WO2006107238A1 - Process for producing a substrate for making alcoholic structural-viscous goods and the substrate obtained thereby (variants) - Google Patents

Process for producing a substrate for making alcoholic structural-viscous goods and the substrate obtained thereby (variants) Download PDF

Info

Publication number
WO2006107238A1
WO2006107238A1 PCT/RU2006/000109 RU2006000109W WO2006107238A1 WO 2006107238 A1 WO2006107238 A1 WO 2006107238A1 RU 2006000109 W RU2006000109 W RU 2006000109W WO 2006107238 A1 WO2006107238 A1 WO 2006107238A1
Authority
WO
WIPO (PCT)
Prior art keywords
substrate
thickener
present
goods
alcohol
Prior art date
Application number
PCT/RU2006/000109
Other languages
French (fr)
Inventor
Andrey Leonidovich Zagorsky
Dmitri Kirillovitch Toropov
Original Assignee
Andrey Leonidovich Zagorsky
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Andrey Leonidovich Zagorsky filed Critical Andrey Leonidovich Zagorsky
Publication of WO2006107238A1 publication Critical patent/WO2006107238A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the food industry, specifically to production of alcohol-containing goods, particularly structural-viscous plastic goods like jellies, liqueurs and other jelly-like alcoholic beverages.
  • US 3826829 A 5 A23L 1/04, 1974, [1] discloses a substrate for producing a soft ice-cream-like mixture, comprising water, sugar, polyols, and pectin.
  • the mixture prepared using said substrate and additional colorants and flavoring agent can be realized as a common non-alcoholic beverage or as a soft ice cream.
  • said substrate contains no alco- hoi.
  • substrate which is suitable for preparing an alcoholic mix- ture such as soft ice cream, comprising spirit, sugar and carboxymethyl- cellulose as a thickener (EP 0268097, C12G 3/00, 1988, [3]).
  • said substrate Upon adding colorants and flavoring agents, said substrate is suitable for producing frozen alcohol-containing goods such as frozen cocktail drinks.
  • production time of the substrate is long and constitutes 6-12 hours.
  • the substrate obtained thereby does not ensure long-time keeping (not more than 10 minutes) of the alcohol-containing good prepared therefrom.
  • plasticity of the substrate is insufficient, which leads to limitation of the use of said goods only in the form of beverages.
  • the international application PCT/GB97/02074 (WO 98/04158,
  • the technical solution closest to the claimed one is a substrate for producing of alcohol-containing, structural-viscous goods (RU 2061384 Cl, C12G 3/00. 1996), [5], which contains spirit, sugar, methylcellulose, and water at a predetermined ratio.
  • Methylcellulose is used in said inven- tion as the main component of the alcohol-containing good, and could not be removed from the good.
  • an alteration of methylcellulose concentration in said invention allows to create a base for a wide range of applications without complication of the process for producing each specific good (particularly from soft ice-cream to liqueurs or punches).
  • Disadvantage of the known technical solution is in a short shelf life of the alcohol-containing prepared product at room temperature.
  • a process for producing a substrate for alcohol structural-viscous goods is characterized by steps of: mixing a spirit-contained raw material with a thickener in the form of agar or pectin or mixtures thereof in the ratio of 1 : (1- 95), leaving the resultant mixture in a covered vessel at room temperature during 4 hours for swelling, heating then said vessel with the obtained product on a water bath under the cover while stirring continu- ously until the thickener is completely dissolved, straining the obtained mass through a sieve, pouring said mass into forms, and cooling to room temperature.
  • the claimed process of the present invention result in two embodiments of substrate each of which was successfully tested with a positive result both in laboratory and plant conditions and can be used as a substrate for producing a wide range of alcohol-containing products.
  • the substrate for alcohol structural-viscous goods obtained by this process has the following ratio of components, wt. %: spirit-containing raw material - 95.00- 1.00; water - 4.99-94.00; thickener - 0.01- 5.00.
  • the substrate for alcohol structural-viscous goods obtained by this process has the following ratio of components, wt. %: spirit-containing raw material - 90.00- 1.00; water - 5.00-84.00; thickener - 5.00-15.00.
  • Said embodiments of substrate for alcohol structural-viscous goods obtained according to the claimed process of the present invention can contain traces of honey and/or sugar as a sweetener and/or flavoring agent.
  • Foodstuff supplements used herein are preferably agar (E 406), pectins (E 440, E 466, E 1422) and/or mixtures thereof. These supplements are known to be included in the list of supplements allowed for use in foodstuff industry.
  • natural foodstuff supplements are used as the main components of the alcohol-containing product, and they could not be removed from the product.
  • variation of concentrations of natural foodstuff supplements, spirit, alcohol-containing drinks (wines, strong and fruit liqueurs, beer etc.), water, sweeteners and flavoring agents allows to produce two embodiments of the substrate for wide range of applications without complication of a manufacturing process for each of alcohol-containing structural-viscous products obtained on the basis of said substrate.
  • a specific foodstuff supplement particularly agar, pectins and/or mixtures thereof, in different compositions allows to extend the range of use of structural-viscous substrates in non-frozen form, which, in turn, allows to extend an assortment of alcohol-containing plastic, jelly-like goods having a long shelf life at room temperature keeping all their attractive food and gustatory properties.
  • the essence of the claimed process for producing substrate for making alcohol structural-viscous goods and two embodiments of the substrate obtained thereby, is illustrated by following specific embodiments examples.
  • Agar (E 406) used as a thickener represents a water-soluble powder of white color with a yellow tint.
  • Agar is manufacturing in accordance with the technical specification. Rectified spirit of the highest grade purity, manufactured in accordance with the Russian national standard Ne 5962-67, is mixed with distil- lated water at the ratio of 1 : 95. In this case, the density of the resultant water-spirit mixture is 996.75 kg/m 3 .
  • the thickener is added in an amount of 0.1 vol. % or more, and the mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The resultant mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the product obtained in accordance with the claimed technical solu- tion is a transparent, slightly opalescing alcohol-containing jelly having elasticity of 50 Pa and spirit content of 1 %.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 1.00; water - 95.00; thickener - 4.0.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 1.00; water - 84.00; thickener - 15.00.
  • Example 2
  • pectin (E 440) is used as a thickener. Rectified spirit of the highest grade purity, manufactured in accordance with the
  • the thickener is added in an amount of 2 vol. % , and the mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. In this case, traces of citric flavoring agent, red color foodstuff dye and sweetener are added into the resultant product. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the product obtained in accordance with the claimed technical solu- tion is a slightly opalescing, alcohol-containing red-colored sweet jelly with elasticity of 100 Pa, having a sweet taste, a lemon scent and spirit content of 45 %.
  • the substrate prepared by the process of the present invention has following component ra- tio, wt. %: spirit-containing raw material - 49.00; water - 49.00; thickener - 2.0.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 45.00; water - 45.00; thickener - 10.00.
  • the mixture of agar and pectin is used as a thickener.
  • said thickener is mixed with rectified spirit of the highest grade purity, manufactured in accordance with the Russian national standard N° 5962-67, in an amount of 0.1 %.
  • the resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved.
  • the obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the product obtained in accordance with the claimed technical solution is a transparent, slightly opalescing, alcohol-containing jelly with elasticity of 50 Pa and spirit content of 95 %.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material — 95.00; water - 4.99; thickener - 0.01.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material — 90.00; water — 5.00; thickener — 5.00.
  • agar is used as a thickener.
  • Cognac alcohol content of 40 %
  • water are mixed at the ratio of from 1 :1.
  • the thickener is added in an amount of 0.1 vol. % and more, and a resultant mixture is kept for 4 hours at room temperature. After that, said mixture is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the product obtained in accordance with the claimed technical solution is a transparent tawny jelly with Cognac aroma, elasticity of 50 Pa and spirit content of 20 %.
  • the substrate contains foodstuff supplements that keep jelly-like structure in an aqueous ethanol solution at room temperature. Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 95:4.99. Further, thickener in an amount of 0.1 vol. % is added, and the resultant mixture is placed for 4 hours under the cover at room temperature. After that, the mixture is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 95.00; water - 4.99; thickener — 0.01.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 90.00; water - 5.00; thickener - 5.00.
