RU2376895C1 - Alcohol-free beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: alcohol-free beverage contains 42.0-43.5 kg of sugar-containing component, 24-32.0 kg of concentrated base of raw material extractives, 0.14-0.18 kg of flavouring agent with herbs aroma, 0.12-0.16 kg flavouring agent with needles aroma, 1.1-1.4 of edible acid, 4.9-5.5 of brown dying agent, 0.176-0.180 kg of sodium benzoate, 0.184-0.220 kg of potassium sorbate, 5.9-6.2 l of liquid carbon dioxide and the rest - water up to 100 dhal of end beverage. Herewith concentrated base contains 15.0-20.0 wt % of eleuterococus root, 45.0-65.0 wt % of red whortleberry, 15.0-20.0 wt % of caravan leaves, 3.0-10.0 wt % of cork tree fruits and 2.0-5.0 wt % of Korean cedar.

EFFECT: final beverage has balanced tender aroma of vegetable raw material with slight needles aroma with mild honey tone and pleasant flavour.

4 ex

Description

The invention relates to the food industry, in particular to the production of soft drinks.

Known soft drink containing cherry juice, an acid hydrolyzate of banana peel, water-alcohol extract of CO ₂ meal of Siberian fir needles, citric acid and sugar syrup in the following ratio, in wt.

Cherry juice 20-25 Acid hydrolyzate of banana peel in terms of 3% solids content 1-2 Aqueous-alcoholic extract of CO _{2 -} meal of Siberian fir needles in terms of 2% solids content 1-2 Lemon acid 0.2-0.4 Sugar syrup Rest

(see patent RU No. 2092086, M.cl. A23L 2/02, published on 10/10/1997).

According to the creators of this famous drink, it allows you to expand the raw material base by using certain fractions of previously unused parts of plant materials in the drink.

However, the banana peel used for hydrolysis is a rather exotic raw material that does not grow in the country, which makes this component inaccessible.

In addition, in the finished product of hydrolysis of banana peels, the amino acid content is significantly reduced compared to their content in the raw materials used.

In addition, the use of a well-known beverage acid hydrolyzate of banana peels significantly increases the cost of the finished drink, because it is associated with the need for hydrolysis of this plant material, and in a specialized production.

The use of a water-alcoholic extract of CO ₂ meal of Siberian fir needles as a raw material for a known drink deprives the finished product of essential oils previously extracted from the needles and significantly reduces the content of ascorbic acid in the finished product.

Known non-alcoholic drink "Marsenika", selected as the closest analogue, containing a concentrated base of extractive substances of plant materials, including coriander, oregano grass, rose hips, edible mushrooms, red rowan fruits, sugar, food acid, color, sodium benzoate, sodium chloride , carbon dioxide and water in the following ratio of components of the drink, wt.%:

Concentrated base, including extractive substances:

Oregano grass 0,078-0,0829 Dog-rose fruit 0.0843-0.0895 Edible mushrooms 0.02-0.5 Red rowan fruit 0.0662-0.0692 Essence Coriander 0.029-0.031 and / or alcohol solution Coriander CO ₂ Extract (10%) 0.068-0.072 Sugar 7.75-8.23 Food acid 0.17-0.19 Color 0.068-0.072 Salt 0,048-0,05 Carbon dioxide 0.4-0.6 Sodium benzoate 0.0165-0.0175 Water Rest

(see patent RU No. 2108050, μl. - 6: A23L 2/00; A23L 2/39, publ. 04/10/1998).

The technical result of this known invention is to increase multivitamin, antimicrobial, anti-sclerotic, anti-rheumatic, anti-tumor and immunostimulating properties.

According to the applicants of the well-known drink, the combination of all the components present in the drink forms the fullness of taste, spicy nut-mushroom flavor (“bitterness”), soft spicy sound, an odor element of the warmed midday edge of the forest, manifested in the taste and aroma of the drink.

However, the well-known drink still has not enough organoleptic characteristics - a specific aroma - a spicy nut-mushroom flavor, bitter taste, typical, as a rule, for medicinal drinks, which significantly reduces the circle of its consumers.

