JPH02127237A - Flavor protecting package and manufacture thereof - Google Patents

Abstract

PURPOSE: To keep and protect the flavor by providing an enclosed flavor material to an inner face of a package. CONSTITUTION: An enclosed flavor material suitable for the liquid filled in a package, is provided on at least a part of an inner face of the package. In the case of fruit juice, the flavor material is the extract actually obtained from the fruit and its skin, and dissolved in the juice of the fruit. A solution of the flavor material is directly applied onto a surface of a specific area 12. The flavor material is covered by a barrier material 13, and a strip of the barrier material 13 is sealed on various pats 14 of the surface of the package by heat sealing, whereby the flavor material is enclosed in the chambers 15, 16. The barrier material 13 is made of a material through which the flavor material is permeated, and is selected from a group comprising, for example, polyethylene, polyester, primer, polyvinyl dichloride, ethylene vinyl aldehyde, ethylene vinyl alcohol, saran (registered trademark), and their composite material.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to preserving the flavor of liquids contained in packaging, particularly sterile packaging. The present invention also relates to broadcast materials provided with encapsulated flavoring substances useful for maintaining liquid flavor over extended periods of time.

In particular, the present invention provides for containing food products, such as fruit juices, fruit beverages, and other citrus juices, and maintaining and/or protecting their flavor by encapsulating flavor components.
Regarding packaging.

DESCRIPTION OF THE PRIOR ART In the production of modern consumer packaging, sterile juice packaging, webs of coated packaging material are tubed in order to join the longitudinal edges of the webs together and seal them together. High-capacity packaging machines are used for this purpose. An example of such a packaging method is the sterile packaging system sold by Tetra Pak International AB. In this system, a web of packaging material, consisting of a laminate of paper and plastic, often aluminum foil, is formed into a tube with an inner plastic coating, usually polyethylene, by joining the longitudinal edges of the web to each other. It is formed. The tube thus formed is then filled with the contents and sealed with a narrow sealing saw located transversely to the tube formed and at a distance from each other. The filled and sealed tube section is thus given, for example, a parallelepiped shape by folding. This fold formation is pre-imprinted on the packaging material web to facilitate folding.
This is done properly by the crease line pattern. The resulting package is then transported to a retail store and/or warehouse.

Other juice packages include paperboard laminate containers,
Examples include metal cans, glass pouches, bottles, and blow-molded plastic containers. In the case of juice, storage in such packaging may be detrimental to the flavor of the juice. The flavor of juice, such as orange juice, is primarily contained in the juice oil. Such oils are lost through flavor breakdown during processing and storage and through evaporation of volatile components when the container is opened. In plastic-wrapped containers, the flavor oil is also readily absorbed by the plastic coating, such as polyethylene, on the inner wall of the package. Therefore, the loss of oil from the juice over a period of time results in a loss of flavor. In order to preserve the quality of the products packed in such packages and therefore maintain the viability of such polyethylene-coated packages and other types of packages as commercial containers for fruit juices, this problem is addressed. A solution is greatly needed.

It is therefore an object of the present invention to provide an effective method for preserving the flavor of a liquid contained in a package.

Another object of the present invention is to provide a method for producing a packaging material that is effective in preserving the flavor of the liquid contained in the package.

Yet another object of the present invention is to provide a flavor-protecting packaging material for liquids that maintains the flavor of the liquid contained in the package for a relatively long period of time. Preferably, the packaging material has a polyethylene coated inner surface.

It is a further object of the present invention to provide a package having an encapsulated flavoring substance on its inner surface.

It is also an object of the present invention to provide a beverage package in which the pull tab or seal area of the package is provided with an encapsulated flavoring substance so that the substance is released when opened.

These and other objects and effects of the present invention,
The nature and use of
Those skilled in the art will understand.

SUMMARY OF THE INVENTION In accordance with the foregoing objects, there is herein provided a method for maintaining the flavor of a liquid contained in a package, comprising the step of providing an encapsulated flavoring substance suitable for the liquid on at least a portion of the inner surface of the package. ,
. In a preferred embodiment, the strip of encapsulated flavorant comprises:
It is provided on the inner surface of the package.

In another embodiment of the present invention, a method of manufacturing a packaging material is provided, comprising providing an encapsulated flavoring substance on at least a portion of the interior surface of the packaging material.

Another embodiment of the present invention provides a flavor-protected packaging material comprising a paper and plastic laminate, preferably a polyethylene coating layer on the inner surface of the package, with an encapsulated flavor substance in a portion of the package. .

Another embodiment of the invention provides a package with an encapsulated flavoring substance on the interior surface of the package.

Another embodiment has an encapsulated flavorant in the pull tab seal area of the package.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Other objects, features, and advantages of the present invention will be apparent from the following detailed description and accompanying drawings.

Accordingly, the present invention provides a solution to the problem of flavor loss due to liquid beverages contained in packaging. The present invention includes providing at least a portion of the interior surface of the package with an encapsulated flavoring material suitable for the liquid contained in the package.

In the present invention, a suitable flavoring substance means a flavoring substance that is as liquid as the liquid contained in the package. Suitable liquid beverages include milk, vegetable juices, fruit juices,
In particular, there are juices such as citrus juices and fruit drinks. In the case of fruit juices, the flavoring substances can be obtained from the actual fruit or fruit skin.

To make a solution suitable for use in the present invention, the extracted flavor extract is dissolved in fruit juice, ie, juice oil.

Referring to FIG. 1, a web of packaging material 11 is shown. Typically, region 12 forms the interior of the container.
The surface of the packaging material 11 is selected.

The predetermined region 12 may have any desired shape. The predetermined region inside the package may be a square-shaped portion that comes into contact with the liquid contents of the package. Packaging material 1 for flavoring substance name solution
1, applying directly to the surface of the predetermined area 12; It is also possible to use a pre-filled bag and attach it directly to the inner surface of the package. The flavoring substance is covered by barrier material 13, shown as a strip in FIG. The strip of barrier material 13 is sealed to the face of the package at various points 14 by conventional sealing methods including heat sealing, such as induction heating, thereby enclosing the flavoring substance into the chamber. 1st
In the figure, two chambers 15,16 are shown. Inductively heated seals may be used to create a grid pattern in the strip to form multiple enclosed liquid chambers for containing liquid.

Multiple chambers can be used to separate incompatible components of the flavor solution. When a container is filled with a liquid, e.g. juice, and the product is stored, the flavoring substances gradually permeate through the barrier material and enter the juice liquid, thereby being absorbed by the polyethylene lining and otherwise preventing evaporation. and/or replace natural flavor extracts that would otherwise be lost through degradation. The concentration of ingredients in the encapsulated flavor is calculated to maintain mechanical equilibrium with the flavor components in the juice. Thus, the overall concentration of flavor components in the juice remains relatively constant. Since the flavor extract in the encapsulation strip is concentrated, it is generally necessary to provide an amount equal to about a few percent of the total volume of juice in the package/container.

The packaging material comprises a flavor composition impermeable layer, preferably an aluminum foil backing layer, which prevents the encapsulated flavor from permeating through the package to the exterior of the carton;
Thus, the proportion of flavor substances released into the product is maximized. Since oxygen cannot penetrate the barrier material, the encapsulated liquid is protected from oxidation. Similarly, flavor components are protected by barrier materials from potentially harmful components present in the liquid, such as acids contained in fruit juices, so that this flavor component is not released into the liquid. It remains stable until

However, the flavor components are not exposed to high temperature heat sterilization, thus avoiding chemical changes due to heat treatment. However, the flavor components are filtered or permeately sterilized as they pass through the barrier material.

The flavor protective packaging of the present invention allows for precise control of the release of encapsulated flavoring substances into the liquid.

The amount of flavor released into liquid products depends on the structure of the flavor components.
It can also be controlled by predetermined variations in the area of the composition and/or the thickness of the layer of barrier material. Barrier materials are typically thermoplastic laminates comprised of materials such as polyethylene, polyvinyl dichloride, ethylene vinyl aldehyde, ethylene vinyl alcohol, polyester, Saran®, primer layers containing polyester, and the like. The solubility coefficient of a barrier material determines, in part, the rate at which flavor substances diffuse through the barrier material.

