RU2180684C2 - Flavored vodka - Google Patents

Abstract

FIELD: liqueur-and-vodka industry. SUBSTANCE: flavored vodka contains the following ingredients, 1/1000 dkl of finished product: black ashberry fruit juice of I an II overflows 190-210; vanillin 1:10 0.08-0.12; lemon oil 1: 10 0.1-0.3; 65.8% sugar syrup 110-120; and also kg/1000 dkl: yellow melilot (leaves and tops of flowing stalks) 0.8-1.2; cultivated angelica (rhizomes and roots) 0.4-0.6; St.John's wort (flowers and leaves) 2.8-3.2; tormentil (rhizomes) 0.8-1.2; oak bark 1.0-1.4; sowing coriander (fruits) 0.8-1.2; cinnamon (bark) 0.2-0.4; rhapoticum carthamoides (roots) 0.8-1.2; black currant leaf 1.2-1.4; sweet marjoram (flowers, leaves) 0.5-0.9; common juniper (cone-berry) 1.8-2.2; nutmeg 1.0-1.4; peppermint (leaves) 1.8-2.2; orange peel 0.8-1.2; rose rodiol (roots) 1.0-1.4; dill (fruits) 0.4-0.8; dog rose (fruits) 2.8-3.2; citric acid 4.8-5.2; color 9.8-10.2; the balance, water-alcohol liquid. EFFECT: extended assortment of flavored vodkas (bitter nastoyka) with high organoleptic properties, high biological value and stability in storage. 1 tbl, 3 ex

Description

 The invention relates to the distillery industry.

A known composition of the ingredients of the bitter tincture "Gene Ussuri" containing juniper (cone-berry), coriander seed (fruit), anise oil, pine (needles), orange peel, granulated sugar, water-alcohol liquid based on ethyl alcohol of higher purification and corrected drinking water (see clause RU, 2135563, IPC ⁶ C 12 G 3/06).

 A disadvantage of the well-known bitter tincture is its low biological value. In addition, the tincture of organoleptic properties refers to gin.

The closest in technical essence to the claimed technical solution is bitter tincture (balsam), containing fruit drinks of mountain ash, aronia, hawthorn and wild rose, apple alcohol juice, color, natural honey, vanillin, orange oil, birch buds, calamus (root), medicinal sweet clover (leaves and tops of flowering stems), oregano (tops of flowering stems), angelica pharmacy (roots, rhizomes), St. John's wort (flowers and leaves), coltsfoot, coriander (fruits), peppermint (leaves) wormwood g orcica (leaves and tops of flowering stems), calendula officinalis, yarrow (tops of flowering stems), safflower levius, immortelle (tops of flowering stems), lingonberry (leaf), medicinal valerian (root), anise (fruits), ginseng (root) , medicinal dandelion (root), large plantain (leaves), upright cinquefoil, wild galangal (root), elecampane high (root), Rhodiola rosea (root), Eleutherococcus (root), lemon wormwood oil, lemon oil and rose oil, sugar syrup 65-70% and water-alcohol liquid (see p., RU, 2129600, IPC ⁶ C 12 G 3/06).

 The disadvantages of the known tincture are slightly reduced organoleptic properties due to the use of several ingredients with a taste of bitterness, as well as the increased complexity of manufacturing, due to the multicomponent composition. In addition, an insufficient amount of natural preservatives in the composition somewhat reduces the stability of the tincture during storage.

 The technical result of the claimed technical solution is to expand the assortment of bitter tinctures with high organoleptic properties, increased biological value and storage stability.

The technical result is achieved by the fact that the tincture is bitter, containing black chokeberry juice, vanillin, color, 65.8% sugar syrup, lemon oil, wild rose (fruits), sweet clover (leaves and tops of flowering stems), angelica pharmacy (roots, rhizomes ), St. John's wort pierced (flowers and leaves), seed coriander (fruits), safflower levius (root), peppermint (leaves), pink rhodiola (root), water-alcohol liquid, additionally contains citric acid, galangal (rhizomes), bark oak, cinnamon (bark), blackcurrant leaf, May wounds yard (leaves and flowers), common juniper (cones berry), nutmeg, of orange peel, fennel odorous (fruit), with the following ratio of ingredients in l / 1000 dal of finished product:
Black-fruited fruit juice of 1 and II plums - 190-210
Vanillin 1:10 - 0.08-0.12
Lemon oil 1:10 - 0.1-0.3
65.8% sugar syrup - 110-120
and also, in kg / 1000 gave:
Melilotus officinalis (leaves and tops of flowering stems) - 0.8-1.2
Angelica pharmacy (roots, rhizomes) - 0.4-0.6
St. John's wort pierced (flowers and leaves) - 2.8-3.2
Kalgan (rhizomes) - 0.8-1.2
Oak bark - 1.0-1.4
Sowing coriander (fruits) - 0.8-1.2
Cinnamon (bark) - 0.2-0.4
Safflower Leuzea (root) - 0.8-1.2
Blackcurrant leaf - 1.2-1.4
Garden marjoram (flowers, leaves) - 0.5-0.9
Common juniper (pine cone) - 1.8-2.2
Nutmeg - 1.0-1.4
Peppermint (leaves) - 1.8-2.2
Orange Peel - 0.8-1.2
Rhodiola rosea (roots) - 1.0-1.4
Odorous dill (fruits) - 0.4-0.8
Rosehip (fruits) - 2.8-3.2
Citric acid - 4.8-5.2
Kohler - 9.8-10.2
Water-alcohol liquid - The rest
Comparison of the proposed technical solution with the prototype made it possible to establish the presence of distinctive features from the prototype, therefore, the claimed technical solution meets the criterion of "novelty."

 The biological value of the bitter tincture, its high organoleptic characteristics, while maintaining their stability during storage, are achieved through the use of aromatic raw materials, rich in a complex of biologically active substances and natural preservatives.

 So, in the fruits of juniper there are a lot of sugars, resins, essential oils of complex composition, organic acids (malic, formic and acetic), as well as the coloring substance uniperin. Juniper fruits have a tonic, restorative, antimicrobial effect. Pierced St. John's wort contains tannins, essential oils, flavonoids, vitamins C, PP, carotene, nicotinic acid, alcohols, alkaloids, resins and pigments. St. John's wort herb has an antispasmodic effect. Angelica pharmacy contains essential oil, organic acids, tannins and resins. The safflower root leuzea root contains essential oils, tannins, alkaloids, carotene, ascorbic acid, phytoecdysones, triterpene glycosides, flavonoids, anthocyanin glycosides. Oak bark contains 7-12% of tannins, free gallic and ellagic acids, pentosans and pectic acids. Chokeberry fruits contain vitamin P, P-vitamin substances include flavonoids (rutin, quercetin, quercetrin, hesperidin), catechins, cyanidin and its glycosides; also contains ascorbic acid, carotene, organic acids, sucrose, etc. The roots of Rhodiola rosea contain phenol alcohols and their glycosides, salidroside, flavonoids, tannins, organic acids, and essential oil. Peppermint leaves contain essential oils, carotenoids, flavonoids, menthol, pinene, limonene, nulegon, mentofuran, menthol esters with acetic and valerian acids. Rose hips contain ascorbic acid, carotene, phylloquinone, flavonoids (vitamin P), riboflavin, tocopherols, fatty oil, pectin sugars and other substances. Nutmeg contains 4-15% of essential oil, the main components of which are: eugenol, isoeugenol, myristicin, geraniol, terpeniol and others. Currant leaves contain vitamin C, carotene, volatile, essential oils, flavonoids, phenolic compounds, potassium, calcium, magnesium, manganese, copper, zinc, aluminum, etc. Dill seeds contain essential oil, fatty oil, flavonoids, carotene, potassium salts, calcium, magnesium, iron and other substances.

 The taste and aroma of the bitter tincture is formed under the influence of aromatic and extractive substances of the ingredients included in the tincture composition. In the process of preparing the bitter tincture, numerous biologically active substances pass into the tincture and accelerate the ripening process. At the same time, the ingredients included in the composition of the composition do not just transfer their inherent properties into the finished product, but enhance, change the properties of each of them and provide qualitatively new physiological properties. Thus, the introduction of the bitter black chokeberry juice into the tincture enhances the hydrolytic decomposition of protein substances, which leads to the formation of amino acids, since the black chokeberry juice contains biologically active substances: flavonoids, vitamins, organic acids, cyanidin and its glycosides, and, therefore, the biological value of the tincture improves. In addition, as a result of the mass transfer process in an aqueous-alcoholic liquid in the presence of triterpene glycosides, flavonoids, anthocyanin glycosides of the safrole-like root, the effect of salidroside, glycosides, and rhodiola rosea flavonoids is enhanced and, therefore, the tonic effect and biological value of the tincture. Essential oils of juniper (berries) and orange peel contain limonene, zedrol, pinene, cadinene, terpineol, etc., which are easily oxidized. However, in the presence of oak bark due to the presence of gallic and ellagic acids in it, as well as in the presence of St. John's wort and mint containing nicotinic and acetic acids, respectively, the essential oils are stabilized, the aroma is strengthened, the taste is improved and, therefore, the organoleptic characteristics of the tincture are improved and its stability during storage. In addition, in the presence of vanillin, lemon oil, the whole complex of essential oils included in the composition of the ingredients creates a very pleasant complex aroma and slightly burning, spicy taste with vodka esters.

