SK284000B6 - Syrup for production of drinks and process of production thereof - Google Patents

Abstract

Disclosed is a syrup for production of drinks, containing 60 to 65 wt. % of sugars, 9 to 20 wt. % of caramel, 1.3 to 1.8 wt. % of aqueous caramel solution, 0.8 to 1 wt. % of citric acid, 0.5 to 0.8 wt. % of phosphoric acid, 0.2 to 0.4 wt. % of liquorice, 0.1 to 0.3 wt. % of aromatic components, 0.04 to 3 wt. % of fruit share of currant and orange concentrate, 0.04 to 0.05 wt. % of sodium chloride. It can be enriched with 0.05 to 0.12 wt. % of caffeine and can obtain also preservative, which can be sodium benzoate of amount 0.08 to 0.11 wt. %. In the heated duplicator there are into the drinking water added at least minimally half of added acids, with continuous mixing there are a relevant amount of sugar and the remaining acids dissolved, when the sugar solution is heated to the temperature of 90 to 95 °C and with the continuous mixing the solution is kept under such temperature for 20 minutes, then it is pumped over to the mixing kettle through the filter and cooler, so that the resulting temperature is maximally 25 °C.

Description

Technical field

SUMMARY OF THE INVENTION The present invention provides a syrup composition for the production of beverage of the herb-caramel type intended for a wide range of the population and a process for its production.

BACKGROUND OF THE INVENTION

A variety of syrups are known, either for direct use as drinking syrups or for making lemonades.

Syrups are divided into: type A - fruit syrups with 37% juice, type - B fruit syrups with 40% juice, type C - flavored fruit syrups, type D - flavored syrups and type E - other syrups.

Other syrups are further divided into:

- vegetable syrups and fruit syrups not covered by type A, B, C, except dietary and syrups containing alkaloids, drugs and plant extracts,

- syrups containing alkaloids, drugs or plant extracts, other than dietetic,

- dietetic syrups, including diabetic (DIA) and low energy syrups.

In particular, the following raw materials and ingredients are used for the production of syrups: fruit purées and pulps - semi-finished products, carrots, frozen fruit and vegetable purées - semi-finished products, refined sugar, sorbit liquid or powder, saccharin, citric acid, lactic acid, lactic acid, food salt, amerin, starch syrup, fructose syrup, lemon oil or natural lemon juice, orange oil or natural orange juice, grapefruit oil or natural grapefruit juice, mandarin oil or natural tangerine juice, raspberry lemonade, refined cocoa juice, cocoa food coloring agent, sugar currant, sorbic acid or salts thereof.

In addition to these raw materials and ingredients, fruit juices are used in the production of fruit syrups. Flavored fruit syrups are flavored with natural or artificial fragrances and flavorings. In the production of flavored syrups, juices are not used, sugar, water, natural or artificial fragrances and flavorings are used.

The composition of these beverages is too extensive, some of which are aimed at achieving a taste and aromatic similarity to cola drinks and also to achieve a sweet and sour taste.

For example, a syrup for making non-alcoholic beverages based on dried chicory root extract is known (CSR Authorized Certificate No. 243 147). The syrup is characterized in that it contains 0.1 to 10 wt. % dry extract from dried chicory spice, 45 to 65 wt. % sugar, up to 2 wt. % citric acid and 0.1 to 5 wt. citrus fruits, fruits, cocoa, chocolate, coffee, tea or extracts from the leaves of the fragrance, vermouth, tea, cocoa or coffee.

Salt-containing syrups include, for example, syrup for the preparation of an ionic beverage (Patent Specification SK 277 684). This syrup containing sucrose and sodium, potassium, magnesium and flavoring ions is characterized in that it consists of 45 to 65 wt. % sucrose, 1.5 to 3.5 wt. % of aromatic components, 0.01 to 0.8 wt. ascorbic acid and mineral salts containing 210-400 mmol sodium ions, 42-55 mmol potassium ions and 5.0-6.6 mmol magnesium ions per kg syrup.

Also known are syrups for making round taste beverages which do not contain herbal extracts and are not the typical taste of naturally prepared caramel.

The disadvantages of hitherto known syrups are, in particular, that, despite the different compositions of the raw materials and additives used, they have a predominantly sweet dominant taste. Known syrups do not use a combination of fruit and cola ingredients.

SUMMARY OF THE INVENTION

The above-mentioned disadvantages are greatly reduced by the beverage syrup and the process according to the invention.

Its essence is that the beverage syrup contains 60 to 65 wt. 9 to 20 wt. % caramel, 1.3 to 1.8 wt. 0.8 to 1 wt. % citric acid, 0.5 to 0.8 wt. % phosphoric acid, 0.1 to 0.4 wt. liquorice, 0.1 to 0.3 wt. % of aromatic components, 0.04 to 3 wt. % fruit fraction of currant and orange concentrate, 0.04 to 0.05 wt. sodium chloride.

The beverage syrup according to the invention may be enriched with 0.05 to 0.12 wt. caffeine.

If the syrup is used for making lemonade, it also contains a preservative which is sodium benzoate in an amount of 0.08 to 0.11% by weight.

The process for producing the beverage syrup according to the invention is characterized in that at least half of the added acids are added to the heated duplicator in the drinking water, and the appropriate amount of sugar and the remaining acid are dissolved in the solution while stirring. After the sugar solution has been heated to a temperature of 90 to 95 ° C, the solution is left at this temperature for 20 minutes while stirring, then pumped into the mixing vessel through a filter and a condenser to a maximum temperature of 25 ° C.

