JP2607114B2 - Method for producing sparkling carbonated beverage - Google Patents
Method for producing sparkling carbonated beverageInfo
- Publication number
- JP2607114B2 JP2607114B2 JP63081379A JP8137988A JP2607114B2 JP 2607114 B2 JP2607114 B2 JP 2607114B2 JP 63081379 A JP63081379 A JP 63081379A JP 8137988 A JP8137988 A JP 8137988A JP 2607114 B2 JP2607114 B2 JP 2607114B2
- Authority
- JP
- Japan
- Prior art keywords
- oolong tea
- carbonated beverage
- sparkling carbonated
- carbon dioxide
- tea extract
- 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.)
- Expired - Lifetime
Links
- 235000014171 carbonated beverage Nutrition 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 18
- 235000020333 oolong tea Nutrition 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 6
- 235000013736 caramel Nutrition 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000003086 colorant Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） この発明は、ウーロン茶抽出液を原料とし、これに炭
酸ガスを圧入してビール様の外観と飲み心地を呈するよ
うにした発泡炭酸飲料の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention is directed to the production of sparkling carbonated beverages using oolong tea extract as a raw material, into which carbon dioxide gas is injected to give a beer-like appearance and drinking comfort. It is about the method.
（従来の技術） 従来のウーロン茶飲料は、ウーロン茶を熱湯で抽出す
るか、または濃厚な抽出液を希釈して殺菌、充填したも
のである。(Prior Art) A conventional oolong tea beverage is obtained by extracting oolong tea with boiling water or diluting a concentrated extract, sterilizing and filling the oolong tea.
（発明が解決しようとする問題点） このウーロン茶飲料は低カロリーの健康飲料として注
目されている飲料であるが、愛飲層が限られているとい
う難点がある。これに対して、最近では容器を多様化す
るなどして、ウーロン茶飲料を老若男女の広範囲の年令
層に嗜好されるようなノンアルコール飲料として販売す
る努力がなされているが、ウーロン茶自体味覚が単調で
あるところから、容器の多様化による愛飲層の拡大の努
力にも限度がある。(Problems to be Solved by the Invention) Although this oolong tea beverage is a beverage that has attracted attention as a low-calorie health beverage, it has a drawback that the favorite drinking layer is limited. On the other hand, recently, efforts have been made to sell oolong tea beverages as non-alcoholic beverages that are favored by a wide range of age groups of young and old, by diversifying containers, etc. Because it is monotonous, there is a limit to efforts to expand the patronage by diversifying containers.
（問題点を解決するための手段） 以上の問題点を解決するため、この発明ではウーロン
茶抽出液を原料として、これに酸味料、着色料等を適宜
に加えて調合し、殺菌、冷却後、この液に炭酸ガスを圧
入する発泡炭酸飲料の製造方法を提案するものである。(Means for Solving the Problems) In order to solve the above problems, in the present invention, oolong tea extract is used as a raw material, and an acidulant, a coloring agent, etc. are appropriately added thereto, and the mixture is sterilized. The present invention proposes a method for producing a sparkling carbonated beverage in which carbon dioxide gas is injected into the liquid.
この発明でウーロン茶抽出液としては、例えば中国原
産の半発酵のウーロン茶葉を98℃以上に加熱した熱湯に
２分間浸漬して茶の成分及び香を抽出濾過し、澱のない
液を使用する。In the present invention, as the oolong tea extract, for example, a semi-fermented oolong tea leaf native to China is immersed in boiling water heated to 98 ° C. or higher for 2 minutes to extract and filter the components and aroma of the tea, and to use a liquid without sediment.
ここで、原料となるウーロン茶抽出液の濃度は一般に
は6.4kgのウーロン茶葉に対して熱湯200kg程度を使用し
て抽出したものをしたものが使用されるが、48kgのウー
ロン茶葉に対して例えば熱湯200kg程度を使用して抽出
した濃い目のウーロン茶抽出液を希釈したものを原料と
して使用してもよい。Here, the concentration of oolong tea extract used as a raw material is generally 6.4 kg of oolong tea leaves extracted using about 200 kg of boiling water. A diluted oolong tea extract extracted using about 200 kg may be used as a raw material.
