RU2249035C1 - Vodka "legenda kremlya" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1 000 dal of ready product: small loaf infusion "Zlakoviy kokteil" of the 1-st blend, 28.0-32.0 l; baked article "Solomka" infusion of the 1-st blend, 10.0-11.0 l; 65.8% sugar syrup, 28.6-30.0 l; an aqueous-alcoholic liquid prepared of rectified ethyl alcohol "Luks" and drinking water, the balance, to provide the strength of blend 40%. Vodka contains additionally dry defatted milk taken in the amount 3.9-4.1 kg per 1 000 dal of ready product. Proposed invention provides preparing vodka with barely detected taste of freshly baked bread wheat peel and barely detected linden flowers aroma with honey velvety tint in after taste. Tasting score is 9.65.

EFFECT: improved and valuable properties of vodka.

4 ex

Description

The invention relates to the alcoholic beverage industry.

Known vodka “RUSSIAN STANDARD” containing succinic acid, sodium bicarbonate, sugar syrup 65.8%, infiltrated extract of dry wheat yeast-free bread 1 plum, rectified ethyl alcohol and corrected drinking water (RF Patent 2140447, C 12 G 3/08, publ. 10/27/99).

Ready vodka has the following ratio of ingredients, kg per 1000 gave:

Succinic acid 0.14-0.16

Sodium bicarbonate 0.2-0.4

and also, l:

Sugar syrup 65.8% 17-18

Dry wheat infiltrate filtrate

yeast-free bread 1-2

Water-alcohol liquid from

ethyl alcohol

rectified "Lux" and water

drinking rest

This vodka has a pleasant tone of freshly baked bread in the aftertaste. A limitation of the known vodka is its insufficiently high organoleptic characteristics due to the use of succinic acid.

The closest is vodka “FLAGMAN HIGH COMPOSITION” containing infusion of bread I plum, infusion of grain product I plum, 65.8% sugar syrup, water-alcohol liquid from rectified ethyl alcohol “Lux” and drinking water (RF Patent No. 2201442 , C 12 G 3/06, publ. 03/27/2003).

The infusion of yeast-free wheat bread was used as an infusion of I plum bread in this vodka, the oatmeal infusion was used as the infusion of grain I plum product, in addition, the vodka additionally contains the Frulact carbohydrate module and the natural flavoring Vodka ASM 665 by Reynaud and Fiss ", France (1:10) in the following ratio of ingredients, kg per 1000 gave the finished product:

Frulact carbohydrate module 3.8-4.2

and also, l:

Sugar syrup 65.8% 11.0-12.0

Infusion of oatmeal 1 plum 2.0-3.0

Infusion of yeast-free wheat

bread rolls 1 plum 2.0-3.0

Natural Vodka Flavor

ASM 665 "by Raynaud and Fiss,

France (1:10) 1.8-2.2

Rectified ethyl alcohol

"Lux" and drinking water

corrected The rest of the calculation

on the strength of the blend 40%

The limitation of this vodka is the use of oatmeal flakes I plum, which requires to ensure its taste qualities inherent in bread vodkas, use the Frulact carbohydrate module and the natural flavoring ASM 665 Vodka, while the resulting vodka tastes like cashew nuts. Despite the use of high-quality alcohol in the composition of vodka, the “Frulact” carbohydrate module and the natural flavoring “ASM 665 Vodka”, it is not possible to provide sufficiently high taste and organoleptic characteristics of vodka.

The problem solved by the invention is the expansion of the range of vodkas and the creation of vodka with improved organoleptic characteristics.

The technical result that can be obtained by carrying out the invention is the production of vodka with a subtle taste of wheat crust of freshly baked bread, a subtle aroma of linden flowers with a honey velvety touch in the aftertaste.

To solve the problem with the achievement of the specified technical result in the famous vodka containing infusion of bread I plum, infusion of grain product I plum, 65.8% sugar syrup, water-alcohol liquid from rectified ethyl alcohol "Lux" and drinking water, according to The invention introduced skimmed milk powder, and as an infusion of bread, used an infusion of “Cereal cocktail” bread, as an infusion of grain product I plum, an infusion of “Straw” bakery product, and introduced into an aqueous-alcoholic liquid Oloka skimmed with the following ratio of ingredients, L / 1000 dal of finished product:

Bread Infusion “Cereal

cocktail ”I plum 28.0-32.0

Bakery infusion

“Straw” I plum 10.0-11.0

Sugar syrup 65.8% 28.6-30.0

Skimmed milk powder, kg / 1000

gave the finished product 3.9-4.1

Water-alcohol liquid from alcohol

rectified ethyl "Lux"

and drinking water The rest, based on the strength of the blend 40%

As can be seen from the presented recipe, flavoring is not used in the LEGEND OF KREMLIN vodka and the number of ingredients is significantly increased in comparison with analogues: infusions of I plum made from other specific bakery products; sugar syrup; milk is introduced into the water-alcohol liquid during its manufacture, which ensures the softness of the drink; which, only within the specified range of ingredients, allow to exclude a nutty flavor from the drink, improve and clearly express the bready flavor, as well as provide a subtle aroma of linden flowers, and give the drink a new, unexpected organoleptic quality. Thus, the claimed vodka meets the criteria of the invention “Inventive step” and “Industrial applicability”.

