HU192148B - Method for harmonizing, intensifying and stabilizing the flavour matters and aromatics of concentrates of vegetal base serving for producing drinks - Google Patents

Abstract

The taste and aroma ingredients of concentrates used in the prodn. of soft drinks and syrups based on fruit, vegetable leaves, drugs and drug extracts are harmonised, strengthened and stabilised by adding to 1 litre of concentrate 2-10 g ascorbic-acid, 0.5-3.0 g vitamin P, 20-400 g extract from 3-60 g silver lime/Tilia tomentosa/leaves and 20-200 g propylene-glycol.

Description

The present invention relates to a process for harmonizing, enhancing and stabilizing flavors of plant-based concentrates for the manufacture of beverages, in particular soft drinks.

Concentrates are used in modern soft drink production. They contain the ingredients of the beverages in concentrated form (for juices, for example, grapes, cherries, raspberries, currants, for vegetable juices, for example, tomatoes, carrots, etc.) Including characteristic flavors and valuable bioactive substances. For example, a concentrate is used to make carbonated soft drinks by adding water, carbonic acid, sugar, acids, preservatives. Depending on the type, the concentrates make up 0.44.0 percent of the finished beverages. These concentrates are often stored for a long time after use, for months, months, and even one year, until use, and the concentrate must retain its quality, organoleptic properties, microbiological and physical stability for this period. This is not an easy thing to do, especially considering the often unfavorable storage conditions (eg high temperature).

One of the aims of stabilization is to protect the concentrate from oxidation, which destroys fragrances and aromas, and causes a number of other adverse effects. At the same time, it is necessary to harmonize the various aromas, to emphasize their character, to strengthen them and to preserve them unchanged, not least to ensure microbiological stability.

The present invention is based on the discovery that plant-based concentrates for the preparation of beverages can be well stabilized and even qualitatively improved by the combined use and administration of ascorbic acid, Vitamin P, silver lime leaf extract and propylene glycol. Silver linden leaf extract harmonizes and enhances the effect of each flavoring substance, while propylene glycol stabilizes the overall aroma effect for a long time and contributes to microbiological stability through its antimicrobial action.

According to the invention, the concentrate for the manufacture of beverages, in particular soft drinks and syrups, such as fruit juices, narcotics and drug extracts and syrups, contains from 2 to 10 g of ascorbic acid, 0.5 to 3 g of P- per liter. Vitamin A, 20 to 400 g of extract prepared from 3 to 60 g of silver linden leaf and 20 to 200 g of propylene glycol are added.

The silver linden leaf extract is prepared from dried, shredded silver linden leaf by conventional percolation with a 60:40 mixture of ethyl alcohol and water.

The advantage of the process according to the invention is that, when applied, the quality of the concentrates remains unchanged for 1-2 years, the effect of the flavor and aroma is strengthened and harmonized, and the overall aroma effect remains unchanged.

The process of the invention is illustrated by the following embodiments.

Example 1

Preparation of silver linden leaf extract

1000 g of dried, shredded silver linden leaf in a percolator is percolated for 4 to 5 days in a known manner for ca. 5 liters of a 60:40 mixture of ethyl alcohol and water. After percolation, the solvent mixture is drained slowly (for about 10-12 hours) by replenishing water to maintain a constant amount of liquid in the percolator. About 30% more percolates are collected than the volume of the initial solvent mixture. thus approx. 6.5 liters of silver linden leaf cinnamon was obtained.

Example 2

Preparation of apple concentrate To a kg of high quality apple concentrate is added 0.6 kg of natural apple flavor extract, 4 kg of safflower extract (safflower), 10 kg of silver linden leaf extract, 5 kg of propylene glycol, and the mixture is intensively mixed with 0.3 kg of ascorbic acid. 3 kg of vitamin P (eg, rutin) is added and the concentrate is homogenized by thorough mixing. This gives 100 kg of concentrate, which is sufficient to make 5000 liters of apple drink. The quality of the concentrate thus produced remains unchanged for 2 years,

Example 3

Preparation of Gin-Tonic Concentrate

58.8 kg of bitter drug extract, 10 kg of juniper extract, 20 kg of silver linden leaf extract and 10 kg of propylene glycol are thoroughly mixed and then homogenized with vigorous mixing by adding one kg of ascorbic acid and 0.2 kg of vitamin P. This yields 100 kg of concentrated turmeric, which is sufficient to make 25,000 Uter ginitonic soft drinks. The quality of the concentrate thus produced remains unchanged for 2 years.

Example 4

Preparation of Mint Concentrate kg kg of marjoram extract, 20 kg of peppermint extract, 30 kg of silver linden leaf extract, 9.4 kg of propylene glycol are mixed vigorously and then, after the addition of 0.5 kg of ascorbic acid and 0.1 kg of vitamin P, concentrate, which can be used to make 10,000 liters of mint soft drinks. The quality of the concentrate thus produced remains unchanged for 2 years.

The extracts used in the examples are commercially available.

In order to demonstrate that the harmonizing and stabilizing effects of the combined use of ascorbic acid, vitamin P, silver linden leaf extract and propylene glycol outweigh the effects exerted by the individual components, the following experiment was performed,

The quality of the gin-tonic concentrate prepared as in Example 3 was compared with that of gin-tonic concentrates to which only silver linden leaf extract or propylene glycol or ascorbic acid and vitamin P were added. A non-additive control sample was also prepared. The composition of the samples thus prepared was as follows

192 148

Experimental gin-tonic THE B c D E F the total value-koncenttátum ferry. ferry. ferry. ferry. ferry. ferry indication of statements kg kg kg kg kg kg First 58.8 10 31.2 Second 58.8 10 20 - 11.2 Third 58.8 10 - 10 - 21.2 4th 58.8 10 - - 1.2 30.0 5th 58.8 10 20 10 1.2 -

The bitter drug extract

B juniper extract

C linden leaf extract C

D propylene glycol

E Ascorbic Acid ♦ Vitamin P

F water

The concentrate samples thus prepared were stored for one year under the same conditions. Soft drinks made from the five types of samples were organoleptically tested immediately after preparation, and 1.6 and 12 months later. Sensory judgments were secretly made by a five-member committee on the basis of a 100-point rating, where 100 points are the maximum points that can be awarded, and decreasing scores mean decreasing quality. The scores are based on the purity, color, smell, taste and harmony of the soft drink. The results of the judgments are summarized in the table below, where the judging scores are the average of the five judges' points.

Sample The average of points given during the Sensory Criterion

number Immediately after assembly 1 months 6 ral compiles 12 after digging First 76 75 70 67 Second 84 82 77 72 Third 79 79 76 73 4th 75 75 73 71 5th 90 88 89 88

The above data clearly show that the concentrate prepared according to the invention (Sample 5) initially produces a better quality drink and there is no significant change in quality after one year. The same cannot be said for the control (sample 1) or the samples 2, 3 and 4, where the components are listed separately. The data justify a synergistic effect because the effect of the co-applied substances is greater than that of the individual components? amount.

Claims (1)

Beverages, in particular soft drinks and syrups, such as fruit or vegetable juices, drugs or 40 for the harmonization, enhancement and stabilization of flavor and aroma concentrates for the manufacture of soft drinks and syrups from drug extracts, characterized in that 2-10 g of ascorbic acid, 0.5-3 g of vitamin P, 60 g of silver linden leaf 20-400 g of extract prepared from 45 g and 20-200 g of propylene glycol are mixed and homogenized in known manner.