LT4948B - Composition for alcoholic beverage - Google Patents

Abstract

The present invention relates to a new alcoholic beverage composition which consists of (in kg/1000 decal): sugar (918,0-1122,0), vanilline (0,18-0,22), aromatizer "Lemon 02217" (91,80-2,20), rootstock of Acorus calamus (0,225-0,275), natural juice of Aronia melanocarpa (45,0-55,0), natural juice of Oxycoccus quadripetalus (180,0-220,0), cortex of citrus lemon (2,88-3,52), blows of Tilia cordata (0,18-0,22) and spirit-water mixture (residual to 1000 decal). The new beverage has content of spirit 20 % of volume; obtains reddish color; the taste is sweet-and-sour with slighty bitter characteristic for aronia; aroma is harmonious with lemon aroma and vanilla tone.

Description

The invention is used in the vodka - liqueur industry.

There is a known bittersweet composition published in the Journal of Liqueurs - Vodka and Vodka Recipe, Moscow, Light and Food Industry, 1981, p. 207 consisting of tartrazine, herb, alcohol - water mixture.

Another bittersweet composition is known, comprising sugar, cholesterol, citric acid, juniper berry spirit, St. John's wort infusion, deer infusion and a spirit-water mixture known in the art. SU 1017720.

Another bittersweet composition is known, which consists of cholera, citric acid, alder rhizomes, juniper berries, lemon balm above ground and a spirit-water mixture known in the patent LT 3688.

The closest known bittersweet composition consists of cholera, citric acid, alder rhizomes, juniper berries, lemon balm ground, bitter solid, echinopanate, carbonic acid and a spirit-water mixture known in the patent LT 4125.

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

To remedy the aforementioned drawbacks and to broaden the bittersweet range, a new bittersweet composition has been developed, consisting of sugar, Acorus calamus rhizomes, alcohol-water blend, addition of Lindia (Tilia cordata) flowers, natural chokeberry (Aronia melanocarpa) juice, natural cranberry (Oxycoccus quadripetalus) juice, lemon (Citrus lemon) peel, lemon flavoring 'LEMON 02217, vanillin, maintaining the following ratio of ingredients of the bitter ingredient produced, kg / 1000 decaliter:

sugar 918.0 1122.0 Vanilla 0.180 0.220 Lemon flavoring LEMON 02217 ', 1.800 2.200 Rhizome (Acorus calamus) rhizomes 0.225 0.275 Natural chokeberry (Aron / a melanocarpa) juice 45.0 55.0 Natural cranberries (Oxycoccus quadripetalus) juice 180.0 220.0 Lemon (Citrus lemon) peel 2.880 3.520 Blossoms of linden (Tilia cordata) 0.180 0.220 Spirits - water mixture remainder up to 1000 decaliter.

In the newly developed bitter ingredient composition, the optimum ratio of natural chokeberry (Aronla melanocarpa) and cranberry (Oxycoccus guadripetalus) juice has been selected, which has greatly improved the overall quality of the alcoholic beverage ingredient composition and its organoleptic properties of Cranberry has distinctive flavors and the natural juice ratio of these fruits gives the newly created bitters a good taste with a specific bitterness. Chokeberry (Aronia melanocarpa) fruit contains up to 10% sugar, 1.8% organic acids, and rich in ascorbic acid and vitamin P, which positively affects the general well-being of humans

The ingredients ratios of mixtures below are their mass ratios.

Ingredients for blending are prepared as follows:

918.0 - 1122 0 kg of sugar is introduced into 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 sugar results in the addition of 0.08% citric acid to the weight of the sugar

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0.180 - 0.220 kg of vanillin, which is a white crystalline substance with a specific odor and taste, is soluble in water in a ratio of 1: 5 in the cold known state of the art in the manufacture of alcoholic beverages.

The 1,800 - 2,200 kg lemon flavor LEMON 02217, which is a volatile, lemon-scented, yellowish liquid, does not require additional preparation before blending. Lemon Flavoring LEMON 02217 is a natural lemon oil 73% alcoholic solution produced by ETOL ¹ 'TOVARNA AROM IN ETERIČNIM OLJ, Slovenia.

0.225 - 0.275 kg of crushed, dried rhizome (Acorus calamus) rhizomes are filled with 75% alcohol water in a ratio of 1: 12.5 and maintained for 14 days with daily stirring. The first fill filling is filtered. After filtration, the remaining rhizomes of Aryan (Acorus calamus) are infused with a 1: 10 mixture of 75% strength alcohol / water and maintained daily for 14 days. The second infusion is filtered. After filtration, the infusions of the rhizomes of the first and the second filling of the aster (Acorus calamus) are mixed.

45.0 - 55.0 kg of natural chokeberry (Aronia melanocarpa) juice does not require additional preparation before blending. Natural chokeberry (/ bath melanocarpa) juice must meet the following requirements:

acidity 0.8 -1.2 g / dm ³ total extract content 11.0 -16.0 g / 100 cm ³

180 0 - 220.0 kg natural cranberry (Oxycoccus quadripetalus) juice does not require any additional preparation before blending. Natural cranberry (Oxycoccus quadripetalus) juice must meet the following requirements:

acidity 28.0 - 32.0 g / dm ³ total extract 6.2 - 9 2 g / 100 cm ^J

2.88 - 3.52 kg of dried lemon (Citrus limon Burm) peel is filled with a 70% strength 1: 4 alcohol / water mixture and maintained for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remaining lemon peel (Citrus limon Burm) is poured a second time with a 45% strength 1: 3 alcohol / water mixture and maintained daily for 5 days. The second filling is filtered. After the first and second filling, the citrus (Citrus limon Burm) is filtered. peel infusions are mixed.

0.18 - 0.22 kg of dried Lindia (Tilia cordata) blossoms are filled with a 50% strength 1: 16 mixture of alcohol and water and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining linden (Tilia cordata) flowers are poured a second time with a 40% strength 1: 12.5 alcohol / water mixture and maintained for 5 days, stirring daily The second filling is filtered After the first and the second filling, the lime (Tilia cordata) flowers are mixed

For the production of bitter, the highest purity is rectified ethyl alcohol made from sugar beet molasses according to GOST 5962 and drinking water with a total hardness not exceeding 1 mg-eq / dm.

The bitter is packed by adding 75 decaliters of a 40% strength alcohol-water mixture to the ingredients prepared in the order in which they are prepared. After the introduction of each prepared ingredient, the whole lump is mixed.

By bringing all the ingredients into the coupe, the coupe is supplemented with the right amount of alcohol-water mixture to achieve a total coupage strength of 20%. The prepared coupage is kept for 5 days. The coupage is then filtered and bottled.

Characteristics of the newly produced bitter:

strength color taste

20% reddish sweet-sour, with a bitterness characteristic of chokeberry, harmonious, predominantly lemon aroma with vanilla tone biological properties have tonic effect, improve digestion, have a positive effect on blood circulation

Here's an example of a new bitter:

1020.0 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 sugar results in the addition of 0.08% citric acid to the weight of the sugar.

0.200 kg of vanillin, which is a white crystalline substance with a specific odor and taste, is soluble in water in a ratio of 1: 5 in a cold known state of the art in the manufacture of alcoholic beverages.

The 2.0 kg lemon flavored LEMON 02217, which is a volatile, lemon-scented, yellowish liquid, does not require additional preparation before blending. Lemon Flavoring LEMON 02217 is a natural lemon oil 73% alcoholic solution made by ETOL TOVARNA AROM IN ETERIČNIM OLJ, Slovenia.

0.250 kg of crushed, dried rhizome (Acorus calamus) rhizomes are filled with a 75% alcohol / water mixture in a ratio of 1: 12.5 and maintained for 14 days with daily stirring. The first fill filling is filtered. After filtration, the remaining rhizomes of Aryan (Acorus calamus) are infused with a 75% strength 1: 10 alcohol / water mixture and maintained for 14 days with daily stirring. The second filling infusion is filtered. After filtration, the infusions of the rhizomes of the first and the second filling of the Acer calamus are mixed

50.0 kg of natural chokeberry (Aronia melanocarpa) juice does not require any additional preparation before blending. Natural chokeberry (fironia melanocarpa) juice must meet the following conditions:

acidity 0.8 -1.2 g / dm ³ total extract content 11.0 -16.0 g / 100 cm ³

200.0 kg of natural cranberry (Oxycoccus quadripetalus) juice does not require any additional preparation before blending. Natural cranberry (Oxycoccus quadripetalus) juice must meet the following requirements:

acidity 28.0 - 32.0 g / dm ³ total extract amount 6.2 - 9.2 g / 100 cm ³

3,200 kg of dried lemon peel (Lemon Limon Burm) are poured on a 1: 4 alcohol / water mixture of 70% strength and maintained for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remaining lemon peel (Citrus limon Burm) is refilled with a 1: 3 alcohol / water mixture (45% strength) for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of lemon (Citrus limon Burm) peel are mixed

0.200 kg of dried Lindia (Tilia cordata) blossoms are infused with 50% strength 1: 16 alcohol / water and maintained for 5 days with daily stirring. The first infusion is filtered. After filtration, the remaining Lindia (Tilia cordata) blossoms are re-infused with 40% strength alcohol - water mixture at a ratio of 1 .12 5 and maintained for 5 days, stirring daily The second infusion infiltrate After filtration, the infusions of the first and second infusion of linden (Tilia cordata) are mixed.

For the production of bitter, the highest purity is rectified ethyl alcohol made from sugar beet molasses according to GOST 5962 and drinking water with a total hardness not exceeding 1 mg-eq / dm.

The bittersweet is introduced by adding 75 decaliters of a 40% strength alcohol-water mixture to the prepared ingredients in the order in which they are prepared. After | the introduction of each of the prepared ingredients mixes the entire coupe.

When you bring all the ingredients into the coupe, the coupe is supplemented with the right amount of alcohol-water mixture to achieve a total coupage strength of 20%. The prepared coupage is kept for 5 days. The coupage is then filtered and bottled.

Claims (1)

DEFINITION OF INVENTION Bittersweet composition consisting of sugar, rhizome of Acorus calamus, a mixture of alcohol and water, with addition of natural chokeberry (Aron / a melanocarpa) juice, natural cranberry (Oxycoccus quadripeta / us) juice, lemon (Citrus lemon) peel, linden (Tilia cordata) blossom, lemon flavoring LEMON 02217, vanillin, keeping the following ratio of ingredients of the bitter produced, kg / 1000 decaliter. sugar 918.0 11220 Vanilla 0.180 0.220 Lemon flavoring LEMON 02217 ", 1.800 2.200 Rhizome (Acorus calamus) rhizomes 0.225 0.275 Natural chokeberries (Aronia melanocarpa) juice 45.0 55.0 Natural cranberries (Oxycoccus quadripetalus) juice 180.0 220.0 Lemon (Citrus lemon) peel 2.880 3.520 Blossoms of linden (Tilia cordata) 0.180 0.220 Spirits - water mixture remainder up to 1000 decaliter.