WO2003046122A1 - Soft alcoholic cocktail - Google Patents
Soft alcoholic cocktail Download PDFInfo
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- WO2003046122A1 WO2003046122A1 PCT/RU2001/000563 RU0100563W WO03046122A1 WO 2003046122 A1 WO2003046122 A1 WO 2003046122A1 RU 0100563 W RU0100563 W RU 0100563W WO 03046122 A1 WO03046122 A1 WO 03046122A1
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- Prior art keywords
- cocktail
- substance
- equivalent
- taste
- ethyl alcohol
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- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Definitions
- the present invention relates to food industry, more particularly, to the production of beverages, and can be used in the production of soft alcoholic cocktails having the taste and flavor of tropical fruits and vodka.
- a soft alcoholic cocktail with the taste and flavor of melon (RU Patent 2154099) containing a substance with the taste and flavor of melon, a substance with a sweet taste, rectified ethyl alcohol and water.
- Disadvantage of said cocktail is the difference of the taste and flavor of the resultant cocktail from the taste and flavor of a cocktail containing natural melon and high-quality vodka.
- soft alcoholic cocktail containing a taste and flavor producing substance, citric acid, a substance with a sweet taste, rectified ethyl alcohol, concentrated juice with a 9.0 to 11.0 dry weight percentage and water, the concentration of the taste and flavor producing substance being 0.1 to 3.9 kg per 1000 dm 3 of the ready cocktail.
- said cocktail may contain a coloring agent, a turbidizer, carboxymethylcellulose, a preservative and carbon dioxide. Disadvantage of said cocktail is the weak taste of the cocktail it simulates, the latter containing natural fruit juice and high-quality vodka.
- the object of the present invention is to provide soft alcoholic cocktails with the taste and flavor of natural cocktails containing juice and pieces of natural mature tropical fruits and high-quality vodka.
- Said object is achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of guanabana fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm 3 of the ready cocktail being Substance with a sweet taste (in equivalent Sugar weight units) 60.0 to 110.0 kg
- Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of guava fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm 3 of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 60.0 to 110.0 kg
- Acidity regulator in equivalent monohydrated citric acid weight units 1.0 to 3.0 kg
- Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of kuruba fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 65.0 to 110.0 kg
- Acidity regulator in equivalent monohydrated citric acid weight units 1.5 to 3.0 kg
- Juice in 65-75% equivalent dry materials content 3.0 to 24.0 kg Substance with the organoleptical characteristics of kuruba fruits 0.5 to 2.4 kg
- Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of licci fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 65.0 to 110.0 kg
- Acidity regulator in equivalent monohydrated citric acid weight units 1.5 to 3.0 kg
- Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of mango fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm 3 of the ready cocktail being
- Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of feijoa fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm 3 of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 65.0 to 110.0 kg
- Acidity regulator in equivalent monohydrated citric acid weight units 1.5 to 3.0 kg
- Said substance with the organoleptical characteristics of tropical fruits can be either any known flavoring agent with the taste and flavor of a particular tropical fruit in combination with a food coloring agent that produces the desired color of the ready product, or any known food base that is capable of producing said condition.
- concentration of said flavoring is 0.1 to 2.0 kg per 1000 dm 3 of the ready cocktail
- concentration of said coloring agent is 0.0001 to 0.05 kg per 1000 dm 3 of the ready cocktail
- the concentration of said base is 0.5 to 2.4 kg per 1000 dm 3 of the ready cocktail.
- juice refers to any juice containing products, preferably, concentrated juices.
- concentrated apple juice can be used, but concentrated orange, lemon, pear, grape and other juices can also be used.
- Said acidity regulator can be any acid approved for use in the production of beverages.
- Said cocktail may additionally contain a preservative and/or carbon dioxide and/or a thickener and/or a stabilizer.
- Said preservative can be either sodium benzoate in an amount of 0.14 to 0.20 kg per 1000 dm of the ready cocktail, or sorbic acid.
- Carbon dioxide is preferably used in an amount of 2.7 to 3.5 kg per 1000 dm of the ready cocktail.
- Said thickener and stabilizer is usually carboxymethylcellulose in an amount of 0.01 to 5.0 kg per 1000 dm 3 of the ready cocktail.
- 1000 dm 3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and guanabana fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
- 1000 dm of said ready soft alcoholic cocktail with the taste and flavor of vodka and guava fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
- 1000 dm 3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and kuruba fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
- 1000 dm of said ready soft alcoholic cocktail with the taste and flavor of vodka and licci fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 90.0 kg
- 1000 dm 3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and mango f uits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
- the quality of the water should be improved using any appropriate equipment to the level to meet the requirements to the water used for the production of beer and nonalcoholic beverages.
- the rectified ethyl alcohol is mixed with an equal volume of the water prepared as above with permanent agitation.
- the rated amounts of citric acid, flavorings, concentrated juice, coloring agent and/or thickener and/or turbidizer and preservative are dissolved in a small amount of water with permanent agitation.
- the prepared sugar syrup is added.
- the prepared solution of rectified ethyl alcohol is added to the solution obtained as above and the resultant mixture is thoroughly mixed.
- the resultant homogeneous solution is combined with water to a volume of 1000 dm 3 and the final product cocktail is carbonated and bottled into plastic, glass or metallic containers.
- the soft alcoholic cocktail produced according to the present invention with observance of the quality and quantities of its components as described in independent claims contained herein has the taste and flavor of a natural cocktail that contains juice, pieces of fruits and high quality vodka.
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Abstract
The present invention relates to food industry, more particularly, to the production of beverages, and can be used in the production of soft alcoholic cocktails that contain natural juices ans taste and flavoring agents that produce the taste and flavor of tropical fruits.
Description
Soft Alcoholic Cocktail
The present invention relates to food industry, more particularly, to the production of beverages, and can be used in the production of soft alcoholic cocktails having the taste and flavor of tropical fruits and vodka.
Known is a soft alcoholic cocktail with the taste and flavor of melon (RU Patent 2154099) containing a substance with the taste and flavor of melon, a substance with a sweet taste, rectified ethyl alcohol and water.
Disadvantage of said cocktail is the difference of the taste and flavor of the resultant cocktail from the taste and flavor of a cocktail containing natural melon and high-quality vodka.
Also known is soft alcoholic cocktail (RU Patent Application 2000114506) containing a taste and flavor producing substance, citric acid, a substance with a sweet taste, rectified ethyl alcohol, concentrated juice with a 9.0 to 11.0 dry weight percentage and water, the concentration of the taste and flavor producing substance being 0.1 to 3.9 kg per 1000 dm3 of the ready cocktail. Moreover said cocktail may contain a coloring agent, a turbidizer, carboxymethylcellulose, a preservative and carbon dioxide.
Disadvantage of said cocktail is the weak taste of the cocktail it simulates, the latter containing natural fruit juice and high-quality vodka.
The object of the present invention is to provide soft alcoholic cocktails with the taste and flavor of natural cocktails containing juice and pieces of natural mature tropical fruits and high-quality vodka.
Said object is achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of guanabana fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm3 of the ready cocktail being Substance with a sweet taste (in equivalent Sugar weight units) 60.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg Substance with the organoleptical characteristics of guanabana fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 2.0 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the
organoleptical characteristics of guava fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm3 of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 60.0 to 110.0 kg
Acidity regulator (in equivalent monohydrated citric acid weight units) 1.0 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg Substance with the organoleptical characteristics of guava fruits 0.5 to 2.4 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of kuruba fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 65.0 to 110.0 kg
Acidity regulator (in equivalent monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg Substance with the organoleptical characteristics
of kuruba fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 1.5 kg
- Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of licci fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 65.0 to 110.0 kg
, Acidity regulator (in equivalent monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg Substance with the organoleptical characteristics of licci fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 1.5 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water - rest
Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of mango fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with
a sweet taste, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm3 of the ready cocktail being
Substance with a sweet taste (in equivalent sugar weight units) 60.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry material content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of mango fruits 0.5 to 2.4 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
Said object is also achieved by producing a soft alcoholic cocktail containing a substance that imparts the ready cocktail the organoleptical characteristics of feijoa fruits, juice with a dry materials content of 65-75 %, an acidity regulator, a substance with a sweet taste, a turbidizer and/or a thickener, rectified ethyl alcohol and water, the concentrations of said ingredients per 1000 dm3 of the ready cocktail being Substance with a sweet taste (in equivalent sugar weight units) 65.0 to 110.0 kg
Acidity regulator (in equivalent monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg Substance with the organoleptical characteristics of feij oa fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 1.5 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
Said substance with the organoleptical characteristics of tropical fruits can be either any known flavoring agent with the taste and flavor of a particular tropical fruit in combination with a food coloring agent that produces the desired color of the ready product, or any known food base that is capable of producing said condition. Usually, the concentration of said flavoring is 0.1 to 2.0 kg per 1000 dm3 of the ready cocktail, the concentration of said coloring agent is 0.0001 to 0.05 kg per 1000 dm3 of the ready cocktail and the concentration of said base is 0.5 to 2.4 kg per 1000 dm3 of the ready cocktail.
