WO2016056059A1

WO2016056059A1 - Method for manufacturing carbonated ice, and carbonated ice

Info

Publication number: WO2016056059A1
Application number: PCT/JP2014/076772
Authority: WO
Inventors: 志保子大神; 文子永田; 光紀竹野
Original assignee: 株式会社Ｋｉｙｏｒａきくち
Priority date: 2014-10-07
Filing date: 2014-10-07
Publication date: 2016-04-14

Abstract

　Provided is a method for manufacturing carbonated ice which, when left at normal temperature or placed in a drink, resists shattering into shards to send fragments of ice flying, and maintains shape while dissolving relatively slowly so as to retain carbonic acid within the ice for an extended period. This method for manufacturing carbonated ice is characterized in that a starting liquid containing carbonic acid and alcohol is frozen, forming ice that includes the carbonic acid and alcohol. The starting liquid containing the carbonic acid and alcohol may be frozen while retaining a pressurized state.

Description

Method for producing carbonated ice and carbonated ice

The present invention relates to a method for producing carbonated ice containing carbonic acid in ice and carbonated ice.

Carbonated beverages, carbonated ice, and carbonated frozen desserts have a unique refreshing feeling and are often eaten and eaten. However, since carbonated ice encloses carbonic acid in the ice, it is difficult to produce carbonic acid easily by freezing carbonated water during the ice formation process due to the characteristics of the carbonic acid. Therefore, conventionally, various technologies for producing carbonated ice have been developed (for example, Patent Documents 1 and 2).

In the method for producing carbonated ice described in Patent Document 1, the ice making raw water in which the carbon dioxide gas filled in the pressure resistant ice making container is dissolved is disposed in the void above the ice making raw water in the pressure making container, and the expanding hollow elasticity The surface of the ice making raw water was directly pressurized by the pressure sac, while the pressure-resistant ice making container was cooled to freeze the ice making raw water. Moreover, in the manufacturing method of the sherbet mix can package containing the carbon dioxide gas of patent document 2, the syrup A which mixed the stabilizer with the sherbet raw material, and the B liquid containing the carrageenan and dissolving the carbon dioxide gas in the can Techniques have been proposed for sealing, uniformly mixing, and freezing can packages with containers.

Japanese Patent No. 2744976 Japanese Patent Publication No.53-5388

However, the carbonated ice produced by the conventional method tends to break up into pieces in bursts due to the pressure of carbon dioxide in the ice at room temperature or in beverages. Therefore, it is easy to pollute the surroundings because it breaks into small pieces, and it is easy to melt early, and the risk of injury from hitting and splashing ice pieces hitting the human body such as the face and eyes is high. There was a problem of low safety and poor practicality.

The present invention has been made in view of the above-described conventional problems, and one object of the present invention is that it is difficult for the pieces of ice that are crushed into pieces in a bursting shape to fly off when placed at room temperature or in a beverage. Another object of the present invention is to provide a method for producing carbonated ice that can melt relatively slowly and maintain its shape, and that can retain carbonic acid in ice for a long time, and carbonated ice.

In order to solve the above problems, the present invention comprises a method for producing carbonated ice, in which a stock solution containing carbonic acid and alcohols is frozen to form ice containing carbonic acid and alcohols.

Also, a stock solution containing carbonic acid and alcohols may be frozen under pressure. For example, the stock solution may be placed in a pressure-resistant container and frozen while maintaining the state in which the stock solution is pressurized by any pressurizing means such as mechanical or gas.

Further, the pressure for pressurizing the stock solution may be set to 0.2 MPa to 2.0 MPa.

In addition, the volume concentration of alcohol in the stock solution containing carbonic acid and alcohol may be set to 0.1 to 10%.

Further, the present invention is produced by the method for producing carbonated ice according to any one of claims 1 to 4, and comprises carbonated ice containing carbonic acid and alcohol in the ice.