  • Example 5 Agar (30 g) is added to 970 g of vodka which is 45° proof and has a density of 939.56 kg/m3 at 20 0 C. Mixture is then mixed, hermetically closed in a container and left for swelling during 4 hours. After that, said container is heated on a water bath while stirring continuously for 2 hours. The obtained mass is strained through a sieve, poured into forms, hermeti- cally corked up, cooled to the room temperature and put into a thermostat at -25 0 C for 40 days. Modulus of elasticity of the jelly is 150 Pa at the moment of filling. Areometrically measured content of a spirit in the product after distillation is 44 vol. %. 40 days later, modulus of elasticity and spirit content of the product were measured and found to be corre- sponding with ones of day of filling.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 82.00; water — 6.50; thickener — 11.50.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 79.00; water - 10.30; thickener - 10.70.
  • the claimed process of the present invention result in two embodi- ments of substrate each of which, was successfully tested with a positive result both in laboratory and plant conditions and can be used as a substrate for producing a wide range of alcohol-containing products.
  • foodstuff supplements keeping their jelly-like structure of an aqueous ethanol-containing solution at room temperature were used as a thickener. Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 95: 4.99. Further, thickener is added in an amount of 0.01 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 82.00; water - 6.50; thickener — 11.50.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 79.00; water - 10.30; thickener - 10.70.
  • Agar was used as a thickener.
  • Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 1 :94. Further, thickener is added in an amount of 5.0 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the substrate pre- pared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 1.00; water - 94.00; thickener - 5.0.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material — 1.00; water - 93.30; thickener — 5.70.
  • Agar was used as a thickener.
  • Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 1 :80. Further, thickener is added in an amount of
  • the resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 1.00; water - 84.00; thickener - 15.00.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 1.00; water - 86.00; thickener - 13.00.
  • Agar was used as a thickener.
  • Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 92: 5. Further, thickener is added in an amount of 5.0 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel containing a product inside of it, is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
  • the substrate pre- pared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 92.00; water - 5.00; thickener - 3.00.
  • the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 90.00; water - 6.00; thickener - 4.00.
  • alcohol-containing raw material 95.00-1.00; water 4.99- 94.00; thickener 0.01- 5.00;
  • the claimed process for producing a substrate for making alcohol- containing, structural-viscous goods and the proposed composition of said substrate allow to diversify significantly an assortment and consumer properties of alcohol-containing, structural-viscous goods, and to increase the shelf life of the product at room temperature.
  • An advantage of the present invention besides the aforesaid, is also in that the invention allows to keep all properties and quality of the product prepared on the basis of said substrate, even after several repeated un- freezings.
  • One more very important advantage of the product based on the novel process and various percentages of substrate's ingredients is in a possibility to use thereof in various structural-viscous goods such as soft plastic jellies, drinks (punches, liquors) in frozen, non-frozen and other forms.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The present invention relates to the food industry, specifically to production of alcohol-containing goods, particularly structural-viscous plastic goods like jellies, liqueurs and other jelly-like alcoholic beverages. It is an object of the present invention to broaden application properties of the prepared product due to extending of its shelf life at room temperature and improving its jelly-like properties and plasticity. Said object is achieved by providing a novel process for producing a substrate for making alcohol-containing, structural-viscous goods, and the substrate obtained thereby (in two embodiments). The claimed process results in two embodiments of substrate each of which was successfully tested with a positive result both in laboratory and plant conditions and can be used successfully as a substrate for producing a wide range of alcohol- containing products, particularly liqueurs, punches and creams, because of the high plasticity obtained due to specific percentage of ingredients. Moreover, the present invention successfully allows to use the new substrate as well for preparing soft jelly, which broadens possibilities of the substrate practical applications without any complication of manufacturing process for producing each specific good. Because of high organoleptic parameters of goods, the present invention allows to improve essentially consumer properties of structural-viscous alcohol-containing goods by means of prolonged shelf life (up to 30-40 days) at room temperature.

Description

PROCESS FOR PRODUCING A SUBSTRATE FOR MAKING
ALCOHOLIC STRUCTURAL-VISCOUS GOODS AND THE SUBSTRATE OBTAINED THEREBY (VARIANTS)
The present invention relates to the food industry, specifically to production of alcohol-containing goods, particularly structural-viscous plastic goods like jellies, liqueurs and other jelly-like alcoholic beverages. US 3826829 A5 A23L 1/04, 1974, [1], discloses a substrate for producing a soft ice-cream-like mixture, comprising water, sugar, polyols, and pectin. The mixture prepared using said substrate and additional colorants and flavoring agent can be realized as a common non-alcoholic beverage or as a soft ice cream. However, said substrate contains no alco- hoi.
US 4877772 A, C12G 1/00, 1990, [2], discloses a substrate for producing alcoholic beverages, comprising spirit, sugar and pectin. However, this substrate cannot be recommended for preparing frozen goods.
Known is substrate which is suitable for preparing an alcoholic mix- ture such as soft ice cream, comprising spirit, sugar and carboxymethyl- cellulose as a thickener (EP 0268097, C12G 3/00, 1988, [3]). Upon adding colorants and flavoring agents, said substrate is suitable for producing frozen alcohol-containing goods such as frozen cocktail drinks. However, production time of the substrate is long and constitutes 6-12 hours. The substrate obtained thereby does not ensure long-time keeping (not more than 10 minutes) of the alcohol-containing good prepared therefrom. Moreover, plasticity of the substrate is insufficient, which leads to limitation of the use of said goods only in the form of beverages. The international application PCT/GB97/02074 (WO 98/04158,
"Carbonated Beverage Having a Light Gel Structure"), [4], describes a beverage based on a gel structure being a light- or nonalcoholic beverage, such as lemonade, mixtures, a sparkling wine (wine of Champagne), or some other similar drinks. Process for producing of said drinks is rather complicated and time-consuming.
The technical solution closest to the claimed one is a substrate for producing of alcohol-containing, structural-viscous goods (RU 2061384 Cl, C12G 3/00. 1996), [5], which contains spirit, sugar, methylcellulose, and water at a predetermined ratio. Methylcellulose is used in said inven- tion as the main component of the alcohol-containing good, and could not be removed from the good. Moreover, an alteration of methylcellulose concentration in said invention allows to create a base for a wide range of applications without complication of the process for producing each specific good (particularly from soft ice-cream to liqueurs or punches). Disadvantage of the known technical solution is in a short shelf life of the alcohol-containing prepared product at room temperature.
It is an object of the present invention to broaden application properties of the prepared product due to extending of its shelf life at room temperature and improving its jelly-like properties and plasticity. Said object is achieved by providing a novel process for producing a substrate for making alcohol-containing, structural-viscous goods, and the substrate obtained thereby (in two embodiments).
A process for producing a substrate for alcohol structural-viscous goods is characterized by steps of: mixing a spirit-contained raw material with a thickener in the form of agar or pectin or mixtures thereof in the ratio of 1 : (1- 95), leaving the resultant mixture in a covered vessel at room temperature during 4 hours for swelling, heating then said vessel with the obtained product on a water bath under the cover while stirring continu- ously until the thickener is completely dissolved, straining the obtained mass through a sieve, pouring said mass into forms, and cooling to room temperature.
The claimed process of the present invention result in two embodiments of substrate each of which was successfully tested with a positive result both in laboratory and plant conditions and can be used as a substrate for producing a wide range of alcohol-containing products.
According to one embodiment of the present invention, the substrate for alcohol structural-viscous goods obtained by this process has the following ratio of components, wt. %: spirit-containing raw material - 95.00- 1.00; water - 4.99-94.00; thickener - 0.01- 5.00.
According to another embodiment of the present invention, the substrate for alcohol structural-viscous goods obtained by this process has the following ratio of components, wt. %: spirit-containing raw material - 90.00- 1.00; water - 5.00-84.00; thickener - 5.00-15.00.
Said embodiments of substrate for alcohol structural-viscous goods obtained according to the claimed process of the present invention can contain traces of honey and/or sugar as a sweetener and/or flavoring agent. Foodstuff supplements used herein are preferably agar (E 406), pectins (E 440, E 466, E 1422) and/or mixtures thereof. These supplements are known to be included in the list of supplements allowed for use in foodstuff industry.
The applicant does not know any technical and patent documents that disclose such a process for producing a substrate for making alcohol structural-viscous goods and/or such a substrate that would permit to ob- tain plastic goods with prolonged shelf life (up to 30-40 days) at room temperature owing to using and selecting specific concentrations of components forming said substrate.
Because of using foodstuff supplements as the thickener, goods obtained on the basis of said substrate are suitable for preparing liqueurs, punches, creams etc. High plasticity of the substrate provided by the claimed concentrations of components, makes it possible to broaden significantly a range of practical applications of this substrate, and particularly to use the substrate as well for producing a soft jelly.
According to the present invention, natural foodstuff supplements are used as the main components of the alcohol-containing product, and they could not be removed from the product. Moreover, variation of concentrations of natural foodstuff supplements, spirit, alcohol-containing drinks (wines, strong and fruit liqueurs, beer etc.), water, sweeteners and flavoring agents allows to produce two embodiments of the substrate for wide range of applications without complication of a manufacturing process for each of alcohol-containing structural-viscous products obtained on the basis of said substrate.
Thus, according to the substrate claimed, selection of amount and type of a specific foodstuff supplement, particularly agar, pectins and/or mixtures thereof, in different compositions allows to extend the range of use of structural-viscous substrates in non-frozen form, which, in turn, allows to extend an assortment of alcohol-containing plastic, jelly-like goods having a long shelf life at room temperature keeping all their attractive food and gustatory properties. The essence of the claimed process for producing substrate for making alcohol structural-viscous goods and two embodiments of the substrate obtained thereby, is illustrated by following specific embodiments examples. Example 1
Agar (E 406) used as a thickener represents a water-soluble powder of white color with a yellow tint. Agar is manufacturing in accordance with the technical specification. Rectified spirit of the highest grade purity, manufactured in accordance with the Russian national standard Ne 5962-67, is mixed with distil- lated water at the ratio of 1 : 95. In this case, the density of the resultant water-spirit mixture is 996.75 kg/m3. Then, the thickener is added in an amount of 0.1 vol. % or more, and the mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The resultant mass is strained through a sieve, poured into forms and cooled to the room temperature.
The product obtained in accordance with the claimed technical solu- tion is a transparent, slightly opalescing alcohol-containing jelly having elasticity of 50 Pa and spirit content of 1 %.
In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 1.00; water - 95.00; thickener - 4.0.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 1.00; water - 84.00; thickener - 15.00. Example 2
In this example, pectin (E 440) is used as a thickener. Rectified spirit of the highest grade purity, manufactured in accordance with the
Russian national standard Ns 5962-67, is mixed with distillated water at the ratio of 1 :1. The density of resultant water-spirit mixture is 934.04 kg/m3.
Then, the thickener is added in an amount of 2 vol. % , and the mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. In this case, traces of citric flavoring agent, red color foodstuff dye and sweetener are added into the resultant product. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
The product obtained in accordance with the claimed technical solu- tion is a slightly opalescing, alcohol-containing red-colored sweet jelly with elasticity of 100 Pa, having a sweet taste, a lemon scent and spirit content of 45 %.
In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ra- tio, wt. %: spirit-containing raw material - 49.00; water - 49.00; thickener - 2.0.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 45.00; water - 45.00; thickener - 10.00.
Example 3
In this example, the mixture of agar and pectin is used as a thickener. Further, said thickener is mixed with rectified spirit of the highest grade purity, manufactured in accordance with the Russian national standard N° 5962-67, in an amount of 0.1 %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
The product obtained in accordance with the claimed technical solution is a transparent, slightly opalescing, alcohol-containing jelly with elasticity of 50 Pa and spirit content of 95 %. In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material — 95.00; water - 4.99; thickener - 0.01.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material — 90.00; water — 5.00; thickener — 5.00. Example 4
In this example, agar is used as a thickener. Cognac (alcohol content of 40 %) and water are mixed at the ratio of from 1 :1. Further, the thickener is added in an amount of 0.1 vol. % and more, and a resultant mixture is kept for 4 hours at room temperature. After that, said mixture is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
The product obtained in accordance with the claimed technical solution is a transparent tawny jelly with Cognac aroma, elasticity of 50 Pa and spirit content of 20 %.
As a thickener, the substrate contains foodstuff supplements that keep jelly-like structure in an aqueous ethanol solution at room temperature. Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 95:4.99. Further, thickener in an amount of 0.1 vol. % is added, and the resultant mixture is placed for 4 hours under the cover at room temperature. After that, the mixture is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature. In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 95.00; water - 4.99; thickener — 0.01.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 90.00; water - 5.00; thickener - 5.00.
Example 5 Agar (30 g) is added to 970 g of vodka which is 45° proof and has a density of 939.56 kg/m3 at 20 0C. Mixture is then mixed, hermetically closed in a container and left for swelling during 4 hours. After that, said container is heated on a water bath while stirring continuously for 2 hours. The obtained mass is strained through a sieve, poured into forms, hermeti- cally corked up, cooled to the room temperature and put into a thermostat at -25 0C for 40 days. Modulus of elasticity of the jelly is 150 Pa at the moment of filling. Areometrically measured content of a spirit in the product after distillation is 44 vol. %. 40 days later, modulus of elasticity and spirit content of the product were measured and found to be corre- sponding with ones of day of filling.
In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 82.00; water — 6.50; thickener — 11.50.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 79.00; water - 10.30; thickener - 10.70.
The claimed process of the present invention result in two embodi- ments of substrate each of which, was successfully tested with a positive result both in laboratory and plant conditions and can be used as a substrate for producing a wide range of alcohol-containing products.
Examples of realization of the substrate (according to claim 1 of the present invention) for different component ratios are given below.
Example 6
Here, foodstuff supplements keeping their jelly-like structure of an aqueous ethanol-containing solution at room temperature were used as a thickener. Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 95: 4.99. Further, thickener is added in an amount of 0.01 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 82.00; water - 6.50; thickener — 11.50.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 79.00; water - 10.30; thickener - 10.70. Example 7
Agar was used as a thickener.
Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 1 :94. Further, thickener is added in an amount of 5.0 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
In the first embodiment of the present invention, the substrate pre- pared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 1.00; water - 94.00; thickener - 5.0. In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material — 1.00; water - 93.30; thickener — 5.70.
Example 8
Agar was used as a thickener.
Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 1 :80. Further, thickener is added in an amount of
15.00 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel with a product inside is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
In the first embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 1.00; water - 84.00; thickener - 15.00.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 1.00; water - 86.00; thickener - 13.00.
Example 9
Agar was used as a thickener.
Rectified spirit of the highest grade purity is mixed with distillated water at the ratio of 92: 5. Further, thickener is added in an amount of 5.0 vol. %. The resultant mixture is placed under a cover for 4 hours at room temperature. After that, the covered vessel containing a product inside of it, is heated on a water bath while stirring continuously until the thickener is completely dissolved. The obtained mass is strained through a sieve, poured into forms and cooled to the room temperature.
In the first embodiment of the present invention, the substrate pre- pared by the process of the present invention has following component ratio, wt. %: spirit-containing raw material - 92.00; water - 5.00; thickener - 3.00.
In the second embodiment of the present invention, the substrate prepared by the process of the present invention has following component ratio, wt. %; spirit-containing raw material - 90.00; water - 6.00; thickener - 4.00.
Results of studies of the present invention reveal the optimum ratio of components (wt. %) for producing the substrate in accordance with the claimed process:
- first embodiment of the present invention: alcohol-containing raw material 95.00-1.00; water 4.99- 94.00; thickener 0.01- 5.00;
- second embodiment of the present invention: alcohol-containing raw material 90.00-1.00; water 5.00- 84.00; thickener 5.00- 15.00. As is shown by results of specific embodiments of the present invention, the claimed process for producing a substrate for making alcohol- containing, structural-viscous goods and the proposed composition of said substrate (two variants) allow to diversify significantly an assortment and consumer properties of alcohol-containing, structural-viscous goods, and to increase the shelf life of the product at room temperature.
An advantage of the present invention, besides the aforesaid, is also in that the invention allows to keep all properties and quality of the product prepared on the basis of said substrate, even after several repeated un- freezings. One more very important advantage of the product based on the novel process and various percentages of substrate's ingredients is in a possibility to use thereof in various structural-viscous goods such as soft plastic jellies, drinks (punches, liquors) in frozen, non-frozen and other forms. References:
1. US Patent Jte 3826829, A23L 1/04, 1974.
2. US Patent JY≥ 4877772, C12G 1/00, 1990. 3. EP 0268097^ C12G 3/00, 1988.
4. WO 98/04158 «Carbonated Beverage Having a Light Gel Structure))
5. RU 2061384, C12G 3/00, 1996.

Claims

Claims
1. A process for producing the substrate for making alcoholic structural-viscous goods, characterized by steps of: mixing a spirit-contained raw material with a thickener in the form of agar or pectin or mixtures thereof in the ratio of 1 : (1- 95), leaving the resultant mixture in a covered vessel at room temperature during 4 hours for swelling, heating then said vessel with the obtained product on a water bath under the cover while stirring continuously until the thickener is completely dissolved, straining the obtained mass through a sieve, pouring said mass into forms, and cooling to room temperature.
2. The substrate obtained by the process of claim I3 wherein the ratio of components is set as following, wt. %: spirit-containing raw material - 95.00- 1.00; water - 4.99-94.00; thickener - 0.01- 5.00.
3. The substrate obtained by the process of claim 1, wherein the ratio of components is set as following, wt. %: spirit-containing raw material - 90.00- 1.00; water - 5.00-84.00; thickener - 5.00-15.00.
4. The substrate of claim 4, wherein said substrate contains traces of honey and/or sugar.
PCT/RU2006/000109 2005-04-08 2006-03-02 Process for producing a substrate for making alcoholic structural-viscous goods and the substrate obtained thereby (variants) WO2006107238A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2005110131 2005-04-08
RU2005110131/13A RU2294961C2 (en) 2005-04-08 2005-04-08 Method for base production to produce alcoholic structurally viscous products and base produced by this method (variants)

Publications (1)

Publication Number Publication Date
WO2006107238A1 true WO2006107238A1 (en) 2006-10-12

Family

ID=36754677

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2006/000109 WO2006107238A1 (en) 2005-04-08 2006-03-02 Process for producing a substrate for making alcoholic structural-viscous goods and the substrate obtained thereby (variants)

Country Status (2)

Country Link
RU (1) RU2294961C2 (en)
WO (1) WO2006107238A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2534585A (en) * 2015-01-28 2016-08-03 Smith & Sinclair Ltd A confectionery composition and a method of manufacturing thereof
US20180077948A1 (en) * 2016-09-16 2018-03-22 Teena Marilyn Gudjonson Gummy confectionery composition

