EP1819239A1

EP1819239A1 - Dry concentrate for making dietetic soft drink with beebread and its production process

Info

Publication number: EP1819239A1
Application number: EP05814326A
Authority: EP
Inventors: Milos Mogorovic
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-12-13
Filing date: 2005-12-12
Publication date: 2007-08-22
Also published as: RS20041082A; RU2381723C2; WO2006066284A1; RU2381723C9; RU2007128017A

Abstract

This invention falls in the field of non-alcoholic drinks and it solves the problem of getting dry concentrate for making a soft dietetic drink with beebread whose positive physiological properties are considerably prolonged. This has been achieved so that dry concentrate according to the invention in example 1 is made in precise measured mass% and through a specific process of the following prepared and mixed components: triturate of beebread 0,35 mass%, vitamin C 0,4 mass%, anhydrous citric acid 3,7 mass%, mixture of aroma and color 3 mass% and sucrose 92,55 mass%. In example 2 raw materials for making a drink intended for diabetics and people on a reduction diet are the following: triturate of beebread 3,5 mas%, vitamin C 4 mass%, anhydrous citric acid 36,5 mass%, mixture of aroma and color 30 mass%, SiO2 1 mass%, mannitol 21 mass% and aspartam 4 mass%.

Description

DRY CONCENTRATE FOR MAKING DIETETIC SOFT DRINK WITH BEEBREAD AND ITS PRODUCTION PROCESS

FIELD OF ART TO WHICH THIS INVENTION APPLIES

The subject of this invention, generally speaking, falls in the category of nonalcoholic drinks and specifically relates to dry concentrate for making a diteteic soft drink with beebread and its production process.

According to the International classification of patents (Intel⁷) the subject of this invention has been classified and marked with the basic classification symbol A 23 L 2/385 that defines concentrates of non-alcoholic drinks and with the secondary classification symbol A 23 L 2/00 that relates to non-alcoholic drinks, their dry ingredients or concentrates and their production.

TECHNICAL PROBLEM

The technical problem resolved with this invention consists of the following: how to produce a dietetic soft drink with beebread that, in addition to its refreshing property, has a stimulating effect on the human body especially on the immune system and it is also necessary to describe an alternative solution that would allow consumption of this drink by diabetics and people who are on a reduction diet.

STATE OF ARTS

It is known that around the world and in our country consumption of soft drinks constantly increases and among them leaders are products manufactured by well-known companies like Coca Cola, Pepsi Cola, etc. Consumers largely use those drinks both at home and in restaurants and at other places. Despite powerful advertising used to increase sales of non-alcoholic drinks, one could conclude that needs in this area have been fulfilled. Occasional news about their harmfulness has resulted in the need for new products containing less harmful ingredients (various kinds of sugar, artificial acids and aromas, preserves, etc.).

Wishing ti create a healthy drink made of natural components known to have specific positive effects on the human body, the author has started to produce a nonalcoholic drink that, apart from its refreshing effect, has a positive stimulating influence especially on the immune system.

Such product is made of natural components whose contents can be maximally declared and recommended from the medical point of view. When reviewing patent documentation the following patent applications have been found:

- P 791/93 PREPARATION BASED ON HOMEY AND ITS PRODUCTION PROCESS by inventor Novakovic Tomislav of Belgrade;

- P 2401/87, PRODUCTION PROCESS FOR NUTRITIOUS DRINK by inventor Petar Celik of Backa Palanka;

- P 1720/83 ERGOTONIK- PROTECTIVE SOFT AND NUTRITIOUS DRINK FOR WORKERS IN HOT PLANTS by inventor Trickovic Kostadin of Nis for which it has been established by comparison that, apart from the fact that they are part of the same classification symbol as the subject invention and that they have associative names, they cannot be compared with the subject invention.

FUNDAMENTAL NATURE OF INVENTION

The fundamental nature of this invention is the fact that the following raw materials are used for its production: anhydrous citric acid, orange ether oil, SiO₂ (micronized silicium dioxide), malt dextrin, beta carotene, sodium riboflavin phosphate, sucrose of which, before all, are those basic ones (lyophilized beebread and vitamin C), natural with tested positive effects that in a well balanced ratio have, apart from refreshing influence, a stimulating effect on the human body and especially on the immune system.

The fundamental nature of this invention is also the fact that by using lyophilized beebread according to the mentioned process, duration of its high-quality physiological effect is considerably increased. It is known that the chemical composition of beebread is very complex and that in its natural form it looses its positive properties within 48 hours. By applying the process of lyophilization beebread is produced in its lyophilized form and thus a broad spectrum of its effects is fully preserved and duration of its positive effects is extended to 2 years. Such use of beebread prevents use of preserves and additives and this improves product quality from the health point of view.

Regarding soft and non-alcoholic drinks known to the author, the subject invention has several advantages over them like the following:

- it can be used by persons of all ages, children, adults, pregnant and nursing women;

- its preventive properties are undisputable as there is an evident immunological effect;

- it does not increase body weight;

- it is produced relatively easily and simply and the process for its production does not require special devices and costly technological equipment. DETAILED DESCRIPTION OF INVENTION

Example 1.

First raw materials to produce dry concentrate for making the dietetic soft drink are:

- lyophilized beebread

- vitamin C

- anhydrous citric acid

- ether orange oil

- SiO₂ (micronized silicium dioxide)

- malt dextrin

- beta carotene

- sodium riboflavin phosphate

- sucrose

Beebread (thanks to its healing properties has been widely used in medicine since ancient times), which is the most important ingredient of dry concentrate according to the invention, has a high biological value and contains proteins, vitamins and oligo-elements in superbly balanced quantities that are physiologically acceptable to human body.

Vitamin C (has a protective and bio-stimulating effect) is part of enzyme systems of OUi- body and is necessary for its normal functioning, maintenance and improvement of the immune system.

Citric acid serves to produce satisfactory refreshing taste and other powdered fruit acids can be used instead of it, but the commercial effect is best when citric acid is used in this drink.

Ether orange oil gives adequate aroma.

SiO₂ prevents agglomeration of particles and allows easier redispersion and flow. By using SiO₂ ether oil is converted from the liquid to the solid state and such state remains unchanged. It is also possible to use MgO instead of SiO₂ and this is a matter of choice by the manufacturer of dry concentrate according to this invention.

Malt dextrin is also used as a carrier for conveying ether orange oil to the solid state and for adjustment of optimum concentration in the process of pre-preparation of powdered aroma for the production of drink concentrate.

Beta carotene is a provitamin A that in this example of the invention is used as color. It is in the liquid state as a raw material and the same SiO₂ and malt dextrin effect applies to it.

Sodium riboflavin phosphate belongs to the vitamin B group in the solid state and serves to attain the desired color.

Sucrose (C₁₂ H₂₂O_n) is used as a carrier and sweetener. For easier production or due to lack of some raw materials on the market it is possible to use natural aroma or ready natural powdered aroma and color for making the subject dry concentrate and on the market they can be found under different commercial names and are manufactured by companies FRUKT AMINE, ZIVODAN RUR, ETOL, etc. in various concentrations.

First stage in the production of the subject dietetic product is to convey aroma and color to the solid state. Firstly, ether orange oil 6,667, mass % and beta carotene 0,134, mass % is coarsely mixed with SiO₂ 13,334-26,667 mass % after which sodium riboflavin phosphate is added 0,267, mass % and supplemented with malt dextrin up to 100 mass %, it is all mixed and sieved through a chromium metal or plastic sieve with openings of 0,75 mm. Coarse mixing of the mentioned components is done during the first stage manually and then in a standard chromium granulator. It is necessary to mention that at this stage during the conveying of aroma and color to the solid state, larger quantities of raw materials are used for precise dosing.

The next stage consists of preparation of beebread triturate 1: 10 so that 10 mass % of liophilized beebread is coarsely mixed with 90 mass % of sucrose in a homogenous mixture that is sieved through a sieve with openings of 0,75 mm. At this stage larger quantities of raw materials are used for precise dosing.

Sucrose is firstly prepared so that it is ground in a standard chromium hammering mill to the granulate of specific fineness and 40% of granulate passes through the sieve with openings of 75 mm and the rest through the sieve of openings of 1 mm.

Vitamin C is prepared so that it is sieved through a sieve with openings of 0,75 mm.

Preparation of anhydrous citric acid is also made with sieving through the sieve with openings of 1 mm.

All substances taking part in the production of this dietetic drink and prepared according to the abovementioned stages are measured precisely in the following mass %:

- beebread triturate 0,35 %

- vitamin C 0,4 %

- mixture of aroma and color 3 %

- anhydrous citric acid 3,7 %

- sucrose 92,55 and in the mentioned order are thrown in the chromium mixer and are mixed until a homogenous mixture is obtained. Duration of mixing varies and depends on mixer characteristics. If the mixer is a cube, double cone or the like, mixing lasts maximally 20 minutes. If the mixer has cutting blades and a knife or if it performs against-the-flow double mixing then mixing lasts maximally 5 minutes. Upon completed mixing, concentration of substance samples taken from various parts of the mixer can maximally differ up to:

- beebread 10% - vitamin C 10%

- mixture of aroma and color 5%

- anhydrous citric acid 5%

- sucrose up to 0,4%

In order to prove that the invention can be produced, the basic example of its make shows production of dry concentrate with raw materials consisting of ether orange oil, SiO₂ (micronized silicium dioxide), malt dextrin, beta carotene and sodium riboflavin phosphate, but also, without reducing quality of the drink, prepared natural dry orange aroma can be used with mixed natural colors or already prepared dry natural orange aroma with mixed natural colors.

It is important to mention that the premises where production is carried out of the subject invention, apart from general requirements for the production of dietetic produce intended for human use, must also meet conditions in respect of relative air humidity that must be adjusted depending on outside temperature and it must be below 40% of relative humidity.

Such mixture is packed in suitable packing that apart from bulk function and mechanical protection of produce must provide steam barrier - or rather to prevent moisture reaching dry concentrate.

Dry concentrate of this dietetic drink, according to the invention for making consumable drink, is mixed with water in the best ratio of 60 g to 1 1 of water.

Example 2.

For special categories of people such as diabetics and people on a reduction diet, a different soft dietetic drink has been produced without sucrose and with artificial sweetener. To get a concentrate for making this drink according to this example of the invention the same raw materials are used as in example 1 but in this case sucrose has been replaced with artificial sweeteners such as aspartam, saccharin , etc.

Concentrate of aroma and color is obtained in the same manner as in the previous example.

Mannitol instead of sucrose is used to obtain triturate of lyophilized beebread.

- lyophilized beebread

- vitamin C

- anhydrous citric acid

- ether orange oil

- SiO₂ (micronized silicium dioxide)

- malt dextrin

- beta carotene - sodium riboflavin phosphate

- mannitol

- aspartam

First stage in the production of the subject dietetic product is to convey aroma and color to the solid state. Firstly, ether orange oil 6,667, mass % and beta carotene 0,134, mass % is coarsely mixed with SiO₂ 13,334-26,667 mass % after which sodium riboflavin phosphate is added 0,267, mass % and supplemented with malt dextrin up to 100 mass %, it is all mixed and sieved through a chromium metal or plastic sieve with openings of 0,75 mm. Coarse mixing of the mentioned components is done during the first stage manually and then in the standard chromium granulator. It is necessary to mention that at this stage during the conveying of aroma and color to the solid state, larger quantities of raw materials are used for precise dosing

The next stage consists of preparation of beebread triturate 1: 10 so that 10 mass % of lyophilized beebread is coarsely mixed with 90 mass % of mannitol in a homogenous mixture that is sieved through a sieve with openings of 0,75 mm. At this stage larger quantities of raw materials are used for precise dosing.

Mannitol is prepared with sieving through the sieve with openings of 0,75 mm.

AU substances taking part in the production of this dietetic drink and prepared according to the abovementioned stages are measured precisely in the following mass %:

- beebread triturate 3,5 %

- vitamin C 4 %

- aspartam 4% - mannitol 21%

- mixture of aroma and color 30 %

- anhydrous citric acid 36,5 %

- SiO₂ 1% and in the mentioned order are thrown in the chromium mixer and are mixed until a homogenous mixture is obtained. Duration of mixing varies and depends on mixer characteristics. If the mixer is a cube, double cone or the like, mixing lasts maximally 20 minutes. If the mixer has cutting blades and a knife or if it performs against-the-flow double mixing then mixing lasts maximally 5 minutes. Upon completed mixing, concentration of substance samples taken from various parts of the mixer can maximally differ up to:

- beebread 10%

- vitamin C 10%

- aspartam 10% - SiO₂ 10%

- mannitol up to 5%

- mixture of aroma and color 5%

- anhydrous citric acid 5%

Dry concentrate of this dietetic drink, according to example II of the invention for making consumable drink, is mixed with water in the best ratio of 60 g to 1 1 of water.

The finished product in accordance with international standards, due to the presence of artificial sweeteners, must clearly state the maximum allowed quantity that can be daily consumed by an adult person weighing 70 kg. In case when aspartam is used as an artificial sweetener there must be a note that the product contains phenol alanine.

METHOD OF INDUSTRIAL OR OTHER APPLICATION OF INVENTION

The subject invention, according to example 1 and example 2, can be produced in plants having registration, adequate equipment and staff for the manufacturing of dietetic products.

Subject production is easy to organize based on description given in this invention application.

Claims

PATENT CLAIMS

1. Dry concentrate with beebread for making a dietetic soft drink IS CHARACTERIZED BY THAT according to example 1 is made of raw materials measured in the following mass proportions: lyophilized beebread 0,035 mass%, vitamin C 0,4 mass%, anhydrous citric acid 3,7 mass%, ether orange oil 0,2 mass%, SiO₂ (micronized silicium dioxide) 0,4 - 0,8 mass%, malt dextrin 1,988 - 2,388 mass%, beta carotene 0,004 mass%, sodium riboflavin phosphate 0,008 mass% and sucrose 92,865 mass%.

2. The process for producing dry concentrate with beebread for making this dietetic soft drink IS CHARACTERIZED BY THAT the substances taking part in the production of dry concentrate in precisely measured mass percentages: beebread triturate 0,35 mass% sieved through a sieve with openings 0,75 mm, vitamin C 0,4 mass% sieved through a sieve with openings 0,75%, mixture of aroma and color 3 mass% sieved through a sieve with openings of 0,75 mm, anhydrous citric acid 3,7 mass% sieved through a sieve with openings of 1 mm, according to the mentioned order are thrown in the chromium mixer and are mixed until a homogenous mixture is obtained and after this dry concentrate is produced which, before consumption, is mixed with water in the ratio of 60 g to 1 1 of water.

3. Dry concentrate with beebread for making this dietetic soft drink according to claims 1 and 2 IS CHARACTERIZED BY THAT according to example 1 aroma and color are conveyed to the solid state so that ether orange oil and beta carotene are coarsely mixed with SiO₂ after which sodium riboflavin phosphate is added and supplemented with malt dextrin and then it is all mixed and sieved through a sieve with openings of 0,75 mm.

4. Dry concentrate with beebread for making this dietetic soft drink according to claims 1 and 2 IS CHARACTERIZED BY THAT according to example 1 lyophilized beebread is coarsely mixed with sucrose in a homogenous mixture and then sieved through a sieve with openings of 0,75 mm while sucrose is firstly ground in a standard chromium hammering mill to fine granulate so that 40% passes through the sieve with openings of 0,75 mm and the remainder through the sieve with openings of 1 mm.

5. Dry concentrate with beebread for making this dietetic soft drink IS CHARACTERIZED BY THAT according to example 2 it consists of raw material components measured in the following mass proportions: lyophilized beebread 0,35 mass%, vitamin C mass%, anhydrous citric acid 36,5 mass%, ether orange oil 2 mass%, SiO₂ 5-9 mass%, malt dextrin 19,88-23,88 mass%, beta carotene 0,04 mass%, sodium riboflavin phosphate 0,08% mass%, mannitol 24,15 mass% and aspartam 4 mass%.

6. Process to produce dry concentrate for making this dietetic soft drink IS CHARACTERIZED BY THAT according to example 2 the substances taking part in the production of dry extract are in precisely measured proportional mass percentages: bebread triturate 3,5 mass% sieved though the sieve with openings of 0,75 mm, vitamin C 4 mass% sieved through the sieve with openings of 0,75 mm, mixture of aroma and color 30 mass% sieved through the sieve with openings of 0,75 mm, anhydrous acid 36,5 mass% sieved through the sieve with openings of 1 mm, mannitol 21, mass% sieved through the sieve with openings of 1 mm, aspartam 4 mass% sieved through the sieve with openings of 0,75 mm and SiO₂ 1 mass% and according to the mentioned order are thrown in the chromium mixer and are mixed until a homogenous mixture is obtained and after this dry concentrate is produced which, before consumption, is mixed with water in the ration of 6 g to 1 1 of water.

7. Dry concentrate for making this soft drink according to claims 5 and 6 IS CHARACTERIZED BY THAT according to example 2 aroma and color are conveyed to the solid state so that ether orange oil and beta carotene are coarsely mixed with SiO₂ and then sodium riboflavin phosphate is added and all is supplemented with malt dextrin, mixed and sieved through a sieve with openings of 0,75 mm.

8. Dry concentrate for making this dietetic soft drink according to claims 5 and 6 IS CHARATERIZED BY THAT according to example 2 beebread is coarsely mixed with mannitol to a homogenous mixture and then it is sieved through a sieve with openings of 0,75 mm and mannitol is firstly prepared when it is sieved through a sieve with openings of 1 mm.