Alcohol-free beverage (versions)

FIELD: food industry.

SUBSTANCE: invention relates to production of alcohol-free beverages with an emulsion structure and may be used for the human food ration enrichment with biologically active substances. The beverages include (at preset ratio) versions of vegetal compositions of Far Eastern wild herbs, citric acid, sugar sand, vitamin E, water saponin-containing extract of Saponaria officinalis L. red soap root and water. According to the first version, the vegetal composition is represented by hawthorn berries, balm leaves, origanum leaves and cranberries. According to the second version - peppermint (leaves), yarrow (leaves), bearberry (leaves) and rosehips. According to the third version - hibiscus (flowers) and echinacea (herb).

EFFECT: invention ensures increase of the beverage biological value, effectiveness of directed preventive and health-improving impact on the human organism as well as imparts antioxidant, antibacterial, antiviral and anti-inflammatory properties to the beverage; additionally, the invention allows to improve organoleptic indices, produce a beverage homogeneous in terms of consistency without signs of separation of a fat-soluble component on the surface which is solubilised in surfactant micelles and securely retained therein during the whole storage life.

3 cl, 7 tbl

 

The invention relates to the manufacture of soft drinks with emulsion structure and can be used to enrich the diet of biologically active substances for the prevention of some diseases and improve the functional condition of the human body.

The most useful and popular among the population drinks are based on natural plant extracts. Traditionally, these drinks are considered as a source of water soluble micronutrients. At the same time, due to the persistent desire of consumers to reduce caloric intake by reducing the fat content of products in the daily diet and even complete rejection of them, there is a shortage of some fat-soluble micronutrients (vitamins a, D, E, β-carotene, vegetable essential oils and others), usually coming into the body with fatty foods. Therefore there was a need to find ways of introducing in the hydrophilic environment of drinks hydrophobic ingredients.

Known soft drinks, which as a flavoring prescription use of essential ingredients vegetable oil, which is a hydrophobic environment and participating in the creation of unique aromatic compositions.

Drink Minty essential oil contains citric acid, eternamente mint, rectified ethyl alcohol 96,2% vol., the Indigo Carmine, tartrazine "f", carbon dioxide. Drink "the Fox and the grapes" includes sugar, citric acid, grape juice concentrate (70%), black chokeberry syrup, essential oil of wormwood lemon, rectified ethyl alcohol 96,2% vol., iris essence, sodium benzoate, carbon dioxide [a Collection of recipes for non-alcoholic drinks according to GOST 28188-89 "nonalcoholic Drinks. General technical conditions", Moscow, 1990, part 1, date of introduction 01.01.1991, p. 148, 158].

The disadvantage of these compositions of soft drinks is the use of the composition of ethanol required for the dissolution of essential oils, which are hydrophobic ingredients. This helps reduce the nutritional value and increased cost of drinks. In addition, the use of artificial dyes (Indigo Carmine (E 132), tartrazine (E102) and the preservative sodium benzoate (E 211) significantly reduces the biological value of drinks.

A method of obtaining soft drink with the inclusion of chitosan, which provides for use as liquid Foundation mineral (natural) water with alkaline pH and contains chitosan, vitamin E and may contain trace elements (magnesium or calcium and magnesium, or zinc, or iron). The composition of especial getting a drink directional physiological effect, with detoxification and recovery properties when removing syndrome "hangover" people who drink alcoholic beverages [EN 2445804 C2, 2012.03.27].

The disadvantages of this drink is to use it mainly for a certain group of people suffering from alcohol dependence. It should also be noted that it is not specified how the introduction of fat-soluble vitamin E in the hydrophilic environment of the drink, and easy stirring of the mixture after the sequential introduction of hydrophilic and hydrophobic ingredients for 15-20 minutes does not provide a high organoleptic properties of the beverage.

Developed fortified fruit beverages medicinal purposes "PALMA - VIT with extract of red palm oil and BIAPENEM, on the basis of natural juices and pectin [Fortified fruit drinks PALMA - VIT" - scope: the Corporation is the World of Beauty, 03.2000 [found 20.02.2013]. Found in the Internet: <http:www.wbcorp.ru/production.html>]. In the manufacture of beverages "Palma - Vit" from red palm oil are the concentrate with a high content of vitamins a, E and Q10. By itself, the concentrate geriaction, but in order to enter a fat-soluble concentrate (extract) drinks the laboratory of the company "Harmony" based on its unique technology, concludes extract in bogoras workow microcapsule. When hit capsules in water and then in the gastrointestinal tract (GIT) it is soluble vitamins are released and are in the body.

If the prepared drink Palma - Vit" keep on the night stand, on the surface of the drink will appear fat film. Thus, the disadvantages of the known drinks are minor shelf (due to the emergence within 1 day of storage on the surface of the drink lipid film) and, therefore, unsatisfactory organoleptic characteristics, as well as the need to use water-soluble capsules, which will contribute to the cost of the finished product.

Known vitamin premix N (developed in accordance with the recommendations of the European Economic Community 90/496 (1990), intended for the production of antioxidant drinks like ACE, which include provitamin a (beta-carotene), vitamins C and E [food Fortification. Soft drinks - scope: DSM Nutritional Products, 22.12.2003 [found 20.02.2013]. Found in the Internet: <http://www.dsm.com/en_us/html/dnpru/hnh_food_oovk_noalko.htm>].

The recommended daily allowance of vitamin achieved by dissolving 175 mg vitamin premix on the media Sucrose DAB in 750 ml drink. Fat-soluble beta-carotene and vitamin E contained in the mixture in water-dispersible form. In this case, they lagerstroemia in the drink. To convert fat-soluble form of water-soluble vitamins in use of various modern technologies; it requires additional labor and material costs.

One of the technological tricks to enter the hydrophobic ingredients in the aquatic environment, is a solubilization - spontaneous penetration of low-molecular poorly soluble or water-insoluble substances (solubilisate) inside in the solution of micelles of surfactants (surfactant) [Rusanov, A. I. micelle formation in solutions of surface-active substances / A. I. Rusanov - SPb.: Chemistry, 1992. - 280 S.].

