RU2424749C2 - Alcohol-free beverage and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: alcohol-free beverage contains - 5-20 wt % of Aloe Vera stabilised gel, 0.001-30 wt % of sugar and/or its substitute, 0.02-5.0 wt % of gum, 0.08 wt % of a jellying agent and water -the rest. The gum may be represented by gellan gum, the jellying agent - by calcium lactate. Additionally the beverage may contain flavour and taste components. The alcohol-free beverage production method consists in addition of Aloe Vera stabilised gel, sugar and/or its substitute to a preliminarily jellied gum solution. The gum jellying is performed by way of blending the gum solution with water solution of the jellying agent which may be used in the form of dry salt. The gum is represented by gellan gum, the jellying agent - by calcium lactate. A complexing agent represented by sodium citrate and a flavouring agent may be added to the beverage.

EFFECT: invention allows to produce a beverage with preventive action on the human organism and ensure full and balanced nutrition due to aloe pieces stabilisation in a dispersed medium.

14 cl, 1 tbl, 7 ex

Description

The group of inventions relates to the food industry, namely, the formulation of a soft drink and the method of its preparation.

Aloe vera (Aloe barbadensis miller), growing in North Africa, North and South America, as well as in the Near and Far East, is the only variety of Aloe that has a huge number of healing properties. Aloe Vera contains an average of 99% water and only about 1% biologically active substances, including polysaccharides, amino acids, enzymes, glycoproteins, vitamins, organic acids and trace elements. Aloe vera gel (juice) and all kinds of products based on it have powerful anti-inflammatory and analgesic properties, moreover, it successfully fights not only with microbes, but also with fungi and some viruses. This ability of aloe is used to treat all types of inflammation (including purulent) and burns of the skin and mucous membranes. Thanks to this, aloe is used in surgery, dentistry, gynecology, therapy, with diseases of the ear, throat and nose, with eye diseases and so on. When ingested, aloe juice is especially good for diseases of the gastrointestinal tract: gastritis, duodenitis, inflammation of the gallbladder and biliary tract, stomach ulcers and duodenal ulcers, enteritis, enterocolitis, colitis and hemorrhoids, intestinal atony and chronic constipation. With all these diseases, there is necessarily an inflammation of the mucous membrane to one degree or another, which disappears due to the anti-inflammatory properties of aloe. At the same time, the analgesic effect of aloe eases the patient's suffering.

One of the world's largest companies for the cultivation, production and distribution of products from Aloe Vera is the American company Forever Living Products (Forever Living Products).

The following products of this company Vera are known (www.vitamark.ru/drugie%formuly.htm):

Aloe Vera Gel - Aloe Vera Gel, containing stabilized Aloe Vera gel (96.3%) and additional ingredients in the form of food additives: sorbitol, ascorbic acid (vitamin C), citric acid, potassium sorbate, sodium benzoate, papain, xanthan acid, tocopherol - vitamin E (antioxidant).

Aloe Berry Nectar (Aloe Berry Nectar) containing stabilized Aloe Vera gel (90.2%) and additional ingredients: fructose, natural cranberry and apple juice concentrate, food additives (sorbitol, ascorbic acid (vitamin C), citric acid, potassium sorbate (to preserve the taste), sodium benzoate (to preserve the taste), xanthan gum, tocopherol - vitamin E (antioxidant)).

Forever Freedom, containing stabilized Aloe Vera gel (88.9%) and additional ingredients: fructose, natural orange juice and nutritional supplements (sorbitol, ascorbic acid (vitamin C), citric acid, potassium sorbate (to preserve the taste) , sodium benzoate (to maintain taste), tocopherol - vitamin E (antioxidant)).

All of the above products with a high content of the main component - stabilized Aloe Vera gel belong to the category of dietary supplements - biologically active additives, therefore, they have restrictions on the doses and timing of use.

Closest to the claimed invention in terms of essential features is the well-known fortified soft drink “PEKNAVIT-4” (Patent SU 1470275 A1) based on apple juice, containing aloe vera juice in an amount of 0.8-1.1 wt.% Taken as a prototype. Aloe juice is prepared in the traditional way from aloe leaves, followed by canning.

The disadvantages of the known drink include the insignificant content in it of the main component - aloe juice, which determines the biological value of the drink.

Closest to the claimed method of producing a soft drink is the prototype known (Patent SU 1470275 A1) method of a fortified soft drink "Peknavit-4" containing aloe vera juice, consisting in the fact that the ingredients are mixed in existing mixers in any sequence before use of the drink .

The problem to which the claimed group of inventions is directed is to expand the range of high-quality natural soft drinks to ensure a full and balanced human nutrition.

The single technical result that can be obtained by implementing the group of inventions is to create a soft drink with good organoleptic properties, which has a healing and preventive effect on the human body.

The specified technical result in the implementation of the group of inventions on the object "drink" is achieved due to the fact that the soft drink is made on the basis of a stabilized Aloe Vera gel in an amount of 5-20 wt.%.

