Method and apparatus for manufacturing beverage

A manufacturing method and manufacturing device technology, applied to beverage preparation devices, separation methods, chemical instruments and methods, etc., can solve the problems of not being able to use and obtain defoaming effects, so as to prevent damage to the flavor of beverages and reduce dissolved gases. Effect

Inactive Publication Date: 2006-11-15
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In addition, it is also conceivable to wait for the bubbles on the beverage to disappear naturally and to spray liquid on the bubbles on the beverage to make them disappear. However, in this case, in a short time, a sufficient defoaming effect cannot be obtained. Gases, especially oxygen, may redissolve in the beverage and thus cannot be used in normal beverage production lines

Method used

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  • Method and apparatus for manufacturing beverage
  • Method and apparatus for manufacturing beverage
  • Method and apparatus for manufacturing beverage

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Experimental program
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Effect test

Embodiment

[0055] 30 g of green tea leaves were extracted within 5 minutes with 1050 g of pure water at 75° C., the tea leaves were removed from the extract, and after cooling, centrifugal separation was performed, and then L-ascorbic acid, sodium bicarbonate, and pure water were added to adjust to 4 L. Afterwards, using nitrogen (N2 ) as the inert gas stripping part of the inert gas as the degassing device 3, filling and sealing under nitrogen flow, and in the sterilization device 10, sterilizing at 120° C. for 1 minute to produce a product. Table 1 shows the amount of dissolved oxygen, the amount of vitamin C, and sensory evaluation at this time.

[0056] level

Degassing conditions

Dissolved oxygen (ppm)

Vitamin C(ppm)

sensory evaluation

1

no degassing

7.93

350

△

2

N 2 Stripping for 15 minutes

1.76

399

○

3

N 2 Stripping for 60 minutes

0.4

416

◎

[0057] ◎: Very ...

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Abstract

A method and an apparatus for manufacturing a beverage capable of eliminating air bubbles formed in the beverage without impairing the flavor of the beverage. The beverage manufacturing apparatus (20) comprises a beverage deaerating means (3) and a bubble breaking means (5), and these manufacturing method uses the beverage manufacturing apparatus. The apparatus may comprise a beverage sterilizing means (10). The deaerating means may comprise at least one of a deaerator, an inert gas stripping part, and a static mixer, and the bubble breaking means may be a pump capable of breaking the film of air bubbles. In addition, the amount of dissolved oxygen in the beverage after air bubbles are broken is desirably 0.5 ppm or below.

Description

technical field [0001] The present invention relates to a beverage production method for producing beverages and a beverage production device implementing the method. Background technique [0002] Various beverages are sold in today's market, such as tea beverages, fruit juice beverages, milk beverages, and the like. Among these drinks, for example, for tea drinks, it can be considered that the state of being put in (重れ立て) has the most flavor, and for juice drinks, milk drinks, etc., it can be said that it comes out as soon as it is squeezed (盘り立て). Li て) state is the most flavorful. However, when the beverage is produced or after production, oxygen mixed in the beverage, especially dissolved oxygen in dissolved gas, will oxidize specific flavor components such as vitamin C in the beverage, thereby gradually destroying the flavor of the beverage. Therefore, a method of reducing dissolved gas in beverages, especially dissolved oxygen, has been proposed in the past. As a phy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/00A47J31/00A23L2/76B01D19/00B01D19/02
CPCA23L2/76B01D19/0005B01D19/02A23L2/00A23L2/70B01D19/00
Inventor 石川义晃璒美川寿夫入江秀和出水正博尾家健太郎
Owner SUNTORY HLDG LTD
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