A well-known drink does not have a sufficiently broad prophylactic purpose, it does not manifest such currently required prophylactic properties as antihypertensive, antispasmodic, sedative, anti-zingotic, a well-known drink does not increase the body's resistance to adverse environmental conditions, does not contribute to the elimination of harmful substances from the body, such as salts and nitrogen compounds.

The presence in a concentrated basis of only natural preservatives and sodium benzoate provides insufficient biological resistance to the drink as a whole.

Thus, the technical result to which the claimed invention is directed is the creation of a non-alcoholic drink with improved organoleptic characteristics, in particular the creation of a non-alcoholic drink with a harmonious delicate aroma of plant materials, complemented by an implicit coniferous aroma with a soft honey tone with a pleasant taste bouquet.

An additional technical result, the solution of which the claimed invention is directed, is the creation of a non-alcoholic drink with additional preventive properties such as currently hypotensive, antispasmodic, sedative, anti-zingotic, which helps to increase the body's resistance to adverse environmental conditions and to eliminate harmful substances from the body substances such as salts and nitrogen compounds.

The specified technical result is achieved by the fact that in the known non-alcoholic beverage containing a concentrated base of extractive substances of plant materials, the sugar component, food acid, color, carbon dioxide, sodium benzoate and water, according to the invention, additionally contains a flavor with herbs aroma, flavor with aroma needles, potassium sorbate, brown dye is used as a color, the concentrated base contains extractives from plant materials, including fruits of br wilted, Eleutherococcus root, grass succession, fruit Amur velvet and cedar Korean with the following ratio of ingredients in the finished beverage in kg per 100 gave:

Sugar-containing component 42.0-43.5 Concentrated base 24-32.0 Herb flavoring 0.14-0.18 Fragrance with the aroma of needles 0.12-0.16 Food acid 1.1-1.4 Brown dye 4.9-5.5 Sodium Benzoate 0.176-0.180 Potassium sorbate 0.184-0.220 Carbon dioxide (liquid), l 5.9-6.2 Water, l Rest

the ratio of plant materials in a concentrated basis is in wt.%:

Eleutherococcus Root 15.0-20.0 Lingonberry fruit 45.0-65.0 Grass string 15.0-20.0 Amur Velvet (fruits) 3.0-10.0 Korean cedar needles 2.0-5.0

An additional introduction to the composition of the claimed non-alcoholic beverage of aromas with the aroma of herbs and needles, a brown dye, the use of extractives from a plant material, including lingonberry fruits, Eleutherococcus root, a series of grass, the fruits of Amur velvet and the needles of Korean cedar, in a concentrated basis can significantly improve the organoleptic characteristics finished drink, as well as expand its preventive properties.

This is ensured by giving the finished drink a harmonious delicate aroma of plant materials, complemented by an implicit coniferous aroma with a light honey tone, with a pleasant taste bouquet.

And thanks to the addition of dye, the finished drink acquires an unusual, beautiful color, which varies depending on the amount of dye added from light brown to brown. At the same time, the finished drink is a clear liquid without sediment and impurities.

The introduction of an additional preservative, potassium sorbate, into the composition of the non-alcoholic beverage can significantly increase the shelf life of the finished drink - up to 12 months, without deterioration throughout its organoleptic characteristics.

Moreover, it is the inclusion of the declared flavorings in the composition of the finished drink that contributes to the fullness of taste and aroma, due to the fact that it is these flavorings that contribute to the disclosure of the taste and aroma profile described above in the finished product.

The original composition of the claimed non-alcoholic drink containing the claimed set of plant materials, in addition to the multivitamin, antimicrobial and immunostimulating properties inherent in the closest analogue, additionally has antihypertensive, sedative, choleretic and anti-zingotic properties, helps to restore and maintain physiological functions inherent in a healthy body.

In addition, the claimed non-alcoholic drink increases the nonspecific resistance of the body, resistance to adverse environmental conditions, helps to remove salts and nitrogen compounds from the body, strengthens capillaries.

Such a comprehensive preventive effect is due to a combination of its constituent ingredients with biologically active properties.

So, due to the presence of extractives from cowberry fruits in the concentrated base, the finished drink is enriched with at least ten types of sugars (fructose, glucose, sucrose), pectins, ascorbic acid, P-reactive substances, carotene, magnesium salts, potassium, as well as organic acids (citric, malic, oxalic, benzoic, acetic, glyoxylic, pyruvic, hydroxypyruvic, alpha-ketoglutaric acids), essential oils, antacyanins, proanthocyanides.

The inclusion of eleutherococcus root in the plant raw material enriches the finished drink with eleutherosides belonging to different classes of chemical compounds: sterols (eleutheroside A), phenolam (eleutheroside B), coumarins (eleutheroside B1), lignans (eleutheroside triethane D and E) , L and M). In addition, the use of eleutherococcus root in the plant raw material enriches the finished drink with essential oils, anthocyanins, chromones, flavonoids, resins, lipids, pectin substances, free sugars and polysaccharides, aralia alkaloids.

And thanks to the presence of a series of herbs, the finished drink is enriched with flavonoids, tannins, polysaccharides, coumarins, chalcones, amines, lactones.

Thanks to the velvet fruit, the finished drink is replenished with the missing biologically active substances, in particular, berberine alkaloids with choleretic properties and at least ten flavanoids. It also allows you to increase the content of vitamins C and P, tannins, coumarins, essential oils, alkaloids in the finished drink.

Due to the presence of Korean cedar needles in a concentrated base, the finished drink is supplemented and replenished with food protein, carotene, vitamins C, E, D and K, biologically active and mineral substances, carbohydrates, nitrogen-containing compounds, lipids, essential oils, phenolic compounds.

In addition, the claimed non-alcoholic drink eliminates the deficiency in the human body of amino acids, vitamins, macro- and microelements.

The quantitative composition of the components of the claimed non-alcoholic beverage was selected by the authors experimentally, approved by the tasting committee, which evaluated the organoleptic characteristics of the finished beverage in total at 23.38-24.51 points (excellent), and was confirmed by laboratory tests confirming that the finished drink has a wide range of biologically active and vitamin properties.

All the ingredients included in the inventive non-alcoholic drink are harmoniously combined with each other, giving the finished drink excellent taste and improved organoleptic characteristics.

When creating the inventive non-alcoholic drink, not only the biological value of the components included in it was taken into account, but also the organoleptic characteristics of each of the ingredients. Each of the ingredients was individually introduced into the composition of the drink, studying the taste and aroma of each of them, their influence on each other, the influence of ratios Included ingredients taste and aroma.

The qualitative and quantitative composition of the claimed beverage is selected so that the claimed beverage possessed not only improved organoleptic characteristics, but also a wide range of biologically active substances and vitamins that expand their biological effect on the human body.

Deviation from the stated ratio of ingredients, for example, an increase in their value, leads to disharmonization of the organoleptic of the finished drink, expressed in the disorder and specificity of the aroma and taste.

Reducing the ratio of the ingredients included in it not only affects the biological value of the finished drink, but also worsens its organoleptic characteristics, the harmony of taste and aroma disappears. At the same time, the shelf life of the finished drink is significantly reduced.

The inventive soft drink has the following indicators:

Mass fraction of solids,%: in a freshly made drink 4.4 ± 0.2 after 100% sucrose inversion 4.6 ± 0.2 Titratable acidity, cm ³ solution sodium hydroxide concentration 1 mol / dm ³ per 100 cm ³ 2.3 ± 0.3 Nutrition value, carbohydrates, g / 100 cm ³ 4.0 Energy value, kcal / 100 cm ³ 16,0

The inventive soft drink is prepared as follows.

Sugar-containing component is introduced into the drink in the form of sugar syrup. For the preparation of sugar syrup, granulated sugar or refined sugar is used. Partial replacement of sugar by sweeteners allowed for use by the RF Ministry of Health is allowed.

