UA58068A - A process for producing the drink - Google Patents

Abstract

A process for producing the drink provides for mixing sugar-containing and oxidizing components, prepared water, aromatic substances, dye, the blending treatment and bottling. As a dye the water-soluble plant melanin is used at a consumption thereof in a quantity of 0.01-5.0 kg/1000 dal, and during the mixing an alcohol containing component is added in a quantity necessary to assure the drink strength of 8%.

Description

Description of the invention

The invention relates to the food industry and can be used at enterprises that produce 2 non-alcoholic and low-alcohol drinks.

There are known methods of preparing drinks that contain dyes (Russian Patent 2153529 Method of production of brandy, MIZH" С1203/07, publ. 02/09/1999; Russian Patent 2091472 Method of production of dessert file "Luchisty", IPC с1203/06, publ. 09/27/1997; Patent of Russia 2091456 Method of production of dessert 7/0 wine drink, mMpKU p1201/02, 3/06 published 27.09.1997, Patent of Russia 2076901 Method of production of alcoholic beverage MIK pS1203/02, published 10/04/97).Colors used in these methods do not ensure their proper coloring.As a result, there is no increase in the quality of the target product and improvement of its tasting indicators.

The closest to the declared technical solution is the method of production of beverages, which involves 75 Blending of alcohol-containing, sugar-containing and acidifying components, prepared water, aromatic substances, dye - color, as well as processing of blending and bottling. (Patent of Ukraine 22557 А Method of preparation of cognac and other alcoholic beverages. MPK7 C1203/02, publ. 17.03.1998). Drinks made by this method have a vague taste and color.

The reason that prevents the achievement of the technical result is that the increase in the amount of color dye has a negative effect on the organoleptic evaluation of drinks, contributes to precipitation in drinks, that is, reduces their stability during storage. In addition, color is a complex mixture consisting of sugar anhydrides, furan derivatives, fatty acids, dark-colored (humic) compounds, and oxymethylfurfural.

Oxymethylfurfural is a harmful substance, so constant consumption of drinks with color dye has a harmful effect on human health.

The basis of the invention is the task of improving the method of production of beverages due to the use of a new, more effective dye and its use in smaller amounts than those proposed in the method. "

The technical result of the implementation of the invention consists in significantly strengthening the desired color of drinks while reducing the amount of dye in them and intensifying the process of their production (reducing the duration of dye dissolution and filtering the blend) due to the use of a dye with enhanced coloring properties.

The consumer properties related to the technical result are the expansion of the assortment of drinks and the improvement of the quality of target products - non-alcoholic, low-alcohol, and other drinks, including at the expense of Ha"), preventing the introduction of substances harmful to human health into them with dye.

The technical result is achieved by the fact that in the beverage production method, which involves blending with alcohol-containing, sugar-containing and acidifying components, prepared water, aromatic substances, a dye, processing of the blend and bottling, water-soluble vegetable melanin is used as a dye when it is consumed in the amount of 0.01 -5.0 kg/1000 dal of drink.

Water-soluble vegetable melanin dye is a substance that belongs to pigments and is a biological polymer obtained as a result of oxidative polymerization of tyrosine, dioxyphenylalamine or "catheolamines" on a protein matrix. The pigment is localized in cytoplasmic organelles and black melanoprotein granules with a metallic sheen. y Water-soluble vegetable melanin has universal properties, determined by its biological value, which "" are manifested in the restoration of the work processes of important organs and systems of the human body. This dye has radioprotective properties: it catalyzes the deactivation of toxins, adsorbs heavy metals, radiotoxins, radionuclides. sl Water-soluble vegetable dye melanin dissolves well in water and water-alcohol solutions, has no aroma and taste, which does not lead to deterioration of the taste properties of drinks and is positive. It also has high coloring properties, which ensures the proper color of drinks, and as a result - improvement of organoleptic properties drinks

The use of dye - water-soluble vegetable melanin with its properties would allow to intensify the technological process and simultaneously reduce the consumption of dye. The declared process parameters were established experimentally and are optimal for coloring drinks.

When the dye consumption is less than 0.01 kg/1000 dal, no coloration of the drink is observed, and the tasting evaluation does not improve. When the dye consumption is more than 5.0 kg/1000 dal, the coloring of the drinks is very intense, but there is sedimentation in the drinks and their tasting evaluation deteriorates. » Using this method, non-alcoholic and low-alcohol drinks with a color from light yellow to black with a brown tint are obtained.

The proposed method is carried out as follows. Depending on the recipe, semi-finished products are included in the blending collection - alcoholic or concentrated fruit and berry juices, water-alcohol fruit and berry juices, water-alcohol infusions from vegetable raw materials, aromatic spirits, wine materials, cognac spirits, sugar or molasses syrups, acidifiers, sweeteners, rectified ethyl alcohol, prepared water, aromatic ingredients. The dye is applied in the form of an aqueous solution. After mixing the blend components, additional processing and aging for assimilation of 65 Components, the drink blend is filtered on a filter press and membrane filters for final filtration.

The finished drink is transferred to bottling. The proposed method is illustrated by the following examples.

Example 1. The method of preparing a low-alcohol carbonated drink.

To make 1000 dal of a low-alcohol drink, 65.895 - 1150.4 dm of sugar syrup is added to the blending collection. Add high-purity rectified ethyl alcohol and water prepared according to the strength of blend 895. Mix the mixture. Then add coffee flavoring Mo594 and lemon Meo1258 and water-soluble natural melanin dye in the amount of 3.0 kg in the form of an aqueous solution. The mixture is mixed, filtered on a filter press. The finished drink is sent for cooling, carbonation and bottling. The finished drink has a brown color. If the organoleptic and physico-chemical indicators of the finished mixture do not match, it is adjusted. 70 Example 2. The method of preparing a non-alcoholic carbonated drink.

To make 1,000 dal of a non-alcoholic drink, add sugar syrup to the blending collection. Add prepared water. Citric acid, at a consumption of 8.8 kg, is used to increase the acidity of the drink to 1.25 cm3 of a 1 M solution of MaOH per 100 cm? a drink The mixture is stirred. Then add the essence of "Cream soda" 49.7 dm? and dye water-soluble natural melanin in the amount of 0.1 kg in the form of an aqueous solution. The blend is stirred and 75 filtered on a filter press. The finished drink is sent for cooling, carbonation and bottling.

The finished drink has a light yellow color. If the organoleptic and physico-chemical indicators of the finished mixture do not match, it is adjusted.

Data characterizing the achievement of the technical result by the claimed method in comparison with the prototype method are given in Table 1.

The name of the indicator h

Tasting number 11110111 | 771196

As can be seen from the data in Table 1, drinks prepared by the proposed method contain 20 times less

From the amount of dye, the duration of dissolving the dye in the blend followed by its filtering is 2 times less, the stability of the color of drinks is 8 times higher than according to the known method. at

At the same time, the introduction of substances harmful to human health with dye into drinks is excluded. at

The quality of drinks produced according to the stated method is evidenced by the tasting evaluation. with

Zo

Claims (1)

The formula of the invention is that 1. The method of production of a drink, which involves mixing sugar-containing and acidifying components, prepared water, aromatic substances, dye, mixing processing and bottling, which is distinguished by the fact that " 40. As a dye, water-soluble vegetable melanin is used when it is consumed in the amount of 0.01 - 5.0 kg/1000 dal. -о с 2. The method according to claim 1, which differs in that during mixing, an alcohol-containing component is added in the amount necessary to ensure the strength of the drink 8,905. ;" Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 7, 15.07.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. (ee) («c) b 50 IR e) R 60 b5