,. In the context of the present Patent Application the term "juice" refers to any juice containing products, preferably, concentrated juices. In particular embodiments of the present invention, concentrated apple juice can be used, but concentrated orange, lemon, pear, grape and other juices can also be used. Said acidity regulator can be any acid approved for use in the production of beverages. Said cocktail may additionally contain a preservative and/or carbon dioxide and/or a thickener and/or a stabilizer. Said preservative can be either sodium benzoate in an amount of 0.14 to 0.20 kg per 1000 dm of the ready cocktail, or sorbic acid. Carbon dioxide is preferably used in an amount of 2.7 to 3.5 kg per 1000 dm of the ready cocktail. Said thickener and stabilizer is usually carboxymethylcellulose in an amount of 0.01 to 5.0 kg per 1000 dm3 of the ready cocktail.
In the most preferred embodiment of the present invention, 1000 dm3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and guanabana fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
Monohydrated citric acid 2.75 kg Concentrated juice 14.4 kg Guanabana flavoring agent 1.0 kg Blue shine coloring agent 0.0012 kg Turbidizer 1.5 kg
Carboxymethylcellulose 0.05 kg Sodium benzoate 0.17 kg Carbon dioxide 3.2 kg Rectified ethyl alcohol 72.76 dm3 Water rest
In the most preferred embodiment of the present invention, 1000 dm of said ready soft alcoholic cocktail with the taste and flavor of vodka and guava fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
Monohydrated citric acid 2.6 kg
Concentrated juice 14.4 kg
Guava flavoring agent 1.0 kg
Yellowish green coloring agent 0.014 kg
Turbidizer 1.5 kg
Thickener 0.05 kg
Sodium benzoate 0.17 kg Carbon dioxide 3.7 kg Rectified ethyl alcohol 72.76 dm3 Water rest
In the most preferred embodiment of the present invention, 1000 dm3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and kuruba fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
Monohydrated citric acid 2.6 kg
Concentrated juice 14.4 kg
Maracuja flavoring agent 1.0 kg
Banana flavoring agent 0.09 kg
Yellowish green coloring agent 0.004 kg
Turbidizer 0.8 kg
Thickener 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.7 kg
Rectified ethyl alcohol 72.76 dm3
Water rest
In the most preferred embodiment of the preslnt invention, 1000 dm of said ready soft alcoholic cocktail with the taste and flavor of vodka and licci fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 90.0 kg
Monohydrated citric acid 2.85 kg
Concentrated juice 14.4 kg Licci flavoring agent 0.7 kg Green coloring agent 0.002 kg Turbidizer 1.3 kg
Carboxymethylcellulose 0.05 kg Sodium benzoate 0.17 kg Carbon dioxide 3.2 kg Rectified ethyl alcohol 90.43 dm3 Water rest
In the most preferred embodiment of the present invention, 1000 dm3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and mango f uits contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
Monohydrated citric acid 2.6 kg
Concentrated j uice 14.4 kg
Mango flavoring agent 1.0 kg
Yellowish green coloring agent 0.014 kg
Turbidizer 1.5 kg
Thickener 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.7 kg
Rectified ethyl alcohol 72.76 dm3
Water rest
In the most preferred embodiment of the present invention, 1000 dm3 of said ready soft alcoholic cocktail with the taste and flavor of vodka and feijoa fruits contain Substance with a sweet taste (in equivalent Sugar weight units) 90.0 kg
Monohydrated citric acid 2.85 kg Concentrated juice 14.4 kg Feijoa flavoring agent 1.0 kg Green coloring agent 0.02 kg Turbidizer 1.5 kg
Carboxymethylcellulose 0.05 kg Sodium benzoate 0.17 kg Carbon dioxide 3.2 kg
Rectified ethyl alcohol 90.43 dm3 Water rest
Prior to the production of the soft alcoholic cocktails, the quality of the water should be improved using any appropriate equipment to the level to meet the requirements to the water used for the production of beer and nonalcoholic beverages. The rectified ethyl alcohol is mixed with an equal volume of the water prepared as above with permanent agitation. The rated amounts of citric acid, flavorings, concentrated juice, coloring agent and/or thickener and/or turbidizer and preservative are dissolved in a small amount of water with permanent agitation. After thorough agitation the prepared sugar syrup is added. The prepared solution of rectified ethyl alcohol is added to the solution obtained as above and the
resultant mixture is thoroughly mixed. The resultant homogeneous solution is combined with water to a volume of 1000 dm3 and the final product cocktail is carbonated and bottled into plastic, glass or metallic containers.
