Bottled carbonated beverage, method for manufacturing bottled carbonated beverage, and method for suppressing splashing and foaming

Abstract

To provide a packaged carbonated beverage that suppresses splashing and foaming, has a milky texture, maintains stable properties, and has an excellent balance of carbonation and foam texture. [Solution] A packaged carbonated beverage containing at least one of polysaccharides and thickeners, and milk components, having a pH of 6.3 to 8.5, a viscosity of 14.6 to 30.0 mPa·s, a milk solids content of 0.1 to 3.0% by mass relative to the total amount of the packaged carbonated beverage, and an average particle size of the dispersed phase of 0.2 to 10 μm.

Description

Technical Field

[0001] The present invention relates to a carbonated beverage in a container, a method for producing the carbonated beverage in a container, and a method for suppressing splash and foaming.

Background Art

[0002] In the field of carbonated beverages, carbonated beverages (carbonated milk-containing beverages) in which milk itself, milk processed products, or milk analogs are added and blended are one of the carbonated beverage subcategories that are widely and generally accepted. In addition to the stimulating and refreshing sensations of carbonated beverages, the enjoyment of the balance and coolness of sweetness and sourness derived from milk components is considered to be one of the factors widely supported by consumers. However, considering that milk components are unstable components in terms of properties in beverages and are in a special environment of carbonated beverages, attention is required in formulation design.

[0003] When the present inventors were studying the formulation design of carbonated milk-containing beverages in containers, they faced the problem that when a carbonated milk-containing beverage in a container is impacted by dropping or the like, it is more likely to spurt (splash) compared to non-milk-containing carbonated beverages. It is assumed that carbonated milk-containing beverages in containers will receive a certain degree of impact during the manufacturing and transportation stages. Of course, when the product is guided to the outlet in vending machine sales or when consumers carry it in a bag or the like after purchase, the impact on the product during and after purchase must also be considered. If splashing occurs when opening the container of the beverage, not only will the content volume decrease, but it may also stain clothes and the like. If such situations occur frequently, not only will there be a duplication of work to redesign the product formulation itself, but it may also lead to a serious situation of losing the trust of consumers. And, as a method for suppressing such splash, a method of increasing viscosity is known (for example, see Patent Document 1).

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2014-193136 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, it was found that increasing the viscosity too much to suppress splashing would cause foaming to gradually occur after opening. Here, foaming refers to the gradual overflow of liquid from inside the container upon opening.

[0006] In view of the above circumstances, the present invention aims to provide a packaged carbonated beverage that can suppress splashing and foaming, has a milky texture while maintaining stable properties, and has an excellent balance between carbonation and foam texture. [Means for solving the problem]

[0007] The inventors of the present invention conducted diligent studies to solve the above-mentioned problems and, in particular, found that the above problems could be solved by adjusting the viscosity, the content of milk solids, and the average particle size of the dispersed phase, thus completing the present invention. That is, the present invention is as follows.

[0008] [1] It contains at least one of the following: polysaccharides and thickeners, and milk components. The pH is 6.3 to 8.5. The viscosity is 14.6 to 30.0 mPa·s. The milk solids content is 0.1 to 3.0% by mass relative to the total volume of the packaged carbonated beverage. The average particle size of the dispersed phase is 0.2 to 10.0 μm. Bottled carbonated beverage. [2] The gas volume value is 1.7 to 2.4 GV. [1] The bottled carbonated beverage described above. [3] It contains sodium, The sodium content is 20 to 80 mg per 100 g of the packaged carbonated beverage. A packaged carbonated beverage as described in [1] or [2]. [4] The ratio of cumulative 90% particle size (D90) to cumulative 10% particle size (D10) (D90 / D10) is between 1.0 and 3.5. A carbonated beverage in a container as described in any of [1] to [3]. [5] The process includes a mixing step of mixing at least one of polysaccharides and thickeners with milk components to obtain a milk composition. The milk solids content in the milk composition is 0.1 to 3.0% by mass. The pH of the milk composition is 6.3 to 8.5. The viscosity of the milk composition is 14.6 to 30.0 mPa·s. The average particle size of the dispersed phase in the milk composition is 0.2 to 10.0 μm. A method for manufacturing bottled carbonated beverages. [6] The process includes a mixing step of mixing at least one of polysaccharides and thickeners with milk components to obtain a milk composition. The milk solids content in the milk composition is 0.1 to 3.0% by mass. The pH of the milk composition is 6.3 to 8.5. The viscosity of the milk composition is 14.6 to 30.0 mPa·s. The average particle size of the dispersed phase in the milk composition is 0.2 to 10.0 μm. A method for suppressing splash and foaming. [Effects of the Invention]

