JPH0824531B2 - Food and drink containing carbon dioxide in containers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a food and drink containing carbon dioxide in a container.

[Conventional technology]

Along with various food and drink, for example, Japanese Patent Publication No. 62-57 of the applicant.
Fermented milk drinks such as kefir and cumis which are obtained by fermenting and metabolizing milk, skim milk, etc. with lactic acid bacteria or yeast, and gelled foods obtained by processing the same, as in 289, JP-B-63-39216, and JP-B-63-39217. Foods and drinks in containers are known, and this kind of food and drink is generally a pressure-resistant container or non-pressure-resistant container for various foods and drinks, and generally has a seal lid with a resin film and an aluminum foil laminated and adhered to a paper base, for example. A non-pressure resistant container such as a cup container or a carton container is used, and is manufactured and shipped as a filled and sealed container.

At this time, the relationship between the food and drink and the container is based on a request for manufacturing that facilitates manufacturing by performing automatic filling and a request for product value that gives a valuable and high-grade impression to consumers when the lid is opened. , For example, in the case of yogurt, the filling volume of food and drink is somewhat smaller than the container volume, for example, 10 to 20%.
%, The headspace is formed so as to remain, and the headspace is replaced with nitrogen gas or carbon dioxide gas as needed to extend the shell life, for example.

[Problems to be Solved by the Invention]

However, this type of food and drink is filled and sealed in a container and then subjected to fermentation metabolism in the container by lactic acid bacteria and yeast, and carbon dioxide gas is generated and contained by this fermentation metabolism, so that the unique flavor of this type of food and drink is obtained. In order to secure the formation of carbon dioxide, the generated carbon dioxide gas may cause positive pressure in the container, that is, expansion and deformation of the non-pressure resistant container due to positive pressure, and in some cases, damage. This phenomenon tends to give consumers an abnormal sense of quality and significantly impairs its commercial value. In addition, even if a pressure-resistant container is used, abnormal noise due to positive pressure is expected to occur. In the same manner, it is inevitable that the product value will be impaired and the product value will be impaired.

The present invention has been made in view of such circumstances, and a problem to be solved by the present invention is to use a pressure resistant container while containing carbon dioxide gas without causing expansion deformation or damage even if a non-pressure resistant container is used. Even if there is no abnormal sound when the lid is opened, it is to provide a food / beverage product containing carbon dioxide in a container.

[Means for solving the problem]

As a result of intensive research conducted in line with the above problems, the above phenomenon occurs when carbon dioxide gas generated and contained by fermentation metabolism moves to the above head pace and accumulates in the above head space to positively pressurize the inside of the container. The fact that the amount of carbon dioxide in the headspace at this time is equal to the amount of carbon dioxide dissolved in the food and drink, that is, the amount of carbon dioxide in the headspace of the container and the amount of carbon dioxide in the food and drink itself are in balance On the other hand, since the soluble saturation amount (solubility) of carbon dioxide in foods and drinks containing water is 173 ml (0 ° C, 1 atm) per 100 ml of water, headspace where carbon dioxide migrates In addition to removing the gas without remaining, the container is filled with food and drink in a completely gas-free phase that completely excludes the gas phase that may cause the transfer of carbon dioxide gas, including the gas phase such as bubbles. By keeping the amount of carbon dioxide gas in the food and drink in a sealed state at the standard cold storage temperature of normal pressure or less, the dissolved state of the carbon dioxide gas in the food and drink filled and sealed in the container is continuously maintained. Then, the fact that the phenomenon such as the expansion deformation and damage of the container due to the positive pressure can be solved or the abnormal sound at the time of opening the lid can be solved, and the shell life of the food and drink filled in the container can be extended. Further, for example, other foods and drinks containing carbon dioxide gas such as well-known carbonated drinks in which carbon dioxide gas was forcibly dissolved by external addition, and the above fermentation metabolism and this forced dissolution were used together. The fact that the same phenomenon can be solved by applying it to foods and drinks containing both carbon dioxide gas as it is, and the same phenomenon can be solved Found was.

