RU2163080C1 - Carbonated alcohol-free drink - Google Patents

Abstract

FIELD: food industry, particularly, production of alcohol-free drinks. SUBSTANCE: drink contains, kg per 1000 dal of ready drink: sugar, 90.93; citric acid, 1.37; birch fungus, 1.0; sodium benzoate, 0.17; carbon dioxide, 3.22-4.15; drink also includes, l: aqueous-alcoholic infusion of chokecherry berries, 5.0; essence "Vishnevaya", 0.3; ethyl rectified alcohol and water, the balance. EFFECT: higher organoleptical properties; stimulating action on metabolic processes of human organism.

Description

 The present invention relates to the food industry and can be used in the production of soft drinks.

 A known composition of ingredients for the non-alcoholic balm "Birch" (Russian patent N 2036591, MKI A 23 L 2/00, publ. 1995, BI N 16), containing oregano, birch fungus chaga, citric acid, rectified ethyl alcohol, sugar and water. The specified balm is prepared by obtaining sugar syrup, insisting with water-alcohol extractant of oregano grass, insisting chaga mushroom with water and stopping sugar syrup, water-alcohol extract of oregano, water extract of chaga birch mushroom, citric acid, mixing the resulting mixture and filtering it. For 1000 l of the finished drink take 3100-3250 kg of sugar and 1660-1700 kg of chaga mushroom.

 This drink is enriched with organic acids, flavonoids, alkaloids, minerals, due to which it has therapeutic and prophylactic properties, however, the content of strong alkaloid compounds in the drink, which, along with useful properties, can have an adverse effect on the human body, limits the circle of its consumers. The use in a known composition of a significant amount of a scarce ingredient, the chaga mushroom, which the industry procures in a small amount, complicates the mass production of the drink.

 A large amount of sugar used in the production of the drink negatively affects the nutritional value of the product and its taste, reducing the natural aroma of the drink. In addition, for many consumers it is undesirable to use this drink due to the high content of carbohydrates in it, for example, for people with diabetes or overweight.

The basis of the present invention is the creation of a carbonated soft drink with such a qualitative and quantitative composition of its constituent ingredients that would increase the nutritional value and organoleptic properties of the drink, as well as its use by a wide range of consumers. The problem is solved in that the non-alcoholic drink containing rectified ethyl alcohol, water infusion of birch fungus mushroom, citric acid and water, according to the invention additionally contains a water-alcohol infusion of bird cherry fruit, the essence of "Cherry", carbon dioxide, color and sodium benzoate in the next the ratio of ingredients, kg per 1000 l of the finished drink:
Sugar - 90.93
Citric Acid - 1.37
Chaga Birch Mushroom - 1.0
Sodium benzoate - 0.17
Carbon Dioxide - 3.22-4.15
Kohler - 0.2
and also, l:
Water-alcohol infusion of cherry fruits - 5.0
Essence "Cherry" - 0.3
Rectified ethyl alcohol - 2.8:
Water - The rest.

 Due to the use of chaga birch mushroom in small amounts compared to the prototype, the proposed drink becomes acceptable to a wider range of consumers by reducing the share of potent alkaloid compounds in it while maintaining the therapeutic effect of chaga mushroom on humans. Infusion of bird cherry fruit is used as an astringent, and the Cherry essence gives the drink a taste of cherry or bird cherry seed, harmoniously combines with the extract of bird cherry and chaga mushroom. The introduction of a flavoring composition improves the organoleptic properties of the specified drink. The diverse chemical composition of these substances, which have a wide range of physiological effects on the body, has a stimulating effect on the metabolic processes of the whole organism, increases the working capacity and resistance of a person to external factors.

 Saturation of the drink with carbon dioxide gives it a special taste, tonic and refreshing properties while maintaining the fullness of the taste.

 The ingredients in the composition of the composition not only transfer their inherent properties into the finished product, but also enhance the properties of each of them and provide qualitatively new physiological properties to produce a new drink.

 The drink is prepared according to the following scheme: preparation of water, preparation of sugar syrup, preparation of water-alcohol infusion of cherry fruits, preparation of water extract of chaga birch mushroom, preparation of blend syrup, saturation of water or drink with carbon dioxide.

 Water intended for the production of syrup and drink is processed to improve its composition, disinfection and clarification. To do this, it is softened, chlorinated and filtered. Treated water should be transparent, colorless, odorless and foreign aftertaste.

 Sugar syrup is prepared in a cold way according to the existing technological instructions. The mass fraction of solids in the syrup should be 53.2%. The resulting sugar syrup is filtered through a filter press and pumped into a blending container.

The dried fruits of bird cherry are poured with alcohol liquid with a strength of 50 vol. % Infusion is carried out for 14 days at a temperature of 15 - 20 ^o C in a dark room. The finished infusion is drained from the precipitate and filtered, after which the essence of "Cherry" is added to it to enhance the aroma. The filtered infusion acquires the property of a clear liquid of dark brown color with the taste and smell of bird cherry.

To prepare an aqueous solution of birch fungus, the chaga is poured with water at a temperature of 60 ^o C and left for 24 hours, after which it is carefully filtered. The filtered infusion is a clear dark brown liquid.

 Blended syrup is prepared by introducing with stirring the individual components in sugar syrup, observing the following sequence. With thorough stirring, an aqueous solution of sodium benzoate, an aqueous solution of fungus fungus, an aqueous-alcoholic solution of bird cherry fruit, and citric acid are first set. All components of the blend syrup are thoroughly mixed for 15-20 minutes. The density of the blend syrup is 42.7%.

 Before preparing the drink, the blend syrup is slowly mixed for 10 minutes, after which it is mixed with water and saturated with carbon dioxide.

The finished composition has the following ratio of ingredients, kg per 1000 l of the finished drink:
Sugar - 90.93
Citric Acid - 1.37
Chaga Birch Mushroom - 1.0
Sodium benzoate - 0.17
Carbon dioxide - 4.15
Kohler - 0.2
and also, l:
Water-alcohol infusion of cherry fruits - 5.0
Essence "Cherry" - 0.3
Rectified ethyl alcohol - 2.8
Water - The rest.

 When preparing a medium-carbonated drink, the minimum carbon dioxide content in it is 3.22 kg per 1000 l of the finished drink.

 The drink obtained from the named amount of these components has high organoleptic characteristics, namely: it is a clear liquid of a pleasant light yellow color without sediment and impurities, has a rich taste and aromatic range with a predominance of bird cherry taste and a delicate aroma characteristic of bird cherry.

Claims (1)

Non-alcoholic drink containing rectified ethyl alcohol, water infusion of birch mushroom - chaga, sugar, citric acid and water, characterized in that it additionally contains water-alcohol infusion of bird cherry fruit, the essence of Cherry, carbon dioxide, color and sodium benzoate in the following ratio ingredients, kg per 1000 l of the finished drink:
Sugar - 90.93
Citric Acid - 1.37
Birch Mushroom - Chaga - 1.0
Sodium benzoate - 0.17
Carbon Dioxide - 3.22 - 4.15
Kohler - 0.2
and also, l:
Water-alcohol infusion of cherry fruits - 5.0
Essence "Cherry" - 0.3
Rectified ethyl alcohol - 2.8
Water - Else