RU2110565C1 - Composition for balsam "valuisky" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: composition contains the following ingredients, kg/1000 dal: birch buds, 0.4-0.6; birch oak, 0.1-0.3; common valerian root, 0.1-0.3; oak bark, 0.9-1.1; ginger root, 0.9-1.1; tormentil root, 2.5-3.5; coriander fruits, 3.5-4.5; almond, 0.4-0.6; dill, 0.9-1.1; pimento, 0.09-0.2; cinnamon, 1-2; honey, 190-210; color, 690-710; cherry branches with leaves, 4.8-5.2; sweetclover, 0.9-1.1; common St. John'swort flowers and leaves, 2.5-3.5; above-ground part of vanilla grass, 2.5-3.5; nettle leaves, 2.5-3.5; raspberry leaves, 0.09-0.2; peppermint, 3.5-4.5; creeping thyme, 2.5-3.5; black currant branches with leaves, 2.5-3.5; apple-tree leaves, 2.5-3.5. Composition also has, l/1000 dal: alcoholized apple juice, 950-1100; alcoholized cherry juice, 490-510; lemon oil, 0.3-0.6; orange oil, 0.3-0.6; sugar syrup, 800-807; aqueous-alcoholic liquid, the balance. EFFECT: new improved taste. 2 tbl

Description

 The invention relates to the alcoholic beverage industry, and in particular to the composition of the ingredients for the Valuisky balm.

 Known composition of ingredients for the balm "Arslan" containing oregano, mint, thyme, nettle, oak bark, apple juice, cherry juice, raspberry juice, honey and water-alcohol liquid [1].

 The composition of this composition also includes hawthorn fruits, rose hips, juniper fruits, chamomile and tansy.

 The disadvantage of this composition is the high alcohol content and lack of aroma.

 Closest to the proposed is a composition of ingredients for balsam, containing valerian root, ginger root, coriander fruits, dill fruits, allspice, cinnamon, St. John’s wort, mint, creeping thyme - thyme (leaves and flowers), sugar, orange and lemon oil, color and water-alcohol liquid [2].

 The composition of this composition also includes fenugreek, walnut, Dubrovnik, peach, quince, hawthorn, and tarragon. The disadvantage of this balm is the widespread use of scarce and expensive components: peaches, quinces, nuts and a high alcohol content.

 The technical result is the enrichment of the balm with a complex of biologically active substances containing natural preservatives and adsorbents, increasing storage stability and improving organoleptic characteristics by giving the balm in the taste and aroma of the rose tone.

This result is achieved by the fact that the composition of the ingredients for the balsam contains medicinal valerian (root), ginger (root), coriander (fruits), dill (fruits), allspice dill (unripe fruits), cinnamon, St. John's wort (flowers and leaves) , peppermint (leaves), creeping thyme - thyme (leaves and flowers), sugar syrup, orange and lemon oil, color and water-alcohol liquid, according to the invention, additionally contains birch bark, buds of birch, oak bark, galangal root (root) , almonds, raspberries (leaves), cherries (leaves with branches), Onnik officinalis (leaves and tops of the stems), sweet grass (aboveground part), nettle leaves, leaves the machine, apple leaves, twigs with leaves of black currant, honey, apple and cherry juices alcoholic ingredients in the following ratio, kg / 1000 dal:
Birch (buds) - 0.4 - 0.6
Birch (bark) - 0.1 - 0.3
Valerian officinalis (root) - 0.1 - 0.3
English oak (bark) - 0.9 - 1.1
Ginger (root) - 0.9 - 1.1
Kalgan (root) - 2.5 - 3.5
Coriander (fruits) - 3.5 - 4.5
Common almonds (fruit core) - 0.4 - 0.6
Dill odorous (fruits) - 0.9 - 1.1
Allspice (unripe fruits) - 0.09 - 0.2
Cinnamon - 1 - 2
Honey - 190 - 210
Kohler - 690 - 710
Cherry (leaves with branches) - 4.8 - 5.2
Melilotus officinalis (leaves and tops of stems) - 0.9 - 1.1
St. John's wort pierced (flowers and leaves) - 2.5 - 3.5
Scented dentistry (aerial part) - 2.5 - 3.5
Nettle (leaves) - 2.5 - 3.5
Raspberries (leaves) - 0.09 - 0.2
Peppermint (leaves) - 3.5 - 4.5
Creeping thyme - thyme (leaves and flowers) - 2.5 - 3.5
Blackcurrant (branches with leaves) - 2.5 - 3.5
Apple tree (leaves) - 2.5 - 3.5
and also, l:
Alcoholic apple juice - 950 - 1100
Alcoholic Cherry Juice - 490 - 510
Lemon oil - 0.3 - 0.6
Orange oil - 0.3 - 0.6
Sugar Syrup - 800 - 807
Water-alcohol liquid - The rest
Birch bark contains tar, which has bactericidal properties, and birch charcoal, which is an adsorbent, and the birch buds contain up to 6% of essential oil, which contains betulenol and betulenic acid.

 Oak bark contains 10 - 20% tannins, gallic and ellagic acids, pectin, centosans, and phlobafen. Cherry contains sugars, tannins and dyes, malic and citric acids, vitamins A, B, C, PP, copper, potassium, iron, magnesium. Raspberry leaves are rich in glucose, sucrose, contain salicylic and formic acids, pectin, anthocyanin, a large amount of tannins. Nettle is also rich in tannins, iron, formic acid, contains gum and iron. Zubrovka, melilot, kalgan root contain essential oils, coumarin, tarry and tannins. Blackcurrant is a storehouse of vitamins and biologically active substances, namely it is rich in sugars, vitamin C, organic acids, pectin, anthocyanins, glycosides, tannins, essential oils, and trace elements. Honey enriches the product with easily digestible carbohydrates, vitamins, phytonicides, biogenic stimulants, hormonal and other biologically active compounds.

 Thus, for the first time, a composition of herbs and plants, which are natural preservatives, was selected, because they contain gums, tannins, salicylic and formic acids. But the most unexpected technical result is that for the first time a new component introduced into the composition - birch bark contains a natural adsorbent - coal, which regulates complex biochemical processes that occur when spicy-aromatic raw materials are infused in an aqueous-alcoholic solution, activates the enzyme system of components, preserves essential oils and, together with a whole complex of the above components containing natural preservatives, provides stabilization of the product during storage and reports alzamu entirely new tone rose, although individually none of the constituent ingredients of the composition specified does not have the aroma.

 The quality, taste and aroma of the balm are formed by tannins, extractive, coloring and aromatic substances contained in juices, infusions of herbs and other components.

 Balm "Valuysky" is prepared on the basis of water-alcohol infusion of the composition of the incoming ingredients I and II plum. Alcohol infusion of birch (buds and bark), valerian root, oak bark, ginger root, galangal root, coriander fruit, almond fruit, dill and allspice pepper are filled with water-alcohol liquid with a strength of 70% and insist 9-11 days, after which the infusion I plum is drained, and the residue is re-poured with an aqueous-alcoholic liquid with a strength of 50%, it is also insisted for 9-11 days and the infusion of II plum is drained. The obtained infusions of I and II plum are combined.

 At the same time, water-alcohol infusions of I and II plums from cherries, sweet clover, St. John's wort, bison, nettles, raspberries, peppermint, thyme, blackcurrant and apple tree leaves are prepared in the same way, only alcoholic liquids with a strength of 50% are used in Bay I, and the second - 40%.

 All the infusions obtained are blended, water-alcohol infusions of cinnamon I and II plum, apple alcohol juice, cherry alcohol juice, lemon oil, orange oil, natural honey, 65.8% sugar syrup are added to the blend, tinted and adjusted with stirring Fortress 40% by the introduction of water-alcohol liquid.

 The prepared blend is kept for 24 hours to assimilate all the taste and aromatic ingredients.

