LV10486B - Composition of ingredients for aperitif - Google Patents

Abstract

This invention pertains to the alcoholic beverage industry, namely, ingredient composition for aperitifs. The composition consists of absinthial tincture, citric acid, chokeberry fruit drink, spirituous quince juice and flavouring.

Description

INGREDIENT COMPOSITION FOR APERATIVE,

The present invention relates to the liqueur-vodka industry, in this case the composition of ingredients for aperitifs.

A well-known ingredient composition for aperitifs containing common wormwood infusions, sugar syrup, citric acid and water-alcohol solution (see Liqueur-vodka and vodka recipes - M. Light & Nutrition Industry, 1981-179-180). In addition, the aperitif infusion also contains red peppers, yarrow / oregano, amoline (medicinal).

The disadvantage of the known composition is that the beverage is not bitter, dominated by bitter: a pungent aroma and herbal taste with camphor and coumarin flavor.

In addition, in order to guarantee the required aperitic acidity of 0.35 g / 100 cm ³ and its stability in the luggage must be applied large quantities of citric acid - 35 kg per 1000 dl.

The technical object of the present invention is to improve the organoleptic properties of the finished product by harmoniously combining the sweet-sour berry-fruit background and the bitter-bitter tone of the product, as well as to guarantee the stability of the beverage by reducing the consumption of citric acid.

2.

According to the invention, an ingredient composition for an aperitif comprising bitter wormwood infusions, sugar syrup, citric acid and water-alcohol solution additionally contains chokeberry morsel, alcoholic quince juice and flavoring.

Ingredient ratios per 1000 dkl (1)

Chokeberry bridesmaid

Alcoholic quince juice Spearmint infusion Sugar syrup Citric acid (kg) Flavoring agent (kg) Water-alcohol solution

790-810

990-1010

95-105

881.7-901.7

5.62-5.82

0.55-0.65 rest

The presence of chokeberry juice and the presence of fortified quince juice in the bouquet complement the bitter-bitter taste of the wormwood with the berry-fruity notes, making the berry-fruit and herbal aroma harmonious.

The presence of chokeberry moroni gives the drink a characteristic red color with a ruby tinge.

In addition, the use of quince juice affects not only the organoleptic properties of the drink, but also allows a significant reduction in citric acid to maintain the drink's stability.

35 kg of citric acid per 1000 g / l of beverage is used to maintain the acidity of 0.30-0.35 g / 100 cm ^{3 in the} prototype, but in the proposed composition from 5.62 kg to 5.82 kg / 1000 dl.

Using a flavoring such as Wild Strawberry Flawor 75696-33, the finished drink is given a slight wild strawberry aroma that emphasizes the overall berry-fruity tone.

Aperative Ruby obtained with this composition is distinguished by improved organoleptic properties, with a characteristic sweet-sour taste with a slight bitter taste, harmoniously associated with the sound, with a slight sour choke and quince background, with a bit of bitter wormwood.

The aroma of the drink - rounded with a slight wild strawberry scent. Color - red, ruby color.

Comparative analysis with the prototype leads to the conclusion that the applied composition differs from the known composition and meets the novelty criterion »

Analysis of known compositions shows that the composition to be solved solves the question of harmonic. sour-sweet fruit-berry background harmony with bitter-pungent herbal tone that meets the criteria of the invention level.

Ruby is made in the following way.

For the production of fresh chokeberry, take 1000 kg of chokeberry and aple with 1200 1 55% water-alcohol solution. The raw material ratios are as follows: chokeberry-water-alcohol solution 1: 1.2. Then add 4,8 kg of citric acid and leave for 14 days · Discard the first morsel and pour 840 l of 35% water-alcohol solution a second time and leave for 14 days. Pour the second cast. Mix the first and second castings. The acid converted into citric acid is 0> 6/100 cm ³ .

For the production of common wormwood infusions, take 1 kg of raw materials per 1.5 dl of 50% water-alcohol solution, leave for 5 days. Pour the first infusion of the infusion, secondly pour 0.8 dbl of the 45% water-alcohol solution into the raw material, leave for 5 days. Sell the first and second fold. The total amount of infusion is 1.6 dl.

Alcoholic quince juice, which is also part of the overall luggage, is prepared as follows: fresh quince is pressed, pressed, pressed juice, left to stand for 30 days. A mechanical stirrer fitted with 96.2% alcohol is added slowly with stirring. The alcohol is taken in such. so that the juice strength is 24-25%. After this, the juice is left to stand for 10-30 days, drained and filtered. 1265.8 kg is needed to make 1000 dl.

The resulting chokeberry first and second chips, wormwood infusion first and second chips, fortified quince juice are used for common coupage.

For the preparation of an aperitif, the first and second folds of chokeberry mormon 790-810 1, alcohol

4.

quince juice 990-1100 1 wormwood infusions first and second ... 95-105 1, 65.8% sugar syrups 881.7-901.7 1, and citric acid 5.62-5.82 kg, flavoring 0.55 -0.65 kg. The alcohol and water are added to give a total coupage of 1000 dl of 20% strength. Stir the prepared ready-made lump thoroughly for 30-60 min, hold for 24 h, filter, hold for 24 h again and bring to the filling.

Preparation of an Aperative Ruby - Examples using the suggested ingredient composition are given in the table below.

The name of the ingredient

Amount of Ingredients i

Example 1 to Example 2 Example 3

Moroni of chokeberry Curves 1 and 2 1 790 800 810 Spirits of quince 1 1010 1000 990 Spinach infusions 1 and 2 1 95 100 110 Sugar syrup 65.8% 1 881.7 891.7 901.7 Citric acid kg 5.62 5.72 5.82 Flavoring Wild Straw- berry Flavor 75696-33 kg 0.55 0.60 0.65

Add Rectified Ethyl Alcohol Extra and softened water are added to produce 1000 dl of 20% strength coupage.

The resulting coupage is stirred in a tank with a mechanical stirrer for 30-60 min, aged for 24 h, filtered, aged again for 24 h and fed to the filling.

The aperitif obtained by the composition of Example 1 has pronounced sour quince notes.

The composition of Example 3 is dominated by bitter wormwood notes. The beverage obtained by using the composition of the ingredients of Example 2, where the sweet-sour chokeberry and quince background has a bitter taste of wormwood, is distinguished by a more harmonized taste and aroma.

The aperitif, obtained from the proposed composition of ingredients, has a harmonious aroma and taste and corresponds to the following physico-chemical characteristics:

Strength 20% Total sugar 8.0 g / 100 cm ³ Total extract 8.3 g / 100 cm ³ Acid (when transferred to lemon- acidic) 0.3 g / 100 cm ³

Color according to FEK at 1 = 413 mm and S = 5 mm D not less than 0,28

Organoleptic characteristics of aperitif Ruby:

Color - red, ruby Taste - sweet-sour, slightly bitter

Aroma -: Rounded with a slight woody strawberry scent

Aperative Ruby is distinguished from other aperitifs with a peculiar taste and aroma by the valuable properties of quince used in the composition, which increase the content of vitamin C.

Claims (1)

INVENTION FORMULA Ingredient composition for aperitif containing common wormwood infusion, sugar syrup, citric acid and water-alcohol solution, characterized in that it additionally contains chokeberry morsel, quince juice and flavoring in the following ratios per 1000 dbl (1): Chokeberry worm Almond quince juice Spearmint infusion Sugar syrup Citric acid (kg) Flavoring agent (kg) Water-alcohol solution 790-810 990-1010 95-105 881.7-901.7 5.62-5.82 0.55-0.65