RU2175008C1 - Composition of components for strong alcoholic drink absinthe - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: composition of components for strong alcoholic drink absinthe has the following components in the ratio, kg/1000 dal of ready product: common wormwood dried green, 18-36; peppermint dried green, 4.6-5.9; anise seeds, 1.8-3.2; coriander seeds, 5.7- -8.2; green food dye, 80-220; granulated sugar, 980-1620; ethyl alcohol and distilled water to proof value 70-79%. Ratio of components is taken preferably in indicated limits based on the content of 0.85-1.65 mg of thuja substances and 0.16-0.28 mg of phthalates per 1 l of ready drink and also based on methanol content, below 0.01 g/l; toluene, below 0.1 mg/l; xylene, below 0.1 mg/l; menthol, below 1 mg/l and metals (tin, cadmium, nickel, copper, zinc, iron), below 0.6 mg/l. Tartrazine is used as a dye and mint, anise and coriander are used in the form of an aqueous extract. Invention provides preparing original absinthe showing stable curative-prophylactic and organoleptic properties. Drink has taste and odor typical for common wormwood, anise, mint and coriander, fragrant drink of emerald color with soft grass taste, nonbrightly expressed aroma of Alpine herbs and mild tint of cypress odor. Drink shows cardiostimulating, spasmolytic, antiseptic and cholagogue effects, decreases toxic symptoms of alcohol and stimulates total body resistance and functional activity of intestine, liver and pancreas, in part. EFFECT: improved quality and properties of drink, broadened assortment of strong alcoholic drinks. 5 cl, 2 tbl, 3 ex

Description

 The invention relates to the distillery industry and can be used to produce absinthe alcoholic beverage.

 A known composition of the ingredients of a strong alcoholic drink, containing the following ingredients, kg per 1000 gave: marsh calf (root) 1.8-2.2, anise (fruits) 0.4-0.6, birch (buds) 0.09-0 , 15, valerian (root) 0.3-0.5, clove (unblown buds of flowers) 0.4-0.6, walnut 2.8-3.2, angelica (root) 0.9-1.2 , coriander 4.5-5.5, cinnamon 1.8-2.2, Rhodiola rosea (root) 0.9-1.2, licorice (root) 1.8-2.2, caraway seeds (fruits) 0, 4-0.6, eleutherococcus (root) 1.8-2.2, immortelle (flowers) 0.9-1.2, lingonberry (leaf) 1.8-2.2, sweet clover 1.8-2, 2, oregano 3.5-4.5, St. John's wort pierced 4.5-5.5, bison (aerial part) 2.8-3.2, calendula (flowers) 0.9-1.2, peppermint 3.5-4.5, plantain (leaves) 0.4-0.6, wormwood (tops of flowering stems) 0.4-0.6, tansy (inflorescences) 0.4-0.6, yarrow 1.8-2.2, clary sage (leaves) 0.9-1.2, honey 140-160, color 590-610, orange oil 0.1-0 , 15, lemon oil 0.1-0.15, and also, l: rowan fruit juice I and II plum 750-850, rosehip fruit I and II plum 280-320, aronia-rowan fruit I and II plum 450-550, quince juice 450-550, sugar syrup 1000-1015, water-alcohol liquid - the rest (1).

 The disadvantages of this composition are the saturation with numerous and partially deficient plant ingredients, which complicates the production process and does not allow the use of specific therapeutic and prophylactic possibilities and suppresses the special organoleptic properties of wormwood in combination with mint, anise and coriander, as well as the wide variation in the properties of the drink when using numerous ingredients.

