HU192258B - Process for producing soft drink concentrate - Google Patents

Abstract

Concentrates for refreshing long drinks are produced by: (a) pressing red grapes of the variety ''Kurucver'' or others contg. di-gluco-sides and (b) adjusting the sugar content of the resulting juice to 60-68 refraction % by evaporating at slightly elevated temp. in vacuo, or by adding saccharose and at least 20 g per litre edible acid, pref. citric-acid, subsequently adding known preservatives and 1-10 wt% honey, and adjusting the pH with edible acid to 2.0-2.9. (c) The marc remaining from the pressing of the grapes is extracted in the known way with water contg. 0.1-0.5 wt% sulphur-dioxide and the extract is evaporated at slightly elevated temp. in vacuo to 15-18 wt% solids content. - (d) Fresh or dried flowers having a high content of essential oils and which are suitable for use in the food industry are extracted with grape juice contg. at least 800 mg per litre sulphur-dioxide at a pH adjusted with edible acid to 2.5-3.5, or with 15-25 wt% alcohol contg. opt. 0.5-1.5 wt% tartaric-acid, or with a neutral tasting wine at pH below 3.5, or with aq. saccharose soln. at 55-60 refraction % and a pH of 2.2-2.8 adjusted with edible acid. The extracting media may contain opt. 10-20 g glycerol per litre. (e) 60-75 parts by wt. of the grape juice concentrate prepd. under (b), 5-10 parts by wt. colouring extract prepd. under (c) and 20-30 parts by wt. aroma extract prepd. under (d) are mixed to give a long-drink concentrate, to which may be added one or more known natural aroma.

Description

The present invention relates to a process for preparing a soft drink concentrate.

It is known that in Hungary there are significant quantities of grapes that cannot be used for wine making due to the restrictions of the Wine Law, but their content values make them suitable for other processing.

After the phylloxera disaster, in the late 1800s, many resistant grape varieties from America were imported into many European countries, including Hungary. Typical examples of these varieties are the Otello, Isabella, Delaware (red and white), Noah grapes, which, although they have excellent resistance to phylloxera, have organoleptic qualities quite different from European tastes.

Grape varieties imported from America were propagated and further bred for direct cultivation and use as rootstocks. The breeding! The result of this work was a number of phylloxera-resistant new vine varieties, most of which no longer exhibited ancestral properties that differed from the European average. After the return of European viticulture to nearly every country, the winery and wine law defended the continued development of American varieties, thus prohibiting the use of their wines. The Hungarian Wine Law also provides for this. It prohibits the marketing and even the blending of 'direct' wines. It is also forbidden to use grape varieties of American ancestry which, after breeding, display "direct" characteristics. Such a characteristic and measurable property is the so-called. "Diglucoside" content, which is the 3,5-glucoside of malvidin, the most important coloring component of blue grapes. This, anthocyanin, as it occurs in many fruits, is a very stable colorant. It is used only as a discriminatory marker by the winery, as there is currently no other method for routine analysis to differentiate between American and European grape varieties. Such grape varieties with diglycoside content (besides the original American varieties) include the cultivated Kurucvér grape. The cultivation values of 'Kurucvér' are very good, they contain a great deal of coloring and have a pleasant aroma, but according to the provisions of the Wine Law it cannot be marketed as wine. At the same time, there are hundreds of hectares of Kurucvér grapes in our country, which produce thousands of hectoliters of must or wine every year. Adding to this the original American varieties that are still heavily cultivated, especially by small producers, the number is even higher. They are currently largely exploited in circumvention of the Wine Law by exploiting the 'diglucoside' control, which is not very common in domestic wine lots. However, there are significant opportunities for using the above grapes as soft drinks.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process for utilizing said grape varieties which are not usable in winemaking.

The present invention is based on the discovery that these grape varieties provide a highly concentrated must concentrate and an excellent coloring extract from the marc obtained during pressing.

Many grape-based soft drinks are commercially available. It is known that aromatization is an important step in the production of such soft drinks, as the primary aromas of the grapes are largely lost and faded during processing. Currently, they use synthetic aromas to replace them.

According to Hungarian Patent No. 167,718, grape juice concentrates are prepared by adjusting the sugar content of the must to 600-900 g per liter by adding sucrose or invert sugar, and then adding edible acid and known flavorings.

It is a further object of the present invention that extracts of plants with high essential oil inflorescences suitable for food purposes can be used excellently for flavoring soft drinks. So far, flower aromas have been used in distilled form only in the cosmetics and household chemicals industry.

Accordingly, the present invention relates to a process for the preparation of soft drink concentrates for use in digestible blue grape varieties which are not used in winemaking and in which the aromatization is carried out with flower aromas.