更に、この原料に酸味料としてクエン酸及びビタミン
Ｃが、着色料としてカラメルが加えられるが、このカラ
メルは黒褐色の色を付与すると共に、ウーロン茶の味覚
を疎外しない程度にビール様のわずかな苦みをも付与す
る。勿論、これらの添加物は、後述する加熱殺菌工程に
おいて、変性、劣化等を生じることがない。Furthermore, citric acid and vitamin C are added to this raw material as an acidulant, and caramel is added as a coloring agent. The caramel gives a dark brown color and has a slight bitterness like a beer to the extent that the taste of oolong tea is not excluded. Is also given. Of course, these additives do not cause denaturation, deterioration, and the like in the heat sterilization step described later.
これ等の酸味料、着色料は適宜各々微量宛原料に添加
して混合されるが、この他微量の香料を添加するように
してもよい。These acidulants and coloring agents are appropriately added to and mixed with a small amount of the starting material, respectively, and other small amounts of fragrance may be added.
原料に、これ等の添加物を加えて調合した後、例えば
60℃程度にまで加熱して添加物を十分に溶解させ、更に
例えば100メッシュ程度の合成樹脂製の濾布で濾過する
ことが好ましい。After mixing these additives with the raw materials,
It is preferable to heat the mixture to about 60 ° C. to sufficiently dissolve the additive, and then filter the mixture with a synthetic resin filter cloth of about 100 mesh, for example.
次に、この液を例えば95℃５分間保持し、また120℃
４分間保持、加熱して殺菌し、殺菌終了後は速やかに２
℃程度に冷却する。Next, this liquid is kept at, for example, 95 ° C. for 5 minutes,
Hold for 4 minutes, sterilize by heating, and immediately after sterilization, 2
Cool to about ° C.
更に冷却した液に炭酸ガスを圧入し、缶又は壜に充填
する。この時の充填ガス圧は季節により調整し例えば２
〜4kg/cm2（15℃換算）とする。Further, carbon dioxide gas is injected into the cooled liquid and filled into cans or bottles. The filling gas pressure at this time is adjusted according to the season, for example, 2
~ 4kg / cm 2 (15 ° C conversion).
（実施例） 以下、この発明の実施例を示す。(Example) Hereinafter, an example of the present invention will be described.
実施例１ ウーロン茶抽出液 49.530kg クエン酸 0.020〃 ビタミンＣ 0.050〃 カラメル 0.200〃 天然香料 0.200〃調合水 150.000〃 計 200.000kg 実施例２ 濃い目のウーロン茶抽出液 7.000kg クエン酸 0.020〃 ビタミンＣ 0.050〃 カラメル 0.200〃 天然香料 0.200〃調合水 192.530〃 計 200.000kg 上記実施例１及び２共に、調合通り調合し、60℃に加
熱溶解後、100メッシュ合成樹脂布で濾過し、95℃５分
間保持、または120℃４分間加熱殺菌する。殺菌後速や
かに120℃以下に冷却し、炭酸ガスを２〜4kg/cm2（15℃
換算）程度に圧入し、缶又は壜に充填することにより、
この発明の発泡炭酸飲料を製造した。Example 1 Oolong tea extract 49.530kg Citric acid 0.020〃 Vitamin C 0.050〃 Caramel 0.200〃 Natural fragrance 0.200〃 Preparation water 150.000〃 Total 200.000kg Example 2 Dark Oolong tea extract 7.000kg Citric acid 0.020〃 Vitamin C 0.050〃 Caramel 0.200〃 Natural fragrance 0.200〃 Preparation water 192.530 200 Total 200.000kg Both of the above Examples 1 and 2 were prepared according to the preparation, heated and dissolved at 60 ° C, filtered with 100 mesh synthetic resin cloth, and kept at 95 ° C for 5 minutes, or 120 Heat sterilize at 4 ° C for 4 minutes. Immediately after sterilization, cool to 120 ° C or less, and remove carbon dioxide from 2 to 4 kg / cm 2 (15 ° C
By conversion) and filling into cans or bottles,
The sparkling carbonated beverage of the present invention was produced.
かくして得られた発泡炭酸飲料はビール様の外観を呈
し、また充填された炭酸ガスの発泡作用により口中を爽
やかにしてビール様の飲み心地が得られ、しかも食中、
食後飲用することにより消化が助けられる。The sparkling carbonated beverage thus obtained has a beer-like appearance, and the foaming action of the filled carbon dioxide gas refreshes the mouth to provide a beer-like drinking comfort.
Drinking after meals helps digestion.
（発明の効果） 以上要するに、この発明によればウーロン茶抽出液に
酸味料としてクエン酸及びビタミンＣを、着色料として
カラメルを加えて調合し、加熱殺菌、冷却後、炭酸ガス
を圧入するものであり、これにより得られる発泡炭酸飲
料は、従来のウーロン茶の味覚に加えて、ビール様の外
観と爽やかで乾きを癒すに十分なビール様の飲み心地を
付与することができるので、ウーロン茶の愛飲層を拡大
することができる。(Effects of the Invention) In summary, according to the present invention, citric acid and vitamin C are added to an oolong tea extract as an acidulant and caramel is added as a coloring agent, and then heat-sterilized, cooled, and then carbon dioxide gas is injected. Yes, the sparkling carbonated beverage obtained in this way can provide a beer-like appearance and a beer-like drinking comfort enough to heal freshness and dryness in addition to the taste of conventional oolong tea. Can be expanded.
Claims (1)
味料としてクエン酸及びビタミンＣを、着色料としてカ
ラメルを加えて調合し、加熱殺菌、冷却後、この液に炭
酸ガスを圧入したことを特徴とする発泡炭酸飲料の製造
方法。1. A mixture of oolong tea extract as a raw material, citric acid and vitamin C as an acidulant and caramel as a coloring agent, heat sterilization and cooling, and pressurizing carbon dioxide gas into the liquid. A method for producing a sparkling carbonated beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63081379A JP2607114B2 (en) | 1988-04-04 | 1988-04-04 | Method for producing sparkling carbonated beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63081379A JP2607114B2 (en) | 1988-04-04 | 1988-04-04 | Method for producing sparkling carbonated beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01256345A JPH01256345A (en) | 1989-10-12 |
| JP2607114B2 true JP2607114B2 (en) | 1997-05-07 |
Family
ID=13744668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63081379A Expired - Lifetime JP2607114B2 (en) | 1988-04-04 | 1988-04-04 | Method for producing sparkling carbonated beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2607114B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6723369B2 (en) * | 1999-05-27 | 2004-04-20 | James M. Burgess | Carbonated beverage for strengthening acid resistancy of teeth |
| CN100362945C (en) * | 2002-06-17 | 2008-01-23 | 三得利株式会社 | Foam retention agent and its application |
| GB0412432D0 (en) * | 2004-06-03 | 2004-07-07 | Clements Roger | Carbonation of a liquid |
| TWI609079B (en) * | 2013-01-31 | 2017-12-21 | 朝日啤酒股份有限公司 | Non fermented beer-like foaming beverages |
| TWI580777B (en) * | 2013-01-31 | 2017-05-01 | 朝日啤酒股份有限公司 | Non fermented beer-like foaming beverages |
| JP5820922B1 (en) * | 2014-12-15 | 2015-11-24 | サントリーホールディングス株式会社 | Beer taste alcoholic beverage |
| JP6783052B2 (en) * | 2015-12-09 | 2020-11-11 | キリンビバレッジ株式会社 | Low-sweetness sparkling beverage packed in a container with enhanced carbonation |
| CN112352856A (en) * | 2020-11-11 | 2021-02-12 | 浙江喜盈门啤酒有限公司 | Preparation process of peach oolong tea carbonated drink |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62146559A (en) * | 1985-12-19 | 1987-06-30 | Tsuneko Kodama | Production of stock solution for producing carbonated tea or coffee drink |
-
1988
- 1988-04-04 JP JP63081379A patent/JP2607114B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01256345A (en) | 1989-10-12 |
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