Also, it consists of carbonated ice containing carbonic acid and alcohol in the ice.

According to the method for producing carbonated ice of the present invention, in order to solve the above problems, the present invention freezes a stock solution containing carbonic acid and alcohols to form ice containing carbonic acid and alcohols. Even if it is carbonated ice due to the addition of a kind, when it is placed at room temperature or put in a beverage, it is difficult for the broken pieces of ice to burst and melt relatively slowly. And can keep carbonic acid in ice for a long time. As a result, carbonated ice with excellent commercial value and high practicality can be provided.

Also, by making the stock solution containing carbonic acid and alcohols frozen under pressure, carbonic acid does not escape from the stock solution during freezing, and carbonated ice can be produced reliably.

Further, by setting the pressure for pressurizing the stock solution to 0.2 MPa to 2.0 MPa, it is possible to produce carbonated ice even at a relatively low pressure. For example, a special and expensive pressure vessel is used. And can be manufactured at low cost.

In addition, by setting the volume concentration of alcohol in the stock solution containing carbonic acid and alcohol to 0.1 to 10%, the carbonated ice breaks up in bursts and flies away or melts early. It is a concentration that is difficult to maintain the shape of ice, and an alcohol concentration that is appropriate for eating and drinking, and is practical. In addition, by using a general refrigeration facility, when the stock solution is frozen to form ice, it can be frozen smoothly and reliably and carbonated ice can be produced at low cost.

Furthermore, according to the carbonated ice of the present invention, since the ice contains carbonic acid and alcohols, when the ice is placed at room temperature or in a beverage, the broken pieces of ice that are crushed in a bursting shape will fly off. It is difficult to melt, can melt relatively slowly and maintain its shape, and can retain carbonic acid in ice for a long time. As a result, carbonated ice with excellent commercial value and high practicality can be provided.

It is a description flowchart of the manufacturing method of the carbonated ice based on the 1st Embodiment of this invention. It is the longitudinal cross-sectional view which showed roughly an example of the manufacturing apparatus used for the manufacturing method of the carbonated ice which concerns on the 1st Embodiment of this invention. In an Example, (a) Explanatory drawing of the test apparatus which performed the bursting test of the ice in air, (b) The top view of the test apparatus. It is explanatory drawing of the test apparatus which performed the bursting test of the ice in a drink in an Example.

Hereinafter, an embodiment of the method for producing carbonated ice and the carbonated ice of the present invention will be described with reference to the accompanying drawings. The method for producing carbonated ice according to the present invention is such that even if the structure contains carbonic acid in ice, it is not easily crushed and blown away, is relatively difficult to melt, and maintains its shape for a long time in ice. This is a method for producing carbonated ice that can retain the carbonic acid. 1 and 2 show a first embodiment of the method for producing carbonated ice of the present invention. In this embodiment, the method for producing carbonated ice includes a step of forming ice containing carbonic acid and alcohol by freezing a stock solution containing carbonic acid and alcohol. In the present invention, the undiluted solution refers to the original liquid (raw material liquid) before being frozen into ice, that is, the raw material for ice.

In the present embodiment, the method for producing carbonated ice maintains, for example, a stock solution forming step of forming a predetermined stock solution by adding carbonic acid and alcohol to ice making raw water such as water, and maintaining a state in which the stock solution is pressurized. And a pressure refrigeration step of freezing under pressure. Specifically, as shown in the flowchart of FIG. 1, for example, step S11 for filling the pressure vessel with water, step S12 for adding alcohols to the raw water in the pressure vessel, and dissolving carbon dioxide in water containing alcohols. Step S13 for forming a stock solution, step S14 for pressurizing the stock solution in the pressure vessel at a predetermined pressure, and step S15 for freezing the stock solution by cooling the pressure vessel while maintaining the pressurized state in the pressure vessel. And including. For these processes (steps), for example, an ice making device 10 as shown in FIG. 2 can be used.

The ice making device 10 shown in FIG. 2 will be briefly described. The ice making device 10 is, for example, a known ice making device conventionally used for producing carbonated ice. The ice making device 10 includes a pressure vessel 12 that is opened and closed by a lid 14, and the pressure vessel 12 is filled with a stock solution W to be iced. The pressure vessel 12 and the lid 14 are detachably fixed via bolts 16. A first gas supply pipe portion 18 is connected to the upper side of the body portion of the pressure vessel 12 in a lateral direction through internal communication. The first gas supply pipe unit 18 is opened and closed via a cock 181. A hollow elastic bag 20 made of rubber that can be inflated and contracted is disposed on the upper end portion side of the internal space of the pressure vessel 12, that is, in a portion that becomes a gap above the stock solution W in the pressure vessel 12. It is attached inside. The elastic bag body 20 is connected to the second gas supply pipe section 22 in an internal communication state. When the gas is supplied, the elastic bag body 20 expands on the upper side in the pressure vessel 12 and is a stock solution W filled in the pressure vessel 12. Can be pressurized. The second gas supply pipe unit 22 is opened and closed via the cock 221. The first and second

supply pipe sections

18 and 22 are respectively connected to first and

second branch pipes

26 and 28 that are bifurcated from a common pipe section 24 from a gas supply section (not shown) such as a gas cylinder. ing. A differential pressure section 30 is interposed at an intermediate position of the first branch pipe 26, and the pressure of the gas branched and supplied from the gas supply section is always low in the first branch pipe section 26 and high in the second branch pipe section 28. It is supposed to be. As will be described later, when the gas is pumped from the gas supply section to the common pipe section 24, the gas is directly supplied from the first branch pipe section 26 through the first supply pipe section 18 into the pressure-resistant vessel 12, and the second branch. It is supplied from the pipe part 28 through the second supply pipe part 22 into the elastic bag body 20 and pressurizes the inside of the pressure vessel and the stock solution. The ice making device 10 is not limited to the above-described one, and any device can be used as long as it has a structure capable of producing carbonated ice. For example, when pressurizing the stock solution in the pressure vessel, the elastic bag 20 is not used, and the pressurized state of the stock solution is maintained by filling with supply of an inert gas such as nitrogen into the pressure vessel. It may be a thing.

In the flowchart of FIG. 1, in step S11, for example, water or the like is put into the internal space of the pressure vessel 12 of the ice making device 10 as shown in FIG. The water includes, for example, drinking water such as tap water, ground water, and mineral water. In addition, sugar, a seasoning, a fragrance, a pigment component or the like may be mixed with water for seasoning, flavoring or coloring.

In step S12, alcohol is added to the water in the pressure vessel 12. In the present embodiment, alcohols to be added are appropriately set in consideration of flavor and palatability, for example, absolute ethanol or commercially available alcoholic beverages such as sake, shochu, wine, and whiskey. The volume concentration of alcohols contained in the undiluted solution is basically set appropriately in consideration of flavor and palatability, but is preferably 0.1 to less than 10%, more preferably 0.2 to 3%. More preferably, it is set to 0.8 to 1.5%. If the volume concentration of the alcohol in the stock solution is less than 0.1%, the effect of making the produced carbonated ice difficult to melt for a relatively long time, holding the carbon dioxide gas in the ice, and making it difficult to break and play is low. On the other hand, when the volume concentration of the alcohol is 10% or more, the freezing point of the alcohol is low (for example, the melting point of ethanol is −114.3 ° C.), so that the cooling temperature is generally about −15 ° C. to −30 ° C. In a freezer, it becomes difficult to freeze into a desired shape, and the carbonated ice produced is easily melted at room temperature or in a beverage, or the carbonic acid tends to escape. It should be noted that water and alcohol are not limited to being placed in the pressure resistant container 12 in separate steps, and water and alcohol mixed in advance or a commercially available liquid mixture of water and alcohol is added to the pressure resistant container 12. It is good also as filling.

In step S13, carbon dioxide gas is supplied into the pressure resistant container 12, and the carbon dioxide gas is dissolved in water containing alcohols in the pressure resistant container. In the present embodiment, the first gas supply pipe connected to the upper portion of the pressure vessel 12 is connected to a gas cylinder of carbon dioxide gas as a gas supply unit, closed with the lid 14 and sealed and fixed with the bolt 16. Carbon dioxide gas is supplied into the pressure vessel 12 through the section 18. In the present embodiment, at the same time, carbon dioxide gas is supplied to the elastic bag body 20 above the pressure vessel 12 of the ice making device 10 via the second gas supply pipe portion 22 to expand the elastic bag body 20 so that the stock liquid level is changed. Pressurize. The pressure of the carbon dioxide gas supplied into the pressure vessel 12 is set to 0.2 MPa to 1.5 MPa, for example, and the inside of the pressure vessel 12 is pressurized in a sealed state. By adjusting the pressure of the carbon dioxide gas, the strength of carbon dioxide, that is, the carbon dioxide gas concentration of the carbonated ice produced can be changed. While being pressurized with carbon dioxide gas, the pressure vessel 12 is vibrated by a shaker or the like, and the water containing alcohols in the pressure vessel 12 is stirred to dissolve the carbon dioxide gas in the water. A stock solution is formed containing

In step S14, the supply of the carbon dioxide gas is stopped and the inert gas is supplied to pressurize the stock solution in the pressure vessel 12 with the inert gas. In the present embodiment, the inert gas is made of an insoluble gas such as nitrogen that does not dissolve in water. For example, after the

cocks

181 and 221 of the first and second gas

supply pipe sections

18 and 22 are closed and the pressure in the pressure vessel 12 is maintained, the carbon dioxide gas cylinder is switched to the nitrogen gas cylinder, and then the

cocks

181 and 221 are opened. Gas is supplied. In step S14, as in step S13, an inert gas is directly supplied from the first gas supply pipe portion 18 into the pressure vessel 12 to pressurize the stock solution, and at the same time, the elastic bag body is passed through the second gas supply pipe portion 22. 20 is expanded and pressurized. The pressure of the inert gas in step S14 is set so as to be higher than the pressure in the pressure-resistant container 12 by the carbon dioxide supply in step S13, and is set to 0.7 to 2.0 MPa, for example.

In step S15, the pressure vessel 12 is placed in a freezer and cooled under the pressure of the stock solution maintained in the pressurized state in step S14, and the stock solution is frozen to form carbonated ice containing carbonic acid and alcohols. The temperature of the freezer is set to, for example, −15 to −30 ° C. When freezing the pressure vessel 12 in the freezer, when the temperature of the stock solution in the pressure vessel decreases, the carbon dioxide gas dissolves in water, while the pressure in the pressure vessel drops and dissolves as the stock solution is frozen. The carbon dioxide that is vaporized will escape. In step S15, during cooling, an inert gas is always supplied into the pressure vessel and the set pressure (for example, 0.7 to 2.0 MPa) is maintained to prevent the carbon dioxide gas from escaping from the stock solution. And carbonated ice can be produced satisfactorily. After cooling for a predetermined time and freezing the stock solution to produce carbonated ice, take out the pressure vessel 12 from the freezer, take out the carbonated ice from the pressure vessel, process it to an appropriate size if necessary, and store it frozen. Or it can ship as goods. For example, the carbonated ice is eaten or eaten as it is or put in a beverage, and can enjoy a refreshing taste due to carbonation.

The carbonated ice produced in this way contains alcohols together with carbonic acid, so when placed at room temperature or in a beverage, it is difficult to break into bursts at an early stage and fly away, and for a relatively long time. In addition to maintaining a shape that is not easily melted over a long period of time, it has the effect of retaining carbonic acid in ice. The inventors have not grasped the details of the mechanism by which carbonated ice containing alcohols can exert such an effect, but the ice contains alcohols having a low melting point and high volatility compared to water. As a result, alcohols vaporize early when placed at room temperature, and that part becomes a passage for carbonation so that carbonic acid can escape, so there is no power to blow the ice due to carbonation in ice. It is speculated that the ice is partially broken into bursts, making it difficult to play, and maintaining shape by holding carbonic acid for a long time.

The stock solution may be formed by previously adding carbonic acid to a liquid containing alcohols, such as a commercially available alcoholic beverage such as shochu or whiskey, or a carbonated beverage such as commercially available carbonated water or carbonated juice. It may be formed by previously adding alcohol to a beverage containing carbonic acid. The stock solution may be used, for example, as an alcoholic beverage containing carbonic acid and alcohol, such as beer or highball, as it is or after being diluted with water. Further, the ice making apparatus is not limited to the above-described one, and any apparatus can be used as long as it can produce ice containing carbonate by freezing while holding carbon dioxide gas in the stock solution.

Next, as an example of a method for producing carbonated ice and carbonated ice, as shown in FIG. 3, a change test (first test) over time in a state where carbonated ice is left in the air, and FIG. Since the change test (2nd test) by the time passage in the state which put carbonated ice in the drink as shown in 4 was performed, it demonstrates.

<Production of carbonated ice>: In this example, the carbonated ice was produced by the method shown in the flowchart of FIG. 1 using the ice making device 10 of FIG. 2 by the method of producing carbonated ice according to the above-described embodiment. Manufactured. Tap water is put into the pressure vessel 12 of the ice making device 10 and commercially available absolute ethanol is added as alcohols to produce a mixed liquid of alcohol and water having a volume concentration of alcohol of 0.1%. In a state where the pressure vessel containing the mixed liquid is sealed, carbon dioxide gas is supplied into the pressure vessel and pressurized at a pressure of 0.8 MPa. The pressurized pressure vessel is vibrated to dissolve carbon dioxide in the mixed liquid to produce a stock solution. Thereafter, the carbon dioxide gas is switched to nitrogen gas, and the inside of the pressure vessel is pressurized at a pressure of 0.99 MPa. With the stock solution in the pressure vessel pressurized with nitrogen gas at 0.99 MPa, the pressure vessel is placed in a freezer and the stock solution is frozen at −20 ° C. for 12 hours. The produced carbonated ice was removed from the pressure vessel, and as shown in FIG. 3, carbonated ice 50 having a substantially spherical shape and a weight of about 200 g (about 190 to 220 g) was produced (Example 1). Furthermore, by using the same production method, the volume concentration of the alcohol in the stock solution was changed by 0.1% from 0.2 to 2% to produce ice containing carbonate with each alcohol concentration (Examples 2 to 20). As a comparative example, carbonated water (alcohol volume concentration of 0%) in which tap water is not added to tap water is frozen under pressure in the same procedure and conditions as above, and carbonated ice not containing alcohol is added. Manufactured.

<First Test Device>: A first test device and a first test method for measuring the time change of ice with carbonated ice in a room temperature air will be described. As shown in FIG. 3, in the first test apparatus 60, an upper pan scale 64 is installed on a surveying mat 62. The surveying mat 62 shows three concentric circular marks 62a to 62c having different radii so that the distance from the center is different. The circular marks 62a to 62c of the surveying mat 62 are, for example, circles having a radius of 8.5 cm, 20 cm, and 40 cm from the center. The upper dish scale 64 is a commercially available scale, and measures the weight of the object placed on the upper dish 65. The upper pan scale 64 is disposed so that the center thereof is substantially coincided with the inside of a circle having a radius of 8.5 cm, which is the center position of the surveying mat 62. An upper pan scale 64 is installed inside the circular mark 62a having a radius of 8.5 cm on the surveying mat 62, and has a radius of 8.5 cm to 20 cm, a radius of 20 cm to 40 cm, and a radius of 40 cm or more from the center. The range in which ice is scattered can be measured.

<First Test Method>: The substantially spherical carbonated ice 50 produced on the upper pan scale 64 of the test apparatus 60 is placed, and the wind-free environment is maintained at room temperature (20 ° C.). The change over time was observed and measured. First, the weight of the carbonated ice 50 is measured at the start of the test. With the carbonated ice 50 placed on the test device 60, the weight of the largest ice remaining after 10 minutes, 20 minutes, and 30 minutes after the start of the test was measured, and the carbonated ice was broken. The scattering range (three ranges separated by circular marks 62a to 62c) and the number of the ice pieces that bounce off are measured. Next, an impact test was performed on the largest ice remaining after 30 minutes. In the impact test, the ice pick weighing 50 g is gently released from the 10 cm position on the ice and allowed to fall freely, and the ice picked at the tip of the ice pick is struck with ice, and the ice burst change is observed. And measured. By this impact test, the scattering range and the number of ice pieces that were smashed and fattered with carbonated ice were measured, and the weight of the largest ice remaining after the impact test was measured. The same test was performed five times (five pieces) for each of the carbonated ices of Examples 1 to 20 and Comparative Example. Regarding the test results, the measurement results of the change in weight of the ice containing carbonate are shown in Table 1, and the measurement results of the scattering range in which the ice pieces bounce off are shown in Table 2. In Tables 1 and 2, the average values of the values measured five times for each of Examples 1 to 20 and Comparative Example are shown.

According to the test results shown in Table 1, the proportion of ice with carbonate after 30 minutes (the weight of ice after 30 minutes / the weight of ice at the start of the test) was about 26% in the comparative example. In the embodiment, the remaining amount is about 40% or more. Therefore, it can be confirmed that the carbonated ice of the example is less likely to melt for a relatively long time and the ice shape can be maintained. When the volume concentration of the alcohol in the stock solution is 0.4% or more (Examples 4 to 20), the weight of 50% or more can be maintained even after 30 minutes. In particular, when the volume concentration of alcohol is 0.8% to 1.2% (Examples 8 to 12), the weight of about 80% can be maintained even after 30 minutes have elapsed, and the effect that ice does not easily melt is great. The effect of making carbonated ice difficult to melt gradually increases as the volume concentration of alcohol is increased from 0.1%, but the concentration is around 0.8% to 1.2% (Examples 8 to 12). The peak gradually decreases as the alcohol concentration is further increased. Further, in the impact test, when the volume concentration of alcohol is 0.9% or more (Examples 9 to 20), the ice shape is maintained without causing the ice to break and fly away.

From the test results shown in Table 2, it can be seen that in the Examples, the higher the volume concentration of the alcohol in the stock solution, the higher the effect of suppressing breakage of the carbonated ice and making it difficult for pieces to fly. In particular, in the case where the volume concentration of alcohol is 0.8% or more (Examples 8 to 20), the carbonated ice is almost broken in bursts and does not fly off. Therefore, when the stock solution contains carbonic acid and alcohols, it can melt relatively slowly when kept at room temperature and maintain its shape. It can be confirmed that carbonic acid can be retained in ice over time.

<Second Test Apparatus> Next, a second test apparatus and a second test method for measuring the time change of the ice with carbonated ice in a beverage (in a liquid) will be described. As shown in FIG. 4, the second test apparatus 70 is configured by placing a beverage in a container 72 such as a cup and placing the beverage-containing container 72 on an upper pan 75 of an upper pan scale 74. In this test, cola at room temperature (20 ° C.) was used as a test beverage.

<Second Test Method>: The carbonated ice 50 produced was put in the beverage in the container 72 of the test apparatus 70, and the change of the carbonated ice over time was observed and measured. First, the weight of the carbonated ice 50 at the start of measurement is measured. After 10 minutes and 20 minutes after the start of the test, measure the weight of the largest piece of ice remaining in the container 72, as well as the extent to which the ice pieces that have smashed and flew off with carbonated ice (inside or outside the container) ) And measure the number. The number of ice pieces broken in the container was determined by the number of ice bursts. Next, an impact test similar to the first test was performed on the largest ice remaining after 20 minutes. In the impact test, the scattering range and the number of pieces of ice that were smashed and fattered with carbonated ice were measured, and the weight of the largest ice remaining after the impact test was measured. The same test was performed five times (five pieces) for each of the carbonated ices of Examples 1 to 20 and Comparative Example. Regarding the test results, the measurement results of the change in weight of the carbonated ice are shown in Table 3, and the measurement results of the scattering range in which the ice pieces bounce off are shown in Table 4. In Tables 3 and 4, the average values of the values measured five times for each of Examples 1 to 20 and Comparative Example are shown.

According to the test results shown in Table 3, after 20 minutes, the ice in the beverage had already melted in the comparative example, whereas in Examples 3 to 20, the ice remained in the beverage. It can be confirmed that the ice containing carbonate is less likely to melt for a relatively long time and the shape of the ice can be maintained. When the volume concentration of the alcohol in the stock solution is 0.6% or more (Examples 6 to 20), the weight of 30% or more can be maintained even after 20 minutes. In particular, when the volume concentration of alcohol is 0.8% to 1.5% (Examples 8 to 15), the weight of about 50% or more can be maintained in the beverage even after 20 minutes have elapsed, and the effect that ice does not easily melt is great. . The effect of making the carbonated ice difficult to melt gradually increases as the volume concentration of the alcohol is increased, but the peak is around the concentration of 0.9% to 1.0% (Examples 9 and 10). Furthermore, when the alcohol concentration is increased, the concentration gradually decreases. In the impact test, when the alcohol volume concentration is 0.4% or more (Examples 4 to 20), the shape of the ice is maintained without causing the ice to break and fly off.

From the test results shown in Table 4, it can be seen that in the examples, the higher the volume concentration of the alcohol in the stock solution, the higher the effect of suppressing the breaking of the carbonated ice and making it difficult for the fragments to fly off. In particular, when the volume concentration of the alcohol is 0.9% or more (Examples 9 to 20), the ice containing carbon dioxide is almost broken in a bursting manner and does not fly off. Therefore, by making the stock solution contain carbonic acid and alcohol, it can be melted relatively slowly when it is put in a beverage and can maintain its shape, and it can be broken into bursts to prevent the ice pieces from flying off. It can be confirmed that carbonic acid can be retained in ice for a long time.

The carbonated ice production method and carbonated ice of the present invention described above are not limited to the configuration of the above-described embodiment alone, and in a range not departing from the essence of the present invention described in the claims, Any modification may be made.

The carbonated ice production method and carbonated ice of the present invention can be used for producing carbonated ice for eating and drinking.

10 Ice making device 12 Pressure vessel 50 Carbonated ice

Claims

A method for producing carbonated ice, comprising freezing a stock solution containing carbonic acid and alcohols to form ice containing carbonic acid and alcohols.
The method for producing carbonated ice according to claim 1, wherein the stock solution containing carbonic acid and alcohol is frozen under pressure.
The method for producing carbonated ice according to claim 2, wherein the pressure for pressurizing the stock solution is set to 0.2 MPa to 2.0 MPa.
4. The method for producing carbonated ice according to claim 1, wherein the volume concentration of the alcohol in the stock solution containing carbonic acid and alcohol is set to 0.1 to 10%.
Carbonated ice produced by the method for producing carbonated ice according to any one of claims 1 to 4, wherein the ice contains carbonic acid and alcohol.
Carbonated ice characterized by containing carbonic acid and alcohol in the ice.