RU2457711C1 - "berry symphony" alcohol free beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: alcohol free beverage contains apple fruits in the form of puree, the following fruit-and-berry extracts: magnolia-vine fruits, rosehip fruits, haw berries, snowball tree berries, extract of currant leaves and sugar syrup. The fruit-and-berry extracts are produced by way of 5-7 times condensation of corresponding freshly squeezed juices.

EFFECT: invention ensures production of a beverage with new organoleptic properties (due to imparting a prune savour with citrus aftertaste and aroma to the beverage), with enhanced concentration of extractive substances of the natural raw materials, containing no preserving agents.

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Description

The technical solution relates to the food industry and can be used to obtain soft drinks without preservatives of food and therapeutic value based on natural ingredients.

Known soft drink containing water-alcohol infusions of yarrow, mint, coriander, sweet clover, St. John's wort, wormwood, thyme and others combined with blending with apple juice, grape juice, sugar (see patent RU, No. 1814527, IPC-5, A23L 2 / 00).

The disadvantages of the known drink are: low organoleptic properties of the drink, the high cost and increased complexity of manufacturing, due to the large number of ingredients used in the drink in the form of water-alcohol infusions.

Known soft drink based on apple juice and a flavoring tonic in the form of the aromatic composition "Strawberry" mixed with the composition "Cinnamon" with the addition of water-alcohol infusion of ginseng biomass (see patent RU, No. 2025992, IPC-6 A23L 2/00, example 4).

The disadvantages of the known drink are: slightly reduced organoleptic properties and its naturalness, as it contains aromatic compositions, and also slightly increased cost when using rarely found in nature ginseng.

Known vitamin elixir containing valerian, motherwort, calendula, rose hips and hawthorn, currant leaf, viburnum syrup, honeysuckle juice or birch sap, mountain ash, St. John's wort, mint (see patent RU, No. 21128456, IPC-6 A23L 2/00, A61K 35/78).

The disadvantages of the known drink are: slightly reduced the organoleptic properties of the drink containing valerian and motherwort, the high cost and high complexity of manufacturing, due to the large number of ingredients used in the drink.

The closest technical solution to the claimed is a non-alcoholic beverage obtained by diluting a concentrate containing, wt.%: Concentrated grape juice - 35-45; apple extract - 25-35; water-alcohol extract of chokeberry - 14-16; water-alcohol extract of rose hips - 8-12; water-alcohol extract of hawthorn - 4-6 (see.with. SU No. 1450813,

MPK-4 A23L 2/00).

The disadvantages of this method are: slightly reduced organoleptic properties due to the presence of vodka, which is included in the water-alcohol extracts of rose hips and hawthorn, as well as the presence of aronia, which gives the drink an astringent aftertaste.

The technical result of the claimed technical solution is to obtain a drink with new organoleptic properties, by giving the drink a prune flavor with a citrus aftertaste and aroma, with an increased concentration of extractives of natural raw materials and the absence of preservatives that improve its therapeutic and preventive properties.

The technical result is achieved in that the non-alcoholic beverage contains apple fruits, rose hips, hawthorn, while apple fruits are used in the form of applesauce, rose hips and hawthorn in the form of fruit and berry extracts, while the drink additionally contains fruit and berry extracts: lemongrass, viburnum, strawberries, currant leaf extract, sugar syrup, the fruit and berry extracts of the ingredients obtained by condensing 5-7 times their freshly squeezed juices, with the following ratio of ingredients, wt.%: applesauce - 40-50; fruit and berry extracts: Schisandra - 7-8; rose hips - 8-12; hawthorn - 4.5-6.5; viburnum - 6.5-8.5; wild strawberries - 4.0-6.0; currant leaf extract - 8.0-12.0; sugar syrup - the rest.

The claimed drink differs from the known ones in that it uses fruit and berry extracts of lemongrass, rosehip, hawthorn, viburnum, strawberries obtained by condensing 5-7 times of their freshly squeezed juices, currant leaf extract, and when combined with apple puree (apples with pulp) and sugar syrup create favorable conditions for enhancing the properties of one in the presence of the other, namely: elimination of toxic substances from the body due to the content of fiber, semi-fiber, pectins, and apple protectin about puree is enhanced in the presence of schizandrins - biologically active substances of schisandra fruits, contributing to the rapid emptying of the intestines, as well as the presence of a large amount of vitamin C rosehip enhances the absorption of selenium, which is found in the greatest amount in the leaf of currant (41.8 μg / 100 g) and magnolia vine (33 , 3 μg / 100 g), as a result of which the nutritional and biological value of the combination of ingredients exceeds the sum of the effects of each of them individually, which ensures the strengthening of its therapeutic and prophylactic properties and create Xia conditions for the formation of new organoleptic properties of the drink, namely drink acquires the taste of prunes with a citrus aftertaste and aroma.

