RU2036591C1 - Composition of ingredients for nonalcoholic balsam "beriozka" - Google Patents

Abstract

FIELD: industry of soft drinks. SUBSTANCE: balsam is prepared by making sugar syrup, infusing it with aqueous-alcohol extragent of origan, infusing birch fungus with water and blending the sugar syrup, aqueous-alcohol infusion of origan, aqueous infusion of birch fungus, citric acid, mixing and filtering the resulting mixture. EFFECT: improved taste and flavor. 1 tbl

Description

 The invention relates to the non-alcoholic industry.

A known composition of ingredients for the non-alcoholic drink-balm "Health", consisting of mint, St. John's wort, yarrow, coriander seed, cinnamon, cloves, eleutherococcus, cola, sugar, rectified spirit, natural vanilla, beckmes, coffee, horseradish root, dill seed pressed yeast, dry wine materials, grape seed, walnut leaf, citric acid and water else [1]
The disadvantage of this balm is the absence of a polyphenol carbon (chromogenic) complex complex combination of organic substances of aromatic nature and, as a result, the weakness of the therapeutic effect due to these substances.

 The purpose of the invention: improving the therapeutic properties of the hepatoprotective balm, biostimulating properties, expanding the range.

The composition of the ingredients for the non-alcoholic balm "Birch" contains common oregano, fungus-chaga, citric acid, rectified spirit, sugar and water in the following ratio of ingredients: kg / thousand dal: Origanum 20-22 Mushroom-chaga 1660-1700 Citric acid 15 -15.5 Sugar 3100-3250 Water Else
The composition of the ingredients for Birch Balsam includes an aqueous infusion of birch fungus chaga. According to the well-known [2, 3] chaga, it has the property of improving the functioning of the stomach and intestines, restores the disturbed enzyme systems of the gastrointestinal tract, improves the liver and has a hepatoprotective effect when exposed to chemicals that damage the liver, has a choleretic effect, and is an active biogenic stimulant.

Chaga mushroom is not toxic and does not cause side and adverse effects even in high concentrations (up to 1 g of dry matter per 1 kg of body weight) when taken orally [2]
The positive effect of chaga on the body is associated with a high content of water-extracting substances in it with a high content of a polyphenol carboxylic complex of organic nature, strongly pronounced restorative biostimulating properties, providing an intense dark brown color of the aqueous solution.

The herb of the common ginger, the alcoholic infusion of which is part of the Birch balsam, also has the ability to improve the functioning of the liver and gall bladder, gastrointestinal tract, and nervous system [3]
The introduction of chaga and sweetener makes it possible to improve the taste and dietary properties of the balm, enrich it with valuable biologically active substances and compounds with a polyphenol carbon complex, mineral elements (potassium, sodium, manganese). Oregano in combination with chaga give the balm tenderness and softness, a fruit tint on the palate, a rich dark brown color, characteristic of the balm.

 Non-alcoholic balm "Birch" is prepared as follows: sugar syrup is obtained by dissolving 3100-3250 kg of sugar in 320-500 gave water with boiling water solution and subsequent filtration. A single infusion with a water-alcohol extractant gives an extract of oregano at the rate of 20-22 kg of dry oregano herb for 20-22 decalitre of extractant (40% water-alcohol mixture).

An aqueous infusion of birch-fungal mushroom fungus single infusion (1660-1700 kg), crushed into pieces 1-3 cm in size of 520-540 with water gave an initial temperature of 60 ^° C to produce Persisting extractor for 24 hours, after which the ready the infusion is a clear dark brown liquid — filtered through a filter.

A solution of citric acid is prepared by dissolving 15-15.5 kg of citric acid in 30 l of water, heated to 70 ^about C, stirring until completely dissolved.

Birch balm is prepared by mixing sugar syrup (T 80 ^° C) with infusion of 1: 1 chaga mushroom in a ratio by volume, citric acid solution and oregano infusion. All components are thoroughly mixed, the balm is filtered.

PRI me R 1. To prepare the balm take a mixture of ingredients in the following quantities, kg / 1000 gave: Origanum 20 Mushroom chaga 1660 Citric acid 15 Alcohol-rectified 80 Sugar 3100 Water The rest
new
3100 kg of sugar is dissolved by stirring in boiling water with the condition of obtaining 500 decaliters of alcohol. The syrup is administered after filtration gave 497 the filtered infusion fungus fungus obtained by macerating 1660 kg crushed fungus in the water 520 returned to its initial temperature of 60 ^{° C} for one day, the solution was introduced 15 kg of citric acid in 30 L of water. All components are thoroughly mixed, filtered.

PRI me R 2. To prepare the balm take a mixture of ingredients in the following quantities, kg / 1000 gave: Origanum ordinary 22 Mushroom chaga 1700 Citric acid 15.5 Alcohol rectified 83 Sugar 3250 Water The rest
new
3250 kg of sugar are dissolved by stirring in boiling water with the condition of obtaining 500 dal syrup. The syrup is administered after filtration gave 500 the filtered infusion fungus fungus obtained by macerating 1700 kg crushed fungus 540 gave its initial water temperature of ^about 60 C for a day, administered solution of 15.5 kg of citric acid in 30 L of water. All components are thoroughly mixed, filtered.

PRI me R 3. To prepare the balm take a mixture of ingredients in the following quantities, kg / 1000 gave: Origanum common 21 Mushroom chaga 1680 Citric acid 15.25 Rectified alcohol 81.5 Sugar 3170 Water The rest
new
3175 kg of sugar are dissolved by stirring in boiling water with the condition of obtaining 530 dal syrup. The syrup is administered after filtration gave 498 the filtered infusion fungus fungus obtained by macerating 1680 kg crushed fungus 530 gave its initial water temperature of ^about 60 C for a day, the solution was introduced 15.25 kg of citric acid in 30 L of water. All components are thoroughly mixed, filtered.

 In all three examples, a non-alcoholic balm is obtained with the following organoleptic characteristics: the color is dark brown, the taste is pleasant, soft, sweet with a slightly noticeable pleasant acidity, the aroma with a fruity hue resembling the aroma of chokeberry is determined by the combination of oregano with a specific pleasant smell of mushroom infusion - chaga. Balm retains its presentation for 2-3 months.

PRI me R 4 (control). To prepare the balm, take a mixture of ingredients in quantities beyond the minimum limits, kg / 1000 dal: Origanum ordinary 19 Mushroom chaga 1650 Citric acid 14 Alcohol-rectified 79 Sugar 3000 Water The rest
new
The balm does not have a pronounced specific pleasant mild taste with a fruity aroma. The drink retains its presentation for 2 months.

PRI me R 5 (control). To prepare the balm, take a mixture of ingredients in quantities that exceed the maximum limits, kg / 1000 dal: Origanum ordinary 23 Mushroom-chaga 1710 Citric acid 16.5 Alcohol-rectified 84 Sugar 3300 Water The rest
new
The balm has a rough, smooth aroma of oregano and chaga with a "medicinal" shade, an overly sour taste.

 Qualitative indicators of non-alcoholic balm "Birch" were compared with the well-known and basic version.

 As a well-known option, the “Health” balm was taken, which includes long-leaf mint, St. John's wort, yarrow, coriander seed, cinnamon, cloves, eleutherococcus, color, sugar, rectified spirit, natural vanilla, beckles, coffee, horseradish root, dill seed , pressed yeast, dry wine materials, peanuts, grape seed, walnut leaf, citric acid and water.

 The Sayany syrup, which includes sugar, citric acid, lemon infusion, lewsee extract, color and water, was taken as the basic option.

 Comparative quality indicators of Birch Balsam with a well-known and basic version are shown in the table.

 Quality indicators indicate the advantage of the proposed composition in comparison with the well-known and basic version.

 The proposed composition of the ingredients for the non-alcoholic balm "Health" contains a significant amount of water-extracting substances, represented by a polyphenol carbon complex of organic nature with strongly expressed restorative biostimulating properties, which are absent in the known and basic versions.

 The presence of the polyphenol carboxylic complex provides the hepatoprotective effect of the balm, the ability to improve the functioning of the stomach and intestines, restore the impaired functions of the enzyme systems of the gastrointestinal tract and liver, and the properties of the biogenic stimulator (2).

 Non-alcoholic Birch Balsam is a high-quality product with hepatoprotective properties, improving the functioning of the gastrointestinal tract and containing significant amounts of physiologically active substances.

 Balm can be used as an additive in order to improve aroma, taste and add additional beneficial properties to tea, coffee, mineral water and other soft drinks in the amount of 20 ml per 200 ml of drink.

Claims (1)

The composition of the ingredients for a non-alcoholic balm containing citric acid, rectified alcohol, sugar and water, characterized in that it additionally contains birch mushroom-chaga and common oregano in the following ratio of ingredients, kg / 100 gave:
Origanum 20 22
Birch Mushroom Chaga 1660 1700
Citric acid 15.0 15.5
Rectified alcohol 80 83
Sugar 3,100 3,250
Water Else

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