CN105211994A - Carbonated water and manufacture method thereof - Google Patents

Abstract

The invention relates to a carbonated water in a container and a preparation method thereof, and further provides carbonated water which is most suitable as a base material of an alcoholic beverage. The carbonated water in a container satisfies (A) calcium content: 25-48.5ppm or (B) Content of magnesium: any one of 7.8-15 ppm. The present invention also relates to an alcoholic beverage obtained by mixing the above-mentioned carbonated water and distilled liquor. The container-packed carbonated water of the present invention has excellent carbonic acid stimulation and does not have a strong bitter or astringent taste.

Description

Carbonated water and its manufacturing method

technical field

The present invention relates to carbonated water packed in a container and a preparation method thereof, and further provides carbonated water which is most suitable as a base material of alcoholic beverages. The container-packed carbonated water of the present invention does not have strong stimulation of carbonic acid, bitter taste, and astringent taste.

Background technique

Carbonated water (also known as soda water, sodawater) is widely used as a base material for beverages and cocktails because of its stimulating sensation on the tongue and its unique bitterness, which brings pleasant taste to drinkers. In recent years, along with the diversification of consumer preferences and people's pursuit of pleasant taste of carbonated water, manufacturers of carbonated water are adjusting the carbonated stimulation, bitterness and astringency of carbonated water through various methods. For example, Patent Document 1 proposes to adjust the stimulation (refreshing feeling) of carbon dioxide gas with a sweetness component. Patent Document 2 proposes to increase the calcium content of soda water by adding calcium chloride, but its function is to increase the calcium content of soda water, and does not mention that the carbonic acid of soda water can be adjusted by adding calcium salt or a mixture thereof Pungent and bitter taste.

There is no mention in the prior art that the mouthfeel (stimulation, bitter taste, astringent taste) of carbonated water can be adjusted by adjusting the content of calcium salt and magnesium salt contained in the raw water (natural water such as groundwater and mineral water). ).

The present invention regulates the mouthfeel (stimulation, bitterness and astringency) of carbonated water by adjusting the salt that is the root cause of the bitterness and astringency of carbonated water, reduces the use of other additives in carbonated water, and reduces people's intake of additives. enter.

Existing patent documents:

Patent Document 1: Chinese Patent Publication CN102227173A

Patent Document 2: Chinese Patent Publication CN101744336A

Contents of the invention

The carbon dioxide in carbonated water has a unique stimulation (carbonic acid stimulation) to the mouth and throat, thus creating a refreshing feeling when drinking and after drinking. In addition to drinking alone, carbonated water can also be mixed with alcoholic beverages to form carbonated wine.

However, simple carbonated water has a strong irritation to the mouth and throat, and the bitterness and astringency in it are relatively strong, which cannot bring sufficient pleasantness.

In order to solve the above problems, the inventors of the present application have found through intensive research that by controlling the content of calcium (Ca) and magnesium (Mg) in the carbonated water, mixing raw water with a hardness exceeding 100 and RO membrane treated water of the raw water to improve carbonation Stimulation of carbonic acid and bitter, astringent taste of water. The present invention has thus been accomplished.

That is, the present invention provides the following:

(1) A carbonated water packed in a container, characterized in that it satisfies any one of the following (A) or (B):

(A) Calcium content: 25～48.5ppm

(B) Content of magnesium: 7.8-15 ppm.

(2) The carbonated water in a container as described above, which satisfies the above (A) and the above (B).

(3) The carbonated water in a container as described in (1) or (2), which is obtained by mixing the following (C) and (D),

(C) Raw water with hardness over 100

(D) RO membrane treated water of the raw water

(4) The carbonated water in a container as described in any one of (1) to (3), which has a hardness of 70.5 to 138.

(5) The carbonated water in a container according to any one of (1) to (4), wherein the concentration of carbon dioxide gas is 0.55 to 0.75% by weight.

(6) A method for manufacturing carbonated water in a container, characterized in that mixing raw water with a hardness exceeding 100 and RO membrane-treated water of the raw water to obtain mixed water, dissolving carbon dioxide gas in the mixed water, wherein the Carbonated water in containers meets any one of the following (A) or (B):

(A) Calcium content: 25～48.5ppm

(B) Content of magnesium: 7.8-15 ppm.

(7) The method for producing carbonated water in a container according to (6), wherein the carbonated water in a container satisfies (A) and (B).

(8) The method for producing carbonated water in a container according to (6) or (7), wherein the carbonated water has a hardness of 70.5 to 138.

(9) The method for producing carbonated water in a container according to any one of (6) to (8), wherein the concentration of carbon dioxide gas is 0.55 to 0.75% by weight.

(10) An alcoholic beverage obtained by mixing carbonated water and distilled liquor as described in any one of (1)-(5).

The raw water with a hardness exceeding 100 in the present invention may be natural water with a hardness exceeding 100, such as groundwater, mineral water, and the like. In terms of easy control of the taste of carbonated water and cost reduction, the hardness of the raw water is preferably more than 100 and less than 150, more preferably 100-140, more preferably 110-140, particularly preferably 115-140.

The RO membrane-treated water in the present invention is reverse osmosis membrane-treated water. In short, it is water that is demineralized to produce low-mineral treated water that can be mixed with mineral-rich raw water. RO membranes treat water as long as it has low mineral content and is stable within a certain range. In terms of stability, easy control of the taste of carbonated water and cost reduction, the hardness of the RO membrane treated water is 0-10, preferably 1-8, more preferably 2-6, more preferably 3-5.5.

The mixing ratio of the raw water with a hardness exceeding 100 and the RO membrane treated water in the present invention is not particularly limited, as long as the obtained mixed water meets the following requirements: (A) Calcium content: 25-48.5ppm; (B) Magnesium content: 7.8 Any one of ~15ppm is enough. From the perspective of reducing the amount of additives used and reducing costs, the ratio of raw water with a hardness exceeding 100 to RO membrane treated water (raw water with a hardness exceeding 100: RO membrane treated water) is usually 1:99 to 80:20, preferably 40: 60-80:20, more preferably 50:50-70:30.

The carbonated water of the present invention has a hardness of 70.5-138, preferably 75-130, and more preferably 80-120, from the viewpoint of improving the carbonic acid stimulation, bitter taste, and astringent taste of carbonated water.

From the viewpoint of the stimulating feeling of carbonic acid in carbonated water, the concentration of carbon dioxide gas in the carbonated water of the present invention is 0.55 to 0.75% by weight, preferably 0.6 to 0.7% by weight.

Distilled liquor in the present invention refers to the wine made by the method of distillation, such as whiskey (English name: Whiskey, Whiskey), brandy (English name: Brandy), vodka (English name: Vodka), rum (English name: Rum), tequila (English name: Tequila), Chinese liquor, etc.

detailed description

[RO membrane treated water]

The treatment procedure of RO membrane treated water (reverse osmosis membrane treated water) is not particularly limited as long as it can remove minerals, and reverse osmosis membrane treatment can be carried out by known methods, for example, Japanese Patent Laid-Open No. 11-128919 The method recorded in the reverse osmosis membrane treatment method:

Raw water was passed into an RO membrane treatment device (4-inch RO membrane "NTR-759HR" manufactured by Nitto Denko Co., Ltd.) under treatment conditions of an operating pressure of 16 kg/cm ² and a recovery rate of 70%. After the raw water and the acid-base regulator are stirred by the mixer, they are treated by the RO membrane, and the treated water obtained by the RO membrane is filtered by the ion exchange resin to obtain the treated water.

In addition, in the mixed-bed ion exchange device, an anion exchange resin ("EXAG" manufactured by Kurita Kogyo Co., Ltd.) and a cation exchange resin ("EXCG" manufactured by Kurita Kogyo Co., Ltd.) were mixed at a ratio of 2:1. Pass water under the condition of 50hr ^-1 .

The pH of the RO feed water is usually a neutral condition of 7.0, and once in 168 hours, the pH of the RO feed water is alkaline at 10.0 for 3 hours, and water is withdrawn while the pH is adjusted to be alkaline.

[calcium]

The calcium source that can be used in the present invention is not particularly limited, and may be calcium from raw water or added calcium. Added calcium, such as calcium hydroxide, calcium carbonate, calcium bicarbonate, calcium chloride, calcium saccharin, calcium lactate, monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium sulfate, calcium citrate, calcium malate , calcium gluconate, calcium maleate, calcium tartrate, calcium succinate, calcium fumarate, calcium benzoate, calcium sorbate, calcium citrate malate, etc.

