HUP0101635A2

HUP0101635A2 - Carbonated, naturel drinks, a value high biological, containing fibrous fruit and/or vegetable and process for their production

Info

Publication number: HUP0101635A2
Application number: HU0101635A
Authority: HU
Inventors: László Berzsenyi; Mária Zoltai; Zsolt Cserkuti; János Mihály; József Nagy; Attila Szalay
Original assignee: László Berzsenyi; Mária Zoltai; Zsolt Cserkuti; János Mihály; József Nagy; Attila Szalay
Priority date: 2001-04-24
Filing date: 2001-04-24
Publication date: 2003-02-28
Also published as: HU0101635D0

Abstract

Natural, carbonated, cloudy, high biological value beverages are prepd. from very finely dispersed fibrous fruits and/or vegetables. Fine dispersion is achieved by preliminary mechanical comminution and homogenising of fruit/vegetable juices, concentrates, being followed by de-aeration. Secondly such finely comminuted components are treated with various permitted consistency improving and stabilising additives. Prepd. juices are mixed with sugar-solutions and carbonated to yield soft drinks.

Description

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.1.. PUBLICATION COPY *

Carbonated natural slush drinks containing high biological value, natural fibrous fruits and/or vegetables /J and method for their production

The invention relates to carbonated natural slush drinks containing natural fibrous fruits and/or vegetables of high biological value and a method for their production.

With their help, we can keep naturally fibrous fruit and/or vegetable juices and/or concentrates in a carbonated solution in such a way that the fine fruit and/or vegetable fibers do not settle out, and neither flocculation nor change in texture or taste occurs during the half-year storage period. The field of application of the invention is all soft drink manufacturing plants where carbonated soft drinks are currently produced.

Similar to the carbonated natural trüb drinks containing natural fibrous fruit and/or vegetables mentioned in the subject of the invention, soft drinks containing a maximum of 5% fruit juice are currently on the market. The reason for such a low fruit content is twofold: on the one hand, manufacturers, citing the solvent demand, try to produce their products in the cheapest possible composition and, since the price of natural fruit is very high, they primarily try to set this to a minimum level. Another reason is that the higher fruit content, especially if it also contains fibers, also raises numerous technological and quality-related problems (separation, clumping, etc.), which is very risky to undertake if there is no process guarantee that ensures uniform good quality in the content and taste. The present inventive process can guarantee both technological transfer and uniform good quality. With this process, we achieve a huge breakthrough in the direction of products with higher biological value, the so-called natural fibrous fruit and/or vegetable containing. among carbonated soft drinks.

The carbonated soft drinks available on the domestic market are available in the following assortment:

Flavored, so-called "fruit-flavored" carbonated soft drinks do not contain fruit, only flavoring.

Soft drinks containing a small amount of fruit juice (max. 5%). In this category, filtered, clarified, so-called clear fruit juice concentrates are usually diluted during production and flavorings are used to enhance the taste. This product group does not contain natural fruit fibers.

The third group is the so-called turbid carbonated drinks, which are no longer transparent like glass, but slightly opalescent, giving the impression that the fruit serum causes this opalescent appearance. In the production of these soft drinks, industrially produced fruit emulsions, or superconcentrates, are usually used. The emulsions have a very stable composition, mostly containing nature-identical fruit concentrates, dyes and antioxidants.

According to the state of the art - Simon Mezőgazdasági kiadó 1980 - in order to ensure the body of domestic soft drinks (in low-energy or diabetic products) and to prevent the separation of components in fibrous, non-carbonated soft drinks, texture-modifying additives are used. Their effect is usually achieved by increasing viscosity.

-2. Most commonly used are:

carob seed flour, pectin preparations, propylene glycol, agar-agar and food grade carboxymethyl cellulose

The following additives are used in products on the market:

Szobi JAFFA syrup OLYMPOS orange drink Marina orange drink

QUEEN carbonated soft drink

E414 gum arabic

E466 carboxymethyl cellulose

E415 xanthan gum

Contains 2% m/m orange concentrate (equivalent to 12% m/m orange juice), no thickening additives are used.

According to the present inventive method, compared to the currently marketed soft drinks that also contain fruit, we can also ensure the highest fruit content [40% m/m] by using appropriate additives according to the inventive method, whereby the product has a stable consistency, is completely homogeneous, opalescent, the fine natural fruit fibers are evenly distributed throughout the entire volume, and the taste is also pleasant according to the fruit and/or vegetable taste of the given composition.

