WO2022211080A1 - Packaged carbonated drink, and method for foaming carbonated drink - Google Patents

Packaged carbonated drink, and method for foaming carbonated drink Download PDF

Info

Publication number
WO2022211080A1
WO2022211080A1 PCT/JP2022/016801 JP2022016801W WO2022211080A1 WO 2022211080 A1 WO2022211080 A1 WO 2022211080A1 JP 2022016801 W JP2022016801 W JP 2022016801W WO 2022211080 A1 WO2022211080 A1 WO 2022211080A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
container
foaming
beer
saspl
Prior art date
Application number
PCT/JP2022/016801
Other languages
French (fr)
Japanese (ja)
Inventor
泰洋 伊東
莉子 金子
高樹 岡本
真維 寺野
菜穂 寺戸
久美子 猪本
謙一郎 春名
Original Assignee
アサヒビール株式会社
アサヒグループホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by アサヒビール株式会社, アサヒグループホールディングス株式会社 filed Critical アサヒビール株式会社
Publication of WO2022211080A1 publication Critical patent/WO2022211080A1/en

Links

Images

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
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
    • B65D25/14—Linings or internal coatings
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a packaged carbonated beverage and a method for foaming a carbonated beverage.
  • One of the commercial values of carbonated drinks such as beer is the formation of white, creamy foam when drunk.
  • Such beverages usually foam when the beverage filled in the container is poured into another container such as a mug to form a foam layer.
  • canned beer, etc. may be drunk directly instead of being poured into another container. Even in such cases, it would be desirable to be able to form foam similar to when the beverage is poured into another container.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2001-180671 describes a beverage can formed by forming a metal plate into a can body, wherein the inner bottom portion of the can body has a predetermined surface roughness. A can for sparkling beverages is disclosed. Further, in Patent Document 2 (Japanese Patent Application Laid-Open No. 2007-8493), it is disclosed that a predetermined high-melting-point large-diameter particle is detached from an organic resin coating layer formed on the inner surface of a can, and/or a concave portion and/or a residual portion are formed.
  • Patent Document 3 Japanese Unexamined Patent Application Publication No. 05-097149 discloses a foamable liquid container characterized in that a concave portion having a substantially V-shaped cross section is formed on the inner surface.
  • Patent Document 4 Japanese Patent Application Laid-Open No. 2004-1232078 describes a can lid for a beverage can filled with a CO 2 -containing beverage, in which an organic resin coating is laminated on the flat inner surface of the can lid body.
  • a can lid is disclosed in which concave portions, convex portions, or uneven portions are formed on the inner surface of the organic resin coating.
  • an object of the present invention is to provide a technique capable of further improving the effervescence of packaged beverages for direct consumption.
  • the present inventors have found that the above problems can be solved by using a specific beverage, and completed the present invention. That is, the present invention provides the following.
  • [1] A packaged carbonated beverage filled in a container having a frothy uneven structure on the inner surface, the packaged carbonated beverage having an SASPL value of 2.0 or more.
  • [2] The beverage according to [1], which is a beer-taste beverage.
  • [3] The beverage according to [1] or [2], wherein barley is used as at least part of the raw material.
  • [5] The beverage according to any one of [1] to [4], which has a gas pressure of 0.21 MPa or higher.
  • the container has a lower surface, a body and an upper surface, and the foaming uneven structure is provided on the body, and the foaming uneven structure has a diameter of 5 ⁇ m.
  • a method of frothing a carbonated beverage comprising: [8] A step of filling a container having an inner surface on which a foamable uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more, sealing the container, and opening the sealed container; A method of frothing a carbonated beverage, comprising:
  • the present invention there is provided a technique capable of further improving foamability in a packaged beverage in which bubbles are formed without being poured into another container. Furthermore, the packaged beverage is cooled to provide a packaged beverage that is effervescent even in a low temperature state.
  • FIG. 1 is a graph showing the relationship between the SASPL value and the foaming rate.
  • FIG. 2 is a graph showing the relationship between the SASPL value and the number of seconds covered.
  • FIG. 3 is a graph showing the relationship between the SASPL value and the amount of liberated gas.
  • the carbonated beverage according to the present embodiment is a beverage filled in a container having a foaming uneven structure formed on the inner surface, and has an SASPL value of 2.0 or more.
  • the SASPL value is a parameter that serves as an indicator of the susceptibility of a beverage to turbidity. Specifically, the SASPL value is obtained by the following method.
  • the SASPL value is a value obtained from a turbidity increase curve due to protein insolubilization, and the larger the SASPL value, the less impurities in the carbonated beverage and the less turbidity occurs. According to the findings of the present inventors, the SASPL value obtained in this way is related to the foamability of the beverage, and when a SASPL value of 2.0 or more is used, the degree of foaming just by opening the container of foamability can be obtained.
  • the SASPL value is not particularly limited as long as it is 2.0 or higher, but is preferably 2.5 or higher, more preferably 2.7 or higher, and more preferably 3.0 or higher.
  • the upper limit of the SASPL value is not particularly limited, it is, for example, 5.0 or less, preferably 4.5 or less.
  • a technique for increasing the SASPL value to 2.0 or more is not particularly limited.
  • treating the beverage with silicon dioxide ( SiO2 ) can increase the SASPL value.
  • SiO 2 is added to a beverage, and after bringing the beverage and SiO 2 into contact, the SiO 2 is removed with a filter or the like. At this time, a desired SASPL value can be obtained by adjusting the amount of SiO 2 used.
  • the carbonated beverage according to the present embodiment is not particularly limited as long as it has a SASPL value of 2.0 or higher.
  • the carbonated beverage is a beer-taste beverage.
  • “Beer-taste beverage” means a beverage having a flavor, taste and texture equivalent to or similar to that of beer, regardless of the alcohol content or the presence or absence of malt.
  • the term "beer-tasting beverage” also includes beer itself.
  • the beverage is a beverage in which barley is used as at least part of the raw material.
  • the alcohol content of the beverage is not particularly limited, it is preferably 1 to 8% by volume.
  • the gas pressure of the beverage is not particularly limited, but is preferably 0.21 MPa or higher, more preferably 0.21 to 0.30 MPa.
  • a beer-taste beverage preferably includes a fermented malt beverage.
  • Preferred fermented malt beverages include beer.
  • the total nitrogen concentration of beer is, for example, 10 to 200 (mg/100ml), preferably 15 to 100 (mg/100ml), more preferably 20 to 80 (mg/100ml), still more preferably 25 to 60 (mg/100ml). ).
  • the total nitrogen concentration can be measured by the method specified in "Beer Brewers Association Analysis Method 8.9".
  • the total polyphenols of beer are, for example, 10 to 300 (mg/L), preferably 30 to 250 (mg/L), more preferably 100 to 230, still more preferably 130 to 200 (mg/L.
  • Total polyphenols are , can be measured by the method specified in "Beer Brewers Association Analysis Method 8.19".
  • the color (EBC) of beer is, for example, 3-12, preferably 4-10, more preferably 55-9.
  • the chromaticity of beer can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method based thereon.
  • the pH of beer is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, more preferably 3.9 to 4.3.
  • the container has a foaming uneven structure on its inner surface.
  • “Foamable concave-convex structure” is a concave-convex structure that has the function of improving the foamability of a beverage.
  • the foaming concave-convex structure is not particularly limited as long as it is a structure that improves the foamability of the beverage compared to a flat structure.
  • the container is made of metal and has a cylindrical body, a lower surface (bottom surface), and an upper surface (can lid top surface).
  • the body portion is provided with a foaming concave-convex structure.
  • the foaming uneven structure has a plurality of first recesses and a plurality of second recesses. It should be noted that the “recess” refers to a structure with a depth of 1 ⁇ m or more. Each recess is generally circular.
  • Each of the plurality of first recesses has a diameter of 5 ⁇ m or more and 20 ⁇ m or less.
  • the number of the plurality of first concave portions is 200 to 2000 per 1 mm 2 .
  • Each of the plurality of second recesses has a diameter of 0.5 ⁇ m or more and less than 5 ⁇ m.
  • the number of the plurality of second concave portions is 5,000 to 20,000 per 1 mm 2 .
  • the depth and diameter of each recess can be obtained, for example, using a laser microscope.
  • the uneven structure as described above can be realized, for example, by providing a resin layer having unevenness on the inner surface of a metal container.
  • a resin composition containing wax particles and baked A component that volatilizes during baking is used as the wax particles.
  • the wax particles are detached during baking, and an uneven structure is formed in the resin layer.
  • the container is a fully open can.
  • a full-open can is a metal container in which 30% or more of the top surface of the can lid is open.
  • the area to be opened is preferably 50% or more of the top surface of the can lid, more preferably 90% or more, and still more preferably the entire top surface of the can lid.
  • the top surface of the can lid is circular and is scored (notched) along its entire circumference. By the scoring process, the entire top surface of the can lid is detached from the can body, and the can is opened.
  • the top surface of the can lid does not necessarily need to be completely detached, and the container may have a configuration in which a portion of the top surface of the can lid remains on the can body even after the can is opened.
  • full-open cans allow the user to visually perceive foaming, and thus can remind the user of beer poured into a mug.
  • the amount of liquid flowing into the mouth at the same angle is greater than that of a normal container, the user can enjoy foam and liquid at once.
  • the capacity of the container (the amount filled with the beverage) is, for example, 135-1000 ml, preferably 320-500 ml.
  • the diameter of the container is, for example, 200 to 211 diameters, preferably 202 to 206 diameters.
  • the method for producing the beverage according to this embodiment is not particularly limited. For example, after preparing a carbonic acid-containing liquid having a SASPL value of 2.0 or more by the above-described method, it is filled in a container having an uneven structure formed by the above-described method and sealed. Thereby, the container-packed carbonated beverage according to the present embodiment can be obtained.
  • the beverage according to this embodiment may be cooled, and the cooling temperature is 10°C or lower, preferably 6°C or lower.
  • Test example 1 Beer was produced using a 200 L scale brewing facility. First, 30 kg of pulverized malt, 10 kg of liquid sugar, and 160 L of brewing water were put into a brewing tank to produce a saccharified liquid according to a conventional method. The resulting saccharified liquid was filtered using a wort filter tank to obtain wort. After adding hops to the obtained wort, the wort was boiled. The wort was then transferred to a settling tank to separate and remove the sediment and then cooled to about 10°C. Cold wort was introduced into the fermenter, inoculated with brewer's yeast and fermented at about 10° C. for 8 days. The resulting fermented liquid was cooled to -1°C over 2 days and then stored at -1°C for 20 days to obtain beer. The properties of the resulting beer were as follows.
  • the resulting beer was subsequently treated with silicon dioxide (SiO 2 ). Specifically, silicon dioxide was added to the beer. The silicon dioxide was then filtered off. Beers of samples 1 to 8 with different SASPL values were prepared by varying the amount of silicon dioxide added. The SASPL value of each obtained beer was measured by the following method.
  • the obtained beer was filled in a fully open can.
  • a two-piece can made of aluminum was used as the fully open can.
  • a container having a can body with a closed bottom and a can lid covering the top of the can body was used.
  • a score (notch) was provided around the entire circumference of the can lid so that the entire top surface was open.
  • the inner surface of the body was coated with a resin.
  • the resin coating was provided with an intumescent relief structure.
  • 200 to 2000 first recesses 5 to 20 ⁇ m in diameter
  • 200 to 2000 second recesses 0.5 to 5 ⁇ m in diameter
  • the prepared beers of samples 1 to 8 were stored in a refrigerator at 4°C for 24 hours. After cooling, the can lid was gently opened and the foam rate, cover seconds and gas liberation rate were measured.
  • the measurement method for each item is as follows.
  • the container was opened at 4°C, and the amount of liberated gas was measured within 2 minutes. Specifically, the weight was measured before opening the can and after opening the can (after 2 minutes), and the difference was obtained. 15 containers were opened for each sample, and the average value of the calculated differences was taken as the amount of released gas (unit: g).
  • Table 2 shows the measurement results of the SASPL value, the foaming rate, the number of seconds covered, and the amount of released gas. Further, FIG. 1 shows a graph showing the relationship between the SASPL value and the foaming rate. FIG. 2 shows a graph representing the relationship between the SASPL value and the number of seconds covered. FIG. 3 shows a graph representing the relationship between the SASPL value and the number of seconds covered.
  • Test example 2 8 kg of malt extract (solid content: 75%) and 6 g of hop extract ( ⁇ -acid: 58%) were dissolved in 100 L of distilled water and boiled for 60 minutes. After boiling, ethanol was added so that the alcohol was 4%. Furthermore, SiO 2 was added so that the SASPL value was 3.5 or more, and after removing the filter, carbon dioxide gas was enclosed to obtain beverages of samples 1 to 4 with different gas pressures. As in Example 1, the SASPL value, foaming ratio, and cover seconds were measured for Samples 1 to 4 obtained.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)
  • Alcoholic Beverages (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention provides a technique capable of further improving the fizziness of a packaged drink in which foam is formed without pouring into another container. Provided is a packaged carbonated drink having an SASPL value of at least 2.0, the packaged carbonated drink being filled in a container in which a foamable uneven structure is provided on an inner surface thereof.

Description

容器詰め炭酸飲料、及び炭酸飲料の起泡方法Bottled carbonated beverage and method for foaming carbonated beverage
　本発明は、容器詰め炭酸飲料、及び炭酸飲料の起泡方法に関する。 The present invention relates to a packaged carbonated beverage and a method for foaming a carbonated beverage.
　ビールのような炭酸飲料は、飲用時に白くクリーミーな泡が形成されることが商品価値の一つとなっている。このような飲料は、通常、容器に充填された飲料をジョッキなどの別の容器に注ぎ入れる際に発泡し、泡の層が形成される。 One of the commercial values of carbonated drinks such as beer is the formation of white, creamy foam when drunk. Such beverages usually foam when the beverage filled in the container is poured into another container such as a mug to form a foam layer.
　一方、缶ビール等は、別の容器に注ぎ入れるのではなく、直接飲用される場合がある。そのような場合においても、別の容器に飲料を注出したときのような泡が形成できれば、望ましいと考えられる。 On the other hand, canned beer, etc. may be drunk directly instead of being poured into another container. Even in such cases, it would be desirable to be able to form foam similar to when the beverage is poured into another container.
　上記に関連して、容器の内面の構造を工夫することにより、発泡性を高める技術が知られている。 In relation to the above, there is a known technique for improving foamability by devising the structure of the inner surface of the container.
　例えば、特許文献１（特開２００１－１８０６７１号公報）には、金属板を成形して缶体とした飲料用缶であって、缶体の内面底部が所定の表面粗さを有することを特徴とする発泡飲料用缶が開示されている。
　また、特許文献２（特開２００７－８４９３号公報）には、缶の内面に形成された有機樹脂被覆層に、所定の高融点大径粒子が離脱して生じた凹部および／または残留して生じた凸部と、所定の低融点小径粒子が離脱して生じた凹部とが形成されていることを特徴とする発泡性飲料用缶が開示されている。
　特許文献３（特開平０５－０９７１４９号公報）には、内面に、断面が略Ｖ字状をなす凹部が形成されていることを特徴とする発泡性液体用容器が開示されている。
　特許文献４（特開２００４－１２３２０８号公報）には、内部にＣＯ2含有飲料が充填される飲料缶の缶蓋であって、缶蓋本体の平坦面とされた内面に有機樹脂被覆が積層され、該有機樹脂被覆の内面に凹部又は凸部又は凹凸部が形成されていることを特徴とする缶蓋が開示されている。 For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2001-180671) describes a beverage can formed by forming a metal plate into a can body, wherein the inner bottom portion of the can body has a predetermined surface roughness. A can for sparkling beverages is disclosed.
Further, in Patent Document 2 (Japanese Patent Application Laid-Open No. 2007-8493), it is disclosed that a predetermined high-melting-point large-diameter particle is detached from an organic resin coating layer formed on the inner surface of a can, and/or a concave portion and/or a residual portion are formed. A can for effervescent beverages is disclosed, which is characterized in that it has a raised portion and a recessed portion caused by detachment of predetermined low-melting-point small-diameter particles.
Patent Document 3 (Japanese Unexamined Patent Application Publication No. 05-097149) discloses a foamable liquid container characterized in that a concave portion having a substantially V-shaped cross section is formed on the inner surface.
Patent Document 4 (Japanese Patent Application Laid-Open No. 2004-123208) describes a can lid for a beverage can filled with a CO 2 -containing beverage, in which an organic resin coating is laminated on the flat inner surface of the can lid body. A can lid is disclosed in which concave portions, convex portions, or uneven portions are formed on the inner surface of the organic resin coating.
特開２００１－１８０６７１号公報Japanese Patent Application Laid-Open No. 2001-180671 特開２００７－８４９３号公報JP-A-2007-8493 特開平０５－０９７１４９号公報JP-A-05-097149 特開２００４－１２３２０８号公報Japanese Patent Application Laid-Open No. 2004-123208
　しかし、従来の技術を用いた場合であっても、発泡性の向上に関して、さらに改善の余地があった。従って、本発明の目的は、直接飲用される容器詰め飲料において、発泡性を更に改善することのできる技術を提供することにある。 However, even when conventional techniques are used, there is still room for improvement regarding the improvement of foamability. SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a technique capable of further improving the effervescence of packaged beverages for direct consumption.
　本発明者らは、特定の飲料を用いることにより、上記課題を解決できることを見出し、本発明を完成させた。すなわち、本発明は、以下のものを提供する。
［１］内面に起泡性凹凸構造が形成された容器に充填された容器詰め炭酸飲料であって、ＳＡＳＰＬ値が２．０以上である、容器詰め炭酸飲料。
［２］ビールテイスト飲料である、［１］に記載の飲料。
［３］大麦が原料の少なくとも一部として使用されている、［１］又は［２］に記載の飲料。
［４］アルコール度数が１～８容量％である、［１］～［３］のいずれかに記載の飲料。
［５］ガス圧が０．２１ＭＰａ以上である、［１］～［４］のいずれかに記載の飲料。
［６］前記容器が、下面、胴部、及び上面を有しており、前記起泡性凹凸構造が、前記胴部に設けられており、前記起泡性凹凸構造が、それぞれの直径が５μｍ以上、２０μｍ以下である、複数の第１の凹部と、それぞれの直径が０．５μｍ以上、５μｍ未満である、複数の第２の凹部と、を備え、前記複数の第１の凹部の個数が、１ｍｍ2あたり２００～２０００個であり、前記複数の第２の凹部の個数が、１ｍｍ2あたり５０００～２００００個である、［１］～［５］のいずれかに記載の飲料。
［７］起泡性凹凸構造が形成された内面を有する容器に、ＳＡＳＰＬ値が２．０以上である炭酸飲料を充填し、密封するステップと、前記密封された容器を開栓するステップと、を含む、炭酸飲料の起泡方法。
［８］起泡性凹凸構造が形成された内面を有する容器に、ＳＡＳＰＬ値が２．０以上である炭酸飲料を充填し、密封するステップと、前記密封された容器を開栓するステップと、を備える、炭酸飲料の起泡方法。 The present inventors have found that the above problems can be solved by using a specific beverage, and completed the present invention. That is, the present invention provides the following.
[1] A packaged carbonated beverage filled in a container having a frothy uneven structure on the inner surface, the packaged carbonated beverage having an SASPL value of 2.0 or more.
[2] The beverage according to [1], which is a beer-taste beverage.
[3] The beverage according to [1] or [2], wherein barley is used as at least part of the raw material.
[4] The beverage according to any one of [1] to [3], which has an alcohol content of 1 to 8% by volume.
[5] The beverage according to any one of [1] to [4], which has a gas pressure of 0.21 MPa or higher.
[6] The container has a lower surface, a body and an upper surface, and the foaming uneven structure is provided on the body, and the foaming uneven structure has a diameter of 5 μm. A plurality of first recesses having a diameter of 20 μm or less and a plurality of second recesses having a diameter of 0.5 μm or more and less than 5 μm, wherein the number of the plurality of first recesses is , 200 to 2,000 per 1 mm 2 , and the number of the plurality of second recesses is 5,000 to 20,000 per 1 mm 2 , the beverage according to any one of [1] to [5].
[7] Filling a container having an inner surface on which a foamable uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more, sealing the container, and opening the sealed container; A method of frothing a carbonated beverage, comprising:
[8] A step of filling a container having an inner surface on which a foamable uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more, sealing the container, and opening the sealed container; A method of frothing a carbonated beverage, comprising:
　本発明によれば、他の容器に注出することなく泡が形成される容器詰め飲料において、発泡性をさらに改善することのできる技術が提供される。さらには、容器詰め飲料を冷却し、低温状態にあっても発泡性を有する容器詰め飲料が提供される。 According to the present invention, there is provided a technique capable of further improving foamability in a packaged beverage in which bubbles are formed without being poured into another container. Furthermore, the packaged beverage is cooled to provide a packaged beverage that is effervescent even in a low temperature state.
