Containerized beverage and its manufacturing method

Abstract

When the lid of the container is removed, the dried fruit is placed horizontally on the surface of the carbonated beverage. The dried fruit should float, or should float while maintaining a horizontal orientation and be horizontally placed on the top of the container. Make sure it is hooked in the opposite direction. A carbonated beverage and dried fruit are contained in a container, and the container lid of the container is attached to the outside. When the dried fruit is cooled, it floats to the surface of the carbonated beverage while maintaining a nearly horizontal position. The method for producing a beverage for drinking water comprises 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.

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 has been filed for an invention of a packaged beverage in which dried fruit floats to the surface of the carbonated beverage. (Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2023-172534 A 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 this would be both practical and aesthetically pleasing. In other words, when the lid of the container is removed, the dried fruit maintains its horizontal orientation and rises above the liquid level of the carbonated beverage. Or, the dried fruit should remain horizontal and float until the water reaches the top of the container. We discovered a new challenge: making it so that it would catch in a horizontal direction. [Means for solving the problem]

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

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

[0007] [2] Carbonated alcoholic beverage and sugar-coated lemon slices full open-ended A packaged beverage in a can, The full open-end can has: A large diameter portion having a diameter of about 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 about 43.5 mm. and a small diameter portion, The weight W of the lemon slice in a dry state before it is immersed in the carbonated alcoholic beverage is Diameter d0min and maximum diameter d0max, as well as the diameter after immersion in carbonated alcoholic beverages 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 approximately horizontal. The can is held in a horizontal position 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 slice before drying is about 5.0 mm.[1]-[3] 2. The containerized beverage according to claim 1 .

[0010] [5] A packaged beverage in which a carbonated beverage and dried fruit are packaged 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 immersed in the liquid of the carbonated beverage while remaining in a substantially horizontal position. Packaged drinks that float to the surface 1.5g <W<5.0g ···(1)。

[0011] [6] A packaged beverage in which a carbonated beverage and dried fruit are packaged 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 d0min of the dried fruit in the dry state before it was immersed in the carbonated beverage were The diameter d0max satisfies the following equations (1) and (2), When the lid of the container is removed, the dried fruit floats while remaining almost horizontal, A bottled beverage that is caught horizontally on the narrow top of the container 0.8D <d0min ···(1) d0max<1.15D (2) (where D is the diameter of the small diameter portion).

[0012] [7] A carbonated alcoholic beverage and a lemon slice are contained in a full open-ended can, When the lid of the full open-end can is removed, the lemon slices are placed in a substantially horizontal position. A method for producing a packaged 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).

[0013] [8] A carbonated alcoholic beverage and a lemon slice are contained in a full open-ended can, The full open-end can has: A large diameter portion having a diameter of about 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 about 43.5 mm. and a small diameter portion, When the lid of the full open-end can is removed, the lemon slices are placed in a substantially 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 bottled beverage, comprising the steps of: The full open-end can is subjected to a dry weight W, a minimum diameter d0min and a maximum diameter A lemon slice having a d0max satisfying 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; 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 more for 10 minutes or more. Manufacturing method of bottled beverages 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, A method for producing a bottled beverage, in which the dried fruit floats to the surface of the carbonated beverage while maintaining a nearly horizontal state. A manufacturing method comprising the steps of: 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; Then, a third step of heating the carbonated beverage to swell the dried fruit is included. A method for producing a beverage.

[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, 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; Then, a third step of heating the carbonated beverage to swell the dried fruit is included. A method for producing a beverage.

[0016]

[11] In the third step, the carbonated beverage is 50% or more. A method for producing a bottled beverage.

[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 soaking in the carbonated beverage are as follows (1 The method for producing a packaged beverage according to any one of [9] to

[12] , wherein the formula satisfies the formula: 1.10d0max <d1max<1.30d0max ···(1)。 [Brief description 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. 2 is a plan view from above of the 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. 2 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. 2 is a plan view from above of the packaged beverage after the lid has been opened. [Figure 4] FIG. 1 is a process diagram showing an example of a method for producing a bottled beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[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 beverage. 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. As long as the fruit is submerged in the carbonated beverage, it can be dried even if it is at the bottom of the container. The dried fruit may be suspended 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 enjoy the visual sensation 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 soaked in the beverage. Because the tissue is saturated with carbonated beverage, the texture of the dried fruit is that of a dried fruit with a low water content. The patient may have different preferences for the condition.

