Method for evaluating risk of gushing of packaged sparkling drink

Abstract

To provide an evaluation method capable of more accurately and more simply evaluating the risk of gushing of a packaged sparkling drink in a shorter time.SOLUTION: A method for evaluating the risk of gushing of a packaged sparkling drink, comprises (A) a step A of storing the packaged sparkling drink under a storage duration (Y: in days) and a storage temperature (X: in degrees Celsius) that satisfy the following three formulas: Y≥-0.7X+49, Y≤-0.7X+56, and 50≤X≤65, (B) a step B of cooling the packaged sparkling drink after the step A, and (C) a step C of measuring a gushing tendency of the packaged sparkling drink after the step B.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for evaluating the risk of gushing of a carbonated beverage in a container. More specifically, the present invention relates to an evaluation method capable of more accurately and simply evaluating the risk of gushing of a carbonated beverage in a container in a shorter period of time.

Background Art

[0002] In carbonated beverages in containers such as beer, when a relatively long period of time has elapsed since production, a phenomenon called gushing may occur, in which, even though the container has not been shaken, the carbonated beverage in the container suddenly foams excessively and spills out of the container when the cap is opened. Since gushing is a problem that may damage the brand image, it is important to more accurately and simply evaluate the risk of gushing of a carbonated beverage in a container in a shorter period of time, such as before sale.

[0003] Non-Patent Document 1 describes that winter-type gushing occurs when beer is stored at 0°C and then shaken at 37°C for 6 hours before opening (p. 7-10). Non-Patent Document 2 also describes that winter-type gushing appears when beer is stored at 25°C for one month or more (p. 17). Non-Patent Document 2 also describes that when papain (a type of protease) is added to beer and stored for 30 to 90 days, winter-type gushing occurs, but winter-type gushing is not observed when papain is not added to beer (TABLE IV on p. 17), and when protease is added to beer and stored at 45°C for 10 days before subjecting the beer to an evaluation test for winter-type gushing, the aging of the beer can be promoted (right column on p. 18), etc.

[0004] However, in the method described in Non-Patent Document 2, since it takes a storage time of one month or more to evaluate whether winter gushing can occur, there is a problem that the evaluation cannot be performed quickly. Further, Non-Patent Document 2 describes that by adding protease to beer before subjecting the beer to a winter gushing test, the aging of the beer can be promoted. However, by adding protease, the original properties of the beer (physical properties other than winter gushing, taste, etc.) change, and there is a problem that the original properties of the beer cannot be evaluated. Further, the method described in Non-Patent Document 1 evaluates gushing by shaking the beer at 37°C for 6 hours. Since a shaking device is required and a long shaking time of 6 hours is also required, there are problems in terms of simplicity and the like.

Prior Art Documents

Non-Patent Documents

[0005]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] As described above, when a container-packed carbonated beverage is stored for a long time, a phenomenon called gushing may occur. An object of the present invention is to provide an evaluation method capable of more accurately and simply evaluating the risk of gushing of a container-packed carbonated beverage in a shorter period of time.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the inventors of the present invention have found that: (A) Step A of storing the container-packed carbonated beverage for a storage period (Y; unit: days) and a storage temperature (X; unit: °C) that satisfy the following three formulas: First formula: Y ≧ -0.7X + 49 Second formula: Y ≦ -0.7X + 56 Third formula: 50 ≦ X ≦ 65 (B) Step B of cooling the container-packed carbonated beverage after Step A; and (C) Step C of measuring the spoutability of the container-packed carbonated beverage after Step B; By carrying out the above steps, it has been found that the risk of spouting of the container-packed carbonated beverage can be evaluated more accurately and simply in a shorter period of time, and the present invention has been completed.