A non-alcoholic drink based on a stabilized Aloe Vera gel additionally contains sugar and / or its substitute, food additives and water in the following ratio of ingredients, wt.%:

Aloe Gel 5-20 Sugar and / or its substitute 0.001-30 Nutritional supplements 0.02-5.00 Water Rest

The specified technical result in the implementation of the group of inventions on the object "method" is achieved due to the fact that in the known method for preparing a soft drink by mixing the ingredients, the stabilized Aloe Vera gel, sugar and / or its substitute are added to the pre-gelled gum solution.

The healing and preventive effect of the drink is due to an increase in its biological value due to the introduction of the above amount of the main component - Aloe Gel (juice with pulp), used to correct the chemical composition of human food (an additional source of amino acids, vitamins, minerals, dietary fiber, etc.). ) Flavoring components added to the finished drink increase its organoleptic properties.

The production method of the claimed drink consists of the following sequence of actions:

1. Hydration of the gum by mixing it with water until completely dissolved and obtain a clear solution as a result. An increase in temperature affects the rate of the dissolution process.

As gum (stabilizer) can be used gellan gum or any approved for use in the food industry.

2. Preparation of a solution of a gelling agent by dissolving in water the required amount of a gelling agent, the amount (concentration) of which is calculated based on its molecular weight, taking into account the valence of the cation.

As a gelling agent, calcium lactate or any soluble metal salt with a valency of at least 2, approved for use in the food industry, can be used: gluconate, and sulfate, and calcium or magnesium chloride, or aluminum, etc.

3. To control the kinetics of the process, a complexing agent may be added to the gelling agent solution. In this case, a mixed solution of a gelling agent and a complexing agent is prepared.

Sodium citrate or any monovalent cation (for example, oxonium) can be used as a complexing agent, that is: any soluble edible sodium and potassium salts, as well as edible acids.

4. Gelling of gum by mixing the two above-prepared solutions (gum solution with an aqueous solution of a gelling agent) and the resulting gel with the desired structure (liquid, slightly viscous with suspended aloe pieces).

Gelling of the hydrated gum system is also possible by adding a gelling agent in the form of a dry salt to the gum solution.

5. The introduction into a gelled solution of gum Aloe Vera gel, sugar and / or its substitute (s). Sugar and / or its at least one substitute can be introduced in any form (form) convenient for the process (solution, syrup, suspension, crystalline form).

6. Before bottling in a container, a flavor and / or food acid may be added to the resulting beverage.

The drink is ready as soon as its temperature drops to room temperature. If long-term storage of the drink is required, then it must be protected from microbiological damage by any suitable means (pasteurization, sterilization, aseptic filling, application of bacteriostats, etc.).

The following is information confirming the possibility of implementing a group of inventions with the above single technical result.

The drink is a stable, transparent, slightly viscous suspension with low opalescence, consisting of pieces of aloe, distributed in an aqueous or fruit solution of sugars (any food sugars in different proportions or individual, or polyols and intense sweeteners) in suspension, food acids (food additives) and flavoring components (flavorings and juices). Slight layering of the suspension is allowed, completely eliminated by shaking. The drink has a taste corresponding to the type of flavoring used (flavor component). For example: the taste is sweet and sour aloe and grapes, the aroma is grapes with a touch of aloe.

The main ingredient of the drink is Aloe Gel: a suspension of aloe pulp in aloe juice. Aloe Vera Gel is obtained by cold pressing from the pulp of leaves. The gel is stabilized by introducing components with bacteriostatic properties, in particular sodium benzoate and potassium sorbate. That is, the gel is stabilized against microbiological deterioration subject to the appropriate storage conditions specified by the manufacturer. The quantitative content of Aloe Gel is determined by the degree of biological value of the drink and its original appearance.

Sugar and sugar substitutes (sweeteners) - food products and food additives that give the finished product a sweet taste, where the products are, for example, sucrose, honey, glucose-fruit syrup, etc., and additives, for example, intense sweeteners and sweeteners.

Natural and artificial sweeteners, for example, thaumatin E957, stevioside E960, isomaltit E953, xylitol E967, lactitol E966, maltitol E965, mannitol E421, sorbitol E420, aspartame E95amegecescene, potassium desulfide, 9595, apes , saccharin (sodium, potassium, calcium salts) E954, sucralose E955, cyclic acid and its sodium, potassium, calcium salts E952.

Sugar and sugar substitutes can be introduced in any form convenient for the process (solution, syrup, suspension, crystalline form).

The remaining ingredients of the drink relate to food additives traditionally used in non-alcoholic natural drinks - natural or artificial substances and their compounds, specially introduced into food products during their preparation in order to give food products certain properties and (or) preserve the quality of food products.

The characteristics of the beverage ingredients according to the formulations of examples 1-6 are shown in the table.

Below are the various options for the drink, characterized by the quantitative content of Aloe Gel, as well as the tab and types of additional ingredients, which affects the change in the organoleptic properties (sweet, sour, different intensity of aroma) of the drink. The texture of the drink may vary due to different concentrations of aloe vera pieces.

Example 1

The drink contains glucose-fruit syrup, stabilized aloe gel, citric acid, calcium lactate, sodium citrate, gellan gum and flavor in the following ratio of ingredients, wt.%:

Glucose-fruit syrup (CB = 70%) 10.5 Aloe Gel 11.05 Citric acid (CB = 90.97) 0.14 Calcium lactate 0.08 Sodium Citrate (CB = 99.9%) 0.08 Gellan gum 0.02 Fragrance ("Grapes" No. 914.213) 0.10 Water 78.03

Example 2

Drink obtained by adding grape juice concentrate:

Ingredient % content Glucose-fruit syrup (CB = 70%) 13.5 Aloe Gel 11.05 Citric acid (CB = 90.97) 0.14 Calcium lactate 0.08 Sodium Citrate (CB = 99.9%) 0.08 Gellan gum 0.02 Fragrance ("Grapes" No. 914.213) 0.10 Grape Juice Concentrate (CB = 50-75%) 0.74 Water 74.29

Example 3

Ingredient % content Corn syrup (CB = 70%) 10.5 Aloe Gel 5.00 Citric acid (CB = 90.97) 0.18 Calcium lactate 0.08 Sodium Citrate (CB = 99.9%) 0.08 Gellan gum 0.02 Fragrance ("Grapes" No. 914.213) 0.05 Water 84.09

Example 4

Ingredient % content Glucose-fruit syrup (CB = 70%) 10.5 Aloe Gel 20.00 Citric acid (CB = 90.97) 0.18 Calcium lactate 0.08 Sodium Citrate (CB = 99.9%) 0.08 Gellan gum 0.02 Fragrance ("Grapes" No. 914.213) 0.05 Water 69.09

Example 5

Ingredient % content neo-heperedine dehydrochalcon (E 959) 0.001 Aloe Gel 20.00 Citric acid (CB = 90.97) 0.18 Calcium lactate 0.08 Sodium Citrate (CB = 99.9%) 0.08 Gellan gum 0.02 Fragrance ("Grapes" No. 914.213) 0.05 Water 79,589

Example 6

Ingredient % content Lactitol (E96) 30.00 Aloe Gel 20.00 Citric acid (CB = 90.97) 0.18 Calcium lactate 0.08 Sodium Citrate (CB = 99.9%) 0.08 Gellan gum 0.02 Fragrance ("Grapes" No. 914.213) 0.05 Water 49.59

Example 7 provides a method for producing a soft drink in which the qualitative and quantitative composition of the ingredients is not the only possible one.

Example 7

Gellan gum is mixed with water heated to a temperature of 50-60 degrees. The resulting mixture is heated to 75-80 degrees and maintained with constant stirring at this temperature for 5 minutes until the gum is completely dissolved and a clear solution is obtained, to which calcium lactate (gelling agent) with sodium citrate (CB) dissolved in water is added. = 99.9%). The required solution structure is achieved with a ratio of gellan and calcium lactate 1: 4. A stabilized Aloe Vera gel and pre-prepared glucose-fruit syrup (CB = 70%) are added to the gelled gellan gum solution taken at room temperature. Before bottling in the container, citric acid (CB = 90.97) and flavor (“Grapes” No. 914.213, manufactured by Esarom) are added to the drink. The beverage containers are sterilized for 10-15 minutes at a temperature of up to 90 degrees, after sterilization, the resulting beverage is cooled to room temperature.

The above examples are proof of the possibility of implementing the claimed invention with the implementation of the specified technical result.

Claims (14)

1. A soft drink containing a stabilized Aloe Vera gel, sugar and / or its substitute, gum, gelling agent and water in the following ratio of ingredients, wt.%:
Aloe Gel 5-20 sugar and / or its substitute 0.001-30 gum 0.02-5.00 gelling agent 0.08 water rest 2. The drink according to claim 1, characterized in that gellan gum is used as a gum. 3. A drink according to any one of claims 1 and 2, characterized in that calcium lactate is used as a gelling agent. 4. A drink according to any one of claims 1 and 2, characterized in that it further comprises flavoring components. 5. The drink according to claim 3, characterized in that it further comprises flavor components. 6. A method of manufacturing a soft drink by mixing its ingredients, characterized in that the stabilized Aloe Vera gel, sugar and / or its substitute are added to the pre-gelled gum solution, while the ingredients included in the drink are used in the following ratio, wt.%:
Aloe Gel 5-20 sugar and / or its substitute 0.001-30 gum 0.02-5.00 gelling agent 0.08 water rest 7. The method according to claim 6, characterized in that the gelling of the gum is made by mixing a solution of gum with an aqueous solution of a gelling agent. 8. The method according to claim 7, characterized in that the gelling of the gum is carried out by introducing a gelling agent in the form of a dry salt into the gum solution. 9. The method according to any one of claims 6 to 8, characterized in that gellan gum is used as gum. 10. The method according to any one of claims 6 to 8, characterized in that calcium lactate is used as a gelling agent. 11. The method according to 9, characterized in that as a gelling agent, calcium lactate is used. 12. The method according to any one of claims 6 to 8, 11, characterized in that a complexing agent is added to the gelling agent solution. 13. The method according to p. 12, characterized in that sodium citrate is used as a complexing agent. 14. The method according to any one of claims 6 to 8, 11, 13, characterized in that flavor is added to the beverage.