Bottled beverage and method for producing the same

Abstract

To float a dried fruit up to a liquid surface of a carbonated beverage while the dried fruit maintains its horizontal direction, when the lid of a container is removed, or float the dried fruit and hook it on the upper part of the container while the dried fruit maintains its horizontal direction.SOLUTION: A method for producing a bottled beverage in which a carbonated beverage and a dried fruit are charged in a container, floating up to a liquid surface of the carbonated beverage while the dried fruit substantially maintains its horizontal state when the lid of the container is removed, includes: a first step of charging a dried fruit and a carbonated beverage in the container; a second step of mounting a lid on the container; and a third step of heating the carbonated beverage and swelling the dried fruit.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a packaged beverage and a method for producing the same. [Background technology]

[0002] The applicant has filed a patent application for an invention of a packaged beverage that can be visually enjoyed when opened, in which dried fruit is immersed in a carbonated beverage when the container is sealed, and when the container is opened, the immersed dried fruit floats to the surface of the carbonated beverage (Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2023-172534 Summary of the Invention [Problem to be solved by the invention]

[0004] The applicant has realized that when the lid of the container is removed, the dried fruit does not simply float up, but rather floats to the surface of the carbonated drink while maintaining a horizontal orientation, or floats and becomes caught horizontally on the top of the container, thereby further increasing visual enjoyment and creating a beautiful appearance. In other words, we discovered a new challenge: to make the dried fruit float to the surface of the carbonated beverage while maintaining a horizontal orientation when the lid of the container is removed, or to make the dried fruit float while maintaining a horizontal orientation and get caught horizontally on the top of the container. [Means for solving the problem]

[0005] By way of example, the following solution is provided:

[0006] [1] A packaged beverage comprising a carbonated alcoholic beverage and sugar-coated lemon slices in a full open-end can, The weight W of the lemon slice in a dry state before immersion in the carbonated alcoholic beverage satisfies the following formula (1): When the lid of the full open-end can is removed, the lemon slice floats to the surface of the carbonated alcoholic beverage while maintaining a substantially horizontal position. 1.5g <W<5.0g ···(1)。

[0007] [2] A packaged beverage comprising a carbonated alcoholic beverage and sugar-coated lemon slices in a full open-end can, The full open-end can has: a large diameter portion having a diameter of approximately 66 mm; a small diameter portion having a tapered surface at an upper portion of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm, and an annular portion extending inward from the tapered surface and having an opening diameter of about 43.5 mm; The weight W of the lemon slice in a dry state before immersion in a carbonated alcoholic beverage, the minimum diameter d0min and the maximum diameter d0max, and the maximum diameter d1max of the lemon slice after immersion in a carbonated alcoholic beverage satisfy the following formulas (1) to (4): When the lid of the full open-end can is removed, the lemon slice floats while maintaining a substantially horizontal position and is caught horizontally on the small diameter portion at the top of the full open-end can. 1.5g <W<5.0g ···(1) 35mm <d0min ···(2) d0max<50mm (3) 1.10d0max <d1max<1.30d0max ···(4)。

[0008] [3] The packaged beverage according to [2] further satisfies the following formula (5): d0max<43.5mm <d1max ···(5)。

[0009] [4] The container-packed beverage according to any one of [1] to [3], wherein the thickness of the lemon slices before drying is approximately 5.0 mm.

[0010] [5] A packaged beverage in which a carbonated drink and dried fruit are placed in a container, The weight W of the dried fruit in a dry state before being immersed in a carbonated beverage satisfies the following (1): When the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while maintaining a substantially horizontal position. 1.5g <W<5.0g ···(1)。

[0011] [6] A packaged beverage in which a carbonated drink and dried fruit are placed in a container, The container has a large diameter portion and a small diameter portion provided on an upper portion of the large diameter portion, The shortest diameter d0min and the longest diameter d0max of the dried fruit in a dry state before being immersed in a carbonated beverage satisfy the following formulas (1) and (2): When the lid of the container is removed, the dried fruit floats while maintaining a substantially horizontal position and is caught horizontally on the small diameter portion at the top of the container. 0.8D <d0min ···(1) d0max<1.15D (2) (where D is the diameter of the small diameter portion).

[0012] [7] A carbonated alcoholic beverage and lemon slices are contained in a full open-end can. When the lid of the full open-end can is removed, the lemon slice floats to the surface of the carbonated alcoholic beverage while maintaining a substantially horizontal position. A first step of placing lemon slices and a carbonated alcoholic beverage into the full open-end can, the dry weight W of which satisfies the following formula (1); Thereafter, a second step of attaching a lid to the full open-end can; and a third step of heating the carbonated alcoholic beverage to 60°C or higher for 10 minutes or more so that the lemon slices swell and the maximum diameter d1max satisfies the following formula (2). 1.5g <W<5.0g ···(1) 1.10d0max <d1max<1.30d0max ···(2) (where d0max is the longest diameter of the lemon slice in its dry state).

[0013] [8] A carbonated alcoholic beverage and lemon slices are contained in a full open-end can. The full open-end can has: a large diameter portion having a diameter of approximately 66 mm; a small diameter portion having a tapered surface at an upper portion of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm, and an annular portion extending inward from the tapered surface and having an opening diameter of about 43.5 mm; When the lid of the full open-end can is removed, the lemon slice floats while maintaining a substantially horizontal position and is caught horizontally on a small diameter portion at the top of the full open-end can, A first step of placing lemon slices and a carbonated alcoholic beverage into the full open-end can, the lemon slices having a dry weight W, a minimum diameter d0min, and a maximum diameter d0max that satisfy the following formulas (1) to (3): Thereafter, a second step of attaching a lid to the full open-end can; and a third step of heating the carbonated alcoholic beverage to 60% or higher for 10 minutes or longer so that the lemon slices swell and the maximum diameter d1max satisfies the following formula (4). 1.5g <W<5.0g ···(1) 35mm <d0min ···(2) d0max<50mm (3) 1.10d0max <d1max<1.30d0max ···(4)。

[0014] [9] A method for producing a bottled beverage, wherein a carbonated beverage and dried fruit are placed in a container, and when a lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while maintaining a substantially horizontal position, A first step of placing dried fruit and a carbonated beverage in the container; Thereafter, a second step of attaching a can lid to the container; A method for producing a bottled beverage, comprising a third step of subsequently heating the carbonated beverage to swell the dried fruit.

