JPH01258793A - Powder refreshing drink - Google Patents
Powder refreshing drinkInfo
- Publication number
- JPH01258793A JPH01258793A JP62277997A JP27799787A JPH01258793A JP H01258793 A JPH01258793 A JP H01258793A JP 62277997 A JP62277997 A JP 62277997A JP 27799787 A JP27799787 A JP 27799787A JP H01258793 A JPH01258793 A JP H01258793A
- Authority
- JP
- Japan
- Prior art keywords
- water
- powder
- natural mineral
- mineral spring
- sterilization
- 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
Links
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 235000020682 bottled natural mineral water Nutrition 0.000 claims description 16
- 235000014214 soft drink Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 42
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 23
- 239000011707 mineral Substances 0.000 abstract description 23
- 230000001954 sterilising effect Effects 0.000 abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000001035 drying Methods 0.000 abstract description 11
- 239000004744 fabric Substances 0.000 abstract description 7
- 238000001914 filtration Methods 0.000 abstract description 7
- 239000012528 membrane Substances 0.000 abstract description 7
- 238000011282 treatment Methods 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 239000004606 Fillers/Extenders Substances 0.000 abstract 1
- 235000012206 bottled water Nutrition 0.000 abstract 1
- 239000003651 drinking water Substances 0.000 abstract 1
- 239000000428 dust Substances 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000012141 concentrate Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000011521 glass Substances 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000002036 drum drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 230000002123 temporal effect Effects 0.000 description 2
- 235000020681 well water Nutrition 0.000 description 2
- 239000002349 well water Substances 0.000 description 2
- LKAPTZKZHMOIRE-KVTDHHQDSA-N (2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)oxolane-2-carbaldehyde Chemical compound OC[C@H]1O[C@H](C=O)[C@@H](O)[C@@H]1O LKAPTZKZHMOIRE-KVTDHHQDSA-N 0.000 description 1
- QIVUCLWGARAQIO-OLIXTKCUSA-N (3s)-n-[(3s,5s,6r)-6-methyl-2-oxo-1-(2,2,2-trifluoroethyl)-5-(2,3,6-trifluorophenyl)piperidin-3-yl]-2-oxospiro[1h-pyrrolo[2,3-b]pyridine-3,6'-5,7-dihydrocyclopenta[b]pyridine]-3'-carboxamide Chemical compound C1([C@H]2[C@H](N(C(=O)[C@@H](NC(=O)C=3C=C4C[C@]5(CC4=NC=3)C3=CC=CN=C3NC5=O)C2)CC(F)(F)F)C)=C(F)C=CC(F)=C1F QIVUCLWGARAQIO-OLIXTKCUSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- LKAPTZKZHMOIRE-UHFFFAOYSA-N chitose Natural products OCC1OC(C=O)C(O)C1O LKAPTZKZHMOIRE-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- XULSCZPZVQIMFM-IPZQJPLYSA-N odevixibat Chemical compound C12=CC(SC)=C(OCC(=O)N[C@@H](C(=O)N[C@@H](CC)C(O)=O)C=3C=CC(O)=CC=3)C=C2S(=O)(=O)NC(CCCC)(CCCC)CN1C1=CC=CC=C1 XULSCZPZVQIMFM-IPZQJPLYSA-N 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野〕
本発明は、天然鉱泉水粉末を含有せしめた粉末清涼飲料
に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a powdered soft drink containing natural mineral water powder.
従来、天然鉱泉水はミネラルウォーターとして濾過殺菌
後、容器に充填して販売されている。Conventionally, natural mineral water is sold as mineral water after being filtered and sterilized and then filled into containers.
しかしながら、天然鉱泉水粉末を粉末化する事により、
経時的に安定で風味及び特性が向上する事は知られてい
ない。さらに、その天然鉱泉水粉末を含有せしめた粉末
清涼飲料等については、全く知られていない。However, by pulverizing natural mineral water powder,
It is not known that it is stable and its flavor and properties improve over time. Furthermore, powdered soft drinks containing natural mineral water powder are not known at all.
