JP2022157258A - Packaged carbonated drink, and method for bubbling carbonated drink - Google Patents

Abstract

To provide a technique capable of improving the fizziness of a packaged drink in which bubbles are formed without pouring into another container.SOLUTION: Provided is a packaged carbonated drink that is filled into a container having a foamable uneven structure provided on its inner surface, the packaged carbonated drink having an SASPL value of at least 2.0.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a container-packed carbonated beverage and a method for foaming a carbonated beverage.

One of the commercial values of carbonated beverages 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.

On the other hand, canned beer or the like 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.

In relation to the above, there is known a technique for improving the foamability by devising the structure of the inner surface of the container.

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.

Japanese Patent Application Laid-Open No. 2001-180671 JP-A-2007-8493 JP-A-05-097149 Japanese Patent Application Laid-Open No. 2004-123208

However, even when conventional techniques are used, there is still room for improvement in terms 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.

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:

ADVANTAGE OF THE INVENTION According to this invention, the technique which can further improve foamability is provided in the container-packed drink which foams are formed, without pouring out to 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.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail.

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 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.

[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.

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.

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.

(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.

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.

(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.

The “foaming concave-convex structure” is a concave-convex structure having a 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.

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.

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.

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.

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.

(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.

(temperature)
The beverage according to this embodiment may be cooled, and the cooling temperature is 10°C or lower, preferably 6°C or lower.

According to the container-packed carbonated beverage according to the present embodiment, since the foamability 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.

EXAMPLES Examples are given 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.

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.

Analytical value of beer

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.

(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).

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 .

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.

(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.

(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.

(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).

(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.

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.

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.

The results are shown in the table below.

As shown in Table 3, higher gas pressure tended to increase foam rate and cover seconds. Specifically, when the gas pressure exceeded 0.216 (sample 3), the foaming rate was significantly improved.

Claims (8)

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. The beverage according to claim 1, which is a beer-taste beverage. 3. The beverage according to claim 1 or 2, wherein barley is used as at least part of the raw material. The beverage according to any one of claims 1 to 3, which has an alcohol content of 1 to 8% by volume. The beverage according to any one of claims 1 to 4, wherein the gas pressure is 0.21 MPa or higher. 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. A method for producing a packaged carbonated beverage, comprising the steps of filling a carbonated beverage having an SASPL value of 2.0 or more into a container having an inner surface on which a foamable uneven structure is formed, and sealing the container. 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:

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