図１は、ＳＡＳＰＬ値と泡立ち率の関係を示すグラフである。FIG. 1 is a graph showing the relationship between the SASPL value and the foaming rate. 図２は、ＳＡＳＰＬ値とカバー秒数の関係を示すグラフである。FIG. 2 is a graph showing the relationship between the SASPL value and the number of seconds covered. 図３は、ＳＡＳＰＬ値とガス遊離量の関係を示すグラフである。FIG. 3 is a graph showing the relationship between the SASPL value and the amount of liberated gas.
　以下、本発明の実施形態について詳細に説明する。 Hereinafter, embodiments of the present invention will be described in detail.
　本実施形態に係る炭酸飲料は、内面に起泡性凹凸構造が形成された容器に充填された飲料であって、２．０以上のＳＡＳＰＬ値を有する。このような構成を採用することにより、開缶時に発泡し、泡の層が形成される容器詰めの炭酸飲料が得られる。 The carbonated beverage according to the present embodiment is a beverage filled in a container having a foaming uneven structure formed on the inner surface, and has an SASPL value of 2.0 or more. By adopting such a configuration, it is possible to obtain a packaged carbonated beverage that foams when the can is opened to form a foam layer.
（ＳＡＳＰＬ値）
　ＳＡＳＰＬ値とは、飲料の混濁の起こりやすさの指標となるパラメータである。ＳＡＳＰＬ値は、具体的には、次の方法により、求められる。 (SASPL value)
The SASPL value is a parameter that serves as an indicator of the susceptibility of a beverage to turbidity. Specifically, the SASPL value is obtained by the following method.
［ＳＡＳＰＬ値の測定方法］
　ガス抜きした炭酸飲料５０ｍｌに、攪拌下で飽和硫安溶液を滴下し、６６０ｎｍでの濁度を連続的に観察する。そして、濁度が急に増加し始めた時点までの飽和硫安溶液量を、ＳＡＳＰＬ値として求める。 [Method for measuring SASPL value]
A saturated ammonium sulfate solution is added dropwise to 50 ml of degassed carbonated beverage under stirring, and the turbidity at 660 nm is continuously observed. Then, the amount of saturated ammonium sulfate solution up to the time when the turbidity suddenly starts to increase is obtained as the SASPL value.
　ＳＡＳＰＬ値は、タンパク質の不溶化による濁度の上昇曲線から求められた値であり、ＳＡＳＰＬ値が大きいほど、炭酸飲料中の不純物が少なく、混濁が起こりにくいことを意味している。本発明者らの知見によれば、このようにして求めたＳＡＳＰＬ値が飲料の発泡性と関連しており、２．０以上のＳＡＳＰＬ値を用いると、容器を開缶しただけで発泡する程度の発泡性を得ることができる。
　尚、ＳＡＳＰＬ値は、２．０以上であれば特に限定されないが、好ましくは２．５以上、より好ましくは２．７以上、より好ましくは３．０以上である。ＳＡＳＰＬ値の上限値は特に限定されないが、例えば５．０以下、好ましくは４．５以下である。 The SASPL value is a value obtained from a turbidity increase curve due to protein insolubilization, and the larger the SASPL value, the less impurities in the carbonated beverage and the less turbidity occurs. According to the findings of the present inventors, the SASPL value obtained in this way is related to the foamability of the beverage, and when a SASPL value of 2.0 or more is used, the degree of foaming just by opening the container of foamability can be obtained.
The SASPL value is not particularly limited as long as it is 2.0 or higher, but is preferably 2.5 or higher, more preferably 2.7 or higher, and more preferably 3.0 or higher. Although the upper limit of the SASPL value is not particularly limited, it is, for example, 5.0 or less, preferably 4.5 or less.
　ＳＡＳＰＬ値を２．０以上にするための手法は、特に限定されない。例えば、炭酸飲料がビールである場合、二酸化ケイ素（ＳｉＯ2）により飲料を処理することにより、ＳＡＳＰＬ値を増加させることができる。具体的には、ＳｉＯ2を飲料に添加し、飲料とＳｉＯ2を接触させた後、フィルターなどでＳｉＯ2を除去する。この際、使用するＳｉＯ2の量を調整することにより、所望のＳＡＳＰＬ値を得ることができる。 A technique for increasing the SASPL value to 2.0 or more is not particularly limited. For example, if the carbonated beverage is beer, treating the beverage with silicon dioxide ( SiO2 ) can increase the SASPL value. Specifically, SiO 2 is added to a beverage, and after bringing the beverage and SiO 2 into contact, the SiO 2 is removed with a filter or the like. At this time, a desired SASPL value can be obtained by adjusting the amount of SiO 2 used.
（炭酸飲料）
　本実施形態に係る炭酸飲料は、ＳＡＳＰＬ値が２.０以上の炭酸飲料であればよく、特に限定されない。
　好ましくは、炭酸飲料は、ビールテイスト飲料である。「ビールテイスト飲料」とは、アルコール度数や麦芽の使用の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有する飲料を意味する。「ビールテイスト飲料」との用語には、ビールそのものも包含される。
　好ましくは、飲料は、大麦が原料の少なくとも一部として使用されている飲料である。
　飲料のアルコール度数は、特に限定されないが、好ましくは１～８容量％である。
　飲料のガス圧は、特に限定されないが、好ましくは０．２１ＭＰａ以上、より好ましくは０．２１～０．３０ＭＰaである。 (soda drink)
The carbonated beverage according to the present embodiment is not particularly limited as long as it has a SASPL value of 2.0 or higher.
Preferably, the carbonated beverage is a beer-taste beverage. “Beer-taste beverage” means a beverage having a flavor, taste and texture equivalent to or similar to that of beer, regardless of the alcohol content or the presence or absence of malt. The term "beer-tasting beverage" also includes beer itself.
Preferably, the beverage is a beverage in which barley is used as at least part of the raw material.
Although the alcohol content of the beverage is not particularly limited, it is preferably 1 to 8% by volume.
The gas pressure of the beverage is not particularly limited, but is preferably 0.21 MPa or higher, more preferably 0.21 to 0.30 MPa.
　ビールテイスト飲料として、好ましくは、発酵麦芽飲料が挙げられる。
　好ましい発酵麦芽飲料としては、ビールが挙げられる。
　ビールの全窒素濃度は、例えば１０～２００（ｍｇ／１００ｍｌ）、好ましくは１５～１００（ｍｇ／１００ｍｌ）、より好ましくは２０～８０（ｍｇ／１００ｍｌ）、更に好ましくは２５～６０（ｍｇ／１００ｍｌ）である。全窒素濃度は、「ビール酒造組合分析法８．９」に規定される方法により測定できる。
　ビールの総ポリフェノールは、例えば１０～３００（ｍｇ／Ｌ）、好ましくは３０～２５０（ｍｇ／Ｌ）、より好ましくは１００～２３０、更に好ましくは１３０～２００（ｍｇ／Ｌである。総ポリフェノールは、「ビール酒造組合分析法８．１９」に規定される方法により測定できる。
　ビールの色度（ＥＢＣ）は、例えば３～１２、好ましくは４～１０、より好ましくは５５～９である。ビールの色度は、ＥＢＣ（Ｅｕｒｏｐｅａｎ　Ｂｒｅｗｅｒｙ　Ｃｏｎｖｅｎｔｉｏｎ）のＡｎａｌｙｔｉｃａ－ＥＢＣ標準法、又はこれに準じた方法により測定できる。
　ビールのｐＨは、例えば３.５～５．０、好ましくは３．７～４．５、より好ましくは３．９～４．３である。 A beer-taste beverage preferably includes a fermented malt beverage.
Preferred fermented malt beverages include beer.
The total nitrogen concentration of beer is, for example, 10 to 200 (mg/100ml), preferably 15 to 100 (mg/100ml), more preferably 20 to 80 (mg/100ml), still more preferably 25 to 60 (mg/100ml). ). The total nitrogen concentration can be measured by the method specified in "Beer Brewers Association Analysis Method 8.9".
The total polyphenols of beer are, for example, 10 to 300 (mg/L), preferably 30 to 250 (mg/L), more preferably 100 to 230, still more preferably 130 to 200 (mg/L. Total polyphenols are , can be measured by the method specified in "Beer Brewers Association Analysis Method 8.19".
The color (EBC) of beer is, for example, 3-12, preferably 4-10, more preferably 55-9. The chromaticity of beer can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method based thereon.
The pH of beer is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, more preferably 3.9 to 4.3.
（容器）
　続いて、本実施形態に係る飲料が充填される容器について説明する。上述の通り、本実施形態において、容器には、その内面に起泡性凹凸構造が形成されている。 (container)
Next, a container to be filled with a beverage according to this embodiment will be described. As described above, in this embodiment, the container has a foaming uneven structure on its inner surface.
