LT4127B - Composition of alkoholic beverage - Google Patents

Abstract

Invention is attributed to food industry and may be employed in spirit liquor product manufacturing. This invention develops a new bitter infusion recipe.It incorporates sugar, coller, citric acid, sweet-flag (Acorus) root-stocks, juniper (Juniperus) berries, lemon balm (Melissa citrus) leaves and stalks, Saint John's wort (Hypericum) leaves and stalks, wild marjoram (Origanum vulgare) leaves and stalks, mint (Mentha) leaves and stalks, ginger (Zingiber) root-sticks, star anise (Illicum verum) seeds, lemon (Citrus limon) peels, and alcohol and water mixture, and additionally incorporated oak (Quercus) stem bark, keeping to the following ratio of the ready-to-use bitter infusion ingredients, at kg per 1000 decalitres:sugar from 330.000 to 355.000;coller from 8.000 to 12.000;citric acid from 0.250 to 0.350;sweet-flag (Acorus) root-stocks from 0.035 to 0.065;juniper (Juniperus) berries from 0.042 to 0.078;lemon balm (Melissa citrus) from 22.000 to 26.000;Saint John's wort (Hypericum) from 14.800 to 17.200;wild marjoram (Origanum vulgare) from 3.600 to 4.400;mint (Mentha) leavesfrom 0.320 to 0.480;ginger (Zingiber) root-sticks from 0.430 to 0.570;star anise (Illicum verum) seeds from 0.070 to 0.130;lemon (Citrus limon) peels from 0.240 to 0.400;oak (Quercus) barkfrom 1200.00 to 1500.000; Alcohol and water mixture - the remaining quantity to 1,000 decalitres.Parameters of the new bitter infusion are as follows:strength 38 %;colour amber;taste sweat and bitter, redolent of ginaroma bouquet without dominating ingredient;biological properties improves human digestion, has a general tonic effect.

Description

The invention is used in the vodka - liqueur industry.

A known bitter bitter composition has been published in the Journal of Liqueur Vodka and Vodka Recipes, Moscow, Light and Food Industry, 1981, p. 200, which consists of sugar, cholesterol, citric acid, St. John's wort and a spirit-water mixture.

Another bitter bittersweet composition is known, consisting of sugar, cholesterol, citric acid, juniper berry spirit, St. John's wort, venison and spirit-water mixture, known according to a.l. SU 1017720.

The closest known bitter bittersweet composition consists of sugar, cholesterol, citric acid, aloe vera, juniper berries, lemon balm ground, St. John's wort ground, oregano ground, mint ground, ginger rhizome, star anise, lemon zest, according to patent LT 3679.

The main disadvantages of the bitter bitters mentioned are the inadequate organoleptic properties and the stability of the bitter bitters produced.

To remedy the above shortcomings and to expand the range of bitter bitters, a new bitter bittersweet composition has been developed, consisting of sugar, cholesterol, citric acid, rhizome of Acorus, Juniperus berries, Melissa citrus, Hypericum ) terrestrial, oregano (Origanum vulgare) terrestrial, mint (Męnthą) terrestrial, ginger (Zingiber) rhizomes, lillicum verum fruits, lemon (Citrus limon) peel and spirit-water mixture, and oak (Ou) ) above-ground portion of the strain, keeping the following proportion of ingredients of the bitter bitterness produced, kg / 1000 decaliter:

sugar

Cholera

330,000

8,000

355,000

12,000

Citric acid 0.250 0.350 Ajeru (Acorus) rhizomes 0.035 0.065 Juniper (Juniperus) berries 0.042 0.078 Melissa citrus above ground 22,000 26,000 St. John's wort (Hypericum) terrestrial part 14.800 17.200 Oregano (Origanum vulgare) above ground 3.600 4,400 The ground part of the mint (Mentha) 0.320 0.480 Ginger (Zingiber) rhizomes 0.430 0.570 Fruit of the star anise (lilicum verum) 0.070 0.130 Lemon (Citrus limon) peel 0.240 0.400 Ground of oak (Ouercus) trunk part 1,200,000 1500,000 Spirits - water mixture remainder up to 1000 decaliter.

The ingredients ratios of mixtures below are their mass ratios.

Ingredients for blending are prepared as follows:

0.250 - 0.350 kg of citric acid is dissolved in water in a ratio of 1: 5 by a cold known from the state of the art in the manufacture of bitter bitters.

0.035 - 0.065 kg of dried and crushed ayer rhizomes are filled with a 75% strength 1: 12.5 alcohol / water mixture for 14 days with daily stirring. The first fill filling is filtered. After filtration, the remaining ayer rhizomes are filled with a 75% strength 1: 10 mixture of alcohol and water for a second time and maintained for 14 days, stirring daily. The second filling infusion is filtered. After filtration, the rhizomes of the first and second fillings of the aster are mixed.

0.042 - 0.078 kg of ripe, dried juniper berries are infused with a 50% strength alcohol - water mixture 1:10 and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining juniper berries are poured a second time with 45% strength 1: 8.3 alcohol / water and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of juniper berries are mixed.

22.0 - 26.0 kg of dried and crushed lemon balm is filled with a 50% strength 1: 16 alcohol / water mixture and maintained for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the lemon balm is poured over a second time with a 40: 1 mixture of 1: 12.5 alcohol / water and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of lemon balm are mixed.

14.8 - 17.2 kg of dried and crushed St. John's wort ground portion is filled with 50% strength 1: 16 alcohol / water mixture and maintained for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the St. John's wort overhead is poured into a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 for a second time and mixed daily for 5 days. The second filling infusion is filtered. After filtration, the first and second fillings of St John's wort are mixed.

3.6 - 4.4 kg of dried and crushed oregano ground portion is filled with a 50% strength 1: 16 alcohol / water mixture and maintained for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the oregano is replenished with a 40: 1 alcohol-water mixture at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the ground and toppings of the first or second filling are mixed.

0.320 - 0.480 kg of dried and crushed mint is filled with 50% alcohol-water mixture 1. 16 and maintained for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the mint is poured a second time with a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the mint are mixed.

0.430 - 0.570 kg of crushed ginger rhizomes are filled with a 70% strength 1: 6 alcohol / water mixture and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining ginger rhizomes are infused with a 50% strength 1: 5 alcohol / water mixture and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of ginger rhizomes are mixed.

0.070 - 0.130 kg of dried star anise is filled with a 70: 1: 6 alcohol / water mixture and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining star anise fruits are infused with a 50% strength 1: 5 alcohol / water mixture for a further 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of star anise are mixed.

0.240 - 0.400 kg of freshly peeled lemon peel is filled with a 1: 4 alcohol / water mixture of 70% strength and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, add the remaining lemon zest a second time with a 1: 3 alcohol / water mixture at 45% strength for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the lemon zest are mixed.

330.0 - 355.0 kg of sugar is added to the coupe in the form of 65.8% aqueous syrup. Sugar syrup is prepared in a hot manner known in the art. The partial inversion of the sugar results in the addition of citric acid 0.08% by weight of the sugar.

8.0 to 12.0 kg of cholesterol are obtained in a known manner from prior art by heating the appropriate amount of sugar at 180 ° C for 10 to 20 minutes. The cholesterol is diluted 1: 1 with water before being introduced into the coupage.

For the production of bitter bitters, the highest purity is rectified ethyl alcohol produced from sugar beet molasses and potable water with a total hardness not exceeding 1 mg-eq / dm ³ .

The bitter bittersweet is added to the ingredients prepared in 75 parts of a 40% strength alcoholic water mixture in a sequential order that describes their preparation. After the introduction of each prepared ingredient, the whole lump is mixed.

Adding all the ingredients to the coupe adds the right amount of alcohol - water to the coupe to achieve a total coupage strength of 38%.

The prepared coupage is poured on 1200.0 - 1500.0 kg of stripped and crushed oak trunk above ground with a moisture content of 12.0 - 30.0% and the dimensions of the blocks 30 X 10 X 10 mm, kept in the dark for 30 days, replenishing the mixture weekly. The resulting mixture is then filtered and bottled.

Achievements of the newly produced bitter bitter:

strength color taste aroma biological properties

38% amber sweet-spicy, typical whiskey bukiet without the dominant ingredient improves the functioning of the human digestive organs, has a general tonic effect

Example of preparation of a newly filled bitter composition:

0.300 kg of citric acid are solubilized in water in a ratio of 1: 5 by a cold known in the art.

0.050 kg of dried and crushed Ayer rhizomes are filled with a 75% strength 1: 12.5 alcohol / water mixture and maintained for 14 days with daily stirring. The first fill filling is filtered. After filtration, the remaining ayer rhizomes are filled with a 75% strength 1: 10 mixture of alcohol and water for a second time and maintained for 14 days, stirring daily. The second filling infusion is filtered. After filtration, the rhizomes of the first and second fillings of the aster are mixed.

0.060 kg of ripe, dried juniper berries are filled with a 50% strength water-water mixture in a ratio of 1: 10 and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining juniper berries are poured a second time with 45% strength 1: 8.3 alcohol / water and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of juniper berries are mixed.

24.0 kg of dried and crushed lemon balm is infused with a 50% strength 1: 16 alcohol / water mixture and maintained for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the lemon balm is poured over a second time with a 40: 1 mixture of 1: 12.5 alcohol / water and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of lemon balm are mixed.

16.0 kg of dried and crushed St. John's wort ground portion is filled with a 50% strength 1: 16 alcohol / water mixture for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remainder of the St. John's wort overhead is poured into a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 for a second time and mixed daily for 5 days. The second filling infusion is filtered. After filtration, the first and second fillings of St John's wort are mixed.

4.0 kg of dried and crushed oregano is filled with 50% strength 1: 16 alcohol-water mixture for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the oregano is replenished with a 40: 1 alcohol-water mixture at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the ground and toppings of the first or second filling are mixed.

0.400 kg of dried and crushed mint is filled with a 50% strength 1: 16 alcohol / water mixture for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the mint is poured a second time with a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the mint ground mix are mixed.

0.500 kg of crushed ginger rhizomes are filled with a 70% strength 1: 6 alcohol-water mixture and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining ginger rhizomes are infused with a 50% strength 1: 5 alcohol / water mixture and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of ginger rhizomes are mixed.

0.100 kg of dried star anemone is poured into a 1: 6 mixture of 70% strength water of water and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining star anise fruits are infused with a 50% strength 1: 5 alcohol / water mixture for a further 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of star anise are mixed.

0.320 kg of freshly peeled lemon peel is filled with a 1: 4 mixture of 70% strength water of water and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, add the remaining lemon zest a second time with a 1: 3 alcohol / water mixture at 45% strength for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the lemon zest are mixed.

345.0 kg of sugar is added to the coupe in the form of 65.8% aqueous syrup. Sugar syrup is prepared in a hot manner known in the art. The partial inversion of the sugar results in the addition of citric acid 0.08% by weight of the sugar.

10.0 kg of cholesterol are obtained in a known manner from the prior art by heating an appropriate amount of sugar at 180 ° C for 10-20 min. The cholesterol is diluted 1: 1 with water before being introduced into the coupage.

For the production of bitter bitters, the highest purity is rectified ethyl alcohol produced from sugar beet molasses and potable water with a total hardness not exceeding 1 mg-eq / dm ³ .

The bitter bitter is packaged by adding the ingredients prepared in 75 parts of a 40% strength alcoholic water mixture in a sequence that describes their preparation. After the introduction of each prepared ingredient, the whole lump is mixed.

Adding all the ingredients to the coupe adds the right amount of alcohol - water to the coupe, which gives a total coupe strength of 38%.

The prepared coupage is poured onto 1400.0 kg of stripped and crushed oak trunk above ground with a humidity of 12.0 - 30.0% and the dimensions of the board 30 X 10 X 10 mm, kept in the dark for 30 days, weekly mixing the available mixture. The resulting mixture is then filtered and bottled.

The newly filled composition of the bitter bitter ingredients can be manufactured industrially.

DEFINITION OF INVENTION

Claims (1)

DEFINITION OF INVENTION Bittersweet composition consisting of sugar, cholera, citric acid, acorns (Acorus) rhizomes, juniper (Juniperus) berries, lemon balm (Melissa citrus) aboveground, St. John's wort (Hypericum) aboveground, mint (Origanum vulgare) Menthol), Ginger (Zingiber) rhizomes, Lillicum verum fruits, Lemon (Citrus limon) peel and spirits-water mixture, characterized by the addition of an extra-oak (Ouercus) stem bitter ingredient ratio, kg / 10,000 decaliter: sugar 330,000 355,000 Cholera 8,000 12,000 Citric acid 0.250 0.350 Rhizome (Acorus) rhizomes 0.035 0.065 Juniper (Juniperus) berries 0.042 0.078 Melissa citrus above ground 22,000 26,000 St. John's wort (Hypericum) terrestrial part 14.800 17.200 Oregano (Origanum vulgare) above ground 3.600 4,400 The ground part of the mint (Mentha) 0.320 0.480 Ginger (Zingiber) rhizomes 0.430 0.570 Fruit of the star anise (lllicum verum) 0.070 0.130 Lemon peel (Citrus limon) 0.240 0.400 Ground of oak (Ouercus) trunk part 1,200,000 1500,000 Spirits - water mixture remainder up to 1000 decaliter.