CH644630A5 - Bitter liquor and process for its preparation - Google Patents
Bitter liquor and process for its preparation Download PDFInfo
- Publication number
- CH644630A5 CH644630A5 CH851679A CH851679A CH644630A5 CH 644630 A5 CH644630 A5 CH 644630A5 CH 851679 A CH851679 A CH 851679A CH 851679 A CH851679 A CH 851679A CH 644630 A5 CH644630 A5 CH 644630A5
- Authority
- CH
- Switzerland
- Prior art keywords
- infusion
- enzyme
- added
- liters
- hours
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 9
- 238000002360 preparation method Methods 0.000 title claims description 5
- 238000001802 infusion Methods 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 229940088598 enzyme Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 5
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 5
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 5
- 241001071795 Gentiana Species 0.000 claims abstract description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 5
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 5
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 5
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 5
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 5
- 244000299790 Rheum rhabarbarum Species 0.000 claims abstract description 5
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 5
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 5
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 5
- 235000020094 liqueur Nutrition 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 235000008216 herbs Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 4
- 240000002877 Artemisia absinthium Species 0.000 claims description 4
- 241000269837 Artemisia dubia Species 0.000 claims description 4
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000042664 Matricaria chamomilla Species 0.000 claims description 4
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims description 4
- 235000013323 absinthe Nutrition 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 244000036975 Ambrosia artemisiifolia Species 0.000 abstract 1
- 235000003133 Ambrosia artemisiifolia Nutrition 0.000 abstract 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 abstract 1
- 235000003826 Artemisia Nutrition 0.000 abstract 1
- 235000004359 Artemisia pontica Nutrition 0.000 abstract 1
- 241000345998 Calamus manan Species 0.000 abstract 1
- 235000021513 Cinchona Nutrition 0.000 abstract 1
- 241000157855 Cinchona Species 0.000 abstract 1
- 235000011203 Origanum Nutrition 0.000 abstract 1
- 240000000783 Origanum majorana Species 0.000 abstract 1
- 240000003085 Quassia amara Species 0.000 abstract 1
- 235000009694 Quassia amara Nutrition 0.000 abstract 1
- 244000030166 artemisia Species 0.000 abstract 1
- 235000009052 artemisia Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 229940013788 quassia Drugs 0.000 abstract 1
- 235000012950 rattan cane Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The bitter liquor according to the invention contains an infusion of the following composition: 7.0 kg of marjoram, 0.5 kg of quassia, 20.0 kg of gentian, 10.0 kg of Roman wormwood, 25.0 kg of artemisia, 15.0 kg of mint, 3.0 kg of thyme, 4.0 kg of cinchona bark, 2.0 kg of rhubarb, 2.5 kg of zeodoria, 1.0 kg of theriaca, 3.0 kg of camomile, 5.0 kg of liquorice, 5.0 kg of rattan, 2.5 kg of galanga and 28.5 kg of sweet orange. The ingredients of the infusion are ground for 2 hours in 200 litres of water; "cellulase" enzyme is added and the mixture is stirred for 4 hours at 35 DEG C and then heated for 10 minutes at 90 DEG to deactivate the enzyme. 200 litres of 95 DEG alcohol are added and the product is left for 5 days and filtered, giving the infusion which is used in a ratio of 1:50 with an aqueous-alcoholic mixture containing 20 % of saccharose and having an alcoholic strength from 25 DEG to 40 DEG by volume.
Description
RIVENDICAZIONI
1. Liquore amaro caratterizzato da cio che esso contiene un infuso preparato coi seguenti componenti, nelle proporzioni in peso indicate e variabili per le erbe entro i limiti t 10%:
Maggiorana Kg. 7,0
Quassio 0,5 Genziana 20,0
Assenzio romano 10,0
Artemisia 25,0
Menta a 15,0
Timo 3,0
China 4,0
Rabarbaro 2,0
Zeodoaria 2,5
Teriaca 1,0
Camomilla 3,0
Liquirizia 5,0
Calamo 5,0
Galanga 2,5
Arancio dolce 28,5
Totale Kg. 134,0
2. Procedimento per la preparazione del liquore amaro secondo la rivendicazione 1, caratterizzato da cio che l'infuso viene preparato impiegando un'enzima depolimerizzante.
3. Procedimento secondo la rivendicazione 2, caratterizzato da cio che detta enzima depolimerizzante e enzima cellulasi .
4. Procedimento secondo la rivendicazione 3, caratterizzato da cio che si prepara dapprima l'infuso, macinando componenti di cui alla rivendicazione 1 in circa 200 litri di acqua per circa due ore sotto lenta agitazione; si aggiunge enzima cellulasi previamente dispersa in circa 200 millilitri di acqua, tenendo il tutto in agitazione lenta per quattro ore a circa 35"C, portando poi la temperatura a circa 900C alla fine del trattamento per circa 10 minuti primi, onde disattivare l'enzima; si addizionano circa 200 litri di alcool etilico a 950, si agita e si lascia raffreddare spontaneamente; si lascia in riposo per circa 5 giorni;
si filtra, ottenendo cosi l'infuso che viene impiegato per preparare il liquore amaro nel rapporto 1:50 con una miscela idroalcolica contenente almeno il 20% di saccarosio, badando che la gradazione alcolica della miscela idroalcolica suddetta sia compresa fra 25 e 40 (percentuale in volume di alcool etilico).
5. Procedimento secondo la rivendicazione 4, caratterizzato da cio che la macinazione dei componenti l'infuso viene effettuata con molino a martelli e ia sua fiitrazione viene effettuata attraverso filtro a sacco e poi attraverso filtro ad alluvionaggio.
La presente invenzione ha per oggetto un liquore amaro ottenuto partendo da un infusio di particolare composizione qui di seguito specificata, che lo rende particolarmente gradevole e sostanzialmente diverso come aroma dagli amari conosciuti.
L'infuso ha la composizione seguente, i cui componenti in peso per le erbe possono variare entro i limiti + 10%: Materie prime:
Maggiorana Kg. 7,0
Quassio 0,5 Genziana 20,0
Assenzio romano 10,0
Artemisia 25,0
Menta 15,0
Timo 3,0
China 4,0
Rabarbaro 2,0
Zeodoaria 2,5
Teriaca 1,0
Camomilla 3,0
Liquirizia 5,0
Calamo 5,0
Galanga 2,5
Arancio dolce 28,5
Totale Kg. 134,0
Viene dato qui di seguito, il particolare modo di procedere per preparare il liquore amaro secondo l'invenzione.
Si prepara dapprima l'infuso nel seguente modo: dopo la macinazione in molino a martelli, le erbe vengono lasciate idratare in 200 litri di acqua per 2 ore, sotto lenta agitazione. Vengono addizionati gr. 2 di enzima depolimerizzante, in particolare di enzima cellulasi previamente dispersi in 200 millilitri di acqua ed il tutto si tiene in agitazione lenta per 4 ore, regolando la temperatura della miscela su 350C. Al termine del trattamento si porta la temperatura a 900C per 10 minuti (per la disattivazione dell'enzima) e si addizionano 200 litri di alcool etilico 950.
Si agita e si lascia raffreddare spontaneamente; si lascia in riposo per 5 giorni. Si filtra l'infuso attraverso filtro a sacco e poi attraverso filtro ad alluvionaggio.
Per la preparazione del liquore, l'infuso ottenuto nel modo prima descritto deve essere usato nel rapporto 1:50, il che equivale a dire che deve essere addizionato 1 kg. del l'infuso a 50 litri di miscela idroalcolica contenente almeno il 20% di saccarosio. La gradazione alcolica della miscela idroalcolica da utilizzare puo essere compresa fra i 25 ed 40 (tali valori di gradazione alcolica devono intendersi come % in volume di alcool etilico).
Le percentuali di impiego delle diverse varietä di erbe possono variare, entro limiti compresi entro -t- 10%.
**WARNUNG** Ende DESC Feld konnte Anfang CLMS uberlappen**.
CLAIMS
1. Bitter liqueur characterized by what it contains an infusion prepared with the following components, in the proportions by weight indicated and variable for the herbs within the limits t 10%:
Marjoram Kg. 7,0
Quassio 0.5 Gentian 20.0
Roman absinthe 10.0
Mugwort 25.0
Mint at 15.0
Thyme 3.0
China 4.0
Rhubarb 2.0
Zeodoaria 2,5
Teriaca 1.0
Chamomile 3.0
Licorice 5.0
Calamo 5.0
Galangal 2.5
Sweet orange 28.5
Total Kg. 134.0
2. Process for the preparation of the bitter liqueur according to claim 1, characterized in that the infusion is prepared using a depolymerizing enzyme.