[0009] The present invention makes it possible to provide a carbonated beverage that suppresses splashing and foaming, has a milky texture while maintaining stable properties, and has an excellent balance between carbonation and foam texture. [Modes for carrying out the invention]

[0010] Hereinafter, embodiments of the present invention will be described (hereinafter, also referred to as "the present embodiment"). It should be noted that the present embodiment is an exemplification for explaining the present invention, and the present invention is not limited to only the present embodiment.

[0011] 1. Carbonated Beverage in a Container The carbonated beverage in a container of the present embodiment (hereinafter, also simply referred to as "carbonated beverage") contains at least one or more of polysaccharides and thickeners and a milk component, has a pH of 6.3 to 8.5, a viscosity of 14.6 to 30.0 mPa·s, and the content of milk solids is 0.1 to 3.0% by mass based on the total amount of the carbonated beverage in a container, and the average particle diameter of the dispersed phase is 0.2 to 10 μm. Also, the carbonated beverage of the present embodiment may contain other components as necessary within a range that does not impair the effects of the present invention.

[0012] The carbonated beverage in a container of the present embodiment is provided as a container-packed beverage filled in a container. Here, the "carbonated beverage in a container" refers to a beverage that is filled and sealed in a container and given long-term storage stability by performing microbial control treatments such as sterilization and disinfection. In this case, the container used is not particularly limited and may be any commonly used beverage container such as a metal can, a PET bottle, or a bottle. Among them, considering the gas pressure of carbon dioxide gas, it is preferably a container having a predetermined strength such as a metal can, a plastic bottle such as a PET bottle, or a bottle, and particularly preferably a PET bottle. Also, in order to effectively retain carbon dioxide gas even after opening the cap, it is preferable that the container has a resealable lid. Also, since the carbonated beverage in a container in the present embodiment has stable properties and is difficult to separate even at normal temperature, a transparent beverage container (for example, a PET bottle, etc.) may be used. It should be noted that when the milk-containing carbonated beverage in the present embodiment is provided as a container-packed beverage, it can usually be drunk as it is without dilution, but it is not limited to this.

[0013] In the present embodiment, the "total amount of the carbonated beverage in a container" means the mass of the carbonated beverage itself and does not include the mass of the container.

[0014] Regarding the mechanism by which the carbonated beverage of the present embodiment can suppress splash and foaming, has a milky texture while maintaining stable properties, and has an excellent balance between the carbonic acid sensation and the texture of the foam, it is not particularly limited, but is considered as follows. · Since the carbonated beverage of the present embodiment has a viscosity of a predetermined value or more, the generation speed of bubbles due to carbonic acid upon opening the cap is suppressed, and it is possible to prevent the beverage from spilling out of the container. Since the viscosity is below the predetermined value, bubbles separate from the beverage and disappear, and it is possible to prevent the beverage from overflowing outside the container. · Since the pH of the carbonated beverage of the present embodiment is 6.3 to 8.5 and the content of milk solids is 0.1 to 3.0% by mass, the milk components can exist stably in the carbonated beverage without aggregating, and thereby the balance between the milky texture and the properties is excellent. · Since the average particle diameter of the dispersed substance in the carbonated beverage of the present embodiment is 0.2 to 10.0 μm, there is a tendency to be more excellent in the balance between the carbonic acid sensation and the texture of the foam.

[0015] 1.1. Polysaccharides Polysaccharides are saccharides that produce two or more monosaccharides by hydrolysis. The polysaccharides in the present embodiment are not particularly limited, and examples include cellulose, dextrin, and oligosaccharides. Here, in the present embodiment, those contained in the thickener described later are not included in the polysaccharides of the present embodiment.

