JP7665382B2 - Bottled carbonated drink and method for foaming carbonated drink - Google Patents

Description

The present invention relates to a bottled carbonated beverage and a method for foaming a carbonated beverage.

One of the commercial values of carbonated beverages such as beer is the white, creamy foam that forms when consumed. Such beverages usually fizz when the beverage is poured from a container into another container, such as a mug, and a layer of foam is formed.

On the other hand, canned beer and the like may be consumed directly rather than being poured into another container. Even in such cases, it would be desirable to be able to form foam similar to that which occurs when a beverage is poured into a separate container.

In relation to the above, there is a known technology that enhances foaming properties by modifying the inner structure of the container.

For example, Patent Document 1 (JP 2001-180671 A) discloses a beverage can for a sparkling beverage, the can body of which is formed from a metal plate, and the inner bottom surface of the can body has a specified surface roughness.
Furthermore, Patent Document 2 (JP 2007-8493 A) discloses a can for a sparkling beverage, characterized in that an organic resin coating layer formed on the inner surface of the can has recesses formed by the detachment of specific high-melting-point, large-diameter particles and/or protrusions formed by the remaining particles, and recesses formed by the detachment of specific low-melting-point, small-diameter particles.
Patent Document 3 (JP Patent Publication No. 05-097149) discloses a foamable liquid container characterized in that a recess having a substantially V-shaped cross section is formed on the inner surface.
Patent Document 4 (JP Patent Publication No. 2004-123208) discloses a can lid for a beverage can filled with a _CO2- containing beverage, characterized in that an organic resin coating is laminated on the inner surface, which is a flat surface of the can lid body, and that recesses, protrusions, or uneven portions are formed on the inner surface of the organic resin coating.

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

However, even when conventional technology was used, there was still room for improvement in terms of improving the effervescence. Therefore, the object of the present invention is to provide a technology that can further improve the effervescence of bottled beverages that are to be consumed directly.

The present inventors have found that the above problems can be solved by using a specific beverage, and have completed the present invention. That is, the present invention provides the following.
[1] A bottled carbonated beverage filled in a container having a foaming uneven structure formed on the inner surface, the bottled carbonated beverage having a SASPL value of 2.0 or more.
[2] The beverage described in [1], which is a beer-flavored beverage.
[3] The beverage according to [1] or [2], in which barley is used as at least a part of the ingredients.
[4] The beverage according to any one of [1] to [3], having an alcohol content of 1 to 8% by volume.
[5] A beverage described in any one of [1] to [4], wherein the gas pressure is 0.21 MPa or more.
[6] The beverage described in any of [1] to [5], wherein the container has a bottom surface, a body portion, and a top surface, the foaming uneven structure is provided on the body portion, the foaming uneven structure comprises a plurality of first recesses, each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses, each having a diameter of ^0.5 μm or more and less than 5 μm, the number of the plurality of first recesses being 200 to 2,000 ^per mm2, and the number of the plurality of second recesses being 5,000 to 20,000 per mm2.
[7] A method for foaming a carbonated beverage, comprising the steps of filling a container having an inner surface formed with a foaming uneven structure with a carbonated beverage having an SASPL value of 2.0 or more, and sealing the container, and opening the sealed container.
[8] A method for foaming a carbonated beverage, comprising the steps of filling a container having an inner surface formed with a foaming uneven structure with a carbonated beverage having an SASPL value of 2.0 or more, sealing the container, and opening the sealed container.

The present invention provides a technology that can further improve the fizziness of a packaged beverage in which fizz is formed without pouring into another container. Furthermore, a packaged beverage that has fizziness even at low temperatures can be provided by cooling the packaged beverage.

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 cover seconds. FIG. 3 is a graph showing the relationship between the SASPL value and the amount of released gas.

The following describes an embodiment of the present invention in detail.

The carbonated beverage according to this embodiment is a beverage filled in a container with a foaming uneven structure formed on the inner surface, and has a SASPL value of 2.0 or more. By adopting such a configuration, a carbonated beverage in a container is obtained that foams when the can is opened, forming a layer of foam.

(SASPL value)
The SASPL value is a parameter that indicates the likelihood of a beverage becoming cloudy. Specifically, the SASPL value is determined by the following method.

[Method of measuring SASPL value]
A saturated ammonium sulfate solution is dropped into 50 ml of a degassed carbonated beverage under stirring, and the turbidity is continuously observed at 660 nm. The amount of saturated ammonium sulfate solution added up to the point at which the turbidity begins to increase suddenly is calculated as the SASPL value.

The SASPL value is a value determined from a curve of increasing turbidity due to insolubilization of proteins, and the higher the SASPL value, the fewer impurities there are in the carbonated beverage, and the less likely it is to become cloudy. According to the findings of the present inventors, the SASPL value determined in this manner is related to the effervescence of the beverage, and using an SASPL value of 2.0 or more can provide effervescence to the extent that the beverage begins to effervescent simply by opening the container.
The SASPL value is not particularly limited as long as it is 2.0 or more, but is preferably 2.5 or more, more preferably 2.7 or more, and more preferably 3.0 or more. The upper limit of the SASPL value is not particularly limited, but is, for example, 5.0 or less, preferably 4.5 or less.

