Method for producing a container-packed sugar-free carbonated beverage

Abstract

Provided is a method for manufacturing a sugar-free carbonated beverage filled in a container with strong carbonic acid, in which there is little change in the foam quality between the product immediately after manufacture and the product after a certain period of time has elapsed since manufacture. 【Solution means】A step of adding a potassium salt so that the potassium concentration is 60 to 200 ppm and the potassium concentration / magnesium concentration is 1.0 to 200, a step of adjusting the pH to 8.0 to 10.0, and a carbon dioxide gas pressure of 3.0 to 5.0 kgf / cm 2 A method for manufacturing a sugar-free carbonated beverage filled in a container, including a step of applying carbon dioxide gas so as to be, and a step of filling the container.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a container-packed sugar-free carbonated beverage. In particular, the present invention relates to a method for manufacturing a container-packed sugar-free carbonated beverage in which the foam quality is less likely to change even when the carbon dioxide pressure is high after production.

Background Art

[0002] Carbonated beverages are popular among a wide range of consumers because the bubbles of carbonic acid contained in the beverage can provide a refreshing feeling. In particular, carbonated beverages with a high carbon dioxide pressure (also referred to as strong carbonated beverages) are preferred for the refreshing feeling caused by the bursting of bubbles in the mouth and are in demand throughout the year.

[0003] On the other hand, it is known that even when carbonated beverages are stored sealed in a container, the carbon dioxide gas dissolved in the beverage gradually escapes little by little through the packaging material of the container, etc., although in a very small amount. As a result, the carbonic acid feeling (ease of feeling the bubbles due to carbonic acid in the mouth) felt when drinking a carbonated beverage immediately after production and the carbonic acid feeling of a carbonated beverage after being stored for a certain period of time after production may be felt weaker in the latter case.

[0004] As a technique for improving the foam quality of carbonated water or carbonated beverages, the present applicant has reported a method of adding a mineral-containing composition containing potassium ions at the highest concentration to carbonated water (Patent Document 1). Thereby, the fineness of the bubbles, the ease of swallowing, and the sharpness of the aftertaste are improved in carbonated water and carbonated beverages.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] According to the technology of Patent Document 1, the fineness of the foam immediately after the production of carbonated water and carbonated beverages, the ease of swallowing, and the sharpness of the aftertaste are improved. However, when the carbon dioxide gas pressure of the beverage is particularly high, it has been found that changes are likely to occur between the foam quality felt in the beverage immediately after production and the foam quality felt in the beverage after a certain period of time has elapsed since production. In addition, it has been found that this tendency is likely to be prominent in products of the so-called carbonated water type that do not contain saccharides and have no sweetness. The present invention aims to provide a production method in which, when producing a container-packed sugar-free carbonated beverage with a high carbon dioxide gas pressure and no saccharides, changes are less likely to occur between the foam quality of the product immediately after production and the foam quality of the product after a certain period of storage has elapsed since production. In beverages with a high carbon dioxide gas pressure, due to problems such as the pressure resistance of the container, there is a limit to increasing the carbon dioxide gas pressure during production, so solutions to problems by methods other than increasing the carbon dioxide gas pressure are required.

Means for Solving the Problems

[0007] As a result of intensive studies by the present inventors in response to the above object, when producing a container-packed sugar-free carbonated beverage with a carbon dioxide gas pressure at a certain level, the potassium concentration in the beverage is within a specific range, and the ratio of potassium concentration / magnesium concentration is within a specific range. It has been found that a container-packed sugar-free carbonated beverage with little change in foam quality between the beverage immediately after production and the foam quality after a certain period of time has elapsed since production can be produced by a method including adding a potassium salt to the beverage so that the pH of the beverage is within a specific range. The present invention includes, but is not limited to, the following. [1] (a) A step of adding a potassium salt to the beverage so that the potassium concentration of the beverage is 60 to 200 ppm and the potassium concentration / magnesium concentration is 1.0 to 200. (b) A step of adjusting the pH to 8.0 to 10.0. (c) A step of imparting carbon dioxide gas to the beverage so that the carbon dioxide gas pressure is 3.0 to 5.0 kgf / cm 2 and (d) A step of filling the beverage into a container A method for producing a container-packed sugar-free carbonated beverage, comprising [2] The production method according to [1], wherein the potassium salt contains one or more selected from potassium chloride, potassium carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium lactate, potassium sulfate, and potassium L-glutamate. [3] The production method according to [1] or [2], wherein no pH adjuster other than the potassium salt is added. [4] The production method according to any one of [1] to [3], wherein the hardness of the beverage is 10 to 300 mg / L. [5] The production method according to any one of [1] to [4], wherein the magnesium concentration of the beverage is 1 to 160 ppm. [Effect of the Invention]