According to the invention, there is also a possible process for the production of syrup, in which isoglucose and the entire amount of acids are added to the drinking water with stirring in a heated duplicator. After the sugar solution has been heated to 90-95 ° C, the solution is left at this temperature for 20 minutes while stirring. It is then pumped into the mixing boiler through a filter and a condenser to a maximum temperature of 25 ° C.

According to the invention, natural caramel is prepared from a portion of the sugar separately in a specially prepared brewing boiler with a temperature regulator. This is then diluted with water to a 65% refraction and mixed with the obtained solution and other components in a ratio of 1: 5 to 1: 7 with stirring. Aromatic herbal substances and aromatic essences are added at the end.

The beverage prepared from said syrup has a distinctive caramel flavor with a herbal-fruity aroma and flavor. The syrup is not only prepared in a conventional manner by mixing the sugar with citric acid and adding a flavoring agent, but in its preparation a portion of the sugar is separately processed into natural caramel and in large part this caramel is added to the sugar syrup. The addition of the edible salts together with the prepared caramel also gives a bitter taste according to the composition of the drinking water used. Consequently, not only the classic aroma is added, but an unconventional ratio of herb and fruit flavor is achieved, which gives the beverage from the syrup so produced a specific taste and, in addition, by coloring with a natural ball, the visual and subsequently the taste is enhanced.

DETAILED DESCRIPTION OF THE INVENTION

The invention is illustrated by the following examples.

Weight for 1 ton of syrup Example # 1: Example # 2 Refined sugar 600 kg 650 kg Drinking water 217,6 kg 218 kg Citric acid 8 kg 9 kg Phosphoric acid 5 kg 7 kg Food salt, sodium chloride 0.4 kg 0.5 kg caramel 150 kg 90 kg caramel 13,5 kg 15,5 kg Sweet liquorice 1 kg 1 kg Herbal essence 2 kg 3 kg Aromatic essence 2 kg 3 kg Fruit content (orange-currant concentrate) 0.5 kg 3 kg

Other sugars, such as cane sugar, honey and the like, or combinations thereof, may also be used as sugar.

The production of the syrup according to the invention is as follows. The appropriate amount of sugar is dissolved in the drinking water in a steam heated duplicator. At least half of the acids are added before sugar is added to the water to better break down the sugars into the hydrolyzate. After heating to 90-95 ° C, the sugar solution is left under stirring at this temperature for 20 minutes. It is then pumped through a filter and a condenser into the mixing boiler.

The cooling time for 1 ton of syrup is approximately 30 minutes and the resulting solution temperature after cooling is at most 25 ° C. Then, with stirring, an appropriate weight amount of the component solutions is added, while the aromatic emulsions are finally added.

An important part of the process is the independent preparation of natural caramel from sugar in a specially prepared brewing boiler, where under constant cooking and stirring the caramel is prepared at high temperature to a dark brown liquid, which is then diluted with water to refraction 65% and added to the prepared (hydrolyzate) of sugar solution.

After thorough mixing, the syrup is filled into containers, bottled or made into lemonade. In the case of a further use of syrup for the production of lemonade, an appropriate amount of preservative is added.

Industrial usability

The invention of the beverage syrup and the process for its preparation can be used in the production of syrups with novel taste properties.

Claims (6)

PATENT CLAIMS A beverage syrup comprising sugars, drinking water, a coloring dye, a fruit component, a citric acid and an aromatic component, characterized in that it comprises 60 to 65 wt. 9 to 20 wt. % caramel, 1.3 to 1.8 wt. 0.8 to 1 wt. % citric acid, 0.5 to 0.8 wt. % phosphoric acid, 0.1 to 0.4 wt. liquorice, 0.1 to 0.3 wt. % of aromatic components, 0.04 to 3 wt. % fruit fraction of currant and orange concentrate, 0.04 to 0.05 wt. sodium chloride. Beverage syrup according to claim 1, characterized in that it is enriched with 0.05 to 0.12 wt. caffeine. Beverage syrup according to claim 1 or 2, characterized in that it also contains the preservative sodium benzoate in an amount of 0.08 to 0.11% by weight. Method for producing beverage syrup according to one of Claims 1 or 2, characterized in that at least half of the added acids are added to the heated duplicator in the drinking water, the corresponding amount of sugar and the remaining acid are dissolved in the solution while stirring. After the sugar solution has been heated to 90-95 ° C, the solution is left at this temperature for 20 minutes while stirring, then pumped into the mixing vessel through a filter and a condenser to a maximum temperature of 25 ° C. Method for producing beverage syrup according to claim 1 or 2, characterized in that isoglucose is added to the heated duplicator in the drinking water while stirring, the whole amount of acids and after heating the sugar solution to a temperature of 90 to 95 ° C, The solution is allowed to stir at this temperature for 20 minutes, then pumped into the mixing vessel through a filter and a condenser to a maximum temperature of 25 ° C. Method for producing beverage syrup according to claim 1 or 2, characterized in that a portion of the sugar is prepared separately in a specially prepared brewing boiler with a temperature regulator, which is subsequently diluted with water to a refraction of 65% and in a ratio of 1: 5 to 1: 7 is mixed with the other ingredients according to claim 1 or 2 while stirring, wherein the aromatic herbal substances and aromatic essences are added at the end.