RU2465788C1 - Products based on fruit-and-berry vinegars - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention may be used in food industry. The product based on fruit-and-berry vinegar contains a vinegar base, a colour, potassium metabisulfite or sulphur dioxide, a sweet component and rectified water. The base is represented by apple, wine or sea-buckthorn vinegar. The sweet component is represented by grape fruitage or vacuum-must or honey or glucose or concentrated juice of the same nomination as the vinegar base or lactose or invert sugar or sugar syrup or caramel syrup. The components are taken at the specified components ratio.

EFFECT: invention allows to manufacture a product based on fruit-and-berry vinegar with improved organoleptic indices and extended storage life.

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Description

The invention can be used in the food industry, in particular in the wine and alcohol industries.

The present invention will allow to obtain products based on fruit vinegar with high organoleptic characteristics. The synergistic effect of the ingredients used on each other enhances their properties, which makes it possible to give the product a pleasant, harmonious aroma with honey-caramel or fruit tones in the aftertaste.

Products based on fruit and berry vinegars will expand the range of vinegars from food raw materials, get the desired taste parameters by introducing various sweet components into the blend.

For example, honey, enriching the composition with easily digestible carbohydrates, vitamins, phytoncides, biogenic stimulants and other biologically active compounds, in combination with flavoring components of vinegar, ennobles the aroma of a food product based on fruit and vinegar, giving it a caramel tone in the aftertaste.

Foods based on fruit and berry vinegar enhance the secretion of the digestive tract, increase appetite and improve digestion, and also help strengthen the body's immune system. Can be used for cooking first, second courses, sauces, drinks and desserts.

Closest to the proposed solution is a product based on vinegar and honey according to [1, prototype], containing cider vinegar or apple cider vinegar, honey, fruit or vegetable extract or essential oil, water or oil: olive or other edible oil of the first pressing.

The disadvantage of this product is the limited use due to the introduction of oils. In addition, the use of vegetable oils leads to a significant reduction in the shelf life. The invention does not contain an exact indication of which fruit, plant extract or essential oil can be used for the manufacture of the product in question.

The proposed technical solution is aimed at creating products based on fruit vinegar with high organoleptic properties, long shelf life and a wide scope, in which there are no disadvantages inherent in the prototype.

This result is achieved through the use of fruit and berry vinegar of one of the following names or their combination: apple, wine vinegar, sea buckthorn vinegar and sweet ingredients, introduced into the blend in the form of backmess or vacuum wort, or honey, or glucose, or concentrated juices of one names with vinegar base, or lactose, or invert sugar, or sugar syrup, or caramel syrup.

The technological scheme for the production of products based on fruit vinegar includes the following stages of production:

vinegar acceptance;

acceptance of acetic acid (acetic essence);

water treatment;

backmes preparation;

vacuum wort preparation;

glucose preparation;

preparation of concentrated juice;

lactose preparation;

honey preparation;

preparation of starch syrup;

preservative preparation;

color preparation;

preparation of invert sugar;

making sugar syrup;

preparation of formulations;

clarification;

pasteurization;

filtration;

packaging, design and storage or aging of the finished product.

For the production of products based on fruit and berry vinegar, you can use fruit and berry vinegar of one of the following items or a combination of them: apple, wine vinegar, sea buckthorn vinegar. The mass fraction of organic acids in terms of acetic acid should be 4-6 g / 100 cm ³ in fruit vinegar. The volume fraction of residual (unoxidized) alcohol is 0.1-0.3%.

As a sweet component, depending on the formulation, one (or several) of the following ingredients can be used: backmes, vacuum wort, honey, glucose, concentrated juice (one name with vinegar base), lactose, invert sugar, sugar syrup , starch syrup.

The preparation of glucose and lactose is carried out by preparing aqueous solutions with a concentration of 65-75%. Corrected water is used to dissolve the powdered glucose and lactose preparations. To speed up dissolution, the solution is mixed. Finished solutions are filtered.

Honey is introduced into the blend un crystallized. If honey is crystallized, it is placed in an enameled container or stainless steel container, heated at a temperature of 60 ° C until the crystals are completely dissolved.

Sugar syrup with a concentration of 65-75% is prepared by dissolving granulated sugar in water in a special enameled tank or a food stainless steel tank (12X 18H 10T) equipped with a jacket and a mixing device. Sugar is added to hot water with continuous stirring at the rate of 1 kg per 0.42 l of water, heated to a boil. 75 g of crystalline citric acid are pre-dissolved in 0.5 L of water, the solution is poured into the general mixture and boiled for approximately ten minutes.

The resulting syrup is filtered.

Tray is added to the blend in the form of syrup syrup. Syrup syrup is obtained hot in a sugar pot. Heated to a boil under the same regimen as for sugar syrup. The concentration of syrup syrup 54 g molasses per 100 g of solution.

The resulting syrup is filtered.

Vinegar and a sweet component (backmes, or vacuum must, or glucose, or concentrated juice (one name with a vinegar base), or lactose, or honey, or invert sugar are successively added to the blending vat for the preparation of products based on fruit and vinegar. or sugar syrup, or starch syrup) in a ratio of 1-4: 1, tint, then acetic acid or acetic essence.

Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after the introduction of all components for 15-30 minutes.

After blending, an average sample is taken for analysis. If the blend does not match the recipe according to one of the indicators, it is adjusted by introducing the required components.

After repeated mixing, the blend is again analyzed, incubated for 2-3 days and sent for clarification. Blends containing honey, stand 6 months in order to sediment. Then they are removed from the sediment and sent for clarification.

The blend is treated with bentonite in an amount of 20-30 g / dm ³ , incubated and removed from the precipitate, the corrected water is added to the specified value of titratable acidity, pasteurized at a temperature of 65-85 ° C for 2-4 minutes. Clarification can also be carried out by centrifugation of the blend.

Filtration of products based on fruit vinegar is carried out on a filter press under aerobic conditions at a temperature of 0 - (+ 5) ° C or under anaerobic conditions at a temperature of 20-23 ° C. As filter material, filter paper of the “KTF” or “T” brands and other brands approved by the institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare is used.

After filtration, sulfur dioxide is introduced into the composition in an amount of 0-200 m / dm ³ .

The following are examples of formulations with various combinations of components.

Example 1

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Beckmes 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 2

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Vacuum Wort 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 3

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Honey 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 4

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Glucose 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 5

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Concentrated Apple Juice 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%).

Example 6

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Lactose 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%).

Example 7

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Invert Sugar 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 8

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Sugar Syrup 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 9

The composition contains the following ingredients, wt.%:

Apple Cider Vinegar 64-67

Caramel molasses 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 10

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Beckmes 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 11

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Vacuum Wort 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%).

Example 12

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Honey 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%).

Example 13

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Glucose 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 14

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Concentrated Grape Juice 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 15

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Lactose 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 16

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Invert Sugar 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 17

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Sugar Syrup 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%).

Example 18

The composition contains the following ingredients, wt.%:

Wine Vinegar 64-67

Caramel molasses 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 19

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Beckmes 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 20

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Vacuum Wort 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 21

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Honey 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 22

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Glucose 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 23

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Concentrated Sea Buckthorn Juice 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 24

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Lactose 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 25

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Invert Sugar 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 26

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Sugar Syrup 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%.

Example 27

The composition contains the following ingredients, wt.%:

Sea buckthorn vinegar 64-67

Caramel molasses 32-35

Kohler 0.2-0.4

Sulfur dioxide 0.011-0.022

Acetic acid 0.09-2.7

The rest of the water is corrected, based on the value of titratable acidity of 4-6%).

Information sources

Pat. Application 2913313 France, IPC ⁸ A23L 1/29 (2006.01). Mamou Patrick. No. 0701612; Claim 03/06/2007; Publ. 09/12/2008. Fr.

GOST R 52060-2003 “Starch syrup. General specifications. "

GOST R 52101-2003 “Vinegar from food raw materials. General specifications. "

GOST R 52185-2003 “Concentrated fruit juices. Technical conditions. "

GOST 19792-2001 “Natural honey. Technical conditions. "

Claims (1)

A product based on fruit and berry vinegar, characterized in that the composition of the product includes tint, potassium metabisulfite or sulfur dioxide, apple, wine, sea buckthorn vinegars are used as the base, backmes, or vacuum must, or glucose is used as a sweet component, or concentrated juice of the same name with an acetic base, or honey, or lactose, or invert sugar, or sugar syrup, or caramel syrup in the following ratios of ingredients, wt.%:
Fruit vinegar 64-67 Sweet component 32-35 Color 0.2-0.4 Potassium metabisulfite or sulfur dioxide 0.011-0.022 Acetic acid 0.09-2.7 Reclaimed Water The rest, based on the value of titratable acidity of 4-6%