[0015]

[10] A method for producing a bottled beverage, in which a carbonated beverage and dried fruit are placed in a container, and when a lid of the container is removed, the dried fruit floats while maintaining a substantially horizontal position and is caught horizontally on a small diameter portion at the top of the container, A first step of placing dried fruit and a carbonated beverage in the container; Thereafter, a second step of attaching a can lid to the container; A method for producing a bottled beverage, comprising a third step of subsequently heating the carbonated beverage to swell the dried fruit.

[0016]

[11] The method for producing a bottled beverage according to [9] or

[10] , wherein in the third step, the carbonated beverage is made to have an alcohol content of 50% or higher.

[0017]

[12]

[11] The method for producing a bottled beverage according to

[11] , in which the third step is to heat the carbonated beverage to 60% or higher for 10 minutes or more.

[0018]

[13]

[0023] In the third step, the maximum diameter d0max of the dried fruit in a dry state before being immersed in the carbonated beverage and the maximum diameter d1max of the dried fruit after being immersed in the carbonated beverage satisfy the following formula (1): 1.10d0max <d1max<1.30d0max ···(1)。 [Brief explanation of the drawings]

[0019] [Figure 1A] 1 is a vertical cross-sectional view of a packaged beverage before the lid is opened. [Figure 1B] FIG. 1 is a plan view from above of a packaged beverage before the lid is opened. [Figure 2A] 1 is a vertical cross-sectional view of a packaged beverage after the lid has been opened. [Figure 2B] FIG. 1 is a plan view from above of the packaged beverage after the lid has been opened. [Figure 3A] 1 is a vertical cross-sectional view of a packaged beverage after the lid has been opened. [Figure 3B] FIG. 1 is a plan view from above of the packaged beverage after the lid has been opened. [Figure 4] 1 is a process diagram showing an example of a method for producing a bottled beverage. DETAILED DESCRIPTION OF THE INVENTION

[0020] A containerized beverage according to one embodiment contains a carbonated beverage and dried fruit, and when the container is sealed, the dried fruit is immersed in the carbonated beverage, and when the container is opened, the immersed dried fruit rises to the surface of the carbonated beverage. The state in which the dried fruit is immersed in the carbonated beverage may mean that the dried fruit is immersed in the carbonated beverage without floating on the surface of the carbonated beverage, and may include a state in which the dried fruit is sunk to the bottom of the container or a state in which the dried fruit is floating in the carbonated beverage. The time required from the time the container is opened until the dried fruit rises to the surface of the carbonated beverage is not particularly limited, but may be, for example, 0 (immediately after) to 120 seconds, 0.1 to 60 seconds, 0.5 to 30 seconds, or 1 to 10 seconds. The movement of the dried fruit floating up after the container is opened can be visually enjoyed. The dried fruit after floating may remain floating on the surface of the carbonated beverage or may be immersed again in the carbonated beverage. Furthermore, since the dried fruit contained in the packaged beverage of the present invention has the carbonated beverage impregnated in its tissue, the texture of the dried fruit may have a different preference from that of a dried fruit in a low moisture content state.

[0021] Furthermore, the applicant of the present application conducted further studies to solve a new problem of making the dried fruit float to the surface of the carbonated beverage while maintaining a horizontal orientation when the lid of the container is removed, and as a result, came up with the following invention. That is, as shown in Figure 1A (vertical cross-sectional view) and Figure 1B (plan view from above), the containerized beverage of the first embodiment of the present invention is a containerized beverage in which a carbonated beverage 11 and dried fruit 12 are placed in a container 100, and the weight W of the dried fruit 12 in its dry state before being immersed in the carbonated beverage 11 satisfies the following formula, and as shown in Figure 2A (vertical cross-sectional view) and Figure 2B (plan view from above), when the lid 3 of the container 100 is removed, the dried fruit 12 floats to the surface of the carbonated beverage while maintaining an approximately horizontal position. 1.5g <W<5.0g

[0022] Furthermore, the applicant of the present application conducted research to solve a new problem of making the dried fruit float while maintaining a horizontal orientation and get caught horizontally on the top of the container when the lid of the container is removed, and as a result, came up with the following invention. That is, as shown in Figure 1A (vertical cross-sectional view) and Figure 1B (plan view from above), the container-packed beverage of the second embodiment of the present invention is a container-packed beverage in which a carbonated beverage 11 and dried fruit 12 are placed in a container 100, and the container 100 has a large diameter portion 1 and a small diameter portion 2 provided on the upper part of the large diameter portion 1, and the shortest diameter d0min and longest diameter d0max of the dried fruit 12 in a dry state before being immersed in the carbonated beverage 11 satisfy the following formula, and as shown in Figure 3A (vertical cross-sectional view) and Figure 3B (plan view from above), when the lid 3 of the container 100 is removed, the dried fruit 12 floats while maintaining an approximately horizontal position and is caught horizontally on the small diameter portion 2 at the top of the container 100, forming a container-packed beverage. 0.8D <d0min,d0max<1.15D (where D is the diameter of the small diameter portion).

[0023] The dried fruit may float to the liquid surface and become stable (first embodiment), or if the dried fruit is light or the carbonated beverage has a high level of fizz, it may float until it gets caught on the small diameter part that is higher than the liquid surface (second embodiment).

[0024] In one example common to the first and second embodiments, the carbonated beverage is a carbonated alcoholic beverage, the dried fruit is lemon slices, and the container is a full open-end can. The lemon slices may have a thickness of about 5.0 mm before drying.

[0025] In the second embodiment, the full open-end can has a large diameter portion having a diameter of, for example, approximately 66 mm, a small diameter portion having a tapered surface at the top of the large diameter portion that gradually decreases in diameter from approximately 66 mm to approximately 55 mm, and an annular portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm, and satisfies the following formula: 35mm <d0min,d0max<50mm It is also preferable to satisfy the following formula (d1max is the maximum diameter of the lemon slice after immersion in the carbonated alcoholic beverage): 1.10d0max <d1max<1.30d0max d0max<43.5mm <d1max Furthermore, it is desirable that the weight W of the dried fruit 12 before being immersed in the carbonated alcoholic beverage satisfies the following formula. 1.5g <W<5.0g

[0026] In addition, one embodiment of the present invention relates to a method for manufacturing a containerized beverage, in which a carbonated beverage and dried fruit are placed in a container, and when the lid of the container is removed, (1) the dried fruit floats to the surface of the carbonated beverage while maintaining an approximately horizontal position, or (2) the dried fruit floats while maintaining an approximately horizontal position and becomes caught horizontally on the small diameter portion at the top of the container.The method for manufacturing a containerized beverage includes a first step of placing the dried fruit and the carbonated beverage in the container, followed by a second step of attaching the lid to the container, and then a third step of heating the carbonated beverage to swell the dried fruit.

[0027] As a specific example, the carbonated beverage is a carbonated alcoholic beverage, the dried fruit is lemon slices, and the container is a full open-end can. In this case, it is desirable that the weight W of the dried lemon slices satisfies the following formula: 1.5g <W<5.0g

[0028] Furthermore, for example, the full open-end can has a large diameter portion having a diameter of approximately 66 mm, a small diameter portion having a tapered surface at the top of the large diameter portion that gradually decreases in diameter from approximately 66 mm to approximately 55 mm, and an annular portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm, and it is desirable that the following formula be satisfied: 35mm <d0min,d0max<50mm (d0min and d0max are the shortest and longest diameters of the lemon slice in the dry state).

[0029] In the third step, the carbonated beverage is heated to 50% or higher, more preferably 60% or higher. The heating time is preferably 10 minutes or longer. In the third step, the lemon slices swell to satisfy the following formula: 1.10d0max <d1max<1.30d0max (d0max is the longest diameter of the lemon slice in a dry state, and d1max is the longest diameter of the lemon slice after immersion in a carbonated alcoholic beverage).

[0030] When the lid of such a container is removed, the dried fruit not only simply floats up, but also floats to the surface of the carbonated beverage while maintaining a horizontal orientation, or floats up while maintaining a horizontal orientation and gets caught horizontally on the top of the container, which is visually enjoyable and aesthetically pleasing.

[0031] <Container> The container used in the bottled beverage of the present invention is not particularly limited, and may be a two-piece beverage can, a three-piece beverage can, a bottle-shaped can, a flexible container, a glass bottle, or the like. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape. Flexible containers may be made of a single-layer resin or a multi-layer resin. The container may be a full-open-end can or a transparent container, allowing for visual enjoyment of the dried fruit floating up from the bottom of the carbonated beverage. Furthermore, a full-open-end can may be used, since the size of the dried fruit that can be placed in the container is not limited by the opening. 1A and 1B is a fully open-ended can, for example, for holding a 350 ml or 500 ml beverage. The container 100 has a large diameter portion 1, a small diameter portion 2, and a lid 3. The large diameter portion 1 has a cylindrical shape that extends vertically. The small diameter portion 2 is provided above the large diameter portion 1 and has a diameter smaller than that of the large diameter portion 1. The small diameter portion 2 illustrated in FIGS. 1A and 1B has a tapered surface 21 and an annular portion 22. The tapered surface 21 extends upward and inward from the large diameter portion 1 and is inclined so that the diameter becomes smaller as it approaches the top. The annular portion 22 extends from the tapered surface 21 toward the inside of the container 100. It can also be said that the area below the annular portion 22 is the interior of the container 100, and the area above the annular portion 22 is the exterior of the container 100. A cylindrical seaming portion 23 extends upward from the outer edge of the annular portion 22. The lid 3, the annular portion 22, and the seaming portion 23 form a can lid that covers the entire top surface of the can. As an example, the diameter (inner diameter) of the large diameter portion 1 is approximately 66 mm. The width of the annular portion 22 is approximately 5.75 mm (approximately 6.75 mm including the seaming portion 23), and the diameter D of the opening is approximately 43.5 mm. The diameter of the tapered surface 21 gradually decreases from approximately 66 mm to approximately 55 mm (= 43.5 + 2 * 5.75). Note that the word "approximately" used in this specification and claims implies that the value may not be exact due to dimensional errors, design errors, individual differences, measurement errors, etc., and may include a range of ±10%. The above-described configuration of the small diameter portion 2 is merely an example. The small diameter portion 2 may be cylindrical or may have a step. Carbonated beverage 11 is poured up to the boundary between large diameter portion 1 and small diameter portion 2 or slightly above that boundary. The lid 3 is provided on top of the small diameter portion 2 and closes the entire top of the container 100. In the container 100 illustrated in FIGS. 1A and 1B, the inner circumferential surface of the annular portion 22 and the outer circumferential surface of the lid 3 are removably joined, and the two are on approximately the same plane. A pull tab 3a for removing the lid 3 is provided on the top surface of the lid 3. When the lid 3 is removed, the entire top of the container 100, i.e., the inside of the annular portion 22, is opened. This reveals a circular opening 4 (FIG. 2A) at the top of the container 100. When the lid 3 is removed, the dried fruit 12 floats while maintaining a horizontal orientation, but if the carbonated beverage 11 has a high level of fizz, it floats up to the small diameter portion 2 and becomes caught in a horizontal position. The dried fruit 12 may become caught at any position on the small diameter portion 2, such as on the tapered surface 21, or on the underside of the annular portion 22. In the latter case, it is aesthetically preferable for the dried fruit 12 to cover the entire opening of the annular portion 22 from below.

