RU2538124C1 - Composition for preparation of alcohol-free beverage "with cherry taste" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains the following initial ingredients: concentrated cherry juice, citric acid, "Cherry" flavouring agent, a sweetener represented by sugar sand and glucose-and-fructose syrup and water as well as concentrated lemon and red grape juices, "Mint" flavouring agent and sodium chloride. The concentrated juices may be represented by clarified concentrated juices; citric acid - by water-free citric acid.

EFFECT: beverage organoleptic indices improvement and alcohol-free beverages range increase.

3 cl, 1 ex

Description

The invention relates to the food industry, and in particular to compositions for the preparation of soft drinks.

Many non-alcoholic drinks contain a significant amount of sugar, and consequently, unnecessary calories to humans.

Known whey drink, including whey component, sugar, citric acid, a concentrate of fruit and vegetable or fruit and berry juices, fructose-glucose syrup, a concentrate of red pigmented fruits and berries of freeze-drying and water (RU 2391017 C1, 10.06.2010).

A disadvantage of the known drink is the low shelf life, since the main component is the whey component, as well as low organoleptic properties of the drink.

Also known is a non-alcoholic drink containing a substance with a sweet taste, citric acid, a flavoring substance with the taste and aroma of a strong alcoholic beverage, a flavoring substance with a taste and aroma of fruits and berries, a colorant, flavoring “Tonic D 2088” and water (RU 2189158 C2, 20.09 .2002).

The disadvantages of the known drink are the low organoleptic properties of the product, as well as the use of specific additives of a strong alcoholic beverage.

The closest analogue is a method of obtaining a juice-containing drink for dietetic nutrition, including the preparation of water, the main and auxiliary components, mixing the components, sterilization and bottling. Moreover, as components, the drink contains concentrated juice or puree, food citric acid, flavoring and sweetener. In particular, for the Cherry drink, concentrated juice of cherries and apples, citric acid, Cherry flavoring, sweetener and water are used (RU 2388351 C1, 05/10/2010).

The disadvantage of the closest analogue is the low organoleptic properties of the product, the claimed drink does not have a preventive effect, and also has a low biological activity.

The objective of the invention is to improve the organoleptic characteristics of the drink, as well as expanding the range of soft drinks.

The problem is solved in that the composition for making a soft drink contains concentrated cherry juice, citric acid, Cherry flavoring, a sweetener and water, characterized in that it contains granulated sugar and fructose-glucose syrup and additionally contains concentrated lemon juices and red grapes, Mint flavoring and sodium chloride in the following ratio of components, in% wt .:

Concentrated Lemon Juice 0.81 Concentrated Red Grape Juice 0.78 Mint flavoring 0,036 Concentrated Cherry Juice 1,64 Fragrance "Cherry" 0.05 Granulated sugar 6.0 Fructose glucose syrup 4.0 Lemon acid 0.0016 Sodium chloride 0.02 Water rest

In this case, clarified concentrated juices are used as concentrated juices, and anhydrous citric acid as citric acid.

The technical result of the claimed invention is to obtain a drink having enhanced biologically active properties.

The resulting drink can be considered as a valuable functional food product with a harmonious combination of nutritional, preventive and consumer benefits. The technical result will be achieved only with the claimed qualitative and quantitative ratio of components. The claimed drink is recommended as an immunostimulating product, since it increases the working capacity and vitality of the body in people with mental and physical labor, restores the functions of the gastrointestinal tract due to the fructose-glucose syrup in combination with concentrated juices of lemon, red grape and cherry.

As the flavoring “Cherry” and “Mint” in the drink, any flavorings widely known in the food industry are used.

Fructose-glucose syrup (FGS) is a natural sweetener obtained, for example, from corn, Jerusalem artichoke, sugar beets, sugar cane and other raw materials. In terms of dry matter composition, FGS is a mixture of natural biologically valuable sugars - fructose and glucose. The concentration of sugars in syrup is from 60 to 77 wt.%. FGS also contains a number of amino acids indispensable for a complete human nutrition, including methionine, leucine, threonine, lysine, macro- and microelements, vitamins and organic acids. FGS does not contain artificial or synthetic substances, as well as food additives. FGS is intended for partial or complete replacement of sugar and is introduced at the same stage, which does not require additional equipment and technological operations. The use of FGS in this drink at the given optimal ratios will allow reproducing the carbohydrate composition of sugars in the drink with the difference that sucrose disaccharide will be replaced by maltose disaccharide. The use of FGS in predetermined quantities in the claimed composition of the drink allows to increase the shelf life of the drink, to reduce its calorie content, due to the greater sweetness than sugar, it allows to reduce the dosage of a sugar substance in the formulation, as well as enhance the cherry flavor. Going beyond the amount of FGS in a drink, stated in the claims in the direction of decreasing, will not allow to increase shelf life and reduce the calorie content of the drink, and to increase it is not economically feasible.

Introduction to the composition of the drink sodium chloride in the declared amounts allows to increase shelf life. And going beyond the scope stated in the claims, to a lesser or greater extent will not allow to achieve the claimed technical result.

A soft drink is prepared as follows.

They make water treatment according to the well-known technology adopted in the production of non-alcoholic products. Sugar is recommended as a syrup. A syrup is prepared by dissolving granulated sugar and fructose-glucose syrup in water in a special tank equipped with a jacket and a mixing device. Citric acid is added to the syrup. After that, blend syrup is prepared, for which concentrated lemon juice, red grape juice and cherry juice are added to the resulting syrup with stirring, as well as Mint and Cherry flavors, as well as sodium chloride. After receiving the blend, it is served in the dispensing device of the filling department, where it is dosed in consumer packaging.

Example 1

The composition for preparing a soft drink contains, in% wt .:

Concentrated Lemon Juice 0.81 Concentrated Red Grape Juice 0.78 Mint flavoring 0,036 Concentrated Cherry Juice 1,64 Fragrance "Cherry" 0.05 Granulated sugar 6.0 Fructose glucose syrup 4.0 Lemon acid 0.0016 Sodium chloride 0.02 Water rest

Moreover, the brix index of concentrated lemon juice is 40 ° Вх, concentrated grape juice - 65 ° Вх, concentrated cherry juice - 65 ° Вх.

In the finished drink, the content of lemon juice is 4.5 vol.%, Red grape juice - 3.0 vol.%, Cherry juice - 7.5 vol.%, Solids content - 9.8-10.2 g / 100 ml , acidity in terms of citric acid 2.2-2.3 g / l.

Going beyond the stated parameters will not allow you to get a non-alcoholic drink that has exactly the above properties.

Claims (3)

1. Composition for preparing a soft drink containing concentrated cherry juice, citric acid, Cherry flavoring, sweetener and water, characterized in that it contains granulated sugar and fructose-glucose syrup and additionally contains concentrated juices of lemon and red grapes , Mint flavoring and sodium chloride in the following ratio of starting components, in% wt .:
Concentrated Lemon Juice 0.81 Concentrated Red Grape Juice 0.78 Mint flavoring 0,036 Concentrated Cherry Juice 1,64 Fragrance "Cherry" 0.05 Granulated sugar 6.0 Fructose glucose syrup 4.0 Lemon acid 0.0016 Sodium chloride 0.02 Water rest 2. The composition for preparing a soft drink according to claim 1, characterized in that as concentrated juices use clarified concentrated juices. 3. The composition for preparing a soft drink according to claim 1 or 2, characterized in that anhydrous citric acid is used as citric acid.