[0016] The content of polysaccharides in the carbonated beverage can be appropriately changed to adjust the viscosity, and from the viewpoint of being more excellent in suppressing splash and foaming, it is not particularly limited as long as the effects of the present invention are not impaired. For example, when dextrin is used as the polysaccharide, the content can be 0.03 to 0.07% by mass based on the total amount of the carbonated beverage.

[0017] 1.2. Thickener In this embodiment, a thickening agent refers to a substance that imparts viscosity to a liquid or increases its viscosity. The thickening agent in this embodiment is not particularly limited as long as it can be added to food and beverages, but examples include pectin, gellan gum, guar gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, carboxymethylcellulose (CMC), alginate, and alginate ester. Among these, gellan gum is preferred from the viewpoint of improving the stability of milk.

[0018] Gellan gum is a natural polysaccharide obtained through fermentation. It is produced by separating and purifying polysaccharides accumulated outside the cell of the microorganism Sphingomonas elodea, which is collected from aquatic plants, using glucose and other nutrients as its primary source. There are two types of gellan gum: HA gellan gum (native gellan gum) with a high acyl group content, and LA gellan gum from which the acyl groups have been removed. Considering the stability of milk components, it is preferable to use HA gellan gum.

[0019] The amount of thickener in the carbonated beverage can be changed as appropriate to adjust the viscosity and is not particularly limited as long as the effects of the present invention are not impaired. For example, when gellan gum is used as a thickener, its content can be 0.04 to 0.08% by mass relative to the total amount of the carbonated beverage.

[0020] It should be noted that the concepts of "polysaccharides" and "thickeners" mentioned above encompass many compounds that overlap. From this perspective, the total amount of polysaccharides and thickeners in the carbonated beverage of this embodiment can be appropriately changed to adjust the viscosity and is not particularly limited as long as the effects of the present invention are not impaired. For example, when dextrin is used as the polysaccharide and gellan gum is used as the thickener, the total amount of each can be 0.07 to 0.15% by mass of the total amount of the carbonated beverage.

[0021] 1.3. Milk ingredients Milk components refer to the components contained in milk, and milk solids refer to the components in milk other than water. In this embodiment, milk is not particularly limited in terms of its origin or whether it has been processed or not, and examples include cow's milk, or "milk obtained from animals such as goats, sheep, horses, and camels."

[0022] In addition to the above, other examples of milk used in this embodiment include skim milk, processed milk, milk beverages, and dairy products (cream, cheese, concentrated whey, concentrated milk, condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, and prepared milk powder). These may be used individually or in combination of two or more.

[0023] The milk solids content in carbonated beverages is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass, more preferably 0.3 to 2.0% by mass, and even more preferably 0.4 to 1.5% by mass, relative to the total volume of the carbonated beverage, from the viewpoint of improving the balance between milkiness and texture. Improving the milkiness tends to cause precipitation in carbonated beverages, and setting the milk solids content to 0.2 to 2.5% by mass tends to further improve the balance between milkiness and texture. Here, the milk solids content is the sum of the milk fat content and the non-fat milk solids content.

[0024] Furthermore, the milk fat content in the carbonated beverage is not particularly limited as long as the effects of the present invention are not impaired, but is preferably 0.02 to 0.3% by mass, more preferably 0.05 to 0.27% by mass, and even more preferably 0.1 to 0.25% by mass, relative to the total amount of the carbonated beverage. The milk fat content can be measured by the Gerber method.

[0025] The content of non-fat milk solids in the carbonated beverage is not particularly limited as long as the effects of the present invention are not impaired, but is preferably 0.05 to 3.0% by mass, more preferably 0.1 to 2.5% by mass, and even more preferably 0.1 to 2.0% by mass, relative to the total amount of the carbonated beverage.

[0026] From the viewpoint of obtaining fine bubbles, the sodium content in carbonated beverages is preferably 20 to 80 mg per 100 g of carbonated beverage, and more preferably 40 to 70 mg.

[0027] 1.5. Other ingredients The carbonated beverage of this embodiment may contain other ingredients, to the extent that they do not impede the effects of the present invention. These other ingredients are not particularly limited, but examples include fruit juice, vegetable juice, vitamins, amino acids, sweeteners, flavorings, seasonings, colorings, emulsifiers, quality stabilizers, and functional ingredients such as collagen and chondroitin sulfate.

