COMPOSITION FOR ALCOHOL-FREE COCKTAIL (VERSIONS) Russian patent published in 2003 - IPC

FIELD: food industry, particularly, production of alcohol-free cocktails. SUBSTANCE: according to the first version, composition for alcohol-free cocktail contains per 1000 kg of final product, kg: soya base as protein base with mass part of fat 1.5%, 520-560; fruit-and-berry juices, 60-130; citric acid, 0.25-0.35; sugar, 30-40; stabilizer pectin, 2.3-3.5; flavor, 0.15-0.25; water the balance. According to the second version, composition contains per 1000 kg of final product, kg: soya base as protein base with mass part of fat 1.5%, 700-740; cocoa powder, 9-11; sugar, 55-60; stabilizer carrageenan, 0.15-0.25; chocolate flavor, 0.095-0.15; water, the balance. According to the third version, composition contains per 1000 kg of final product, kg: carrageenan stabilizer, 0.15-0.25; vanilin flavor, 0.095-0.15; sugar and the balance, soya base with mass part of fat 1.5%, 25-35. EFFECT: preparation of low-caloric alcohol-free cocktail on base of vegetable soya raw material with higher organoleptical properties and high food and biological value; reduced cost price. 3 cl, 9 ex