EP0100338A4 - Verfahren zur herstellung von getränken die eier enthalten. - Google Patents
Verfahren zur herstellung von getränken die eier enthalten.Info
- Publication number
- EP0100338A4 EP0100338A4 EP19830900570 EP83900570A EP0100338A4 EP 0100338 A4 EP0100338 A4 EP 0100338A4 EP 19830900570 EP19830900570 EP 19830900570 EP 83900570 A EP83900570 A EP 83900570A EP 0100338 A4 EP0100338 A4 EP 0100338A4
- Authority
- EP
- European Patent Office
- Prior art keywords
- egg
- weight
- wine
- pasteurized
- pasteurizing
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 6
- 230000000887 hydrating effect Effects 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 229920000715 Mucilage Polymers 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- -1 sorbitan fatty acid ester Chemical class 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000009738 saturating Methods 0.000 claims description 2
- 239000013589 supplement Substances 0.000 claims description 2
- 235000020049 table wine Nutrition 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 238000000354 decomposition reaction Methods 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 description 11
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- KKEBXNMGHUCPEZ-UHFFFAOYSA-N 4-phenyl-1-(2-sulfanylethyl)imidazolidin-2-one Chemical compound N1C(=O)N(CCS)CC1C1=CC=CC=C1 KKEBXNMGHUCPEZ-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- AKYHKWQPZHDOBW-UHFFFAOYSA-N (5-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol Chemical compound OS(O)(=O)=O.C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 AKYHKWQPZHDOBW-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000001576 FEMA 2977 Substances 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 2
- 235000020057 cognac Nutrition 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 229960003110 quinine sulfate Drugs 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000012141 vanillin Nutrition 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- GUPPESBEIQALOS-ZVGUSBNCSA-L calcium;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Ca+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O GUPPESBEIQALOS-ZVGUSBNCSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003297 denaturating effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical group 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Definitions
- the invention relates to the preparation of variously flavoured egg-containing drinks having a low alcohol content and optionally enriched with carbon di- •oxide.
- Dessert-wines typically have an alcohol content over 20 % by volume, a sugar content over 20 % by weight and a powerful bouquet.
- Dessert-wines are usually drunk as aperitifs.
- egg-containing drink namely egg-flip
- Quality of the commer- cial egg-flips is variable; the technology for manufactur ⁇ ing same requires significant expenditure, consequently, price of the egg-containing drinks is also high.
- a par ⁇ ticularly difficult problem is to work the yolk into the water - alcohol - sugar - grease system in the course of egg-flip manufacturing, since this step requires special measures from point of view of stability.
- the egg-oil de ⁇ rived from the fats content of eggs is liable to separate when the egg-fluid is homogenized and also when the al ⁇ cohol is added or when the already bottled and dispatched drinks are being stored.
- Manufacturing of egg-flips usually involves the following significant steps: homogenizing the yolks before they are used, heating and subsequent cooling thereof repeated three times, removing the separated oil, softening the water used for diluting the drink, prepar- ing a sugar syrup applying the softened water, homogeniz ⁇ ing the sugar syrup together with the alcohol and the pretreated yolk, allowing the mixture to stand for at least 8 days, finally removing the separated egg-oil from the surface of the drink.
- manufacture of egg- -flips takes at least 10 days, furthermore it is energy- -iritensive because of the repeated heatings and coolings, the constant quality and bouquet of the product are dif ⁇ ficult to provide and despite of the lengthy mellowing the full-bodied character and smoothness of the product are not satisfactory.
- egg-containing drinks having a low alcohol and sugar content and exerting re ⁇ freshing effect may be prepared by a simple technology; the new drinks have a balanced nutritive property from biological point of view, their calorific value is not too high and they may be stored for a longer period even in summertime without loosing their homogenity.
- egg may be joined with wine and honey to form a homogeneous mixture in which
- the new egg-containing drinks having low alcohol and sugar content are manufactured by adding to 100 % by weight pasteurized wine with an alcohol content of 10 to 12 % by volume a hydrating stabilizer in an amount of 0.1 to 0.3 % by weight counted to the total weight of the wine, then adding honey in an amount of 55 to 60 % by weight, preferably under stirring, pasteurizing the mix ⁇ .
- the wines used as starting materials are pasteurized at 70 °C for 20 to 30 minutes.
- a hydrat ⁇ ing stabilizer there may be used an alginate, carrangene or an other vegetable mucilage.
- the mixture is pasteurized again at 60 C in order to counteract the enzymes present in honey and causing decomposition of sugar and peptides.
- the egg-fluid that is the yolk-fluid is generally used for food industrial purposes conserved with potassium sorbate.
- the pH value is adjusted using citric acid and the homogenized and pasteurized egg- -fluid is pasteurized again at 40 °C if necessary.
- flavouring agents e.g. vanillin, cognac aroma, lemon aroma, tea extract, quinine sulfate, sodium chloride, pepper, red pepper, peppermint are dissolved.
- the character of the drink may be altered depending upon whether a refreshing drink or an aperitif is to be produced.
- Advantages of the new process may be summariz ⁇ ed in that it makes possible manufacturing a stabile drink containing 12 to 13 % by volume of alcohol instead of 22 % by volume, 25 to 26 g/100 cm sugar instead of 50 to 55 g/100 cm 3 and at least 24 g/100 cm 3 egg components.
- the manufacture process requires no special softned water to be used since the dissolution is carried out in wine and from the mineral components present in wine the potassium ions are bound to organic acids, e.g. to malic acid or tartaric acid.
- the applied wine is free of potassium ions, accordingly neither precipitation of calcium tartarate or calcium citrate nor peptide precipitation caused by the presence of calcium ions may occur.
- honey in place of sugar increases not only biological value of the product but ensures also the technological advantage that the steps of sugar dissolu ⁇ tion and filtering of the sugar solution are omitted.
- honey enhances the egg aroma, increases full-bodied character of the product and inhibits precipitation of peptides by increasing the viscosity.
- Honey may be added directly to the composition as a viscous syrup and dissolves well in wine. For prevent ⁇ ing separation of the egg-oil the mono- or diglycerides or sorbitan fatty acid esters which are neutral from sanitary point of view proved good.
- the refreshing egg-drink manufactured according to the invention may be prepared over one - one and a 15 half day and it may immediately be put in commercial circulation without a longer mellowing time. Refreshing effect of the drink may be increased by aerating with carbon dioxide. Aeration of the product is performed in a closed vessel with carbon dioxide. 20
- the process according to the invention requires no complicated equipments, the technology is easy to re- . produce, by changing ratio of the flavouring agents or by combining them differently drinks having novel taste and also enriched in compounds of biological value /es- 25 sential fatty acids, liposoluble vitamins/ may be produc ⁇ ed.
- yolk-fluid was homogeniz ⁇ ed by stirring and it was pasteurized at 60 °C for 4 minutes.
- the yolk-fluid was admixed with the previously prepared homogenized solution cooled to 40 °C, then after stirring the mixture was cooled to room temperature and
- flavouring agents vanillin, cognac aroma, lemon aroma, tea contentrate, quinine sulfate.
- Bouquet of the egg-wine may be changed by altering ratio of the flavouring components.
- the drink was thoroughly homogenized and bottled.
- the egg-wine was storable for at least 6 months.
- Honey can be replaced by honey-containing sweetening syrup.
- Hungarian-style egg-wine 2 g common salt was dissolved in 2.0 1 table wine and the solution was pasteurized at 70 °C for 30 minutes.
- 1200 g honey was dissolved in the pasteurized solution and 1.5 g sodium alginate was added thereto, then it was pasteurized again at 60 C for 30 minutes.
- 900 g egg-fluid was homogen ⁇ ized by stirring, then it was pasteurized at a temperature not exceeding 60 C for 4 minutes and simultaneously 4 g potassium sorbate and 2 g citric acid were dissolved therein.
- the pasteurized egg-fluid was admixed with the solution previously prepared and cooled to 40 °C. After a careful homogenization 230 cm 96 % by volume refined spirit was added to the mixture. In the refined spirit the following flavouring agents were dissolved: red pepper, pepper, tea concentrate, prunes
- a r.TM extract and tomato concentrate Character of the egg- ' -wine may be altered by changing ratio of the flavour ⁇ ing components.
