Naturally sweetened juice products with beta-glutan. RU patent 2469608.
| Beverage and its production method / 2466566 Beverage includes a structured component, unhomogenised vegetable juice and/or fruit juice, homogenised vegetable material and/or fruit material and vegetal sterol ether and/or vegetal stanol ether in an amount of 0.2 - 25 wt % of the beverage weight. The structured component of the beverage contains unhomogenised vegetable puree, fruit pulp and/or fruit puree. The method envisages mixing of a water emulsion containing vegetal sterol ether and/or vegetal stanol ether with one or several structured components. |
| Preventive beverage containing spirulina / 2466565 Fruit base in the said beverages is represented by the following ingredients: fruit-and-vegetable nectar, spicy vegetable nectar or fruit puree. The fruit-and-vegetable nectar is represented by pumpkin-and-apricot-and-lemon nectar with soluble dry substances content equal to 11.0 - 12.5 wt % and pulp content equal to no more than 30.0-35.0 wt %. The spicy vegetable nectar is represented by a tomato juice based nectar with addition of strained herb of celery, parsley, dill, marjoram, rosemary and sweet pepper puree with soluble dry substances content equal to 4.% - 10.0 wt % and pulp content equal to no more than 12.0-42.0 wt %. The fruit puree is represented by a mixture chosen from apple-and-raspberry, apple-and-pear, apple-and-strawberry, apple-and-bilberry, apple-and-plum, apple-and-strawberry-and-banana, apple-and-apricot and apple-and-orange puree. |
| Tomato processing method / 2464814 Invention relates to food industry and may be used during production of tomato paste and tomato juice in a continuous flow. The method is as follows: one sequentially washes tomatoes in two waters under a pressure equal to 2-3 atm., inspects tomatoes placing them in one layer, removes wastes, crushes the vegetables and mills them. The produced mass is separated into a liquid fraction and a fraction with seeds and peel particles. Then the liquid fraction is separated into tomato juice and tomato puree with dry substances content up to 30%. Separated tomato juice is homogenated, poured into containers, sterilised and packed. Tomato puree is conditioned to dry substances content equal to 30-70% to produce tomato paste while the fraction with seeds and peel particles is heated up to 80-90°C; the produced pulp is separated and added into the tomato puree. |
| "sokrassol" beverage / 2450553 Beverage includes juice, a spice, salt, a vegetable raw material fermentation product, barley malt, oat malt, vegetable raw material infusion, an edible acid, sugar or its substitute. The juice may be represented by a vegetable juice or a fruit juice or a juice mixture. The juice mixture may be represented by a mixture of vegetable juices or a mixture of fruit juices or a mixture of vegetable and fruit juices. The vegetable raw material fermentation product may be represented by natural kvass or fermented cabbage pickle-water. The vegetable raw material infusion may be represented by an infusion of cherry tree leaf and/or red bilberry leaf and/or a herb infusion of dandelion and/or parsley and/or dill and/or endive. The edible acid contained in the beverage may be represented by citric or acetic and lactic acid. Additionally the beverage may contain a bifidobacteria concentrate solution as well as flavouring additives. |
| Beverage containing non-caloric sweetener and coconut milk / 2448533 Inventions group relates to food industry. The beverage contains at least one non-caloric sweetener, water, an acidifier at least one flavouring agent chosen from the group consisting of a taste flavouring agent, a flavouring component and their combinations; coconut milk in an amount of 0.1% - nearly 10.0% for imparting an improved savour without detectable taste reversion. The natural beverage contains at least one steviol glycoside, water, an acidifier at least one flavouring agent chosen from the group consisting of a natural flavouring agent, a flavouring component and their combinations; coconut milk in an amount of 0.1% - nearly 10.0% for imparting an improved savour without detectable taste reversion. The other inventions describe a concentrate for production of the beverage and a method for improvement of the savour of the beverage containing a steviol glycoside according whereto the beverage is prepared. |
| Method for complex processing of concentrated unclarified and clarified girasol juice / 2444915 Invention relates to food and processing industry, in particular, to methods for girasol tubers processing. The method for processing concentrated unclarified and clarified girasol juices envisages the concentrate dilution with hot water with a temperature of 50-90°C till dry soluble substances content is 17 wt %. The produced inulin-containing solution is delivered to the ultrafiltration device with polymer membranes sized 8 and 5 kDa. The produced retentate is concentrated, inulin is extracted from the produced solution by way of crystallisation at a temperature of 5-10°C; glucose-fructose syrups are produced by fermentative method. The fructooligosaccharides-containing permeate produced after filtration with separation threshold equal to 5 kDa is concentrated till dry soluble substances content is less than 75 wt % for syrup production or is delivered for spray drying. |
| Method for production of concentrated unclarified and clarified girasol juice / 2444914 Invention relates to food, pharmaceutical, biochemical and processing industry, in particular, to methods for production of a girasol semi-product for subsequent processing. The method envisages washing and preliminary milling of raw material. The produced pulp is heated up to 100°C during 30-60 sec. and pressed. The refuses produced after pressing are treated with hot water with a temperature of 80-90°C, the mixture water duty being 1:2-3. An enzyme is added to the produced solution and has cellulasic and hemicellulasic activity. The produced juice is combined with that of primary pressing. Then the mixture is momentarily heated up to a temperature of 100°C and treated with bentonite and activated carbon (continuously stirred) during 30 minutes. Then the mixture is delivered for subsequent rough filtration. The produced juice is concentrated till dry soluble substances content is no less than 65 wt % to produce concentrated unclarified girasol juice. The produced unclarified concentrate with pulp content no more than 3 wt % is stored either pasteurised in aseptic vessels or unpasteurised in vessels cooled down to a temperature no higher than 10°C. For production of concentrated clarified girasol juice after rough filtration the juice is delivered for ultrafiltration through polymer membranes sized 8 kDa, the produced permeate is concentrated till dry soluble substances content is less than 70 wt %. The produced clarified concentrate is stored either pasteurised in aseptic vessels or unpasteurised in vessels cooled down to a temperature no higher than 10°C. |
| Beverages based on neutralised juice and beverages production method / 2444214 Neutralised juice base contains at least one sour juice neutralised with at least one alkaline additive. The neutralised juice base has pH within the range from approximately 5.0 to approximately 6.1. The beverage composition contains at least one neutralised juice base and at least one beverage component; the beverage composition is represented by a composition with lower acidity. The present invention relates to methods for production of neutralised juice base and methods for production of beverage compositions. |
 Regulation of fruit juice aroma and freshness characteristics / 2443128Method involves regulation of concentration of a compound chosen from the group consisting of limonin, isolimonin, nomilin and their mixtures in juice to a concentration of the said compound bitter taste level. Additionally, according to the method, one may optionally regulate Brix/acid ratio in the juice for reduction of the compound concentration or regulation of the concentration of polymethoxylated flavones in the juice to a level below heir bitter taste threshold level. |
 Production method of "pervy zimniy" kvass with foxberry / 2442443Invention refers to production of kvass. The method includes preparation of mash by dissolving of kvass mash in water, addition of dry bakery yeast preliminary disinfected by milk acid. Then the sugar syrup is added, the mixture is fermented, cooled and foxberry juice is added preliminary pasteurized at the temperature of 70°C within 30 minutes. Then the fermented mash is blended with sugar syrup and citric acid, execute ageing and decoloration of young kvass. Then kvass is separated, further aged, filtered through cartridges with fineness of 10 mcm, 5 mcm, 0.5 mcm, pasteurize at the temperature of 70°C and pour it into bottles. |
| Method for extracting juice from sea-buckthorn cobs / 2243708 Invention relates to technology in processing vegetable raw. Method involves disruption of juice-containing structures and separation of solid components from juice with pulp. Cobs are loaded into vacuum chamber and structures are disrupted by steam and juice at violent boiling, intensive change of pressure, continuous supply of heat, at temperature 60oC, not less. Steam is condensed to form distillate, juice concentrate is separated, solid components are rinsed with distillate and rinsing suspension is combined with the juice concentrate. Invention provides the more complete utilization of raw and to enhance quality of juice. |
| Method for producing of infusion / 2248731 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. |
 Method for producing of canned carrot-mountain cranberry juice / 2258442Method involves preparing, grinding, blanching and rubbing carrot; mixing with mountain cranberry juice and sugar syrup; homogenizing; packaging, pressurizing and sterilizing. During mixing procedure, beet pectin is additionally introduced in an amount of about 1.1 wt%. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258443 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, CO2-extract of black bitter pepper and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0102; CO2-extract of black bitter pepper 0.0102; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258444 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0204; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258445 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for complex reprocessing of sea buckthorn berries / 2259063 Sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed. |
| Method for producing of canned juice from fresh cabbage / 2259796 Method involves preparing cabbage; chopping and blanching with open steam at temperature of 95-105° for 8-10 min; rubbing in double rubbing machine having sieves with diameter of openings in terminating drum of 0.5 mm; mixing with salt, beet pectin, CO2-extract of dill, CO2-extract of celery pepper, CO2-extract of parsley, and sweet water. Components are used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of dill 0.0051; CO2-extract of celery pepper 0.0051; CO2-extract of parsley 0.0102; sweet water in an amount sufficient for providing dry substance content of 7.4%. Method further involves homogenizing, pressurizing and sterilizing of mixture. |
| Method for preparing beverage / 2262869 The present innovation deals with technology to manufacture beverages of "laughing" properties due to introducing nitrogen oxide into liquid foundation at the quantity not exceeding 40 g/l liquid foundation at 1-25 C and pressure of 1-21 atm. Moreover, as liquid foundation one should apply either mineral or drinking water, or juice. Moreover, the beverage in question could be additionally saturated with oxygen or carbon dioxide, or their mixture, and, also, one may introduce there either sugar or sugar substitute, vitamins and microelements. The mixture of following vitamins may be introduced, as well: A, B1, B2, B6, B12, D, E, folic acid, calcium-D-pantothenate (vitamin B3), nicotinic acid (vitamin PP), biotin, ascorbic acid or sodium ascorbinate in corresponding quantities, g/kg mixture: 2.0-8.0; 0.02-0.06; 30.0-40.0; 4.0-10.0; 4.0-8.0; 4.0-10.0; 0.01-0.03; 1.0-4.0; 25.0-35.0; 60.0-70.0; 0.5-1.0 and 300.0-400.0. |
 Method for producing of fruit and vegetable juices / 2264138Method involves grinding fruits for producing of fruit pulp; adding skin components; squeezing juice from pulp produced; according to preferable embodiment, separating particles of ground cuttings, seeds and/or skin; before squeezing of juice, returning components of skin and/or other substances into pulp. |
FIELD: food industry.
SUBSTANCE: beverage includes at least one fruit juice, at least one high-intensity non-caloric natural sweetener without an artificial sweetener, as well as homogenised pulp and beta-glucan.
EFFECT: invention allows to produce a low-caloric beverage close to 100% juice in terms of taste, with enhanced viscosity and with beneficial cholesterol-reducing impact.
22 cl, 1 tbl, 4 ex
This application has the priority of a patent application 61/092 774, filed on August 29, 2008 with the same name, and the application PCT/US2009/051937 from August 29, 2008 with the same name, the description of which is included in this description by reference in full.
THE TECHNICAL FIELD
The present invention relates to drinks and other products for drinking, such as beverage concentrates and the like. In particular, the present invention relates to drinks with compositions that meet the market demand for juice drinks low-calorie, light or low calorie drinks.
THE LEVEL OF TECHNOLOGY
A high intake of calories cause various problems, such as weight gain, leading to health problems such as diabetes and cardiovascular disease. As consumers more conscious about their health and weight, caloric content of food is becoming an increasingly important factor. Food manufacturers offer on the market of food products for health and wellbeing, with a low-calorie ingredients to attract consumers who care about their health and weight. Currently, there is a vast market of foods with low-calorie, light or low-calorie food.
However, foods with low-calorie, light or low calorie foods have mild taste due to the low content of sugar or weak perception of sweetness. Manufacturers are trying to solve the problem by adding a large number of artificial sweeteners and flavors to make the taste more similar to that found in high-calorie foods. For example, to make a sweet drink with low content of calories, light or low calorie drinks use artificial high-intensity sweeteners, such as, inter alia, Sucralose, aspartame, saccharin and Acesulfame K. However, it is believed that certain artificial ingredients cause serious health problems and, therefore, poorly perceived by the consumers. Especially consumers are concerned about children who consume foods with artificial sweeteners. Consumers have become more cautious with artificial ingredients and look for natural ingredients, that is, ingredients, distilled extracted, concentrated or obtained in a similar way from agricultural plants or other natural sources, held limited technological processing or fail additional technological processing.
In addition, the use of artificial sweeteners is a bitter aftertaste or metallic aftertaste, or other types of defects that as a result leads to the production of beverages with high-quality sweets compared to high-calorie drinks. Additionally, with the intake of calorie-reduced beverages, light or low calorie drinks, normally in the mouth occurs perception "diluted" or "watery" because no added sugar and/or other solids. Consequently, the market continues to be a need for drinks with good profile of taste and aroma, including good taste and mouth feel at consumption, the effect of aroma and the like.
As consumers more conscious about their health, on the market there is a growing demand for food products for the health and well-being with an attractive taste with the addition of vegetable fiber. Beta-glucan is a herbal dietary fiber that reduces the risk of coronary heart disease. Consumption of beta-glucan derived from certain crops, such as barley and oats, has a positive effect on the cardiovascular system, such as a decrease in serum cholesterol and low-density lipoproteins in the liver, which leads to reduction of atherosclerosis and heart disease (See, Keogh et al., "Randomized controlled crossover study of the effect of a highly beta-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men." Am. J. CHn. Nutr. 2003, 79:711-718.) It is known that beta-glucan derived from yeast and certain edible mushrooms, such as Reishi, shiitake, Maitake, provides otherwise positive impact on health, including immunological, prevention against infection, aid in wound healing and preventive and treatment against cancer.
Hence, the object of the present invention relates to naturally sweetened with low-calorie, easy or low calorie drinks without negative characteristics of traditional drinks low-calorie, light or low-calorie, and with an optional positive health effects of beta-glucans and/or fermented Baker's yeast. At least in specific variants of the invention belongs to juice drinks with a low-calorie, light or low-calorie with a natural low-calorie sweeteners and beta-glucan. These and other objects, attributes and benefits of specific variants of the invention will be clear to the expert in the field to which the invention, from the following description and the estimated variants of the invention.
INVENTIONS
In the first aspect of the present invention relates to drink, including at least one fruit juice, at least one natural, no-calorie sweetener, gomogenizirovannykh pulp and beta-glucan. In particular approximate variants of the invention fruit juice can be a without limitation: orange juice, grapefruit juice, lemon juice, lime juice, or their mixture. In particular approximate variants of the invention natural, no-calorie sweetener can represent at least one of rebaudioside A, steviol glycosides, extracts of Stevia rebaudiana , Luo Han Guo, mogroside V, montina, glycyrrhizic acid, thaumatin, modelline or brazzein. In particular approximate variants of the invention beta-glucan can be obtained from at least one of oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling. In particular approximate variants of the invention drink includes orange juice, added water, rebaudioside A, gomogenizirovannykh orange pulp, citrus flavor, citric and malic acid and beta-glucan derived from barley, oats or their mixtures. Drink the invention provides the consumer with a more attractive taste, natural sweet taste and aroma and taste in the mouth with the consumption compared to traditional low-calorie, light or low-calorie juice drink sweetened with artificial sweeteners, i.e. drink invention has taste, more like 100% juice drink.