[0021] Furthermore, the applicant has discovered that when the lid of the container is removed, the dried fruit is allowed to remain horizontal while being carbonated. As a result of our investigation into solving the new problem of making the drink float on the liquid surface, we came up with the following: This led to the invention of the above. That is, as shown in FIG. 1A (vertical cross-sectional view) and FIG. 1B (plan view from above), The packaged beverage according to the first embodiment of the present invention is a package containing a carbonated beverage 11 and dried fruit 12 in a container 10. 0, which is in a dry state before being immersed in the carbonated beverage 11. The weight W of the dried fruit 12 satisfies the following formula, and is shown in FIG. 2A (vertical cross section) and FIG. 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 shape. 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 investigated how to solve the new problem of how to hook the container horizontally to the top of the container. As a result, the following invention was achieved. That is, as shown in FIG. 1A (vertical cross-sectional view) and FIG. 1B (plan view from above), The packaged beverage according to the second embodiment of the present invention is a package containing a carbonated beverage 11 and dried fruit 12 in a container 10. 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 11, and the container 11 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 FIG. 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 the container 10 It is a containerized beverage that is hung horizontally on the small diameter portion 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 be When dried fruits are light or carbonated drinks have a lot of foam, the small diameter part is placed higher than the liquid level. It may float until it is caught (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. Lemon slices The thickness before drying may be about 5.0 mm.

[0025] In the second embodiment, the full open-ended can is a large can having a diameter of, for example, about 66 mm. a taper at the top of said large diameter section, the diameter of which gradually decreases from about 66 mm to about 55 mm a tapered surface and a circular ring portion extending inwardly from the tapered surface and having an opening diameter of about 43.5 mm. and a small diameter portion having a diameter satisfying the following formula: 35mm <d0min,d0max<50mm It is also preferable to satisfy the following formula (d1max is the maximum value when soaked 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 soaked in the carbonated alcoholic beverage satisfies the following formula: I wish. 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: is placed in a container, and when the lid of the container is removed, (1) the dried fruit is approximately (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 is suspended in a horizontal position and is caught horizontally on the small diameter part at the top of the container. The method for producing a beverage for drinking water comprises 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] As specific examples, a carbonated drink is a carbonated alcoholic drink and a dried fruit is a lemon slice. In this case, the weight of the lemon slices, which are dry, is It is desirable for the amount W to satisfy the following formula: 1.5g <W<5.0g

[0028] 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 inwardly from the outer surface and having an opening diameter of about 43.5 mm; It is preferable that the following formula is 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 for this step is preferably 10 minutes or more. By the third step, the lemon slices satisfy the following formula: It swells as shown. 1.10d0max <d1max<1.30d0max (d0max is the longest diameter of the lemon slice in the dry state, d1max is the carbon dioxide (The longest diameter of a lemon slice after it has been immersed in a beverage).

[0030] When such packaged beverages are removed, the dried fruit simply floats to the surface. Not only does it float horizontally to the surface of the carbonated drink, but it also 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 scenery visually and also provides a beautiful appearance.

[0031] <Container> The container used in the bottled beverage of the present invention is not particularly limited, and may be a two-piece beverage can, Three-piece beverage cans, bottle cans, flexible containers, glass bottles, etc. can be used. As for plastic containers, PE (polyethylene), PP (polypropylene), EVOH (ethylene glycol) Flexible resins such as vinyl alcohol copolymers and PET (polyethylene terephthalate) Examples of the flexible container include a container formed into a bottle shape, etc. The dried fruit may be a multi-layer resin. In order to enjoy the visual appearance of the contents rising from the bottom, the container should be a fully open-ended can or The container may be transparent. Also, the opening of the container may be used to allow the dried fruit to be placed inside. In order not to be limited by the size of the dried fruit to be packed, the container may be a full open-ended can. 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 extending in the vertical direction. The small diameter portion 2 is provided on top of 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 a circular ring portion 22. The surface 21 extends upward and inward from the large diameter portion 1, and is inclined so that the diameter becomes smaller toward the upper portion. 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 is 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. As an 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 about 66 mm to about 55 mm (=43.5+2*5.75 In addition, the term "approximately" in this specification and claims includes dimensional errors, design errors, and 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-mentioned 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 enters the boundary between the large diameter portion 1 and the small diameter portion 2, or slightly above that. It can be done. The lid 3 is provided on the upper part of the small diameter part 2 and closes the entire upper part 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, 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 the amount of dried fruit is large, it floats up to the small diameter part 2 and gets caught in a horizontal position. It may be caught at any position, may be caught on the tapered surface 21, or may be caught 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. From an aesthetic standpoint, it is preferable to cover the

