RU2280681C1 - Bitter liqueur "slavyanskaya medovaya s pertsem" - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: bitter liqueur comprises components taken in the following content per 1000 dal of ready product: color, 15.5-16.5 kg; natural honey, 99.5-100.5 kg; alcoholized infusion of the first and second decantation of vegetable raw comprising cubeb (fruits), 0.9-1.1 kg; peppermint (leaves), 0.4-0.6 kg; dried parsley (roots), 0.4-0.6 kg; medicinal common balm (lemon mint) (leaves and tops of blossoming stems), 0.4-0.6 kg; red pepper, 19009-20001 things, and rectified ethyl alcohol "Luks" and purified drinking water, the balance, to provide the strength value blend 40 vol.%. Proposed invention provides enhancing organoleptic indices, its tasting score is 9.52. The bitter liqueur shows high quality and represents clear liquid of brown color, taste is mildly hot, floral, aroma is mildly spicy and reminding the clover flowers odor.

EFFECT: improved and valuable properties of liqueur.

3 ex

Description

The invention relates to the distillery industry.

Known bitter tincture containing water-alcohol tincture of the first and second plums of plant materials, including oregano, bison, ginger, coriander, cubeba, peppermint, allspice, red capsicum and black pepper, dill, sugar syrup, color, rectified ethyl alcohol "Extra" and drinking water (RF patent 2151176, class C 12 G 3/06, 1999).

A disadvantage of the known tincture is its low organoleptic characteristics and its unattractive design.

Known bitter tincture containing aromatic alcohol of capsicum red, color, pods of red pepper for adding to a bottle, rectified ethyl alcohol of the highest purification and corrected drinking water (Recipes for alcoholic beverages and vodka. M.: Light and food industry, 1981, p.233 , 283).

A disadvantage of the known tincture is the low organoleptic characteristics of the finished product.

Known use in tincture along with other ingredients of parsley and lemon balm (Recipes for alcoholic beverages and vodka. M: Light and food industry, 1981, p. 258-259).

Known tincture of bitter, poured into a vessel with the introduction of at least one pod of red pepper and containing the infusion of the first and second plums of plant materials, which is a mixture of coriander, sweet pepper, allspice and red capsicum, garlic infusion of the first and second plum, sugar syrup, color, rectified ethyl alcohol and corrected drinking water (RF 36654, class B 65 D 11/02, 2004).

A disadvantage of the known tincture is the low organoleptic characteristics.

Closest to the proposed invention is a bitter tincture containing red capsicum, an alcoholized first and second discharge of vegetable raw materials, including red pepper and allspice, 65.8% sugar syrup, color, ethyl rectified ethyl alcohol of the highest purification and corrected drinking water (RF patent 2150493, class C 12 G 3/06, 2000).

A disadvantage of the known tincture is its low organoleptic characteristics, since alcohol of higher purity and peppers are used.

The technical result of the invention is to increase the organoleptic characteristics of the finished product.

The technical result is achieved by the fact that the tincture is bitter, containing red capsicum, the spirit is infused with the first and second plums of vegetable raw materials, the sweetener, color, rectified ethyl alcohol and drinking water corrected, as plant materials it contains in kg per 1000 gave tinctures: cubeba (fruits ) - 0.9-1.1, peppermint (leaves) - 0.4-0.6, dried parsley (root) - 0.4-0.6 and medicinal lemon balm (lemon) (leaves and tops of flowering stems) - 0.4-0.6, as a sweetener and alcohol, respectively, natural honey and alcohol Tilova rectified "Lux" with the following contents of ingredients per 1000 dal of finished product:

color, kg 15,5-16,5 natural honey, kg 99.5-100.5 alcohol infusion of the first and second plum plant material, including cubeba (fruits), peppermint (leaves), dried parsley (root) and lemon balm medicinal (lemon) (leaves and tops of flowering stems), l 47.5-48.5 chilli peppers, pieces 19009-20001 rectified ethyl alcohol "Lux" and drinking corrected water, l the rest is based on blend fortress  40 vol.%.

The proposed bitter tincture "Slavic honey pepper" is prepared as follows.

Natural honey is diluted with softened water, mixed thoroughly, brought to a boil, filtered hot, cooled and introduced into the blending vat.

Red pepper is preliminarily prepared for inclusion in containers, for which pods are selected no longer than 3-10 cm and a diameter of 1.5-2.5 cm. The pods must be benign, without signs of damage and deformation.

Pepper pods are washed for 3-5 minutes with water at a temperature of 15-20 ° C, after which they are poured with a water-alcohol liquid with a strength of 45 vol.% So that the liquid covers them. After 24 hours, the colored aqueous-alcoholic liquid is drained and the pepper is poured with a new portion of the liquid. This operation is repeated 3-4 times until the staining of the hydroalcoholic liquid is completely stopped. Cooked pepper pods contribute one to each bottle after loading the finished product.

An alcoholized infusion of plant material is prepared, which contains in kg per 1000 decalitres of tinctures: cubeba (fruits) - 0.9-1.1, peppermint (leaves) - 0.4-0.6, dried parsley (root) - 0, 4-0.6 and Melissa officinalis (lemon) (leaves and tops of flowering stems) - 0.4-0.6. A mixture of raw materials is poured with a water-alcohol liquid with a strength of 50%, respectively, in a ratio of 1:12, it is insisted for 5 days, the infusion is drained. The raw materials are re-poured with an aqueous-alcoholic liquid with a strength of 40 vol.% In an amount equal to the amount of the infusion drained, infused for 5 days, the infusion is drained and the infusions of the first and second discharge are combined.

The infusion of vegetable raw materials, part of the corrected drinking water (1/3), estimated rectified ethyl alcohol “Lux”, part of the corrected drinking water (1/3), honey and 80% of the total amount of color and the remaining part of water to bring the blend to a predetermined volume. The remaining amount of tinting is made after checking the color of the blend.

The blend is mixed periodically after making each ingredient for 3-5 minutes, and after blending - for 15-30 minutes. After blending, an average sample is taken for analysis. If the prepared blend does not match according to one of the indicators, it is corrected by introducing the required ingredients. After repeated mixing, the blend is again analyzed and sent for filtration.

Filtration is carried out on a filter press; filter paper using the KTF-1P or T brands and other brands approved for use in the alcoholic beverage industry are used as filter material. The average filtration rate is 45-65 dal / h · m ² .

Tincture is poured into containers, while in each of them one pod is added to pre-prepared red pepper, followed by capping.

Use the ingredients at the following content per 1000 gave the finished product:

color, kg 15,5-16,5 natural honey, kg 99.5-100.5 alcohol infusion of the first and second plum plant material, including cubeba (fruits), peppermint (leaves), dried parsley (root) and lemon balm medicinal (lemon) (leaves and tops of flowering stems), l 47.5-48.5 chilli peppers, pieces 19009-20001 rectified ethyl alcohol "Lux" and drinking corrected water, l rest   based on the fortress   blend 40% vol.

Example 1

Tincture contains the following ingredients with their content per 1000 gave the finished product:

color, kg 15,5 natural honey, kg 99.5 alcohol infusion of the first and second plum plant material, including cubebu (fruits) - 0.9 kg, peppermint (leaves) - 0.4 kg, dried parsley (root) - 0.4 kg and Melissa officinalis (lemon) (leaves and tops of blooming stems) - 0.4 kg), l 47.5 chilli peppers, pieces 19009 rectified ethyl alcohol "Lux" and drinking corrected water, l the rest is calculated on the strength of the blend 40 vol.%

Example 2

Tincture contains the following ingredients with their content per 1000 gave the finished product:

color, kg 16, natural honey, kg 100.0 alcohol infusion of the first and second plum plant material, including cubebu (fruits) - 1.0 kg, peppermint (leaves) - 0.5 kg, dried parsley (root) - 0.5 kg and Melissa officinalis (lemon) (leaves and tops of blooming stems) - 0.5 kg), l 48.0 chilli peppers, pieces 20000 rectified ethyl alcohol "Lux" and drinking corrected water, l the rest is   based on   blend strength 40 vol.%.

Example 3

Tincture contains the following ingredients with their content per 1000 gave the finished product:

color, kg 16.5 natural honey, kg 100.5 alcohol infusion of the first and second plum plant material, including cubebu (fruits) - 1.1 kg, peppermint (leaves) - 0.6 kg, dried parsley (root) - 0.6 kg and Melissa officinalis (lemon) (leaves and tops of blooming stems) - 0.6 kg), l 48.5 chilli peppers, pieces 20001 rectified ethyl alcohol "Lux" and drinking corrected water, l the rest is   based on   blend strength 40 vol.%.

The present invention provides an increase in organoleptic characteristics, a tasting score of 9.52. Bitter tincture of high quality - a clear liquid, has a brown color, the taste is slightly burning, floral, the aroma is slightly spicy, resembling the smell of clover flowers.

Claims (1)

Bitter tincture, containing capsicum red, tincture of alcohol of the first and second plums of plant materials, sweetener, color, rectified ethyl alcohol and corrected drinking water, characterized in that it contains, as a plant material, kg per 1000 tinctures: cubeba (fruits) - 0.9-1.1, peppermint (leaves) - 0.4-0.6, dried parsley (root) - 0.4-0.6 and medicinal lemon balm (lemon) (leaves and tops of colored stems) - 0 , 4-0.6, and as a sweetener and alcohol, respectively, natural honey and rectified ethyl alcohol ny "Lux" with the following contents of ingredients per 1000 dal of finished product: Kohler, kg 15,5-16,5 Natural honey, kg 99.5-100.5 Alcohol infusion of the first and second plum plant material, including cubebu (fruits) - 0.9-1.1 kg, peppermint (leaves) - 0.4-0.6 kg, dried parsley (root) - 0.4-0.6 kg and Melissa officinalis (lemon) (leaves and tops flowering stems) - 0.4-0.6 kg, l 47.6-48.5 Red chillies, pieces 19009-20001 Rectified ethyl alcohol "Lux" and drinking corrected water, l The rest is up to 40% blend strength