The soft alcoholic cocktail produced according to the present invention with observance of the quality and quantities of its components as described in independent claims contained herein has the taste and flavor of a natural cocktail that contains juice, pieces of fruits and high quality vodka.
Claims
1. Soft alcoholic cocktail that contains a taste and flavoring agent, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol, juice and water, characterized in that it additionally contains a turbidizer and that said taste and flavoring agent is a substance with the organoleptical characteristics of guanabana fruits, the concentrations of said ingredients per 1000 dm of the ready cocktail being as follows
Substance with a sweet taste (in equivalent
Sugar weight units) 60.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of guanabana fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 2.0 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
2. Soft alcoholic cocktail that contains a taste and flavoring agent, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol, juice and water, characterized in that it additionally contains a turbidizer and that said taste and flavoring agent is a substance with the organoleptical characteristics of guava fruits, the concentrations of said ingredients per 1000 dm3 of the ready cocktail being as follows Substance with a sweet taste (in equivalent
Sugar weight units) 60.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.0 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of guava fruits 0.5 to 2.4 kg
Rectified ethyl alcohol 52.6 to 90.62 dm
Water rest
3. Soft alcoholic cocktail that contains a taste and flavoring agent, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol, juice and water, characterized in that it additionally contains a turbidizer and that said taste and flavoring agent is a substance with the organoleptical characteristics of kuruba fruits, the concentrations of said ingredients per 1000 dm of the ready cocktail being as follows
Substance with a sweet taste (in equivalent
Sugar weight units) 65.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of kuruba fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 1.5 kg Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
4. Soft alcoholic cocktail that contains a taste and flavoring agent, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol, juice and water, characterized in that it additionally contains a turbidizer and that said taste and flavoring agent is a substance with the organoleptical characteristics of licci fruits, the concentrations of said ingredients per 1000 dm of the ready cocktail being as follows
Substance with a sweet taste (in equivalent Sugar weight units) 65.0 to 110.0 kg
Acidity regulator (in equivalent
IVlpnohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of licci fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 1.5 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
5. Soft alcoholic cocktail that contains a taste and flavoring agent, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol, juice and water, characterized in that it additionally contains a turbidizer and that said taste and flavoring agent is a substance with the organoleptical characteristics of mango fruits, the concentrations of said ingredients per 1000 dm of the ready cocktail being as follows
Substance with a sweet taste (in equivalent
Sugar weight units) 60.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent dry materials content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of mango fruits 0.5 to 2.4 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
6. Soft alcoholic cocktail that contains a taste and flavoring agent, an acidity regulator, a substance with a sweet taste, rectified ethyl alcohol, juice and water, characterized in that it additionally contains a turbidizer and that said taste and flavoring agent is a substance with the organoleptical characteristics of feijoa fruits, the concentrations of said ingredients per 1000 dm of the ready cocktail being as follows
Substance with a sweet taste (in equivalent
Sugar weight units) 65.0 to 110.0 kg
Acidity regulator (in equivalent
Monohydrated citric acid weight units) 1.5 to 3.0 kg
Juice (in 65-75% equivalent diy materials content) 3.0 to 24.0 kg
Substance with the organoleptical characteristics of feij oa fruits 0.5 to 2.4 kg
Turbidizer 0.01 to 1.5 kg
Rectified ethyl alcohol 52.6 to 90.62 dm3
Water rest
7. Cocktail according to any of Claims 1 through 6, characterized in that it additionally contains a preservative and/or carbon dioxide.