[0028] 1.6. pH In this embodiment, the carbonated beverage has a pH of 6.3 to 8.5, preferably 6.5 to 8.3, and more preferably 6.7 to 8.0, from the viewpoint of stabilizing the proteins contained in the milk components by bringing them closer to their isoelectric point. A pH of 6.5 to 8.3 tends to result in an even more pronounced milky taste.

[0029] The pH of the carbonated beverage in this embodiment can be measured using a standard method with a Horiba F-52 benchtop pH meter after degassing to remove carbon dioxide. Furthermore, while there are no particular limitations on the method for adjusting the pH of the carbonated beverage in this embodiment, for example, the method described later in the pH adjustment process can be used.

[0030] 1.7.Viscosity The viscosity of this embodiment is 14.6 to 30.0 mPa·s, preferably 15.0 to 27.5 mPa·s, more preferably 15.0 to 25 mPa·s, and even more preferably 17.5 to 22.5 mPa·s, from the viewpoint of suppressing splashing and foaming. A viscosity of 15.0 mPa·s or higher tends to further suppress splashing, and a viscosity of 27.5 mPa·s or lower tends to further suppress foaming.

[0031] The viscosity in this embodiment was measured using a Type B viscometer (Toki Sangyo Co., Ltd., TVB-10 model, spindle number M2 rotor) at a rotation speed of 60 rpm and a measurement temperature of 20°C. While the method for adjusting viscosity is not particularly limited, for example, the method described in the viscosity adjustment process below can be used.

[0032] 1.8. Particle size of the dispersed phase In this embodiment, the carbonated beverage has an average particle size of 0.2 to 10.0 μm, preferably 0.3 to 5.0 μm, and more preferably 0.4 to 1.0 μm, from the viewpoint of improving the balance between carbonation and foam texture. An average particle size of 0.2 to 10.0 μm tends to suppress splashing while further enhancing the carbonation. Generally, improving carbonation tends to result in a loss of foam smoothness, but an average particle size of 0.2 to 10.0 μm tends to result in an excellent balance between carbonation and foam texture.

[0033] The particle size of the dispersed phase was measured using a laser diffraction particle size distribution analyzer (SHIMADZU SALD-2300, manufactured by Shimadzu Corporation, WingSALDII, Version 3.1.1) in accordance with ISO 13320, ISO 9276, and JIS Z 8825:2013. The total particle size, particle size distribution, D10, D50, and D90 of the total particles contained in the packaged beverage were measured on a volume basis. The values ​​measured at a refractive index of 1.60-0.10i were adopted. Furthermore, there are no particular limitations on the method of adjusting the particle size, but for example, the method described in the particle size adjustment process below can be used.

[0034] In this embodiment, from the viewpoint of preventing the flavor of the beverage from becoming diluted and providing a sharp taste, the ratio of the cumulative 90% diameter (D90) to the cumulative 10% diameter (D10) (D90 / D10) is preferably 1.0 to 3.5, more preferably 1.2 to 3.0, and even more preferably 1.5 to 2.5.

[0035] 1.9. Gas volume value In this embodiment, the gas volume value refers to the volume of carbon dioxide dissolved in the carbonated beverage divided by the volume of the carbonated beverage at 20°C. From the viewpoint of creating a carbonated beverage in which the milky taste and carbonation taste are well balanced, the gas volume value in the carbonated beverage in this embodiment is preferably 1.7 to 2.4 GV, more preferably 1.7 to 2.3 GV, and even more preferably 1.8 to 2.2 GV. A gas volume value of 1.7 to 2.3 GV in the carbonated beverage in this embodiment tends to result in an excellent balance between the milky taste and carbonation taste.

[0036] 2. Method for manufacturing carbonated beverages The packaged carbonated beverage according to this embodiment can be manufactured using any conditions and methods employed in beverage production. The manufacturing method of the packaged carbonated beverage according to this embodiment is not particularly limited, as long as the above-mentioned components are adjusted to predetermined values, and may include other steps as necessary. Furthermore, the order of each step is not particularly limited, as long as it does not impair the effects of the present invention.