[0008] That is, according to the present invention, the following inventions are provided. (1) (A) Step A of storing the container-packed carbonated beverage for a storage period (Y; unit: days) and a storage temperature (X; unit: °C) that satisfy the following three formulas: First formula: Y ≧ -0.7X + 49 Second formula: Y ≦ -0.7X + 56 Third formula: 50 ≦ X ≦ 65 (B) Step B of cooling the container-packed carbonated beverage after Step A; and (C) Step C of measuring the spoutability of the container-packed carbonated beverage after Step B; A method for evaluating the risk of spouting of a container-packed carbonated beverage, comprising: (2) The evaluation method according to (1) above, wherein the three formulas are the following three formulas: First' formula: Y ≧ -0.7X + 51 Second' formula: Y ≦ -0.7X + 56 Third' formula: 55 ≦ X ≦ 60; (3) The evaluation method according to (1) or (2) above, wherein Step B is a step of cooling the container-packed carbonated beverage under the conditions of 0 to 10 °C for 12 to 144 hours; (4) In step C, measuring the spoutability of the container-packed carbonated beverage by measuring the mass of the beverage that spilled out of the container when the container-packed carbonated beverage was opened, the evaluation method according to any one of (1) to (3) above; (5) When the spoutability of the container-packed carbonated beverage measured in step C is high, it is evaluated that the risk of the container-packed carbonated beverage spouting is high, and when the spoutability of the container-packed carbonated beverage measured in step C is low, it is evaluated that the risk of the container-packed carbonated beverage spouting is low, the evaluation method according to any one of (1) to (4) above;

Effects of the Invention

[0009] According to the present invention, it is possible to provide an evaluation method capable of more accurately and simply evaluating the risk of spouting of a container-packed carbonated beverage in a shorter period of time.

Embodiments for Carrying Out the Invention

[0010] The present invention relates to (A) Step A of storing the container-packed carbonated beverage at a storage number of days (Y; unit: day) and a storage temperature (X; unit: °C) that satisfy the following three formulas; First formula: Y≧-0.7X+49 Second formula: Y≦-0.7X+56 Third formula: 50≦X≦65 (B) After step A, step B of cooling the container-packed carbonated beverage; and (C) After step B, step C of measuring the spoutability of the container-packed carbonated beverage; An evaluation method for the risk of spouting of a container-packed carbonated beverage (hereinafter, also referred to as "the evaluation method of the present invention") having including etc.

[0011] In the "spraying risk" that can be evaluated by the evaluation method of the present invention, the "spraying" refers to, for example, storing a container-packed carbonated beverage at 30°C or lower (for example, 0 to 30°C, 0 to 25°C, 0 to 20°C, 0 to 15°C, 5 to 30°C, 5 to 25°C, 5 to 20°C, 5 to 15°C, etc.) for 30 days or more (preferably 40 days or more, more preferably 50 to 120 days), and then, when the liquid temperature of the container-packed carbonated beverage is 20°C or lower, even though the container has not been shaken, the phenomenon that foams up and spills out of the container when the cap is opened.

[0012] (Step A) The above Step A is not particularly limited as long as it is a step of storing a container-packed carbonated beverage at a storage period (Y; unit: day) and a storage temperature (X; unit: °C) that satisfy the following three formulas (hereinafter, also referred to as "the three formulas in the present invention"). First formula: Y≧-0.7X+49 Second formula: Y≦-0.7X+56 Third formula: 50≦X≦65 (preferably 50≦X≦60)

[0013] In the above three formulas in the present invention, for example, when X is 50 (°C), according to the first formula and the second formula, 14≦Y≦21, and the storage period is 14 to 21 days. For example, when X is 65 (°C), according to the first formula and the second formula, 3.5≦Y≦10.5, and the storage period is 3.5 to 10.5 days. For example, when X is 60 (°C), according to the first formula and the second formula, 7≦Y≦14, and the storage period is 7 to 14 days.

[0014] Also, in Step A of the present invention, the storage temperature may be constant or may be changed during the storage period. When the storage temperature changes during the storage period, the storage temperature X is taken as the weighted average value weighted by the storage period, and the storage days are taken as the total number of days of the storage period. For example, when storing at 50°C for 4 days and at 60°C for 6 days, the storage temperature is (50×4+60×6) / (4+6), which is 56°C, and the storage days are treated as 4+6, which is 10 days. Note that storing at 56°C for 10 days satisfies the three formulas in the present invention.

[0015] As the three formulas in the present invention, the following three formulas (hereinafter, also referred to as "the preferable three formulas in the present invention") can be preferably cited from the viewpoint of being able to more clearly evaluate the risk of foaming of the container-packed carbonated beverage. First 'formula: Y≧-0.7X+51 Second 'formula: Y≦-0.7X+56 Third 'formula: 55≦X≦60

[0016] In the above preferable three formulas in the present invention, for example, when X is 55 (°C), according to the first 'formula and the second 'formula, 12.5≦Y≦17.5, and the storage days are 12.5 to 17.5 days. For example, when X is 60 (°C), according to the first 'formula and the second 'formula, 9≦Y≦14, and the storage days are 9 to 14 days.

[0017] As a method of storing the container-packed carbonated beverage at a temperature that satisfies the three formulas in the present invention, it is not particularly limited. For example, a method of storing it in a constant temperature device can be cited. As the constant temperature device, a commercially available one can be used. Also, when storing, it is preferable to place the container of the container-packed carbonated beverage vertically, that is, so that the longitudinal direction of the container is substantially vertical, from the viewpoints of less heat unevenness and easy storage.

[0018] (Step B) The above step B is not particularly limited as long as it is a step of cooling the container-packed carbonated beverage after step A.

[0019] As a method of cooling the container-packed carbonated beverage, for example, a method of standing still for 12 to 144 hours, 24 to 120 hours, 36 to 108 hours, 48 to 96 hours, 60 to 84 hours, or 66 to 78 hours under the conditions of 0 to 10 °C, preferably 0 to 5 °C can be cited. In addition, such standing still is preferably a method of standing still with the container of the container-packed carbonated beverage in a horizontal state, that is, so that the longitudinal direction of the container is substantially horizontal.

[0020] (Step C) The step C is not particularly limited as long as it is a step of measuring the spoutability of the container-packed carbonated beverage after step B.

[0021] The method for measuring the spoutability of the container-packed carbonated beverage is not particularly limited as long as it is a method for measuring the degree of the spout property of the container-packed carbonated beverage. For example, there is a method of measuring the mass of the beverage spilled from the container when the container-packed carbonated beverage is opened. Preferably, after rotating the container-packed carbonated beverage and then allowing it to stand for a certain period, when the cap is opened, a method of measuring the mass of the beverage spilled from the container is preferably mentioned. Also, as the temperature of the beverage when measuring the spoutability of the container-packed carbonated beverage, for example, 5 to 35 °C, 10 to 25 °C, 15 to 25 °C, preferably 18 to 22 °C, more preferably 20 °C can be mentioned. Therefore, after step B and before measuring the spoutability of the container-packed carbonated beverage, it is preferable to allow the container-packed carbonated beverage to stand for 30 minutes to 3 hours, 60 minutes to 2 hours, 70 to 110 minutes under conditions such as 5 to 35 °C, 10 to 25 °C, 15 to 25 °C, preferably 18 to 22 °C, more preferably 20 °C.

[0022] As a method for rotating the above-mentioned container-packed carbonated beverage, for example, over 5 to 15 seconds or 8 to 12 seconds (preferably 10 seconds), rotate the container-packed carbonated beverage by, for example, 90 to 270 °, 120 to 240 °, 150 to 210 ° or 165 to 195 °, preferably 180 °, and then reverse-rotate it back to the original position as one rotation operation, and perform the rotation operation 1 to 5 times or 2 to 4 times (preferably 3 times).

[0023] Also, when allowing the above-mentioned container-packed carbonated beverage to stand for a certain period, the certain period is, for example, 10 seconds to 3 minutes, 10 seconds to 2 minutes, 10 to 60 seconds, 10 to 50 seconds, 15 to 50 seconds, 20 to 40 seconds or 25 to 35 seconds, preferably 30 seconds.

[0024] In addition, as a method for measuring the mass of the beverage that spills out of the container when the container is opened, it is preferable to measure the mass of the container-packed carbonated beverage before opening and the mass of the container-packed carbonated beverage after opening, and calculate the mass of the spilled beverage by subtracting the mass of the container-packed carbonated beverage after opening from the mass of the container-packed carbonated beverage before opening.

