SU1493231A1 - Non-alcoholic beverage - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The purpose of the invention is to increase the organoleptic properties of the drink and to give it the tones inherent in muscat grapes. The drink contains, gave / 1000 gave the drink: grape juice with a sugar content of 140-800 g / dm ³ 120-720

grape seed wine extract 28-30

infusion of wormwood 0,28-0,30

infusion of peppermint 0,28-0,30

infusion zverobobo 3.00-3.04

creeping thyme infusion 3,00-3,04

infusion of fennel ordinary 2,10-2,11, and (kg) carbon dioxide 300-500 kg and water the rest. 1 tab.

Description

This invention relates to the non-alcoholic industry.

The purpose of the invention is to improve the organoleptic properties of the drink and to give it the tones inherent in the Muscat grape varieties.

The drink contains grape juice, infusions of herbs and leaves of wormwood, peppermint, St. John's wort, creeping thyme, fennel fruits, grape seed wine extract, carbon dioxide - and water with the following ratio of ingredients gave / / 1000 gave the drink:

Grape juice with

sugar content

140-800 g / dm 120-720

Wine extract from

grape seed n28-30

Infusions:

0.28-0.30

herbs and leaves of wormwood n peppermint

grasses herbs thyme herbs creeping fennel

Carbon dioxide, kg 300-500 Water Else

Specific muscat tones are known to be caused by the presence of substances such as linalool and ibterpenol. The content of each of them in the grapes is about 0.1-3 mg / dm. The threshold concentrations in grapes are respectively 0.5-3 and 1-3 mg / dm.

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At concentrations above the threshold, such as in muscat grape varieties, a distinct, specific aroma and taste is manifested.

It is known that the original nutmeg tones inherent in certain grape varieties can be reproduced not only with their use, but also with the combination of herbal ingredients.

In this drink, using the following infusions of ingredients: wormwood, peppermint, St. John's wort, fennel fruits of ordinary and creeping thyme in ratios 1: 1: 10.5: 7.28: 10.5 in combination with juice from European grape varieties with a neutral taste and aroma in the amount of from 120 to 720 dal (depending on the mass concentration of sugars) per 1000 dal of the finished drink, along with an increase in the biological value, a clear formation of muscat tones in taste and aroma is achieved.

In one of the components of the proposed composition - thyme - substances (o6-terpenol and linalool) were found, the presence of which can cause the appearance in products to which he added flax, nutmeg tones.

Adding one thyme infusion to grape juice neutral in taste and aroma in the amounts indicated in this drink does not cause a noticeable manifestation of muscat tones. contributes to the development of pronounced nutmeg tones. Only a joint addition to the juice of the whole complex of infusions in the ratios indicated in the application allows to obtain this effect (Table 1). When deviating from the given limits, this tone overlaps with other shades inherent in individual elements of the composition, in particular, even exceeding the content of this thyme by 0.01 and per 1000 calves of a blend, the light thymol tone tells the drink.

Thus, in this drink, the phenomenon of synergism, mutual strengthening and fixing of certain ions in taste and aroma, and, consequently, giving the drink

0 5

0

five

0

five

0

five

tones characteristic of muscat grape varieties.

The oxyfrog drink is prepared as follows.

For obtaining 1000 gave naggitka in grape juice with a sugar content of 1AO-800 g / dm in an amount of 120-7 0 gave 28-30 dal of grape seed extract in the amount of 28-30 dal, gave infusions: herbs and leaves of wormwood 0.28 -0.30; grass peppermint 0,28-0,30; Hypericum grass 3.00- 3.04; creeping thyme grass 3.00- 3.04; fruits fennel ordinary 2,10-2,11. The resulting mixture is brought to full volume with water, pasted over in a known manner, cooled to a temperature of -1 +1 ° C, filtered, deaerated, carbon dioxide is introduced in an amount of 300-500 kg and poured.

Example 1, For the preparation of 1000 gave a drink take 720 gave a grape juice with a sugar content of 140 g / dm, injected into it, gave: infusions of herbs and leaves of wormwood 0.28; peppermint herbs 0.3; Herbs Hypericum 3.0; thyme grass creeping 3.04; fruits fennel ordinary 2,10; wine extract from grape seeds 28. A blend is glued in a known manner, cooled to a temperature of 0 ° C, filtered, deaerated, carbon dioxide is introduced in an amount of 350 kg and poured.

Example 2. For preparing 1000 gave a drink, take 556 gave a grape juice with a sugar content of 180 g / dm, an infusion, gave: herbs and leaves of wormwood 0.3; grass infusion minty pepper 0,28; Hypericum grass 3.01; Thyme Thyme Herb 3.0; fruits fennel ordinary 2.11; wine extract from grape seeds 28. The blend is pasted over in a known manner, cooled to a temperature of 1 ° C, filtered, deaerated and carbon dioxide is introduced in an amount of 400 dal and poured.

PRI me R 3. For preparing 1000 gave a non-alcoholic drink, take 120 gave grape juice with a sugar content of 800 g / dm, gave 29 extract of wine from grape seeds, injected infusions, gave: herbs and leaves of POLAND bitter 0.29 ; grass peppermint 0,29; Herbs Hypericum 3.04; Thyme Thyme Grass 3.02; fruits fennel ordinary 2.05 dal.

The blend is plastered with a known ciiocoiSoM, cooled to a temperature, filtered, deaerated, carbon dioxide is introduced in an amount of 450 kg and poured.

, Example 4. For preparing 1000 gave a non-alcoholic drink, take 166.6 gave a grape juice with a sugar content of 600 g / dm, an extract of wine from grape seeds in the amount of 30 gave, injected infusions, gave: herbs and leaves of wormwood 0.3; grass peppermint 0,29; Hypericum grass 3.02; creeping thyme grass 3.01; fruits fennel ordinary 2,10. The blend is glued in a known manner, cooled to a temperature, filtered, deaerated, carbon dioxide is introduced in an amount of 500 kg and poured.

The use of the proposed ingredients improves the tasting score compared to the prototype from 96 to 100 and gives the drink tones characteristic of muskata grapes.

The table shows the effect of the infusions of the ingredients on the appearance of nutmeg tones in the drink.

Grape juice

Thyme Infusion Grape Juice Thyme Infusion Infusion of Wormwood Grape Juice Grape Infusion of Thyme Pepper Infusion Mint Grape Infusion Thyme Infusion Infusion of Hypericum

Grape juice

Thyme infusion

0

Claims (1)

Invention Non-alcoholic carbonated drink containing grape juice with a sugar content of 140-800 g / dm, wine extract from grape seeds, extracts of herbal ingredients, carbon dioxide and water, characterized in that in order to improve the organoleptic properties of the drink and tone it characteristic of Muscat grape varieties, as infusions of herbal ingredients use infusions of wormwood 5 bitter, peppermint, St. John's wort, creeping thyme, common fennel in the following ratio of ingredients Gave / 1000 gave the drink: Sugar Grape Juice 140-800 g / dm Wine extract from grape seeds Infusion of wormwood Peppermint infusion Infusion zverobo Thyme Thyme Infusion Fennel Infusion ordinary Carbon dioxide, kg Water 0 five 0 120-720 28-30 0.28-0.30 0.28-0.30 3.00-3.04 3.00-3.04 2.10-2.11 300-500 Rest Thymol tones in taste and aroma Bitterness in taste, full tones in aroma Developed taste and aroma m you The specific sharp aroma and taste peculiar to plants Specific sharp aroma and taste. 14932318 Table continuation