The use of apple puree and fruit and berry extracts of lemongrass, rosehip, hawthorn, viburnum, wild strawberry, currant leaf extract in the stated quantitative ratio with sugar syrup for preparing a drink of the non-alcoholic Berry Symphony allows you to get a drink with a high concentration of extractives of natural raw materials, and therefore a complex of biologically active substances (vitamins - C, P, E, trace elements - copper, manganese, zinc, iodine, selenium, fluorine; macrocells - potassium, magnesium, sodium, calcium, phospho RA, iron; organic acids, polyphenolic substances) with a wide range of physiological effects on the body, namely: it has antioxidant, antimicrobial, anti-inflammatory, choleretic effect, a calming effect on the central system and cardiac activity, improves renal hemodynamics, lowers sugar and cholesterol in the blood, increases immunity, while the drink has good organoleptics - with a prune flavor and citrus aftertaste and aroma and storage stability, except the use of stabilizers and preservatives due to the sufficient solids content in the extracts (from 18.3% - hawthorn, to 18.6% - wild rose) and a high content of organic acids (from 1.9 - wild strawberry, to 19.6 - magnolia vine) .

The drink is prepared as follows. The fruits of lemongrass, hawthorn, rose hip, viburnum, strawberries are washed in cold running water, chopped to a size of no more than 5 mm, loaded into a cooking pot with a temperature regulator, added water, heated, cooled, squeezed, getting juices condensed 5-7 times, that is, fruit and berry extracts of lemongrass, hawthorn, rosehip, viburnum, wild strawberry. Currant leaf extract is prepared, for this the leaf is crushed, placed in a container with thermal insulation, poured with hot water, sharp steam is passed through the mixture for 3-5 minutes. The container is tightly closed and insisted for 30 minutes, filtered. Prepare applesauce with a high degree of viscosity by maceration and rubbing of the raw material, which provides greater resistance of the pulp to delamination during storage. Prepare sugar syrup in boilers with steam heating. The required amount by weight of sugar is loaded into boiling water, the syrup is boiled for 30 minutes with stirring, when the mass fraction of solids in the amount of 50-55% is reached in the syrup, cooking is stopped. The syrup is filtered and sent to cool to a temperature of 10-20 ° C. The resulting ingredients are, in a certain order, loaded into the boiler. Apple mashed potatoes, fruit extracts: lemongrass, rosehip, wild strawberry, hawthorn, viburnum, currant leaf extract are loaded into the cauldron and heated to 40 ° C and sugar syrup is added. Then, with stirring, the ingredients are heated to 60 ° C and, under a pressure of 150 kg / cm ^{2, they are} sent to the plunger homogenizer, then to the sterilizer and to the bottling.

Examples of the specific composition of the drink, confirming the quantitative content of the ingredients, ensuring the achievement of the technical result, are placed in the table.

Table Ingredients: The ratio of ingredients, wt.%: I-option (minimum amount of ingredients) II-optimal option III option (maximum number of ingredients) - applesauce 40 45 fifty - fruit extract: - lemongrass 7 7.5 8 - rose hips 8 10 12 - hawthorn 4,5 5 6.5 - viburnum 6.5 7.5 8.5 - wild strawberries four 5 6 - currant leaf extract 8 10 12 - sugar syrup rest rest rest Organoleptic
indicators: - taste prune aftertaste with a light citrus aftertaste prune aftertaste with citrus aftertaste prune aftertaste with pronounced citrus aftertaste - color rich golden orange rich golden orange rich golden orange - smell complex harmonious light citrus complex harmonious citrus complex harmonious citrus Preventive
properties: It has a vitamin, tonic, calming effect, improves immunity. It has a vitamin, general strengthening, calming effect (covers the daily requirement of an adult in mono- and disaccharides by 15%, organic acids by 36%, fluorine iodine and selenium by 30%, pectin substances by 50%) It has a vitamin, tonic, calming effect, improves immunity.

The preparation of the drink with a quantitative deviation of the ingredients less than the lower limit leads to a drink in which there is no taste of prunes and citrus aftertaste and aroma, that is, the technical result is not achieved.

The preparation of the drink with a quantitative deviation of the ingredients above the upper limit leads to the production of a drink in the taste of which the prune flavor is not felt and tartness and viscosity appear, that is, the technical result is not achieved.

The inventive soft drink with a touch of prune, with a citrus aftertaste and aroma, enhancing immunity, having a vitamin, restorative and calming effect, without stabilizers and preservatives, will find industrial application.

Claims (1)

Non-alcoholic drink containing fruits of apples, rose hips, hawthorn, characterized in that the fruits of apples are used in the form of applesauce, rose hips and hawthorn in the form of fruit and berry extracts, while the drink additionally contains fruit and berry extracts: lemongrass, viburnum, strawberries, extract currant leaf, sugar syrup, and fruit and berry extracts of the ingredients obtained by condensing 5-7 times their freshly squeezed juices, in the following ratio of ingredients, wt.%:
applesauce 40-50
fruit extracts:
lemongrass 7-8 rose hips 8-12 hawthorn 4,5-6,5 viburnum 6.5-8.5 wild strawberries 4.0-6.0 currant leaf extract 8.0-12.0 sugar syrup rest