　「起泡性凹凸構造」とは、飲料の発泡性を向上させる機能を有する凹凸構造である。起泡性凹凸構造は、平坦な構造に比べて飲料の発泡性を向上させるような構造であればよく、特に限定されない。 "Foamable concave-convex structure" is a concave-convex structure that has the function of improving the foamability of a beverage. The foaming concave-convex structure is not particularly limited as long as it is a structure that improves the foamability of the beverage compared to a flat structure.
　好ましい一態様において、容器は、金属製であり、筒状の胴部、下面（底面）、及び上面（缶蓋天面）を有している。胴部には、起泡性凹凸構造が設けられている。
　起泡性凹凸構造は、複数の第１の凹部と、複数の第２の凹部とを有する。なお、「凹部」とは、深さが１μｍ以上の構造を言う。各凹部は、概ね円形である。
　複数の第１の凹部は、それぞれ、５μｍ以上、２０μｍ以下の直径を有する。複数の第１の凹部の個数が、１ｍｍ2あたり２００～２０００個である。
　複数の第２の凹部は、それぞれ、０．５μｍ以上、５μｍ未満の直径を有する。複数の第２の凹部の個数は、１ｍｍ2あたり５０００～２００００個である。
　各凹部の深さ及び直径は、例えば、レーザー顕微鏡を用いて求めることができる。 In a preferred embodiment, the container is made of metal and has a cylindrical body, a lower surface (bottom surface), and an upper surface (can lid top surface). The body portion is provided with a foaming concave-convex structure.
The foaming uneven structure has a plurality of first recesses and a plurality of second recesses. It should be noted that the “recess” refers to a structure with a depth of 1 μm or more. Each recess is generally circular.
Each of the plurality of first recesses has a diameter of 5 μm or more and 20 μm or less. The number of the plurality of first concave portions is 200 to 2000 per 1 mm 2 .
Each of the plurality of second recesses has a diameter of 0.5 μm or more and less than 5 μm. The number of the plurality of second concave portions is 5,000 to 20,000 per 1 mm 2 .
The depth and diameter of each recess can be obtained, for example, using a laser microscope.
　上記のような凹凸構造は、例えば、金属製の容器の内面に、凹凸を有する樹脂層を設けることにより、実現することができる。例えば、容器の製造時に、容器の内面に、ワックス粒子を含む樹脂組成物を塗布し、焼き付ける。ワックス粒子としては、焼き付け時に揮散するような成分を使用する。これにより、焼き付け時にワックス粒子が脱離し、樹脂層に凹凸構造が形成される。 The uneven structure as described above can be realized, for example, by providing a resin layer having unevenness on the inner surface of a metal container. For example, when manufacturing a container, the inner surface of the container is coated with a resin composition containing wax particles and baked. A component that volatilizes during baking is used as the wax particles. As a result, the wax particles are detached during baking, and an uneven structure is formed in the resin layer.
　好ましい一態様において、容器は、フルオープン缶である。フルオープン缶とは、缶蓋天面の面積において、３０％以上の領域が開口されるタイプの金属製容器である。開口される領域は、好ましくは、缶蓋天面の５０％以上、より好ましくは９０％以上、更に好ましくは缶蓋天面全体である。
　好ましい一態様では、缶蓋天面が円形であり、その全周にわたってスコア（切欠き）加工が施されている。そのスコア加工により、缶蓋天面全体が缶本体から脱離し、開口される。
　一方で、缶蓋天面は、必ずしも全てが脱離する必要はなく、容器として、缶蓋天面の一部が開缶後も缶本体に残っているような構成が用いられてもよい。
　フルオープン缶は、通常の容器とは異なり、発泡を視覚的に捉えることができることから、ジョッキに注いだビールをユーザに想起させることができる。加えて、通常の容器よりも、同一角度で口の中に流入する液量が多いことから、ユーザは、泡と液を一度に楽しむことができる。 In one preferred embodiment, the container is a fully open can. A full-open can is a metal container in which 30% or more of the top surface of the can lid is open. The area to be opened is preferably 50% or more of the top surface of the can lid, more preferably 90% or more, and still more preferably the entire top surface of the can lid.
In a preferred embodiment, the top surface of the can lid is circular and is scored (notched) along its entire circumference. By the scoring process, the entire top surface of the can lid is detached from the can body, and the can is opened.
On the other hand, the top surface of the can lid does not necessarily need to be completely detached, and the container may have a configuration in which a portion of the top surface of the can lid remains on the can body even after the can is opened.
Unlike ordinary containers, full-open cans allow the user to visually perceive foaming, and thus can remind the user of beer poured into a mug. In addition, since the amount of liquid flowing into the mouth at the same angle is greater than that of a normal container, the user can enjoy foam and liquid at once.
　容器の容量（飲料液が充填される量）は、例えば１３５～１０００ｍｌ、好ましくは３２０～５００ｍｌである。
　また、缶蓋天面が円形である場合、容器の口径は、例えば２００～２１１径、好ましくは２０２～２０６径である。 The capacity of the container (the amount filled with the beverage) is, for example, 135-1000 ml, preferably 320-500 ml.
Further, when the top surface of the can lid is circular, the diameter of the container is, for example, 200 to 211 diameters, preferably 202 to 206 diameters.
（製造方法）
　本実施形態に係る飲料の製造方法は、特に限定されない。例えば、既述の手法によりＳＡＳＰＬ値が２．０以上である炭酸含有液を調製した後、これを既述の手法で凹凸構造を形成した容器に充填し、密封する。これにより、本実施形態に係る容器詰め炭酸飲料を得ることができる。 (Production method)
The method for producing the beverage according to this embodiment is not particularly limited. For example, after preparing a carbonic acid-containing liquid having a SASPL value of 2.0 or more by the above-described method, it is filled in a container having an uneven structure formed by the above-described method and sealed. Thereby, the container-packed carbonated beverage according to the present embodiment can be obtained.
（温度）
　本実施形態に係る飲料は冷却されていてもよく、冷却温度は１０℃以下、好ましくは６℃以下である。 (temperature)
The beverage according to this embodiment may be cooled, and the cooling temperature is 10°C or lower, preferably 6°C or lower.
　本実施形態に係る容器詰め炭酸飲料によれば、発泡性が高められていることから、開缶するだけで、飲料を発泡させることができる。これにより、他の容器に注出しなくても、生ビールをジョッキに注いだ時に生じるような泡の層を形成することができる。 According to the container-packed carbonated beverage according to the present embodiment, since the foaming property is enhanced, the beverage can be foamed simply by opening the can. This allows formation of a layer of froth, such as that produced when draft beer is poured into a mug, without pouring it into another container.
　以下に、本発明についてより詳細に説明するために、実施例について説明する。但し、本発明は実施例に限定されて解釈されるべきものではない。 Examples will be described below in order to describe the present invention in more detail. However, the present invention should not be construed as being limited to the examples.
試験例１
　２００Ｌスケールの仕込設備を用いて、ビールの製造を行った。まず、仕込槽に、３０ｋｇの麦芽の粉砕物、１０ｋｇの液糖、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を、麦汁ろ過槽を用いて濾過し、麦汁を得た。得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去し、その後、約１０℃に冷却した。冷麦汁を発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた。得られた発酵液を２日間かけて－１℃にまで冷却させた後、－１℃で２０日間保存し、ビールを得た。得られたビールの特性は、下記の通りであった。 Test example 1
Beer was produced using a 200 L scale brewing facility. First, 30 kg of pulverized malt, 10 kg of liquid sugar, and 160 L of brewing water were put into a brewing tank to produce a saccharified liquid according to a conventional method. The resulting saccharified liquid was filtered using a wort filter tank to obtain wort. After adding hops to the obtained wort, the wort was boiled. The wort was then transferred to a settling tank to separate and remove the sediment and then cooled to about 10°C. Cold wort was introduced into the fermenter, inoculated with brewer's yeast and fermented at about 10° C. for 8 days. The resulting fermented liquid was cooled to -1°C over 2 days and then stored at -1°C for 20 days to obtain beer. The properties of the resulting beer were as follows.
