RU2236446C1 - Composition for balsam "italmas legend" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: composition for balsam comprises the following components per 1000 dal: mountain-ash fruits juice of 1-st and 2-d blend, 590.0-610.0 l; bird cherry fruits juice of 1-st and 2-d blend, 325.0-335.0 l; wild rose fruits juice of 1-st and 2-d blend, 390.0-410.0 l; alcoholized apple juice, 1450.0-1550.0 l; anise fruits, 0.45-0.55 kg; birch buds, 0.45-0.55 kg; valerian roots, 0.9-1.1 kg; pink unopened flower buds, 0.45-0.55 kg; sweet clove leaves and tops of flowering stems, 0.9-1.1 kg; oak bark, 1.45-1.55 kg; common marjoram tops of flowering stems, 5.8-6.2 kg; pharmaceutical garden angelica roots, 0.9-1.1 kg; perforated Saint-John's-wort flowers and leaves, 4.75-5.25 kg; ginger roots, 1.85-2.15 kg; coriander fruits, 2.85-3.15 kg; cinnamon bark, 1.25-1.75 kg; tormentil roots, 2.85-3.15 kg; juniper cypress cones, 3.9-4.1 kg; nutmeg, 0.9-1.1 kg; peppermint, 0.9-1.1 kg; fragrant pepper, 2.3-2.7 kg; common wormwood leaves and tops of flowering stems, 0.45-0.55 kg; propolis, 0.9-1.1 kg; snowdon rose roots, 1.8-2.2 kg; licorice roots and rhizomes, 1.6-2.2 kg; pine buds, 0.9-1.1 kg; common milfoil tops of flowering stems, 0.9-1.1 kg; thyme tops of flowering stems, 2.85-3.15 kg; fennel fruits, 1.85-2.15 kg; cinnamon essential oil, 0.29-0.31 kg; vanillin, 0.45-0.55 kg; color, 685.0-715.0 kg; natural honey, 380.0-420.0 kg; cognac, 285.0-315.0 kg; 65.8%-th sugar syrup 660.0-664.0 kg; aqueous-alcoholic liquid, the balance, to provide the strength 45%. Proposed invention allows enhancing organoleptic indices and storing time of ready product. Balsam is stable in storing, it doesn't loss technical grade and doesn't form a precipitate, it exhibits original organoleptic properties: the presence of pleasant coffee tint in taste and coffee tint in aroma that is not peculiar to either of components of balsam.

EFFECT: valuable properties of balsam.

2 ex

Description

The invention relates to the distillery industry, to the production of balsams.

In the preparation of balms use a wide range of herbal ingredients rich in certain biologically active components. Balms are a concentrate of natural biologically active substances. Use balms in small doses, diluting them with soft drinks or alcoholic beverages. At the same time, it is important that the balms during storage do not lose their presentation and, when introduced into other drinks, they do not impair their visual performance: they do not reduce their transparency, or contribute to the deterioration of their color.

Known composition for Borem balm, including rowan juice 1 and 2 plums, bird cherry fruits 1 and 2 plums, rose hips 1 and 2 plums, alcoholized juice, birch (buds), medicinal valerian (root), cloves (unblown flower buds) , coriander (fruits), cinnamon (bark), Rhodiola rosea (root), licorice (root), pine (buds), sweet clover (leaves and tops of flowering stems), St. John's wort (leaves and tops of flowering stems), mint, oregano , propolis, vanillin, color, natural honey, sugar syrup 65.8% and aqueous-alcoholic liquid. (Patent RU No. 2163634, C 12 G 3/06, publ. 08.27.1999) / 1 /.

However, the task of expanding the range of balms currently remains relevant.

Known composition for the balm “Scythian barrow”, including rowan fruit juice 1 and 2 plums, bird cherry fruits 1 and 2 plums, rose hips fruit 1 and 2 plums, anise (fruits), birch (buds), valerian (root), cloves (unblown buds) , flowers), sweet clover (tops of flowering stems), common hollow (tops of flowering stems), Hypericum perforatum (tops of flowering stems), ginger (root), cinnamon (bark), coriander (fruits), nutmeg, peppermint, pepper fragrant, Rhodiola rosea (root), wormwood (tops of flowering stems), pine y (kidney), essential oils, sugar syrup 65.8% and aqueous-alcoholic liquid. (Patent RU No. 2137830, C 12 G 3/06, publ. 09/20/1999) / 2 /.

