RU2163634C1 - Balsam - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: balsam contains the following ingredients: birch (buds), common valerian (root), clove (unblossomed buds of flowers), pine (coniferous needle), bee glue, field horsetail, birch fungus, green tea, starch syrup, rose oil, walnut, elegampane inula (root), ginseng (root), coriander (fruits), cinnamon (bark), blessed milk thistle (fruits), golden root (root), licorice (root), pine (buds), eleutherococcus (root), common sweetclover (leaves and apices of blossoming stems), common St. John'swort (leaves and apices of blossoming stems), common nettle (leaves), sea staff, mint, origanum, ashberry fruit drink of the Ist and IInd dischargings, birdcherry fruit drink of the Ist and IInd dischargings, dog rose fruit drink of the Ist and IInd dischargings, black chokeberry fruit drink of the Ist and IInd dischargings, black currant fruit drink of the Ist and IInd dischargings, cherry alcoholized juice, sea buckthorn alcoholized juice, wine "Kagor", aqueous-alcoholic infusion of buckwheat of the Ist discharging, aqueous-alcoholic infusion of beet of the Ist discharging, aqueous-alcoholic infusion of rye bran of the Ist discharging, biologically active additive "BAD-GS", 65.8-% sugar syrup, ethyl rectified alcohol and potable corrected water. EFFECT: increased biological value, radioprotecting and antitoxic properties and higher organoleptical index due to synergistic action of used components. 4 tbl, 3 ex

Description

 The invention relates to the distillery industry, namely to the production of balms.

 Known balm Fitovit containing eleutherococcus root, pollen and water-alcohol liquid (RF patent Patent 2010850, class C 12 G 3/06, 1994).

 A disadvantage of the known balm is its insufficiently high biological value.

 The famous balm, which consists of the following ingredients: cumin (fruits), lemon balm (leaves and tops of flowering stems), licorice (root), juniper (fruits), parsley (leaves), hops (inflorescences), walnut (leaves) , propolis, and also, l: apricot fruit I plum, carrot fruit (root crop) I plum, sea buckthorn fruit I plum, black currant fruit I and II plum, cahors, alcoholized juice from Rkatsiteli grapes. (RF patent 2129154, class C 12 G 3/06, 1999).

 Despite the biological value of this balm, it has a limited range of applications, as a therapeutic and prophylactic agent, mainly helps to strengthen and normalize the permeability of blood vessels and improve the functioning of the digestive organs, and the presence in it of a large amount of cahors and juice distilled from Rkatsiteli grapes complicate the technology of making balm and increase its cost.

 The closest known one is balm, which includes: lingonberry (leaf), sweet clover (leaves and tops of flowering stems), oregano (tops of flowering stems), angelica pharmacy (roots, rhizomes), immortelle (tops of flowering stems), Valerian officinalis, anise (fruits), ginseng (root), St. John's wort (flowers and leaves), mother and stepmother, coriander (fruits), peppermint (leaves), medicinal dandelion (root), large plantain (leaves), upright cinquefoil (wild galangal (root), elecampane high ( root), Rhodiola rosea (root), wormwood (leaves and tops of flowering stems), calendula officinalis, yarrow (tops of flowering stems), eleutherococcus (root), rowan fruit (by dry residue), hawthorn fruit (by dry residue) , rosehip juice (by dry residue), chokeberry juice (by dry residue), alcoholized apple juice (by dry residue), vanillin, color (by dry residue), 65-70% sugar syrup (by dry residue), natural honey, orange oil, lemon wormwood oil, lemon oil, rose oil, Sophloroid leuzea, birch buds, calamus marsh (root), water-alcohol liquid (RF patent 2129600, cl. C 12 G 3/06, 1999).

 A disadvantage of the known balm is its insufficiently high biological activity, since it contains an insufficient amount of micro and macro elements, anthocyanins and components that neutralize harmful toxic substances, in particular acetaldehyde, formed during the oxidation of alcohol, which also impairs the organoleptic qualities of the balm.

 The technical result of the proposed balsam is to increase its biological value, impart radioprotective and antitoxic properties to the balsam, expand the range of balsams, and improve organoleptic characteristics by giving the balsam in the aftertaste a very pleasant musky-strawberry tone.

For this, a balm containing birch (buds), medicinal valerian, medicinal sweet clover (leaves and tops of flowering stems), ginseng (root), coriander (fruits), Rhodiola rosea (root), eleutherococcus (root), St. John's wort (leaves and flowers ), mint, oregano, elecampane high (root), rowan juice of I and II plums, rosehip fruit of roses I and II plum, aronia and rowan juice of I and II plums, vanillin, color, 65.8% sugar syrup, rose oil , citrus oil, natural honey, color and water-alcohol liquid, according to the invention contains cloves (nera confused flower buds), walnut, cinnamon (bark), spotted milk thistle (fruits), licorice (root), pine (buds), pine (needles), dioica nettle (leaves), palm kelp, propolis, field horsetail (leaves) , chaga, green tea, blackcurrant juice of I and II plums, bird cherry fruit of I and II plums, cherry and sea-buckthorn alcoholized juices, Cahors wine, water-alcohol infusions I plum of rye bran, buckwheat, beets, dietary supplement "dietary supplement -GS ", starch syrup, and lemon as citrus oil in the following ratio of ingre diet, kg per 1000 gave the finished product:
birch (buds) - 0.4 - 0.6
Valerian officinalis (root) - 0.4 - 0.6
cloves (unblown buds of flowers) - 0.4 - 0.6
walnut - 0.9 - 1.2
elecampane high (root) - 0.9 - 1.2
ginseng (root) - 0.9 - 1.2
coriander (fruits) - 3 - 4
cinnamon (bark) - 0.3 - 0.6
spotted milk thistle (fruits) - 1.8 - 2.2
Rhodiola rosea (root) - 1.8 - 2.2
licorice (root) - 0.9 - 1.2
pine (buds) - 0.9 - 1.2
eleutherococcus (root) - 1.8 - 2.2
Melilotus officinalis (leaves and tops of flowering stems) - 1.8 - 2.2
St. John's wort pierced (leaves and tops of flowering stems) - 3 - 4
dioica nettle (leaves) - 2.5 - 3.5
palm kelp - 0.4 - 0.6
mint - 1 - 2
oregano - 0.4 - 0.6
propolis - 0.4 - 0.6
pine (needles) - 0.9 - 1.2
horsetail (leaves) - 0.4 - 0.6
chaga - 4.5 - 5.5
green tea - 1.8 - 2.2
starch syrup - 120 - 130
rose oil - 0.04 - 0.06
lemon oil - 0.09 - 0.25
natural honey - 280 - 320
Kohler - 90 - 110
vanillin - 0.4 - 0.6
as well, l
rowan fruit drink I and II plum - 680 - 720
bird cherry fruit I and II plum - 450 - 550
rosehip fruit I and II plum - 180 - 220
chokeberry and rowan fruit drink I and II plum - 680 - 720
blackcurrant fruit drink I and II plum - 280 - 320
alcoholized cherry juice - 450 - 550
sea-buckthorn alcoholized juice - 280 - 320
wine "Cahors" - 450 - 550
water-alcohol infusion of buckwheat groats I plum - 17 - 20
water-alcohol infusion of beet I plum - 90 - 100
water-alcohol infusion of rye bran I plum - 3.5 - 4.5
dietary supplement "BAA-GS" - 1.8 - 2.2
65.8% sugar syrup - 1200 - 1250
rectified ethyl alcohol and corrected drinking water - calculated on the strength of the blend 40%
It should be noted that for the first time in the proposed balm, a whole complex of aromatic raw materials was used in conjunction with raw materials with a wide range of protective and adaptogenic effects (ginseng, eleutherococcus, golden root), as well as raw materials containing a large amount of iron, mineral components, and vitamins of the group B (B ₁ , B ₂ ), β-carotene, proteins, fats, starch, monosaccharides, enzymes (buckwheat, molasses, rye bran), as well as anthocyanins, sugars, vitamin C, tannins, pectins and dyes, flavonoid hl icosides, salts of iron, manganese, potassium, calcium, cobalt contained in green tea, beets, fruit drinks, juices. Dietary supplement "BAA-GS" has the following composition, g / l
lithium - 1.6 - 2.8
sodium - 0.5 - 0.84
potassium - 0.2 - 0.38
magnesium - 0.1 - 0.3
iron - 0.01 - 2.0
zinc - 0.01 - 0.24
copper - 0.25 - 0.35
Manganese - 0.31 - 0.41
nickel - 0.01 - 0.10
boron - 0.01 - 0.10
cobalt - 0.01 - 0.10
molybdenum - 0.01 - 0.18
vanadium - 0.10 - 0.13
fluorine - 0.09 - 0.10
glycerin - 0.50 - 0.70
glycine - 0.10 - 0.30
EDTA - 1.67 - 2.54
L - (+) - tartaric acid - 1.80 - 1.86
succinic acid - 0.45 - 0.70
L - (+) - ascorbic acid - 0.40 - 0.60
citric acid - 1.2 - 1.38
distilled water - the rest
Milk thistle - a unique herbaceous plant, has a pronounced hepatoprotective effect in liver damage with alcohol and other toxic substances, that is, it prevents alcohol intoxication.

