AT516935A1 - Alcoholic food - Google Patents

Abstract

Alcohol-containing food containing fruit pulp and alcohol, wherein the alcohol content is at least 8% by volume, preferably at least 10% by volume, and no preservatives are added for preservation.

Description

The invention relates to an alcoholic food containing Fruchtmus and alcohol and a method for producing the same.

Alcohol-containing foods are becoming increasingly popular. For example, alcoholic mixed drinks are increasingly available in ready to drink form. So-called premix drinks consist of a mixture of spirits and lemonades, fruit juices or other sweetened drinks. Shelf life is improved by the addition of various preservatives, e.g.

Potassium sorbate, potassium benzoate, sodium benzoate or the like.

Alcohol-containing foods are also known in viscous, viscous form, in which a viscous starting component is mixed with alcohol. As examples in this connection, there are various dessert recipes to be mentioned which are prepared in portions in the household or in the catering industry and in which, for example, fruit purees or fruit purée are refined with spirits. However, such recipes are not suitable for industrial production, because the corresponding foods have insufficient durability and because at a longer storage time also segregation of the alcohol would occur from the other components. Achieving sufficient shelf life is a particular challenge in food based on fruit puree, because fruit puree, especially natural fruit puree, is microbiologically unstable due to its analytical properties (fermentation, discoloration).

The invention therefore aims to provide a Fruchtmus-based alcoholic foodstuff which can be manufactured industrially and packaged in consumer-typical sales units. Furthermore, the food should have sufficient durability to be stored uncooled for several weeks, in particular, should be dispensed with the addition of preservatives or preserving additives. Finally, the food in the packaging should be ready to drink or ready to eat, in particular homogenized.

To solve this problem, the alcoholic food is characterized in that the alcohol content is at least 8% by volume, preferably at least 10% by volume, and no preservatives are added for preservation. In the course of elaborate series of experiments, it was found that the alcohol content according to the invention alone ensures the necessary shelf life of the product, so that it is possible to dispense with the addition of preservatives. Preservatives are understood here as additives which increase the shelf life of foods by delaying spoilage by mold or bacteria. In particular, it refers to preservatives as can be found in the list of food additives authorized in the European Union under E-numbers E200-E299, in particular sorbic acid, salts of sorbic acid, benzoic acid, salts of benzoic acid, esters of para-hydroxybenzoic acid and their sodium salts and sulphurous acid and its salts. Under

Preservatives are also to be understood as food additives which are not contained in natural fruit pulp. In particular, these are to be understood as the natural fruit acid of fruit pulp different food additives.

For the purposes of the invention, the fruit pulp used is preferably a natural, non-preserved fruit pulp.

Furthermore, within the scope of the invention, thermal treatment (pasteurization) or other physical preservation methods can be dispensed with. In particular, it has been found that a thermal treatment leads to a strong reduction of the alcohol content. On the one hand, this is disadvantageous for reasons of cost, because much more alcohol has to be mixed in than is finally present in the end product and, on the other hand, for regulatory reasons because it is difficult to adjust or maintain the prescribed alcohol content. It has surprisingly been found that the alcohol content according to the invention has no negative effects on the desired viscosity, taste, texture and odor. By dispensing with a thermal treatment can rather be avoided caused by excessive temperatures negative sensory influences.

An improvement in the durability preferably results from the fact that the pH of the food is adjusted to values of less than 4.5. In particular, the pH can be adjusted to values of 3.5-4.2. To adjust the pH, the foodstuff preferably contains at least one pH-lowering ingredient, in particular an acid, e.g. Citric acid and / or ascorbic acid.

The risk of segregation due to the relatively high alcohol content has surprisingly been found to be manageable, whereby homogenization within the scope of a preferred embodiment is promoted by packaging the food in a soft packaging, preferably a foil bag. As a result, the packaged food is mechanically applied during handling in the context of transport, the shopping process and consumption and constantly counteracted segregation or this undone.

A preferred embodiment provides that applesauce is selected as the fruit juice.

It has also been found that the alcohol content is preferably between 10 and 13% by volume.

The proportions by weight of the individual components of the foodstuff can be varied depending on the desired flavor and the desired consistency, the fruit pulp forming the main constituent. It is preferably provided here that the fruit pulp is contained in an amount of 40-60% by weight, based on the total weight of the ready-prepared food.

Furthermore, to improve the taste experience, the food may contain sugar, preferably in an amount of 5-15% by weight based on the total weight of the finished food.

Furthermore, the food may contain spices, flavors or the like.

The alcohol is preferably contained as a constituent of at least one spirit, preferably rum, vodka or tequila.

According to a further aspect, the invention relates to a process for producing the alcoholic foodstuff according to the invention, comprising preparing a starting mixture of fruit pulp and optionally further ingredients and then mixing the alcohol or an alcohol-containing ingredient into the starting mixture, whereupon the alcoholic foodstuff thus obtained without preceding separate preservation step, such as a pasteurization, filled in a package and the packaging is sealed.

It has been found that the combination of the formulation according to the invention with the process technology according to the invention gives rise to a product which withstands the natural development tendency of the fruit pulp without the use of technical aids and at the same time has a long shelf life with optimal sensory development. If in the context of the invention is spoken of long shelf life, so it is a shelf life at room temperature and in the closed state of the package of at least four weeks, preferably at least six months, preferably at least 12 months meant.

Due to the preservative effect of the alcohol contained can, as already mentioned on artificial preservatives and on physical

Preservation methods, e.g. a negative influence on the taste of thermal treatment can be dispensed with. The alcoholic food is therefore preferably cold, i. without heating step, bottled.

Preferably, the alcoholic food is filled into a soft packaging, in particular a foil bag. As a rule, a film bag here consists of films welded together, in particular composite films comprising at least one metal foil and a plastic film, and has a vessel neck in which a closable mouthpiece is fitted air-tight and watertight.

Durability is preferably enhanced by the mutually enhancing effect of alcohol and acid content by adjusting the pH of the starting mixture to values less than 4.5. In particular, the pH adjustment is carried out by adding at least one pH-lowering ingredient, in particular an acid, e.g. Citric acid and / or ascorbic acid.

The invention will be explained in more detail with reference to embodiments.

Example 1:

It was made from the following ingredients: applesauce (coarse, without brine), sugar, vanilla flavor, coconut flakes, cokes milk. To this starting mixture, rum (38 vol.% Alcohol content) was added and mixed. Thereafter, the thus-obtained food was cold-filled in foil bags (for example, each containing 100 g). The foil pouches were closed. The product obtained has a minimum shelf life of 12 months at room temperature.

The following amounts (wt .-% based on the total amount) were used:

Rum: 30-35

Applesauce: 45-60

Sugar: 4-10

Vanilla Flavor: 0.1-0.2

Coconut flakes: 5

Coconut Milk: 3-6

Example 2:

It was made from the following ingredients: applesauce (coarse, without brine), sugar, apple strudel spice. To this starting mixture, rum (38 vol.% Alcohol content) was added and mixed. Thereafter, the thus-obtained food was cold-filled in foil bags (for example, each containing 100 g). The foil bags were sealed. The product obtained has a minimum shelf life of 12 months at room temperature.

The following amounts (% by weight based on the total amount) were used:

Rum: 30-35

Applesauce: 55-70

Sugar: 4-10

Apple strudel seasoning: 0.1-0.4

Claims (12)

claims: 1. Alcoholic food containing Fruchtmus and alcohol, wherein the alcohol content is at least 8 vol .-%, preferably at least 10 vol .-%, and preservatives are added no preservatives. 2. Food according to claim 1, characterized in that it is packed in a soft packaging, preferably a foil bag. 3. Food according to claim 1 or 2, characterized in that is selected as Fruchtmus Apfelmus. 4. Food according to claim 1, 2 or 3, characterized in that the alcohol content is between 10 and 13 vol .-%. 5. Food according to one of claims 1 to 4, characterized in that the Fruchtmus is contained in an amount of 40-60 wt .-%. 6. Food according to one of claims 1 to 5, characterized in that sugar, preferably in an amount of 5-15 wt .-%, is added. 7. Food according to one of claims 1 to 6, characterized in that the alcohol is contained as part of at least one spirit, preferably rum, vodka or tequila. 8. A process for the preparation of an alcoholic food according to any one of claims 1 to 7, comprising preparing a starting mixture of fruit pulp and optionally further ingredients and then mixing the alcohol or an alcohol-containing ingredient in the starting mixture, whereupon the alcoholic food thus obtained without preceding separate preservation step, such as a pasteurization, filled in a package and the packaging is sealed. 9. The method according to claim 8, characterized in that the alcoholic food is bottled cold. 10. The method according to claim 8 or 9, characterized in that the alcoholic food is filled in a soft packaging, in particular a foil bag. 11. The method according to claim 8, 9 or 10, characterized in that the pH of the starting mixture is adjusted to values of less than 4.5. 12. The method according to claim 11, characterized in that the pH adjustment by addition of at least one pH-lowering ingredient, in particular an acid, such as. Citric acid and / or ascorbic acid.