Method for producing packaged sugar-free carbonated beverage

Abstract

To provide a method for producing a packaged sugar-free carbonated beverage with strong carbonation, exhibiting little variation in foam quality between the product just after production and the product after lapse of a predetermined time from production.SOLUTION: A method for producing a packaged sugar-free carbonated beverage, the method comprising: adding a potassium salt such that the potassium concentration is 60 to 200 ppm and the ratio of potassium concentration to magnesium concentration is 1.0 to 200; adjusting the pH to 8.0 to 10.0; imparting carbon dioxide gas so that the carbon dioxide gas pressure is 3.0 to 5.0 kgf / cm2; and charging the beverage into a container.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a bottled sugar-free carbonated beverage, and more particularly to a method for producing a bottled sugar-free carbonated beverage in which the foam quality is resistant to change after production even under high carbon dioxide gas pressure. [Background technology]

[0002] Carbonated drinks are popular with a wide range of consumers because of the refreshing feeling they provide from the carbon dioxide bubbles they contain. Carbonated drinks with a high carbon dioxide pressure (also known as strong carbonated drinks) are especially popular for the refreshing feeling caused by the bubbles popping in the mouth, and are in demand all year round.

[0003] On the other hand, it is known that even when carbonated drinks are stored in sealed containers, small amounts of dissolved carbon dioxide gas in the drink will gradually escape through the packaging of the container, etc. As a result, the carbonation sensation (the sensitivity of the bubbles in the mouth caused by the carbon dioxide) felt when drinking a carbonated drink immediately after production may be perceived as weaker than the carbonation sensation of a carbonated drink that has been stored for a certain period of time since production.

[0004] As a technique for improving the foam quality of carbonated water or carbonated beverages, the present applicant has reported a method of adding a mineral-containing composition containing the highest concentration of potassium ions to carbonated water (Patent Document 1). This improves the fineness of the foam, ease of swallowing, and crispness of the aftertaste of carbonated water or carbonated beverages. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2021 / 167033 Summary of the Invention [Problem to be solved by the invention]

[0006] The technology of Patent Document 1 improves the fineness of the bubbles, ease of swallowing, and crispness of the aftertaste of carbonated water and carbonated beverages immediately after production. However, it has been found that when the carbon dioxide pressure of a beverage is particularly high, a change in the foam quality perceived in the beverage immediately after production and that perceived in the beverage after a certain amount of time has passed since production is likely to occur. It has also been found that this tendency is more pronounced in so-called carbonated water, a type of product that does not contain sugars and has no sweetness. The present invention aims to provide a production method for producing a sugar-free, bottled, sugar-free carbonated beverage with a high carbon dioxide pressure that minimizes the change in foam quality between the product immediately after production and the product after a certain amount of time has passed since production. For beverages with high carbon dioxide pressure, there are limitations to increasing the carbon dioxide pressure during production due to issues such as the pressure resistance of the container. Therefore, solutions other than increasing the carbon dioxide pressure are needed. [Means for solving the problem]

[0007] To achieve the above object, the present inventors conducted extensive research and found that a packaged sugar-free carbonated beverage with a high carbon dioxide pressure can be produced by adding a potassium salt to the beverage so that the potassium concentration in the beverage falls within a specific range, the ratio of the potassium concentration to the magnesium concentration falls within a specific range, and the pH of the beverage falls within a specific range. The present invention includes, but is not limited to, the following: [1] (a) adding a potassium salt to a beverage so that the beverage has a potassium concentration of 60 to 200 ppm and a potassium concentration / magnesium concentration ratio of 1.0 to 200; (b) adjusting the pH to 8.0 to 10.0; (c) Carbon dioxide pressure is 3.0 to 5.0 kgf / cm 2 Carbonating the beverage so that (d) Filling the beverage into containers A method for producing a packaged sugar-free carbonated beverage, comprising: [2] The manufacturing method according to [1], wherein the potassium salt comprises one or more selected from potassium chloride, potassium carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium lactate, potassium sulfate, and potassium L-glutamate. [3] The manufacturing method according to [1] or [2], in which no pH adjuster other than potassium salt is added. [4] The manufacturing method according to any one of [1] to [3], wherein the beverage has a hardness of 10 to 300 mg / L. [5] The manufacturing method according to any one of [1] to [4], wherein the magnesium concentration of the beverage is 1 to 160 ppm. [Effects of the Invention]

[0008] The present invention makes it possible to produce a packaged sugar-free carbonated beverage with a high carbon dioxide pressure and no sugars, in which the quality of the carbonation foam in the product immediately after production changes little from that in the product after some time has passed since production. Here, "good foam quality" means that the fizzy sensation of the foam can be felt continuously when the carbonated beverage is held in the mouth, which can be said to be a state in which many fine bubbles are present. Meanwhile, "poor foam quality" means that the fizzy sensation does not last. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described below. Unless otherwise specified, "ppm" used in this specification means ppm of weight / volume (w / v). Furthermore, when referring to "concentration," unless otherwise specified, it refers to a concentration expressed in the above unit "ppm" (mass / volume (w / v)).

