LT4660B - Composition for alcoholic beverage - Google Patents

Abstract

The invention is used in the spirit-liquor industry. A new brandy ingredient composition is presented in this invention consisting of (kg/1000 decalitres): ginger (Zingiber Officiale Roscoe) root (0.9-1.1), black peppercorns (Piper nigrum) (0.9-1.1), red chilli pepper (Capsicum annum) fruit (0.09-0.11), sweet-scented pepper (Pimenta officinalis Berg.) fruit (0.9-1.1), cloves (Caryophyllis aromatica) (0.45-0.55), cardamon (Elletaria cardamomum) fruit (0.45-0.55), nutmeg (Myristica fragrans) nuts (0.45-0.55) and flowers (0.9-1.1), dried rind of orange (Citrus sinensis) (0.9-1.1), dried rind of lemon (Citrus limon) (0.9-1.1), cinnamon (Cinnamomum) peel (0.9-1.1), caraway (Carum carvi) fruit (0.45-0.55), coriander (Coriandrum sativum) fruit (0.9-1.1), anise (Anisum vulgare Gaert.) fruit (0.45-0.55), star anise (Illicium anisatum) fruit (0.9-1.1), black alder (Frangula alnus) cortex (0.9-1.1), vanilla (Vanilla fragrans) fruit (0.9-1.1), black cumin (Nigella sativa) fruit (0.9-1.1), rhubarb (Rheum officinale Baill.) stems and root (0.9-1.1), calamus (Acorus calamus) root (0.9-1.1), bitter orange (Citrus aurantium varietas amara) raw fruit - nuts (0.9-1.1), galangal root (Alpinia officinarum Hance) (0.9-1.1), angelica (Archangelica officinalis Hoffm.) stem and root (0.9-1.1), yellow gentian (Gentiana lutea) root (0.9-1.1), sweet grass (Hierochloe odorata Wahlenb.) whole plant without the lowest leaves (0.9-1.1), valerian (Valeriana officinalis) stem and root (0.09-0.11), common juniper (Juniperus communis) fruit (0.9-1.1), honey (49-51),burned sugar (20-35) and the mixture of spirit and water to make 1,000 decalitres. The brandy is 40% volume, clear, has a light brown colour and has a spicy taste of a vegetal nature.

Description

The invention is used in the vodka-liqueur industry.

There is a known composition of an alcoholic beverage consisting of sugar, citric acid, caramel, flavoring, ayer rhizome, wormwood ground, sage ground, coriander, ginger, dried dill, mint and spirit-water mixture (see Patent No. 4254 of the Republic of Lithuania). TPK C 12 G 3/06, 1997).

The closest known composition of an alcoholic beverage consists of sugar, citric acid, caramel, flavoring, acai, wormwood, dried dill, ginger, cinnamon, sage, coriander, white grape wine and spirit-water mixture (see Patent No. 4255 of the Republic of Lithuania, IPC). C 12 G 3/06, 1997).

The object of the invention is to expand the range of bitters by creating an alcoholic beverage (bitter) with a pleasant taste and aroma, using natural spices, herbs, honey, burnt sugar, alcohol and drinking water.

To this end, a new bittersweet ingredient composition has been developed, consisting of ginger (Zinsiber officinale Roscoe) rhizomes, cinnamon (Cinnamomum) bark, coriander (Coriandrum sativum) fruits, ayero (Acorus calamusj rhizomes, burnt sugar, and spirit-water blend) black pepper (Piper nigrumj), Capsicum annuum, Pimentą officinalis Bers. (Carvophvllis aromatica), buds of the cardamom (Elettaria cardamomum), musk and fruit shells, orange (Citras sinensis) dried bark, lemon (Citras limon) dried bark, caraway (Caram carvip) fruit, anise (Anisum vulgare Gaert.), star anise (Illicium anisatum), Frangula alnus) bark, vanilla (Vanilla fragrans) fruit, seed drill s nuts (Nigella sativa), rhubarb (Rheum officinale Baili.) rhizomes, immature fruits of the Pomeranian lemon (Citras aurantium varietas aphid), caline (Alpinia officinaram Hance) horseradish (Alpinia officinaram Hance), .) rhizomes and roots, Gentiana lutea, Hierochloe odorata Wahlenb., rootless, Valeriana officinalis, juniper (Juniper), Juniper (Juniper) ingredient ratio of the drink produced, kgGOOO decaliter:

table

Ginger (Zinsiber officinale Roscoe) rhizomes 0.9-1.1 Fruit of black pepper (Piper nisrum) 0.9-1.1 Red pods (Capsicumannuum) fruits 0.09-0.11 Scented Pepper (Pimentą officinalis Bers.) fruits 0.09-0.11 Carnation (Carvophvllis aromatica) not unfolding blossom buds 0.45 - 0.55 Fruit of cardamom (Elettaria cardamomurri) 0.45 - 0.55 Nutmeg (Mvristica frasrans) fruit 0.45 -0.55 Muskrist (Mvristica fraarans) fruit shells- rings 0.9 - 1.1 Dried bark of orange (Citrus sinensis) 0.9 - 1.1 Dried bark of lemon (Citrus limon) 0.9 - 1.1 Bark of cinnamon (Cinnamomum) 0.9 - 1.1 Fruit of the caraway (Caram carvi) 0.45 - 0.55 Coriander seeds (Coriandrum sativum) fruits 0.9-1.1 Fruit of Anisum vulsare Gaert 0.45 - 0.55 Badian (Illicium anisatum) fruits 0.9 - 1.1 Frost bark (Fransula alnus) 0.9 - 1.1

Fruit of vanilla (Vanilla fragrans) 0.9 - 1.1 Fruit of the genus Nigella sativa 0.9 - 1.1 Rhubarb (Rheum officinaleBaill.) rhizomes, roots 0.09-0.11 Rhizome of Acorus calamus 0.9 - 1.1 Pomerant lemon tree (Citrus aurantium varietas amara) immature fruit-nuts 0.9 - 1.1 Medicinal alloys (Kalgano) (Alpinia officinarum Hance) rhizomes 0.9 - 1.1 Medicinal mace (Archangelica officinalis Hoffm.) Rhizomes.root 0.9 - 1.1 Roots of yellow gentian (Gentiana lutea) 0.9 - 1.1 Fragrant herbs (Hierochloe odorata Wahlenb.) Terrestrial part without root leaf 0.9 - 1.1 Medicinal valerian (Valeriana officinalis) rhizomes, roots 0.09-0.11 Fruit of the juniper (Juniperus communis) 0.9 - 1.1 Total weight of spices and herbs, total 20.43-24.97 Honey 49 -51 Burnt sugar 20 -35 Spirits - water mixture remaining quantity up to 1000 decaliter

The ingredients for coupling are prepared as follows.

Herbal infusion is prepared in the following order:

0,9 - 1,1 kg of black pepper (Piper nigrum) and 0,9 - 1,1 kg of sweet pepper (Pimentą officinalis Bers.). 0.45 - 0.55 kg of nutmeg (Mvristica fragrans) is crushed (broken). No further preparation is required for the other components listed in Table 1.

All of the components listed in Table 1, weighing between 20,43 and 24,97 kg in total, are placed in a barrel and filled with 50% (v / v) ethyl alcohol / water (1 volume). Maintain for 8 days with thorough mixing daily. After 8 days, I fill is poured off. The remainder of the same spice-herbal mixture is poured a second time with a 1: 4 (v / v) H solution of cereal ethyl alcohol at 45% vol. Retain for 8 days, mixing thoroughly daily. After 8 days, pour the Π and add both (I and ir) to one container. It uses the prepared infusion to make bitters.

Dissolve the honey (49 to 51 kg) in a boiling water bath and dilute with softened (not more than 0.36 mg-eq / dm ³ total hardness) drinking water to 2 volumes of honey solution and 1 volume of softened water. Heat the resulting mixture to a boil and leave to stand for 1 week. After a week, the clear solution is drained and used for making bitters.