　ビールの分析値
Figure JPOXMLDOC01-appb-T000001
Analytical value of beer
Figure JPOXMLDOC01-appb-T000001
　続いて、得られたビールを、二酸化ケイ素（ＳｉＯ2）により処理した。具体的には、ビールに二酸化ケイ素を添加した。その後、二酸化ケイ素をフィルター除去した。二酸化ケイ素の添加量を変えることにより、ＳＡＳＰＬ値が異なるサンプル１～８に係るビールを調製した。得られた各ビールのＳＡＳＰＬ値は、以下の方法により測定した。 The resulting beer was subsequently treated with silicon dioxide (SiO 2 ). Specifically, silicon dioxide was added to the beer. The silicon dioxide was then filtered off. Beers of samples 1 to 8 with different SASPL values were prepared by varying the amount of silicon dioxide added. The SASPL value of each obtained beer was measured by the following method.
（ＳＡＳＰＬ値の測定）
　移注法によりガス抜きした試料５０ｍｌおよび撹拌子を１００ｍｌ容トールビーカーに入れ、飽和硫安溶液を一定量ずつ添加した際に発生する濁りを６６０ｎｍ透過光（（株）ショーエーテクニカ製自動滴定濁度測定装置ＳＥＴ－３５０）にて測定した。 (Measurement of SASPL value)
Put 50 ml of the sample degassed by the transfusion method and a stirrer in a 100 ml tall beaker, and add a constant amount of saturated ammonium sulfate solution. Measured with a device SET-350).
　また、得られたビールを、フルオープン缶に充填した。フルオープン缶としては、アルミニウム製の２ピース缶を用いた。具体的には、底面が閉じられた缶胴と、缶胴の上面を塞ぐ缶蓋とを有する容器を用いた。缶蓋の全周には、上面の全体が開口するようにスコア（切欠き）が設けられていた。缶胴としては、胴部の内面に樹脂コーティングが施されているものを使用した。樹脂コーティングには、起泡性凹凸構造が設けられていた。具体的には、起泡性凹凸構造として、第１の凹部（直径が５～２０μｍ）が１ｍｍ2あたり２００～２０００個設けられており、第２の凹部（直径が０．５～５μｍ）が、１ｍｍ2あたり５，０００～２０，０００個設けられていた。 Moreover, the obtained beer was filled in a fully open can. A two-piece can made of aluminum was used as the fully open can. Specifically, a container having a can body with a closed bottom and a can lid covering the top of the can body was used. A score (notch) was provided around the entire circumference of the can lid so that the entire top surface was open. As the can body, the inner surface of the body was coated with a resin. The resin coating was provided with an intumescent relief structure. Specifically, as the foaming uneven structure, 200 to 2000 first recesses (5 to 20 μm in diameter) are provided per 1 mm 2 , and 200 to 2000 second recesses (0.5 to 5 μm in diameter) are provided. , were provided at 5,000 to 20,000 per mm 2 .
　準備したサンプル１～８に係るビールを、４℃の冷蔵庫で２４時間保管した。冷却後、缶蓋を静かに開け、泡立ち率、カバー秒数及びガス遊離率を測定した。各項目の測定方法は、以下のとおりである。 The prepared beers of samples 1 to 8 were stored in a refrigerator at 4°C for 24 hours. After cooling, the can lid was gently opened and the foam rate, cover seconds and gas liberation rate were measured. The measurement method for each item is as follows.
（泡立ち率）
　缶蓋を開けてから１０秒以内に泡が形成された（液面が白色の泡で全て覆われた状態。液面が見えなくなった状態。）か否かを目視により確認した。各サンプルについて、１５本の容器を開缶し、泡が形成された容器の割合を泡立ち率として求めた。 (foaming rate)
Within 10 seconds after the can lid was opened, it was visually confirmed whether or not bubbles were formed (a state in which the entire liquid surface was covered with white bubbles; a state in which the liquid surface was no longer visible). For each sample, 15 containers were opened and the percentage of containers in which foam was formed was determined as the foaming rate.
（カバー秒数）
　缶蓋を開けてからビールの上表面全体が泡で覆われるまでの時間を目視により測定した。各サンプルについて、１５本の容器を開缶し、平均値をカバー秒数の結果とした。 (cover seconds)
The time from opening the can lid until the entire top surface of the beer was covered with foam was measured visually. For each sample, 15 containers were opened and the average value was the result of the seconds covered.
（ガス遊離率）
　４℃の状態で容器を開缶し、２分後までに遊離したガス量を測定した。具体的には、開缶前と開缶後（２分後）の重量を計測し、その差分を求めた。各サンプルについて１５本の容器を開缶し、求めた差分の平均値を、ガス遊離量（単位：ｇ）とした。 (Gas liberation rate)
The container was opened at 4°C, and the amount of liberated gas was measured within 2 minutes. Specifically, the weight was measured before opening the can and after opening the can (after 2 minutes), and the difference was obtained. 15 containers were opened for each sample, and the average value of the calculated differences was taken as the amount of released gas (unit: g).
（結果）
　ＳＡＳＰＬ値、泡立ち率、カバー秒数、及びガス遊離量の測定結果を表２に示す。また、図１に、ＳＡＳＰＬ値と泡立ち率との関係を表すグラフを示す。図２に、ＳＡＳＰＬ値とカバー秒数との関係を表すグラフを示す。図３に、ＳＡＳＰＬ値とカバー秒数との関係を表すグラフを示す。
Figure JPOXMLDOC01-appb-T000002
(result)
Table 2 shows the measurement results of the SASPL value, the foaming rate, the number of seconds covered, and the amount of released gas. Further, FIG. 1 shows a graph showing the relationship between the SASPL value and the foaming rate. FIG. 2 shows a graph representing the relationship between the SASPL value and the number of seconds covered. FIG. 3 shows a graph representing the relationship between the SASPL value and the number of seconds covered.
Figure JPOXMLDOC01-appb-T000002
　表２、図１～図３に示されるように、ＳＡＳＰＬ値の違いにより、泡立ち率、カバー秒数及びガス遊離量に違いがみられた。
　ＳＡＳＰＬ値が大きいほど、泡立ち率が大きく、カバー秒数が短く、ガス遊離量が大きくなる傾向にあった。すなわち、ＳＡＳＰＬ値が大きいほど、発泡性が高くなることが理解できる。特に、ＳＡＳＰＬ値が２．０以上である場合には、極めて高い発泡性が得られた。 As shown in Table 2 and FIGS. 1 to 3, different SASPL values resulted in different foaming rates, cover seconds, and gas liberation amounts.
There was a tendency that the greater the SASPL value, the greater the foaming rate, the shorter the cover seconds, and the greater the amount of released gas. That is, it can be understood that the higher the SASPL value, the higher the foamability. In particular, when the SASPL value was 2.0 or more, extremely high foamability was obtained.
試験例２
　蒸留水１００Ｌに、麦芽エキス（固形分７５％）８ｋｇ、ホップエキス（α酸５８％）６ｇを溶解し、６０分煮沸した。煮沸後、アルコール４％となるようにエタノールを添加した。更に、ＳＡＳＰＬ値が３．５以上となるようにＳｉＯ2を添加し、フィルター除去した後に、炭酸ガスを封入し、ガス圧が異なるサンプル１～４に係る飲料を得た。
　得られたサンプル１～４について、実施例１と同様に、ＳＡＳＰＬ値、泡立ち率、及びカバー秒数を測定した。 Test example 2
8 kg of malt extract (solid content: 75%) and 6 g of hop extract (α-acid: 58%) were dissolved in 100 L of distilled water and boiled for 60 minutes. After boiling, ethanol was added so that the alcohol was 4%. Furthermore, SiO 2 was added so that the SASPL value was 3.5 or more, and after removing the filter, carbon dioxide gas was enclosed to obtain beverages of samples 1 to 4 with different gas pressures.
As in Example 1, the SASPL value, foaming ratio, and cover seconds were measured for Samples 1 to 4 obtained.
　結果を下記表に示す。
Figure JPOXMLDOC01-appb-T000003
The results are shown in the table below.
Figure JPOXMLDOC01-appb-T000003
　表３に示されるように、ガス圧が高いと、泡立ち率及びカバー秒数が増加する傾向にあった。具体的には、ガス圧が０．２１６（サンプル３）を超えると、顕著に泡立ち率が向上した。 As shown in Table 3, when the gas pressure was high, there was a tendency for the foaming rate and the number of seconds covered to increase. Specifically, when the gas pressure exceeded 0.216 (sample 3), the foaming rate was significantly improved.

