NON-ALCOHOLIC DRINK ON THE BASIS OF CURRANT BERRIES AND THE METHOD OF ITS PRODUCTION Russian patent published in 2021 - IPC A23L2/38 A23L2/52 

FIELD: beverage industry.

SUBSTANCE: invention relates to a method and a beverage used in the food industry. Disclosed is a non-alcoholic drink containing a decoction of currant berries, a decoction of lemon, a decoction of the herb Rhododendron adamsii, a decoction of cinnamon, a decoction of currant leaves with the following initial ratio: decoction of currant berries - 40 ± 10%; lemon decoction - 20 ± 10%; decoction of the herb Rhododendron adamsii - 20 ± 10%; decoction of cinnamon - 15 ± 5%; decoction of currant leaves - 5 ± 2%. Disclosed is a method for making the non-alcoholic drink. First of all, the decoction of currant berries is made at a temperature of 95 °C for 20 minutes at a ratio of 10-15 kg of berries per 100 l of water. The decoction of lemon is made at a temperature of 80 ± 10 °C for 20 minutes with a ratio of 10 kg of lemon per 100 l of water. The decoction of the herb Rhododendron adamsii is made at a temperature of 78 ± 10 °C for 10 minutes at a ratio of 0.3-0.7 kg per 100 l of water. The decoction of cinnamon is made at a temperature of 78 ± 10 °C for 30 minutes at a ratio of 0.3-0.7 kg per 100 l of water. The decoction of currant leaves is made at a temperature of 78 ± 10 °C for 15 minutes at a ratio of 0.9-1.2 kg per 100 l of water. After that the decoctions are cooled to a temperature of 4-8 °C. Then they are mixed. At the same time sugar is added to the mixed decoctions at the rate of 10 kg per 100 l, and mixed decoctions are carbonized at a temperature of 10 °C.

EFFECT: invention allows making a useful drink with an increase in efficiency of its production and at the same time with increased organoleptic qualities due to the selection of herbs and berries. It also allows using more useful substances of currants that are contained in their peel and seeds and that turn into a decoction when being boiled. These useful substances help to reduce inflammatory reactions and oxidative stress in the intestines.

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