RU2064490C1 - Alcoholic beverage - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: alcoholic beverage contains for 100 l/kg: black baikhovi tea, or tea of green grades, imported teas (Indian, Ceylon, china, etc.), 0.7-0.85; granulated sugar, 2.0-3.5; citric acid, 0.08-0.12; soda bicarbonate, 0.1-0.15; vanillin, 0.003-0.004; vodka or aqueous-alcoholic fluid, 100 l. EFFECT: improved design. 3 cl, 1 tbl

Description

 The invention relates to the alcoholic beverage industry.

 Known low alcohol drink by.with. USSR N 739095 in the preparation of which use an infusion of tea production waste (petioles, seedlings, small waste obtained by sorting) and rose hips.

 The technology for preparing this drink is complicated with the use of heat treatment of infusion from waste tea production, which reduces the consumer properties and biological value of the drink, and the fermentation process.

 A composition of ingredients for Sochi balm is known, in the preparation of which tea stems are used as one of the many components.

 The technology for preparing the composition for Sochi balm is complex, multi-operational, and since it uses raw materials such as tea stems, which are characterized by low consumer properties, rather than directly high quality tea, the consumer properties and biological value of Sochi balm "provided mainly by other components, not tea.

 The closest to the offered drinks are “Tea liquor” and “Tea liqueur” containing black tea, water-alcohol liquid, sugar, vanillin and other additives / Recipes for liquors, liqueurs, tinctures and instructions for preparing semi-finished products for them, edited by L. .IN. Kosheva. M. Pishchepromizdat, 1951, p. 40, p. 81, p. 162 /.

 The technology for the preparation of these prototypes involves the introduction of the main component of tea in the form of infusion of the 1st and 2nd plums, which complicates the process.

 The organoleptic properties of “Tea liquor” and “Tea liqueur” are low due to the high sugar content (30-47g / 100 ml); the technical solution of these drinks did not change the presence of the original aroma of tea.

 The aim of the invention is to expand the range of alcoholic beverages, to obtain a drink with enhanced consumer properties by providing high organoleptic properties and the content of physiologically active substances contained in tea, simplification and acceleration of manufacturing technology.

This goal is achieved by the fact that in an alcoholic drink containing an alcohol-containing liquid / vodka or hydro-alcoholic liquid /, black tea or green tea, sugar, citric acid, vanillin, drinking soda is additionally included in the following ratio of all ingredients / kg / per 100 l alcohol-containing liquids:
tea 0.7 0.85
Granulated Sugar 2.0 3.6
Citric acid 0.08 0.12
Drinking soda 0.1 0.15
Vanillin 0.003 0.004
Alcohol-containing liquid 100 liters
To obtain the proposed drink, use black or green tea of high grades, domestic or imported / Indian, Ceylon, Chinese, etc. /.

 When using black tea of GOST 1937-90, or green tea of GOST 3716-90, use varieties not lower than "Bouquet" or "Highest".

 For the purpose of additional aromatization of the drink, citrus peel can be used in an amount of 0.2 0.3 kg per 100 l of alcohol-containing liquid; or crushed nutmeg in an amount of 0.02 0.05 kg per 100 l of alcohol-containing liquid.

 The proposed drink is obtained in the following way.

 All components of the composition are simultaneously added to the alcohol-containing liquid (30-40% vol.): Dry tea / black or green /, granulated sugar, drinking soda, citric acid and vanillin. Insist a mixture of ingredients at room temperature for 4-24 days / periodically mixing /. After that, filtration is carried out, and the finished drink is bottled.

 For the preparation of an alcohol-containing liquid, ethyl rectified “Extra” or “Higher Purified” alcohol / GOST 5962 /, drinking water / GOST 2874 / with hardness not exceeding 0.36 mg-eq / l are used.

 When using vodka, it is necessary to take into account the particularities of the formulation of their preparation. The second option is the preparation of the proposed drink.

 To the rectified ethyl alcohol add all the components of the composition.

 The resulting alcoholic extract / after 4-24 days / is mixed with water in order to obtain a mixture with a strength of 30 to 40 vol.

 The composition of the alcoholic beverage is shown in table 1.

 The resulting drink corresponds to the following organoleptic and physico-chemical parameters.

Organoleptic indicators:
Transparency transparent liquid with gloss, without impurities.

 Color from light brown to brown-red / black tea /, / green tea / - light green with a yellowish tinge.

 The bouquet is a full bouquet, the aroma is developed, the absence of the usual tea aroma.

 Taste The taste is pleasant, harmonious, with light astringency without the hue of the usual tea flavor / black tea /, / green tea / The taste is pleasant, harmonious, with astringency without the hue of the usual tea taste.

Physical and chemical indicators:
The volume fraction of ethyl alcohol in about. from 30 to 40.

 Mass concentration of sugar in g / 100 ml from 2.0 to 3.5.

 To enhance the aroma of an alcoholic drink, you can add citrus zest / orange and other / or crushed nutmeg in amounts of 0.2 0.3 kg of zest, 0.02-0.05 kg of nutmeg per 100 l, 1-2 days before filtering alcohol-containing liquids.

 The proposed technical solution in comparison with the known ones provides the following advantages: a combination of simplicity and short time of manufacturing technology with high consumer properties of the drink due to the original high organoleptic characteristics that are completely different from the usual taste and aroma of the main component of the proposed tea drink. The drink is characterized by a harmonious, complex bouquet and taste without the aftertaste and aroma of tea. The drink is distinguished by the fact that, along with alcohol, it contains all the useful substances extracted from tea, mainly P-vitamins and physiologically active substances (theobromine, caffeine, etc.), which allows us to assert a certain usefulness of this high-alcoholic drink that reduces the negative the effect of alcohol on the human body and the effect of reducing the degree of intoxication is observed. The combination of all these properties allows us to argue that the claimed technical solution meets the eligibility criterion of "inventive step".

Claims (2)

1. An alcoholic beverage containing alcohol-containing liquid, tea, granulated sugar, citric acid, vanillin, characterized in that it additionally contains baking soda in the following ratio of ingredients, kg per 100 l of alcohol-containing liquid:
Tea (high quality) 0.7 0.85
Granulated Sugar 2.0 3.5
Citric acid 0.08 0.12
Drinking soda 0.1 0.15
Vanillin 0.003 0.004
2. A drink according to claim 1, characterized in that it further comprises citrus zest in an amount of 0.2 to 0.3 kg per 100 l of alcohol-containing liquid.  3. The drink according to claim 1, characterized in that it further comprises crushed nutmeg in an amount of 0.02 0.05 kg per 100 l of alcohol-containing liquid.

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