Bottled carbonated drink and method for foaming carbonated drink

Abstract

To provide a technique capable of improving the fizziness of a packaged drink in which bubbles are formed without pouring into another container.SOLUTION: Provided is a packaged carbonated drink that is filled into a container having a foamable uneven structure provided on its inner surface, the packaged carbonated drink having an SASPL value of at least 2.0.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a bottled carbonated drink and a method for foaming a carbonated drink. [Background technology]

[0002] One of the commercial values ​​of carbonated beverages such as beer is that they form a white, creamy foam when drunk. Such beverages usually foam when the beverage is poured from a container into another container such as a mug, forming a layer of foam.

[0003] On the other hand, canned beer and the like may be consumed directly, rather than being poured into another container. Even in such a case, it would be desirable if the same foam could be formed as when the beverage is poured into another container.

[0004] In relation to the above, a technique is known for enhancing foaming properties by devising an inner structure of a container.

[0005] For example, Patent Document 1 (JP 2001-180671 A) discloses a beverage can for a sparkling beverage, the can body of which is formed from a metal plate, and the inner bottom surface of the can body has a specified surface roughness. Furthermore, Patent Document 2 (JP 2007-8493 A) discloses a can for a carbonated beverage, characterized in that an organic resin coating layer formed on the inner surface of the can has recesses formed by the detachment of specific high-melting-point, large-diameter particles and / or protrusions formed by the remaining particles, and recesses formed by the detachment of specific low-melting-point, small-diameter particles. Patent Document 3 (JP Patent Publication No. 05-097149) discloses a foamable liquid container characterized in that a recess having a substantially V-shaped cross section is formed on the inner surface. Patent Document 4 (JP Patent Publication No. 2004-123208) discloses a can lid for a beverage can filled with a CO2-containing beverage, characterized in that an organic resin coating is laminated on the inner surface, which is a flat surface of the can lid body, and that recesses, protrusions, or uneven portions are formed on the inner surface of the organic resin coating. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2001-180671 A [Patent Document 2] JP 2007-8493 A [Patent Document 3] Japanese Patent Application Publication No. 05-097149 [Patent Document 4] JP 2004-123208 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, even when the conventional technology was used, there was still room for improvement in terms of improving the effervescence. Therefore, an object of the present invention is to provide a technology that can further improve the effervescence of a bottled beverage that is to be consumed directly. [Means for solving the problem]

[0008] The present inventors have found that the above problems can be solved by using a specific beverage, and have completed the present invention. That is, the present invention provides the following. [1] A bottled carbonated beverage filled in a container having a foaming uneven structure formed on the inner surface, the bottled carbonated beverage having a SASPL value of 2.0 or more. [2] The beverage described in [1], which is a beer-flavored beverage. [3] A beverage according to [1] or [2], in which barley is used as at least a part of an ingredient. [4] A beverage described in any of [1] to [3], having an alcohol content of 1 to 8% by volume. [5] A beverage described in any of [1] to [4], wherein the gas pressure is 0.21 MPa or more. [6] The container has a bottom surface, a body portion, and a top surface, the foaming uneven structure is provided on the body portion, the foaming uneven structure comprises a plurality of first recesses, each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses, each having a diameter of 0.5 μm or more and less than 5 μm, and the number of the plurality of first recesses is 1 mm 2 The number of the second recesses is 200 to 2000 per mm 2 The beverage according to any one of [1] to [5], wherein the number of pieces is 5,000 to 20,000 per serving. [7] A method for foaming a carbonated beverage, comprising the steps of filling a container having an inner surface formed with a foaming uneven structure with a carbonated beverage having a SASPL value of 2.0 or more, sealing the container, and opening the sealed container. [8] A method for foaming a carbonated beverage, comprising the steps of filling a container having an inner surface formed with a foaming uneven structure with a carbonated beverage having a SASPL value of 2.0 or more, sealing the container, and opening the sealed container. Effect of the Invention

[0009] According to the present invention, a technology is provided that can further improve the foaming property of a packaged beverage in which foam is formed without pouring into another container.Furthermore, a packaged beverage that has foaming property even at a low temperature is provided by cooling the packaged beverage. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 is a graph showing the relationship between the SASPL value and the foaming ratio. [Diagram 2] FIG. 2 is a graph showing the relationship between the SASPL value and the number of cover seconds. [Diagram 3] FIG. 3 is a graph showing the relationship between the SASPL value and the amount of gas released. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, an embodiment of the present invention will be described in detail.

