CZ281333B6 - Flavoring ingredient in mineral water and process for preparing thereof - Google Patents

Abstract

This flavouring ingredient for natural cold hypotonic slightly mineralised acidulous table waters of the hydrogen carbonate- calcium-sodium type with iron, iodine, magnesium, potassium, natural carbon dioxide and an increased content of fluorine contains per tonne a basic syrupy solution of the following composition: 580 to 680 kg of sugar, 40 to 90 kg of citric acid, 0.30 to 1.5 kg of vitamin C, 0.10 to 1.5 kg of artificial sweetener with a sweetness 500 times higher than the sweetness of saccharose, and 280 to 380 kg of water, and an aromatic solution containing 0.30 to 1.35 kg of natural deterpened aroma and 8.5 to 14 litres of 96% ethanol. The syrupy solution is prepared by dissolving sugar in water at 85 to 90 degrees C while continuously stirring for at least 20 minutes, the artificial sweetener is dissolved in this solution by stirring, the solution is filtered and cooled to 35 to 37 degrees C and citric acid is added, dissolved in water at at least 80 degrees C and enriched with vitamin C after cooling down. After a thorough stirring at a temperature of 35 to 37 degrees C the aromatic solution is gradually added while stirring, after being produced by the turbulent mixing of its two components for at least 20 minutes at temperature of 20 to 25 degrees C. The resulting solution is then stirred for at least 20 minutes.

Description

The invention relates to a seasoning additive for natural cold hypotonic weakly mineralized table hydrogen carbonate-calcium-sodium acidulous acids containing iron, iodine, magnesium, potassium and with increased fluoride content and natural carbon dioxide.

BACKGROUND OF THE INVENTION

Up to now, syrups of the type produced for lemonade have been used to flavor natural mineral waters, commonly called acidulous waters, especially those which can be used as table water. Some of the components of acidulous waters and of the flavoring syrups used so far do not remain unaffected by the flavored mineral water and significantly reduce its quality and durability. These types of flavoring syrups also contain preservatives to prevent the fermentation of beverages and negative microbiological processes at all and to substitute the imperfections of their production technology.

Existing attempts to flavor natural mineral water, which in themselves, in a pure, unp flavored state, have little taste and practically cannot be used as table water, have not been successful. Although the types of syrups impart some improved flavor to them, such mineral waters very soon become deteriorated both in taste and often in appearance, since the components of these syrups react with some mineral water salts. If the conditions for their consumption are reached at all, then their durability is very limited and there are complaints and losses associated with their production and distribution. These difficulties in flavoring natural mineral water are the more complicated the mineral water composition is, and it is concluded that virtually every type of mineral water needs a special flavoring agent to flavor it, in addition to taste, to give it a longer shelf life, with as little as possible. the amount of preservatives, preferably without them and also without food colors. The invention described below also pursues this purpose.

Summary of the invention and its advantages:

It is an object of the present invention to solve these problems as completely as possible, namely on the most complex type of cold natural hypotonic weakly mineralized mineral water of the bicarbonate-calcium-sodium type containing, in addition to iron, iodine, magnesium, potassium and sodium and natural carbon dioxide.

For natural minerals of this type, which in addition to the mentioned salts tend to have a slight turbidity and occasionally contain eye-catching clusters of ferric substances, it has proved to be the best and most suitable flavoring agent, formed by mixing two separately prepared solutions - one syrup solution and one aromatic solution - subjected to a special processing procedure.

The essence of the present invention is that for 1 ton of the two mixed solutions the base syrup-like solution consists of 580 to 680 kg

Sugar, 40 to 90 kg citric acid, 0.30 to 1.5 kg artificial sweetener with a sweetness 500 times greater than sucrose, 0.10 to

1.5 kg of vitamin C and 280 to 380 kg of water, while the aroma solution is composed of 0.30 to 1.35 kg of natural deterpened aroma and 8.5 to 14 liters of 96% ethanol.

The present invention also relates to a process for the preparation of this flavoring which is characterized in that the base syrup-like solution is prepared by dissolving the sugar in water at 85 to 90 ° C while stirring and maintaining the temperature after the sugar has melted for at least 20 minutes. the hot solution dissolves the artificial sweetener with continued stirring, the hot solution is filtered and cooled to 35-37 ° C, and to this cooled solution is added citric acid dissolved in water at least 80 ° C hot and subsequently cooled and mixed with Vitamin C, followed by vigorous vortex mixing for at least another 10 minutes while maintaining the stock solution at a temperature of 35-37 ° C, while stirring separately, a separately prepared aromatic solution of natural deterpened aroma in 96% ethanol, created for knows vigorously stirring the two components for at least 20 minutes while maintaining the temperature of the solution at 20-25 ° C, and after combining the aromatic solution with a syrup-like base solution maintained at 35-37 ° C, the resulting solution is stirred within this temperature range for at least another 20 minutes.

