Packaged beverage and method for producing the same

Abstract

To cause a dried fruit, when a lid of a container is removed, to: float up to a liquid surface of a carbonated beverage while maintaining a horizontal orientation; or float while maintaining a horizontal orientation to be caught in a horizontal direction at an upper portion of the container.SOLUTION: Provided is a method for producing a packaged beverage in which a carbonated beverage and a dried fruit are placed in a container, and, when the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while remaining substantially horizontal. The method for producing a packaged beverage includes: a first step for placing a dried fruit and a carbonated beverage in the container; a second step for then attaching a lid to the container; and a third step for then heating the carbonated beverage to swell 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 of the present application has developed a sealed container for a beverage that can be visually enjoyed when opened. When the container is opened, the dried fruit is immersed in the carbonated beverage. A patent was filed for an invention of a bottled beverage in which dried fruit floats to the surface of the carbonated beverage. This was filed (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 believes that the dried fruit simply floats to the surface when the lid of the container is removed. Instead, they float to the surface of the carbonated drink while maintaining a horizontal orientation, or float while maintaining a horizontal orientation. By hanging it horizontally on the top of the container, the visual enjoyment is further enhanced. I realized that it would be both practical and aesthetically pleasing. In other words, when the lid of the container is removed, the dried fruit remains horizontal and rises above the surface of the carbonated beverage. Or, the dried fruit will float while maintaining a horizontal position and reach the top of the container. We discovered a new challenge: making it so that it catches in a horizontal direction. [Means for solving the problem]

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

[0006] [1] A carbonated alcoholic drink and sugar-coated lemon slices in a full open end A packaged beverage in a can, The weight W of the lemon slice in a dry state before immersion in the carbonated alcoholic beverage is as follows ( 1) Equation 1 is satisfied. When the lid of the full open-end can is removed, the lemon slices remain in a nearly horizontal position. A bottled beverage that floats to the surface of a carbonated alcoholic beverage while being held 1.5g <W<5.0g ···(1)。

[0007] [2] A carbonated alcoholic drink and sugar-coated lemon slices in a full open end A packaged beverage in a can, The full open-end can has: a large diameter portion having a diameter of approximately 66 mm; a tapered surface at the top of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm; and a circular ring portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm. a small diameter portion, The weight W of the lemon slice in a dry state before immersion in the carbonated alcoholic beverage, Diameter d0min and maximum diameter d0max, and after immersion in carbonated alcoholic beverage The maximum diameter d1max of the lemon slice satisfies the following formulas (1) to (4): When the lid of the full open-end can is removed, the lemon slices remain in a nearly horizontal position. The container is held in place and floats, and is caught horizontally on the small diameter portion at the top of the full open-end can. Packaged beverages 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 thickness of the lemon slices before drying is approximately 5.0 mm. [1] to [3] A container-packed beverage according to any one of the preceding items.

[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 is kept in a nearly horizontal position and the liquid of the carbonated beverage is poured into the container. A bottled beverage that floats to the surface 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 d1 of the dried fruit in the dry state before immersion in carbonated beverages The diameter d0max satisfies the following equations (1) and (2), When the lid of the container is removed, the dried fruit floats while maintaining a nearly horizontal position, A bottled beverage that is caught horizontally on the narrow top part 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 slices are placed in a nearly horizontal position. A method for producing a bottled beverage in which the beverage floats to the surface of a carbonated alcoholic beverage while maintaining its liquid state. , The full open-end can is filled with lemon slices whose dry weight W satisfies the following formula (1): A first step of adding a carbonated alcoholic beverage; Thereafter, a second step of attaching a lid to the full open-end can; Thereafter, the lemon slice swells and the longest diameter d1max satisfies the following formula (2): and a third step of heating the carbonated alcoholic beverage to 60 degrees Celsius or higher for 10 minutes or more. Manufacturing method of packaged beverages 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 tapered surface at the top of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm; and a circular ring portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm. a small diameter portion, When the lid of the full open-end can is removed, the lemon slices are placed in a nearly horizontal position. The container floats while maintaining its shape and is caught horizontally on the small diameter part at the top of the full open-end can. A method for producing a containerized beverage, comprising: The full open-end can is provided with a dry weight W, a minimum diameter d0min and a maximum diameter A lemon slice whose d0max satisfies the following formulas (1) to (3), a carbonated alcoholic beverage, The first step is to add Thereafter, a second step of attaching a lid to the full open-end can; Then, the lemon slice swells and the longest diameter d1max satisfies the following formula (4): and a third step of heating the carbonated alcoholic beverage to 60% or higher for 10 minutes or more. Bottled beverage manufacturing method 1.5g <W<5.0g ···(1) 35mm <d0min ···(2) d0max<50mm (3) 1.10d0max <d1max<1.30d0max ···(4)。

[0014] [9] A carbonated beverage and dried fruit are placed in a container, and when the lid of the container is removed, The dried fruit floats to the surface of the carbonated beverage while maintaining a nearly horizontal position. A manufacturing method comprising: 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. Beverage production method.

[0015]

[10] A carbonated beverage and dried fruit are placed in a container, and when the lid of the container is removed, The dried fruit floats while maintaining a nearly horizontal position, and is placed horizontally on the small diameter portion at the top of the container. A method for producing a bottled beverage, 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. Beverage production method.

[0016]

[11] In the third step, the carbonated beverage is heated to 50% or more. A method for manufacturing bottled beverages.

[0017]

[12] In the third step, the carbonated beverage is heated to 60 degrees or higher for 10 minutes or more. A method for producing a beverage.

[0018]

[13] The third step reduces the maximum diameter d of the dried fruit in a dry state before being immersed in the carbonated beverage. 0max and the longest diameter d1max of the dried fruit after immersion in carbonated beverage are as follows (1 The method for producing a bottled beverage according to any one of [9] to

[12] , wherein the formula (1) satisfies the 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] The container-packed beverage according to one embodiment includes a carbonated beverage and dried fruit, and the container is sealed. The dried fruit is immersed in the carbonated beverage when the container is opened. The dried fruit floats to the surface of the carbonated drink. The state in which dried fruit is immersed in carbonated beverage means that the dried fruit does not float on the surface of the carbonated beverage. It is fine as long as the dried fruit is submerged in the carbonated beverage, even if it is at the bottom of the container. The dried fruit may be floating in the carbonated beverage. The time required for the dried fruit to float to the surface of the carbonated beverage is not particularly limited, but may be, for example, It may be 0 (immediately after) to 120 seconds, or 0.1 to 60 seconds, or 0.5 The time may be from 1 to 30 seconds, or from 1 to 10 seconds. You can visually enjoy the movement of the dried fruit floating up. The dried fruit may remain floating on the surface of the carbonated beverage or may be resuspended in the carbonated beverage. The dried fruit contained in the packaged beverage of the present invention may be immersed in the beverage. Because the tissue is saturated with carbonated drinks, the texture of the dried fruit is similar to that of a dried fruit with a low water content. The patient may have different preferences than the patient in the other state.

[0021] Furthermore, the applicant has discovered that when the lid of the container is removed, the dried fruit remains horizontal while the carbon dioxide is released. As a result of our investigation into solving the new challenge of making the drink float to the surface, we came up with the following: This led to the invention of That is, as shown in Figure 1A (vertical cross section) and Figure 1B (plan view from above), The packaged beverage according to the first embodiment of the present invention is a container 10 containing a carbonated beverage 11 and dried fruit 12. 0, a bottled beverage in a dry state before being immersed in a carbonated beverage 11. The weight W of the dried fruit 12 satisfies the following formula, and is shown in Figure 2A (vertical cross section) and Figure 2B (plan view from above). As shown in the side view, when the lid 3 of the container 100 is removed, the dried fruit 12 is placed almost horizontally. It is a packaged beverage that floats to the surface of the carbonated beverage while maintaining its state. 1.5g <W<5.0g

[0022] Furthermore, the applicant has discovered that when the lid of the container is removed, the dried fruit floats while maintaining a horizontal orientation. We have been studying how to solve the new problem of how to make the device hang horizontally on the top of the container. As a result, the following invention was achieved. That is, as shown in Figure 1A (vertical cross section) and Figure 1B (plan view from above), The container-packed beverage according to the second embodiment of the present invention is a container 10 containing a carbonated beverage 11 and dried fruit 12. The container 100 has a large diameter portion 1 and a large diameter portion 1 The small diameter portion 2 is provided at the top of the container, and the container is in a dry state before being immersed in the carbonated beverage 11. The shortest diameter d0min and the longest diameter d0max of the dried fruit 12 satisfy the following formula, and As shown in FIG. 3A (vertical cross-sectional view) and FIG. 3B (plan view from above), the lid of the container 100 When the container 3 is removed, the dried fruit 12 floats while maintaining a nearly horizontal position, and It is a containerized beverage that is caught horizontally on the small diameter part 2 at the top of the container 0. 0.8D <d0min,d0max<1.15D (where D is the diameter of the small diameter portion).

[0023] In addition, the dried fruit may float to the liquid surface and become stable (first embodiment), or the dried fruit may When dried fruit is light or carbonated drinks have a high fizz, the small diameter part is positioned higher than the liquid surface. It may float until it catches (second embodiment).

[0024] As an 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-ended can. The thickness before drying may be about 5.0 mm.

[0025] In the second embodiment, the full open-end can is a large can having a diameter of, for example, about 66 mm. a diameter portion and a taper at the top of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm a tapered surface; and a circular ring portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm. and a small diameter portion having a diameter greater than 100 mm, and the following formula is satisfied: 35mm <d0min,d0max<50mm It is also preferable to satisfy the following formula (d1max is the value obtained by soaking the product in a carbonated alcoholic beverage): (Maximum diameter of lemon slice after cutting) 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: Desirable. 1.5g <W<5.0g

[0026] In addition, the method for producing a bottled beverage according to one embodiment of the present invention is a method for producing a bottled beverage comprising the steps of: are placed in a container, and when the lid of the container is removed, (1) the dried fruit is (2) The dried fruit floats to the surface of the carbonated beverage while remaining horizontal, or (3) the dried fruit is almost completely submerged in water. The container floats while maintaining a flat state and is caught horizontally on the small diameter part at the top of the container. A method for producing a carbonated beverage, comprising: a first step of placing dried fruit and a carbonated beverage in the container; a second step of attaching a lid to the container; and a second step of heating the carbonated beverage. and a third step of swelling the dried fruit.

[0027] For example, carbonated drinks are carbonated alcoholic drinks and dried fruits are lemon slices. In this case, the weight of the dried lemon slices is It is desirable that the amount W 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 about 66 mm and A tapered surface at the top of the large diameter portion, the diameter of which gradually decreases from about 66 mm to about 55 mm, a circular ring portion extending inward from the outer 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 a dry state) .

[0029] In the third step, the carbonated beverage is preferably made to have an alcohol content of 50% or more, more preferably 60% or more. The time is preferably 10 minutes or more. By the third step, the lemon slices satisfy the following formula: It swells as it grows. 1.10d0max <d1max<1.30d0max (d0max is the longest diameter of the lemon slice in the dry state, d1max is the carbon dioxide (Longest diameter of lemon slice after immersion in beverage).

[0030] When the lid of such a packaged drink is removed, the dried fruit simply floats to the surface. Not only that, but it also floats to the surface of the carbonated drink while maintaining a horizontal position, or dries out. The fruit floats while maintaining its horizontal orientation and is caught horizontally on the top of the container. This allows the viewer to enjoy the view and also provides a beautiful appearance.

[0031] <Container> The container used for the bottled beverage of the present invention is not particularly limited, and may be a two-piece beverage can, Three-piece beverage cans, bottle cans, flexible containers, glass bottles, etc. can be used. As for the plastic containers, PE (polyethylene), PP (polypropylene), EVOH (ethylene Flexible resins such as vinyl alcohol copolymer and PET (polyethylene terephthalate) Examples of flexible containers include those made of a single-layer resin. The dried fruit may be a multi-layer resin. To enjoy the visual appeal of the product floating up from the bottom, the container should be a full open-end can or The container may be transparent. The opening of the container allows the dried fruit to be easily seen. In order to avoid any restrictions on the size of the dried fruit to be packed, a full open-ended can may be used. The preferred container 100 illustrated in FIGS. 1A and 1B is a full open-ended can, e.g. For example, the container 100 can hold 350 ml or 500 ml of beverage. It has a part 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 shown in FIG. 1B has a tapered surface 21 and an annular portion 22. The surface 21 extends upward and inward from the large diameter portion 1, and is inclined so that the diameter becomes smaller towards the top. The annular portion 22 extends from the tapered surface 21 toward the inside of the container 100. The lower side is the inside of the container 100, and the upper side of the annular portion 22 can be said to be the outside of the container 100. Cut. A cylindrical roll-up portion 23 extends upward from the outer edge of the annular portion 22. 22 and the seaming portion 23 form a can lid that covers the entire top surface of the can. For example, the diameter (inner diameter) of the large diameter portion 1 is about 66 mm. The width of the annular portion 22 is about 5.7 mm. 5 mm (approximately 6.75 mm including the seaming portion 23), and the diameter D of the opening is approximately 43.5 mm The tapered surface 21 has a diameter of approximately 66 mm to approximately 55 mm (= 43.5 + 2 * 5.75 In this specification and claims, the term "approximately" refers to dimensional errors, design errors, etc. Please note that the values ​​may not be exact due to measurement errors, individual differences, measurement errors, etc. This is intended to 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 have a cylindrical shape. Alternatively, a step may be provided. The carbonated beverage 11 is poured into the boundary between the large diameter portion 1 and the small diameter portion 2, or slightly above that boundary. It can be done. The lid 3 is provided on the top of the small diameter portion 2 and closes the entire top of the container 100. In the container 100 illustrated in FIG. 1B, the inner circumferential surface of the annular portion 22 and the outer circumferential surface of the lid 3 are detachable. The two are joined together and are on almost the same plane. When the lid 3 is removed, the entire top of the container 100 is exposed. That is, the inside of the annular portion 22 is opened. As a result, a circular opening 4 ( Figure 2A) appears. When the lid 3 is removed, the dried fruit 12 floats while maintaining a horizontal orientation, but the amount of fizz in the carbonated beverage 11 decreases. When there is a lot of dried fruit, it floats up to the small diameter part 2 and gets caught in a horizontal position. It may be caught at any position, or may be caught on the tapered surface 21, or on the annular portion 22. In the latter case, the dried fruit 12 may be caught on the lower surface of the annular portion 22. It is aesthetically preferable to cover it from the outside.

[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 examples thereof include: Fruits commonly used in beverages, such as citrus fruits like lemons, limes, and oranges; , apples, blueberries, plums (including pickled plums), peaches, strawberries, pineapples, grapes , mango, fig, apricot, pear, banana, kiwi, etc. are selected and used appropriately. The dried fruit may be one type or two or more types. When the dried fruit is a citrus fruit, it may contain the albedo and the outer peel, or the albedo and the outer peel. The skin may be removed. In the case of fruits other than citrus fruits, the outer skin may be included or removed. Good too. The form of the dried fruit is not particularly limited, and for example, it may be in its original form. It may be sliced ​​or cut into wedges.

[0033] In addition, the term "dried fruit" in the present invention refers to fruit materials that have been subjected to a drying process in general, and the dried fruit For convenience, even if the dried fruit is impregnated with, for example, the carbonated beverage of the present invention, it is still referred to as "dried fruit." " is called. When slicing dried fruit, even if the thickness before drying is 1.0 to 8.0 mm, In the present invention, the thickness of the dried fruit is preferably 2.0 to 6.0 mm. For convenience, the thickness of the dried fruit is the thickness at the time of adding the dried fruit to the carbonated drink. It may be 0.5 to 5.0 mm, or 1.0 to 3.0 mm. The thickness of the dried fruit in the bottled beverage is 1.0-2.5mm thick due to the impregnation of the carbonated beverage. It may be 8.0 mm, or may be 2.0 to 6.0 mm. By adjusting the thickness of the dried fruit in the present invention to the above numerical range, it is difficult to break and float. The rising motion is easier to control.