The permeability and solubility coefficients of various materials were published in 19851.
FUTUREPAK of the 3rd International Ryder Conference on Packaging Innovation held from February 2nd to 4th.
'85 Delassus et al., Transmission of Flavors, Odors and Solvents in Plastic Films, and Deutsch-e Lebensmit, incorporated herein by reference.
tel Rundschan), 1979 edition, No. 8, pages 66 to 257. The specific properties of the barrier material can be adjusted to the desired composition of flavorant to control the distribution of release into the liquid. Thus, selective release of flavor components can be used to optimize flavor protection of the liquid.

The flavoring substances pass through the entire thickness of the barrier strip before entering the liquid. Therefore, the thicker the barrier layer, the slower the release of flavor substances. Flavor release can also be controlled, ie slowed down, to a considerable extent by using a polyester interlayer in the barrier laminate. Polyester has a higher density than polyethylene, so
Further slowing the passage of the flavor extract from the interior of the encapsulation chamber to the exterior of the encapsulation chamber where the liquid is contained.

Encapsulated flavoring substances according to the present invention are suitable for cans, glass bottle caps, blow molded jugs, and virtually any container that provides an encapsulated permeable substance, such as a flavoring substance, inside the cap or inside the container. be able to.

The manufacture of packaging materials, such as paper and plastic laminates, may be carried out by any conventional method used.

One example of the manufacture of printed, pre-creased, plastic-coated packaging material webs is disclosed in US Pat. No. 4,371,364 to Lashing, which is incorporated herein by reference.
Disclosed in the issue.

The packaging laminate web with all desired material layers is rolled up for the next step. Before winding up, the packaging laminate web is divided into a number of thin webs by longitudinal cutting or subjected to other desired processes such as printing.

When a web of packaging material is used to convert it into individual sterile packaging containers in a packaging machine, the roll of material is placed on the roll bed of the packaging machine. This packaging machine is of a well-known type that continuously converts a packaging laminate web into a tubular configuration by sealing the two longitudinal edges of such web together as it is advanced through the machine. After filling the tube with the desired contents,
The tubes are sealed in the aforementioned transverse zones to produce individual filled packaging containers. Aseptic packaging machines of this type, which are described herein by reference, have been known for a long time and are described in detail in US Pat. No. 4,495,016. Prior to forming, filling and sealing the package, the encapsulated flavoring substances of the present invention are preferably applied to predetermined portions of the package material.

Referring to FIG. 2, packaging a laminate web, wherein the package is provided with a strip of encapsulated flavorant within the package, the package is provided with a pull tab seal, and the flavorant is enclosed in the pull tab seal area; The process is shown. A packaging material 21 is sent to a punching tool 23 by a guide roller 22. This drilling tool 23 performs a drilling operation and, as a result, a small portion 2 of the web 21.
4, thus forming a pull tab hole. Web 21 is delivered to flavor applicator 25 . This applicator applies the flavoring substance to the surface of the predetermined area of the web 21 and to the edge surrounding the pull tab hole on the side which is intended to constitute the inside of the finished package. An inner strip feeder 26 covers the flavoring material with a barrier material 27 . Barrier material 27 is heat sealed to the inner surface of web 21 by induction heater 28, thus encapsulating the flavorant.
. The pull tab holes are also covered by barrier material 27. As the web passes through the induction heater 28, a pull tab feeder 29 applies a pull tab 30 to the outer surface of the web 21 to cover the pull tab holes. Pull tab sealer 3
1 seals the pull tab 30 to the outer surface of the web 21 and to the portion of the barrier material 27 exposed by the pull tab hole, thus forming a liquid-tight seal at the pull tab hole. This process moves the paper one by one with careful starting and stopping movements.
It is controlled by conventional devices such as a register holder 32 that indexes from one station to the next. Guide rollers 33 transport the web 21 to the next step, which includes forming, filling and sealing individual packages. Referring to FIG. 3, a filled and sealed package 41 with a pull tab seal 42 is shown.