In another aspect of the present invention relates to a method for drink, including a mix ingredients together, all or some of which are optional pre combined in any order. Ingredients include at least one fruit juice, at least one natural, no-calorie sweetener, gomogenizirovannykh pulp and beta-glucan. In particular approximate variants of the invention ingredients optionally include one or more of the ingredients of the drink described here.
Specialist in the field should be understood that the benefits that are provided in the following description of the model variants of the invention - drinks on the invention related to the fact that at least specific options for inventions have improved or alternative songs that are appropriate to ensure the specified profiles taste, nutritional characteristics, etc. These and other aspects, characteristics and advantages of the present invention, and specific ways of implementation will be clear to the expert in the field of the following descriptions and approximate variants of its implementation.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to a calorie-reduced beverages. Reduction of calories is achieved without the use of artificial sweeteners or at a fraction of their use in comparison with traditional low-calorie, light or low calorie drinks. In particular approximate variants of the invention drink low-calorie, light or low-includes juices "not from concentrate(NFC) or restored juices (FC). The juice can be obtained from fruits or vegetables. Preferably drink includes citrus juice. It is preferable to drink includes NFC orange juice. Other types of juices from fruits and vegetables include, without limitation juices of citrus fruits (such as orange, grapefruit, lemon, lime, tangerine, and tangelo), apricots, apples, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grapes, strawberries, raspberries, cranberries, currants, beans, blueberries, blackberries, acai berries, orange, kiwi, pomegranate, watermelon, rhubarb, chokeberry, tomatoes, celery, pumpkin, onions, cucumbers, carrots, parsley, beets, asparagus, potatoes, turnips, Swede and any combination of them. In particular approximate variants of the invention, includes juice drink (for example, citrus juice, orange juice) from about 5% to about 90 wt.%, for example, from about 10% to about 75%wt., from about 15% to about 50% wt. or from about 20% to about 30 weight.%.
In particular approximate variants of the invention drink may include vegetable component, including without limitation, for example, one or more vegetable juice, extract, powder, skin, bark, milled material, roots, pulp, gomogenizirovannykh pulp, mashed potatoes or any combination of them. Vegetable component can be used in the drink in any suitable quantity or concentration, effective to achieve desired taste. When using a mixture of fruit juice and vegetable juice their ratio can vary, depending on the method of mixing vegetable and fruit juice and/or get a drink. The ratio of fruit juice to vegetable juice may vary depending on the particular application and may include, for example 0:100, 100:0, 2:1, 3:1 or 3:2. In particular approximate variants of the invention mix of fruit and vegetable juice includes about 80-60% fruit juice and about 20-40% of vegetable juice. In particular the application of the ratio of fruit juice to vegetable approximately 80:20; however, the scope of the claims of the present invention are other ratios.
Products for drink the invention include drinks, that is ready to use liquid composition, beverage concentrates and similar. At least in the specific sample variants of the invention beverage concentrates are treated as received from the initial amount of juice or concentrate juice to which ingredients are added. The final composition of the drink can be obtained from concentrate drink adding to concentrate more water. In other specific variants of the invention end drink receive directly, without obtaining concentrate and subsequent dilution.
In particular approximate variants of the invention drink includes juice with the addition of water. Upon receipt of specific variants of execution of drinks for the invention can be used purified or filtered water and water of standard quality for drinks if she has no detrimental effect on the taste, smell or appearance of the drink. As a rule, the water is clear, colourless free from unwanted minerals, without taste and smell, free from organic substances with low alkalinity and acceptable microbiological quality on the basis of the industrial and national standards in force at the time of receipt of the drink. In particular approximate variants of the invention water add from about 0% to 90 wt.%, for example, from about 15% to about 80%wt., from about 40% to 70% wt. or from about 50% to 60 wt.%.
In the composition of drinks for the invention can be included various sweeteners. Sweeteners are nutrients that are appropriate for consumption and use in beverages. Used herein, the term "nutrients" refers to food or drink, or ingredient of the food or drink for human consumption or animal. Podslastitel or sweetening agent used in the present invention is a preferably low-calorie and natural ingredient drink or Supplement (or a mixture), which provides the sweetness of the drink, that is, that tasted as sweet. The perception of flavouring agents and sweetening agents may depend to some extent on the interaction elements. Taste and flavor and sweetness can also felt separately, i.e. the perception of taste and aroma can depend on each other and not to depend on each other. For example, when using a large number of flavouring agent can be used in a small number of sweetening, can be easily made on the contrary. Therefore, oral and olfactory communication between flavouring agent and sweetening agent may include the interaction of elements.
Used here, the term "taste" refers to the combination of perceptions of sweets, temporary effects of perception of sweetness, that is, at the beginning, during and aftertaste, for example, bitterness and metallic taste, the residual perception (finish) and tactile perception, such as the body and density. Used herein, the term "high-intensity sweetener" refers to the sweetener, which is at least two times sweeter than sugar, sweetener that is, whose mass is required no more than half of the mass of sugar to achieve equivalent sweets. For example, high-intensity sweetener may require less than half the mass of sugar to achieve the equivalent of sweets in the drink, podsushennoy sugar to the value of 10 degrees Brix. High-intensity sweeteners include both nutritious and low-calorie sweeteners. Additionally sweet sweeteners include both natural sweet sweeteners or artificial sweeteners. However, for example, in a particular sample variants of the invention for naturally sweetened drinks on the invention uses only natural high-intensity sweeteners. Normally accepted parameters of intensity high intensity of podslastiteli include, for example,
Cyclamate is 30 times sweeter than sugar,
Stevioside in 100-250 times sweeter than sugar,
Mogroside V in 100-300 times sweeter than sugar,
Rebaudioside A 150-300 times sweeter than sugar,
Acesulfame-K 200 times sweeter than sugar,
Aspartame is 200 times sweeter than sugar,
Saccharin is 300 times sweeter than sugar,
Neohesperidine dehydrocholate 300 times sweeter than sugar,
Sucralose is 600 times sweeter than sugar,
NOTAM 8000 times sweeter than sugar.
Used here, the term "non-nutritive sweetener" refers to that which does not provide a significant calories in traditionally used quantities, such that gives less than 5 calories per serving 8 ounces (about 240 ml) drink to achieve sweets, equivalent to 10 Brix sugar. Used here, the term "drink calorie-reduced" refers to drink, and whose calorie reduced by at least 25% per serving 8 ounces (about 240 ml) drink compared to high-calorie version, as a rule, high-calorie version, industrial obtained prior art. Used herein, the term "soft drink" refers to drink with at least 1/3 less calories per serving 8 ounces (about 240 ml) compared to high-calorie version, as a rule, high-calorie version, industrial obtained prior art. Used herein, the term "low-calorie drink contains less than 40 calories per serving 8 ounces (about 240 ml) of the drink. In particular approximate variants of the invention drink the invention is a light drink of orange juice with a calorific value of about 50 calories per serving 8 ounces (about 240 ml).
In particular approximate variants of the invention drinks on the invention are natural, i.e. those that do not contain anything artificial or synthetic, which normally not contained in the food product. In particular approximate variants of the invention drinks invention does not contain any artificial sweeteners. In particular approximate variants of the invention drinks in the invention of natural podkasty natural, no-calorie sweetener. Used herein, the term "natural" ingredient of the drink is defined in accordance with the following regulations: the raw material for natural ingredients found in nature or occur from natural sources. Biological synthesis includes fermentation, and may be used enzymes, but do not use synthesis with chemical reagents. Artificial colours, preservatives and flavorings are not considered natural ingredients. The ingredients can be received or cleared using specific technologies, including at least the physical processes, fermentation and enzyme cleavage. Appropriate ways and treatment technologies include at least the absorption, adsorption, agglomeration, centrifuging, grinding, thermal processing (baking, frying, broiling, roasting), cooling, cutting, chromatography, coating, crystallization, splitting, drying spray, freeze drying, vacuum), evaporation, distillation, electrophoresis, emulsification, encapsulation, extraction, extrusion, filtering, fermentation, grinding, insisting, maceration, microbiological processing (abomasum, enzymes), mixing, remove the rind, percolation, cooling/quick cooling, pressing, soaking, washing, heating, mixing, ion exchange, lyophilization, osmosis, sedimentation, salting out, sublimation, ultrasonic treatment, concentration, flocculation, homogenization, recovery, enzymatic cleavage (the use of natural enzymes). Technological additives (currently defined as substances that are used as additives in the process of getting to enhance the attractiveness and usefulness of dietary components, including brightening agents, catalysts, flocculants, auxiliary filtering substances and inhibitors of crystallization, and the like. See 21 CFR we 170.3(o)(24)), are considered as impurities, which can be used at the proper removal.
In particular approximate variants of the invention drinks invention include natural, no-calorie sweeteners for example, rebaudioside A, stevioside, other steuergerate, extracts of Stevia rebaudiana , Luo Han Guo (such as juice concentrate LHG, powder LHG or mogroside V), thaumatin, modellin, brazzein and Monaten. When using, for example, LHG, the content of mogroside V is from about 2 to 99%. Optional sweetening component may include ritrit, tagatose or their mixture. Low-calorie, high-intensity sweeteners, usually used in milligrams per ounce (about 29.5 ml) liquid drink, according to their sweetening ability of any existing regulatory norm of the country, where the drink on the market, given the level of sweetness of the drink and the like. The selection of the suitable additional or alternative sweeteners for use in different variants of execution of drinks for the invention will be in the competence of the specialist of this field on the basis of those advantages which are given in this description.
As mentioned above, at least in the specific sample variants of the invention in beverages according to the invention for sweetening apply steuergerate, rebaudioside and related compounds. These sweeteners can be obtained, for example, extraction, or equivalent, from the stevia plant. Stevia (for example, Stevia rebaudiana Bertoni) has a sweet taste. Its leaves contain a complex mixture of nature sweet diterpene glycosides. Sweetness give the components of stevia - steuergerate and, in particular, rebaudioside. As a rule, these compounds include stevioside (4-13% wt. dry matter) , stavovite (trace amounts), rebaudioside, including rebaudioside A (2-4%), rebaudioside B (trace amounts), rebaudioside C (1-2%), rebaudioside D (trace amounts), rebaudioside E (trace amounts) and dullcote A (0,4-0,7%). Also in the leaves of the stevia plant not sweet defines the following components: Larian, diterpenes, triterpenes, sterols, flavonoids, volatile oils components, pigments, gums and inorganic substances. When adding rebaudioside in juice drinks on the invention is not observed metallic aftertaste, which, as a rule, appear in the case of artificial sweeteners. In particular approximate variants of the invention rebaudioside A include in a drink in the amount of about 0,005% wt. and about 0,10%wt., for example, from about 0.01% to about 0.05%.