As a natural high-molecular surfactants in the food industry uses vegetable triterpene saponins with defilee the molecule structure [Abramson A. A. Surface phenomena and surfactants: a Handbook / by A. A. Abramson, L. E. Bobrov, L. P. Zaichenko. - Leningrad: Khimiya, 1984 - 392 S.].

Known compositions for functional beverage that contains saponins of ginseng or ginseng extract, and vegetable concentrate, sweetener, honey, thickener, flavoring and water [KR 20101125303 AND 2010.03.09].

The most well-known dietary saponins saponins are soap bark Typically saponaria Molina (typically saponins) (E 999), which officially permitted and widely used as the organic blowing agents in the production of food and medicinal emulsions, and also for the introduction of fat-soluble ingredients in various food systems [P. R. Cheeke Actual and potential applications of Yucca schidigera and Quilaja saponaria in saponins in human and animal nutrition / P. R. Cheeke // In in saponins in food, feedstuffs and medical plants: Proceeding of the Phythochemical Society of Europe. Eds Oleszek W.; Kluwer Academic Publishers. - 2000. - Vol.45. - P. 241-254].

As a prototype of the selected capodistrias drink, which in its composition contains fragmented or crushed bark of a tree or woody parts Typically saponaria Molina or a mixture of powder or granules prepared in the vacuum drying of the bark of a tree, providing a preventive effect on the function of the gastrointestinal tract [JP 2238869 And 1990.09.21].

The disadvantages of this drink include the low biological value because of the lack of it includes additional sources of biologically active substances, so that it has a narrow functional orientation. Saponins Typically saponaria Molina in the famous drink act as a source of biologically active substances, and their functional and technological properties (as a surfactant) are not used.

The disadvantage of the prototype is also the use of expensive imported plant materials - bark tree Typically saponaria Molina (Penn tree, Panama bark, soap bark), which grows only in arid areas of Chile and is virtually the only commercial source sa is onnov, allowed in the U.S., Japan and several countries in Europe for use in the food industry.

The objective of the invention is the extension of the range of soft drinks with emulsion structure, so different qualitative and quantitative selection of ingredients that technological functions in the formation and improvement of physico-chemical and organoleptic characteristics, it would perform the function of providing drinks with biologically active substances, including fat-soluble micronutrients, providing them with targeted preventive action on the human body.

Technical result provided by the invention, is to increase the biological value of soft emulsion drinks, increasing the effectiveness of directional preventive and therapeutic effects on the human body due to the synergy of the ingredients in the recipes of drinks in the declared value, and giving them the antioxidant, antibacterial, antiviral and anti-inflammatory properties, as well as antifungal, hypocholesterolemic and immunomodulating action.

The technical result is also in improving the organoleptic characteristics of non-alcoholic beverages with an emulsion structure through the use of vodno capodistrias extract of red soap root Saponaria officinalis L. (ACMC), which allows to obtain a homogeneous texture of the drink, without separation of fat-soluble vitamin E on the surface, which solubilizated in the surfactant micelles, firmly in them is kept during the whole shelf life of beverages. Declare drinks do not contain artificial fragrances and dyes.

The technical result is achieved due to the synergistic effect of biologically active substances with antioxidant action, contained in valuable species of wild plants of the Far East and fat-soluble vitamin E in the claimed proportions.

The problem is solved soft drink, including fruit of the hawthorn, leaves of lemon balm, oregano leaves, cranberries, citric acid, sugar, vitamin E, water capodistrias extract of red soap root Saponaria officinalis L. and water, in the following ingredients, kg 100 gave the finished drink:

Hawthorn16,58-20,3
The leaves of lemon balm4,00-4,80
The leaves of oregano1,60-1,92
Cranberries4,51-6,35
Lim is fair acid 0,35-0,37
Sugar51,7-55,8

and also, l:

Vitamin E41·0-3-121·0-3
Water capodistrias extract from red
soap root Saponaria officinalis L.7,5-9,0
Waterrest

In the second embodiment, the problem is solved soft drink, including peppermint (leaf), yarrow (leaves), bearberry (leaves), rosehips (fruit), citric acid, sugar, vitamin E, water capodistrias extract of red soap root Saponaria officinalis L. and water, in the following ingredients, kg 100 gave the finished drink:

Peppermint (leaf)4,0-5,0
Yarrow (leaves)1,8-3,0
Bearberry (leaves)1,7-2,8
Rose hips (fruit)17,0-20,5
Citric acid0,35-0,37
Sugar51,7-55,8

and also, l:

Vitamin E41·0-3-121·0-3
Water capodistrias extract from red
soap root Saponaria officinalis L.7,5-9,0
Waterrest

In the third embodiment, the problem is solved soft drink, including black currant (leaves), hibiscus (flower), Echinacea (herb), citric acid, sugar, vitamin E, water capodistrias extract of red soap root Saponaria officinalis L. and water, in the following ingredients, kg 100 gave the finished drink:

Black currant (leaves)5,0-6,5
Hibiscus (flowers)12,2-14,5
Echinacea (herb)7,0-9,5
Citric acid0,35-0,37
Sakh the p-sand 51,7-55,8

and also, l:

Vitamin E41·0-3-121·0-3
Water capodistrias extract from red
soap root Saponaria officinalis L.7,5-9,0
Waterrest

Water capodistrias extract of red soap root Saponaria officinalis L. is known as the emulsifier [EN 2035878, 27.05.2005].

In the inventive drinks ECMC due to the high surface-active properties provides a stable emulsion structure, and is also a source of biologically active substances.

The applicant conducted biomedical test saponins red soap root Saponaria officinalis L. in the experiment in vivo and in vitro. It is shown that they can be used as a prophylactic treatment of disorders of lipid metabolism (increased cholesterol level in the blood) and to modulate the production of inflammatory cytokines, has a stimulating effect on the factors of innate immunity. Proven hypocholesterolemic and immunomodulatory effects of extracts of red soap root, use isoimage in the formulations of the claimed non-alcoholic beverages, an important factor in obtaining food preventive.

Proven antifungal activity of saponins S. Officinalis. In addition, the extract of red soap root also contains phenolic substances exhibiting antiradical and antioxidant activity [J. Storage and processing of agricultural products, 2004, No. 2, S. 32-34]. Thus, water capodistrias extract of red soap root Saponaria officinalis L. as a natural preservative effect on the increase of the shelf life claimed non-alcoholic drinks.

A wide range of growing soap root Saponaria officinalis L. (family clove Caryophyllaceae) and a slight dilution in the culture, as well as a high yield of roots (10 kg per 1 ha), the shortest time of cultivation (2 years) and a high content of saponins in the roots (23-32%) compared to other commercial sources of saponins, such as the roots of caluculation A. gypsophiloides (20%) and bark Typically saponaria (5%), prove the economic feasibility of using red soap root of S. Officinalis as a source of plant saponins, used in the proposed formulations of soft drinks.

Vitamin E (tocopherol) brings together a number of unsaturated alcohols-tocopherol, the most active being alpha-tocopherol. The main functions is itamin E in the body are to protect cell structures from free radical damage, involved in heme biosynthesis; obstacle thrombosis; involved in synthesis of hormones. Vitamin E ensures the normal functioning of muscles, have anticarcinogenic effect necessary to maintain immunity. The daily requirement of vitamin E for the human body is 8-10 mg

Use capodistrias extract of red soap root Saponaria officinalis L. as a solubilizer that can dissolve in micelles the hydrophobic ingredient (vitamin E), allows not to use ethyl alcohol to prepare the claimed non-alcoholic drinks.

Based on the study of the physiological action of some valuable species of wild plants of the Far East (rose, hawthorn, cranberry, lemon balm, oregano, and others) developed three plant composition, which was the basis of the compositions of the claimed non-alcoholic beverages, providing directional effect on the cardiovascular, urinary and immune systems of the human body.

Plant composition 1 (cardiovascular system).

Composition of wild-growing raw materials for the prevention of cardio-vascular system can be included in the composition of sources of substances which are natural antioxidants (phenolic compounds, flavonoids, tannins, thymol, wide spec is p mineral elements and vitamins C, A, E, vitamin-like substances, especially carotenoids, and substance P-vitamin activity) that can inactivate oxygen-containing molecular fragments with high reagentnogo, thereby preventing serious changes in basic metabolic processes of the cells and the emergence of many pathological conditions - stress, atherosclerosis, myocardial infarction and other

Therefore, the use in the formulation of the inventive beverage composition of hawthorn fruit, cranberries, herbs, lemon balm and oregano used as prophylactic agents for heart disease, insomnia, dizziness, shortness of breath to normalize cholesterol metabolism, reduce the likelihood of thrombus formation, strengthening the walls of cerebral blood vessels, increase the strength and elasticity of capillaries, allows you to create soft drink directional.

Plant composition 2 (the urinary system).

Urological fees (composition) of wild-growing raw materials for prevention of diseases of the urinary tract (urolithiasis, cystitis, urethritis, and others) provide for the inclusion in the composition of ingredients with a high content of biologically active compounds possessing antibacterial, antiviral activity and diuretic (diuretic) action.

HDMI is of rosehip, yarrow, bearberry, mint, used in the preparation of the inventive beverage (option 2), contains a significant amount of flavonoids, mineral salts, tannins (tannins), sterols, coumarins, bitterness, resin, amino acid.

Plant composition 3 (for immunity).

Composition of wild-growing raw materials to strengthen the immune system include in their composition ingredients with a high content of biologically active substances, vitamins (especially vitamin C), vitamin-like substances, mineral elements, amino acids, micronutrients antioksidantnoi orientation and others), which have a preventive effect on the human body, increase its resistance to various extreme factors and infectious diseases, contribute to the neutralization and excretion of toxic substances (enterosorbent properties).

Such wild plants as leaf black currant, hibiscus, Echinacea purpurea included in the inventive drink (option 3), are natural antioxidants and contain flavonoids, anthocyanins, tannins, pectin, essential amino acids, organic acids, polysaccharides, essential oils, resins, enzymes, macro - and micronutrients, vitamins C, B1In2And, R and other minor bi is logically active substances, possessing antibacterial, hypotensive, antispasmodic, antimicrobial activity and boosts the reaction of cellular and humoral immunity, lower blood pressure and manifestations of allergic reactions.

The compositions of vegetable raw materials used to produce the claimed non-alcoholic drinks, are presented in table 1.

Peppermint (leaf) - 4,55
Table 1
The compositions of vegetable raw materials used to manufacture the inventive soft drinks, kg 100 gave
Plant composition 1 kgPlant composition 2 kgPlant composition 3 kg
Hawthorn (fruit) - 18,18Rose hips(fruit) - KZT 19.09Currant (leaves) - the 5.45
Cranberries (berry) - the 5.45Yarrow (leaves) - 2,73Hibiscus (flowers) - 13,64
Melissa (leaf) - 4,55Bearberry (leaves) - 2,73Echinacea (herb) - 8,18
Oregano (leaf) - 1,82

Because vegetable plants contain significant amounts of natural antioxidants, which are inhibitors of oxygen-containing molecular fragments with high reagentnogo and with pronounced physiological and therapeutic effects, the authors studied the possible manifestations of synergism and antagonism between different types of antioxidants in plants and compositions of them.

The total content of antioxidants (SSA) was determined by amperometric method on the device Color Yauza-01-AA; the results are presented in tables 2 and 3.

Table 2
The total content of antioxidants in vegetable raw materials
Name of plant materialsSAA mg/g for Gallic acid
Yarrow0,6
The fruit of the hawthorn0,8
Hibiscus6,6
Rose7,2
Cranberries 8,8
Echinacea9,0
Peppermint14,5
Black currant leaf17,2
Oregano19,0
Melissa20,0
Bearberry15,0

Table 3
The total content of antioxidants in the compositions of plant materials
Plant compositionSAA mg/g for Gallic acid
No. 1 (hawthorn, cranberries, oregano, lemon balm)20,7
No. 2 (rose hips, yarrow, peppermint, bearberry)a 21.5
No. 3 (black currant, Echinacea, hibiscus)50,9

Installed expressed manifestation of a synergistic effect for all three plant compositions, because the ingredients in their composition, in the claimed proportions, mutually Uwe is icipat antioxidant properties to each other. Also investigated the possible synergistic effect of antioxidant properties of the proposed compositions of wild plants and vitamin E.

It was found that the natural antioxidant vitamin E significantly increases (1.6-2.1 times) antioxidant activity of biologically active substances of plants (for composition No. 1 - from 20.7 to 45.0 mg/g for Gallic acid; for composition No. 2 - from 21.5 to 38.0 mg/g for Gallic acid; for composition No. 3 - from 50,9 to 82,0 mg/g for Gallic acid).

Thus, the use of the proposed composition of micronutrients will get soft emulsion drinks antioxidant direction to increase the efficacy of preventive and therapeutic effects on the human body.

The formulations of non-alcoholic beverages with an emulsion structure was performed in accordance with the requirements of regulatory documentation (GOST 28188, a Collection of technological regulations, rules, guidelines and regulations on non-alcoholic beverages).

The quantitative content of the drink ingredients declared in accordance with the recommended level of consumption.

One of the main stages in the technological scheme of production of the inventive non-alcoholic beverages with an emulsion structure is to prepare water EC of the tract of red soap root S. officinalis, functional and technological properties of which depend on the mass fraction of saponins.

To substantiate the quantitative content of the extract when developing recipes drinks took into account data on the extent of its toxicity obtained in the experiment in vivo. According to the results of the Scientific research Institute of epidemiology and Microbiology of the Russian extract of red soap root of S. officinalis L. belongs to the group of practically non-toxic substances (class IV - low-toxic substances oral LD50 >1500 mg/kg). The analyzed extracts classified as low-toxic substances, because at a dose of 1.75 g/kg of body weight or (35 mg soluble solids per mouse of 20 g) did not cause mortality [HOST.1.007-76].

In recipes drinks using a 5% aqueous capodistrias extract soap root, which is 0.15 g of dry matter of the extract per 100 g of product. This number can dissolve fat-soluble food ingredients (essential oil of bergamot) and the limit capodistrias extract Turkestan soap root A. gypsophiloides permitted as a classic of the foaming agent in the production of halva (GOST 6502-94) and did not exceed the permissible norms (500 mg/kg, calculated on the dry matter), established by the world health organization (who) to extract quilaja, received the status of "completely safe" (GRAS) when used in the specified concentrations as a foaming agent in food (WHO Food Additives series: 48. Safety evaluation of certain food additives and contaminants. Quilaia extracts. 2001].

Also the food security of saponins S. officinalis was installed in the test-culture of Tetrahymena pyriformis. Slow damage to vital functions at high concentrations of saponins (10-1 mg/ml) indicates a weak toxic activity against the cells of the ciliate. No mutagenic properties and complete loss of toxicity in the presence of the protein indicate food safety saponins S. officinalis.

Preparation of vegetable emulsifier provides breeding dry or concentrated capodistrias extract of red soap root to the mass fraction of dry substances 5%, followed by filtration to remove suspended solids and sediment.

Method of preparation of plant extracts.

Fruits and berries pour hot drinking water (temperature of 90-100°C) at a ratio of raw materials: water 1:5 and heated in a boiling water bath for 10-15 min, then cooled, filtered, the remaining raw material is squeezed and filtered.

For the preparation of inverted sugar syrup (sugar dissolved in water, boil and make a calculated amount of citric acid.

In the drug of choice E solubilizer (stirred at a rotation speed of 600 rpm for 20-30 minutes) in the required amount ECMC with a solids content of 5% to the formation of the emulsion system and combined with plant extracts from wild plants, sugar syrup, citric acid, then thoroughly stirred for 30 minutes Ready to drink filtered, bottled in glass bottles with a capacity of 0.25 l and pasteurized for 10-20 min at a temperature of 75-85°C, followed by cooling to 10°C.

The invention is illustrated by the following examples of specific performance.

Example 1. Non-alcoholic drink for the prevention of cardio-vascular system.

For beverage consumption ingredients 100 gave the following, kg:

Hawthorn (fruit)18,18
Melissa (leaf)4,55
Oregano (leaf)1,82
Cranberries (berry)the 5.45
Citric acid0,36
Sugar53,0

and in Leningrad:

Vitamin E81·0-3
Water capodistrias extract from red
soap is about Saponaria root offlcinalis L. 8,0
Waterrest

Example 2. Non-alcoholic drink for the prevention of diseases of the urinary system.

For beverage consumption ingredients 100 gave the following, kg:

Peppermint (leaf)4,55
Yarrow (leaves)2,73
Bearberry (leaves)2,73
Rose hips (fruit)KZT 19.09
Citric acid0,36
Sugar53,0

and in Leningrad:

Vitamin E81·0-3
Water capodistrias extract from red
soap root Saponaria officinalis L.8,0
Waterrest

Example 3. Non-alcoholic drink to strengthen the immune system.

Dsaprivatekey drink consumption ingredients 100 gave the following kg:

Black currant (leaves)the 5.45
Hibiscus (flowers)13,64
Echinacea (herb)8,18
Citric acid0,36
Sugar53,0

and in Leningrad:

Vitamin E81·0-3
Water capodistrias extract from red
soap root Saponaria officinalis L.8,0
Waterrest

Organoleptic evaluation of the quality of prototypes within 40 days of storage was carried out 10 respondents developed a detailed scoring system (5-point) on the following quality indicators: appearance, uniformity, color, taste and smell (GOST 28188-89). The results are presented in table 4.

Table 4
Ball the th quality assessment of soft drinks
Name of indicatorexample No. 1example # 2Example # 3
Freshly prepared samples
Uniformity, color, appearance5,05,05,0
The taste and smell4,8the 4.74,8
The overall scorea 4.9a 4.9a 4.9
Shelf life - 10 days
Uniformity, color, appearance5,05,0a 4.9
The taste and smell4,8the 4.74,8
The overall scorea 4.9a 4.9a 4.9
The retention period of 20 days
Uniformity, color, appearance4,8 the 4.7the 4.7
The taste and smell4,8the 4.7the 4.7
The overall score4,8the 4.7the 4.7
Shelf life - 30 days
Uniformity, color, appearance4,54,64,5
The taste and smell4,64,54,6
The overall score4,54,54,5
Shelf life - 40 days
Uniformity, color, appearance3,03,53,2
The taste and smell4,0a 3.9the 3.8
The overall score3,53,73,5

Thus, within 30 days of storage is of soft drinks with emulsion structure their organoleptic quality parameters remained unchanged. The color remained strong, characteristic of vegetable raw materials, included beverages; flavor and aroma pleasant, harmonious, sweet and sour, corresponding to the compositions of vegetable raw materials, without foreign tastes. The structure of the drink remained homogeneous, with no signs of separation of the hydrophobic component (vitamin E). Ball score was 4.5. Further storage was accompanied by a decrease in organoleptic quality of the drinks.

Physico-chemical indicators of the quality of the drinks meet the requirements of GOST 28188 and are presented in table 5.

Table 5
Physico-chemical indicators of the quality of the soft emulsion drinks
The quality indicatorsSoft drink
example No. 1example # 2example # 3
Mass fraction of dry substances, %0,20,20,18
Acidity, in terms of citric acid, % 0,070,060,08
Active acidity (PH)4,24,04,2
Mass fraction of ash, mg %0,120,100,12
Vitamin E, mgcontents 250 ml2,02,02,0
% daily allowance in 250 ml20,020,020,0

The dynamics of the safety performance of prototypes drinks with emulsion structure presented in tables 6 and 7.

Table 6
The content of toxic elements in soft drinks with emulsion structure, mg/kg
Name of indicatorNorm, mg/kg, not more thanSoft drink
Example No. 1 Example # 2Example # 3
lead0,3Not found
arsenic0,1
cadmium0,03
mercury0,005

Table 7
The dynamics of microbiological indicators of soft drinks
DrinkBGK 100 cm3drink (coliforms)Pathogenic microorganisms, including Salmonella, 100 cm3Mold, CFU/100 cm3Yeast, CFU/100 cm3
Freshly prepared samples
Examples No. 1-3Not found
Shelf life 10 days
Examples No. 1-3Not found
The retention period of 20 days
Examples No. 1-3Not found
Shelf life - 30 days
Examples No. 1-3Not foundLess than 10
Shelf life - 40 days
Example No. 1Not found2015
Example # 23025
example # 33538

Thus, during storage for 30 days at a temperature of 10±2°C in trial samples offer of drinks with emulsion structure was absent lead, arsenic, cadmium, mercury, bacteria groups, coliforms (100 cm3), pathogenic microorganisms, including Salmonella (100 cm3), and the number of yeast and mold did not exceed the norms TR TS 021/2011 "On food safety" and "Uniform sanitary and epidemiological and hygienic requirements for goods subject to sanitary-epidemiolo the practical supervision (control)", requirements for this group of food products (not more than 15 CFU/100 cm3). Further storage of test samples of the beverage was accompanied by a reduction of the safety performance of drinks. Therefore, retention, offer non-alcoholic beverages is 30 days.

1. Soft drink, including fruit of the hawthorn, leaves of lemon balm, oregano leaves, cranberries, citric acid, sugar, vitamin E, water capodistrias extract of red soap root of S. Officinalis L., and water, in the following ingredients, kg 100 gave the finished drink:

Hawthorn16,58-20,3
The leaves of lemon balm4,00-4,80
The leaves of oregano1,60-1,92
Cranberries4,51-6,35
Citric acid0,35-0,37
Sugar51,7-55,8

and also, l:
Vitamin E4·10-3-12·10-3
Water capodistrias extract from red
soap root Saponaria officinalis L.7,5-9,0
Waterrest

2. Soft drink, including peppermint (leaf), yarrow (leaves), bearberry (leaves), rosehips (fruit), citric acid, sugar, vitamin E, water capodistrias extract of red soap root Saponaria officinalis L. and water, in the following ingredients, kg 100 gave the finished drink:

Peppermint (leaf)4,0-5,0
Yarrow (leaves)1,8-3,0
Bearberry (leaves)1,7-2,8
Rose hips (fruit)17,0-20,5
Citric acid0,35-0,37
Sugar51,7-55,8

and also, l:
Vitamin E4·10-3-12·10-3
Water capodistrias extract from red
soap root Saponaria officinalis L.7,5-9,0
Waterrest

3. Soft drink, including black currant (leaves), hibiscus (flower), Echinacea (herb), citric acid, sugar, vitamin E, water capodistrias extract of red soap root Saponaria officinalis L. and water, in the following ingredients, kg 100 gave the finished drink:

Black currant (leaves)5,0-6,5
Hibiscus (flowers)12,2-14,5
Echinacea (herb)7,0-9,5
Citric acid0,35-0,37
Sugar51,7-55,8

and also, l:
Vitamin E41·0-3-12·10-3
Water capodistrias extract from red
soap root Saponaria officinalis L.7,5-9,0
Water rest



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to the brewing branch of food industry and may be used in households, at brewing mini-plants or industrial brewing plants. According to the invention, the concentrated hopped beer wort for Czech beer production contains 80-100 wt % of pilsner-type light malt; "Bojos", "Malz" or "Tolar" grades malt accounts for 80 wt % of the concentrated hopped beer wort quantity. Extract in the malt dry substance accounts for at least 80 wt %, Kolbach index is equal to 36-42%, diastatic power - at least 220 Windisch-Kolbach units, achievable fermentation degree - at most 82%, brittleness - at least 75%. The wort may contain 0-20 wt % of maltose and/or glucose syrup wherein hopping amounts to 6-14 g of α-bitter acids of hop per 100 l of hopped wort; up to 80 wt % α-bitter acids of hop are produced from hop extract. At least 20 wt % α-bitter acids of hop are produced from dried or granulated hop; Czech hop grades from the Zhatezk, Trshizk or Ustezk regions account for 15-30 wt % of the dose in the total quantity of hop, granulated hop or hop extract. The dry substance content is equal to 40-98 wt %. The concentrated hopped beer wort for Czech beer production is prepared by way of mixing pilsner-type malt with water and 0-20 wt % of maltose syrup and/or glucose syrup, 0-20 wt % of Bavarian-type malt, 0-20 wt % of caramel malt, 0-5 wt % of colouring malt; then the wort is mashed by the decoction method; then the produced sweet wort is hopped with usage of 6-14 g of α-bitter acids of hop per 100 l of the wort. Maximum duration of the wort hopping is equal to 60-90 minutes with total evaporation of at least 6% of the volume; then the hopped wort is condensed till the dry substance content is equal to 40-80 wt %. According to the invention, the produced wort may be used for addition into alcohol-free beverages.

EFFECT: invention ensures the possibility of manufacture of hopped wort in a concentrated form which is suitable for Czech beer production.

7 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of alcohol-free beverages with an emulsion structure and may be used for the food ration enrichment with biologically active substances. The beverages include (at preset ratio) vegetal compositions of Far Eastern wild herbs, citric acid, sugar sand, essential oil of bergamot, water saponin-containing extract of Saponaria officinalis L. red soap root, ascorbic acid and water. According to the first version, the vegetal composition is represented by hawthorn berries, balm leaves, origanum leaves and cranberries. According to the second version - peppermint (leaves), yarrow (leaves), bearberry (leaves) and rosehips. According to the third version - blackcurrants (leaves), hibiscus (flowers) and echinacea (herb).

EFFECT: invention ensures increase of the beverage biological value, effectiveness of directed preventive and health-improving impact on the human organism as well as imparts antioxidant, antibacterial, antiviral and anti-inflammatory properties to the beverage; additionally, the invention allows to improve organoleptic indices, produce a beverage homogeneous in terms of consistency without signs of separation of a fat-soluble component on the surface which is solubilised in surfactant micelles and securely retained therein during the whole storage life.

3 cl

FIELD: food industry.

SUBSTANCE: method involves preparation of a saccharified brew by way of first grade wheat flour and wheat bran mixing at a ratio of 1:1, the produced mixture brewing with 85-90°C water, maintenance during 45-60 minutes, the mixture cooling to 65-67°C, saccharifying with non-fermented barley or rye malt in an amount of 10% of the mixture weight during 60-90 minutes, yeast autolysate introduction in an amount of 0.1% of the mixture weight to produce a nutritional substrate. Then one performs the substrate weighing out into three fermentative vessels with quadruplication of weighed portion equal to 50 g:200 g:800 g, respectively, three-times' autoclaving with a 24 hours' interval under 1.5 atm during 60 minutes, lactic acid bacteria reproduction in the prepared substrate in three-phase propagation cycle till the final acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is equal to16-18 cm3 per 100 cm3 of the brew; the lactic acid bacteria source is represented by prebiotic preparations "Lactobacterin" or "Bifidumbacterin" "Evitalia" or a complex consisting of the said three preparations that are dissolved in 5 cm3 of a sterile physiological solution with each of them transferred into the cooled sterile saccharified brew in an amount of 1 dose of the preparation which is equal to 2×109, 107 and 1.5-2.0×109 CFU, respectively, per 50 g of the substrate. The inoculated nutrient medium is incubated (first phase) during 24 hours at a temperature of 37°C; then one performs the second and the third phases of the propagation cycle by way of dilution of the ripe starter of the previous phase in a four-fold quantity of the sterile saccharified brew for the subsequent phase. Incubation of the subsequent phases of the propagation cycle is performed during 24 hours at a temperature of 37°C till acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is 16-18 cm3 per 100 cm3 of the brew. Then one performs the phases mixing with potato starch in an amount equal to the starter weight and Saccharomyces cerevisiae pressed bakery yeast in a dose of 5 g/100 dm3 of the kvass wort, the produced mass drying in a sterile air flow at room temperature till moisture content is equal to 13-14%. The total time of the saccharified brew fermentation is equal to 72 hours.

EFFECT: fermentation time reduction.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and medicine, in particular, to methods for production of oxygen cocktails of functional purpose that may be used for as biologically active agents affecting metabolic processes in the organism and promoting prophylaxis and elimination of hypoxia (oxygen deficiency). For solution of the task set the oxygen cocktail production method consists in preparation of a cocktail base, introduction of a foam stabiliser, the stabiliser mixing with the cocktail base and impregnation with oxygen; according to the invention, the foam stabiliser is represented by a mixture of dairy whey with at least one polysaccharide of vegetal origin at the ration of such polysaccharide to dairy whey equal to 1:100-500; preliminarily, prior to the stabiliser mixing with the cocktail base, one provides for the polysaccharide swelling in dairy whey (jointly, in the form of a mixture) during 20-30 minutes; then one proceeds with the produced mixture heating to 50-90°C and cooling to 23-25°C; the ratio of cocktail base to the foam stabiliser is chosen from 1:1 or 1:1.5.

EFFECT: invention aimed at solution of the task of creation of an effective, efficient and economical method of preparation of oxygen cocktails possessing functional, therapeutic-and-prophylactic and high organoleptic properties due to reduction of preparation time and decrease of costs, in particular, those on raw material used for oxygen cocktail production.

7 cl, 3 tbl

FIELD: food industry.

SUBSTANCE: composition contains the following initial ingredients: concentrated cherry juice, citric acid, "Cherry" flavouring agent, a sweetener represented by sugar sand and glucose-and-fructose syrup and water as well as concentrated lemon and red grape juices, "Mint" flavouring agent and sodium chloride. The concentrated juices may be represented by clarified concentrated juices; citric acid - by water-free citric acid.

EFFECT: beverage organoleptic indices improvement and alcohol-free beverages range increase.

3 cl, 1 ex

FIELD: food industry.

SUBSTANCE: composition contains the following initial ingredients: concentrated lemon and orange juices, "Mint" flavouring agent, lemon rind alcohol infusion, sugar sand, fructose-and-glucose syrup, sodium chloride and water. The concentrated juices are represented by clarified concentrated juices.

EFFECT: beverage organoleptic indices improvement and alcohol-free beverages range increase.

2 cl, 1 ex

FIELD: food industry.

SUBSTANCE: composition contains concentrated raspberry, lemon and white grape juices, citric acid, "Raspberry" and "Mint" flavouring agents, a sweetener represented by sugar sand and fructose-and-glucose syrup, citric acid, sodium chloride and water. The concentrated juices may be represented by clarified concentrated juices; citric acid - by water-free citric acid.

EFFECT: beverage organoleptic indices improvement and alcohol-free beverages range increase.

3 cl, 1 ex

FIELD: food industry.

SUBSTANCE: composition contains the following initial ingredients: concentrated lemon, orange, grapefruit and passionfruit juices, citric acid, "Mint" and "Passionfruit" flavouring agents and a sweetener represented by sugar sand. Additionally, the composition contains fructose-and-glucose syrup, sodium chloride and water. The concentrated juices may be represented by clarified concentrated juices; citric acid - by water-free citric acid.

EFFECT: beverage organoleptic indices improvement and alcohol-free beverages range increase.

3 cl, 1 ex

FIELD: food industry.

SUBSTANCE: composition contains concentrated raspberry juice and carrot juice, dry extract of red grape peel, citric acid, "Raspberry" flavouring agent, a sweetener, sodium chloride, food carbon dioxide and water. The sweetener is represented by sugar sand and fructose-and-glucose syrup. Citric acid may be represented by water-free citric acid.

EFFECT: invention allows to improve organoleptic indices of the beverage and expand the range of alcohol-free beverages.

2 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as functional purpose drinking water as well as a base during functional beverages production. Natural water is produced by way of distillation of directly squeezed water-melon rind juice in a vacuum at a temperature of 50°C and contains nutritive and biologically active substances, vitamins, macro- and microelements.

EFFECT: invention ensures production of water-melon rind natural water including nutritive and biologically active substances, vitamins, macro- and microelement with increased sodium content equal to more than 0,003 wt % and ferrum content more than 0,0004 wt %.

FIELD: non-alcoholic industry.

SUBSTANCE: beverage comprises the following components, wt%: sugar 4.50-5.50; citric acid 0.05-0.07; "Lemonade" composition 0.35-0.45; color 0.09-0.12; carbon dioxide 0.35-0.40; condensed whey concentrate produced by ultrafiltration and back osmosis methods 9.50-12.00; rectified concentrate of sweet stevia substances 0.40-0.50, and water the balance. Such composition of beverage allows caloricity to be reduced, foaming capacity and foam stability to be increased. Foam column height is increased by 5-6 times and foam stability is increased by 50-60 s. Beverage produces advantageous effect upon digestive, nervous, and cardiovascular system, and upon disease resistance. Also, said beverage allows water-saline balance of human organism to be kept. Said beverage is recommended as prophylactic means for mass consumption.

EFFECT: increased nutritive value, improved nutritive and prophylactic properties and wider range of products.

5 tbl, 2 ex

FIELD: soft drink industry.

SUBSTANCE: method comprises preparing blend by mixing (i) sugar-containing substance with (ii) preliminarily enriched natural-origin table mineral water "Selivanovskaya" with mineralization level 290 mg/L and total hardness 3 mg-equ determined by macro and trace minerals and natural-base vitamins by introducing multicomponent concentrate based on lemon fruit pulp or dry apples. Blend is further completed with biological additives: "Delutsar" and "Taurin" or "Pantogematogen Dar Altaya", edible salt, cinnamon fusion, citric acid, therapeutical plant extracts, and sodium benzoate, said sugar-containing substance being selected from liquid inverted sugar and maltose starch molasses and said therapeutical plant extracts being selected from extracts of echinatia grass and thyme or pink rhodiola rhizome or root. Invention enables production of drinks with elevated biological value, sour-sweet taste and spicy scent with pear nuance. Drinks contribute to maintenance of essential functions of human body under professional and environmental stress conditions and also enable improvement of health of middle-age and aged persons, slow up ageing processes and increase resistance against diseases.

EFFECT: improved therapeutical and prophylactic value of beverage.

4 cl, 2 ex

FIELD: production of alcohol-free beverages, in particular, production of natural infusions from raw fruit material.

SUBSTANCE: method involves preliminary cleaning and mechanical processing of fruits and/or berries, with following thermal processing thereof in softened water at temperature of 80-850C; mixing filtered concoction with concentrated juice and/or fruit and/or berry extract; adding sweetener and acidifier and cooling resultant product. Components are preferably introduced in amounts, at which 4-8.5 parts of water are used with 1 part of fruit and/or berry mixture with concentrated juice or extract, with weight ratio of juices and/or extracts of fruits and/or berries to fruits and/or berries is 0.1-0.8:1 on conversion to dry substance content in fruit or berry juice. Optimal sugar content is 4-12% by content of dry substance of sugar. Acidifying agent is introduced in an amount providing for acidity of composition of up to 0.2-1% on conversion to citric acid. Method may involve additional pasteurization at temperature of 80-900C at excessive pressure of 0.02 MPa. Storage time, beginning from production date, at temperature of 18-200C and moisture content of 65-70% is 12 months.

EFFECT: improved quality and increased storage resistance of resultant infusion.

9 cl, 2 tbl, 6 ex

FIELD: food-processing industry, in particular, product obtained at milk industry enterprises.

SUBSTANCE: carbonated beverage based on milk whey comprises the following components, wt%: whole milk whey with acidity of 80-100°T 90.0-94.4; fat-free milk 5.0-6.0; sugar 0.2-0.3; ascorbic acid (vitamin C) 0.02-0.06; sorbic acid 0.05-0.08; carbon dioxide 0.3-0.4. Resultant beverage is foaming, freshening, light, low-caloricity beverage of homogeneous composition, which has natural milk taste not leaving whey aftertaste, facilitate in increasing life tone and stimulate in the same manner as koumiss. It has homogeneous milk mat color with yellow tint. Said beverage has shelf life of at least 6 months.

EFFECT: improved quality and prolonged shelf life of product.

2 ex

FIELD: food-processing industry, in particular, production of alcoholic and alcohol-free beverages of laminated structure.

SUBSTANCE: method involves placing at least two components of different densities in vessel, with at least one component being formed as gel having viscosity of from 10 mPa·s to 2,500 mPa·s. Beverage produced comprises at least one component in the form of gel with viscosity of from 10 mPa·s to 2,500 mPa·s.

EFFECT: prolonged shelf life of beverages and provision for keeping initial organoleptical properties, wider range of component and aroma combinations and improved visual perception of beverages owing to color range combination of component layers.

16 cl, 1 dwg, 4 ex

FIELD: non-alcoholic beverage production.

SUBSTANCE: Quass mash concentrate is diluted according to common technology with soft water, sugar or sugar syrup is added and mixture is pasteurized for 30-60 min. Then mash is cooled to 20-30°C and fermented for 2-3 h in continuous flow in two subsequent steps by passing through vessels filled with adsorbent on 1/3-1/2 of high to obtain necessary conditions. In the first step pure yeast culture immobilized on sorbent surface is used in amount from 250 millions to 1 billion of cells in 1 ml to obtain alcohol content not more than 1.2 %. In the second step lactic bacteria immobilized on sorbent surface is used in amount of 7-7.5 billion of cells in 1 cm3. Fermented mash is cooled to 0-2°C, racked off, filtered through kieselguhr or pasteurized. Fermented mash after racking off may be blended with formula ingredients. As sorbent polyethylene rings are used.

EFFECT: accelerated method for quass production; quass of standard and stable organoleptic quality.

4 cl, 3 ex

FIELD: soft beverage industry.

SUBSTANCE: kvass wort concentrate is diluted with softened water and added sugar syrup or sugar, then purified lactic acid in amounts providing acidity of starting wort corresponding to 3 mL of 1 M NaOH per 100 mL kvass, after which wort is pasteurized for 30-60 min. Wort is further cooled to 20-30°C and fermented for 2-3 h in continuous flow by passing cooled pasteurized kvass wort through tank filled with sorbent (in particular, polyethylene rings) to 1/3-1/2 its height, sorbent bearing yeast immobilized on its surface in amount from 250 millions to 1 billion cells in 1 mL wort. When fermentation provides product with required conditions, it is cooled to 0-2°C, separated from precipitate, filtered through kieselgur or subjected to sterilizing filtration, or pasteurization. Fermented can be then blended with prescribed ingredients.

EFFECT: accelerated kvass manufacturing process, facilitated process control, and standardized and stabilized organoleptic characteristics of product.

4 cl, 3 ex

FIELD: functional agent, capable of elimination unhealthy nicotine action caused by smocking.

SUBSTANCE: claimed functional agent is prepared by drying of composition containing (pts w.): green tea effective ingredient powder 50-500; extract from mulberry leaves 7.5-75; apple juice 3-30; extract from liquorice roots 3-30; and extract from dried orange skin. Extract from mulberry leaves extract from liquorice roots and extract from dried orange skin are prepared by decocting in boiling water. Functional beverage is prepared by blending 0.5-5 mass % of functional agent with water. Method for functional agent production also includes providing filtrates of nuts, vegetables, fruits, concentrates roots, skin and leaves. Then powder is formed by blending of said filtrates and concentrates with green tea effective ingredient powder. Powder is filtered and dried by spray-type dried.

EFFECT: functional agent inhibiting cancerogen forming caused by smocking, having antioxidant effect, and preventing lung cancer.

6 cl, 32 dwg, 4 tbl, 20 ex

FIELD: food-processing industry.

SUBSTANCE: liquid food product may be water, juices and beverages containing enriching amount of calcium-magnesium lactate-citrate complex formed by reaction between alkaline source of calcium and alkaline source of magnesium with mixture of lactic and citric acids optionally stabilized with carbohydrates.

EFFECT: improved gustatory qualities owing to absence of bitterness or strange taste in product.

17 cl, 6 ex

FIELD: food-processing industry.

SUBSTANCE: method involves mixing basic components in souring-fermenting vessel (souring tank) while exposing to acoustic action; separating; finishing receipt in blending vessel while exposing to acoustic action; cooling and bottling. Acoustic action is performed through acoustic emitters providing vibrations in both horizontal and vertical planes of vessel at frequency of 2.5-3.5 KHz and at intensity of 1.0-1.5 W/cm2. Apparatus has at least one component mixing vessel equipped with axial vertical pipe connected to circulation system and hydroacoustic emitters. The latter are disposed on horizontal pipes connected to said vertical pipe so as to provide fixed direction of acoustic field at an angle of 120° to horizontal and vertical planes of vessel. Apparatus is also equipped with heating-cooling system, basic component inlet branch pipe and outlet branch pipe for resultant product. Method and apparatus allow process for producing of fermentation kvas to be intensified by 2-3 times.

EFFECT: reduced number of processes, intensified process of producing fermentation kvas, and complete elimination of foaming process.

4 cl, 2 dwg

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