JPH03210169A - Natural fragrance component-containing carbonated beverage and production of same beverage packed in pressure container - Google Patents

Abstract

PURPOSE:To readily obtain a high-quality fragrance-containing carbonated beverage and said beverage packed in a pressure container by bringing a natural fragrance-containing material into contact with a liquefied carbon dioxide for extraction of fragrance components, obtaining a fragrance-containing carbonated ice through specified processes and using the resultant fragrance-containing carbonated ice. CONSTITUTION:In the first process, natural fragrance components such as esters are readily extracted and a natural fragrance componentcontaining liquefied carbon dioxide (fragrance- containing liquefied carbon dioxide) is obtained by bringing a natural fragrance-containing material such as a flower of a fruit or a leaf of a herb into contact with liquefied carbon dioxide in a pressure container. In the second process, the resultant fragrance-containing liquefied carbon dioxide is then dissolved and absorbed in pure water. In the third process, the obtained carbonated water is rapidly frozen by cooling to obtain a fragrance-containing carbonated ice. In the fourth process, the objective carbonated beverage excellent in flavor can be obtained readily by forming the resultant fragrance-containing ice into a specified small massive shape and subsequently mixing the resultant small massive fragrance-containing carbonated ice in a specified volume of water or sugar solution. The objective fragrance- containing carbonated beverage packed in a pressure container can be obtained by accommodating a specified amount of the above-mentioned fragrance-containing carbonated ice together with a specified amount of sugar solution in a pressure can, a pressure bottle, etc., and carrying out tight sealing.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides carbonated beverages containing natural aroma components (hereinafter referred to as "flavored carbonated beverages") and carbonated beverages containing natural aroma components contained in pressure-resistant containers (hereinafter referred to as "scented carbonated beverages in pressure-resistant containers"). In more detail, the method for manufacturing carbonated ice containing natural aroma components (hereinafter referred to as "Kankotan Shun Ice"), which contains natural aroma components extracted with liquefied carbonic acid from natural aroma component-containing materials together with carbon dioxide gas The present invention relates to a method for producing flavored carbonated beverages and young carbonated beverages packaged in pressure-resistant containers, using the following methods:

Conventionally, carbonated beverages have been widely consumed because they contain carbon dioxide gas and give a refreshing feeling when drunk. A common method for producing carbonated drinks is to mix concentrated sugar solution and water, adjust the concentration to an appropriate concentration, cool it, and then suck carbon dioxide gas to bottle or can it, or to mix the sugar solution to an appropriate concentration. The method of adjusting carbonated water and first filling it into bottles, cans, etc. is to fill it with carbonated water. In these methods, sugars such as sugar, glucose, fructose, and maltose, citric acid,
Acidulants such as tartaric acid, lactic acid, phosphates and other essences,
Various flavors are added to the sugar solution by adding flavoring agents obtained from fruits, seeds, leaves, roots, etc. of plants.

However, the above method does not sufficiently absorb carbon dioxide into the sugar solution, and requires a large amount of carbon dioxide, especially when gaseous carbon dioxide is absorbed into the sugar solution. The drawback was that it was difficult to absorb the calculated amount of carbon dioxide gas.

As a result of research conducted in view of such conventional technology, the present inventor found that liquefied carbonic acid can be used for esters, aldehydes, ketones,
It has excellent performance in extracting natural aroma components such as alcohols, while sugar, salts, acids, amino acids, pegyptides, etc. are insoluble in liquefied carbonic acid, so natural aroma components can be extracted from natural aroma components. It is a useful solvent for extracting carbonic acid, and is safe, harmless, and non-polluting. By using the liquefied carbonic acid, young carbonated ice can be easily obtained from substances containing natural aroma components. The present invention was completed based on the finding that high-quality young carbonated drinks and flavored carbonated drinks packaged in pressure-resistant containers can be easily provided using carbonated ice.

That is, the present invention provides, as a first invention, (A) a method of bringing a substance containing a natural aroma component into contact with liquefied carbonic acid in a pressure-resistant container, extracting the natural aroma component, and obtaining liquefied carbonic acid containing a natural aroma component (young liquefied carbonic acid); 1st step (B) Obtaining carbonated water by dissolving and absorbing the natural aroma component-containing liquefied carbonic acid (young liquefied carbonic acid) in water. 2nd step (C) cooling and freezing the carbonated water in the form of small lumps of natural aroma components. The third step (D) for obtaining carbonated ice containing carbonated ice (young carbonated ice) consists of the fourth step of mixing small blocks of carbonated ice containing natural aroma components (scented carbonated ice) with water or sugar solution. A second invention of a method for producing a carbonated beverage containing natural aroma components (young carbonated beverage) is characterized in that (A) a natural aroma component-containing substance is brought into contact with liquefied carbonic acid in a pressure-resistant container to extract the natural aroma components; First step (B) of obtaining liquefied carbonic acid containing natural aroma components (young liquefied carbonic acid); Second step (C) of obtaining carbonated water by dissolving and absorbing the liquefied carbonic acid containing natural aroma components (young liquefied carbonate) in water. ) A third step in which the carbonated water is cooled and frozen to obtain carbonated ice containing natural aroma components in the form of small blocks (young carbonated ice) (D) The carbonated ice containing the natural aroma components in the form of small blocks (young carbonated water); A carbonated beverage containing natural aroma components in a pressure-resistant container (young carbonated beverage in a pressure-resistant container), characterized by comprising the steps of the fourth step of storing and sealing a sugar solution in a pressure-resistant container.
It consists of a manufacturing method.

The present invention will be explained in detail below.

First, the method for producing young carbonated ice, ie, the first to third steps of the present invention, will be explained. The natural aroma component-containing substances used in the first step include animal secretions, by-products, and plant roots, branches, leaves, flowers, flower buds, etc. used to collect natural fragrances such as animal fragrances or plant fragrances. Fruits, roasted coffee and cocoa, flowers of plants such as hops and jasmine, vegetables of herbal plants, etc. are particularly suitable for edible products such as carbonated drinks. Since the natural aroma components contained in the natural aroma component-containing material are mainly composed of esters, aldehydes, ketones, and alcohols, they are easily extracted when brought into contact with liquefied carbonic acid to obtain young liquefied carbonic acid. be able to. The nature of the natural aroma component content during extraction may be either solid or liquid.
In particular, in the case of solids, it is preferable to bring them into contact with liquefied carbonic acid in a state with a large surface area for better extraction efficiency (preferably. Extract after crushing into fine particles.Also, it is best to cut fruits such as lemons into thin rounds before extraction.

As the liquefied carbonic acid used as the extraction solvent, any carbonic acid can be used as long as it is liquefied under conditions of a predetermined temperature and pressure in order to keep carbon dioxide gas in a liquid state.

Since there is no significant difference in extraction efficiency due to the influence of temperature, there is no need to particularly limit the extraction temperature (any temperature may be used, but it is preferably around room temperature for operational reasons. Also, the extraction time depends on the type of natural aroma component-containing material. Although it varies, it usually takes 30 minutes to 10 hours, and the extraction efficiency of natural aroma components can be particularly improved if stirring is performed during extraction in a pressure-resistant container.

If the final product, young carbonated ice, requires a particularly strong aroma, it is preferable to concentrate the natural aroma components using a closed cycle of evaporation, concentration, etc.

Next, in the second step, the young liquefied carbonic acid obtained in the first step is dissolved and absorbed in water to obtain carbonated water. Specifically, water is stored in a pressure-resistant container different from the pressure-resistant container for extraction of natural aroma components using liquefied carbonic acid used in the first step, and young liquefied carbonic acid is gradually added to the water while stirring. Natural aroma ingredients are dissolved and absorbed in water along with carbon dioxide gas.

The amount of dissolved and absorbed young number liquefied carbonic acid in water can be selected as desired depending on the purpose of use of young number carbonated water. carbonic acid is at least 0.3 parts by weight and at most 10 parts by weight;
The preferred range is 4 to 5 parts by weight. Young number liquefied carbonic acid is 0.3
If it is less than 10 parts by weight, the utility value as carbonated ice is low; if it exceeds 10 parts by weight, the carbonated ice will burst into small pieces, which is not preferable.

The water used to dissolve and absorb the young liquefied carbonic acid is pure water or water to which pigments, sweeteners, etc. have been added, or water to which artificial and/or natural flavor components are added to reinforce natural flavor components.

Further, as conditions for dissolving and absorbing young liquefied carbonic acid, it is desirable to keep water at a low temperature, preferably 0 to 5°C, and the dissolution and absorption time is 60 to 90 minutes for complete absorption. Note that dissolution and absorption can be promoted by stirring.

Next, in the third step, young carbonated ice can be obtained by cooling and freezing the carbonated water obtained in the second step.

It is preferable to quickly freeze carbonated water, specifically 1 to
It is preferable to complete freezing in 5 hours. Rapid freezing improves the preservation of the natural aroma components contained in young carbonated water, and allows the formation of small ice crystals.

Cooling method: For example, use a pressure-resistant container containing carbonated water at -40℃.
This is carried out by a method such as immersion in a brine bath at a temperature of 0.degree.

Next, one example of the method for producing the above-mentioned young carbonated ice will be specifically explained based on the drawings.

The drawing is an explanatory diagram showing one example of an apparatus used for producing young carbonated ice in the present invention. The pressure-resistant extraction container 1 and the pressure-resistant freezer 6 are directly connected by a pipe 2 provided with a sealing valve 3 to prevent carbon dioxide gas and natural aroma components from dissipating.

First, a pressure-resistant extraction container 1 is filled with raw materials containing natural aroma components, and a calculated amount of liquefied carbonic acid is injected from the supply valve 4, and the natural aroma components are extracted while stirring with the stirrer 5 to obtain young liquefied carbonic acid. .

Separately, cold water is injected into the pressure-resistant freezer 6 in advance, and the calculated amount of the above-mentioned young liquefied carbonic acid is inserted into the pressure-resistant freezer 6 from the pressure-resistant extraction container 1 through the transfer valve 9 of the piping 2, and the carbon dioxide gas is poured into the pressure-resistant freezer 6. Dissolve and absorb. Next, the pressure-resistant freezer 6 is transferred to the brine tank 7.
The sample is immersed in water, rapidly frozen with brine 8 in the brine tank 7, and after freezing, the inside of the pressure-resistant freezer 6 is returned to normal pressure to obtain young carbonated water.

The young carbonated water obtained in this way can be obtained in various shapes, but in the present invention, the carbonated water is frozen into small blocks, or the young carbonated ice frozen into large blocks is frozen in a crusher, Either crush it into small pieces with a bin, etc., or alternatively, use a fixed-quantity ice maker, which is a commercially available ice maker whose ice making section has been modified to a pressure-resistant closed type, to form young carbonated ice into small pieces of a certain weight. The carbonated beverage of the first invention with excellent flavor can be prepared very easily by mixing it with a certain volume of water or sugar solution in the fourth step. Note that in the method of crushing young carbonated ice into small pieces, carbon dioxide gas is dissipated, so it is preferable to add young carbonated ice to water or sugar solution in an amount larger than the calculated amount in advance.

In addition, in the fourth step, a certain number of small pieces of young carbonated ice, that is, a certain weight, are placed together with a certain volume of sugar solution in a pressure-resistant container such as a can or bottle with a certain capacity, and the container is sealed, thereby producing a natural aroma. It is possible to obtain a young carbonated beverage packaged in a pressure-resistant container according to the second invention of the present application, which contains ingredients and has an excellent top flavor.

Next, to give a specific example, when producing a young carbonated drink using a pressure-resistant can with a capacity of 200 mff, the sugar content is 11° to 14°.
Add one piece of young carbonated ice containing an aroma component and weighing 25 g to 170 to 175 mI2 of the sugar solution of @, and seal it with a lid to increase the carbon dioxide gas capacity to 2.0 to 2.0 mI of the pressure can capacity.
5 times (liquid temperature 5°C, absolute pressure 1°4~1, 8 Kg/
It is possible to obtain a delicious carbonated beverage comparable to commercially available products, which has an excellent aroma of cm 2).

Furthermore, by adding alcohol such as baked tea to the young carbonated beverage obtained according to the first or second invention, chu lemon, chu lime, etc. can be easily made.

Examples of the present invention are shown below.

Example 1 Coffee beans that were roasted and ground to the extent that they could pass through a 30-mesh JIS standard sieve were packed in a gauze bag and placed in a pressure-resistant extraction container. After closing the lid of the pressure-resistant extraction container and sealing it, 500 g of liquefied carbonic acid was extracted from the pressure-resistant cylinder equipped with a siphon.
was injected at a temperature of 20℃ and an absolute pressure of 59.5Kg/cm.
Extraction was carried out for 40 minutes under stirring conditions.