- the drink was cooled to room temperature and bottled. In the course of storage no egg-oil separa- 5 tion or other separation was observed.
- the egg-wine prepared according to example 1 was 10 filled into an aluminium tank and was aerated with carbon dioxide at a pressure not exceeding 4 atmosphere. After aeration with carbon ' dioxide the drink was allowed to stand for a short time then bottled. The obtained product is a drink having a pleasant refreshing effect 15 and remaining in the homogeneous state.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
HU82288A HU185086B (en) | 1982-02-01 | 1982-02-01 | Process for producing drinks containing eggs |
HU28882 | 1982-02-01 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0100338A1 EP0100338A1 (de) | 1984-02-15 |
EP0100338A4 true EP0100338A4 (de) | 1984-07-03 |
Family
ID=10948926
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP19830900570 Withdrawn EP0100338A4 (de) | 1982-02-01 | 1983-02-01 | Verfahren zur herstellung von getränken die eier enthalten. |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0100338A4 (de) |
AU (1) | AU1158583A (de) |
ES (1) | ES8501796A1 (de) |
HU (1) | HU185086B (de) |
IT (1) | IT8319384A0 (de) |
WO (1) | WO1983002625A1 (de) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1242661A (en) * | 1984-08-29 | 1988-10-04 | Shigeki Mukouyama | Method of producing fruit wine, etc. |
HUT38966A (en) * | 1984-09-21 | 1986-07-28 | Kiskunhalasi Allami Gazdasag | Process for production of alcoolic drinks containing of animal and plant protein with high biologic value |
DE19537967C1 (de) * | 1995-10-12 | 1996-10-31 | Eckes Ag | Zum Verzehr geeignete flüssige Zubereitung |
FR2941958A1 (fr) * | 2009-02-12 | 2010-08-13 | Dominique Hermine Bugarski | Vins aperitifs |
CN112175772A (zh) * | 2020-09-27 | 2021-01-05 | 青岛琅琊台集团股份有限公司 | 一种蛋黄酒的制作方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3043648A1 (de) * | 1979-11-20 | 1981-05-27 | Pre Gel Dr. Luciano Rabboni, Scandiano, Reggio Emilia | Eierpunschprodukt, insbesondere als halbferitgprodukt fuer eisdielen, zuckerbaeckereien, konditoreien o.dgl. |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL110812B2 (en) * | 1978-04-17 | 1980-08-30 | Inst Przemyslu Fermentacyjnego | Method of manufacture of egg liqueur |
DD149377A1 (de) * | 1980-03-05 | 1981-07-08 | Mohr Karl Heinz | Verfahren zur herstellung von lagerstabilem eierlikoer |
DD149376A1 (de) * | 1980-03-05 | 1981-07-08 | Mohr Karl Heinz | Verfahren zur herstellung von eierlikoer |
-
1982
- 1982-02-01 HU HU82288A patent/HU185086B/hu not_active IP Right Cessation
-
1983
- 1983-01-28 ES ES519338A patent/ES8501796A1/es not_active Expired
- 1983-02-01 AU AU11585/83A patent/AU1158583A/en not_active Abandoned
- 1983-02-01 IT IT8319384A patent/IT8319384A0/it unknown
- 1983-02-01 EP EP19830900570 patent/EP0100338A4/de not_active Withdrawn
- 1983-02-01 WO PCT/HU1983/000005 patent/WO1983002625A1/en not_active Application Discontinuation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3043648A1 (de) * | 1979-11-20 | 1981-05-27 | Pre Gel Dr. Luciano Rabboni, Scandiano, Reggio Emilia | Eierpunschprodukt, insbesondere als halbferitgprodukt fuer eisdielen, zuckerbaeckereien, konditoreien o.dgl. |
Also Published As
Publication number | Publication date |
---|---|
ES519338A0 (es) | 1984-02-01 |
AU1158583A (en) | 1983-08-12 |
HU185086B (en) | 1984-11-28 |
WO1983002625A1 (en) | 1983-08-04 |
IT8319384A0 (it) | 1983-02-01 |
EP0100338A1 (de) | 1984-02-15 |
ES8501796A1 (es) | 1984-02-01 |
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