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Alcohol-free beverage "stevilact" based on curd whey. RU patent 2245665.

IPC classes for russian patent Alcohol-free beverage "stevilact" based on curd whey. RU patent 2245665. (RU 2245665):

A23L2/52 - Adding ingredients (adding preservatives A23L0002440000)

A23L2/38 - Other non-alcoholic beverages

A23L2 - Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L0001400000; preparation of non-alcoholic beverages by removal of alcohol C12H0003000000)

A23C21 - Whey; Whey preparations (A23C0001000000, A23C0003000000, A23C0009140000 take precedence);;

Another patents in same IPC classes:

Concentrated base (balsam) "vita-2" / 2245083
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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

The invention relates to the beverage industry.

Known non-alcoholic sparkling beverage flavorings “Lemonade”, containing sugar, citric acid, the song “Lemonade”, Kohler, carbon dioxide and water (the Recipe for soft drinks. - M.: Intimidator,1973. P.47, prototype).

The disadvantage of this drink is low nutritional value (table 1), low foaming ability and foam standing, low organoleptic properties.

The technical problem of the invention is to reduce calories, increase nutritional value, forming a fruity aroma and refreshing taste, foaming ability and protonate drink, as well as to improve its organoleptic properties due to the enrichment drink a valuable food substances cheese whey (lactose, macro-, trace elements, vitamins).

This object is achieved in that a beverage containing sugar, citric acid, the song “Lemonade”, Kohler, carbon dioxide and water, further comprises the condensed whey (Dolnikowski VI, Polanski K. Physico-chemical properties of products from whey, processed membrane methods. “Izvestiya vuzov. Food technology. No. 2, 1989, S. 84-87), obtained by ultrafiltration and reverse osmosis, and purified concentrate of sweet substances stevia (Podporinova G.K. Development of technology for concentrate sweet substances stevia: author. dis. Kida. C. agricultural Sciences/ national. Sri Mar. beet and sugar them. Alislamia, Ramon, 1999, 20 C.) in the following ratio of ingredients, wt.%:

Sugar 4,50-5,50

Citric acid 0,05-0,07

The Song “Lemonade” 0,35-0,45

Kohler 0,09-0,12

Carbon dioxide 0,35-0,40

The condensed whey 9,50-12,00

The purified concentrate of sweet substances stevia 0,40-0,50

Water the rest up to 100%

The method is the introduction of the drink whey condensed and syrup stevia. The condensed whey increases the nutritional value of the drink, as it contains valuable components of the serum: lactose is a unique carbohydrate of animal origin, low molecular weight protein substances with biological activity, lactic acid, with a wide range of macro - and micronutrients, water-soluble vitamins (table 2,3). The increase in foaming capacity and protonate drink due to the presence of surface-active substances cheese whey (Proteose-peptone fractions of whey protein, peptide fractions of non-protein nitrogen, organic acids). The purified concentrate of sweet substances stevia can reduce the energy value of the drink and the sucrose content in it. The purified concentrate of sweet substances stevia contains complex sweet diterpene glycosides, representing organic compounds neugeborne nature. It is low-calorie, 250-300 times sweeter than sucrose, is not required for absorption of insulin secretion, reduces the level of sugar in the blood, normalizes protein, carbohydrate and mineral metabolism, regulates the pressure, does not cause tooth decay and diathesis. In addition, the purified concentrate of sweet substances stevia is able to modify and enhance the smell aromatherapeutic compositions, which is especially important in the beverage industry.

The result of the invention is that in addition to reducing calories, increasing the nutritional value of the drink improve its organoleptic properties, improved foaming ability and foam standing (the height of the column of foam increases 5-6 times in comparison with the prototype, foam standing increases by 50-60 seconds), as well as expanding the range of non-alcoholic beverages.

Drink “Stabilant” prepared as follows.

White sugar syrup prepared in a known manner, containing 65% solids and not more than 55% inverted sugar, add the components of the drink in the following sequence, in the following ratio of ingredients, wt.%:

The condensed whey 9,50-12,00

Citric acid 0,05-0,07

Kohler 0,09-0,12

The purified concentrate of sweet substances stevia 0,40-0,50

The Song “Lemonade” 0,35-0,45

Water the rest up to 100%

The obtained blended syrup is stirred, filtered and cooled to a temperature of 8-10°C. Cooled to 4°water is supplied to the saturator where it is saturated with carbon dioxide. Blended syrup served on seropoositivity machine and then in bottle, topped up with sparkling water to the rated capacity and sealed.

The method is illustrated by examples.

Example 1. The drink is prepared according to the above scheme in the following ratio of ingredients, wt.%:

Sugar 4,50

Citric acid is 0.05

The Song “Lemonade” 0,35

Kohler 0,09

Carbon dioxide 0,35

The condensed whey 9,50

The purified concentrate of sweet substances stevia 0,40

Water the rest up to 100%

Non-alcoholic drink made in accordance with the above technology and formulation, has a refreshing taste and a rich fruity aroma, as evidenced by a tasting (24 points), high foaming ability and foam standing.