Burnt sugar is prepared as follows:

The amount of sugar needed to prepare 20 - 35 kg of burnt sugar is poured into a special boiler and heated to 175 - 180 ⁰ C. With constant stirring, it is kept at the above temperature for 10-20 minutes to caramelize the sugar. It is then diluted with softened drinking water to give a reference weight of 1.35 at 20 ° C. The softness of the water is not more than 0.36 mg-eq / dm ^J total hardness.

For the production of bitter, rectified grain ethyl alcohol Extra and softened drinking water are used up to a total hardness of 0.3 6 mg-eq / dm ^J.

The bunch is packed in the following order:

Add 100 to 150 decalitons of potable water with a total hardness of not more than 0.36 mg - equiv / dm ^{J to the container} . Then add all the rectified cereal ethyl alcohol, the quantity of which is calculated so that the strength of the bitter is 40% by volume. To the resulting mixture is added a previously prepared infusion of 20.43 - 24.97 kg of spice-herb and a solution of 49 - 51 kg of honey, the burnt sugar is added so that the color of the bitter, determined by a photoelectric calorimeter, is D (optical density) = 0, 28 - 0.30 for wavelength λ = 413nm and spacing of cuvette walls S = 8mm. Adding all the ingredients to the coupage adds up to 1000 decaliter of drinking water softened to a maximum of 0.36 mg - eq / dm ³ . The resulting coupage is stirred and filtered. The quality indicators are then monitored:

Sensory:

transparency color aroma clear, light brown, complex, plant-based, plant-based, easy to burn.

Physico-chemical: alcoholic strength by volume dry matter content 0,8-1,2 g / 100 cm ³ .

After checking the controlled indicators, the bitter is bottled in glass bottles of various capacities and corked according to the normative documentation.

Example of a newly created bitter ingredient composition: Preparing a spice-herbal infusion:

kg of black pepper (Piper nigrurri) and 1 kg of fragrant pepper (Pimentą officinalis). 0.5 kg nutmeg (Mvristica fragrans) breakage.Other components - 1 kg ginger (Zingiber officinale Roscoe) rhizomes, 0.1 kg Capsicum annuum, 0.5 kg Carvoohvllis aromatica ' buds, 0.5 kg of Elettaria cardamomum fruit, 1 kg of nutmeg (Mvristica fragrans) flowers, 1 kg of dried orange (Citras sinensis) bark, lkg dried lemon (Citras limori) bark, lkg cinnamon (Cinnąmomum) bark, 0, 5 kg Caram carvi fruit, lkg Coriandrum sativum fruit, C, 5 kg Anisuin vulgare Gaert., Illgiunt anisatum, 1 kg Frangula alnus ) bark, lkg vanilla (Vanilla fragrans) fruit, lkg rhizome (Nigella sativa) fruit, lkg rhubarb (Rheum officinale Baili.) rhizome and root, lkg balacea (Acorus calamus) rhizome, lkg n of the mature Pomeranian lemon (Citras aurantium varietas amara) fruit-nut lkg rhizome (Alpinia officinaram Hance) rhizome (lgg) rhizome (Archangelica officinalis Hoffm.) rhizome and rhizome (Lgg) g. .) ground part without root leaves, 0.1 kg of valerian (Valeriana officinalis) rhizome and root, Ikg juniper (Juniperus communis) fruit - without further preparation. All the components - 22.7 kg in total - are put into a barrel and filled with 50 vol% cereal ethyl alcohol / water in the ratio 1: 5 (filling I). Maintain for 8 days with thorough mixing daily. After 8 days, the I infusion is drained. On a mixture of the same spices - herbs, add a 1: 4 (H filling) solution of 45% v / v ethyl alcohol of cereal strength. It is also maintained for 8 days with thorough mixing daily. After 8 days, filler II is drained. Both (I and Π) fillings are poured into a single container and used for making bitters.

Dissolve 1 kg of honey in a boiling water bath and dilute with soft water to 2 parts by volume of honey solution and 1 part by softening water. The resulting mixture is heated to boiling and allowed to stand for 1 week. After a week, the clear solution is drained off and used in the preparation of the bitter. The total hardness of the water is not more than 0.36 mg - equiv / dnT

The burnt sugar is prepared as follows: The amount of sugar needed to prepare 30kg of burnt sugar is poured into a special boiler and heated to 175-180 ° C. Stirring is carried out at this temperature for 10 to 20 minutes to allow the sugar to caramelize. It is then diluted with softened drinking water to a reference weight of 1.35 at 20 ° C.

The bunch is packed in the following order:

Add 100 to 150 decalitons of softened potable water with a total hardness of 0.36 mg-eq / dnf to the container. Then add all the rectified grain ethyl alcohol, the volume of which is calculated so that the strength of the bitter is 40% by volume. Add herbs - spice infuser and honey solution. The burnt sugar is added in such a way that the color of the bitterness, determined by a photoelectrocalorimeter, is D = 0,28 - 0,30 for λ = 413nm and S = 8 mm. Finally, softened potable water is added to top up the luggage up to 1000 decaliter. The whole mixture is mixed and filtered. The benchmarks must be: transparency transparent,

7th color Hazel, fragrance complex, plant-based taste of vegetable origin, easily burning, alcohol content 40 volume percent

dry matter content 0.8 - 1.2 g / lOOcmi

After checking the controlled indicators, the bitter is poured into glass bottles of various capacities and corked.

The newly obtained bitters according to the specified composition of ingredients may be prepared industrially.

Claims (1)

DEFINITION OF INVENTION Bitter ingredient composition that includes ginger (Zingiber officinale Roscoe) rhizomes, cinnamon bark, Coriandrum sativum fruits, Aryan (Acorus calamus) rhizomes, burnt sugar and alcoholic water mixture, varying in that (Piper ni grumi, Capsicum annuum, Pimentą officinalis Berg., Carvophvllis aromatica 'flower buds, Elettaria cardamomum, nutmeg) and fruit shells - blossoms, dried orange (Citras sinensis) bark, dried lemon (Citras limon) bark, Caram carvi fruit, Anisus vulgare Gaert fruit, star anise (Illicium anisatum) fruit, frost (Frangula alnus) bark, vanilla (Vanilla fragrans) fruit, seedling (Ni ge lia sativa), rhubarb (Rheum officinale) rhizomes, immature fruits of the Pomeranian lemon (Citras aurantium varietas amara), rhizome (Alpinia officinaram Hance) rhizome, Medicinal horsetail (Hia). , Gentiana lutea, Hierochloe odorata Wahlenb., rootless leaves, rhizomes and roots of Valeriana officinalis, Juniperus communis, Honey, decaliter: Ginger (Zingiber officinale Roscoe) Roots 0.9 - 1.1 Fruit of Piper nigrum 0.9-1.1 Fruit of Capsicum annuum 0.09 - 0.11 Fruit of Pimentą officinalis Berg. 0.9-1.1 Carnation (Carvophvllis aromatica) buds blossom 0.45 - 0.55 Elettaria cardamomum fruit nutmeg (Mvristica fragrans) fruit nut nut (Mvristica fragrans) fruit-orange (Citras sinensis) dried bark lemon (Citras limon) dried bark cinnamon (Cinnamomum) bean Caram carvi fruit Coriandram sativum fruit Anisum vulgare Gaert. ) bark Vanilla fragrans fruits Seeds of Nigella sativa Rhubarb (Rheum officinale Baili.), roots of Acoras calamus Mature lemongrass (Citras aurantium varietas aphids immature fruit-nuts rhizome (Alpinia officinaram Hance) rhizome Medicinal sacrilege (Archangelica officinalis Hoffm.) rhizome, roots of yellow gentian (Gentiana lutea). rootstocks, juniper (Juniperas communis), without roots 0.45 - 0.55 0.45 - 0.55 0.9-1.1 0.9-1.1 0.9-1.1 0.9-1.1 0.45 - 0.55 0.9-1.1 0.45 - 0.55 0.9-1.1 0.9-1.1 0.9-1.1 0.9-1.1 0.9-1.1 0 , 9-1.1 0.9-1.1 0.9-1.1 0.9-1.1 0.9-1.1 0.9-1.1 0.09-0.11 0,9-1,1 honey burned sugar alcohol - water mixture 49-51 20-35 remaining quantity up to 1000 decaliter.