PROCESS FOR THE PREPARATION OF EGG-CONTAINING DRINKS

Abstract: Preparation of egg-containing drinks having a low alcohol and sugar content. The new drinks are prepared by adding to 100 % by weight pasteurized wine a hydrating stabilizer, then 55 to 60 % by weight honey, homogenizing and pasteurizing the mixture, and homogenizing it again together with conserved yolk at a temperature about 40<o>C. Alcohol content of the drink is optionally supplemented by adding refined spirit thereto and it may also be aerated in a closed vessel with carbon dioxide if desired. The new egg-containing drinks have a pleasant refreshing effect, the technology for manufacturing them is simple and they may be stored for a longer time without decomposition.

Description: PROCESS FOR THE PREPARATION OF EGG-CONTAINING DRINKS - The invention relates to the preparation of variously flavoured egg-containing drinks having a low alcohol content and optionally enriched with carbon di- •oxide. There is a permanently increasing demand for ' . light wines having a low alcohol content and containing carbonic acid and for dessert-wines containing also sugar and flavouring components. Dessert-wines typically have an alcohol content over 20 % by volume, a sugar content over 20 % by weight and a powerful bouquet. Dessert-wines are usually drunk as aperitifs. In spite of the existing wide demand there is only one egg-containing drink, namely egg-flip, which is manufactured at industrial scale. Quality of the commer- cial egg-flips is variable; the technology for manufactur¬ ing same requires significant expenditure, consequently, price of the egg-containing drinks is also high. A par¬ ticularly difficult problem is to work the yolk into the water - alcohol - sugar - grease system in the course of egg-flip manufacturing, since this step requires special measures from point of view of stability. The egg-oil de¬ rived from the fats content of eggs is liable to separate when the egg-fluid is homogenized and also when the al¬ cohol is added or when the already bottled and dispatched drinks are being stored. Though in the course of the ma¬ nufacturing the egg-oil whi-ch remained unemulsified or which separated from the emulsion is removed, quality of the product may not be improved after bottling. It also presents problems to provide the constant quality of egg- -flips, since fats content of yolks is variable and as a O PI consequence, full-bodied character and smoothness of the product, as well as its appearance and stability do not fulfil the requirements. A further disadvantage is that egg-flips and dessert-wines due to their high sugar con- tent may be stored at higher temperatures only for a short time without decomposition. Furthermore it is a drawback " that on account of the high sugar and alcohol content such drinks exert no refreshing effect and simultaneously they have high calorific value. Manufacturing of egg-flips usually involves the following significant steps: homogenizing the yolks before they are used, heating and subsequent cooling thereof repeated three times, removing the separated oil, softening the water used for diluting the drink, prepar- ing a sugar syrup applying the softened water, homogeniz¬ ing the sugar syrup together with the alcohol and the pretreated yolk, allowing the mixture to stand for at least 8 days, finally removing the separated egg-oil from the surface of the drink. Hence manufacture of egg- -flips takes at least 10 days, furthermore it is energy- -iritensive because of the repeated heatings and coolings, the constant quality and bouquet of the product are dif¬ ficult to provide and despite of the lengthy mellowing the full-bodied character and smoothness of the product are not satisfactory. According to our invention egg-containing drinks having a low alcohol and sugar content and exerting re¬ freshing effect may be prepared by a simple technology; the new drinks have a balanced nutritive property from biological point of view, their calorific value is not too high and they may be stored for a longer period even in summertime without loosing their homogenity. It has been found that egg may be joined with wine and honey to form a homogeneous mixture in which OMPI Λ "wiper " ι . - flavouring effect of egg is enhanced because in the mix¬ ture the three components enter into interaction, and as a consequence, bouquet and consumption val.ue of the product intensify, liability of the egg-oil for separa- tion decreases to a great extent and full-bodied charac¬ ter and smoothness of the product are spotless. Alcohol content of the obtained stabile mixture may be increased by adding spirit thereto without the need of a longer mellowing of the product. The new egg-containing drinks having low alcohol and sugar content are