Claims (8)

  1. 　内面に起泡性凹凸構造が設けられた容器に充填されており、
    　ＳＡＳＰＬ値が２．０以上である、容器詰め炭酸飲料。     It is filled in a container with a foaming uneven structure on the inner surface,
    A packaged carbonated beverage having a SASPL value of 2.0 or more.
  2. 　ビールテイスト飲料である、請求項１に記載の飲料。 The beverage according to claim 1, which is a beer-taste beverage.
  3. 　大麦が原料の少なくとも一部として使用されている、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, wherein barley is used as at least part of the raw material.
  4. 　アルコール度数が１～８容量％である、請求項１～３のいずれかに記載の飲料。 The beverage according to any one of claims 1 to 3, which has an alcohol content of 1 to 8% by volume.
  5. 　ガス圧が０．２１ＭＰａ以上である、請求項１～４のいずれかに記載の飲料。 The beverage according to any one of claims 1 to 4, wherein the gas pressure is 0.21 MPa or higher.
  6. 　前記容器が、筒状の胴部、下面、及び上面を有しており、
    　前記起泡性凹凸構造が、前記胴部に設けられており、
    　前記起泡性凹凸構造が、
    　　それぞれの直径が５μｍ以上、２０μｍ以下である、複数の第１の凹部と、
    　　それぞれの直径が０．５μｍ以上、５μｍ未満である、複数の第２の凹部と、
    を備え、
    　前記複数の第１の凹部の個数が、１ｍｍ2あたり２００～２０００個であり、
    　前記複数の第２の凹部の個数が、１ｍｍ2あたり５０００～２００００個である、
    請求項１～５のいずれかに記載の飲料。     the container has a tubular body, a bottom surface, and a top surface;
    The foaming uneven structure is provided on the body,
    The foamable uneven structure is
    a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less;
    a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm;
    with
    The number of the plurality of first recesses is 200 to 2000 per 1 mm 2 ,
    The number of the plurality of second recesses is 5000 to 20000 per 1 mm 2 ,
    The beverage according to any one of claims 1-5.
  7. 　起泡性凹凸構造が形成された内面を有する容器に、ＳＡＳＰＬ値が２．０以上である炭酸飲料を充填し、密封するステップを備える、容器詰め炭酸飲料の製造方法。 A method for producing a packaged carbonated beverage, comprising the steps of filling a container having an inner surface on which a foaming uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more and sealing the container.
  8. 　起泡性凹凸構造が形成された内面を有する容器に、ＳＡＳＰＬ値が２．０以上である炭酸飲料を充填し、密封するステップと、
    　前記密封された容器を開栓するステップと、
    を備える、炭酸飲料の起泡方法。     a step of filling a container having an inner surface on which a foamable uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more and sealing the container;
    opening the sealed container;
    A method of frothing a carbonated beverage, comprising:
PCT/JP2022/016801 2021-03-31 2022-03-31 Packaged carbonated drink, and method for foaming carbonated drink WO2022211080A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021061380A JP2022157258A (en) 2021-03-31 2021-03-31 Packaged carbonated drink, and method for bubbling carbonated drink
JP2021-061380 2021-03-31