[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 may be, for example, Fruits commonly used in beverages, e.g., citrus fruits such as lemons, limes, and oranges; , apples, blueberries, plums (including pickled plums), peaches, strawberries, pineapples, grapes , mango, fig, apricot, pear, banana, kiwi, etc. are selected appropriately and used. The dried fruit may be one type or two or more types. If the dried fruit is a citrus fruit, it may include the albedo and the exocarp, or the albedo and the exocarp may be separated. 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 shape of the dried fruit is not particularly limited. For example, the dried fruit 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 For convenience, the term "dried fruit" is used even when the dried fruit is impregnated with the carbonated beverage of the present invention. " It is called. When slicing dried fruit, the thickness before drying may be 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 when the dried fruit is added to the carbonated beverage. It may be 0.5 to 5.0 mm, or 1.0 to 3.0 mm. The thickness of dried fruit in the bottled beverage is reduced by 1.0 to 2.5 mm due to the impregnation of 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, the dried fruit is less likely to break and float. The upward movement becomes easier to control.

[0034] In addition, the "dried fruit" in the present invention may be sugar-coated. Some types are sugar-coated to allow them to be stored submerged in beverages for long periods of time. Even after the addition of the additive, the shape and hardness of the additive will be similar to or closer to the shape and hardness at the time of its addition to the beverage. The ability to hold the contents on the screen enhances the visual enjoyment of opening the container. Dried fruits in the form of a paste 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 beauty of the dried fruit. The strength of the dried fruit may be increased by coating. For example, in the production of bottled beverages, dried fruit is put into the container and then gassed (acidified). The process involves replacing the air in the container with nitrogen to suppress oxidation, and then adding the beverage. When the dried fruit is subjected to the gassing process, it is blown up by the nitrogen gas. The sugar used for sugar coating may be: As long as it is generally used in this field, it is not particularly limited, but for example, sugar (sucrose, glycerol, glucose, fructose, maltose, Trehalose, lactose, and the like are also suitable.

[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 a general drying method 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 conventional method, it tends to be porous and difficult to immerse in carbonated beverages, so hot air drying method The dried fruit of the present invention may be used immediately after the drying process. The moisture 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 raw 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] In the following, a specific example will be described in which the dried fruit is lemon slices. In order for the Monslice to maintain a horizontal orientation and float, it is desirable to satisfy the following parameters: stomach. The lemon slice weighs more than 1.5 g in its dry state before being immersed in the carbonated drink. Preferably, the weight is less than 5.0 g. Also, 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). It is preferable to use one that is 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 the following equation (1'). 35mm <d0min,d0max<50mm ···(1’) In addition, the maximum diameter d0max of the lemon slice in the dry state is the opening diameter of the annular portion 22. It is desirable that the diameter of the container 100 is smaller than D. During manufacturing, 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 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 shortest 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 taken as the center of the slice. This is the shortest distance among the line segments passing through the center of the lemon slice.

[0037] <Carbonated drinks> The carbonated beverage of the present invention is not particularly limited as long as it is a beverage containing carbon dioxide. The carbonation content of the beverage is such that when the container containing the beverage and the dried fruit is sealed, the beverage 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 toward 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. In addition, the carbonated beverage of the present invention may contain, as necessary, a non-carbonated beverage as a base. The carbon dioxide gas may be injected in a conventional manner. At ℃, it may be 0.5 GV or more, 1.0 GV or more, or 1.5 The carbon dioxide content may be 1.0GV or more, or 2.0GV or more. The carbonic acid may be 5.0GV or less, or 4.0GV or less. The carbonation content of the beverage is 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. For example, If heat sterilization is performed during the manufacturing process, the pressure inside the container during heating must be kept below the pressure resistance of the container. 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℃. If the beverage is above a and does not contain any plant or animal tissue components such as fruit juice, fruit, or milk, it is considered to be heated. No sterilization is required and higher gas volumes can be used.

[0039] The carbonated beverage may be a non-alcoholic beverage or an alcoholic beverage. 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 appropriately determined depending on the desired product quality. For example, the alcohol content is 0.7% or more by volume, 1% or more by volume, or 2% or more by volume. The alcohol content of carbonated beverages 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 it may be 3 to 7 degrees. In addition, the carbonated beverage of the present invention may contain the same or different type of dried fruit as the bottled beverage. It may contain flavors such as fruit flavors and flavors other than fruit flavors.

[0040] The pH of the carbonated beverage of the present invention is adjusted according to 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 when the pH is low. Carbonated drinks are popular because of their suitable acidity and the prevention of deterioration of aromatic components. The pH of the feed is preferably 2.0 or higher, more preferably 2.5 or higher, and even more preferably 3. In addition, taking into consideration the strength of the microbial growth inhibition and sterilization conditions, the carbon The pH of the acid beverage is preferably 5.0 or less if it does not contain alcohol, more preferably 5.0 or less. The alcohol content of the carbonated beverage is preferably 4.0 or less, and more preferably less than 4.0. If present, its pH is preferably 6.5 or less, more preferably 5.0 or less. do. For example, if a beverage contains a lot of aromatic components that deteriorate more easily as the pH level decreases, In this case, it is preferable to have a relatively high pH of the carbonated beverage. For example, citral has a low pH. The lower the amount of citral in the beverage, the more likely it is to deteriorate. In the case of flavored beverages, it is preferable to set the pH of the carbonated beverage to 3.0 or more, and 3.5 or more. It is more preferable to use a method in which the growth of microorganisms can be sufficiently inhibited and the lemon flavor is favorable. It is preferable to set the pH to 3.0 to 4.0, as this makes it easier to achieve a good sour taste, 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, flavors, etc. Optional ingredients such as flavorings, other food ingredients, and food additives may be included. This article 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 beverage 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 law (enforced on April 1, 2018), liqueurs (with 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 the beverage. Generally used fruits can be appropriately selected and used. The fruits, vegetables, and herbs may be one type or two or more types. The carbonated beverage may contain shredded 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 Juice and Nectar (CODEX ST). The above-mentioned fruits include concentrated fruit juice, reconstituted fruit juice, etc. Alternatively, clarified fruit juice from which a portion of the insoluble solids has been removed may be used. Furthermore, as the fruits and vegetables, fruit extracts and vegetable extracts may be added as raw materials. In particular, it is known that packaged beverages contain fruit juices or extracts of the same kind of fruit as the dried fruits contained therein. Fruit extracts and vegetable extracts are preferably made by extracting shredded fruits or vegetables with water or alcohol. These extracts are made by extracting ingredients contained in fruits and vegetables. These extracts are made by, for example, hot water extraction. The method using liquefied gas to extract fruit components and then vaporizing the liquefied gas to extract fruit components. It is produced by methods such as 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 impart sweetness and body to the drinks. The sugar 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 tannins. Among them, water-soluble dietary fiber is known to give beverages a full body. It is widely used to provide food with other functional properties. It means carbohydrates that are water-soluble and cannot be digested or are difficult to digest by human digestive enzymes. Examples of dietary fiber include soybean dietary fiber, polydextrose, and indigestible dextrose. Examples include galactomannan, inulin, guar gum hydrolysate, pectin, and gum arabic. These water-soluble dietary fibers may be used alone or in combination of two or more types. Good too.