 The composition of the ingredients of a strong alcoholic drink is also known, containing the following ingredients, kg per 1000 dal of the finished product: birch (buds) 0.1-0.3, oregano (tops of flowering stems) 4.8-5.2, oak (bark) 0.9-1.2, spruce (needles) 0.9-1.2, St. John's wort pierced (flowers and leaves) 4.8-5.2, linden (color) 0.9-1.2, peppermint ( grass) 1.8-2.2, wormwood (tops of flowering stems) 0.9-1.2, thyme creeping thyme (leaves and flowers) 2.8-3.2, medicinal sage (leaves) 1.8 -2.2, anise (fruits) 1.0-1.5, valerian (root) 0.1-0.3, elecampane (root) 1.8-2.2, cinquefoil upright (rhizome ) 3.5-4.5, cardamom (fruits) 0.1-0.3, coriander (fruits) 1.8-2.2, nutmeg 0.9-1.2, allspice (fruits) 0, 4-0.6, Rhodiola rosea (root) 1.8-2.2, orange oil 0.1-0.3, lemon oil 0.09-0.15, Peruvian balsamic oil 0.9-1.2, natural honey 140-160, vanillin 0.6-0.8, Relict ginseng extract 0.09-0.15, color 350-450, and also, l: sea buckthorn fruit 98-110, chokeberry fruit 450-550 , blueberry juice 98-110, cranberry juice 280-320, rowanberry juice 450-550, 65.8% sugar syrup 1200-1285, water-alcohol liquid (2).

 The disadvantages of this composition are also the excessive saturation with numerous heterogeneous and partially deficient plant ingredients, complicating the production process and not allowing the full use of specific therapeutic and prophylactic opportunities and suppressing the special organoleptic properties of wormwood in combination with mint, anise and coriander, as well as a wide range of properties drink when using numerous ingredients in limiting quantities.

 Also known is the closest to the claimed composition of the ingredients of a strong alcoholic beverage absinthe containing wormwood, anise (seeds), coriander (seeds), food coloring green, ethyl alcohol and water (3).

 The disadvantages of this composition are the inconsistent (inharmonious) ratio of ingredients and the possibility of the presence of suboptimal amounts of impurities that distort the organoleptic properties of the drink and are harmful to the health of the consumer.

 An object of the invention is the creation of an original absinthe with stable specific therapeutic, prophylactic and organoleptic properties, with a normalized optimal content of impurities and quite simple to manufacture, using easily available raw materials, as well as expanding the range of strong alcoholic drinks and expanding the range of possible consumers.

 The technical result that provides the solution of the problem lies in the fact that a strong alcoholic drink has a taste and smell characteristic of wormwood, harmoniously modified tastes and smells of anise, mint and coriander, which together create a fragrant dense emerald-colored drink with a deep mild herbal flavor, not pronounced aroma of alpine herbs and a slight shade of cypress smell, which has pacemaker, antispasmodic, antiseptic and choleretic effect, as well as the ability reduce the toxic effects of alcohol and stimulate the resistance of the body as a whole and the functions of the small intestine, liver and pancreas, in particular.

The essence of the invention lies in the fact that the composition of the ingredients of a strong alcoholic beverage absinthe containing wormwood, anise (seeds), coriander (seeds), food coloring green, ethyl alcohol and water, additionally contains peppermint in the form of dried herbs and sugar in crystals, and wormwood - bitter in the form of dried herbs, in the following ratio of ingredients, kg per 1000 gave the finished drink:
Dried greens of wormwood - 18-36
Dried peppermint greens - 4.6-5.9
Anise (seeds) - 1.8-3.2
Coriander (seeds) - 5.7-8.2
Food Coloring Green - 80-220
Sugar in crystals - 980-1620
Ethyl alcohol and water to the fortress - 70-79%
The ratio of the ingredients is preferably selected within the specified limits from the conditions of 0.85-1.65 mg of thujas and 0.16-0.28 mg of phthalates per 1 liter of the finished drink, as well as from the condition of methanol up to 0.01 g / l, toluene up to 0.1 mg / l, xylene up to 0.1 mg / l, menthol up to 1 mg / l and metals (tin, cadmium, nickel, copper, zinc, iron) - up to 0.6 mg / l , as a food coloring of green color, it contains tartrazine, and peppermint, bitter wormwood, anise and coriander - in the form of an aqueous extract.