26 g of young liquefied carbonic acid containing the extracted roasted coffee aroma components was placed in another pressure-resistant reaction vessel placed directly below the pressure-resistant extraction vessel containing 650 cc of water and kept at 5°C, and a valve of direct piping was installed. The water was opened and gradually allowed to flow down, and stirred for 60 minutes while maintaining the temperature at 5°C to dissolve and absorb carbon dioxide gas and aroma components in water to prepare carbonated water containing roasted coffee aroma components. Commercially available ice maker [Ice Guy (product name) manufactured by Daikin Corporation]
The above carbonated water was gradually supplied to the ice making section of a quantitative freezing ice making machine whose ice making section had been modified to a pressure-resistant sealed type, and the machine was operated for 2 hours to produce 26 pieces of carbonated ice containing roasted coffee aroma components each weighing 25 g. Dissolve one piece of carbonated ice and 0.2 g of citric acid in a pressure-resistant can with a capacity of 200 mρ to make a sugar solution with a sugar content of 12° 170
g and immediately sealed with a seamer to obtain a carbonated coffee beverage in a pressure-resistant can. This carbonated beverage contains roasted coffee aroma components and 2.5 times the volume of carbon dioxide gas (absolute pressure 1.8 kg/cm" at liquid temperature 5°C) of a pressure-resistant can, and has a better flavor and flavor than similar products on the market. It was of excellent quality with comparable internal carbon dioxide pressure.

Example 2 Fill a pressure-resistant extraction container with 3 limes (250 g in total) with their skins cut into thin rings, close the lid of the pressure-resistant extraction container, and after sealing, pour 500 g of liquefied carbonic acid from a cylinder equipped with a siphon. Extraction was carried out for 60 minutes with stirring at a temperature of 20°C and an absolute pressure of 58.5 kg/cm. After the extraction, 20 g of the obtained young liquefied carbonate was placed in 500 g of water and kept at 5°C. The water was gradually introduced into a pressure-resistant freezer by direct connection, and the temperature was maintained at 5°C while stirring to absorb carbon dioxide gas and aroma components into water for 60 minutes.The interior of the pressure-resistant freezer was then filled with brine. It was immersed in a brine tank and quickly frozen to below -40°C, kept in that state for 5 hours, and then the pressure inside the pressure-resistant freezer was returned to normal pressure to obtain 500 g of carbonated ice containing lime flavor components. This carbonated ice was crushed into small lumps using an Ice Bic, and 70 g of the resulting powder was added to 350 mρ of a sugar solution with a sugar content of 2° prepared in advance and stored in a jug, and roasted to 100 g.
When rnj2 was added and stirred, chu lime with excellent flavor was obtained.

[Brief explanation of drawings]

The drawing is an explanatory diagram showing an example of an apparatus used in the manufacturing method of the present invention. 1...Pressure-resistant extraction container 2...Piping 3...Sealing valve 4...Supply valve 5...Agitator 6...Pressure-resistant freezer 7...Brine tank 8... Brine 9...transfer valve

Claims (1)

[Claims] 1) (A) A first step of bringing a natural aroma component-containing substance into contact with liquefied carbonic acid in a pressure-resistant container and extracting the natural aroma component to obtain a natural aroma component-containing liquefied carbonic acid. (B) The natural aroma component-containing liquefied carbonic acid. Second step (C) of obtaining carbonated water by dissolving and absorbing liquefied carbonic acid containing aroma components in water; Third step (D) obtaining carbonated ice containing natural aroma components in the form of small blocks by cooling and freezing the carbonated water; (D) obtaining carbonated ice containing natural aroma components in the form of small blocks. A method for producing a carbonated beverage containing natural aroma components, comprising the steps of a fourth step of mixing the carbonated ice containing natural aroma components with water or a sugar solution. 2) (A) First step of bringing the natural aroma component-containing substance into contact with the liquefied carbonic acid in a pressure-resistant container to extract the natural aroma components to obtain the natural aroma component-containing liquefied carbonic acid (B) The liquefied carbonic acid containing the natural aroma components 2nd step of obtaining carbonated water by dissolving and absorbing it in water (C) cooling and freezing the carbonated water to obtain carbonated ice containing small lumps of natural aroma components (D) containing the natural aroma components of small lumps A method for producing a carbonated beverage containing natural flavor components in a pressure-resistant container, comprising the steps of a fourth step of accommodating carbonated ice and sugar solution in a pressure-resistant container and sealing the container.