FR2589685A1 - Banana-flavoured drink with controlled bubbling - Google Patents

Banana-flavoured drink with controlled bubbling Download PDF

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Publication number
FR2589685A1
FR2589685A1 FR8506888A FR8506888A FR2589685A1 FR 2589685 A1 FR2589685 A1 FR 2589685A1 FR 8506888 A FR8506888 A FR 8506888A FR 8506888 A FR8506888 A FR 8506888A FR 2589685 A1 FR2589685 A1 FR 2589685A1
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FR
France
Prior art keywords
banana
mixture
gases
sparkling
produced
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
Application number
FR8506888A
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French (fr)
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MAIO PATRICK DI
Original Assignee
MAIO PATRICK DI
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MAIO PATRICK DI filed Critical MAIO PATRICK DI
Priority to FR8506888A priority Critical patent/FR2589685A1/en
Publication of FR2589685A1 publication Critical patent/FR2589685A1/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/29—Fruit flavours

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A drink containing flavouring agents which give the taste of banana, the bubbling is caused by a mixing of two gases. It consists of water in which are diluted: - a flavouring agent composed of acetate, valerianate, cinnamate and alcohol as well as a banana concentrate, - a caramel-type dye (colouring agent), - a mixture of CO2 gas and N2O nitrous oxide. The judicious mixing of nitrous oxide and CO2 gives made-to-measure bubbling. This drink according to the invention is particularly intended for the general public.

Description

La présente invention concerne une boisson pétillante arômatisée à la banane. L'arôme est obtenu par des produits de synthèse et un produit naturel sous forme de concentré de banane. Le pétillant est obtenu par mélange de deux gaz. The present invention relates to a sparkling drink flavored with bananas. The aroma is obtained by synthetic products and a natural product in the form of banana concentrate. Sparkling is obtained by mixing two gases.

Le produit selon l'invention permet d'obtenir une boisson au goût de banane avec pétillant sur mesure. The product according to the invention makes it possible to obtain a drink with a banana taste with a sparkling measure.

Le produit de base est réalisé sous forme d'un sirop concentré contenant tous les éléments du produit final à l'exception de l'eau et du mélange gazeux. The basic product is produced in the form of a concentrated syrup containing all the elements of the final product with the exception of water and the gaseous mixture.

Les éléments constituant le sirop sont le parfum réalisé à partir de 2 types de produit produit de synthèse formulé par Acétate - Valérianate - Cinnamate et Alcool produit naturel par du concentré de banane. The elements making up the syrup are the perfume produced from 2 types of synthetic product formulated by Acetate - Valerianate - Cinnamate and Alcohol produced naturally by banana concentrate.

le colorant réalisé par un caramel naturel.the dye produced by a natural caramel.

Les boissons pétillantes sont traditionnellement fabriquées par dissolution d'un seul gaz, en général du Co2 ; le pétillant de ce fait n'est pas contrôlé. Sparkling drinks are traditionally made by dissolving a single gas, usually Co2; the sparkling of this fact is not controlled.

Le dispositif selon l'invention permet de remédier à cet inconvénient. Le gaz utilisé pour le pétillant est en réalité un mélange de 2 gaz dont la grosseur de bulles est très différente. Cela permet par un mélange approprié d'obtenir la bulle désirée et surtout d'adopter le pétillant à la boisson. The device according to the invention overcomes this drawback. The gas used for the sparkling wine is actually a mixture of 2 gases whose bubble size is very different. This allows by an appropriate mixture to obtain the desired bubble and especially to adopt the sparkling drink.

Les gaz utilisés sont le Co2 et le Protoxyde d'Azote N20. Les propriétés physiques de ces 2 gaz sont très voisines, ils peuvent par conséquent être mélangés facilement. The gases used are Co2 and Nitrogen Protoxide N20. The physical properties of these 2 gases are very similar, they can therefore be easily mixed.

Propriétés Physiques du Gaz Co2 N20
Masse moléculaire 44.011 44.016
Tension vapeur en atmosphère 72.85 72.54
Chaleur spécifique en volume constant 0.1513 0.1575 Kcal/KG/OK
Viscosité en poise i.365 i.350
Solubilité dans l'eau m3/gaz m3/H20 1.072 0.778
Le taux de mélange des 2 gaz ne pourra jamais être 50/50. La différence de solubilité dans l'eau du Protoxyde d'Azote est d'environ 30 % moindre que celle du Co2. Les pourcentages se situeront entre 1 et 35 % de N20. La quantité suffisante pour atteindre 100 % sera constituée par du Co2 ou tout autre gaz.Physical Properties of Gas Co2 N20
Molecular mass 44,011 44,016
Vapor pressure in atmosphere 72.85 72.54
Specific heat in constant volume 0.1513 0.1575 Kcal / KG / OK
Poise viscosity i.365 i.350
Solubility in water m3 / gas m3 / H20 1.072 0.778
The mixing rate of the 2 gases can never be 50/50. The difference in water solubility of Nitrous Oxide is around 30% less than that of Co2. The percentages will be between 1 and 35% of N20. The amount sufficient to reach 100% will consist of Co2 or any other gas.

Le pourcentage réalisé sera tel que la grosseur des bulles pourra être calibrée sur mesure en fonction-de la boisson.  The percentage achieved will be such that the size of the bubbles can be custom-calibrated according to the drink.