 Laminaria (seaweed) enriches the balm with such an essential element as iodine, and the introduction of cahors balm in combination with spicy aromatic raw materials and infusions of buckwheat, rye bran and licorice root enriches the balm with not only tannic, extractive, pectin substances, flavono vitamin C, but also increases the content of vitamin P (flavonoids), vitamin PP, and also gives the balm radioprotective properties, promoting the formation of complexes with metal ions with variable valency and output them out of the body.

 The synergism of the action of the components introduced into the balm consists in the fact that in the presence of a biologically active additive, milk thistle, honey enzymes, rye bran, cahors and licorice, the aroma of essential oils of spicy aromatic materials is stabilized and the mechanism of the detoxifying effect of pectins and tannins of juices and fruit drinks is accelerated , that is, the ability to form insoluble complexes in the body with metals and other harmful chemical compounds, which accelerates the excretion of the latter from the body, while also stabilizing lysed from oxidation of iodine, the mass transfer of the entire biologically active complex to the aqueous-alcoholic environment increases, and the spectrum of the protective-adaptogenic action of ginseng, golden root and eleutherococcus increases and expands.

 The introduction to the balm of fruit drinks of mountain ash, blueberries, rose hips, black currants, cherries, sea buckthorn, not only enrich the balm with a complex of biologically active substances of the widest spectrum of action, including pectin, anthocyanins, glycosides, tannins, but also a complex of organic acids (apple, lemon, amber), which neutralize the harmful components formed during the oxidation of alcohol, and enrich the balm with natural coloring substances, which significantly reduces the color content, as well as GOVERNMENTAL preservatives that preserve aromatics product during storage, thus improving, organoleptic quality balm.

The production method of BOREAU balm includes the following stages:
- alcohol intake;
- water treatment;
- preparation of infusions of plant materials;
- preparation of alcoholized juices;
- preparation of fruit drinks;
- preparation of sugar syrup;
- preparation of the blend and its filtering.

 Water-alcohol infusions of buckwheat, beets and rye bran are prepared by single infusion with a water-alcohol liquid.

 Water-alcohol infusions of spicy aromatic raw materials are prepared by double infusion of spicy aromatic raw materials in parallel into two groups, obtaining infusion of balsam of plant raw materials N 1 and N 2 with their subsequent combination.

 Fruit drinks are obtained in a well-known way by double infusion similarly to infusions.

 Essential oils are dissolved in rectified alcohol before being added to the blend.

 Natural honey is dissolved in corrected water, brought to a boil, filtered, after removing the foam, and after cooling is introduced into the blending vat.

 Sugar is introduced into the blend in the form of sugar syrup with a concentration of 65.8%.

 The starch flask is dissolved in corrected water, filtered and introduced into the blending vat.

 Infusion of vegetable raw materials, juices, fruit drinks, wine, rectified ethyl alcohol, essential oils, part of the corrected water, honey, sugar syrup, "BAA-GS", molasses, color and the rest of the water are added to the blending vat to bring the blend to the specified volume .

 Mixing the blend is done periodically after making each component for 3-5 minutes, and after blending for 15-30 minutes.

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

 After repeated mixing, the blend is again analyzed, incubated for 2-3 days and sent for filtration.

 The blending is filtered on a Progress type filter press. As filter material, filter cardboard is used in accordance with GOST 12290-89.

Ready balm has the following ratio of components, kg per 1000 gave:
birch (buds) - 0.4 - 0.6
Valerian officinalis (root) - 0.4 - 0.6
cloves (unblown buds of flowers) - 0.4 - 0.6
walnut - 0.9 - 1.2
elecampane high (root) - 0.9 - 1.2
ginseng (root) - 0.9 - 1.2
coriander (fruits) - 3 - 4
cinnamon (bark) - 0.3 - 0.6
spotted milk thistle (fruits) - 1.8 - 2.2
Rhodiola rosea (root) - 1.8 - 2.2
licorice (root) - 0.9 - 1.2
pine (buds) - 0.9 - 1.2
eleutherococcus (root) - 1.8 - 2.2
Melilotus officinalis (leaves and tops of flowering stems) - 1.8 - 2.2
St. John's wort pierced (leaves and tops of flowering stems) - 3 - 4
dioica nettle (leaves) - 2.5 - 3.5
palm kelp - 0.4 - 0.6
mint - 1 - 2
oregano - 0.4 - 0.6
propolis - 0.4 - 0.6
pine (needles) - 0.9 - 1.2
horsetail (leaves) - 0.4 - 0.6
chaga - 4.5 - 5.5
green tea - 1.8 - 2.2
starch syrup - 120 - 130
rose oil - 0.04 - 0.06
lemon oil - 0.09 - 0.25
natural honey - 280 - 320
Kohler - 90 - 110
vanillin - 0.4 - 0.6
as well, l
rowan fruit drink I and II plum - 680 - 720
bird cherry fruit I and II plum - 450 - 550
rosehip fruit I and II plum - 180 - 220
chokeberry and rowan fruit drink I and II plum - 680 - 720
blackcurrant fruit drink I and II plum - 280 - 320
alcoholized cherry juice - 450 - 550
sea-buckthorn alcoholized juice - 280 - 320
wine "Cahors" - 450 - 550
water-alcohol infusion of buckwheat groats I plum - 17 - 20
water-alcohol infusion of beet I plum - 90 - 100
water-alcohol infusion of rye bran I plum - 3.5 - 4.5
dietary supplement "BAA-GS" - 1.8 - 2.2
65.8% sugar syrup - 1200 - 1250
rectified ethyl alcohol and corrected drinking water - calculated on the strength of the blend 40%
Examples 1-3. Table 1 shows the ratio of ingredients for all examples, in table 2 - the preparation of water-alcohol infusions of buckwheat, beets and rye bran, in table 3 - the preparation of infusions of aromatic raw materials, in table 4 - the amount of raw materials for the preparation of fruit drinks.

 The proposed balm has the following indicators.

Physicochemical:
strength,% - 40
mass concentration of extractives, g / 100 cm ³ - 18
Organoleptic:
color - dark brown with a reddish tint
taste - spicy, slightly burning
the aroma is complex, harmonious, with a subtle musky-strawberry tone.

Claims (1)

Balm containing birch (buds), medicinal valerian (root), medicinal sweet clover (leaves and tops of flowering stems), ginseng (root), coriander (fruits), Rhodiola rosea (root), eleutherococcus (root), St. John's wort (leaves and tops of flowering stems), mint, oregano, elecampane high (root), rowanberry juice of I and II plums, rosehip fruit of I and II plums, black-fruited fruit juice of I and II plums, vanillin, tint, 65.8% sugar syrup, pink oil, citrus oil, natural honey, color and water-alcohol liquid, characterized in that it is up to It contains cloves (unblown buds of flowers), walnuts, cinnamon (bark), spotted milk thistle (fruits), licorice (root), pine (buds), pine (needles), dioica nettle (leaves), palm kelp, propolis, horsetail field (leaves), chaga, green tea, blackcurrant juice of I and II plums, cherry juice of I and II plums, cherry and sea-buckthorn alcoholized juices, Cahors wine, water-alcohol infusions I plum of rye bran, buckwheat, beetroot, biologically active additive "BAA-GS", starch syrup, and as citrus oil - limo nna in the following ratio of ingredients, kg per 1000 gave the finished product:
Birch (buds) - 0.4 - 0.6
Valerian officinalis (root) - 0.4 - 0.6
Carnation (unblown buds of flowers) - 0.4 - 0.6
Walnut - 0.9 - 1.2
Elecampane high (root) - 0.9 - 1.2
Ginseng (root) - 0.9 - 1.2
Coriander (fruits) - 3 - 4
Cinnamon (bark) - 0.3 - 0.6
Milk Thistle (fruits) - 1.8 - 2.2
Rhodiola rosea (root) - 1.8 - 2.2
Licorice (root) - 0.9 - 1.2
Pine (buds) - 0.9 - 1.2
Eleutherococcus (root) - 1.8 - 2.2
Melilotus officinalis (leaves and tops of flowering stems) - 1.8 - 2.2
St. John's wort pierced (leaves and tops of flowering stems) - 3 - 4
Stinging nettle (leaves) - 2.5 - 3.5
Palm laminaria - 0.4 - 0.6
Mint - 1 - 2
Oregano - 0.4 - 0.6
Propolis - 0.4 - 0.6
Pine (needles) - 0.9 - 1.2
Horsetail (leaves) - 0.4 - 0.6
Chaga - 4.5 - 5.5
Green tea - 1.8 - 2.2
Molasses starch - 120 - 130
Rose oil - 0.04 - 0.06
Lemon oil - 0.09 - 0.25
Natural honey - 280 - 320
Kohler - 90 - 110
Vanillin - 0.4 - 0.6
as well, l
Mountain ash fruit I and II plum - 680 - 720
Bird cherry fruit I and II plum - 450 - 550
Rosehip fruit I and II plum - 180 - 220
Black-fruited fruit drink I and II plum - 680 - 720
Blackcurrant fruit drink I and II plum - 280 - 320
Alcoholic Cherry Juice - 450 - 550
Sea-buckthorn alcoholized juice - 280 - 320
Wine "Cahors" - 450 - 550
Water-alcohol infusion of buckwheat groats I plum - 17 - 20
Water-alcohol infusion of beet I plum - 90 - 100
Water-alcohol infusion of rye bran I plum - 3.5 - 4.5
Dietary supplement "BAA-GS" - 1.8 - 2.2
Sugar syrup 65.8% - 1200 - 1250
Rectified ethyl alcohol and corrected drinking water - Based on a blend strength of 40%

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