However, the organoleptic characteristics of the balsam prepared from this known composition are not high enough.

Known composition for the preparation of balm “Grizzly Altai”, containing rowanberry juice 1 and 2 plums, bird cherry fruits 1 and 2 plums, rosehip fruit drinks 1 and 2 plums, alcoholized apple juice, birch (buds), valerian (root), cloves (unblown buds) flowers), oak (bark), oregano (tops of flowering stems), angelica pharmacy (root), St. John's wort (leaves and tops of flowering stems), ginger (root), coriander (fruits), cinnamon (bark), anise (fruits ), juniper (pine cone), pepper, wormwood (leaves and tops of flowering stems), Rhodiola pink (root), pine (buds), yarrow (tops of flowering stems), essential oil, vanillin, color, natural honey, 65.8% sugar syrup and water-alcohol liquid. (Patent RU No. 2141517, C 12 G 3/06, publ. 20.11.1999) / 3 /.

This known composition for balsam is the closest analogue of the proposed composition. It contains a large set of valuable biologically active ingredients that provide its prophylactic properties. However, during storage, this balm loses its attractive presentation, accumulating sediment, which also does not allow you to prepare visually pleasant drinks when it is added to soft drinks and alcoholic beverages: the resulting precipitate makes the drinks cloudy, they get a dirty color. In addition, the organoleptic properties of this famous balm are not original: its taste and aroma correspond to the taste and aroma of the ingredients included in its composition.

The technical result achieved by the present invention is to increase the stability of organoleptic characteristics and the shelf life of the finished product, giving the balm a harmonious taste and aroma with a pleasant coffee shade in the taste and coffee tone in the aroma.

The specified technical result is achieved by the fact that the composition for the balsam containing rowan juice 1 and 2 plums, bird cherry fruits 1 and 2 plums, rosehip fruits 1 and 2 plums, alcoholized apple juice, birch (buds), valerian (root), cloves (unblown) flower buds), oak (bark), oregano (tops of flowering stems), angelica pharmacy (root), St. John's wort (leaves and tops of flowering stems), ginger (root), coriander (fruits), cinnamon (bark), anise ( fruits), juniper (cone-berry), pepper, wormwood (leaves and tops blooming with stems), Rhodiola rosea (root), pine (buds), yarrow (tops of flowering stems), essential oil, vanillin, color, natural honey, 65.8% sugar syrup and water-alcohol liquid, has that distinguishing feature that, as essential oil and pepper, it contains, respectively, cinnamon essential oil and allspice, additionally contains upright cinquefoil (root), sweet clover (leaves and tops of flowering stems), nutmeg, peppermint, propolis, licorice (root and rhizome), thyme (top flowering stalks), fennel (fruits) and brandy with the following ratio of components L 1000 gave:

Rowan fruit juice 1 and 2 plum 590.0 - 610.0

Bird cherry fruit 1 and 2 plum 325.0 - 335.0

Rosehip fruit 1 and 2 plums 390.0 - 410.0

Alcoholic apple juice 1450.0 - 1550.0

Cognac 285.0 - 315.0

Sugar syrup 65.8% 660.0 - 664.0

and also kg per 1000 dal:

