KR19980066743A - Instant drink powder and its manufacturing method - Google Patents

Abstract

The present invention relates to an instant beverage powder and a method for producing the same, which is easy to carry and makes it possible to feel the unique taste of a liquid beverage.

The instant beverage powder of the present invention contains 15 to 30% by weight of carbonate candy, 20 to 25% by weight of sorbitol powder, 2.0 to 8.0% by weight of sodium bicarbonate and 0.1 to 0.6% by weight of saponin, and has a pH of 2.8 to 3.2 when immersed in water. Indicates. In addition, the manufacturing method of the present invention comprises the first step of preparing a carbonated candy by dissolving and vacuum concentration of sugar, starch syrup and lactose, adding sodium bicarbonate, fragrance, pigment and carbonic acid, mixing, cooling and taking out; A second step of mixing a sodium bicarbonate, citric anhydride, sorbitol powder, white sugar, egg white powder, tartaric acid and flavoring at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture; And a third step of mixing the carbonated candy, the mixture, and the beverage powder in a mixer.

Description

Instant drink powder and its manufacturing method

The present invention can give the effect of the liquid beverage when drinking in water in the form of a portable packaging to replace the liquid beverage and instantaneous effect that can give the effect of popping and foaming of the general taste of the drink and carbonated candy when in the water It relates to a powder for beverages and a method for producing the same.

In general, the beverage powder type on the market is inconvenient and bulky to carry, even if it is packaged in a can or pack, and it is inadequate to carry.

In addition, the conventional beverage powder was unable to feel the unique taste of the liquid beverage when drinking in water.

Accordingly, an object of the present invention devised to solve the above problems is to provide an instant beverage powder and a method for producing the same, which is easy to carry and makes it possible to feel the unique taste of a liquid beverage.

In order to achieve the above object, the present invention contains 15 to 30% by weight of carbonate candy, 20 to 25% by weight of sorbitol powder, 15 to 30% by weight of sodium bicarbonate, 2.0 to 8.0% by weight of sodium bicarbonate and 0.1 to 0.6% by weight of saponin. At pH 2.8-3.2.

In addition, the present invention comprises the first step of preparing a carbonated candy by dissolving and vacuum concentration of sugar, starch syrup and lactose, adding and mixing sodium bicarbonate, fragrance, pigment and carbonic acid, cooling and taking out;

A second step of mixing a sodium bicarbonate, citric anhydride, sorbitol powder, white sugar, egg white powder, tartaric acid and flavoring at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture;

A third step of mixing the carbonated candy, the mixture and the powder for beverage in a mixer.

Hereinafter, the beverage powder of the present invention and its preparation method will be described in detail.

The instant beverage powder according to the present invention contains a carbonic acid candy, when the carbonic acid candy comes in contact with water, the carbonic acid gas inside the carbonic acid candy pops out while a popping sound is heard and the sizzling sound can be heard at the same time. Bubbles give a visual effect.

The preferred composition of such a carbonate candy is as follows (Table 1).

Table 1. Carbonated Candy Blending Ratio

Raw material name Compounding ratio Sugar 45-50% corn syrup 25-30% Lactose 25-30% baking soda 0.01 to 0.02% Carbon dioxide (carbon dioxide) 0.3 to 0.5% Spices 0.2 to 0.5% Pigment 0.001-0.01%

In particular, the present invention used the foaming material of sodium bicarbonate and saponin for the generation of foam, in particular, the foaming effect is best when 2 to 8% by weight, 1.0 to 6.0% by weight of saponin is added, foaming may occur Optimum pH condition is pH 2.8-3.2.

In order to satisfy such pH conditions, the instant beverage powder according to the present invention contains 1.0 to 0.6% tartaric acid and 3.0 to 5.0% citric anhydride.

In addition, the instant beverage powder according to the present invention contains 20 to 25% sorbitol powder in order to feel a cool taste.

Such a preferred composition of the instant beverage powder according to the present invention is as follows (Table 2).

Table 2.

Raw material name Compounding ratio Carbonated candy 15-30% Drink powder 10-50% Neutral Anhydrous Citric Acid Sorbitol Powder White Sugar Egg White Powder Saponin Tin Acid Spice 2.0 to 8.0% 4.0 to 4.5% 20 to 25% 1.0 to 1.5% 1.00.1 to 0.6% 0.1 to 0.6% 0.1 to 1.0%

On the other hand, in the instant beverage powder manufacturing method according to the present invention, when each raw material is first mixed under the conditions of 20 to 25 ℃, humidity 60% or less, if this condition is not matched, the moisture absorption is easy to be agglomerate. In the order of addition, citric acid anhydrous citric acid and tartaric acid are added last.

After this mixing, secondary mixing is performed in a mixer such as a V-mixer. The mixer must be maintained at an internal temperature of 25 to 30 ° C., a humidity of 50% or less, a mixing speed of 25 to 30 times / minute, and a mixing time of 10 to 15 minutes. Maintains the powder state without lump formation and preserves the original taste of the drink without changing the taste.

In addition, the carbonic acid candy is preferably having a size of 16 to 32 mesh in order to pop the hearing effect and dissolve well in water.

Example 1 Preparation of Carbonated Candy

Sugar, starch syrup and lactose were added to a dissolution tank at a ratio of 1.8: 1: 1 and dissolved under conditions of a steam pressure of 7 to 8 kg / cm ² and a mixing temperature of 115 ° C.

Thereafter, the obtained dissolved compound was transferred to a storage tank maintained at a temperature of 115 ° C. to remove foreign substances, and then transported to a vacuum concentrator, where the compound temperature was 140 to 150 ° C., vacuum pressure 200 to 300 mm Hg, and vapor pressure 7 to 8 kg / cm ² . Concentrated under vacuum.

After such a vacuum concentration, the compound is transferred to a carbon dioxide gas and additive mixing tank maintained at a carbon dioxide gas pressure of 40 to 50 kg / cm ² , a vapor pressure of 2.5 to 3.5 kg / cm ² , and a stirring speed of 800 to 1000 rpm, and 0.015 wt% of a heavy tank, 0.4% by weight of fragrance, 0.005% by weight of dye and 0.4% by weight of carbon dioxide (CO ₂ ) were added.

Then, the compound was cooled in a cooling tube at a cooling water temperature of 15 to 20 ° C. and then taken out to obtain a powdered carbonated candy. Then, the powdery carbonated candy was sifted and sealed in a size of 4 to 32 mesh under a condition of 20 to 25 ° C. and 60% humidity.

Example 2. Preparation of Instant Beverage Powders

5% by weight of sodium bicarbonate, 4.3% by weight of citric anhydride, 22% by weight of the instant beverage powder to be obtained while maintaining the temperature of 20-25 ° C. and humidity of 60% or less to prevent the absorption of moisture. The mixture was made by mixing well sorbitol powder, 1.3 wt% white sugar, 1.0 wt% egg white powder, 0.15 wt% saponin, 0.3 wt% tartaric acid and 0.5 wt% fragrance.

34.45% by weight of the mixture thus obtained, 25.55% by weight of the carbonic acid candy prepared in Example 1, and 40% by weight of powdered powder for beverages having the following ingredient contents were added to the V-mixer: 66.195% of white sugar and vegetable oil (prima) A) 25.0%, dextrin 3.0%, juice powder (solid content 90% or more) 1.2%, citric anhydride 0.8%, citric acid soda 0.3%, fragrance 2.5%, sodium carboxylate methyl cellulose 0.7%, salt 0.3% and food coloring 0.005 %.

Here, the vegetable fat and oil consists of the following composition: 56% starch sugar, 35% coconut oil, 5.0% sodium casein, 2.5% dibasic calcium phosphate, 0.5% sodium silicate sorbate, 0.2% sorbitan fatty acid ester , Polysorbate 0.2% and glycerin fatty acid ester 0.6%.

Thereafter, the ingredients were mixed while maintaining the internal temperature of the V-mixer at 25 to 30 ° C., humidity of 50% or less, the mixing speed of 25 to 30 times / minute, and the mixing time of 10 to 15 minutes, thereby preparing an instant beverage powder. The powder thus obtained was then packaged in a disposable pack in a packaging machine.

Example 3.

In order to prove the effect of the instant beverage powder prepared in Example 2, when the powder was put in water, a popping sound and a sizzling sound at the same time generated bubbles.

And after drinking it, I felt a cool taste with bubbles. That is, the taste of the commercially available liquid drink was felt.

As described above, according to the present invention, there is provided a powder for instant beverage having the effect of making it easy to carry and feel the inherent taste of the liquid beverage.

Claims (8)

Candy containing 15-30% by weight of carbonate, 20-25% by weight of sorbitol powder, 15-30% by weight of sodium bicarbonate, 2.0-8.0% by weight of sodium bicarbonate and 0.1-0.6% by weight of saponin, showing pH 2.8-3.2 when put on water Instant drink powder, characterized in that. According to claim 1, wherein the carbonated candy is 45-50% by weight sugar, 25-30% by weight starch syrup, 25-30% by weight lactose, 0.01-0.02% by weight sodium bicarbonate, 0.3-0.5% by weight carbon dioxide, fragrance 0.2-0.5 Instant beverage powder, characterized in that consisting of a weight percent, 0.001 to 0.01 weight% of the pigment. Dissolving and concentrating sugar, starch syrup and lactose in a vacuum, adding a sodium bicarbonate, a flavoring agent, a pigment and a carbon dioxide gas, mixing the mixture, and cooling and taking it out to prepare a carbonated candy; A second step of mixing a sodium bicarbonate, citric anhydride, sorbitol powder, white sugar, egg white powder, tartaric acid and flavoring at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture; And a third step of mixing the carbonated candy, the mixture, and the powder for drink in a mixer. The method of claim 3, further comprising the step of packaging the powder mixed after the third step in a packaging machine for single use. 4. The method of claim 3, wherein the mixer is a V-mixer. The method of claim 3, wherein the carbonated candy used in the third step has a size of 16 to 32 mesh. 4. The mixing process as claimed in claim 3, wherein the mixing in the third step is performed under conditions of a mixer internal temperature of 25 to 30 DEG C, humidity of 50% or less, a mixing speed of 25 to 30 times / minute, and a mixing time of 10 to 15 minutes. Method for producing an instant beverage powder. 45-50 wt% of sugar, 25-30 wt% of starch syrup, 25-30 wt% of lactose, 0.01-0.02 wt% of sodium bicarbonate, 0.3-0.5 wt% of carbon dioxide gas, 0.2-0.5 wt% of fragrance, 0.001-0.01 wt% of pigment Carbonated candy for instant beverage production, characterized in that consisting of a mixture, used in the size of 16 to 32mesh.