8. Cocktail according to Claim 7, characterized in that said preservative is sodium benzoate in an amount of 0.14 to 0.20 kg per 1000 dm of the ready cocktail.
9. Cocktail according to Claim 7, characterized in that carbon dioxide is used in an amount of 2.7 to 3.5 kg per 1000 dm of the ready cocktail.
10. Cocktail according to any of Claims 1 through 6, characterized in that said acidity regulator is citric acid.
11. Cocktail according to any of Claims 1 through 6, characterized in that concentrated juice is used therein.
12. Cocktail according to any of Claims 1 through 6, characterized in that it additionally contains a thickener and/or a stabilizer.
13. Cocktail according to Claim 12, characterized in that said 0.01 to 5.0 kg per 1000 dm3 of the ready cocktail.
14. Cocktail according to any of Claims 1 and 7 through 13, characterized in that 1000 dm3 of said ready cocktail contain Substance with a sweet taste (in equivalent
Sugar weight units) 75.0 kg
Monohydrated citric acid 2.75 kg Concentrated juice 14.4 kg
Guanabana flavoring agent 1.0 kg
Blue shine coloring agent 0.0012 kg
Turbidizer 1.5 kg
Carboxymethylcellulose 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.2 kg
Rectified ethyl alcohol 72.76 dm3
Water rest
15. Cocktail according to any of Claims 2 and 7 tlirough 11, characterized in that 1000 dm3 of said ready cocktail contain Substance with a sweet taste (in equivalent
Sugar weight units) 75.0 kg
Monohydrated citric acid 2.6 kg
Concentrated juice 14.4 kg
Guava flavoring agent 1.0 kg
Yellowish green coloring agent 0.014 kg
Turbidizer 1.5 kg
Thickener 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.7 kg
Rectified ethyl alcohol 72.76 dm3
Water rest
16. Cocktail according to any of Claims 3 and 7 tlirough 11, characterized in that 1000 dm3 of said ready cocktail contain Substance with a sweet taste (in equivalent Sugar weight units) 75.0 kg
Monohydrated citric acid 2.6 kg
Concentrated juice 14.4 kg
Maracuja flavoring agent 1.0 kg
Banana flavoring agent 0.09 kg
Yellowish green coloring agent 0.004 kg
Turbidizer 0.8 kg
Thickener 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.7 kg
Rectified ethyl alcohol 72.76 dm
Water rest
17. Cocktail according to any of Claims 4 and 7 through 11, characterized in that 1000 dm of said ready cocktail contain Substance with a sweet taste (in equivalent
Sugar weight units) 90.0 kg
Monohydrated citric acid 2.85 kg
Concentrated juice 14.4 kg
Licci flavoring agent 0.7 kg
Green coloring agent 0.002 kg
Turbidizer 1.3 kg
Carboxymethylcellulose 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.2 kg
Rectified ethyl alcohol 90.43 dm3
Water rest
18. Cocktail according to any of Claims 5 and 7 through 11, characterized in that 1000 dm3 of said ready cocktail contain Substance with a sweet taste (in equivalent
Sugar weight units) 75.0 kg
Monohydrated citric acid 2.6 kg
Concentrated j uice 14.4 kg
Mango flavoring agent 1.0 kg
Yellowish green coloring agent 0.014 kg
Turbidizer 1.5 kg
Thickener 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.7 kg
Rectified ethyl alcohol 72.76 dm3
Water rest
19. Cocktail according to any of Claims 6 tlirough 11. characterized in that 1000 dm3 of said ready cocktail contain Substance with a sweet taste (in equivalent Sugar weight units) 90.0 kg
Monohydrated citric acid 2.85 kg
Concentrated juice 14.4 kg
Feij oa flavoring agent 1.0 kg
Green coloring agent 0.02 kg
Turbidizer 1.5 kg
Carboxymethylcellulose 0.05 kg