[0034] Furthermore, the "dried fruit" of the present invention may be sugar-coated. Some types are sugar coated, allowing them to be stored submerged in beverages for long periods of time. Even after the addition, the shape and hardness of the product will remain the same as when it was added to the beverage, or a shape and hardness similar to that at the time of addition. This allows the user to have a visual enjoyment when opening the container. Dried fruits in a dough-like form may become gluten-like if stored for a long period of time while immersed in a beverage. Therefore, sugar coating may be used to maintain the appearance of the dried fruit. The strength of the dried fruit may be increased by coating. For example, in the production of bottled beverages, dried fruits are put into the container and then gassed (acidified). The process involves replacing the air in the container with nitrogen to prevent oxidation, and then adding the beverage. When the dried fruit is subjected to the gassing process, it is blown up by the nitrogen gas. This may prevent the sugar from hitting the inner wall of the container and breaking. As long as it is one that is commonly used in this field, it is not particularly limited, but for example, sugar (sucrose, glucose, fructose, maltose, Trehalose, lactose, and the like may also be used.

[0035] The method for producing the dried fruit is not particularly limited, and the dried fruit of the present invention can be produced by, for example, For example, hot air drying (air drying), vacuum freeze drying (freeze drying), vacuum drying (baki It can be produced by general drying methods such as vacuum freeze-drying. Dried fruits produced by the hot air drying method are different from dried fruits produced by the vacuum drying method. Compared to the hot air drying method, it tends to be porous and difficult to immerse in carbonated drinks. The dried fruit of the present invention may be used immediately after the drying process. The water content 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 be, for example, the method described above. Fruits (including fresh fruits) soaked in sugar solutions such as sugar-containing aqueous solutions are dried using the drying methods described above. A drying step may also be included.

[0036] A specific example in which the dried fruit is lemon slices will be described below. In order for the Monslice to maintain a horizontal orientation and float, it is desirable to satisfy the following parameters: stomach. The dry weight of the lemon slice before immersion in the carbonated drink is greater than 1.5g. Preferably, the weight is less than 5.0 g. The thickness of the lemon slice before drying is about 5 mm. It is preferable that there is. In addition, the longest diameter d0max and the shortest diameter d0min in the dry state satisfy the following formula (1). Those that are 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, Equation (A) is roughly equivalent to equation (1') below. 35mm <d0min,d0max<50mm ···(1’) In addition, the maximum diameter d0max of the lemon slice in a dry state is the opening diameter of the annular portion 22. It is desirable that the diameter is smaller than D. During production, dried lemon slices are placed in the container 100. Specifically, the following formula (2) (when the opening diameter D of the annular portion 22 is 43.5 mm) is satisfied: In this case, it is desirable to satisfy equation (2'). 0.87D <d0max<0.97D ···(2) 38mm <d0max<42mm ···(2’) The longest diameter is the longest line segment from any edge of the lemon slice to any other edge. The shortest diameter is the distance between the edge and the center of the edge when the longest diameter is reached. A line segment from any edge of a lemon slice to any other edge, when the center of the slice is taken as the center. This is the shortest distance among the line segments passing through the center of the lemon slice.

[0037] <Carbonated drinks> The carbonated drink of the present invention is not particularly limited as long as it contains carbon dioxide. The carbonation content of the product is such that the container containing the carbonated beverage and dried fruit is sealed. The dried fruit is immersed in the container, and when the container is opened, the immersed dried fruit There are no particular limitations on the gas volume as long as it rises to the surface of the carbonated beverage. The carbonation content may be adjusted depending on, for example, the type, thickness, size, and mass of the dried fruit. The carbonated beverage of the present invention may further comprise a non-carbonated beverage as a base, optionally containing It may be produced by injecting carbon dioxide gas in a conventional manner. At ° C., it may be 0.5 GV or more, 1.0 GV or more, or 1.5 The carbon dioxide content may be 2.0GV or more, or 2.0GV or more. The carbonic acid may have a viscosity of 5.0 GV or less, or may have a viscosity of 4.0 GV or less. The carbonation content of the beverage can be measured using a GV tester commonly used in the field, e.g., GVA-50 0B (manufactured by Kyoto Electronics Co., Ltd.) may be used as the value measured.

[0038] The gas volume of carbonated drinks is also limited by the pressure resistance of the container and manufacturing conditions. When 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. Therefore, the gas volume is limited compared to when heat sterilization is not performed. In addition, since carbon dioxide gas has a bacteriostatic effect, the carbon dioxide gas pressure inside the container is 98kP at 20℃. a or more, and the beverage does not contain plant or animal tissue components such as fruit juice, fruit, or milk. No sterilization is required and higher gas volumes can be used.

[0039] Carbonated drinks may be non-alcoholic or alcoholic. In addition, the beverage may be produced through a fermentation process, or may be produced without a fermentation process. In the case where the carbonated beverage of the present invention is an alcoholic beverage, the alcohol content ( The volume concentration of ethanol is not particularly limited and is determined appropriately depending on the desired product quality. For example, the alcohol content may be 0.7% or more by volume, or 1% or more by volume, or 2% or more by volume. The alcoholic beverage content of carbonated drinks may be adjusted to be at least 3% by volume or 3% by volume. In addition, when the carbonated beverage of the present invention is an alcoholic beverage, the extract content is 0 to 15%. It may be 1 to 10 degrees, or 3 to 7 degrees. The carbonated beverage of the present invention may contain dried fruits of the same or different kind as the dried fruits contained in the bottled beverage. It may contain a flavoring such as fruit flavoring or a flavoring other than fruit flavors.

[0040] The pH of the carbonated beverage of the present invention is adjusted depending on the purpose of controlling microorganisms and suppressing the deterioration of aroma components. Generally, the lower the pH of a beverage, the more difficult it is for microorganisms to grow. If the pH is too low, the acidity will be too strong. Also, some aroma components will deteriorate if the pH is low. Carbonated drinks are often made with a strong acidity that is suitable for beverages and prevents the deterioration of flavor components. The pH of the material is preferably 2.0 or higher, more preferably 2.5 or higher, and even more preferably 3. 0 or more. In addition, in consideration of the strength of the microbial growth inhibition and sterilization conditions, The pH of the acidic beverage is preferably 5.0 or less if it does not contain alcohol. The carbon dioxide content is preferably 4.0 or less, and more preferably less than 4.0. If it does have a pH, it is preferably 6.5 or less, more preferably 5.0 or less. do. For example, if a beverage contains a lot of aroma components that deteriorate more easily as the pH decreases, It is preferable to have a relatively high pH of the carbonated beverage. For example, citral has a low pH. Therefore, the packaged beverage of the present invention is a lemon-flavored beverage containing citral. In the case of flavored beverages, it is preferable that the pH of the carbonated beverage be 3.0 or higher, and 3.5 or higher. It is more preferable to use a method that can sufficiently inhibit the growth of microorganisms and has a desirable lemon flavor. It is preferable to set the pH to 3.0 to 4.0, as this makes it easier to achieve a pleasant acidity, and 3.5 to 3. A value of 7 is particularly preferred.

[0041] The carbonated beverage of the present invention may be, for example, alcoholic beverages, carbonated water, fruits, vegetables, herbs, sugars, flavorings, or the like. It may contain optional ingredients such as flavorings, other food ingredients, and food additives. Explains the meaning of the ingredients.

[0042] <Optional ingredients that may be contained> The optional alcoholic beverages include raw alcohol, vodka, whiskey, and brandy. Distilled alcoholic beverages such as shochu, rum, spirits, and gin; wine, cider, beer, and sake liqueurs, vermouth, and other mixed drinks. The alcoholic beverages contained in the container according to the present invention may be one type or two or more types. If the bottled beverage is a liquid carbonated beverage that is a mixture of alcoholic beverages and food ingredients, the beverage is Under the National Liquor Tax Act (enforced April 1, 2018), liqueur (with an extract content of 2% or more) or spirits It is classified as Ritz (less than 2% extract).

[0043] The optional fruits, vegetables, and herbs are not particularly limited and may be added to beverages. Generally used fruits can be selected and used as appropriate. The fruits, vegetables, and herbs may be one type or two or more types. The carbonated beverage may contain chopped fruit or other ingredients as is, or may contain fruit juice or vegetable juice. Such juice may be added as a raw material. In Japan, fruit juice is classified as a fruit drink. This agricultural standard is internationally known as the Codex Standard for Fruit Juices and Nectars (CODEX ST AN 247-2005). The fruits include concentrated fruit juice, reconstituted fruit juice, etc. Alternatively, clarified fruit juice obtained by removing a portion of the insoluble solids may be used. Furthermore, fruit extracts and vegetable extracts may be added as raw materials for the fruits and vegetables. In particular, it is said that the product contains juice or extract of the same kind of fruit as the dried fruit contained in packaged beverages. Fruit extracts and vegetable extracts are preferably made from chopped fruits or vegetables using water or alcohol. These extracts are made from ingredients contained in fruits and vegetables. These extracts are made by, for example, hot water extraction. The method of extracting fruit components using liquefied gas and then vaporizing the liquefied gas to extract fruit components is also used. It is produced by separating and recovering the components.

[0044] Optional sugars (a general term for monosaccharides and disaccharides) include sugar (sucrose), It may contain glucose, fructose, isomerized sugar, etc. By adding sugars to carbonated drinks, it is possible to add sweetness and body to the drinks. The sugars to be added may be one type or two or more types.

[0045] Optional flavorings and other food ingredients include, for example, dietary fiber, yeast extract, and Among them, water-soluble dietary fiber is the one that gives a full body to beverages. It is widely used to provide other functionalities. and is not or is difficult to digest by human digestive enzymes. Examples of dietary fiber include soybean dietary fiber, polydextrose, and indigestible dextrose. Examples include guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers can be used alone or in combination of two or more types. Good too.

[0046] Optional food additives can be those that are permitted under national laws and regulations. For example, preservatives and antioxidants for maintaining food quality are not particularly limited. Food additives such as coloring agents, flavoring agents, sweeteners, acidulants, emulsifiers, etc., which are used to improve the palatability of food. pH adjusters, antifoaming agents, foaming agents, etc. necessary for manufacturing or processing, as well as supplementing and strengthening nutrients Nutritional fortifiers used in the above may be included as needed.

[0047] A brief explanation of some food additives is provided below. Food colorings are food additives that improve the color of food, and include synthetic and natural colorings. In Japan's Food Sanitation Act, they are classified into designated food additives, existing food additives, and general food and beverage additives. Caramel color, which gives food a brown color, is often used as a coloring agent. In addition, a secondary effect of caramel color is that it can give the beverage a roasted flavor and richness. do.

[0048] Flavoring agents are used to impart or enhance the flavor of food. Food flavoring agents include natural flavoring agents, There are natural flavors extracted from natural ingredients and synthetic flavors that are chemically synthesized. The Food Sanitation Law defines "substances obtained from plants and animals or mixtures thereof that are used for the purpose of flavoring food." The names of plants and animals that can be used are listed in the "List of Natural Flavoring Sources" as examples. In addition, most synthetic flavorings are chemically synthesized from the same ingredients found in food. It is a compound designated in Appendix 1 of the Enforcement Regulations of the Food Sanitation Act.

[0049] Food flavorings are rarely used alone, but are usually a combination of multiple flavor compounds. The fragrance products are available in various forms, including water-soluble fragrances, oil-soluble fragrances, emulsified fragrances, Water-soluble fragrances are made by mixing the fragrance base with water-soluble solvents such as water-containing alcohol and propane. Oil-soluble fragrances are those extracted and dissolved in propylene glycol. Emulsified fragrances are made by dissolving the fragrance base in water using emulsifiers and stabilizers. It is emulsified into fine particles. It can make drinks cloudy. Powdered flavorings are made from a flavor base such as dextrin, natural gum, sugar, or starch. After emulsifying with excipients, spray-dry to powder or add flavoring base to lactose etc. Beverages usually contain water-soluble flavorings and emulsified flavorings.

[0050] Sweeteners are used to sweeten foods, but they include the sugars mentioned above and some Low-sweetness substances (such as starch syrup, erythritol, maltitol, and lactitol) are used in foods. It is classified as a food additive and is not classified as a food additive. , L-arabinose, D-xylose, trehalose, D-sorbitol, xylitol , mannitol, etc., and highly sweetened substances include aspartame, neotame, and Sulfam potassium, saccharin, sucralose, disodium glycyrrhizinate, stearyl alcohol Examples include beer extract, licorice extract, and thaumatin. In addition, under the Food Sanitation Act of Japan, Sweeteners are classified into designated additives, existing additives, and general food and beverage additives. Reference number: Y2G-0066 Patent application 2022-084422 Submission date: May 24, 2022 Sugars used in beverages Aspartame and acesulfame, which have sweetening properties similar to those of sugar, glucose, and fructose, are In the carbonated beverage of the present invention, It is preferable to use one or more sweeteners commonly used in these beverages.

[0051] Acidulants are used to give or enhance the sour taste of food. The acidic substances are organic acids such as citric acid and lactic acid and their salts, and inorganic acids such as phosphoric acid and carbon dioxide. When organic acids and their salts are used together, the buffering effect makes it easier to maintain a specific pH. It is possible. In Japan, the substances that can be labeled as acidulants under the collective name are designated additives, such as spices, spices, and sour seasonings. Citric acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, glutamic acid Potassium conate, sodium gluconate, succinic acid, monosodium succinate, disuccinate Sodium, 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, fumaric acid Monosodium, DL-malic acid, sodium DL-malate, phosphate, existing additives Examples include itaconic acid, phytic acid, and α-ketoglutaric acid. The acidulant used in the beverage is selected depending on the flavor of the beverage. For example, citrus In citrus-flavored beverages, citric acid and citrates, which are found in large amounts in citrus fruits, are used, and in grape-flavored beverages, Tartaric acid and tartrates are found in large amounts in grapes, and in apple-flavored drinks, they are found in large amounts in apples. Malic acid and malate salts are often the acids of choice.

[0052] Emulsifiers are used in food for the purposes of emulsifying, dispersing, penetrating, cleaning, foaming, defoaming, and releasing. However, in beverages, it is often used to disperse (emulsify) oil in liquid. To disperse the active ingredients evenly in the water and to prevent the separation of the oil and fat components derived from the raw materials. It is used for. The above-mentioned food ingredients and food additives are examples, and the food ingredients and food additives contained in the packaged beverage according to the present invention The following are not limited to the above: The type and content of food ingredients and food additives used may be appropriately selected and adjusted depending on the purpose. As a specific example, carbonated beverages, including optional ingredients, may be classified as liqueurs or spirits. It is a similar drink to lemon sour.

[0053] <Manufacturing method> FIG. 4 is a process diagram showing an example of a method for producing the above-mentioned bottled beverage. The dried fruit is then coated with sugar (Step S1). There is no restriction on the order in which these are placed in the container (Step S2). The dried fruit is inserted into the container, and then the carbonated beverage is filled into the container. A can lid is then attached to the container. and seal it (step S3). Then, the carbonated beverage is heated to swell the dried fruit (step S4). For example, carbonated drinks should be 50% or higher, preferably 60% or higher, and more preferably 65% ​​or higher. Heating for 10 minutes or more is recommended. Heating also has a sterilizing effect. This swelling process is the longest diameter d0ma of the dried fruit in its dry state before it is immersed in carbonated beverage. The relationship between x and the maximum diameter d1max after immersion in carbonated beverage (after the swelling process) is as follows: It is desirable to 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. By not only immersing it in the material but also applying heat to it to make it swell, the probability of it floating horizontally increases. Here, the maximum diameter d1max of the dried fruit after swelling is larger than the opening diameter D of the container. It is desirable to prevent the dried fruit from flying out of the container when the amount of foaming is large after removing the lid. This is because it can be suppressed.

[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. It is not something that can be done. [Example]

[0055] 1. Preparation of Base Solution The ingredients are blended as shown in Table 1, with an alcohol content of 6%, an extract content of 3.5%, and a pH of 3. The base solution was prepared as follows:

[0056] [Table 1]

[0057] 2. Experiment (1) In this experiment, dried lemons (1 mm thick) were obtained by drying 3 mm thick fresh lemon slices with hot air. m) was used. Next, carbon dioxide was added to the base liquid to prepare beverages with various carbon dioxide contents (GV) as shown in Table 2. A piece of dried lemon is placed in a beverage can, and then the beverage is filled and opened. The can lids were then seamed to produce packaged beverage samples. The bottled beverage samples were stored at 25°C for 48 hours and then opened. When the bottle was sealed, it was visually confirmed whether the immersed dried lemon rose to the surface of the beverage. The results are shown in Table 2. After opening, the dried lemons that had been immersed in the beverage rose to the surface. The samples that did not float up were given a floating rating of 0, and the samples that did not float up while immersed were given a floating rating of 0. The floating evaluation for the 100g was rated as x.

[0058] [Table 2] By adjusting the thickness of the dried lemon and the gas volume of the carbonated beverage, the desired dried lemon flavor can be achieved. It was confirmed that the operation could be controlled.

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

[0060] [Table 3] By adjusting the gas volume of the carbonated drink according to the thickness of the dried lemon, It was confirmed that the desired operation could be controlled.

[0061] 4. Experiment (3) Each fresh fruit shown in Table 4 was sliced ​​to the thickness before drying shown in Table 4, and dried with hot air to obtain each dried fruit. However, the blueberries were left whole without being sliced, and the pickled plums were The seeds of the pickled plums were removed and then dried in hot air under the same conditions. Samples 22 and 23). The diameter of the dried umeboshi 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 poured into each beverage can. After filling, put the dried fruits into the container, make sure that they are soaked, and then fill the container. The open-end can lids were seamed to produce packaged beverage samples. The bottled beverage samples were stored at 25°C for 48 hours and then opened. After sealing, it was visually confirmed whether or not each of the immersed dried fruits rose to the surface of the beverage. The values ​​were the same as in the above experiment (1).

[0062] [Table 4] Regardless of the type of fruit, the gas volume of the carbonated drink can be adjusted to suit the taste of each dried fruit. It was confirmed that the desired behavior could be controlled.

[0063] 5. Experiment (4) In this experiment, 6mm thick fresh lemon slices were immersed in a 10% glucose solution, and then Sugar-coated dried lemons (2mm thick) obtained by hot air drying and fresh lemons (6mm thick) The dried lemon slices were dried with hot air without being immersed in a 10% glucose solution. A thickness of 2 mm was used. Next, carbon dioxide was added to the base liquid to prepare a 2.3GV beverage, and the sugar-coated dry After filling a beverage can with one lemon and one lemon, open it fully. The end can lids were then seamed to produce containerized beverage samples. The bottled beverage samples were sterilized at 65°C for 20 minutes and then stored at 37°C for one week. After opening, the condition of each dried fruit was checked. As a result of the test, the sugar-coated dried lemon was added to the packaged beverage sample. The shape and firmness of the dried fruit were maintained compared to the packaged beverage sample containing the dried fruit.

[0064] 6. Experiment (5) In this experiment, 6mm thick fresh lemon slices were immersed in a 10% glucose solution, and then Sugar-coated dried lemons (2mm thick) obtained by hot air drying and fresh lemons (6mm thick) The dried lemon slices were dried with hot air without being immersed in a 10% glucose solution. A thickness of 2 mm was used. Next, put one sugar-coated dried lemon and one dried lemon into a beverage can. In order to replace the air in the can with nitrogen, nitrogen gas was sprayed into the can. The test was carried out 10 times under each condition to see if the dried fruit was damaged. Confirmed. As a result of the test, no damage to the dried fruit was confirmed in the sample containing sugar-coated dried lemon. On the other hand, the samples containing dried lemon showed damage to the dried fruit in 8 out of 10 cases. was done.

[0065] 7. Experiment (6) In this experiment, the maximum diameter d0max in the dry state (thickness before drying: about 5.0 mm) Immerse the slices in the base solution (GV 2.3) and heat to 65°C for 10 minutes. 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 to approximately 1.178 to 1.199 times. By heating the sauce, the maximum diameter of the lemon slices increases by approximately 1.10 to 1.30 times. It was confirmed that this is the case.

[0068] 8 Experiments (7) In this experiment, the diameter of the large diameter portion 1 of the container was 66 mm, and the opening diameter of the annular portion 22 was A full open-end can with a diameter of 43.5 mm was used. Rice was soaked in a 10% glucose solution and then dried with hot air. Sugar-coated dried lemon slices with a maximum diameter of 38-42 mm are placed in the base liquid (GV). 2.3) was placed in a container and sealed, and in the comparative example, it was left at room temperature for 24 hours, In the swelling step, the sample was placed in hot water at 60 degrees for 10 minutes. The samples were placed in a refrigerator set at 4 degrees for 24 hours, and the lid was removed. In each example, the number was 100. Those that float while remaining almost horizontal are marked as 'Good', and those that float at a slight angle are marked as 'Good'. The results of the visual evaluation are shown in the table below. It was.

[0069] [Table 6]

[0070] As a result of experiment (7), we used lemon slices with appropriate parameters and performed the swelling process under appropriate conditions. By doing this, we were able to achieve high reproducibility in the fact that the lemon slices maintained a horizontal orientation and floated. Obtained.