[0032] <Dried Fruit> The type of fruit used as the raw material for the dried fruit of the present invention is not particularly limited, and can be appropriately selected from fruits commonly used in beverages, such as citrus fruits such as lemons, limes, and oranges, as well as apples, blueberries, plums (including pickled plums), peaches, strawberries, pineapples, grapes, mangoes, figs, apricots, pears, bananas, and kiwis. One type of dried fruit may be used, or two or more types may be used. Furthermore, when the dried fruit is a citrus fruit, the albedo and outer peel may be included, or the albedo and outer peel may be removed. In the case of fruits other than citrus fruits, the outer peel may be included or removed. The form of the dried fruit is not particularly limited, and may be, for example, in the original form, sliced, or cut into wedges.

[0033] In addition, the term "dried fruit" in this invention refers to all fruit materials that have been subjected to a drying process, and for convenience, the term "dried fruit" will be used even if the dried fruit is impregnated with, for example, the carbonated beverage of this invention. When dried fruit is sliced, the thickness before drying may be 1.0 to 8.0 mm or 2.0 to 6.0 mm. Here, for convenience, the "thickness of the dried fruit" in the present invention refers to the thickness at the time when the dried fruit is added to the carbonated beverage, and the thickness of the dried fruit may be 0.5 to 5.0 mm or 1.0 to 3.0 mm. Furthermore, the thickness of the dried fruit in the packaged beverage of the present invention may be 1.0 to 8.0 mm or 2.0 to 6.0 mm after impregnation with the carbonated beverage. By adjusting the thickness of the dried fruit in the present invention to fall within the above numerical range, it is less likely to break and the floating action can be more easily controlled.

[0034] Furthermore, the "dried fruit" of the present invention may be sugar-coated. Depending on the type of dried fruit, sugar coating can allow the fruit to retain its shape and hardness at the time of addition to the beverage, or a shape and hardness similar to that at the time of addition, even after long-term storage in a beverage immersed in the beverage, thereby enhancing the visual enjoyment when the container is opened. In particular, sliced ​​dried fruit may become gluten-like when stored immersed in the beverage for a long period of time, so sugar coating may be performed to maintain the aesthetic appearance of the dried fruit. Furthermore, sugar coating may increase the strength of the dried fruit. For example, in the production of bottled beverages, when the dried fruit is placed in a container and gassed (a process in which the air in the container is replaced with nitrogen to inhibit oxidation), and then the beverage is added, the strength of the dried fruit may be increased to prevent it from being splashed up by the nitrogen gas sprayed during gassing and hitting the inner wall of the container and breaking. The sugar used for sugar coating is not particularly limited as long as it is one commonly used in this field, and may be, for example, sugar (sucrose), glucose, fructose, maltose, trehalose, lactose, etc.

[0035] The method for producing dried fruit is not particularly limited, and the dried fruit of the present invention can be produced using common drying methods such as hot air drying, freeze drying, and vacuum drying. Furthermore, dried fruit produced by vacuum freeze drying or vacuum drying tends to be more porous and less suitable for immersion in carbonated beverages than dried fruit produced by hot air drying, so dried fruit produced by hot air drying may also be used. The water content of the dried fruit of the present invention immediately after drying may be, for example, 20% by mass or less, or 10% by mass or less. The method for producing sugar-coated dried fruit is not particularly limited, but may include, for example, a step of soaking fruit (including fresh fruit) in a sugar solution such as an aqueous solution containing the above-mentioned sugar and drying it using the drying method described above.

[0036] In the following, a specific example will be described in which the dried fruit is a lemon slice. According to the inventors' investigation, in order for the lemon slice to float while maintaining a horizontal orientation, it is desirable to satisfy the following parameters: Preferably, the lemon slices weigh more than 1.5 g and less than 5.0 g in their dry state before being immersed in the carbonated beverage, and preferably have a thickness of about 5 mm before being dried. In addition, the longest diameter d0max and the shortest diameter d0min in a dry state preferably satisfy the following formula (1). 0.8D <d0min,d0max<1.15D ···(1) As shown in FIG. 1A, when the opening diameter D of the annular portion 22 is 43.5 mm, the above formula (A) roughly becomes the following formula (1'). 35mm <d0min,d0max<50mm ···(1’) Furthermore, it is desirable that the maximum diameter d0max of the lemon slice in a dry state is smaller than the opening diameter D of the annular portion 22. This is because it is easier to put the dried lemon slices into the container 100 during manufacturing. Specifically, it is desirable to satisfy the following formula (2) (formula (2') when the opening diameter D of the annular portion 22 is 43.5 mm). 0.87D <d0max<0.97D ···(2) 38mm <d0max<42mm ···(2’) The longest diameter is the longest distance among the line segments from any edge of the lemon slice to any other edge. The shortest diameter is the shortest distance among the line segments from any edge of the lemon slice to any other edge, when the center of the edge and the center of the edge that results in the longest diameter are taken as the center of the lemon slice.

[0037] <Carbonated drinks> The carbonated beverage of the present invention is not particularly limited as long as it is a carbonated beverage. The carbon dioxide content of the carbonated beverage is not particularly limited as long as the dried fruit is immersed in the carbonated beverage when the container containing the carbonated beverage and the dried fruit is sealed, and the gas volume is such that the immersed dried fruit floats to the surface of the carbonated beverage when the container is opened. The carbon dioxide content may be adjusted, for example, depending on the type, thickness, size, and mass of the dried fruit. The carbonated beverage of the present invention may also be produced by injecting carbon dioxide gas into a non-carbonated base beverage using a conventional method, as needed. The carbon dioxide content at 20°C may be 0.5 GV or more, 1.0 GV or more, 1.5 GV or more, or 2.0 GV or more. The carbon dioxide content may be 5.0 GV or less, or 4.0 GV or less. The carbon dioxide content of the carbonated beverage of the present invention may be a value measured using a GV tester commonly used in this field, such as the GVA-500B (manufactured by Kyoto Electronics Co., Ltd.).

[0038] The gas volume of carbonated beverages is also limited by the pressure resistance of the container and manufacturing conditions. For example, if heat sterilization is performed during the manufacturing process, the pressure inside the container during heating must be kept below the pressure resistance of the container, so the gas volume is limited compared to when heat sterilization is not performed. Furthermore, since carbon dioxide has a bacteriostatic effect, if the carbon dioxide pressure inside the container is 98 kPa or higher at 20°C and the beverage does not contain plant or animal tissue components such as fruit juice, fruit, or milk, heat sterilization is not necessary and the gas volume can be increased.

[0039] Carbonated beverages may be non-alcoholic beverages or alcoholic beverages. They may also be beverages produced through a fermentation process or beverages produced without a fermentation process. When the carbonated beverage of the present invention is an alcoholic beverage, the alcohol content (volume concentration of ethanol) is not particularly limited and is determined appropriately depending on the desired product quality. For example, the alcohol content of the carbonated beverage may be adjusted so that the alcohol content is 0.7% by volume or more, 1% by volume or more, 2% by volume or more, or 3% by volume or more. Furthermore, when the carbonated beverage of the present invention is an alcoholic beverage, the extract content may be 0 to 15%, 1 to 10%, or 3 to 7%. The carbonated beverage of the present invention may also contain a flavoring such as the same or different fruit as the dried fruit contained in the bottled beverage, or a flavoring other than a fruit-based flavor.

[0040] The pH of the carbonated beverage of the present invention may be adjusted depending on the purpose, such as microbial control or suppression of deterioration of aroma components. Generally, the lower the pH of a beverage, the more difficult it is for microorganisms to grow; however, if the pH is too low, the acidity becomes too strong. Furthermore, some aroma components are prone to deterioration at low pH. From the viewpoint of the appropriate acidity strength for a beverage and the suppression of deterioration of aroma components, the pH of the carbonated beverage is preferably 2.0 or higher, more preferably 2.5 or higher, and even more preferably 3.0 or higher. Furthermore, taking into consideration the inhibition of microbial growth and the strength of sterilization conditions, the pH of the carbonated beverage of the present invention is preferably 5.0 or lower, more preferably 4.0 or lower, and even more preferably less than 4.0, if it does not contain alcohol. If the carbonated beverage contains alcohol, its pH is preferably 6.5 or lower, more preferably 5.0 or lower. For example, if a beverage contains a large amount of aroma components that deteriorate more easily as the pH decreases, it is preferable to make the pH of the carbonated beverage relatively high. For example, since citral deteriorates more easily as the pH decreases, if the packaged beverage according to the present invention is a lemon-flavored beverage containing citral, the pH of the carbonated beverage is preferably 3.0 or higher, more preferably 3.5 or higher. Since this can sufficiently inhibit microbial growth and easily achieve a preferred sourness for the lemon flavor, the pH is preferably 3.0 to 4.0, and particularly preferably 3.5 to 3.7.

[0041] The carbonated beverage of the present invention may contain optional ingredients such as alcoholic beverages, carbonated water, fruits, vegetables, herbs, sugars, flavorings, other food ingredients, food additives, etc. The optional ingredients are described below.

[0042] <Optional ingredients that may be contained> Examples of the optional alcoholic beverage include raw alcohol; distilled alcoholic beverages such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; brewed alcoholic beverages such as wine, cider, beer, and sake; and mixed alcoholic beverages such as liqueur and vermouth. The carbonated beverage may contain one type of alcoholic beverage or two or more types of alcoholic beverages. When the packaged beverage according to the present invention is a liquid carbonated beverage containing a mixture of alcoholic beverage and food ingredients, the beverage is classified as a liqueur (extract content of 2% or more) or a spirit (extract content of less than 2%) under the Liquor Tax Act of Japan (enforced on April 1, 2018).

[0043] The fruits, vegetables, and herbs as optional ingredients are not particularly limited, and fruits, etc. that are commonly used in beverages can be appropriately selected and used. The fruits, vegetables, and herbs contained in the carbonated beverage may be one type, or two or more types. The carbonated beverage may contain shredded fruit or vegetable juice as a raw material. Fruit juice is defined in Japan by the Japanese Agricultural Standard for Fruit Drinks and internationally by the Codex Standard for Fruit Juice and Nectar (CODEX STAN 247-2005). The fruit may be concentrated fruit juice or reconstituted fruit juice, or clarified fruit juice obtained by removing a portion of the insoluble solids. Fruit or vegetable extracts may also be added as raw materials. It is particularly preferable to use fruit juice or extracts of the same type of fruit as the dried fruit contained in the bottled beverage. Fruit or vegetable extracts are prepared by extracting components contained in the fruit or vegetable from shredded fruit or vegetable using water or alcohol. These extracts can be produced, for example, by hot water extraction or by a method in which fruit components are dissolved using liquefied gas, followed by vaporization of the liquefied gas and separation and recovery of the fruit components.

[0044] Optional sugars (a general term for monosaccharides and disaccharides) may include sugar (sucrose), glucose, fructose, isomerized sugar, etc. Adding these sugars to carbonated beverages can impart sweetness, body, etc. One type of sugar may be added, or two or more types may be added.

[0045] Examples of optional flavorings and other food ingredients include dietary fiber, yeast extract, protein, or its hydrolyzates. Among these, water-soluble dietary fiber is widely used to impart body and other functional properties to beverages. Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, and the like. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0046] Optional food additives can be any of those permitted under national laws and regulations, and are not particularly limited in scope. For example, preservatives and antioxidants for maintaining food quality, colorants, flavorings, sweeteners, acidulants, emulsifiers, etc. for improving food palatability, pH adjusters, antifoaming agents, foaming agents, etc. necessary for food manufacturing or processing, and nutritional enhancers used to supplement or enhance nutritional components can be added as needed.

[0047] A brief explanation of some food additives is provided below. Food colorings are food additives that improve the color tone of food. They are broadly divided into synthetic colorings and natural colorings, and under Japan's Food Sanitation Act, they are classified into designated food additives, existing food additives, and general food and beverage additives. Caramel coloring, which colors food brown, is often used as a food coloring. As a side effect, caramel coloring can also impart a roasted flavor and richness to beverages.

[0048] Flavorings are used to impart or enhance the aroma of food. Food flavorings include natural flavorings extracted from natural products and synthetic flavorings that are chemically synthesized. Under Japan's Food Sanitation Act, natural flavorings are defined as "substances or mixtures obtained from plants or animals that are additives used for the purpose of flavoring food," and examples of the names of plants and animals that can be used are listed in the "List of Natural Flavoring Sources." Furthermore, most synthetic flavorings are chemically synthesized compounds of the same ingredients that are present in food, and are designated in "Appendix 1 of the Enforcement Regulations of the Food Sanitation Act."

[0049] Food flavors are rarely used individually; rather, they are typically compounded products combining multiple flavor compounds. Flavoring products come in various forms, including water-soluble flavors, oil-soluble flavors, emulsified flavors, and powdered flavors. Water-soluble flavors are extracted and dissolved in water-soluble solvents such as aqueous alcohol or propylene glycol. Oil-soluble flavors are dissolved in vegetable oils. Emulsified flavors are created by emulsifying the flavor base in water using emulsifiers and stabilizers to form fine particles. They can impart a cloudy appearance to beverages, sometimes referred to as cloudy. Powdered flavors are created by emulsifying the flavor base with excipients such as dextrin, natural gums, sugar, or starch, then spray-drying it into a powder or attaching the flavor base to lactose or other materials. Water-soluble and emulsified flavors are typically used in beverages.

[0050] Sweeteners are used to sweeten foods, but the aforementioned sugars and some low-sweetness substances (such as starch syrup, erythritol, maltitol, and lactitol) are classified as foods, not food additives. Low-sweetness substances classified as food additives include L-arabinose, D-xylose, trehalose, D-sorbitol, xylitol, and mannitol, while high-sweetness substances include aspartame, neotame, acesulfame potassium, saccharins, sucralose, disodium glycyrrhizinate, stevia extract, licorice extract, and thaumatin. Under Japan's Food Sanitation Act, sweeteners are classified as designated food additives, existing food additives, or general food and beverage additives. In beverages, sweeteners such as aspartame, acesulfame potassium, and sucralose, which have sweetening properties similar to those of sugar, glucose, and fructose, which are sugars conventionally used in beverages, are often used. It is preferable to use one or more of the sweeteners commonly used in these beverages in the carbonated beverage of the present invention.

[0051] Acidulants are used to impart a sour taste to foods or to enhance the sour taste. Acidulants include organic acids such as citric acid and lactic acid and their salts, as well as inorganic acids such as phosphoric acid and carbon dioxide. When used in combination with an organic acid and its salt, they can help maintain a specific pH through their buffering action. In Japan, substances that can be labeled under a collective name as acidulants include designated food additives such as adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid, as well as existing food additives such as itaconic acid, phytic acid, and α-ketoglutaric acid. The acidulant used in a beverage is selected depending on the flavor of the beverage. For example, citric acid and citrates, which are abundant in citrus fruits, are often selected for citrus-flavored beverages, tartaric acid and tartrates, which are abundant in grapes, are often selected for grape-flavored beverages, and malic acid and malate, which are abundant in apples, are often selected for apple-flavored beverages.

[0052] Emulsifiers are used in food products for purposes such as emulsification, dispersion, penetration, cleaning, foaming, defoaming, and release, but in beverages they are often used to disperse oil in liquid (emulsify). For example, they are used to uniformly disperse hydrophobic components in water and to prevent separation of oil and fat components derived from raw materials. The above-mentioned food ingredients and food additives are merely examples, and the ingredients contained in the packaged beverage according to the present invention are not limited to these. The types and contents of the food ingredients and food additives used may be appropriately selected and adjusted depending on the purpose. As a specific example, the carbonated beverage is a lemon sour, which, with optional ingredients, is classified as a liqueur or spirit.

[0053] <Manufacturing method> FIG. 4 is a process diagram showing an example of a method for producing the above-mentioned bottled beverage. If necessary, the dried fruit is coated with sugar (Step S1). Then, the dried fruit and carbonated beverage are placed in a container (Step S2). There is no restriction on the order in which these are placed in the container, but for example, the dried fruit may be inserted into the container first, and then the carbonated beverage may be filled into the container. Then, a can lid is attached to the container and sealed (Step S3). The carbonated beverage is then heated to swell the dried fruit (step S4). In this step, the carbonated beverage is heated to, for example, 50°C or higher, preferably 60°C or higher, and more preferably 65°C or higher. The heating time is preferably 10 minutes or longer. Heating also has a sterilizing effect. It is desirable that this swelling process be performed so that the longest diameter d0max of the dried fruit in its dry state before it is immersed in the carbonated beverage and the longest diameter d1max after it is immersed in the carbonated beverage (after the swelling process) satisfy the following relationship (the same applies to the shortest diameter): 1.10d0max <d1max<1.30d0max Dried fruit gradually absorbs water in carbonated drinks and changes into a state similar to fresh fruit, but by applying heat to it rather than simply immersing it in carbonated drinks, the probability of it floating horizontally increases. Here, it is desirable that the maximum diameter d1max of the dried fruit after swelling is larger than the opening diameter D of the container. This is because it is possible to prevent the dried fruit from flying out of the container when the amount of foaming is large after the lid is removed.

[0054] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0055] 1. Preparation of Base Solution The ingredients were blended as shown in Table 1 to prepare a base liquid with an alcohol content of 6%, an extract content of 3.5%, and a pH of 3.5.

[0056] [Table 1]

[0057] 2. Experiment (1) In this experiment, dried lemons (1 mm thick) obtained by drying 3 mm thick fresh lemon slices with hot air were used. Next, carbon dioxide was added to the base liquid to prepare beverages with various carbon dioxide contents (GV) as shown in Table 2. One dried lemon was placed in a beverage can, and the beverage was then filled. The full open-end can lid was then sealed to produce a containerized beverage sample. The produced containerized beverage samples were stored at 25°C for 48 hours and then opened. When opened, it was visually confirmed whether the immersed dried lemons had floated to the surface of the beverage. The results are shown in Table 2. After opening, samples in which the immersed dried lemons had floated to the surface of the beverage were rated as ◯, and samples in which the immersed dried lemons had not floated were rated as ×.