[0037] 2.1.Mixing process The mixing step in this embodiment is a step of mixing at least one of polysaccharides and thickeners with milk components to obtain a milk composition within a predetermined range, and may include other steps as long as they do not hinder the effects of the present invention. In addition, other components may be included during mixing, and there are no particular restrictions on the mixing order.

[0038] 2.2.pH adjustment process The method for producing the carbonated beverage according to this embodiment may include a pH adjustment step. The pH adjustment step is a step to adjust the pH of the carbonated beverage to 6.3 to 8.5 before carbon dioxide gas is added. The method for adjusting the pH is not particularly limited, but can be done, for example, by using a known pH adjusting agent applicable to food. To adjust the carbonated beverage according to this embodiment to the above pH range, for example, an alkaline agent such as sodium citrate, sodium hydrogen phosphate, tetrapotassium pyrophosphate, tripotassium pyrophosphate, sodium bicarbonate, dipotassium hydrogen phosphate, tripotassium phosphate, and arginine may be added. These pH adjusting agents may be used individually or in combination of two or more.

[0039] 2.3.Viscosity adjustment process The viscosity adjustment process is a process for adjusting the viscosity of a carbonated beverage. The method of adjusting viscosity is not particularly limited, but for example, the viscosity can be increased by increasing the content of the thickener and / or sugars in this embodiment, and the viscosity can be decreased by decreasing the content of the thickener.

[0040] 2.4. Milk solid content adjustment process The method for producing a carbonated beverage according to this embodiment may include a milk solids adjustment step. The milk solids adjustment step is a step of increasing or decreasing the milk solids content. The method for increasing milk solids is not particularly limited, but for example, it can be increased by adding commercially available milk solids. The method for decreasing milk solids is not particularly limited, but for example, it can be done by reducing the amount of milk components added.

[0041] 2.5. Particle size adjustment process The method for producing a carbonated beverage according to this embodiment may include a particle size adjustment step. The particle size adjustment step is a step of reducing or increasing the average particle size, cumulative 10% diameter (D10), and cumulative 90% diameter (D90) of the dispersed phase. The method for reducing the average particle size, cumulative 10% diameter (D10), and cumulative 90% diameter (D90) of the dispersed phase in the carbonated beverage is not particularly limited, but for example, the method described in Japanese Patent Application Publication No. 7-163324 can be used. Specifically, although not particularly limited, a method of high-pressure homogenization can be used. The pressure used for high-pressure homogenization is not particularly limited, but for example, 150 to 1500 kg / cm² 2 This can be achieved. Furthermore, increasing the pressure tends to reduce the average particle size of the dispersed mass. The above homogenization can be performed only once or repeated two or more times. The average particle size, cumulative 10% diameter (D10), and cumulative 90% diameter (D90) in carbonated beverages can be increased by adjusting the amount of stabilizers added, such as emulsifiers and sodium caseinate.

[0042] 2.6. Gas Volume Adjustment Process The method for producing carbonated beverages according to this embodiment may include a gas volume adjustment step. The gas volume adjustment step can be performed by appropriately sterilizing the solution, then, if necessary, cooling the solution, filling it with carbon dioxide gas (carbonation), and then filling it into a container. There are two methods for producing carbonated beverages: the premix method and the postmix method, and either may be used. The method for adjusting the gas volume is not particularly limited, but for example, in the premix method it can be adjusted by the absorption pressure of carbon dioxide gas, and in the postmix method it can be adjusted by the gas volume of the carbonated water to be mixed or the mixing ratio.

[0043] 3. Method for suppressing splash and foaming The splash and foam suppression method of this embodiment includes a mixing step of mixing at least one of polysaccharides and thickeners with milk components to obtain a milk composition, and further includes a mixing step of mixing so that the milk solids content in the packaged carbonated beverage is 0.1 to 3.0% by mass, wherein the milk solids content in the milk composition is 0.1 to 3.0% by mass, the pH of the milk composition is 6.3 to 8.5, the viscosity of the milk composition is 14.6 to 30.0 Pa·s, and the average particle size of the dispersed phase in the milk composition is 0.2 to 10.0 μm.

[0044] The splash and foaming suppression method of this embodiment may include other steps as long as they do not impede the effects of the present invention. Other steps include viscosity adjustment steps, milk solids adjustment steps, and particle size adjustment steps, and the specific methods thereof are the same as described above.

[0045] Furthermore, the polysaccharides, thickeners, milk components, and other components described in the packaged carbonated beverage of this embodiment can be used.

[0046] For pH, viscosity, particle size of the dispersed phase, and other measurement methods, the methods described above can be used for the packaged carbonated beverage of this embodiment. [Examples]

[0047] The present invention will be described in detail below with reference to examples, but each example shown is only one aspect of the embodiment of the present invention, and the present invention is not limited in any way by the examples.

[0048] <Preparation and manufacturing method of packaged carbonated beverages> Mix and dissolve the following raw materials according to the proportions shown in Table 1, to a concentration of 153 kg / cm³. 2Under pressure, it was homogenized with a high-speed homomixer to obtain a blended liquid. After that, UHT sterilization was carried out at 138°C for 60 seconds, and then it was cooled to 5°C. For the obtained beverage stock solution, carbon dioxide was mixed with a carbonator so that the carbon dioxide volume became the value shown in Table 1, and then it was filled into a washed and sterilized PET bottle to obtain a carbonated beverage in a container.

[0049] <Milk component> Processed cream: Newtech MF20A (manufactured by Taiyo Chemical Co., Ltd., milk solids 30%) Skim milk powder: Meiji skim milk powder (manufactured by Meiji, milk solids 100%) <Polysaccharide> Gellan gum: Kelcogel HM (manufactured by San-Ei Gen F.F.I., Inc.) <pH adjuster> Trisodium citrate: Purified sodium citrate (TYPE: M) (manufactured by Fuso Chemical Industry Co., Ltd., dihydrate) Sodium hydrogen carbonate: Sodium bicarbonate (manufactured by Tokuyama Corporation) <Others> Granulated sugar (manufactured by Hokuren Co., Ltd.) Sodium chloride (manufactured by Nippon Shio seizo Co., Ltd.) Sodium caseinate (manufactured by Arla Foods) Silicone preparation: KM-72F (manufactured by Shin-Etsu Chemical Co., Ltd.) Defoaming agent: Awa Break (manufactured by Taiyo Chemical Co., Ltd.)

[0050] The analysis method of the components to be analyzed in this test is as follows.

[0051] <ph> 300 mL of bottled carbonated beverage was poured into a 500 mL glass beaker, and after degassing by bubbling for 30 minutes, the pH was measured using a pH meter.

[0052] <Viscosity> 300 mL of bottled carbonated beverage was poured into a 500 mL glass beaker, and carbon dioxide was removed by bubbling for 30 minutes. The viscosity was then measured using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) with a spindle number M2 rotor at 20°C, with a reading time of 30 seconds and a rotation speed of 60 rpm.

[0053] <Carbon dioxide volume> In accordance with the inspection method based on the JAS Law, the amount of carbon dioxide was measured as follows: Each of the packaged carbonated beverages (samples) from Examples 1-9 and Comparative Examples 1-6 was placed in a constant temperature water bath for 30 minutes or more to allow it to stand and adjust to 20°C. After that, the samples were carefully removed and the gas volume was measured using FREE SHAKE V-CARBO (manufactured by Bixle, model: DGV-1).

[0054] <Rating> For each example and comparative example of carbonated beverage (sample), we performed evaluations of the eruption (splash, foaming), properties, and sensory evaluations (milky feel, carbonation, foam texture). To evaluate splash, a container of beverage kept chilled at 10°C was placed upright on a stand, tilted horizontally at a 30° angle to allow it to tip over under its own weight, and after 10 seconds the bottle was opened to check for spillage. To evaluate foaming, a container of beverage kept chilled at 10°C was dropped vertically from a height of 30 cm, and after 30 seconds the bottle was opened to check for spillage. To evaluate properties, each carbonated beverage was left to stand at 45°C for 3 days, and the appearance of the liquid was visually inspected to assess whether precipitation or separation had occurred. Sensory evaluation (milky feel, carbonation, and foam texture) was conducted by five trained panelists responsible for beverage development, who tasted 20 mL of a sample stored at 5°C. The following criteria were used to evaluate the three items on a 3-point scale: suppression of splash and foaming, balance between milky feel and properties, and balance between carbonation and foam texture.