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010535491A (en) * 2007-08-07 2010-11-25 リベレーション リミテッド Food foam and beverage foam
RU2535947C2 (en) * 2012-04-13 2014-12-20 Иван Михайлович Ликстанов Food semi-product

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4305933A (en) * 1980-03-10 1981-12-15 Wiczer Sol B Thickened gelatinous edible alcoholic medicated carrier
US4877772A (en) * 1986-12-03 1989-10-31 Mudzhiri Levan A Alcoholic beverage and process for producing same
WO1996011578A1 (en) * 1994-10-14 1996-04-25 Brown-Forman Corporation Alcoholic, ready-to-freeze beverage
WO2001028359A1 (en) * 1999-10-18 2001-04-26 Evgeny Jurievich Maximov Sweet alcohol articles with viscous structure and method for the production thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4305933A (en) * 1980-03-10 1981-12-15 Wiczer Sol B Thickened gelatinous edible alcoholic medicated carrier
US4877772A (en) * 1986-12-03 1989-10-31 Mudzhiri Levan A Alcoholic beverage and process for producing same
WO1996011578A1 (en) * 1994-10-14 1996-04-25 Brown-Forman Corporation Alcoholic, ready-to-freeze beverage
WO2001028359A1 (en) * 1999-10-18 2001-04-26 Evgeny Jurievich Maximov Sweet alcohol articles with viscous structure and method for the production thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2534585A (en) * 2015-01-28 2016-08-03 Smith & Sinclair Ltd A confectionery composition and a method of manufacturing thereof
US10888101B2 (en) 2015-01-28 2021-01-12 Smith & Sinclair Limited Confectionery composition and a method of manufacturing thereof
US20180077948A1 (en) * 2016-09-16 2018-03-22 Teena Marilyn Gudjonson Gummy confectionery composition

Also Published As

Publication number Publication date
RU2294961C2 (en) 2007-03-10
RU2005110131A (en) 2006-10-20

Similar Documents

Publication Publication Date Title
WO2006107238A1 (en) Process for producing a substrate for making alcoholic structural-viscous goods and the substrate obtained thereby (variants)
CN101511989A (en) Process for preparation of saffron cream liqueur
JP7356262B2 (en) Alcoholic beverages and methods for improving fermentation and/or sticky texture in alcoholic beverages
JP7430987B2 (en) Alcoholic beverages and methods for improving burnt bread aroma and/or soggy texture in alcoholic beverages
RU2192457C2 (en) Low-alcoholic cocktail
RU2061384C1 (en) Base for preparing alcoholic structural-viscous articles
RU2731048C1 (en) Alcoholic cocktail
RU2191822C2 (en) Low-alcoholic drink
RU2171283C1 (en) Red wine drink
RU2196815C2 (en) Grape original dessert white wine
RU2294362C1 (en) Low-alcoholic beverage
RU2191806C2 (en) Grape original dessert white wine
RU2196170C2 (en) Composition for sweet liquor "irkutskaya s brusnikoi"
RU2154094C2 (en) Low-alcoholic beverage
RU2154095C2 (en) Low-alcoholic beverage
RU2191816C2 (en) Low-alcoholic drink
RU2191813C2 (en) Low-alcoholic drink
RU2188230C2 (en) Weak alcoholic cocktail
RU2191814C2 (en) Low-alcoholic drink
RU2212440C1 (en) Sweet liqueur "aromat sibiri brusnichnaya"
RU2181764C1 (en) Composition for sweet liqueur "irkutskaya with cranberry"
RU2481046C1 (en) "strana limonia kla-tu premium" alcohol-free beverage
RU2102457C1 (en) Composition for semisweet liqueur "ustyuzhanka"
RU2114167C1 (en) Sweet drink "black currant"
SU836087A1 (en) "legvi" dessert liqueur

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: RU

122 Ep: pct application non-entry in european phase

Ref document number: 06733237

Country of ref document: EP

Kind code of ref document: A1