In order to improve the gas impermeability, the paper and plastic packaging web may be laminated with further layers, for example metal foil layers. It is also possible to apply several plastic layers of different types or of different quality to the web. An example of such a laminate with encapsulated flavoring substances according to the invention is shown in FIG.

The laminate material, shown in cross section in FIG. 4, has a relatively stiff base layer 51 of paper or cardboard, one side of which is coated with a first thermoplastic coating 52, preferably polyethylene. There is. First coating 52
constitutes the outer layer of the package and protects the base layer 51 from moisture, oil, etc. If the base layer 51 is not protected, these moisture and oils will rapidly penetrate into the base layer of the fibers. Penetrates and loses its hardness. Laminate is also
Laminated to the base layer 51 via a second thin thermoplastic intermediate layer 55, preferably composed of polyethylene, is a hermetic barrier layer 54, preferably a metal foil. Since the barrier layer 54 constitutes an excellent gas barrier, there are packaging materials of the type listed here, and thus in most cases the barrier layer 54 is a laminate with aluminum foil as a barrier layer. is advantageous. Second thermoplastic layer 5
5 constitutes a binder between the metal foil layer 54 and the base layer 51 and is therefore extremely thin. Above the metal foil layer 54 is placed a third thin thermoplastic layer 53, preferably of polyethylene, which plastic layer 53 forms the inner surface of the package to be produced from the packaging material. , it looks like this. Optionally, a layer 56 may be placed between the metal foil layer 54 and the inner layer 53. The third thermoplastic layer 53 is thicker than the second plastic layer 52. This means that the third thermoplastic layer 53 is
This is because in addition to forming a liquid barrier, it also functions as a sealing layer. That is, after folding, assembling and stacking the packaging materials,
The sealing layer 53 is heated and pressed at the same time,
Welded together with other parts of the sealing layer 53 of the laminate to form a high seal strength hermetic joint. In addition,
Seal strips may be used to further ensure the sealing of seams and joints in the finished package. A flavoring substance 57 is encapsulated between the sealing layer 53 and a barrier material 58 that is heat sealed to the sealing layer 53.

Optionally, as shown in FIG.
It may also be encapsulated in a layer of the container that communicates with the tab seal area. When the package is opened by breaking the tab seal 72, the flavor components 70 are released to provide a juice aroma that enhances the consumer's perception of juice flavor. The flavor component 70 partially penetrates the paper layer 73 of the container, and the remaining liquid is encapsulated in the tab seal area. The encapsulated flavor component 70 is an encapsulated flavor substance 74
It is kept in a separate category. This avoids atmospheric contamination of the encapsulated flavor when the pull tab is peeled off and the encapsulated flavor component 70 is released.

The following examples are given as specific examples of the claimed invention.

It should be understood, however, that the specific details set forth in the examples are illustrative only and not restrictive in any way.

(Example) Effect of packaging materials on volatile components of juice, especially
Volatilization of orange juice packaged and stored in sterile Tetrabrik® containers and glass bottles in order to evaluate the effect of the encapsulated flavor components of the present invention on volatile components important for juice flavor. The following experimental procedure was established to determine the changes in sexual composition. For a discussion of the importance of various ingredients to the flavor of juices, see Ahmed et al., J. Agelic Foot Chemicals, Vol. 26, No. 2, 1978, incorporated herein by reference. , ``Effect of selected oil and extract volatile components on the flavor quality of pumped orange juice''.

