RU2180911C1 - Method of production of bitter liqueur - Google Patents

Abstract

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preparing infusions of vegetable raw of the I-st and II-d blend carrying out as two independent stages by two-fold infusion of mixtures of the first and the second raw group with an aqueous-spirituous solution. One stage involves the following plants: elecampane officinalis roots, garden angelica officinalis, star anise fruits, fragrant pepper fruits; the second stages involves: oak bark, fragrant holy-grass above-ground part, sandy immortelle flowers and leaves. Lemon and red pepper an aqueous-spirituous fresh infusion is prepared similarly. Sugar is added to the blend as sugar syrup with concentration 65.8%. Vanillin and orange oil is dissolved in rectified alcohol in the ratio 1:10 before addition to the blend. Infusions, rectified alcohol, vanillin and orange oil, part of purified water, sugar syrup, color substance and remained part of purified water to bring about the blend to required volume are added to the blend tank in succession. After addition of each component mixture is stirred for 3-5 min and after blending termination mixture is stirred for 15-30 min. After the blend making an average sample is taken off for analysis. In the case of deviation of the prepared blend by a single index the blend is corrected by addition of required components. After repeated stirring the blend is analyzed again and fed to filtration and bottling. The ready bitter liqueur "GENERAL SIPYAGIN" has the following components per 1000 dal: vegetable raw infusion of the I-st and the II-d blend of the first group, 120-130 l; vegetable raw infusion of the I-st and the II-d blend of the second group, 80-90 l; red pepper infusion of the I-st and the II- d blend, 120-130 l; fresh lemon infusion of the I-st and the II-d blend, 10-10.5 l; orange oil spirituous solution (1:10), 0.4-0.7 l; vanillin alcoholic solution (1: 10), 28-32 kg; color substance, 28-32 kg; sugar, 48-52 kg; rectified ethyl alcohol and drinking water, the balance, to obtain the blend proof 43%. The prepared liqueur shows high curative-prophylactic properties, stability at storage, enrichment with complex of biologically active substance of very broad spectrum of action, it shows pleasant citrus-chocolate tint in aftertasting. Invention can be used in production of bitter liqueur "GENERAL SIPYAGIN". EFFECT: improved method of preparing, valuable quality and properties, expanded assortment of bitter liqueurs. 3 tbl, 3 ex

Description

 The invention relates to the distillery industry and can be used in the production of bitter tinctures "GENERAL SIPYAGIN".

 A known method of producing bitter tincture, involving blending infusion of I and II plums of plant materials, including oregano, aromatic bison, ginger, seed coriander, cubeba, peppermint, allspice, chilli, black pepper, odorous dill, sugar syrup, alcohol rectified ethyl "Extra" and corrected drinking water (RF, patent 2151176, class C 12 G 3/06, 2000).

 The disadvantage of this method is the use of raw materials with the same spectrum of action, which reduces the therapeutic properties of tinctures.

 A known method for the production of bitter tincture, providing for the infusion of I and II plum from plant materials, including about 30 ingredients, including star anise, galangal, angelica, bison, allspice, coriander, vanilla, juniper, caraway seeds and others, blending the resulting infusion with sugar, color and water-alcohol liquid to a fortress of 40% (Recipes for alcoholic beverages and vodka. - M.: Light and food industry, 1981, p.231-232).

 A disadvantage of the known tincture is multicomponent and insufficiently high organoleptic characteristics.

 The closest and proposed is a method of producing a bitter tincture, which provides for the separate preparation of infusions I and II of the plum according to the groups of raw materials, one of which includes linden blossom, wormwood and sweet clover, and the other coriander and anise, mixing infusions, blending them with sugar, color, honey and aqueous-alcoholic liquid from rectified ethyl alcohol "Lux" and water (RF patent 2145346, class C 12 G 3/06, 2000).

 The disadvantage of this method is the insufficient amount of tincture of natural essential oils and plant materials containing gums, resins, tannins, which reduces the stability of the tincture during storage and its therapeutic and prophylactic properties, and the use of tincture of alcohol "Lux", intended mainly for high-quality vodka, will increase the cost of tincture.

 The technical result of the present invention is to increase the biological value of the tincture and its therapeutic and prophylactic properties, as well as storage stability due to the enrichment of its flavoid glycosides, resins, gums, pectins and essential oils with natural fresh raw materials, giving the tincture in the aftertaste a citrus-chocolate tone and expansion assortment of bitter tinctures.

To do this, a method of producing a bitter tincture, which provides for the separate preparation of infusions of the first and second plums in two separate stages using anise, blending them with sugar, tinted and aqueous-alcoholic liquid from rectified ethyl alcohol and drinking water, mixing the blend periodically after making each component and after blending, filtering and bottling, according to the invention additionally use elecampane officinalis (root), angelica pharmacy (root), galangal (root b), allspice (fruits), aromatic bison (aerial part), sandy immortelle (flowers and leaves) and oak (bark), while stagnation of group I is prepared separately from a mixture containing anise, elecampane medicinal (root), and angelica pharmacy (root), galangal (root) and allspice (fruits) and group II from a mixture containing aromatic bison (aerial part), immortal sand (flowers and leaves) and oak (bark), and vanillin and orange oil are added to the blend previously dissolved in rectified ethyl alcohol in a ratio of 1:10, on stand lemon fresh I and II plum and infusion of red capsicum pepper I and II plum, and the ingredients included in the tincture are used in the following ratio, l per 1000 gave:
infusion of plant materials I and II plum of the first group - 120 - 130
infusion of plant materials I and II plum of the second group - 80 - 90
infusion of I and II plum red pepper - 120 - 130
infusion of fresh lemon I and II plum - 10 - 10.5
alcohol solution (1:10) of orange oil - 0.4 - 0.7
alcohol solution of vanillin - 28 - 32,
as well as kg
Kohler - 28 - 32
sugar - 48 - 52
rectified ethyl alcohol and drinking water - the rest according to the calculation of the strength of the blend 43%
The production method of the bitter tincture "GENERAL SIPYAGIN" includes the following stages of production:
- acceptance of alcohol;
- water treatment;
- preparation of sugar syrup;
- cooking color;
- preparation of infusions of plant materials and lemon;
- preparation of the blend and its adjustment;
- blending filtering;
- packaging, design and storage of the finished product.

 The preparation of infusions of plant materials is carried out in two independent stages by double infusion of mixtures of raw materials with a water-alcohol liquid. At one stage, the mixture includes elecampane officinalis (root), angelica pharmacy, star anise, allspice (fruits), and at the other - oak (bark), aromatic bison (aerial part), sandy immortelle (flowers and leaves) .

 Similarly, prepare a water-alcohol infusion of fresh lemon and red pepper.

 Sugar is added to the blend in the form of sugar syrup with a concentration of 65.8%.

 Vanillin and orange oil are dissolved in rectified alcohol in a ratio of 1:10 before being added to the blend.

 Infusions, rectified spirit, vanillin and orange oil, part of the corrected water, sugar syrup, color and the rest of the corrected water are successively introduced into the blending vat to bring the blend to the specified volume.

 Mixing of the blend is carried out 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 prepared blend does not match according to one of the indicators, it is corrected by introducing the required components. After repeated mixing, the blend is again analyzed and sent to filtering and bottling.

Ready bitter tincture "GENERAL Sinyagin" contains the following ingredients, l per 1000 dal:
infusion of plant materials I to II plum of the first group - 120 - 130
infusion of plant materials I and II plum of the second group - 80 - 90
infusion I and II plum red pepper - 120 - 130
infusion of I and II plums of fresh lemon - 10 - 10.5
alcohol solution (1:10) of orange oil - 0.4 - 0.7
alcohol solution (1:10) of vanillin - 28 - 32,
as well as kg
Kohler - 28 - 32
sugar - 48 - 52
rectified ethyl alcohol and drinking water - the rest is calculated on the strength of the blend 43%
Example 1. The preparation of infusions of plant materials in groups, as well as a whole lemon are according to table 1.

 In a similar way, an infusion of red pepper is prepared using water-alcohol liquid with a strength of 45% for the first bay and 40% with a strength of the second. For a blend, take 128 liters of infusion of red pepper, 88.0 liters of infusion of plant materials of group I, 64 liters of infusion of plant materials of group II, 10.3 liters of infusion of lemon, 0.6 liters of alcohol solution (1:10) of orange oil, 0, 5 l of an alcoholic solution (1:10) of vanillin, 30 kg of tint, 57.5 l of 65.8% sugar syrup and aqueous-alcoholic liquid from ethyl rectified higher purification and drinking water corrected to a fortress of 43%. The filter is filtered through filter paper on a Progress filter press and sent to the bottling.

 Examples 2-3. The preparation of the tincture of the bitter "GENERAL Sinyagin" is carried out according to example 1, only the ratio of blending ingredients is shown in table 2, and raw materials in table 3.

 The proposed method allows to increase the biological value of tincture not only through the use of the methods of the method, but also by sharing ingredients, which, exhibiting a synergistic effect, enrich the tincture not only with a wide range of various essential oils, but also with resins, gums, pectins, flavonoids, which have a wide a spectrum of protective and adaptogenic action, create and maintain a rich aroma and taste with a very pleasant citrus-chocolate tone in the aftertaste.

 The resulting tincture has high therapeutic and prophylactic properties, is stable during storage, enriched with a whole complex of biologically active substances of the widest spectrum of action and expands the range of bitter tinctures.

Claims (1)

A method for the production of bitter tinctures, which provides for the separate preparation of infusions of plant materials in groups in two separate stages using anise, blending the resulting infusions with sugar, color and aqueous-alcoholic liquid from ethyl rectified alcohol and drinking water, mixing the blend, filtering and bottling, characterized in that additionally use elecampane officinalis (root), angelica pharmacy (root), galangal (root), allspice (fruits), aromatic bison (aerial part), immortality sandy infrared (flowers and leaves) and oak (bark), while in the first stage an infusion of I and II plums from the first group is prepared, containing along with anise an elecampane officinalis (root), angelica pharmacy (root), galangal (root) and pepper fragrant (fruits), and in the second stage - from the second group of raw materials containing aromatic bison (aerial parts), sandy immortelle (flowers and leaves) and oak (bark), while vanillin and orange oil, previously dissolved in rectified ethyl alcohol in a ratio of 1: 10, lemon infusion fresh I and II plum and infusion of red capsicum pepper I and II plum, and the ingredients included in the tincture are used in the following ratio, l per 1000 gave:
Infusion of plant materials I and II plum of the first group - 120 - 130
Infusion of plant materials I and II plum of the second group - 80 - 90
Infusion I and II plum red pepper - 120 - 130
Infusion of I and II plums of fresh lemon - 10 - 10.5
Alcohol solution (1: 10) of orange oil - 0.4 - 0.7
Alcohol solution (1: 10) vanillin - 28 - 32,
as well as kg
Kohler - 28 - 32
Sugar - 48 - 52
Rectified ethyl alcohol and drinking water - The rest is calculated on the strength of the blend 43%

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