RU2098987C1 - Alcohol-free drink "tarkhun" - Google Patents

Abstract

FIELD: soft drink industry. SUBSTANCE: drink contains per 1000 l of ready product: flavor-and-aromatic additive specific for tarragon, 0.05-6.0 kg; sweetener, 0.1-112.3 kg; citric acid, 0.5-2.0 kg; carbon dioxide, 2.0-6.0 kg; ascorbic acid, 0.05-0.3 kg; vanilin flavor, 0.01-0.1 kg; and water the balance. EFFECT: improved taste. 5 cl

Description

 The invention relates to the non-alcoholic industry and relates to the composition of the ingredients for carbonated drink "Tarhun".

 Known soft drink "Tarragon on essential oil" (Collection of recipes for soft drinks according to GOST 28188-8E "Soft drinks. General specifications", VASKHNIL and NPO NMV, Moscow, 1990, p. 123), containing sugar, citric acid, tarragon essential oil, rectified ethyl alcohol, indigo carmine, tartrazine "F" and carbon dioxide.

 Due to the ultra-high concentration of essential oil, it is used in small amounts in the recipe (per 1000 l of the finished drink 0.003 l), which greatly complicates its dosage and complicates the technology for preparing the drink. Since the essential oil is a volatile component, it is not suitable for long-term storage as an ingredient for a drink.

 Known soft drink "Tarragon" (ibid., P. 121), containing sugar, tinctures of tarragon, citric acid, vanillin, indigo carmine, tartrazine, rectified ethyl alcohol, carbon dioxide.

 The disadvantages of this drink are its low taste, short shelf life, complex and energy-intensive cooking technology, the use of a limited contingent due to the high content of carbohydrates.

 The basis of the invention is the creation of a composition of ingredients for a non-alcoholic high-resistant beverage with high taste and tonic qualities, obtained by simplified technology.

The problem is solved in that a non-alcoholic drink containing a flavoring additive that gives the drink a taste and aroma characteristic of tarragon, sweetener, citric acid, carbon dioxide and water, according to the invention additionally contains ascorbic acid and vanilla flavor in the following ratio of ingredients, kg per 1000 l of the finished product:
Flavoring additive 0.05 6.0
Sweetener 0.1 112.5
Citric acid 0.5 2.0
Vanilla flavor 0.01 0.1
Ascorbic acid 0.05 0.3
Carbon dioxide 2.0 6.0
Water Else
The introduction of ascorbic acid into a drink significantly increases its biological value, enriching it with vitamin C. Due to the exclusion of alcohol, not only a large amount of vitamins is preserved, but also the dietary and medicinal properties of the drink increase, which makes the drink harmless. Introduction to the recipe of vanilla flavoring improves the organoleptic properties of the drink by giving it an original pleasant harmonious taste and a peculiar aroma with a soft vanilla tint.

 Preferably, the flavoring additive would contain at least one component, taken in an amount of 0.01 to 99.9% of its total mass and selected from the group consisting of essential oil, alcoholic infusion, synthetic or natural flavoring, and for each of the aforementioned the component is taken of at least one plant ingredient included in the group consisting of tarragon, basil and lemon balm, and the sweetener is a synthetic and / or natural sweetener.

 This provides a diverse assortment of drinks with aroma and taste characteristic of tarragon. When using basil, the drink acquires a balsamic odor; when using melissa, it has a complex odor with a lemon tint and an enhanced refreshing effect.

 The use of herbal ingredients containing essential oils can improve the healing and tonic properties of the finished product due to the combined effects of essential oils on the human body. In addition, essential oils increase the biological stability of the drink. Synthetic flavoring is cheaper and more durable than tarragon infusion, which is made all year long (tarragon does not grow for a certain time). In addition, the flavor has a higher concentration, which determines the convenience of transportation and storage for a long time before use. A flavoring additive of the specified composition gives the drink an intense rich aroma of freshly cut tarragon without the signs of mustiness inherent in the infusion.

