RU2132866C1 - Alcoholic beverage "plitanov" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: alcoholic beverage contains ethyl rectified alcohol and birch juice, and has mild pleasant taste with nutritive properties of juice. Quality index of beverage is not changed at adding water in it, if concentration of other ingredients is not out of limits. Using of birch juice allows to eliminate the process of water preparation or reduced using of specially prepared water in beverage. EFFECT: improved beverage taste and complete elimination of alcohol odor due to additional introduction of calcium gluconate. 2 cl

Description

 The invention relates to the composition of hard liquors and relates to the alcoholic beverage industry.

 Known alcoholic beverages such as vodka, consisting of a mixture of rectified ethyl alcohol with a diluent - water / TSB, 3rd ed., Vol. 5, 1971 /.

 The taste and organoleptic qualities of vodka depend not only on alcohol, but also on a diluent, mainly on its trace element composition. Distillation of water does not provide the maximum improvement in taste and in improving the quality of drinks. For high-quality vodka, water saturated with trace elements is taken from springs, and special attention is paid to its preparation: it is filtered, softened, passed through activated carbon and / or other absorbers, additives are added, etc.

 To improve the taste and organoleptic qualities, sugar, syrups, infusions of herbs, juices, etc. are added to the drinks. With an increase in the number of such additives, drinks called tinctures, liqueurs, liquors, etc. are obtained.

 The objectives of the present invention are to improve and obtain new taste, aromatic and other organoleptic qualities of strong alcoholic beverages such as vodka, giving them useful and medicinal properties, expanding the range of alcoholic beverages, as well as simplifying and increasing the cost-effectiveness of their production by eliminating the process of special water treatment or reduce its consumption.

 The goals are achieved through the complete or partial replacement of water in the composition of alcoholic beverages with birch sap.

Birch sap is a slightly turbid liquid with an average specific gravity of 1.003 g / cm ³ , which has a pleasant smell and a specific taste with a sweet taste, containing various types of sugars, including fructose and glucose (0.5-2%), mineral salts K , Ca, Fe, Cu, etc. (dry residue 0.03-0.5%), and having an acidity of 0.01-0.02% (in terms of malic acid). When storing juice, a precipitate precipitates from it, which however does not make the juice unsuitable for consumption. At room temperature, the juice begins to ferment and sour after 3-5 days.

 The presence in the juice of a large amount of biologically purified and enriched with useful substances water makes it possible to use it for the manufacture of alcoholic drinks instead of water specially prepared for this purpose.

 Precipitation from juice is also useful if it occurs after mixing it with alcohol. It promotes coagulation and precipitation of the smallest impurities from the drink in the same way as is the case when alcohol, or its mixture with water, is often used in the production of vodkas with dry milk.

 It is known that alcohol is a good preservative and is used in industry to preserve the useful qualities of juices / Trusova A.S. and Fertman V.K. Production of alcoholized fruit and berry juices, M. 1955 /. It eliminates the fermentation process and preserves in the claimed beverage all the beneficial properties of birch sap, giving the new alcoholic drink biological activity characteristic of the juice and providing a soft, pleasant taste with a given alcohol strength.

 The percentage of birch sap in the claimed drinks is from 30 to 85%. At high alcohol contents (more than 70%), taste and other properties of the juice are lost, the drink becomes unnecessarily harsh. The upper limit of the juice content is determined by the alcohol strength required for such drinks.

 The use of birch sap allows eliminating the process of selecting and preparing water from the process or reducing the use of such specially prepared water as a part of the drink.

 The inventive drink is new, since the use of birch sap as the main component instead of water in the manufacture of strong alcoholic beverages is unknown from patent and literature sources. The use of birch sap in this quality is not obvious due to its properties, in particular, the opacity, the tendency of the juice to ferment and precipitate.

 The method is easily implemented in practice, does not require special additional equipment, the main components of the claimed drink are already used in the food industry. (See, for example, TU 10-244.051-92 "Natural birch sap with infusions of herbs and fruits." Introduced from 03/03/01).

 Execution example.

 Fresh birch sap, collected no more than three days before making the drink, is filtered, purifying it from mechanical impurities, and mixed with rectified wheat alcohol in a proportion of 60% and 40%. The mixture is kept for at least 2 weeks, then filtered again, treated with activated carbon and bottled. In this case, a clear liquid with a faint smell of alcohol is obtained, soft in taste, leaving a pleasant aftertaste of birch sap in the mouth after it is swallowed.

 Birch sap is obtained only in spring for a very short period of time, which may limit the ability to produce large volumes of the drink. This disadvantage can be compensated by adding water prepared in accordance with the requirements of the standards of the alcoholic beverage industry to the caster, while maintaining the above-mentioned maximum contents of alcohol and birch sap in it. This introduction of water practically does not affect the quality of the drink, since water, as noted above, is the main component of the juice, and its content in the drink does not fall below the established minimum level.

 Execution example.

 Fresh birch sap, collected no more than three days before making the drink, is filtered, purifying it from mechanical impurities, and mixed with rectified alcohol and water prepared according to the standards of the distillery industry in the proportion of 50%, 40%, and 10% . The mixture is kept for at least 2 weeks, then filtered again, treated with activated carbon and bottled.

 A drink consisting only of alcohol and birch sap, or alcohol, juice and water retains a faint smell and taste of alcohol when drinking, which sets the task of further improving the quality of the claimed drink. These disadvantages can be eliminated by introducing into the drink calcium gluconate in an amount of 0.03 - 0.125%, which completely eliminates the taste and smell of alcohol. At a content of less than 0.03%, the effect of calcium gluconate is not manifested, and at its content above 0.125%, an increase in precipitation is observed without further improving the taste of the drink.

 Execution example.

 Fresh birch sap, collected no more than three days before making the drink, is filtered, purifying it from mechanical impurities, and mixed with rectified alcohol and water prepared according to the standards of the distillery industry in the proportion of 50%, 40%, and 9.925% . Then, 0.075% calcium gluconate is added to the mixture. The mixture is kept for at least 2 weeks, after which it is filtered, treated with activated carbon and bottled.

Claims (1)

1. An alcoholic beverage containing rectified ethyl alcohol, characterized in that it further comprises birch sap or birch sap and water with the following ingredients,%:
Rectified ethyl alcohol - 15 - 70
Birch sap or birch sap and water - Else
2. The drink according to claim 1, characterized in that it further comprises calcium gluconate in an amount of 0.03 - 0.125%.