LT4294B - Composition for alcoholic mead beverage - Google Patents

Abstract

The invention is used in the vodka industry. The aim of this invention is to simplify the production process, intersperse the component composition and emphasise the taste attributes of the product, i.e. the tone raising effect of the drink. The composition in dal/1,000dal of the tincture consists of: semi-manufactured mead 330-340, fortified apple juice 450-550, tea tincture 18-20, alcohol 100-115, water - until the total amount of tincture is reached. If modifying the sugariness or acidity of the product is required, citric acid or honey may be added to the composition.

Description

The invention relates to the vodka and liqueur industry, in particular, to the formulations of ingredients used in the preparation of bitters.

Pure mead has long been widely produced and consumed. Its type and taste mainly depend on the quality of honey, spices, yeast used for tanning, dilution, etc. (See "The Hostess's Guide," Vilnius, 1957, p. 626)

There are also known mead-bitter formulations containing mead semifinished and fruit-berry fortified juice as the main components (see Patents No. 3026, 3102, 3103, 3104, 3105, published April 25, 1994 and November 25, 1994).

The closest composition of the aforementioned mead bitters described in patent no. 3102, which includes semi-finished mead, blueberry, cranberry and cherry juice, honey, citric acid, vanilla, alcohol and water. The formula of this bittersweet consists of several types of berry juice, so in order to maintain the required ratio of these components, a large amount of raw material must be stored and stored.

The object of the present invention is to provide a bittersweet which is characterized by the simplicity and variety of the recipe, and which has easy tonic properties.

The above object is achieved by the fact that the composition comprising mead semi-finished product, fortified juice, water and spirits contains apple juice fortified and additionally added teaspoon bitters, keeping the following ratio of ingredients, per 1000 decaliter:

mead semi-finished fortified apple juice tea bitter

330 - 340

450-550

18-20 alcohol 100-115 water to total bitter amount.

In addition, citric acid and honey are additionally added to the composition when sugar and acidity needs to be adjusted.

The bitter is prepared by blending mead semi-finished product - 10%, fortified apple juice -16% and tea-plant bitter - 64.1%.

The semi-finished mead is obtained by boiling mead wort. Liquid or crystallized honey is dissolved in water, cooled to 20-25 ° C for 1-1.5 hours. until it clears. The mead wort is topped with the addition of fortified apple juice and tea bitters. Mead wort has a sugar content of 32%. The chilled mead must is then fermented with brewer's yeast, supplemented twice or more with fresh, freshly prepared portions of the cooked must. The tanning time is 90 days. After fermentation, the mead semi-finished product is filtered and decanted. The volume of semi-finished mead product per 1000 parts of bitter is 335.8 parts.

The semi-finished mead has the following chemical characteristics: strength 10%, sugar content -15 g / 100 cm ³ , acidity - 0.3 g / dm ³ .

Fortified apple juice is made from fresh fruits. Apples are picked ripe and picked for up to 48 hours before processing. Prior to recycling, they are washed in running water and further sorted. The washed apples are crushed. Prior to pressing, the pulp is maintained, treated with enzymatic preparations in accordance with the current instructions for better juice extraction. The resulting fresh juice is preserved by fortification up to 16% strength. The juice is then clarified, leaving it to settle for 10-20 days, and drained from the precipitate. The juice is not sufficiently clear during settling - it is filtered, or if it does not filter - it is clarified with bentonite.

Tea bitters are obtained as follows: The dried plant material is stored at 70-75% relative humidity and 5-15 ° C. The raw material is sorted, crushed and filled with an alcohol-water extractor of 64% strength, 1000 decaliter bitters: 10 kg of tea-14 parts of alcohol and 7 parts of water.

After coupling, chemical parameters are adjusted, i.e. sugar, acidity and potency with citric acid or honey, respectively. The bitter is filtered and kept for at least 1 month. It is then filtered and bottled.

Warranty period of the bitter is 3 months.

The chemical characteristics of the newly produced bitter are given: strength,% 22,38 sugars, g / 100cm ³ 8,0 acidity, g / dm ³ 0,4

In terms of physical, chemical and organoleptic characteristics, mead bitter meets the following requirements:

- Appearance clear, free of sediment and foreign matter;

- color light brown;

- bitter taste characteristic of the raw material;

- aroma of the components.

Here is an example of the optimal ingredient ratio for the preparation of mead bitter.

Preparation of mead bitter, 1000 dai bitters: 335.8 dai of semi-finished mead (10% strength), 500 dai of fortified apple juice (16% strength) and 19.8 dai of tea bitter (64.1% strength).

Ingredients for blending are prepared as follows. Fortified apple juice is made from fresh fruits. Apples are picked ripe and picked for up to 48 hours before processing. Prior to recycling, they are washed in running water and further sorted. The washed apples are crushed. Prior to pressing, the pulp is maintained, treated with enzymatic preparations in accordance with the current instructions for better juice extraction. The resulting fresh juice is preserved by fortification up to 16% strength. The juice is then clarified, leaving to settle

10-20 days, remove from sediment. The juice is not sufficiently clear during settling - it is filtered, or if it does not filter - it is clarified with bentonite.

Tea bitters are obtained as follows: The dried vegetable raw material is stored at 70-75% relative humidity and 5-15 ° C. The raw material is sorted, crushed and filled with an alcohol-water extractor of 64% strength, 1000 decaliter bitters: 10 kg of tea-14 parts of alcohol and 7 parts of water.

In this way, the bittersweet composition is good in taste, while components such as honey and tea provide the bittersweet with tonic properties.

Claims (2)

DEFINITION OF INVENTION 1. Mead bitter composition comprising a mead semi-finished product, fortified juice, water and spirits, characterized in that the composition comprises fortified apple juice and additionally added teaspoon bitters, keeping the following ratio of ingredients, per 1000 decaliter: mead semi-finished product 330-340 fortified apple juice 450-550 tea bitter 18-20 alcohol 100-115 water up to total amount of bitter A mead bitter composition according to claim 1, characterized in that citric acid and honey are additionally added to the composition.