JPH10210957A - Powder for instant beverage and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide powder for instant beverage easy to carry and having taste peculiar for liquid-state drink can be felt. SOLUTION: This powder for instant beverage contains soda candy in 10 to 30wt.%, sorbitol powder in 20 to 30wt.% as a sweetener, baking soda in 2.0 to 10.0wt.% as a foaming agent and citric acid in 1.0 to 5.0wt.% as sour and shows pf2.8 to 3.2 when it is put in water. Its production contains a 1st stage for predicting the soda candy by solving sugarglutionus starch syrup and lactose, performing vacuum condensation, cooling and taking out this later, 2nd stage for providing a mixture by mixing the baking soda, citric acid anhydride, grape sugar, sugar, powder of the white, stannic acid and spice on the conditions of temperature from 20 to 25 deg.C and humidity lower than 60%, and 3rd stage for mixing the soda candy, mixture and powder for beverage by a mixer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid beverage, which provides an effect of a liquid beverage when taken in water as an easily portable packaging form. TECHNICAL FIELD The present invention relates to a powder for instant beverages, which gives the effect of a carbonated taste and the effect of foam generation on a gandy, and a method for producing the same.

[0002]

2. Description of the Related Art Generally, commercially available beverage powder types are packaged in cans or packs.

[0003]

However, such a package is inconvenient to carry and act on.
Due to the fact that it occupies a lot of space, it is not suitable for carrying. In addition, conventional beverage powders do not allow the taste unique to liquid beverages to be felt when immersed in water.
Therefore, an object of the present invention devised to solve the above problems is to provide a powder for instant beverages which is easy to carry and allows the taste unique to liquid beverages to be felt, and a method for producing the same. It is in.

[0004]

In order to achieve the above-mentioned object, the present invention provides a candy of 10 to 30% by weight, 20 to 30% by weight of sorbitol powder, and 2.0 to 10% of sodium bicarbonate (NaHCO ₃ ). The present invention provides a powder for ready-to-drink beverages containing 0.0% by weight and 1.0-5.0% by weight of citric acid and having a pH of 2.8-3.2 when placed in water. Further, the present invention provides a first step of producing carbonated candy by dissolving sugar, starch syrup, and lactose, and adding and mixing sodium bicarbonate, fragrance, coloring matter, and carbon dioxide, and then cooling and removing the mixture. And baking soda, anhydrous citric acid, glucose,
A second step of mixing a mixture of sugar, egg white powder, stannic acid and flavor at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture, and mixing the carbonated candy, the mixture and the powder for a beverage with a mixer. A method for producing a powder for instant beverages, the method comprising:

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the beverage powder of the present invention and the method for producing the same will be described in detail. Since the instant beverage powder according to the present invention contains carbonated candy, when the carbonated candy comes into contact with water, a carbonic acid gas inside the carbonated candy is released to the outside, and a bursting sound is generated and a sound is heard at the same time. Provides an audible effect and a visual effect with foaming. The preferred composition of such carbonated candy is as shown in Table 1 below.

[0006]

[Table 1]

[0007] In particular, the present invention relates to foam generation,
Baking soda (NaHCO_Three)It was used. like this
As the bubble generating agent, the above-mentioned baking soda (NaHCO_Three)
Instead, ammonium carbonate ((NH_Four)_TwoCO_ThreeH
_TwoO), ammonium bicarbonate (NH) _FourHCO_Three) Etc. are selected
Can be used alternatively, more preferably one or two of these
The above mixed materials can be used. At this time, baking soda
The best effect of foam when 10% by weight is added
The optimum pH condition was pH 2.8 to 3.2. This
Instant beverage according to the present invention to satisfy such pH conditions
The powder for use is 1.0 to 10.0% of stannic acid and 1.
0-10.0%, and various other tastes and aromas
Malic acid, so that it can be maintained
Lactic acid, fumaric acid, etc.
Use acidulants selectively or in appropriate mixing ratios
You.

The instant beverage powder according to the present invention further comprises sorbitol powder or glucose in order to further improve the refreshing sensation. In addition, sweeteners such as fructose, sugar and oligosaccharide are selectively used. In addition to these, 0.1 to 0.2% by weight of stevioside or aspartame is selectively used as the sweetener. The preferred composition of the instant beverage powder according to the present invention is shown in Table 2 below.

[0009]

[Table 2]

On the other hand, in the instant beverage powder manufacturing method according to the present invention, each raw material is primarily mixed at a temperature of 20 to 25 ° C. and a humidity of 60% or less. In some cases, the pH adjusting agents citric anhydride and stannous acid are added last in the charging sequence. After such mixing, secondary mixing is performed by a mixer such as a V-type mixer. At this time, the internal temperature of the mixer was set to 25
~ 30 ° C, humidity 50% or less, mixing speed 25 ~ 30 times /
By maintaining the mixing time for 10 minutes to 15 minutes, the powder state in which no lumps are formed by the mixer can be maintained, and the taste unique to the beverage can be preserved without change in taste.
Also, the carbonated candy is preferably formed to have a size of 16 to 32 mesh in order to provide a swelling auditory effect and dissolve well in water.

[0011]

【Example】

(Example 1. Production of carbonated candy) Sugar, starch syrup, and lactose were charged into a dissolving tank at a ratio of 1.8: 1: 1, and dissolved under a steam pressure of 7 to 8 kg / cm ² and a compounding temperature of 115 ° C. I let it. Thereafter, the resulting dissolved formulation was brought to 115 ° C.
After removing foreign matter by moving to a storage tank maintained at a temperature of 40 ° C., the mixture is transported to a vacuum concentrating tank and the compound temperature is 140 to 150.
° C, vacuum pressure 200-300mmHg and vapor pressure 7-8k
It was concentrated under vacuum under the condition of g / cm ² .

After such vacuum concentration, the mixture is subjected to a carbon dioxide pressure of 40 to 50 kg / cm ² and a vapor pressure of 2.5 to 3.5 k.
g / cm ² , and the mixture was transported to a carbon dioxide gas and additive compounding tank maintained at a stirring speed of 800 to 1000 rpm, and 0.015% by weight of baking soda, 0.4% by weight of fragrance, 0.005% by weight of pigment and 0.4% by weight of carbon dioxide (CO ₂ ) was added. Thereafter, the mixture was cooled with a cooling pipe at a cooling water temperature of 15-2.
After cooling at 0 ° C., it was taken out to obtain a powdery carbonated candy. Then, the powdered carbonated candy is added to the cocoa powder for 20 to 2 days.
At a temperature of 5 ° C. and a humidity of 60%, the sieve was separated by a sieve into a size of 4-32 mesh and sealed.

(Example 2. Production of powder for instant beverage) In order to prevent moisture from being absorbed, the instant beverage for instant beverage to be obtained is maintained at a temperature of 20 to 25 ° C and a humidity of 60% or less. 3. 5% by weight baking soda based on the weight of the powder;
3% by weight anhydrous citric acid, 22% by weight dextrose, 1.3
Wt% sugar, 1.0 wt% egg white powder, 0.15
Carrageenan by weight, 0.3% by weight
Stannic acid, 0.5% by weight of perfume and 2.0% by weight of stevioside were mixed well to produce a mixture. 34.55% by weight of the mixture thus obtained and 25.55% by weight of the carbonated candy prepared in Example 1 above.
And beverage powder 3 having the following component contents:
7.90% by weight was charged into a V-type mixer.

At this time, the powder composition for beverages contains 66.195% of sugar and vegetable oil (Primae).
25.0%, dextrin 3.0%, juice powder (solid content 90% or more) 1.2%, anhydrous citric acid 0.8%, sodium citrate 0.3%, flavor 2.5%, methylcellulose carboxylate 0.7% sodium, 0.3% salt and 0.005% food coloring are used, and the vegetable fats and oils are:
56.395% starch sugar, 35.247% coconut hardened oil, 5.035% sodium caseinate, 2.518% dibasic calcium phosphate, 0.201 sorbitan fatty acid ester
% And glycerin fatty acid ester 0.604%. Then, the internal temperature of the V-type mixer is 25 to 30 ° C., the humidity is 50% or less, and the mixing speed is 25 to
The ingredients were mixed while maintaining the mixing time at 30 times / min and the mixing time from 10 to 15 minutes to prepare an instant beverage powder.
Thereafter, the obtained powder was packaged in a single use pack by a packaging machine.

When the instant beverage powder prepared according to the above example was poured into water, bubbles were generated while making a sloshing sound, and this effect was slightly different depending on the dissolution rate of the carbonated candy. However, it was confirmed that, generally, by maintaining for 3 to 5 minutes, sufficient time for enjoying the beverage was maintained. And as a result of drinking, along with the generation of foam, depending on the type of juice powder, the taste and refreshing feeling of various natural fruits such as melon, apple, strawberry, grape, lemon, cherry, watermelon, etc. are felt, This was not particularly distinguished from the taste of commercial liquid beverages.

Example 3 Temperature of 20-25 ° C. and 6
5% by weight of sodium bicarbonate, 4.3% by weight of anhydrous citric acid, 22% by weight of glucose, 1.3% by weight, based on the weight of the instant beverage powder to be obtained, while maintaining the humidity of 0% or less. %
Sugar, 1.0% by weight egg white powder, 0.15% by weight
Carrageenan, 0.3% by weight stannic acid, 0.5% by weight
And 2.0% by weight of stevioside were mixed well to prepare a mixture. Then, this was mixed with the beverage powder of 25.55% by weight of the carbonated candy prepared in Example 1, 0.8% of cola, 2.1% of stevioside, and 1.5% of food coloring. Into a V-type mixer. At this time, the internal temperature of the V-type mixer is 25 to 30.
While maintaining the temperature and humidity at 50 ° C. or less, the mixing speed 25 to 30 times / minute, and the mixing time 10 to 15 minutes, the ingredients were mixed to prepare an instant beverage powder. The instant beverage powder produced as described above, when put into water, generated foam while making a rattling sound. And as a result of drinking this, I felt the refreshing taste of cola with foam.

[0017]

As described above, according to the present invention,
A powder for instant beverages is provided that is easy to carry and has the effect of allowing the taste unique to liquid beverages to be felt.

Claims (12)

[Claims] 1. 10 to 30% by weight of carbonated candy, 20 to 30% by weight of sorbitol powder as a sweetener, 2.0 to 10.0% by weight of baking soda as a foaming agent, and citric acid as an acidulant. An instant beverage powder containing 0 to 5.0% by weight and having a pH of 2.8 to 3.2 when put into water. 2. The carbonated candy is composed of 30 to 70% by weight of sugar, 30 to 60% by weight of starch syrup, 20 to 35% by weight of lactose,
Baking soda 0.01-0.02% by weight, carbon dioxide 0.1-1.
0% by weight, fragrance 0.1-2.0% by weight, pigment 0.001
2. The instant beverage powder according to claim 1, wherein the powder is constituted by about 0.01% by weight. 3. The instant preparation according to claim 1, wherein the sweetener is 20 to 50% by weight of a mixture of one or more of sorbitol powder, glucose, fructose, sugar and oligosaccharide. Beverage powder. 4. As a sweetener, stevioside (Stevioside)
side) or aspartame 0.1-0.
2. The instant beverage powder according to claim 1, wherein 2% by weight is selectively used. 5. A mixture of at least one of ammonium carbonate ((NH ₄ ) ₂ CO ₃ H ₂ O) and ammonium bicarbonate (NH ₄ HCO ₃ ) containing said baking soda as a bubble generating agent. The powder for instant beverages according to claim 1, characterized in that about 10.0% by weight is selectively used. 6. As an acidulant for satisfying pH conditions, one of the citric acid-containing stannic acid, citric anhydride, malic acid, malic acid, lactic acid, fumaric acid, and the like. Two or more mixed materials 1.0
2. The composition according to claim 1, wherein the amount is from 5.0 to 5.0% by weight.
An instant beverage powder as described. 7. A first step of dissolving sugar, starch syrup and lactose and concentrating them in vacuo, adding and mixing sodium bicarbonate, flavor, pigment and carbon dioxide, and cooling and taking out the first step to produce carbonated candy. A second step of mixing a mixture of baking soda, citric anhydride, glucose, sugar, egg white powder, stannic acid and a fragrance at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture; and the carbonated candy and the mixture And a third step of charging the beverage powder into a mixer and mixing the powder. 8. The method of claim 7, further comprising, after the third step, packing the mixed powder for a single use in a packaging machine. 9. The method according to claim 7, wherein the mixer is a V-type mixer. 10. The method according to claim 7, wherein the carbonated candy used in the third step has a size of 16 to 32 mesh. 11. The mixing in the third step is performed at an internal temperature of the mixer of 25 to 30 ° C., a humidity of 50% or less, and a mixing speed of 25 to 30%.
The method for producing instant beverage powder according to claim 7, wherein the mixing is performed at a rate of 30 times / minute and a mixing time of 10 to 15 minutes. 12. Sugar 30-70% by weight, starch syrup 30-6
0% by weight, lactose 20-35% by weight, sodium bicarbonate 0.01-0.
02% by weight, 0.1 to 1.0% by weight of carbon dioxide, flavoring
A carbonated candy for instant beverage production, comprising a mixture of 1 to 2.0% by weight and a pigment of 0.001 to 0.01% by weight and used in a size of 16 to 32 mesh.