According to the present inventive method, the products contain fibrous vegetables, preferably carrots, pumpkins, beets, in addition to fibrous fruits. According to the method, the fine distribution of natural fruit and/or vegetable fibers in carbonated soft drinks is achieved, on the one hand, by mechanical means, by preliminary fine grinding and homogenization of fruit or vegetable juices and concentrates, followed by deaeration (air extraction), and on the other hand, the already finely structured fibrous fruit and/or vegetable juices and concentrates are contacted with and treated with various permitted additives for improving and stabilizing the texture. An important aspect in the selection of additives was that they were of natural origin and included in the regulation number 1-2-95/2 of the Hungarian Food Code - Codex Alimentarius Hungaricus.

Xanthan gum polysaccharide E415 is a permitted additive produced by biological fermentation of the XANTHOMONAS CAMPESTRIS strain, and contains D-glucose, D-mannose, D-glucuronic acid, mainly hexose, and Na, K salts.

Xanthan gum has good stabilizing, emulsifying and thickening properties over a wide pH range and has a neutral taste.

Glicksman M. 1969.

"Gum Technology in the Food Industry" pp. 341-346 Academic Press New York

Kovács P. 1973 "Xanthan Gum, a new and unique colloidal stabilizer for the British Food Industry".

Food Trade Rev. 43(11):17-22

-3. Since according to the present inventive method, in carbonated soft drinks we use not only fibrous fruit juices and concentrates, but also fibrous vegetable juices and concentrates, we had to solve the problem that the proteins in these drinks do not precipitate or become flocculated.

The optimal solution to this stock problem was the use of carboxymethyl cellulose E466 and pectin E440 according to the inventive method. Both additives are of natural origin and are permitted.

All three additives tend to clump when in contact with liquids with a fine powder-like granular structure. To overcome this problem, we are using new solutions that differ from current practice. According to the state of the art, i.e. practical knowledge, xanthan gum and carboxymethyl cellulose are mixed directly into the sugar solution. Pectin has not been used in the soft drink industry so far. The direct mixing of the previous two additives into the sugar solution has an adverse effect on the consistency, since on the one hand it is not possible to ensure perfectly homogeneous mixing, and on the other hand, clumping is inevitable in this characteristic higher pH range.

According to the present invention, there are two ways to use xanthan gum, carboxymethyl cellulose and pectin.

According to one solution, which ensures immediate dissolution, xanthan gum, carboxymethyl cellulose and/or pectin are thoroughly mixed beforehand with a specified amount of citric acid and sugar in a dry state, and then the additives thus prepared beforehand are added separately to the finely homogenized and deaerated fibrous fruit juice and/or concentrate and/or vegetable juice and/or concentrate used for the soft drink. The fruit and/or vegetable juice or concentrate thus prepared in a perfectly homogeneous state is mixed into the sugar solution in the stainless steel container.

According to the other solution, which requires a longer time, xanthan gum, carboxymethyl cellulose and/or pectin are mixed well dry with a specified amount of citric acid and crystalline sugar, then the additives prepared in this way are mixed separately with a specified amount of water and left to stand for a specified period of time until complete and perfect dissolution. After dissolving the smallest flakes, the additives prepared in this way with a perfectly homogeneous opal structure are thoroughly mixed into the fruit and/or vegetable concentrates and juices. After perfect _mixing , the materials are added to the sugar solution in the stainless steel container.

Examples of the use of additives according to the inventive method in order to ensure that the finished carbonated soft drink is in a perfectly homogeneous state.

Carbonated fruit and/or vegetable in soft drinks

xanthan gum concentration range fruit and/or vegetable concentrate depending on acidity 0.1 -0.3 % w/w carboxymethyl cellulose concentration range depending on the amount of vegetable concentrate added 0.1 -0.3 % w/w pectin concentration range fruit and/or vegetable concentrate depending on acid content 0.1 - 0.3 % w/w

-4. -

Example 1

0.01 kg of 65% refr fibrous orange concentrate is finely ground so that the particle size is 200 μΠΊ, then homogenized in a wet grinder, deaerated in vacuum at a pressure of 70 χ 10 ³ Pa, then 0.01 kg of 65% refr filtered, clarified carrot concentrate, 0.002 kg of orange emulsion, 0.0004 kg of potassium sorbate dissolved in water, 0.0004 kg of sodium benzoate dissolved in water, 0.0001 kg of L-ascorbic acid dissolved in water are mixed with the finely fibrous orange concentrates prepared in this way, then 0.0002 kg of xanthan gum, 0.001 kg of crystalline citric acid and 0.001 kg of crystalline sugar are thoroughly mixed in dry form, then the 0.0002 kg of carboxymethyl cellulose, 0.001 kg of crystalline citric acid and 0.001 kg of crystalline sugar are thoroughly mixed in dry form, after which the additives pre-treated in this way are separately mixed into the orange and carrot concentrates prepared and mixed in the manner described above, after which the sugar solution is prepared, namely 0.05 kg of crystalline sugar is dissolved in 0.5 liters of 22°C mineral water, 0.001 kg of citric acid dissolved in water is added, then the thoroughly mixed orange and carrot concentrate prepared in the manner described above is mixed into the sugar solution thus prepared, the wheel of all these materials is checked for dry matter and acid content in the usual way, then it is sucked into the saturation device, where the final dry matter content of the finished product is adjusted to 8.5 refr% by adding 0.4157 liters of mineral water, then the finished The soft drink is filtered and enriched with carbon dioxide to a concentration of 0.006% m/m, then filled into a 1-liter PET bottle under counter pressure in the usual way, sealed and further packaged.

Example 2

0.01 kg of 65% refr fibrous orange concentrate and 0.005 kg of 8% refr fibrous carrot concentrate are finely chopped so that the particle size is 100 μηι, then homogenized in a wet grinder, deaerated in vacuum at a pressure of 80 χ 10 ³ Pa, then 0.02 kg of 65% refr filtered, clarified apple concentrate, 0.001 kg of orange emulsion, 0.0004 kg of potassium sorbate dissolved in water, 0.0004 kg of sodium benzoate dissolved in water, 0.0002 kg of L-ascorbic acid dissolved in water, then 0.0002 kg of xanthan gum, 0.001 kg of crystalline with citric acid and 0.0008 kg of crystalline sugar, then 0.0002 kg of apple pectin, 0.001 kg of crystalline citric acid and 0.001 kg of crystalline sugar are thoroughly mixed dry, after which the additives pre-treated in this way are further dissolved in water by dissolving the xanthan gum mixture in 0.01 kg of mineral water, the pectin mixture in 0.05 kg of 15°C mineral water with stirring and leaving for 5 hours, after leaving, the perfectly dissolved additives are separately mixed into the orange and carrot concentrates prepared and mixed in the above-described manner, after which the sugar solution is prepared, namely 0.045 kg of crystalline sugar is dissolved in 0.5 liters of 15°C mineral water, 0.001 kg of citric acid dissolved in water is added, and the thus prepared

- 5. Mix the thoroughly mixed orange, carrot and apple concentrate prepared as described above into the sugar solution. The wheels of all these materials are checked for dry matter and acid content in the usual way, then pumped into the saturation device, where the final dry matter content of the finished product is adjusted to 8.5% by volume by adding 0.3463 liters of mineral water. Then the finished soft drink is enriched with carbon dioxide to a concentration of 0.006% m/m, then filled into a 1-liter PET bottle under counter pressure in the usual way, sealed and packaged.

Example 3: ORANGE-APPLE CARBONATED SOAP WITH 30% FRUIT CONTENT

SOFT DRINK

The composition of the product per unit volume is 1 liter.

natural mineral water and/or spring water and/or drinking water: 0.89905 liters - Granulated sugar MSZ 4795 0.05 kg - Orange concentrate 64-65% refr. (fiber) 0.02 kg - Apple concentrate 70% refr. (filtered, clarified) 0.02 kg - _CO2 E290 0.006 kg - Citric acid E330 0.002 kg - Nature-identical orange emulsion 0.0015 kg - Potassium sorbate E202 0.0004 kg - Sodium benzoate E211 0.0004 kg - L-Ascorbic acid E300 0.0001 kg - Xanthan gum E415 0.00022 kg - (Carboxymethyl)cellulose E466 0.00033 kg

In the above list, the orange and apple concentrates together correspond to 0.3 kg of fruit.

-6.-

Example 4: CARBONATED SOFT DRINK WITH 24% FRUIT (ORANGE) AND 6% VEGETABLES (CARROTS)

The composition of the product per unit volume is 1 liter.

natural mineral water and/or spring water and/or drinking water: 0.89905 liters - Granulated sugar MSZ 4795 0.05 kg - Orange concentrate 64-65% refr. (fiber) corresponds to 0.24 kg orange 0.03 kg - Carrot concentrate 70% refr. (filtered, clarified) corresponds to 0.06 kg of carrots 0.01 kg - _CO2 E290 0.006 kg - Citric acid E330 0.002 kg - Nature-identical orange emulsion 0.0015 kg - Potassium sorbate E202 0.0004 kg - Sodium benzoate E211 0.0004 kg - L-Ascorbic acid E300 0.0001 kg - Xanthan gum E415 0.00022 kg - (Carboxymethyl)cellulose E466 0.00033 kg

5. Example of a carbonated soft drink with 40% fruit (raspberry) content

The composition of the product per unit volume is 1 liter.

natural mineral water and/or spring water and/or drinking water: 0.8707 liters - Granulated sugar MSZ 4795 0.05 kg - Raspberry concentrate 35% refr. (fiber) corresponds to 0.16 kg of fruit 0.04 kg - Raspberry concentrate 70% refr. (filtered, clarified) corresponds to 0.24 kg of fruit 0.03 kg - _CO2 E290 0.006 kg - Citric acid E330 0.0018 kg - Potassium sorbate E202 0.0004 kg - Sodium benzoate E211 0.0004 kg - L-Ascorbic acid E300 0.0001 kg - Xanthan gum E415 0.0003 kg - (Carboxymethyl)cellulose E466 0.0003 kg

-7. 6. Example CARBONATED SOFT DRINK CONTAINING 35% FRUIT (CHERRY), 7% VEGETABLES (BEETROOT)

The composition of the product per unit volume is 1 liter.

natural mineral water and/or spring water and/or drinking water: 0.87015 liters - Crystal sugar MSZ 4795 0.05 kg - Sour cherry concentrate 30% refr. (fiber) equivalent to 0.12 kg of fruit 0.03 kg - Sour cherry concentrate 70% refr. (filtered, clarified) equivalent to 0.24 kg of fruit 0.03 kg - Beetroot concentrate 70% refr. (filtered, clarified) corresponds to 0.07 kg of beetroot 0.01 kg - CO ₂ E290 0.006 kg - Citric acid E330 0.0018 kg - Nature-identical cherry flavour (Indian cherry) 0.0005 kg - Potassium sorbate E202 0.0004 kg - Sodium benzoate E211 0.0004 kg - L-Ascorbic acid E300 0.0001 kg - Xanthan gum E415 0.00022 kg - (Carboxymethyl) cellulose E466 0.00033 kg - Pectin (preferably obtained from apples) E440 0.0001 kg

Claims

PATENT CLAIMS

Carbonated natural trüb drinks containing high biological value, natural fibrous fruits and/or vegetables and method for their production

1. The method for producing carbonated natural slush drinks containing high biological value natural fibrous fruit and/or vegetables, using additives and 5-70% refr filtered, clarified fruit and/or vegetable juices and/or concentrates and/or 8-70% refr fibrous fruit and/or vegetable juices and/or concentrates, according to the method according to claim 1, characterized in that the 8-70% refr natural fibrous fruit and/or vegetable raw materials, typically juices and/or concentrates, are finely ground before the production of the drink, preferably to 100-400 pm and after grinding, they are homogenized in a wet grinder, then deaerated in vacuum at a pressure of at least 40-93 χ 10 ^{2 3} Pa, after which the filtered, clarified and/or fibrous fruit and/or vegetable juices and/or concentrates are mixed with the additives. concentrates, mixed into a sugar solution, then the dry matter and acid are adjusted in a known manner, filtered in a saturating device, mixed with mineral water and/or spring water and/or drinking water, enriched with carbon dioxide, filled into bottles (PET) under counter pressure, sealed and further packaged.

2. The method according to claim 1, characterized in that the natural additives, preferably xanthan gum, carboxymethyl cellulose, pectin extracted from apples, the so-called apple pectin, are thoroughly mixed with five to ten times their weight of crystalline citric acid and the same proportion of crystalline sugar, and then directly added to the filtered and/or fibrous fruit and/or vegetable juices and/or concentrates.

3. The method according to claim 1, characterized in that the natural additives, preferably xanthan gum, carboxymethyl cellulose and/or pectin, are mixed well with a five-to-ten-fold amount of citric acid and a four-to-ten-fold amount of crystalline sugar by weight, then dissolved in a ten-to-fifty-fold amount of water at 10-30 °C, the apple pectin is dissolved preferably with stirring, and then the additives thus prepared are left to rest for 1-6 hours.

4. The method according to any one of claims 1-3, characterized in that the sugar solution is prepared by a cold or hot process, in each case simultaneously with the addition of 0.001-0.003 % m/m citric acid.

5. Carbonated natural trüb drinks containing natural fibrous fruit and/or vegetables of high biological value contain juices and/or concentrates made from all types of fruit and/or vegetables in filtered, clarified or finely fibrous stock at a concentration of 5-70% refr in an amount of 2-40% m/m, individually or in various combinations with each other.

6. The beverage according to claim 5, characterized in that it contains ascorbic acid and/or vitamin E as an antioxidant.

7. The beverage according to claim 5 or 6, characterized in that it contains liquid sugar, preferably starch syrup, instead of crystalline sugar.

8. The beverage according to claims 5-7, characterized in that it contains sugar substitutes, preferably aspartame, in part or in full, instead of sugar.

9. Beverage according to claims 5-8, characterized in that it contains mains drinking water and/or spring water and/or mineral water as water.

10. Beverage according to any one of claims 5-9, characterized in that it also contains natural and/or nature-identical aromas, superconcentrates and emulsions for flavor enhancement.