JPH0227967A - Canned beverage - Google Patents

Abstract

PURPOSE:To obtain the title beverage capable of markedly preventing the contents from, when opened, vigorous emission and scattering due to shaking prior to can-opening by incorporating a can-packed beverage under pressurized state with a specific surfactant or anti-foaming agent. CONSTITUTION:A can-packed low-acidic beverage such as coffee, cocoa or oolong tea with an inner pressure of >=0.3kg/cm<2> at 20 deg.C is spiked with 0.001-0.05wt.% of at least one kind of substance having antifoaming effect selected from glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and silicone resins.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a canned beverage, and more particularly to a canned beverage that can prevent splashing outside the can when the can is opened.

[Conventional technology]

BACKGROUND OF THE INVENTION In conventional beverage cans, the head space of the can is maintained at a positive pressure by a hot filling method, a steam flow method, or the like in order to prevent the contents from being oxidized by the air in the head space of the can. For example, in conventional beverage cans such as three-piece cans, the head space of the can is at a vacuum level of 35 to 45 cnh.
It is maintained at a positive pressure of about 100 g. In such positive pressure cans, if the thickness of the can body is thin, dents (springing) in the can body may occur.
For example, in the case of a 250g can, 0.17~0.
．． It is necessary to have a relatively large can body plate thickness of around 2+an+.

Recently, instead of such three-piece positive pressure cans, thin-walled cans such as two-piece cans with excellent design have become popular as beverage cans. This thin-walled beverage can has a can body thickness of 0.08
~0.2n+Il, and in order to prevent springing, the internal pressure of the can after seaming is set to 0.3~3.
It is maintained at a positive pressure of about 0K (1/aa).

[Problem to be solved by the invention]

When the contents of a can are low-acid beverages such as coffee, cocoa, or tea, consumers generally have the habit of shaking the can several times to stir the contents before opening the can. When used as a container for low-acid beverages, an open can like this
+1 '1Jt = 11 causes the contents to foam significantly,
It has been found that the moment the can is opened by pulling the tab, the foamed contents fly out of the can and stain the hands and clothes of the consumer. This problem was found in low-acid beverages, which was hardly a problem with orange drinks and sports drinks, which are currently commercialized in thin-walled positive pressure cans. Therefore, despite the excellent design, this is one of the major problems when using the above-mentioned thin-walled positive pressure cans for low-acid beverages such as coffee.

Therefore, an object of the present invention is to solve the problem of spouting and scattering when the above-mentioned conventional thin-walled positive pressure can is used for low-acid beverages such as coffee, and to reduce the internal pressure of the can after seaming to 0.3g at 20°C. /
- It is an object of the present invention to provide a canned beverage that can prevent the contents of the can from spewing out and scattering outside the can when the can is opened, even in the above-mentioned thin-walled positive pressure can.

[Means and effects for solving the problem] In order to achieve the above object, the present inventors have conducted repeated research and experiments, and have found that
Among the many surfactants and antifoaming agents that can be used as food additives, certain surfactants and antifoaming agents can be added to low-acid beverages such as coffee or oolong tea to prevent them from opening when shaken before opening the can. The present invention was achieved by discovering that the occurrence of the contents ejecting and scattering outside the can during canning is greatly reduced.That is, the canned beverage of the present invention that achieves the above object has an internal pressure of 20%. ℃, the canned beverage is filled in a positive pressure can of 0.3 (1/aJ or more), and is an extinguisher selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and silicone resin. It is characterized by adding 0.001 to 0.05% of one or more substances having a foaming effect.

The above-mentioned substances having an antifoaming effect may be used alone or in combination of two or more. As long as it is added, there is little risk of deteriorating the flavor of the beverage, so it is suitable for achieving the object of the present invention.

The present invention can be widely applied to cans of low-acid beverages such as coffee (sweetened or unsweetened black coffee or milk coffee), oolong tea, milk cocoa, and drink-type consommé soup.

〔Example〕

Example 1 The antifoaming effects of the above-mentioned substances having an antifoaming effect were measured on oolong tea by a foaming power test using the Rothsmiles method, and the results are shown in the attached figure.

In this test, the liquid temperature was 25°C and the internal pressure was atmospheric pressure. In addition, the concentration of each substance was 0%, 00%. As a result of the test, as is clear from the figure, a remarkable antifoaming effect was observed compared to the case where none of the interfacial substances were added.

Example 2 Each substance was added to a separate oolong tea extract at 0%
．． 0.005% and put this into a 250g aluminum can (internal pressure 1.
0KIJ/cd, head space 15nv),
After retort sterilization, the cans kept at room temperature and 55° C. were manually squeezed and shaken vigorously five times, and immediately opened, and the amount of the contents of the cans scattered was measured. The results are shown in Table 1 below.

From this result, it was found that both at room temperature and at 55° C., there was a remarkable effect of preventing spouting and scattering compared to the case where each substance was not added.

Examples 3 to 6 The test objects were sweetened black coffee, unsweetened blank coffee, milk coffee, milk cocoa, and drink type consomme soup, and glycerin fatty acid ester and silicone resin were used as substances with antifoaming effect. Test 1-, which is similar to 2, was performed. The can internal pressure, head space, and concentration of the substance having an antifoaming effect were the same as in Example 1, but the can was tested only at room temperature.

The amount of scattering of the contents of the can measured as a result is shown in Table 2 below, and in all cases, a significant effect on preventing scattering was observed.

〔Effect of the invention〕

As described above, according to the present invention, the internal pressure of the can is 20°C.
In canned beverages filled in positive pressure cans of 0.3 g/- or more, a substance having an antifoaming effect selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and silicone resins. 0.001 to 0.0 of one or more of
By adding 5%, it is possible to prevent the contents of the can from spewing out and scattering outside the can due to shaking before opening to a large rtJ. This provides an excellent effect of allowing use in acidic beverages.

In addition, since low-acid beverages are sterilized after filling and sealing,
It is possible to fill at room temperature without heating immediately before the filler, but when filling cans, more foaming occurs within the filler than at high temperature filling, which hinders the filling process. It has also been found that by adding an antifoaming agent, it is possible to produce the product by filling at room temperature instead of just ejecting and scattering when the can is opened, and it is also possible to obtain a stable pressure inside the can.

[Brief explanation of the drawing]

The figure is a graph showing the foaming power of oolong tea when each substance is added.

Claims (1)

[Claims] Canned beverages filled in positive pressure cans with an internal pressure of 0.3 Kg/cm^2 or higher at 20°C, selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and silicone resins. A canned beverage capable of preventing scattering when opened, characterized in that 0.001 to 0.05% of one or more substances having an antifoaming effect is added.