Publications (1)

Publication Number Publication Date
WO2022211080A1 true WO2022211080A1 (en) 2022-10-06

Family

ID=83459649

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/016801 WO2022211080A1 (en) 2021-03-31 2022-03-31 Packaged carbonated drink, and method for foaming carbonated drink

Country Status (2)

Country Link
JP (1) JP2022157258A (en)
WO (1) WO2022211080A1 (en)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03123836U (en) * 1990-03-28 1991-12-16
JPH0597149A (en) * 1991-08-01 1993-04-20 Mitsubishi Materials Corp Foaming liquid container
JPH08198616A (en) * 1995-01-19 1996-08-06 Shionogi & Co Ltd Silicon dioxide for stabilizing beer and its production
JPH09309718A (en) * 1996-05-24 1997-12-02 Shionogi & Co Ltd Silicon dioxide, production thereof and treating agent for stabilizing beer
JP2006335413A (en) * 2005-06-01 2006-12-14 Asahi Breweries Ltd Apparatus for spouting carbon dioxide gas-containing beverage and method for bubbling carbon dioxide gas-containing beverage
JP2007008493A (en) * 2005-06-28 2007-01-18 Daiwa Can Co Ltd Can for sparkling drink, and manufacturing method for it
JP2017118861A (en) * 2015-12-25 2017-07-06 アサヒビール株式会社 Alcoholic taste sparkling beverage
JP2018176637A (en) * 2017-04-19 2018-11-15 株式会社Uacj Coated aluminum plate and aluminum can-top
JP2021080014A (en) * 2019-11-22 2021-05-27 アサヒビール株式会社 Can for sparkling drink, and method for producing the same

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03123836U (en) * 1990-03-28 1991-12-16
JPH0597149A (en) * 1991-08-01 1993-04-20 Mitsubishi Materials Corp Foaming liquid container
JPH08198616A (en) * 1995-01-19 1996-08-06 Shionogi & Co Ltd Silicon dioxide for stabilizing beer and its production
JPH09309718A (en) * 1996-05-24 1997-12-02 Shionogi & Co Ltd Silicon dioxide, production thereof and treating agent for stabilizing beer
JP2006335413A (en) * 2005-06-01 2006-12-14 Asahi Breweries Ltd Apparatus for spouting carbon dioxide gas-containing beverage and method for bubbling carbon dioxide gas-containing beverage
JP2007008493A (en) * 2005-06-28 2007-01-18 Daiwa Can Co Ltd Can for sparkling drink, and manufacturing method for it
JP2017118861A (en) * 2015-12-25 2017-07-06 アサヒビール株式会社 Alcoholic taste sparkling beverage
JP2018176637A (en) * 2017-04-19 2018-11-15 株式会社Uacj Coated aluminum plate and aluminum can-top
JP2021080014A (en) * 2019-11-22 2021-05-27 アサヒビール株式会社 Can for sparkling drink, and method for producing the same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
KIMIKO OTANI, HIROAKI TAKAHATA, TERUYA OHTANI): "Theoretical Studies on the Frothing of Beer According to the Surface Properties of the Drinking", JOURNAL OF COOKERY SCIENCE OF JAPAN, JAPAN SOCIETY OF COOKERY SCIENCE, JP, vol. 34, no. 4, 1 January 2001 (2001-01-01), JP , pages 356 - 365, XP055973714, ISSN: 1341-1535 *
SHINICHI ITO, KUSAKA KAZUTAKA: "Analysis of Sakes Exhibited at the National Craft Beer Quality Examination Committee 2019", REPORT OF THE RESEARCH INSTITUTE OF BREWING, RESEARCH INSTITUTE OF BREWING, no. 191, 1 January 2019 (2019-01-01), pages 37 - 43, XP055973705 *

Also Published As

Publication number Publication date
JP2022157258A (en) 2022-10-14

Similar Documents

Publication Publication Date Title
US8337932B2 (en) Bubble stabilizer and sparkling beverage containing the same
JP5501944B2 (en) Unfermented beer-flavored malt beverage with reduced unpleasant wort flavor
EP1664262B1 (en) The use of labiatae herb preparations for foam enchancement of beverages
WO2013061891A1 (en) Method involving contact between grain raw material liquid and yeast, grain raw material liquid and effervescent beverage
WO2022211080A1 (en) Packaged carbonated drink, and method for foaming carbonated drink
AU2006203684A1 (en) Improved process for packaging wine in aluminium containers
CA2972869C (en) Effervescent beverage and method pertaining to same
JP2021136961A (en) Beer-like beverage
JP7419015B2 (en) sparkling alcoholic drinks
JP7185445B2 (en) Beer-taste wheat malt beverage, method for producing same, and method for improving flavor of beer-taste wheat malt beverage
CN113150895A (en) Jasmine wormwood refined honey Aier wheat beer and preparation method thereof
JP2023029823A (en) Manufacturing method of bottled beer-like sparkling drink
EP3478814B1 (en) Draught beer with a high c02 content
JP2023124046A (en) Production method of container-packed beverage
JP2023038395A (en) Beer-like effervescent beverage packed in container
JP7352404B2 (en) Beer-taste beverage non-foaming intermediate liquid frozen product and method for producing the same
JP2006166758A (en) Method for producing sparkling alcoholic beverage using neither barley, wheat nor malt and the sparkling alcoholic beverage by the method, and method for producing malt alcoholic beverage and the malty alcoholic beverage by the method
Mosher et al. Maturation and Carbonation
RU2096446C1 (en) Method for brewing beer
JP2023092993A (en) Packed beer-like sparkling drink
JP6596369B2 (en) Method for producing beer or sparkling liquor with matcha flavor
JP2021052628A (en) Bottled nonalcoholic drink
KR20240052731A (en) Non-alcohol high-ball drink with excellent taste and refreshing feeling and method for manufacturing the same
AU2004100802A4 (en) Improved process for packaging wine in aluminium containers
JP2024059189A (en) Method for producing beer-flavored beverage and method for improving bitterness value transfer rate

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22781289

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 22781289

Country of ref document: EP

Kind code of ref document: A1