JPH0363481A - Method of manufacturing soft drink cooling ice blocks having herb petal buried and soft drink cooling ice block having herb buried - Google Patents
Method of manufacturing soft drink cooling ice blocks having herb petal buried and soft drink cooling ice block having herb buriedInfo
- Publication number
- JPH0363481A JPH0363481A JP19990189A JP19990189A JPH0363481A JP H0363481 A JPH0363481 A JP H0363481A JP 19990189 A JP19990189 A JP 19990189A JP 19990189 A JP19990189 A JP 19990189A JP H0363481 A JPH0363481 A JP H0363481A
- Authority
- JP
- Japan
- Prior art keywords
- herb
- buried
- ice
- ice block
- petals
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000001816 cooling Methods 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 235000014214 soft drink Nutrition 0.000 title abstract 7
- 235000008216 herbs Nutrition 0.000 claims abstract description 30
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims description 43
- 239000000052 vinegar Substances 0.000 claims description 20
- 235000021419 vinegar Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 241000207199 Citrus Species 0.000 claims description 8
- 235000020971 citrus fruits Nutrition 0.000 claims description 8
- 229940088417 precipitated calcium carbonate Drugs 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 6
- 230000007721 medicinal effect Effects 0.000 abstract description 5
- 239000003086 colorant Substances 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract 1
- 239000000155 melt Substances 0.000 abstract 1
- 235000015205 orange juice Nutrition 0.000 abstract 1
- 241000723343 Cichorium Species 0.000 description 3
- 235000007542 Cichorium intybus Nutrition 0.000 description 3
- 241001137307 Cyprinodon variegatus Species 0.000 description 3
- 244000178870 Lavandula angustifolia Species 0.000 description 3
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 239000001102 lavandula vera Substances 0.000 description 3
- 235000018219 lavender Nutrition 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、ワイン類、柑橘類のジュース、カクテル類な
どの飲料を冷やす氷塊とその製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an ice block for cooling beverages such as wine, citrus juice, cocktails, etc., and a method for producing the same.
［従来の技術］
上記氷塊として、冷蔵庫等で凍らせた、ブロック状の氷
塊が、広く一般に用いられている。[Prior Art] Block-shaped ice blocks frozen in a refrigerator or the like are widely used as the above-mentioned ice blocks.
また、氷塊の外観や色彩などの面白味を出すためのもの
として、実開昭６２−１９５７８号公報に記載されたよ
うな、サクランボを埋蔵した氷塊が提案されている。Furthermore, as a way to add interest to the appearance and color of the ice block, an ice block containing buried cherries has been proposed, as described in Japanese Utility Model Application Publication No. 19578/1983.
［発明が解決しようとする課題］
しかしながら、上記氷塊は、いずれも単に飲料を冷やす
という役目を果たすに留どまりでいた。[Problems to be Solved by the Invention] However, the above-mentioned ice blocks only serve to simply cool the beverage.
本発明は、飲料を冷やす役目に併せて、氷塊に色彩的変
化を持たせて、遊び心を満足させたり、あるいはそれに
加えて種々の薬効や香りを持たせたりすることのできる
ハーブの花びらを埋蔵した飲料冷却用氷塊と、生のハー
ブを採取不可能な冬季等でも、生のハーブと同様な鮮や
かな色をしたハーブまたはその一部を埋蔵した氷塊を製
造できるハーブを埋蔵した飲料冷却用氷塊の製造法を提
供しようとするものである。In addition to cooling drinks, the present invention has a reserve of herbal petals that can be used to change the color of ice cubes to satisfy the sense of fun, or to add various medicinal effects and aromas. Beverage cooling ice blocks containing herbs that can be used to produce ice cubes containing herbs or parts of herbs that are as brightly colored as fresh herbs, even in winter when it is not possible to collect fresh herbs. The aim is to provide a manufacturing method for
［課題を解決するための手段］
上記目的のために、本発明の飲料冷却用氷塊は、ワイン
類、柑橘類のジュース、カクテル類またはそれらの少な
くとも一つを含む飲料に浸漬すると変色する生のハーブ
の花びらを氷塊に埋蔵してなることを特徴としている。[Means for Solving the Problems] For the above purpose, the ice blocks for cooling beverages of the present invention contain raw herbs that change color when immersed in wine, citrus juice, cocktails, or a beverage containing at least one of them. It is characterized by the fact that it is made from flower petals buried in ice blocks.
また、本発明の飲料冷却用氷塊の製造法は、日陰で自然
乾燥させたハーブまはたその一部を、食用酢に浸漬して
、鮮やかな色に変色した状態に再生させた後、その再生
させたハーブまはたその一部を、氷塊に埋蔵することを
特徴としている。In addition, the method for producing ice cubes for cooling beverages of the present invention involves immersing herbs or parts of herbs that have been naturally dried in the shade in edible vinegar to regenerate them into a brightly colored state. It is characterized by storing regenerated herbs or parts of them in ice blocks.
またそれとともに、再生させたハーブまたはその一部を
、氷塊に埋蔵する前に、水または沈降炭酸カルシウムを
含む水でゆすぐようにすることを好適としている。Additionally, it is preferred that the regenerated herb or a part thereof be rinsed with water or water containing precipitated calcium carbonate before being buried in the ice block.
［作用］
本発明者は、鋭意研究の結果、白ワインなどのワイン類
、柑橘類のジュース、カクテル類またはそれらの少なく
とも一つを含む飲料に、生のハーブの例えば紫色をした
ボリン、チコリ、ラベンダーの花びらを浸漬すると、そ
の花びらが、時間を追って、次第に鮮やかなピンク色に
変色することを発見した。[Function] As a result of extensive research, the present inventor has discovered that fresh herbs such as purple bolin, chicory, and lavender can be added to wines such as white wine, citrus juices, cocktails, or beverages containing at least one of them. They discovered that when soaking the petals of a flower, the petals gradually turn bright pink over time.
従って、前記構成の本発明の飲料冷却用氷塊においては
、該氷塊を上記ワイン類、柑橘類のジュース、カクテル
類またはそれらの少なくとも一つを含む飲料に入れて放
置すると、その飲料に入れた氷塊が溶けて、その内部に
埋蔵した上記生のハーブの花びらが上記飲料に触れた状
態となった際に、その生のハーブの花びらが、時間を追
って、次第に鮮やかなピンク色などに変色する。Therefore, in the ice block for cooling beverages of the present invention having the above-mentioned configuration, when the ice block is placed in the wine, citrus juice, cocktail, or a drink containing at least one of these, the ice block placed in the beverage cools. When the petals of the raw herb melted and buried inside come into contact with the beverage, the petals of the raw herb gradually change color to bright pink or the like over time.
また、本発明者は、鋭意研究の結果、日陰で自然乾燥さ
せて黒褐色化したハーブを、食用酢に浸漬すると、生の
状態で例えばマトンナブル−色やグリーン色をしたボリ
ン、チコリ、ラベンダーなどのハーブの花びらや葉が、
生の時よりも鮮やかなピンク色やグリーン色に変色した
状態に、再生することを発見した。In addition, as a result of intensive research, the present inventor has found that when herbs that have been naturally dried in the shade and turned dark brown are immersed in edible vinegar, they become muttonnable-colored or green in their raw state, such as bolin, chicory, and lavender. Herb petals and leaves,
They discovered that they can regenerate to a more vivid pink or green color than when they were raw.
従って、前記工程からなる本発明の飲料冷却用氷塊の製
造法においては、日陰で自然乾燥させて黒褐色化したハ
ーブまたはその一部を、食用酢に浸漬することにより、
そのハーブまたはその一部を、生の状態より鮮やかなピ
ンク色やグリーン色などに変色した状態に再生させて、
氷塊に埋蔵することができる。Therefore, in the method for producing ice cubes for cooling beverages of the present invention comprising the above-mentioned steps, by immersing the herb or a part thereof which has been naturally dried in the shade and turned blackish brown, in edible vinegar,
The herb or part of it is regenerated to a more vivid pink or green color than its raw state,
It can be stored in ice blocks.
またそれとともに、氷塊に埋蔵するハーブまたはその一
部を自然乾燥することにより、その／％−ブまたはその
一部を６箇月前後の長期間腐敗させずに保存できる。At the same time, by naturally drying the herb or part thereof buried in the ice block, the herb or part thereof can be preserved for a long period of about 6 months without spoiling.
