing a beverage selected from coffee and tea saturated with an inert gas.
In addition, with regard to container-packed beverages, heat sterilization is substantially required by law (Ministry of Health and Welfare Notification No. 370 of 1959), so even in containers containing beverages described in Patent Document 1 below, cans were filled. Thereafter, sterilization is performed at 67 ° C. for 8 minutes.

JP-T-2004-500284 Publication

However, when water-dehydrated coffee is heat sterilized, there is a problem that the flavor of the coffee disappears, and it is difficult to maintain the flavor that can be provided as a product.
Moreover, as a method for dissolving nitrogen, simply dropping liquid nitrogen into the coffee extract takes a long time until the nitrogen dissolves in the coffee extract, and it is difficult to ensure productivity that can be distributed as a container-packed beverage. It is. Furthermore, it was difficult to maintain the foaming of coffee.
Accordingly, an object of the present invention is to provide a container-packed beverage, such as foamed coffee, which is obtained by filling and sterilizing a beverage in which nitrogen is dissolved and having fine foaming without impairing the flavor.

According to the present invention, in a container-packed beverage in which a beverage is filled and sealed in a container, the container is a pressure-resistant resin container, and the beverage is a high-pressure sterilized chilled beverage in which nitrogen and / or nitrous oxide is dissolved. There is provided a packaged beverage characterized in that it is.
In the container-packed beverage of the present invention,
1. In the beverage, nitrogen and / or nitrous oxide is 2 to 20% in the case of nitrogen and 60 to 60 in the case of nitrous oxide with respect to the volume of the beverage after filling the container as the volume when gasified at room temperature. Added in an amount of 600%,
2. The gauge pressure in the beverage container is in a positive pressure state of 0.1 to 1 MPa,
3. The beverage is a soft drink,
4). The beverage is watered coffee;
5. The drained coffee contains a foam stabilizer,
6). The foam stabilizer is sodium caseinate;
7). The pressure-resistant resin container is a pressure-resistant polyester bottle;
Is preferred.

According to the present invention, the pressure-resistant resin container is filled with a beverage and liquid nitrogen and / or nitrous oxide in a liquid state is added and then sealed, and then the sealed container is introduced into a high-pressure treatment apparatus and pressurized. By the treatment, there is provided a method for producing a packaged beverage characterized in that the beverage is sterilized and nitrogen and / or nitrous oxide is dissolved in the beverage.
In the method for producing a container-packed beverage of the present invention,
1. The liquid nitrogen and / or nitrous oxide in a liquid state is added in an amount of 3 to 300 μl per 100 ml of beverage after filling the container,
2. The liquid nitrogen and / or nitrous oxide in a liquid state is added so that the inside of the container has a positive pressure of 0.1 to 1 MPa as a gauge pressure,
3. The container-packed beverage after the high-pressure treatment is stored and distributed in a chilled state,
Is preferred.

The container-packed beverage of the present invention can be enjoyed without sacrificing the flavor even in the contents that are easily damaged by heating such as watered coffee, even though the required sterilization is performed. Along with being able to enjoy rich foaming when drinking, it also has excellent foam persistence.
In the present invention, by adopting high-pressure treatment as the sterilization treatment, in addition to the effect of sterilization without impairing the flavor of the contents, nitrogen can be efficiently dissolved in the contents simultaneously with the sterilization treatment.

It is a drink manufacturing flow which shows the main manufacturing processes which concern on this Embodiment.

(Packed beverage)
The container-packed beverage of the present invention is characterized in that a pressure-resistant resin container is filled with a beverage in which nitrogen is dissolved, and when opened, the beverage foams with nitrogen.
Moreover, even for contents that are generally difficult to provide as a container-packed beverage, such as watered coffee, the deterioration of the flavor is effectively prevented by sterilization by high-pressure treatment described later.