 The introduction of nutmeg contributed to the creation of a specific aroma and taste, harmoniously combined with the bitterness of dill. The stabilization of the taste and aroma of the tincture is facilitated by the joint use of the sofroloid levze root, oak bark, and Rhodiola rosea root, containing alkaloids and tannins, which endow the tincture with bactericidal properties, which are enhanced by blending in the presence of ascorbic acid (vitamin C) rosehips, blackcurrant leaves, hypericum , as well as organic acids of fruit juice of mountain ash aronia, angelica of the pharmacy, juniper fruits.

 Introduction to the tincture of sugar syrup, which acts not only as an adsorbent of all aromatics, but also protects the essential oils from oxidation, ensures the preservation of the taste and aromatic properties of the finished product during storage.

 Thus, a new alcoholic beverage is obtained, the composition of the ingredients of which does not explicitly follow from the prior art, which proves that the claimed technical solution meets the criterion of "inventive step".

 Experimentally, the selected combination of ingredients made it possible to obtain a bitter tincture of a complex aroma, slightly burning taste, spicy, containing an increased amount of biologically active substances, stable during storage, and therefore the claimed technical solution will find application in industry and meets the criterion of "industrial applicability".

To prepare the bitter tincture, the following raw materials are used:
- rectified ethyl alcohol of the highest purification according to GOST 5962-67;
- drinking water in accordance with GOST R 51232-98 and SanPiN 2.1.4.559-96 with a hardness of up to 1 mol / m ³ for natural un softened water and up to 0.36 mol / m ³ for corrected water;
- fresh chokeberry according to the PCT of the RSFSR 350-88;
- medicinal sweet clover (leaves and tops of flowering stems) according to GOST 14101-69;
- angelica pharmacy (roots, rhizomes) in accordance with GOST 21569-76E;
- St. John's wort pierced (flowers and leaves) according to GOST 15161-93;
- Kalgan (rhizomes), approved for use by institutions of the State Sanitary and Epidemiological Service of Russia;
- oak bark GF issue. X Art. 184;
- seed coriander (fruits) according to GOST 29055-91;
- cinnamon (bark) according to GOST 29049-91;
- safrole-shaped lefts (root) according to GFH1 T.2 Art. 582;
- blackcurrant leaf according to FS 42-412-74;
- garden marjoram (flowers and leaves) according to GOST 21567-76;
- common juniper (pine cone) according to GOST 2802-89;
- nutmeg according to GOST 29048-91;
- peppermint (leaves) according to GOST 23768-94;
- orange peel, approved for use by institutions of the State Sanitary and Epidemiological Service of Russia;
- Rhodiola rosea (roots) according to MRTU 42-4062-72 or according to GFH1 Art. 75;
- odorous dill (fruits) according to GOST 16732-71;
- rose hips (fruits) according to GOST 1994-93;
- vanillin according to GOST 16599-71;
- lemon essential oil according to TU 9151-005-47929464-98;
- granulated sugar in accordance with GOST 21-94;
- food citric acid according to GOST 908-79E;
- color.

 In the production of bitter tincture, auxiliary materials are used that are allowed by the institutions of the State Sanitary and Epidemiological Service of Russia for use in the alcoholic beverage industry.

 Bitter tincture is prepared by blending black chokeberry juice of I and II plums, infusion of plant materials of I and II plums in an amount of 190-210 l, respectively; 470-490 L per 1000 gave the finished product with the addition of 65.8% sugar syrup in an amount of 110-120 L, vanillin 1:10 in an amount of 0.08-0.12 L; lemon oil 1:10 in an amount of 0.1-0.3 l; tint in the amount of 9.8-10.2 kg; citric acid - 4.8-5.2 kg and water-alcohol liquid to bring the blend to a fortress of 40%.

Bitter tincture has the following characteristics:
1. Organoleptic:
Brown colour
Taste - Lightly burning, spicy
Aroma - Complex, without highlighting the aroma of the individual ingredients
2. Physico-chemical:
Fortress,% - 40.0
Chromaticity according to FEC at λ = 400 nm and S = 3 mm - D = 0.40-0.45
Example 1. (The best option).