従来のミネラルウォーターは、泉源より取水した原水を
濾過し、次に高温加熱殺菌（８０℃〜１４０℃）後、容
器（ガラスビン、紙パツク５樹脂容器、缶等）に充填し
ている。充填容器が缶の場合には、さらに充ｌＴ後再度
高温加熱殺菌（レトルト殺菌）を行なっている。Conventional mineral water is produced by filtering raw water taken from a spring source, then sterilizing it by heating at high temperatures (80°C to 140°C), and then filling it into containers (glass bottles, paper packs, resin containers, cans, etc.). When the filled container is a can, high temperature heat sterilization (retort sterilization) is performed again after filling.
この従来の方法で製造したミネラルウォーターは、高温
加熱殺菌の為、うま味成分である１′ａ量有機物や本来
の香り成分が分解され、おいしさの無いものとなってい
る。Mineral water produced by this conventional method is sterilized by high-temperature heating, so the 1'a organic matter and the original flavor components, which are umami components, are decomposed, making it tasteless.
また、原水となる天然鉱泉水の硬度が高い場合には、経
時的に沈殿物を発生する事がある。さらに、市！仮のミ
ネラルウォーターは、飲用に供する量を持ち運ぶ場合、
かさばりかつ重いという欠点があった。Furthermore, if the hardness of the natural mineral spring water used as raw water is high, precipitation may occur over time. Moreover, the city! If you carry temporary mineral water in the amount you want to drink,
It had the disadvantage of being bulky and heavy.
（問題点を解決する為の手段）
本発明者らは、このような点に着目して鋭意研究の結果
、本発明を完成したものである。すなわち、本発明の目
的は、天然鉱泉水の有効成分を、うま味、香りを損なう
事なく粉末化し、経時的に安定で風味の優れた、粉末清
涼飲料を提供することにある。(Means for Solving the Problems) The present inventors have completed the present invention as a result of intensive research focusing on these points. That is, an object of the present invention is to provide a powdered soft drink that is stable over time and has an excellent flavor by pulverizing the active ingredients of natural mineral water without impairing its flavor and aroma.
まず天然鉱泉水を粗濾過し、メンブランフィルタ−（０
，４５μ以下）で除菌処理および／又は紫外線照射殺菌
後、５倍から６００倍に濃縮する。この濃縮液を、乾燥
処理して天然鉱泉水粉末をマｉＰる。この得られた天然
鉱泉水粉末をそのまま、あるいは増ｒＩｌ剤とともに含
有せしめた粉末清涼飲料である。First, natural mineral spring water is coarsely filtered and then membrane filtered (0
, 45μ or less) and/or sterilization by ultraviolet irradiation, and concentrated from 5 times to 600 times. This concentrated liquid is dried to obtain natural mineral water powder. This is a powdered soft drink containing the obtained natural mineral water powder as it is or together with an rIl enhancer.
さらに詳しくは、取水した天然鉱泉水を濾過筒、濾布、
濾紙等で浮遊物などのゴミを除く粗濾過をまず行なう。In more detail, the natural mineral water taken is filtered into a filter cylinder, filter cloth,
First, perform rough filtration to remove floating matter and other debris using filter paper.
次に、メンブランフィルタ−（０，４５μ以下）で除菌
濾過、ないしは紫外線照射殺菌を行ない、低温真空濃縮
機にて５倍から６００倍にＹｆＡ縮する。このｖＡ濃縮
液、凍結乾燥、粉霜乾燥、回転ドラム乾燥、押し出し造
粒乾燥、流動造粒乾燥等の乾燥処理を行なう。この乾燥
処理時、濃縮液をそのまま乾燥処理しても良いが、賦形
剤として、乳糖、ブドウ糖、果糖、白糖、ソルビット、
デキストリン、コーンスターチ、馬鈴薯澱粉、塩化ナト
リウム、硫酸ナトリウム等を併用しても良い。この得ら
れた天然鉱泉水粉末をそのまま、あるいは増ＩＩｌ剤と
ともに天然鉱泉水の粉末清涼飲料とする。Next, sterilization filtration is performed using a membrane filter (0.45 μm or less) or sterilization is performed by irradiation with ultraviolet rays, and the YfA is condensed by a factor of 5 to 600 using a low-temperature vacuum concentrator. This vA concentrate is subjected to drying treatments such as freeze drying, frost drying, rotary drum drying, extrusion granulation drying, and fluidized granulation drying. During this drying process, the concentrate may be dried as is, but excipients such as lactose, glucose, fructose, sucrose, sorbitol,
Dextrin, corn starch, potato starch, sodium chloride, sodium sulfate, etc. may be used in combination. The obtained natural mineral water powder is made into a natural mineral water powder soft drink as it is or together with an IIIL enhancer.
本発明は、名木と言われる天然鉱泉水（湧水、召還」の
なかから食品衛生法による清涼飲料水の規定に適合した
天然鉱泉水を原料水として使用する。In the present invention, natural mineral water that complies with the regulations for soft drinks according to the Food Sanitation Law is used as raw material water from among natural mineral spring water (spring water, summon water) that is said to be famous.
外国の名木の場合は、例えばバーデンバーデン（西ドイ
ツ）、ヴイシー（フランス）、アベーヌ（フランス）、
ロトルアにュージーランド）等の天然鉱泉水のうち食品
衛生法による清涼飲料水の規定に適合したものを原料水
として使用する。In the case of foreign famous trees, for example, Baden-Baden (West Germany), Vichy (France), Abène (France),
Natural mineral spring water from places like Rotorua (New Zealand) that complies with the regulations for soft drinks under the Food Sanitation Act is used as raw water.
（実施例）
以下に本発明の実施例を示すが本発明はこわに限定され
るものではない。(Example) Examples of the present invention are shown below, but the present invention is not limited to stiffness.
実施例−１
月山の湧水（山形県西村山郡産）ＩＯＬを濾布（２００
メツシユ）及び濾紙（Ｎｏ、２６）で粗濾過し、メンブ
ランフィルタ−（０，４５μ）で除菌処理する。、次に
、低温真空濃縮機にて、５００ｍ１まで濃縮する。この
濃縮液を凍結乾燥処理し、月山の湧水粉末２．４２ｇを
得た。Example-1 Gassan spring water (produced in Nishimurayama District, Yamagata Prefecture) IOL was applied to a filter cloth (200
Rough filtration is performed using a mesh (mesh) and filter paper (No. 26), and sterilization is performed using a membrane filter (0.45μ). , Next, it is concentrated to 500ml using a low-temperature vacuum concentrator. This concentrated liquid was freeze-dried to obtain 2.42 g of Gassan spring water powder.
実施例−２
安曇野の井戸水（長野県南安曇野郡産）１０Ｌを濾布（
２００メツシユ）及び濾紙（Ｎｏ、２６）で粗濾過し、
メンブランフィルタ−（０，４５μ）で除菌処理後、紫
外線殺菌処理する。次に、低温真空濃縮機にて、２００
ｍ１まで濃縮する。この濃縮液に賦形剤として、乳糖３
０ｇを添加し、粉霧乾燥処理して安曇野の水粉末３１．
９２ｇを得た。Example-2 10L of Azumino well water (produced in Minamiazumino District, Nagano Prefecture) was filtered through a filter cloth (
200 mesh) and filter paper (No. 26),
After sterilization using a membrane filter (0.45μ), UV sterilization is performed. Next, in a low temperature vacuum concentrator, 200
Concentrate to ml. Lactose 3 is added to this concentrate as an excipient.
Azumino water powder 31.0g was added and subjected to powder mist drying treatment.
92g was obtained.
実施例−３
常水の井戸水（兵庫県西富民）２０Ｌを濾布（２００メ
ツシユ）及び濾紙（Ｎｏ、２６）で粗濾過し、メンブラ
ンフィルタ−（０，２μ）て除菌処理する。次に、連続
式低温真空濃縮機にて２００ｍ１まで１１５縮する。こ
の濃縮液を回転ドラム乾燥処理して、常水の水粉末３．
９ｇを得た。Example 3 20 L of ordinary well water (Nishifumi, Hyogo Prefecture) was roughly filtered using a filter cloth (200 mesh) and filter paper (No. 26), and then sterilized using a membrane filter (0.2μ). Next, the mixture is reduced to 200 ml using a continuous low-temperature vacuum concentrator. This concentrated liquid is subjected to a rotating drum drying process to powder it into ordinary water.3.