The resulting effect of the flavoring agent of said composition and its preparation for the mineral waters of said type is a versatile improvement in their taste and shelf-life. The ingredient has a distinct flavor and aroma, corresponding to the different types of aroma used, which it passes on to the mineral water. Carefully adhered to conditions of the technology of its preparation achieve microbiological stability both for itself and for the mentioned type of natural mineral water, which can be used as flavored water as table water. This, even when choosing any flavoring type of said natural deterpened aroma, provides the possibility of extending the guarantee period of the flavored mineral water of said kind to at least two months, while their actual stability lasts for more than four months. The seasoning itself remains stable for at least one year, while its taste and aroma as well as the overall organoleptic properties remain unchanged. Both the flavorant and the minerals themselves are not and need not be chemically stabilized at all, yet they can retain their suitability without any sodium benzoate or benzoic acid, without potassium sorbate or sorbic acid and any other preservatives. Neither synthetic nor natural dye is used, so the natural appearance of mineral water is practically unchanged. All flavors in the seasoning are produced on a natural basis only.

The flavoring is only applicable to the natural mineral waters of said type, in which it also removes their original natural aftertaste. It therefore allows them to be used as quality table water without a strong sweet flavor that can quench thirst and retain the natural characteristics that may affect consumers' health. The seasoning additive natural mineral water of this type gets rid of its original turbidity and becomes absolutely clear, this additive

-2C 281333 B6 also dissolves the iron salt clusters present in them.

DETAILED DESCRIPTION OF THE INVENTION

As is apparent from the previous lines, the flavoring ingredient of the present composition and the method of its ingredient is intended for the specific type and composition of natural mineral water. Thus, its recipe is the only example of use for flavoring mineral waters of the above type. It is a liquid additive that is prepared from two separately formed solutions - one syrup-like solution and the other aromatic solution.

The syrup base solution contains, per tonne of the resulting seasoning, 580 to 680 kg of sugar, 40 to 90 kg of citric acid, 0.30 to 1.5 kg of vitamin C, 0.1 to 1.5 kg of artificial sweetener with a sweetness 500 times greater than the sucrose sweetness, and 280 to 380 kg of water.

The aromatic solution is composed of the same amount by weight of the resulting flavoring additive from 0.30 to 1.35 kg of natural deterpenated flavor and 8.5 to 14 liters of 96% ethanol.

However, both of these partial solutions would not achieve their effect after mixing if they were not treated by a special process. This process - as mentioned above - requires special processing conditions for the processing of each of these sub-solutions, as well as special conditions for the combination of the two to form the resulting flavoring.

The base syrup solution must be prepared under the following technological conditions:

First, almost all of the water is used to completely dissolve the sugar. The rest of the water is left to dissolve the other components. The sugar must be dissolved while stirring and increasing the temperature of the solution to 85-90 ° C. After the sugar has completely dissolved, this temperature and stirring must be maintained for at least 20 minutes, then the added artificial sweetener will dissolve in this hot solution with continued stirring for at least 10 minutes, and the whole hot solution will be filtered and cooled to 35-37 Deň: 32 ° C. At this temperature, to this cooled solution is added citric acid, dissolved in a separate vessel in water at least 80 ° C hot and then cooled and enriched in this state with vitamin C dissolved in water 20 to 25 ° C warm.

It should be noted here that for this base solution an artificial sweetener with a 500 times greater sweetness than sucrose must be chosen, as otherwise its intended effect in the syrup base solution would not be achieved. After addition of citric acid with vitamin C and thorough mixing, the solution is kept at a temperature of 35-37 ° C. The citric acid-vitamin C base syrup solution must be thoroughly mixed, and a thorough mixing of the citric acid-vitamin C solution itself before pouring into the sugar solution will also contribute to its effect.

The aromatic solution must also be prepared under strictly adhered conditions. Natural flavors are oily substances. Your own

Essentially, these are deterpenated oils extracted from a variety of fruits, mostly from different latitudes. They can be used both individually and in mixtures, but because of their oily nature of dissolution in solutions, keep ethanol at 20 depending on the kind used which should perform require special conditions of its up to 25 C for this aromatic solution. A portion of the oily aroma, the aroma, must be weighed with great precision by a skilled worker who must also ensure that the ethanol is at a temperature within these limits. Failure to observe this temperature, precisely when it exceeds 25 ° C, would potentially degrade the flavor, resulting in a foreign flavor. At a lower temperature, below 20 ° C, the oily clusters would remain in solution and the solution would not be homogeneous. The perfect aroma solution takes at least 20 to maintain the aroma temperature. Only after the solution is ready for mixing with the base syrup solution.

in ethanol only by vortexing for minutes. Otherwise, the aroma will not dissolve perfectly even with ethanol and clusters will appear in the solution.

The quality of the seasoning additive is therefore dependent on the correct observance of the technological conditions. The first condition is careful processing of the syrup base solution and maintaining its temperature at which the two solutions can be mixed. If this mixing was carried out at a temperature of only 5 ° C lower, that is to say at a temperature of about 30 ° C, the two solutions would not be perfectly combined and its flavor and odor would not correspond to the achievable level. The aromatic solution is particularly sensitive to its processing and to its temperature of 20-25 ° C, during which it is added gradually, in portions, to the syrup-like stock solution with constant stirring, which must continue for at least 20 minutes after the last aromatic solution. Exactly according to technological conditions, the processed aromatic solution has a very intense and characteristic aroma used, the aroma is thoroughly dissolved in ethanol and the solution has optimal consistency and homogeneity. The acidic environment of the citric acid-containing base syrup solution protects the aroma from disturbance and eventual degradation of its taste and smell. By mixing its solution with the basic syrup-like solution, the purity, intense and full aroma and taste of the additive to the mineral water of this type are then guaranteed. The thermal processes used in the processing technology destroy living microorganisms that could negatively affect the qualitative parameters of the flavored mineral water.

It should be pointed out here again that the above-mentioned effects of the flavoring agent described will only occur in the type of natural mineral water, the composition of which was characterized in detail at the outset by a listing of the salts contained therein. With no other type of natural mineral water, this flavoring agent is not applicable and even not suitable for lemonade. However, its composition and special production technology make it possible to use natural mineral water of this type, the sources of which are very rich, as excellent table water, which, when flavored with the additive described, retains its natural characteristics which can have a beneficial effect on the health of consumers. With this additive, this type of mineral water is perfectly cleaned, which means that it will also lose its turbidity caused by some otherwise harmless natural salts and especially iron constituents.

-4GB 281333 B6

Industrial applicability

As already mentioned, the flavoring agent described allows exploiting the rich natural sources of mineral water of this type, which, due to their drawbacks, have not yet found use as table water, although their effects which favorably affect the health of consumers have not been exploited. The flavoring agent retains its characteristics in a predominance, improves its taste, gives it a fragrance that can be varied by the aroma used. They also obtain higher durability and usability, which caused extensive quality claims and economic losses before using the seasoning additive of the composition described. With this new seasoning additive, these drawbacks are eliminated, and there is nothing in the way of extensive industrial processing of the mineral waters of this type.

Claims (2)

PATENT CLAIMS 1. Flavoring agent, containing sweeteners, acidulants, flavorings, vitamins and other ingredients, intended for natural cold hypotonic weak mineralized table acidulous bicarbonate-calcium-sodium acids containing iron, iodine, magnesium, potassium, with natural carbon dioxide and increased fluorine content, processed by a process of mixing two separately prepared solutions - one syrup base solution and the other flavoring solution, characterized in that for 1 tonne of the two mixed solutions, its syrup base solution consists of 580 to 680 kg of sugar, 40 to 90 kg citric acid, 0.30 to 1.5 kg of vitamin C, 0.10 to 1.5 kg of artificial sweetener with a sweetness 500 times greater than that of sucrose, and 280 to 380 kg of water, while the aromatic solution consists of 0.30 to 1.35 kg of natural deterpened aroma and 8.5 to 14 liters of 96% ethanol. -5GB 281333 B6 A process for the preparation of a seasoning according to claim 1, characterized in that the syrup-like solution is prepared by dissolving the sugar in water 85 to 90 ° C hot while stirring and maintaining this temperature after the sugar has completely dissolved for at least 20 minutes, then The solution, while stirring, dissolves the artificial sweetener, whereupon the hot solution is filtered and cooled to 35-37 ° C. To this cooled and filtered solution is added citric acid, dissolved in water at least 80 ° C hot and after cooling enriched with vitamin C. after vigorous stirring for at least 10 minutes whilst maintaining the temperature of the solution at 35-37 ° C, a specially prepared aromatic solution of natural deterpened aroma in 96% ethanol formed under vortex stirring is added in portions with further gentle stirring these two of the ingredients lasting at least 20 minutes while maintaining the temperature of the aromatic solution at 20-25 ° C, and after combining the aromatic solution with the syrup base solution, the resulting solution is stirred for at least 20 minutes.