[0012] The carbonated beverage according to the present embodiment is a beverage filled in a container having a foaming uneven structure formed on the inner surface thereof, and has a SASPL value of 2.0 or more. By adopting such a configuration, a carbonated beverage in a container is obtained that foams when the can is opened, forming a layer of foam.

[0013] (SASPL value) The SASPL value is a parameter that indicates the likelihood of a beverage becoming cloudy. Specifically, the SASPL value is calculated by the following method.

[0014] [How to measure SASPL value] Saturated ammonium sulfate solution is dropped into 50 ml of degassed carbonated beverage while stirring, and the turbidity is continuously observed at 660 nm. The amount of saturated ammonium sulfate solution added up to the point where the turbidity begins to increase suddenly is calculated as the SASPL value.

[0015] The SASPL value is a value calculated from the curve of increase in turbidity due to insolubilization of proteins, and the higher the SASPL value, the fewer impurities there are in the carbonated beverage, and the less likely it is to become cloudy. According to the findings of the present inventors, the SASPL value calculated in this manner is related to the effervescence of the beverage, and when a SASPL value of 2.0 or more is used, the beverage can be effervescent to the extent that it begins to effervescent just by opening the container. The SASPL value is not particularly limited as long as it is 2.0 or more, but is preferably 2.5 or more, more preferably 2.7 or more, and more preferably 3.0 or more. The upper limit of the SASPL value is not particularly limited, but is, for example, 5.0 or less, preferably 4.5 or less.

[0016] There is no particular limitation on the method for increasing the SASPL value to 2.0 or more. For example, when the carbonated beverage is beer, the SASPL value can be increased by treating the beverage with silicon dioxide (SiO2). Specifically, SiO2 is added to the beverage, the beverage is brought into contact with SiO2, and then the SiO2 is removed using a filter or the like. In this case, the desired SASPL value can be obtained by adjusting the amount of SiO2 used.

[0017] (carbonated drinks) The carbonated beverage according to this embodiment is not particularly limited as long as it has a SASPL value of 2.0 or more. Preferably, the carbonated beverage is a beer-taste beverage. The term "beer-taste beverage" refers to a beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol content or the use of malt. The term "beer-taste beverage" also includes beer itself. Preferably, the beverage is one in which barley is used as at least a part of an ingredient. The alcohol content of the beverage is not particularly limited, but is preferably 1 to 8% by volume. The gas pressure of the beverage is not particularly limited, but is preferably 0.21 MPa or more, and more preferably 0.21 to 0.30 MPa.

[0018] As the beer-taste beverage, preferably, a fermented malt beverage is used. Preferred fermented malt beverages include beer. The total nitrogen concentration of beer is, for example, 10 to 200 (mg / 100 ml), preferably 15 to 100 (mg / 100 ml), more preferably 20 to 80 (mg / 100 ml), and even more preferably 25 to 60 (mg / 100 ml). The total nitrogen concentration can be measured by the method specified in "Beer Brewing Association Analysis Method 8.9." The total polyphenols in beer is, for example, 10 to 300 (mg / L), preferably 30 to 250 (mg / L), more preferably 100 to 230, and even more preferably 130 to 200 (mg / L). The total polyphenols can be measured by the method specified in "Beer Brewing Association Analysis Method 8.19." The color of beer (EBC) is, for example, 3 to 12, preferably 4 to 10, and more preferably 55 to 9. The color of beer can be measured by the Analytica-EBC standard method of the EBC (European Brewery Convention) or a method conforming thereto. The pH of beer is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, and more preferably 3.9 to 4.3.

[0019] (container) Next, a description will be given of the container to be filled with the beverage according to this embodiment. As described above, in this embodiment, the container has a foaming uneven structure formed on its inner surface.

[0020] The "foaming uneven structure" is an uneven structure that has a function of improving the foaming property of a beverage. The foaming uneven structure is not particularly limited as long as it is a structure that improves the foaming property of a beverage compared to a flat structure.

[0021] In a preferred embodiment, the container is made of metal and has a cylindrical body, a lower surface (bottom surface), and an upper surface (can lid top surface). The body is provided with a foaming uneven structure. The foamable uneven structure has a plurality of first recesses and a plurality of second recesses. Here, a "recess" refers to a structure having a depth of 1 μm or more. Each recess is generally circular. Each of the plurality of first recesses has a diameter of 5 μm or more and 20 μm or less. 2 There are 200 to 2,000 pieces per Each of the plurality of second recesses has a diameter of 0.5 μm or more and less than 5 μm. 2 The number of pieces is 5,000 to 20,000 per unit. The depth and diameter of each recess can be determined, for example, by using a laser microscope.

[0022] The uneven structure as described above can be realized, for example, by providing an uneven resin layer on the inner surface of a metal container. For example, when manufacturing the container, a resin composition containing wax particles is applied to the inner surface of the container and baked. As the wax particles, a component that volatilizes during baking is used. As a result, the wax particles are released during baking, and an uneven structure is formed in the resin layer.

[0023] In a preferred embodiment, the container is a fully open can. A fully open can is a type of metal container in which 30% or more of the area of ​​the top surface of the can lid is open. The open area is preferably 50% or more, more preferably 90% or more, and even more preferably the entire top surface of the can lid. In a preferred embodiment, the top surface of the can lid is circular and has a score (notch) cut along its entire circumference, which allows the entire top surface of the can lid to be detached from the can body and opened. On the other hand, the entire top surface of the can lid does not necessarily need to be detached, and the container may be configured such that a portion of the top surface of the can lid remains on the can body even after the can is opened. Unlike regular containers, a fully open can allows users to visually capture the foam, reminiscent of beer poured into a mug. In addition, since a larger amount of liquid flows into the mouth at the same angle than with a regular container, users can enjoy both the foam and the liquid at the same time.

[0024] The capacity of the container (the amount of beverage liquid filled) is, for example, 135 to 1000 ml, and preferably 320 to 500 ml. When the top surface of the can lid is circular, the diameter of the container is, for example, 200 to 211 mm, and preferably 202 to 206 mm.

[0025] (Manufacturing method) The method for producing the beverage according to the present embodiment is not particularly limited. For example, after preparing a carbonic acid-containing liquid having a SASPL value of 2.0 or more by the above-mentioned method, the liquid is filled into a container having a concave-convex structure formed by the above-mentioned method and sealed. This allows the bottled carbonated beverage according to the present embodiment to be obtained.

[0026] (temperature) The beverage according to this embodiment may be chilled, and the chilled temperature is 10°C or less, preferably 6°C or less.

[0027] The bottled carbonated beverage according to this embodiment has enhanced effervescence, so that the beverage can be effervescent simply by opening the can. This allows the beverage to form a layer of foam, similar to that produced when draft beer is poured into a mug, without the need to pour into another container. EXAMPLES

[0028] In the following, examples will be described in order to explain the present invention in more detail. However, the present invention should not be construed as being limited to the examples.

[0029] Test Example 1 Beer was produced using a 200L scale brewing facility. First, 30 kg of malt powder, 10 kg of liquid sugar, and 160 L of brewing water were charged into the brewing tank, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered using a wort filtration tank to obtain wort. Hops were added to the obtained wort, and then the wort was boiled. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C. The cold wort was introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at about 10°C for 8 days. The obtained fermented liquid was cooled to -1°C over 2 days, and then stored at -1°C for 20 days to obtain beer. The characteristics of the obtained beer were as follows.

[0030] Beer Analysis Values [Table 1]

[0031] The obtained beer was then treated with silicon dioxide (SiO2). Specifically, silicon dioxide was added to the beer. The silicon dioxide was then removed by filtration. By changing the amount of silicon dioxide added, beer samples 1 to 8 with different SASPL values ​​were prepared. The SASPL values ​​of the obtained beer were measured by the following method.

[0032] (Measurement of SASPL value) 50 ml of the sample that had been degassed using the transfer method and a stirrer were placed in a 100 ml tall beaker, and the turbidity that developed when a fixed amount of saturated ammonium sulfate solution was added was measured using 660 nm transmitted light (automatic titration turbidity measuring device SET-350, manufactured by Shoei Technica Co., Ltd.).

[0033] The obtained beer was filled into a fully open can. An aluminum two-piece can was used as the fully open can. Specifically, a container having a can body with a closed bottom and a can lid that covers the top surface of the can body was used. The can lid had a score (notch) on the entire circumference so that the entire top surface was open. The can body had a resin coating applied to the inner surface of the body. The resin coating had a foaming uneven structure. Specifically, the foaming uneven structure had a first recess (diameter 5 to 20 μm) with a diameter of 1 mm. 2 The second recesses (having a diameter of 0.5 to 5 μm) are provided at 200 to 2000 per mm. 2 There were 5,000 to 20,000 of them per square meter.