Orange juice is packaged in sterile tetrabricks, tetrabricks with encapsulated flavoring substances according to the invention and glass containers and kept at about 24° C. for 112 days.
It was stored in A distillation extraction procedure was developed to quantify the change in a given volatile component of a juice. 1.7.14.
Triplicate samples of juice stored on 28.56.112 days were analyzed by gas chromatography and mass spectrometry. A given orange juice component was classified into three groups according to the method of loss during storage. The loss of components of group 1, which includes ethyl butyrate, linalool, decanal, neral, carvone and perillaldehyde, is mainly due to chemical decomposition of the components. Loss of Group H components, including limonene, alpha-pinene, beta-pinene, myrcene, and ocimene, is primarily due to absorption of the components by the container they are made of. The loss of components of group 1, which includes octanal, nonanal and undecanal, is mainly due to chemical decomposition of the components and absorption in the container.

Of particular interest are values representing the difference in the component concentration of juice stored in a tetrabrik compared to the component concentration of a juice stored in a tetraplitter with encapsulated flavoring substances. Each value representing the concentration of the components tested during the 16 week storage period is the average value from a 6-point gas chromatography analysis.

The maximum area for a given orange juice ingredient tested at weekly intervals from day 1 to day 112 at 24°C storage is shown in the example below.

Copying of the specification (no changes to the contents) Group 1 Example EXAMPLE 1 6, 9 7.7
7.67, 3 7.3
10.27, 0 7.4
] 0.96, 8
7.5 10.86, 1
6.2 10.05, 8
6.5 9.74, 0
5.9 8.9
TB=TETRA BRIK'ID Te) 'y Friso') C registered trademark) TB W/EFS=TIETRA
BRIK@with encapsulated f
lavorsubstance Engraving of Tetra BRIK specification with encapsulated flavoring substance (no change in content) Example EXAMPLE 2 TB=TETRA BRIK@Tetra BRIK (registered trademark) TB W/EFS-TETRA BRIK@
with encapsulated flavo
r3gbstance Tetra BRIK with encapsulated flavoring substance] 56 Engraving of specification (no change in content) Example 3 TB=TETRA BRIK■Tetra BRIK (registered trademark) TB W/EFS=TETRA BRIK@
with encapsulated flav
orsubstance Engraving of Tetra Brink specification with encapsulated flavoring substance (no change in content) EXAMPLE 4 5.3 5.4 0.8 TB=TETI? A BRIK@Tetra BRIK (registered trademark) TB W/EFS-TETRA BRIK@
with encapsulated fla
vorsubstance Tetrabrik with encapsulated flavoring substance ■ Engraving of e-limoe filter specification (no change in content) Example EXAMPLE 5 5, 3 5.2
5.44, 7 5
．． 7 6.24, 9
5.9 1.24, 6
5.6 7.
25, 3 6.2
8.65, 2
6.4 8.54, 8
6.5 8.5TB=TE
TRA BRTK@Tetrabrik (registered trademark) TB
W/EFS=TETRA BRIK@with
encapsulated flavor sub
stance Engraving of Tetrabrik specification with encapsulated flavoring substance (no change in content) Example EXAMPLE 6 7, 9 7.2
7.56, 4 7.2
7.76, 5 1
．． 0 8.65, 8
6.5 8.06, 4
6.6 9.05, 7
6.3 9.1
3, 4 5.8
8.5TB=TETRA BRIK@Tetra BRIK (registered trademark) TB W/EFS=TETRA BR
IK@with encapsulated
flavorsubs tance Engraving of Tetrabri Tsuk specification with encapsulated flavor substances (no change in content) Example 11, XAMPLE 7 0 16, 3 1
6.31 11.6
13.02 11.6
12.94 10.0
11.08 9.9
11.31 2
9, 9 10.816
8.9 10.0T
B=TETRA BRIK@Tetra BRIK (registered trademark) TB W/EFS-TETRA BRIM@
with encapsulated flavo
rsubstance A copy of the price statement for tetraburisocubiku containing an encapsulated flavoring substance (no change in content) Example EXAMPLE 8 16 43
4BTB=TETRA BRIK@Tetra BRIK (registered trademark) TB W/EFS=TETRA BRIK@
with encapsulated flavors
ubstance Tetrabrik Rigoji with encapsulated flavoring substance 1 Engraving of specification (no change in content) Example EXAMPLE 9 0 4, 3
4.312.62.9 2 2, 3 2
．． 64 1, 5
1.78 1, 2
1.412 1.0
1.01 6
0,9 0.9TB=TETRA
BRIK@Tetrabrik (registered trademark) TB W/
EFS=TETRA BRIK@ with e
ncapsulated flavorslbsta
nce Engraving of Tetravrink Peak drink specification with encapsulated flavoring substance (no change in content) Example EXAMPLE 1 0 1, 2 2 1 0
2 2 0TB=T[1TRA Bl? IK@Tetrabrik (registered trademark) TB W/EFS=TIE
TRA BRIK@with encapsu
lated flavorsubs tance
An engraving of a Tetrabrink statement with encapsulated flavoring substances (no change in content) EXAMPLE 1 1 1 12, 1 13
．． 52 11.8
13.24 1 0, 1
1 1.08 10.0
11.312 10
．． 5 11.316
9.2 10.6TB=TIET
RA BRIK■ Tetrabrik (registered trademark) TB
W/l1FS=TETRA BRIK@with
encapsulated flavor sub
stance Engraving of Tetravrink specification with encapsulated flavoring substance (no change in content) Example EXAMPLE 12 74 69 .
70TB=TETRA BRIK@Tetra BRIK (registered trademark) TB W/EFS=TETRA BRIK
@ with encapsulated fl
avorsubstance: having an encapsulated flavoring substance;
Engraving of Tetrabrik specification (no change in content) Example IEXAMPLE 13 16, 3 13.91 3, 0
1 3.01 2, 3
1 3.010.3
11.49.13 9.7
8,0 B, 86,2
6.9TB=TETRA B
RIK@Tetrabrik (registered trademark) TB W/EF
S=TETRA BRIK@with enc
apsulated flavorsubs Lan
ce Tetrabrik with encapsulated flavoring substance 14.4 14.1 14.2 12.4 11.7 10.3 9.0 Engraving of specification (no change in content) Example EXA? IPLE 14 3, 8 3 3.0 02, 8
9 2.7 32, 7 5
3.0 02, 3 4
2.3 82, 4 2
2.3 02, 0 8 2.2
02, 4 7 1.8 0TB
=TIETRA BRIK■Tetra BRIK (registered trademark) TB W/EFS=TETRA BRIK@with
encapsulated flavor substances
ance Tetrabrik with encapsulated flavoring substance3.
10 2.95 3. (10 2.55 2.85 2.69 2.47 .5) Experimental results for containers with encapsulated flavoring substances showed that the concentrations of most of the ingredients in group ■ generally increased with storage time. In contrast, the concentrations of neral and decanal in all three containers decreased significantly with storage time, in particular neral could not be detected after 2 weeks.

However, containers comprising encapsulated flavoring substances of the present invention:
Maintained these juice ingredients at high levels of concentration for a longer period of time than other types of containers tested.

Similarly, although the concentrations of components of groups ■ and less than the subtraction of .

Experimental results further demonstrate that the encapsulated flavor components of the present invention are effective in maintaining or enhancing the flavor of juices during long-term storage. The package maintains the flavor of the juice content by increasing the amount of components important to the flavor of the juice. The present invention also provides decomposition and/or
or prevent the concentration of certain other components from being lost through absorption of the package. The present invention thereby provides a method for preserving juice flavor during long-term storage.

Juices packaged in containers with encapsulated flavoring ingredients, in particular:
It is possible to store citrus fruit juice for a long period of time with less deterioration of flavor than was previously possible.

A sensory panel evaluation was performed on orange juice stored in a tetrabrik with glass, a tetrabrik, and an encapsulated flavoring substance of the present invention. 1.2 for each type of container
8.56.84.11 Orange juice stored for 2 days was tested. The flavor values based on the sensory test are listed in Table 1 below and illustrated in the attached graph.

The data representing sensory values in Table 1 suggest that the encapsulated flavor strips of the present invention improved sensory perception of flavor. Sensory panel values for orange juice studies generally result in small differences indicated by a central tendency of the values, with little, if any, difference between samples. In contrast, the discrete difference (discr
ete difference) highlights the improved results. The experimental results obtained are noteworthy when compared with representative findings such as those presented in the technical literature (see Ahmed et al., supra).

Although the invention has been described in terms of preferred embodiments, it is to be understood that modifications and changes will be apparent to those skilled in the art.

Such modifications and changes are included within the scope of the claims.

[Brief explanation of drawings]

FIG. 1 is a plan view of a packaging material according to the invention; FIG. 2 is a schematic side view of the process of applying an encapsulated flavorant and a pull tab seal to the packaging material; and FIG. 3 is a perspective view of a sealed package. and FIG. 4 is an enlarged cross-sectional view of a packaging material according to the invention, and FIG. 5 is an enlarged cross-sectional view of a packaging material with a pull tab according to the invention. 1 ・ ・ 12 ・ ・ 13 ・ ・ 1 5, 1 21 ・ ・ 22 ・ ・ 23 ・ ・ 25 ・ ・ 26 ・ ・ 27 ・ ・ 28 ・ ・ 30 ・ ・ 31 ・ ・ Packaging material/area/barrier material 6 ...Chamber, packaging fab material, guide roller, punching tool, flavor applicator, inner strip supply device, barrier material, induction heater, pull tab, pull tab sealer 32...register holding device 33...guide roller 42...Pulling tab seal manual correction form (method) % formula % ■, Indication of the case 1999 Patent Application No. 145044 2, Name of the invention Flavor protection packaging and its manufacturing method 3, Amendment made, Person's case Relationship with Applicant name Tetra Punk Trading Finance and Société Anonym 4, Agent 5 Date of amendment order 1999 Date (1) No. 25.27.29.31.33.35 of the specification
．． 37.39.41.43.45.47.49.51 and 55 pages of engraving (no change in content) (2) The following pages of the specification are deleted and the deleted pages are added as drawings. ,. (3) In line with the deletion of the above pages of the specification, the pages of the specification will be corrected as follows. (4) Along with the addition of the above-mentioned drawings, the following sentence is added to the corrected above-mentioned page 43, line 7 of the specification. 6 is a graph showing the experimental results for ethyl butyrate as described in Example 1, FIG. 7 is a graph showing the experimental results for linalol as described in Example 2, and FIG. 9 is a graph showing the experimental results for decanal, FIG. 9 is a graph showing the experimental results for neral described in Example 4, FIG. 10 is a graph showing the experimental results for carvone described in Example 5, and FIG. 12 is a graph showing the experimental results for perillaldehyde described in Example 6, FIG. 12 is a graph showing the experimental results for limonene described in Example 7, and FIG. 13 is a graph showing the experimental results for limonene described in Example 8. FIG. 14 is a graph showing the experimental results of beta-pinene described in Example 9, FIG. 15 is a graph showing the experimental results of myrcene described in Example 10, and FIG. The figure is Example 11
1 is a graph showing the experimental results of ocimene described in
FIG. 7 is a graph showing the experimental results for octanal described in Example 12, FIG. 18 is a graph showing the experimental results for nonanal described in Example 13, and FIG. 19 is a graph showing the experimental results for undecanal described in Example 14. This is a graph showing the results, and the 20th
The figure is a graph showing the results of a sensory panel survey of stored orange juice. ”

Claims (33)

[Claims] (1) A package for containing a liquid, of the type made of laminated flexible materials, characterized in that the inner surface of the package is provided with an encapsulated flavoring substance. (2) The package of claim (1), wherein the encapsulated flavorant is in contact with the contents of the package. 3. The package of claim 1, wherein the flavorant is at least partially encapsulated by a barrier material. (4) The package of claim (3), wherein the barrier material is made of a material that allows the flavor substance to pass through. (5) The barrier material is polyethylene, polyester,
Primer, polyvinyl dichloride, ethylene vinyl aldehyde, ethylene vinyl alcohol, Saran (registered trademark)
The package according to claim 3, wherein the package is a member selected from the group consisting of: (6) The package according to claim 1, wherein the encapsulated flavor substance is provided on at least a part of the inner surface of the package. (7) The flavor substance is encapsulated by at least a portion of the inner surface of the package and a barrier material.
) packaging. (8) The package of claim (1), wherein the encapsulated flavor substance is contained within multiple separation chambers. (9) The package of claim (1) having a pull tab seal in contact with the encapsulated flavorant. (10) The package according to claim (1), wherein the package is an aseptically filled package. 11. The package of claim 1, wherein the package contains a liquid beverage that is a member of the group consisting of milk, fruit juices, vegetable juices, and fruit drinks. (12) The package contains a fruit juice drink.
The package according to claim (1). (13) The package according to claim (12), wherein the fruit juice consists of orange juice, grapefruit juice, pineapple juice, or grape juice. 14. The package of claim 1, wherein the flavoring substance is suitable for a liquid contained in the package. (15) Claim (15) wherein the juice is orange juice and the flavoring substance is a natural orange flavoring substance.
12) package. 16. The package of claim 1, wherein the package is made of a packaging material consisting of a laminate of paper and plastic, and the inner surface of the package has a layer of polyethylene and a layer of metal foil. (17) a paper and plastic laminate having a flavor impermeable layer and a polyethylene coating formed on a surface adapted to constitute the inner surface of the finished package, at least a portion of the polyethylene coating; A packaging material provided with said flavoring substance encapsulated therein. 18. The packaging material of claim 17, wherein the flavor substance is encapsulated by a barrier material on at least a portion of the polyethylene coating. (19) the barrier material allows the flavor substance to pass through;
The packaging material according to claim (18). (20) Claim wherein the barrier material is made of a member selected from the group consisting of polyethylene, polyester, primer, polyvinyl dichloride, ethylene vinyl aldehyde, ethylene vinyl alcohol, Saran (registered trademark), and composite materials thereof. (18) Packaging material. 21. The packaging material of claim 17, wherein the encapsulated flavorant is contained within multiple separation chambers. (22) The packaging material of claim 17 having a pull tab seal in contact with the encapsulated flavorant. (23) applying a flavoring substance to at least a predetermined portion of the surface of the packaging material Feb that is configured to constitute the inner surface of the finished package, and covering the flavoring substance with a barrier material that allows the flavoring substance to pass through; A method of manufacturing a flavor protective packaging material, wherein the barrier material is adhered to the inner surface of the web, thereby encapsulating the flavor substance. (24) forming a pull-tab hole in the packaging material, covering the pull-tab hole in contact with the encapsulated flavorant with the barrier material, and applying a pull-tab to the outer surface of the web that covers the pull-tab hole; sealing a pull tab to the outer surface of the web and the portion of the barrier material exposed by the pull tab hole;
24. The method of claim 23, wherein a liquid-tight seal is thereby formed. (25) A method for maintaining the flavor of a liquid contained in a package, wherein at least a portion of the inner surface of the package is provided with an encapsulated flavoring substance suitable for the liquid. 26. The method of claim 25, wherein the flavor substance passes through an encapsulating material and enters the liquid. (27) communicating with the encapsulated flavor substance in the package;
26. The method of claim 25, further comprising a pull tab seal that releases the aroma of a flavoring substance when opened. (28) The method of claim (25), wherein the liquid in the package is fruit juice. (29) The fruit juice is orange juice,
The method according to claim 28, wherein the juice is grapefruit juice, pineapple juice, or grape juice. (30) Claim (25) wherein the package is a sterile package.
)the method of. (31) The method of claim (25), wherein the inner surface of the package is comprised of a laminate of polyethylene and a metal foil layer. (32) the flavoring substance is selected from the group consisting of ethyl butyrate, linalool, decanal, neral, carvone, perillaldehyde, limonene, alphapinene, betapinene, myrcene, ocimene, octanal, nonanal, undecanal, and mixtures thereof; The package according to claim (1), which is a member made of a material. (33) A package having a pull tab hole and a pull tab seal that encapsulates a flavoring substance suitable for the liquid contained in the package, the encapsulated flavor substance being released when the package is opened. .