GB2500253A - Wine substitute beverage with rhubarb juice - Google Patents
Wine substitute beverage with rhubarb juice Download PDFInfo
- Publication number
- GB2500253A GB2500253A GB1204667.8A GB201204667A GB2500253A GB 2500253 A GB2500253 A GB 2500253A GB 201204667 A GB201204667 A GB 201204667A GB 2500253 A GB2500253 A GB 2500253A
- Authority
- GB
- United Kingdom
- Prior art keywords
- juice
- drink
- rhubarb
- wine
- apple
- 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- Withdrawn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
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 50
- 241000219061 Rheum Species 0.000 title claims abstract description 48
- 235000009411 Rheum rhabarbarum Nutrition 0.000 title claims abstract description 48
- 235000014101 wine Nutrition 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title 1
- 235000015197 apple juice Nutrition 0.000 claims abstract description 27
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 5
- 235000013995 raspberry juice Nutrition 0.000 claims abstract description 4
- 241000132456 Haplocarpha Species 0.000 claims abstract description 3
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 3
- 235000008216 herbs Nutrition 0.000 claims abstract description 3
- 235000012907 honey Nutrition 0.000 claims abstract description 3
- 235000013599 spices Nutrition 0.000 claims abstract description 3
- 235000013948 strawberry juice Nutrition 0.000 claims abstract description 3
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 3
- 240000001890 Ribes hudsonianum Species 0.000 claims description 7
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 7
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 7
- 238000010348 incorporation Methods 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 235000013949 black currant juice Nutrition 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000220317 Rosa Species 0.000 description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 235000017848 Rubus fruticosus Nutrition 0.000 description 2
- 235000021029 blackberry Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 244000007021 Prunus avium Species 0.000 description 1
- 235000010401 Prunus avium Nutrition 0.000 description 1
- 235000005805 Prunus cerasus Nutrition 0.000 description 1
- 241000196435 Prunus domestica subsp. insititia Species 0.000 description 1
- 244000207449 Prunus puddum Species 0.000 description 1
- 235000009226 Prunus puddum Nutrition 0.000 description 1
- 235000011552 Rhamnus crocea Nutrition 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 235000002903 Ribes x nidigrolaria Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 241000759263 Ventia crocea Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000005415 artificial ingredient Substances 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A drink having organoleptic properties of wine comprising a blend of at least one fruit juice with rhubarb juice, the rhubarb juice making up between 3 and 60% by volume of the drink. The drink may have a Brix to acid ratio to 5 to 15. The drink may preferably comprise either (i) 40-60% apple juice and 40-60% rhubarb juice; (ii) 40-60% strawberry juice, 20-40% raspberry juice, 10-30% apple juice and 1-10% rhubarb juice; or (iii) 30-60% blackcurrent, 24-40% apple juice and 20-36% rhubarb juice. The fruit juices may be pulp free and the drink may be carbonated. The drink may comprise additional ingredients selected from ascorbic acid, herbs, spices, honey, hops and vegetable juice. The incorporation of rhubarb, a sour tasting juice, gives a product which has the body and mouth-feel of a wine without the cloying sweetness normally associated with fruit juices.
Description
1
A Drink
The present invention relates to a drink and more particularly an alcohol free 5 drink, juice based drinks.
There are a vast number of alcohol free drinks on the market such a fruit cordials, fruit juices and carbonated beverages. Such drinks have been around for a number of years and are drunk by people of all ages.
However, not one of the available drinks makes a suitable substitute for wine. 10 During the wine making process natural sugars are converted to alcohol which means wines are much less sweet than their corresponding fruit juices. Fruit juice based drinks tend not to work well as accompaniments to food in the same way that wine does because they do not have a similar feel in the mouth to wine. People who avoid alcohol for reasons such as pregnancy, religion or health concerns, miss 15 out on the pleasurable sensation of drinking wine. It has been considered to remove the sugar from fruit juice in a similar way to the wine making process, but the result is a sharp drink which lacks body and mouth-feel that is provided by alcohol. The other common approach is to ferment the juice into wine and then remove the alcohol. The higher the Brix:acid ratio in fruit drinks is an indication of how sweet a drink is. 20 For example, orange juice has a Brix:acid ratio of 14 to 15 whilst apple juice has a ratio of 22 - 28. Soft-drinks designed for adults tend to have a Brix:acid ration of 18 to 30.
The available products do not taste like wine or have the same organoleptic properties as wine which leads the consumer to gulp at the alcohol free alternative 25 rather than savouring it like a fine wine. Some of the drinks available contain a number of artificial ingredients such as colouring and flavourings which many consumers do not wish to consume. There is therefore a need for a drink which is alcohol, flavouring and artificial colour-free and which is a suitable substitute for wine.
2
The present invention seeks to overcome these problems by providing a drink which does have the organoleptic properties of wine but without the alcohol. Further, the drink does not contain artificial colours or flavourings.
The present invention is a drink having organoleptic properties of wine 5 comprising of a blend of at least one fruit juice with rhubarb juice, the rhubarb juice making up between 3 and 60% by total volume of the drink.
