• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for preparing a drink and product obtained. It is about obtaining a non-alcoholic drink with a flavor similar to that of the mojito, whether it be the classic mojito, strawberry mojito or melon mojito. For this, the procedure consists in making a first mixture to which sugar, water, sodium benzoate, potassium sorbate, neutral emulsion c (5206), ketrol rd (grindsted-x clear supra), gum arabic, flavorings, dyes, etc. Are added. Acidulants, and preservatives, which are mixed until a homogeneous mixture is obtained, after which more water, sugar, grinding and citric acid are added. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2641054A1
    申请号:ES201630593
    申请日:2016-05-06
    公开日:2017-11-07
    发明作者:Asuncion GARCIA CAMPOY
    申请人:Asuncion GARCIA CAMPOY；
    IPC主号:
    专利说明:

    PROCEDURE FOR PREPARING A DRINK ANDPRODUCT OBTAINEDF.OEPM16 / 09 / 2016F.EfectivaNº application16 / 09/2016
    OBJECT OF THE INVENTION
    The present invention relates to a method of preparing a beverage, which can be consumed alone, although it has been preferably designed to be mixed with rum, in order to obtain a mojito cocktail.
    The object of the invention is to obtain a drink that combined with rum allows to obtain different varieties of mojitos but with a processing in a minimum time.
    More specifically, the invention relates to the preparation of a classic mojito, strawberry or melon-flavored drink. BACKGROUND OF THE INVENTION
    Different combinations of rum, sugar and mint are known, as well as some additional fruit, to obtain the traditional "mojitos", melon or strawberry.
    The problem with this type of combination is that its preparation is slow and complex, which is a problem, especially in the case of establishments with a high number of people.
    Nº application16 / 09 / 2016F.OEPM16 / 09 / 2016F.Efectiva DESCRIPTION OF THE INVENTION
    The beverage preparation process of the invention satisfactorily solves the aforementioned problems by obtaining a ready-made beverage that can be taken alone or combined with rum, quickly and easily.
    To do this, the process starts with obtaining an initial mixture based on sugar, water, sodium benzoate, potassium sorbate, neutral emulsion C (5206), Ketrol Rd (Grindsted-X clear supra), gum arabic, water, flavorings, dyes and acidulants, which are mixed until a homogeneous product is obtained, followed by the addition of more water and sugar, citric acid and milling, the latter being composed of a ground mixture of water, mint and lemon.
    More specifically, the described ingredients participate in the following proportions in% weight with respect to the final product:
     Sugar, between 0.4 and 1.1%
     Water, between 1.4 and 1.53%
     Sodium benzoate, between 0.0015 and 0.0024%
     Potassium sorbate, between 0.0015 and 0.0024%
     Neutral emulsion C (5206), between 0.129 and 0.195%
     Ketrol Rd (Grindsted-X clear supra), between 0.006 and 0.0075%
     Gum arabic, between 0.025 and 0.035%
     Flavorings, between 0.28 and 0.0163%
     Dyes, between 0.001 and 0.008%
     Acidulants, between 0.9% and 0.018%
     Preservatives, between 0% and 0.0003%
    Nº application16 / 09 / 2016F.OEPM16 / 09 / 2016F.Efectiva
    and to complete the mixture: Water, between 25.5 and 27.5% Sugar, between 49 and 51% Grinding, between 18 and 20% Citric acid, between 1.3 and 1.4%
    From this general composition, depending on whether you want to obtain a drink with a traditional mojito flavor, strawberry mojito or melon mojito, some types or others of dyes, acidulants, aromas and preservatives will be selected.
    Thus, adding the water and sugar added in the two stages of the process, a product with the following composition by weight is obtained:
     Sugar, between 49.4 and 52.1%
     Water, between 26.9 and 29.03%
     Sodium benzoate, between 0.0015 and 0.0024%
     Potassium sorbate, between 0.0015 and 0.0024%
     Neutral emulsion C (5206), between 0.129 and 0.195%
     Ketrol Rd (Grindsted-X clear supra), between 0.006 and 0.0075%
     Gum arabic, between 0.025 and 0.035%
     Flavorings, between 0.28 and 0.0163%
     Dyes, between 0.001 and 0.008%
     Acidulants, between 0.9% and 0.018%
     Preservatives, between 0% and 0.0003%  Grinding, between 18 and 20% F.OEPM16 / 09 / 2016F.EfectivaNº application16 / 09/2016
     Citric acid, between 1.3 and 1.4%
    More concretely, in the case of pretending to obtain a classic mojito flavored beverage, the flavoring used will be lemon-mint aroma in a proportion between 0.0162 and 0.0164%, potassium metabisulfite is used as a preservative in a proportion of the order of 0.0003%, as lemon emulsion acidulants 867 s / c in a proportion comprised between 0.2% and 0.202% and lemon lime, in a proportion comprised between 0.68 and 0.7% and as dyes S green dye, in a proportion of the order of 0.0001% and tartracine dye super 85% in a proportion of the order of 0.0013%.
    In case of pretending to obtain a strawberry mojito flavored beverage, three flavors will be used, namely spearmint aroma, of the order of 0.0051%, strawberry flavor 0367 in a proportion of the order of 0.00051% and grenadine aroma 515 in a proportion of the order of 0.0408%. Citric acid will be used as an acidulant, in particular in a proportion between 0.017 and 0.019%, and as colorants scarlet colorant 4R 85%, in a proportion of the order of 0.006% and azorubine dye 85%, in a proportion of the order of 0 , 0017%.
    Finally, and in the case that pretends to obtain a drink flavored with melon mojito, three flavors will be used, specifically melon aroma IA024CA, in a proportion comprised between 0.18 and 0.2%, spearmint flavor, in one proportion of the order of 0.006% and grenadine aroma 515, in a proportion of the order of 0.04%. Acidulants are citric acid, in a percentage of the order of 0.018%, and citral E.Q. (Extra), in a proportion of the order of 0.0009%, using as dyes the dye tartracina super 85% in a proportion of the order of F.OEPM16 / 09 / 2016F.EffectiveNº application16 / 09 / 20160,00138 and green dye S , in a proportion of the order of 0.00014%.
    Lastly and for a better understanding of the mentioned terms we must mean the chemical compositions of the following mentioned products:
     Lemon emulsion 867 SC (water, stabilizer E-414, E-445, lemon flavor, preservative E-211, acidulant E-330, antioxidant E-320)  Neutral emulsion (water, stabilizer E-414, E-445 , to Rome,
    preservative E-211, acidulant E-330, antioxidant E-320)  Ketrol Rd or Gristed-x clear supra (granulated food xanthan gum). PRACTICAL EXAMPLE
    In a first embodiment, it is intended to obtain a classic mojito-flavored beverage, with a mixture initially prepared in which the following components in grams participate:
     Sugar 4.38g Benzoate sodium 0.024g Potassium sorbate 0.015g Neutral emulsion C (5206) 1.95g Ketrol Rd (Grindsted-X clear supra) 0.06g Gum arabic 0.3g Water 14,181g Lemon lime 6.9 g Potassium metabisulfite 0.003 g
     Lemon emulsion 867 s / c 2.01g F.OEPM16 / 09 / 2016F.EfectivaNo application16 / 09/2016
     Peppermint lemon aroma 0.366 g
     Green coloring S 0.00135g
     Super 85% tartrazine dye 0.0129g
    The mixture was stirred until obtaining a homogeneous product to which the following components were then added:
     Sugar 500g
     Grinding 190g
     Citric acid 13.2g
     Water 266.8g
    Obtaining this way, and after mixing and homogenizing an alcohol-free drink with classic mojito flavor.
    According to a second embodiment, in order to obtain a strawberry mojito flavored beverage, an initial mixture was prepared in which the following components in grams participate:
     Sugar 9,9g
     Benzoate sodium 0.015g
     Potassium sorbate 0.024g
     Neutral Emulsion C (5206) 1.29g
     Ketrol Rd (Grindsted-X clear supra) 0.075g
     Gum arabic 0.3g
     Water 15.34g
     Spearmint aroma 0.051 g
     Aroma strawberry 0367, 2.34g
     Grenadine aroma (515) 0.408g  Citric acid 0.18g F.OEPM16 / 09 / 2016F.EffectiveNº application16 / 09/2016
     Scarlet coloring 4R 85% 0.06g
     Azorubino dye 85% 0.017 g
    The mixture was stirred until obtaining a homogeneous product to which the following components were then added:
     Sugar 500g
     Grinding 190g
     Citric acid 13.2g
     Water 266.8g
    In a third embodiment, to obtain a mojito-flavored melon drink, an initial mixture was prepared in which the following components in grams participate:
     Sugar 10.5g
     Benzoate sodium 0.015g
     Potassium sorbate 0.024g
     Neutral Emulsion C (5206) 1.29g
     Ketrol Rd (Grindsted-X clear supra) 0.06g
     Gum arabic 0.3g
     Water 15,177g
     Spearmint aroma 0.06 g
     Melon aroma IA024CA 1,98g
     Cranberry aroma IA 083 0.39g
     Citric acid 0,18g
     Citral E.Q. (Extra) 0.009 g
     Green coloring S 0.0135g
     Super 85% tartrazine dye 0.0138 g
    Nº application16 / 09 / 2016F.OEPM16 / 09 / 2016F.Efectiva
    The mixture was stirred until obtaining a homogeneous product to which the following components were then added:
     Sugar 500g Grinding 190g Citric acid 13.2g
    Water 266.8g
    权利要求:
    Claims (1)
    [1]

    1ª.- Procedure for preparing a drink, characterized in that it consists of making a first mixture in which the following components participate in percentage by weight with respect to the weight of the final product obtained:
     Sugar, between 0.4 and 1.1%
     Water, between 1.4 and 1.53%
     Sodium benzoate, between 0.0015 and 0.0024%
     Potassium sorbate, between 0.0015 and 0.0024%
     Neutral emulsion C (5206), between 0.129 and 0.195%
     Ketrol Rd (Grindsted-X clear above), between 0.006 and 0.0075%
     Gum arabic, between 0.025 and 0.035%
     Flavoring agents, between 0.28 and 0.0163%
     Colorants, between 0.001 and 0.008%
     Acidulants, between 0.9% and 0.018%
     Preservatives, between 0% and 0.0003%
    Having foreseen that once this first mixture is homogenized, to it be added:
     Water, between 25.5 and 27.5%
     Sugar, between 49 and 51%
     Milling based on peppermint, water and lemon, between 18 and 20%
     Citric acid, between 1.3 and 1.4%
    2.-Process for preparing a drink, according to claim 1, characterized in that when it is intended to obtain a drink with a taste similar to that of a classic mojito, the flavoring used will be lemon mint aroma in a proportion between 0.0162 and 0.0164%, as preservative potassium metabisulfite is used in a proportion of the order of 0.0003%, as acidulants lemon emulsion 867 s / c in a proportion between 0.2% and 0.202% and lemon lime, in a proportion comprised between 0.68 and 0.7%, as colorants S green colorant, in a proportion of the order of 0.0001% and super tartrazine colorant 85% in a proportion of the order of 0.0013%.
    3.-Process for preparing a drink, according to claim 1, characterized in that when it is intended to obtain a drink with a flavor similar to that of a strawberry mojito, three flavorings are used, specifically spearmint aroma, in a proportion of the order of 0, 0051%, strawberry flavor 0367 in a proportion of the order of 0.00051% and grenadine flavor 515 in a proportion of the order of 0.0408%, citric acid will be used as acidulant, in a proportion between 0.017 and 0.019%, and as colorants, scarlet dye 4R 85%, in a proportion of the order of 0.006% and azorubine dye 85%, in a proportion of the order of 0.0017%.
    4.- Procedure for preparing a drink, according to claim 1, characterized in that when the aim is to obtain a drink with a taste similar to that of a melon mojito, three flavorings are used, specifically melon aroma IA024CA, in a proportion between 0 18 and 0.2%, spearmint flavor, in a proportion of the order of 0.006% and grenadine flavor 515, in a proportion of the order of 0.04%; while as acidulants citric acid are used, in a percentage of the order of 0.018%, and citral E.Q. (Extra), in a proportion of the order of 0.0009%, using as colorants the dye tartrazine super 85% in a proportion of the order of 0.00138 and green colorant S, in a proportion of the order of 0.00014%.
    5.- Beverage obtained according to the procedure of the previous claims, characterized by the fact that it has the following composition in% weight: F.OEPM16 / 09 / 2016F.Effective Application No. 16/09/2016
     Sugar, between 49.4 and 52.1%
     Water, between 26.9 and 29.03%
     Sodium benzoate, between 0.0015 and 0.0024%
     Potassium sorbate, between 0.0015 and 0.0024%
     Neutral emulsion C (5206), between 0.129 and 0.195%
     Ketrol Rd (Grindsted-X clear above), between 0.006 and 0.0075%
     Gum arabic, between 0.025 and 0.035%
     Flavoring agents, between 0.28 and 0.0163%
     Colorants, between 0.001 and 0.008%
     Acidulants, between 0.9% and 0.018%
     Preservatives, between 0% and 0.0003%
     Grinding, between 18 and 20%
     Citric acid, between 1.3 and 1.4%
    6. Drink, according to claim 5, characterized in that when it is intended to obtain a drink with a taste similar to that of a classic mojito, in it the flavoring used is lemon mint aroma in a proportion between 0.0162 and 0, 0164%, the preservative potassium metabisulfite in a proportion of the order of 0.0003%, the acidulants lemon emulsion 867 s / c in a proportion between 0.2% and 0.202% and lemon lime, in a proportion between 0, 68 and 0.7%, the dyes green S dye, in a proportion of the order of 0.0001% and tartrazine super dye 85% in a proportion of the order of 0.0013%.
    7. Drink according to claim 5, characterized in that when it is intended to obtain a drink with a flavor similar to that of a strawberry mojito, the flavorings that participate in the same are spearmint aroma, in a proportion of the order of 0.0051% , strawberry flavor 0367 in a proportion of the order of 0.00051% and grenadine flavor 515 in a proportion of the order of 0.0408%, the acidulant materializes in citric acid, in a proportion comprised between 0.017 and 0.019%, and the colorants in scarlet dye 4R 85%, in a proportion of the order of 0.006% and
    5 azorubine dye 85%, in a proportion of the order of 0.0017%.
    8. Drink, according to claim 5, characterized in that when it is intended to obtain a drink with a taste similar to that of a melon mojito, the flavorings are materialized in the aroma of melon IA024CA, in a
    10 proportion comprised between 0.18 and 0.2%, spearmint aroma, in a proportion of the order of 0.006% and grenadine aroma 515, in a proportion of the order of 0.04%; acidulants materialize in citric acid, in a percentage of the order of 0.018%, and citral E.Q. (Extra), in a proportion of the order of 0.0009%, using the dye tartrazine super
    85% in a proportion of the order of 0.00138 and green dye S, in a proportion of the order of 0.00014%.
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    同族专利:
    公开号 | 公开日
    ES2641054B1|2018-06-20|
    引用文献:
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    WO2010142826A1|2009-06-12|2010-12-16|Betancourt Garcia Damaso-Reinaldo|Method for preparing a beverage and resulting product|
    法律状态:
    2016-11-30| FC2A| Grant refused|Effective date: 20161124 |
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201630593A|ES2641054B1|2016-05-06|2016-05-06|PROCEDURE FOR PREPARATION OF A DRINK AND PRODUCT OBTAINED|ES201630593A| ES2641054B1|2016-05-06|2016-05-06|PROCEDURE FOR PREPARATION OF A DRINK AND PRODUCT OBTAINED|
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