JPH01153042A - Food and drink of mousse form - Google Patents

Abstract

PURPOSE: To obtain the food and drinks of a high concn. which is formed by sealing a broiled material extraction liquid with high-pressure carbon dioxide into a hermetic vessel and ejecting the liquid in the form of foam from a valve, suppresses the splashing of the flavor and aroma, prohibits the change of properties with lapse of time and is preservable over a long period. CONSTITUTION: The broiled material extraction liquid 3, such as coffee, tea or cacao, is preferably sterilized and is then cooled to 10 deg.C. The liquid is packed from an opening 6 into the hermetic vessel 2 having the valve 5 and the opening 6 and, thereafter, the high-pressure carbon dioxide 4 is packed at, for example, >=7kg/cm<2> therein. The vessel is then sealed by seaming at a sealing part 8. At the time of use, a user presses an operation part 14 to eject the extraction liquid 13 in the form of the mousse enclosing the gas 4 from a nozzle 13, thereby obtaining the desired food and drinks.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a food or drink made by storing a highly concentrated roasted substance extract in a closed container and making it into a mousse.

[Prior Art] Coffee has natural components such as carbohydrates, proteins, lipids, and caffeine, but it is known that various components are thermally decomposed during roasting and volatile components are lost. The volatile components of roasted beans mainly consist of a unique aroma, flavor, and aroma, but carbon dioxide gas contained in roasted beans escapes immediately after roasting. It is thought that when the volatile components rich in flavor and aroma fly out, oxygen enters instead and oxidation begins.

R acid gas (above) is generated by the decomposition of organic acids such as chlorogenic acid, citric acid, or acetic acid in green beans, and sugars that decompose to produce Ia and acids, but about half of them are released during roasting. The remaining approximately 1.5% to 2.0% is retained in the structure of roasted beans together with volatile components.

Coffee extract from roasted beans having the characteristics described in L has a lower Brix reading (6 (referring to the concentration of soluble solids in extracted oil)), the aroma and flavor deteriorates, so
Therefore, it is desirable to maintain a high concentration.

Similar to Roasted U, such coffee extract is immediately oxidized to dissipate flavor and aroma.

Moreover, when the concentration is high, oxidation progress and flavor loss are more severe.

In addition, highly concentrated coffee extract exhibits the phenomenon of deterioration due to vibration during transportation.

[Problems to be Solved by the Invention] At present, industrial means for long-term preservation of the above-mentioned highly concentrated coffee extract can be broadly classified into two types.

First, high-concentration coffee extract is hot-packed, immediately frozen, and then stored or transported in a frozen solid state.

Although the deterioration of aroma and flavor can be suppressed to some extent by the freezing process, complete deterioration was unavoidable because coffee extract is an extremely delicate substance. For χ use, large-scale manufacturing equipment was required.

Second, it is widely practiced to dry highly concentrated coffee extract and make it into so-called instant coffee. During processing such as vacuum freeze-drying or hot air spraying on coffee extract, flavor and aroma tend to be lost. In particular, since the natural flavor is lost during the drying process, measures are taken such as adding extracted flavor again at the time of packaging. This case also has the disadvantage of requiring a large-scale drying device.

Third, high-concentration coffee extracts are commercialized as so-called canned coffee by lowering the Brix and at the same time adjusting the sugar content. In this case, the highly concentrated coffee liquor is no longer stored.

As a result of intensive research in view of the above-mentioned current situation, we found that the deterioration of flavor substances in highly concentrated coffee extracts can be prevented by preventing oxidation, which is the main cause. It would be a good idea if it could be stored tightly closed. In this case, although a vacuum condition was applied, oxidation could not be sufficiently prevented because dissolved oxygen could not be completely eliminated.

In addition, in order to inhibit the volatilization of flavor substances, it is necessary to prevent the insoluble carbon dioxide gas from jumping out of the coffee liquid.
Regarding this point, it has been found that insoluble carbon dioxide and flavor substances can be sealed in the liquid by bringing carbon dioxide from the liquid level into a saturated or supersaturated state and pressurizing the liquid immediately after extraction. )2
As acid gas, filter and
It is desirable to use purified ones.

Furthermore, when eating or drinking high-concentration coffee extract after long-term storage, a new phenomenon has arisen in which the flavor immediately dissipates when poured into a drinking utensil. As a result of repeated experiments,
It has been found that if highly concentrated coffee extract is made into bubbles, carbon dioxide gas and flavor can be trapped inside the bubbles for a long time.

