CS259082B1 - Aromatic distillate based beverage - Google Patents

Abstract

Šešenx refers to a beverage consisting of water, sugar, or ethyl alcohol, fruit juice and aromatic substances, carbonated with carbon dioxide, the main aromatic component of which are aqueous aromatic distillates obtained as a by-product during the concentration of fruit juices. These distillates, for which economic use has not yet been established, give beverages a higher organoleptic level than commonly used aromas. The basic aroma of a beverage given by aqueous aromatic distillates can be successfully modified by small doses of other aromatic substances, which would not be sufficient to flavor the beverage on their own.

Description

The invention relates to a beverage based on aqueous aromatic distillates from the concentration of fruit juices, for example apple, currant, cherry or grape juice?

Recently available natural aqueous aromatic distillates obtained as a by-product of thickening fruit juices © These aromatic distillates accumulate in factories producing concentrated fruit juices and have not yet been found to be economically viable »

It has now been found that aqueous aromatic distillates containing (volatile flavoring components of the fruit) can be used as the main flavoring component for the production of alcoholic and non-alcoholic beverages to which they impart a natural, natural aroma while saving a significant proportion of other flavoring components.

As stated in: Gregr V _o , Uher J .: Production of Spirits, SNTL, Prague, 1974 and Vonášek F, Kvasný průmysl, 22, 1976, and © 210, non-alcoholic and spirituous beverages are flavored unless produced by fermentation, either3 natural juices, leachates and spirits or various specialty flavors made from essential oils and synthetic flavorings © These * flavorings, however, are difficult to access and relatively expensive ©

This disadvantage is eliminated in the beverage produced according to the invention, consisting of water, sugar or ethyl alcohol, fruit juice and carbonated flavorings / containing, as the main flavor component, an IC weight percent to 80 weight percent aqueous aromatic distillate by concentration fruit juices such as apple, currant, cherry or grape.

Thus, the invention solves both the use of by-products falling off during thickening of fruit juices and at the same time the production of an alcoholic or non-alcoholic beverage with a natural aroma of higher ergano259082

- 2 leptic levels than can only be achieved with aromas composed of essential oils and synthetic flavorings. The fragrances provided by the beverages with aqueous aromatic distillates either replace the other flavorings or allow their dosage to be reduced by up to 90% by weight. distillates or essential oils and synthetic flavorings The basic flavor delivered to the beverages produced according to the invention with aqueous flavor distillates can be modified and bouquet with known flavorings. In so doing, a small amount of leach, fruit or vegetable juice and distillate is sufficient, which alone would not give the beverage the necessary aroma and taste. In the case of essential oils and synthetic flavorings, 0.005% by weight is usually sufficient. to achieve the desirable character and intensity of the aroma

Beverages based on aqueous aromatic distillates are suitable for consumption both alone and in a variety of mixed drinks, where they are particularly effective with their distinctive aroma.

He did

A low ethyl alcohol-like drink is obtained by mixing the following components:

% by weight _{of the} aqueous aromatic distillate from the concentration of apple juice; grape must centering,

4.6 wt. fine refined alcohol in which 0.005% by weight of muscat wine aroma, 50% by weight of a 50% citric acid solution have been dissolved, released and saturated

5.4% by weight of deionized water in which 6% by weight of sugar is premixed. of carbon dioxide, and then filled into a suitable example

A beverage with the typical aroma and taste of Calvados is obtained by mixing 67% by weight. % aqueous aromatic distillate from apple juice thickening, 32% wt. % fine refined alcohol and 1 wt. fructose syrup .pf ₀ I 1 and d 3

65 wt. % deionized water,% wt. sugar syrup containing 62% by weight of sugar, 2% by weight of sugar syrup; % citric acid and 36 wt. % water, wt. % of an aqueous aromatic distillate from a concentration of currant juice in which 0.005% by weight was dissolved previously; aroma of blackcurrants and 10% wt. black currant juice. The mixture is saturated with 2% by weight of carbon dioxide and filled into non-alcoholic liquids.

Example 4

A delicious sparkling drink suitable for direct consumption or for the preparation of mixed beverages contains:

% wt. % deionized water, wt. % of chicory root extract,% by weight sugar,

0.3 wt. % citric acid,% wt. carbon dioxide

28.7 wt. aqueous aromatic distillate obtained from the concentration of apple juice.

Claims (1)

SUBJECT YOU CRAZY Aqueous aromatic distillate beverage consisting of water, sugar or ethyl alcohol, fruit juice and flavoring, carbonated, characterized in that it contains 10% by weight of carbonate. % to 80 wt. % of an aqueous aromatic distillate from a concentration of fruit juices, for example apples, currants, sour cherries or grapes, and up to 0.005 wt. aromas such as blackcurrant, pineapple or nutmeg.