RU2061391C1 - Concentrate for beverage - Google Patents

Abstract

FIELD: liqueur-vodka and nonalcoholic industry. SUBSTANCE: concentrate contains grape juice, apple juice, citric and ascorbic acids, coriander infusion, mountain ash, black currant, strawberry, cherry, Aronia or mountain cranberry fruit extracts, walnut spirituous tincture, aqueous infusion of herb mixture, common balm and sugar. EFFECT: enhanced quality of concentrate. 1 tbl

Description

 The invention relates to the distillery and non-alcoholic industry, in particular to concentrates for alcoholic and non-alcoholic drinks.

 Known soft drink concentrate [1] containing grape juice, sugar, citric acid and a preservative.

 Drinks prepared on the above concentrate have low organoleptic and healing properties.

 The closest technical solution is the Fantaziya soft drink [2] containing an infusion of bitter wormwood, an yarrow infusion, thyme infusion, long-leaf mint infusion, sweet clover infusion, mental mint infusion, lemon balm infusion, parsnip infusion, and lamb sap. juice, grape juice, sugar, citric acid, carbon dioxide and water.

The disadvantage of the above 4o 0th soft drink is:
inharmonious combination of a large number of ingredients;
versatile healing orientation of the herbs used;
low pectin content in apple juice.

 The objective of the invention is to improve the organoleptic properties of the concentrate, giving it a spicy sweet and sour taste and a pleasant harmonious aroma of a bouquet of herbs with a predominance of muscat tones (through the use of water elderberry).

The technical result obtained using the proposed invention is the beneficial healing effect of a drink made from the claimed concentrate on the human body (improving the functioning of the gastrointestinal tract, liver, kidneys, pancreas, replenishing the body with vitamins C; A ₁ ; B ₆ ; PP; B _C ; E and others contained in the concentrate components, excretion of radionuclides and slags from the body due to the increased content of pectins in apple juice concentrate (7 times more than in proto type).

 This task is achieved by using in the proposed concentrate for drinks the distinctive signs: grape juice, apple juice, citric acid, coriander infusion, as well as distinctive signs: the concentrate additionally contains supplies of red rowan, blackcurrant or strawberry, or cherry, or aronia, or lingonberry, alcohol infusion of walnut, water infusion of a mixture of herbs of equal amount: elderberry, meadow clover, barberry, walnut leaf, birch leaf, viburnum leaf, chalk ssy and ascorbic acid at the following component ratio, wt.

Grape Juice 9.1-13.0
Apple juice (concentrated) 24.0-26.0
Citric acid 0.2-0.26
Ascorbic acid 0.06-0.08
Coriander Infusion 1.6-3.2
Red mountain ash supply 10.5-9.5
Supply of blackcurrant or strawberry, or cherry, or chokeberry or lingonberry 5.5-4.5
Alcohol infusion of walnut 4.8-6.2
Water infusion of a mixture of herbs of equal amount:
Colors of elderberry, meadow clover, barberry, walnut leaf, birch leaf, viburnum and lemon balm leaf 22.0-22.0
Sugar Else
Due to the successful selection, combination and percentage of components used in the concentrate for drinks, namely: grape juice (9.13.0), apple juice concentrate (24.0-26.0), citric acid (0.2-0.26), ascorbic acid (0.06-0.08), infusion of coriander (l.6-3.2), stock of red mountain ash (10.5-9.5), stock of berries of blackcurrant or strawberry, or cherry, or chokeberry lingonberry (5.5-4 , 5), alcohol infusion of walnut (4.8-5.2), water infusion of a mixture of herbs of equal amount: elderberry, meadow clover, barberry, walnut leaf Rekh, leaf of birch, leaf of viburnum, lemon balm (22.0-22.0) and sugar (rest) are obtained by diluting drinks with a spicy sweet and sour taste with a harmonious aroma of a bouquet of herbs with a predominance of nutmeg tones (due to the introduction of elderberry in the water extract) and healing properties beneficial effects on the work of the gastrointestinal tract, liver, kidneys and pancreas, as well as replenishment of the body with vitamins C; A ₁ ; In ₆ ; PP; In _C ; E and others. In addition, when drinks are consumed using the Zamkova Gora concentrate, the body is cleansed of radionuclides and slags (due to the high content of pectins).