[0046] Optional food additives may be any item permitted under national laws and regulations. For example, preservatives and antioxidants for maintaining food quality are not particularly limited. Food coloring agents, flavoring agents, sweeteners, acidulants, emulsifiers, etc., for the purpose of improving the palatability of food. pH adjusters, defoamers, foaming agents, etc. necessary for manufacturing or processing, as well as supplementing or strengthening nutrients Nutritional supplements 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 used to improve the color of food. There are two types of food colorings: synthetic and natural. In Japan, food additives are classified into designated additives, existing additives, and general food and beverage additives. Caramel coloring, which colors foods brown, is often used as a coloring agent. In addition, as a secondary effect of caramel coloring, 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 There are natural flavors extracted from ingredients and synthetic flavors that are chemically synthesized. The Food and Sanitation Law defines "substances or mixtures obtained from animals and plants that are used for the purpose of flavoring food." The names of animals and plants that can be used are listed in the "List of Natural Flavor Sources" as examples. In addition, most synthetic flavorings are chemically synthesized from the same ingredients that are present 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 in the form of water-soluble fragrances, oil-soluble fragrances, emulsion fragrances, Water-soluble fragrances are made by mixing the fragrance base with water-soluble solvents such as water-containing alcohol and powdered fragrances. Oil-soluble fragrances are those that are extracted and dissolved in propylene glycol. It is dissolved in oil, etc. Emulsified fragrances are fragrance bases that are dissolved in water using emulsifiers and stabilizers. It is emulsified into fine particles. It can make beverages cloudy and is called cloudy. Powdered flavorings are made from a flavor base of dextrin, natural gums, sugar, starch, etc. After emulsifying with excipients, spray-dry to powder or add flavor base to lactose, etc. Beverages usually contain water-soluble flavorings and emulsified flavorings.

[0050] Sweeteners are used to sweeten foods, including the sugars mentioned above and some Low-intensity sweeteners (such as starch syrup, erythritol, maltitol, and lactitol) are used in foods. It is classified as a food additive, but not as a food additive. , L-arabinose, D-xylose, trehalose, D-sorbitol, xylitol , mannitol, etc., and highly sweet substances such as aspartame, neotame, and acesulfame. Sulfame 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 Sugar used in beverages Aspartame and acesulfame have sweetening properties similar to those of sugar, glucose, and fructose. In the carbonated beverage of the present invention, It is preferred to use one or more sweeteners commonly used in these beverages.

[0051] Acidulants are used to give foods a sour taste or to enhance their sour taste. The main components of the acidifier 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, they act as a buffer to help maintain a specific pH level. It is possible. In Japan, the substances that can be labeled as acidulants are designated food additives, and include the following: Pinic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic 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, phosphoric acid, existing additives: Examples include itaconic acid, phytic acid, and α-ketoglutaric acid. The acidulant used in a beverage is selected according to the flavor of the beverage. For example, citrus In the case of citrus-flavored beverages, citric acid and citrates, which are abundant in citrus fruits, are used. In the case of 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 emulsification, dispersion, penetration, cleaning, foaming, defoaming, and release. However, in beverages, they are often used to disperse (emulsify) oil in liquid. For example, hydrophobic 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 in. The above-mentioned food ingredients and food additives are only examples. The following are not limited to the above: The types and contents 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). The dried fruit and carbonated beverage are then placed in a container. There is no restriction on the order in which these are put into 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. Then, the container is sealed (step S3). Then, the carbonated beverage is heated to swell the dried fruit (step S4). For example, carbonated drinks should be at least 50 degrees, preferably at least 60 degrees, and more preferably at least 65 degrees. 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 the dry state before it is immersed in the carbonated drink. 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 soaking it in the material but also applying heat to it to make it swell, the chances of it floating horizontally are increased. 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 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. EXAMPLES

[0055] 1. Preparation of Base Solution The ingredients are mixed as shown in Table 1, with an alcohol content of 6%, extract content of 3.5%, and a pH of 3. A base solution of 5 was prepared.

[0056] [Table 1]

[0057] 2. Experiment (1) In this experiment, we used dried lemons (1 mm thick) 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. The beverage can is then filled with the beverage after one dried lemon is placed in the beverage can. 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 lemon floated up to the surface of the beverage. The samples that did not float up after being immersed were given a rating of 0. The floating evaluation for the above-mentioned sample was rated as ×.

[0058] [Table 2] By adjusting the thickness of the dried lemon and the gas volume of the carbonated drink, the dried lemon can be made to the desired thickness. 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. Other than that, the same experiment as in the above experiment (1) was carried out. 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 not sliced ​​but left whole, and the pickled plums were The seeds of the pickled plums were removed and then dried with 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 each dried fruit obtained into the container, check that the dried fruit is soaked, and then fill the container with water. The open-end 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 container was sealed, it was visually confirmed whether 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 operation 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 (2 mm thick) obtained by hot air drying and fresh lemons (6 mm 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 lees were added. After filling a beverage can containing one lemon and one dried lemon, open the can. The end cans were then sealed to produce packaged beverage samples. The bottled beverage samples produced 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. The test results showed that the sugar-coated dried lemons in the packaged beverage samples had a higher flavor than the dried lemons. 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 (2 mm thick) obtained by hot air drying and fresh lemons (6 mm 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 whether the dried fruit was damaged or not. 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 sample containing dried lemon showed damage to the dried fruit 8 out of 10 times. It was done.

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

[0068] 8 Experiment(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 The thickness of the fresh lemon juice before drying was about 5 mm. 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 were placed in the base liquid (GV 2.3) and sealed in a container, and in the Comparative Example, the container was left at room temperature for 24 hours, and in the Example In the swelling process, the sample was placed in 60°C water for 10 minutes. The samples were also placed in a refrigerator set at 4 degrees for 24 hours and the lid was removed. In each of the examples, the number of pieces was 100. Those that float while remaining almost horizontal are marked as 〇, and those that float slightly tilted but do not interfere with commercialization are marked as 〇. The results of the visual evaluation are shown in the table below. I did.

[0069] [Table 6]

[0070] As a result of experiment (7), the swelling process was carried out under appropriate conditions using lemon slices with appropriate parameters. By doing this, we were able to achieve high reproducibility in terms of the lemon slices maintaining a horizontal orientation and floating. 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, the invention may not be an invention that is based on only a part of each embodiment, or a combination of multiple embodiments. The present invention is also intended to be understood as being within the scope of the present invention. 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] In addition, not all of the matters described in this specification are essential requirements. Anything described in the specification but not claimed is considered optional and additional. can be done.

[0073] The applicant hereof is aware of the publicly known inventions described in the documents in the "Prior Art Documents" column of this specification. The present invention is merely intended to solve the problems of the invention disclosed in the document. Please also note that this specification does not intend to solve the problem that the present invention is intended to solve. For example, in this specification, When 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 case that such a specific configuration is an essential requirement. It's not delicious. [Explanation of symbols]

[0074] 1 Large diameter section 2 Small diameter section 21 Tapered surface 22 Circular ring 3 Lid 3a Pull tab 4 Openings 11 Carbonated drinks 12 Dried Fruits 100 containers

Claims

1. A method for producing a packaged beverage in which a carbonated beverage and dried fruit are placed in a container, 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 so that the maximum diameter of the dried fruit is larger than the diameter of the opening of the container. When the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage.

2. A method for producing a containerized beverage as described in claim 1, wherein in the third step, the carbonated beverage is heated for 10 minutes or more.

3. The method for producing a bottled beverage according to claim 1 or 2, wherein in the third step, the carbonated beverage is adjusted to have an alcohol content of 50% or more.

4. The method for producing a bottled beverage according to claim 3, wherein in the third step, the carbonated beverage is heated to 60 degrees or higher for 10 minutes or more.

5. 3. The method for producing a bottled beverage according to claim 1 or 2, wherein the longest diameter d0max of the dried fruit in a dry state before being immersed in a carbonated beverage and the longest diameter d1max of the dried fruit after being immersed in a carbonated beverage satisfy the following formula (1): 1.10d0max<d1max<1.30d0max (1).

6. The method for producing a bottled beverage according to claim 1 or 2, wherein the weight W of the dried fruit in a dry state before being immersed in the carbonated beverage satisfies the following formula (2): 1.5g<W<5.0g (2).

7. The method for producing a bottled beverage according to claim 1 or 2, wherein the thickness D of the dried fruit before drying satisfies the following formula (3): 4.5mm<D<5.5mm.

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