RU2372800C2 - Dry mixture for preparation of alcohol-free and alcoholic beverages - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dry mixture for preparation of alcohol-free and alcoholic beverages contains 15-20 wt % eleuterococcus roots, 45-65 wt % cranberries, 15-20 wt % caravan leaves, 3-10 wt % Amur corktree fruits and 2-5 wt % Korean cedar needles. This allows to obtain beverages with original, very pleasant balanced taste and aroma combining taste and aroma of prunes with wood grass and oak bark overtones.

EFFECT: beverages have antiscorbutic properties and influence metabolism, act to vision acuity raise.

Description

The invention relates to the food industry, in particular the production of dry mixes used for the production of soft drinks and alcoholic beverages.

Known composition of herbal tea "Taiga aroma" containing rose hips, lemon balm grass, motherwort grass, Amur velvet fruits and currant leaf in the following ratio, wt.%:

- dog-rose fruit 36-44 - lemon balm herb 19-23 - motherwort herb 12-14 - fruits of Amur velvet 12-14 - currant leaf 11-15

(RU patent No. 2088100, M.cl. A23F 3/34; publ. 08.27.1997).

The disadvantages of this composition include low organoleptic characteristics of the finished drink.

Known dry mix for the preparation of alcoholic and non-alcoholic drinks containing mint, thyme and lavender in the ratio of mint, thyme, lavender 1 (0.3-1.5)

(1-3) (patent RU No. 2043040, M.cl. A23L 2/39; C12G 3/00, A23F 3/34, publ. 09/10/1995).

The composition of the dry mixture allows you to increase the biological effect of drinks while reducing the number of components in the dry mixture, as well as create drinks with an extended spectrum of action for preventive purposes for widespread use.

Famous drinks have a harmoniously linked aromatic and flavoring bouquet with a predominance of citral-honey flavor.

From the description of this patent it is known that ready-made drinks have the following spectrum of actions for prophylactic purposes: bronchodilator, antiseptic, bactericidal, antispasmodic, antitoxic, choleretic, sedative, tonic, designed to enhance immunity, prevent diseases of the cardiovascular and central nervous systems, gastrointestinal intestinal tract.

However, since the composition of the dry mixture containing mint, lavender, thyme includes biologically active substances such as borneol, cineole, which have a camphor smell, the finished drinks have a very peculiar aroma, in the tone of which there is a camphor tone.

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 mixture. The known composition does not show the currently required preventive actions, such as the prevention of scurvy, metabolic disorders and increased visual acuity.

Thus, the technical result to be solved by the claimed invention is the creation of a dry mixture for the production of soft drinks and alcoholic beverages, the small number of components of which improves the organoleptic characteristics of the finished drinks, in particular, giving them an original, very pleasant, harmonious taste and aroma of prunes combining in taste and aroma with a light tone of oak bark and forest herbs.

An additional technical result, the solution of which the claimed invention is directed, is to create a dry mixture for the production of soft drinks and alcoholic beverages, a small number of components of which give ready-made drinks additional widely demanded properties that are not present in ready-made drinks, in particular, the property of increasing visual acuity, which has anti-zingotic action and having the ability to beneficially affect the metabolism.

The specified technical result is achieved by the fact that the known dry mixture for the preparation of non-alcoholic and alcoholic drinks containing plant components, according to the invention, as plant components contains Eleutherococcus root, lingonberry fruits, succession grass, Amur velvet fruits, Korean cedar needles in the following ratio of components, wt .%:

eleutherococcus root 15-20 lingonberry fruit 45-65 grass string 15-20 Amur velvet (fruits) 3-10 Korean cedar needles 2-5

The applicant has experimentally established that the use of eleutherococcus root, lingonberry fruit, succession grass, Amur velvet fruits, Korean pine needles in the claimed proportions as plant components makes it possible to create a dry mixture, the small number of components of which improves the organoleptic characteristics of the finished drinks, in particular, give them original, very pleasant harmonious taste and aroma of prunes, combined in aroma and taste with a light tone of oak bark and forest herbs.

The use of Eleutherococcus root, lingonberry fruit, succession grass, Amur velvet fruits, Korean pine needles in the claimed proportions as plant components of the dry mix as claimed in the dry mix makes it possible to give ready-made drinks additional properties that are very popular and poorly presented in ready-made drinks, in particular, properties that increase the severity vision, anti-scurvy and the ability to beneficially affect the metabolism.

The organoleptic characteristics obtained using the inventive composition of plant materials in the indicated ratios are unexpected for the plant components used in the inventive mixture, which allows us to conclude that an unexpected effect is obtained, which is unexpected since none of the components of the inventive mixture contains the taste and aroma from the prior art does not follow the possibility of achieving the claimed mixture of the obtained organoleptic characteristics, that is, from the prior art not following uet possible to achieve the claimed technical result of said mixture applicant.

The beneficial effect of the claimed composition on metabolism is associated with the presence in the plant material (root of Eleutherococcus) of a biologically active substance such as eleutherosides. The presence of a series of manganese ions in the grass contributes to the greater effect of the finished drink on metabolism. The presence in the claimed composition of the berries of Amur velvet helps to reduce blood sugar.

Ready-made drinks using the inventive dry mix have anti-zingotic properties due to the presence of Amur cedar needles and cowberry fruits in its composition. And the presence in the composition of the dry mixture of Eleutherococcus root and lingonberry fruits gives the finished drink the ability to increase visual acuity.

The quantitative composition of the components of the inventive dry mix was selected experimentally by the authors, approved by the tasting committee, which evaluated in total the organoleptic characteristics of the finished beverages prepared from the inventive dry mix: non-alcoholic in 23-25 points; alcohol in 9.2-10 points, and confirmed by laboratory tests confirming that the drinks from the inventive dry mix have the claimed additional properties.

In addition, the developed composition allows you to expand the used range of dry mixes for soft drinks and alcoholic beverages in the consumer market.

When creating a new composition, not only the biological value of the components and the simplicity of their preparation were taken into account, but also the organoleptic value of each of the ingredients. Each of the ingredients was individually introduced into the composition, studying the taste and aroma of each of them and their influence on each other, the influence of the ratios of the included ingredients on the taste and aroma.

The components and quantitative composition of the inventive mixture are selected so that the inventive composition has additional properties and effects on the human body.

So, the drinks obtained using the inventive dry mix, have an additional anti-zingotic effect, contribute to a decrease in the sugar content in the body, have a beneficial effect on metabolism, and contribute to increased visual acuity.

The drinks obtained using the inventive dry mix allow us to talk about the non-obviousness of the solution, since in this case there is the use of known parts in the known composition in a different combination, in a different quantitative ratio to obtain an unexpected result, that is, the components included in the dry mix add additional properties.

The inventive mixture allows you to get a drink with a taste and aroma that is not characteristic of the ingredients used.

The inventive mixture is balanced in nutritional and taste characteristics.

An increase in the weight amount of the components included in the mixture does not impair the biological value of the product, but leads to a loss of organoleptic properties, the product acquires a disordered specific aroma and a rough taste.

The inventive dry mixture to obtain a soft drink is obtained as follows.

Before preparing the mixture, each of the components of the mixture is prepared.

So, the roots of Eleutherococcus are harvested in the fall. From the dug roots, remove the earth by shaking, the roots are cut into pieces. Chopped roots are dried at 80 ° C for an hour in dryers, then the raw material is dried under a canopy.

Amur velvet and lingonberry berries are dried in the sun or in dryers at temperatures up to 70 ° C.

Grass or leaves of a string up to 15 cm long are cut or plucked during the vegetation phase until buds are formed. At a later date only lateral shoots are harvested. Raw materials are cleaned of coarse flower stems. The collected raw materials are dried at temperatures up to 35-40 ° C. The raw materials are laid out in a thin layer. The end of drying is determined by the fragility of the petioles and stems. At the beginning of drying, the raw materials should be turned over daily.

The needles of Korean cedar are harvested in late autumn and winter along with branches. Store in a cold place to reduce loss of vitamins.

A mixture of dry components is mixed in the claimed proportions.

Depending on the taste and desire of the consumer, various non-alcoholic drinks can be prepared from the dry mixture, such as tea, decoctions, infusions, and alcoholic beverages: concentrates (balms), liquors, vodka, and bitter tinctures.

Example No. 1. The composition of the soft drink is herbal tea. To do this, to obtain 100 g of the composition take:

prickly Eleutherococcus (root) fifteen lingonberry (fruit) 65 three-part sequence (grass) fifteen Amur velvet (fruits) 3 Korean cedar needles 2

In mass percent, respectively 15; 65; fifteen; 3; 2.

To prepare a drink, take 1 teaspoon in a glass of water (about 2 g per 150 ml), insist for 3 hours. Put on fire and simmer for 15 minutes. Filter. Take slowly, in small sips.

The drink has an original, very pleasant harmonious taste and aroma of prunes, combined with the taste and aroma of forest herbs and oak bark. Organoleptic characteristics were evaluated by the tasting commission in the amount of 24 points (excellent): transparency (meets the requirements of scientific and technical documentation) 5 points; color, appearance - 7 points; taste and aroma - 12 points.

Example No. 2. Compose the composition of non-alcoholic

drink - tea.

Per 100 g of the mixture take:

prickly Eleutherococcus (root) twenty lingonberry (fruit) 45 three-part sequence (grass) twenty Amur velvet (fruits) 10 Korean cedar needles 5

In mass percent, respectively, 20; 45; twenty; 10; 5. The mixture is poured into 0.5 liters. hot water, insist and use as tea.

The drink has an original, very pleasant harmonious taste and aroma, combining the taste and aroma of prunes with a light tone of forest herbs and oak bark.

Organoleptic characteristics were evaluated by the tasting commission as a whole at 23 points (excellent); transparency (meets the requirements of scientific and technical documentation) - 5 points; color, appearance - 6 points; taste and aroma - 12 points.

Example No. 3. To prepare the concentrate (balsam) use a crushed mixture containing components, wt.%:

lingonberry (fruit) 56 three-part sequence (grass) 16 prickly Eleutherococcus (root) 16 Amur velvet (fruits) 7 Korean cedar needles 5

The dry mixture is poured with water-alcohol liquid, insist, add sugar syrup and color. The resulting blend mixture is alcoholized to the content in the mixture of a volume fraction of alcohol equal to 20.0 ± 2%, filtered and poured.

The resulting concentrate is used to prepare soft drinks by mixing it, for example, with mineral water in certain proportions or simply adding this concentrate to tea or juice to taste.

The drinks obtained on the basis of this concentrate have an original, very pleasant harmonious taste and aroma, combining the taste and aroma of prunes with a light tone of forest herbs and oak bark. The organoleptic characteristics of soft drinks obtained with this concentrate were estimated by the tasting committee as a whole at 23-25 points (excellent).

Example No. 4. To prepare a bitter tincture, a ground mixture is prepared containing components, wt.%:

lingonberry (fruit) 56 three-part sequence (grass) 16 prickly Eleutherococcus (root) 17 Amur velvet (fruits) 7 Korean cedar needles four

The dry mixture is poured with an aqueous-alcoholic liquid with a strength of 50 vol.% And insisted, after which the infusion is drained, and the raw materials are re-poured, insisted, then drained and combined with the first drain. 65.8% sugar syrup and color are added. Blended, aged, filtered and poured.

The resulting drink has an original, very pleasant harmonious taste and aroma, combining the taste and aroma of prunes with a light tone of forest herbs and oak bark. The organoleptic characteristics of the resulting bitter tincture were evaluated by the tasting committee as a whole at 9.6 points (excellent): transparency and color - 2 points (excellent); aroma - 3.7 points (excellent); taste - 3.9 points (excellent).

Claims (1)

Dry mix for the preparation of soft drinks and alcoholic drinks containing plant components, characterized in that as plant components it contains eleutherococcus root, lingonberry fruits, grass of a series, fruits of Amur velvet, Korean cedar needles in the following ratio of components, wt.%:
eleutherococcus root 15-20 lingonberry fruit 45-65 grass string 15-20 Amur velvet (fruits) 3-10 Korean cedar needles 2-5