There is no particular limitation on the method for making the SASPL value 2.0 or more. For example, when the carbonated beverage is beer, the SASPL value can be increased by treating the beverage with silicon dioxide (SiO ₂ ). Specifically, SiO ₂ is added to the beverage, the beverage is brought into contact with SiO ₂ , and then the SiO ₂ is removed using a filter or the like. In this case, the desired SASPL value can be obtained by adjusting the amount of SiO ₂ used.

(Carbonated drinks)
The carbonated beverage according to this embodiment is not particularly limited as long as it has a SASPL value of 2.0 or more.
Preferably, the carbonated beverage is a beer-taste beverage. The term "beer-taste beverage" refers to a beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol content or the use of malt. The term "beer-taste beverage" also includes beer itself.
Preferably, the beverage is one in which barley is used as at least a part of an ingredient.
The alcohol content of the beverage is not particularly limited, but is preferably 1 to 8% by volume.
The gas pressure of the beverage is not particularly limited, but is preferably 0.21 MPa or more, and more preferably 0.21 to 0.30 MPa.

As the beer-taste beverage, preferably, a fermented malt beverage is used.
Preferred fermented malt beverages include beer.
The total nitrogen concentration of beer is, for example, 10 to 200 (mg/100 ml), preferably 15 to 100 (mg/100 ml), more preferably 20 to 80 (mg/100 ml), and even more preferably 25 to 60 (mg/100 ml). The total nitrogen concentration can be measured by the method specified in "Beer Brewing Association Analysis Method 8.9."
The total polyphenols in beer is, for example, 10 to 300 (mg/L), preferably 30 to 250 (mg/L), more preferably 100 to 230, and even more preferably 130 to 200 (mg/L). The total polyphenols can be measured by the method specified in "Beer Brewing Association Analysis Method 8.19."
The color of beer (EBC) is, for example, 3 to 12, preferably 4 to 10, and more preferably 55 to 9. The color of beer can be measured by the Analytica-EBC standard method of the EBC (European Brewery Convention) or a method conforming thereto.
The pH of the beer is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, and more preferably 3.9 to 4.3.

(container)
Next, a description will be given of a container filled with a beverage according to this embodiment. As described above, in this embodiment, a foaming uneven structure is formed on the inner surface of the container.

The "foaming uneven structure" is an uneven structure that has the function of improving the foaming properties of a beverage. There are no particular limitations on the foaming uneven structure, so long as it is a structure that improves the foaming properties of a 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 is provided with a foaming uneven structure.
The foamable uneven structure has a plurality of first recesses and a plurality of second recesses. Note that a "recess" refers to a structure having 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 recesses is 200 to 2000 per 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 recesses is 5,000 to 20,000 per mm ² .
The depth and diameter of each recess can be determined, for example, by using a laser microscope.

The uneven structure described above can be realized, for example, by providing an uneven resin layer on the inner surface of a metal container. For example, when manufacturing the container, a resin composition containing wax particles is applied to the inner surface of the container and baked. The wax particles used are of a component that volatilizes during baking. This causes the wax particles to detach during baking, forming an uneven structure in the resin layer.

In a preferred embodiment, the container is a fully open can. A fully open can is a type of metal container in which 30% or more of the area of the top surface of the can lid is open. The open area is preferably 50% or more, more preferably 90% or more, and even more preferably the entire top surface of the can lid.
In a preferred embodiment, the top surface of the can lid is circular and has a score (notch) cut thereon along its entire circumference, so that the entire top surface of the can lid can be detached from the can body and opened.
On the other hand, the entire top surface of the can lid does not necessarily need to be detached, and the container may be configured such that a portion of the top surface of the can lid remains on the can body even after the can is opened.
Unlike regular containers, a fully open can allows users to visually capture the foam, reminiscent of beer poured into a mug. In addition, since a larger amount of liquid flows into the mouth at the same angle than with a regular container, users can enjoy both the foam and the liquid at the same time.

The capacity of the container (the amount of beverage liquid filled) is, for example, 135 to 1000 ml, preferably 320 to 500 ml.
When the top surface of the can lid is circular, the opening diameter of the container is, for example, 200 to 211 mm, preferably 202 to 206 mm.

(Production method)
The method for producing the beverage according to the present 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-mentioned method, the liquid is filled into a container having a concave-convex structure formed by the above-mentioned method and sealed. This allows the bottled carbonated beverage according to the present embodiment to be obtained.

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

The bottled carbonated beverage according to this embodiment has enhanced effervescence, so the beverage can be made to fizz simply by opening the can. This allows a layer of foam to form, similar to that which occurs when draft beer is poured into a mug, without the need to pour into another container.

In the following, examples are described in order to explain the present invention in more detail. However, the present invention should not be interpreted as being limited to the examples.

