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WO1999037171A1 - Procede servant a preparer une boisson rafraichissante sans alcool - Google Patents

Procede servant a preparer une boisson rafraichissante sans alcool Download PDF

Info

Publication number
WO1999037171A1
WO1999037171A1 PCT/BG1998/000013 BG9800013W WO9937171A1 WO 1999037171 A1 WO1999037171 A1 WO 1999037171A1 BG 9800013 W BG9800013 W BG 9800013W WO 9937171 A1 WO9937171 A1 WO 9937171A1
Authority
WO
WIPO (PCT)
Prior art keywords
drink
cereals
contents
production
soft drink
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/BG1998/000013
Other languages
English (en)
Inventor
Stefan Enchev Enchev
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
'papi' Ltd
Original Assignee
'papi' Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from BG102205A external-priority patent/BG64035B1/bg
Priority claimed from BG102628A external-priority patent/BG63928B1/bg
Application filed by 'papi' Ltd filed Critical 'papi' Ltd
Priority to AU85245/98A priority Critical patent/AU8524598A/en
Publication of WO1999037171A1 publication Critical patent/WO1999037171A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages

Definitions

  • 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 .
  • a method 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 produced turbid soft drink is poured into sterile hermetized packages.
  • a soft drink contents 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.
  • 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.
  • 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.
  • 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 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.
  • a shock cooling to 18°C - 20°C
  • the input components in weight % are as follows :
  • sweetener in the soft drink the following can be used : refined sugar, glucose- fruit syrup and / or bee honey.
  • Aspartham or other harmless sweeteners are used.
  • Example 1 Wheat - 14,5% sugar - 10% citric acid - 0,3% ascorbinic acid - 0,1% water - 75,1%
  • 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%
  • Example 4 This contents is designated for preparation of dietetic BOZA and contains:
  • 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.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Procédé servant à préparer une boisson rafraîchissante sans alcool et pouvant être mis en application dans l'industrie alimentaire afin de produire des boissons troubles à partir de céréales. Ce procédé est caractérisé par une augmentation considérable de l'homogénéisation et par une hydrolyse totale de l'amidon. Il est basé sur une technique simplifiée sans qu'il soit nécessaire d'ajouter des agents de conservation ou de stabilisation, par exemple, servant à prolonger artificiellement la durée de la boisson. Il consiste en les étapes consécutives de lavage afin de supprimer les impuretés des grains de céréales, d'ébullition, de refroidissement, de passage à travers un tamis, d'apport de sucre, de désaération, de réchauffement à une température de pasteurisation ou de stérilisation, de refroidissement brutal et de conditionnement en emballages stériles et hermétiques. Pendant l'étape d'ébullition, on ajoute de l'acide citrique à raison de 0,1 %-0,3 % et, après l'apport d'édulcorant, on homogénéise la masse obtenue sous une pression de 100 à 250 atmosphères. Cette boisson contient: 10 %-15 % de grains de céréales; 70 %-82 % d'eau; 0,5 %-14 % d'édulcorant; 0,1 %-0,3 % d'acide citrique; 0,1 % d'acide ascorbique.
PCT/BG1998/000013 1998-01-22 1998-08-04 Procede servant a preparer une boisson rafraichissante sans alcool Ceased WO1999037171A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU85245/98A AU8524598A (en) 1998-01-22 1998-08-04 Method for producting of a soft drink

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
BG102205 1998-01-22
BG102205A BG64035B1 (bg) 1998-01-22 1998-01-22 Метод за производство на безалкохолна напитка от зърнени култури
BG102628A BG63928B1 (bg) 1998-07-14 1998-07-14 Метод и състав за производство на безалкохолна напитка
BG102628 1998-07-14

Publications (1)

Publication Number Publication Date
WO1999037171A1 true WO1999037171A1 (fr) 1999-07-29

Family

ID=25663371

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BG1998/000013 Ceased WO1999037171A1 (fr) 1998-01-22 1998-08-04 Procede servant a preparer une boisson rafraichissante sans alcool

