HU203459B - Method for producing jellies of alcohol content - Google Patents

Abstract

Alcohol contg. jellies are prepd. by gelling classified, filtered, freshly made or preserved grape or fruit wines or other aromatic beverages (vermouths, spirits, brandies) and/or fruit juices flavoured by the alcoholic bases. - Natural flavouring flavour enhancing and colouring agents are added as well as suitable spices and pieces of fruit to the polished liqs. - The prepns. are boiled with sugar and/or sweeteners in the presence of some antifoams to prevent frothing. - While still hot a gelling agent (LM pectin and/or carrgaheemate) is added to the prepn. Required fixed pH values are set by an organic acid. - the hot prepn. is packed sealed and preserved by application of heat. Alcoholic jellies are consumed as desserts, or used to fill gateaux, or flavour cakes.

Description

The present invention relates to a process for the preparation of gels which also contain alcohol. The process of the present invention is directed to altering (gelling, jellying) the stock of clarified, filtered, fresh or preserved fruit wines or other alcoholic beverages (wines, vermouths, brandy, cognac) and / or fruit juices flavored therewith.

The process of the present invention is directed to the novel processing of alcoholic beverages and their sale at a higher degree of processing. In the production process, flavoring agents of natural origin can also be used - flavoring and coloring agents, harmonizing spices.

Advantages of the alcohol gels obtained by the process of the invention:

- form a novel product line for the canning industry

- are made from natural ingredients

- their enjoyment comes from their alcohol content, jelly stock, pleasant taste and any color

- have a relatively low alcohol content

- I can keep it for a long time while maintaining quality

- I can use it as a dessert, cake filling, cakes flavor.

The gels produced by the process of the present invention are characterized by the presence of jelly-like, sliced, spreadable, spreadable, alcoholic preparations having a translucent or lumpy fruit color, aroma and taste characteristic of heat-treated alcoholic beverages.

The present invention is based on the discovery that one or more suitably selected gelling agents (preferably pectin and / or carrageenan) in the presence of sugar and / or other sweeteners, sugar substitutes, are capable of forming the gel structure of alcoholic beverages with organic acid addition, it remains unchanged for a prolonged period (0.5-3 years).

U.S. Patent No. 4,143,163 deals with the manufacture of a low-energy product which is important in the manufacture of food and pharmaceutical products. The essence of the process according to the invention is that the surface of a fibrous cellulose is coated with an alcohol-containing rubber solution and then, if desired, drying the mixture to obtain a finely divided product. The rubber solution used is an aqueous solution containing one or more hydrocolloids or rubbers and polyalcohol. The rubber coating provides the fibrous cellulose with a pleasant, smooth surface that is easy to chew and swallow, and the polyalcohol emphasizes the palate of the rubber coating in the mouth and, due to its plasticizing effect, enhances the chewing sensation.

This US invention is fundamentally distinguished from the present disclosure by the fact that:

- relates to the production of modified fibrous cellulose,

- a further object is the production of soluble coated granular cellulose which disperses rapidly in an aqueous solution and the fibrous cellulose particles do not settle by standing or centrifuging,

- the process involves blending the cellulosic fibrous cellulose into the rubber solution or dry mixing the cellulose with the rubber and then mixing the cellulose with water, which may also contain polyalcohol,

the process may also include drying the mixture.

In the process of the present invention, flavored or non-flavored gels of various alcoholic and water soluble solids content can be obtained from alcoholic beverages (or fruit juices with added ethyl alcohol).

If lumpy fruits are also used for flavoring, the final product of the process results in alcoholic jams, which are treated in the same way as alcoholic jellies by the present invention.

In accordance with the present invention, it is expedient to filter the fresh or preserved wines, alcoholic beverages and / or fruit juices used as raw materials, if desired, and then, if desired, with 1-10% 96% pure ethyl alcohol and up to 65% pure ethyl alcohol. wt.% sweetener. During fusion, the foaming is reduced by adding 1-10 mg / kg of dimethylpolysiloxane, then 0.3 to 2% by weight of gelling agent is added and the pH is adjusted to 2.5-4.5 using citric acid and / or malic and tartaric acid. , packing material, sealed.

The process of the present invention is illustrated by the following examples:

Example 1

To make 100 kg of a 45% dry matter jelly containing 4% alcohol, combine 40 l of wine with 0.5 l of ethyl alcohol in 40 kg of sugar for 5 minutes while preventing foaming of the wine by adding 03 g of dimethylpolysiloxane while stirring. kg of low esterification (LM) pectin was added as a 5% aqueous solution for gelation and finally acidified with 0.8 kg of 50% citric acid solution. The finished gel is filled into a wrapping and sealed.

Example 2

For the preparation of 100 kg of 20% dry solids alcohol fruit juice, 301 clarified, filtered cherries and 20 kg of coarsely ground cherries are combined with 11 kg of sugar and 331 of water and 6 liters of ethyl alcohol are added towards the end of cooking. follow the example.

The gels thus produced are less sweet, have a low alcohol content and have a particularly pleasant taste and appeal. They can be used as desserts, cake fillings, and for flavoring and decorating cakes. They have the advantage of being thermoreversible. After melting the finished gels, they are re-curdled in a cake, glass and dish, giving them a nice jelly.

Claims (3)

PATENT CLAIMS A process for the preparation of an alcoholic jelly comprising mixing fresh or preserved wines, alcoholic beverages and / or stock juices as the raw material with ethyl alcohol, optionally mixed with a sweetening agent, admixing the gelling agent, adjusting the pH to an organic food additive, characterized in that the raw materials, if desired clarified, are siliconized with 1 to 10% diethyl alcohol, up to 65% by weight of sweetener is added, the foaming is reduced by adding 1-10 mg / kg of dimethylpolysiloxane, 0.3 to 2% by weight of gelling agent is added and the pH is adjusted to 2.5-4.5. Process according to claim 1, characterized in that 96% pure alcohol is mixed as ethyl alcohol. 3. The process according to claim 1, wherein the dietary organic acid is pH adjusted with citric acid and / or al10 mas acid.