3. Process according to claim 2, characterized in that said depolymerizing enzyme and cellulase enzyme.
4. Process according to claim 3, characterized in that the infusion is first prepared by grinding components of claim 1 in about 200 liters of water for about two hours under slow stirring; Cellulase enzyme previously dispersed in about 200 milliliters of water is added, keeping everything under slow stirring for four hours at about 35 "C, then bringing the temperature to about 900C at the end of the treatment for about 10 minutes, in order to deactivate the enzyme about 200 liters of ethyl alcohol are added to 950, the mixture is stirred and left to cool spontaneously; it is left to rest for about 5 days;
it is filtered, thus obtaining the infusion which is used to prepare the bitter liqueur in the ratio 1:50 with a hydroalcoholic mixture containing at least 20% sucrose, making sure that the alcoholic strength of the aforementioned hydroalcoholic mixture is between 25 and 40 (percentage by volume of ethyl alcohol).
5. Process according to claim 4, characterized in that the grinding of the components of the infusion is carried out with a hammer mill and its fiitration is carried out through a bag filter and then through a flood filter.
The present invention relates to a bitter liqueur obtained starting from an infusion of a particular composition specified below, which makes it particularly pleasant and substantially different in flavor from the known bitters.
The infusion has the following composition, whose components by weight for the herbs can vary within the limits + 10%: Raw materials:
Marjoram Kg. 7,0
Quassio 0.5 Gentian 20.0
Roman absinthe 10.0
Mugwort 25.0
Mint 15.0
Thyme 3.0
China 4.0
Rhubarb 2.0
Zeodoaria 2,5
Teriaca 1.0
Chamomile 3.0
Licorice 5.0
Calamo 5.0
Galangal 2.5
Sweet orange 28.5
Total Kg. 134.0
The particular way of preparing the bitter liqueur according to the invention is given below.
The infusion is first prepared as follows: after grinding in a hammer mill, the herbs are left to hydrate in 200 liters of water for 2 hours, under slow stirring. Gr. Are added. 2 of depolymerizing enzyme, in particular of cellulase enzyme previously dispersed in 200 milliliters of water and the whole is kept under slow stirring for 4 hours, adjusting the temperature of the mixture to 350C. At the end of the treatment the temperature is brought to 900C for 10 minutes (to deactivate the enzyme) and 200 liters of 950 ethyl alcohol are added.
The mixture is stirred and allowed to cool spontaneously; it is left to rest for 5 days. The infusion is filtered through a bag filter and then through a flood filter.
For the preparation of the liqueur, the infusion obtained in the way described above must be used in the ratio 1:50, which is equivalent to saying that 1 kg must be added. of the infusion to 50 liters of hydroalcoholic mixture containing at least 20% sucrose. The alcoholic strength of the hydroalcoholic mixture to be used can be between 25 and 40 (these alcoholic strength values are to be understood as% by volume of ethyl alcohol).
The percentages of use of the various varieties of herbs can vary, within limits of -t- 10%.
** WARNUNG ** Ende DESC Feld konnte Anfang CLMS uberlappen **.
Claims (5)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH851679A CH644630A5 (en) | 1979-09-21 | 1979-09-21 | Bitter liquor and process for its preparation |
| IT49311/80A IT1128536B (en) | 1979-09-21 | 1980-07-23 | BITTER LIQUEUR AND PROCEDURE FOR ITS PREPARATION |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH851679A CH644630A5 (en) | 1979-09-21 | 1979-09-21 | Bitter liquor and process for its preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH644630A5 true CH644630A5 (en) | 1984-08-15 |
Family
ID=4341435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH851679A CH644630A5 (en) | 1979-09-21 | 1979-09-21 | Bitter liquor and process for its preparation |
Country Status (2)
| Country | Link |
|---|---|
| CH (1) | CH644630A5 (en) |
| IT (1) | IT1128536B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2671459A1 (en) * | 1991-01-15 | 1992-07-17 | Megret Yves | Method of extracting flavour from plants with a view to producing a flavoured drink |
-
1979
- 1979-09-21 CH CH851679A patent/CH644630A5/en not_active IP Right Cessation
-
1980
- 1980-07-23 IT IT49311/80A patent/IT1128536B/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2671459A1 (en) * | 1991-01-15 | 1992-07-17 | Megret Yves | Method of extracting flavour from plants with a view to producing a flavoured drink |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1128536B (en) | 1986-05-28 |
| IT8049311A0 (en) | 1980-07-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |