CS235332B2 - Method of non-alcoholic fruit drinks production with effervescent wine character - Google Patents

Description

The present invention relates to a method for producing non-alcoholic fruit drinks having the character of sparkling wine.

Numerous methods are known for producing refreshing beverages. Non-alcoholic refreshing beverages can be divided into three basic groups (Kerdos E .: Fruit and Vegetable Oils, Refreshing Beverages; Muuzaki Kiadó Buddpest 1962, p. 127): Fit Flavors, ·· Fruit Flavors with Natural Turbidity (Circulating Fiber) and refreshing drinks contain carbon dioxide.

Filtered (clear) Fame is produced by pressing the fresh fruit after mechanical comminution and the fame obtained is filmed, clarified and heat-treated or similarly to ensure durability. The broth is optionally saturated with carbon dioxide and then filled. Fruit fame, which in its natural form contains many acids or has an unpleasant odor and is therefore not suitable for immediate consumption (for example, blackcurrants), is diluted with sugar syrup.

In the manufacture of fruit flakes which still contain fiber, the fibrous material is not removed from the fame pressed from the mechanically ground fruit. In this way it is obtained. Optionally, the fame is diluted with water or sugar syrup into a consumable form.

To produce a refreshing carbon dioxide beverage, a concentrated sugar solution is first prepared. The pH of this solution is adjusted to the desired level by the addition of organic or inorganic acids, then a natural fruit flavor-determining concentrate (plant extracts or synthetic flavorings may be used) and the syrup obtained is diluted with water and saturated with carbon dioxide β then the beverage is filled.

. Because of the efforts currently being made to suppress the consumption of alcoholic beverages, they may be allowed to discover beverages which contain no alcohol but are alcoholic beverages. There are non-alcoholic beer on the market as well as low-alcohol beverages. However, alcohol-free beverages do not, by their nature, be reduced from conventional carbonated carbonated beverages. Such beverages that would evoke the organoleptic illusion of an alcoholic beverage when ingested are not yet known.

SUMMARY OF THE INVENTION It is therefore an object of the present invention to produce refreshing beverages containing fruit juice in the form of sparkling wine. In attempts to produce such beverages, the technical problem has to be overcome, namely that when the proportion of natural fruit fame is greatly increased compared to the normal value for conventional refreshing beverages, there are no stability problems, which means that there is a danger that In the case of prodrugs, proteins precipitate from the product, in the first dilution, which make it impossible to sell the finished products.

It has now been found that it is possible to obtain a stable refreshing beverage with a sparkling sparkling wine containing a high flavor of fruity glory that, when diluting the fruity glory used as the starting material with water containing acids to adjust a final acidity of 6 to 7 g / liter. poddl natural fruit Fame at least 70% by volume, after dilution with fruity ^SLA in the ^H RATIO not teptete ⁷⁵ and ⁸⁰ DEG C. e oc ^hl assigning no temperature between approximately below ⁰ ° C steWHzuje and ^b to ^h of carbon dioxide stabiizzované fruit Glory they fuse by bubbling carbon dioxide for at least 72 h and at least 8.5 g / liter.

Accordingly, the present invention provides a process for producing non-alcoholic fruit drinks having the character of sparkling wine by not diluting fruit concentrates or fruit flakes to adjust the final acid content to 6-7 g / liter in the final product, heat treatment, stabilization, clarification, yeast autolysate and optionally fruit aromaic. treatment with carbon dioxide. For the process according to the invention, the dilution is adjusted to at least 70% by volume of natural glory during dilution, then stabilized by heating to a temperature in the range of 75 to 80 ° C, followed by cooling to below 0 ° C, and carbon dioxide content. It is not set at least 8.5 g / liter by bubbling carbon dioxide for at least 72 hours.

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The process according to the invention is applied in practice as follows. As starting material may, for example only t jaWečná glory Glory cherry, peach Glory no ^b drawbar ^and feast SLA ^va, but may also be based on concentrates obtained from these raw materials. The concentrates are prepared by generally known methods, in particular by concentration in vacuo. The starting material is first diluted with water containing the necessary amount of acids to adjust the final acid content of the product in the range of 6 to 7 g / liter. Like k ^ J ^ ^^^^ li ^ ny se. preferably. citric acid rolls of seline tartaric acid, malic acid or ascorbic acid. The water used for dilution is preferably predetermined to Ι ^^ ζΟη ^! It is free of salts, using a quantity of water such that the dilution results in a natural juice content of at least 70% by volume. It ^{zntmená, e} natural pocHl you ^went is not substantially higher ^ ^{U E b h} osvěžujc NYC-ch of drinks in general, the content of natural SLAVE about 25 to 40 vol%.

Finally, according to the present invention performs stabilization, i.e., the diluted fruit ^went in and heated first on-link fence ⁷ 5 and ^{80 0} Ό, preferably lamella-pełna exchanger. ^{T h} e ^p Elne treatment time preferably ^of 3 ° ^{and 60 to} un ^d. . Finally, the fruit juice ^ŠL abruptly, preferably after okanHtě zt1Ы ^of I ^{and II,} quenched EPLO · ^{T t} u ^p from к ° which equals ^Ez preferably used laminated heat exchanger ^ r ^ Cart.

Before or after heat treatment, durability is known in a known manner. for example by the addition of sodium benzoate in an amount of 1 ^ liter. ^p o 'heat treatment, fruit ^{and longitude} Tavaí clarified. Clarifying agents which may be used are, for example, bentonn, optionally yellow blood salt, tannin and / or gelatin. The clarification time is expediently 4 days and then the juice is filtered, preferably through diatomaceous earth.

The product produced by the process of the invention, using heat treatment and subsequent clarification, is completely stable.

The next step in the process according to the invention is to saturate the fruit juice with carbon dioxide. The carbon dioxide content should be set at a value of at least 8.5 g / liter. For this purpose, the pretreated juice is filled into a pressure tank and, before or during the introduction of carbon dioxide, yeast autolysate is added to the fruit juice and, optionally, a fruit flavor obtained in a known manner from the basic material is added. Carbon dioxide in the form of bubbles is then introduced into the beverage for at least 72 hours. For the introduction of carbon monoxide, a perforated steel tube is used from which the gas exits as bubbles. Carbonated or ^{carbonate-Ym-p} proMW s temperatures below ⁰ ^ ⁰ preferably dimensioned ^ e ^ i-1 and ^{F 0} -2 C.

After carbonation, the beverage may still be subjected to sterile filtration.

The process according to the invention is illustrated by way of example. .

Example

To 13 litůům apple concentrate (refTakce 65% sugar content 805 g / l, specific hogs ¹ to 322.3 ^{g / m3} and ^liter-h tyselin elný contained ^{27.7 g / t} if r) instance ^ID lake ⁸⁷ ЙЫ deionized water. 0.1 kg of tartaric acid, 0.2 kg of citric acid and 0.1 kg of sodium benzoate are added to the formed juice. Since one liter of concentrate can be produced from 8 to 10 liters of cider, at a given dilution radius, it corresponds to more than 70% vol.

Drink contains! preservative already passes through fin heat výmmník, heated to ^{77 0} C, ^BC iCež ^the residence time is 5 ⁰ setand. ^p Otom n ^stork oj · ^I · HCE ^and quickly ochlaH EPLO ^T ^ u - ^{1 0} C ^{to T,} and at the ^{p kt} Raven ^{s izing of} at ^ · ^d is not en hectolitre ^{ylw 6} g u ^t s blood salt, 5 g / ml, 10 g gelatin and 40 g bentonn. The entire volume is allowed to stand for 4 days. The precipitate from the beverage is then removed by filtration through a silica layer.

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After the addition of the yeast autolysate and the apple flavor, the beverage is allowed to be saturated in the pressure tank for 75 hours with carbon dioxide, which is introduced into the Glory by a slow stream through a perforated steel tube. .

The obtained beverage contains 90 g / liter of carbon dioxide in dissolved form. The taste and foaming of the drink corresponds to the apple sparkling wine.

Claims (1)

Method of making non-alcoholic fruit drinks with the character of sparkling wine by not diluting fruit or fruit juice concentrates with a final acid content of 6 to 7 g / 6 to 7 g / liter with water with the required acid content, heat treatment, stabilization, clarification a fermentation autolysate and a fruit fruit flavor followed by carbon dioxide treatment, characterized in that the dilution is adjusted to at least 70% by volume of natural camel. The fame is stabilized by heating to a temperature in the range of 75-80 ° C and then cooled to below 0 ° C and the carbon dioxide content of the stabilized fruit glaze is not set to at least 8.5 g / liter by introducing carbon dioxide for at least 72 hours.