[0025] (Evaluation of the risk of spraying) In the evaluation method of the present invention having steps A to C, specifically, the risk of spraying of the container-packed carbonated beverage can be evaluated by the following method. Specifically, when the spoutability of the container-packed carbonated beverage measured in step C is high, it can be evaluated that the risk of spraying of the container-packed carbonated beverage is high, and when the spoutability of the container-packed carbonated beverage measured in step C is low, it can be evaluated that the risk of spraying of the container-packed carbonated beverage is low. More specifically, for example, after storing the container-packed carbonated beverage, cooling it at 0°C for 72 hours with the container placed horizontally, then allowing it to stand at 20°C for 90 minutes, and then rotating the sample 180°, and then rotating it in the reverse direction to return it to the original position (also referred to as "tipping and mixing"), and performing this rotation operation 3 times in 10 seconds, and then allowing it to stand for 30 seconds and then opening it, if the mass that spills out ("spraying amount" (g)) is, for example, 2% by mass or more based on the total amount of the beverage (when the container-packed carbonated beverage is 500 mL, it is about 10 g or more), 3% by mass or more (when the container-packed carbonated beverage is 500 mL, it is about 15 g or more), etc., the spraying risk can be evaluated as high, and if it is less than 2% by mass based on the total amount of the beverage (when the container-packed carbonated beverage is 500 mL, it is about 10 g or less), 1.5% by mass or less (when the container-packed carbonated beverage is 500 mL, it is about 7.5 g or less), or 1% by mass or less (when the container-packed carbonated beverage is 500 mL, it is about 5 g or less), the spraying risk can be evaluated as low.

[0026] The evaluation method of the present invention may have any steps in addition to steps A to C. In the evaluation method of the present invention, it is preferable not to add protease to the container-packed carbonated beverage in any of steps A to C.

[0027] (Foaming beverage) In this specification, a "foaming beverage" is a beverage having foam characteristics including foaming and foam retention. That is, a foaming beverage contains, for example, carbon dioxide gas and has a foaming property in which a foam layer is formed on the upper part of the liquid surface when poured into a container such as a glass, and a foam retention property in which the formed foam is maintained for a certain period of time or more. Preferred examples of the foaming beverage include beer-taste beverages. In this specification, a "beer-taste beverage" includes any foaming beverage having a beer-like flavor.

[0028] Also, the "foaming beverage" may be a foaming malt beverage. A foaming malt beverage is a foaming beverage produced using malt and / or malt extract as part of the raw materials. As the malt, it is preferable to use, for example, barley malt and / or wheat malt. Barley malt and wheat malt are obtained by germinating barley and wheat, respectively. The foaming malt beverage may be a foaming beverage produced using, as part of the raw materials, further barley (non-germinated barley) and / or wheat (non-germinated wheat).

[0029] Note that the "foaming beverage" may be a foaming beverage produced without using malt and / or malt extract. In this case, the foaming beverage may be a foaming beverage produced without using malt and / or malt extract and using, as part of the raw materials, one or more other grains such as barley and / or wheat (for example, selected from the group consisting of barley, wheat, beans (such as peas and soybeans), and other grains).

[0030] Also, the "foaming beverage" may be a foaming fermented beverage (for example, a beer-taste fermented beverage) that has undergone a fermentation process using yeast, or a foaming non-fermented beverage (for example, a beer-taste non-fermented beverage) that has not undergone a fermentation process. Note that "fermentation" as used in this specification may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.

[0031] Alternatively, the "carbonated beverage" may be a carbonated alcoholic beverage (e.g., a beer - flavored alcoholic beverage). The carbonated alcoholic beverage is, for example, a carbonated beverage with an ethanol content of 1% by volume or more (alcohol content of 1 degree or more). In this case, the ethanol content of the carbonated alcoholic beverage is not particularly limited as long as it is 1% by volume or more, but may be, for example, 1 - 20% by volume, 1 - 15% by volume, 2 - 15% by volume, or 3 - 10% by volume.

