RU2716404C1 - Concentrate in granules and application thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Disclosed is a concentrate in granules for adding to a beverage containing as a starting component a sugar-containing component, water, citric acid, a dye and a flavouring agent which additionally contains starch, wherein the starch content in concentrate is 2–4 %, water 2–2.6 %, citric acid 0.02 %, dye 0.25–0.5 %, flavouring agent 0.15–0.25 %, wherein the flavouring agent and colouring agent are selected from a range - Peach, Strawberry, Blackberries and Paprika dye (E160c), Carmine (E120), Red cabbage extract, Ginger extract, and the sugar-containing component is the rest. Sugar-containing component is represented by a component which contains sugar sand, glucose, molasses or combinations thereof, a quantitative ratio of sugar sand, glucose and molasses with their combined content in the declared concentrate is as follows: sugar sand 73.0–75.8 %, glucose 15.56–17.56 %, molasses 2.55–5 %, and granules are represented by small balls of spherical or of ellipsoidal shape. Invention also discloses use of the concentrate in granules as an agent flavouring and changing the taste and colour of the beverage during its dissolution in the beverage.

EFFECT: invention is aimed at ensuring uniform taste effect of concentrate in granules during its dissolving in drinking food beverage.

5 cl, 1 tbl

Description

Technical field

The present invention relates to the food industry, namely to concentrates in granules and to the use of the claimed concentrate as an agent that changes the organoleptic properties of a drinking food drink.

State of the art

In the consumer market, tubes for flavoring food drinks such as, for example, milk or water are widespread. Such tubes most often represent a cylinder sealed at both ends, in the cavity of which a flavoring agent is placed, which is most often a sweet soluble concentrate. When liquid is sucked through a tube, the concentrate dissolves and gives the drink a more pleasant taste, depending on the preferences of the consumer. Examples of inventions aimed at achieving this goal are the technical solution known from the prior art according to the patent of the Russian Federation No. 2313260 (publ. 12/27/2007, IPC A23L 2/56) and the decision on the patent of the Russian Federation No. 2415013 (publ. 10.04.2010, IPC B29D 22/00). However, these patents disclose in more detail exactly the innovations in relation to the design of tubes for flavoring, aimed at ensuring uniform solubility of flavoring agents.

The closest technical solution for the purpose and combination of essential features is a flavoring concentrate, disclosed in the patent for a utility model of the Russian Federation No. 151 461 - prototype. The description of this patent also provides information on the use of a known concentrate for flavoring a beverage by introducing it into the beverage by means of a more detailed opening tube for flavoring. The composition of the known flavoring concentrate includes the following components: sugar (60%), icing sugar (21.6%), glucose (21.6%), molasses (2.5%), water (1.9%), dye (0.04%), flavor (0.32%), slavin (0.18%), citric acid (0.0008%).

However, the components used in the known concentrate and their combinations can lead to the fact that the concentrate, when used for flavoring the beverage, will not dissolve sufficiently uniformly and quickly enough. This leads to the loss of an important taste effect for the consumer, which manifests itself “to the last drop of a drink”.

Disclosure of Invention

The technical problem posed to the authors of this utility model is to expand the assortment of food products intended for flavoring drinking food drinks.

The technical result achieved by the implementation of the present invention is to provide a uniform taste effect of the concentrate in granules when it is dissolved in a drinking food drink.

The technical result is achieved due to the fact that the concentrate in granules contains a sugar-containing component, water, citric acid, food additives to ensure organoleptic properties and, unlike the prototype, additionally contains starch, while the quantitative starch content in the claimed concentrate is 2-4% water - 2-2.6%, citric acid - 0.02%, food additives to ensure organoleptic properties - not more than 0.7%, the rest is sugar-containing component.

In this case, preferably, the sugar-containing component can be represented by a component which includes granulated sugar, glucose, molasses, or a combination of these three substances. The preferred quantitative ratio of these substances when they are together in the claimed concentrate is as follows: granulated sugar - 73.0-75.8%, glucose - 15.56-17.56%, molasses - 2.55-5%.

In this case, the preferred food additives to ensure organoleptic properties are represented by a dye or flavor, or a combination of these substances, with a quantitative content of dye in a concentrate of 0.25-0.5%, flavoring - 0.15-0.25%.

In this case, preferably the granules are represented by small balls of spherical or ellipsoidal shape.

The technical result is also achieved through the use of the claimed concentrate in granules as an agent, aromatizing and / or changing the taste and / or color of a drinkable food product.

However, in the study of patent and scientific and technical literature, no technical solutions were identified, characterized by a combination of features set forth in the claims of the present invention.

The finished product in accordance with the present invention can be obtained using known technological processes, devices and substances commonly used in the food industry.

The present invention is illustrated by one figure, which presents a table with specific examples of the quantitative ratio of substances in concentrate in granules.

The implementation of the invention

The present invention involves the use, first of all, together with any drinking food drink, for example, milk, to change the organoleptic properties of such a drink. However, the invention has also been used to flavor any other beverage or to be used in the preparation of confectionery products, such as baking, as a food decorating ingredient. In this case, initially, when creating the claimed concentrate in granules as its main purpose, it was supposed to be used as a flavoring agent placed inside a plastic straw. For example, such a straw may be limited only by this example of use, and there may be an elongated hollow tubular body, in the cavity of which a flavoring agent is placed in the form of a declared concentrate in granules. Both ends of the straw can be equipped with filters that hold the concentrate in the granules inside the straw, and allowing the drinkable food product to be drawn in through the straw when it is sucked in by the mouth. With the exception of milk, the claimed concentrate in granules can also be used as an agent, flavoring and / or changing the taste and / or color of drinks such as mineral and sparkling water, soda water, any non-alcoholic or alcoholic drinks, milkshakes, but the use of the claimed concentrate is not limited to these application examples.

In accordance with figure 1, a preferred embodiment of the present invention may be any of a number of examples of specific formulations shown in the table.

In this case, the spherical or ellipsoidal shape of the granules ensures uniform solubility of the concentrate in the drinking food product. Citric acid does not allow the granules to solidify unnecessarily, helps to maintain their shape.

The introduction of starch provides the ability to control the solubility of the finished product in the liquid. If the starch content in the concentrate is less than 2%, then this possibility is lost, the granules dissolve much faster. With a starch content of more than 4%, a drink with a concentrate added to it will have a pronounced starch taste, which significantly reduces the organoleptic properties of the concentrate in comparison with similar products on the market. In addition, the addition of a concentrate with a large amount of starch content to the drink will lead to excessive thickening of the drink with the formation of a gelatinous mass. In general, the starch content in the amount of 2-4% contributes to the uniform preservation of the taste effect when drinking. Additionally, starch prevents the adhesion of the granules of the concentrate upon receipt and storage.

The quantitative content of the sugar-containing component, which is the basis of the concentrate, can reach values up to 95%.

The quantitative content of food additives is taken in accordance with the desired shade of taste or color.

In various embodiments of the present invention, various flavors and colorants can be used to provide organoleptic properties. As an example, we cite the following:

- to ensure the taste of the peach, they use the “peach” flavoring, food coloring (natural): paprika (E160s);

- to ensure the taste of strawberries, they use the strawberry flavoring, food coloring (natural): carmine (E120);

- to ensure the taste of blackberries use the flavor of "blackberry", food coloring (natural): red extract (red cabbage extract), blue extract (genipa extract).

In connection with the above-mentioned properties of the constituent components in the granules of the components and the properties provided by their interaction, during the testing of the claimed concentrate, various formulation options were presented, as shown in FIG. Subject to the presented ratios of the components, the most uniform taste effect of the concentrate in granules is provided when it is dissolved in a drinking food drink.

One example of a concentrate production process is the preparation of powdered sugar and pouring syrup (sugar-syrup) and the subsequent pelleting of the granule body with the addition of the required components, powdered sugar and pouring syrup in accordance with an example of a specific formulation, after which the granules are dried and packaged.

In the preparation of powdered sugar, a Record hammer micromill can be used. Powdered sugar cakes and crumbles during storage, so it is prepared in quantities that ensure continuous production, without long intermediate storage.

The preparation of watering syrup consists in cooking the recipe components in a digester. The loading of these components is carried out using a balance. The finished watering syrup is pumped through a sieve and cooled.

The case for granules is formed in the "Granulator". After forming and drying, the bodies are loaded into a coating machine and treated with watering syrup and powdered sugar several times without being removed from the coating machine. If the composition of the formulation includes food colors and flavors, then they are added to the watering syrup. Then the obtained granules are again dried and calibrated.

The finished product can be packaged in paper bags with polymer liners, tightened with clamps and sewn.

Thus, the finished product obtained in accordance with the present invention, represents small granules in the form of small balls of spherical or ellipsoidal shape with a smooth surface, painted in a given color. The preferred ball diameter is not more than 2.5 mm. The color of the finished product can be arbitrarily selected, for example, red, blue or white. The aroma and taste of the product can also be provided in an arbitrary way, in accordance with the requirements of consumers, using suitable food additives to ensure organoleptic properties. Preferably, the combination of taste, color and aroma is selected in such a way as to ensure satisfaction of consumer expectations regarding the organoleptic properties of the finished product.

Moreover, in comparison with a concentrate known from the prior art, in order to provide a more uniform taste effect when the concentrate is dissolved under other equal conditions, there is no need to increase the amount of concentrate placed in a straw, increase the size or shape of the granules. At the same time, spherical or ellipsoid granules provide the most uniform dissolution rate, are resistant to deformation, damage, and spillage, which reduces the amount of powder formed in this connection in the straw, which dissolves faster than the granules or is drawn through the straw by the consumer, being not dissolved in the drink.

Claims (5)

1. The concentrate in granules for adding to a drink containing, as starting components, a sugar-containing component, water, citric acid, a coloring agent and a flavoring agent, characterized in that it additionally contains starch, wherein the quantitative starch content in the concentrate is 2-4%, water 2 -2.6%, citric acid 0.02%, dye 0.25-0.5%, flavor 0.15-0.25%, and the flavor and dye are selected from the series - Peach, Strawberry, Blackberry and Paprika (Е160с), Carmine (Е120), Red cabbage extract, Genipa extract, and sah the apo-containing component is the rest. 2. The concentrate according to claim 1, characterized in that the sugar-containing component is represented by a component, which includes granulated sugar, glucose, molasses, or a combination of these substances. 3. The concentrate according to claim 2, characterized in that the quantitative ratio of granulated sugar, glucose and molasses when they are combined in the claimed concentrate is the following: granulated sugar 73.0-75.8%, glucose 15.56-17, 56%, molasses 2.55-5%. 4. The concentrate according to claim 1, characterized in that the granules are represented by small balls of spherical or ellipsoidal shape. 5. The use of the concentrate in granules according to any one of claims 1 to 4 as an agent, aromatizing and changing the taste and color of the drink when it is dissolved in the drink.

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