The Brix:acid ratio of the drinks according to the present invention is in the range of 3.5 to 8. Usually, a drink having such a low ratio would be very sharp to the taste. However, the present invention provides a drink which is pleasant to drink but 10 which is not as sweet as a normal fruit juice. The drink encourages the consumer to sip at it as the drink is not designed to be a thirst quencher, but more of an accompaniment to food.
Rhubarb juice can be blended with any fruit juice, either alone or in combination with others and especially with apple, cranberry, blueberry, gooseberry, 15 blackberry, strawberry, raspberry, jostaberry, blackcurrant, sweet cherry, sour cherry, grapes, plums, damsons and other stone fruits. The fruit juices need to be thoroughly blended together to ensure a consistent drink.
Rhubarb juice obtained from the stalk of the plant is low in sugar and has a relatively high acidity. The Brix:acid ratio of rhubarb juice is 3.5 to 4. However, 20 when blended with other fruit juice or juices it provides a synergistic effect to give a drink having a palatable, wine-like characteristic at sweetness levels which would normally be expected to be unpleasant to drink. The inventors do not wish to be bound by theory, but they believe this characteristic is due to the effect of the rhubarb juice on the viscosity of the blend.
25 The incorporation of rhubarb gives a product which has the body and mouth-
feel of a wine without the cloying sweetness normally associated with fruit juices. Further, the pouring characteristics of the drink and the way it coats a glass when swilled around are very similar to that of wine. The inventors have found that the rhubarb juice has an effect which is disproportionate to its contents. It is further 30 counterintuitive to put rhubarb, a sour tasting juice, into an already sour drink.
3
Rhubarb juice enhances the wine-like character of a fruit juice or fruit juice blend when it makes up between 3 and 60% of the overall volume of the drink. This range is preferred as it provides the wine like characteristics without making the drink too sharp to drink. It is preferable to use between 20% and 40% rhubarb juice by 5 volume. The resulting Brix:acid ratio of the drinks according to the invention is not associated with soft drinks which are pleasant to drink.
The quantity of rhubarb juice used depends upon the sweetness of the fruit juices to which it is added. For example, apple juice is very sweet and so the inventors use a higher ratio of rhubarb juice to apple juice than perhaps one would 10 with blackcurrant juice which is less sweet than apple juice.
The inventors have produced a variety of juice blends which have the organoleptic properties of wine but without the alcohol. Further these drinks are made with 100% fruit juice in most cases. The drinks have an aroma and an aftertaste, just as one would experience after drinking traditional wine. However, 15 when apple juice is used alone with rhubarb juice it may be necessary to add a little ascorbic acid as a preservative to prevent the apple juice from oxidising. These drinks have the same colouring as traditional wines from fermented grape juices. The "white" drink is made from a combination of apple juice, a little ascorbic acid and rhubarb juice. The apple juice is in a lower amount compared to the rhubarb juice in 20 order for the rhubarb juice to outweigh the sweetness of the apple juice. A drink made of a combination of these three drinks has wine like qualities when the apple juice is used to make up 40 - 60% of the juice with the rhubarb making up the remainder. In a specific embodiment where apple juice makes up 45% of the drink with rhubarb making up 55% of the drink the resulting Brix:acid ratio is 11.8 which is 25 markedly lower than the ratio of 22 to 28 for apple juice alone. When 45% apple juice and 55% rhubarb juice is blended together, the resultant viscosity is 1.08 relative to water based upon the experiments described below.
A "rose" drink according to the invention comprises a combination of soft red fruit juices, apple juice and rhubarb juice. In an embodiment the rose drink consist of 30 45 to 60 strawberry , 20 to 35% raspberry juice, 12 to 20% apple juice and 1 to 6% rhubarb juice. Where 53% strawberry juice is combined with 27% raspberry juice,
4
17% apple juice and 3% rhubarb juice the resulting drink has a Brix:acid ratio of 8.8 and a viscosity of 1.01 relative to water.
A "red" drink according to the invention comprises dark fruit juice, such as that from blackcurrants which are combined with apple juice and rhubarb juice. In an 5 embodiment blackcurrants make up 30 to 60% of the drink with 24% to 40% apple juice; and 20 to 36% rhubarb juice. Where 40% blackcurrant juice, 24% apple juice and 36% rhubarb juice is used the resulting Brix:acid ratio is 6.7 and its viscosity relative to water is 1.02. Where 40% blackcurrant juice is mixed with 40% apple juice and 20% rhubarb juice the blend has a Brix:acid ratio of 8.0 and a viscosity of 10 1.04. Another blend comprises 29% blackcurrant juice, 51% apple juice and 20% rhubarb juice and has a Brix:acid ratio of 8.02.
Both the rose and the red drinks are high in anthocyanins by virtue of the red and black berry content which have health giving properties. This is a further benefit of the drink according to the present invention when compared to the artificial 15 ingredients added to drinks currently available on the market.
In order to maintain the Brix:acid ratio in the preferred range it may be necessary to select the fruits carefully to ensure that their acidity is known. This can be done by choosing a variety of fruit which has the desired properties or by analysing each crop of fruits to be processed to make juice. One can also adjust the 20 amount of rhubarb juice added to the drink to ensure the desired level of sweetness. Adding more rhubarb juice to a drink makes the drink less sweet. The composition of juice from different seasons will vary and this will affect the results of the viscosity tests.
Figure 1 is a graph of the proportion of blackcurrant to rhubarb against 25 viscosity.
A 25 ml sample of a blackcurrant juice was placed in a burette and the time taken for the blackcurrant juice to run through this burette was measured. The time has been plotted on the y axis. The first plot on the graph shows 100% blackcurrant juice. The experiment was repeated, each time with the amount of blackcurrant juice 30 decreasing by 10% and with the addition of 10% of rhubarb juice so that the final plot on the graph is 100% rhubarb juice. One would expect there to be a smooth curve
5
as the composition of the mixture changes from predominantly blackcurrant to predominantly rhubarb. However, one can see that there is an unexpected peak where 30-40% blackcurrant is used. These tests were compared to the viscosity of a 25 ml sample of water running through the same burette. A comparison of the 5 results is shown in Table 1.
It is preferable that the fruit juices used to make the drinks according to the invention are smooth. That is to say that they are free of pulp so as to ensure a viscosity which is similar to that of traditional wine. They may be fully clarified through to semi-clear.
10 Whilst the inventors have found that the addition of pure rhubarb juice to pure fruit juices produces a pleasant drink, it is possible to add other ingredients to the juices such as ascorbic acid, spices, honey, hops, vegetable juices and herbs. It is further envisaged that these fruit juices, with or without other ingredients, may be carbonated to produce a sparkling drink akin to champagne.
6
Claims (1)
- Claims1. A drink having organoleptic properties of wine comprising of a blend of at 5 least one fruit juice with rhubarb juice, the rhubarb juice making up between 3 and60% by total volume of the drink.2. A drink according to claim 1 wherein the blend comprises between 20 and 40% rhubarb juice by total volume of the drink103. A drink according to either claim 1 or claim 2 wherein the drink has a Brix:acid ratio of 5 to 15.4. A drink according to any preceding claim comprising:15 40 to 60% apple juice and40 to 60% rhubarb juice.5. A drink according to any one of claims 1 to 3 comprising:40 to 60% strawberry juice20 to 40% raspberry juice 20 10 to 30% apple juice and1 to 10% rhubarb juice.6. A drink according to any one of claims 1 to 3 comprising:30 to 60% blackcurrant24 to 40% apple juice; and 25 20 to 36% rhubarb juice.7. A drink according to any preceding claim wherein the fruit juices are pulp free.8. A drink according to any preceding claim wherein the drink is carbonated.309. A drink according to any preceding claim wherein it comprises additional ingredients.710. A drink according to claim 9 wherein the additional ingredients are selected from one or more of: ascorbic acid; herbs; spices; honey; hops; and vegetable juice.5 11. A drink substantially as hereinbefore described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1204667.8A GB2500253A (en) | 2012-03-16 | 2012-03-16 | Wine substitute beverage with rhubarb juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1204667.8A GB2500253A (en) | 2012-03-16 | 2012-03-16 | Wine substitute beverage with rhubarb juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB201204667D0 GB201204667D0 (en) | 2012-05-02 |
| GB2500253A true GB2500253A (en) | 2013-09-18 |
Family
ID=46052053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1204667.8A Withdrawn GB2500253A (en) | 2012-03-16 | 2012-03-16 | Wine substitute beverage with rhubarb juice |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2500253A (en) |
-
2012
- 2012-03-16 GB GB1204667.8A patent/GB2500253A/en not_active Withdrawn
Non-Patent Citations (6)
| Title |
|---|
| Cawston Press, "Apple & Rhubarb Juice", published before 30/04/2010, available from: http://www.cawstonpress.com/cawston-press-juices/duplicate-of-apple-and-rhubarb-juice.html [Accessed 26/06/2012] * |
| Everybody Likes Sandwiches, "Rhubarb-limeade fizz & a nyc rundown", published 11/07/2011, available from: http://everybodylikessandwiches.com/2011/07/rhubarb-limeade-fizz-a-nyc-rundown/ [Accessed 26/06/2012] * |
| Food and Agriculture Organisation of the United Nations, "Juices and beverage blends", published before 11/09/2010, available from: http://www.fao.org/docrep/005/y2515e/y2515e10.htm [Accessed 26/06/2012] * |
| Local kitchen, "Rhubarb & black currant jam", published 30/05/2011, available from: http://localkitchenblog.com/2011/05/30/rhubarb-black-currant-jam/ [Accessed 26/06/2012] * |
| Raw Epicurean, "Ruby Red Rhubarb", published 12/03/2009, available from http://web.archive.org/web/20101013201257/http://rawepicurean.net/2009/03/12/ruby-red-rhubarb/ [Accessed 26/06/2012] * |
| Waitrose, "Rhubarb Juice", published 02/2000, available from: http://www.waitrose.com/home/recipes/recipe_directory/r/rhubarb_juice.html [Accessed 26/06/2012] * |
Also Published As
| Publication number | Publication date |
|---|---|
| GB201204667D0 (en) | 2012-05-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |