RU2606816C2 - Dry mixture for preparation of alcohol-free and alcoholic beverages - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dry mixture for preparation of alcohol-free and alcoholic beverages. Dry mixture contains 20–32 wt% ginseng roots, 28–31 wt% tickseed grass, 13–16 wt% hop cones, 19–21 wt% of ash, 4–6 wt% of nettle sheet and 4–6 wt% of root ginger.

EFFECT: invention improves organoleptic properties of ready beverages, in particular, with unique spicy slightly astringent taste with light bitterness and fruit flavour with subtle blackcurrant notes.

1 cl, 4 ex

Description

The invention relates to the food industry, in particular the production of dry mixes used for the production of soft drinks and alcoholic beverages.

Known composition of the ingredients to obtain an elixir, including in grams:

Ginseng Root 0.1-0.6

Echinacea purpurea grass 1.5-30.0

Propolis 0.25-2.5

Dry aloe tree leaves or 0.25-2.5

Aloe juice 15.0-150.0

Chagu 0.5-10.0

Rhizomes of incense 0.5-10.0

St. John's wort grass 0.5-10.0

Hawthorn fruits 0.5-10.0

Dry chokeberry fruits (chokeberry) 2.5-50.0

Rosehips 5.0-100.0

Linden flowers 1.0-20.0

Wormwood grass 0.025-0.5

Nettle leaves 1.0-20.0

Bee honey 2.5-50.0

Oregano grass 0.05-1.0

Dried grapes 2.0-40.0

Nutmeg 0.25-5.0

Prune fruits 5.0-100.0

Black pepper 0.05-1.0

(see patent RU 2233168, M. C. A61K 35/78, publ. 07.27.2004).

Known composition of ingredients for the balm "Homeopath", selected as the closest analogue, including in kg / 1000 for the finished product:

Air - 0.05

Aralia, rhizome - 0.5

Actinidia, fruits - 0.1

Badan, root - 0.1

Barberry, fruits - 0.1

Amur velvet, fruits - 0.1

Birch, buds - 0.1

Hawthorn, fruits - 3.5

Hawthorn, flowers - 3.5

Lingonberry, berry - 15.0

Valerian - 0.05

Highlander pepper - 0,05

Nippon diascorea - 0.05

Spruce, bump - 0.1

Ginseng, leaf - 0.1

Coriander, fruits - 0.3

Stinging nettle - 0.1

Hemophilus officinalis - 0.1

Corn stigmas - 0.15

Japanese Laminaria - 0.3

Alpine penny - 0.1

Honeysuckle, berry - 1.5

Amur grapes, berry - 30.0

Blueberry - 5.0

Currant, berry - 30.0

Plum, fruit - 10.0

Wild pear, fruits - 5.0

Schisandra, berry - 15.0

Linden, flowers - 0.3

Raspberry, berry - 1.0

Peppermint - 0.5

Marigold medicinal - 0.1

Sea buckthorn, berry - 0.5

Medicinal dandelion - 0.1

Stonecrop - 0.1

Shepherd's bag - 0.1

Common tansy - 0.1

Plantain - 0.3

Motherwort - 0.3

Rhodiola rosea - 0.3

Chamomile pharmacy - 1.5

Mountain ash ordinary - 15.0

Pine, needles - 5.0

Capsicum - 0.5

Sushenitsa - 0.1

Creeping thyme - 0.5

Common caraway seeds - 0.1

Bearberry ordinary - 0.1

Common pumpkin, seed - 0.1

Yarrow - 0.1

Odorous dill -0.15

Horsetail - 0.05

Hop, bump - 0.05

Icelandic tetraria - 0.05

Tsimitsifuga daurskaya - 0.05

Chaga - 0.05

Three-part sequence - 0.05

Bird cherry ordinary, fruits - 0,05

Blueberries, fruits - 0.05

Large celandine - 0.05

Rosehip, fruits - 0.05

Skullcap Baikal - 0.05

Prickly Eleutherococcus - 0.05

Guelder-rose, berry - 0,05

Cloudberry, berry - 0.05

Prince, berry - 0.05

Wild strawberry, berry - 0.05

Manchurian Walnut - 0.05

(see patent application RU 93044640, C12G 3/00, publ. 20.04.96).

The known composition is very multicomponent, it contains many types of plants growing in different parts of not only Russia, but also in different parts of the Earth, which not only complicates the process of its production associated with the need to collect and process such a large number of plants, but also causes one more its disadvantage is the versatility of the plants used.

