RU2445805C9 - 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, ≥0.01÷<0.08 and >0.08÷≤1.00 wt % of a jellying agent and water - balance. The gum is may be represented by gellan gum, the jellying agent - by calcium lactate. Additionally the beverage may contain taste-and-flavour components. The 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 as a dry salt. The gum is may be 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 for ensuring ultimate and balanced human nutrition with good organoleptic properties; the beverage peculiarity consists in stabilisation of the disperse phase (aloe pieces) in the dispersion medium.

1 tbl, 5 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), native to North Africa, North and South America, and 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 taken orally, aloe juice is especially good for diseases of the gastrointestinal tract: gastritis, duodenitis, inflammation of the gallbladder and biliary tract, for ulcers of the stomach and duodenum, for 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 concentrate of cranberries and apple juice, 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 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.

Known fortified soft drink "PEKNAVIT-4" (Patent SU 1470275 A1) based on apple juice containing aloe tree juice in an amount of 0.8-1.1 wt.%. Aloe juice is prepared in the traditional way from aloe leaves, followed by canning. The disadvantages of the known drink include a low content of aloe juice in it, which determines the biological value of the drink.

The closest in the set of essential features for the object, the drink of the claimed group of inventions is, taken as a prototype, known (RU 2330577 C2 from 10.06.2007) soft drink containing aloe, sugar, food additives and water. The disadvantage of this drink, which impedes the receipt of the following single technical result, is the content of aloe in the form of a water-alcohol infusion (in the amount of 5%), which prevents the introduction of additional fiber, because it is not subjected to extraction with water-alcohol solutions.

Closest to the claimed method for the production of a soft drink is the well-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 order before drinking the drink .

The problem to be solved by the claimed group of inventions is to expand the range of high-quality natural soft drinks.

The single technical result that can be obtained by implementing the group of inventions is to create a non-alcoholic drink to ensure a complete and balanced nutrition of a person with good organoleptic properties, the peculiarity of which is the stabilization of the dispersed phase (aloe pieces) in a dispersion medium.

The specified technical result in the implementation of the group of inventions on the object of the drink is achieved due to the fact that the soft drink contains 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 ≥0.01 ÷ <0.08 and> 0.08 ÷ ≤1.00 Water Rest

The preventive effect of the drink is due to an increase in its biological value due to the introduction of the above amount of the stabilized Aloe Vera gel used to correct the chemical composition of human food (an additional source of amino acids, vitamins, minerals, dietary fiber, etc.). At the same time, flavor components added to the finished drink improve its organoleptic properties.

The claimed drink contains a stabilized Aloe Vera gel in an amount of 5-20% of the total weight of the drink, which affects the appearance of the drink: the presence of pieces of pulp in the drink dramatically changes its texture (organoleptic properties). In addition, the increased amount of fiber compared with the prototype is useful for digestion.

The drink contains food additives such as gum and a gelling agent, due to which the dispersed phase (aloe pieces) is stabilized in the dispersion medium. In particular cases of making a beverage, gellan gum and calcium lactate are used as gums and gelling agents, respectively. The basis of the drink is water, which under current law allows you to classify the drink as juice-containing (the proportion of juice is at least 10%).

The inventive drink is a persistent 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.

Aloe Gel: A suspension of aloe pulp in aloe juice. Gel Aloe Vera (Aloe Vera Gel), which 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 to 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 (for example, sucrose, honey, glucose-fructose syrup, etc.) and food additives (for example, intense sweeteners and sweeteners), which give the finished product a sweet taste. 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).

Additional ingredients of the drink can be 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 specified technical result when carrying out the invention according to the object, the method is achieved due to the fact that in the known method for preparing a soft drink by mixing its ingredients, 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 ≥0.01 ÷ <0.08 and> 0.08 ÷ ≤1.00 Water Rest

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), gellan gum or any one approved for use in the food industry can be used.

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, i.e., any soluble edible sodium and potassium salts, as well as edible acids.

4. Gelling of gum by mixing two previously prepared solutions (gum solution with an aqueous solution of a gelling agent) and the resulting gel with the desired structure (liquid, low viscosity 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 stabilization of the dispersed phase (aloe slices) in the dispersion medium is manifested due to the fact that "the stabilized Aloe Vera gel, sugar and / or its substitute are added to the pre-gelled gum solution." The effect is achieved strictly in the presence of gum and a gelling agent, introduced in the correct sequence and according to a certain technology into the solution. The stabilization of the dispersed phase (aloe pieces) in a dispersion medium occurs due to a change in the rheological properties of the liquid under the action of the introduced components. The liquid ceases to be Newtonian and does not become Bingham, that is, a special form of thixotropy is manifested, namely, that the viscosity becomes sharply dependent on the shear stress applied to the liquid. A “brittle gel" is formed: the drink is a pseudocrystalline structure and behaves like a solid in the absence of external influences (therefore, the dispersed phase "hangs"), and at the slightest load (transfusion, shaking) behaves like a liquid. Since the tangential stresses are high when eating such a substance, it will be a drink in terms of organoleptics, and during storage it will be a pseudocrystal and the syneresis will be minimal.

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

The characteristics of the beverage ingredients according to the formulations of examples 1-4 are shown in the Table.

In the examples, various variations of the drink are given, differing in the quantitative content of Aloe Gel, as well as the tab and the 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.

The characteristics of the beverage ingredients according to the formulations of examples 1-4 are shown in the Table.

Example 1

Drink obtained by adding grape juice concentrate:

Ingredient %, content Sugar Syrup (CB = 70%) 13.5 Aloe Gel 11.05 Wine acid 0.14 Calcium gluconate 0.02 Sodium Citrate (CB = 99.9%) 0.08 Xanthan gum 0.08 Fragrance ("Pomegranate" No. 506.947) 0.10 Grape Juice Concentrate (CB = 50-75%) 0.74 Water 74.29

Example 2

Ingredient %, content Maltose syrup (CB = 70%) 10.5 Aloe Gel 20.00 Citric acid (CB = 90.97) 0.18 Calcium lactate 0.06 Sodium Citrate (CB = 99.9%) 0.08 Carob Gum 0.04 Fragrance (Pineapple "No. 34639) 0.05 Water 69.09

Example 3

Ingredient %, content Neohesperidin dehydrochalcon (E 959) 0.001 Aloe Gel 20.00 Lemon acid 0.20 Calcium sulphate 0.06 Gum karayi 0.1 Fragrance (Feijoa No. 118/2) 0.05 Water 79,589

Example 4

Ingredient %, content Lactitol (E96) 30.00 Aloe Gel 20.00 Lactic acid 0.18 Calcium lactate 0.10 Sodium citrate 0,07 Gellan gum 0,03 Fragrance (Grapefruit No. 512029) 0,03 Water 49.59

Example 5 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 5

Gellan gum is mixed with water heated to a temperature of 50-60 degrees. The resulting mixture is heated to 75-80 degrees and kept under continuous stirring at this temperature for 5 minutes until the gums are 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%). A stabilized Aloe Vera gel and pre-prepared glucose-fructose syrup (CB = 70%) are added to the gelled gellan gum solution taken at room temperature. Before pouring into 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.

Table Ingredient Appearance of the ingredient used To which more general group of substances can be attributed Purpose in the drink Substitutes (approved for use in the food industry) Syrup (sugar content 50-85%) Viscous clear liquid Sugar Solutions Giving nutritional value, sweets and textures to the drink Sugar and / or its substitute (s) in any form (solution, syrup, suspension, crystalline powder, etc.) Aloe Gel Aloe pulp suspension in yellowish-greenish aloe juice Plant component Giving an original appearance, fiber enrichment, fortification - Lemon acid White crystals Food acids Souring Acidifiers (tartaric, malic, lactic, phosphoric acid, etc.) Calcium lactate White crystals Nutritional supplements Beautifying the drink Any soluble metal salt with a valency of at least 2 Sodium citrate White crystals Nutritional supplements Giving the drink a distinctive structure Water-soluble sodium and potassium salts, as well as food acids Gellan gum White or cream powder Nutritional Supplements (Stabilizer) Giving the drink a distinctive structure Stabilizers Flavoring Transparent liquid with characteristic aroma Food Flavors (Flavoring Component) Giving the drink a characteristic taste and aroma Flavors (mango, pomegranate, lychee, guava, grape, pineapple,
strawberries, peach, kiwi, currants, apple, grapefruit, raspberries, lemon, etc.) Grape Juice Concentrate
(solids content of 50-75%) Viscous liquid, clear or cloudy (solids content 50-75% Concentrated juices (flavor component) Giving the drink a characteristic taste, aroma, increase
nutritional value Any juice Water

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 vera gel 5-20 sugar and / or its substitute 0.001-30 gum 0.02-5.00 gelling agent ≥0.01 ÷ <0.08 and> 0.08 ÷ ≤1.00 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 producing 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 vera gel 5-20 sugar and / or its substitute 0.001-30 gum 0.02-5.00 gelling agent ≥0.01 ÷ <0.08 and> 0.08 ÷ ≤1.00 water rest 7. The method according to claim 6, characterized in that the gelling of the gum is carried out 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 claim 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 and / or food acid are added to the drink.