RU2238311C1 - Balsam composition - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: balsam composition comprises the following components, kg per 1 000 dal of ready product: common anise fruits, 0.49-0.51; medicinal valerian roots, 0.49-0.51; clove flower unopened buds, 0.78-0.82; planting coriander fruits, 4.85-5.15; Leuzea carthamoides roots, 4.85-5.15; juniper berry, 1.94-2.06; deviating peony roots, 2.9-3.1; large burdock roots, 2.9-3.1; thick-leaved Bergenia leaves, 2.9-3.1; cowberry leaves, 4.85-5.15; meadow crane's-bill tops of flowering stems, 2.9-3.1; willow-herb tops of flowering stems, 4.85-5.15; motherwort tops of flowering stems, 3.85-4.1; knotgrass flowering stems, 4.85-5.15; black currant boughs, 4.85-5.15; common bilberry leaves, 4.85-5.15; fresh lemons, 1.9-2.1; fresh oranges, 1.9-2.1; cherry fruits, 816.8-867.4; wild rose dried fruits, 32.3-34.3; hawthorn dried fruits, 26.0-27.6; birch buds, 2.9-3.1; medicinal sweet clove tops of flowering stems, 3.9-4.1; peppermint leaves, 1.9-2.1; common milfoil inflorescences, 4.85-5.15; thyme tops of flowering stems, 4.85-5.15; cedar nuts, 29.1-30.9; fresh apples, 1054.4-1119.6; red rowan dried fruits, 105.0-111.4; bird cherry dried fruits, 25.2-26.8; honey, 48.5-51.5; sugar, 776.0-824.0; color, 582.0-618.0; an aqueous-alcoholic liquid, the balance. The proposed invention provides making the novel organoleptic properties of the end product and enhancing its physiological value. Balsam shows dark-red-brown color, slightly hot, tart with bitter tint taste, complex aroma, resinous and harmonic one.

EFFECT: enhanced and valuable properties of balsam.

1 tbl, 1 ex

Description

The invention can be used in the alcoholic beverage industry.

A known composition of ingredients for the balm “Siberia” (prototype), described in the collection “Recipes for alcoholic beverages and vodka”, 1999, p.253, for the preparation of which the following composition of ingredients is used:

1. Rhodiola rosea (golden root)

2. Golden hair (leaves)

3. St. John's wort pierced (inflorescences and leaves)

4. Scented dentistry (aerial part with basal leaves removed)

5. Melilotus officinalis (leaves and tops of stems)

6. Chamomile officinalis (flowers)

7. Angelica pharmacy (roots)

8. Pine buds

9. Air marsh (root)

10. Thyme (leaves and inflorescences)

11. Marjoram garden (leaves and inflorescences)

12. Clary sage (leaves and inflorescences)

13. Pine nut (fruits)

14. Origanum ordinary (tops of flowering stems)

15. Peppermint (leaves)

16. Bird cherry (fruits)

17. Bird cherry (flowers)

18. Common tansy (leaves and flowers)

19. Wormwood (leaves and tops of stems)

20. Birch buds

21. Yarrow (tops of stems)

22. Chokeberry

23. Apples

24. Eleutherococcus extract

25. Leuzea extract

26. Pantocrine

27. Rum essence

28. Essence punch

29. Clove oil

30. Bee honey

31. Sugar

32. Kohler

Physico-chemical characteristics of the balm “Siberia”.

Fortress,% 45.0 ± 0.2

Mass concentration of extractive

substances, g / 100 ml 9.6 ± 0.5

Organoleptic indicators:

Color is dark brown.

The taste is bitter with a residual burning sensation.

The aroma is complex without highlighting the individual ingredients

The disadvantage of this composition is that the composition of the blend includes unnatural components, such as rum and punch essence, which reduces organoleptic characteristics, because Essences include esters of fatty or aromatic alcohols and acids having a fruit, wine or rum smell. The presence of essences in the balm clogs (inhibits) the natural smell and taste of the natural components of the balm.

The objective of the invention is the creation of a balm from natural, environmentally friendly herbs, berries, roots and fruits growing in the region, as well as expanding the range of balms.

The technical result of the proposed composition of the ingredients is to improve the organoleptic characteristics of the balm.

The essence of the technical solution lies in the fact that the composition of the ingredients for the balm, including birch buds, sweet clover, peppermint, yarrow, thyme, pine nuts, apples, red rowan fruits, bird cherry fruits, sugar, honey, color and water-alcohol liquid, additionally contains ordinary anise, medicinal valerian, cloves, sowing coriander, safflower levius, juniper berry, evasive peony, burdock, thick frangipani, lingonberry leaves, meadow geranium, fireweed, motherwort, knotweed, branches currants blueberry leaves, lemons, oranges, fruits of cherry, rose hips, fruits of hawthorn, with the following ratio of ingredients in kg per 1000 gave the finished product:

Anise vulgaris (fruits) 0.49-0.51

Valerian officinalis (root) 0.49-0.51

Cloves (unblown

flower buds) 0.78-0.82

Sowing coriander (fruits) 4.85-5.15

Leuzea safflower (root) 4.85-5.15

Juniper Berry 1.94-2.06

Peony Dodger (root) 2.9-3.1

Greater burdock (root) 2.9-3.1

Frankincense (leaves) 2.9-3.1

Lingonberry (leaves) 4.85-5.15

Meadow geranium (tops

flowering stems) 2.9-3.1

Narrow-leaved fireweed (tops

flowering stems) 4.85-5.15

Motherwort (tops

flowering stems) 3.85-4.1

Maggot (flowering stems) 4.85-5.15

Black currant (branches) 4.85-5.15

Blueberries (leaves) 4.85-5.15

Fresh lemons 1.9-2.1

Fresh oranges 1.9-2.1

Cherry (fruits) 816.8-867.4

Rosehip (dried fruits) 32.3-34.3

Hawthorn (dried fruits) 26.0-27.6

Birch buds 2.9-3.1

Melilotus officinalis (tops

flowering stems) 3.9-4.1

Peppermint (leaves) 1.9-2.1

Yarrow

(inflorescences) 4.85-5.15

Thyme (tops of blooming

stems) 4.85-5.15

Pine nut 29.1-30.9

Fresh apples 1054.4-1119.6

Rowan red (fruits

dried) 105.0-111.4

Bird cherry (dried fruits) 25.2-26.8

Honey 48.5-51.5

Sugar 776.0-824.0

Kohler 582.0-618.0

Water-alcohol liquid

Components common with the prototype (13 components):

- Birch buds;

- Melilotus officinalis;

- peppermint;

- yarrow;

- thyme;

- pine nuts;

- apples;

- red mountain ash (dried fruits);

- bird cherry (dried fruits);

- natural honey;

- sugar;

- color;

- water-alcohol liquid.

Distinctive components from the prototype (21 components):

- ordinary anise;

- Valerian officinalis;

- cloves;

- seed coriander;

- Sophloroid leuzea;

- juniper berry;

- a peony evading;

- burdock big;

- frankincense;

- lingonberry;

- meadow geranium;

- fireweed;

- motherwort;

- knotweed;

- black currant;

- common blueberries;

- lemons;

- oranges;

- cherry;

- rose hips;

- hawthorn.

The proposed initial composition of the ingredients makes it possible to obtain a balm with the following indicators:

Physico-chemical characteristics of the balm:

Fortress% 40 ± 0.2

Mass concentration of extractive

substances, g / 100 cm ³ 15.0 ± 0.5

Organoleptic indicators:

Color - dark red-brown.

The taste is slightly burning, tart with bitterness.

The aroma is complex, tarry, harmonious.

The presence of new distinctive features in comparison with the prototype determines the conformity of the claimed technical solution to the criterion of "novelty."

The composition has an inventive step, since the proposed combination of ingredients in the proposed ratio exhibits a new property, namely, that the resulting balm has new organoleptic properties. With the combined use of the above component composition, a new taste is forming, the product acquires a slightly burning, tart, bitter taste and a complex, tarry, harmonious aroma.

All the ingredients that make up the composition are widely known and used in traditional medicine. However, their successful ratio in the proposed composition allows you to give the balm obtained from it a new, memorable, unique taste and aroma due to the fact that all the ingredients that make up the composition participate in the formation of new organoleptic indicators of the balm. Moreover, all the ingredients in the composition of the composition not only transfer their inherent properties into the finished product, but also provide a synergistic effect, i.e. the biological activity of the totality of these components exceeds the sum of the effects of each of them individually. Biologically active substances, in particular essential oils, sugars, enzymes, acids, pectin substances contained in medicinal plants, berries, pine nuts and honey, participate in the formation of new organoleptic properties of the balm and contribute to its physiological value.

In addition, the obtained balm has a therapeutic effect that is directly dependent on the content of resins, trace elements, alcohols, isaamylamine, tanning agents, alkaloids, vitamins PP, B ₁ , B ₂ in the plants, which have a depressing effect on the central nervous system and therefore it is recommended that the balm use for insomnia, hypertension, tachycardia and other diseases dependent on the state of the central and peripheral nervous systems. Such medicinal herbs that make up the balm, like motherwort, valerian officinalis, fireweed, thyme, peppermint, have a sedative, analgesic soothing anti-inflammatory effect.

The results of the action of the balm on the human body were obtained by the center of traditional medicine, headed by one of the authors of the invention, Honored Doctor of the Russian Federation I. Livshits

For the preparation of balsam, rectified ethyl alcohol “Extra” is used, drinking water, granulated sugar, colour, two different in composition infusions of plant materials, cedar nut infusion, citrus fruit infusion, apple and cherry alcoholized juices, rowan fruit drinks, bird cherry, hawthorn and rose hips. All components of the balm are prepared according to the current regulatory and technical documentation.

Infusion of plant materials No. 1 (anise, birch buds, valerian root, clove buds, coriander fruits, leuzea root, burdock root, juniper berry, peony root) is obtained by double infusion for 10 days in an aqueous-alcoholic infusion when it is drained after 5 days. The first time plant materials are poured with a solution with a strength of 70%, the second time - 50%.

Infusion of plant materials No. 2 (incense leaf, lingonberry leaves, meadow geranium grass, sweet clover grass, fireweed grass, motherwort grass, knotweed, blackcurrant branches, peppermint leaves, yarrow flowers, thyme creeping, blueberry leaves) are obtained by double infusion of dried raw materials for 10 days in a water-alcohol solution when changing after 5 days. The first time the raw material is poured with a solution with a strength of 50%, the second time - 40%.

Pine nut infusion is obtained by insisting nuts for 30 days in an aqueous-alcoholic solution with a strength of 50%.

The infusion of citrus fruits (lemon, orange) is obtained by double infusion of fresh fruits for 10 days in a water-alcohol solution when it is changed after 5 days. The first time the berries are poured with a solution with a strength of 70%, the second time - 50%. The ratio between the amount of fresh food and the poured solution is 1: 2.5.

Apple and cherry juices are prepared according to the technological documentation of the applicant.

Fruit drinks of mountain ash, bird cherry, hawthorn and wild rose are obtained by double infusion of dried berries for 30 days in an aqueous-alcoholic infusion when it is changed after 15 days. The first time the berries are poured with a solution with a strength of 50%, the second time - 45%. The ratio between the amount of raw material and the filled solution is 1: 5.

Honey is dissolved in corrected water, brought to a boil, filtered hot and, after cooling, introduced into the blend.

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

To prepare the balsam blend, the calculated amount is added sequentially to the blend tea: the infusions of plant materials No. 1 and No. 2, the extract of cedar nut, the extract of orange and lemon, the alcoholized apple and cherry juices, the rowan fruit drinks, the cherry, the hawthorn and the wild rose, the rectified ethyl alcohol “ Extra ”, part of the corrected water, honey, sugar syrup, color and the rest of the corrected water to bring the blend to a predetermined volume.

Mixing of the blend is done periodically after making each component for at least 5 minutes, and after blending for at least 20 minutes.

After blending, an average sample is taken for analysis.

If the prepared blend is inconsistent with the recipe according to one of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is again analyzed and sent for filtration.

Filtration of the blend is carried out on a Progress type filter press. As a filtering material, filter cardboard of the brand “T” or “KTF-P” according to GOST 12290-88 is used.

Packaging, labeling, transportation and storage of the balm is carried out in accordance with the requirements of GOST 4827-70.

An example embodiment of the invention.

