RU2222578C2 - Weakly alcoholic cocktail - Google Patents

Abstract

FIELD: drinks and beverages production. SUBSTANCE: cocktail contains sweet substance, acidity regulating agent, aromatic principles "Limon" and "Mjata perechnaya", rectified ethyl alcohol and water taken in the definite ratio of components. Invention provides increasing safety time of taste-aromatic qualities of drink and to improve fixation of odor and aroma. Invention can be used in producing weakly alcoholic cocktails. EFFECT: improved quality of cocktail. 7 cl, 1 tbl

Description

 The invention relates to the field of food industry, in particular to the field of beverage production, and can be used in the production of low-alcohol cocktails containing flavoring and aromatic additives, in particular, a low-alcohol cocktail with the taste and aroma of high-quality vodka and freshness.

 Also known (RU, patent 2098468) is a low-alcohol cocktail containing a flavoring with a taste and aroma of juniper, a substance with a sweet taste and a water-alcohol liquid.

 The known composition of a low alcohol drink (RU, patent 2018316), containing concentrated juice, apple extract, chokeberry extract, water-alcohol extracts of rose hips, hawthorn, aralia and eleutherococcus.

 Known (RU Patent 2156285) is a low-alcohol cocktail containing a sweet-tasting substance, rectified ethyl alcohol, as well as a flavoring substance, natural juice, guarana extract and / or a substance containing α-tocopherol and / or caffeine and / or taurine .

 The disadvantage of the above cocktails should be recognized as a mismatch of their tastes and aromas with the taste and aroma of a chilled cocktail containing high-quality vodka.

 The technical problem solved by the claimed invention is to develop the composition of a new low-alcohol cocktail that preserves storage stability, with an original, unparalleled taste and aroma.

 The technical result is to increase the guaranteed shelf life of the aromatic qualities of the drink and improve the fixation of smell and aroma. The combination of ingredients in the indicated amounts forms and stabilizes the formation of a flavor-aromatizing complex with arsenic aroma and the taste of chartreuse. In addition, the assimilation of the used flavorings in the flavoring complex, adapting it, prevents the destruction of the flavorings while maintaining the freshness of the taste and aroma while increasing the shelf life of the drink.

The technical result is achieved due to the fact that the low-alcohol cocktail contains a substance with a sweet taste, acidity regulator, flavorings, ethyl alcohol - rectified and water in the following ratio of these ingredients (per 1000 dm ^{3 of the} finished drink): substance with a sweet taste in terms of sugar - 60-100 kg, acidity regulator (in terms of citric acid in the form of monohydrate) - 1.0-3.0 kg, Lemon flavoring - 0.01-1.0 kg, Peppermint flavoring - 0.01 -0.5 kg, ethyl alcohol - rectified - 52.0-93.8 dm ³ , water - the rest
The cocktail may additionally contain a flavoring with the taste and aroma of hina (preferably Tonic flavoring in an amount of 0.01-0.8 kg per 1000 dm ^{3 of the} finished drink), the dye "Blue shiny" in an amount of 0.0001-0.09 kg per 1000 dm ^{3 of the} finished drink, sodium benzoate as a preservative (preferably in the amount of 0.14-0.2 kg per 1000 dm ^{3 of the} finished cocktail) and carbon dioxide (preferably in the amount of 2.6-4.0 kg per 1000 dm ³ finished cocktail).

 The above technical result is the development of the composition of a low-alcohol cocktail, the taste and aroma of which corresponds to the taste and aroma of chilled vodka, is achieved only with the simultaneous use of flavoring substances (flavorings with the taste and aroma of lemon and mint, ethyl rectified alcohol) and flavoring substances (substance with a sweet taste and acidity regulator) subject to the above ratios.

 Preferably, any lemon, peppermint, tonic, citric acid flavoring agents, blue gloss colorant, or any other substance that makes it possible to achieve the above technical result can be used in the practice of the invention.

In a preferred embodiment, the low-alcohol cocktail contains 1000 dm ^{3 of the} finished drink, kg:
Substance with a sweet taste in terms of sugar - 60-100
Acidity regulator in terms of citric acid in the form of a monohydrate - 1.0-3.0
Fragrance "Lemon" - 0.01-1.0
Peppermint flavoring - 0.01-0.5
Fragrance "Tonic" - 0.01-0.8
Dye - 0.0001-0.09
Sodium benzoate - 0.14-0.2
Carbon dioxide - 2.9-3.7
Ethyl alcohol - rectified, dm ³ - 52.0-93.8
Water - Else
In the most preferred embodiment, the specified cocktail contains 1000 dm ^{3 of the} finished drink, kg:
Substance with a sweet taste in terms of sugar - 65
The acidity regulator in terms of citric acid in the form of a monohydrate - 1.5
Fragrance "Lemon" - 0.45
Peppermint flavoring - 0.2
Fragrance "Tonic" - 0.5
Dye - 0.0008
Sodium Benzoate - 0.17
Carbon dioxide - 3.22
Ethyl alcohol - rectified, dm ³ - 81.08
Water - Else
The water used must comply with the requirements applicable to the water used in the production of beer and soft drinks.

 The resulting cocktail is a clear blue liquid without sediment and foreign suspended particles of color.

In the production of cocktails, water is preliminarily prepared on any technological equipment to a quality that meets the requirements for water in the production of beer and soft drinks. Alcohol - rectified diluted with continuous stirring with an equal volume of prepared water. Measured amounts of citric acid, flavorings, color and preservative are dissolved in a small volume of water with continuous stirring. After thorough stirring, pre-prepared sugar syrup is added. The prepared rectified alcohol solution is added to the resulting mixture with stirring and mixed thoroughly. After obtaining a homogeneous solution, water is introduced into it to a volume of 1000 dm ³ and the finished cocktail is saturated, followed by pouring into a plastic, glass or metal container.

 The resulting cocktail has the following physicochemical parameters (see table).

 When using sugar, the cocktail has a resistance of at least 90 days, when using sweeteners - at least 180 days, when packaged in metal cans - at least 180 days.

 The cocktail has an original refreshing taste and aroma of chilled lemon vodka.

Claims (7)

1. Low alcohol cocktail, characterized in that it contains a substance with a sweet taste, acidity regulator, flavorings, ethyl alcohol-rectified and water in the following ratio of these ingredients, per 1000 dm ^{3 of the} finished drink: Substance with a sweet taste in terms of sugar, kg 60.0-100.0 Acidity regulator (in terms of per citric acid in the form of monohydrate), kg 1.0-3.0 Fragrance "Lemon", kg 0.01-1.0 Peppermint flavoring, kg 0.01-0.5 Ethyl alcohol rectified, dm ³ 52.0-93.8 Water Else 2. The cocktail according to claim 1, characterized in that it further comprises a flavor with a taste and aroma of hina. 3. The cocktail according to claim 2, characterized in that, as a flavoring with taste and aroma of hina, it contains the flavor of "Tonic" in an amount of 0.01-0.8 kg per 1000 dm ^{3 of the} finished cocktail. 4. A cocktail according to any one of claims 1 to 3, characterized in that it further comprises a dye that gives the finished cocktail a blue color. 5. The cocktail according to claim 4, characterized in that the dye “Blue shiny” is used in an amount of 0.0001-0.09 kg per 1000 dm ^{3 of the} finished cocktail. 6. A cocktail according to any one of claims 1 to 5, characterized in that it further comprises sodium benzoate as a preservative in an amount of 0.14-0.2 kg per 1000 dm ^{3 of the} finished cocktail. 7. A cocktail according to any one of claims 1 to 6, characterized in that it further comprises carbon dioxide in an amount of 2.6-4.0 kg per 1000 dm ^{3 of the} finished cocktail.

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