[0008] According to the present invention, in a container-packed sugar-free carbonated beverage with a high carbon dioxide pressure and no sugar, a container-packed sugar-free carbonated beverage with little change between the carbonation foam quality of the product immediately after production and the carbonation foam quality of the product after a lapse of time from production can be produced. Here, good foam quality means that when the carbonated beverage is held in the mouth, the fizzy feeling of the foam can be continuously felt, which can be said to be a state in which a large number of fine bubbles are present. On the other hand, bad foam quality means that the fizzy feeling does not last. [Embodiments for Carrying Out the Invention]

[0009] The present invention will be described below. Unless otherwise specified, "ppm" used in this specification means ppm of weight / volume (w / v). Also, when referring to "concentration", unless otherwise specified, it refers to the concentration expressed in the above unit "ppm" (mass / volume (w / v)).

[0010] The present invention includes the following steps (a) to (d). Step (a): Adding a potassium salt so that the potassium concentration of the beverage is 60 to 200 ppm and the potassium concentration / magnesium concentration is 1.0 to 200. Step (b): Adjust the pH of the beverage to 8.0 to 10.0, Step (c): Impart carbon dioxide gas so that the carbon dioxide gas pressure of the beverage is 3.0 to 5.0 kgf / cm 2 and Step (d): Fill the beverage into a container.

[0011] The order of steps (a) to (d) is not particularly limited as long as each of these steps is executable. Note that the "potassium concentration" and "potassium concentration / magnesium concentration" of the beverage in step (a), and the "carbon dioxide gas pressure" of the beverage in step (c) respectively mean the "potassium concentration", "potassium concentration / magnesium concentration", and "carbon dioxide gas pressure" in the finally obtained sugar-free carbonated beverage filled in a container. Also, the "pH" in step (b) means the pH before the step of imparting carbon dioxide gas.

[0012] <Step (a)> In step (a), a potassium salt is added so that the potassium concentration of the beverage is 60 to 200 ppm and the potassium concentration / magnesium concentration is 1.0 to 200. The potassium concentration and magnesium concentration referred to here respectively mean the concentrations in the finally obtained sugar-free carbonated beverage. For example, when the water or raw material itself that is the base of the beverage contains potassium and magnesium, the concentrations in the final beverage including them are adjusted to be within the above ranges. Also, in the present invention, it is also essential to add a potassium salt. Even if the base liquid of the beverage before adding the potassium salt already satisfies the above potassium concentration range or the ratio of potassium concentration / magnesium concentration, it is necessary to add a potassium salt in an amount that does not deviate from this range.

[0013] The potassium salt used in the present invention is a potassium salt in the form of an inorganic salt or an organic salt that can be used as a food additive. Such potassium salts include, but are not limited to, for example, potassium chloride, potassium carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium lactate, potassium sulfate, potassium L-glutamate, etc. One of these, or a combination of two or more thereof, can be used. Among them, it is preferable to use potassium chloride, potassium carbonate, and / or tripotassium citrate, which hardly affect the taste of sugar-free carbonated beverages.

[0014] The potassium concentration in the final beverage is 60 to 200 ppm, preferably 80 to 140 ppm, and more preferably 85 to 130 ppm. By containing a predetermined amount or more of potassium in the beverage, there is an advantage that the bubbles in the beverage immediately after production become finer and the aftertaste becomes sharper. Also, when the gas pressure of carbon dioxide gas is high, an effect that the foam quality is good in the beverage immediately after production (that is, the fizzy feeling of the bubbles persists) is obtained. Furthermore, by combining the potassium concentration within this predetermined range with the adjustment of the ratio of potassium concentration / magnesium concentration and the pH of the beverage within a predetermined range, in a sugar-free strongly carbonated beverage, not only immediately after production but also after a certain period of time has elapsed since production, the effect that the foam quality is less likely to deteriorate can be obtained.

[0015] When adding the potassium salt, it is necessary to add it so that the ratio of potassium concentration / magnesium concentration (both units are ppm) in the final beverage is within the range of 1.0 to 200. By combining this concentration ratio range with the adjustment of the potassium concentration and pH within a predetermined range, the effect of the present invention that the foam quality is less likely to deteriorate even after a certain period of time has elapsed since production can be obtained in a sugar-free strongly carbonated beverage. The concentration ratio range is more preferably 4 to 140, even more preferably 5 to 100, and may be about 10 to 90 or about 15 to 50.

[0016] Magnesium in the beverage may be introduced from the water that forms the base of the beverage or the materials used in the beverage. Also, within the range of the ratio of the above potassium concentration / magnesium concentration, magnesium salts in the form of inorganic salts or organic salts that can be used as food additives may be added to the beverage. Examples of such magnesium salts include, but are not limited to, magnesium sulfate, magnesium chloride, magnesium oxide, and magnesium carbonate.

[0017] The concentration of magnesium in the beverage is not particularly limited as long as the ratio of potassium concentration / magnesium concentration is within the above range, but is preferably 1 to 160 ppm, more preferably 1 to 100 ppm, still more preferably 1 to 50 ppm, and still more preferably 1 to 20 ppm.

[0018] The potassium concentration in the beverage can be measured by atomic absorption spectrometry, and the magnesium concentration can be measured by ICP emission spectrometry.

[0019] <Step (b)> In step (b), the pH is adjusted to be within the range of 8.0 to 10.0. The pH range is more preferably 9.0 to 10.0. By combining the pH within the predetermined range with the adjustment of the potassium concentration and the potassium concentration / magnesium concentration by adding potassium salts, the effect of the present invention that the foam quality is less likely to deteriorate even after a certain period of time has elapsed since production can be obtained in a sugar-free strongly carbonated beverage. Note that the pH in step (b) means the pH of the beverage before the step of imparting carbon dioxide gas, and since this pH shows almost the same value as the pH measured after removing carbon dioxide gas from the beverage (carbonated beverage) after imparting carbon dioxide gas, the pH measured after removing carbon dioxide gas from the carbonated beverage may be used as a substitute.

[0020] The pH can be appropriately adjusted using a pH adjuster. The pH adjuster that can be used in the beverage of the present invention is not particularly limited. For example, citric acid, phosphoric acid, lactic acid, gluconic acid, succinic acid, sodium hydroxide, sodium hydrogen carbonate, trisodium citrate, sodium gluconate can be mentioned, and one or a combination of two or more of these can be used.

[0021] Also, when the beverage has a pH within the above range without adjusting the pH (for example, when a predetermined pH is achieved by adding the potassium salt in step (a)), a pH adjuster may not be added. In the present invention, a preferred embodiment is a production method in which a predetermined pH is achieved by adding the potassium salt in step (a), and in step (b), a pH adjuster other than the potassium salt does not need to be added. For example, by using one or more potassium salts that show alkalinity when made into an aqueous solution and one or more other potassium salts, and adjusting their concentration ratios, the potassium concentration in the beverage can be 60 to 200 ppm, the ratio of potassium concentration / magnesium concentration can be 1.0 to 200, and the pH can reach 8.0 to 10.0. Examples of potassium salts that show alkalinity when made into an aqueous solution include potassium carbonate, tripotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, etc. When a pH adjuster other than the potassium salt is not added, the advantage of avoiding the influence of the pH adjuster on the flavor can be obtained.

[0022] The pH of the beverage can be measured at 20°C using, for example, a pH meter. It is preferable to measure the pH of the beverage before applying carbon dioxide gas. However, when measuring the pH of the beverage after applying carbon dioxide gas, before measuring the pH, the carbon dioxide gas in the beverage is removed by methods such as decompression suction or nitrogen substitution, and the beverage after removing the carbon dioxide gas is used for pH measurement.

