RU2335992C2 - Composition for manufacturing alcohol-free beverage - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: composition for manufacturing alcohol-free beverage contains sweet substance (on a sugar basis), milk component, fruit and/or berry and/or vegetable components, stabiliser, citric acid, sodium bicarbonate and water. Fruit-berry/or vegetable puree or concentrated fruit-berry/or vegetable juice is used as fruit-berry/or vegetable component; dry skim milk is used as milk component. The composition can contain stabiliser which is pectin and/or gum powder. The composition contains natural and/or identical to natural flavors or natural or identical to natural coloring.

EFFECT: invention allows manufacturing alcohol-free beverage with delicate and balanced taste, mild creamy flavor and enveloping aftertaste.

4 cl, 3 tbl, 1 ex

Description

The invention relates to the field of food industry, in particular to the field of beverage production, and can be used in the manufacture of soft drinks containing milk and juices, as well as flavoring and aromatic additives.

The combination of milk and juices is quite rare in beverage formulations intended for long-term storage with a long shelf life. In this case, mainly drinks do not contain milk, but dairy products, for example milk or cheese whey (patent RU 2238002, IPC A23C 21/00, A23C 21/08, 2004.10.20). In addition, various protein-containing components, such as protein hydrolyzate of gelatin or casein, as well as a soy base, due to which the drinks acquire a taste similar to drinks containing milk and are enriched with protein, are included in the beverage compositions.

A known composition for the production of a soft drink (patent RU 2044498, IPC7 A23L 2/00, 1995), containing sweetener, pectin, dye, as well as protein hydrolyzate of gelatin or casein, flavoring, blueberry or currant juice and sparkling water.

Known composition for the production of soft drinks, containing as a protein base, the basis of soy, fruit and berry juices, citric acid; sugar, stabilizer - pectin; flavoring and water. RU 2196486, IPC7 A23L 2/02, A23L 2/38, A23L 2/52, A23C 11/10, A23L 1/0524, 2003.01.20.

However, these compositions do not have sufficiently good organoleptic characteristics. So, for example, the soy base gives the drink a specific aftertaste.

A known composition for the production of a beverage containing a protein milk base, sugar, stabilizer, flavoring, coloring, sterile gas agent (RU 2148933, A23C 9/00, C12G 3/06).

Whole milk and / or cream and / or skim milk with a mass fraction of fat of not more than 0.05% and / or whole milk powder and / or skimmed milk powder and cow's milk or dehydrated milk fat are used as a milk base; or cream powder.

As a stabilizer, a complex of stabilizers is used - starch, pectin, carrageenan, guava, gum powder, Jerusalem artichoke powder, which form a foam and hold it for a rather long time.

As flavoring agents, natural and / or identical to natural fruit and berry and vegetable flavors, vanillin are used.

The disadvantage of this drink is the lack of a fruit and vegetable component, which negatively affects the organoleptic characteristics, impoverishes it in terms of vitamins. At the same time, the shelf life of this cocktail is not high enough, namely at 0-10 ° C no more than 6 months from the day of production and at 0-20 ° C no more than 4 months.

In addition, the drink obtained according to the known composition contains fruit and berry or vegetable flavors as flavor components, and not natural raw materials, which significantly impoverishes it in terms of vitamin content.

Drinks containing a combination of milk and juice are very popular in the food market. However, as a rule, they have a short shelf life due to the interaction of juices with milk, which leads to the fact that milk coagulates. Therefore, the formulations of such drinks require special care in the selection of components. In this case, formulations, as a rule, contain preservatives that extend the shelf life, but not for long. To increase the shelf life of the compounds could be subjected to heat treatment. But the compositions for the production of drinks containing milk and juices, which could be subjected to high-temperature heat treatment and at the same time would not coagulate the milk components during the process, are unknown.

The closest analogue of the claimed invention is a soft drink (patent RU 2160549, А23L 2/02, 2000) containing natural juice and / or a mixture of fruit, berries and vegetables juices, a substance with a sweet taste, pectin, citric acid, a flavor with a taste and aroma fruits, berries and vegetables, trisubstituted sodium citrate, milk and / or dairy products, stabilizer, antioxidant and water in the following, preferred content of ingredients (per 1000 dm ^{3 of the} finished product):

natural juice and / or a mixture of fruit juices, berries and vegetables 50 to 150 dm ^3; sweet taste (in terms of sugar) 75.0 to 150.0 kg citric acid (in the form of a monohydrate) 1.0 to 4.0 kg pectin 0.2 to 8.0 kg trisubstituted sodium citrate 0.4 to 0.6 kg milk and / or dairy products in terms of 3.5% whole milk 40.0 to 400.0 kg flavoring 0.01 to 10.0 kg stabilizer 0.01 to 1.00 kg antioxidant 0.01 to 5.00 kg water rest.

A well-known drink has an original taste and aroma, since it combines fruit and / or berry and / or vegetable juices with milk, which gives the taste of milk a note of fruit or vegetable, the juice of which is contained in the drink, while creating a feeling of some pleasant enveloping and more long-term preservation of fruit or berry or vegetable aftertaste.

However, the shelf life of the drink is not high enough, and to increase it, the drink must contain a preservative that adversely affects the taste and organoleptic characteristics of the drink. So, for example, sodium benzoate used as a preservative in drinks, being also a pharmacological preparation that must be used with caution, has a salty-sour taste that will certainly affect the taste of the drink, especially its fruit or vegetable component. In any case, the selection of an appropriate preservative is a lengthy and time-consuming procedure, which also complicates the production technology. In this case, the heat treatment upon receipt of such a drink cannot be applied, since high temperature will lead to coagulation of milk.

In addition, the trisubstituted sodium citrate used in the formulation of this drink is also a pharmacological drug, which, despite its low content in the drink, is contraindicated in case of hypersensitivity. In addition, it should be used with caution in diseases of the heart, kidneys, during pregnancy, etc. It is not recommended to use it often, since it is an anticoagulant, increases alkaline reserves of blood, and alkalizes urine. In addition, due to its organic origin, trisubstituted sodium citrate has a certain shelf life, which limits its use. This component makes a special flavor note in the drink, which is not always regarded as a positive quality in combination with other components.

The use of natural juices in a well-known drink requires special production conditions, which are also associated with a short shelf life of natural juices, as well as special conditions for their storage, which complicates the production process.

A disadvantage of the known drink is also that it contains dairy products of increased fat content, while its content is acceptable in a rather large amount, so that the drink acquires a distinct milky taste, in which only a certain note of the juice present in the composition is felt. Increased fat content leads to the fact that the caloric content of the drink increases, and the poor digestibility of animal fats and carbohydrates limits the circle of consumers of this product.

The objective of the invention is the creation of a composition for a new non-alcoholic low-calorie drink with improved organoleptic characteristics, with high nutritional and biological value, suitable for a wide range of consumers, with an extended shelf life of the finished product and expanding the arsenal of funds for this purpose.

The technical result of the invention is: improving organoleptic properties, increasing biological and nutritional value, increasing shelf life, expanding the arsenal of funds for this purpose.

This result is achieved in that the composition for producing a soft drink, including milk, fruit and / or berry and / or vegetable components, a stabilizer, a substance with a sweet taste (in terms of sugar), citric acid and water, according to the invention, contains - berry / or vegetable component - fruit and berry / or vegetable puree or concentrated fruit and berry / or vegetable juice, and as the milk component - skim milk powder and additional sodium bicarbonate, in the following ratio e components, kg per 1000 kg of the finished product:

fruit and berry / or vegetable puree or concentrated fruit / berry / or vegetable juice 50.0-300.0 skimmed milk powder 10.0-40.0 substance with a sweet taste (in terms of sugar) 50-120 stabilizer 0.5-5.0 lemon acid 0.5-5.0 sodium bicarbonate 0.2-0.5 water rest

Moreover, the composition for producing a soft drink as a stabilizer may contain pectin and / or powder gum.

Moreover, the composition for producing a non-alcoholic beverage may contain a flavor, in which it contains natural and / or identical to natural flavors in the amount of 0.035-0.20 kg per 1000 kg of the finished product.

Moreover, the composition for producing a soft drink may contain a dye, which may contain natural or identical to natural dyes in an amount of 0.03 kg per 1000 kg.

The water used must comply with the requirements applicable to the water used in the production of beer and soft drinks.

The resulting drink should be an opaque liquid with particles of fruit or vegetables.

The inventive composition for making a drink differs from the known ones in that it contains a combination of skim milk and concentrated fruit and / or berry and / or vegetable juice. In this case, the concentrated juice in the composition contains significantly more than skim milk. This combination of skim milk and juices with other components and their quantitative values contribute to the formation of new organoleptic and taste qualities of the finished product, and also expand the arsenal of products for this purpose. The calorific value obtained according to the claimed composition of the drink is per 100 g of the product 42-50 kcal, which indicates its low calorie content.

Compositions for the production of soft drinks identical to the claimed are unknown, on this basis the claimed invention can be considered relevant to the criterion of "novelty."

The combination of components and the quantitative ratio in the claimed invention allows to obtain a new technical result - an increase in the shelf life of the beverage by providing the possibility of using high-temperature heat treatment in the production of the beverage. In addition, the drink does not contain a preservative, which negatively affects the taste and organoleptic characteristics of the drink. In the inventive composition is not used pharmacological preparations. The composition used juice concentrates and skimmed milk powder, which do not require special storage conditions and special production conditions, which simplifies the technology for producing the drink. All this indicates a new qualitative characteristics of the composition for obtaining a drink and allows us to conclude that the invention meets the criterion of "inventive step".

Examples of compositions of a specific implementation are given in table 1.

The following products were used to prepare the formulations:

Sugar GOST 21-94

Combined sweetener food supplement:

"Sladin 100A" TU 9199-013-51070597-2003

Citric acid GOST 908-2004

Stabilizers: pectin - GOST 29186-91

Guar gum SanPiN 2.3.2 1078-01

Sodium bicarbonate GOST-2156-76

Natural dye "Curcumin K2007" SanPiN 2.3.2 1078-01

Natural dye "Carmine K8873" SanPiN2.3.2 560-96

Fragrance vanillin SanPiN 2.3.2 1078-01

Fragrance "Peach" SanPiN 2.3.2 1293-03

Skimmed milk powder, 1.5% fat, GOST 10970

Concentrate of fruit or berry or vegetable juice Brix 60-70 GOST R 51433-99

Apple juice concentrated Brix 70 GOST R 51435-99

Puree semi-finished products fruit, berry and vegetable, canned aseptically Brix 8-30 GOST R 51074-2003

Vitamin Premix, manufactured by DSM Nutritional Products Europe, Switzerland. State registration No. 77.99.11.9. V 2511.9.04 from 09.09.04

Drinking water - SanPiN 2.1.4.1074

The preparation of a drink from the claimed composition for the production of non-alcoholic drinks is as follows. Preliminarily, on any technological equipment, water is prepared to a quality that meets the requirements for water in the production of soft drinks.

In a separate container, the prescription amount of skimmed milk powder and baking soda is mixed to a homogeneous mixture. The resulting mixture of skimmed milk powder and baking soda is poured into a container with a stirrer filled with water, all mixed until completely dissolved at a temperature of 5-10 ° C. A liquid mixture of milk with soda is poured into water heated to 70-80 ° C, heated to 85-90 ° C and stirred for 5 minutes.

In another boiler with water heated to 80-85 ° C, a substance with a sweet taste (in terms of sugar) and a stabilizer (pectin or guar gum) are poured. The mixture is stirred until completely dissolved.

From boilers with milk and a solution of sugar and a stabilizer, the contents are pumped into a blending tank and blended to 15-20 ° C.

In a boiler with water at a temperature of 10 ° C, a concentrate of fruit and berry-vegetable juice or fruit and berry and vegetable puree, citric acid, and flavor are dissolved to a homogeneous state. This mixture, with constant stirring, is pumped into a blended container with cooked blended milk.

Heat the blend to 90-95 ° C. At the stage of heating the blend to 70 ° -80 ° C, dye is added previously diluted in water with a temperature of 8-10 ° C. Bring the blend with water to 1000 kg.

After that (the mixer does not turn off), the drink is pumped into the container for the finished product. Observing the temperature regime (at least 90 ° C), the finished product is bottled in a glass container carefully thoroughly sterilized and heated with hot steam.

Example 1. In a separate container dry ingredients are mixed - 20 kg of skimmed milk powder and 0.5 kg of bicarbonate sodium to a homogeneous mixture. The resulting mixture is poured into a container with 20 kg of water and stirred at a temperature of 10 ° C until complete dissolution. Then, 50 kg of water are loaded into a heated boiler and heated to a temperature of 80 ° C. Then, the resulting mixture of milk with soda is poured into the boiler and heated to a temperature of 85-90 ° C with stirring for 5 minutes.

In another boiler with 150 kg of water heated to 85 ° C, 50 kg of sugar and 0.5 kg of pectin are poured. The mixture is stirred until completely dissolved.

400 kg of water at 10 ° C, reconstituted milk and a solution of sugar with pectin are placed in a blending container and blended to a temperature of 15 ° C.

Separately, in a boiler with 120 kg of water and a temperature of 10 ° C, 50 kg of concentrated apple juice, 5 kg of citric acid, 0.035 kg of a flavoring identical to the natural “apple” are dissolved until a homogeneous state. This mixture, with constant stirring, is pumped into a blended container with cooked blended milk.

Heat the blend to 95 ° C. At the stage of heating the blend to 80 ° C, pre-diluted in 5 kg of water with a temperature of 10 ° C is added - 0.03 kg caramel color dye.

The resulting blending mixture was adjusted with water (128.935 kg) to 1000 kg.

After that, the drink is pumped into the container for the finished product. Observing the temperature regime (at least 90 ° C), the finished product is bottled in a glass container carefully thoroughly sterilized and heated with hot steam.

The resulting drink has the following indicators:

Organoleptic:

Taste and smell - apple-caramel with a creamy aftertaste.

Color - milk cream, uniform throughout the mass.

Physicochemical: solids content,%: - 10

Energy value per 100 g of product: calorie content - 42 kcal, carbohydrates - 10 g; proteins - 0.45 g, fats - 0.02 g. Shelf life - 12 months at a temperature of 2-25 ° C

Allowed sedimentation of insoluble particles of juice and milk at the bottom of the container. The resulting product has a uniform liquid consistency, not delaminating during storage.

The preparation of the drink in compositions 2-17 of table 1 is carried out analogously to example 1. Organoleptic characteristics are shown in table 2. The nutritional and energy value of the drink are given in table.3.

The mass fraction of solids (for examples 4, 7, 10, 13, 16) is - 10%;

The mass fraction of solids (for examples (2, 3, 5, 6, 8, 9, 11, 12, 14, 15) is 11%.

Table 2. Name of indicator Drink characteristic Taste and smell delicate and harmonious taste and smell of the combination of the used juice concentrate and / or fruit and berry and vegetable puree with the corresponding flavoring, without extraneous smacks and smells, enhanced creamy milk aftertaste. Color corresponding to the dye used, uniform throughout the mass. Consistency Liquid, tender, with a feeling of enveloping. Shelf life 12 months

Table 3. Compositions Indicators (per 100 g of product) Protein, g Fat g Carbohydrates, g Energy value, kcal 3; four; 7; 12; 13; 17 0.45 0.02 10 42 one; 2; 5; 6; 8; 9; 10; eleven; fourteen; fifteen; 16 0.46 0.018 9 42.5

The presence in the composition used to produce a drink of a large amount of concentrated juice, which itself contains pectin and natural preservatives, as well as their combination with citric acid and a stabilizer contained in the composition. Moreover, in the inventive composition, the number of components is selected so that it becomes possible to use heat treatment in the manufacture of juice, which also helps to increase the shelf life of the finished drink. Thus, the drink obtained by the claimed composition has qualitatively improved properties, which contributes to an increase in consumer demand for it, and therefore, saturation of the consumer market with high-quality products.

The drink does not contain a specific preservative, which negatively affects the taste and organoleptic characteristics of the drink. The composition does not use pharmacological preparations, so it can be used for baby and diet food.

Due to the lack of milk of high fat content, the drink is easily absorbed by the body.

The composition used juice concentrates and skimmed milk powder, which do not require special storage conditions, as well as special conditions, such as in the production of natural juices or in dairy production, which simplifies the production technology of a soft drink from the claimed composition.

Claims (4)

1. The composition for producing a soft drink, including milk, fruit and / or berry and / or vegetable components, a stabilizer, a substance with a sweet taste (in terms of sugar), citric acid and water, characterized in that the composition additionally contains sodium bicarbonate, and as a fruit and berry / or vegetable component, fruit and berry / or vegetable puree or concentrated fruit and berry / or vegetable juice, and as a milk component, skimmed milk powder, in the following ratio of components, kg per 1000 kg g product: fruit and berry / or vegetable puree or concentrated fruit / berry / or vegetable juice 50.0-300.0 skimmed milk powder 10.0-40.0 sweet taste (in terms of sugar) 50-120 stabilizer 0.5-5.0 lemon acid 0.5-5.0 sodium bicarbonate 0.2-0.5 water rest 2. The composition according to claim 1, characterized in that it contains pectin and / or powder gum as a stabilizer. 3. The composition according to claim 1, characterized in that it contains natural and / or identical to natural flavors in the amount of 0.035-0.20 kg per 1000 kg of the finished product. 4. The composition according to claim 1, characterized in that it contains a natural and / or identical to natural dye in an amount of 0.03 kg per 1000 kg