JPH0451152B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a carbonated beverage containing natural flavor components (hereinafter referred to as
Regarding the method for producing carbonated beverages containing natural aroma ingredients contained in a pressure-resistant container (hereinafter referred to as "flavored carbonated beverages contained in a pressure-resistant container"), to be more detailed, Carbonated ice containing natural aroma components (hereinafter referred to as "flavored carbonated ice") that contains natural aroma components extracted with liquefied carbonic acid from
The present invention relates to a method for producing a flavored carbonated beverage and a flavored carbonated beverage packaged in a pressure-resistant container, using a flavored carbonated beverage and a pressure-resistant container.

BACKGROUND ART 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, types of sugar, glucose, fructose, maltose, etc., acidulants such as citric acid, tartaric acid, lactic acid, phosphates, essences, flavorings obtained from fruits, seeds, leaves, roots, etc. of plants are used. Various flavors are added to sugar solutions.

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

As a result of research conducted in light of such conventional techniques, the inventors of the present invention found that liquefied carbonic acid has excellent performance in extracting natural aroma components such as esters, aldehydes, ketones, and alcohols; , salts, acids, amino acids, peptides, etc. are insoluble in liquefied carbonic acid, so it is a useful solvent for extracting natural aroma components from substances containing natural aroma components, and is safe, harmless, and non-polluting. Therefore, by using the liquefied carbonic acid, flavored carbonated ice can be easily obtained from substances containing natural aroma components, and the flavored carbonated ice can be used to produce high-quality flavored carbonated drinks and pressure-resistant containers. The inventors discovered that flavored carbonated beverages can be easily provided, leading to the completion of the present invention.

That is, the present invention provides, as a first invention, (A) a method for obtaining natural aroma component-containing liquefied carbonic acid (flavoring liquefied carbonic acid) by bringing a natural aroma component-containing substance into contact with liquefied carbonic acid in a pressure-resistant container and extracting the natural aroma component; 1st step (B) 2nd step to obtain carbonated water by dissolving and absorbing the natural aroma component-containing liquefied carbonic acid (flavoring liquefied carbonic acid) in water.
Step (C) A third step (D) of obtaining small blocks of carbonated ice containing natural aroma components (flavoured carbonated ice) by cooling and connecting the carbonated water. 2. A method for producing a carbonated beverage containing a natural flavor component (flavored carbonated beverage), characterized by comprising each step of the fourth step of mixing ice) with water or sugar solution,
The invention includes (A) a first step of bringing a substance containing a natural aroma component into contact with liquefied carbonic acid in a pressure-resistant container and extracting the natural aroma component to obtain liquefied carbonic acid containing a natural aroma component (flavoring liquefied carbonic acid); (B) the natural aroma component-containing material; A second process for obtaining carbonated water by dissolving and absorbing liquefied carbonic acid containing aroma components (flavored liquefied carbonic acid) in water.
Step (C) A third step of cooling and freezing the carbonated water to obtain small blocks of carbonated ice containing natural aroma components (flavored carbonated ice).
Step (D) Pressure-resistant, characterized in that it consists of each step of the fourth step, in which the carbonated ice containing the natural aroma component in the form of small blocks (flavoured carbonated ice) and the sugar solution are placed in a pressure-resistant container and sealed. This method consists of a method for producing a carbonated beverage containing natural flavor components in a container (a flavored carbonated beverage in a pressure-resistant container).

The present invention will be explained in detail below.

First, the method for producing flavored 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 diasmine, leaves 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 flavored liquefied carbonic acid. be able to. The nature of the natural aroma component-containing material to be extracted may be either solid or liquid. In particular, in the case of a solid, it is preferable to bring it into contact with liquefied carbonic acid in a state with a large surface area for better extraction efficiency. For example, when extracting aroma components from roasted coffee, raw beans are roasted and then ground into fine particles that can pass through a 30 mesh JIS standard sieve. It is also 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, the extraction temperature does not need to be particularly limited and may be any temperature, but it is preferably around room temperature for operational reasons. Although the extraction time varies depending on the type of natural aroma component-containing material, it usually takes 30 minutes to 10 hours, and the extraction efficiency of natural aroma components can be particularly enhanced by stirring during extraction in a pressure-resistant container.

If a particularly strong aroma is required for the final product, flavored carbonated ice, a closed cycle of evaporation, concentration, etc. may be used to concentrate the natural aroma components.

Next, in the second step, the flavored 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 the flavoring 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 flavored liquefied carbonic acid dissolved and absorbed in water can be selected as desired depending on the intended use of the flavored carbonated ice, and the range is as follows: 100 parts by weight of water at least 0.3 parts by weight of carbonic acid;
The maximum amount is 10 parts by weight, with a preferred range of 4 to 5 parts by weight. If the flavoring liquefied carbonic acid is less than 0.3 parts by weight,
The utility value as carbonated ice is low, and 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 flavoring liquefied carbonic acid is pure water or water to which pigments, sweeteners, etc. are added, or water to which artificial and/or natural flavor components are added to reinforce natural flavor components.

In addition, as conditions for dissolving and absorbing flavoring liquefied carbonic acid, it is desirable to keep water at a low temperature, preferably 0 to 5°C.
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, the carbonated water obtained in the second step is cooled and combined to obtain flavored carbonated ice.

It is preferable to freeze carbonated water quickly, and specifically, it is preferable to complete freezing in 1 to 5 hours. Rapid freezing improves the preservation of the natural aroma components contained in the flavored carbonated ice, and also makes it possible to obtain small ice crystals.

The cooling method is carried out by, for example, immersing a pressure-resistant container containing carbonated water in a brine tank at -40°C or lower, or immersing it in a tank containing a dry ice-ethanol mixture.

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

The drawing is an explanatory diagram showing an example of an apparatus used for producing flavored 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, 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 flavored liquefied carbonic acid. .

Separately, cold water is injected into the pressure-resistant freezer 6 in advance, and the calculated amount of flavored 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 immersed in a brine tank 7 and rapidly frozen by the brine 8 in the brine tank 7. After freezing, the inside of the pressure-resistant freezer 6 is returned to normal pressure to obtain flavored carbonated ice.

The flavored carbonated ice obtained in this way can be obtained in various shapes, but in the present invention, carbonated water is frozen into small chunks or flavored carbonated ice frozen into large chunks is used as a crusher or an ice pick. The flavored carbonated ice is crushed into small pieces using a method such as the above, or alternatively, the flavored carbonated ice is formed into small pieces of a certain weight using a fixed-quantity ice maker in which the ice making section of a commercially available ice maker has been modified to be a pressure-resistant closed type. By mixing it with a certain volume of water or sugar solution in the fourth step, the carbonated beverage of the first invention with excellent flavor can be prepared very easily. In addition, in the method of crushing the flavored carbonated ice into small pieces, carbon dioxide gas is dissipated, so it is preferable to add flavored carbonated ice to the 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 the flavored carbonated ice, that is, a certain weight, are placed in a container such as a pressure-resistant can or bottle with a certain capacity, together with a certain volume of sugar solution, and the container is sealed, thereby producing a natural aroma. It is possible to obtain the flavored carbonated beverage in a pressure-resistant container of the second invention of the present application, which contains the ingredients and has an excellent top flavor.

Next, to give a specific example, when producing a flavored carbonated beverage using a pressure-resistant can with a capacity of 200ml, the sugar content is 11°.
Add one piece of flavored carbonated ice containing flavor components and weighing 25 g to 170 to 175 ml of sugar solution at ~14°, and close the lid to make the carbon dioxide gas capacity equal to the capacity of the pressure can.
2.0 to 2.5 times (absolute pressure 1.4 to 1.8 Kg/cm ² at liquid temperature 5℃)
It is possible to obtain a delicious carbonated drink that has an excellent aroma and is comparable to commercially available products.

Furthermore, by adding alcohol such as roasted alcohol to the flavored carbonated beverage obtained according to the first invention or the second invention, chuyu lemon, chuyu 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 stacked in a gauze bag and placed in a pressure-resistant extraction container. After closing and sealing the lid of the pressure-resistant extraction container, 500 g of liquefied carbonic acid was injected from a pressure-resistant cylinder equipped with a siphon, and the mixture was extracted for 40 minutes with stirring at a temperature of 20°C and an absolute pressure of 59.5 kg/ ^cm2 . I went.

26 g of flavored liquefied carbonic acid containing the extracted roasted coffee aroma components was directly connected to another pressure-resistant reaction vessel placed directly below the pressure-resistant extraction vessel containing 650 c.c. of water and maintained at 5°C. The valve was opened and the water was gradually allowed to flow down, and the temperature was maintained at 5° C. and stirred for 60 minutes to dissolve and absorb carbon dioxide gas and aroma components in water to prepare carbonated water containing roasted coffee aroma components. The above carbonated water was gradually supplied to the ice making section of a fixed-quantity freezing ice maker, which was modified from a commercially available ice maker [Iceguy (trade name) manufactured by Daikin Corporation] to a pressure-resistant closed type ice making machine, and after operating for 2 hours, one block was produced. produced 26 pieces of carbonated ice containing 25 g of roasted coffee aroma components. A sugar solution with an accuracy of 12° in which 1 piece of carbonated ice and 0.2g of citric acid are dissolved in a pressure-resistant can with a capacity of 200ml.
170g was contained 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 ² at liquid temperature 5℃) of a pressure-resistant can, and has a better flavor and carbon dioxide internal pressure than similar products on the market. It was of comparable quality.

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. Temperature 20℃, absolute pressure 58.5
Extraction was carried out for 60 minutes with stirring under the condition of Kg/cm ² .
After the extraction, 20 g of the obtained flavored liquefied carbonic acid was directly connected and gradually introduced into a pressure-resistant freezer containing 500 g of water and maintained at 5°C for 60 minutes while stirring while maintaining the temperature at 5°C. After absorbing carbon dioxide gas and aroma components into water, the entire pressure-resistant freezer is immersed in a brine tank containing brine and quickly frozen to -40°C or lower,
After maintaining this state for 5 hours, the pressure inside the pressure-resistant freezer was returned to normal pressure to obtain about 500 g of carbonated ice containing lime flavor components. Crush this carbonated ice into small pieces with an ice pick, add 70g of it to 350ml of a sugar solution with a sugar content of 2° prepared in advance, and add 100ml of roasted ice cream and stir. 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... Stirrer, 6
...Pressure-resistant freezer, 7...Brine tank, 8...Brine, 9...Transfer valve.

Claims (1)

[Scope of Claims] 1 (A) A first step of bringing a substance containing a natural aroma component into contact with liquefied carbonic acid in a pressure-resistant container to extract the natural aroma component to obtain liquefied carbonic acid containing a natural aroma component. (B) The natural aroma A second step (C) of obtaining carbonated water by dissolving and absorbing the component-containing liquefied carbonic acid in water. A third step (D) of obtaining carbonated ice containing natural aroma components in the form of small blocks by cooling and freezing the carbonated water. 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 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 liquefied carbonic acid containing natural aroma components. (B) Adding the natural aroma component-containing liquefied carbonic acid to water. 2nd step (C) to obtain carbonated water by dissolving and absorbing the carbonated water; 3rd step (D) to obtain carbonated ice containing natural aroma components in the form of small blocks by cooling and freezing the carbonated water; (D) obtaining carbonated ice containing the natural aroma components in small blocks. 1. A method for producing a carbonated beverage containing natural flavor components in a pressure-resistant container, comprising the steps of a fourth step of storing ice and sugar solution in a pressure-resistant container and sealing the container.