[Contents]
The container-packed beverage of the present invention can be filled with various beverages without any particular limitation, and in particular, beverages whose flavor is increased by foaming and whose quality is easily deteriorated by general high-temperature heating, such as foamed coffee and watered coffee , Coffee drinks such as cappuccino and espresso, tea drinks such as matcha tea, alcoholic drinks such as beer, vegetables such as milk drinks, soy milk, smoothies, fruit juice drinks, soups and the like.
Particularly in the present invention, water-filled coffee can be suitably filled. As described above, foamed coffee having foaming as provided in restaurants can be obtained by dissolving nitrogen in water-washed coffee as a container-packed beverage. Can be realized. In addition, the watered coffee is not limited to this, but the Brix (concentration and sugar content) of the coffee extract is preferably in the range of 0.8 to 1.4.
In the case of using watered coffee as a content, it is preferable to include a foam stabilizer in the watered coffee. Thereby, the foam formed at the time of opening can be stably maintained over a long period of time. As such a foam stabilizer, conventionally known foam stabilizers for food such as soybean polysaccharide, casein salt, casein hydrolyzate, gum arabic and the like can be used. In this case, it is desirable that the effect is not diminished, and sodium caseinate can be particularly preferably used.
The foam stabilizer is preferably blended in the beverage in an amount of 200 to 4000 ppm, particularly 500 to 2000 ppm. When the amount of the foam stabilizer is less than the above range, the effect of improving the sustainability of the foam is not sufficiently obtained as compared with the case of blending in the above range, and on the other hand, when the amount of the foam stabilizer is blended more than the above range, foaming is not achieved. In addition to being excessive, it may affect the flavor of the contents. In addition to the foam stabilizer, an emulsifier such as sugar ester may be added. By adding an emulsifier, the foam persistence of the foam stabilizer is more effectively exhibited.

In the container-packed beverage of the present invention, nitrogen is dissolved, and when the pressure in the container is released by opening, the nitrogen is vaporized and expanded to foam the beverage and form a foam layer on the beverage .
As will be described later, it is desirable to add liquid nitrogen and / or nitrous oxide in a liquid state to the beverage. As the volume when vaporized at room temperature, in the case of nitrogen, 2 to 2 times the volume of the beverage after filling the container. In the case of nitrous oxide, liquid nitrogen and / or nitrous oxide in the liquid state is used so as to be 60-600% of the capacity of the beverage after filling the container so that the amount is 20%, especially 4-10%. It is desirable that it is added. If the amount of nitrogen and / or nitrous oxide is less than the above range, sufficient foaming cannot be obtained. On the other hand, if the amount of nitrogen and / or nitrous oxide is larger than the above range, the internal pressure of the container may be too high. is there.
The internal pressure of the container is preferably a positive pressure state of 0.1 to 1 MPa in terms of gauge pressure in order to ensure good foaming.
Note that nitrous oxide, for example, nitrous oxide laughing gas or the like may be used for a portion described as nitrogen in this specification. Further, nitrous oxide may be used in combination with nitrogen. Further, in order to improve foaming, carbon dioxide may be dissolved together with nitrogen or nitrous oxide.
The container-packed beverage of the present invention is blended in a container-packed beverage such as an antioxidant, a pigment, an emulsifier, a preservative, a seasoning, and a fragrance, in addition to the foam stabilizer, according to the beverage to be filled. You may contain 1 type, or 2 or more types of well-known additives. The content of these additives can be appropriately selected within a range that does not impair the object of the present invention.

[container]
In the container-packed beverage of the present invention, a pressure-resistant resin container is used because high-pressure treatment is performed after filling and sealing the contents as described later.
That is, it is a pressure-resistant resin container having a flexibility that can be deformed by pressure in high-pressure processing, and whose shape returns to normal when the pressure returns to normal and that sealability is maintained. is necessary.
The pressure-resistant resin container can be used without any limitation as long as it is a container that can withstand high-pressure treatment, but is preferably a pressure-resistant polyester bottle from the viewpoint of transparency and barrier properties.
The polyester is an ethylene terephthalate-based polyester resin in which 50 mol% or more, particularly 80 mol% or more of the dicarboxylic acid component is composed of terephthalic acid, and 50 mol% or more, particularly 80 mol% or more of the diol component is composed of ethylene glycol. Is preferred.

The ethylene terephthalate-based polyester resin may contain a copolymer component other than terephthalic acid and ethylene glycol.
Examples of carboxylic acid components other than terephthalic acid include isophthalic acid, naphthalenedicarboxylic acid, p-β-oxyethoxybenzoic acid, biphenyl-4,4′-dicarboxylic acid, diphenoxyethane-4,4′-dicarboxylic acid, 5- Examples include sodium sulfoisophthalic acid, hexahydroterephthalic acid, adipic acid, sebacic acid, trimellitic acid, and pyromellitic acid.
As alcohol components other than ethylene glycol, 1,4-butanediol, propylene glycol, neopentyl glycol, 1,6-hexylene glycol, diethylene glycol, triethylene glycol, cyclohexanedimethanol, ethylene oxide adduct of bisphenol A, glycerol And trimethylolpropane.

Also, when there is a risk of quality deterioration due to permeated oxygen, such as watered coffee, an intermediate layer composed of an oxygen barrier resin such as an ethylene vinyl alcohol copolymer, or an oxidizing organic component and an oxygen barrier resin. It is preferable to use a pressure-resistant polyester bottle by biaxial stretch blow molding having oxygen barrier properties, such as a container having a laminated structure comprising an intermediate layer composed of an oxygen-absorbing barrier resin composition further containing a transition catalyst. .

(Method for producing container-packed beverages)
In the container-packed beverage of the present invention, the pressure-resistant resin container is filled with the beverage and liquid nitrogen and / or nitrous oxide in a liquid state is added and sealed, and then the sealed container is introduced into the high-pressure treatment apparatus and added. It is manufactured by sterilizing the beverage and dissolving nitrogen in the beverage by pressure treatment.
In addition, when filling out the water-deposited coffee as the contents, it is desirable to perform each process to be described later under a low temperature condition of 10 ° C. or less in order to suppress flavor deterioration.
The main manufacturing process of the present invention is shown in the flowchart of FIG. That is, it is manufactured through a beverage adjustment process, a filling / sealing process, and a high-pressure treatment process and distributed in a chilled manner.

[Beverage preparation process]
First, a beverage as a content is prepared. That is, in the case of drained coffee, coffee beans are roasted, ground, and extracted from the coffee liquid, and the coffee stabilizer is added with sodium foamin, which is a foam stabilizer, at 200 to 4000 ppm to prepare a beverage. .

[Filling and sealing process]
Next, the prepared beverage is filled with the beverage up to about 80 to 99 vol% of the capacity of the container so that the head space remains in the pressure resistant resin container.
Liquid nitrogen and / or nitrous oxide in a liquid state are dropped into the beverage filled in the container. Since liquid nitrogen and / or nitrous oxide in a liquid state is gasified and discharged out of the container between dropping and sealing, as described above, liquid nitrogen and / or liquid nitrous oxide is at room temperature. When dripping, the volume when vaporized is 2-20%, especially 4-10% for nitrogen, and 60-600% for nitrous oxide. Since it is necessary to dripping, the dripping amount is about 3 to 300 μl per 100 ml of beverage. Thereafter, sealing is performed.
When sealing with a cap, general gas replacement may be performed by introducing nitrogen gas, carbon dioxide gas, or the like into the container as necessary.
The filling / sealing step can be performed using a conventionally known filling device and capping device.

[High-pressure treatment process]
By subjecting the filled and sealed container-packed beverage to high pressure treatment, the nitrogen added to the beverage is dissolved in the beverage together with sterilization or bacteriostasis.
By high-pressure treatment, cell membrane destruction such as bacteria occurs due to rapid water absorption at the time of pressurization and leaching of intracellular components at the time of depressurization, and sterilization or bacteriostatic can be performed. High-pressure sterilization can be distributed as a sterilized product equivalent to heat sterilization at 85 ° C. for 30 minutes, and can be made into a packaged beverage with good quality in which a decrease in the flavor of the contents is suppressed.
Such a high-pressure treatment can be performed by a conventionally known method, and a pressure of 100 to 1000 MPa is used with water (treated water) as a pressurizing medium in a state where a container filled and sealed with a beverage is maintained at a low temperature. And pressurizing for about 1 to 30 minutes.
Generally, the pressure and processing time differ depending on the pH of the beverage filled in the container. The lower the pH, the lower the processing pressure and the shorter the processing time. The higher the pH, the higher the processing pressure and the longer the processing time. become.
A specific device is not limited to this, but a device described in Japanese Patent Application Laid-Open No. 2016-208966 by the present applicant can be adopted.
In addition, nitrogen can be forcibly dissolved in the beverage by high-pressure treatment, so there is no need to wait for the dissolution of nitrogen, which normally takes several days. Can be realized.

(Chilled distribution)
It is desirable that the container-packed beverage subjected to the high-pressure treatment be distributed in a chilled state under a low temperature condition of 10 ° C. or less, particularly 5 ° C. or less. In other words, in high-pressure treatment, it cannot be the same sterilization level as the pressure heat sterilization as applied to retort food, but food poisoning harmful bacteria can be sterilized by high-pressure treatment, and after sterilization by chilled distribution, Product safety can be ensured. In particular, since the quality of watered coffee is likely to deteriorate, it is necessary to distribute it in a chilled manner, so that the shelf life can be maintained for about one month.
In addition, when a pressure-resistant polyester bottle having a laminated structure including a layer made of the oxygen-absorbing barrier resin composition described above is used as a container, quality deterioration due to permeated oxygen can be suppressed. Decrease in flavor for about 2 months can be suppressed.

(Experimental example 1)
The coffee beans used were Colombia supremo. Two types of roasted beans, Italian roast and French roast, were obtained from the green beans using a direct-fire roasting machine. Each roasted bean was blended at a mass ratio of 1: 1 with raw beans. The blended roasted beans were ground with a nice cut mill (dial 3.5) manufactured by Carita. This ground bean was put into a short pan, boiling water was added twice as much as the bean, stirred and steamed for 1 hour. Thereafter, cold water was added in an amount 2.5 times that of beans, and after stirring, the head space of the extraction container was replaced with nitrogen and sealed, followed by extraction in a refrigerator (5 ° C.) for 70 hours. Thereafter, the mixture was filtered through a flannel and diluted with water so that the Brix of the coffee extract was 1.3 to obtain a coffee extract.
Furthermore, sodium caseinate was dissolved in this extract to 500 ppm to obtain a sample coffee liquid.
500 g of this sample coffee liquid was filled in a pressure-resistant polyethylene terephthalate bottle of 500 mL size, and capped immediately after 500 μl of liquid nitrogen was dropped (head space of about 50 ml). The amount of nitrogen gas added to 500 ml of the sample coffee liquid was 64%, but since it was lost by vaporization, the nitrogen gas capacity when gasified at room temperature was about 8-10% of the volume of the sample coffee beverage. Was added.
Thereafter, a high pressure treatment of 600 MPa-3 minutes was performed with a high pressure treatment machine. The internal pressure of the container was in the range of 0.3 to 0.4 MPa (3 samples).
The so-called foamed coffee was obtained, and it had a sufficient foam retention time (10 minutes or more).

(Experimental example 2)
A container-packed beverage was prepared in the same manner as in Experimental Example 1 except that sodium caseinate was not added.
Although there was a momentary bubbling as so-called foam coffee, the foam was quickly broken and soon became ordinary coffee.

(Experimental example 3)
A container-packed beverage was prepared in the same manner as in Experimental Example 2, except that the high-pressure treatment was not performed. However, after shaking well, it was refrigerated for 3 days.
Although pressure was applied in the container, the dissolution of nitrogen was insufficient and foaming did not occur.

(Experimental example 4)
A container-packed beverage was prepared in the same manner as in Experimental Example 1, except that the amount of sodium caseinate added was 10 ppm.
Bubbles were standing, but the bubbles were fast. The amount of sodium caseinate added was considered insufficient.

(Experimental example 5)
A container-packed beverage was prepared in the same manner as in Experimental Example 1, except that the amount of sodium caseinate added was 5000 ppm.
Foam was too much and foam spilled out of the container. A slight casein flavor was also felt. The amount of sodium caseinate added was considered excessive.

Claims

In a container-packed beverage in which a beverage is filled and sealed in a container,
The container is a pressure-resistant resin container, and the beverage is a high-pressure sterilized chilled beverage in which nitrogen and / or nitrous oxide is dissolved.
The nitrogen and / or nitrous oxide is 2 to 20% in the case of nitrogen and 60 to 600% in the case of nitrous oxide with respect to the volume of the beverage after filling the container as the volume when gasified at room temperature. The container-packed drink according to claim 1, which is added in an amount.
The container-packed beverage according to claim 1 or 2, wherein the gauge pressure in the container of the container-packed beverage is in a positive pressure state of 0.1 to 1 MPa.
The container-packed beverage according to any one of claims 1 to 3, wherein the beverage is a soft drink.
The container-packed beverage according to any one of claims 1 to 4, wherein the beverage is drained coffee.
The container-packed beverage according to claim 5, wherein the drained coffee contains a foam stabilizer.
The container-packed beverage according to claim 6, wherein the foam stabilizer is sodium caseinate.
The container-packed beverage according to any one of claims 1 to 7, wherein the pressure-resistant resin container is a pressure-resistant polyester bottle.
The beverage is filled by filling a pressure-resistant resin container with liquid nitrogen and / or nitrous oxide in a liquid state and then sealed, and then the sealed container is introduced into a high-pressure treatment apparatus and subjected to pressure treatment, whereby the beverage A method for producing a container-packed beverage, characterized in that sterilization of nitrogen and dissolution of nitrogen and / or nitrous oxide in the beverage are performed.
The method for producing a container-packed beverage according to claim 9, wherein the liquid nitrogen and / or nitrous oxide in a liquid state is added in an amount of 3 to 300 µl per 100 ml of the beverage after filling the container.
The method for producing a container-packed beverage according to claim 9 or 10, wherein after the liquid nitrogen and / or nitrous oxide in a liquid state is added, the sealed container is brought to a positive pressure of 0.1 to 1 MPa by a gauge pressure.
12. The method for producing a container-packed beverage according to claim 9, wherein the container-packed beverage after the high-pressure treatment is stored and distributed in a chilled state.