Among them, calcium carbonate, calcium bicarbonate, calcium chloride, calcium saccharin, calcium lactate, monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium sulfate, calcium citrate, and calcium malate are preferred from the viewpoint of excellent taste and easy availability. , calcium gluconate, calcium maleate, calcium tartrate, calcium succinate, calcium fumarate. More preferred are calcium carbonate, calcium bicarbonate, calcium chloride, calcium saccharinate, calcium lactate, monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, and calcium sulfate.

These calcium salts may be used alone or in combination of two or more.

[magnesium]

The magnesium source that can be used in the present invention is not particularly limited, and it can be magnesium from raw water or added magnesium. Magnesium to be added is, for example, one or more selected from the group consisting of magnesium hydroxide, magnesium carbonate, magnesium bicarbonate, magnesium chloride, magnesium lactate, magnesium phosphate, magnesium sulfate, magnesium citrate, magnesium malate, and magnesium gluconate. Among these, magnesium hydroxide, magnesium carbonate, magnesium bicarbonate, magnesium chloride, magnesium phosphate, and magnesium sulfate are preferable from the viewpoint of excellent texture and easy availability.

These magnesium salts may be used alone or in combination of two or more.

[other ingredients]

Except above-mentioned calcium component, magnesium component, carbonated water of the present invention, in order to improve the dissolved amount of carbon dioxide, productivity and efficiency, reduce the use cost of carbon dioxide, taste moderate carbonic acid stimulation, also can add sour agent to make carbonated water The pH is adjusted to 2.0-4.5, preferably adjusted to 2.5-4.5, more preferably adjusted to 2.7-4.0. By adjusting the pH of the carbonated water to the above-mentioned range, the dissolved amount of carbon dioxide, productivity and efficiency can be increased, and the cost of using carbon dioxide can be reduced. As the sour agent to be added, any acid can be used as long as it is derived from food acid, and specific examples include phosphoric acid, citric acid, lactic acid, malic acid, maleic acid, adipic acid, succinic acid, fumaric acid, tartaric acid, gluconic acid, and ascorbic acid and mixtures of two or more of them.

The carbonated water in the container is mostly filled with preservatives because it cannot be sterilized by high-temperature heating after being filled into the container. Commonly used food (or drink) preservatives can also be used in the carbonated water of the present invention. Examples of preservatives include benzoate, sorbate, ascorbic acid, SHMP, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarboxylate, ethoxyquin, heptyl p-hydroxybenzoate, And one or more kinds selected from the mixture of these substances. These preservatives (the benzoates in them) have the unique bitter taste of preservatives, and become the main reason for increasing the bitter taste in carbonated water. The carbonated water of the present invention is preferably unmixed or retains a minimal amount of preservatives. When benzoate is used as a preservative, since the bitterness and irritation from benzoic acid can reduce the mouthfeel of carbonated water, its addition is preferably below 150ppm, more preferably below 100ppm, further preferably below 50ppm, particularly preferably 0ppm.

Furthermore, according to needs, the carbonated water of the present invention can also be mixed with raw materials that are usually mixed in carbonated water, such as functional substances such as caffeine and amino acids, coloring agents or pigments such as caramel, defoamers, thickeners, emulsifiers, etc. .

[container]

The carbonated water of the present invention can be drunk directly or mixed with alcohol. The carbonated water of the present invention is filled in a storable container, such as a bottle, can, packaging bag and the like. Specifically, the container filled with the carbonated water of the present invention includes molded containers (PET bottles, PET bags, etc.) mainly composed of polyethylene terephthalate, bottles and cans made of metals such as aluminum and stainless steel.

[Manufacturing method]

The carbonated water of the present invention can be produced using a conventional method for producing carbonated water, and is not particularly limited. For example, it can be produced by a press-in method or a pre-mixing method. From the viewpoint of easiness of producing carbonated water, it is preferable to use the press-in method. When using the press-in method, the specific method can be listed as follows: mix the raw water with a hardness exceeding 100 and the RO membrane treated water in an appropriate proportion, and add an appropriate amount of magnesium salt and/or calcium salt as needed to make the carbonated water meet the calcium content 25-48.5ppm, magnesium content 7.8-15ppm, at least one of the two conditions. Next, degassing, sterilizing, and cooling are performed as necessary, and carbon dioxide gas is pressurized therein by a normal method to form it and fill it in a container.

[how to drink]

The carbonated water of the present invention can be drunk alone, and can also be mixed with distilled wine as a base material of alcoholic beverage to drink alcoholic beverage. The mixing ratio of the base and distilled liquor can be appropriately selected according to the type of liquor and the needs of drinkers, and is not particularly limited.

[Example]

Examples are given below to describe the present invention, but the present invention is not limited to these Examples.

Examples 1-3, Comparative Examples 1-2

Mix RO membrane treated water and raw water according to the ratio described in Table 1, and press in carbon dioxide according to the usual press-in method to prepare carbonated water. The method of evaluating the mouthfeel of the obtained carbonated water by a sensory test was evaluated as follows, and the results are shown in Table 1.

The hardness in the raw water in this embodiment is the total hardness obtained through the determination method of 4.9 total hardness in the national standard GB/T8538-2008 detection method of drinking natural mineral water.

In this example, the content of calcium in the carbonated water was determined by the 4.13.1 disodium edetate titration method of 4.13 calcium in the national standard GB/T8538-2008 detection method for drinking natural mineral water.

In this example, the content of magnesium in the carbonated water is determined by the 4.14.1 disodium edetate titration method of 4.14 magnesium in the national standard GB/T8538-2008 detection method for drinking natural mineral water.

[Sensory evaluation]

Five well-trained sensory evaluators evaluated the presence or absence of "stimulation of carbonic acid" and "bitterness, astringency" on a scale of 5 points.

[evaluation criteria]

[carbonic acid stimulation]

Feel a strong stimulation of carbonic acid: 5 points;

Can feel the stimulation of carbonic acid: 4 points;

Feel slightly stimulated by carbonic acid: 3 points;

Only feel a little stimulation of carbonic acid: 2 points;

Can not feel the stimulation of carbonic acid: 1 point.

[bitterness, astringency]

Feel no bitterness, astringency: 5 points;

A little bit of bitterness and astringency can be felt: 4 points;

Only feel a little bitterness and astringency: 3 points;

Slightly bitter and astringent taste: 2 points;

Strong bitterness and astringency are felt: 1 point.

The average value of the evaluation points was calculated, and evaluation was performed based on the evaluation average value based on the following criteria.

Moreover, it is preferable that it is more than evaluation standard B, and it is more preferable that it is in evaluation standard A.

[Rating Criteria]

D: The average value is 1.0 or more to less than 2.0

C: The average value is 2.0 or more to less than 3.0

B: The average value is 3.0 or more - less than 4.0

A: The average value is 4.0 or more and 5.0 or less.

In addition, a sample of 100% by weight of raw water and 100% by weight of RO membrane-treated water was prepared as a comparative example, and the texture thereof was evaluated by a sensory test in the same manner. The results are shown in Table 1.

Table 1

※1: n.d. means that the indicator is below the detection limit and cannot be measured.

Example 4

Mix 45ml of the carbonated water of Example 2 and 135ml of whiskey with an alcohol content of 40 degrees to obtain wine containing carbonic acid gas.

Claims (10)

1. a container dress carbonated water, is characterized in that, meet any one in following (A) or (B):

(A) content of calcium: 25 ~ 48.5ppm

(B) content of magnesium: 7.8 ~ 15ppm.

2. container dress carbonated water as claimed in claim 1, is characterized in that, meet described (A) and described (B).

3. container dress carbonated water as claimed in claim 1 or 2, it is obtained by mixing following (C) and (D),

(C) the former water of hardness more than 100

(D) the RO film process water of described former water

4. the container dress carbonated water as described in any one of claims 1 to 3, hardness is 70.5 ~ 138.

5. the container dress carbonated water as described in any one of Claims 1 to 4, it is characterized in that, the concentration of carbonic acid gas is 0.55 ~ 0.75 % by weight.

6. the manufacture method of a container dress carbonated water, it is characterized in that, the RO film process water of the former water of mixing hardness more than 100 and described former water obtains mixing water, carbonic acid gas is made to be dissolved in described mixing water, wherein, described container dress carbonated water meets any one in following (A) or (B):

(A) content of calcium: 25 ~ 48.5ppm

(B) content of magnesium: 7.8 ~ 15ppm.

7. the manufacture method of container dress carbonated water as claimed in claim 6, described container dress carbonated water meets described (A) and described (B).

8. as claimed in claims 6 or 7 container dress carbonated water manufacture method, described carbonic acid hardness of water is 70.5 ~ 138.

9. the manufacture method of the container dress carbonated water as described in any one of claim 6 ~ 8, wherein, the concentration of carbonic acid gas is 0.55 ~ 0.75 % by weight.

10. one kind mixes the pick-me-up that carbonated water and Spirit obtain as described in any one of claim 1-5.