LT4742B - Alcoholic beverage composition - Google Patents

Abstract

The invention is used in the vodka liqueur industry.The invention presents a new composition of bitter ingredients, including the following (1,000 decalitres of prepared drink): apple tree leaf (7.5-8.5 kg), pear-tree leaf (2.8-3.2 kg), oak bark (0.7-0.8 kg) (total weight of leaves and bark is 11.0-12.5 kg), vanillin (0.014-0.016 kg), sugar (19.5-20.5kg), caramel (19.0-21.0kg), white grape wine (999.0-1010.0 l), brandy (at least 3 years old) (495.0-505.0 l) and a compound of spirit-water up to 1,000 decalitres.The bitterness includes alcohol (43 % of the volume), it is transparent and additive-free, light brown coloured, has a complex flavour with an easily recognizable flavour of brandy and a slightly burning taste.

Description

The invention is used in the vodka - liqueur industry.

There is a known composition of an alcoholic beverage consisting of sugar, acetic acid and alcohol-water mixture (see Patent No. 4200 of the Republic of Lithuania, IPC C 12 G 3/00, 1997).

The closest known composition of an alcoholic beverage consists of sugar, citric acid, baking soda, ayer rhizomes and a spirit-water mixture (see Patent No. 3687 of the Republic of Lithuania, IPC C 12 G 3/06, 1996).

The main drawbacks of beverages made from these compositions are insufficient organoleptic properties.

The object of the invention is to expand the assortment of bitters by creating an alcoholic beverage - bitter - with a pleasant taste and aroma.

To achieve this goal, a new bitter ingredient composition has been developed, consisting of a sugar and alcohol-water blend, with the addition of apple and pear leaves, oak bark, white grape wine, brandy (at least 3 years old), vanilla and burnt sugar. , keeping the following ingredient ratio per 1000 decaliter of the drink produced:

Apple leaves, kg Pear leaves, kg Oak bark, kg

7.5 - 8.5 2.8 - 3.2 0.7 - 0.8

Total leaves and bark, kg 11.0 -12.5

Vanilla, kg Sugar, kg Burnt sugar, kg White grape wine, 1 Brandy, 1

Spirits - water mixture

0.014-0.016

19.5 - 20.5 19.0 - 21.0

999.0 - 1010.0 495.0 - 505.0 Residual amount up to 1000 decaliter

Ingredients for blending are prepared as follows:

Prepare an infusion of apple and pear leaves and oak bark as follows:

7.5 - 8.5 kg apple leaves, 2.8 - 3.2 kg pear leaves and 0.7 - 0.8 kg oak bark (total 11.0 - 12.5 kg) in a barrel filled with 50 volumes with a 1: 13 ratio of grain ethyl alcohol / water to 5% strength, thoroughly mixed daily. After 5 days, the infusion is drained and used to make bitters.

Burnt sugar is prepared as follows:

The amount of sugar needed to prepare 19.0 - 21.0 kg of burnt sugar is poured into a special boiler and heated to 175 ° - 180 ° C. Stirring at the same temperature for 10-20 minutes to allow the sugar to caramelize. It is then diluted with softened drinking water to a total hardness of 0.36 mg - equiv / dm ³ to give a reference weight of 1.35 at 20 ° C.

From 19.5 to 20.5 kg of sugar, 65.8% of the sugar syrup is prepared hot.

From 0.014 to 0.016 kg of vanillin, prepare a 1: 10 solution of vanilla in spirit.

The bunch is packed in the following order:

100.0 - 150.0 decaliter softened drinking water with a total hardness of 0.36 mg - equiv / dm ^{3 is added to the container} . It is made up by the addition of rectified cereal ethyl alcohol of 43% vol. The resulting mixture of alcohol and water is filled with a filling made of 7.5 - 8.5 '<g apple leaves, 2.8 - 3.2 kg pear leaves and 0.7 - 0.8 kg oak bark (total 11.0 - 12,5 kg), 999 to 1010 liters of white grape wine, 495,0 to 505,0 liters (at least 3 years old brandy), 65.8% sugar syrup prepared from 19.5 to 20, 5 kg of sugar, vanilla spirit solution prepared from 0.014 to 0.016 kg of vanillin and 19.0 to 21.0 kg of burnt sugar. The coupage is supplemented with up to 1000 decaliters of drinking softened water with a total hardness of not more than 0.36 mg - equiv / dm ^{3. The} resulting coupage is mixed and controlled for quality. After that, the coupe is filtered and again checked for quality indicators, which must be:

Sensory:

transparent clear, without foreign impurities color light brown aroma complex, easily distinguished brandy aroma flammable.

Physico-chemical:

Alcohol content 43% by volume Total extract 2 g / 100 cm ³ color (determined by photoconductor calorimetry) D (optical density) 0.3 - 0.35 at wavelength λ = 413 nm and spacing of cell walls S = 3 mm.

After checking the controlled indicators, the bitter is blown into glass bottles of various capacities and sealed with the stoppers required by the normative documentation and affixed with the appropriate design label.

Example of the realization of a newly developed bitter ingredient composition.

Ingredients for blending are prepared as follows.

Before compaction, 8.0 kg of apple leaves, 3.0 kg of pear leaves and 0.74 kg of oak bark (11.74 kg in total) are put into a barrel and filled with a 50% by volume mixture of grain ethyl alcohol in water 1:13, time 5 days, mixing carefully daily. After that, the infusion is drained and used for making bitters. The amount of sugar needed to prepare 20.0 kg of burnt sugar is poured into a special boiler and heated to 175 ⁰ - 180 ⁰ C, stirring constantly, keeping for 10 - 20 minutes to allow the sugar to o

caramelization. It is then diluted with softened drinking water to a specific gravity of 1.35 at 20 ° C in softened water of up to 0.36 mg - eq / dm.

From 20 kg of sugar, 65.8% of sugar syrup is prepared hot.

From 0.015 kg of vanillin, prepare a 1: 10 alcoholic vanillin solution.

100 liters of drinking water, having a total hardness of not more than 0,36 mg - equiv / dm ', are added to the container and the volume of rectified grain ethyl alcohol calculated to give 43% vol. The resulting alcohol-water mixture is made up of 8.0 kg apple tree leaves, 3.0 kg pear leaves and 0.74 kg oak bark (total 11.74 kg), 1000 liters of white grape wine, 500 liters of brandy (not less than 3 years old), 65.8% sugar syrup made from 20 kg sugar, vanilla vanilla solution 0.015 kg and 20.0 kg burnt sugar. The cup is supplemented with softened drinking water with a total hardness of not more than 0.36 mg - eq / dm up to 1000 decaliter. The resulting coupage is mixed and controlled for qualitative indicators. After that, the coupage is filtered and again checked for qualitative indicators, which must be:

Sensory:

transparent clear, without foreign impurities color light brown aroma complex, easily distinguished brandy aroma flammable.

Physico-chemical:

Alcohol content 43% by volume Total extract 2 g / 100 cm ³ color (determined by photoclectrocalorimetric) D (Optical Density) 0.3 - 0.35 at wavelength λ - 413 nm and spacing of cell walls S = 3 mm.

After checking the controlled indicators, the bitter is poured into glass bottles of various capacities and sealed with the stoppers provided for in the regulatory documentation and affixed with a label of the appropriate design.

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

Claims (1)

DEFINITION OF INVENTION Bitter ingredient composition containing sugar and spirit-water mixture, characterized by the addition of apple and pear leaves, oak bark, vanillin, burnt sugar, white grape wine and brandy, maintaining the following ingredient ratio per 1000 decaliter of the drink: apple leaf, kg pear leaf, kg oak bark, kg total leaf and bark content, kg vanillin, kg sugar, kg burnt sugar, kg white grape wine, 1 brandy, 1 alcohol-water blend 7.5 - 8.5 2.8 - 3.2 0.7 - 0.8 11.0 - 12.5 0.014-0.016 19.5-20.5 19.0-21.0 999.0 - 1010.0 495.0 - 505.0 Remnant up to 1000 decaliter