RU2381723C9 - Dry concentrate for preparation of dietary nonalcoholic beverage with beebread and method of beverage production - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to dry concentrates for preparation of nonalcoholic dietary beverage with beebread. Dry concentrate with beebread consisting of raw substances taken in the following mass ratio: lyophilisated beebread 0.035 wt %, vitamin C 0.4 wt %, anhydrous citric acid 3.7 wt %, orange essential oil for aromatiser 0.2 wt %, SiO2 0.4-0.8 wt %, maltodextrin 1.988-2.388 wt %, beta-carotene for a colouring agent 0.004 wt %, riboflavin-sodium phosphate 0.008 wt % and saccharose 92.865 wt %. In addition, method of production of dry concentrate with beebread with specified amount by grinding to dust lyophilisated beebread sifted through a screen with holes of 0.75 mm, vitamin C sifted through a screen with holes of 0.75 mm, mixture of aromatiser, SiO2, maltodextrin, colouring agent and riboflavin-sodium phosphate sifted through a screen with holes of 0.75 mm, anhydrous citric acid sifted through a screen with holes of 1 mm and saccharose that are loaded into the chrome-plated mixer in specified order and mixed to produce homogeneous mixture after which dry concentrate is produced which is mixed with water in mass ratio of 60 g per 1 l of water before use. Moreover, dry concentrate with beebread consisting of raw substances taken in the following mass ratio: lyophilisated beebread 3.5 wt %, vitamin C 4 wt %, anhydrous citric acid 36.5 wt %, orange essential oil for aromatiser 2 wt %, SiO2 5-9 wt %, maltodextrin 19.88-23.88 wt %, beta-carotene 0.04 wt %, riboflavin-sodium phosphate for colouring agent 0.08 wt % mannitol 21 wt % and aspartame 4 wt %. In addition, method of production of dry concentrate with beebread with specified amount by grinding to dust lyophilisated beebread sifted through a screen with holes of 0.75 mm, vitamin C sifted through a screen with holes of 0.75 mm, mixture of aromatiser 2, SiO2, maltodextrin, beta-carotene and colouring agent sifted through a screen with holes of 0.75 mm, anhydrous acid sifted through a screen with holes of 1 mm, mannitol sifted through a screen with holes of 1 mm, aspartame sifted through a screen with holes of 0.75 mm that are loaded into the chrome-plated mixer in specified order and mixed to produce homogeneous mixture after which dry concentrate is produced which is mixed with water in mass ratio of 60 g per 1 l of water before use. ^ EFFECT: invention enables to obtain dietary non-alcoholic beverage with beebread which besides having freshening properties produces a stimulating effect on human body particularly on the immune system and makes it possible for diabetics and people on reducing diet to drink this beverage. ^ 8 cl

Description

FIELD OF THE INVENTION

The object of the invention as a whole falls into the category of non-alcoholic drinks and specifically relates to dry concentrate for the manufacture of diet soft drink with perga and to a method for its production.

According to the International Patent Classification (Int.cl ⁷ ), the subject matter is classified and falls into the basic classification section A23L 2/385, which defines soft drink concentrates, and the secondary classification section A23L 2/00, which relates to soft drinks, their dry ingredients or concentrates and their manufacture.

Technical challenge

The technical problem solved by this invention is as follows: how to make a diet non-alcoholic drink with perga, which in addition to its refreshing properties has a stimulating effect on the human body, in particular on the immune system, and it is also necessary to describe an alternative solution that would enable consumption of this drink by diabetics and people who are on a reduced diet.

State of the art

It is known that around the world and in our country, the consumption of soft drinks is constantly growing, and among them the leading products are those produced by well-known companies such as Coca Cola, Pepsi Cola, etc. Consumers widely consume these drinks both at home and in restaurants, as well as in other places. Despite the powerful advertising used to increase sales of soft drinks, it can be concluded that the needs in this area are satisfied. News from time to time about their harmfulness led to the need for new products containing less harmful ingredients (various types of sugar, artificial acids and flavors, preservatives, etc.).

Desiring to create a healthy drink made from natural ingredients known to have a specific beneficial effect on the human body, the inventor began the development of a soft drink that, in addition to its refreshing effect, has a positive stimulating effect, in particular, on the immune system.

Such a product is made of natural components, the contents of which can be declared and recommended as medically as possible.

When reviewing patent documentation, the following patent applications are found:

-P 791/93 HONEY-BASED PRODUCT AND METHOD OF ITS PRODUCTION, invented by Novakovits Tomislav, Belgrade;

-P 2401/87, METHOD FOR PRODUCING NUTRIENT DRINKS, invented by Petar Tselik, Baka Palanka;

-R 1720/83 ERGOTONIC - PROTECTIVE SOFT DRINKS AND NUTRITIONAL DRINK FOR WORKERS OF HOT STORES, invented by Tricovic Kostadin, Nis,

for which it was established (by comparison) that, in addition to the fact that they are included in the same classification section as the present invention, and that they have associated names, they cannot be compared with the present invention.

SUMMARY OF THE INVENTION

The invention consists in the fact that the following raw materials are used for its production: anhydrous citric acid, orange essential oil, SiO ₂ (micronized silicon dioxide), maltodextrin, beta-carotene, sodium riboflavin-phosphate, sucrose, of which, first of all, the main components are lyophilized bee bread and vitamin C, natural, with analyzed positive effects, which in a well-balanced ratio have, in addition to a refreshing effect, a stimulating effect on the human body And in particular on the immune system.

The essence of this invention also lies in the fact that due to the use of lyophilized beef according to the aforementioned method, the duration of its high-quality physiological effect is significantly increased. It is known that the chemical composition of bee bread is very complex and that in its natural form it loses its positive properties within 48 hours. Due to the application of the lyophilization process, the bee is produced in its lyophilized form, therefore, a wide range of its effects is completely preserved, and the duration of its positive effects increases to two years. This use of beef prevents the use of preservatives and additives, and it improves the quality of the product in terms of health benefits.

Compared to the soft drinks known to the author of the invention, the present invention has several advantages:

- drinks can be consumed by people of any age, children, adults, pregnant and lactating women;

- their protective properties are undeniable, since there is an obvious immunological effect;

- do not increase body weight;

- their manufacture is relatively easy and simple, and the manufacturing method does not require special devices and expensive technological equipment.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

The primary raw materials in the production of dry concentrate for the preparation of a diet soft drink are:

- lyophilized bee bread

- vitamin C

- anhydrous citric acid

- orange essential oil

- SiO ₂ (micronized silicon dioxide)

- maltodextrin

beta carotene

- sodium riboflavin phosphate

- sucrose

Perga (due to its medicinal properties has been widely used in medicine since ancient times), which is the most important ingredient of the dry concentrate according to the invention, has high biological value and contains proteins, vitamins and oligoelements in well-balanced amounts that are physiologically acceptable to the human body.

Vitamin C (has a protective and biostimulating effect) is part of the enzyme systems of our body and is necessary for its normal functioning, maintenance and improvement of the immune system.

Citric acid serves to provide a satisfactory refreshing taste and other powdery fruit acids can be used instead, but it is commercially most beneficial when citric acid is used in this drink.

Essential oil of orange gives the corresponding aroma.

SiO ₂ prevents particle agglomeration and enables better re-dispersion and fluidity. Through the use of SiO _{2, the} essential oil passes from a liquid to a solid state, and this state remains unchanged. It is also possible to use MgO instead of SiO ₂ , and this is the choice of the manufacturer of the dry concentrate according to the invention.

Maltodextrin is also used as a carrier for converting essential orange oil to a solid state and for regulating the optimal concentration during the preliminary preparation of a powdery flavor for the manufacture of a beverage concentrate.

Beta-carotene is provitamin A, which is used as a dye in this example of the invention. It is in the liquid state in the form of raw materials and the same effect of SiO ₂ and maltodextrin is applicable to it.

Riboflavin sodium phosphate belongs to the group of vitamins B in the solid state and serves to give the desired color.

Sucrose (C ₁₂ H ₂₂ O _n ) is used as a carrier and sweetener.

To facilitate the production or due to the lack of some raw materials available for sale, it is possible to use a natural flavoring agent or ready-made natural powdery flavoring and coloring agent for the manufacture of this dry concentrate, they can be found on sale under various commercial names and they are manufactured by FRUKTAMINE, ZIVODAN RUR, ETOL, etc. in various concentrations.

The first stage in the production of this dietary product is the transformation of flavoring and coloring agent into a solid state. First, essential oil of orange 6.667 wt.% And beta-carotene 0.134 wt.% Are roughly mixed with SiO ₂ 13.334-26.667 wt.%, After which sodium riboflavin phosphate 0.267 wt.% Is added and supplemented with maltodextrin up to 100 wt.%, All it is mixed and sieved through a chromed metal or plastic sieve with 0.75 mm holes. Rough mixing of these components is carried out in the first stage manually, and then in a standard chrome-plated granulator. It should be noted that at this stage, during the transformation of the flavor and dye into a solid state, large quantities of raw materials are used for accurate dosing.

The next step is to prepare the ground beef, ground into a powder, 1:10, so that 10 wt.% Lyophilized beef is roughly mixed with 90 wt.% Sucrose into a homogeneous mixture, which is sieved through a sieve with 0.75 mm holes. At this stage, large quantities of raw materials are used for accurate dosing.

Sucrose is first prepared in such a way that it is ground in a standard chrome-plated hammer mill to a special fine grinding granulate, and 40% of this granulate passes through a sieve with 0.75 mm openings, and the rest through a sieve with 1 mm openings.

Vitamin C is prepared in such a way that it is sieved through a sieve with 0.75 mm openings.

Anhydrous citric acid is also prepared by sieving through a 1 mm sieve.

All substances for the manufacture of a diet drink prepared in accordance with the aforementioned stages are measured precisely in the following wt.%:

- pork, powdered, 0.035%

- vitamin C 0.4%

- a mixture of flavoring, micronized silicon dioxide, maltodextrin, dye and riboflafin 3%

- anhydrous citric acid 3.7%

sucrose 92.865%

and in that order, loaded into a chrome-plated mixer and mixed until a homogeneous mixture is obtained. The duration of mixing varies and depends on the characteristics of the mixer. If the mixer is a cube, double cone or the like, mixing is continued for a maximum of 20 minutes. If the mixer has cutting blades and a knife, or it performs double mixing of opposite flows, then mixing is continued for a maximum of 5 minutes. After mixing is complete, the concentration of substances in samples taken from different parts of the mixer may vary as much as possible up to:

- bee bread 10%

- vitamin C 10%

- a mixture of flavoring, micronized silicon dioxide, maltodextrin, dye and riboflafin 5%

- anhydrous citric acid 5%

- sucrose up to 0.4%

To prove that the invention can be carried out, its main example shows the production of a dry concentrate from a raw material consisting of orange essential oil, SiO ₂ (micronized silicon dioxide), maltodextrin, beta-carotene and sodium riboflavin phosphate, but also without compromising the quality of the drink , you can use a ready-made natural dry orange flavor with mixed natural dyes or a ready-made mixture of dry natural orange flavor with mixed natural dyes.

It is important to mention that in the premises where the products according to the invention are manufactured, in addition to the general conditions for the manufacture of dietary products intended for human consumption, conditions must also be fulfilled with respect to relative humidity, which must be regulated depending on the outside temperature and must be below 40% relative humidity.

Such a mixture is packaged in a suitable package, which, in addition to the function of capacity and mechanical protection of the product, should provide a barrier to water vapor or, rather, prevent moisture from entering the dry concentrate.

The dry concentrate of this diet drink in accordance with the invention for the manufacture of the consumed drink is mixed with water in the best ratio of 60 g per 1 liter of water.

Example 2

For special categories of people, such as diabetics and people on a reduced diet, another diet soft drink without sucrose and with an artificial sweetener is produced. For the production of the concentrate for the manufacture of this beverage according to this example of the invention, the same raw materials are used as used in example 1, but in this case, sucrose is replaced by artificial sweeteners such as aspartame, saccharin, etc.

The flavor and color concentrate is obtained in the same manner as in the previous example.

Instead of sucrose, mannitol is used to obtain powdered lyophilized beef.

The primary raw materials for the manufacture of dry concentrate for the preparation of a diet soft drink are:

- lyophilized bee bread

- vitamin C

- anhydrous citric acid

- orange essential oil

- SiO ₂ (micronized silicon dioxide)

- maltodextrin

beta carotene

- sodium riboflavin phosphate

- mannitol

- aspartame

The first stage in the production of this dietary product is the transformation of flavoring and coloring agent into a solid state. First, essential oil of orange 6.667 wt.% And beta-carotene 0.134 wt.% Are roughly mixed with SiO ₂ 13.334-26.667 wt.%, After which sodium riboflavin phosphate 0.267 wt.% Is added and supplemented with maltodextrin up to 100 wt.%, All it is mixed and sieved through a chromed metal or plastic sieve with 0.75 mm holes. Rough mixing of these components is carried out in the first stage manually, and then in a standard chrome-plated granulator. It should be noted that at this stage, during the transformation of the flavor and dye into a solid state, large quantities of raw materials are used for accurate dosing.

The next step is to prepare the powdered beef pork, 1:10, so that 10 wt.% Lyophilized beef is roughly mixed with 90 wt.% Mannitol into a homogeneous mixture, which is sieved through a sieve with 0.75 mm holes. At this stage, large quantities of raw materials are used for accurate dosing.

Mannitol is prepared by sieving through a sieve with 0.75 mm holes.

Vitamin C is prepared in such a way that it is sieved through a sieve with 0.75 mm openings.

Anhydrous citric acid is also prepared by sieving through a 1 mm sieve.

All substances for the manufacture of a diet drink prepared in accordance with the aforementioned stages are measured precisely in the following wt.%:

- pork, powdered, 3.5%

- vitamin C 4%

- aspartame 4%

- mannitol 21%

- a mixture of flavoring, micronized silicon dioxide, maltodextrin, dye and riboflafin 30%

- anhydrous citric acid 36.5%

and in that order, loaded into a chrome-plated mixer and mixed until a homogeneous mixture is obtained. The duration of mixing varies and depends on the characteristics of the mixer. If the mixer is a cube, double cone or the like, mixing is continued for a maximum of 20 minutes. If the mixer has cutting blades and a knife, or it performs double mixing of opposite flows, then mixing is continued for a maximum of 5 minutes. After mixing is complete, the concentration of substances in samples taken from different parts of the mixer may vary as much as possible up to:

- bee bread 10%

- vitamin C 10%

- aspartame 10%

- SiO ₂ 10%

- mannitol up to 5%

- a mixture of flavoring, micronized silicon dioxide, maltodextrin, dye and riboflafin 5%

- anhydrous citric acid 5%

The dry concentrate of this diet drink in accordance with Example 2 of the invention for the manufacture of the consumed drink is mixed with water in the best ratio of 60 g per 1 liter of water.

The finished product in accordance with international standards due to the presence of artificial sweeteners must strictly comply with the maximum acceptable quality for daily consumption by an adult weighing 70 kg. In the case where aspartame is used as an artificial sweetener, there must be a label that the product contains phenylalanine.

Method for industrial or other use of the invention

The present invention in accordance with examples 1 and 2 can be produced in enterprises with registration, appropriate equipment and personnel for the production of dietary products.

This production is easy to organize on the basis of the description given in the application for the invention.

Claims (8)

1. A dry concentrate with perga for the manufacture of a diet soft drink, characterized in that it consists of starting materials, measured in the following ratio, wt.%: Lyophilized perga - 0.035, vitamin C - 0.4, anhydrous citric acid - 3.7 , orange essential oil as a flavoring agent - 0.2, SiO ₂ (micronized silicon dioxide) - 0.4-0.8, maltodextrin - 1.988-2.388, beta-carotene as a dye - 0.004, riboflavin-sodium phosphate - 0.008 and sucrose - 92.865. 2. A method of manufacturing a dry concentrate with perga for the manufacture of a diet soft drink, characterized in that the substances for the manufacture of dry concentrate in precisely measured wt.%: Powdered lyophilized perga - 0.035, sifted through a sieve with holes of 0.75 mm, vitamin C - 0.4, sifted through a sieve with holes of 0.75 mm, a mixture of flavoring - 0.2, SiO ₂ (micronized silicon dioxide) - 0.4-0.8, maltodextrin - 1.988-2.388, dye 0.004 and riboflavin phosphate sodium - 0.008, sieved through a sieve with holes of 0.75 mm, whether anhydrous monic acid - 3.7, sieved through a sieve with 1 mm holes, and sucrose - 92.865 in this order are loaded into a chrome-plated mixer and mixed until a homogeneous mixture is obtained, after which a dry concentrate is obtained, which before use is mixed with water in a ratio of 60 g per 1 liter of water. 3. The method according to claim 2, characterized in that said flavoring is an essential oil of orange, and said coloring agent is beta-carotene, said flavoring and coloring agent being solidified as follows: orange essential oil and beta-carotene are roughly mixed with SiO ₂ , after which sodium riboflavin phosphate is added and supplemented with maltodextrin, and then all this is mixed and sieved through a sieve with 0.75 mm holes. 4. The method according to claim 2, characterized in that the lyophilized beef is roughly mixed with sucrose into a homogeneous mixture, and then sieved through a sieve with 0.75 mm holes, and the sucrose is first crushed in a standard chrome-plated hammer mill to finely ground granulate, so that 40% passes through a sieve with 0.75 mm openings, and the rest through a sieve with 1 mm openings. 5. Dry concentrate with bee bread for the manufacture of a diet soft drink, characterized in that it consists of raw materials, measured in the following ratio, wt.%:
lyophilized beef - 3.5, vitamin C - 4, anhydrous citric acid - 36.5, orange essential oil as a flavoring agent - 2, SiO ₂ - 5-9, maltodextrin - 19.88-23.88, beta-carotene - 0.04, sodium riboflavin phosphate as a dye - 0.08, mannitol - 21 and aspartame - 4. 6. A method of manufacturing a dry concentrate with bee bread for the manufacture of a diet soft drink, characterized in that the substances for making a dry concentrate in precisely measured wt.%: Powdered lyophilized bee bread - 3.5, sifted through a sieve with 0.75 mm openings, Vitamin C - 4, sifted through a sieve with holes of 0.75 mm, a mixture of flavoring - 2, SiO ₂ - 5-9, maltodextrin - 19.88-23.88, beta-carotene - 0.04, and dye - 0, 08, sifted through a sieve with openings of 0.75 mm, anhydrous acid - 36.5, sifted through a sieve with openings of 1 mm, ma nit 21, sifted through a sieve with openings of 1 mm, aspartame 4, sieved through a sieve with openings of 0.75 mm, are loaded into the chrome mixer in this order and mixed until a homogeneous mixture is obtained, after which a dry concentrate is obtained, which is mixed before use with water in a ratio of 60 g per 1 liter of water. 7. The method according to claim 6, characterized in that said flavoring is an essential oil of orange, and said colorant is beta-carotene, said flavoring and coloring agent being solidified as follows: orange essential oil and beta-carotene are roughly mixed with SiO ₂ , after which sodium riboflavin phosphate is added and supplemented with maltodextrin, and then all this is mixed and sieved through a sieve with 0.75 mm holes. 8. The method according to claim 6, characterized in that the lyophilized beef is roughly mixed with mannitol to a homogeneous mixture, and then sieved through a sieve with 0.75 mm holes, and mannitol is first prepared by sieving through a sieve with 1 mm holes.