Example 2. Non-alcoholic drink is prepared in accordance with the above technology in the following ratio of ingredients, wt.%:

Sugar 5,50

Citric acid 0,07

The Song “Lemonade” 0,45

Kohler 0,12

Carbon dioxide 0,40

The condensed whey 12,00

The purified concentrate of sweet substances stevia 0,50

Water the rest up to 100%

Drink, as in the previous case, has a high organoleptic and physico-chemical parameters (table. 4,5).

Examples 3, 4 and 5 are presented in table. 4, the technology of their preparation is similar to the above.

From the analysis of the organoleptic and physico-chemical properties of the compositions 1-5 (table 4), it follows that the compositions 4 and 5 are low organoleptic properties.

The ratio of ingredients in example 4 does not allow to form a rich, refreshing taste and high foaming ability.

The drink obtained in accordance with example 5, in connection with the excess whey condensed and purified concentrate of sweet substances stevia, there is a specific serum smell, bitter taste and strong opalescence, which affects the organoleptic and physico-chemical properties of the drink.

Introduction to the composition of the drink above ingredients in appropriate quantities (examples 1-3) allows to obtain qualitatively new organoleptic and physico-chemical properties. Drink “Stabilant” differs from the prototype in that gets saturated pronounced fruity aroma, refreshing taste, high foaming ability and foam standing.

In addition, the introduction of the drink whey condensed and syrup stevia reduces its nutritional value and increases the nutritional value, because it is enriched with valuable food components milk whey (lactose, macro-, trace elements, water-soluble vitamins), as well as physiologically active substances of stevia.

Physico-chemical properties of the drink “Stabilant” are presented in table. 5.

Table 1

The nutritional value of the drink Name component of the Daily needs of the industry, g % meet the daily needs of 100 g of the drink Drink “Lemonade” Drink “Stabilant” Proteins 85 - 0.1 Carbohydrates, including sucrose 80 7,6 3,6 lactose 18,5 - 11,4 Organic acids 2,0 7,0 8,9 minerals, including calcium 0,8 - 2,9 sodium 0,88 - 2,2 potassium 2,5 - 2.2 magnesium 0.4 - 1.0 phosphorus 1,2 1.8 Vitamins, including thiamine 0,0017 - 0.8 Riboflavin 0,002 - 2,6 Niacin 0,019 - 0,3 ascorbic acid 0,070 - 0,4

Table 2

The chemical composition of whey condensed Name of the component Mass fraction, % Water 80,0 Total protein content of 0.7 including protein nitrogenous substances 0,3 nonprotein nitrogenous substances 0.4 Lactose 16,2 Lactic acid 2,1 Ash 1,0

Table 3 Mineral and vitamin composition of whey condensed Name of the component Mass fraction (mg% Ash 1000 Macronutrients, including calcium 180 sodium 150 potassium 430 magnesium 30 phosphorus 170 trace elements, including iron 0,4 0,2 copper zinc 1,0 Vitamins, including thiamin Riboflavin 0.1 0.4 Niacin 0,4 ascorbic acid 2,0

Table 4 Recipes of drinks with no p/n Name of ingredi customers and indicators the Ratio of ingredients, wt.%, in the examples 1 2 3 4 5 prototype 1 Sugar 4,5 5,0 5,5 3,0 6,0 10,7 2 Citric acid 0,05 0,06 0,07 0,03 0,10 0,14 3 Song “Lemonade” 0,35 0,40 0,45 0,25 0,55 0,40 4 Kohler 0,09 0,1 0,12 0,07 0,20 0,10 5 carbon Dioxide 0,35 0,40 0,45 0,6 0,4 0,30 6 whey condensed 9,5 10,5 12,0 8,0 14,0 - 7 Purified concentrate of sweet substances 0,40 0,45 0,50 0,35 0,65 - 8 Water the rest 9 Energy-ical value, kcal/100 g 25,8 25,0 26,7 22,0 27,5 42,8

№ p/p Name ingredients and indicators the Ratio of ingredients, wt.%, in examples 10 Organoleptic-ical properties distinct refreshing sweet and sour taste with the smell of the song “Lemonade” is Not observed pronounced taste, insufficient nye celosti Present meet specific for cyberotic-tion smell, bitter taste and strong opalescent of sweet and Sour taste, the flavor of the song “Lemonade” 11 Degustation estimates drink, score 24 13 15 23

Table 5

Physico-chemical characteristics of the drink “Stabilant” parameter Value Defining test methods performance appearance Transparent liquid without sediment and impurities, Pets opalescence due to the peculiarities of the raw materials used GOST 6687.5 Taste and aroma pronounced refreshing sweet and sour taste with the smell of the song “Lemonade” GOST 6687.5 Color is Golden-brown, due to color sugar Kohler, uniform throughout the volume GOST 6687.5 Acidity, cm 3 solution of sodium hydroxide concentration of 1.0 mol/DM 3 100 cm 3 drink 2,0±0,3 GOST 6687.4 Mass fraction of dry substances, % 6,5-8,0 GOST 6687.2 Mass fraction carbon dioxide, percent of 0.35-,0.45 GOST R

Drink that contains sugar, citric acid, the song “Lemonade”, Kohler, carbon dioxide and water, characterized in that it further comprises the condensed whey, obtained by ultrafiltration and reverse osmosis, and purified concentrate of sweet substances stevia in the following ingredients, wt.%: