WO1999037171A1

WO1999037171A1 - Method for producting of a soft drink

Info

Publication number: WO1999037171A1
Application number: PCT/BG1998/000013
Authority: WO
Inventors: Stefan Enchev Enchev
Original assignee: 'papi' Ltd
Current assignee: 'papi' Ltd
Priority date: 1998-01-22
Filing date: 1998-08-04
Publication date: 1999-07-29
Anticipated expiration: 2000-07-22
Also published as: AU8524598A

Abstract

Method for production and contents of a soft drink, which finds implementation in the food industry in producing of turbid drinks from cereals. The method is distinguished for a considerable increasing of the homogenization and achieving a full Hydrolysis of the starch. The process of production follows a simplified technology, without the necessity of adding conserving agents, stabilizers, etc. for artificial prolongation of the term of duration of the drink. This is achieved by consecutive operations: washing of impurities from grains of cereals, boiling, cooling, passing through a mesh, adding sugar, deaeration, heating to a temperature for pasteurization or sterilization, shock cooling and pouring into sterile and hermetic packages. During the boiling citric acid 0,1 % - 0,3 % is added and after the sweetening the formed mass is homogenized under pressure of 100 to 250 atmospheres. The contents of the drink: grains of cereals: 10 % - 15 %; water: 70 % - 82 %; sweetener: 0,5 % - 14 %; citric acid: 0,1 % - 0,3 %; ascorbinic acid: 0,1 %.

Description

METHOD FOR PRODUCTING OF A SOFT DRINK

I. FIELD OF APPLICATION

The invention concerns a method for production and contents of a soft drink, which finds implementation in the food industry in producing of turbid drinks from cereals, such as wheat, rye, millet, corn, etc., known as "BOZA" in the geographical regions of the Balkan peninsula, the Near East and in some Arab countries .

II. PREVIOUS STATE OF THE TECHNIQUE

A method is known for production of a soft drink, by which the cleaned corn of one or several cereals is washed, water poured in and boiled, after which it is cooled, passed through a mesh, sugar is added and deaerated. The so formed mass is heated to a temperature t = 70°-80°C for pasteurization or to t = 95°-160°C for sterilization, keeping the temperature constant from 10 to 120 seconds, after which follows a shock cooling to t = 18°-20°C. The produced turbid soft drink is poured into sterile hermetized packages. (1) 2 Disadvantages of the method are that the homogenization of the drink is not sufficient, due to varying in dimensions particles in it, as well as incomplete hydrolysis of the starch in the input cereals to the production of easily consumed carbohydrates.

Also a soft drink contents is known, which represents a dry water extract, formed in boiling of grains of cereals with quantify 70% - 90%, sodium bicarbonate 1% - 5%, stabilizer 10% - 20% (which may be glucose) and a conserving agent 1% - 7%. /2.f

Faults of the contents is the complicated technology for its production, as well as the using of conserving agents, stabilizers, sodium bicarbonate, etc. for extension of the drink term of durability.

III. ESSENCE AND ADVANTAGES

The invention aims at creation of a method for production of a soft drink, providing a better homogenization, a full hydrolysis of the starch in the input cereals until easily consumed carbohydrates are produced, as well as formulation of a contents for production of a soft drink with a simplified technology of production and without the necessity to add conserving agents, stabilizers and other additives for artificial extension of the drink durability term.

In compliance with the invention this problem is solved by a method of production of a soft drink, by which the cleaned corn is washed, water poured in and boiled, after which it is cooled, passed through a mesh, sugar is added and deaerated under low pressure of -1 to +0,7 bars, heated for pasteurization to temperature t=70°-80° or for sterilization 3

at t = 95° -160°C , the temperature being kept constant during 10 - 120 seconds, after which follows a shock cooling to t = 18°-20°C. Then the produced soft drink is poured into sterile hermetized packages. During the boiling 0,1% -0,3% citric acid is added, and after the adding of sugar the formed mass is homogenized under pressure of 100 - 250 atmospheres .

Besides, the problem is solved by a contents for production of a soft drink, consisting of grains of cereals with quantity 10% - 15%, water 70% - 82% and sweetener 0,5% - 14%. The drink contains citric acid 0,15 - 0,3%, and also ascorbinic acid 0,1%.

The advantages of the method and contents of the drink are that the durability of the drink is guaranteed to 12 months in the packages, without conserving agents and presence of residual alcohols. The produced drink is a food product, stable in microbiological aspect. The drink may be consumed after a long period of storage in proper packs without any risk for the health of the consumers . The employed technology is ecologically safe and guarantees high nutritious and taste qualities of the drink , which makes it suitable for a rational nutrition of people of all ages, as it has high calorific and biological indices, at excellent organoleptic properties and specific chemical contents.

IV. EXECUTION EXAMPLE

The invention is explained in details by the help of the execution example for production of a soft drink, known as "BOZA" in the countries of the Balkan peninsula, the Near East and in some Arab countries. 4

Well cleaned grains of one or several cereals - wheat , rye, millet, in various weight proportions, with corn to be added by wish, are washed and placed in pressure vessels for boiling during 2 - 2 and a half hours. During the boiling a citric acid is added with quantity 0,1% - 0,3%, by which a complete hydrolysis of starch, contained in the grains, is intended to be achieved, until easily consumed carbohydrates are produced in the drink.

The formed mixture undergoes cooling, followed by passing through a mesh, adding of sugar, homogenization and deaeration in a vacuum dearator, operating under low pressure of -1 to 0,7 bars. Air is thus released from the drink into the atmosphere, and the contained in the vapours aromatic components condense and fall back into the liquid mixture.

The homogenization is made in a homogenizator , under the conditions of high pressure from 100 to 250 atmospheres, in order to remove any difference in the dimensions of the particles in the drinking mixture. After the mixture is heated to temperature t = 70° - 80°C during 10 - 120 seconds for pasteurization to take place or by choice to a higher temperature from 95°C to 160°C in similar time of the process to run for sterilization of the mixture.

The so treated drinking mixture is subjected to a shock cooling to 18°C - 20°C , after which it is ready for automatic pouring and packing into appropriate packages in the conditions of a sterile medium. In this way formation of residual alcohols in the contents of the packed drink is eliminated fully. This allows for one-year safe storage of the packages, with a guaranteed preservation of the flavour- nutrition properties of the drink. As indicated below in the illustrating examples for contents in the production of the soft drink, the input components in weight % are as follows :

-cereals (wheat, rye, millet, barley, corn, etc.:

10 % to 15%

- water : 70% to 82%

- sweetener - 05% to 14%

- citric acid - 0,1% -0,3% and - ascorbinic acid - 0,1% ( known also as Vitamin "C" ) .

As a sweetener in the soft drink the following can be used : refined sugar, glucose- fruit syrup and / or bee honey. For production of dietetic drink for consumption by diabetics Aspartham or other harmless sweeteners are used.

Contents - Example 1: Wheat - 14,5% sugar - 10% citric acid - 0,3% ascorbinic acid - 0,1% water - 75,1%

Contents - Example 2: Wheat - 10 % water 70,7% rye - 4,5% millet - 0,5% citric acid - 0,2%

ascorbinic acid • 0, 1% glucose-fruit syrup - 14%

Contents - Example 3 :

Wheat 15 o sugar - 8% honey 3% lactic acid - 0,1% citric acid - 0,1 o, o ascorbinic acid - 0,1 %

water - 73, 6 g,

1 "o 6

Contents - Example 4 This contents is designated for preparation of dietetic BOZA and contains:

Wheat 18% sweetener "Aspartham" - 0,5% lactic acid - 0,2% ascorbinic acid - 0,1%

water 81,2%

In this example the contents of the sweetener is reduced; since Aspartham with a low density is used, it is compulsory to add lactic acid.

In all indicated examples for the contents the produced cooling soft drink is with constant flavour, which makes it desired for drinking by the consumers.

The most important property of the soft drink is that the described method of production and components exempt the probability of any slight fermentation processes to take place during the production and thus unwanted alcohols do not appear. This provides for a longer storage time - to one year and hence, the drink can be shipped throughout the world.

All examples for the drink contents are found by employing the method described; after an adequate packing the drink can be consumed with absolutely preserved flavour-nutritious properties, with no harmful effects on the consumers. This allows the drink to be shipped to all continents and countries, where it is not yet known.

References :

1. BG Patent application No 102205 / filed on Jan. 22, 1998

2. BG Patent No 52097, class A 23 I 1/23, published in the Bulletin No 11 on Nov. 29, 1996.

Claims

V. PATENT CLAIMS

1. Method for production of a soft drink, by which the cleaned from impurities cereals are washed, water poured in and boiled, after which it is cooled, passed through a mesh, sugar is added and deaerated under low pressure of -1 to 0,7 bars, heated to a temperature t = 70°-80°C for pasteurization or to t 95°-160°C for sterilization, keeping the temperature constant from 10 to 120 seconds, after which follows a shock cooling to t = 18°-20°C. The produced is poured into sterile hermetic packages. The process is characterised with the addition during boiling of citric acid 0,1% - 0,3% and after the sweetening the produced mass undergoes homogenization under pressure of 100 to 250 atmospheres .

2. Contents for production of a soft drink (alcohol- free) , containing grains of cereals with quantity from 10% to 15%, water - 70 - 82% and a sweetener - 0,5% -14%, characterised by the presence of citric acid with quantity from 0,1% to 0,3% and ascorbinic acid - 0,1%.