RU2201441C2 - Bitter liquor and method of its production - Google Patents

Abstract

FIELD: alcoholic beverage industry, particularly, production of bitter liquors. SUBSTANCE: bitter liquor "Russkiye Samotsvety. Yashma" contains two infusions of vegetable raw material: the first one is aqueous-alcoholic infusion of apple and pear trees leaves in ratio (2.5-3.0):1, the second one is aqueous-alcoholic infusion of roasted coffee fruits, black baikhovi tea and oak bark in ratio 1:1:2; used as fruit infusion is birdcherry fruit infusion. Proposed bitter liquor additionally includes special white grape wine material, vanillin solution in rectified alcohol in ratio 1:10, color and sugar. Ratio of ingredients is the following, l/1000 dal: the first infusion, 355-365; the second infusion, 63.5-64.5; birdcherry fruit infusion, 290-310; special white grape wine material, 980-1020; brandy, 540-560; vanillin solution, 0.95-1.05; color, 29-31; and also, kg/1000 dal: sugar, 113-117; aqueous-alcoholic liquid, the balance up to 43% blend strength. For preparation of bitter liquor, successively mixed are infusions of vegetable raw material, birdcherry fruit infusion, ethyl rectified alcohol, vanillin solution in rectified alcohol, a part of calculated quantity of corrected water, sugar syrup, color and the rest part of calculated quantity of corrected water with bringing blend up to preset volume. EFFECT: extended assortment of bitter liquors prepared on natural vegetable raw material with higher organoleptical properties. 2 ex _

Description

 The invention relates to the distillery industry, to the production of bitter tinctures.

 Known tincture of bitter, containing a water-alcohol infusion of plant components, color, sugar, cognac and a water-alcohol liquid (RF patent 2098472, CL 12 G 3/06, publ. 1997) / 1 /.

 However, the task of expanding the range of bitter tinctures using natural ingredients remains relevant.

 Russian producers of alcoholic beverages traditionally use fruit drinks made from berries for the preparation of alcoholic beverages (Recipes for alcoholic beverages and vodka. - M.: Light and Food Industry, 1981, p. 294) / 2 /.

 Known bitter tincture containing berry fruit juice, infusion of plant materials, cognac and water-alcohol liquid (RF patent 2100430, CL 12 G 3/06, publ. 1997) / 3 / - prototype.

 However, this known bitter tincture has low organoleptic characteristics.

 A known method of producing tincture of bitter, including the sequential introduction into the capacity of the components of the blend, mixing it, exposure and filtering / 1 / - prototype.

 However, this known method for the production of bitter tinctures does not allow you to prepare a quality drink using other components.

 The technical result achieved by the implementation of the present invention is the preparation of a bitter tincture with a taste and aroma that is not inherent in its components, by detecting and using the mutual synergistic effect of the ingredients included in the recipe for the preparation of the target drink.

The specified technical result is achieved in that the bitter tincture containing berry fruit juice, the infusion of plant materials, cognac and water-alcohol liquid, has the distinctive feature that it contains two infusions of plant materials: the first is a water-alcohol infusion of leaves of apple and pear taken in the ratio (2.5-3.0): 1, the second - water-alcohol infusion of roasted coffee fruits, black tea of long leaf and oak bark, taken in a ratio of 1: 1: 2, it contains bird cherry fruit as a berry juice, additionally contains wine material hellish special white, a solution of vanillin in rectified alcohol in a ratio of 1:10, color and sugar in the following ratio of components, l / 1000 gave:
The first infusion - 355-365
The second infusion - 63.5-64.5
Bird cherry fruit drink - 290-310
Wine material - 980-1020
Cognac - 540-560
Vanillin solution - 0.95-1.05
Kohler - 29-31
Sugar, kg - 113-117
Aqueous-alcoholic liquid - The rest is to the blending strength of 43%
In addition, in the tincture of bitter used the first infusion of the first plum, prepared from the composition, kg:
Leaves of apple trees - 32.5-33.5
Pear Leaves - 11.8-12.2
Water-alcohol liquid with a strength of 50%, l - 44.0-46.5
and the second infusion of the first and second plums, prepared by infusion of plant components taken in the ratio, kg:
Roasted coffee fruit - 0.9-1.1
Black tea long leaf - 0.9-1.1
Oak bark - 1.8-2.2
Aqueous-alcoholic liquid strength:
for the first discharge - 50%, l - 39-41
for the second discharge - 40%, l - 31.5-32.5
as well as the technical result is achieved by the fact that in the tincture the bird cherry fruit of the first and second plums is used.

 The specified technical result is also achieved by the fact that the method of producing tincture of bitter, including the sequential introduction of the components of the blend into the container, mixing the resulting blend, aging and filtering it, has the distinctive feature that infusions of plant components are added to the container sequentially: the first, obtained by insisting on water -alcoholic liquid of leaves of apple and pears taken in the ratio (2.5, -3.0): 1, and the second obtained by insisting in water-alcohol liquid of roasted fruits of coffee, black tea bikhovaya and oak bark taken in a ratio of 1: 1: 2, bird cherry fruit juice, rectified alcohol, a solution of vanillin in ethyl rectified alcohol, part of the estimated amount of corrected water, sugar syrup 65.7-65.9%, Kohler, the remainder of the estimated amount of water, corrected to bring the blend to a predetermined volume.

 It is recommended to use the first infusion of plant material of the first plum, and the second infusion of plant material and cherry juice - of the first and second plums.

At the same time, components are used to prepare the blend in their following ratio:
The first infusion - 355-365
The second infusion - 63.5-64.5
Bird cherry fruit drink - 290-310
Wine material - 980-1020
Cognac with a strength of 40-42% - 540-560
Vanillin solution - 0.95-1.05
Kohler - 29-31
Sugar, kg - 113-117
Aqueous-alcoholic liquid - The rest is to the blending strength of 43%
It is recommended that the blend be further mixed after each component has been introduced for 3-5 minutes, the prepared blend is mixed for 15-30 minutes, and the prepared blend is kept for 24-36 hours.

 In the process of optimizing the qualitative and quantitative ratio of the components introduced into the bitter tincture, a drink was unexpectedly obtained with a taste and aroma that is not inherent in any of its ingredients. Thus, none of the components used to prepare the drink has a strawberry aftertaste and strawberry hue in the aroma, while the resulting bitter tincture had a full, slightly burning, slightly tart, harmonious taste with a soft cognac-strawberry aftertaste and a complex aroma with cognac and strawberry tones.

 Suddenly, the appearance of strawberry “note” in taste and aroma was revealed when cognac and wine material of special white grape were introduced into a complex composition for preparing the target drink, and strawberry “note” appeared when adding cognac and wine material to a pre-prepared mixture of two recipe of plant extracts raw materials. It was also unexpected that the identified synergistic effect of these components was manifested only if the blend was prepared by adding ingredients to it in the declared sequence. So, if an alcohol solution of vanillin was first added to a pre-prepared mixture of two infusions of plant materials and only then cognac and wine material, then strawberry “note” did not appear in the taste and aroma of the drink.

 The following are examples illustrating the invention.

 Example 1. Prepared the first infusion of plant materials. For this, 33 kg of leaves of apple trees and 12 kg of leaves of pears were filled with 45 l of water-alcohol liquid with a strength of 50% and insisted for 5 days. Used the infusion of the first drain.

 A second infusion of plant material was prepared from 1 kg of roasted coffee fruits, 1 kg of black tea of long leaf and 2 kg of oak bark. To prepare the infusion of the first discharge used 40 l of water-alcohol liquid with a strength of 50%. To prepare the infusion of the second discharge used 32 l of water-alcohol liquid with a strength of 40%. They instructed for 5 days.

 Prepared bird cherry fruit juice of the first and second discharge at the rate of 78 kg of dried cherry berries per 1000 dal of the finished drink. To prepare the infusion of the first plum, berries were poured with an aqueous-alcoholic liquid with a strength of 50% in a ratio of 1: 2.5. To prepare the infusion of the second plum, berries were poured with a water-alcohol liquid with a strength of 45% in a ratio of 1: 1.75. Both infusions were drained after 5 days of infusion.

 Vanillin was dissolved in rectified alcohol in a ratio of 1:10.

 Prepared 65.9% sugar syrup.

 The components were sequentially added to the blending tank in terms of 1000 decaliters of the finished drink: the first infusion of plant material - 335 l, the second infusion of plant material - 63.5 l, cognac with a strength of 40% - 540 l, special white grape wine material in accordance with GOST 7208-93 - 980 l, cherry juice - 290 l, calculated amount of rectified alcohol for preparing a drink with a strength of 43%, a solution of vanillin in ethyl rectified alcohol in a ratio of 1: 10 - 0.95 l, part of the estimated amount of corrected water, sugar, color (caramelized sugar according to TU 10-04-06-67-87) and the rest Part reclaimed water.

 After introducing each component, the blend was mixed for 3-5 minutes. After adding all the components to the blending vat, the blend was mixed for 20 minutes. And filtered through a filter press with filter cardboard after holding the prepared blend for 30 hours.

 When changing the sequence of introducing components into the blending vat, the prepared blending required longer mixing and subsequent exposure, and the filtering process slowed down.

 The prepared bitter tincture had a brown color, a full, slightly burning, slightly tart, harmonious taste with a soft cognac-strawberry aftertaste and a complex aroma with cognac and strawberry tones. The prepared bitter tincture received a high tasting score.

Example 2. By the method of example 1 prepared a bitter tincture of the components taken in the following ratio. l / 1000 gave:
The first infusion - 365
The second infusion - 64.5
Bird cherry fruit drink - 310
Wine material - 1020
Cognac fortress 42% - 560
Vanillin solution - 1.05
Kohler - 31
Sugar, kg - 117
Water-alcohol liquid - The rest is up to the rest of the blend strength 43%
The resulting bitter tincture received a high tasting score. It had a brown color, a full, slightly burning, slightly astringent taste and a soft cognac-strawberry aftertaste, a complex aroma with cognac and strawberry tones.

 The name "Russian gems. Jasper" is given to the bitter tincture.

 Thus, the invention expands the range of bitter tinctures in high organoleptic characteristics, prepared on natural plant materials.

Claims (4)

1. Bitter tincture containing berry fruit juice, infusion of plant materials, cognac and water-alcohol liquid, characterized in that it contains two infusions of plant materials: the first is a water-alcohol infusion of leaves of apple and pear, taken in the ratio (2.5- 3.0): 1, the second — an aqueous-alcoholic infusion of roasted coffee fruits, black tea of long leaf and oak bark, taken in the ratio 1: 1: 2, as berry fruit juice it contains bird cherry fruit juice, additionally contains special white grape wine material, solution vanillin in rectified alcohol in accordance wearing 1: 10, color and sugar in the following ratio of components, l / 1000 gave:
The first infusion - 355-365
The second infusion - 63.5-64.5
Bird cherry fruit drink - 290-310
Special white grape wine material - 980-1020
Cognac - 540-560
Vanillin solution - 0.95-1.05
Kohler - 29-31
and also in kg / 1000 gave:
Sugar - 113-117
Aqueous-alcoholic liquid - The rest is to the blending strength of 43%
2. Bitter tincture under item 1, characterized in that it uses the first infusion of the first plum prepared from the composition, kg:
Leaves of apple trees - 32.5-33.5
Pear Leaves - 11.8-12.2
Water-alcohol liquid with a strength of 50% - 44.0-45.0
3. Bitter tincture according to any one of paragraphs. 1 and 2, characterized in that it uses the second infusion of the first and second plums, prepared by infusion of plant components taken in the ratio, kg:
Roasted coffee fruit - 0.9-1.1
Black tea long leaf - 0.9-1.1
Oak bark - 1.8-2.2
Aqueous-alcoholic liquid strength:
for the first discharge - 50%, l - 39-41
for the second discharge - 40%, l - 31.5-32.5
4. Bitter tincture according to any one of paragraphs. 1-3, characterized in that it uses bird cherry fruit of the first and second plums.  5. A method of producing tincture of bitter, including the sequential introduction of the components of the blend into the container, mixing the resulting blend, aging and filtering, characterized in that the infusions of plant components are sequentially introduced into the container: the first one obtained by infusing the leaves of apple and pear leaves in an aqueous-alcoholic liquid, taken in the ratio (2.5-3.0): 1, and the second, obtained by insisting in a water-alcohol liquid of roasted fruits of coffee, black tea of long leaf and oak bark, taken in the ratio of 1: 1: 2, cognac, wine material, black Muhovo juice, rectified spirit, vanillin dissolved in ethanol-rectified, the corrected part of the water, sugar, color, the remainder of the calculated amount of water with corrected by adjusting the blend to a predetermined volume.  6. The method according to p. 5, characterized in that the first infusion of plant material of the first plum is used, and the second infusion of plant material and cherry juice - of the first and second plums. 7. The method according to any one of paragraphs. 5 and 6, characterized in that for the preparation of the blend using components in their following ratio, l / 1000 gave:
The first infusion - 355-365
The second infusion - 63.5-64.5
Bird cherry fruit drink - 290-310
Special white grape wine material - 980-1020
Cognac - 540-560
Vanillin solution - 0.95-1.05
Kohler - 29-31
as well as in kg / 1000 gave
Sugar - 113-117
Aqueous-alcoholic liquid - The rest is to the blending strength of 43%
8. The method according to any one of paragraphs. 5-7, characterized in that the blend is additionally mixed after making each component for 3-5 minutes, the prepared blend is mixed for 15-30 minutes, and the prepared blend is kept for 24-36 hours.