[0032] Alternatively, the "carbonated beverage" may be a carbonated non - alcoholic beverage (e.g., a beer - flavored non - alcoholic beverage). The carbonated non - alcoholic beverage is, for example, a carbonated beverage with an ethanol content of less than 1% by volume. The ethanol content of the carbonated non - alcoholic beverage is not particularly limited as long as it is less than 1% by volume, but may be, for example, 0.00% by volume or less. Note that the carbonated non - alcoholic beverage may be produced through a fermentation process or may be produced without going through a fermentation process.

[0033] Alternatively, the "carbonated beverage" may be a carbonated alcoholic malt beverage (e.g., a beer - flavored alcoholic malt beverage). The carbonated alcoholic malt beverage is a carbonated alcoholic beverage produced using malt and / or malt extract as part of the raw materials. Specifically, the carbonated alcoholic malt beverage includes, for example, beer produced using malt and hops, sparkling wine produced using a smaller amount (ratio to the raw materials) of malt compared to the beer, or a carbonated alcoholic beverage obtained by mixing the beer or sparkling wine with another alcoholic beverage (e.g., distilled spirits).

[0034] The malt ratio of the "carbonated alcoholic malt beverage" is not particularly limited and may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, and may also be 100% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less. In this specification, the "malt ratio of the carbonated alcoholic malt beverage" means a value calculated in accordance with the Liquor Tax Law with an enforcement date of April 1, 2018 and the Interpretation Guidelines for Liquor Administration-related Laws and Regulations. When suppressing the malt ratio, it is possible to increase the amount of raw materials other than malt (carbon source, nitrogen source) that can be assimilated by yeast. Examples of the carbon source of the raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, etc., and examples of the nitrogen source include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, unsprouted grains, and their decomposition products, etc. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, corn, adzuki beans, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and foxtail millet, etc. Also, starch obtained from these grains and their extracts (extracts) may be used.

[0035] Also, the "carbonated beverage" may be a carbonated non-alcoholic malt beverage (for example, a beer-flavored non-alcoholic malt beverage). A carbonated non-alcoholic malt beverage is a carbonated non-alcoholic beverage produced using malt and / or malt extract as part of the raw materials. The carbonated beverage may be a carbonated alcoholic beverage or a carbonated non-alcoholic beverage produced without using malt and / or malt extract.

[0036] The malt ratio of the "effervescent non-alcoholic malt beverage" is not particularly limited, and it may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more, and may also be 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The malt ratio of the "effervescent non-alcoholic malt beverage" means the ratio (% by mass) of the mass of malt to the total dry mass of the raw materials other than water.

[0037] Also, the "effervescent beverage" may not contain a hop extract, but preferably contains a hop extract. The hop extract is a composition obtained by extracting hops. The extraction of hops can be carried out by immersing hops (for example, hop cones, hop pellets, powdered hops, etc.) in a solvent to extract the components contained in the hops. The solvent is not particularly limited as long as it is a fluid capable of extracting hop-derived bitter components, and can be, for example, one or more selected from the group consisting of carbon dioxide (liquefied carbon dioxide, supercritical carbon dioxide), water, alcohol (for example, ethanol), and organic solvents (for example, hexane). Further, hop processed products such as isomerized hops and reduced hops may be used as the hop extract. When the effervescent beverage in the present invention contains a hop extract, the concentration of the hop extract in the effervescent beverage is not particularly limited, and examples of the bitterness value of the effervescent beverage include 0.1 to 100 B.U., 0.1 to 50 B.U., 0.1 to 25 B.U., 5 to 25 B.U., 10 to 25 B.U., and the like. In this specification, the bitterness value of a beverage can be measured, for example, by the EBC method (Brewers Association of Japan: "Beer Analysis Method" 8.15 1990). Specifically, after adding an acid to the sample, it is extracted with isooctane, and after centrifugation, the value (B.U.) obtained by multiplying the absorbance at 275 nm of the isooctane layer obtained by measuring the pure isooctane as a control by a constant (50) is meant.