Moreover, the known composition does not provide ready-made drinks with such properties as the ability to reduce weight, thin the blood, supply the brain with oxygen and have a beneficial effect on the body with a number of oncological diseases.

In addition, the presence of such a large number of plants in the known composition gives the finished drink specific organoleptic characteristics that prevent its wide distribution.

Thus, the technical result to be solved by the claimed invention is the creation of a dry mix for the production of soft drinks and alcoholic beverages, the small amount of components of which improves the organoleptic characteristics of the finished drinks, in particular giving them a unique spicy slightly tart taste with a light bitterness and fruity aroma with subtle notes of black currant.

And at the same time, the creation of a dry mixture with additional properties absent in the known composition, such as the ability to reduce weight, thin the blood, supply the brain with oxygen and have a beneficial effect on the body in a number of oncological diseases.

These technical results are ensured by the fact that the dry mixture for the preparation of soft drinks and alcoholic drinks, containing one of the plant parts ginseng, nettle leaves, rowan fruits and hop cones, according to the invention, additionally contains ginger root, and ginseng root is used as part of the plant, in the following ratio of ingredients, mass. %:

Ginseng root 20-32 Grass string 28-31 Hop cones 13-16 Rowan fruits 19-21 Nettle leaf 4-6 Ginger root 4-6

It is an additional introduction to the composition of the inventive mixture of ginger root and the use of its root instead of ginseng leaves as part of the plant and the claimed quantitative composition of the dry mixture allow us to achieve the indicated technical results.

So, an additional introduction to the composition of the claimed composition of ginger root contributes to the normalization of metabolism.

This is due to the fact that the substance gingerol present in the ginger root activates the muscular activity of the digestive tract and accelerates the chemical reactions in the digestive system. In addition, the root of the plant increases the pH of gastric acids, thereby reducing gastric secretion and accelerating the activity of enzymes necessary for digestion. It also increases serotonin, a neurotransmitter associated with appetite control.

Ginger significantly reduces cholesterol, and this is a direct way to lose weight.

The beneficial effect of ginger root in a number of oncological diseases is due to the fact that ginger stimulates the production of glutathione S-transferase, an enzyme that plays an important role in the metabolism of carcinogens, lipids, products of free radical reactions, etc.

And the presence of capsaicin in the composition of ginger stimulates apoptosis in pancreatic cancer cells without affecting healthy cells. In addition, capsaicin from ginger is able to trigger self-destruction processes in malignant cells in prostate cancer.

At the root of ginger there are gingerols (gingerols) - an effective substance in the prevention and treatment of cancer (colon cancer).

The presence of ginger root in the composition of the claimed composition helps to improve blood circulation in the vessels of the brain. Ginger has an anticoagulant property, preventing the formation of blood clots.

The use of ginseng root in the inventive composition, due to the polysaccharides present in it, has an anti-cancer effect, inhibiting the growth and development of some cancer cells that inhibit tumor growth and, in some cases, prevent disease recurrence in the treatment of cancer patients with leukemia.

Due to the panaxic acid contained in the ginseng root, which affects metabolism, oxidative processes are intensified in the body, which affects the breakdown of fats.

And thanks to the ginsenin glycoside present in it, carbohydrate metabolism is regulated, causing a decrease in blood sugar, which also has a beneficial effect on metabolism.

Thus, ginseng root contributes to an increase in metabolic rate, an increase in metabolism, due to which the calories that enter the body with food are burned faster, and, therefore, fat does not have time to accumulate.

Ginseng root protects against atherosclerosis, improves brain function. Ginseng enhances the effect of blood thinners.

The presence of ginseng root in the claimed composition has a beneficial effect on the blood picture, increases gas exchange, and stimulates tissue respiration (especially the brain).

The quantitative composition of the components of the inventive dry mix was selected experimentally by the authors, approved by the tasting committee, which evaluated in total the organoleptic characteristics of the finished beverages prepared from the inventive dry mix: non-alcoholic in 23.5-25 points; alcohol in 9.3-10 points, and confirmed by laboratory tests, confirming that the drinks from the inventive dry mix have the claimed additional properties.

Developed by the authors of the claimed composition allows us to expand the used range of dry mixes for soft drinks and alcoholic beverages in the consumer market. When creating a new composition, not only the biological value of the components and the simplicity of their preparation were taken into account, but also the organoleptic value of each of them. Each of the ingredients was individually introduced into the composition, studying the taste and aroma of each of them and their influence on each other, the influence of the ratios of the included ingredients on the taste and aroma.

