RU2742584C1 - Non-alcoholic drink on the basis of currant berries and the method of its production - Google Patents

Abstract

FIELD: beverage industry.SUBSTANCE: invention relates to a method and a beverage used in the food industry. Disclosed is a non-alcoholic drink containing a decoction of currant berries, a decoction of lemon, a decoction of the herb Rhododendron adamsii, a decoction of cinnamon, a decoction of currant leaves with the following initial ratio: decoction of currant berries - 40 ± 10%; lemon decoction - 20 ± 10%; decoction of the herb Rhododendron adamsii - 20 ± 10%; decoction of cinnamon - 15 ± 5%; decoction of currant leaves - 5 ± 2%. Disclosed is a method for making the non-alcoholic drink. First of all, the decoction of currant berries is made at a temperature of 95 °C for 20 minutes at a ratio of 10-15 kg of berries per 100 l of water. The decoction of lemon is made at a temperature of 80 ± 10 °C for 20 minutes with a ratio of 10 kg of lemon per 100 l of water. The decoction of the herb Rhododendron adamsii is made at a temperature of 78 ± 10 °C for 10 minutes at a ratio of 0.3-0.7 kg per 100 l of water. The decoction of cinnamon is made at a temperature of 78 ± 10 °C for 30 minutes at a ratio of 0.3-0.7 kg per 100 l of water. The decoction of currant leaves is made at a temperature of 78 ± 10 °C for 15 minutes at a ratio of 0.9-1.2 kg per 100 l of water. After that the decoctions are cooled to a temperature of 4-8 °C. Then they are mixed. At the same time sugar is added to the mixed decoctions at the rate of 10 kg per 100 l, and mixed decoctions are carbonized at a temperature of 10 °C.EFFECT: invention allows making a useful drink with an increase in efficiency of its production and at the same time with increased organoleptic qualities due to the selection of herbs and berries. It also allows using more useful substances of currants that are contained in their peel and seeds and that turn into a decoction when being boiled. These useful substances help to reduce inflammatory reactions and oxidative stress in the intestines.4 cl

Description

The group of inventions relates to a method and a drink used in the food industry.

Known "Cranberry juice-containing soft drink" RU 2147205 [1], containing a cranberry-containing component and water, as a cranberry-containing component, it contains a concentrated cranberry base with a Brix of 20 - 70 ° Bx with the following ratio of components, wt.%:

Concentrated Cranberry Base - 1-50

Water - Rest ..

The disadvantage of the known drink is its low taste due to the increased acidity of the cranberry.

Closest to the claimed technical solution is "Drink concentrate (options)" RU 2612779 [2], containing as the first component at least one of the concentrated juices: blackcurrant juice, the second component of the concentrate contains at least one of the ingredients: extract ( infusion) of mint, tarragon (tarragon), schisandra chinensis, infusion (decoction) of barberry, dogwood, Goji berries, tea.

The well-known beverage concentrate can improve the organoleptic characteristics of finished products and enhance the healing effect of beverages.

The disadvantage of the known device is low manufacturability, high consumption of berries for juice, low efficiency due to the lack of use of nutrients remaining in the cake of currant berries.

The technical result of the proposed solution is to increase the efficiency and organoleptic properties.

The technical result is achieved by the fact that the soft drink contains: a decoction of currant berries, a decoction of lemon, a decoction of the herb Rhododendron adamsii, a decoction of cinnamon, a decoction of a currant leaf in the following ratio:

Currant berry decoction - 40 + -10%,

Lemon broth - 20 + -10%,

Decoction of the herb Rhododendron adamsii - 20 + -10%,

Cinnamon decoction - 15 + -5%,

Currant leaf decoction - 5 + -2%

Implementation of the invention:

The method of preparation of the drink is characterized by the fact that the broth of currant berries is produced at a temperature of 95 ° C, for 20 minutes at a ratio of 10-15 kg of berries per 100 liters. water, lemon broth is produced at a temperature of 80 + -10 ° C, for 20 minutes at a ratio of 10 kg of lemon per 100 liters. water, a decoction of the herb Rhododendron adamsii is produced at a temperature of 78 + -10 ° C for 10 minutes, at a ratio of 0.3-0.7 kg per 100 liters. water, a decoction of cinnamon is produced at a temperature of 78 + -10 ° C for 30 minutes at a ratio of 0.3-0.7 kg per 100 liters of water, within 30 minutes, a decoction of a currant leaf is produced at a temperature of 78 + -10 ° C for 15 minutes at a ratio of 0.9-1.2 kg per 100 liters of water, after cooking, the decoctions are cooled to a temperature of 4-8 ° C, then mixed.

Sugar can be added to the finished solution at the rate of 10 kg per 100 liters.

The finished solution can be carbonized (saturated with carbon dioxide) at a temperature of 10 ° C.

The technical result is an increase in efficiency and is achieved by a more complete use of currant substances - the beneficial substances contained in the peel and seeds during cooking pass into a decoction. The peel of currant berries contains a rich content of anthocyanin, which helps to reduce inflammatory reactions and oxidative stress in the intestines, which, when boiled, goes into solution, increasing the effectiveness of the drink. The increase in organoleptic properties is achieved by the specified selection of herbs and berries.

Industrial applications. The invention can be successfully applied for the production of a healthy drink with increased efficiency and increased organoleptic qualities.

Claims (5)

1. A non-alcoholic drink containing a decoction of currant berries, a decoction of lemon, a decoction of the herb Rhododendron adamsii, a decoction of cinnamon, a decoction of a currant leaf at the following initial ratio: Decoction of currant berries 40 ± 10% Lemon decoction 20 ± 10% Decoction of the herb Rhododendron adamsii 20 ± 10% Cinnamon decoction 15 ± 5% Currant leaf decoction 5 ± 2% 2. A method of preparing a soft drink according to claim 1, characterized in that at the beginning, the currant berry decoction is produced at a temperature of 95 ° C for 20 minutes at a ratio of 10-15 kg berries per 100 l of water, the lemon decoction is produced at a temperature of 80 ± 10 ° C for 20 minutes at a ratio of 10 kg of lemon per 100 l of water, a decoction of the herb Rhododendron adamsii is produced at a temperature of 78 ± 10 ° C for 10 minutes at a ratio of 0.3-0.7 kg per 100 l of water, a decoction of cinnamon is produced at a temperature of 78 ± 10 ° C for 30 minutes at a ratio of 0.3-0.7 kg per 100 l of water, a decoction of a currant leaf is produced at a temperature of 78 ± 10 ° C for 15 minutes at a ratio of 0.9-1.2 kg per 100 l of water, after cooking, the decoctions are cooled to a temperature of 4-8 ° C, then mixed. 3. A method of preparing a soft drink according to claim 2, characterized in that sugar is added to the mixed decoctions at the rate of 10 kg per 100 liters. 4. A method of preparing a soft drink according to claim 2, characterized in that the mixed decoctions are carbonized at a temperature of 10 ° C.