According to the invention, the process is carried out by:

(a) extruding Kuruc blood or other blue grape varieties containing diglucoside,

b) adjusting the resulting must to a sugar content of 60-68% by weight in known manner, i.e. by evaporation in vacuo at slightly elevated temperature or by adding sucrose and at least 20 g / liter of edible acid, preferably citric acid, and adding a known preservative and 1-10% by weight honey. and adjusting its pH to 2.0-2.9 with dietary acid,

(c) extraction of the marc obtained by pressing in a known manner with water containing 0.1-0.5% SO ₂ and evaporating the extract at a slightly elevated temperature in vacuo to a dry matter content of 15-18%,

(d) musts, containing at least 800 mg / liter of SO ₂ , high in essential oils, fresh or dried, in edible varieties suitable for food purpose, with a must adjusted to pH 2,5 to 3,5 with edible acid or 15% to 25%, if appropriate 0 , Extracted with alcohol containing 5 to 1,5% tartaric acid or neutral flavored wine with a pH below 3,5 or 55 to 60% refraction with aqueous sucrose adjusted to a pH of 2,2 to 2,8, wherein, if desired, the extractant may contain from 10 to 20 g of glycerol per liter,

e) 60-76 parts by weight of the must concentrate obtained in step b), 5-10 parts by weight of the color extract obtained in step c) and 20-30 parts by weight of the aroma extract obtained in step d) and optionally flavored with one or more known, natural .

In the process according to the invention, fresh or dried acacia, elder, wild grape or linden flowers are preferably used for food purposes and having a high essential oil content.

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The natural flavoring agent for the soft drink concentrate of the present invention is preferably lemon and / or orange oil.

The advantages of the process according to the invention are therefore summarized as follows:

the process allows the utilization of diglucoside blue grape varieties and by-products thereof containing pleasant aromas and coloring agents which are not suitable for wine-making and the by-products, and the resulting soft drink concentrates contain only natural coloring and aroma substances and taste very pleasant, different from the usual flavors, characteristic of the flower aroma used.

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

Example 1

A) Preparation of Must Concentrate kg of Otello grapes are pressed after crushing and berrying on a 5-liter, wood-fired grape press, three times loosening, for 35 minutes. The resulting 3,350 mL of red must is gently concentrated in vacuo at 35-40 ° C. This gives 660 ml of a must concentrate with a refractive sugar content of 66%. To this is added 50 g of acacia honey, 50 g of citric acid, 25 g of 85% edible phosphoric acid and 2 g of potassium sorbate dissolved in 25 ml of must with constant stirring.

(B) Production of dye extract

In step A, 1500 g of wet cake obtained by pressing is filled into a glass tube 70 cm high, 15 cm in diameter, fitted with a G ₀ glass filter insert and a drain plug and extracted with 1500 ml of an aqueous solution containing 2000 mg / liter of SO ₂ . , allowing the extractant to pass through the column twice. The column was then washed with an additional 500 mL of aqueous solution containing 2500 mg / L SO ₂ . This gives 1600 ml of solution, which is filtered through a silica filter and concentrated to 100 ml by rotary evaporation at about 35-40 ° C and 20 torr. The resulting colorant extract has a specific gravity of 1.17 g / l, a pH of 3.02 with a free SO ₂ content of 150 mg / l, and Sudraud's color index (E ₄₂₀ + E ₅₂₀ ) 2 15,

at higher SO ₂ concentrations, 1.0-1.5% edible acid such as tartaric acid or citric acid is added to the extract.

C. Preparation of the aroma extract 50 g of dried elderflower and 500 ml of 25% refraction aqueous citric acid sucrose solution having a titratable acid content of 8 to 10 g / l are weighed into a glass flask. The mixture was allowed to stand at room temperature for 96 hours while stirring every 4 hours. It is then gently filtered through filter paper. This gives 470 ml of an aroma extract containing 0.7% by volume of essential oil.

D) Preparation of a soft drink concentrate

To 600 ml of the must concentrate from step A) is added 55 ml of the color extract obtained in step B, 150 ml of the face extract obtained in step C, and 1 g of lemon oil diluted ten-fold with alcohol. E and 1 g of orange oil diluted ten-fold with alcohol are both commercially available products of Szilasmenti MGTSZ.

The soft drink concentrate thus obtained, having a very pleasant taste and smell, may be consumed as a syrup or, after appropriate dilution, as a soft or soda drink.

Example 2

A) Preparation of Must Concentrate

The procedure described in Example 1, Step A, is followed, but using Kurucvér grape instead of Otello.

B. Preparation of dye extract

The wet cake obtained in Step A) is extracted as described in Example I, Step B. The extract thus obtained had a specific gravity of 1.17 g / l, a pH of 3.15, a free SO ₂ content of 180 mg / l, a Sudraud color index of 207 and a tone of 0.47.

C) Preparation of the aroma extract

Weigh into a glass flask 60 g of fresh wildflower blossom and 500 ml of choked must containing 900 g / l of SO ₂ , 20 g / l of glycerol and 5 g / l of citric acid with a sugar content of 180 g / l. The mixture was allowed to stand at room temperature for 72 hours while stirring every 4 hours. It is then gently filtered through filter paper. This gives 440 ml of an aroma extract containing 0.37% (v / v) of essential oil.

D) Preparation of a soft drink concentrate

To 600 ml of the must concentrate prepared in step A) are added 55 ml of the color extract obtained in step B, 300 ml of the flavor extract obtained in step C and 1 to 1 g of lemon and orange oil diluted ten-fold with alcohol.

The soft-drink concentrate thus produced, having a pleasant aroma, may be consumed in the form of a syrup or in the form of a soft drink.

Example 3

A) Preparation of Must Concentrate

The procedure of Example 1, Step A, is followed, but using Isabella grape variety instead of Otello.

B) Preparation of dye extract

The wet cake obtained in Step A is extracted as described in Example 1, Step B, but using an aqueous solution containing 800-800 mg / L of SO _{2 for} both extraction and post-washing. Concentration was continued until a volume of 200 ml was obtained. The pH of the thus obtained color matter extract-3,192,258 nat is adjusted to 2.7 with citric acid. The extract has a Sudraud color index of 238 and a tone of 0.56.

C) Preparation of aroma extract

Weigh into a glass flask 40 g of dried acacia flower and 500 ml of an alcoholic strength of 11.5% vol.

Isaak black wine with a titratable acidity of 7.5 g / l. The mixture was allowed to stand at room temperature for 108 hours while stirring every 4 hours. It is then gently filtered through filter paper. This gives 460 ml of an aroma extract containing 0.96 vol% of essential oil.

D) Preparation of a soft drink concentrate

To 650 ml of the must concentrate prepared in step A) are added 55 ml of the color extract obtained in step B and 100 ml of the flavor extract obtained in step C).

The soft drink concentrate thus obtained can be consumed in the form of a syrup or a soft drink made from it, having a pleasant taste and aroma.

Example 4

A) -B) Preparation of must concentrate and dye extract

The must concentrate and color extract were prepared as described in Example 1, Steps A and B.

C) Preparation of the aroma extract

Weigh 40 g of fresh linden flower into a glass flask of the potassium sorbate determination apparatus and make up to 1000 ml with distilled water. In the distillation cartridge, the aroma extract is taken up in a mixture of 5 ml of 95% ethanol and 20 ml of distilled water with heating. From there, after distillation for 3 hours, 50 ml of the aroma extract containing 0.42% by volume of essential oil are collected in the receiver of the apparatus.

D) Preparation of a soft drink concentrate

To 600 ml of the must concentrate obtained in step A) are added 50 ml of the color extract obtained in step B and 150 ml of the flavor extract obtained in step C).

The concentrate thus produced, having a characteristic aroma, may be consumed in the form of a syrup or a soft drink made from it.

Claims (2)

Claims A process for the preparation of a beverage concentrate comprising: (a) extruding Kuruc blood or other blue grape varieties containing diglucoside, (b) the resulting must is treated in a known manner by distillation under vacuum at slightly elevated temperature or by addition of sucrose and at least 20 g / l of edible acid, preferably citric acid, to a sugar content of 60-68% refraction; pH is adjusted to 2.0-2.9 with dietary acid, (c) extraction of the marc by extraction in a known manner with water containing 0.1-0.5% SO ₂ , followed by extraction at slightly elevated temperature in vacuo Evaporated to a dry matter content of 15-18%, (d) musts, containing at least 800 mg / liter of SO ₂ , high in essential oils, fresh or dried, in edible varieties suitable for food purpose, with a must adjusted to pH 2,5 to 3,5 with edible acid or 15% to 25%, if appropriate 0 , Extracted with alcohol containing 5-1.5% tartaric acid or neutral flavored wine with a pH below 3.5 or with 55-60% refraction in aqueous sucrose adjusted to a pH of 2.2-2.8 whereby the extractant may contain, if desired, 10 to 20 g of glycerol per liter, e) 60 to 75 parts by weight of the must concentrate from step b), 5 to 10 parts by weight of the color extract obtained in step c and 20 to 30 parts by weight of the aroma extract obtained in step d) and optionally the resulting soft drink concentrate; to taste. 2. The method of claim 1, wherein the acacia, elder, wild grape or linden flowers are used as high essential oil inflorescences.