METHOD OF MANUFACTURING LIQUID FOOD/BEVERAGE AND LIQUID FOOD/BEVERAGE MANUFACTURED USING THE METHOD

Abstract

A method of manufacturing a liquid food/beverage packed in a container obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid includes: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid by conductive heat.

Claims

1. A method of manufacturing a liquid food/beverage packed in a container obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid, the method comprising: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid by conductive heat.

2. The method of manufacturing a liquid food/beverage packed in a container as recited in claim 1, wherein the mixed liquid of the raw material liquid and the diluting liquid in the primary heating/diluting step has a viscosity within a range of 0.33 to 490 mPa*s.

3. The method of manufacturing a liquid food/beverage packed in a container as recited in claim 1, wherein the raw material liquid is heated within a range of 45 C. to 95 C. in the primary heating/diluting step.

4. The method of manufacturing a liquid food/beverage packed in a container as recited in claim 1, wherein a sterilizing temperature in the secondary heating/sterilizing step is within a range of 125 C. to 140 C.

5. The method of manufacturing a liquid food/beverage packed in a container as recited in claim 1, wherein the raw material liquid and the diluting liquid are mixed at a constant mass ratio in the primary heating/diluting step.

6. The method of manufacturing a liquid food/beverage packed in a container as recited in claim 1, wherein the raw material liquid contains an extract from a plant body.

7. The method of manufacturing a liquid food/beverage packed in a container as recited in claim 6, wherein the plant body comprises tea leaves.

8. A liquid food/beverage packed in a container manufactured by the method of manufacturing as recited in claim 1.

9. The liquid food/beverage packed in a container as recited in claim 8, wherein the liquid food/beverage packed in a container comprises a green tea beverage packed in a container.

10. A method of preventing time degradation of a liquid food/beverage packed in a container obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid, the method comprising: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid.

Description

EXAMPLES

[0108] Examples according to the present invention will hereinafter be described mainly with reference to examples in the cases where the beverage packed in a container is a green tea beverage.

1. Preparation of Raw Material Liquids

[0109] In the present examples, a green tea extract was used as the plant body extract to prepare each of Raw material liquids 1 to 7 based on the prescriptions as below:

(1) Raw Material Liquid 1

[0110] Extraction for 5 minutes was performed in 2,000 ml of hot water of 90 C. using 48 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0111] After the extracted liquid was filtrated, 3.2 g of vitamin C and 2.4 g of sodium bicarbonate were added to the liquid and 224 g of pectin was further added. The liquid was then diluted with degassed water to 4 L using a measuring cylinder, and Raw material liquid 1 was thus obtained.

(2) Raw Material Liquid 2

[0112] Extraction for 5 minutes was performed in 2,000 ml of hot water of 90 C. using 48 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0113] After the extracted liquid was filtrated, 3.2 g of vitamin C and 2.4 g of sodium bicarbonate were added to the liquid and 224 g of pectin was further added. The liquid was then concentrated to have a Brix value of 15.3, and Raw material liquid 2 was thus obtained.

(3) Raw Material Liquid 3

[0114] Extraction for 5 minutes was performed in 2,000 ml of hot water of 90 C. using 48 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0115] After the extracted liquid was filtrated, 3.2 g of vitamin C and 2.4 g of sodium bicarbonate were added to the liquid and 224 g of pectin was further added. The liquid was then concentrated to have a Brix value of 42.7, and Raw material liquid 3 was thus obtained.

(4) Raw Material Liquid 4

[0116] Extraction for 5 minutes was performed in 14,000 ml of hot water of 90 C. using 340 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0117] After the extracted liquid was filtrated, 22.4 g of vitamin C and 16.8 g of sodium bicarbonate were added to the liquid. The liquid was then concentrated to have a Brix value of 3.5, and Raw material liquid 4 was thus obtained.

(5) Raw Material Liquid 5

[0118] Extraction for 5 minutes was performed in 2,000 ml of hot water of 90 C. using 48 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0119] After the extracted liquid was filtrated, 3.2 g of vitamin C and 2.4 g of sodium bicarbonate were added to the liquid and 265.6 g of pectin was further added. The liquid was then diluted with degassed water to 4 L using a measuring cylinder, and Raw material liquid 5 was thus obtained.

(6) Raw Material Liquid 6

[0120] Extraction for 5 minutes was performed in 5,500 ml of hot water of 90 C. using 130 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0121] After the extracted liquid was filtrated, 22.4 g of vitamin C and 16.8 g of sodium bicarbonate were added to the liquid. The liquid was then concentrated to have a Brix value of 1.4, and Raw material liquid 6 was thus obtained.

(7) Raw Material Liquid 7

[0122] Extraction for 5 minutes was performed in 2,000 ml of hot water of 90 C. using 48 g of deeply steamed first-picked tea produced in Shizuoka Prefecture.

[0123] After the extracted liquid was filtrated, 3.2 g of vitamin C and 2.4 g of sodium bicarbonate were added to the liquid and 272 g of pectin was further added. The liquid was then diluted with degassed water to 4 L using a measuring cylinder, and Raw material liquid 7 was thus obtained.

Example 1

Evaluation of the Method of Manufacturing According to the Present Invention

(1) Preparation of Samples

[0124] Raw material liquid 1 was used to prepare each of Samples 1 to 6 under the conditions as listed in Table 1. A microwave oven was used for the primary heating of Sample 5.

TABLE-US-00001 TABLE 1 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Raw material liquid Raw Raw Raw Raw Raw Raw material material material material material material liquid 1 liquid 1 liquid 1 liquid 1 liquid 1 liquid 1 Bx of raw material liquid 6.1 6.1 6.1 6.1 6.1 6.1 Primary heating/ Generation of present absent present absent present present diluting step swirl flow Temperature of 95 C. 95 C. 25 C. 25 C. 25 C. 95 C. diluting liquid (heated water .Math. degassed water) Mixing ratio 1:1 1:1 1:1 1:1 1:1 1:1 (diluting liquid/ raw material liquid) Primary heating 60 C. 60 C. 25 C. 25 C. 60 C. 60 C. temperature ( C.) Bx of mixed liquid 3.1 3.1 3.1 3.1 3.1 3.1 after primary heating Viscosity of mixed 260.sup. 260.sup. 500.sup. 500.sup. 260.sup. 260.sup. liquid (mPa .Math. s) Secondary heating/ Secondary heating 130 C. 130 C. 130 C. 130 C. 130 C. 130 C. sterilizing step temperature ( C.) Method of secondary Plate-type Plate-type Plate-type Plate-type Plate-type Retort-type heating sterilizer sterilizer sterilizer sterilizer sterilizer sterilizer

(2) Sensory Evaluation

[0125] With regard to Samples 1 to 6 prepared under the conditions of Table 1, sensory evaluation test was performed for the evaluation items as below under the evaluation condition as presented in Table 2.

[0126] The sensory evaluation test was delegated to seven panelists and performed to evaluate each item in accordance with criteria as below:

(Evaluation Items)

(Top Aroma Note)

[0127] Strong: A

[0128] Strongish: B

[0129] Weakish: C

[0130] Weak: D

(Smoothness)

[0131] Very good: A

[0132] Good: B

[0133] Baddish: C

[0134] Bad: D

(Water Color)

[0135] Very good: A

[0136] Good: B

[0137] Baddish: C

[0138] Bad: D

[0139] Table 2 presents results of the evaluation of Samples 1 to 6 in terms of the above evaluation items.

TABLE-US-00002 TABLE 2 Evaluation condition Sensory evaluation items Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 When drunk at 23 C. Top aroma note B C C C C D Smoothness B C C D C C Water color B C D D C B Comprehensive evaluation B C C D C C

(Consideration)

[0140] As apparent from the presentation in Table 2, it has been revealed that good sensory evaluation results can be obtained for the mixed liquid prepared by performing the secondary heating via conductive heat while generating a swirl flow in the primary heating/diluting step.

Example 2

Evaluation of Viscosity of Mixed Liquid

(1) Preparation of Samples

[0141] Raw material liquids 1 and 4 to 7 were used to prepare Samples 1 and 7 to 10 by changing the viscosity of the raw material liquid under the conditions as listed in Table 3, and sensory evaluation test was performed for the evaluation items as below.

[0142] Table 4 presents results of the sensory evaluation. The method of the sensory evaluation test was the same as in Example 1.

TABLE-US-00003 TABLE 3 Sample 1 Sample 7 Sample 8 Sample 9 Sample 10 Raw material liquid Raw Raw Raw Raw Raw material material material material material liquid 1 liquid 4 liquid 5 liquid 6 liquid 7 Bx of raw material liquid 6.1 3.5 7.1 1.4 7.3 Primary heating/ Generation of present present present present present diluting step swirl flow Temperature of 95 C. 95 C. 65 C. 95 C. 65 C. diluting liquid (heated water) Mixing ratio 1:1 1:13 1:1 1:13 1:1 (diluting liquid/ raw material liquid) Primary heating 60 C. 90 C. 45 C. 90 C. 45 C. temperature ( C.) Bx of mixed liquid 3.1 0.25 3.6 0.1 3.7 after primary heating Viscosity of mixed 260.sup. 0.34 480.sup. 0.32 500.sup. liquid (mPa .Math. s) Secondary heating/ Secondary heating 130 C. 130 C. 130 C. 130 C. 130 C. sterilizing step temperature ( C.) Method of secondary Plate-type Plate-type Plate-type Plate-type Plate-type heating sterilizer sterilizer sterilizer sterilizer sterilizer

(2) Sensory Evaluation

[0143] With regard to Samples 1 and 7 to 10 prepared under the conditions of Table 3, sensory evaluation test was performed for the evaluation items as below under the evaluation condition as presented in Table 4.

(Evaluation Items)

(Afterglow of Aroma)

[0144] Very proper: A

[0145] Proper: B

[0146] Heavyish and insufficient: C

[0147] Heavy and insufficient: D

(Aroma Felt when Sample is Kept in Mouth)

[0148] Very good: A

[0149] Good: B

[0150] Baddish: C

[0151] Bad: D

TABLE-US-00004 TABLE 4 Evaluation condition Sensory evaluation items Sample 1 Sample 7 Sample 8 Sample 9 Sample 10 When drunk at 5 C. after Afterglow of aroma A B A C A store for 2 weeks at 37 C. Aroma felt when sample A A B A C is kept in mouth Comprehensive evaluation A B B C C

(Consideration)

[0152] As presented in Table 4, it has been found that the results of the sensory evaluation are obtained that, when the viscosity of the mixed liquid is within a range of 0.33 to 490 mPa*s, the afterglow of aroma and the aroma felt when the sample is kept in the mouth are good.

Example 3

Evaluation in Terms of Primary Heating Temperature

(1) Preparation of Samples

[0153] Raw material liquids 1 to 3 were used to prepare Samples 1 and 11 to 16.

TABLE-US-00005 TABLE 5 Sample 1 Sample 11 Sample 12 Sample 13 Sample 14 Sample 15 Sample 16 Raw material liquid Raw Raw Raw Raw Raw Raw Raw material material material material material material material liquid 1 liquid 2 liquid 3 liquid 1 liquid 1 liquid 3 liquid 1 Bx of raw material liquid 6.1 15.3 42.7 6.1 6.1 42.7 6.1 Primary heating/ Generation of present present present present present present present diluting step swirl flow Temperature of 95 C. 95 C. 95 C. 85 C. 65 C. 98 C. 60 C. diluting liquid (heated water) Mixing ratio 1:1 1:4 1:13 1:1 1:1 1:13 1:1 (diluting liquid/ raw material liquid) Primary heating 60 C. 80 C. 93 C. 55 C. 45 C. 96 C. 42 C. temperature ( C.) Bx of mixed liquid 3.1 3.1 3.1 3.1 3.1 3.1 3.1 after primary heating Viscosity of mixed 260.sup. 200.sup. 178.sup. 284.sup. 336.sup. 170.sup. 367.sup. liquid (mPa .Math. s) Secondary heating/ Secondary heating 130 C. 130 C. 130 C. 130 C. 130 C. 130 C. 130 C. sterilizing step temperature ( C.) Method of secondary Plate-type Plate-type Plate-type Plate-type Plate-type Plate-type Plate-type heating sterilizer sterilizer sterilizer sterilizer sterilizer sterilizer sterilizer

(2) Sensory Evaluation

[0154] With regard to Samples 1 and 11 to 16 prepared under the conditions of Table 5, sensory evaluation test was performed for the evaluation items as below under the evaluation condition as presented in Table 6.

(Evaluation Items)

(Savory Aroma)

[0155] Very good: A

[0156] Good: B

[0157] Baddish: C

[0158] Bad: D

(Fresh Aroma)

[0159] Very proper: A

[0160] Proper: B

[0161] Heavyish or insufficient: C

[0162] Heavy or insufficient: D

TABLE-US-00006 TABLE 6 Evaluation condition Sensory evaluation items Sample 1 Sample 11 Sample 12 Sample 13 Sample 14 Sample 15 Sample 16 When drunk at 23 C. after Savory aroma A B C A A D A store for 2 weeks at 37 C. Fresh aroma A A A B C A D Comprehensive evaluation A B B B B C C

(Consideration)

[0163] As apparent from the presentation in Table 6, results have been obtained that the sensory items of the savory aroma and the fresh aroma are good when the temperature of the mixed liquid in the primary heating/diluting step is within a range of 45 C. to 95 C.

[0164] From this fact, it has been revealed that the temperature of the mixed liquid in the primary heating/diluting step has a correlation with these sensory evaluation items.

Example 4

Evaluation of Sterilization Holding Temperature in Secondary Heating/Sterilizing Step

(1) Preparation of Samples

[0165] In Sample 1, the holding temperature in the secondary heating/sterilizing step was changed under the conditions as listed in Table 7 to prepare Samples 1 and 17 to 20, and sensory evaluation test was performed for the evaluation items as below.

[0166] Table 8 presents results of the sensory evaluation. The method of the sensory evaluation test was the same as in Example 1.

TABLE-US-00007 TABLE 7 Sample 1 Sample 17 Sample 18 Sample 19 Sample 20 Raw material liquid Raw Raw Raw Raw Raw material material material material material liquid 1 liquid 1 liquid 1 liquid 1 liquid 1 Bx of raw material liquid 6.1 6.1 6.1 6.1 6.1 Primary heating/ Generation of present present present present present diluting step swirl flow Temperature of 95 C. 95 C. 95 C. 95 C. 95 C. diluting liquid (heated water) Mixing ratio 1:1 1:1 1:1 1:1 1:1 (diluting liquid/ raw material liquid) Primary heating 60 C. 60 C. 60 C. 60 C. 60 C. temperature ( C.) Bx of mixed liquid 3.1 3.1 3.1 3.1 3.1 after primary heating Viscosity of mixed 260.sup. 260.sup. 260.sup. 260.sup. 260.sup. liquid (mPa .Math. s) Secondary heating/ Secondary heating 130 C. 140 C. 125 C. 123 C. 142 C. sterilizing step temperature ( C.) Method of secondary Plate-type Plate-type Plate-type Plate-type Plate-type heating sterilizer sterilizer sterilizer sterilizer sterilizer

(2) Sensory Evaluation

[0167] With regard to Samples 1 and 17 to 20 prepared under the conditions of Table 7, sensory evaluation test was performed for the evaluation items as below under the evaluation condition as presented in Table 8.

(Evaluation Items)

(Aroma Felt in Throat)

[0168] Very good: A

[0169] Good: B

[0170] Baddish: C

[0171] Bad: D

(Deliciousness)

[0172] Very proper: A

[0173] Proper: B

[0174] Heavyish or insufficient: C

[0175] Heavy or insufficient: D

TABLE-US-00008 TABLE 8 Evaluation condition Sensory evaluation items Sample 1 Sample 17 Sample 18 Sample 19 Sample 20 When drunk at 5 C. Aroma felt in throat A B A A C Deliciousness A A B C A Comprehensive evaluation A B B C C

(Consideration)

[0176] As presented in Table 8, it has been found that good results of the sensory evaluation are obtained in view of the aroma felt in the throat and the deliciousness when the holding temperature in the secondary heating/sterilizing step is within a range of 125 C. to 140 C.

(Conclusion)

[0177] As shown in Example 1 to Example 4, it has been found that, according to the method of manufacturing a liquid food/beverage of the present invention, a high-quality green tea beverage packed in a container can be obtained which is excellent in its color, flavor and taste and in which these qualities are unlikely to degrade over time.

INDUSTRIAL APPLICABILITY

[0178] The present invention relates to a method of manufacturing a liquid food/beverage and, in particular, can be applied to a method of manufacturing a liquid food/beverage that has flowability and is obtained by mixing liquid materials having different viscosities.