RU2372799C1 - Alcohol-free beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: alcohol-free beverage contains following ingredients for 100 dhal of end product 16.5-17.5 kg of concentrated base containing, vegetable raw materials extractive substances, containing 15.0-25.0 wt % rosehips, 5.0-20.0 wt % nettle grass, 35.0-65.0 wt % eleuterococcus roots and 15.0-25.0 wt % hawthorn fruits. Beverage also contains for 100 dhal of end product: 0.39-0.45 kg of sugar-containing component, 0.29-1.45 kg of flavouring agent with wild berries aroma, 6.9-8.0 kg of concentrated dewberry juice, 1.69-2.4 kg of edible acid, 2.9-4.0 kg of brown dying agent, 0.176-0.180 kg of natrium benzoate, 5.9-6.2 l of liquid carbon dioxide. The rest is water. Beverage storage time up to 12 mounth.

EFFECT: method allows to produce non-alcoholic beverage with mild fruit-and-berry bouquet with light tar and sour overtones, refreshing wood aroma and pleasant colour changing from yellow-brown to dark drown.

2 ex

Description

The invention relates to the food industry, in particular to the production of soft drinks.

A known composition of ingredients for a soft drink containing mint, St. John's wort, yarrow, coriander seed, cinnamon, cloves, eleutherococcus, color, natural vanilla, backmes, coffee, horseradish root, sugar, citric acid, dill seed, pressed dry wine yeast , grape seed, walnut leaf and rectified spirit in the following ratio of components, kg per 1000 gave:

Mint 4.00-4.10 St. John's wort 10.00-10.30 Yarrow 4.00-4.10 Coriander seed 6.00-6.20 Cinnamon 15.00-15.40 Clove 0.40-0.42 Eleutherococcus 1,50-2,10 Color 450.00-550.00 Sugar 7300.00-7800.00 Rectified alcohol 57.10-59.90 Natural vanilla 10.00-10.40 Beckmes 200.00-300.00 Coffee 20.00-20.50 Horseradish root 0.50-0.52 Dill seed 2.00-2.30 Pressed yeast dry wine materials 10.00-11.00 Peanut 2,50-2,60 Grape seed 2.00-2.20 Walnut leaf 2.00-2.20 Lemon acid 89.90-94.20 Water rest

(see auth. St. USSR No. 1377007, M. Cl. A23L 2/02, published on 02.29.1988)

According to the creators of this famous drink, it has increased resistance and biological value.

However, the well-known drink is multicomponent, which, firstly, cannot but affect the economic component of the finished drink.

Secondly, the well-known drink contains a sufficiently large amount of plant material of the same type of action, aimed at increasing the warranty period of its storage.

It is the presence of these ingredients in the composition of the well-known drink (vanilla, horseradish root, dill seed, walnut leaf, peanuts and grape seed) reduces the organoleptic characteristics of the finished drink, making its taste and aroma heavier.

In addition, the well-known drink has not a high physiological value.

Known non-alcoholic drink "Lado", selected as the closest analogue, containing sugar, citric acid, vegetable raw materials: peppermint, yarrow, St. John's wort, fennel, dogrose, oregano, pharmacy chamomile, string, calendula, anise, plantain, licorice, elecampane, linden, nettle, dandelion, marshmallow, concentrated apple juice, rectified ethyl alcohol, carbon dioxide and water in the following ratio of ingredients, kg per 100 gave the finished product:

Sugar 70.0-80.0 Concentrated Apple Juice 10.0-20.0 Lemon acid 1.0-2.0 Plant Extract 0.03-0.05 Carbon dioxide 3.0-0.5,

and also, l:

Water extract of plant meal 35.0-45.0 Ethyl rectified alcohol 0.3-0.5,

while to obtain the extract of plant materials using a mixture of ingredients in the following ratio, kg:

pharmaceutical camomile 7.0-9.0 Peppermint 6.0-8.0 Succession 7.0-9.0 Calendula 7.0-9.0 Yarrow 5.0-7.0 St. John's wort 5.0-7.0 Anise 0.4-0.6 Plantain 7.0-9.0 Fennel 0.4-0.6 Licorice 5.0-7.0 Elecampane 2.0-4.0 Linden 7.0-9.0 Nettle 3.0-5.0 Dandelion 1.0-3.0 Dogrose 0.5-2.5 Marshmallow 2.0-4.0 Oregano 6.0-8.0

(see patent RU No. 2027383, M.cl. A23L 2/00, publ. 01.27.1995).

According to the creators of this famous drink, it has increased organoleptic properties and high resistance.

However, the well-known drink nevertheless has insufficient organoleptic characteristics - a specific aroma in which mint-anise tones and light bitter taste are present (most likely associated with the presence of dandelion in plant materials), which are inherent, as a rule, in medicinal drinks, which significantly reduces the circle of its consumers.

In addition, the technology for preparing vegetable raw materials for the production of a well-known drink is quite complicated, which cannot but affect the cost of the finished product.

The disadvantages of the known composition can be attributed to the fact that the components included in its composition provide the finished drinks only with the well-known properties traditional for the known beverage, in particular anti-inflammatory, bactericidal and antiseptic. The known composition does not show the currently required preventive actions, such as antitumor, aimed at the prevention of metabolic disorders and improve hearing. In addition, the shelf life of the famous drink is very small - up to 10 days.

Thus, the technical result to which the claimed invention is directed is the creation of a non-alcoholic drink with improved organoleptic characteristics, in particular a drink having a soft spicy-fruity bouquet with a light tarry note and sour taste, a refreshing forest aroma and a pleasant color that changes from tan to dark brown, having a long, up to 12 months, shelf life and having additional preventive properties, in particular antitumor aimed at preventing metabolic disorders and improving hearing.

The specified technical result is achieved by the fact that in the well-known non-alcoholic drink containing extractive substances from plant materials, including rose hips and nettle grass, as well as the sugar component, food acid, carbon dioxide and water, according to the invention, additionally contains a fragrance with the aroma of wild berries, concentrated blackberry juice, brown dye and sodium benzoate, and extractives of concentrated o again containing extractives from rose hips and nettle grass extractives from eleutherococcus and hawthorn fruits, with the following ratio of ingredients in the finished drink, kg per 100 gave:

Sugar-containing component 0.39-0.45 Concentrated base 16.5-17.5 Wild berry flavor 0.29-1.45 Concentrated Blackberry Juice 6.9-8.0 Food acid 1.69-2.4 Brown dye 2.9-4.0 Sodium Benzoate 0.176-0.180 Carbon dioxide (liquid), l 5.6-6.2 Water rest,

the ratio of plant materials in concentrated

the basis is, wt.%:

Eleutherococcus (root) 35.0-65.0 Hawthorn (fruits) 15.0-20.0 Rosehip (fruits) 15.0-25.0 Nettle (grass) 5.0-20.0.

The applicant experimentally established that the additional introduction to the composition of the claimed non-alcoholic beverage flavoring of wild berries, concentrated blackberry juice, brown dye, sodium benzoate, the use of extractives of a concentrated base containing extractives from rose hips and nettle grass as extractives of plant materials also extractive substances from the root of Eleutherococcus and the fruits of hawthorn, allows you to get a finished drink with a soft spicy-fruit bouquet with a light tarry note, sourness in taste and a refreshing forest aroma.

Due to the presence of the claimed concentrated base, concentrated blackberry juice and dye in the composition of the non-alcoholic beverage, the finished drink acquires an unusual, beautiful color, which varies depending on the amount of input components from yellow-brown to dark brown.

The presence in the composition of a non-alcoholic beverage of a sugar-containing component, food acid, a preservative for food products, as well as plant materials, although in small quantities, but containing natural preservatives, can significantly increase the shelf life of the finished drink - up to 12 months, without any deterioration throughout term of its organoleptic characteristics.

The finished drink has no nutritional value and very insignificant energy value, which gives it even greater advantages over the closest analogue, since it can be consumed for almost unlimited time, without any fear of gaining excess weight.

The original composition of the claimed non-alcoholic drink containing the claimed set of plant materials, in addition to the anti-inflammatory, bactericidal and antiseptic properties inherent in the closest analogue, provides the finished drink with additional preventive properties, in particular anti-tumor, aimed at preventing metabolic disorders and improving hearing.

So, due to the presence of eleutherococcus root in the plant material, the claimed non-alcoholic beverage exhibits additional prophylactic properties different from the closest analogue: it increases the metabolic rate in the body, reduces blood sugar and cholesterol, and improves hearing.

