RU2123042C1 - Method of producing bitter liquor "yarilo" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: aqueous-alcoholic liquid is prepared from rectified ethyl alcohol of the highest purification and potable corrected water. It is blended with aqueous-alcoholic infusion of pimento of Ist and IInd dischargings and sweetener "Nutrasvit", and mixed. Filtrate of sodium citrate is prepared by dissolving of citric acid in corrected water and introduction in it sodium bicarbonate, and filtration of formed solution of sodium citrate. The prepared filtrate of sodium citrate is introduced in blend. After it, blend is bottled and 2 pods of prepared red pepper are introduced in each bottle at the rate of 40,000 pieces per 1000 dal of blend. Preparation of red pepper is conducted by its sorting, washing with water, multiple pouring by aqueous-alcoholic liquid of 45-% strength, ageing each pouring for 24 h and discharging of aqueous-alcoholic liquid till it full discoloration. Prepared bitter liquor contains the following ingredients, kg/1000 dal: citric acid, 0.1-0.3; sodium bicarbonate, 0.2-0.4; sweetener "Nutrasvit", 0.4-0.06; and also liquor has, l: pimento aqueous-alcoholic infusion of Ist and IInd dischargings, 1-2; aqueous-alcoholic liquid from ethyl rectified alcohol of the highest purification and potable corrected water. EFFECT: higher quality of beverage; broadened assortment of bitter liquors. 2 tbl, 3 exps

Description

 The invention relates to the alcoholic beverage industry.

 A known method of producing a bitter tincture by blending a water-alcohol infusion of chilli pepper, black pepper and cubeba with tinted and water-alcohol solution from rectified ethyl alcohol of higher purification and water. (Recipes for alcoholic beverages and vodka. - M.: Light and food industry, 1981, p. 220).

 The disadvantage of this method is not sufficiently high organoleptic tincture.

 A known method for the production of bitter tincture, providing insisting in an aqueous-alcoholic liquid in two stages of a mixture of plant materials containing black pepper, allspice, oregano, angelica, St. John's wort, mint, tatar, followed by blending of the obtained infusions with sugar, color, cognac and water-water alcohol liquid to a strength of 35%. (RU patent 2098472, class C 12 G 3/06, 1997).

 However, the multicomponent composition and the presence of expensive components (cognac, coriander) complicate the production process and increase the cost of tincture.

 Closest to the proposed method is the production of bitter tincture, which involves blending a water-alcohol liquid from rectified ethyl alcohol of higher purity and drinking water with aromatic red pepper alcohol and tint, pouring vodka into bottles and introducing red pepper pods, previously washed and aged in an aqueous-alcoholic solution with a strength of 45% at the rate of 40 thousand pieces per 1000 gave a blend. According to the known method, peppers are sorted, repeatedly filled with water-alcohol liquid 45%, kept for 24 hours and poured until completely discolored (Recipes for alcoholic beverages and vodka. - M.: Light and food industry, 1981, p. 233, 283).

 The disadvantage of this method of producing tinctures is its organoleptic characteristics are not high enough, since the capsaicin contained in fresh red pepper gives it a sharp irritating burning taste.

 The technical result of the proposed method is to improve the organoleptic characteristics of the tincture, to give taste and aroma against the background of the taste and aroma of red pepper a slightly thin taste and aroma of cinnamon, as well as expanding the range of bitter tinctures with therapeutic and prophylactic properties.

 For this, a method of producing bitter tincture, which involves obtaining water-alcohol liquid from rectified ethyl alcohol of higher purification and corrected drinking water, preparing red pepper pods by sorting them, washing them with water, repeatedly filling them with water-alcohol liquid of 45% strength, holding for 24 hours and periodically draining the colored aqueous-alcoholic liquid until it is completely discolored, pouring the blend into bottles and introducing into each bottle two pieces of prepared pepper pods at the rate of 40 you a scoop per 1000 gave a blend, additionally use a water-alcohol infusion of allspice, first and second plums, the nutrasvit sweetener, citric acid and sodium bicarbonate, while citric acid is pre-dissolved in corrected water, sodium bicarbonate is added portionwise to the solution, soaking after the introduction of each portion until the formation of citric acid sodium, followed by filtration, and blending is carried out in two stages, the first of which is introduced into the blend infusion of allspice first and second the draining and sweetener "Nutrasvit", and on the second - the resulting filtrate of citric acid sodium, mixing between the stages of the finished blend in the following ratio of ingredients, kg per 1000 gave the finished product: citric acid 0.1-0.3; sodium bicarbonate 0.2-0.4; sweetener "Nutrasvit" 0.04-0.06, and also, l: water-alcohol infusion of allspice, first and second plums 1-2; water-alcohol liquid from rectified ethyl alcohol of higher purification and drinking water corrected the rest.

A method of producing a bitter tincture is as follows. To prepare the bitter tincture "Yarilo" used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- corrected drinking water according to GOST 2874-82 with a hardness of up to 1 mol / m ³ for natural water and up to 0.36 mol / m ₃ for corrected water;
- Capsicum red (fruits) according to GOST 14260-89;
- allspice (unripe fruits) according to GOST 29045-91;
- Nutrasvit sweetening component, approved for use by the State Sanitary and Epidemiological Supervision of the Russian Federation (Hygienic certificate N 1-P-11/1523 of 11/11/93;
- food citric acid according to GOST 908-79;
- sodium bicarbonate in accordance with GOST 2156-76.

 The technological scheme for the production of bitter tincture "Yarilo" includes the following stages of production: alcohol intake; water treatment; preparation of infusion of allspice by double infusion in a water-alcohol liquid; preparation of a blend in two stages and its adjustment; blending filtering; packaging; adding pods of prepared red pepper to bottles; design and storage of the finished product.

 Citric acid is dissolved in 2-3 l of softened water and gradually, with constant stirring, sodium bicarbonate is added. Each subsequent portion of sodium bicarbonate is added after the previous portion has fully reacted with citric acid. After complete dissolution of the introduced components, the resulting solution is filtered through a fabric filter and introduced into the blending vat.

 The preparation of sweet pepper infusions is made by double infusion in a water-alcohol liquid.

 Preparation and processing of red pepper pods.

 For inclusion in bottles with finished products, pods of red pepper are selected with a length of not more than 3.5-4 cm and a diameter of 1.5-1.7 cm. The pods must be benign, without a sign of damage and deformation.

Pepper pods are washed for 3-5 minutes with water at a temperature of 15-20 ^o C, after which they are poured with a water-alcohol liquid with a strength of 45% so that the liquid covers the pepper pods.

 After 24 hours, the colored liquid is drained and pepper is poured again. This operation is repeated 3-4 times until the staining of the hydroalcoholic liquid is completely stopped.

 Cooked pepper pods contribute two to each bottle after loading the finished product.

 Preparation of the blend and its adjustment.

 At the first stage, pepper infusions, a sweetening component dissolved in a water-alcohol liquid, a part of water (1/3) are added to the blending vat, then the calculated amount of rectified alcohol, part of the corrected water (1/3) are successively, and in the second stage - sodium citrate filtrate and the remainder of the water (1/3), to bring the blend to a predetermined volume.

 Mixing of the blend is carried out periodically between stages for 3-5 minutes, and after blending for 15-30 minutes.

 After blending, an average sample is taken for analysis. If the prepared blend does not match the recipe according to one of the indicators, it is corrected by introducing the required components.

 After re-mixing, the blend is again analyzed and sent for filtration.

 Blend filtering.

 The blending is filtered on a Progress filter press. The blend is poured into bottles, two pieces of red pepper pods prepared in the manner described above are introduced into each mixture at the rate of 40 thousand pieces per 1000 decaliters.

 Example 1. The preparation of the bitter tincture "Yarilo" is as described above. According to the table 1 get a water-alcohol infusion of allspice pepper first and second plum.

 Aqueous-alcoholic liquid is prepared from rectified ethyl alcohol of higher purity and water.

 Blending is carried out in two stages. At the first stage, water-alcohol infusions of allspice I and II plums, sweetener Nutrasvit are introduced into the aqueous-alcoholic liquid, and the citrate-sodium filtrate is added at the second stage. Between stages, the blend is mixed for 5 minutes. Rectified ethyl alcohol of the highest purification and water are added in the calculated amount at each stage to bring the blend to the desired condition. Blend filtration is carried out on a Progress filter press through a T filter cartridge. The blend is bottled and 2 pieces of red pepper pods prepared in the manner described above are introduced into each.

 Gulf and drain colored aqueous-alcoholic liquid is carried out 3 times.

 Examples 2-3. The method is carried out as in example 1. In the table. 2 shows the consumption of blending components.

 Ready bitter tincture has the following indicators.

Physicochemical
Fortress,% 40
Organoleptic
Appearance - clear liquid
Color - light straw
Taste - slightly burning
Aroma - cinnamon against the background of a light aroma and taste of red pepper.

 Nutrasvit - a well-balanced sweetener that has an excellent taste close to that of natural sugar, allows you to get the desired level of sweetness at a low calorie content and consistently high quality. The synergistic action of the ingredients and methods of the method is as follows. At the first stage of blending, the essential oils of allspice (eugenol, cineole) give the blend a fresh and at the same time full flavor and original rich aroma, which are stabilized and concentrated in the presence of Nutrasvit, and at the second stage, citric acid sodium increases the efficiency of extracting aromatic substances, creating in the aggregate, as a result of reaction processes, new compounds that give the product an unusually pleasant aroma with a light delicate tone of cinnamon, which is enhanced in the presence of pods RCA red.

 The therapeutic and prophylactic properties of the finished product are increased, since pods of red pepper are widely used in folk medicine.

 The finished product, along with high organoleptic characteristics and therapeutic and prophylactic properties, has a very pleasant appearance, high aesthetic qualities and is very popular with the consumer as the traditional Russian traditional products with pepper, horseradish and other biologically active plant components.

Claims (1)

A method for the production of bitter tincture, which involves obtaining a water-alcohol liquid from rectified ethyl alcohol of higher purification and drinking corrected water, blending it with prescription components, preparing red pepper pods by sorting, rinsing with water, repeatedly filling with a 45% water-alcohol liquid, aging after each gulf for 24 hours and draining the colored aqueous-alcoholic liquid until it is completely discolored, pouring the blend into bottles and introducing into each bottle two pieces of the recovered pods of red pepper at the rate of 40 thousand pieces per 1000 gave a blend, characterized in that as the recipe components for the blend use water-alcohol infusion of allspice, first and second plum, sweetener "Nutrasvit", citric acid and sodium bicarbonate, and citric acid pre-dissolved in corrected water, sodium bicarbonate is added portionwise to the solution, holding after each portion is introduced until it is completely dissolved, and the resulting solution of citric acid sodium is fil they rub and the filtrate obtained is introduced into the blend, the blending is carried out in two stages, at the first of which the aqueous-alcoholic infusion of allspice and the first and second drain and sweetener Nutrasvit are added to the aqueous-alcoholic liquid, the blend is mixed, and the second is obtained the filtrate of citric acid sodium in the following ratio of ingredients, kg per 1000 gave the finished product:
Citric acid - 0.1 - 0.3
Sodium bicarbonate - 0.2 - 0.4
Nutrasvit sweetener - 0.04 - 0.06
as well, l
Water-alcohol infusion of allspice pepper first and second plum - 1 - 2
Aqueous-alcoholic liquid from rectified ethyl alcohol of higher purification and corrected drinking water - Else.

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