JP3038721U - Aojiso beverage container - Google Patents

Abstract

(57) [Abstract] [PROBLEMS] To provide a container in which a liquid containing a blue-green extract thereof is stored. SOLUTION: This container is composed of a lid 21 and a bottle body 20 containing a liquid mixture of an organic acid and spirit, or a liquid containing vitamin C (L. ascorbic acid) and a hydrangea component extracted by spirit.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a container that contains a blue-green soup ingredient.

[0002]

[Prior art]

 As a conventional perilla drink, as described in JP-A-56-72673, there is an extract of the perilla component obtained by immersing perilla leaves in an organic acid. Further, as described in JP-A-62-65660, there is a perilla component extracted with hot water containing an acid. Further, Japanese Patent Application Laid-Open No. 62-79760 discloses an example in which the leaves are subdivided and powdered.

[0003]

[Problems to be solved by the device]

 The above-mentioned JP-A-56-72673 has a problem that the immersion time in an organic acid is as long as about 10 hours to 3 days. Further, in JP-A-62-65660, since it is placed in hot water, various components of leaves (including various astringents) are also extracted in addition to the original scent of sushi, resulting in a lack of aroma. There is. Further, in JP-A-62-79760, there is a problem that it is not possible to obtain a result excellent in aroma because it is subdivided and powdered.

Further, blue perilla is superior in aroma to red perilla. However, compared to red perilla, it was very difficult to extract the blue perilla component containing aroma from blue perilla. In addition to its aroma, it also extracted bluish components and various acupuncture at the same time, making it unfavorable as a blue-green soup drink. This was the reason why the beverage containers containing the extract of Aojiji and the drink of Aojiso were not popular in the market. Therefore, it has been desired to provide a container containing the components such as the aroma and the aroma that are reliably extracted.

An object of the present invention is to solve the above-mentioned problems of the prior art and to provide a container containing a higher quality blue-green algae component.

[0006]

[Means for Solving the Problems]

 The present invention discloses a hydrangea beverage container comprising a lid portion, a storage portion for storing a liquid containing a hydrangea component extracted by immersing it in a mixed liquid of organic acid and spirit.

Further, the present invention discloses a blue soup beverage container comprising a lid portion and a storage portion for storing a liquid containing a blue soup ingredient extracted by immersing in a mixed liquid of vitamin C and spirit.

Further, the present invention discloses a blue miso drink container comprising a lid part, an accommodating part for accommodating a liquid containing a blue miso component extracted by dipping in a mixed liquid of organic acid, alcohol and vitamin C. To do.

[0009]

[Embodiment of the invention]

 FIG. 1 shows an external view of a beverage container of the present invention. This container is a bottle container, and is composed of a lid 21 and a bottle body 20 which is a storage portion. The bottle main body 20 contained a liquid 22 containing green tea drinking water. The label 23 describes the product name and the like. There is an example of a cap or tab instead of the foot 21, and both will be collectively referred to as a lid part. In addition to the bottle, the container body 20 may have other examples such as a plastic container.

FIG. 2 is a process diagram showing a method for extracting a blue-green soup component and a method for producing a blue-green soup beverage stored in the container of FIG. In FIG. 2, 1 is a step for preparing raw green hydrangea leaves, 2 is a washing step, 3 is a draining step, 4 is a dipping step in a mixed solution of an acid solution and alcohol, 5 is an extracting step, 6 is a step. Dilution process, 7 is filtration process, 8 is PH inspection and adjustment process, 9 is seasoning process, 10 is coloring process, 11 is filtration process, 12 is sterilization process, 13 is filling process, 14 is capping process, 15 Is a cooling step, 16 is a labeling step, 17 is a final inspection step, A is a green soybean ingredient extraction step, and B is each step of green aojiso beverage production.

In Steps A and B, it is preferable to select the green chlorophyll leaves of Step 1 that are as dark as possible and have a strong aroma. If this is neglected, the accuracy of extracting medicinal scents will be slightly reduced. Furthermore, it is preferable to use only pure leaves excluding stems and branches. This is because impurities such as acupuncture are extracted from the stems and branches. Washing in step 2 is performed with cold water to remove sand, dust, and impurities. The use of boiling water or hot water is not preferable because it reduces the flavor. Drain the water in Step 3 often. For example, take a drying method. If a lot of water was attached to the leaves, the extraction of leaf components could be impaired.