The presence of hawthorn fruit in plant materials also helps to lower blood cholesterol.

Introduced into the composition of the claimed beverage, concentrated blackberry juice additionally provides the finished drink with a large number of vitamins: C, A, P, PP, K.

Thanks to the introduction of concentrated blackberry juice, the finished drink is very useful for patients with diabetes mellitus, since it contains fructose. In addition, the finished drink is useful for people with problems with the gastrointestinal tract, suffering from joint diseases, neurosis, atherosclerosis, and also compensates for the lack of iron in the diet.

Such a comprehensive preventive effect is due to a combination of ingredients that have biologically active properties.

The inclusion of eleutherococcus root in the plant raw material enriches the finished drink with eleutherosides belonging to different classes of chemical compounds: sterols (eleutheroside A), phenolam (eleutheroside B), coumarins (eleutheroside B1), lignans (eleutheroside triethane D and E) , L and M). In addition, the use of eleutherococcus root in the plant raw material enriches the finished drink with essential oils, anthocyanins, chromones, flavonoids, resins, lipids, pectin substances, free sugars and polysaccharides, aralia alkaloids.

Moreover, due to the additional inclusion of hawthorn fruits in the plant raw material, the finished drink is enriched with vitamins, carbohydrates, organic acids, triterpenoids, catechins, anthocides, carotenoids, sterols, nitrogen-containing compounds (choline, acetylcholine).

Concentrated blackberry juice enriches the finished drink with glucose, fructose, carotene, thiamine, ascorbic acid, tocopherol, pectin, organic acids (malic, citric, salicylic, tartaric), bioflavonoids, nicotinic acid, potassium, magnesium, magnesium, potassium, magnesium copper, manganese, etc.

The quantitative composition of the components of the claimed non-alcoholic beverage was selected by the authors experimentally, approved by the tasting committee, which evaluated the organoleptic characteristics of the finished beverage at 23.72-24.64 points (excellent), confirmed by laboratory tests confirming that the finished drink has the above wide range of biologically active and vitamin properties.

All the ingredients included in the inventive non-alcoholic beverage are harmoniously combined with each other, giving the finished drink excellent taste and high organoleptic characteristics.

When creating the inventive non-alcoholic drink was taken into account not only the biological value of its constituent components, but also the organoleptic characteristics of each of the ingredients. Each of the ingredients was individually introduced into the drink, studying the taste and aroma of each of them, their influence on each other, the influence of the ratios of the included ingredients on the taste and aroma.

The qualitative and quantitative composition of the claimed drink is selected so that the claimed drink possessed not only the claimed organoleptic characteristics, but also a wide range of biologically active substances and vitamins that expand their biological effect on the human body.

Deviation from the stated ratio of ingredients, for example, an increase in their value, leads to disharmonization of the organoleptic of the finished drink, expressed in the disorder and specificity of the aroma and taste.

Reducing the ratio of the ingredients included in it not only affects the biological value of the finished drink, but also worsens its organoleptic characteristics, the harmony of taste and aroma disappears. At the same time, the shelf life of the finished drink is significantly reduced.

The inventive soft drinks have the following indicators:

Nutrition value, carbohydrates, g / 100 cm ³ 0 Energy value, kcal / 100 cm ³ 0.94

The inventive soft drink is prepared as follows.

Sugar-containing component is introduced into the drink in the form of sugar syrup. For the preparation of sugar syrup, granulated sugar or refined sugar is used. Partial or complete replacement of sugar by sweeteners allowed for use by the RF Ministry of Health is allowed.

Sugar syrup is prepared in a container equipped with a stirrer and a steam-heated jacket. The resulting sugar syrup is filtered and pumped into the blending tank.

Then, by adding (with stirring) to the sugar syrup all the components indicated in the recipe, a blend syrup is prepared.

The concentrated base is prepared by any of the known methods, after which it is set in a blend syrup.

Food acid (citric acid) is given into the blend in the form of a filtered 50% aqueous solution.

The dye is previously dissolved in water, and then set into a blend.

Flavors and concentrated blackberry juice are given with blend syrup in a predetermined quantity.

Working solutions of a preservative - sodium benzoate - are prepared immediately before use.

After preparing the blend syrup, they begin to prepare a non-alcoholic drink, for which water is added to the blend syrup, the mixture is mixed, filtered and transferred to a filling machine in a consumer container.

Carbon dioxide is introduced during filling in the machine.

Example 1. For the preparation of a soft drink, the consumption of constituent ingredients, kg per 100 gave, the following:

Sugar, GOST 21-94 0.15 Marmix 25 sweetener production of LLC SMP "Mark-IV" (RF) 0.24 Concentrated base 16.5 Fragrance "Wild berry 1227.00", production of the company "Istela Rosa" (Belarus) 0.29 Concentrated blackberry juice, TU 9163-052-01597059-2007 6.9 Citric acid (food), GOST 908-2004 1,69 Brown dye TU 10-04-06-67-87 (Russian Federation) 2.9 Sodium benzoate, manufacturing company Suzhou IMP. & EXP. Corporation Co. LTD (GROUP) (China) 0.176 Carbon dioxide (liquid), GOST 8050-85, l 5.9 Water, l rest.

To prepare a concentrated base, the ratio of plant materials is as follows, wt.%:

Spiny Eleutherococcus (root) 35.0 Fruits of hawthorn blood red 20,0 Stinging nettle (grass) 20,0 May rose hips 25.0

The organoleptic characteristics of the finished soft drink were evaluated by the tasting committee in the amount of 23.72 points (excellent): transparency - 6.15 points (excellent); color, appearance - 6.32 points (excellent); taste, aroma - 11.25 points (excellent). The finished drink has a soft spicy-fruit bouquet with a light tarry note, sourness in taste and a refreshing forest aroma. The color of the finished drink is yellow-brown. Shelf life up to 12 months.

Example 2. For the preparation of a soft drink, the consumption of constituent ingredients per 100 gave the following, kg:

Sweetener "Sweetland-200M", TU 9197-001-18482235-98 0.45 Concentrated base 17.5 Wild berry flavor "Wild berry 1227.00", production of the company "Istela Rosa" (Belarus) 1.45 Concentrated blackberry juice, TU 9163-052-01597959-2007 8.0 Food acid (citric), GOST 908-2004 2,4 Brown dye TU 10-04-06-67-87 (Russian Federation) 4.0 Sodium benzoate, manufacturing company SUZHOU IMP. & EXP.Corporation. Co. LTD (China) 0.180 Carbon dioxide (liquid), GOST 8050-85, l 6.2 Water, l rest.

For the preparation of a concentrated base, the ratio of ingredients is as follows, wt.%:

Spiny Eleutherococcus (root) 65 May rose hips fifteen Siberian hawthorn (fruits) fifteen Narrow-leaved nettle (grass) 5

Organoleptic characteristics of the finished drink were evaluated by the tasting committee in the amount of 24.64 points (excellent): transparency - 6.24 points (excellent); color, appearance 6.54 points (excellent), taste, aroma - 11.86 points (excellent). The finished drink has a soft spicy-fruit bouquet with a light tarry note, sourness in taste and a refreshing forest aroma. The color of the finished drink is dark brown. Shelf life up to 12 months.

Claims (1)

A soft drink containing extractives from plant materials, including rose hips and nettle grass, as well as a sugar component, food acid, carbon dioxide and water, characterized in that it additionally contains fragrance with wild berry aroma, concentrated blackberry juice, brown dye, sodium benzoate, and as extractives from plant materials use extractives of a concentrated base containing, in addition to extractives from rose hips and nettle herbs extractives from eleutherococcus root and hawthorn fruit in the following ratio of ingredients in the finished drink, kg per 100 dal:
Sugar-containing component 0.39-0.45 Concentrated base 16.5-17.5 Wild berry flavor 0.29-1.45 Concentrated Blackberry Juice 6.9-8.0 Food acid 1.69-2.4 Brown dye 2.9-4.0 Sodium Benzoate 0.176-0.180 Carbon dioxide (liquid), l 5.9-6.2 Water, l rest
the ratio of plant materials in a concentrated basis is, wt.%:
Eleutherococcus (root) 35.0-65.0 Hawthorn (fruits) 15.0-20.0 Rosehip (fruits) 15.0-25.0 Nettle (grass) 5.0-20.0