RU2241028C2 - Specific vodka "familiar tune" - Google Patents

Abstract

FIELD: alcoholic beverage industry.

SUBSTANCE: vodka contains the following components per 1,000 dacaliter: carbohydrate module "Fructolact" 2.8-3.2 kg; sodium bicarbonate 0.25-0.35 kg; acetic acid 0.08-0.12 l; aromatic alcohol of anise fruit 0.45-0.55 l or anise ethereal oil 1.8-2.2 g; water-alcohol liquid the balance, to provide for strength of 40%. Vodka has light aroma of bird cherry.

EFFECT: increased organoleptical properties and improved quality of product.

6 ex

Description

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

Known special vodka “Tamada”, which includes sodium bicarbonate in combination with acetic acid (patent RU No. 2097420, C 12 G 3/06, publ. 11/27/1997) / 1 /.

The composition of this famous vodka includes an infusion of several aromatic herbs, which forms a specific taste and aroma “for everybody.” Vodka has therapeutic and prophylactic properties due to the introduction of herbal infusions. However, the task of expanding the range of vodka enriched with biologically active components remains relevant.

Known vodka "Kolyvan anise", which includes aromatic alcohol of anise fruits (patent RU No. 2149177, C 12 G 3/06, publ. 05.20.2000) / 2 /.

The composition of this famous vodka includes aromatic alcohol of anise fruits. This ingredient in it is combined with the aromatic alcohol of star anise and coriander, which makes its taste and aroma specific. Such pronounced specificity of taste and aroma attracts not every consumer.

Known special vodka “Uncle Vanya apple”, which includes aniseed essential oil in combination with sodium bicarbonate (patent RU No. 2160771, C 12 G 3/06, publ. 20.12.2000) / 3 /.

This known vodka has specific organoleptic properties, which limits the number of its consumers.

The closest analogue of the proposed special vodka is the famous special vodka “Russian Doll” containing an anise ingredient, the “Frulact” carbohydrate module and water-alcohol liquid (patent RU No. 2152430, C 12 G 3/06, publ. July 10, 2000. ) / 4 / - prototype.

The presence of the “Frulact” carbohydrate module in the composition of this known special vodka forms its hepatoprotective properties. However, the organoleptic properties of this known vodka are not high enough.

The technical result achieved by the present invention is to improve the organoleptic properties of vodka, giving its aroma a light cherry color.

The specified technical result is achieved by the fact that special vodka, containing an anise ingredient, “Frulact” carbohydrate module and a water-alcohol liquid, contains an anise ingredient in the form of aromatic alcohol of anise fruits or in the form of anise essential oil, additionally contains sodium bicarbonate and acetic acid in the following ratio of components, kg per 1000 gave:

carbohydrate module “Frulact” 2.8-3.2

bicarbonate sodium 0.25-0.35

and also l per 1000 gave:

acetic acid 0.08-0.12

anise ingredient

in the form of aromatic alcohol

anise fruit 0.45-0.55

or g per 1000 gave:

as aniseed essential oil 1.8-2.2

water-alcohol

liquid rest to a strength of 40%

When selecting the ingredients of new vodka while trying to exclude sugar from its composition, a sharp deterioration in its organoleptic characteristics was observed. The introduction of acetic acid and bicarbonate into its composition in the absence of sugar unexpectedly formed a pleasant light cherry color in its aroma.

The following are examples illustrating the invention.

Example 1. In the preparation of vodka, the FRULACT carbohydrate module according to TU 9229-001-12657432-99, anise essential oil according to TU 10.04.13.66-88 were used, anise fruits according to GOST 18315-78 were used to prepare aromatic alcohol. In the preparation of aromatic alcohol, 0.1 kg of anise fruit was poured into 1 liter of an aqueous-alcoholic liquid with a strength of 50% and kept until a product containing 0.004 liter of anise oil per 1 liter of aromatic alcohol.

Vodka is prepared with the following ratio of components, kg per 1000 dal:

carbohydrate module “Frulact” 2.8

sodium bicarbonate 0.25

and also l per 1000 gave:

acetic acid 0.08

anise ingredient

in the form of aromatic alcohol of fruits

anise 0.45

water-alcohol

liquid rest to a strength of 40%

The prepared vodka has a characteristic vodka soft taste and a pleasant vodka aroma with a light cherry tone.

Example 2. By the method of example 1, vodka is prepared with the following ratio of components, kg per 1000 dal:

carbohydrate module “Frulact” 3.2

sodium bicarbonate 0.35

and also l per 1000 gave:

acetic acid 0.12

anise ingredient

in the form of aromatic alcohol of fruits

anise 0.55

water-alcohol

liquid rest to a strength of 40%

The prepared vodka is given a high tasting score. It has a characteristic vodka taste and aroma with a light, pleasant bird cherry “note”.

Example 3. By the method of example 1, vodka is prepared with the following ratio of components, kg per 1000 dal:

sodium bicarbonate and acetic acid in the following ratio of components, kg per 1000 gave:

carbohydrate module “Frulact” 2.8

sodium bicarbonate 0.25

and also l per 1000 gave:

acetic acid 0.08

anise ingredient

as aniseed ester

oil, g per 1000 dal: 1.8

water-alcohol

liquid rest to a strength of 40%

The prepared vodka received a high tasting score. It has a mild vodka taste, a characteristic vodka aroma with a light cherry color.

Example 4. According to the method of example 1, vodka is prepared with the following ratio of components, kg per 1000 dal:

sodium bicarbonate and acetic acid in the following ratio of components, kg per 1000 gave:

carbohydrate module “Frulact” 3.2

sodium bicarbonate 0.35

and also l per 1000 gave:

acetic acid 0.12

anise ingredient

as aniseed ester

oil, g per 1000 dal: 2.2

water-alcohol

liquid rest to a strength of 40%

The prepared vodka received a high tasting score. It has a mild vodka taste, a characteristic vodka aroma with a light cherry color.

Example 5. Prepare vodka with the following ratio of components beyond the stated limits, kg per 1000 gave:

carbohydrate module “Frulact” 3.5

sodium bicarbonate 0.22

and also l per 1000 gave:

acetic acid 0.15

anise ingredient

in the form of aromatic alcohol

anise fruit 0.40

water-alcohol

liquid rest to a strength of 40%

Organoleptic characteristics of the prepared vodka are not high enough. Bird cherry tone in its aroma is absent.

Example 6. Prepare vodka with the following ratio of components, kg per 1000 gave:

carbohydrate module “Frulact” 2.5

sodium bicarbonate 0.37

and also l per 1000 gave:

acetic acid 0.17

anise ingredient

as aniseed ester

oil, g per 1000 dal: 2.5

water-alcohol

liquid rest to a strength of 40%

In the aroma of vodka, prepared from components whose content is beyond the stated limits, there is no bird cherry tone.

Thus, the vodka according to the invention has high organoleptic characteristics, its aroma captures a pleasant light cherry tone, not inherent in any of its components.

Claims (1)

Special vodka containing an anise ingredient, Frulact carbohydrate module and a water-alcohol liquid, characterized in that it contains an anise ingredient in the form of aromatic alcohol of anise fruits or in the form of anise essential oil, additionally contains sodium bicarbonate and acetic acid in the following the ratio of components, kg per 1000 gave: Frulact carbohydrate module 2.8-3.2 Sodium bicarbonate 0.25-0.35 and also, l per 1000 gave: Acetic acid 0.08-0.12 Anise ingredient in the form of aromatic alcohol of anise fruit 0.45-0.55 or g per 1000 gave: As aniseed essential oil 1.8-2.2 Water-alcohol liquid   to fortress 40%