また、食用酢に浸漬して再生させたノ＼−ブまはたその
一部を、水まはた沈降炭酸カルシウムを含む水でゆすぐ
ようにした、本発明の飲料冷却用氷塊の製造法にあって
は、氷塊に埋蔵する再生させたハーブまはたその一部か
ら食用酢の香りと酢臭を除去できる。Furthermore, the method for producing ice cubes for cooling beverages of the present invention includes rinsing the knob or a part thereof that has been immersed in edible vinegar and regenerated with water or water containing precipitated calcium carbonate. In some cases, the aroma and odor of edible vinegar can be removed from the regenerated herbs or part of the herbs buried in the ice block.
［実施例］ 次に、本発明の実施例を図面に従い説明する。[Example] Next, embodiments of the present invention will be described with reference to the drawings.
第１図および第２図は本発明の第１の飲料冷却用氷塊の
好適な実施例を示し、詳しくはその斜視図を示している
。以下、この図中の実施例を説明する。FIGS. 1 and 2 show a preferred embodiment of the first ice block for cooling beverages of the present invention, and specifically show a perspective view thereof. The embodiment shown in this figure will be described below.
図において、１０は、ワイン類、柑橘類のジュース、カ
クテル類またはそれらの少なくとも一つを含む飲料に浸
漬すると、鮮やかなピンク色などに変色する、生のボリ
ン、チコリ、ラベンダーなどのハーブの花びらである。In the figure, 10 is a petal of a herb such as raw bolin, chicory, or lavender, which changes color to bright pink when immersed in wine, citrus juice, cocktail, or a beverage containing at least one of these. be.
２０は、キュービック状をした、飲料冷却用の氷塊であ
って、その内部に上記生のハーブの花びら１０を埋蔵し
ている。20 is a cubic-shaped ice cube for cooling beverages, and the fresh herb petals 10 are buried inside the ice block.
なお、氷塊には、上記生のハーブの花びら１０に加えて
、生のハーブの葉１２、基１４などを併せて埋蔵しても
良い。In addition to the above-mentioned fresh herb petals 10, fresh herb leaves 12, bases 14, etc. may also be buried in the ice block.
第１図および第２図に示した飲料冷却用氷塊は、以上の
ように構成していて、氷塊２０に埋蔵した上記生のハー
ブの花びら１０が、氷塊２０が溶けて、氷塊２０を入れ
たワイン類、柑橘類のジュース、カクテル類またはそれ
らの少なくとも一つを含む飲料に触れた状態となると、
時間を追って、次第に鮮やかなピンク色などに変色する
。The ice blocks for cooling beverages shown in FIGS. 1 and 2 are constructed as described above, and the petals 10 of the fresh herb buried in the ice block 20 melt and the ice block 20 is inserted into the ice block 20. When exposed to wine, citrus juices, cocktails, or beverages containing at least one of these,
Over time, the color gradually changes to bright pink.
また加えて、氷塊２０に埋蔵した生のノ＼−ブの花びら
ＩＯなどが持つ薬効や香りなどが、氷塊を入れた飲料に
添加される。In addition, the medicinal effects and aroma of the raw knob petals IO buried in the ice block 20 are added to the beverage containing the ice block.
第３図は本発明の飲料冷却用氷塊の製造法を示し、詳し
くはその製造工程を示している。以下、この図中に示し
た飲料冷却用氷塊の製造法を説明する。FIG. 3 shows a method for manufacturing ice cubes for cooling beverages according to the present invention, and specifically shows the manufacturing process. Hereinafter, a method for manufacturing the ice blocks for cooling beverages shown in this figure will be explained.
採取した生のハーブまたはその一部の花びらや葉などを
、日陰で十分に自然乾燥させた状態で保存しておく。Store the collected fresh herbs or some of their petals, leaves, etc. in a shaded area and dry them thoroughly.
