WO1983002625A1 - Process for the preparation of egg-containing drinks - Google Patents
Process for the preparation of egg-containing drinks Download PDFInfo
- Publication number
- WO1983002625A1 WO1983002625A1 PCT/HU1983/000005 HU8300005W WO8302625A1 WO 1983002625 A1 WO1983002625 A1 WO 1983002625A1 HU 8300005 W HU8300005 W HU 8300005W WO 8302625 A1 WO8302625 A1 WO 8302625A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- egg
- weight
- wine
- pasteurized
- pasteurizing
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 6
- 230000000887 hydrating effect Effects 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 229920000715 Mucilage Polymers 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- -1 sorbitan fatty acid ester Chemical class 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000009738 saturating Methods 0.000 claims description 2
- 239000013589 supplement Substances 0.000 claims description 2
- 235000020049 table wine Nutrition 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 238000000354 decomposition reaction Methods 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 description 11
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- KKEBXNMGHUCPEZ-UHFFFAOYSA-N 4-phenyl-1-(2-sulfanylethyl)imidazolidin-2-one Chemical compound N1C(=O)N(CCS)CC1C1=CC=CC=C1 KKEBXNMGHUCPEZ-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- AKYHKWQPZHDOBW-UHFFFAOYSA-N (5-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol Chemical compound OS(O)(=O)=O.C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 AKYHKWQPZHDOBW-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000001576 FEMA 2977 Substances 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 2
- 235000020057 cognac Nutrition 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 229960003110 quinine sulfate Drugs 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000012141 vanillin Nutrition 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- GUPPESBEIQALOS-ZVGUSBNCSA-L calcium;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Ca+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O GUPPESBEIQALOS-ZVGUSBNCSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003297 denaturating effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical group 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
Preparation of egg-containing drinks having a low alcohol and sugar content. The new drinks are prepared by adding to 100 % by weight pasteurized wine a hydrating stabilizer, then 55 to 60 % by weight honey, homogenizing and pasteurizing the mixture, and homogenizing it again together with conserved yolk at a temperature about 40<o>C. Alcohol content of the drink is optionally supplemented by adding refined spirit thereto and it may also be aerated in a closed vessel with carbon dioxide if desired. The new egg-containing drinks have a pleasant refreshing effect, the technology for manufacturing them is simple and they may be stored for a longer time without decomposition.
Description
PROCESS FOR THE PREPARATION OF EGG-CONTAINING
DRINKS
- The invention relates to the preparation of variously flavoured egg-containing drinks having a low alcohol content and optionally enriched with carbon di- •oxide.
There is a permanently increasing demand for' . light wines having a low alcohol content and containing carbonic acid and for dessert-wines containing also sugar and flavouring components.
Dessert-wines typically have an alcohol content over 20 % by volume, a sugar content over 20 % by weight and a powerful bouquet. Dessert-wines are usually drunk as aperitifs.
In spite of the existing wide demand there is only one egg-containing drink, namely egg-flip, which is manufactured at industrial scale. Quality of the commer- cial egg-flips is variable; the technology for manufactur¬ ing same requires significant expenditure, consequently, price of the egg-containing drinks is also high. A par¬ ticularly difficult problem is to work the yolk into the water - alcohol - sugar - grease system in the course of egg-flip manufacturing, since this step requires special measures from point of view of stability. The egg-oil de¬ rived from the fats content of eggs is liable to separate when the egg-fluid is homogenized and also when the al¬ cohol is added or when the already bottled and dispatched drinks are being stored. Though in the course of the ma¬ nufacturing the egg-oil whi-ch remained unemulsified or which separated from the emulsion is removed, quality of the product may not be improved after bottling. It also presents problems to provide the constant quality of egg- -flips, since fats content of yolks is variable and as a
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consequence, full-bodied character and smoothness of the product, as well as its appearance and stability do not fulfil the requirements. A further disadvantage is that egg-flips and dessert-wines due to their high sugar con- tent may be stored at higher temperatures only for a short time without decomposition. Furthermore it is a drawback" that on account of the high sugar and alcohol content such drinks exert no refreshing effect and simultaneously they have high calorific value. Manufacturing of egg-flips usually involves the following significant steps: homogenizing the yolks before they are used, heating and subsequent cooling thereof repeated three times, removing the separated oil, softening the water used for diluting the drink, prepar- ing a sugar syrup applying the softened water, homogeniz¬ ing the sugar syrup together with the alcohol and the pretreated yolk, allowing the mixture to stand for at least 8 days, finally removing the separated egg-oil from the surface of the drink. Hence manufacture of egg- -flips takes at least 10 days, furthermore it is energy- -iritensive because of the repeated heatings and coolings, the constant quality and bouquet of the product are dif¬ ficult to provide and despite of the lengthy mellowing the full-bodied character and smoothness of the product are not satisfactory.
According to our invention egg-containing drinks having a low alcohol and sugar content and exerting re¬ freshing effect may be prepared by a simple technology; the new drinks have a balanced nutritive property from biological point of view, their calorific value is not too high and they may be stored for a longer period even in summertime without loosing their homogenity.
It has been found that egg may be joined with wine and honey to form a homogeneous mixture in which
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flavouring effect of egg is enhanced because in the mix¬ ture the three components enter into interaction, and as a consequence, bouquet and consumption val.ue of the product intensify, liability of the egg-oil for separa- tion decreases to a great extent and full-bodied charac¬ ter and smoothness of the product are spotless. Alcohol content of the obtained stabile mixture may be increased by adding spirit thereto without the need of a longer mellowing of the product. The new egg-containing drinks having low alcohol and sugar content are manufactured by adding to 100 % by weight pasteurized wine with an alcohol content of 10 to 12 % by volume a hydrating stabilizer in an amount of 0.1 to 0.3 % by weight counted to the total weight of the wine, then adding honey in an amount of 55 to 60 % by weight, preferably under stirring, pasteurizing the mix^ . ture, then admixing it with 40 to 50 % by weight conserve yolk pasteurized at 60 C, having a pH value adjusted to between 5 and 6 and containing a mono- or diglyceride or a sorbitan fatty acid ester or a mixture thereof, in given case adding refined spirit in an amount of 10 to 15 % by weight which spirit preferably contains flavour¬ ing materials at a temperature of about 40 C in order to supplement the alcohol content of the composition, then saturating the product in a closed vessel with carbon dioxide if desired.
The wines used as starting materials are pasteurized at 70 °C for 20 to 30 minutes. As a hydrat¬ ing stabilizer there may be used an alginate, carrangene or an other vegetable mucilage. After the wine and the honey had been admixed, the mixture is pasteurized again at 60 C in order to counteract the enzymes present in honey and causing decomposition of sugar and peptides. The egg-fluid that is the yolk-fluid is generally used for food industrial purposes conserved with potassium
sorbate. In general the pH value is adjusted using citric acid and the homogenized and pasteurized egg- -fluid is pasteurized again at 40 °C if necessary.
For increasing the alcohol content of the drink a refined spirit is applied in which the flavouring agents, e.g. vanillin, cognac aroma, lemon aroma, tea extract, quinine sulfate, sodium chloride, pepper, red pepper, peppermint are dissolved. By changing combina¬ tion of the flavouring agents the character of the drink may be altered depending upon whether a refreshing drink or an aperitif is to be produced.
Advantages of the new process may be summariz¬ ed in that it makes possible manufacturing a stabile drink containing 12 to 13 % by volume of alcohol instead of 22 % by volume, 25 to 26 g/100 cm sugar instead of 50 to 55 g/100 cm3 and at least 24 g/100 cm3 egg components. The manufacture process requires no special softned water to be used since the dissolution is carried out in wine and from the mineral components present in wine the potassium ions are bound to organic acids, e.g. to malic acid or tartaric acid. The applied wine is free of potassium ions, accordingly neither precipitation of calcium tartarate or calcium citrate nor peptide precipitation caused by the presence of calcium ions may occur. Hardness of water does not spoil clarity of the drink, does not affect pH value of the product and for this reason the pH value of the drink is more easy to adjust. Adding honey in place of sugar increases not only biological value of the product but ensures also the technological advantage that the steps of sugar dissolu¬ tion and filtering of the sugar solution are omitted. In addition thereto honey enhances the egg aroma, increases full-bodied character of the product and inhibits precipitation of peptides by increasing the viscosity. Honey may be added directly to the composition as a
viscous syrup and dissolves well in wine. For prevent¬ ing separation of the egg-oil the mono- or diglycerides or sorbitan fatty acid esters which are neutral from sanitary point of view proved good. In order to prevent 5 separation of peptides the hydrating property of the carbohydrate-containing wine had been increased by add¬ ing thereto sodium alginate or vegetable mucilages before the egg components were added. Moreover, the higher viscosity produced by honey also acts against precipita- 10 tion or settling of peptides. According to our experiences in the liquid medium adjusted to pH 5 to 6 denaturating effect of the added alcohol did not assert itself.
The refreshing egg-drink manufactured according to the invention may be prepared over one - one and a 15 half day and it may immediately be put in commercial circulation without a longer mellowing time. Refreshing effect of the drink may be increased by aerating with carbon dioxide. Aeration of the product is performed in a closed vessel with carbon dioxide. 20 The process according to the invention requires no complicated equipments, the technology is easy to re- . produce, by changing ratio of the flavouring agents or by combining them differently drinks having novel taste and also enriched in compounds of biological value /es- 25 sential fatty acids, liposoluble vitamins/ may be produc¬ ed.
The following Examples illustrate the invention without limiting its scope.
a 30 Example 1
- Manufacture of egg-wine 2 g sodium alginate was dissolved in 2.7 1 dry dessert-wine and the solution was pasteurized at 70 C for 30 minutes. After the pasteurization 1500 g honey 35 was added to the mixture and it was dissolved by stirring.
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The homogenized solution was pasteurized again at 60 °C for 30 minutes, then 3 g citric acid was added thereto and the mixture was cooled to 40 C.
In a separate step 1200 g yolk-fluid was homogeniz¬ ed by stirring and it was pasteurized at 60 °C for 4 minutes. The yolk-fluid was admixed with the previously prepared homogenized solution cooled to 40 °C, then after stirring the mixture was cooled to room temperature and
3 300 cm 96 % by volume refined spirit was added thereto.
In the refined spirit the following flavouring agents were dissolved: vanillin, cognac aroma, lemon aroma, tea contentrate, quinine sulfate. Bouquet of the egg-wine may be changed by altering ratio of the flavouring components.
After addition of the refined spirit the drink was thoroughly homogenized and bottled. The egg-wine was storable for at least 6 months. Honey can be replaced by honey-containing sweetening syrup.
Example 2
Hungarian-style egg-wine 2 g common salt was dissolved in 2.0 1 table wine and the solution was pasteurized at 70 °C for 30 minutes. 1200 g honey was dissolved in the pasteurized solution and 1.5 g sodium alginate was added thereto, then it was pasteurized again at 60 C for 30 minutes. In a separate step 900 g egg-fluid was homogen¬ ized by stirring, then it was pasteurized at a temperature not exceeding 60 C for 4 minutes and simultaneously 4 g potassium sorbate and 2 g citric acid were dissolved therein. The pasteurized egg-fluid was admixed with the solution previously prepared and cooled to 40 °C. After a careful homogenization 230 cm 96 % by volume refined spirit was added to the mixture. In the refined spirit the following flavouring agents were dissolved: red pepper, pepper, tea concentrate, prunes
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extract and tomato concentrate. Character of the egg- ' -wine may be altered by changing ratio of the flavour¬ ing components. The drink was cooled to room temperature and bottled. In the course of storage no egg-oil separa- 5 tion or other separation was observed.
Example 3
Manufacture of egg-champagne The egg-wine prepared according to example 1 was 10 filled into an aluminium tank and was aerated with carbon dioxide at a pressure not exceeding 4 atmosphere. After aeration with carbon'dioxide the drink was allowed to stand for a short time then bottled. The obtained product is a drink having a pleasant refreshing effect 15 and remaining in the homogeneous state.
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Claims
1. Process for the preparation of egg-containing drinks having a low alcohol and sugar content, c h a r a c t e.r i z e d in adding to 100 % by weight pasteurized wine with an alcohol content of 10 to 12 % by volume a hydrating stabilizer in an amount of 0.1 to 0.3 % by weight counted to the total weight of the wine, then adding honey in an amount of 55 to 60 % by weight, preferably under stirring, pasteurizing the mixture, then admixing it with 40 to 50 % by weight conserved yolk pasteurized at 60 C, having a pH value adjusted to be¬ tween 5 and 6 and containing a mono- or diglyceride or a sorbitan fatty acid ester or a mixture thereof, in given case adding refined spirit in an amount of 10 to 15 % by weight at a temperature of about 40 °C in order to supplement the alcohol content of the composition, then saturating the product in a closed vessel with carbon dioxide if desired.
2. The process of claim 1 c h a r a c t e r i z- ed in pasteurizing the applied dry dessert-wine or table wine at 70 C for 20 to 30 minutes.
3. The process of claim 1 or claim 2 c h a r a c t e r i z e d in using an alginate, carragene or an other vegetable mucilage as a hydrating stabilizer.
4. The process of any of claims 1 to 3 c h a r a c t e r i z e d in pasteurizing the homogeniz¬ ed mixture again at 60 C after the honey had been admixed.
5. The process of claim 1 c h a r a c t e r iz- e d in using yolk-fluid conserved with food industrial quality potassium sorbate as a yolk.
6. The process of claim 1 c h a r a c t e r i z- e d in adjusting the pH value of the liquid medium by the admixture of the essential components to between 5 and 6, preferably with citric acid.
7. The process of claim 5 c h a r a c t e r i z¬ e d in pasteurizing again at 40 C temperature the homogenized, pasteurized egg-fluid.
8. The process of claim 1 c h a r a c t e r i z¬ e d in dissolving flavouring agents in the refined spirit applied for increasing alcohol content of the drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1983900570 DE100338T1 (en) | 1982-02-01 | 1983-02-01 | METHOD FOR PRODUCING BEVERAGES CONTAINING EGGS. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU82288A HU185086B (en) | 1982-02-01 | 1982-02-01 | Process for producing drinks containing eggs |
| HU288/82820201 | 1982-02-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1983002625A1 true WO1983002625A1 (en) | 1983-08-04 |
Family
ID=10948926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/HU1983/000005 WO1983002625A1 (en) | 1982-02-01 | 1983-02-01 | Process for the preparation of egg-containing drinks |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0100338A4 (en) |
| AU (1) | AU1158583A (en) |
| ES (1) | ES8501796A1 (en) |
| HU (1) | HU185086B (en) |
| IT (1) | IT8319384A0 (en) |
| WO (1) | WO1983002625A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2570714A1 (en) * | 1984-09-21 | 1986-03-28 | Kiskunhalasi Allami Gazdasag | PROTEIN RICH ALCOHOLIC BEVERAGES AND PROCESS FOR PREPARING THE SAME |
| DE19537967C1 (en) * | 1995-10-12 | 1996-10-31 | Eckes Ag | New low alcohol liqueurs with different taste and appearance |
| FR2941958A1 (en) * | 2009-02-12 | 2010-08-13 | Dominique Hermine Bugarski | Preparing red, pink and white appetizer wine obtained from a wort such as non-concentrated grape juice, comprises incorporating ingredients e.g. vanilla sugar, vanilla beans and dry citrus fruit skin to the wort |
| CN112175772A (en) * | 2020-09-27 | 2021-01-05 | 青岛琅琊台集团股份有限公司 | Method for making egg yellow wine |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3530764A1 (en) * | 1984-08-29 | 1986-03-27 | Nippon Light Metal Co. Ltd., Tokio/Tokyo | METHOD AND DEVICE FOR PRODUCING OR PREPARING BEVERAGES AND FOODSTUFFS, ESPECIALLY FRUIT WINE ETC. |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL110812B2 (en) * | 1978-04-17 | 1980-08-30 | Inst Przemyslu Fermentacyjnego | Method of manufacture of egg liqueur |
| DD149377A1 (en) * | 1980-03-05 | 1981-07-08 | Mohr Karl Heinz | METHOD FOR PRODUCING STORAGE STERLIZED EGG LIBERTY |
| DD149376A1 (en) * | 1980-03-05 | 1981-07-08 | Mohr Karl Heinz | METHOD FOR THE PRODUCTION OF EGG LIBERTY |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1165879B (en) * | 1979-11-20 | 1987-04-29 | Pre Gel Di Rabboni Dr Luciano | SEMI-FINISHED ZABAIONE FOR GEALTERY AND PASTRY |
-
1982
- 1982-02-01 HU HU82288A patent/HU185086B/en not_active IP Right Cessation
-
1983
- 1983-01-28 ES ES519338A patent/ES8501796A1/en not_active Expired
- 1983-02-01 IT IT8319384A patent/IT8319384A0/en unknown
- 1983-02-01 EP EP19830900570 patent/EP0100338A4/en not_active Withdrawn
- 1983-02-01 AU AU11585/83A patent/AU1158583A/en not_active Abandoned
- 1983-02-01 WO PCT/HU1983/000005 patent/WO1983002625A1/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL110812B2 (en) * | 1978-04-17 | 1980-08-30 | Inst Przemyslu Fermentacyjnego | Method of manufacture of egg liqueur |
| DD149377A1 (en) * | 1980-03-05 | 1981-07-08 | Mohr Karl Heinz | METHOD FOR PRODUCING STORAGE STERLIZED EGG LIBERTY |
| DD149376A1 (en) * | 1980-03-05 | 1981-07-08 | Mohr Karl Heinz | METHOD FOR THE PRODUCTION OF EGG LIBERTY |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2570714A1 (en) * | 1984-09-21 | 1986-03-28 | Kiskunhalasi Allami Gazdasag | PROTEIN RICH ALCOHOLIC BEVERAGES AND PROCESS FOR PREPARING THE SAME |
| DE19537967C1 (en) * | 1995-10-12 | 1996-10-31 | Eckes Ag | New low alcohol liqueurs with different taste and appearance |
| EP0768372A2 (en) * | 1995-10-12 | 1997-04-16 | Eckes Aktiengesellschaft | Fluid preparation suitable for consumption |
| EP0768372A3 (en) * | 1995-10-12 | 2001-04-11 | Eckes Aktiengesellschaft | Fluid preparation suitable for consumption |
| FR2941958A1 (en) * | 2009-02-12 | 2010-08-13 | Dominique Hermine Bugarski | Preparing red, pink and white appetizer wine obtained from a wort such as non-concentrated grape juice, comprises incorporating ingredients e.g. vanilla sugar, vanilla beans and dry citrus fruit skin to the wort |
| CN112175772A (en) * | 2020-09-27 | 2021-01-05 | 青岛琅琊台集团股份有限公司 | Method for making egg yellow wine |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0100338A4 (en) | 1984-07-03 |
| ES519338A0 (en) | 1984-02-01 |
| HU185086B (en) | 1984-11-28 |
| EP0100338A1 (en) | 1984-02-15 |
| IT8319384A0 (en) | 1983-02-01 |
| ES8501796A1 (en) | 1984-02-01 |
| AU1158583A (en) | 1983-08-12 |
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