NL8502548A - ALCOHOLIC BEVERAGES WITH HIGH PROTEIN CONTENT AND METHOD FOR THE PREPARATION THEREOF. - Google Patents

Description

NL / 33.088-Kp-f.

High protein alcoholic beverages and process for their preparation.

The present invention relates to high protein alcoholic beverages as well as a process for their preparation. The drinks according to the invention contain proteins of animal and optionally of vegetable origin as well as optionally also trace elements, necessary for the cell repair and optimal functioning of the living organism.

Higher amounts of alcoholic beverages enriched with proteins have hitherto been prepared only from chicken eggs. The egg white and egg yolk should be separated in a complicated process to avoid separation of the phases upon standing of the resulting beverage.

According to the invention, it has surprisingly been found that the stability of the egg juice beverage is not disturbed by the protein when quail eggs are used, whereby an alcoholic beverage is prepared from raw egg juice without isolation of the egg yolk protein . The alcoholic beverage thus obtained has a high biological value based on its high protein content.

Accordingly, the invention relates to high protein alcoholic beverages as well as a process for their preparation.

The drinks according to the invention contain quail egg juice, alcohol, sweeteners and flavors, optionally trace elements and other proteins of animal or vegetable origin in the form of a stable emulsion.

According to another aspect of the invention, it is a process for the preparation of such drinks, to which the whole raw quail egg juice is homogenized in the presence of an emulsifying agent, filled by mixing with a sweetener and alcohol, as well as flavors. Optionally, trace elements and proteins of animal or vegetable origin can be added to the drinks according to the invention.

The quail egg juice used in the drinks according to the invention contains a particularly favorable combination of the proteins with valuable vitamins and amino acids:

Vitamin A 890 IU

Carotenioid 0.58 mg% 5 Vitamin E 3.3 mg%

Vitamin 153.0 ^ ug%

Vitamin B 253.0 ug% z /

Vitamin Bg 43.5 ^ Ug%

Vitamin B ^ 2 0.75 µg% 10 Nicotinic acid 47.5 µg%

Folinic acid 98.0 ug%

Pantothenic Acid 852.0 ug%

Biotin 18.3 ug%

The threonine, trytophan, valine and phospholipid content of quail eggs is higher than that of chicken eggs.

The tehnological procedure of the invention allows the use of quail eggs in raw form while retaining the entire value of the egg contents. For the preparation of the drinks according to the invention, the eggs from quail from 3-6 months are most suitable, which, moreover, were stored for 3 days before use.

. The alcohol content of the drinks of the invention was adjusted to the taste of the consumer. This alcohol content is between 20 and 30 volume%, preferably at 22.5 volume%. Pure alcohol or the distillates of other fruits, for example wine, can be used for this purpose. ,. .1; ...

The drinks according to the invention may optionally contain trace elements. It is known that for the active biological participation of the trace elements, molecules of protein origin are indispensable, which form the role of carrier in the biological processes.

Both animal and vegetable proteins contain carrier molecules; the plant protection products of contemporary agricultural techniques are often complexing substances which bind the trace elements required for optimal biological functioning, for example iron, copper, zinc, chromium, cobalt, etc., in such stable complexes that these 850 2 5 4 8 -3- cannot participate in building up the animal or vegetable organism. Such carrier complexes should therefore be supplemented with living organism.

At present, about 800 enzymes are known, the protein molecules of which can then exert their optimal effect only if the necessary inorganic cotton is present in the enzyme or coenzyme. However, the enzymes are able to take up these cations only from the carrier complexes.

In the drinks according to the invention, the appropriate animal and / or vegetable proteins are used when they are reacted with the required trace elements, such that the taste and aroma components of the drinks are not adversely affected, while the favorable biological effects are and the adverse effects of alcohol are reduced by their use.

The invention therefore allows the preparation of delicious drinks with excellent biological activity and nutritional value, while on the other hand the invention allows the introduction of indispensable protein complexes with trace elements in the living organism through the components.

The trace elements can be introduced in the form of a salt, however natural water, mineral and / or medicinal or sea water can also be used instead of distilled water for the preparation of the drinks according to the invention.

In addition to the quail eggs, other proteins of vegetable or animal origin can be used in the drinks according to the invention, for example globin or plasma protein, derived from blood, lucerne protein, etc.

The beverages according to the invention can generally contain sugar as a sweetener in an amount suitable for the taste of the. consumer, although another sweetener, for example honey, can also be used. Other apicultural products, for example propolis, can also be added to further increase the biological value of the drinks thus obtained.

According to the invention, the drinks 40 are preferably prepared in such a way that the trace elements dissolved in distilled water, the desired amount of sweetener being dissolved in the above solution or in a mineral water, when the latter is used , the solution is heated to a maximum of 50 ° C. In another vessel, equipped with a stirrer, the juice of the crude quail eggs was homogenized along with an optionally added protein using an emulsifying portion, the latter homogenate also being heated to a maximum of 50 ° C, both components being mixed, the flavor and the desired amount of alcohol are added and the volume, if necessary, made up with distilled water.

The method according to the invention is further elucidated by means of the following examples.

Example I.

2 mg of iron (II) sulfate, 2 mg of zinc sulfate, 0.5 mg of manganese (II) chloride, 1 mg of ammonium molate and 1 mg of copper (II) sulfate are dissolved in two liters of distilled water. to which 10 g of citric acid and 4 kg of sugar are added. The juice of 200 quail eggs is transferred to a stirred vessel, followed by homogenization with 200 mg of a selectively enriched phosphatide emulsifier of vegetable origin while heating the mixture to 50 ° C.

At the same time, the sugar syrup containing the trace elements is heated to 50 ° C, after which both components are mixed.

After mixing, the previously prepared natural flavoring agent and 3.2 liters of mature wine distillate are added to the solution. Then the mixture is made up to 10 liters with distilled water.

A quail liqueur was obtained with an alcohol content of 22.5%, which contains the entire quail egg enriched with trace elements.

Example II.

The procedure of Example I was repeated except that chicken eggs were used instead of quail leather.

Example III.

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The procedure of Example I was repeated, except that a globin prepared from 200 g of animal blood is used instead of quail eggs.

Example IV.

The procedure of Example 1 was repeated except that lucer neprotein was used instead of quail egg juice.

Example V.

The procedure of Example I was repeated, except that a 1: 1 mixture of lucerne protein and quail eggs was used instead of the quail eggs.

Example VI.

The procedure of Example I was repeated, except that as protein of animal origin, plasma protein prepared from blood was obtained.

Example VII.

The procedure of Example I was repeated, except that a fruit emulsion was used as the protein source.

Example VIII.

The procedure of Examples I to Vil was repeated except that instead of distilled water, a natural or mineral water and / or medicated water and / or sea water was used as the source of trace elements.

Example IX.

The procedure of Examples I to VII was repeated, except that fermented plant juices were used instead of the distilled water.

Example X.

The procedure of Examples 1 to IX was repeated except that an apicultural product, for example honey, was used instead of sugar.

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Example XI.

The procedure of Examples 1 to X was repeated, except that pollen extracts and / or pollen wine was used as the aqueous phase.

Claims (4)

1. High protein alcoholic beverages consisting of quail egg juice, alcohol, sweetening flavors as well as any trace elements and other proteins of animal or vegetable origin in the form of a stable emulsion. 2. Beverage according to claim 1, characterized in that it contains the juice of whole raw quail eggs. Process for the preparation of high protein alcoholic beverages, characterized in that the quail egg juice is mixed in the presence of an emulsifying agent with a sweetener, alcohol, flavoring and optionally trace elements and other proteins of vegetable or animal origin. 15 4. A method according to claim 3, characterized in that the juice of whole raw quail eggs is homogenized using an emulsifying agent, followed by mixing with another component at a temperature of maximum 50 ° C.