 A food grade synthetic colorant may be added to the flavoring additive. The drink may additionally contain a preservative in the form of sodium benzoate in an amount of 0.177 kg / 1000 l of the finished product.

 One example of the recipe of the proposed beverage may be a composition in which Ultra-Sweetley sweetener is contained as a sweetener, which is a mixture of 40.6% aspartame, 17.4% saccharin sodium and 42% sucrose, and the base is used as a flavoring additive Tarragon ", which is a mixture of aromatic substances and flavoring agents that are identical to natural, and a food coloring containing 20% indigo carmine and 80% tartrazine.

 Due to the use of higher-quality aromatic components, the drink has a richer taste, and their high concentration provides the convenience of preparing the drink. A sugar substitute was used instead of sugar, which ensured a sharp reduction in the cost of the drink, simplifying the technology by eliminating the preparation of sugar syrup and expanding the circle of consumers, since the drink can be used by diabetics and overweight people. Vanillin in this recipe was replaced with a water-soluble flavor, which eliminated the use of alcohol (to dissolve vanillin), which also led to a reduction in cost and simplification of the process. The green color of the drink is achieved not by mixing blue and green, as in the prototype, but by using a homogeneous dye, which greatly simplifies the process. In addition, the specified dye is significantly resistant to fading. Adding a preservative in the form of sodium benzoate provides high durability, increasing the shelf life up to 6 months.

 The drink is prepared as follows.

 For the preparation of the drink, granulated sugar is used in accordance with GOST 21-78; citric acid according to GOST 908; ascorbic acid according to the State Pharmacopoeia of the USSR, ed. X, Art. 6; sodium benzoate according to the State Pharmacopoeia of the USSR, ed. X, Art. 424 according to TU 64-395-86; component "Tarragon" 503.059 / C according to the sanitary certificate of Sanitary-and-Epidemiological Supervision N 1-П-11/1441 dated November 14, 1995. Ultra-Sweetley sweetener according to TU 9199-3461800-82; liquid carbon dioxide in accordance with GOST 8050-85. The following are examples of the invention.

Example 1. For the preparation of 1000 l of the drink using the following ingredients, kg:
Sugar 112.31
Citric Acid 1.06
Base "Tarragon" 1.0
Vanillin 0.0145
Food Color 0.02
Sodium Benzoate 0.177
Ascorbic acid 0.15
Carbon dioxide 4.15
Water Else
Sugar syrup is prepared from sugar in accordance with the existing technological instructions. Then blended syrup is prepared, for which sodium benzoate dissolved in water is poured into the boiled chilled and filtered sugar syrup, the Tarhun base, vanillin and food coloring previously dissolved in a sufficient amount of warm water are added with vigorous stirring. After this, citric and ascorbic acid are introduced into the blend with stirring. All components of the blend syrup are thoroughly mixed for 15 to 20 minutes. The remaining water is added to the resulting cooled blend and saturated with carbon dioxide.

 A clear drink is obtained having a color from yellow-green to green, the taste is sweet and sour, spicy, the aroma of tarragon and vanillin.

Example 2. For the preparation of 1000 l of the drink using the following ingredients, kg:
Sucralose Sweetener 0.225
Citric acid 0.5
Tarragon essential oil 0.004
Vanilla Flavor 0.01
Ascorbic acid 0.05
Carbon dioxide 2.0
Water Else
Sucralose is a sweetener 500 sweeter than sucrose. The sweetener syrup is prepared in a cold way in a pre-prepared citric acid solution. Get a colorless drink with the taste of tarragon and the aroma of tarragon and vanilla, without preservatives.

 Example 3. The same ingredients were used as in example 2, with the addition of food coloring (a mixture of indigo carmine and tartrazine) in an amount of 0.02 kg and 0.177 sodium benzoate. In this case, the dye and sodium benzoate are dissolved separately in warm water, while sodium benzoate is added to the blend last. A green-colored drink with a preservative is obtained that is similar in taste and aroma.

Example 4. For the preparation of 1000 l of the finished drink were taken the following ingredients, kg:
Sweetener mixture of 1 part sodium saccharin and 99 parts sugar - 110.0
Citric Acid 2.0
Flavoring additive mixture of infusion of tarragon 65% alcohol 5.99 kg and base "Tarhun" 0.01 kg 6.0
Vanilla Flavor 0.1
Ascorbic acid 0.3
Carbon dioxide 0.6
Water Else
Get a clear, colorless drink with the taste and aroma of tarragon and vanilla.

 Example 5. For 1000 l of the drink, the same ingredients were taken as in example 4, with the addition of food coloring in the amount of 0.02 kg and 0.177 kg of sodium benzoate. The drink has, unlike the previous one, green color and preservatives.

Example 6. Prepare a drink according to the following recipe, kg per 1000 l:
Ultra-Sweetie sweetener 0.562
Citric Acid 1.06
Base "Tarragon" 1.0
Vanilla flavor 0.0145
Ascorbic acid 0.15
Carbon dioxide 4.15
Water Else
Example 7. To the ingredients used in example 6, add 0.02 kg of food coloring and 0.177 kg of sodium benzoate.

 Example 8. The same ingredients are used as in example 6, but instead of the “Tarragon” base, a flavoring additive containing 3 kg tarragon infusion, lemon balm infusion 1 kg, basil infusion 1 kg, tarragon essential oil 0.001 kg is used.

 Example 9. The same ingredients were taken as in example 6, but instead of the base “Tarragon”, synthetic tarragon flavoring was used in an amount of 0.050 kg per 1000 l. This reduces the consumption of expensive tarragon and improves the overall bouquet of the drink.

 When the composition and ratio of ingredients specified in example 6, the composition has the best organoleptic characteristics: appearance transparent liquid; yellow-green to green color; the taste is sweet and sour, spicy, characteristic of the applied flavoring raw materials; aroma of tarragon and vanilla. Nutritional value of the drink: does not contain carbohydrates, vitamin C, mg / 100cm. cube 15. Energy value, kcal / 100 cm3 0.6. The shelf life of such a drink is 90 days.

Claims (4)

1. A non-alcoholic drink containing a flavoring additive giving the drink a taste and aroma characteristic of tarragon, sweetener, citric acid, carbon dioxide and water, characterized in that it further comprises ascorbic acid and vanilla flavor in the following ratio of ingredients, kg per 1000 l finished product:
Flavoring additive 0.05 6.0
Sweetener 0.1 112.3
Citric acid 0.5 2.0
Vanilla flavor 0.01 0.1
Ascorbic acid 0.05 0.3
Carbon dioxide 2 6
Water Else
2. The drink according to claim 1, characterized in that the flavoring additive contains at least one component taken in an amount of 0.01 to 99.9% of its total mass and selected from the group consisting of essential oil, alcoholic infusion and synthetic and / or natural flavoring, and for each of these components at least one plant ingredient is included in the group consisting of tarragon, basil and lemon balm, and the sweetener is a synthetic and / or natural sweetener.  3. A drink according to claim 1 or 2, characterized in that a synthetic food color is introduced into the flavoring additive.  4. A drink according to any one of claims 1 to 3, characterized in that it further comprises sodium benzoate in an amount of 0.177 kg per 1000 l of the finished product.  5. A drink according to any one of claims 1 to 4, characterized in that Ultra-Sweetley, which is a mixture of 40.6% aspartame, 17.4% saccharin sodium and 42% sucrose, is used as a synthetic sweetener. additives use the “Tarhun” base, which is a mixture of aromatic substances and flavoring agents identical to natural ones, and food-grade synthetic dye contains 20% indigo carmine and 80% tartrazine.