Country Status (2)

Country Link
AU (1) AU8524598A (fr)
WO (1) WO1999037171A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1064854A1 (fr) * 1999-06-15 2001-01-03 Société des Produits Nestlé S.A. Procédé pour augmenter le goût fruité d'aliments avec une farine de céréale acidifiée et / ou fermentée
WO2007003688A1 (fr) 2005-07-04 2007-01-11 Avenly Oy Suspension alimentaire comprenant du bêta-glucane et son procédé de préparation
CN102888324A (zh) * 2012-11-02 2013-01-23 黑龙江省麒麟工贸公司 粟米布扎饮料的制作方法
CN103478835A (zh) * 2013-09-13 2014-01-01 黑龙江省轻工科学研究院 一种小米布扎饮料的制作方法
RU2582806C2 (ru) * 2012-01-13 2016-04-27 Тюбитак Способ производства бозы с использованием закваски

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1015882A1 (ru) * 1982-01-28 1983-05-07 Киевский Ордена Трудового Красного Знамени Научно-Исследовательский Институт Педиатрии,Акушерства И Гинекологии Им. Героя Советского Союза Проф.П.М.Буйко Безалкогольный напиток "витасол
FR2547167A1 (fr) * 1983-06-10 1984-12-14 Loucanov Ignat Nouvel aliment dietetique
JPH01243973A (ja) * 1988-03-24 1989-09-28 Kohara Tatsuyoshi 植物性蛋白質を基とする活性因子含有清涼飲料水及びその製造方法
BG60703B1 (bg) * 1993-01-19 1996-01-31 Стоян Сендов инсталация за производство на боза и автоклав заинсталацията

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1015882A1 (ru) * 1982-01-28 1983-05-07 Киевский Ордена Трудового Красного Знамени Научно-Исследовательский Институт Педиатрии,Акушерства И Гинекологии Им. Героя Советского Союза Проф.П.М.Буйко Безалкогольный напиток "витасол
FR2547167A1 (fr) * 1983-06-10 1984-12-14 Loucanov Ignat Nouvel aliment dietetique
JPH01243973A (ja) * 1988-03-24 1989-09-28 Kohara Tatsuyoshi 植物性蛋白質を基とする活性因子含有清涼飲料水及びその製造方法
BG60703B1 (bg) * 1993-01-19 1996-01-31 Стоян Сендов инсталация за производство на боза и автоклав заинсталацията

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
BALDZHIEV D: "Technology for making dried boza", KHRANITELNOPROMISHLENA NAUKA, vol. 3, no. 5, 1987, pages 22 - 26, XP002097035 *
DATABASE WPI Section Ch Week 8411, Derwent World Patents Index; Class D16, AN 84-067095, XP002095351 *
PATENT ABSTRACTS OF JAPAN vol. 013, no. 585 (C - 669) 22 December 1989 (1989-12-22) *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1064854A1 (fr) * 1999-06-15 2001-01-03 Société des Produits Nestlé S.A. Procédé pour augmenter le goût fruité d'aliments avec une farine de céréale acidifiée et / ou fermentée
WO2007003688A1 (fr) 2005-07-04 2007-01-11 Avenly Oy Suspension alimentaire comprenant du bêta-glucane et son procédé de préparation
EP1976393B1 (fr) * 2005-07-04 2012-01-25 Velle RW Ltd. Suspension alimentaire comprenant du bêta-glucane et son procédé de préparation
RU2582806C2 (ru) * 2012-01-13 2016-04-27 Тюбитак Способ производства бозы с использованием закваски
CN102888324A (zh) * 2012-11-02 2013-01-23 黑龙江省麒麟工贸公司 粟米布扎饮料的制作方法
CN103478835A (zh) * 2013-09-13 2014-01-01 黑龙江省轻工科学研究院 一种小米布扎饮料的制作方法

Also Published As

Publication number Publication date
AU8524598A (en) 1999-08-09

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