Sweetener Luo Han Guo, which has a different spellings and pronunciations, and in some cases with the abbreviation LHG, can be obtained from the fruit of plants of the family Cucurbitaceae, knee Jollifieae, podolino Thladianthinae, genus Siraitia. LHG, as a rule, receive from the genera/species S. grosvenorii, S. of s silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana. Suitable fruits include the fruits of the genus/species S. grosvenorii, often called the fruits of Luo Han Guo. LHG contains triterpene glycosides or mogroside, components which can be used as LHG sweeteners. Luo Han Guo is a protein sweetener that can be used as high-calorie or low-calorie sweetener. For example, concentrate juice Luo Han Guo is a high-calorie sweetener, and the powder Luo Han Guo is a low-calorie sweetener. Luo Han Guo can be used in the form of juice or concentrate juice, powder and the like. Preferably juice LHG contains at least 0,1%, for example, from about 0.1% to about 15% of mogrosides, preferably mogroside V, mogroside IV, 11 - oxo-mogroside V, siamense and their mixtures. Mogroside V obtained from LHG, can be used as a natural, no-calorie sweetener. LHG can be obtained, for example, as described in U.S. patent 5411755. Can also be used sweeteners from other fruits, vegetables or plant as a natural or processed sweeteners or amplifiers sweets at least in the specific sample variants of the invention - drinks on the invention.
In particular approximate variants of the invention drinks invention include beta-glucan. Beta-glucans are polysaccharides containing monomers glucose units, United β links. D-glucose is an isomer of glucose natural origin. The glucose monomers can be connected 1→3, 1→4 and/or 1→6 ties with obtaining, for example, (l,3/l-4)-beta-D-glucan. Beta-glucan can be obtained from cereals and cereals such as oats, barley, rye and wheat. In particular, beta-glucan can be obtained from at least one of oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling. As mentioned above, the consumption of beta-glucan derived from, for example, dietary fiber barley and/or dietary fiber oats, reduces the risk of coronary heart disease. Suddenly, it was found that certain beta-glucan increase the sensation in the mouth with the consumption of juice drink low-calorie, light or low-calorie version of the invention when used in combination with a natural, no-calorie sweetener and a homogenized pulp. Adding beta-glucan increases the viscosity of the drink with obtaining more complete, more natural feeling in the mouth when consumed more like 100% juice drink. Drink the invention provides consumers naturally sweetened drink low-calorie, light or low-calorie, have a positive cholesterol-lowering effects. In particular approximate variants of the invention drink includes beta-glucan from about 0.3 wt.% up to about 1.0 wt%, for example, from about 0.4 wt.% up to about 0.8 wt.%, from about 0.5 wt.% up to about 0.7 wt%.
In particular approximate variants of the invention drink containing beta-glucan derived from dietary fiber oats and/or dietary fiber barley and sweetened with rebaudioside A, allows you to get all-natural low-calorie, light or low-calorie juice drinks, mixed with certain fruit juices and concentrates of juices, added water, homogenized pulp, organic acids and other natural ingredients and flavors. Drink the invention provides a synergistic positive reinforcement and actual impacts as a healthy alternative for people who need all-natural drink low-calorie, light or low-calorie, with good taste and supplemented have a positive impact on the health of the cardiovascular system.
It should be understood that drinks on the invention are many different specific songs or formulations. The composition of the drink the invention may vary to some extent depending on such factors as the market segment you are targeting drink specified nutritional characteristics, profile of taste and aroma, and the like. For example, do not usually need to add additional ingredients into a specific options for performing drink according to the invention, including any of the songs variants of performance of drink invention. Optional drink may include various additional ingredients, such as, inter alia, other sweeteners, vitamins, mineral substances, flavouring agents, podnikatele, colouring agents, emulsifiers, thickeners, stabilizers, pH regulators, preservatives, ingredients, saturating carbon dioxide, and caffeine. Other supplements such as those mentioned above, are also included in the scope of the claims of the present invention.
Specific cited as an example of the variants of the invention does not necessarily include at least one flavouring agent. Flavouring agents include, among other things, fruit aromas, floral flavors, aromas of spices and modifiers of taste. Modifiers of taste can give its own distinctive taste or have a low impact on the taste or no impact. Modifiers taste possess one or more of the property reduction, disguise or remove unwanted characteristics of taste or strengthening of desirable characteristics of taste, such as the control of one or more of the sweet, acid, bitterness, salinity, mouth feel when consumed or temporary effects on taste. Non-limiting examples of undesirable characteristics of taste, umenishati modifiers taste, include one or more of the bitter aftertaste, metallic aftertaste, knitting feelings, sensations rounded consumption, sharpness, pending the beginning of sweets, deferred sweets, excessive acid and other vices. Non-limiting examples of desirable characteristics of taste, strengthen modifiers taste, include one or more inter alia from the intensity of sweetness or exposure to, completeness or body and smoothness. Non-limiting examples of taste modifiers include organic acids (for example, among other things, citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, adipic acid, fumaric acid, gluconic acid, succinic acid, maleic acid), propylene glycol, glycerin, ethanol and commercially available products (for example, among other things Symrise TM Natural Flavor, Sweetness Enhancer Type SWL 196650, Firmenich TM Natural Flavor (Modulasense TM Type) 560249 T, and Firmenich TM Natural Flavor (Modularome(TM) Type) 539612 T). Specialist in the field should understand the benefits that are given in the following description when selecting suitable additional or alternative taste modifiers for use in different variants of the invention - drinks on the invention.
In particular approximate variants of the invention in drinks invention add a specified number of one or more of the flavor. Used herein, the term "fruit flavouring" refers to any faction fruit, a component of fruits (e.g., skin, peel, core, the pericarp, pulp, flowers (for example, petals, leaves, stems, seeds, and similar to them), the flavor from the specified fruit (FTNF) (for example, the combination of fruit essences and oils from fruits and/or fruit flavoring, such as, for example, orange flavoring from the specified fruit), fruit extract (for example, isolated, absorbed, materialmany, distilled, and the like), oil from the fruit (for example, essential oil, enriched with essential oil), fruit essences, fruit puree, aromatic substances fruits and similar, which can be added to a food product to enhance the flavour and aroma (for example, to ensure and/or strengthening one or more of the fundamental note of flavouring). In particular approximate variants of the invention use one or more flavor citrus fruits. Citrus flavor may include one or more of the faction of orange, orange component extract, orange, orange essential oil, enriched with essential oil of orange, aromatic substances orange and orange essence. Citrus flavor may include one or more of the faction, component, extract, essential oil, enriched with essential oils, aromatic substance or essence, inter alia, grapefruit, lemon, lime or tangerine. Citrus flavor may include chemical compounds extracted from natural sources or synthetically derived, for example, among other things, lemon, octanol and its derivatives, acetaldehyde, α-pinene, beta-pinene, Sabinin, MIRCEN, octanol, linalool, Karen, decanal, citral, sinusal. In particular approximate variants of the invention fruit flavor is present from about 0,001% to about 0,005%wt., from about 0.01% to about 0.05 wt.% or from about 0.01% to 0.5 wt.%.
Organic acid that is used in a particular sample variants of the invention - beverages according to the invention, may perform one or more functions, including, for example, making a sour taste to the drink, strengthening taste attractiveness, increasing effect quench their thirst and as a mild preservative. Examples of organic acids include citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, adipic acid, fumaric acid, gluconic acid, succinic acid and maleic acid. Other suitable acid known and are in the competence of the specialist of this field on the basis of those advantages which are given in this description. The choice and the amount used concrete acid or acid, in particular, depends on other ingredients, given legkomotorny drink, along with the effects on pH drink titrated acidity and taste. Specialist in this field on the basis of those advantages which are given in this description, understands that in the composition of beverages with added calcium presence of salts of calcium increases the pH, which requires more acid to dissolve the salts of calcium and maintain the pH. The presence of additional acid in the composition of the drink, which increases titrated acidity of the composition, the result leads to sharp or acidic taste of the drink. The choice of the appropriate acids or combination of acids and quantity of these acids for acidifying component in any particular variant of the invention - drinks on the invention will be in the competence of the specialist of this field on the basis of those advantages which are given in this description. For example, in a particular variants of the invention drink may include one or more organic acid from about 0.1% to about 1 weight%, for example, from about 0.2% to about 0.7% wt. or about 0.3% to approximately 0.6 wt.%.
In particular approximate variants of the invention drinks invention can contain one or more added vitamin, for example, added vitamin A (including, the precursor of vitamin A, such as beta-carotene), vitamin B1 (thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B6, vitamin B7 (Biotin), vitamin B9 (that is, folic acid), vitamin B12 (cobalamin), vitamin C (that is, ascorbic acid), vitamin D and vitamin E (Tocopherols and tocotrienols), and vitamin K, and their combinations. In particular approximate variants of the invention drinks invention can contain one or more added mineral substance, among other things, for example, added calcium, potassium, magnesium, phosphorus, zinc and iron. In particular approximate variants of the invention drinks invention may contain small amounts of buffer agents for pH control. Such regulation include pH, for example, sodium and potassium salts of citric, wine and lactic acid. The amount depends on the type of buffer agents and the extent to which regulate pH.
Methods beverage preservation suitable at least for the sample variants of the invention - beverages according to the invention, includes, for example, aseptic packaging, and/or thermal treatment, or technological stage thermal treatment, such as hot filling and pasteurization tunnel. Such stages can be used to reduce growth in beverages yeast, mold and microorganisms. For example, in the U.S. patent 4830862 issued Braun et al., describes application of pasteurization when getting a drink of fruit juices, along with the use of suitable preservatives in carbonated beverages. In the U.S. patent 4925686 issued Kastin, describes held thermal pasteurization frozen composition of fruit juice containing sodium benzoate and potassium sorbate. As a rule, heat treatment includes methods hot filling, as a rule, when using high temperatures for a short period of time, for example, at a temperature of about 190 degrees F (87,8°C) for 10 seconds, methods of pasteurization tunnel, as a rule, use lower temperatures and longer periods of time, for example, about 160 degrees F (71,1°C) for 10-15 minutes, and in the methods autoclaving, as a rule, use, for example, a temperature of about 250 F (121°C) within 3-5 minutes at high pressure.
EXAMPLES
The following non-limiting examples of specific variants of the invention are illustrative only and do not limit the scope of the claims of the present invention.
Ingredients
Sample 1A, weight%
Sample 1B, weight%
Sample 1C, weight%
Sample 1D, weight%
Orange juice
30,000 30,000 30,000 30,000Filtered water
61,432 58,716 56,000 52,864Gomogenizirovannykh pulp
7,695 10,260 12,825 15,390Rebaudioside A
0,012 0,016 0,020 0,024Malic acid
to 0.108
0,144 0,180 0,216Citric acid
to 0.108
0,144 0,180 0,216Potassium citrate
0,126has 0.168
0,210 0,252Citrus flavor
0,021 0,028 0,035 0,042Orange oil and a mixture of Tocopherols
0,018 0,024 0,030being 0.036
Beta-carotene
0,012 0,016 0,020 0,024A mixture of vitamins
0,048 0,064 0,080 0,096Beta-glucan Cargill Barliv
0,420 0,420 0,420 0,840 100,000 100,000 100,000 100,000Mix the above ingredients are four sample naturally polimernogo light orange juice beverage with lowering cholesterol impact on the invention. Samples of orange juice drink in this example is compared with the participation of the Commission qualified tasters with similar compositions light orange juice beverage sweetened with Sucralose and Acesulfame K. The Commission qualified tasters measures the intensity of certain indicators of taste and indicators mouth feel with the consumption of each sample orange juice, and analyze the data of qualified tasting Commission indicates that at least one of the samples naturally sweetened orange juice drink in this example was equal, if not more attractive to taste similar composition artificially sweetened orange juice drink.
The specialist in this area is clear that the benefits listed above in the description as an example of the embodiment of the invention, are numerous alternative and different variants of execution, not beyond the scope of the present invention. The specialist in this area will be clear that all these various modifications and alternative options are included in the scope of the invention. Accordingly, all such modifications and alternative options included in the scope included the claims. Used here and in the accompanying claims form the singular include the plural, unless the context clearly indicates otherwise, that is the only number implies "at least one". In the description and the claims verbs "include" and "includes" not exclude the presence of additional details, features, components, etc.
1. The drink, which includes: at least one fruit juice; at least one natural high-intensity low-calorie sweetener, without artificial sweetener; gomogenizirovannykh pulp and beta-glucan.
2. Drink of claim 1, wherein fruit juice includes citrus juice, selected from the group consisting of orange juice, grapefruit juice, lemon juice, lime juice, and their mixtures.
3. Drink of claim 1, wherein fruit juice includes orange juice "not-from-concentrate".
4. Drink of claim 1, wherein fruit juice is from 15 to 50 wt.% from the weight of the drink.
5. Drink according to claim 1, further comprising added water from 40 to 70% wt. from the weight of the drink.
6. Drink of claim 1, wherein natural, no-calorie sweetener includes at least one selected from rebaudioside a, sevillistas, extracts of Stevia rebaudiana, Luo Han Guo, mogroside V, montina, glycyrrhizic acid, thaumatin, modelline and brazzein.
7. Drink 6, in which natural, no-calorie sweetener includes rebaudioside A.
8. Drink 6, in which natural, no-calorie sweetener includes Luo Han Guo.
9. Drink according to claim 1, wherein said at least one natural, no-calorie sweetener includes rebaudioside D.
10. Drink according to claim 1, which contains only natural ingredients.
11. Drink of claim 1, wherein gomogenizirovannykh pulp includes orange pulp.
12. Drink of claim 1, wherein gomogenizirovannykh pulp is from 5 to 20% wt. from the weight of the drink.
13. Drink of claim 1, wherein beta-glucan received at least one selected from oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling.
14. Drink according to claim 1, additionally contains at least one Supplement selected from a modifier flavor, organic acids, fruit flavor, vitamin, minerals, buffer agent, dyes, or preservatives.
15. Drink 14, in which organic acid selected from the group consisting of citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid and their mixtures.
16. Drink 14, in which organic acid is from 0.1 to 1.0 wt% from the weight of the drink.
17. Drink 14, in which mineral substance is added calcium.
18. Drink according to claim 1, additionally contains vegetable component.
19. Drink containing: orange juice, added water, rebaudioside And without artificial sweetener, gomogenizirovannykh orange pulp, at least one of citrus flavor, citric and malic acid and beta-glucan derived from barley, oats or their mixtures.
20. Drink p.19, which additionally includes rebaudioside D.
21. Way to get the drink, including blending together in any order: at least one fruit juice; at least one natural high-intensity low-calorie sweetener, without artificial sweetener; homogenized pulp and beta-glucan.
22. The method according to item 21, wherein said at least one natural, no-calorie sweetener includes rebaudioside D.