Sugar syrup is prepared in a container equipped with a stirrer and a steam-heated jacket. The resulting sugar syrup is filtered and pumped into the blending tank.

Then, by adding (with stirring) to the sugar syrup all the components indicated in the recipe, a blend syrup is prepared.

The concentrated base is prepared by any of the known methods, after which it is set in a blend syrup.

Food acid (citric acid) is given into the blend in the form of a filtered 50% aqueous solution.

The dye is previously dissolved in water, and then set into a blend.

Working solutions of preservatives - sodium benzoate and potassium sorbate, are prepared immediately before use.

After preparing the blend syrup, they begin to prepare a non-alcoholic drink, for which water is added to the blend syrup, the mixture is mixed, filtered and transferred to a filling machine in a consumer container.

Carbon dioxide is introduced during filling in the machine.

Example No. 1. For the preparation of a soft drink, the consumption of constituent ingredients in kg per 100 gave the following:

Sugar GOST 21-94 40.50 Marmix 25 sweetener, production of LLC SMP "Mark-IV" (RF) 1,5 Concentrated base 24 Flavoring extract "Taiga herbs", production of the Danisco company (Denmark) 0.14 Fragrance "Aroma taiga" No. 510018/00/400353, production firms of LLC "World Market" (RF) 0.12 Citric acid (food) GOST 908-2004 1,1 Brown dye (caramel color) TU 10-04-06-67-87 (Russian Federation) 4.9 Sodium benzoate, manufacturer company "Suzhou IMR & EXP. Corporation Co. LTD (OROUP) (China) 0.176 Potassium sorbate, manufacturer company "Shandong Reipu Chemicals Co., LTD (China) 0.184 Carbon dioxide (liquid) GOST 8050-85, l 5.9 Water, l Rest

To prepare a concentrated base, the ratio of plant materials is as follows, wt.%:

Spiny Eleutherococcus (root) fifteen Lingonberry fruit 65 Three-part sequence (grass) fifteen Amur Velvet (fruits) 3 Korean cedar needles 2

The organoleptic characteristics of the finished soft drink were evaluated by the tasting committee in the amount of 23.38 points (excellent): transparency - 6.17 points (excellent); color, appearance - 6.16 points (excellent); taste, aroma - 11.05 points (excellent).

The finished drink has a harmonious delicate aroma of plant materials, complemented by an implicit coniferous aroma with a soft honey tone with a pleasant taste bouquet.

Example No. 2. For the preparation of a soft drink, the consumption of constituent ingredients per 100 gave the following, kg:

Sugar GOST 21-94 43.5 Concentrated base 32,0 Fragrance "Aroma taiga" No. 510018/00/400353, manufacturer World Market LLC (Russian Federation) 0.34 Food acid (citric) GOST 908-2004 1.4 Brown dye (caramel color) TU 10-04-06-67-87 (Russian Federation) 5.5 Sodium benzoate, manufacturer company "SUZHOU IMP. & EXP. Corporation. Co. LTD (China) 1.8 Potassium sorbate, manufacturer company "Shandong Reipu Chemical Co. LTD "(China) 0.22 Carbon dioxide (liquid) GOST 805 0-85, l 6.2 Water, l Rest

For the preparation of a concentrated base, the ratio of ingredients is as follows, wt.%:

Spiny Eleutherococcus (root) twenty Lingonberry (fruits) 45 Three-part sequence (grass) twenty Amur Velvet (fruits) 10 Korean cedar needles 5

Organoleptic characteristics of the finished drink were evaluated by the tasting committee in the amount of 24.54 points (excellent): transparency - 6.25 points (excellent); color, appearance - 6.35 points (excellent), taste, aroma - 11.94 points (excellent). The finished drink has a harmonious delicate aroma of plant materials, complemented by an implicit coniferous aroma with a soft honey tone with a pleasant taste bouquet.

Example No. 3. For the preparation of a soft drink, the consumption of constituent ingredients in kg per 100 gave the following:

Sugar GOST 21-94 42.0 Concentrated base 25.0 Fragrance extract "Herbs QL06887" production of Quest International B.V. ”(Netherlands) 0.15 Fragrance "Aroma taiga" No. 510018/00/400353, production firms of LLC "World Market" (RF) 0.14 Citric acid (food) GOST 908-2004 1.3 Brown dye (caramel color) TU 10-04-06-67-87 (Russian Federation) 5.3 Sodium benzoate, manufacturer company "Suzhou IMR & EXP. Corporation Co. LTD (GROUP) (China) 0.178 Potassium sorbate, manufacturer company "Shandong Reipu Chemicals Co., LTD (China) 0.179 Carbon dioxide (liquid) GOST 8050-85, l 6.0 Water, l Rest

To prepare a concentrated base, the ratio of plant materials is as follows, wt.%:

Spiny Eleutherococcus (root) 17 Lingonberry fruit 63 Three-part sequence (grass) fifteen Amur Velvet (fruits) 3 Korean cedar needles 2

The organoleptic characteristics of the finished soft drink were evaluated by the tasting committee in the amount of 23.44 points (excellent): transparency - 6.19 points (excellent); color, appearance - 6.17 points (excellent); taste, aroma - 11.08 points (excellent).

The finished drink has a harmonious delicate aroma of plant materials, complemented by an implicit coniferous aroma with a soft honey tone with a pleasant taste bouquet.

Example No. 4. For the preparation of a soft drink, the consumption of constituent ingredients per 100 gave the following, kg:

Sugar GOST 21-94 43.0 Concentrated base 30,0 Fragrance extract "Herbs AD46066" production company
"Quest International B.V. ”(Netherlands) 0.14 Fragrance "Aroma taiga" No. 510018/00/400353, production firms of LLC "World Market" (RF) 0.16 Food acid (citric) GOST 908-2004 1,2 Brown dye (caramel color) TU 10-04-06-67-87 (Russian Federation) 5.2 Sodium benzoate, manufacturer company "SUZHOU IMP. & EXP. Corporation. Co. LTD (China) 0.18 Potassium sorbate, manufacturer company "Shandong Reipu Chemical Co. LTD "(China) 0.22 Carbon dioxide (liquid) GOST 8050-85, l 6.1 Water, l Rest

For the preparation of a concentrated base, the ratio of ingredients is as follows, wt.%:

Spiny Eleutherococcus (root) 17 Lingonberry (fruits) 54 Three-part sequence (grass) 19 Amur Velvet (fruits) 5 Korean cedar needles 5

The organoleptic characteristics of the finished drink were evaluated by the tasting committee in the amount of 24.49 points (excellent): transparency - 6.22 points (excellent); color, appearance - 6.34 points (excellent), taste, aroma - 11.93 points (excellent).

The finished drink has a harmonious delicate aroma of plant materials, complemented by an implicit coniferous aroma with a soft honey tone with a pleasant taste bouquet.

Claims (1)

A soft drink containing a concentrated base of extractive substances of plant materials, a sugar-containing component, food acid, color, carbon dioxide, sodium benzoate and water, characterized in that it additionally contains a fragrance with an aroma of herbs, a fragrance with an aroma of needles, potassium sorbate, as a color brown dye is used, the concentrated base contains extractive substances from plant materials, including lingonberry fruits, Eleutherococcus root, grass series, Amurskog velvet fruits and Korean pine needles, with the following ratio of ingredients in the finished beverage, gave kg 100:
Sugar-containing component 42.0-43.5 Concentrated base 24-32.0 Herb flavoring 0.14-0.18 Fragrance with needles aroma 0.12-0.16 Food acid 1.1-1.4 Brown dye 4.9-5.5 Sodium Benzoate 0.176-0.180 Potassium sorbate 0.184-0.220 Carbon dioxide (liquid), l 5.9-6.2 Water, l rest
the ratio of plant materials in a concentrated basis is, wt.%:
Eleutherococcus Root 15.0-20.0 Lingonberry fruit 45.0-65.0 Grass string 15.0-20.0 Amur Velvet (fruits) 3.0-10.0 Korean cedar needles 2.0-5.0