manufactured by adding to 100 % by weight pasteurized wine with an alcohol content of 10 to 12 % by volume a hydrating stabilizer in an amount of 0.1 to 0.3 % by weight counted to the total weight of the wine, then adding honey in an amount of 55 to 60 % by weight, preferably under stirring, pasteurizing the mix^ . ture, then admixing it with 40 to 50 % by weight conserve yolk pasteurized at 60 C, having a pH value adjusted to between 5 and 6 and containing a mono- or diglyceride or a sorbitan fatty acid ester or a mixture thereof, in given case adding refined spirit in an amount of 10 to 15 % by weight which spirit preferably contains flavour¬ ing materials at a temperature of about 40 C in order to supplement the alcohol content of the composition, then saturating the product in a closed vessel with carbon dioxide if desired. The wines used as starting materials are pasteurized at 70 °C for 20 to 30 minutes. As a hydrat¬ ing stabilizer there may be used an alginate, carrangene or an other vegetable mucilage. After the wine and the honey had been admixed, the mixture is pasteurized again at 60 C in order to counteract the enzymes present in honey and causing decomposition of sugar and peptides. The egg-fluid that is the yolk-fluid is generally used for food industrial purposes conserved with potassium sorbate. In general the pH value is adjusted using citric acid and the homogenized and pasteurized egg- -fluid is pasteurized again at 40 °C if necessary. For increasing the alcohol content of the drink a refined spirit is applied in which the flavouring agents, e.g. vanillin, cognac aroma, lemon aroma, tea extract, quinine sulfate, sodium chloride, pepper, red pepper, peppermint are dissolved. By changing combina¬ tion of the flavouring agents the character of the drink may be altered depending upon whether a refreshing drink or an aperitif is to be produced. Advantages of the new process may be summariz¬ ed in that it makes possible manufacturing a stabile drink containing 12 to 13 % by volume of alcohol instead of 22 % by volume, 25 to 26 g/100 cm sugar instead of 50 to 55 g/100 cm 3 and at least 24 g/100 cm 3 egg components. The manufacture process requires no special softned water to be used since the dissolution is carried out in wine and from the mineral components present in wine the potassium ions are bound to organic acids, e.g. to malic acid or tartaric acid. The applied wine is free of potassium ions, accordingly neither precipitation of calcium tartarate or calcium citrate nor peptide precipitation caused by the presence of calcium ions may occur. Hardness of water does not spoil clarity of the drink, does not affect pH value of the product and for this reason the pH value of the drink is more easy to adjust. Adding honey in place of sugar increases not only biological value of the product but ensures also the technological advantage that the steps of sugar dissolu¬ tion and filtering of the sugar solution are omitted. In addition thereto honey enhances the egg aroma, increases full-bodied character of the product and inhibits precipitation of peptides by increasing the viscosity. Honey may be added directly to the composition as a viscous syrup and dissolves well in wine. For prevent¬ ing separation of the egg-oil the mono- or diglycerides or sorbitan fatty acid esters which are neutral from sanitary point of view proved good. In order to prevent 5 separation of peptides the hydrating property of the carbohydrate-containing wine had been increased by add¬ ing thereto sodium alginate or vegetable mucilages before the egg components were added. Moreover, the higher viscosity produced by honey also acts against precipita- 10 tion or settling of peptides. According to our experiences in the liquid medium adjusted to pH 5 to 6 denaturating effect of the added alcohol did not assert itself. The refreshing egg-drink manufactured according to the invention may be prepared over one - one and a 15 half day and it may immediately be put in commercial circulation without a longer mellowing time. Refreshing effect of the drink may be increased by aerating with carbon dioxide. Aeration of the product is performed in a closed vessel with carbon dioxide. 20 The process according to the invention requires no complicated equipments, the technology is easy to re- . produce, by changing ratio of the flavouring agents or by combining them differently drinks having novel taste and also enriched in compounds of biological value /es- 25 sential fatty acids, liposoluble vitamins/ may be produc¬ ed. The following Examples illustrate the invention without limiting its scope. a 30 Example 1 - Manufacture of egg-wine 2 g sodium alginate was dissolved in 2.7 1 dry dessert-wine and the solution was pasteurized at 70 C for 30 minutes. After the pasteurization 1500 g honey 35 was added to the mixture and it was dissolved by stirring. O PI The homogenized solution was pasteurized again at 60 °C for 30 minutes, then 3 g citric acid was added thereto and the mixture was cooled to 40 C. In a separate step 1200 g yolk-fluid was homogeniz¬ ed by stirring and it was pasteurized at 60 °C for 4 minutes. The yolk-fluid was admixed with the previously prepared homogenized solution cooled to 40 °C, then after stirring the mixture was cooled to room temperature and 3 300 cm 96 % by volume refined spirit was added thereto. In the refined spirit the following flavouring agents were dissolved: vanillin, cognac aroma, lemon aroma, tea contentrate, quinine sulfate. Bouquet of the egg-wine may be changed by altering ratio of the flavouring components. After addition of the refined spirit the drink was thoroughly homogenized and bottled. The egg-wine was storable for at least 6 months. Honey can be replaced by honey-containing sweetening syrup. Example 2 Hungarian-style egg-wine 2 g common salt was dissolved in 2.0 1 table wine and the solution was pasteurized at 70 °C for 30 minutes. 1200 g honey was dissolved in the pasteurized solution and 1.5 g sodium alginate was added thereto, then it was pasteurized again at 60 C for 30 minutes. In a separate step 900 g egg-fluid was homogen¬ ized by stirring, then it was pasteurized at a temperature not exceeding 60 C for 4 minutes and simultaneously 4 g potassium sorbate and 2 g citric acid were dissolved therein. The pasteurized egg-fluid was admixed with the solution previously prepared and cooled to 40 °C. After a careful homogenization 230 cm 96 % by volume refined spirit was added to the mixture. In the refined spirit the following flavouring agents were dissolved: red pepper, pepper, tea concentrate, prunes OMPI A r.™ extract and tomato concentrate. Character of the egg- ' -wine may be altered by changing ratio of the flavour¬ ing components. The drink was cooled to room temperature and bottled. In the course of storage no egg-oil separa- 5 tion or other separation was observed. Example 3 Manufacture of egg-champagne The egg-wine prepared according to example 1 was 10 filled into an aluminium tank and was aerated with carbon dioxide at a pressure not exceeding 4 atmosphere. After aeration with carbon ' dioxide the drink was allowed to stand for a short time then bottled. The obtained product is a drink having a pleasant refreshing effect 15 and remaining in the homogeneous state. v OMPI

Claims: Claims 1. Process for the preparation of egg-containing drinks having a low alcohol and sugar content, c h a r a c t e.r i z e d in adding to 100 % by weight pasteurized wine with an alcohol content of 10 to 12 % by volume a hydrating stabilizer in an amount of 0.1 to 0.3 % by weight counted to the total weight of the wine, then adding honey in an amount of 55 to 60 % by weight, preferably under stirring, pasteurizing the mixture, then admixing it with 40 to 50 % by weight conserved yolk pasteurized at 60 C, having a pH value adjusted to be¬ tween 5 and 6 and containing a mono- or diglyceride or a sorbitan fatty acid ester or a mixture thereof, in given case adding refined spirit in an amount of 10 to 15 % by weight at a temperature of about 40 °C in order to supplement the alcohol content of the composition, then saturating the product in a closed vessel with carbon dioxide if desired. 2. The process of claim 1 c h a r a c t e r i z- ed in pasteurizing the applied dry dessert-wine or table wine at 70 C for 20 to 30 minutes. 3. The process of claim 1 or claim 2 c h a r a c t e r i z e d in using an alginate, carragene or an other vegetable mucilage as a hydrating stabilizer. 4. The process of any of claims 1 to 3 c h a r a c t e r i z e d in pasteurizing the homogeniz¬ ed mixture again at 60 C after the honey had been admixed. 5. The process of claim 1 c h a r a c t e r iz- e d in using yolk-fluid conserved with food industrial quality potassium sorbate as a yolk. 6. The process of claim 1 c h a r a c t e r i z- e d in adjusting the pH value of the liquid medium by the admixture of the essential components to between 5 and 6, preferably with citric acid. 7. The process of claim 5 c h a r a c t e r i z¬ e d in pasteurizing again at 40 C temperature the homogenized, pasteurized egg-fluid. 8. The process of claim 1 c h a r a c t e r i z¬ e d in dissolving flavouring agents in the refined spirit applied for increasing alcohol content of the drink.

Inventors: KARACSONYI BELA, RAVASZ LASZLO, TABAJDI GABOR, VAJDA GABOR, KARACSONYI, BELA, RAVASZ, LASZLO, TABAJDI, GABOR, VAJDA, GABOR
Applicants: KOEZPONTI VALTO HITELBANK, KOEZPONTI VALTO- ES HITELBANK RT. INNOVACIOS ALAP
Application year: 1983
Main classification: C12G3
IPC codes: C12G3