 Absinthe is prepared as follows.

An aqueous extract of herbs (wormwood and peppermint) and fruits (anise, coriander) are prepared together or separately. The components in a given amount, selected on the basis of the actual content of impurities in them, determined during the initial analysis or according to the supplier’s accompanying documents, are placed in a percolator, filled with water and insisted for 20 days with 5-7 times stirring daily. During the first 3 days, the infusion is kept at a temperature of 75-80 ^o C, brought to a boil and boiled for 1 hour, then for 9 days it is kept at a temperature of 40-45 ^o C, and the last 8 days at a temperature of 16-25 ^o C.

 Then the infusion is drained, removing the precipitate, sedimented for 3 days and filtered through a filter - cardboard according to GOST 12290-80.

 Water extracts can be obtained in various other ways, which are not considered in the framework of this application.

 At least 2 samples are taken from the obtained extract for an intermediate analysis on the content of impurities. Their content, taking into account further mixing with the rest of the ingredients, should not go beyond the above limits.

 In case of a positive result of the intermediate analysis, all the ingredients are mixed.

 An extract (or extracts) of herbs and fruits, half of water and alcohol of 96.6% strength (rectified ethyl alcohol) per set volume, crystalline sugar, green food coloring, and then the remainder of the water and alcohol are successively introduced and blended into the blending vat; to a given fortress within no more than 79% and no less than 70%. When each ingredient is added, stirring is performed for 10 minutes.

 After blending is completed, stirring is performed for 50-60 minutes and aged for 4-5 days. Then the blend is sent to the filtration, after which at least 3 samples are taken for final analysis for compliance with the recipe and the content of essential oils and impurities.

 If the recipe defined by the analysis of the indicators does not match, the blend can be adjusted by introducing one or more ingredients.

 Examples of the quantitative content of ingredients per 1000 dal of the drink are shown in Table 1.

 In all the examples cited, the resulting drink has similar organoleptic properties, slightly differing in the depth of the herbal taste and aroma.

 The first version of the composition can be recommended to people suffering from cardiospastic diseases, the second to people suffering from diseases of the biliary or respiratory tract, the third to people in need of treatment of fungal diseases or stabilizing immune responses. Formulations can be selected for consumers who need different therapeutic and prophylactic effects while maintaining the overall high organoleptic properties of the drink, given that if the impurity content exceeds the limits established by this invention, the therapeutic and prophylactic properties decrease and the harmony of the organoleptic properties of the drink is violated.

The plant ingredients of the proposed drink are characterized by the following:
wormwood extract contains bitter glycosides, absintin, anabsintin, flavonoid essential oils (including terpenoids of thujone, pinene, cadinene, bisabolone, chamazulenogen, seglenene), volatile, capillin alkaloids, vitamins A and C, which provide malic and succinic acids cardiostimulating effect, increase the reaction of neuroreceptors of the gastrointestinal tract, have a bactericidal anti-ulcer and antifungal effect; eliminate dyspeptic symptoms;
peppermint extract contains menthol (terpene alcohol) and its esters (including isovalerianic acid ester), organic acids, tannins, carotene, flavonoids, betaine, hesperidin, which have a calming, antispasmodic, antiseptic, choleretic effect, enhance capillary circulation and intestinal motility, eliminate nausea and vomiting;
anise fruit (seed) extract contains fatty oil, aromatic amines, essential oil (including anethole, methylchavicol, anisealdehyde, acetaldehyde, anise ketone, anise alcohol and anise acid, which have anti-inflammatory, expectorant, antispasmodic effects, improve gastric and hepatic, hepatic secretion, eliminate the phenomena of flatulence;
coriander fruit (seed) extract contains fatty oils, volatile oils volatile, aromatic amines, vitamins D and E, which have a stimulating effect on the potency, blood circulation and peristalsis of the small intestine.

 At the same time, all plants used contain, in one or another amount, thujas, phthalates (derivatives of phthalic acid), methanol, toluene, xylene, menthol and trace elements (tin, cadmium, nickel, copper, zinc, iron), capable of small (permissible) quantities have a positive effect on the therapeutic and organoleptic properties of the drink as a whole.

 The optimal combination of stimulating and therapeutic substances, obtained with a given content of ingredients in an alcoholic drink, can significantly enhance and make faster and more obvious their positive effect on the human body, especially cardiostimulating, antispasmodic, antiseptic and choleretic effect, which cannot be achieved, as tests have shown. using these ingredients or the purified therapeutic substances extracted from them separately in the same amounts over the same period of time.

 The impurity content according to the results of analyzes in the prepared beverage in accordance with the examples presented in Table 1, are shown in Table 2.

 The content of all these impurities does not exceed the permissible values established by regulatory documents.

 Packaging of a drink is usually made in bottles of clear colorless glass with a cap made of natural cork wood with a label containing the name of the product.

 Thus, an original absinthe drink was created, which has stable specific therapeutic, prophylactic and organoleptic properties with an optimal content of impurities and is quite simple to manufacture using easily available raw materials, as well as an expanded range of strong alcoholic drinks taking into account the needs of a large group of consumers.

 At the same time, absinthe strong drink has the taste and smell characteristic of wormwood, harmoniously modified tastes and smells of anise, mint and coriander, which together create a fragrant dense emerald-colored drink with a deep soft herbal taste, a pronounced aroma of alpine herbs and a slight smell. cypress, which has a pacemaker, antispasmodic, antiseptic and choleretic effect, as well as the ability to reduce the toxic effects of alcohol and stimulate resistance to organism in general and the functions of the small intestine, liver and pancreas in particular.

 The use of this invention in the alcoholic beverage industry will satisfy the needs for a drink of this kind from a large group of consumers.

Sources of information:
1. RU N 2148634, 2000.

 2. RU N 2151174, 2000.

 3. Ivanov, Yu. "Strong alcoholic beverages", Smolensk, Rusich, 1997, p. 339-340 (prototype).

Claims (4)

1. The composition of the ingredients of a strong alcoholic beverage absinthe containing wormwood, anise (seeds), coriander (seeds), food coloring green, ethyl alcohol and distilled water, characterized in that it additionally contains peppermint in the form of dried herbs and sugar in crystals and wormwood - in the form of dried herbs in the following ratio of ingredients, kg per 1000 gave the finished drink:
Dried greens of wormwood - 18 - 36
Dried peppermint greens - 4.6 - 5.9
Anise (seeds) - 1.8 - 3.2
Coriander (seeds) - 5.7 - 8.2
Food color green - 80 - 220
Sugar in crystals - 980 - 1620
Ethyl alcohol and distilled water - To the strength of 70 - 79%
2. The composition according to p. 1, characterized in that the ratio of ingredients is selected within the specified limits from the conditions of 0.85 - 1.65 mg of thujas substances per 1 liter of the finished drink.  3. The composition according to claim 1 or 2, characterized in that the ratio of the ingredients is selected within the specified limits from the conditions of 0.16 - 0.28 mg of phthalates per 1 liter of the finished drink.  4. The composition according to any one of claims 1 to 3, characterized in that the ratio of ingredients is selected within the specified limits from the conditions for methanol content - 0.01 g / l, toluene - up to 0.1 mg / l, xylene - up to 0.1 mg / l, menthol - up to 0.1 mg / l and metals (tin, cadmium, nickel, copper, zinc, iron) - up to 0.6 mg / l.  5. The composition according to any one of claims 1 to 4, characterized in that it contains tartrazine as a food coloring of green color, and peppermint, bitter wormwood, anise and coriander in the form of an aqueous extract.

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