[0023] <Step (c)> In step (c), carbon dioxide gas is applied so that the carbon dioxide gas pressure of the beverage becomes 3.0 to 5.0 kgf / cm 2 More preferably, the carbon dioxide gas pressure is 3.5 to 4.5 kgf / cm 2is the case. When the carbon dioxide gas pressure of the carbonated beverage is lower than 3.0 kgf / cm 2 , since the fizzy feeling due to the carbonation of the beverage is small even immediately after production, it is difficult to perceive the change in foam quality between immediately after production and after a certain period of time has elapsed since production, and the problem of the present application does not occur. On the other hand, when the carbon dioxide gas pressure is as high as 3.0 kgf / cm 2 or more, the problem of the difference in foam quality between immediately after production and after a certain period of time has elapsed since production is likely to occur. The present invention can produce a beverage in which the change in foam quality after production is unlikely to occur in a strongly carbonated beverage with a high carbon dioxide gas pressure like this.

[0024] As one aspect, the value of the carbon dioxide gas pressure of the carbonated beverage used in the present invention is the value at the time of production. The time of production refers to the time when the gas pressure in the beverage has stabilized after all the production processes are completed, for example, the value measured on the day after production. The value of the carbon dioxide gas pressure when the produced beverage is stored for a certain period in a warehouse, storefront, etc. and consumed by a consumer may be lower than the above range. For example, 2.0 - 4.0 kgf / cm 2 or 2.5 - 3.5 kgf / cm 2 may be sufficient. Here, the storage for a certain period refers to storage from, for example, 3 days or more, 1 week or more, 2 weeks or more, or 1 month or more after production until within the expiration date. The measurement of the carbon dioxide gas pressure can be carried out using a carbonated beverage with the liquid temperature adjusted to 20°C and a gas pressure measuring device (for example, GVA - 500A manufactured by Kyoto Electronics Industry Co., Ltd.).

[0025] <Process (d)> In process (d), the beverage is filled into a container and capped and sealed. The type of container may be any that can be used for carbonated beverages and is not particularly limited. For example, plastic bottles (such as PET bottles), aluminum cans, steel cans, bottles, etc. can be mentioned. Among these, plastic bottles are generally likely to change in foam quality between immediately after production and after a certain period of time has elapsed since production because carbon dioxide easily escapes after production. The present invention can suppress the change in foam quality even when using such plastic bottles that are likely to cause such problems, so plastic bottles are suitable as containers to which the present invention is applied.

[0026] When filling the container, heat sterilization may be performed. The method of heat sterilization is not particularly limited, and for example, it can be carried out using ordinary methods such as UHT sterilization and retort sterilization. The temperature of the heat sterilization treatment is not particularly limited, but for example, it is 65 to 130 ° C, preferably 85 to 120 ° C. The time of the heat sterilization treatment is not particularly limited, but for example, it is 10 to 40 minutes. However, if a sterilization value equivalent to the above conditions can be obtained, heat sterilization treatment at an appropriate temperature for several seconds, for example, 5 to 30 seconds, may also be used.

[0027] <Sugar-free carbonated beverage> The beverage obtained by the present invention is a sugar-free carbonated beverage. A sugar-free carbonated beverage refers to a beverage having a sugar concentration of less than 0.5 g / 100 mL, preferably having a sugar concentration of less than 0.1 g / 100 mL, and more preferably 0.0 g / 100 mL. Here, sugars mean monosaccharides and disaccharides. The sugar-free carbonated beverage preferably has a soluble solid content represented by the Brix value measured at 20 ° C using a sugar refractometer after removing carbon dioxide gas of less than 1%.

[0028] As the type of beverage, it is preferably a beverage of the so-called carbonated water type, which is water in which carbon dioxide gas is dissolved. The water may be any water suitable for drinking and is not particularly limited. For example, natural water, tap water, RO water, purified water, deep ocean water, etc. can be used.

