RU2185432C2 - Bitter liqueur "klevernaya" - Google Patents

Abstract

FIELD: alcoholic beverage industry, particularly, production of alcoholic products using vegetable raw material. SUBSTANCE: bitter liqueur contains per 1000 dal of prepared product: clover (flowers), 20-30 kg; burdock root and/or rootstock, 0.5-0.7 kg; couch grass, 1.0-2.2 kg; aqueous-alcoholic liquid, the balance. Prepared drink has a light-brown color, and mild-spicy taste. EFFECT: broadened assortment of bitter liqueurs with adaptogenic properties; prolonged storage life.

Description

 The drink relates to the alcoholic beverage industry, in particular to the production of water-alcohol drinks using plant materials.

 Known composition for tincture of bitter "Ishim amateur" according to Z. 93031942/13, Z. 93031942/13, IPC 6 C 12 G 6 3/06, BI 3, 1996 /, including vegetable raw materials, sugar syrup, color and water-alcohol liquid. Plant raw materials are represented by oregano, melilot, mint, wormwood, star anise, star anise, yarrow and in a quantitative ratio of 7.25 kg per 2000 decalitres.

 Bitter tincture has a therapeutic effect and pleasant harmonious consumer and organoleptic properties.

 The composition of ingredients for the bitter tincture "Gusarskaya" according to P. 2017808 is also known. The tincture includes a herbal supplement in the form of St. John's wort, oregano, thyme in an amount of about 10 kg per 1000 decaliters of the finished product [SV P 2017806, IPC 5 C 12 G 3/06, BI 3, 1994].

 The bitter tincture prepared on the basis of this composition has an adaptogenic effect and specific organoleptic properties.

 Closest to the claimed tincture is the bitter tincture according to A.S. 1147746 (SU AC 1147746, С 12 G 3/06, 03/30/85, BI 12), including white acacia (flowers), birch buds, Moldavian snakehead, catnip, coriander (seeds), clover (flowers), sugar -Sand, color and water-alcohol liquid.

 Tincture has specific organoleptic properties and color.

 The disadvantages include the use of tinting to give the drink color.

 The objective of the invention is to expand the range of domestic bitter tinctures based on local raw materials with adaptogenic properties.

Technical results that can be obtained using the invention are:
harmonious taste and organoleptic qualities;
original natural color;
the creation of a new type of bitter tinctures on domestic raw materials;
cost reduction.

The solution of this problem and the achievement of the above results became possible due to the fact that in the well-known bitter tincture containing water-alcohol liquid and vegetable raw materials in the form of clover (flowers), burdock root and / or rhizome and wheat grass are additionally contained as plant raw materials the ratio of ingredients, kg per 1000 gave the finished product:
Clover (flowers) - 20-30
Burdock root - 0.5-0.7
And / or rhizome and wheat grass - 1.0-2.2
Water-alcohol liquid - The rest
The use of clover as plant materials in the form of flowers, burdock root, and / or wheat grass rhizomes and grasses in the claimed quantitative limits, providing maximum concentrated ratios of compatible glycosides, allows you to create an original drink with pronounced adaptogenic properties, which ultimately regeneration and further normalization of metabolic processes in a living organism.

 Unlike the prototype, the composition is focused on triterpene glycosides, which have a wide range of therapeutic effects, including antitumor and antisclerotic effects. The combination of such glycosides with other substances, in particular those that are part of the plant material according to the prototype, leads to the loss or weakening of their valuable properties due to ongoing reactions, visually noticed by the turbidity of the environment.

 The resulting drink allows you to expand the range of domestic bitter tinctures. It has a muted light brown color, which is provided exclusively by extractive substances of the raw material, slightly burning taste and a memorable harmonious aroma of clover, which gives it attractiveness and individuality in a number of similar products and ensures competitiveness.

 The addition of plant material additives such as burdock root and / or rhizome and wheatgrass grass softens the burning taste of clover infusion by creating a slightly alkaline environment, which in turn allows triterpene glycosides to be stored for a longer time, which is very important. The use of readily available plant materials growing in large quantities on the territory of Russia makes the preparation of the claimed bitter tincture economically feasible, allows us to solve the problem of efficient use of raw materials while reducing cost.

 In addition, the bitter tincture "Clover" is prepared in accordance with the approved recipe, production process regulations for the production of vodka and alcoholic beverages. That is, the company does not bear any costs for the development of new technological operations.

 The industrial applicability of the claimed bitter tincture is confirmed by examples of specific performance.

 Example 1

 Raw materials of 25 kg of clover (flowers), 0.6 kg of burdock root and 0.1 kg of rhizome and wheat grass are poured 50 dal 50 vol.% Aqueous-alcoholic liquid and insist 5 days. At the end of the infusion process, the infusion I is drained and receive 40 gave 49% vol. Fortress. The remaining raw materials are re-poured 40 gave 40 vol.% Water-alcohol liquid and insist for 5 days. Then infusion II is drained and receive 40 gave 41 vol.%. Both infusions are mixed and brought up to 40% vol. Fortress.

 Physico-chemical indicators: fortress 40.0 vol.%, Color according to FEC at λ = 413 mm, S = 3 mm, D = 0.18.

 Organoleptic characteristics: color - light brown, taste - soft, slightly burning, aroma - clover.

 Example 2

 In Example 1, plums of I and II are prepared for infusion, 30 kg of clover, burdock root of 0.7 kg, wheatgrass rhizomes with grass of 2.2 kg, per 1000 decaliters of the finished product are taken as plant material.

 Physico-chemical indicators: fortress 40.0 vol.%, Color according to FEC at λ = 413 mm, S = 3 mm, D = 0.35.

 Organoleptic characteristics: color - medium brown, taste - mildly burning, distinct clover flavor with a honey tint.

Claims (1)

A bitter tincture containing water-alcohol liquid and plant material in the form of clover (flowers), characterized in that it also contains burdock root and / or rhizome and wheat grass in the following ratio of ingredients, kg per 1000 gave the finished product:
Clover (flowers) - 20-30
Burdock root - 0.5-0.7
And / or rhizome and wheat grass - 1.0-2.2
Water-alcohol liquid - The rest