[0034] The prepared beer samples 1 to 8 were stored in a refrigerator at 4° C. for 24 hours. After cooling, the can lids were gently opened and the foaming rate, cover seconds, and gas liberation rate were measured. The measurement methods for each item are as follows.

[0035] (Foaming rate) Within 10 seconds of opening the can, visual inspection was performed to see whether foam had formed (the liquid surface was completely covered with white foam; the liquid surface was no longer visible). For each sample, 15 containers were opened, and the percentage of containers in which foam had formed was calculated as the foaming rate.

[0036] (Cover seconds) The time from opening the can until the entire top surface of the beer was covered with foam was measured visually. For each sample, 15 cans were opened, and the average was calculated as the number of seconds to cover.

[0037] (Gas release rate) The containers were opened at 4°C, and the amount of gas released within 2 minutes was measured. Specifically, the weight was measured before and after opening (2 minutes later), and the difference was calculated. 15 containers for each sample were opened, and the average of the calculated differences was taken as the amount of gas released (unit: g).

[0038] (result) The measurement results of the SASPL value, foaming rate, cover seconds, and gas release amount are shown in Table 2. In addition, a graph showing the relationship between the SASPL value and the foaming rate is shown in Figure 1. A graph showing the relationship between the SASPL value and the cover seconds is shown in Figure 2. A graph showing the relationship between the SASPL value and the cover seconds is shown in Figure 3. [Table 2]

[0039] As shown in Table 2 and Figures 1 to 3, differences were observed in the foaming rate, cover seconds, and amount of gas released depending on the SASPL value. The larger the SASPL value, the higher the foaming rate, the shorter the cover time, and the larger the amount of gas released. In other words, it can be understood that the larger the SASPL value, the higher the foaming property. In particular, when the SASPL value was 2.0 or more, extremely high foaming property was obtained.

[0040] Test Example 2 8 kg of malt extract (solid content 75%) and 6 g of hop extract (α acid 58%) were dissolved in 100 L of distilled water and boiled for 60 minutes. After boiling, ethanol was added to make the alcohol content 4%. Furthermore, SiO2 was added to make the SASPL value 3.5 or more, and after removing the filter, carbon dioxide gas was sealed in to obtain beverages according to samples 1 to 4 with different gas pressures. For the obtained Samples 1 to 4, the SASPL value, foaming rate, and cover seconds were measured in the same manner as in Example 1.

[0041] The results are shown in the table below. [Table 3]

[0042] As shown in Table 3, when the gas pressure was high, the foaming rate and the cover seconds tended to increase. Specifically, when the gas pressure exceeded 0.216 (sample 3), the foaming rate improved significantly.

Claims

1. The product is filled in a container having a foaming uneven structure on the inner surface, The container has a cylindrical body, a lower surface, and an upper surface; The foaming uneven structure is provided on the body portion, The foamable uneven structure comprises a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm, the number of the first recesses is 200 to 2000 per mm 2 ; the number of the second recesses is 5,000 to 20,000 per mm 2 ; A bottled carbonated beverage having a SASPL value of 2.0 or more.

2. 2. The beverage according to claim 1, which is a beer-taste beverage.

3. 3. The beverage according to claim 1 or 2, wherein barley is used as at least a part of the raw material.

4. The beverage according to any one of claims 1 to 3, having an alcohol content of 1 to 8% by volume.

5. The beverage according to any one of claims 1 to 4, wherein the gas pressure is 0.21 MPa or more.

6. A method for producing a bottled carbonated beverage, comprising the steps of filling a container having an inner surface on which a foaming uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more, and sealing the container, The container has a cylindrical body, a lower surface, and an upper surface; The foaming uneven structure is provided on the body portion, The foamable uneven structure comprises a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm, the number of the first recesses is 200 to 2000 per mm 2 ; The method, wherein the number of the plurality of second recesses is 5,000 to 20,000 per mm 2 .

7. A step of filling a container having an inner surface on which a foaming uneven structure is formed with a carbonated beverage having a SASPL value of 2.0 or more and sealing the container; opening the sealed container; A method for foaming a carbonated beverage, comprising: The container has a cylindrical body, a lower surface, and an upper surface; The foaming uneven structure is provided on the body portion, The foamable uneven structure comprises a plurality of first recesses each having a diameter of 5 μm or more and 20 μm or less, and a plurality of second recesses each having a diameter of 0.5 μm or more and less than 5 μm, the number of the first recesses is 200 to 2000 per mm 2 ; The method, wherein the number of the plurality of second recesses is 5,000 to 20,000 per mm 2 .

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