[0071] Based on the above description, a person skilled in the art may conceive additional advantages and various modifications of the present invention. Although various modifications may be made, aspects of the present invention are not limited to the specific embodiments described above. For example, an invention that only extracts a part of each embodiment or a invention that combines multiple embodiments The invention derived from the content defined in the claims and its equivalents is also naturally envisioned. Various additions, modifications and partial modifications may be made without departing from the concept and spirit of the present invention. It can be deleted.

[0072] Furthermore, not all of the matters described in this specification are essential requirements. Anything described in the specification but not in the claims is considered optional and additional. can be done.

[0073] The applicant of the present invention is aware of the inventions disclosed in the documents in the "Prior Art Documents" column of this specification. The present invention is merely a method for solving the problems of the prior art disclosed in the document, and the present invention does not necessarily aim to solve the problems of the prior art disclosed in the document. It should also be noted that the problem to be solved by the present invention is not intended to be a For example, in this specification, If there is a description that a specified effect is achieved by the invention, the problem that is the reverse of the specified effect is solved. However, it is not necessarily the intention to require such a specific configuration as an essential requirement. It's not delicious. [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 carbonated alcoholic drink and sugar-coated lemon slices in a full open end A packaged beverage in a can, The weight W of the lemon slice in a dry state before immersion in the carbonated alcoholic beverage is as follows: 1) Satisfy the formula, When the lid of the full open-end can is removed, the lemon slices remain in a nearly horizontal position. A bottled beverage that floats to the surface of a carbonated alcoholic beverage while being held 1.5g<W<5.0g (1).

2. A carbonated alcoholic drink and sugar-coated lemon slices in a full open end A packaged beverage in a can, The full open-end can has: a large diameter portion having a diameter of approximately 66 mm; 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 a circular ring portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm. a small diameter portion, The weight W of the lemon slice in a dry state before immersion in the carbonated alcoholic beverage, Diameter d0min and maximum diameter d0max, and after immersion in carbonated alcoholic beverage The maximum diameter d1max of the lemon slice satisfies the following formulas (1) to (4): When the lid of the full open-end can is removed, the lemon slices remain in a nearly horizontal position. The container is held in place and floats, and is caught horizontally on the small diameter portion at the top of the full open-end can. Packaged beverages 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 method of claim 1, wherein the thickness of the lemon slices before drying is about 5.0 mm. A packaged beverage according to any one of the preceding items.

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 is kept in a nearly horizontal position and the liquid of the carbonated beverage is poured into the container. A bottled beverage that floats to the surface 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 d1 of the dried fruit in a dry state before being immersed in carbonated beverage The diameter d0max satisfies the following formulas (1) and (2): When the lid of the container is removed, the dried fruit floats while maintaining a nearly horizontal position, A bottled beverage that is caught horizontally on the narrow top part 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 slices are placed in a nearly horizontal position. A method for producing a bottled beverage in which the beverage floats to the surface of a carbonated alcoholic beverage while maintaining its liquid state. 、 The full open-end can is filled with lemon slices whose dry weight W satisfies the following formula (1): A first step of adding a carbonated alcoholic beverage; Thereafter, a second step of attaching a lid to the full open-end can; Thereafter, the lemon slice swells and the longest diameter d1max satisfies the following formula (2): and a third step of heating the carbonated alcoholic beverage to 60 degrees or higher for 10 minutes or more. Manufacturing method of packaged beverages 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 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 a circular ring portion extending inward from the tapered surface and having an opening diameter of approximately 43.5 mm. a small diameter portion, When the lid of the full open-end can is removed, the lemon slices are placed in a nearly horizontal position. The container floats while maintaining its shape and is caught horizontally on the small diameter part at the top of the full open-end can. A method for producing a containerized beverage, comprising: The full open-end can is given a dry weight W, a minimum diameter d0min and a maximum diameter A lemon slice whose d0max satisfies the following formulas (1) to (3), a carbonated alcoholic beverage, The first step of adding Thereafter, a second step of attaching a lid to the full open-end can; Thereafter, the lemon slice swells and the longest diameter d1max satisfies the following formula (4): and a third step of heating the carbonated alcoholic beverage to 60% or higher for 10 minutes or more. Bottled beverage manufacturing method 1.5g<W<5.0g...(1) 35mm<d0min...(2) d0max<50mm...(3) 1.10d0max<d1max<1.30d0max (4).

9. A carbonated beverage and dried fruit are placed in a container, and when the lid of the container is removed, The dried fruit floats to the surface of the carbonated beverage while maintaining a nearly horizontal position. A manufacturing method comprising: 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 a third step of heating the carbonated beverage to swell the dried fruit. Beverage production method.

10. A carbonated beverage and dried fruit are placed in a container, and when the lid of the container is removed, The dried fruit floats while maintaining a nearly horizontal position, and is placed horizontally on the small diameter portion at the top of the container. A method for producing a bottled beverage, 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 a third step of heating the carbonated beverage to swell the dried fruit. Beverage production method.

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

12. 12. The container according to claim 11, wherein the third step is to heat the carbonated beverage to 60% or higher for 10 minutes or more. A method for manufacturing bottled beverages.

13. The third step reduces the maximum diameter d of the dried fruit in a dry state before being immersed in the carbonated beverage. 0max and the longest diameter d1max of the dried fruit after immersion in carbonated beverage are as follows (1 The method for producing a bottled beverage according to claim 9 or 10, wherein the formula satisfies the formula: 1.10d0max<d1max<1.30d0max (1).

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