[0038] The container for the foaming beverage packed in the container in the present invention is not particularly limited, and examples thereof include resin bottle containers such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; bottle containers; can containers; and the like. Also, the capacity of the container is not particularly limited.

Examples

[0039] The present invention will be described more specifically by way of examples below, but the present invention is not limited to the examples.

[0040] [Test 1.] Evaluation 1 of Foaming of Beer-Taste Beverage after Storage Samples of beer-taste beverages were produced, and the spray volume of the samples after storage under various temperature conditions was evaluated.

[0041] (Method for Preparing Samples of Beer-Taste Beverage) In a pilot plant, a normal pre-fermentation liquid used for the production of beer-taste beverages (that is, a pre-fermentation liquid with a malt ratio of 100% containing wort) was prepared. After heating the pre-fermentation liquid to 100°C, hop pellets were added so as to be 2.1 g per 1 L of the pre-fermentation liquid (as the bitterness value in the finally obtained container-packed beer-taste beverage sample, at least 15.3 B.U.). The pre-fermentation liquid was boiled at 100°C for 60 minutes as it was, then allowed to stand, and the trub (precipitate) was separated, and then cooled to obtain the pre-fermentation liquid. Thereafter, bottom-fermenting yeast was added to the pre-fermentation liquid to prepare a fermentation liquid. Fermentation was carried out by maintaining this fermentation liquid at a predetermined temperature for a predetermined period. Subsequently, the fermentation liquid after such fermentation was stored by maintaining it at a lower temperature for a predetermined period, and then filtered to obtain a clear beer-taste fermented alcoholic beverage. Further, this was filled with 500 mL of the beverage into a glass bottle container for 500 mL filling at a carbon dioxide concentration of 0.52 vol / vol% and sealed to prepare a container-packed beer-taste beverage sample for Test Example 1.

[0042] Evaluation of Foaming Amount of Samples after Storage The canned beer - flavored beverage samples of Test Example 1 were stored at room temperature with the containers placed vertically for a predetermined period (up to 211 days), or stored in a thermostatic device with the containers placed vertically at 10 - 60°C at 10°C intervals for a predetermined period (up to 211 days). After that, they were cooled at 0°C for 72 hours with the containers placed horizontally, then left standing at 20°C for 90 minutes. After that, the samples were rotated 180°, and then rotated in the reverse direction to return to the original position (this rotational operation is also referred to as "tipping and mixing") 3 times every 10 seconds. After standing for 30 seconds, they were opened, and the mass spilled (the "spill amount" (g)) was measured using an electronic balance. For each test group, there were 6 samples, and the average value of the spill amounts of the 6 samples in each test group was taken as the measurement result of the spill amount for that test group. Samples with a spill amount of 10 g or more were evaluated as having a problem with the spill amount as a product.

[0043] Results The measurement results of the spill amounts of each sample after storage are shown in Table 1 below.

[0044]

Table 1

[0045] From the results in Table 1, it was shown that when the canned beer - flavored beverage samples were stored at room temperature for 57 days or more, or at 20°C for 113 days or more, the spill amount exceeded 10 g and the spoutability became significant. Also, until the spill amount exceeded 10 g and the spoutability became significant, long - term storage was required at room temperature or 20°C, while at 50°C or 60°C, the spill amount exceeded 10 g with shorter - term storage and the spoutability became significant. That is, it was shown that the spoutability that appeared during long - term storage at room temperature etc. can be reproduced in a shorter period, for example, by storing at 50°C - 60°C. From these facts, it was shown that the risk of spout that appears when the canned beer - flavored beverage is stored at room temperature etc. for a long time can be reproduced and evaluated in a shorter period by storing the canned beer - flavored beverage at a storage number of days (Y; unit: days) and storage temperature (X; unit: °C) that satisfy, for example, the following three formulas. The first formula: Y≥ -0.7X + 49 The second formula: Y≤ -0.7X + 56 The third formula: 50≤X≤65

[0046] [Test 2.] Evaluation 2 of Foaming of Beer-Taste Beverage after Storage Samples of the beer - flavored beverage used in the above - mentioned Test 1 (Test Example 1) were samples of beer - flavored beverages with different addition amounts of hop pellets (Test Examples 2 - 4). After storage at 60°C, the spraying amount of the samples was evaluated (with a bitterness value of at least 6.9 B.U. in the finally obtained canned beer - flavored beverage sample).

[0047] (Method for Preparing Samples of Beer-Taste Beverage) In the method for preparing the samples in the above - mentioned Test 1, except that the addition amount of hop pellets was changed from 2.1 g per liter to 0.5 g per liter (Test Example 2), 1.0 g per liter (Test Example 3), or 2.0 g per liter (Test Example 4), canned beer - flavored beverage samples of Test Examples 2 - 4 were prepared by the same preparation method respectively.

[0048] Evaluation of Foaming Amount of Samples after Storage The canned beer - flavored beverage samples of Test Examples 2 - 4 were stored in a thermostatic device with the container placed vertically at 60°C for a predetermined period (up to 14 days). After that, they were cooled at 0°C for 72 hours with the container placed horizontally, then left standing at 20°C for 90 minutes. After that, the sample was rotated 180°, and then rotated in the reverse direction to return to the original position. This rotation operation (also called "tipping and mixing") was performed 3 times every 10 seconds. After standing for 30 seconds, it was opened, and the mass spilled (the "spraying amount" (g)) was measured using an electronic balance. In each test group, there were 6 samples, and the average value of the spraying amounts of the 6 samples in each test group was taken as the measurement result of the spraying amount in that test group. Samples with a spraying amount of 10 g or more were evaluated as having a problem with the spraying amount as a product.

[0049] Results The measurement results of the spraying amounts of each sample after storage are shown in Table 2 below.

[0050]

Table 2

[0051] From the results in Table 2, it was found that the spraying amount tended to increase as the blending amount of the hop pellets used increased. Also, in any of the canned beer-taste beverage test examples 2 to 4, the spraying amount tended to increase as the storage days increased. Further, from the results in Table 2, when storing the canned beer-taste beverage sample at 60°C, it is preferably stored for 7 to 14 days, more preferably 9 to 14 days, and in this case, the spraying amount tends to increase significantly, indicating that it is particularly suitable for evaluating the risk of spraying that appears due to long-term storage in a shorter period of time.

Industrial Applicability

[0052] According to the present invention, it is possible to provide an evaluation method capable of more accurately and simply evaluating the risk of spraying of a canned beer-taste beverage in a shorter period of time.

Claims

1. Step A of storing a container-packed carbonated beverage at a storage period (Y; unit: days) and a storage temperature (X; unit: °C) that satisfy the following three formulas; First formula: Y ≥ -0.7X + 49 Second formula: Y ≤ -0.7X + 56 Third formula: 50 ≤ X ≤ 65 (B) Step B of cooling the container-packed carbonated beverage after Step A; and (C) Step C of measuring the spoutability of the container-packed carbonated beverage after Step B; A method for evaluating the risk of spouting of a container-packed carbonated beverage, comprising the above steps.

2. The evaluation method according to Claim 1, wherein the three formulas are the following three formulas. First' formula: Y ≥ -0.7X + 51 Second' formula: Y ≤ -0.7X + 56 Third' formula: 55 ≤ X ≤ 60

3. The evaluation method according to Claim 1, wherein Step B is a step of cooling the container-packed carbonated beverage under the conditions of 0 to 10 °C for 12 to 144 hours.

4. The evaluation method according to Claim 1, wherein measuring the spoutability of the container-packed carbonated beverage in Step C is measuring the mass of the beverage that spills out of the container when the container-packed carbonated beverage is opened.

5. When the spoutability of the container-packed carbonated beverage measured in Step C is high, it is evaluated that the risk of spouting of the container-packed carbonated beverage is high, and when the spoutability of the container-packed carbonated beverage measured in Step C is low, it is evaluated that the risk of spouting of the container-packed carbonated beverage is low. The evaluation method according to any one of Claims 1 to 4.

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