 Bitter tincture is prepared as follows. The preparation of black-fruited fruit juice I and II plums per 1000 gave tinctures of bitter produce according to table 1.

 Infusion of plant materials of I and II plums is prepared from medicinal sweet clover (leaves and tops of flowering stems) - 1 kg; angelica pharmacy (roots, rhizomes) - 0.5 kg; St. John's wort pierced (flowers and leaves) - 3.0 kg; Kalgan (rhizomes) - 1.0 kg; oak bark - 1.2 kg; seed coriander (fruits) - 1.0 kg; cinnamon (bark) - 0.3 kg; safrole-shaped leuzea (root) - 1.0 kg; blackcurrant leaf - 1.3 kg; garden marjoram (flowers and leaves) - 0.7 kg; juniper ordinary (cone-berry) - 2.0 kg; nutmeg - 1.2 kg; peppermint (leaves) - 2.0 kg; orange peel - 1.0 kg; Rhodiola rosea (roots) - 1.2 kg; odorous dill (fruits) - 0.6 kg; rose hips (fruits) - 3.0 kg (total weight 22 kg), by pouring water-alcohol liquid with a strength of 70% in an amount of 300 l, infusing for 7 days and draining the infusion of plant material I plum in an amount of 240 l, strength 58% . Then, the raw materials are poured a second time with aqueous-alcoholic liquid in an amount of 240 l, with a strength of 50%, infused for 7 days and drained to obtain an infusion of plant material II plum in an amount of 240 l. Get 480 l of infusion of plant materials I and II plums.

 The preparation of infusions of plant materials of I and II plums per 1000 gave tinctures of bitter are shown in table 2.

 The bitter tincture is blended in blended vats - enameled or made of stainless steel, equipped with a mechanical stirrer.

At first, black aronia juice I and II of plums in the amount of 200 l is introduced into the blending vat; infusion of plant materials of I and II plums - 480 l; 1/3 part of water and then rectified ethyl alcohol in series; 1/3 of the water; sugar syrup with a concentration of 65.8% in an amount of 115 l; vanillin, previously dissolved in rectified ethyl alcohol in a ratio of 1: 10, in an amount of 0.1 l; lemon oil dissolved in rectified ethyl alcohol in a ratio of 1:10, in an amount of 0.2 l; citric acid dissolved in water in an amount of 5.0 kg; 80% of the tint (the total amount of tint is 10 kg) and 1/3 of the water for the final blending to the specified volume. The remaining 20% of the tint is applied to the tincture after checking the color of the blend. Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after blending is completed for 15-20 minutes. Then produce a blend analysis. The finished blend of tincture of bitter is kept in the blend tub for 3-4 hours, filtered at a speed of 45-65 dal / hm ² on a Progress type filter press using a T or KTF-1P filter cardboard as a filter material ". Bitter tincture is poured, packaged, labeled.

Bitter tincture has the following ratio of ingredients in l / 1000 gave the finished product:
Black-fruited fruit juice of I and II plums - 200.0
Vanillin 1:10 - 0.1
Lemon oil 1:10 - 0.2
65.8% sugar syrup - 115
and also, in kg / 1000 gave:
Melilotus officinalis (leaves and tops of flowering stems) - 1.0
Angelica pharmacy (roots, rhizomes) - 0.5
St. John's wort pierced (flowers and leaves) - 3.0
Kalgan (rhizomes) - 1.0
Oak bark - 1.2
Sowing coriander (fruits) - 1.0
Cinnamon (bark) - 0.3
Safflower Leuzea (root) - 1.0
Blackcurrant leaf - 1.3
Garden marjoram (flowers, leaves) - 0.7
Juniper ordinary (cone-berry) - 2.0
Nutmeg - 1.2
Peppermint (leaves) - 2.0
Orange Peel - 1.0
Rhodiola rosea (roots) - 1.2
Dill odorous (fruits) - 0.6
Rosehip (fruits) - 3.0
Citric Acid - 5.0
Kohler - 10.0
Water-alcohol liquid - The rest
Example 2

Bitter tincture is prepared by blending analogously to example 1 with the following ratio of ingredients, l / 1000 gave the finished product:
Black-fruited fruit juice of I and II plums - 190
Vanillin 1:10 - 0.08
Lemon oil 1:10 - 0.1
65.8% sugar syrup - 110
and also, in kg / 1000 gave:
Melilotus officinalis (leaves and tops of flowering stems) - 0.8
Angelica pharmacy (roots, rhizomes) - 0.4
St. John's wort pierced (flowers and leaves) - 2.8
Kalgan (rhizomes) - 0.8
Oak Bark - 1.0
Sowing coriander (fruits) - 0.8
Cinnamon (bark) - 0.2
Safflower Leuzea (root) - 0.8
Blackcurrant leaf - 1.2
Garden marjoram (flowers, leaves) - 0.5
Juniper ordinary (cone-berry) - 1.8
Nutmeg - 1.0
Peppermint (leaves) - 1.8
Orange Peel - 0.8
Rhodiola rosea (roots) - 1.0
Odorous dill (fruits) - 0.4
Rosehip (fruits) - 2.8
Citric Acid - 4.8
Kohler - 9.8
Water-alcohol liquid - The rest
With this ratio of ingredients, a bitter tincture of brown color, slightly burning, spicy taste, complex aroma was obtained. The product achieves a technical result.

 Example 3

Bitter tincture is prepared by blending analogously to example 1 with the following ratio of ingredients, l / 1000 gave the finished product:
Black-fruited fruit juice of I and II plums - 210
Vanillin 1:10 - 0.12
Lemon oil 1:10 - 0.3
65.8% sugar syrup - 120
and also, in kg / 1000 gave:
Melilotus officinalis (leaves and tops of flowering stems) - 1.2
Angelica pharmacy (roots, rhizomes) - 0.6
St. John's wort pierced (flowers and leaves) - 3.2
Kalgan (rhizomes) - 1.2
Oak Bark - 1.4
Sowing coriander (fruits) - 1.2
Cinnamon (bark) - 0.4
Leuzea safflower (root) - 1.2
Blackcurrant leaf - 1.4
Garden marjoram (flowers, leaves) - 0.9
Common Juniper (cone-berry) - 2.2
Nutmeg - 1.4
Peppermint (leaves) - 2.2
Orange Peel - 1.2
Rhodiola rosea (roots) - 1.4
Fennel odorous (fruits) - 0.8
Rosehip (fruits) - 3.2
Citric Acid - 5.2
Kohler - 10.2
Water-alcohol liquid - The rest
With this ratio of ingredients, a tincture of bitter, slightly burning, spicy taste and complex aroma was obtained. The product achieves a technical result.

 With a quantitative deviation of the ingredients, both less than the lower limit and more than the upper limit, the harmony of taste, harmonious aroma with the release of aroma of individual ingredients are violated, that is, the product does not achieve a technical result.

 Thus, examples 1-3 confirm the found optimal recipe amounts of ingredients and their ratios for the claimed tincture of bitter.

Claims (1)

Bitter tincture containing black chokeberry juice of plums I and II, vanillin, color, 65.8% sugar syrup, lemon oil, rosehip (fruits), sweet clover (leaves and tops of flowering stems), angelica pharmacy (roots, rhizomes), St. John's wort pierced (flowers and leaves), seed coriander (fruits), safflower-like lefts (root), peppermint (leaves), pink rhodiola (root), water-alcohol liquid, characterized in that the tincture additionally contains citric acid, galangal (rhizomes ), oak bark, cinnamon (bark), blackcurrant leaf, mayo en yard (leaves and flowers), common juniper (cones berry), nutmeg, of orange peel, fennel odorous (fruits) with the following ratio of ingredients in l / 1000 dal of finished product:
Black-fruited fruit juice of I and II plums - 190-210
Vanillin 1: 10 - 0.08-0.12
Lemon oil 1: 10 - 0.1-0.3
65.8% sugar syrup - 110-120
and also, kg / 1000 gave:
Melilotus officinalis (leaves and tops of flowering stems) - 0.8-1.2
Angelica pharmacy (roots, rhizomes) - 0.4-0.6
St. John's wort pierced (flowers and leaves) - 2.8-3.2
Kalgan (rhizomes) - 0.8-1.2
Oak bark - 1.0-1.4
Sowing coriander (fruits) - 0.8-1.2
Cinnamon (bark) - 0.2-0.4
Safflower Leuzea (root) - 0.8-1.2
Blackcurrant leaf - 1.2-1.4
Garden marjoram (flowers, leaves) - 0.5-0.9
Common juniper (pine cone) - 1.8-2.2
Nutmeg - 1.0-1.4
Peppermint (leaves) - 1.8-2.2
Orange Peel - 0.8-1.2
Rhodiola rosea (roots) - 1.0-1.4
Odorous dill (fruits) - 0.4-0.8
Rosehip (fruits) - 2.8-3.2
Citric acid - 4.8-5.2
Kohler - 9.8-10.2
Water-alcohol liquid - The rest

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