Method for producing soft drinks based on persimmon pulp

Abstract

FIELD: non-alcoholic beverage industry.SUBSTANCE: invention relates to the production of non-alcoholic beverages from fruit plant material – persimmon. The method for producing the drink involves treating persimmon with bactericidal CO2- saturated water. Then the stalk is removed, followed by CO2 extraction, the persimmon is crushed, followed by the removal of seeds and skin from the crushed mass and their CO2 extraction. Apple puree is added to the crushed persimmon mass and cryo-treated with liquid CO2 followed by heating and crushing using a gas-liquid explosion. The resulting crushed fruit and berry mixture is mixed with CO2 extracts, resveratrol and oleuropein, as well as water with a reduced deuterium content of 110-130 ppm. The mixture is then homogenized, poured into containers, followed by pasteurization and subsequent cooling to room temperature. The starting components are taken in a certain ratio.EFFECT: production of a non-alcoholic beverage with antioxidant and immunoprotective properties, makes it possible to expand the range of beverages with immunoprotective and antioxidant properties and improve their consumer properties.1 cl, 2 dwg, 3 tbl, 3 ex

Description

[0001] The invention relates to the beverage industry, specifically to the production of soft drinks from persimmon, a fruit plant with increased biological value. The method utilizes fresh raw materials while preserving heat-sensitive nutrients such as vitamins A, C, and beta-carotene, providing cardioprotective, immunomodulatory, and antioxidant effects. Unlike store-bought analogs containing synthetic sweeteners and preservatives, the claimed method preserves natural kaempferol compounds.

[0002] A method is known for producing a drink with the texture of clarified juice from aged softened persimmon fruits [Russian Federation patent application No. 2016117687 dated 11.14.2017].The method involves obtaining a beverage with the texture of clarified juice from persimmon fruits, including: washing and inspecting the raw material, loading it, water and an adsorbent - pomegranate seeds - into an apparatus with heating and a mechanical stirrer and grinding the contents until a homogeneous mixture is obtained; enzymatic treatment of the resulting mixture with the addition of citric acid, heating the resulting mass after enzymatic treatment to a protein coagulation temperature, followed by separation of the juice in a filter press and processing aimed at ensuring its long-term storage as a semi-finished product for further processing, mixing aged semi-finished juices from different batches to bring the dry matter content in the blend to an established standard value of 16%, followed by filtration and bottling with a yield of the target product of 80-85% of the persimmon mass.

[0003] The disadvantage of this method is the loss of part of the fruit pulp during enzymatic treatment and filtration.

[0004] A method for producing a food product from persimmon is known [RU Patent No. 2501318, December 20, 2013]. In this method, the persimmon is sliced, with the stems and seeds removed. It is dried convectively to an intermediate moisture content, and then dried in a microwave oven until the dry matter content reaches approximately 85%. It is then impregnated with liquid carbon dioxide, which automatically increases the pressure. The pressure is then released to atmospheric pressure, simultaneously freezing the CO2. The carbon dioxide is sublimated, causing the persimmon to swell, and the persimmon is then packaged.

[0005] The disadvantage of this method is the need to dry the persimmon pulp, which leads to a deterioration in the taste characteristics of the finished product.

[0006] The closest in technical essence is a method for producing soft drinks from freeze-dried fruit and berry raw materials [Russian Federation Patent Application No. 2018141165 dated May 22, 2020]. The method involves mixing the components with water with a reduced deuterium content, aging, and filtration. The freeze-dried powder from fruit and berry raw materials is obtained by cryogenic freezing of the raw materials using a refrigerant, grinding in a cryomill, freeze-drying for 15-20 hours to a moisture content of 4-5%, and taken in a ratio with water of 1: (5-10). The use of the invention allows for an increase in the content of extractive, coloring, and aromatic substances.

[0007] The disadvantage of this method is the low antioxidant and immunoprotective properties of the resulting product.

[0008] The objective of the invention is to expand the range of non-alcoholic beverages for specialized purposes, obtained on the basis of a mixture of persimmon and apple pulp.

[0009] The technical result of the claimed method is the production of a non-alcoholic beverage with antioxidant and immunoprotective properties.

[0010] The claimed technical result is achieved in that the method for producing soft drinks based on persimmon pulp, including mixing components of fruit and berry raw materials with water with a reduced deuterium content, freezing the resulting mixture using CO2 as a refrigerant and its subsequent grinding, characterized in that persimmon treated with bactericidal saturated CO2 water is used as the main component of fruit and berry raw materials, then the stalk is removed with its subsequent CO2 extraction, grinding the persimmon with subsequent removal of seeds and skin from the ground mass and their CO2 extraction, adding apple puree to the ground persimmon mass, their subsequent cryotreatment with liquid CO2 and subsequent heating to a temperature of 35 ° C - 40 ° C, grinding by gas-liquid explosion, the resulting ground fruit and berry mixture is mixed with CO2 extracts, resveratrol from grape seeds and oleuropein from olive leaves,and also water with a reduced deuterium content of 110-130 ppm, then the mixture is homogenized, poured into containers with further pasteurization at a temperature of 100°C followed by cooling to room temperature, with the following ratio of the initial components by weight, %:,

[0011] Persimmon, with stem, seeds and skin removed 73-77 Applesauce 3-7 CO2 extract from persimmon stem, seeds and peel 0,9 Resveratrol 0,07-0,09 Oleuropein 0,01-0,03 Water with reduced deuterium content up to 100%

[0012] The process flow chart for producing a soft drink from persimmon and apple pulp is shown in Fig. 1 and includes a persimmon preparation step, including the removal of the stalk, seeds, and peel to obtain CO2 extracts; the second step is cryotreatment of the persimmon and apple puree mixture with liquid CO2 with ultrafine grinding using a gas-liquid explosion; and the third step is producing a soft drink using the fruit pulp and water with a reduced deuterium content of 110-130 ppm. Fig. 2 shows a diagram of the expert-analytical tasting evaluation of the beverages. As can be seen from the diagram, the drink based on Fuyu persimmon received the highest tasting scores.

[0013] The use of persimmon as a key component of fruit and berry raw materials is due to its unique biochemical composition, which includes high-molecular polyphenols (proanthocyanidins, catechins), carotenoids (β-cryptoxanthin, lycopene), and water-soluble vitamins (ascorbic acid). These components exhibit a synergistic antioxidant effect by neutralizing reactive oxygen species and inhibiting lipid peroxidation.

[0014] For the first time in technological practice, a method for treating persimmon fruits with bactericidal saturated water has been proposed, reducing the microbial contamination of the raw material. A comprehensive, waste-free processing of persimmon fruits was carried out using pulp and CO2 extracts with antioxidant properties from the stalk, seeds (pits), and peel.

[0015] Persimmon seed material has significant biological potential and requires industrial processing. Persimmon seeds are characterized by high mechanical density and resistance to enzymatic treatment in the gastrointestinal tract, therefore they must first be separated from the fruit pulp and subjected to CO2 treatment. 2- Extraction. This extraction method maximizes the preservation of the biological activity and physicochemical properties of the valuable components of the seeds and peel: the biochemical composition of the seeds includes tocopherol (vitamin E), which has pronounced antioxidant properties. The fruit stalk is a lignified fragment with four sepals. In terms of antioxidant compound content, one stalk is equivalent to four persimmons. The fruit peel is characterized by a high dietary fiber content (3.9%) and also contains pectin and flavonoid compounds with biological activity.

[0016] The addition of apple puree to the crushed persimmon mass is due to the absence of natural pectin in the persimmon composition, and also serves the purpose of optimizing the rheological characteristics and stabilizing the structure of the final product.

[0017] The subsequent cryotreatment with liquid CO2 is due to the fact that the astringency of astringent varieties is reduced by treatment with low-temperature liquid carbon dioxide.

[0018] Heating the material to a temperature of 35-40°C is necessary for effective gas-liquid grinding. At this temperature, the viscosity of the medium is optimally reduced, improving the dispersion process. Heat treatment promotes uniform distribution of the gas in the liquid and ensures maximum material destruction efficiency. As a result, the required degree of product grinding is achieved.

[0019] The phytoalexin resveratrol (from grape seeds) and the secoiridoid oleuropein (from olive leaves) exhibit high antibacterial, antioxidant, and anti-stress activity. Combining these two components enhances their effects, creating a powerful synergistic effect.

[0020] Combining deuterium-reduced water (110-130 ppm) with CO2 extracts creates a synergistic system that optimizes the bioavailability and activity of heat-sensitive biomolecules. CO2 extracts, obtained using supercritical fluid extraction, preserve terpenes, flavonoids, and alkaloids, which, when combined with deuterium-reduced water, provide enhanced antioxidant activity and improved cellular metabolism thanks to the combined bioactive substances of the CO2 extracts.

[0021] Homogenization of the mixture ensures uniform distribution of bioactive components in the liquid phase by reducing particle size and stabilizing the emulsion, which prevents sedimentation and increases the bioavailability of nutrients.

[0022] Bottling after homogenization minimizes oxidative processes and microbial contamination, preserving the product's organoleptic and functional properties. Subsequent pasteurization at 100°C inactivates heat-labile enzymes and vegetative forms of microorganisms, ensuring microbiological stability without completely denaturing heat-stable antioxidants.

[0023] Cooling to room temperature halts the thermal degradation of heat-sensitive compounds and stabilizes the beverage's colloidal system. This processing method preserves up to 78-85% of the original phenolic compounds and 90-95% of anthocyanins.

[0024] Changing the quantitative parameters does not allow achieving the technical result, since the optimal mass fraction of persimmon (73-77%) in the fruit and berry mixture ensures a balance between the viscosity of the mixture, the efficiency of antioxidant extraction and the preservation of technological parameters: when exceeding 77%, the viscosity increases, which reduces the extraction of phenols and carotenoids, and an excess of tannins (24.1 mg / 100 g) causes excessive astringency, requiring masking with sugar; when the proportion decreases below 73%, the synergy of the components necessary for the antioxidant and immunoprotective effects is lost, and a change in the pectin content (up to 40.35 g / 100 g in the peel) disrupts the stability of the drink, causing gelation during pasteurization.

[0025] Apple puree content below 3% leads to a critical reduction in the concentration of polyphenols (quercetin, epicatechin) and pectins, which disrupts the synergy with berry anthocyanins. Their antioxidant activity drops below the effective threshold due to insufficient chelating capacity and an imbalanced phenolic profile. Exceeding 7% causes processing difficulties: excess pectin increases the viscosity of the mixture, hindering uniform pasteurization and accelerating the degradation of heat-labile anthocyanins.

[0026] The 0.9% CO2 extract from persimmon stems, seeds, and peel ensures an optimal balance between biological activity and technological stability: concentrations below 0.9% reduce antioxidant activity due to a lack of proanthocyanidins; concentrations exceeding 0.9% promote protein aggregation due to excess tannins, impairing the product's texture, and also enhance photooxidation of anthocyanins in the peel.

[0027] Resveratrol content in the range of 0.07-0.09% ensures optimal bioavailability and effectiveness: at a concentration below 0.07%, antioxidant activity decreases due to insufficient inhibition of free radicals, exceeding 0.09% increases interaction with serum proteins, reducing the free fraction of the active substance, and also increases the risk of prooxidant effects.

[0028] Oleuropein content in the range of 0.01-0.03% ensures an optimal balance between efficacy and safety: at concentrations below 0.01%, antioxidant activity decreases due to insufficient free radical inhibition. Above 0.03%, the risk of prooxidant effects increases due to interaction with metal ions.

[0029] Water with reduced deuterium content activates cellular repair systems, reducing the level of single-strand DNA breaks and inhibiting apoptosis of immune cells, thereby enhancing its immunoprotective properties. Combining this water with a fruit and berry mixture rich in polyphenols and vitamin C (applesauce, persimmon) potentiates the antioxidant effect through the synergy of deactivating reactive oxygen species and stabilizing mitochondrial function. Reducing the deuterium load improves cellular metabolic adaptation, increasing the bioavailability of zinc and other micronutrients critical for the synthesis of immunomodulatory proteins.

[0030] Table 1 shows the recipe for persimmon-based drinks.

[0031] Table 1 - Persimmon-based drink recipe, %

[0032] Components Example 1 Example 2 Example 3 Fresh persimmon, with stem, seeds and skin removed Korolek 73 Fuyu 75 Sharon 77 Idared apple puree 7 5 3 CO2 extract from persimmon stem, seeds and peel 0,9 0,9 0,9 Resveratrol 0,07 0,08 0,09 Oleuropein 0,03 0,02 0,01 Light water up to 100%

[0033] Table 2 shows the sugar content of persimmon-based drinks.

[0034] Table 2 - Sugar content of persimmon-based drinks

[0035] Sahara Based on Korolek persimmon Based on Fuyu persimmon Based on Sharon persimmon Glucose, g / dm3 59,44 60,25 60,10 Maltose, g / dm3 0,52 0,55 0,54 Raffinose, g / dm3 0,94 0,11 0,10 Fructose, g / dm3 55,95 56,75 56,64 Total amount of sugars, g / dm3 116,85 117,66 117,38

[0036] As can be seen from the data in Table 2, the highest sugar content is found in drinks based on Fuyu persimmon pulp.

[0037] Table 3 - Determination of antioxidant properties of persimmon-based drinks.

[0038] The name of a drink based on persimmon Antioxidant properties DPPH, Ec50, mg / ml FRAP, mmol Fe2+ / 1 kg of feedstock % inhibition of linoleic acid oxidation Based on Korolek persimmon 0,89 36,44 50,22 Based on Fuyu persimmon 0,90 38,62 50,63 Based on Sharon persimmon 0,88 37,30 50,49

[0039] As can be seen from the data in Table 3, the developed persimmon-based drinks have high antioxidant properties.

[0040] Example 1. Method for producing soft drinks based on the pulp of the Korolek persimmon variety.

[0041] Fresh Korolek persimmon fruits are loaded into a washing machine and rinsed with saturated water saturated with carbon dioxide (0.25%), the fruits are inspected, the stalk is removed and subjected to CO2 extraction, the persimmon is crushed, wiped, the seeds and skin are removed from the crushed mass and subjected to CO2 extraction, 7% puree from Idared apples is added to the persimmon pulp, and subjected to cryotreatment with liquid CO 2,After 10-15 minutes of soaking the mixture in carbon dioxide, it is heated to 35°C, and the reactor's relief valve is opened. The raw material is crushed using a gas-liquid explosion. The mixture is then mixed with CO2 extracts from the stem, seeds, and peel, and biologically active substances—resveratrol (0.07%) and oleuropein (0.03%)—as well as water with a deuterium content of 110 ppm (up to 100%). The persimmon content, with the stem, seeds, and peel removed, is 73%. The mixture is then homogenized, bottled, and pasteurized at 100°C, followed by cooling to room temperature.

[0042] Example 2. Method for producing soft drinks based on Fuyu persimmon pulp.

[0043] Fresh Fuyu persimmon fruits are loaded into a washing machine and rinsed with saturated water saturated with carbon dioxide (0.25%), the fruits are inspected, the stalk is removed and subjected to CO2 extraction, the persimmon is crushed, wiped, the seeds and skin are removed from the crushed mass and subjected to CO2 extraction, 5% puree from Idared apples is added to the persimmon pulp, and subjected to cryotreatment with liquid CO 2,After 10-15 minutes of soaking the mixture in carbon dioxide, it is heated to 40°C, and the reactor's relief valve is opened. The raw material is crushed using a gas-liquid explosion. The mixture is then mixed with CO2 extracts from the stem, seeds, and peel, and biologically active substances—resveratrol (0.08%) and oleuropein (0.02%), as well as water with a deuterium content of 130 ppm (up to 100%). The content of persimmon with the stem, seeds, and peel removed is 75%. The mixture is then homogenized, bottled, and pasteurized at 100°C, followed by cooling to room temperature.

[0044] Example 3. Method for producing soft drinks based on Sharon persimmon pulp.

[0045] Fresh Sharon persimmon fruits are loaded into a washing machine and rinsed with saturated water saturated with carbon dioxide (0.25%), the fruits are inspected, the stalk is removed and subjected to CO2 extraction, the persimmon is crushed, wiped, the seeds and skin are removed from the crushed mass and subjected to CO2 extraction, 3% puree from Idared apples is added to the persimmon pulp, and subjected to cryotreatment with liquid CO 2,After 10-15 minutes of soaking the mixture in carbon dioxide, it is heated to 40°C, and the reactor's relief valve is opened. The raw material is crushed using a gas-liquid explosion. The mixture is then mixed with CO2 extracts from the stem, seeds, and peel, and biologically active substances—resveratrol (0.09%) and oleuropein (0.01%)—as well as water with a deuterium content of 120 ppm (up to 100%). The persimmon content, with the stem, seeds, and peel removed, is 77%. The mixture is then homogenized, bottled, and pasteurized at 100°C, followed by cooling to room temperature.

[0046] The invention enables the production of persimmon-based drinks, allows for the expansion of the range of drinks with immunoprotective and antioxidant properties, and enhances their consumer properties.

Claims

A method for producing soft drinks based on persimmon pulp, comprising mixing components of fruit and berry raw materials with water with a reduced deuterium content, freezing the resulting mixture using CO2 as a refrigerant and then grinding it, characterized in that persimmon treated with bactericidal saturated CO2 water is used as the main component of the fruit and berry raw materials, then the stalk is removed followed by CO2 extraction, grinding the persimmon with subsequent removal of seeds and skin from the ground mass and their CO2 extraction, adding apple puree to the ground persimmon mass, their subsequent cryotreatment with liquid CO2 and subsequent heating to a temperature of 35-40 ° C, grinding by gas-liquid explosion, the resulting ground fruit and berry mixture is mixed with CO2 extracts, resveratrol and oleuropein, as well as water with a reduced deuterium content of 110-130 ppm, then the mixture is homogenized,bottling into containers with further pasteurization at a temperature of 100°C followed by cooling to room temperature, with the following ratio of the initial components by weight %:, Persimmon with stem, seeds and skin removed 73-77 Applesauce 3-7 CO2 extract from persimmon stem, seeds and peel 0,9 Resveratrol 0,07-0,09 Oleuropein 0,01-0,03 Water with reduced deuterium content up to 100

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