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BEVERAGE USEFUL FOR HEALTH MAINTENANCE AND EXCELLENT IN TASTE, AND MANUFACTURING METHOD THEREOF

机译:有益于维持健康和美味的饮料及其制造方法

摘要

PROBLEM TO BE SOLVED: To provide a simple method for manufacturing a low-cost beverage base material which prevents excessive intake of calories and sugar even in heavy drinking, capable of intake of a large amount of dietary fiber and vitamins with stable acidity and sweetness, inherent color impression, and good taste with flavor; and a beverage having a wide range of concentration, which is made by adding clean water to the beverage base material at an appropriate ratio and agitating the mixture.;SOLUTION: To a beverage base material 2, an auxiliary material 4 made of crushed vegetables or fruits for imparting color tone and flavor to the beverage base material is added in a proportion of 3 to 8 wt.% and mixed. Sugar 3 in a proportion of 45 to 55 wt.% relative to the total weight of the mixture is added and mixed. The mixture is well boiled to form a beverage base material 5 having viscosity and solubility in water, with a water content of 30 to 40%. The beverage base material is mixed and agitated with clean water 6, so as to have a water content of 50 to 90% through dissolution and dilution.;COPYRIGHT: (C)2015,JPO&INPIT
机译:要解决的问题:提供一种制造低成本饮料基础材料的简单方法,即使在大量饮酒时也能防止摄入过多的卡路里和糖,并且能够摄入大量具有稳定酸度和甜度的膳食纤维和维生素,固有的色彩印象,以及带有味道的好味道;通过以适当的比例将纯净水添加到饮料基础材料中并搅拌混合物来制得浓度范围很宽的饮料。解决方案:向饮料基础材料2中添加由碎蔬菜或蔬菜制成的辅助材料4。以3至8重量%的比例添加用于赋予饮料基料色调和风味的水果并混合。相对于混合物的总重量,比例为45至55重量%的糖3被添加并混合。将混合物充分煮沸以形成具有在水中的粘度和溶解度,且水含量为30%至40%的饮料基础材料5。饮料基料与纯净水6混合并搅拌,通过溶解和稀释使其含水量为50%至90%。;版权所有:(C)2015,JPO&INPIT

著录项

  • 公开/公告号JP2015008724A

    专利类型

  • 公开/公告日2015-01-19

    原文格式PDF

  • 申请/专利权人 TAKEI MASAYUKI;

    申请/专利号JP20130148903

  • 发明设计人 TAKEI RITSUKO;TAKEI MASAYUKI;

    申请日2013-06-28

  • 分类号A23L2/52;A23L2/00;

  • 国家 JP

  • 入库时间 2022-08-21 15:33:42

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