In the first embodiment of dipping in step 4, a mixed liquid of an organic acid and spirit (99% ethanol) is used as the dipping liquid. An example of the formulation using citric acid as the organic acid is as follows. Aoji-no-iso leaf 240 g Water 2200 g (cc) Citric acid 28.8 g Sake (ethanol with 99% alcohol concentration) 110 cc Here, the immersion conditions were as follows. Immersion liquid temperature: normal temperature (for example, 20 ° C.). At high temperatures, impurities other than flavors such as scent will also be extracted. Immersion time ... Extraction of green algae components that can be used in 3 hours. Extraction of blue-green algae component with the same performance as obtained in 4 hours in the immersion time of only acidic solution (10 to 12 hours). When the soaking time was about 1 to 2 hours, the flavor could not be extracted well. When the immersion time was set to 10 hours, unnecessary and impure substances such as scent and the like were extracted in addition to the flavor, which was not preferable. Acidity ... PH = 2.2. Water: When tap water is used, it is difficult to extract with a good flavor, so groundwater was used. Tap water contains chlorine and its compounds, which seems to have an adverse effect on flavor extraction. The extraction results were as follows (this extraction result was obtained by step 5). In the extraction by this step 5, the color was colorless and transparent. The scent was fragrant due to the aroma of Aoji. The problem when extracting from Aojiso was that it had a reddish (pink-like) color. Such a reddish color is unfavorable since it has no relation to blue-green. It also caused a loss of taste. In the present embodiment, the extract obtained in the extraction step 5 was colorless and transparent, and there was no reddish color at all. Incidentally, the immersion liquid may be controlled by the value of PH as the acidity as a whole, irrespective of the amount of alcohol added. Production control is performed so that the PH value becomes a predetermined value (for example, PH = 2.2). Effective in stabilizing the quality of the extract.

It should be noted that the extraction time can be shortened when a light weight (300 g, for example, in this case, depending on the container) is applied during the immersion so that the immersion liquid covers the leaves of the soaked green tea. However, in this case it is important not to damage the green leaves.

The role of spirits appears to help reduce the extraction time. This is because if the mixing ratio of alcohol is reduced, the extraction time will be longer, and if it is higher, the extraction time will be shortened. Regarding the volume ratio of sake to water, about 5% was able to shorten the extraction time and obtain good quality (those with a good flavor and less astringency). In some cases, if the liquor ratio was too high, it would be difficult to obtain flavored products, and other flavors would be extracted. There is also the problem that the alcohol content becomes large and it does not fit in soft drinks.

According to the first embodiment, there is an advantage that the immersion time can be shortened as compared with the conventional example in which only the organic acid is used. Using conventional organic acids alone, it is possible to obtain an aroma extract for 10 hours at room temperature, although it depends on the water temperature during immersion and the air temperature. Further, a dipping time of 10 hours or more is required for extracting the aroma. By dipping the organic acid and the alcoholic spirit of the present embodiment in the mixed solution, it was possible to obtain an extract that can be used at room temperature, for example, at a temperature of 20 ° C. for 3 hours. With a soaking time of 4 hours, it was possible to obtain an extract having a good flavor comparable to the soaking time of 10 to 12 hours according to the conventional example.

In addition, the obtained extract has less suspension than the conventional example and has a clear flavor, and sensory (taste etc.) tests show that the sour taste of organic acids is suppressed, Furthermore, there is little peculiar pickled odor that occurs when dipping with the conventional organic acid alone, and even if the extract is left at room temperature, there is little deterioration of flavor and pickled odor over time in the conventional example. The color tone was also good. According to an experiment conducted by the applicant, the pickled odor according to the conventional example may have a unique pickled odor that is not putrefaction when immersed in an organic acid alone for 7 to 8 hours or more at normal temperature. Also, when the extract was left at room temperature for a long time, the same pickled odor was produced and white turbidity was generated.

The second embodiment of dipping in step 4 uses a mixed liquid of vitamin C (L. ascorbic acid) and spirit (99% ethanol) as the dipping liquid. The formulation example (normal temperature) is as follows. (Example 1) (Example 2) Aojiji leaf 70 g 240 g Water 700 g 2400 g Vitamin C 7 g 24 g Alcohol (alcohol concentration 99% ethanol) 35 cc 120 cc Here, the acidity of the whole immersion liquid is PH 2.8 (depending on the raw water used). It was about. The immersion time was preferably 7 to 12 hours, especially about 10 hours. Even when vitamin C is used, the extraction time can be shortened by applying a light weight so as not to damage the leaves during immersion, as in the case of the first embodiment.