Test Example 1
Beer was produced using a 200L scale brewing facility. First, 30 kg of malt powder, 10 kg of liquid sugar, and 160 L of brewing water were charged into the brewing tank, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered using a wort filtration tank to obtain wort. Hops were added to the obtained wort, and then the wort was boiled. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C. The cold wort was introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at about 10°C for 8 days. The obtained fermented liquid was cooled to -1°C over 2 days, and then stored at -1°C for 20 days to obtain beer. The characteristics of the obtained beer were as follows.

Beer Analysis Values

The resulting beer was then treated with silicon dioxide (SiO ₂ ). Specifically, silicon dioxide was added to the beer. The silicon dioxide was then removed by filtration. By varying the amount of silicon dioxide added, beer samples 1 to 8 with different SASPL values were prepared. The SASPL value of each of the resulting beers was measured by the following method.

(Measurement of SASPL value)
50 ml of the sample that had been degassed by the transfer method and a stirrer were placed in a 100 ml tall beaker, and the turbidity that developed when a fixed amount of saturated ammonium sulfate solution was added was measured using transmitted light at 660 nm (automatic titration turbidity measuring device SET-350, manufactured by Shoei Technica Co., Ltd.).

The obtained beer was filled into a fully open can. An aluminum two-piece can was used as the fully open can. Specifically, a container having a can body with a closed bottom and a can lid that closes the top surface 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. A can body with a resin coating applied to the inner surface of the body was used. The resin coating was provided with a foaming uneven structure. Specifically, as the foaming uneven structure, 200 to 2000 first recesses (diameter 5 to 20 μm) were provided per 1 mm ² , and 5,000 to 20,000 second recesses (diameter 0.5 to 5 μm) were provided per 1 mm ² .

The prepared beer samples 1 to 8 were stored in a refrigerator at 4°C for 24 hours. After cooling, the can lids were gently opened and the foaming rate, cover seconds and gas release rate were measured. The measurement methods for each item are as follows.

(Foaming rate)
It was visually confirmed whether foam was formed (the liquid surface was completely covered with white foam and the liquid surface was no longer visible) within 10 seconds after the can lid was opened. For each sample, 15 containers were opened, and the percentage of containers in which foam was formed was calculated as the foaming rate.

(Cover seconds)
The time from opening the can until the entire top surface of the beer was covered with foam was visually measured. For each sample, 15 cans were opened, and the average value was taken as the result of the number of seconds to cover.

(Gas release rate)
The containers were opened at 4°C, and the amount of gas liberated within 2 minutes was measured. Specifically, the weights were measured before and after opening (2 minutes) and the difference was calculated. Fifteen containers for each sample were opened, and the average of the calculated differences was taken as the amount of gas liberated (unit: g).

(result)
The measurement results of the SASPL value, foaming rate, cover seconds, and gas release amount are shown in Table 2. In addition, a graph showing the relationship between the SASPL value and the foaming rate is shown in Figure 1. A graph showing the relationship between the SASPL value and the cover seconds is shown in Figure 2. A graph showing the relationship between the SASPL value and the cover seconds is shown in Figure 3.

As shown in Table 2 and Figures 1 to 3, differences in the foaming rate, cover seconds, and amount of gas liberation were observed depending on the SASPL value.
The larger the SASPL value, the higher the foaming rate, the shorter the cover time, and the larger the amount of gas liberation. In other words, it can be understood that the larger the SASPL value, the higher the foaming property. In particular, when the SASPL value was 2.0 or more, extremely high foaming property 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 to the mixture so that the alcohol content was 4%. Furthermore, _SiO2 was added so that the SASPL value was 3.5 or more, and after removing the residue through a filter, carbon dioxide gas was sealed in to obtain beverages according to Samples 1 to 4 with different gas pressures.
For the obtained Samples 1 to 4, the SASPL value, foaming rate, and cover seconds were measured in the same manner as in Example 1.

The results are shown in the table below.

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

Claims (7)

The product is filled in a container having a foaming uneven structure on the inner surface,
The container has a cylindrical body, a lower surface, and an upper surface;
The foaming uneven structure is provided on the body portion,
The foamable uneven structure comprises a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm,
the number of the first recesses is 200 to 2000 ^per mm2;
the number of the second recesses is 5,000 to 20,000 per ^mm2 ;
A bottled carbonated beverage having a SASPL value of 2.0 or more. The beverage according to claim 1, which is a beer-flavored beverage. The beverage according to claim 1 or 2, in which barley is used as at least a part of the raw material. The beverage according to any one of claims 1 to 3, having 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 more. A method for producing a bottled 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,
The container has a cylindrical body, a lower surface, and an upper surface;
The foaming uneven structure is provided on the body portion,
The foamable uneven structure comprises a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm,
the number of the first recesses is 200 to 2000 ^per mm2;
The method , wherein the number of the plurality of second recesses is 5,000 to 20,000 per ^mm2 . A step 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;
opening the sealed container;
A method for foaming a carbonated beverage, comprising:
The container has a cylindrical body, a lower surface, and an upper surface;
The foaming uneven structure is provided on the body portion,
The foamable uneven structure comprises a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm,
the number of the first recesses is 200 to 2000 ^per mm2;
The method , wherein the number of the plurality of second recesses is 5,000 to 20,000 per ^mm2 .

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