FR2516359A1 - Laxative beverage contg. prune pulp - and another fruit juice to improve palatability - Google Patents

Abstract

Prune beverage having digestive properties comprises a sugar -contg. mixt. based on prune pulp additionally contg. a relatively small amt. of another fruit juice to improve palatability. This juice is esp. of apple, grape or passion fruit and is used at 3-20%, esp. 8% for apple or grape juice, or 6% for passion fruit juice. The beverage pref. contains about 80% water and esp. 1-3% lemon juice or ascorbic acid as acidifying antioxidant. It can be pasteurised conventionally and opt. formulated as a concentrate for dilution with water. The beverage is esp. useful as a laxative and can be safely consumed without restriction for any necessary length of time.

Description

 The invention relates to a prune drink with digestive properties, mainly to combat constipation and capable of being consumed as a non-alcoholic table drink without any contraindication, even for treatment of unlimited duration.

 The prune is well known for its action of activating the intestinal transit. The treatment of functional constipation, without organic cause, is generally continuous and in these conditions, the use of a natural transit accelerator and gentle action can be considered. The prune is among the most effective.

 There is therefore a real need for a product with a high content of prunes, which is particularly pleasant to the taste so that users can consume it regularly and in as large a quantity as necessary without this being felt in the long term as a constraint. related to medical treatment. In addition, as eating habits change, more and more fruit juice is consumed during meal times. It is therefore interesting to offer a prune juice which can be a beneficial substitute for orange or grapefruit juice during the meals of people suffering from chronic constipation. This solution is all the more tempting as the taste of the prune goes particularly well with the most varied dishes.

 However, an unexpected difficulty stems from the fact that any drink consisting solely of diluted prune pulp is of such great insanity that the very taste of the prune almost completely disappears.

The addition of flavoring agents intended to support the characteristic taste of prunes is therefore essential.

 Another problem which then arises is that of the choice of the flavoring agent. We know many of purely chemical origin. These are rightly more and more badly accepted by the public and it is hardly conceivable to introduce them into a product whose use will be most of the time permanent and regular. The invention solves this problem.

 More precisely, the invention therefore relates to a drink with prunes with digestive properties, of the type comprising a sugar mixture based on prune pulp, characterized in that said mixture also comprises a natural flavoring agent consisting of at least one other juice of fruit added in relatively small proportion and chosen in particular from the group comprising apple juice, grape juice and passion fruit juice.

 When the drink is ready to be consumed, it naturally contains a fairly large proportion of water, at least equal to 80%. The drink according to the invention can be packaged in this way. It can also be offered in the form of a concentrate intended to be extended with water before consumption. The proportion of said natural flavoring agent in the extended mixture of water is between 3 and 20%. It is preferably close to 8% when apple juice and / or grape juice are used. It can be lower, of the order of 6% when said flavoring agent consists mainly of passion fruit juice. Preferably, the mixture described above also comprises a natural acidifier, in particular lemon juice, in the proportion of 1 to 3% for the extended mixture of water. Finally, the mixture is pasteurized before packaging.

 It should be noted that the drink offered differs from other commercially available fruit juice cocktails where the constituents are dosed to create new tastes. The invention relates to a drink with a high content of prunes (to guarantee maximum efficiency as an accelerator of intestinal work) where the other fruit juice (s) are involved only in relatively small quantities and in the purpose of regenerating the characteristic taste of the prune itself.

 The invention will be better understood in the light of two examples of the preparation of a prune drink, in accordance with the principles of the invention.

 Example 1: Preparation of a directly consumable prune juice.

 1. The prunes are left to macerate in water for about twenty-four hours at a rate of about six to twelve prunes per liter of water.

 2. Pitting is done by any known mechanical process.

 3. The prunes are then ground to form a pulp which is diluted in the maceration water.

 Macerated prunes can also be squeezed by any mechanical means, to the point of fully expressing their juice and pulp.

 4. After filtering, sugar is added at the rate of 80 gr. per liter of mixture approx.

 5. Apple juice is added as a flavoring agent, at a rate of approximately 8 cl per liter, ie in a proportion of approximately 8%, this dosage can vary on either side of this optimum value without affecting the result critically.

6. A small proportion of lemon juice or ascorbic acid is added as an antioxidant acidifier, for example at a rate of 1 to 3% of the mixture, which represents approximately 1/2 lemon per liter of mixture; the dosage is not, again very critical
7. Finally, the mixture is subjected to conventional pasteurization before packaging.

 Apple juice has the advantage of also having a certain laxative action, so that its presence in the mixture, incidentally in small proportion, practically does not weaken its overall laxative power.

As mentioned previously, it is also possible to use grape juice in place of apple juice, the optimum concentration being practically the same, of the order of 7%. Finally, another possible substitute is passion fruit juice with an optimal concentration of around 6%. You can also use passion fruit juice in a larger proportion, of the order of 7 to 8%, provided you remove the acidifier, ie lemon juice. Two or three of these fruit juices can also be mixed up to a maximum of 20% in the mixture; the optimum concentration is always around 8%.

 Example 2: Preparation of a concentrated prune juice with a view to its subsequent dilution by the consumer.

 1. Let the prunes soak in the water for about twenty four. hours.

 2. Pitting is carried out by any known mechanical process.

 3. The prunes are then ground to form a pulp.

 The macerated prunes can be salted by any mechanical means, until they fully express their juice and pulp.

 4. After filtering, sugar is added at the rate of 80 gr for 6 to 12 original prunes.

 5. Apple juice is added as a flavoring agent at the rate of 8 cl for 6 to 12 original prunes.

 6. Lemon juice is added as an acidifier at the rate of 1 to 3 cl for 6 to 12 original prunes.

 7. The substance thus obtained is subjected to pasteurization before packaging; the quantities indicated above are suitable for making approximately one liter of drink by adding water before consumption.

 As in the previous example, grape juice and / or passion fruit juice can be combined or substituted for apple juice, within the dosage limits indicated above.

Claims (8)

 1. Prune drink with digestive properties of the type comprising a sweet mixture based on prune pulp, characterized in that said mixture also comprises a natural flavoring agent consisting of at least one other fruit juice added in relatively small proportion and chosen in particular from the group comprising apple juice, grape juice and passion fruit juice.  2. Prune drink according to claim 1, characterized in that said mixture comprises a proportion of water of the order of 80%.  3. Prune drink according to claim 2, characterized in that the proportion of said natural flavoring agent in said mixture is between 3 and 20%.  4. Prune drink according to claim 3, characterized in that, said flavoring agent being constituted by apple juice and / or grape juice, its proportion in said mixture is close to 8%.  5. Prune drink according to claim 4, characterized in that, said flavoring agent consisting mainly of passion fruit juice, its proportion in said mixture is close to 6%.  6. Prune drink according to one of claims 2 to 5, characterized in that it further comprises an anti-oxidant acidifier, in particular lemon juice or ascorbic acid, in the proportion of 1 to 3% .  7. Prune drink according to one of the preceding claims, characterized in that said mixture has undergone pasteurization.  8. Prune drink according to claim 1, characterized in that said mixture is packaged in the form of a concentrate essentially comprising prune pulp, sugar, an acidifier and said flavoring agent, this concentrate being intended to be mixed with a large proportion of water before consumption.