[0058] [Table 2] By adjusting the thickness of the dried lemon and the gas volume of the carbonated beverage, it was confirmed that the dried lemon could be controlled to the desired behavior.

[0059] 3. Experiment (2) The same experiment as in Experiment (1) above was conducted, except that dried lemons (2 mm thick) obtained by drying 6 mm thick fresh lemon slices with hot air were used. The results are shown in Table 3.

[0060] [Table 3] We confirmed that the behavior of dried lemons can be controlled as desired by adjusting the gas volume of the carbonated beverage according to the thickness of the dried lemons.

[0061] 4. Experiment (3) Each fresh fruit shown in Table 4 was sliced ​​to the thickness before drying shown in Table 4 and then hot-air dried to obtain each dried fruit. However, blueberries were left as they were without slicing, and umeboshi plums were left as they were after removing the seeds, and were hot-air dried under the same conditions (Samples 22 and 23). The diameter of the dried umeboshi plums was approximately 35 mm. Next, the carbon dioxide content of the base liquid was adjusted to the carbon dioxide content (GV) shown in Table 4 and filled into each beverage can.The resulting dried fruit was then added and, after confirming that the dried fruit was soaked, the full open-end can lid was sealed to produce a containerized beverage sample. The bottled beverage samples were stored at 25°C for 48 hours and then opened. Upon opening, it was visually confirmed whether the immersed dried fruits had risen to the surface of the beverage. The evaluation was performed in the same manner as in Experiment (1) above.

[0062] [Table 4] Regardless of the type of fruit, we confirmed that each dried fruit could be controlled to perform as desired by adjusting the gas volume of the carbonated beverage.

[0063] 5. Experiment (4) In this experiment, we used sugar-coated dried lemons (2 mm thick) obtained by soaking 6 mm thick fresh lemon slices in a 10% glucose solution and then drying them with hot air, and dried lemons (2 mm thick) obtained by drying 6 mm thick fresh lemon slices with hot air without soaking them in a 10% glucose solution. Next, carbon dioxide was added to the base liquid to prepare a 2.3GV beverage, which was then filled into a beverage can containing one sugar-coated dried lemon and another containing one dried lemon.The can was then sealed with a full open-end lid to produce a containerized beverage sample. The produced bottled beverage samples were sterilized at 65°C for 20 minutes, stored at 37°C for 1 week, and then opened. After opening, the state of each dried fruit was checked. The test results showed that the packaged beverage sample containing sugar-coated dried lemon maintained the shape and firmness of the dried fruit compared to the packaged beverage sample containing dried lemon.

[0064] 6. Experiment (5) In this experiment, we used sugar-coated dried lemons (2 mm thick) obtained by soaking 6 mm thick fresh lemon slices in a 10% glucose solution and then drying them with hot air, and dried lemons (2 mm thick) obtained by drying 6 mm thick fresh lemon slices with hot air without soaking them in a 10% glucose solution. Next, one sugar-coated dried lemon and one dried lemon were placed in a beverage can, and then nitrogen gas was sprayed into the can to replace the air inside the can with nitrogen. During this process, the dried fruit collided with the inner wall of the can. The test was carried out 10 times under each condition to check whether the dried fruit was damaged. The test results showed that no damage to the dried fruit was observed in the sample containing sugar-coated dried lemon, while damage to the dried fruit was observed in 8 out of 10 samples containing dried lemon.

[0065] 7. Experiment (6) In this experiment, lemon slices with a maximum diameter d0max in a dry state (thickness of approximately 5.0 mm before drying) were immersed in a base liquid (GV was set to 2.3) and heated to 65 degrees for 10 minutes, and the maximum diameter d1max of the lemon slices after heating was measured.

[0066] [Table 5]

[0067] As a result of experiment (6), the maximum diameter swelled by approximately 1.178 to 1.199 times. In other words, it was confirmed that by heating the base liquid, the maximum diameter of the lemon slices increased by approximately 1.10 to 1.30 times.

[0068] 8 Experiments (7) In this experiment, a full-open-end can with a diameter of 66 mm at the large-diameter portion 1 and a diameter of 43.5 mm at the opening of the annular portion 22 was used as the container. Fresh lemon slices with a thickness of approximately 5 mm before drying were immersed in a 10% glucose aqueous solution and then hot-air dried to obtain sugar-coated dried lemon slices with a maximum diameter of 38 to 42 mm in the dried state. These were placed in a container together with a base liquid (GV of 2.3) and sealed. In the comparative example, the slices were left at room temperature for 24 hours, while in the examples, they were left in 60°C water for 10 minutes as a swelling process. Both the comparative example and the examples were then placed in a refrigerator set at 4°C for 24 hours, and the lid was removed. The number of samples was 100 for both the comparative example and the examples. The results of the visual evaluation are shown in the table below. Those that floated while maintaining a nearly horizontal position were given a 〇, those that floated at a slight angle but did not interfere with commercialization were given a △, and those that floated in a nearly vertical position were given an ×.

[0069] [Table 6]

[0070] The results of experiment (7) showed that by using lemon slices with appropriate parameters and performing the swelling process under appropriate conditions, the lemon slices were able to float while maintaining a horizontal orientation with high reproducibility.

[0071] Based on the above description, a person skilled in the art may be able to conceive additional effects and various modifications of the present invention, but the aspects of the present invention are not limited to the individual embodiments described above. For example, inventions that extract only a part of each embodiment or inventions that combine multiple embodiments are naturally envisioned. Various additions, modifications, and partial deletions are possible within the scope of the conceptual idea and spirit of the present invention, which can be derived from the content defined in the claims and their equivalents.

[0072] Furthermore, not all of the features described in this specification are essential requirements. In particular, features described in this specification but not included in the claims can be considered optional additional features.

[0073] It should be noted that the applicant is merely aware of the inventions disclosed in the documents listed in the "Prior Art Documents" section of this specification, and the present invention does not necessarily aim to solve the problems of the disclosed inventions. The problem that the present invention aims to solve should be determined by taking into consideration the entire specification. For example, if this specification states that a specific configuration achieves a certain effect, it can also be said that the present invention solves a problem that is the reverse of that effect. However, it is not necessarily intended that such a specific configuration be an essential requirement. [Explanation of symbols]

[0074] 1 Large diameter section 2 Small diameter section 21 Tapered surface 22 Annular part 3 Lid 3a pull tab 4 Openings 11. Carbonated drinks 12 dried fruits 100 containers

Claims

1. A packaged beverage comprising a carbonated alcoholic beverage and sugar-coated lemon slices in a full open-end can, The weight W of the lemon slice in a dry state before immersion in the carbonated alcoholic beverage satisfies the following formula (1): When the lid of the full open-end can is removed, the lemon slice floats to the surface of the carbonated alcoholic beverage while maintaining a substantially horizontal position. 1.5g<W<5.0g (1).

2. A packaged beverage comprising a carbonated alcoholic beverage and sugar-coated lemon slices in a full open-end can, The full open-end can has: a large diameter portion having a diameter of approximately 66 mm; a small diameter portion having a tapered surface at an upper portion of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm, and an annular portion extending inward from the tapered surface and having an opening diameter of about 43.5 mm; The weight W, minimum diameter d0min and maximum diameter d0max of the lemon slice in a dry state before immersion in a carbonated alcoholic beverage, and the maximum diameter d1max of the lemon slice after immersion in a carbonated alcoholic beverage satisfy the following formulas (1) to (4): When the lid of the full open-end can is removed, the lemon slice floats while maintaining a substantially horizontal position and is caught horizontally on the small diameter portion at the top of the full open-end can. 1.5g<W<5.0g...(1) 35mm<d0min...(2) d0max<50mm...(3) 1.10d0max<d1max<1.30d0max (4).

3. The bottled beverage according to claim 2, further satisfying the following formula (5): d0max<43.5mm<d1max (5).

4. 4. The bottled beverage according to claim 1, wherein the thickness of the lemon slices before drying is about 5.0 mm.

5. A packaged beverage in which a carbonated drink and dried fruit are placed in a container, The weight W of the dried fruit in a dry state before being immersed in a carbonated beverage satisfies the following (1): When the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while maintaining a substantially horizontal position. 1.5g<W<5.0g (1).

6. A packaged beverage in which a carbonated drink and dried fruit are placed in a container, The container has a large diameter portion and a small diameter portion provided on an upper portion of the large diameter portion, The shortest diameter d0min and the longest diameter d0max of the dried fruit in a dry state before being immersed in a carbonated beverage satisfy the following formulas (1) and (2): When the lid of the container is removed, the dried fruit floats while maintaining a substantially horizontal position and is caught horizontally on the small diameter portion at the top of the container. 0.8D<d0min...(1) d0max<1.15D...(2) (where D is the diameter of the small diameter portion).

7. A carbonated alcoholic beverage and lemon slices are contained in a full open-end can. When the lid of the full open-end can is removed, the lemon slice floats to the surface of the carbonated alcoholic beverage while maintaining a substantially horizontal position. A first step of placing lemon slices and a carbonated alcoholic beverage into the full open-end can, the dry weight W of which satisfies the following formula (1); Thereafter, a second step of attaching a lid to the full open-end can; and a third step of heating the carbonated alcoholic beverage to 60°C or higher for 10 minutes or longer so that the lemon slices swell and the maximum diameter d1max satisfies the following formula (2). 1.5g<W<5.0g...(1) 1.10d0max<d1max<1.30d0max...(2) (where d0max is the longest diameter of the lemon slice in the dry state).

8. A carbonated alcoholic beverage and lemon slices are contained in a full open-end can. The full open-end can has: a large diameter portion having a diameter of approximately 66 mm; a small diameter portion having a tapered surface at an upper portion of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm, and an annular portion extending inward from the tapered surface and having an opening diameter of about 43.5 mm; When the lid of the full open-end can is removed, the lemon slice floats while maintaining a substantially horizontal position and is caught horizontally on a small diameter portion at the top of the full open-end can, A first step of placing lemon slices and a carbonated alcoholic beverage into the full open-end can, the dry weight W, the minimum diameter d0min, and the maximum diameter d0max of which satisfy the following formulas (1) to (3): Thereafter, a second step of attaching a lid to the full open-end can; and a third step of heating the carbonated alcoholic beverage to 60% or more for 10 minutes or longer so that the lemon slices swell and the maximum diameter d1max satisfies the following formula (4). 1.5g<W<5.0g...(1) 35mm<d0min...(2) d0max<50mm...(3) 1.10d0max<d1max<1.30d0max (4).

9. A method for producing a bottled beverage, wherein a carbonated beverage and dried fruit are placed in a container, and when a lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while maintaining a substantially horizontal position, A first step of placing dried fruit and a carbonated beverage in the container; Thereafter, a second step of attaching a can lid to the container; and then a third step of heating the carbonated beverage to swell the dried fruit.

10. A method for producing a bottled beverage, in which a carbonated beverage and dried fruit are placed in a container, and when a lid of the container is removed, the dried fruit floats while maintaining a substantially horizontal position and is caught horizontally on a small diameter portion at the top of the container, A first step of placing dried fruit and a carbonated beverage in the container; Thereafter, a second step of attaching a can lid to the container; and then a third step of heating the carbonated beverage to swell the dried fruit.

11. The method for producing a bottled beverage according to claim 9 or 10, wherein the carbonated beverage is adjusted to 50% or higher in the third step.

12. The method for producing a bottled beverage according to claim 11, wherein in the third step, the carbonated beverage is heated to 60% or higher for 10 minutes or longer.

13. 11. The method for producing a bottled beverage according to claim 9 or 10, wherein the third step makes the maximum diameter d0max of the dried fruit in a dry state before being immersed in the carbonated beverage and the maximum diameter d1max of the dried fruit after being immersed in the carbonated beverage satisfy the following formula (1): 1.10d0max<d1max<1.30d0max (1).

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