The table shows the consumption of components per 1000 gave the finished product:

Infusion of plant raw materials No. 1 is prepared from the following number of starting components, kg per 1000 gave the finished product: ordinary anise (fruits) - 0.5; birch buds - 3.0; Valerian officinalis (root) - 0.5; cloves (unblown flower buds) - 0.8; seed coriander (fruits) - 5.0; safflower levzea (root) - 5.0; juniper berry - 2.0; evading peony (root) - 3.0; burdock big (root) - 3.0.

Infusion of plant raw materials No. 2 is prepared from the following number of starting components, kg per 1000 gave the finished product: thick sweet incense (leaves) - 3.0; lingonberry (leaves) - 5.0; meadow geranium (tops of flowering stems) - 3.0; Melilotus officinalis (tops of flowering stems) - 4.0; fireweed (tops of flowering stems) - 5.0; motherwort (tops of flowering stems) - 4.0; knotweed (flowering stems) - 5.0; black currant (branches) - 5.0; peppermint (leaves) - 2.0; yarrow (inflorescences) - 5.0; thyme (tops of flowering stems) - 5.0; common blueberries (leaves) - 5.0.

The consumption of components for the preparation of fruit drinks, alcoholized juices, as well as the consumption of other components amounted to, kg per 1000 gave the finished product: pine nuts - 30.0; lemons (fresh fruits) - 2.0; oranges (fresh fruits) - 2.0; fresh apples - 1087.0; fresh cherry - 842.1; red mountain ash (dried fruits) - 108.2; bird cherry (dried fruits) - 26.0; rose hips (dried fruits) - 33.3; hawthorn (dried fruits) - 26.8; natural honey - 50.0; granulated sugar - 800.0; Kohler - 600.0.

The balm obtained from the above composition has the following analytical indicators:

Physico-chemical: fortress - 41%, mass concentration of extractives, g / 100 cm ³ - 15.0.

Organoleptic: color - dark red-brown; taste - slightly burning, tart with bitterness; the aroma is complex, resinous, harmonious.

Claims (1)

The composition of the ingredients for the balm containing birch buds, sweet clover, peppermint, yarrow, thyme, pine nuts, apples, red rowan fruits, cherry fruits, sugar, honey, color and water-alcohol liquid, characterized in that it additionally contains anise common, officinalis valerian, cloves, sowing coriander, safflower-like levius, juniper berry, evasive peony, burdock, thick coniferous leaves, lingonberry leaves, meadow geranium, fireweed, motherwort, knotweed, currant branches, blueberry leaves yknovennoy, lemon, orange, cherry fruits, rose hips, hawthorn with the following ratio of ingredients, kg per 1000 dal of finished product: Anise vulgaris (fruits) 0.49-0.51 Valerian officinalis (root) 0.49-0.51 Cloves (unblown flower buds) 0.78-0.82 Sowing coriander (fruits) 4.85-5.15 Leuzea safflower (root) 4.85-5.15 Juniper Berry 1.94-2.06 Peony Dodger (root) 2.9-3.1 Greater burdock (root) 2.9-3.1 Frankincense (leaves) 2.9-3.1 Lingonberry (leaves) 4.85-5.15 Meadow geranium (tops flowering stems) 2.9-3.1 Fireweed (flowering tops stems) 4.85-5.15 Motherwort (tops flowering stems) 3.85-4.1 Maggot (flowering stems) 4.85-5.15 Black currant (branches) 4.85-5.15 Blueberries (leaves) 4.85-5.15 Fresh lemons 1.9-2.1 Fresh oranges 1.9-2.1 Cherry (fruits) 816.8-867.4 Rosehip (dried fruits) 32.3-34.3 Hawthorn (dried fruits) 26.0-27.6 Birch buds 2.9-3.1 Melilotus officinalis (tops of flowering stems) 3.9-4.1 Peppermint (leaves) 1.9-2.1 Yarrow (inflorescences) 4.85-5.15 Thyme (tops of blooming stems) 4.85-5.15 Pine nut 29.1-30.9 Apples 1054.4-1119.6 Rowan red (fruits dried) 105.0-111.4 Bird cherry (dried fruits) 25.2-26.8 Honey 48.5-51.5 Sugar 776.0-824.0 Kohler 582.0-618.0 Water-alcohol liquid