9g was obtained.
実施例−４
ナイベツ用の湧水（北海道千歳市産）１０Ｌを′謹布（
２００メツシユ）及び濾紙（Ｎｏ、２６）で粗濾過し、
紫外線照射殺菌処理をする。次に、低温真空濃縮機にて
、５０ｍ１まで濃縮する。この濃縮液をデキストリン２
００ｇに含浸させ、押し。Example-4 10L of spring water (produced in Chitose City, Hokkaido) for Naibetsu was poured into a cloth (
200 mesh) and filter paper (No. 26),
Ultraviolet irradiation sterilization treatment. Next, it is concentrated to 50ml using a low-temperature vacuum concentrator. Add this concentrated solution to dextrin 2
Impregnated with 00g and pressed.
出し乾燥処理し、ナイベツ用の湧水粉末２０１゜６５ｇ
を得た。201゜65g of spring water powder for drying and drying
I got it.
実施例−５
ヴイシー（フランス産）２０Ｌを濾布（２００メツシユ
）及び濾紙（Ｎｏ、２６）で粗濾過し、メンブランフィ
ルタ（０，４５μ）で除菌処理する。Example-5 20 L of Vichy (produced in France) is roughly filtered using a filter cloth (200 mesh) and filter paper (No. 26), and sterilized using a membrane filter (0.45μ).
次に、連続式低温真空濃縮機にて、３０ｍ１まで濃縮す
る。この濃縮液を、乳ＡＹ １２０ ｇを賦形剤として
流動造粒乾燥処理して、ヴイシーの粉末１２４．４６ｇ
を得た。Next, it is concentrated to 30 ml using a continuous low-temperature vacuum concentrator. This concentrated liquid was subjected to fluidized granulation drying treatment using 120 g of milk AY as an excipient, and 124.46 g of Veicy powder was obtained.
I got it.
（発明の効果）
この様にして得られた天然鉱泉水粉末は、従来のミネラ
ルウォーターと比較して、香り、及び経時安定性に優れ
たものであった。(Effects of the Invention) The natural mineral water powder obtained in this way had excellent aroma and stability over time compared to conventional mineral water.
さらに、天然鉱泉水粉末は、携帯に便利でどこででも、
おいしい水を飲用する°ドが可能になった次に発明の効
果を実験例によって谷り、味及び経時安定性について示
す。In addition, natural mineral water powder is portable and can be used anywhere.
Now that it has become possible to drink delicious water, the effects of the invention will be shown in terms of trough, taste, and stability over time through experimental examples.
実験例、１（香りの比較試験）
実施例１〜５及び市販のミネラルウォーター、水道水の
香り、まろやかさ、おいしさ、総合評価について官能評
価試験で判定した。パネラ−は、あらかじめ３点比較法
で香味識別能力があると判断された４２人で実施した。Experimental Example 1 (Fragrance Comparison Test) The aroma, mellowness, taste, and overall evaluation of Examples 1 to 5, commercially available mineral water, and tap water were evaluated using a sensory evaluation test. The panel consisted of 42 people who had been judged in advance to have flavor discrimination ability using the three-point comparison method.
なお、実施例の天然鉱泉水粉末についてはそれぞれイオ
ン交換水にて、もとの有効成分濃度に希釈して試料に４
３ｆ ｌ、た。官能評価は、以下の判定基準で行ない、
５ｆ価の・ト均点を試料の評価点とし、表、１にその結
果を示−ツー評価点の判定基準
５：非常に良い４：良い３：斤通
２：やや悪い１：悪い
表、１の結果より実施例１〜５の天然鉱泉水粉末は、市
販のミネラルウォーターや水道水と比較して、香り、ま
ろやかさ、おいしさ、総合評価、全てにおいて、良好な
ものであった。In addition, each of the natural mineral spring water powders in the examples was diluted with ion-exchanged water to the original concentration of active ingredients and added to the sample.
3fl, ta. Sensory evaluation was performed using the following criteria.
The average score of the 5F value was taken as the evaluation score of the sample, and the results are shown in Table 1. Judgment criteria for the 2 evaluation score 5: Very good 4: Good 3: Thorough 2: Fairly poor 1: Bad table; According to the results of Example 1, the natural mineral water powders of Examples 1 to 5 were better in aroma, mellowness, taste, and overall evaluation than commercially available mineral waters and tap water.
表、１ 天然鉱泉粉末と市販ミネラルウォーターの香味
比較
実験例２（経時安定性試験）
実施例１及び市販のミネラルウォーター（ガラスビン人
）について経時安定性の比較検討を行なった。実施例１
はガラスビンに密栓し、市販のミネラルウォーターはそ
のまま試験に供した。Table 1 Flavor Comparison of Natural Mineral Spring Powder and Commercially Available Mineral Water Experimental Example 2 (Temporal Stability Test) A comparative study of the temporal stability of Example 1 and commercially available mineral water (glass bottle) was conducted. Example 1
was sealed in a glass bottle, and commercially available mineral water was used as is for testing.
試験は各試料を室温及び、５℃、４０℃、６０℃の恒温
器に保管し、状態及び色の変化について良好なものであ
った。In the test, each sample was stored at room temperature and in a thermostat at 5°C, 40°C, and 60°C, and the condition and color change were good.
さらに、市販のミネラルウォーターは、開栓し放置して
おくと、２〜３日で腐敗し飲用に供することができなく
なる。しかし、天然鉱泉水粉末はオーブンで放置してお
いても腐敗することなく、水に溶解すれば、いつでもお
いしい水として飲用することができた。Furthermore, if commercially available mineral water is opened and left unused, it will spoil in two to three days and become unusable. However, natural mineral water powder did not spoil even if left in the oven, and if dissolved in water, it could be drunk as delicious water at any time.
表、２ 名水粉末と市販ミネラルウォーターの経時安定
性
記号の説明
○：良好
△：やや変色（褐色）及び沈殿
Ｘ：変色（ひどい褐色）及び沈殿Table 2: Explanation of stability symbols over time for famous water powder and commercially available mineral water ○: Good △: Slight discoloration (brown) and precipitation X: Discoloration (severe brown) and precipitation
Claims (1)
飲料。A powdered soft drink characterized by containing natural mineral water powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62277997A JPH01258793A (en) | 1987-11-02 | 1987-11-02 | Powder refreshing drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62277997A JPH01258793A (en) | 1987-11-02 | 1987-11-02 | Powder refreshing drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01258793A true JPH01258793A (en) | 1989-10-16 |
Family
ID=17591188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62277997A Pending JPH01258793A (en) | 1987-11-02 | 1987-11-02 | Powder refreshing drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01258793A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996029890A1 (en) * | 1995-03-24 | 1996-10-03 | Felbena Ag | Preparations for raising the mineral content of water and drinks, a process for producing such preparations and the use of such preparations |
| JP2006193447A (en) * | 2005-01-12 | 2006-07-27 | Wamiles Cosmetics Kk | Skin care composition for external use and cosmetic treatment application method using the same |
| US7318893B2 (en) | 2001-12-12 | 2008-01-15 | Sara Lee/De N.V. | Apparatus for offering and dispensing mineral water suitable for consumption |
-
1987
- 1987-11-02 JP JP62277997A patent/JPH01258793A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996029890A1 (en) * | 1995-03-24 | 1996-10-03 | Felbena Ag | Preparations for raising the mineral content of water and drinks, a process for producing such preparations and the use of such preparations |
| US7318893B2 (en) | 2001-12-12 | 2008-01-15 | Sara Lee/De N.V. | Apparatus for offering and dispensing mineral water suitable for consumption |
| JP2006193447A (en) * | 2005-01-12 | 2006-07-27 | Wamiles Cosmetics Kk | Skin care composition for external use and cosmetic treatment application method using the same |
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