[0010] The present invention includes the following steps (a) to (d). Step (a): adding a potassium salt so that the potassium concentration of the beverage is 60 to 200 ppm and the potassium concentration / magnesium concentration is 1.0 to 200; Step (b): Adjusting the pH of the beverage to 8.0 to 10.0; Step (c): The carbon dioxide pressure of the beverage is 3.0 to 5.0 kgf / cm 2 Add carbon dioxide gas so that Step (d): Filling the beverage into containers.

[0011] The order of steps (a) to (d) is not particularly limited as long as each step can be carried out. The terms "potassium concentration of beverage" and "potassium concentration / magnesium concentration" in step (a) and "carbon dioxide pressure of beverage" in step (c) refer to the "potassium concentration," "potassium concentration / magnesium concentration," and "carbon dioxide pressure" of the final bottled sugar-free carbonated beverage, respectively. The term "pH" in step (b) refers to the pH before the carbon dioxide gas addition step.

[0012] <Process (a)> In step (a), potassium salt is added so that the potassium concentration of the beverage is 60 to 200 ppm and the potassium concentration / magnesium concentration ratio is 1.0 to 200. The potassium concentration and magnesium concentration referred to here refer to the respective concentrations in the final sugar-free carbonated beverage. For example, if potassium or magnesium is contained in the water or ingredients that form the beverage base, the final beverage concentration, including these concentrations, is adjusted to be within the above-mentioned ranges. Furthermore, the addition of potassium salt is essential in the present invention. Even if the beverage base liquid already satisfies the above-mentioned potassium concentration ranges and potassium concentration / magnesium concentration ratio before the potassium salt is added, it is necessary to add potassium salt in an amount that does not deviate from these ranges.

[0013] The potassium salt used in the present invention is a potassium salt in the form of an inorganic salt or organic salt that can be used as a food additive. Examples of such potassium salts include, but are not limited to, potassium chloride, potassium carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium lactate, potassium sulfate, and potassium L-glutamate. One or a combination of two or more of these salts can be used. Among these, potassium chloride, potassium carbonate, and / or tripotassium citrate are preferred, as they do not significantly affect the taste of sugar-free carbonated beverages.

[0014] The potassium concentration in the final beverage is 60 to 200 ppm, preferably 80 to 140 ppm, and more preferably 85 to 130 ppm. By incorporating a specified amount or more of potassium into the beverage, the beverage immediately after production has the advantage of having finer bubbles and a crisper aftertaste. Furthermore, when the carbon dioxide gas pressure is high, the beverage immediately after production has the effect of having good foam quality (i.e., a sustained fizzy feeling). Furthermore, by combining this potassium concentration within a specified range with the potassium concentration / magnesium concentration ratio and the beverage pH adjustment within a specified range, as described below, it becomes possible to achieve the effect of preventing deterioration in foam quality in sugar-free, strongly carbonated beverages, not only immediately after production but also after a certain period of time has passed since production.

[0015] When potassium salts are added, they should be added so that the ratio of potassium concentration to magnesium concentration (both units are ppm) in the final beverage is within the range of 1.0 to 200. By combining this concentration ratio range with adjusting the potassium concentration and pH to fall within the specified ranges, the effect of the present invention can be achieved in sugar-free, strongly carbonated beverages, whereby the foam quality is less likely to deteriorate even after a certain period of time has passed since production. The concentration ratio range is more preferably 4 to 140, even more preferably 5 to 100, and may be approximately 10 to 90, or approximately 15 to 50.

[0016] The magnesium in the beverage may be provided by the water base or the ingredients used in the beverage. Alternatively, magnesium salts in the form of inorganic or organic salts that can be used as food additives may be added to the beverage, provided that the potassium concentration / magnesium concentration ratio falls within the above range. Examples of such magnesium salts include, but are not limited to, magnesium sulfate, magnesium chloride, magnesium oxide, and magnesium carbonate.

[0017] The magnesium concentration in the beverage is not particularly limited as long as the ratio of potassium concentration to magnesium concentration is within the above range, but is preferably 1 to 160 ppm, more preferably 1 to 100 ppm, even more preferably 1 to 50 ppm, and even more preferably 1 to 20 ppm.

[0018] The potassium concentration in the beverage can be measured using atomic absorption spectrometry, and the magnesium concentration can be measured using ICP atomic emission spectroscopy.

[0019] <Process (b)> In step (b), the pH is adjusted to a range of 8.0 to 10.0. A more preferred pH range is 9.0 to 10.0. By combining a predetermined pH range with adjusting the potassium concentration and the potassium concentration / magnesium concentration by adding a potassium salt, the effect of the present invention can be achieved, in which the foam quality of a sugar-free, strongly carbonated beverage is less likely to deteriorate even after a certain period of time has passed since production. Note that the pH in step (b) refers to the pH of the beverage before the carbon dioxide gas addition step. However, this pH is approximately the same as the pH measured after removing the carbon dioxide gas from a carbonated beverage (carbonated beverage). Therefore, the pH measured after removing the carbon dioxide gas from the carbonated beverage may be used instead.

[0020] The pH can be appropriately adjusted using a pH adjuster. Examples of pH adjusters that can be used in the beverage of the present invention include, but are not limited to, citric acid, phosphoric acid, lactic acid, gluconic acid, succinic acid, sodium hydroxide, sodium bicarbonate, trisodium citrate, and sodium gluconate, and these can be used alone or in combination of two or more.

[0021] Furthermore, if the beverage has a pH within the above range without pH adjustment (e.g., if the predetermined pH is achieved by adding a potassium salt in step (a)), then the addition of a pH adjuster is not necessary. A preferred embodiment of the present invention is a production method in which the predetermined pH is achieved by adding a potassium salt in step (a), and no pH adjuster other than the potassium salt is added in step (b). For example, by using one or more potassium salts that exhibit alkaline properties in aqueous solution and one or more other potassium salts and adjusting their concentration ratio, the beverage may have a potassium concentration of 60 to 200 ppm, a potassium concentration / magnesium concentration ratio of 1.0 to 200, and a pH of 8.0 to 10.0. Examples of potassium salts that exhibit alkaline properties in aqueous solution include potassium carbonate, tripotassium citrate, tripotassium phosphate, and dipotassium hydrogen phosphate. The absence of a pH adjuster other than a potassium salt offers the advantage of avoiding the influence of the pH adjuster on flavor.

[0022] The pH of a beverage can be measured at 20° C. using a pH meter, for example. It is advisable to measure the pH of the beverage before adding carbon dioxide, but when measuring the pH of a beverage after adding carbon dioxide, the carbon dioxide in the beverage is removed by a method such as vacuum suction or nitrogen substitution before measuring the pH, and the beverage after removing the carbon dioxide is then subjected to pH measurement.

[0023] <Process (c)> In step (c), the carbon dioxide pressure of the beverage is 3.0 to 5.0 kgf / cm 2 Carbon dioxide gas is supplied so that the carbon dioxide gas pressure is more preferably 3.5 to 4.5 kgf / cm 2The carbon dioxide pressure of carbonated drinks is 3.0 kgf / cm 2 If the carbon dioxide pressure is lower than 3.0 kgf / cm, the fizzy feeling caused by carbonation in the beverage is weak even immediately after production, so the change in foam quality between immediately after production and after a certain time has passed is difficult to detect, and the problem of the present application does not arise. 2 When the carbon dioxide gas pressure is as high as above, the problem of difference in foam quality between immediately after production and after a certain time has passed since production is likely to occur. The present invention makes it possible to produce a beverage that is highly carbonated with such high carbon dioxide gas pressure and that is less likely to experience changes in foam quality after production.

[0024] In one embodiment, the carbon dioxide pressure of the carbonated beverage used in the present invention is the value at the time of production. "At the time of production" refers to the value measured when the gas pressure in the beverage has stabilized after all production steps have been completed, for example, the value measured the day after production. The carbon dioxide pressure of the produced beverage when it is stored for a certain period of time in a warehouse, on a storefront, or the like and consumed by a consumer may be lower than the above range, for example, 2.0 to 4.0 kgf / cm. 2 2.5 to 3.5 kgf / cm 2 The carbon dioxide pressure can be measured using a carbonated beverage whose liquid temperature has been adjusted to 20°C, using a gas pressure measuring device (for example, GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd.).

[0025] <Process (d)> In step (d), the beverage is filled into a container, and the container is sealed with a lid. The type of container is not particularly limited as long as it can be used for carbonated beverages. Examples include plastic bottles (PET bottles, etc.), aluminum cans, steel cans, and bottles. Among these, plastic bottles tend to lose carbon dioxide easily after production, and therefore generally tend to experience changes in foam quality between immediately after production and after a certain period of time has passed since production. The present invention can suppress changes in foam quality even when using plastic bottles that are prone to such problems, and therefore plastic bottles are suitable as containers to which the present invention can be applied.

[0026] Heat sterilization may be carried out when filling the container. The heat sterilization method is not particularly limited, and can be carried out using conventional techniques such as UHT sterilization and retort sterilization. The temperature for the heat sterilization treatment is not particularly limited, and is, for example, 65 to 130°C, preferably 85 to 120°C. The time for the heat sterilization treatment is not particularly limited, and is, for example, 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, heat sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, may also be used.

[0027] <Sugar-free carbonated drinks> The beverage obtained by the present invention is a sugar-free carbonated beverage. A sugar-free carbonated beverage refers to a beverage with a sugar concentration of less than 0.5 g / 100 mL, preferably less than 0.1 g / 100 mL, and more preferably 0.0 g / 100 mL. Here, sugars refer to monosaccharides and disaccharides. Sugar-free carbonated beverages preferably have a soluble solids content of less than 1%, as expressed by the Brix value measured at 20°C using a sugar refractometer after decarbonation.

[0028] The type of beverage is preferably water with dissolved carbon dioxide, so-called carbonated water. The water is not particularly limited as long as it is suitable for drinking, but examples that can be used include natural water, tap water, RO water, purified water, and deep sea water.

[0029] The sugar-free carbonated beverage is preferably a soft drink with an alcohol content of less than 1% v / v. It is also preferable that it has no sweetness, and preferably does not contain high-intensity sweeteners. Its appearance is preferably colorless and transparent, similar to water. The sugar-free carbonated beverage may contain fruit juice, fruit extract, herb extract, or flavoring to impart a slight flavor other than sweetness, but it may also be free of these. Such sugar-free carbonated beverages can be consumed as is, or are suitable for use as a mixer for alcoholic beverages.

[0030] When the beverage is carbonated water, the hardness is preferably 10 to 300 mg / L, more preferably 10 to 130 mg / L, and even more preferably 10 to 90 mg / L. When the beverage hardness is within this range, the effects of the present invention can be significantly achieved. Hardness is calculated by converting the amount of calcium ions and magnesium ions into the amount of calcium carbonate, expressed in mg / L, and is calculated using the following formula: Hardness (mg / L) = Ca amount (mg / L) x 2.5 + Mg amount (mg / L) x 4.1 The calcium in the beverage may be provided by the water that forms the base of the beverage or by ingredients used in the beverage, or the hardness of the beverage may be adjusted by adding calcium salts that are available as food additives to the beverage.

[0031] In addition to the various components listed above, various additives that can be used in beverages, such as nutritional fortifiers (vitamins, etc.), antioxidants, preservatives, dietary fiber, and quality stabilizers, may be added to the beverage within a range that does not impair the effects of the present invention. [Example]

[0032] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0033] <Reference example> Sample 1-1 was prepared using only pure water, while for samples 1-2 to 1-5, potassium chloride was added to pure water to prepare solutions with potassium concentrations at the values ​​listed in Table 1. Each solution was poured into a 500 mL plastic bottle, and carbon dioxide gas was injected into it so that the gas pressure reached the value listed in Table 1 to produce each sample. The obtained samples were stored at 4°C, and the foam quality of the samples was evaluated the day after production and two months after production. Note that each sample was produced the day before evaluation and two months before, so that evaluations could be performed on the same day. Foam quality was evaluated using the following method: First, five expert panelists each evaluated the foam quality of the samples on a three-point scale from 1 to 3 as shown below. 3 points: Good foam quality (the fizzing sensation in the mouth lasts when drinking) 2 points: Average foam quality 1 point: Poor foam quality (the fizziness doesn't last) If the results of the five people were consistent, that was the evaluation result, but if they were not consistent, the five people discussed and decided on a score. The results are shown in Table 1.

[0034] [Table 1]

[0035] As shown in Table 1, the gas pressure during manufacturing was 4.0 kgf / cm 2 In the sample, adding potassium salt to make the potassium concentration 60 ppm or more resulted in better foam quality immediately after production (the day after production) compared to samples with a lower potassium concentration. However, two months after production, the foam quality deteriorated, falling to the same level as samples with no potassium salt added or with a lower potassium concentration. On the other hand, when the gas pressure during production was 2.0 kgf / cm 2 In the sample, it was confirmed that the bubbles became finer by adding the specified amount of potassium salt, but the fizziness was weak, and therefore there was almost no noticeable change in the quality of the bubbles between immediately after production and two months after production.

[0036] <Experimental Example 1> Potassium chloride and magnesium sulfate were added to pure water to prepare solutions with potassium and magnesium concentrations shown in Table 2. Furthermore, the pH of Sample 2-2 and Samples 2-4 to 2-10 was adjusted to 9.5 using a pH adjuster (sodium hydroxide). Each solution was then poured into a 500 mL plastic bottle and placed under a gas pressure of 4.0 kgf / cm. 2Each sample was produced by injecting carbon dioxide gas so that the foam reached the desired level. The obtained samples were stored at 4°C, and the changes in foam quality (the duration of the fizzy feeling of the foam in the mouth when ingested) were evaluated for the samples taken the day after production and the samples taken two months after production. Each sample was produced the day before and two months before so that the evaluations could be carried out on the same day. The evaluation was carried out using the following method: Five expert panelists evaluated the samples on a 5-point scale using the following criteria. Sample 2-1 was given a rating of 2 points. 5 points: The foam quality did not deteriorate at all between the day after production and two months after production. 4 points: Foam quality slightly deteriorated. 3 points: The foam quality has deteriorated slightly. 2 points: Foam quality deteriorated (same as sample 2-1) 1 point: Foam quality has deteriorated significantly The average scores of the five expert panelists are shown in Table 2. The higher the score, the less change there is in foam quality even after a certain period of storage after production.

[0037] [Table 2]

[0038] As shown in Table 2, by adding potassium salt to adjust the concentration so that the potassium concentration is within the range of 60 to 200 ppm and the potassium concentration / magnesium concentration is within the range of 1.0 to 200, and by adjusting the pH of the beverage to 8.0 to 10.0, it is possible to produce a sugar-free carbonated beverage with little change in foam quality between immediately after production and after a certain period of time has passed.

[0039] Furthermore, the bubble size distribution in the samples 2-1 and 2-4 prepared above, two months after production, was analyzed using a μCT50 manufactured by ScancoMedical. The measurement method was as follows: Two minutes after opening the plastic bottle, the contents were sucked up with a dropper, frozen with liquid nitrogen, and then the dropper was placed in a 100mm diameter holder surrounded by ice packs and measured. The measurement conditions were as follows: X-ray voltage / current: 45kV / 200μA FOV: 20mmφ (offset) X-ray filter: Al 0.5mm Voxel resolution: 20.0 μm Resolution: 1024 x 1024 Number of slices: 217 Integration time: 340ms Aging time:1.

[0040] The results are shown in Table 3. The results in Table 3 also show that Sample 2-4, which had a potassium concentration in the range of 60 to 200 ppm, a potassium concentration / magnesium concentration in the range of 1.0 to 200, and a pH of 8.0 to 10.0, maintained smaller bubbles and a larger number of bubbles even after a certain period of storage, compared to Sample 2-1, which did not satisfy the above requirements.

[0041] [Table 3]

[0042] <Experimental Example 2> Each sample was produced in the same manner as in Experimental Example 1, except that the types of potassium salt, magnesium salt, and pH adjuster were changed from Sample 2-4 in Experimental Example 1 as shown in Table 4. For Sample 3-3, no pH adjuster was used, and the pH was adjusted to 9.5 by adjusting the concentration ratio of potassium chloride to potassium carbonate. Sensory evaluation was performed by five expert panelists using the same criteria as in Experimental Example 2, and the average score of the five panelists was used as the evaluation score. The results are shown in Table 4.

[0043] [Table 4]

[0044] As shown in Table 4, even when the types of potassium salt and magnesium salt are changed, the present invention makes it possible to produce sugar-free carbonated beverages with little change in foam quality between immediately after production and after a certain period of time has passed.

Claims

1. (a) adding a potassium salt so that the beverage has a potassium concentration of 60 to 200 ppm and a potassium concentration / magnesium concentration ratio of 1.0 to 200; (b) adjusting the pH to 8.0 to 10.0; (c) Carbon dioxide pressure is 3.0 to 5.0 kgf / cm ２ A step of adding carbon dioxide gas so that (d) filling the beverage into containers A method for producing a packaged sugar-free carbonated beverage, comprising:

2. 2. The method according to claim 1, wherein the potassium salt comprises one or more selected from potassium chloride, potassium carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium lactate, potassium sulfate, and potassium L-glutamate.

3. The method according to claim 1 or 2, wherein no pH adjuster other than the potassium salt is added.

4. The method according to claim 1 or 2, wherein the beverage has a hardness of 10 to 300 mg / L.

5. The method according to claim 1 or 2, wherein the magnesium concentration of the beverage is 1 to 160 ppm.

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