The present invention has been made on the basis of the above findings, and claims 1 to claim 1 in which a food and drink containing carbon dioxide at a soluble saturated amount or less at a standard cold storage temperature at atmospheric pressure is completely filled in a gas barrier container in a carbon dioxide dissolved state. A food / beverage containing carbon dioxide contained in a container, which is filled and sealed in an airless phase, and claim 2 is an aspect in which the carbon dioxide is produced and contained in the fermentation metabolism of lactic acid bacteria or yeast. As described above, the carbon dioxide gas is a carbon dioxide gas-containing food / beverage product in a container according to claim 1, wherein the carbon dioxide gas is carbon dioxide gas produced in the container by fermentation metabolism of lactic acid bacteria or yeast of the food / beverage product. Means that the carbon dioxide gas is forcibly dissolved and contained by external addition, and that the carbon dioxide gas is a carbon dioxide gas forcibly dissolved by external addition to food and drink. Claims to be characterized The carbon dioxide gas-containing food and drink in a container according to claim 4, wherein the carbon dioxide gas is contained in the above-mentioned carbon dioxide gas in such a manner that both the fermentation metabolism and the forced dissolution are contained in combination. The carbon dioxide gas-containing food / beverage product in a container according to claim 1, wherein the food / beverage product contains carbon dioxide gas produced in the container by fermentation metabolism of lactic acid bacteria or yeast and carbon dioxide gas forcibly dissolved in the food / beverage product by external addition. According to a fifth aspect of the present invention, the gas barrier container is a non-pressure resistant container so that the phenomenon of expansion deformation and damage of the container is eliminated. The food and drink containing carbon dioxide in 3 or 4 containers,
According to a sixth aspect of the present invention, the gas blocking container is a pressure resistant container so as to eliminate the phenomenon of abnormal sound when the container is opened. The food and drink products containing carbon dioxide gas in containers No. 3, 3 and 4 are used as means for solving the above problems as the gist of the invention.

The amount of carbon dioxide in the present invention is at least normal pressure, and at the normal pressure standard cold storage temperature specifically set for the food or drink, at least during the storage (seasoning) period, the amount is equal to or less than the soluble saturation amount, It must be manufactured and shipped in a regulated state. In other words, the normal cold storage temperature is a cold storage showcase temperature with a door, for example, about 7 ° C to 10 ° C in these so-called chilled food and drink products, and in open showcases, it is generally lower than this. Since it is further lowered, the temperature will be about 10 ° C or less.

At this time, the amount of carbon dioxide is 100 m of water at room temperature of 0 ° C.
With 173 ml as the standard soluble saturation amount for l, it is specifically determined in relation to the above normal pressure standard cold storage temperature. Since the standard cold storage temperature at atmospheric pressure is approximately 10 ° C or lower as described above, the amount of soluble saturation will decrease from the above value.

The carbon dioxide in the present invention is, as is clear from the above description, either carbon dioxide produced in the container by fermentation metabolism of lactic acid bacteria or yeast of food or drink, carbon dioxide forcibly dissolved by addition from the outside, or , Both of which are used in combination, carbon dioxide gas produced in the container by fermentation metabolism of lactic acid bacteria or yeast of food and drink and carbon dioxide gas forcibly dissolved by external addition to the food and drink may be used, but food and drink of fermentation metabolism that produces carbon dioxide gas When adding carbon dioxide to the product to forcefully dissolve it, during the storage (experience) period,
It is necessary to prevent the total amount of produced amount and forced dissolution amount from exceeding the soluble saturation amount.

In carrying out the present invention, the amount of carbon dioxide gas may be equal to or less than the above-mentioned soluble saturation amount, but in this range,
The amount exhibiting good palatability may be specifically set for each food and drink. According to the experiments conducted by the present inventors, in a sensory test of fermented milk, when the carbon dioxide amount at 10 ° C. under normal pressure was set to about 40 to 70% with respect to the soluble saturation amount (Oriental electric model AI1003 dissolved carbon dioxide gas). (Measured by a meter) gives particularly good results, so it is more preferable that the amount of carbon dioxide gas be within this range.

If the amount exceeds the soluble saturation, the remaining carbon dioxide gas may be accumulated in any one of the containers, which may cause expansion of the container.

The foods and drinks of fermentation metabolism to be targeted are not particularly limited in kind as long as they produce carbon dioxide as a result of fermentation metabolism by yeast or lactic acid bacterium. It does not matter whether it is a drink or a gelled food such as jelly if it contains a considerable amount of water. Further, the target for forcibly dissolving the carbon dioxide gas is one that does not generate carbon dioxide gas in the container, that is, a non-fermentable food and drink (the non-fermentable food in the present invention is, for example, heat sterilization treatment before and after filling the container. , Used to include fermented foods and drinks that do not undergo fermentation metabolism in the container)
It can be used regardless of its product form, as described above, including fruit juice drinks, lactic acid bacteria drinks, coffee drinks and the like.

On the other hand, the container of the present invention is a non-pressure resistant container depending on food and drink,
Any pressure-resistant container may be used. For example, food and drink of fermentation metabolism may be used as a pressure-resistant container with a metal can such as aluminum or with a cap in order to suppress and delay the fermentation metabolism and further extend the shell life. It is also possible to use a glass bottle or the like, or use a non-phase resistant container for a soft drink, for example, to change the container for food and drink to a commonly used container.

The non-pressure resistant container and the pressure resistant container are required to have the same capacity for filling and sealing the food and drink and the capacity in the container. It is necessary that the container is completely in intimate contact with the container, the head space between the food and drink and the container is not only removed, and the gas is completely airless so that air bubbles do not remain.

The equalization of the container volume and the filling volume may be done in the design of the container for the set filling and filling amount. At this time,
Even if air bubbles remain, they must be avoided because they cause the carbon dioxide gas transfer and accumulation, leading to positive pressure inside the container. While this tendency is particularly noticeable for convective foods and drinks, the possibility remains the same for gelled foods. Therefore, it is preferable to design the container as strictly as possible with reference to these, and avoid the filling and encapsulation method in which bubbles are likely to remain, for example, by the liquid level filling or the overflow filling method. .

On the other hand, for example, when adding an additive, a spoon, etc. to the container, it is only necessary to exclude the storage space for these from the container capacity and to divide it by, for example, the inner lid side of the double lid. , It is not necessary that the total volume of the container itself and the volume for filling food and drink are always the same.

Even when using a non-pressure resistant container, the container body and seal lid are made of at least a gas barrier material,
Alternatively, it is necessary to form a gas barrier with a laminated structure. As long as this condition is complied with, the non-pressure resistant container and the pressure resistant container which are conventionally known or used can be used in the present invention.

That is, in the present invention, since the carbon dioxide gas is maintained in a dissolved state in the food and drink in the container, if the container itself does not have a gas barrier property, the carbon dioxide gas will be dissipated. The invention cannot be carried out.

[Operation] In the present invention, a completely gas-free phase from which a gas phase has been removed is filled and filled with a food or drink containing carbon dioxide at a soluble saturation amount or less to maintain the dissolved state of carbon dioxide in the food or drink. Prevents the positive pressure due to carbon dioxide migration and accumulation, and in the case of foods and drinks of fermentation metabolism, further keeps the container in an anaerobic state at all times to suppress the growth of yeast and to reduce its shell. Acts to extend life.

[Examples] (1) A PET cup container body with a capacity of 120 ml was heat-sealed with a sealing lid made of aluminum foil, and as an example, 120 ml of Streptococcus with the same capacity as above was used.
Fermented milk substrate inoculated with 2% of diacetilactis starter was filled and sealed in a completely airless phase, and Comparative Examples 1 to 6
As a result, the volume of 1 ml to 20 ml was reduced to leave a gas phase or headspace of 1 ml to 20 ml, and a fermented milk substrate similarly inoculated with the above starter was filled and enclosed to form each.
After fermentation was allowed to stand at 25 ℃ for 17 hours, each was cooled to a standard cold storage temperature of 10 ℃ or less, and the appearance of the container (expanded state of the seal lid) after fermentation metabolism of the fermented milk was observed in the container.
It was as follows.

As a result, no expansion of the seal lid was observed in the examples, whereas a large expansion was observed in each of the comparative examples in which the gas phase was 1 ml or more.

(2) Carbon dioxide was forcedly dissolved (blown in open system) by adding carbon dioxide gas to the above-mentioned container having a capacity of 180 ml so that the amount of dissolution was 70% in distilled water at 10 ° C. As an example, 180 ml was filled and sealed in the completely airless phase under overflow, and 150 ml was filled and sealed as a comparative example (headspace 30 ml), and stored for 2 days at 10 ° C. standard cold storage temperature. The amount of dissolved carbon dioxide gas) was measured, and it was 70% in the example, but 63% in the comparative example.
%, Which results in a 10% decrease in two days, and the migration and accumulation of carbon dioxide proceeds due to the presence of the gas phase, whereas the complete gas-free filling and encapsulation maintains the dissolved state of carbon dioxide as it is. became.