[0029] The sugar-free carbonated beverage is preferably a soft drink having an alcohol content of less than 1 v / v%. Also, it is preferably free of sweetness and preferably does not use a high-intensity sweetener. Further, its appearance is preferably colorless and transparent, like water. The sugar-free carbonated beverage may have a slight flavor other than sweetness added by adding fruit juice, fruit extract, herb extract, or flavor, or it may not contain them. Such a sugar-free carbonated beverage can be drunk as it is or is also suitable for use as a mixer for alcoholic beverages.

[0030] When the type of beverage is carbonated water, the hardness is preferably 10 to 300 mg / L. More preferably, it is 10 to 130 mg / L, and even more preferably, it is 10 to 90 mg / L. When the hardness of the beverage is within such a range, the effects of the present invention can be significantly obtained. The hardness is the amount of calcium ions and magnesium ions converted to the amount of calcium carbonate and expressed in units of mg / L, and is calculated by the following formula: Hardness (mg / L) = Ca amount (mg / L) × 2.5 + Mg amount (mg / L) × 4.1 Calcium in the beverage may be brought in from the water that is the base of the beverage or the materials used in the beverage. Also, the hardness of the beverage may be adjusted by adding a calcium salt that can be used as a food additive to the beverage.

[0031] In addition to the various components shown above, various additives that can be used in the beverage, such as nutritional fortifiers (such as vitamins), antioxidants, preservatives, dietary fiber, and quality stabilizers, may be added to the beverage within a range that does not impair the effects of the present invention.

Examples

[0032] Hereinafter, experimental examples will be shown to specifically explain the details of the present invention, but the present invention is not limited thereto.

[0033] <Reference Example> For Sample 1-1, only pure water was used. For Samples 1-2 to 1-5, potassium chloride was added to pure water to prepare solutions such that the potassium concentration was each value described in Table 1. Each solution was poured into a 500 mL PET bottle, and carbon dioxide gas was injected therein such that the gas pressure was the value described in Table 1 to produce each sample. The obtained samples were stored at 4°C, and the foam quality of the samples was evaluated on the day after production and 2 months after production. In order to enable evaluation on the same day, each sample was produced on the day before evaluation and 2 months before, respectively. The evaluation of the foam quality was performed by the following method: First, five professional panelists each evaluated the foam quality of the samples in three levels from 1 to 3 points as follows. 3 points: Good foam quality (when drinking, the foamy feeling in the mouth lasts) 2 points: Ordinary foam quality 1 point: Poor foam quality (the foamy feeling does not last) When the results of 5 people were the same, it was taken as the evaluation result. When they did not match, the 5 people reached an agreement to determine the score. The results are as shown in Table 1.

[0034]

Table 1

[0035] As shown in Table 1, in the sample with a gas pressure of 4.0 kgf / cm 2 it can be seen that by adding potassium salts so that the potassium concentration becomes 60 ppm or more, the foam quality immediately after production (the day after production) is better than when the potassium concentration is low. However, two months after production, the foam quality deteriorated and decreased to the same level as that of the sample without added potassium salts or with a low potassium concentration. On the other hand, in the sample with a gas pressure of 2.0 kgf / cm 2 although it was confirmed that adding a predetermined amount of potassium salts made the foam finer, the foamy feeling was weak, so there was almost no change in foam quality between immediately after production and two months after production.

[0036] <Experimental Example 1> Potassium chloride and magnesium sulfate were added to pure water to prepare a solution so that the potassium concentration and magnesium concentration were the values shown in Table 2, respectively. Furthermore, for Sample 2-2 and Samples 2-4 to 2-10, the pH of the samples was adjusted to 9.5 using a pH adjuster (sodium hydroxide). Then, each solution was poured into a 500 mL PET bottle, and a gas pressure of 4.0 kgf / cm 2Carbon dioxide was injected to produce each sample so as to achieve the following. The obtained samples were stored at 4°C, and the change in the foam quality (the persistence of the fizzing feeling of the foam in the mouth when consumed) of the samples on the day after production and the samples two months after production was evaluated. Note that each sample was produced one day before and two months before the evaluation so that the evaluation could be carried out on the same day. The evaluation was conducted in the following manner: Five professional panelists evaluated the samples on a five-point scale according to the following criteria. When evaluating, Sample 2-1 was used as the criterion for an evaluation score of "2 points". 5 points: The foam quality did not deteriorate at all between the day after production and two months after production. 4 points: The foam quality deteriorated slightly. 3 points: The foam quality deteriorated somewhat. 2 points: The foam quality deteriorated (to the same extent as Sample 2-1). 1 point: The foam quality deteriorated severely. Table 2 shows the average scores of the evaluation points by the five professional panelists. The larger the score, the smaller the change in the foam quality even when stored for a certain period after production.

[0037]

Table 2

[0038] As shown in Table 2, it can be seen that a sugar-free carbonated beverage with a small change in foam quality between immediately after production and after a certain period of time can be produced by adding a potassium salt to adjust the concentration so that the potassium concentration is in the range of 60 to 200 ppm and the potassium concentration / magnesium concentration is in the range of 1.0 to 200, and by setting the pH of the beverage to 8.0 to 10.0.

[0039] Furthermore, for the samples two months after production of Samples 2-1 and 2-4 prepared above, the bubble size distribution analysis in the samples was performed using a μCT50 manufactured by ScancoMedical. The measurement method is as follows: After opening the PET bottle and waiting for 2 minutes, the liquid inside was aspirated with a pipette. After freezing the pipette together with the liquid nitrogen, the pipette was set in a holder with an inner diameter of 100 mm surrounded by a coolant and measured. The measurement conditions are as follows: X-ray voltage / current: 45 kV / 200 μA FOV: 20 mm φ (offset) X-ray filter: Al 0.5 mm Voxel resolution: 20.0 μm Resolution: 1024 × 1024 Number of slices: 217 Integration time: 340 ms Averaging time: 1

[0040] The results are shown in Table 3. From the results in Table 3, it can also be seen that for Sample 2-4 with a potassium concentration in the range of 60 to 200 ppm, a potassium concentration / magnesium concentration in the range of 1.0 to 200, and a pH of 8.0 to 10.0, compared with Sample 2-1 that does not satisfy the above conditions, even after storage for a certain period, the bubbles are smaller and the state of having a large number of bubbles is maintained.

[0041]

Table 3

[0042] <Experimental Example 2> Samples were produced in the same manner as in Experimental Example 1, except that the types of potassium salt, magnesium salt, and pH adjuster were changed as described in Table 4 from Sample 2-4 of Experimental Example 1. In Sample 3-3, without using a pH adjuster, the pH was adjusted to 9.5 by adjusting the concentration ratio of potassium chloride and potassium carbonate. The sensory evaluation was performed by 5 professional panelists according to the same criteria as in Experimental Example 2, and the average score of the 5 panelists was used as the evaluation score. The results are shown in Table 4.

[0043]

Table 4

[0044] As shown in Table 4, it can be seen that even when the types of potassium salt and magnesium salt are changed, according to the present invention, it is possible to produce a sugar-free carbonated beverage with a small change in foam quality between immediately after production and after a certain period of time.

Claims

1. (a) adding a potassium salt so that the beverage has a potassium concentration of 60-200 ppm and a potassium concentration / magnesium concentration of 1.0-200; (b) adjusting the pH to 8.0 to 10.0; (c) Carbon dioxide pressure is 3.0 to 5.0 kgf / cm ２ A step of adding carbon dioxide gas so that (d) filling the beverage into containers The method for producing a bottled sugar-free carbonated beverage includes the steps of:

2. 2. The method according to claim 1, wherein the potassium salt comprises one or more selected from the group consisting of potassium chloride, potassium carbonate, tripotassium citrate, monopotassium citrate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, potassium lactate, potassium sulfate, and potassium L-glutamate.

3. The method according to claim 1 or 2, wherein no pH adjuster other than the potassium salt is added.

4. The method according to claim 1 or 2, wherein the beverage has a hardness of 10 to 300 mg / L.

5. The method according to claim 1 or 2, wherein the magnesium concentration of the beverage is 1 to 160 ppm.

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