RU2150493C1 - Method of producing bitter liqueur "bryanskaya s pertsem" - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: method involves blending of aqueous-alcoholic liquid from ethyl rectified alcohol of the highest purification and potable water with aqueous-alcoholic infusions of red pepper and pimento of the Ist and IInd dischargings, 65.8-% sugar syrup and color. Blending is conducted in two stages. On the first stage, red pepper infusion is mixed with half quantity of pimento infusion and aqueous-alcoholic liquid, blend is aged for 10-20 min, and then the second stage of blending is carried out. For this purpose the rest half of pimento, color and 65.8-% sugar syrup are introduced in mixture of the first stage, and with the help of potable water brought up to 1000 dal. The blend is bottled, and 2 pieces of red pepper are placed in each bottle. Red pepper is preliminarily treated with aqueous-alcoholic liquid in terms of 40,000 per blend. The proposed method and quantitative ratio of ingredients increase organoleptical and curative-prophylactic properties of the liqueur softening its hot pepper taste and give slight cloves tone in taste and aroma. EFFECT: broadened assortment of bitter liqueurs. 2 tbl, 3 ex

Description

 The invention relates to the alcoholic beverage industry.

 A known method of producing bitter tincture, involving the blending of a water-alcohol liquid from rectified ethyl alcohol of higher purity and drinking water with aromatic red pepper alcohol and tint, bottling vodka and piecewise adding red pepper pods previously stored in an aqueous-alcoholic solution to each bottle a fortress of 45% at the rate of 40 thousand pieces per 1000 gave a blend (“Recipes for alcoholic beverages and vodka”, Moscow “Light and food industry”, 1681, p. 233, 283).

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

 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 alcoholic 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) complicates the manufacturing process and increases the cost of tincture.

 Closest to the proposed method is the production of bitter tincture by blending a water-alcohol infusion of red pepper with tinted and water-alcohol liquids from rectified ethyl alcohol of higher purity and water, bottling and filling each bottle of red pepper pods previously washed and aged in water-alcohol liquid at the rate of 40 thousand pieces per 100 gave a blend ("Recipe for liquors, liquors, blends, dessert drinks, tinctures and instructions for preparing semi-finished products for them", Pishchepromiz Dates, Moscow, 1962, p. 155).

 The disadvantage of this method is the insufficiently high organoleptic characteristics of the obtained tincture, which has an increased strength and a very burning, sharp taste of pepper.

 The technical result of the present invention is to improve the organoleptic characteristics of the tincture by softening its taste and giving it a slightly thin clove tone in the taste and aroma against the background of the taste and aroma of red pepper, as well as expanding the range of bitter tinctures with therapeutic and prophylactic properties.

To do this, a method of producing a bitter tincture, which involves blending a water-alcohol liquid from rectified ethyl alcohol of higher purification and water with a water-alcohol infusion of the first and second discharge of red pepper and tint, pouring the blend into bottles and filling by piece into each bottle of red pepper pods, previously washed and infused in a water-alcohol liquid, at the rate of 40 thousand pieces per 1000 gave a blend, according to the invention, a water-alcohol infusion of the first and second discharge of shower pepper is additionally introduced into the blend total and 65.8% sugar syrup, and blending is carried out in two stages, at the first of which water-alcohol infusion and the second discharge of red pepper are mixed, half the amount of water-alcohol infusion of the first and second discharge of allspice and water-alcohol liquid and on the second - a mixture of blending ingredients of the first stage is mixed with the remaining part of the water-alcohol infusion of the first and second discharge of allspice, color and 65.8% sugar syrup, holding the blend between the stages for 10 to 20 minutes, while finished n Front contains the following ingredients l per 1000 dal of finished product:
water-alcohol infusion of red pepper of the first and second plum - 78 - 82
water-alcohol infusion of allspice pepper first and second plum - 60 - 65
65.8% sugar syrup - 20-24
as well as kg
Kohler - 20 - 24
water-alcohol liquid from rectified ethyl alcohol of higher purification and water - The rest is up to the strength of 35%
The method is as follows.

To prepare the bitter tincture "Bryansk with pepper" is used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- drinking water according to GOST 2874-82 with a hardness of up to 1 mol / m ³ for natural un softened water and up to 0.2 mol / m ³ for corrected;
- allspice (fruits) according to GOST 29045-91;
- Capsicum (whole fruits) according to GOST 14260-89;
- color;
- granulated sugar according to GOST 21-94 or refined sugar according to GOST 22-94.

The technological scheme for the production of bitter tincture "Bryansk with pepper" includes the following stages of production:
- alcohol intake;
- water treatment;
- preparation of infusions of plant materials;
- preparation of sugar syrup;
- cooking color;
- preparation of the blend and its adjustment;
- blending filtering;
- packaging;
- making pepper pods in bottles;
- design and storage of the finished product.

 To make bottles with finished products, pods of red pepper are selected with a length of not more than 3.4 - 4 cm and a diameter of 1.5 - 1.7 cm. The pods must be benign without signs of deterioration and deformation.

The pods are washed for 3 to 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.

 The preparation of infusions of red pepper and allspice is produced by double infusion in a water-alcohol liquid. The infusion of allspice is divided into two equal parts and the blending is carried out in two stages: at one stage, the infusion of red pepper I and II plum, half the infusion of allspice pepper I and II, the estimated amount of ethyl rectified higher purity alcohol and part of drinking water are introduced into the blending vat. , the blend is kept for 10 - 20 minutes and the second blending stage is carried out, introducing color, the rest of the extract of allspice I and II plums into the mixture, 65.8% sugar syrup and drinking water are adjusted to 1000 dal.

 The blend is filtered, bottled, and cooked pods of red pepper are introduced into each of two pieces at the rate of 40 thousand pieces per west blend when using 0.5 liter bottles.

The finished tincture has the following ratio of ingredients, l per 1000 gave the finished product:
water-alcohol infusion of red pepper of the first and second plum - 78 - 82
water-alcohol infusion of allspice pepper of the first and second plum - 60 - 65
65.8% sugar syrup - 20-24
as well as kg
Kohler - 20 - 24
water-alcohol liquid from rectified ethyl alcohol and water - the rest is up to a strength of 35%
Example 1. Prepare a water-alcohol infusion of I and II plum red pepper. To do this, 5 kg of red pepper fruit is poured with a water-alcohol liquid with a strength of 45%, infused for 10 days, the infusion is drained, then the remaining raw materials are again poured with a water-alcohol liquid with a strength of 40% and again insisted for 10 days.

 The resulting infusions are combined and used as a blending material in the first stage.

 Similarly, water-alcohol infusions of I and II are prepared for pouring allspice, pouring 4 kg of fruits with an aqueous-alcoholic liquid with a strength of 70% in the first bay and 50% in the second. Half of the amount of infusion of 64 l is selected and blended with the combined infusions I and II of red pepper and water-alcohol liquid, the blend is kept for 15 minutes, and then the remaining 32 l of infusion of allspice, 65.8% sugar are introduced into the mixture of components. syrup and color and water blend is adjusted to a predetermined volume.

 The blend is filtered, poured into 0.5 liter bottles and 2 pieces of red pepper pods prepared by the above methods are introduced into each filled bottle.

 Examples 2 to 3. Preparation of the bitter tincture is carried out according to example 1, only the exposure of the blend in the first stage in example 2 is carried out 10 minutes, and in example 3 - 20 minutes. The number of blending components for all examples is shown in table 1, and raw materials in table 2.

 The finished bitter tincture has a strength of 35%, the color is light amber, the taste is burning, spicy, the aroma is spicy, harmonious with a clove tone that is hardly perceptible in taste and aroma.

 The proposed method allows you to create a tincture with high organoleptic characteristics due to the methods of the method and the sharing of ingredients, which, exhibiting a synergistic effect, reduce the burning, sharp tone of pepper and give a pleasant clove tone to the product. Blending in two stages contributes to better assimilation of the aroma-forming complex in an aqueous-alcoholic environment, while fragrant pepper infusion essentially plays the role of an aromatic additive containing eugenol essential oil, which, when interacting with red pepper capsacin in the blending stages, somewhat softens the sharpness and sharpness of taste, and sugar introduced at the final stage also ennobles the taste of tincture, while concentrating and stabilizing the flavor-aromatic complex, as a result of which the tincture acquired melts slightly hot, spicy, harmonious taste and aroma with a subtle delicate clove tone. The presence of pepper pods in each bottle gives the tincture not only high aesthetic and consumer qualities, but also preserves the richness of taste and aroma in the water-alcohol environment. This bitter tincture at the Central Tasting Commission was rated high - 9.6.

 At the same time, all tinctures with pepper are, with moderate use, therapeutic and prophylactic.

 Thus, this tincture expands the range of this type of tinctures with therapeutic and prophylactic properties.

Claims (1)

A method of producing a slide of tincture, which involves blending a water-alcohol liquid from ethyl rectified ethyl alcohol of higher purity and drinking water with a water-alcohol infusion of the first and second discharge of red pepper and tint, pouring the blend into bottles and tabs piece by piece into each bottle of red pepper pods previously washed and infused in a water-alcohol liquid, at the rate of 40 thousand pieces of pods per 1000 gave a blend, characterized in that the mixture is additionally introduced a water-alcohol infusion of the first and second discharge ne aromatic and 65.8% sugar syrup, and blending is carried out in two stages, the first of which mixes the water-alcohol infusion of the first and second discharge of red pepper, half the amount of water-alcohol infusion of the first and second discharge of allspice and water- alcohol liquid from rectified ethyl alcohol of higher purification and water, and the second amount of the aqueous-alcoholic extract of the first and second discharge of allspice, color and 65.8% sugar syrup is introduced into the mixture of blending ingredients of the first stage, forward stages shutter blending for 10 - 20 min, and the finished tincture contains the following ingredients, kg per 1000 dal of finished product:
Kohler - 20 - 24
as well, l
Water-alcohol infusion of the first and second plums of red pepper - 78 - 82
Water-alcohol infusion of the first and second discharge of allspice - 60 - 65
65.8% sugar syrup - 20-24
Aqueous-alcoholic liquid from rectified ethyl alcohol of higher purification and drinking water - Rest

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