The components and quantitative composition of the inventive mixture are selected so that the inventive composition has additional properties and effects on the human body. So, drinks obtained using the inventive dry mix, have additional properties, such as the ability to reduce weight, thin the blood, supply the brain with oxygen and the ability to have a beneficial effect on the human body in a number of oncological diseases.

The drinks obtained using the inventive dry mix allow us to talk about the non-obviousness of the solution, since in this case both known ingredients of the known composition in a different ratio are used and additional ingredients are obtained with an unexpected result, that is, the known and additional components included in the dry mix bring it has additional properties.

The inventive mixture allows you to get a drink with a taste and aroma that is not characteristic of the ingredients used.

The inventive mixture is balanced in nutritional and taste characteristics.

An increase in the weight amount of the components included in the mixture does not impair the biological value of the product, but leads to a loss of organoleptic properties, the product acquires a disordered specific aroma and a rough taste. A decrease in this ratio does not lead to the claimed organoleptic characteristics.

The inventive dry mixture to obtain a soft drink is obtained as follows.

Before preparing the mixture, each of its components is prepared.

So, ginseng root is scooped up with bone spatulas, trying not to tear off the lobes and not damage the root. The extracted roots are carefully cleaned of dirt and husks, trying not to scratch the peel. Rotten places are cleaned of rot and wiped with earth. Do not wash the root. The collected and peeled roots are dried or stored fresh in wooden crates, lined inside with moss of medium humidity. The roots are laid in a box in layers, pouring sifted earth taken from the place of harvesting. At harvesting points, the root is sorted by size, shape, degree of damage during digging.

The root is harvested on plantations from plants aged 5-8 years.

The dried root is stored in warehouses packaged in plastic bags, packed in tightly knit wooden boxes lined with paper. When unpacking the boxes, the roots are transferred to glass jars with a lid.

Ginger root is dug out six months to a year after planting, when it has faded and the leaves have fallen. The roots extracted from the earth are cleaned of dirt, earth, and rotten and damaged specimens are removed. Before drying, ginger root should be cleaned only if the root peel is sufficiently dense and firm. The root is cut into pieces in the form of small petals. The chopped root is laid on drying surfaces in an even layer. Drying of the root begins at a temperature of 50 °. After two hours, the temperature was adjusted to 70 °. Drying is continued until the pieces are brittle. Having taken out the root, they allow it to cool, and then pack it.

Harvesting and collecting hop cones is carried out in August-September. Hop cones are harvested with the stalks when the bracts still tightly close the cone, which has a greenish color. Overripe cones, as a rule, are yellow-brown in color, like bright green, that is, not ripened, are not suitable. Dry hop cones in a well-ventilated area. Store dry cones in cotton bags. Shelf life is two years.

On an industrial scale, the drying of red rowan fruits is carried out in well-lit areas. In this case, it is necessary to comply with all sanitary standards. Such a platform should be at a sufficient distance from the roads. Rowan is dried on pre-equipped racks with a small cell (4 mm). Such sieves are made from nylon or tinned wire. In rainy weather, the products are cleaned in the adjacent premises, or at least under awnings. The thickness of the rowan row during drying should be small. The drying time is 5-6 days. Artificial drying of red mountain ash is carried out in special dryers. Preliminary preparation consists in washing the mountain ash first. Do it in washers. When washing in baskets, mountain ash is dipped several times in clean water. The rowan layer area with this drying method is larger than with natural. It is laid on a metal sieve. At the same time, up to 8 kg of the processed product can be placed on 1 m ² . The drying process is carried out with the forced removal of the drying agent (in this case, air). The temperature in the drying chamber must not exceed 70 ° C. The duration of such drying is from 16 to 24 hours. From 4 tons of raw mountain ash, 1 ton of the finished product is obtained. The finished product is Packed in paper, cotton and plastic bags, weighing 20 kg. Storage conditions for dried rowan: dry unheated room. Duration of storage: up to two years.

The main harvesting of nettle leaves is carried out in May-July, since later some of the leaves, especially the lower ones, fade. Nettle stalks are usually cut with a sickle or knife and, a few hours after cutting, when the leaves stop burning, they are cut off. On larger and cleaner thickets, the nettles are mowed, slightly dried, and then leaves are torn off. Nettle leaves are dried in attics or under awnings, laid out on paper or on a fabric with a layer no thicker than 3-5 cm. Drying in the sun is not allowed, as it leads to discoloration of the raw materials and the destruction of vitamins. For artificial drying, the temperature of leaf heating is not more than 50 ° C. The shelf life of the leaves is 2 years.