Sodium benzoate 0.17 kg
Carbon dioxide 3.2 kg Rectified ethyl alcohol 90.43 dm3
Water rest
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2002251609A AU2002251609A1 (en) | 2001-11-27 | 2001-12-24 | Soft alcoholic cocktail |
Applications Claiming Priority (12)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2001131907 | 2001-11-27 | ||
| RU2001131906 | 2001-11-27 | ||
| RU2001131886 | 2001-11-27 | ||
| RU2001131912/13A RU2001131912A (en) | 2001-11-27 | Low alcohol cocktail | |
| RU2001131913/13A RU2001131913A (en) | 2001-11-27 | Low alcohol cocktail | |
| RU2001131906/13A RU2226545C2 (en) | 2001-11-27 | 2001-11-27 | Weak-alcoholic cocktail |
| RU2001131913 | 2001-11-27 | ||
| RU2001131886/13A RU2001131886A (en) | 2001-11-27 | Low alcohol cocktail | |
| RU2001131912 | 2001-11-27 | ||
| RU2001131885 | 2001-11-27 | ||
| RU2001131907/13A RU2222582C2 (en) | 2001-11-27 | 2001-11-27 | Weakly alcoholic cocktail |
| RU2001131885/13A RU2001131885A (en) | 2001-11-27 | Low alcohol cocktail |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2003046122A1 true WO2003046122A1 (en) | 2003-06-05 |
Family
ID=27555284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/RU2001/000563 WO2003046122A1 (en) | 2001-11-27 | 2001-12-24 | Soft alcoholic cocktail |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU2002251609A1 (en) |
| WO (1) | WO2003046122A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005100535A1 (en) * | 2004-04-15 | 2005-10-27 | Sezgin Yildizhan | An alcoholic drink with anise aroma |
| WO2006109200A2 (en) * | 2006-03-07 | 2006-10-19 | Sezgin Yildizhan | Low alcohol drink |
| CN105695256A (en) * | 2014-11-27 | 2016-06-22 | 衡阳市旺人食品实业有限公司 | Feijoa sellowiana fruity wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2052964C1 (en) * | 1993-02-02 | 1996-01-27 | Акционерное общество "Консов холдинг" | Method of cocktail production from the fruit-berry juice |
| RU2140754C1 (en) * | 1998-12-17 | 1999-11-10 | Общество с ограниченной ответственностью "Ассоциация БИС" | Nonalcoholic beverage "feikhoa" |
| RU99123028A (en) * | 1999-11-02 | 2000-03-10 | Ю.В. Соколов | Low alcohol cocktail |
-
2001
- 2001-12-24 AU AU2002251609A patent/AU2002251609A1/en not_active Abandoned
- 2001-12-24 WO PCT/RU2001/000563 patent/WO2003046122A1/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2052964C1 (en) * | 1993-02-02 | 1996-01-27 | Акционерное общество "Консов холдинг" | Method of cocktail production from the fruit-berry juice |
| RU2140754C1 (en) * | 1998-12-17 | 1999-11-10 | Общество с ограниченной ответственностью "Ассоциация БИС" | Nonalcoholic beverage "feikhoa" |
| RU99123028A (en) * | 1999-11-02 | 2000-03-10 | Ю.В. Соколов | Low alcohol cocktail |
Non-Patent Citations (1)
| Title |
|---|
| ERMOLAEVA G.A. ET AL.: "Tekhnologiya i oborudovanie proizvodstva piva i bezalkogolnykh napitkov", IRPO, AKADEMIYA, 2000, MOSCOW, pages 55 - 63 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005100535A1 (en) * | 2004-04-15 | 2005-10-27 | Sezgin Yildizhan | An alcoholic drink with anise aroma |
| WO2006109200A2 (en) * | 2006-03-07 | 2006-10-19 | Sezgin Yildizhan | Low alcohol drink |
| WO2006109200A3 (en) * | 2006-03-07 | 2007-03-15 | Sezgin Yildizhan | Low alcohol drink |
| CN105695256A (en) * | 2014-11-27 | 2016-06-22 | 衡阳市旺人食品实业有限公司 | Feijoa sellowiana fruity wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2002251609A1 (en) | 2003-06-10 |
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