(3) After sterilizing and homogenizing raw milk, kefir granules were added and fermented, and the kefir granules were removed to obtain a culture of 0.7%,
2% of Streptococcus diacetilactis starter was inoculated, and after homogenizing with stirring, 180 ml of the above container with a capacity of 180 ml was similarly filled and sealed by the overflow method in the completely airless phase, while as a comparative example, 150 ml was filled and sealed (headspace 30ml), 5 pieces each are formed, fermented at 25 ℃ for 20 hours, and stored at 10 ℃ normal cold storage temperature. Appearance during storage (sealed state of seal lid), dissolved carbon dioxide amount, lactic acid degree The results of observing the viable yeast count (measured using a PDA agar medium supplemented with 0.5% yeast ext) over time were as follows.

As described above, in the examples, in particular, the increase in the number of viable yeasts was suppressed, and the extension of the shell life thereof was recognized, whereas the expansion of the seal lid was not observed at all.
In the comparative example, the viable yeast count increased extremely, and
In appearance, the seal lid has expanded from the first day.

(4) Forcibly dissolve by adding carbon dioxide to 100% orange juice, which is 70% at room temperature,
This is filled with 180 ml of the above-mentioned container in a completely gas-free state in the same manner as above, and 3 pieces are formed and stored at a standard cold storage temperature of 10 ° C, and the appearance (whether the seal lid expands or not) is observed with time. )
As a result of observing and measuring the amount of dissolved carbon dioxide gas, a slight decrease in the amount of carbon dioxide gas was seen as follows.
The appearance did not change.

[Effect of the invention] Since the present invention is configured as described above, carbon dioxide-containing food and drink, or as its form, carbon dioxide is generated in the container by the fermentation metabolism of lactic acid bacteria or yeast, and the carbon dioxide is externally supplied. When the food and drink are forcibly dissolved by the addition of the above, or each food and drink that uses the fermentation metabolism and this forced dissolution together is filled and sealed using either a non-pressure resistant container or a pressure resistant container, the dissolved state of carbon dioxide gas in the container is Maintaining this, eliminating the possibility of carbon dioxide gas migration and accumulation in the container, eliminating the cause of positive pressure, expansion deformation and damage when a non-pressure resistant container was used, and opening when a pressure resistant container was used. It becomes possible to eliminate the abnormal sound generated at the time of the lid, and to provide a food / beverage product containing carbon dioxide gas in a container that does not give a consumer an abnormal feeling of quality and thereby reduce the product value. Fermentation in the container of items 2 and 4 In addition to the above, it is possible to further increase the shell life of foods and drinks that metabolize without taking any measures.

 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-51-144745 (JP, A) JP-A-61-37049 (JP, A) JP-A-61-135539 (JP, A) JP-A-63- 141544 (JP, A)

Claims (6)

[Claims] 1. A food / beverage product containing carbon dioxide in an amount not more than a soluble saturated amount at a standard cold storage temperature at atmospheric pressure is filled and sealed in a gas barrier container in a gas-tight state in a carbon dioxide dissolved state. Food and drink containing carbon dioxide in a container. 2. The carbonated gas-containing food or drink product in a container according to claim 1, wherein the carbon dioxide gas is carbon dioxide gas produced in the container by fermentation metabolism of lactic acid bacteria or yeast of the food or drink product. 3. The carbon dioxide gas-containing food and drink product in a container according to claim 1, wherein the carbon dioxide gas is carbon dioxide gas which is forcibly dissolved in the food and drink product by external addition. 4. The carbon dioxide gas is carbon dioxide gas produced in a container by fermentation metabolism of lactic acid bacteria or yeast of food and drink and carbon dioxide gas forcibly dissolved in food and drink by external addition. Carbonated gas-containing food and drink in 1 container. 5. The food / beverage product containing carbon dioxide contained in the container according to claim 1, wherein the gas barrier container is a non-pressure resistant container. 6. The food / beverage product containing carbon dioxide contained in the container according to claim 1, wherein the gas barrier container is a pressure resistant container.