ここで、生のハーブまたはその一部を日陰で自然乾燥さ
せる理由は、生のハーブまたはその一部を、太陽光に直
接に当てて自然乾燥させたり、薬品処理や温風処理によ
り、強制乾燥させたりすると、ハーブまたはその一部の
細胞組織が上記太陽光や温風の熱や薬品により破壊され
てしまい、乾燥させたハーブまたはその一部を食用酢に
浸漬した場合に、ハーブまたはその一部が、鮮やかなピ
ンク色やグリーン色など変色した状態に再生しなくなっ
てしまうからである。Here, the reason why fresh herbs or parts thereof are naturally dried in the shade is that raw herbs or parts thereof are dried naturally by exposing them to direct sunlight, or are forced to dry by chemical treatment or hot air treatment. If the dried herb or part of it is soaked in edible vinegar, the cell tissue of the herb or part of it will be destroyed by the heat of sunlight, hot air, and chemicals. This is because the parts become discolored, such as bright pink or green, and are no longer regenerated.
次に、飲料冷却用氷塊を製造しようとする冬季などに、
」二記自然乾燥させたハーブ５０またはその一部の花び
らや葉などを、食用酢６０に浸漬する。そして、食用酢
６０に浸漬した上記乾燥させたハーブ５０またはその一
部の花びらや葉などを、鮮やかなピンク色やグリーン色
などに変色した状態に再生させる。Next, during the winter season when you are trying to produce ice cubes for cooling beverages,
2. The naturally dried herb 50 or some of its petals, leaves, etc. are soaked in edible vinegar 60. Then, the dried herb 50 soaked in the edible vinegar 60 or some of its petals, leaves, etc. are regenerated into a bright pink or green color.
実験によれば、酸度４．３％の食用酢６０に上記ハーブ
５０を１２〜１５分浸漬すると、上記乾燥させたバー°
ブ５０の花びらや葉などが、鮮やかなピンク色やグリー
ン色などに変色した状態に再生することが確認された。According to experiments, when the herb 50 was immersed in edible vinegar 60 with an acidity of 4.3% for 12 to 15 minutes, the dried bar
It was confirmed that the petals and leaves of the 50-flowered plant regenerated to bright pink or green colors.
またその際に、上記ハーブ５０を浸漬した食用酢６０を
６５℃以下に暖めると、２０秒前後のごく短時間のうち
に、乾燥させたハーブ５０の花びらや葉などを、鮮やか
なピンク色やグリーン色などに変色した状態に再生させ
ることができることが確認された。なお、上記ハーブ５
０を浸漬した食用酢６０を、６５℃以上に暖めた場合は
、ハーブ５０の細胞組織が破壊されてしまい、乾燥させ
たハーブ５０を、鮮やかなピンク色やグリーン色などに
変色した状態に再生させることができないことが判明し
た。At that time, if the edible vinegar 60 in which the herb 50 is soaked is heated to 65°C or lower, the petals and leaves of the dried herb 50 will turn bright pink in a very short period of around 20 seconds. It has been confirmed that it is possible to regenerate it into a state that has changed color, such as green. In addition, the above herb 5
If the edible vinegar 60 soaked in Vinegar 60 is heated to 65°C or higher, the cell tissue of the herb 50 will be destroyed, and the dried herb 50 will be regenerated into a bright pink or green color. It turned out that it could not be done.
その後、前記再生させたハーブ７０またはその一部の花
びらや葉などを、食用酢６０から取り出して、キュービ
ック状などをした氷塊８０に埋蔵する。Thereafter, the regenerated herb 70 or some petals, leaves, etc. thereof are taken out from the edible vinegar 60 and buried in an ice block 80 having a cubic shape or the like.
すると、第３図の下段に示したような、鮮やかなピンク
色やグリーン色などに変色した状態に再生させたハーブ
またはその一部の花びらや葉などを埋蔵した、飲料冷却
用氷塊を製造できる。Then, as shown in the bottom row of Figure 3, it is possible to produce ice cubes for cooling beverages that contain regenerated herbs or some of their flower petals, leaves, etc. that have been discolored to bright pink or green. .
第３図に示した氷塊の製造法は、以上の工程からなる。The method for producing ice cubes shown in FIG. 3 consists of the above steps.
なお、上述工程からなる本発明の飲料冷却用氷塊の製造
法において、食用酢６０に浸漬して鮮やかな色に変色し
た状態に再生させたハーブ７０またはその一部の花びら
や葉などを、氷塊８０に埋蔵する前に、水または沈降炭
酸カルシウムを含む水でゆすぐようにすれば、上記再生
させたハーブ７０またはその一部の花びらや葉などに付
着した食用酢６０の香りや酸臭を除去でき、上記再生さ
せたハーブ７０まはたその一部の花びらや葉などを埋蔵
した氷塊８０を飲料に入れた場合に、その飲料に食用酢
の香りや酸臭が付加されることがなくて良い。なおここ
で、再生させたハーブ７０またはその一部を、沈降炭酸
カルシウムを含む水でゆすぐ場合は、沈降炭酸カルシウ
ムを微量に含む水でゆすぐのが良い。これは、再生させ
たハーブ７０またはその一部を、沈降炭酸カルシウムを
多量に含む水でゆすぐと、沈降炭酸カルシウムが再生さ
せたハーブ７０またはその一部に付着している食用酢と
反応して、鮮やかな色に変色した状態に再生させたハー
ブ７０またはその一部の色が褪せる虞れがあるからであ
る。In addition, in the method for producing ice cubes for cooling beverages of the present invention comprising the above-mentioned steps, the herb 70 or some petals or leaves thereof, which have been immersed in edible vinegar 60 and regenerated to a brightly colored state, are added to the ice cubes. If the herb 80 is rinsed with water or water containing precipitated calcium carbonate before being stored in the herb 80, the aroma and acid odor of the edible vinegar 60 attached to the regenerated herb 70 or a part thereof, such as petals and leaves, can be removed. When the ice block 80 containing the regenerated herb 70 or some petals or leaves of the herb is added to a beverage, the flavor and sour odor of edible vinegar will not be added to the beverage. good. Here, when rinsing the regenerated herb 70 or a part thereof with water containing precipitated calcium carbonate, it is preferable to rinse with water containing a small amount of precipitated calcium carbonate. This is because when the regenerated herb 70 or a part thereof is rinsed with water containing a large amount of precipitated calcium carbonate, the precipitated calcium carbonate reacts with the edible vinegar attached to the regenerated herb 70 or a part thereof. This is because there is a risk that the color of the herb 70 regenerated to a brightly colored state or a part thereof may fade.
また、既述本発明の飲料冷却用氷塊において、生のハー
ブの花びらＩＯを埋蔵する水塊２０や、上述本発明の飲
料冷却用氷塊の製造法において、再生させたハーブ７０
またはその一部を埋蔵する氷塊８０を、ハーブエキスを
浸出させたハーブティーを冷却して形成すれば、本発明
の飲料冷却用氷塊や本発明の製造法により製造した飲料
冷却用氷塊を飲料に入れた際に、その飲料により確実に
ハーブの香りや薬効を添えることができて都合が良い。Furthermore, in the ice block for cooling beverages of the present invention described above, the water block 20 containing fresh herb petals IO, and the regenerated herb 70 in the method for producing an ice block for cooling beverages of the present invention described above.
Alternatively, if the ice block 80 containing a portion of the ice block is formed by cooling the herbal tea infused with herbal extract, the ice block for beverage cooling of the present invention or the ice block for beverage cooling produced by the production method of the present invention can be used as a beverage. This is convenient because when added to the drink, the herbal aroma and medicinal properties can be definitely added to the drink.
また、既述本発明の飲料冷却用氷塊に埋蔵する生のハー
ブの花びら１０．または上述本発明の製造法に用いる日
陰で自然乾燥させる生のハーブまたはその一部は、油性
の貼着剤を添加した消毒液を振り掛けていないものを用
いるのが良い。これは、上記貼着剤が生のハーブの花び
ら１０、または日陰で自然乾燥させたハーブ５０または
その一部に付着していると、その貼着剤が邪魔をして、
生のハーブの花びらＩＯがワイン類などの飲料に触れた
場合に、鮮やかなピンク色などに変色しなかったり、自
然乾燥させたハープ５０またはその一部を、食用酢に浸
漬した場合に、その自然乾燥させたハープ５０またはそ
の一部が、鮮やかなピンク色やグリーン色などに変色し
なかったりするからである。In addition, petals of fresh herbs buried in the ice blocks for cooling beverages of the present invention as described above are also included. Alternatively, it is preferable to use a raw herb or a part thereof that is naturally dried in the shade and used in the production method of the present invention described above, which has not been sprinkled with a disinfectant solution containing an oil-based adhesive. This is because if the above-mentioned adhesive adheres to the fresh herb petals 10, or the herb 50 that has been naturally dried in the shade, or a part thereof, the adhesive will interfere with the process.
If raw herb petals IO do not change color to bright pink when they come in contact with drinks such as wine, or if naturally dried harp 50 or a part of it is immersed in edible vinegar, This is because the naturally dried harp 50 or a part thereof does not change color to bright pink or green.
［発明の効果］
以」二説明したように、本発明の飲料冷却用氷塊によれ
ば、該氷塊をワイン類、柑橘類のジュース、カクテル類
またはそれらの少なくとも一つを含む飲料に入れること
により、飲料を冷やすことができることは勿論、飲料に
入れた氷塊に埋蔵した生のハーブの花びらが時間を追っ
て次第にピンク色などに変色するのを楽しみながら、飲
料を一段と興味を持っておいしく飲用できる。[Effects of the Invention] As explained below, according to the ice block for cooling beverages of the present invention, by adding the ice block to wine, citrus juice, cocktails, or a drink containing at least one of them, Not only can you cool your beverage, but you can also enjoy watching the petals of fresh herbs buried in ice cubes in your beverage gradually change color to pink over time, making the beverage more interesting and delicious.
また加えて、氷塊に埋蔵した生のハーブの花びらが持つ
種々の薬効や香りを、氷塊を入れた飲料に加えることが
できる。In addition, the various medicinal effects and aromas of the petals of fresh herbs buried in the ice block can be added to the drink containing the ice block.
また、本発明の飲料冷却用氷塊の製造法によれば、夏季
や秋季等に採取して日陰で自然乾燥させた状態で保存し
ておいたハーブまたはその一部の花びらや葉などを、冬
季等に生のハーブより鮮やかなピンク色やグリーン色な
どに変色した状態に再生させて、氷塊に埋蔵できる。そ
して、生のハーブを採取不可能な冬季等においても、生
のハーブより鮮やかなピンク色やグリーン色などをした
ハーブまたはその一部の花びらや葉などを埋蔵した飲料
冷却用氷塊を製造することが可能となる。In addition, according to the method for producing ice cubes for cooling beverages of the present invention, herbs or some petals or leaves thereof, which have been collected in the summer or autumn and stored naturally in the shade, can be harvested during the winter season. It can be regenerated into a more vivid pink or green color than raw herbs and buried in ice cubes. Even in winter, when it is not possible to collect fresh herbs, we can produce ice cubes for cooling beverages containing herbs that are more vividly pink or green than fresh herbs, or some of their petals or leaves. becomes possible.
第１図と第２図はそれぞれ本発明のハーブの花びらを埋
蔵した飲料冷却用氷塊の斜視図、第３図は本発明のハー
ブを埋蔵した飲料冷却用氷塊の製造法を示す工程説明図
である。
１０・・・生のハーブの花びら、２０・・・氷塊、５０
・・・乾燥させたハーブ、６０・・・食用酢、７０・・
・再生させたハーブ、８０・・・氷塊。
第１図Figures 1 and 2 are perspective views of ice cubes for cooling beverages containing herb petals of the present invention, respectively, and Figure 3 is a process explanatory diagram showing a method for manufacturing ice blocks for cooling beverages containing herbs of the present invention. be. 10... Fresh herb petals, 20... Ice blocks, 50
...Dried herbs, 60...Edible vinegar, 70...
・Regenerated herb, 80...Ice block. Figure 1
Claims (1)
れらの少なくとも一つを含む飲料に浸漬すると変色する
生のハーブの花びらを氷塊に埋蔵してなる、ハーブの花
びらを埋蔵した飲料冷却用氷塊。 ２、日陰で自然乾燥させたハーブまたはその一部を、食
用酢に浸漬して、鮮やかな色に変色した状態に再生させ
た後、その再生させたハーブまはたその一部を、氷塊に
埋蔵することを特徴とする、ハーブを埋蔵した飲料冷却
用氷塊の製造法。 ３、再生させたハーブまはたその一部を、氷塊に埋蔵す
る前に、水または沈降炭酸カルシウムを含む水でゆすぐ
ようにした、請求項２記載のハーブを埋蔵した飲料冷却
用氷塊の製造法。[Scope of Claims] 1. Herb petals buried in an ice block, which change color when immersed in wine, citrus juice, cocktails, or a beverage containing at least one of these. Ice blocks for cooling beverages. 2. Dry the herb or part of it naturally in the shade, soak it in edible vinegar to regenerate it into a brightly colored state, and then turn the regenerated herb or part of it into a block of ice. A method for producing ice cubes for cooling beverages containing herbs. 3. Production of an ice block containing herbs for cooling beverages according to claim 2, wherein the regenerated herb or a part thereof is rinsed with water or water containing precipitated calcium carbonate before being embedded in the ice block. Law.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19990189A JPH0363481A (en) | 1989-08-01 | 1989-08-01 | Method of manufacturing soft drink cooling ice blocks having herb petal buried and soft drink cooling ice block having herb buried |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19990189A JPH0363481A (en) | 1989-08-01 | 1989-08-01 | Method of manufacturing soft drink cooling ice blocks having herb petal buried and soft drink cooling ice block having herb buried |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0363481A true JPH0363481A (en) | 1991-03-19 |
Family
ID=16415487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19990189A Pending JPH0363481A (en) | 1989-08-01 | 1989-08-01 | Method of manufacturing soft drink cooling ice blocks having herb petal buried and soft drink cooling ice block having herb buried |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0363481A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0470976U (en) * | 1990-11-01 | 1992-06-23 | ||
| WO2003024251A1 (en) * | 2001-09-14 | 2003-03-27 | Jess Edward Rugeris | A method for use in preparing a drink |
| WO2007009600A1 (en) * | 2005-07-22 | 2007-01-25 | Unilever Plc | Beverage precursor and process for manufacture thereof |
| ES2334531A1 (en) * | 2007-06-11 | 2010-03-11 | Martin Angel Sanchez Morales | Lemon-based product formed by packaged lemon and ice stocks. (Machine-translation by Google Translate, not legally binding) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5116384U (en) * | 1974-07-23 | 1976-02-05 | ||
| JPS53142566A (en) * | 1977-05-14 | 1978-12-12 | Toshio Kurasu | Method and apparatus for manufacturing ice containing seasoned luxury substance |
| JPS646665A (en) * | 1987-06-26 | 1989-01-11 | Ishikawa Seimen Kk | Manufacture of ice |
-
1989
- 1989-08-01 JP JP19990189A patent/JPH0363481A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5116384U (en) * | 1974-07-23 | 1976-02-05 | ||
| JPS53142566A (en) * | 1977-05-14 | 1978-12-12 | Toshio Kurasu | Method and apparatus for manufacturing ice containing seasoned luxury substance |
| JPS646665A (en) * | 1987-06-26 | 1989-01-11 | Ishikawa Seimen Kk | Manufacture of ice |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0470976U (en) * | 1990-11-01 | 1992-06-23 | ||
| WO2003024251A1 (en) * | 2001-09-14 | 2003-03-27 | Jess Edward Rugeris | A method for use in preparing a drink |
| GB2395417A (en) * | 2001-09-14 | 2004-05-26 | Jess Edward Rugeris | A method for use in preparing a drink |
| GB2395417B (en) * | 2001-09-14 | 2005-10-26 | Jess Edward Rugeris | A method for use in preparing a drink |
| WO2007009600A1 (en) * | 2005-07-22 | 2007-01-25 | Unilever Plc | Beverage precursor and process for manufacture thereof |
| ES2334531A1 (en) * | 2007-06-11 | 2010-03-11 | Martin Angel Sanchez Morales | Lemon-based product formed by packaged lemon and ice stocks. (Machine-translation by Google Translate, not legally binding) |
| ES2334531B1 (en) * | 2007-06-11 | 2011-02-02 | Martin Angel Sanchez Morales | LEMON-BASED PRODUCT FORMED BY HALF PACKS OF LEMON AND ICE PACKAGING. |
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