A mixture of dry components is mixed in the claimed proportions. Depending on the taste and desire of the consumer, various non-alcoholic drinks can be prepared from the dry mixture, such as tea, decoctions, infusions, and alcoholic beverages: concentrates (balms), liquors, vodka, and bitter tinctures.

Example No. 1. The composition of the soft drink is herbal tea. To do this, to obtain 100 g of the composition take:

ginseng (root) 20

succession (grass) 31

hops (cones) 16

mountain ash (fruits) 21

nettle (leaves) 6

ginger (root) 6

In mass percent, respectively, 20; 31; 16; 21; 6; 6.

To prepare a drink, take 1 teaspoon of the dry mixture in a glass of water (about 2 g per 150 ml), insist for 3 hours. Put on fire and simmer for 15 minutes. Filter. Take slowly, in small sips. The drink has an original, spicy slightly tart taste with a light bitterness and fruity aroma with subtle notes of black currant.

Organoleptic characteristics were evaluated by the tasting commission in the amount of 23.5 points (excellent): transparency (meets the requirements of scientific and technical documentation) 5 points; color, appearance - 6.5 points; taste and aroma - 12 points.

Example No. 2. The composition of the soft drink is tea. Per 100 g of the mixture take:

ginseng (root) 25 succession (grass) 29th hops (cones) 16 mountain ash (fruits) 21 nettle (leaves) four ginger (root) 5

In mass percent, respectively 25; 29; 16; 21; four; 5.

The mixture is poured into 0.5 liters of hot water, insisted and consumed as tea. The drink has an original, very pleasant piquant slightly tart taste with a slight bitterness and fruity aroma with subtle notes of black currant. Organoleptic characteristics were evaluated by the tasting commission as a whole at 24 points (excellent); transparency (meets the requirements of scientific and technical documentation) - 5 points; color, appearance - 6 points; taste and aroma - 13 points.

Example No. 3. For the preparation of the concentrate (balm) use a crushed mixture containing components, wt. %:

ginseng (root) 32 succession (grass) 28 hops (cones) 13 mountain ash (fruits) 19 nettle (leaves) four ginger (root) four

The dry mixture is poured with water-alcohol liquid, insist, add sugar syrup and color. The resulting blend mixture is alcoholized to the content in the mixture of the volume fraction of alcohol equal to 20.0 ± 2%, filtered and poured. The resulting concentrate is used to prepare soft drinks by mixing it, for example, with mineral water in certain proportions or simply adding this concentrate to tea or juice to taste.

The drinks obtained on the basis of this concentrate have an original, very pleasant piquant slightly tart taste with a light bitterness and fruity aroma with subtle notes of black currant. The organoleptic characteristics of soft drinks obtained with this concentrate were estimated by the tasting committee as a whole at 23.5-25 points (excellent).

Example No. 4. To prepare a bitter tincture, a crushed mixture containing components, wt. %:

ginseng (root) 25 succession (grass) thirty hops (cones) fifteen mountain ash (fruits) twenty nettle (leaves) 5 ginger (root) 5

The dry mixture is poured with a water-alcohol liquid with a strength of 50 vol. % and insist, after which the infusion is drained, and the raw materials are re-poured, insisted, then drained and combined with the first drain. 65.8% sugar syrup and color are added. Blended, aged, filtered and poured. The resulting drink has an original, very pleasant spicy slightly tart taste with a light bitterness and fruity aroma with subtle notes of black currant. The organoleptic characteristics of the resulting bitter tincture were evaluated by the tasting committee as a whole at 9.8 points (excellent): transparency and color - 2.2 points (excellent); aroma - 3.7 points (excellent); taste - 3.9 points (excellent).

Claims (2)

A dry mixture for the preparation of soft drinks and alcoholic drinks, containing one of the plant parts ginseng, nettle leaves, rowan fruits and hop cones, characterized in that it additionally contains ginger root, and ginseng uses its root as part of the plant, in the following ratio of ingredients, wt .%: Ginseng root 20-32 Grass string 28-31 Hop cones 13-16 Rowan fruits 19-21 Nettle leaf 4-6 Ginger root 4-6