METHOD FOR PRODUCING OF INFUSION Russian patent published in 2005 - IPC

FIELD: production of alcohol-free beverages, in particular, production of natural infusions from raw fruit material.

SUBSTANCE: method involves preliminary cleaning and mechanical processing of fruits and/or berries, with following thermal processing thereof in softened water at temperature of 80-85⁰C; mixing filtered concoction with concentrated juice and/or fruit and/or berry extract; adding sweetener and acidifier and cooling resultant product. Components are preferably introduced in amounts, at which 4-8.5 parts of water are used with 1 part of fruit and/or berry mixture with concentrated juice or extract, with weight ratio of juices and/or extracts of fruits and/or berries to fruits and/or berries is 0.1-0.8:1 on conversion to dry substance content in fruit or berry juice. Optimal sugar content is 4-12% by content of dry substance of sugar. Acidifying agent is introduced in an amount providing for acidity of composition of up to 0.2-1% on conversion to citric acid. Method may involve additional pasteurization at temperature of 80-90⁰C at excessive pressure of 0.02 MPa. Storage time, beginning from production date, at temperature of 18-20⁰C and moisture content of 65-70% is 12 months.

EFFECT: improved quality and increased storage resistance of resultant infusion.

9 cl, 2 tbl, 6 ex