JP2017042155A - Flavoring liquid, and production method of flavoring liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide flavoring liquid capable of mixing/dissolving aroma or taste by air into drinking liquid or seasoning liquid; and to provide a production method of the flavoring liquid.SOLUTION: Flavoring liquid is obtained as follows: drinking liquid 3 and/or seasoning liquid 3 are put into a liquid tank 2, and air of aroma 7 of a vegetable/fruit/flower which are plants and/or taste 8 which is a spice in a flavor tank 6 is aerated and dissolved by an ejector device 5. A production method of the flavoring liquid is also provided.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a flavored liquid obtained by dissolving a fragrance or taste in a beverage or a seasoning by air explosion, and a method for producing the flavored liquid.

  As a conventional technique, carbon dioxide is supplied into a beverage liquid using a micro-nano bubble generator of a swivel type, an ejector type or a Benchery type that generates fine bubbles of carbon dioxide of less than 1 mm in a pressure vessel. In addition, there is a method for producing a carbonated beverage whose dissolved carbon dioxide is 200 to 12000 pm, and a carbonated beverage produced by the method. (See Patent Document 1)

Further, as another prior art, water in the bathtub is circulated through a water absorption pipe and a discharge pipe by a circulation pump and filtered by a filter, and the filtered water is fed from the jet nozzle at the tip of the discharge pipe into the water of the bathtub. 2. Description of the Related Art Some bath circulation purifiers are provided with a fragrance generator that generates a fragrance and a discharge stopping means that releases and stops the fragrance generated by the fragrance generator. (See Patent Document 2)

  JP 2009-100705 A   Japanese Patent Laid-Open No. 10-14800

  The former patent is for producing a carbonated beverage, which simply dissolves carbon dioxide, and does not dissolve the scent and taste of the present invention by air explosion.

  The latter patent suppresses the odor of bath water, and this also does not dissolve the scent and taste by air explosion.

  The present invention is intended to solve the problems of such a conventional configuration, and preferably uses an ejector device (Japanese Patent No. 4182255) developed by Keiji Taku, one of the inventors. An object of the present invention is to provide a flavored liquid in which aroma and taste are mixed and dissolved in the beverage liquid and seasoning liquid by air and a method for producing the flavored liquid.

  In order to achieve the above object, the present invention supplies air for adding fragrance and / or taste in the flavor tank to the liquid by the beverage liquid and / or the seasoning liquid in the liquid tank, and dissolves and processes it. What to do. Beverage liquid and / or seasoning liquid in the liquid tank is put in, and the scent and / or taste air in the flavor tank is blown up and dissolved by the ejector device. The fragrance is a vegetable, fruit, or flower. The said taste is a spice. The ejector device has a cylindrical nozzle body and a frustoconical inflow hole which is inserted and arranged in the rear part of the nozzle body, and is narrowed toward the front. The outer surface is cylindrical and the inner surface is an inflow hole. A gap is formed between the intake nozzle in which the discharge part formed in the shape of the truncated cone continuously projects on the inner surface of the truncated cone and the front end surface of the discharge part of the intake nozzle without the front part of the nozzle body. An exhaust nozzle having a truncated cone-shaped discharge hole that is inserted and disposed in the center, and is formed with a cylindrical inflow portion protruding outward from the rear surface and the inner surface, and the front end side of the intake nozzle And an intake joint provided in the nozzle body in communication with a donut-shaped space formed at the rear end side of the exhaust nozzle, and a circulation hole is formed in the center portion, and provided in communication with the rear portion of the intake nozzle. It is equipped with a pipe connection part, and the intake nozzle The clearance between the front end surface of the outlet and the rear end surface of the inflow portion of the exhaust nozzle is set to 1 mm to 2 mm, and the inner diameter of the inflow portion of the exhaust nozzle is 0.2 mm to 0.3 mm from the inner diameter at the front end of the discharge portion of the intake nozzle. The inner surface of the conical base of the exhaust nozzle discharge hole is formed so that its extension passes through a point corresponding to the inner diameter at the front end of the discharge portion of the intake nozzle at the rear end of the inflow portion of the exhaust nozzle. A method for producing a flavored liquid.

1) By dissolving the vaporized scent and taste in the beverage liquid with air, a new scent and taste of drinking water can be produced, and since it is performed by air explosion, it is cheaper than mixing it uniformly with the liquid. Yes, do not dissolve the extra ingredients.
2) By dissolving the vaporized scent and taste in the seasoning liquid with air, a new scent and taste seasoning can be made, and since it is performed by air explosion, it is cheaper than mixing it uniformly with the liquid. Yes, do not dissolve the extra ingredients.
3) The fragrance is vegetable, fruit, and flower, and various combinations are possible.
4) By using a spice as a taste, it is possible to enjoy a variety of spicy and sweet tastes.
5) By using an ejector device (Japanese Patent No. 4182285), fragrance and taste can be more effectively dissolved in the liquid by fine bubbles.

  The manufacturing method of the flavored liquid which shows one Example of this invention The partial vertical section block diagram of the processing apparatus used.   The partial longitudinal section block diagram of the ejector apparatus in the processing apparatus used for the manufacturing method of the flavored liquid which shows one Example of this invention.   The operation state figure of the ejector apparatus in the processing apparatus used for the manufacturing method of the flavored liquid which shows one Example of this invention.

1 is the processing apparatus used for the manufacturing method of a flavored liquid and a flavored liquid.
A liquid tank 2 is made of synthetic resin or stainless steel and has a lid 2a.
3 is a liquid made from a beverage liquid (for example, juice or wine) or a seasoning liquid placed in the liquid tank 2.
A pump 4 circulates the liquid 3 and is provided with a suction pipe 4a and a discharge pipe 4b.
Reference numeral 5 denotes an ejector device, in which a cylindrical nozzle body D and a truncated cone-shaped inflow hole Ba which is inserted and arranged in the rear part of the nozzle body D and which narrows toward the front are formed in the center, and the outer surface is cylindrical. And an intake nozzle B in which a discharge part Bb whose inner surface is formed in a truncated cone shape continuously with the frustoconical inner surface of the inflow hole Ba and a front part of the nozzle body D is not present. A conical truncated discharge hole Ca that is inserted and arranged with a gap S between the front end surface of the discharge portion Bb and is widened toward the front is formed in the center, and the inflow portion Cb having a cylindrical outer surface and an inner surface is disposed rearward. An exhaust nozzle C formed to project, an intake joint Da provided in the nozzle body D in communication with a doughnut-shaped space K formed by the front end side of the intake nozzle B and the rear end side of the exhaust nozzle C; A flow hole Ea is formed in the center, and after the intake nozzle B And a gap S between the front end surface of the discharge portion Bb of the intake nozzle B and the rear end surface of the inflow portion Cb of the exhaust nozzle C is set to 1 mm to 2 mm. The inner diameter of the inflow portion Cb of C is set to be larger from 0.2 mm to 0.3 mm than the inner diameter at the front end of the discharge portion Bb of the intake nozzle B, and the conical base inner surface of the discharge hole Ca of the exhaust nozzle C is extended. It is formed so as to pass through a point corresponding to the inner diameter at the front end of the discharge portion Bb of the intake nozzle B at the rear end of the inflow portion Cb of the exhaust nozzle C. The pipe connecting portion E of the ejector device 5 is connected to the discharge pipe 4b.
6 is a flavor tank containing vegetables, fruits, flowers and spices, which are the basis of fragrance 7 and taste 8, and is composed of a tank body 6a and a lid 6b with a vent 6b1 provided at the bottom as needed. The heater H is installed.
Moreover, the front end of the pipe P is put in the flavor tank 6, and the rear end is attached to the ejector device 6.

The manufacturing method of a flavored liquid and a seasoned liquid is demonstrated using the processing apparatus 1 of the above structures.
First, orange juice is placed in the liquid tank 2 as the liquid 3, for example.
Next, rose petals are put in the flavor tank 6 as the scent 7.
In this state, the heater H is heated and the pump 4 is operated.
By operating, the scent of rose petals heated by the heater H is vaporized, and is sucked into the ejector device 5 through the pipe P, and the liquid 3 sucked up by the pump 4 is blown out from the ejector device 5 to be vaporized. The rose scent 7 (air) is mixed with the liquid 3 (juice) in the ejector device 5 (bubble AW) and dissolved, whereby a juice having a rose scent 7 is obtained.
In other words, friction occurs between the water column M (juice) passing through the center in the exhaust nozzle C and the surrounding still water (juice), negative pressure is generated, and backflow water G (juice) is generated. As it flows backward in C, a high vacuum is generated in the gap SM between the backflow water G (juice) and the water column M (juice), and a high vacuum is generated by concentrating the generated vacuum in the horizontal gap HS. Generate pressure.
Then, the gas O (rose scent 7) is caused to self-suck into the gap HS that has generated a high negative pressure, enters the gap SK, and is finely evacuated by the backflow water G (juice) and the vacuum of the water column H and the gap SM. Explosive gas is generated, and fine bubbles AW are generated and discharged from the exhaust nozzle C.
At that time, the fine bubbles AW continue to move horizontally by the distance that the water column M (juice) keeps inertia.
For example, if the water column H (juice) keeps inertia in the aquarium JS and continues to cause vertical rotational convection continuously, the juice in the liquid tank 2 changes to milky white and bubbles AW of 10 microns or less, There is no foam.

  In addition, soy sauce that is a seasoning can be dissolved in the air (vaporization) of spices (chili) as a taste 8 soy sauce with capsicin taste.

What is necessary is just to determine the performance of the pump in the said Example, the magnitude | size of a liquid tank, the form of an ejector apparatus, the form of a flavor tank, etc. as needed.
Moreover, what is necessary is just to select the liquid for drinks, and a seasoning liquid freely as needed.

Industrial applicability

  There are various types of beverage liquids and seasoning liquids, and there are many materials that can be vaporized in fragrance and taste, and products that meet the needs of the times can be provided.

1--Processing device 2--Liquid tank 3--Liquid 4--Pump 5--Ejector device 6--Flavor tank 7--Aroma 8 --- Taste

Claims (7)

  Flavoring, characterized in that air for adding fragrance and / or taste in the flavor tank is supplied into the liquid in the liquid tank and the liquid for seasoning liquid and dissolved and processed. liquid.   A method for producing a flavored liquid, comprising putting a beverage liquid and / or a seasoning liquid in a liquid tank, exploding the scent and / or taste air in the flavor tank with an ejector device, and dissolving them.   The flavored liquid according to claim 1, wherein the fragrance is a vegetable, fruit, or flower that is a plant.   The method for producing a flavored liquid according to claim 2, wherein the fragrance is a vegetable, fruit, or flower that is a plant.   The flavored liquid according to claim 1, wherein the taste is a spice.   The method for producing a flavored liquid according to claim 2, wherein the taste is a spice.   The ejector device has a cylindrical nozzle body and a frustoconical inflow hole which is inserted and arranged in the rear part of the nozzle body, and is narrowed toward the front. The outer surface is cylindrical and the inner surface is an inflow hole. A gap is formed between the intake nozzle in which the discharge part formed in the shape of the truncated cone continuously projects on the inner surface of the truncated cone and the front end surface of the discharge part of the intake nozzle without the front part of the nozzle body. An exhaust nozzle having a truncated cone-shaped discharge hole that is inserted and disposed in the center, and is formed with a cylindrical inflow portion protruding outward from the rear surface and the inner surface, and the front end side of the intake nozzle And an intake joint provided in the nozzle body in communication with a donut-shaped space formed at the rear end side of the exhaust nozzle, and a circulation hole is formed in the center portion, and provided in communication with the rear portion of the intake nozzle. It is equipped with a pipe connection part, and the intake nozzle The clearance between the front end surface of the outlet and the rear end surface of the inflow portion of the exhaust nozzle is set to 1 mm to 2 mm, and the inner diameter of the inflow portion of the exhaust nozzle is 0.2 mm to 0.3 mm from the inner diameter at the front end of the discharge portion of the intake nozzle. The inner surface of the conical base of the exhaust nozzle discharge hole is formed so that its extension passes through a point corresponding to the inner diameter at the front end of the discharge portion of the intake nozzle at the rear end of the inflow portion of the exhaust nozzle. The method for producing a flavored liquid according to claim 2, 4 or 6.

Images