For the preparation of vodka used:

- rectified ethyl alcohol "Lux" according to GOST R 51652-2000;

- drinking water in accordance with GOST R 51232-98 and SanPiN 2.1.4.1074-01 with a hardness of 1.5 to 3 mol / m ³ for natural un softened water;

- skimmed milk powder in accordance with GOST 10970-87;

- Cereal cocktail bread according to TU 9118-002-53817008-2002;

- bakery product “Straws” according to GOST 11270-88 or according to TU 911765-20-23451939-2000;

- Refined granulated sugar in accordance with GOST 22-94;

- crushed active charcoal brand BAU-A according to GOST 6217-74.

The main feature of the claimed vodka is the use of “Grain cocktail” bread rolls and the “Straw” bakery product in combination with an aqueous-alcoholic liquid to which milk powder is added to make infusions I. In the infusions of these products, biologically active substances and flavoring substances of bread products are clearly expressed, which give vodka an organoleptic personality.

Cereal cocktail bread includes wheat, rice, seaweed, iodized salt, and the straw bakery product includes wheat flour, vegetable oil, margarine, sugar, salt, drinking soda, and pressed pressed yeast. Thus, the composition of vodka after making and introducing infusions into it contains a whole complex of biologically active and aromatic substances and, in addition, such valuable substances as lipids, hemicelluloses, protein, nectic acids, amyloleptic and proteolytic enzymes, lysine, useful amino acids. The presence of milk in the finished product complements the drink with other valuable biologically active substances, additionally increases the shelf life of the product and improves its organoleptic characteristics, especially the softness of vodka. Thus, the infusions of I plum from the Cereal Cocktail bread and the Straw bakery product in combination with a specially prepared milk-alcohol liquid and sugar syrup contribute to the formation of new organoleptic characteristics and allow the creation of a new alcoholic beverage enriched with biologically active substances, and having a soft, subtle taste of wheat crust and a spicy slightly honey aroma of linden flowers. Moreover, as can be seen from the composition of the “Grain Cocktail” bread rolls and the “Straw” bakery product, it was impossible to assume that when these extracts are made from these products and they are introduced in the indicated proportions into the alcohol-water liquid, such an original taste and aroma of the drink can be obtained.

Vodka “LEGEND OF THE KREMLIN” is prepared as follows.

A water-alcohol solution (sorting) is prepared in such a way as to obtain vodka with a strength of 40%.

The resulting sorting is pumped into a special container where dry skim milk is set in an amount of 4 ± 0.1 kg per 1000 dal of vodka. The required amount of milk powder is determined by laboratory on the basis of a trial experimental blend, depending on the hardness of the water used. For water with a hardness of about 3 mol / m ³ use a greater amount of milk powder - about 4.1 kg, and with a hardness of about 1.5 mol / m ³ less - about 3.9. Skimmed milk powder is pre-filled with 10 l of warm water with a temperature of 40-45 ° C, stirred until smooth and left to swell for 2-3 hours, after which it is assigned to sorting. After adding the milk solution to the sorting, the resulting mixture is thoroughly mixed and left to infuse for 4-5 hours. For better coagulation of milk protein, the water-alcohol liquid can be acidified with acetic acid in an amount of 0.1-0.2 liters. Under the influence of alcohol, coagulation of milk protein occurs, which ends in the process of sedimentation by the precipitation of a colloidal substance. At the end of the sedimentation, the water-alcohol mixture is subjected to filtration on a filter press. From the filter press, the water-alcohol liquid is sent to the pressure tank, from where it is fed by gravity to the coal-cleaning battery. Sorting filtration rate - up to 40 dal / h for fresh coal and up to 30 dal / h for regenerated coal. Filtered vodka is sent to a clean-up vat.

The remaining residue of the coagulated protein is sent to evaporation to extract alcohol.

For the preparation of infusions of the 1st discharge, the obtained aqueous-alcoholic liquid from Lux alcohol with the coagulated milk protein of dried milk or the aqueous-alcoholic liquid based on Lux alcohol with a water hardness of up to 2 mol / m ^{3 can be used} .

To prepare the infusion of Cereal Cocktail bread, they are poured with an alcohol-based liquid based on Lux alcohol with a strength of 45% in a ratio of 1:20. For 2 ± 0.1 kg of bread take 40 liters of water-alcohol liquid. Infusion is carried out for 5 days with periodic stirring for 20-30 minutes 2 times a shift. Then pour the infusion of bread I plum in the amount of 30.0 ± 2 l (75% of the flooded sorting). Ready infusion of bread "Grain cocktail" is carefully filtered.

To prepare the infusion of a bakery product “Straws” it is poured with an aqueous-alcoholic liquid based on “Lux” alcohol with a strength of 45% in a ratio of 1:10. 1.5 ± 0.1 kg of straws take 15 liters of water-alcohol liquid. Infusion is carried out for 5 days with periodic stirring for 20-30 minutes 2 times a shift. Then pour the infusion of straw I plum in the amount of 10.5 ± 0.5 l (70% of the flooded sorting). The finished infusion of the bakery product “Straws” is carefully filtered.

Then the infusion of Cereal Cocktail breads I plum, the infusion of Bakery products Straws I plum, refined granulated sugar in the form of an aqueous solution or in the form of syrup with a concentration of 65.8% is added to the vat with constant stirring.

After adding the components, vodka is thoroughly mixed and checked for strength. When deviating from the standard for strength, vodka is adjusted in the same vats by adding alcohol or water, followed by mixing and checking the strength. Ready vodka is sent for bottling with mandatory control filtration.

Example 1

Vodka is prepared by blending, as described above, in the following ratio of ingredients, l / 1000 gave the finished product:

Bread Infusion “Cereal

cocktail ”I plum 28

Bakery infusion

“Straw” I plum 10.0

Sugar syrup 65.8% 28.6

Skimmed milk powder, kg / 1000

gave the finished product: 3.9

Aqueous-alcoholic liquid The rest, based on the strength of the blend 40%

The result is vodka with a subtle taste of wheat crust of freshly baked bread and a subtle aroma of linden flowers. The preparation of vodka with a quantitative deviation of the ingredients below the specified limit gives the vodka an alcoholic taste with a perceptible bread aroma.

Example 2

Vodka is prepared in the following ratio of ingredients, l / 1000 gave the finished product:

Bread Infusion “Cereal

cocktail ”I plum 32.0

Bakery infusion

“Straw” I plum 11.0

Sugar syrup 65.8% 30.0

Skimmed milk powder, kg / 1000

gave the finished product 4.0

Aqueous-alcoholic liquid The rest, based on the strength of the blend 40%

The result is vodka with a subtle taste of wheat crust of freshly baked bread, a subtle aroma of linden flowers with a honey touch in the aftertaste. The preparation of vodka with a quantitative deviation of the ingredients above the upper limit gives vodka a perceptible bread flavor.

Example 3

Vodka is prepared in the following ratio of ingredients, l / 1000 gave the finished product:

Bread Infusion “Cereal

cocktail ”I plum 30.0

Bakery infusion

“Straw” I plum 10.5

Sugar syrup 65.8% 28.8

Skimmed milk powder, kg / 1000

gave the finished product 4.1

Aqueous-alcoholic liquid The rest, based on the strength of the blend 40%

The result is vodka with a subtle taste of the wheat crust of freshly baked bread, a subtle aroma of linden flowers with a honey velvety touch in the aftertaste. Provides a delicate, slightly sweet aftertaste from drinking the drink.

Example 4

Vodka is prepared by blending, as described above, while in the manufacture of infusions of the first plum, an aqueous-alcoholic solution based on “Lux” alcohol is used, into which skimmed milk powder is also added, as in the aqueous-alcoholic liquid itself in the manufacture of vodka. Vodka is prepared in the following ratio of ingredients, l / 1000 gave the finished product:

Bread Infusion “Cereal

cocktail ”I plum 30.0

Bakery infusion

“Straw” I plum 10.5

Sugar syrup 65.8% 28.8

Skimmed milk powder, kg / 1000

gave the finished product: 3.9

Aqueous-alcoholic liquid The rest, based on the strength of the blend 40%

The result is vodka with a subtle taste of wheat crust of freshly baked bread, a subtle aroma of linden flowers with a honey-velvety touch in the aftertaste. Provides a delicate, slightly honey aftertaste from drinking the drink.

As studies have shown, the use of rectified ethyl alcohol "Lux" in the manufacture of sorting is mandatory, because when using other alcohols, it is not possible to achieve a subtle aroma of linden flowers. Examples 1-3 confirm the found optimal recipe quantities of ingredients and their quantitative ratios for the composition of the claimed vodka.

The most successfully declared vodka “LEGEND OF THE KREMLIN” can be industrially applicable in the alcoholic beverage industry to expand the range of high-quality vodkas and to produce vodkas with higher organoleptic characteristics.

Claims (1)

Vodka containing infusion of bread I plum, infusion of grain product I plum, 65.8% sugar syrup, water-alcohol liquid from rectified ethyl alcohol “Lux” and drinking water, characterized in that it additionally contains skimmed milk powder, and as an infusion of bread I plum used infusion of bread “Cereal cocktail”, as an infusion of grain product I plum - infusion of bakery product “Straw” in the following ratio of ingredients, l / 1000 gave the finished product: Bread Infusion “Cereal cocktail ”I plum 28.0-32.0 Bakery infusion “Straw” I plum 10.0-11.0 Sugar syrup 65.8% 28.6-30.0 Skimmed milk powder, kg / 1000 gave the finished product 3.9-4.1 Water-alcohol liquid from alcohol rectified ethyl "Lux" and drinking water The rest, based on the strength of the blend 40%