The concentrate is prepared as follows: 2400-2600 l of apple concentrated juice, 910-1300 l of grape juice, 1050-950 l of red rowan, 550-450 l of berry black currant or strawberry, or cherry, or chokeberry or lingonberry, 480-520 l of tincture of walnut, 160-240 l of coriander tincture and 2150-2250 l of water infusion of a mixture of an equal number of herbs (15-17 kg each): elderberry, meadow clover, barberry, walnut leaf, leaf of birch, leaf of viburnum and lemon balm, which is prepared next BrAZ: mix all ingredients herbs 106-119 kg poured 2500 l of water at a temperature of 8 ° 95 ^o C and held for 24 hours then drained and the remaining 2200 liters of aqueous herbal infusion set in the blend. After thorough mixing, sugar is added to 1000 decalitres of the blend and the solids content of 60-65.5.

 EXAMPLE 1

 2500 l of apple concentrated juice, 1100 l of grape juice stock, 1000 l of red mountain ash, 500 l of black berry currant (or strawberry, or cherry, or chokeberry, or lingonberry) are put into a blending container with a mechanical stirrer.

500 l of walnut tincture, 200 l of coriander tincture and 2200 l of water infusion of a mixture of an equal number of herbs of 16 kg each, elderberry, meadow clover, barberry, walnut leaf, birch leaf, viburnum and lemon balm, which is prepared as follows; all the ingredients of herbs 112 kg are poured with water 2500 l at a temperature of 80-95 ^o C and incubated for 24 hours, then drained and the remaining 2200 l set in the blend. After thorough mixing add sugar up to 1000 decalitres of the blend and the solids content of 63.0 wt. and mass fraction of acid 2.5 g / 100 cm ³ .

 The resulting concentrate is a thick viscous liquid with a cherry-ruby color, a pleasant sweet and sour taste with a slightly expressed bitterness and aroma of field herbs with a predominance of muscat tones. The remaining four examples 2, 3, 4, 5 (see table 1), reflecting the parameters of the formulation of the concentrate for drinks "Castle Hill", prepared according to the method described in example 1.

 The proposed concentrate can improve the organoleptic, healing and radionuclide-removing properties of drinks made on its basis. So, due to the use of grape and apple juices and 13 infusions of medicinal herbs in the recipe with the above ratio, the concentrate has a piquant sweet and sour thick taste, pleasant harmonious aroma of a bouquet of herbs with a predominance of muscat tones and ruby color.

Thanks to the use of non-alcoholic juices and herbal infusions, the concentrate retains a large amount of pectin and vitamins: C; A ₁ ; In ₆ ; PP; In _C ; E et al.

 Drinks produced from the proposed concentrate have a tonic, restorative and radionuclide-removing effect.

 The applicant and the authors ask the patent examination to assign the name "Castle Hill" to the claimed beverage concentrate. TTT1 TTT2

Claims (1)

 A beverage concentrate containing grape juice, concentrated apple juice, citric acid, coriander infusion, characterized in that the concentrate additionally contains red rowan berries, blackcurrant berries, or strawberries, or cherry, or chokeberry, or lingonberry, walnut alcohol infusion walnut, water infusion of a mixture of herbs of equal quantity: the color of elderberry, meadow clover, barberry, walnut leaf, birch leaf, viburnum leaf, lemon balm and ascorbic acid in the following ratio of ingredients, wt. Grape Juice 9.1-13.0
Apple juice (concentrated) 24.0-26.0
Citric acid 0.2-0.26
Ascorbic acid 0.06-0.08
Coriander Infusion 1.6-3.2
Red rowan supply 1O, 5-9.5
Supply of blackcurrant berries, or strawberries, or cherries, or aronia, or lingonberries 5.5-4.5
Alcohol infusion of walnut 4.8-5.2
Water infusion of a mixture of herbs of equal quantity: elderberry flowers, meadow clover, barberry, walnut leaf, birch leaf, viburnum and lemon balm 22.0
Sahar Else

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