KR20160143056A - Method of manufacturing frozen beverage and beverage manufactured by using the method - Google Patents

Abstract

A method for manufacturing frozen beverage comprises a step of preparing a beverage raw liquid and a step of freezing the beverage raw liquid in a mold and coating the frozen beverage liquid with liquefied nitrogen, thereby preventing flavor from evaporating during a manufacturing process of the frozen beverage and maintaining flavor and taste.

Description

TECHNICAL FIELD The present invention relates to a frozen beverage manufacturing method and a beverage manufactured using the frozen beverage,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a frozen beverage and a beverage produced using the same, and more particularly, to a method of manufacturing a frozen beverage for forming a liquid beverage in a solid form and a beverage made using the method.

Generally, fruit flavored drinks such as lemon, orange, and pineapple, which are generally used in coffee shops, are mainly made by diluting the beverage base with carbonated drinks and ice. However, as the fruit flavored beverage gradually melts and is diluted with time, the flavor of the beverage tastes.

In addition, the fruit flavored drink sold at a convenience store is packed separately in a pouch and a cup, and the drink base and ice are poured separately into a cup containing ice. However, like the fruit flavored beverage of the above-mentioned coffee shop, the fruit flavored drink of the convenience store is melted and diluted with time, and the taste of the beverage becomes soft.

The present invention provides a method for manufacturing frozen beverages that keeps the flavor of the beverage over time and keeps the flavor of the beverage.

The present invention also provides a beverage produced using the frozen beverage manufacturing method.

The method for producing a frozen beverage according to the present invention may include the steps of producing a beverage stock, freezing the beverage stock and coating the frozen beverage stock with liquid nitrogen.

According to one embodiment of the present invention, the step of preparing the beverage stock comprises adding purified water to a fruit concentrate, liquid fructose, clear sugar, citric acid, fruit flavor and sweet enhancer flavor to form the beverage stock solution, Aging the beverage stock solution, and sterilizing the aged beverage stock solution.

According to one embodiment of the present invention, in the step of blending the beverage stock solution, 0.1 to 50 weight percent of the fruit concentrate, 1 to 10 weight percent of the liquid fructose, 1 to 10 weight percent of the sugar cane, 0.1 to 10 weight percent of the citric acid, 0.01 to 1 weight percent of the fruit flavor, 0.01 to 1 weight percent of the sweet enhancer, 0.1 to 1 weight percent of the pigment, and extra purified water.

According to one embodiment of the present invention, the sugar content of the beverage stock may be 5 to 20 brix, and the acidity of the beverage stock may be 0.1 to 1.0% (w / w).

According to one embodiment of the present invention, the step of coating the frozen beverage stock with the liquefied nitrogen may include providing the liquefied nitrogen in the form of a spray toward the frozen beverage raw stock solution, wherein the liquefied nitrogen provided in the spray form is vaporized Lt; / RTI >

The beverage according to the present invention can be prepared by supplying any one of purified water, carbonated beverage, and other beverages to the frozen beverage produced by the frozen beverage manufacturing method.

The beverage according to the present invention can be prepared by pulverizing the frozen beverage produced by the frozen beverage manufacturing method and supplying purified water, carbonated beverage or other beverage.

The method for producing frozen beverages according to the present invention can prevent the fragrance of beverage from being blown during the process of manufacturing frozen beverages, so that the taste and flavor of the beverage can be maintained.

In addition, since the iced beverage can be prepared by mixing purified water, carbonated beverage or other beverage with the frozen beverage produced by the method of manufacturing frozen beverage according to the present invention, even if the frozen beverage is dissolved over time, .

1 is a flowchart illustrating a method of manufacturing a frozen beverage according to an embodiment of the present invention.
2 is a flow chart for explaining a method for producing a stock solution for beverage shown in Fig.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, with reference to the accompanying drawings, a method of manufacturing a frozen beverage according to an embodiment of the present invention and a beverage manufactured using the same will be described in detail. The present invention is capable of various modifications and various forms, and specific embodiments are illustrated in the drawings and described in detail in the text. It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. Like reference numerals are used for like elements in describing each drawing. In the accompanying drawings, the dimensions of the structures are enlarged to illustrate the present invention in order to clarify the present invention.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

1 is a flowchart illustrating a method of manufacturing a frozen beverage according to an embodiment of the present invention.

Referring to FIG. 1, the frozen beverage manufacturing method is as follows.

First, a beverage stock solution is prepared. (S110)

2 is a flow chart for explaining a method for producing a stock solution for beverage shown in Fig.

Referring to FIG. 2, in order to produce the beverage stock, purified beverage is added to fruit concentrate, liquid fructose, citron, citric acid, fruit flavor, sweet enhancer flavor and pigment to form the beverage stock solution. (S111)

Specifically, about 0.1 to 50 weight percent of the fruit concentrate, about 1 to 10 weight percent of the liquid fructose, about 1 to 10 weight percent of the whites, about 0.1 to 10 weight percent of the citric acid, about 0.01 to 1 weight percent of the fruit concentrate About 0.01 to 1 weight percent of the sweet enhancer, about 0.1 to 1 weight percent of the pigment, and extra purified water.