[0055] <Suppression of splash and foaming> 3: It was good, with no splashing or foaming. 2: There was no splash but signs of foaming, or there were no signs of foaming but signs of splashing. 1: Splashed or foamed.

[0056] Here, regarding the evaluation of splash and foam suppression, "signs of foaming" means that upon opening, the liquid inside the container gradually exceeds the opening of the container, and although it appears to be about to overflow, the foam disappears over time and it manages to hold without overflowing. "Signs of splashing" means that foam is generated upon opening, the liquid inside the container exceeds the opening of the container, and although it appears to be about to gush out instantaneously, the foam disappears over time and it manages to hold without overflowing.

[0057] <Balance between milky texture and consistency> Positive control 1: Immediately after manufacturing of Comparative Example 4 3: Sufficient milkiness was felt, and the texture was good. (Equivalent to positive control 1) 2: No precipitation occurred, but the milky texture was somewhat weak, or the milky texture was sufficiently present, but liquid separation occurred over time. 1: There was almost no milky sensation, or a milky sensation was present but sedimentation had occurred.

[0058] Here, "milky taste" refers to the characteristic flavor of dairy ingredients. Regarding the properties, the appearance was visually inspected after being left to stand at 45°C for 3 days to evaluate whether precipitation or separation had occurred.

[0059] <Balance between carbonation and foam texture> Positive control 2: Preparation of comparative example 2 before container filling. 3: The foam had a smooth texture and a moderate level of carbonation, which was good (equivalent to positive control 2). 2: The foam has a smooth texture but the carbonation is a little too strong, or the carbonation is just right but the foam feels slightly rough. 1: The carbonation felt too strong and the bubbles were not smooth, or the carbonation was not felt and the bubbles felt rough.

[0060] Examples were selected based on evaluation values ​​of 2 or higher for all aspects of the above evaluation criteria, including the suppression of splashing and foaming, the balance between milkiness and texture, and the balance between milkiness, carbonation, and foam texture. Comparative examples were selected based on evaluation values ​​of 1 for any of these aspects.

[0061] [Table 1]

[0062] As shown in Table 1, carbonated beverages that satisfy the requirements of the present invention can suppress splashing and foaming, have a milky texture while maintaining stable properties, and have an excellent balance between carbonation and foam texture. [Industrial applicability]

[0063] The present invention can provide a packaged carbonated beverage, a method for producing a packaged carbonated beverage, and a method for suppressing splashing and foaming.< / ph>

Claims

1. It contains at least one of the following: polysaccharides and thickeners, and milk components. The pH is 6.3 to 8.

5. The viscosity is 14.6 to 30.0 mPa·s. The milk solids content is 0.1 to 3.0% by mass relative to the total volume of the packaged carbonated beverage. The average particle size of the dispersed phase is 0.2 to 10.0 μm. Bottled carbonated beverage.

2. The gas volume value is 1.7 to 2.4 GV. The packaged carbonated beverage according to claim 1.

3. It contains sodium, The sodium content is 20 to 80 mg per 100 g of the packaged carbonated beverage. The packaged carbonated beverage according to claim 1.

4. The ratio of cumulative 90% particle size (D90) to cumulative 10% particle size (D10) (D90 / D10) is between 1.0 and 3.

5. The packaged carbonated beverage according to claim 1.

5. The process includes a mixing step of mixing at least one of polysaccharides and thickeners with milk components to obtain a milk composition. The milk solids content in the milk composition is 0.1 to 3.0% by mass. The pH of the milk composition is 6.3 to 8.

5. The viscosity of the milk composition is 14.6 to 30.0 mPa·s. The average particle size of the dispersed phase in the milk composition is 0.2 to 10.0 μm. A method for manufacturing bottled carbonated beverages.

6. The process includes a mixing step of mixing at least one of polysaccharides and thickeners with milk components to obtain a milk composition. The milk solids content in the milk composition is 0.1 to 3.0% by mass. The pH of the milk composition is 6.3 to 8.

5. The viscosity of the milk composition is 14.6 to 30.0 mPa·s. The average particle size of the dispersed phase in the milk composition is 0.2 to 10.0 μm. A method for suppressing splash and foaming.

Images