Here, the mousse-like state of highly concentrated coffee extract can be defined as a state in which flavor etc. are trapped inside so-called air bubbles, and this can be achieved by the correlation between high concentration of coffee extract and high pressure of carbon dioxide gas. I found out,
This was achieved using a simple container.

Although coffee is exemplified as the roasted substance, the same applies to various threads such as oolong tea, cacao, and the like.

The present invention was made in view of the above circumstances, and its purpose is to provide a mousse-like food and drink that can be stored for a long period of time by preventing the oxidation of the extract and preventing the dissipation of flavor etc. It is on offer.

[Problems to be Solved by the Invention] In the mousse-like food or drink according to the present invention, an extract of a roasted substance such as coffee, tea, cacao, etc. is injected into a container body, and the container body is filled with high-pressure carbon dioxide gas.

The above-mentioned roasted substance extract is set at a high concentration such that it can be ejected in the form of bubbles from the valve of the main body of the vessel due to the gas pressure of the carbon dioxide gas.

[Operation of the invention] The liquid level of the roasted material extract injected into the container is constantly pressurized in a saturated or supersaturated state by the gas pressure of high-pressure carbon dioxide gas, so that insoluble carbon dioxide gas does not contain flavor, etc. in the liquid. It is contained. Furthermore, since the atmosphere is an inert gas and the roasting liquid is not in an oxygen atmosphere, it will not be oxidized and will not change in quality.

On the other hand, when eating or drinking, if the above-mentioned roasted substance extract is made into a mousse in the mouth of the person using E gas pressure, carbon dioxide gas, flavor, and the like are sealed inside the bubbles and are ejected. Therefore, by pouring hot water or fresh water after that, it can be diluted without stirring, and flavor etc. are generated by this.

[Embodiments of the Invention] Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 to 5.

The mousse-like food/beverage l includes a sealed container 2, a roasted material extract 3 filled in the sealed container, and a high-pressure carbon dioxide gas 4 similarly filled in the sealed container. At the same time, the extract 3 traps insoluble carbon dioxide and flavor etc. in the liquid in a saturated or supersaturated state by the carbon dioxide gas 4, and at the same time, due to the gas pressure, it is ejected in the form of a mousse from the valve 5 of the E2 sealed container 2. configured to be possible.

To be more specific, the coffee extract 3 exemplified as the above-mentioned roasted substance extract can be one that has been roasted and extracted by the boat fishing method, but it has a high concentration and viscosity, and when it is spouted, it As shown in the figure, it becomes a mousse-like product in which the flavor and the like are encapsulated inside the bubbles via the gas 4. The coffee extract 3 becomes mousse-like due to the relative relationship between the concentration of the extract itself and the gas pressure of the high-pressure gas 4, and as the concentration increases, it is necessary to increase the gas pressure. Concentration is Brix, 1ζ
The temperature must be at least around 40 degrees. The corresponding gas pressure is required to be around 7 Kg/cm2 or higher. The coffee extract 3 in this case has low acidity and smoothness in order to ensure quality stability.

Next, as the carbon dioxide gas 4, the pressure is adjusted as described above, and the impurities are filtered and purified so as not to impair the flavor.

Further, the airtight container 2 refers to a container whose internal airtightness is maintained, and for example, a container body 7 having a bottomed cylindrical shape having an opening 6 at the top and a valve 5 to seal the opening 6. It can be composed of a sealing part 8 for sealing.

The container body 7 has a cylindrical side wall 9 tapered at the top.
and a bottom wall 10 concave inwardly in a spherical shape, and when aluminum is used as the material, the bottom wall 10 is formed thicker than the side wall 9, and the connection part 1 between the bottom wall 10 and the side wall 9 is formed.
1 has a thicker wall to ensure strength against gas pressure. An epoxy interior coating layer 12 is formed on the inner surface of the container body 7 to prevent the metal composition from leaching into the coffee extract. The container body 7 is conveniently large enough to be held by a person's hands.

More specifically, the sealing section 8 includes an operating section 14 that opens and closes the valve 5 . The above valve 5 is.

A tube 16 whose upper portion is an enlarged diameter portion 15, and the enlarged diameter portion 1
5 and a coil spring 17 housed in the coil spring 17.
A hollow valve body 18 that is supported by and moves up and down within the enlarged diameter portion 15
, a communication hole 19 provided on the side surface of the valve body 18 , a ring-shaped seal member 20 provided in the enlarged diameter portion 1jlz to seal the communication hole 19 , and a protrusion 21 of the enlarged diameter portion 15 are held. and a curved portion 22 attached to the periphery of the opening 6 of the container body 7. Therefore, the valve body 18
When the valve moves downward against the spring force of the coil spring 17, the inside of the container body 7 communicates with the inside of the valve body 18 through the communication hole 19 of the valve body 18. Moreover, the cup portion 2
A packing 23 is inserted between the opening 6 and the periphery of the opening 6.

The operating portion 14 also includes a fitting portion 24 that is fitted into the two parts of the container body 7 and has the nozzle 13, and a communication portion that communicates the nozzle 13 with the valve body 18. 25 and a suppressor 26 provided with a suppressor 25. J:2
When the pressing part 26 is pressed downward, the valve body 18 moves downward, and the inside of the container body 7 is communicated with the outside.

To explain the filling process, the coffee extract 3 that has gone through the known roasting, grinding, extraction, and sterilization processes is immediately cooled to a desired high concentration at around 10"C after extraction, and sterilized before and after this. apply.

During filling, the coffee extract 3 is filled from the opening 6 of the container body 7 in a filling device (not shown) in an oxygen-free nitrogen atmosphere, and the opening 6 is sealed at the same time as high-pressure carbon dioxide gas 4 is filled. It may be sealed by seaming or the like in section 8.

Next, the effect will be explained.

Since the coffee extract 3 filled in the airtight container 2 is constantly pressurized by high-pressure carbon dioxide gas 4, dissipation of flavor etc. is prevented! It continues to be saved in its original state.

In use, when the operation part 14 of the closed container 2 is pressed downward, the coffee extract 3 is ejected from the inside of the closed container 2 into, for example, a coffee cup S by the gas pressure of the high-pressure gas 4. At this time, the coffee extract 3 is ejected in the form of a mousse that encloses the gas 4 from the time it passes through the oriswiss-shaped communication hole 19. The coffee extract that I refuse is kept in its shape as a mousse.

Thereafter, by pouring hot water, fresh water, etc. into the coffee cup S, the hot water, fresh water, etc. enter the mousse state. In this case, since the coffee extract 3 is bubbly, it can be very easily diluted not only with hot water but also with fresh water without stirring. Furthermore, since the flavor is retained in the air bubbles P, the flavor is prevented from dissipating, allowing you to enjoy a richly fragrant coffee upon use.

[Effects of the Invention] As explained below, according to the present invention, by sealing insoluble carbon dioxide gas in a saturated or supersaturated state in the roasted substance extract in a closed container, deterioration due to oxidation etc. can be prevented. It can be stored for a long time in a freshly extracted state, and it can be stored for a long time without dispersing flavor substances such as aromas and flavors.

Moreover, since the above-mentioned roasted substance extract is ejected in the form of bubbles from inside the sealed container, the flavor and aroma etc. do not scatter immediately, and the flavor etc. can only be tasted by pouring hot water etc. , can be diluted very easily even at high concentrations.

[Simple example] Sealed container 150 m coffee extract 120 m Brix reading 43 to 44 degrees PH 4.8 Gas amount 30 m Exchange gas pressure 8.6 to 8.7 Kg/cm' According to the above mousse type food and drink, usually at room temperature After storing it for two years, I sprayed about 3 to 4 rnl of coffee extract into a mousse and poured about 35 to 50 times more hot water depending on my preference, and was able to enjoy a highly fragrant regular coffee. still,
By shaking the airtight container and squirting it out, you could completely turn the coffee liquid into a mousse.

[Brief explanation of the drawing]

FIG. 1 is an external view of the mousse-like food and drink, and FIG. 2 is a schematic explanatory diagram of the filling process. 1... Mousse-like food and drink, 2... Airtight container. 3...Coffee extract, 4...Carbon dioxide, 5...
valve. Patent applicant: I Mizumatsu. Patent applicant: Nidoard Luger, same agent
・・・・・・Patent attorney, ￥′

Claims (1)

[Claims] A roasted substance extract of coffee, tea, cacao, etc. is sealed in a saturated or supersaturated state with high-pressure carbon dioxide gas in an airtight container equipped with a valve, and the roasted substance extract is bubbled through the valve. A mousse-like drink with a high concentration that can be squirted.