 Example 1. The preparation of infusions of direct aromatic raw materials for the balm "Valuysky" are shown in table 1.

 A water-alcohol infusion of cinnamon is prepared by doubly filling 1.5 kg of cinnamon with an aqueous-alcoholic liquid with a strength of 70% for the 1st bay and 50% for the 2nd bay, insisting on each bay for 5 days. A total of 25 liters of water-alcohol infusion of cinnamon was obtained. Then 184 l of infusion of balm N 1, 652 l of infusion of balm N2, 25 l of infusion of cinnamon, 0.5 l of lemon oil, 0.5 l of orange oil, 200 kg of honey, 1000 l of apple alcohol juice, 500 l of alcohol juice are blended 805 l of sugar syrup, 700 kg of tint and bring the strength to 40% with an aqueous-alcoholic liquid. The blend is thoroughly mixed, kept for 1 day, filtered and poured.

 Examples 2 to 5. Carried out analogously to example 1, only changed the ratio of ingredients that are given in table. 2.

In the first three examples, Valuisky balm has the following organoleptic characteristics:
Color - Black with a brown tint
Taste - Complex, slightly burning, with a rose tone
Fragrance - Complex, spicy.

 If the ingredients are taken in quantities less than the boundary, then there is no tone of the rose, the color is black (example 4).

 If the ingredients are taken in an amount greater than the boundary ones, the taste and aroma are violated, the individual ingredients sharply prevail.

 The proposed balm is resistant when stored at a relatively low alcohol content (40%) without the introduction of special preservatives, but only due to the selection in this ratio of ingredients that have natural preservative properties with a wide range of physiological effects on the body. the taste is spicy, original, specific with a rose tone in taste and aroma. The balm has an antimicrobial, anti-inflammatory, soothing effect, enriching with enzymes, vitamins, sugars, tannins and coloring substances, trace elements and other biologically active substances.

Claims (1)

The composition of the ingredients for the balm containing the root of Valerian officinalis, ginger root, coriander fruits, fragrant dill, allspice, cinnamon, flowers and leaves of St. John's wort, peppermint, thyme creeping - thyme, color, sugar syrup, orange oil, lemon oil and water -alcoholic liquid, characterized in that it additionally contains birch buds, birch bark, oak bark, galangal root, ordinary almonds, honey, leaves with cherry branches, medicinal sweet clover, aerial part of aromatic bison, nettle leaves, leaf it raspberries, branches with blackcurrant leaves, apple tree leaves, as well as apple alcohol juice and cherry alcohol juice in the following ratio of components, kg / 1000 gave:
Birch buds - 0.4 - 0.6
Birch bark - 0.1 - 0.3
Valerian officinalis root - 0.1 - 0.3
Oak bark - 0.9 - 1.1
Ginger Root - 0.9 - 1.1
Kalgan root - 2.5 - 3.5
Coriander Fruits - 3.5 - 4.5
Common almonds - 0.4 - 0.6
Dill odorous - 0.9 - 1.1
Allspice - 0.09 - 0.2
Cinnamon - 1 - 2
Honey - 190 - 210
Kohler - 690 - 710
Leaves with cherry branches - 4.8 - 5.2
Melilotus officinalis - 0.9 - 1.1
Flowers and leaves of St. John's wort pierced - 2.5 - 3.5
The aerial part of the aromatic bison - 2.5 - 3.5
Nettle leaves - 2.5 - 3.5
Raspberry Leaves - 0.09 - 0.2
Peppermint - 3.5 - 4.5
Creeping thyme - thyme - 2.5 - 3.5
Branches with black currant leaves - 2.5 - 3.5
Apple tree leaves - 2.5 - 3.5
and also, l / 1000 gave:
Alcoholic apple juice - 850 - 1100
Alcoholic Cherry Juice - 490 - 510
Lemon oil - 0.3 - 0.6
Orange oil - 0.3 - 0.6
Sugar Syrup - 800 - 807
Hydroalcoholic Liquid - Other

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