Search

RU-2861446-C1 - LIQUID CONCENTRATE OF NON-ALCOHOLIC BEVERAGE (VARIANTS)

RU2861446C1RU 2861446 C1RU2861446 C1RU 2861446C1RU-2861446-C1

Abstract

FIELD: food industry. SUBSTANCE: invention relates to the production of concentrated non-alcoholic beverages. A liquid concentrate of a non-alcoholic beverage is proposed, comprising functional ingredients, citric acid, food flavourings, wherein the functional ingredients are a fluid ginger extract emulsion, echinacea purpurea extract, ascorbic acid, and L-carnitine, in the following ratio of initial ingredients, g/100 g: fluid ginger extract emulsion – 29.0; echinacea purpurea extract – 10.0; ascorbic acid – 2.0; L-carnitine – 10.0; citric acid – 20.0; orange food flavouring – 14.5; mint food flavouring – 14.5. Also proposed is a liquid concentrate of a non-alcoholic beverage, comprising functional ingredients, citric acid, food flavourings, wherein the functional ingredients are a fluid star anise extract emulsion, echinacea purpurea extract, ascorbic acid, and L-carnitine, in the following ratio of initial ingredients, g/100 g: fluid star anise extract emulsion – 29.0; echinacea purpurea extract – 10.0; ascorbic acid – 2.0; L-carnitine – 10.0; citric acid – 20.0; mango food flavouring – 14.5; passion fruit food flavouring – 14.5. EFFECT: expansion of the range of non-alcoholic beverages with functional properties, having a balanced taste. 2 cl, 2 tbl

Inventors

  • Sergeeva Irina Iurevna
  • MARKOV ALEKSANDR SERGEEVICH
  • Riabokoneva Larisa Alekseevna
  • Kleimenov Semen Iurevich

Dates

Publication Date
20260505
Application Date
20251004

Claims (4)

  1. 1. A liquid concentrate of a non-alcoholic beverage, including functional ingredients, citric acid, food flavorings, characterized in that the functional ingredients used are an emulsion of a fluid extract of ginger, an extract of purple echinacea, ascorbic acid and L-carnitine, with the following ratio of the original ingredients, g/100 g:
  2. emulsion of fluid extract of ginger 29.0 Echinacea purpurea extract 10.0 ascorbic acid 2.0 L-carnitine 10.0 citric acid 20.0 orange food flavoring 14.5 mint food flavoring 14.5
  3. 2. A liquid concentrate of a non-alcoholic beverage, including functional ingredients, citric acid, food flavorings, characterized in that the functional ingredients used are an emulsion of a fluid extract of star anise, an extract of purple echinacea, ascorbic acid and L-carnitine, with the following ratio of the original ingredients, g/100 g:
  4. emulsion of fluid extract of star anise 29.0 Echinacea purpurea extract 10.0 ascorbic acid 2.0 L-carnitine 10.0 citric acid 20.0 mango food flavoring 14.5 passion fruit food flavoring 14.5

Description

The invention relates to the food industry, in particular to the technology of producing concentrated soft drinks intended for subsequent dilution with water or other liquid components before consumption. A liquid concentrate of a non-alcoholic beverage is known, containing a complex of humic and fulvic acids, water enriched with the mineral zeolite, knotweed herb, thyme herb and a preservative, with the following ratio of the original components, wt.%: complex of humic and fulvic acids - 47.5-52.5; prepared water enriched with the mineral zeolite - 46.81-51.73; knotweed herb - 0.38-0.42; thyme herb - 0.285-0.315; preservative - 0.0285-0.0315 [1]. The use of humic and fulvic acids enhances the beverage's biological value and organoleptic properties. However, high concentrations of humic acids can impart a distinctive flavor to the beverage, which is not always acceptable to the general consumer. Furthermore, despite its sorption properties, zeolite can cause the precipitation of fine particles, reducing the clarity of the final product. The presence of herbal components requires additional filtration to prevent sedimentation during storage. A two-component liquid concentrate for preparing a drink is known, including an aqueous extract from a mixture of plant and wood raw materials, citric acid and color. The mixture contains chopped St. John's wort, licorice root, eleutherococcus root, rowan berries and oak chips. The second component is a mixture of essential oils, including essential oils of bay leaf, eucalyptus, lemon, pine needles and grapefruit in the following proportions, wt.%: bay leaf essential oil - 13.97-14.07; eucalyptus essential oil - 13.86-13.96; lemon essential oil - 36.45-36.55; pine essential oil - 34.15-34.25; grapefruit essential oil - 1.32-1.42. The content of extractive substances in the finished concentrate is (g/100 g): chopped St. John's wort - 4.08-4.18; licorice root - 1.33-1.43; eleutherococcus root - 0.82-0.92; rowan berries - 0.98-1.08; oak chips - 0.31-0.41. Dry matter content, %: color - 74.34-75.74; citric acid - 16.69-17.69 [2]. The presence of wood extracts and high concentrations of coloring can affect the taste of the final beverage, while high concentrations of essential oils can cause individual intolerance. Furthermore, the need to mix two separate components with different solubility, particularly essential oils, before consumption complicates the beverage preparation process for the end consumer. The closest technical solution to the claimed invention is the Baikal drink concentrate containing the following mass fraction of dry substances in 100 g of the drink, g/100 g: extractive substances of common rowan berries - 8.98-9.12; extractive substances of licorice root - 3.33-3.43; extractive substances of safflower root - 0.45-0.50; color - 15.00-15.28; citric acid - 33.40-34.40; carbohydrate-containing additive - 12.70-12.80 and the rest is water-alcohol liquid. The Baikal drink concentrate exhibits prophylactic properties that ensure a decrease in cholesterol in the blood, help to strengthen blood vessels, prevent the development of hypertension, and normalize metabolism in the body [3]. However, the high concentration of citric acid may have a negative impact on people with gastrointestinal conditions, causing heartburn or irritation. The use of rowan berry extract and licorice root gives the drink a distinctly tart flavor, which may not appeal to a wide audience. Furthermore, the carbohydrate additive increases the drink's glycemic index, making it less suitable for those monitoring their blood sugar levels. The proposed invention is aimed at solving a technical problem: expanding the range of liquid non-alcoholic beverage concentrates with a balanced taste and pronounced functional properties. Many drinks fortified with bioactive ingredients have a distinctly specific flavor, limiting their appeal to a wider audience. Another pressing issue is the insufficient energy metabolism of consumers leading an active lifestyle and the need to strengthen the immune system under increased physical and emotional stress. This problem is addressed by incorporating bioactive plant ingredients (ginger, star anise, purple echinacea), as well as ascorbic acid and L-carnitine into the formula. To date, a total of 169 chemical components have been identified in ginger root. These include vanilloids, monoterpenes, sesquiterpenes, diterpenes, flavonoids, and amino acids. Ginger possesses numerous biological properties, particularly antioxidant and anti-inflammatory ones. Consuming foods with anti-inflammatory properties, such as ginger (Zingiber officinale Roscoe), may improve the quality of life of patients with ulcerative colitis, Crohn's disease, rheumatoid arthritis, and psoriasis [4]. Star anise exhibits antibacterial, antifungal, antioxidant, and anti-inflammatory properties. This is due to its high content of trans-anethole and shikimic acid [5,6]. Purple coneflower (Echinacea