More preferably about 1 to 20 weight percent of the fruit concentrate, about 5 to 10 weight percent of the liquid fructose, about 5 to 10 weight percent of the whitening agent, about 0.1 to 2 weight percent of the citrate, about 0.01 to 1 weight of the fruit flavor About 0.01 to 1 weight percent of the sweeteners, about 0.1 to 0.5 weight percent of the pigments, and extra purified water.

As the fruit concentrate, various kinds of fruit concentrates can be used. Examples of the fruit concentrate include a lemon concentrate, an orange concentrate, a mango concentrate, and a pineapple concentrate. The lemon concentrate may be mixed at a ratio of about 5 to 15 weight percent, or the orange concentrate and the mango concentrate may be blended at a ratio of about 8 to 20 weight percent.

The citric acid is used to produce a refreshing sour taste in the beverage stock, and anhydrous citric acid, hydrated citric acid, and the like can be used.

When the fruit concentrate is greater than about 50 weight percent, or the liquid fructose is greater than about 10 weight percent, or the whitening sugar is greater than about 10 weight percent, or the purified water is less than about 17 weight percent, It is difficult to prepare a frozen beverage stock solution, and since the prepared beverage stock has a strong sweet taste, the taste of the beverage produced using the frozen beverage stock solution becomes too sweet.

When the purified water is blended in an excessive ratio, it is easy to prepare a stock solution of the prepared beverage stock which is frozen and freeze well. However, when the beverage is prepared using the frozen beverage stock solution, have.

The fruit flavors include lemon flavor, orange flavor, pineapple flavor and the like, and natural or synthetic flavors can be used. The fruit flavor complements the flavor of the fruit concentrate and prolongs the duration of the flavor of the fruit concentrate.

The sweet enhancer flavor captures sour taste of the beverage stock solution with the synthetic flavor and removes the flavor. Therefore, the flavor of the mixed beverage stock is further enhanced.

When the weight percentage of the fruit flavor or the sweet enhancer flavor is less than about 0.01 weight percent, the weight of the fruit flavor or the sweet enhancer flavor to be incorporated is relatively small, and the effect of the fruit flavor or the sweet enhancer flavor may be low have.

When the weight percentage of the fruit flavor or the sweet enhancer flavor exceeds about 1 weight percent, the weight of the fruit flavor or the sweet enhancer flavor blended is relatively large, and the fruit flavor or the sweet enhancer flavor becomes strong. The taste of the mixed beverage stock can be rather lowered.

The pigment is used to clarify the color of the beverage stock solution, and may be added at the time of compounding the beverage stock solution, or the pigment may be added to the beverage stock solution at which the compounding is completed. Natural dyes may be used as the coloring matters. Examples of the natural coloring matter include spirulina coloring matter. The pigment may have various colors such as blue, red, and yellow.

When the weight percentage of the pigment exceeds about 1 weight percent, the pigment is not easily dissolved in the beverage stock solution, and the color of the beverage stock solution may become very turbid. In addition, when the weight percentage of the pigment is less than about 0.1 weight percent, the effect of the pigment is insignificant, so that the color of the beverage stock may not change.

The blended beverage stock has a sugar content of about 5 to 20 brix. In addition, the formulated beverage stock has an acidity of about 0.1 to 1.0% (w / w).

Meanwhile, the prepared beverage stock solution may be stirred such that the fruit concentrate, liquid fructose, citron juice, citric acid, fruit flavor, sweet enhancer flavor, pigment and purified water are well mixed.

When the mixing of the beverage stock solution is completed, the mixed beverage stock is aged. (S113)

Specifically, the mixed beverage stock is aged for about 1 to 2 days. The aging may be performed at room temperature.

When the raw material of the beverage is aged to less than about one day, the aged beverage may not be fully aged. In the case of aging the blended beverage stock for more than about two days, the blended beverage stock may be excessively aged and damaged.

When the fermentation of the beverage stock solution is completed, the fermented beverage stock solution is sterilized. (S115)

Specifically, the aged beverage stock solution is exposed to a temperature of about 80 to 99 degrees for about 20 to 30 seconds. Therefore, the bacteria contained in the aged beverage stock solution can be removed.

If the aged beverage stock is sterilized at a temperature of less than about 80 degrees or sterilized for less than about 20 seconds, sterilization of the aged beverage stock may not be sufficiently achieved.

When the aged beverage stock is sterilized at a temperature exceeding about 99 degrees or sterilized for a time exceeding about 30 seconds, the sterilization of the aged beverage stock solution is excessive so that the beneficial ingredient contained in the aged beverage stock solution It can be destroyed.

After the beverage stock solution is prepared by mixing, aging and sterilizing the beverage stock solution, the beverage stock solution is frozen. (S120)

Specifically, the beverage stock solution is filled in a mold. At this time, the beverage stock may be filled to have a standardized weight, for example, about 10 to 100 g. Thereafter, the mold in which the beverage stock solution is filled is placed in a rapid cooler and rapidly frozen. At this time, the freezing temperature of the beverage stock solution may be about -10 to -40 ° C.

On the other hand, the frozen beverage stock may have various shapes such as a hexahedron shape, a polygonal shape, a spherical shape, and a cylindrical shape depending on the shape of the mold.

When the beverage stock solution is frozen, the frozen beverage stock solution is coated with liquefied nitrogen. (S130)

Specifically, the frozen beverage stock solution is separated from the mold. For example, it is possible to separate the frozen beverage stock solution from the mold by using a vacuum force. When the frozen beverage raw stock solution is separated from the mold, the surface of the frozen beverage raw solution is coated by adding the liquefied nitrogen to the frozen beverage raw solution. At this time, the liquefied nitrogen may be provided in the form of a spray toward the stock solution of the frozen beverage. The surface of the stock solution of the frozen beverage can be uniformly coated while vaporizing the liquefied nitrogen provided in the spray form.

When the surface of the stock solution of the frozen beverage is coated with the liquid nitrogen, it is possible to minimize the contact between the frozen beverage stock and the air to prevent the fragrance of the frozen beverage liquid from being blown, . In addition, since the boiling point of the liquefied nitrogen is very low, when the surface of the raw frozen beverage liquid is coated with the liquid nitrogen, the frozen beverage raw liquid can be rapidly frozen, and the frozen beverage raw liquid can be smoothly frozen .

The frozen beverage stock solution is coated with the liquid nitrogen to complete the preparation of the frozen beverage.

Thereafter, the frozen beverage is packed in packaging units such as a zipper bag, a plastic cup, and the like in various units, and is moved to a sale place in a frozen state.

The following is a description of a beverage made using a frozen beverage according to an embodiment of the present invention.

The beverage may be prepared by mixing any one of purified water, carbonated beverage, and other beverages into the frozen beverage produced by the frozen beverage manufacturing method shown in Figs. That is, while the frozen beverage is dissolved in the purified water, carbonated beverage or other beverage, the beverage component contained in the frozen beverage is mixed with the purified water, carbonated beverage or other beverage to produce the beverage. The other beverage may be various beverages other than enteric waters and carbonated beverages. Examples of the other drink include slush, fruit juice, mixed drink, coffee and the like.

The frozen beverage stock solution is packaged in a packaging container, and the packaging container containing the frozen beverage is stored in a freezer such as a freezer. At this time, the purified water, carbonated beverage or other beverage may be provided separately, and general bottled water, carbonated beverage, other beverage, etc. may be used.

When the frozen beverage stock solution is packaged in a plastic cup, the purified beverage, carbonated beverage or other beverage can be directly fed into the plastic cup to produce the beverage. When the stock solution of the frozen beverage is packed in a zipper bag, the beverage can be prepared by feeding the frozen beverage stock of the zipper bag in a separate container while supplying the purified water, carbonated beverage or other beverage.

Hereinafter, a beverage made using a frozen beverage stock solution according to another embodiment of the present invention will be described.

The beverage may be prepared by grinding the frozen beverage produced by the frozen beverage manufacturing method shown in Figs. 1 and 2 using a mudler, a vita mixer, etc., and mixing the purified frozen beverage with purified water, carbonated beverage, . That is, the beverage in the form of a slush is produced while the pulverized frozen beverage is dissolved in the purified water, carbonated beverage or other beverage.

As described above, according to the method for manufacturing a frozen beverage according to the present invention, a frozen beverage having a uniform taste can be mass-produced. Therefore, it is possible to improve the quality of the beverage produced using the frozen beverage manufacturing method.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims. It can be understood that it is possible.

Claims (7)

Preparing a beverage stock solution;
Freezing the beverage stock solution; And
And coating the stock solution of frozen beverage with liquid nitrogen. The method according to claim 1, wherein the step of preparing the beverage stock comprises:
Adding concentrated purified water to a fruit concentrate, liquid fructose, citron juice, citric acid, fruit flavor and sweet enhancer flavor to form the beverage stock solution;
Aging the mixed beverage stock solution; And
And sterilizing the aged beverage stock solution. The method according to claim 2, wherein in the step of blending the beverage stock,
0.1 to 50 weight percent of the fruit concentrate, 1 to 10 weight percent of the liquid fructose, 1 to 10 weight percent of the whitening agent, 0.1 to 10 weight percent of the citric acid, 0.01 to 1 weight percent of the fruit flavor, 0.01 to 1 weight percent of the sweet enhancer, By weight, 0.1 to 1% by weight of the pigment, and extra purified water. [2] The method of claim 1, wherein the beverage concentrate has a sugar content of 5 to 20 brix and the acidity of the beverage concentrate is 0.1 to 1.0% (w / w). The method of claim 1, wherein coating the frozen beverage stock with liquid nitrogen comprises:
Wherein the liquefied nitrogen is supplied in the form of a spray toward the stock solution of the frozen beverage, and the liquefied nitrogen provided in the spray form is vaporized. A beverage characterized in that it is prepared by supplying any one of purified water, carbonated beverage and other beverage to the frozen beverage produced according to any one of claims 1 to 5. A beverage characterized by being prepared by pulverizing a frozen beverage produced according to any one of claims 1 to 5 and supplying one of purified water, carbonated beverage and other beverage.

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