Anise (fruit) 0.45 - 0.55

Birch (buds) 0.45 - 0.55

Valerian (root) 0.9 - 1.1

Carnation (unblown buds of flowers) 0.45 - 0.55

Melilotus officinalis (leaves and tops of flowering stems) 0.9 - 1.1

Oak (bark) 1.45 - 1.55

Origanum ordinary (tops of flowering stems) 5.8 - 6.2

Angelica pharmacy (root) 0.9 - 1.1

St. John's wort pierced (flowers and leaves) 4.75 - 5.25

Ginger (root) 1.85 - 2.15

Coriander (fruit) 2.85 - 3.15

Cinnamon (Bark) 1.25 - 1.75

Bloodroot erect (root) 2.85 - 3.15

Juniper (pine cone) 3.9 - 4.1

Nutmeg 0.9 - 1.1

Peppermint 0.9 - 1.1

Allspice 2.3 - 2.7

Wormwood (leaves and tops of flowering stems) 0.45 - 0.55

Propolis 0.9 - 1.1

Rhodiola rosea (root) 1.8 - 2.2

Licorice (root and rhizome) 1.8 - 2.2

Pine (buds) 0.9 - 1.1

Yarrow (tops of flowering stems) 0.9 - 1.1

Thyme (tops of flowering stems) 2.85 - 3.15

Fennel (fruits) 1.85 - 2.15

Cinnamon essential oil 0.29 - 0.31

Vanillin 0.45 - 0.55

Kohler 685.0 - 715.0

Natural honey 380.0 - 420.0

Hydroalcoholic liquid The rest to the strength of 45%

In the process of developing the formulation of the composition for the new balm, we observed changes in the presentation of the prepared samples with different qualitative and quantitative content and ratio of ingredients. It was found that with the introduction of nutmeg into the composition of the balm with a large set of other ingredients of plant origin, a gradual formation of sediment was observed during storage of the balm, which worsened its presentation and prevented the preparation of transparent drinks when diluting the balm. It was unexpectedly found that the introduction of fennel fruits into the balm in combination with nutmeg leads to stabilization of the attractive presentation: during storage of the balm, the precipitate does not form and when diluted with non-alcoholic or alcoholic beverages, beautiful clear solutions are obtained. In addition, when choosing a qualitative and quantitative ratio of the ingredients included in the balm, it was not possible to achieve a harmonization of the taste and aroma of the target product. Various essential oils were tested as components of the new balm. It was unexpectedly found that the introduction of cinnamon essential oil into the balm harmonizes the taste and aroma of the target product, while the balm acquires a pleasant coffee shade in taste and a coffee tone in aroma, which is not inherent in any of the ingredients included in the formulation for preparation new balm. When going beyond the declared qualitative and quantitative ratios of the ingredients, a coffee shade in taste and a coffee tone in the aroma of the balsam were not found.

The following are examples of the implementation of the invention.

Example 1. For the preparation of balm used rectified ethyl alcohol of higher purity. Prepare a balm from a composition with the following ratio of components, l per 1000 gave:

Morse of mountain ash 1 and 2 plum 590.0

Bird cherry fruit 1 and 2 plum 325.0

Rosehip fruit 1 and 2 plum 390.0

Alcoholic apple juice 1450.0

Cognac 285.0

Sugar syrup 65.8% 660.0

and also kg per 1000 dal:

Anise vulgaris (fruits) 0.45

Birch (buds) 0.45

Valerian (root) 0.9

Carnation (unblown buds of flowers) 0.45

Melilotus officinalis (leaves and

Tops of flowering stems) 0.9

Oak (bark) 1.45

Origanum ordinary (tops of flowering stems) 5.8

Angelica pharmacy (root) 0.9

St. John's wort pierced (flowers and leaves) 4.75

Ginger (root) 1.85

Coriander (fruit) 2.8 5

Cinnamon (bark) 1.25

Bloodroot erect (root) 2.85

Juniper (pine cone) 3.9

Nutmeg 0.9

Peppermint 0.9

Allspice 2,3

Wormwood (leaves and tops of flowering stems) 0.45

Propolis 0.9

Rhodiola rosea (root) 1.8

Licorice (root and rhizome) 1.8

Pine (buds) 0.9

Yarrow (tops of flowering stems) 0.9

Thyme (tops of flowering stems) 2.85

Fennel (fruits) 1.85

Cinnamon essential oil 0.29

Vanillin 0.45

Kohler 685.0

Honey natural 380.0

Hydroalcoholic liquid The rest to the strength of 45%

To prepare rowan fruit juice, 125.0 kg of dried berries were infused for 5 days with 380.0 l of water-alcohol liquid with a strength of 45%, then the liquid was poured to obtain 1 plum drink, and berries were infused for 5 days with 260.0 l of water-alcohol liquid strength of 40%, after which the liquid was re-drained to obtain fruit drain 2 drain. Morse 1 and 2 plum were combined.

To prepare bird cherry juice, 80.0 kg of dried berries were infused for 5 days with 205.0 l of an aqueous-alcoholic liquid with a strength of 50%, then the liquid was poured to obtain 1 plum drink, and berries were infused for 5 days with 140.0 l of an aqueous-alcoholic liquid strength of 70%, after which the liquid was re-drained to obtain fruit drain 2 drain. Morse 1 and 2 plum were combined.

For the preparation of rosehip fruit juice, 50.0 kg of dried berries were infused for 5 days with 255.0 l of an aqueous-alcoholic liquid with a strength of 50%, then the liquid was drained to obtain 1 plum drink, and the berries were re-infused for 5 days with 180.0 l of aqueous alcohol liquid with a strength of 70%, after which the liquid was drained to obtain a fruit drink 2 drain. Morse 1 and 2 plum were combined. The plant material included in the composition was introduced into the balm in the form of water-alcohol infusions.

To prepare the infusion, 47.0 kg of plant material, which included: common anise (fruits), birch (buds), valerian (root), cloves (unblown buds of flowers), sweet clover (leaves and tops of flowering stems), oak ( bark), oregano (tops of flowering stems), angelica pharmacy (root), St. John's wort (flowers and leaves), ginger (root), coriander (fruits), cinnamon (bark), cinquefoil erect (wild galangal) (root), juniper (pine cone), nutmeg, peppermint, allspice, wormwood (whether stems and tops of flowering stems), Rhodiola rosea (root), licorice (root and rhizome), pine (buds), yarrow (tops of flowering stems), thyme (tops of flowering stems), fennel (fruits), as well as propolis, insisted for 6 days with 940.0 l of an aqueous-alcoholic liquid with a strength of 50%, then the liquid was poured to obtain an infusion of 1 drain, and plant materials were re-infused for 6 days with 655.0 l of an aqueous-alcoholic liquid with a strength of 40%, after which the liquid was re-drained to obtain infusion 2 drain, and the prepared 1 and 2, the drain introduced into the composition in an amount of balsam 1300.0 liters / 1000 dal.

The balm prepared from the composition according to example 1, received a high organoleptic rating. It has a full harmonious berry-spicy taste with a coffee shade and a complex, slightly spicy aroma with a coffee tone. When stored for 1.5 years (observation period), the prepared balm did not worsen its presentation: no precipitate was observed. When diluted with non-alcoholic or alcoholic beverages, the balsam formed clear solutions.

Example 2. Prepare a balm from a composition with the following ratio of components, l per 1000 gave:

Morse of mountain ash 1 and 2 plum 610.0

Bird cherry fruit 1 and 2 plum 335.0

Rosehip fruit 1 and 2 plum 410.0

Alcohol apple juice 1550.0

Cognac 315.0

Sugar syrup 65.8% 664.0

and also kg per 1000 dal:

Anise vulgaris (fruits) 0.55

Birch (buds) 0.55

Valerian (root) 1.1

Carnation (unblown buds of flowers) 0.55

Melilotus officinalis (leaves and tops of flowering stems) 1.1

Oak (bark) 1.55

Origanum ordinary (tops of flowering stems) 6.2

Angelica pharmacy (root) 1.1

St. John's wort pierced (flowers and leaves) 5.25

Ginger (root) 2.15

Coriander (fruit) 3.15

Cinnamon (Bark) 1.75

Bloodroot erect (root) 3.15

Juniper (pine cone) 4.1

Nutmeg 1.1

Peppermint 1.1

Allspice 2.7

Wormwood (leaves and tops of flowering stems) 0.55

Propolis 1.1

Rhodiola rosea (root) 2.2

Licorice (root and rhizome) 2.2

Pine (buds) 1.1

Yarrow (tops of flowering stems) 1.1

Thyme (tops of flowering stems) 3.15

Fennel (fruits) 2.15

Cinnamon Essential Oil 0.31

Vanillin 0.55

Kohler 715.0

Honey natural 420.0

Hydroalcoholic liquid, l The rest is up to a strength of 45%.

To prepare rowan juice, 135.0 kg of dried berries were infused for 5 days with 400.0 l of water-alcohol liquid with a strength of 45%, then the liquid was poured to obtain 1 fruit drain, and the berries were re-infused for 5 days with 285.0 l of water-alcohol liquid strength of 40%, after which the liquid was re-drained to obtain fruit drain 2 drain. Morse 1 and 2 plum were combined.

To prepare bird cherry juice, 90.0 kg of dried berries were infused for 5 days with 225.0 l of an aqueous-alcoholic liquid with a strength of 50%, then the liquid was poured to obtain 1 plum drink, and berries were infused for 5 days with 160.0 l of an aqueous-alcoholic liquid strength of 70%, after which the liquid was drained to obtain a fruit drink 2 drain. Morse 1 and 2 plum were combined.

The bulk of the plant material was introduced into the balm in the form of infusion.

To prepare the infusion, 48.8 kg of plant material, which included: common anise (fruits), birch (buds), valerian (root), cloves (unblown buds of flowers), sweet clover (leaves and tops of flowering stems), oak ( bark), oregano (tops of flowering stems); angelica pharmacy (root), St. John's wort (flowers and leaves), ginger (root), coriander (fruits), cinnamon (bark), cinquefoil erect (wild galangal) (root), juniper (pine cone), nutmeg, mint pepper, allspice, wormwood (leaves and tops of flowering stems), Rhodiola rosea (root), licorice (root and rhizome), pine (buds), yarrow (tops of flowering stems), thyme (tops of flowering stems), fennel ( fruits), as well as propolis, insisted for 6 days with 960.0 l of water-alcohol liquid with a strength of 50 %, then the liquid was drained to obtain an infusion of 1 drain, and the raw materials were re-infused for 6 days with 670.0 l of an aqueous-alcoholic liquid with a strength of 40%, after which the liquid was re-drained to obtain an infusion of 2 drains, and the prepared infusion of 1 and 2 drains introduced into the composition of the balm in the amount of 1360.0 l / 1000 dal.

The balm has a full harmonious berry-spicy taste with a coffee shade and a complex, slightly spicy aroma with a coffee tone. When stored for 1 year (observation period), the balm did not lose the attractiveness of the presentation: it did not observe the formation of sediment.

When going beyond the stated limits of the ratio of the ingredients of the composition for balsam, the prepared balsam became unstable during storage and formed a precipitate. He also lost his organoleptic personality when the content of the ingredients that make up the composition went beyond the stated limits: there was no coffee shade in his taste. There is no coffee tone in its aroma.

Thus, the composition for the balsam according to the invention ensures the stability of the balsam prepared from it during storage, it is stored for a long time without the formation of sediment. It has a pleasant coffee shade in taste and a coffee tone in aroma.

Claims (1)

Composition for balm containing rowan juice 1 and 2 plums, bird cherry fruits 1 and 2 plums, rose hips 1 and 2 plums, alcoholic apple juice, birch (buds), valerian (root), cloves (unblown flower buds), oak (bark ), common oregano (tops of flowering stems), angelica pharmacy (root), St. John's wort (leaves and tops of flowering stems), ginger (root), coriander (fruits), cinnamon (bark), anise (fruits), juniper (pine cone berry), pepper, wormwood (leaves and tops of flowering stems), Rhodiola rosea (root), pine (buds), thousand common source (tops of flowering stems), essential oil, vanillin, color, natural honey, sugar syrup 65.8% and water-alcohol liquid, characterized in that it contains cinnamon essential oil, respectively, as essential oil and pepper and allspice, additionally contains upright cinquefoil (root), medicinal sweet clover (leaves and tops of flowering stems), nutmeg, peppermint, propolis, licorice (root and rhizome), thyme (tops of flowering stems), fennel (fruits) and cognac in the following ratio com Ponents, l per 1000 gave: Rowan fruit juice 1 and 2 plum 590.0-610.0 Bird cherry fruit 1 and 2 plum 325.0-335.0 Rosehip fruit 1 and 2 plum 390.0-410.0 Alcoholic apple juice 1450.0-1550.0 Cognac 285.0-315.0 65.8% sugar syrup 660.0-664.0 and also kg per 1000 dal: Anise (fruits) 0.45-0.55 Birch (buds) 0.45-0.55 Valerian (root) 0.9-1.1 Carnation (unblown buds of flowers) 0.45-0.55 Melilotus officinalis (leaves and tops of flowering stems) 0.9-1.1 Oak (bark) 1.45-1.55 Origanum ordinary (tops flowering stems) 5.8-6.2 Angelica pharmacy (root) 0.9-1-1 St. John's wort pierced (flowers and leaves) 4.75-5.25 Ginger (root) 1.85-2.15 Coriander (fruits) 2.85-3.15 Cinnamon (bark) 1.25-1.75 Bloodroot erect (root) 2.85-3.15 Juniper (pine cone) 3.9-4.1 Nutmeg 0.9-1.1 Peppermint 0.9-1.1 Allspice 2.3-2.7 Wormwood (leaves and tops flowering stems) 0.45-0.55 Propolis 0.9-1.1 Rhodiola rosea (root) 1.8-2.2 Licorice (root and rhizome) 1.8-2.2 Pine (buds) 0.9-1.1 Yarrow (tops of flowering stems) 0.9-1.1 Thyme (tops of flowering stems) 2.8 5-3.15 Fennel (fruits) 1.85-2.15 Cinnamon essential oil 0.29-0.31 Vanillin 0.45-0.55 Kohler 685.0-715.0 Natural honey 380.0-420.0 Hydroalcoholic liquid The rest to the strength of 45%