It should be noted that L. The raw material of ascorbic acid was starch, which was obtained by chemically and microbially treating it to obtain glucose, which was then further microbially treated. A commercially available ascorbic acid was used. In addition, liquor (ethanol) is starch as a raw material, and is used for sake brewing and for non-brewery miso and soy sauce preservatives, vinegar raw material, etc. For brewing, it is called brewing alcohol, and for other purposes It is called sake.

Even if the residual alcohol in the step 4 is 5%, the content of the residual alcohol in the step 4 is 0.8 to 6 because it is diluted 6 to 8 times in the subsequent step 6 to make a product as a perilla drink. This is about 0.6%, which is not applicable to alcoholic beverages alone, but since it is heated at the boiling point or higher in the post-process 12 before it is filled in the bottle in the post-process 13, alcohol is evaporated (boiling point of ethanol). The residual alcohol is almost gone.

In the third embodiment of the extraction in the step 4, as an example of mixing, there is an example in which green tea leaves, water, citric acid, vitamin C, and spirits are mixed. Also in this example, it was possible to obtain a blue-green alga extract having an excellent flavor. It was also possible to extract with a mixed solution of citric acid, vitamin C and water.

In the extraction of step 5, the extract and the residue may be separated by using a centrifuge, a press or the like, but the extract obtained by natural dropping using a filter cloth has a better flavor. It has a good clarity and a good overall taste. It should be noted that what is especially important to note when obtaining an extract using a centrifuge or a squeezing machine is to prevent crushing the fibers and mesophyll of Aoji leaves. Ajiji leaves are also extracted, and the taste becomes worse and the clarity becomes worse.

In the dilution of step 6, water is added to the extract obtained in step 5 to make it have a concentration suitable for beverages, but tap water is not preferable as the dilution water. The pH after dilution shall be between 2.5 and 3.5. The filtration of step 7 is an operation for removing impurities that may have been mixed in the previous steps 1 to 6. In the pH inspection and adjustment in step 8, the pH is measured according to the product design, a sensory inspection is performed to see if the acidity is suitable for the product, and the pH is adjusted as necessary. The seasoning in step 9 is performed by adding sugar (fructose) to measure whether or not the product is designed, and further inspecting and adjusting by sensory inspection. The coloring in step 10 is performed with a plant pigment.

In the filtration in the step 11, before the sterilization and filling in the next step, foreign matters are removed once again by a filter cloth having a fine mesh, just in case. In the sterilization in step 12, the temperature is kept at 95 ° C to 88 ° C for 1 minute. The filling in step 13 is then immediately filled into the bottle and step 14 is to cap the bottle. In step 15, the bottle is left to stand sideways for at least 5 minutes (or more) after filling, and thereafter stored in a free form. Labeling of the bottle in step 16 is performed, and the final inspection in step 17 is to check the appearance of the bottle for cracks, check the quantity, check the crown, check the label, check the container (bin) for stains, etc. Check.

It should be noted that although alcohol is used as the alcohol, general ethyl alcohol other than alcohol may be used. Although citric acid was given as an example of the organic acid, other organic acids such as tartaric acid and malic acid can also be used. Also, although soft drinks are used, the extract and extract components of blue-green algae can also be used as seasonings. The extract may be concentrated and used as a concentrate, or concentrated and powdered for use. In addition, although it was said that the spirits were diluted or vaporized to be emitted, if alcoholic beverages are used, they may be left as they are. Furthermore, although it was finally bottled, there is also a method in which it is used after being sterilized and then cooled and then placed in a plastic container or aluminum can.

[0025]

EFFECTS OF THE INVENTION According to the present invention, it was possible to provide a drinking water container containing a high-quality blue-green algae component.

[Brief description of the drawings]

FIG. 1 is an external view of a bottle filled with green algae drinking water.

FIG. 2 is a process drawing for obtaining green tea drinking water of the present invention.

[Explanation of symbols]

 A Aojiso component extraction process B Soft drink manufacturing process 20 Bottle 21 Lid 22 Aojiso drinking water

Claims (3)

[Utility model registration claims] 1. A hydrangea beverage container comprising: a lid portion; and a storage portion for storing a liquid containing a hydrangea component extracted by immersing it in a mixed liquid of organic acid and spirit. 2. A green miso drink container comprising a lid part and an accommodating part for accommodating a liquid containing the aojiso component extracted by immersing it in a mixed liquid of vitamin C and spirit. 3. A hydrangea beverage container comprising a lid portion and a storage portion for storing a liquid containing a hydrangea component extracted by immersing it in a mixed liquid of an organic acid, spirit and vitamin C.