HUT38042A - Process for producing soft drink concentrate - Google Patents
Process for producing soft drink concentrateInfo
- Publication number
- HUT38042A HUT38042A HU441583A HU441583A HUT38042A HU T38042 A HUT38042 A HU T38042A HU 441583 A HU441583 A HU 441583A HU 441583 A HU441583 A HU 441583A HU T38042 A HUT38042 A HU T38042A
- Authority
- HU
- Hungary
- Prior art keywords
- contg
- acid
- prepd
- extract
- edible acid
- Prior art date
Links
- 239000012141 concentrate Substances 0.000 title abstract 4
- 235000014214 soft drink Nutrition 0.000 title 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract 4
- 239000002253 acid Substances 0.000 abstract 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 229930006000 Sucrose Natural products 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 2
- 235000019674 grape juice Nutrition 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 239000004291 sulphur dioxide Substances 0.000 abstract 2
- 235000010269 sulphur dioxide Nutrition 0.000 abstract 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 241001593968 Vitis palmata Species 0.000 abstract 1
- 229960004106 citric acid Drugs 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
- 229960001367 tartaric acid Drugs 0.000 abstract 1
- 235000002906 tartaric acid Nutrition 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Concentrates for refreshing long drinks are produced by: (a) pressing red grapes of the variety ''Kurucver'' or others contg. di-gluco-sides and (b) adjusting the sugar content of the resulting juice to 60-68 refraction % by evaporating at slightly elevated temp. in vacuo, or by adding saccharose and at least 20 g per litre edible acid, pref. citric-acid, subsequently adding known preservatives and 1-10 wt% honey, and adjusting the pH with edible acid to 2.0-2.9. (c) The marc remaining from the pressing of the grapes is extracted in the known way with water contg. 0.1-0.5 wt% sulphur-dioxide and the extract is evaporated at slightly elevated temp. in vacuo to 15-18 wt% solids content. - (d) Fresh or dried flowers having a high content of essential oils and which are suitable for use in the food industry are extracted with grape juice contg. at least 800 mg per litre sulphur-dioxide at a pH adjusted with edible acid to 2.5-3.5, or with 15-25 wt% alcohol contg. opt. 0.5-1.5 wt% tartaric-acid, or with a neutral tasting wine at pH below 3.5, or with aq. saccharose soln. at 55-60 refraction % and a pH of 2.2-2.8 adjusted with edible acid. The extracting media may contain opt. 10-20 g glycerol per litre. (e) 60-75 parts by wt. of the grape juice concentrate prepd. under (b), 5-10 parts by wt. colouring extract prepd. under (c) and 20-30 parts by wt. aroma extract prepd. under (d) are mixed to give a long-drink concentrate, to which may be added one or more known natural aroma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU441583A HU192258B (en) | 1983-12-22 | 1983-12-22 | Process for producing soft drink concentrate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU441583A HU192258B (en) | 1983-12-22 | 1983-12-22 | Process for producing soft drink concentrate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| HUT38042A true HUT38042A (en) | 1986-04-28 |
| HU192258B HU192258B (en) | 1987-05-28 |
Family
ID=10967906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HU441583A HU192258B (en) | 1983-12-22 | 1983-12-22 | Process for producing soft drink concentrate |
Country Status (1)
| Country | Link |
|---|---|
| HU (1) | HU192258B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6375992B1 (en) * | 2000-02-23 | 2002-04-23 | The Procter & Gamble Co. | Methods of hydrating mammalian skin comprising oral administration of a defined composition |
-
1983
- 1983-12-22 HU HU441583A patent/HU192258B/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6375992B1 (en) * | 2000-02-23 | 2002-04-23 | The Procter & Gamble Co. | Methods of hydrating mammalian skin comprising oral administration of a defined composition |
Also Published As
| Publication number | Publication date |
|---|---|
| HU192258B (en) | 1987-05-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU1264831A3 (en) | Method of preparing softdrinks with yeast fragrance | |
| HUT38042A (en) | Process for producing soft drink concentrate | |
| RU92003788A (en) | COMPOSITION OF INGREDIENTS FOR ALCOHOL-FREE BALM | |
| RU2158292C2 (en) | Alcoholic drink | |
| DE3678392D1 (en) | AROMATIC BEVERAGES WITH LOW ALCOHOL AND SUGAR CONTENT, OBTAINED BY FERMENTATION OF MASH OR GRAPE JUICE AND A MICROBIOLOGICAL PROCESS FOR THE PRODUCTION THEREOF. | |
| RU2067612C1 (en) | Method of making strong alcoholic drink - brendy | |
| ES8207215A1 (en) | Process for the Manufacture of a Naturally Carbonated Sweet Beverage | |
| RU2069523C1 (en) | Alcohol-free beverage "flora gvozdichnaya" | |
| JPS59166075A (en) | Brewed liquor having low alcoholic content | |
| SU1402612A1 (en) | Method of producing fruit vinegar | |
| RU2061748C1 (en) | Method of wine drink production | |
| RU2171282C1 (en) | Vodka | |
| RU2129602C1 (en) | Special vodka "platonov" | |
| SU1373398A1 (en) | Soft aerated drink | |
| SU1692529A1 (en) | Non-alcoholic drink "tauria" | |
| RU2157831C1 (en) | Method of vodka production | |
| RU1837805C (en) | Tonic drink composition | |
| SU1660673A1 (en) | Non-alcoholic drink | |
| JPS6364194B2 (en) | ||
| RU2028377C1 (en) | Wine drink "original" | |
| SU1012866A2 (en) | Tea concentrate production method | |
| RU2069521C1 (en) | Alcohol-free beverage "flora myatnaya" | |
| SU1711790A1 (en) | Non-alcoholic tonic drink | |
| RU2158755C1 (en) | Vodka | |
| RU94006064A (en) | METHOD OF MANUFACTURE WINE DRINK "VERMUT XXI CENTURY" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| HU90 | Patent valid on 900628 | ||
| HMM4 | Cancellation of final prot. due to non-payment of fee |