Selon une forme préférentielle le mélange de gaz est réalisé en phase gazeuse par un dispositif de mélangeur dynamique basé sur le principe des orifices calibrés et d'un homogénéisateur type venturi ou autre en amont de l'utilisation. According to a preferred form, the gas mixture is produced in the gas phase by a dynamic mixer device based on the principle of the calibrated orifices and of a venturi or other homogenizer upstream of the use.

Selon une variante, le mélange peut se faire par la méthode des pressions partielles dans des stockages fixes en tenant compte de 2 paramètres i. le facteur de compressibilité des 2 gaz 2. le changement de phase par la pression partielle. According to a variant, the mixing can be done by the partial pressure method in fixed storage taking into account 2 parameters i. the compressibility factor of the 2 gases 2. the phase change by partial pressure.

Selon une variante, le mélange peut se faire par voie pondérale.According to a variant, the mixing can be done by weight.

Le produit selon l'invention est particu'ièrement destiné à être consommé comme une boisson. The product according to the invention is particularly intended to be consumed as a drink.

Le concentré naturel de banane est obtenu par évaporation d'un bouillon réalisé à partir de bananes écrasées diluées dans l'eau.  The natural banana concentrate is obtained by evaporation of a broth made from crushed bananas diluted in water.

Claims (6)

REVENDICATIONS I) Boisson de consommation courante caractérisée en ce que le mélange d'un produit de synthèse et un produit naturel donne un goût de banane et le mélange de deux gaz donne un pétillant contrôlé. I) Beverage for everyday consumption characterized in that the mixture of a synthetic product and a natural product gives a banana flavor and the mixture of two gases gives a controlled sparkling effect. 2) Boisson selon la revendication n01 caractérisée en ce que le goût de la banane est réalisé par une formule de synthèse composée de Acétate 2) Drink according to claim n01 characterized in that the taste of the banana is produced by a synthetic formula composed of Acetate Butyle Amyle - Valérianate Amyle - Cinnamate Etylé - mélangée à du concentré naturel de banane.Butyle Amyle - Valérianate Amyle - Cinnamate Etylé - mixed with natural banana concentrate. 3) Boisson selon la revendication n01 et la revendication n02 en ce que le produit naturel est réalisé par de la banane soluble concentrée par évaporation. 3) Beverage according to claim n01 and claim n02 in that the natural product is produced by soluble banana concentrated by evaporation. 4) Boisson selon la revendication n03 en ce que le concentré de banane est réalisé par évaporation d'une mixture composée de banane cuite à l'eau.  4) Beverage according to claim No. 03 in that the banana concentrate is produced by evaporation of a mixture of bananas cooked in water. 5) Boisson selon la revendication n01 caractérisée en ce que le pétillant est un mélange de 2 gaz - du Co2 et du Protoxyde d'Azote. 5) Drink according to claim n01 characterized in that the sparkling is a mixture of 2 gases - Co2 and Nitrous Oxide. 6) Boisson selon une quelconque de revendications caractérisée en ce que la grosseur des bulles du pétillant sera directement liée aux proportions des 2 gaz entrant dans la composition du mélange gazeux.  6) Drink according to any one of claims characterized in that the size of the sparkling bubbles will be directly related to the proportions of the 2 gases entering into the composition of the gas mixture.
FR8506888A 1985-05-03 1985-05-03 Banana-flavoured drink with controlled bubbling Pending FR2589685A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8506888A FR2589685A1 (en) 1985-05-03 1985-05-03 Banana-flavoured drink with controlled bubbling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8506888A FR2589685A1 (en) 1985-05-03 1985-05-03 Banana-flavoured drink with controlled bubbling

Publications (1)

Publication Number Publication Date
FR2589685A1 true FR2589685A1 (en) 1987-05-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
FR8506888A Pending FR2589685A1 (en) 1985-05-03 1985-05-03 Banana-flavoured drink with controlled bubbling

Country Status (1)

Country Link
FR (1) FR2589685A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1994832A1 (en) * 2007-05-16 2008-11-26 Döhler GmbH Di-nitrogen oxide treated drinks

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2148051A (en) * 1936-07-31 1939-02-21 Talladas Juan Llodra Methods in utilizing sugar cane juice in the preparation of effervescent alcoholic drinks
US3851071A (en) * 1970-05-04 1974-11-26 Carnation Co Sterile effervescent beverage and process for preparing same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2148051A (en) * 1936-07-31 1939-02-21 Talladas Juan Llodra Methods in utilizing sugar cane juice in the preparation of effervescent alcoholic drinks
US3851071A (en) * 1970-05-04 1974-11-26 Carnation Co Sterile effervescent beverage and process for preparing same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
S.ARCTANDER: "PERFUME AND FLAVOR CHEMICALS" (Aroma Chemicals) partie 1, 1969, Published by the Author, Monclair, N.J., US; *
T.E.FURIA et al.: "FENAROLI'S HANDBOOK OF FLAVOR INGREDIENTS", 1971, pages 657-658, The Chemical Rubber Co., Cleveland, Ohio, US; *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1994832A1 (en) * 2007-05-16 2008-11-26 Döhler GmbH Di-nitrogen oxide treated drinks

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