RU2339685C1 - "putinka pertsovaya" bitter liqueur - Google Patents

Abstract

FIELD: chemistry, alcohol production.

SUBSTANCE: "Putinka Pertsovaya" bitter liqueur includes the following components per 1000 dal: 20 thousand red pepper pods for insertion into bottles, 79-81 l of water alcohol red pepper infusion of I and II draw-off, 167-169 l of water alcohol vegetable material infusion of I and II draw-off, including 1.9-2.1 kg of garden angelica (roots and rhizoma), 1.4-1.6 kg of peppermint (leaves), 1.6-1.8 kg of coriander (seeds), 2.9-3.1 kg of allspice (unripe fruit), 1.7-1.9 kg of black pepper (unripe fruit), 0.4-0.6 kg of dill (seeds), 91.0-93.0 l of 65.8% sugar juice, rectified ethyl alcohol of high refinement degree and amended drinking water, the rest for 40% alcohol content in the ready product. It allows obtaining of bitter liqueur with high organoleptic characteristics and nutrition and biological value, and extension of bitter liqueur product line. Composition and synergy of the components used imparts the liqueur to pepper flavour and scent background and sweet wafts and aroma of alpine herbs softening pungent red pepper taste and stressing dainty flower aroma of allspice, rendering the liqueur fine caramel off-flavour. Taste grade is 9.68.

EFFECT: production of liqueur with high taste properties.

4 ex

Description

The invention relates to the alcoholic beverage industry and can be used in the production of bitter tinctures based on red pepper with flavoring and aromatic additives.

Known bitter tincture containing water-alcohol infusion from a mixture containing allspice, black pepper and anise, water-alcohol infusion from red capsicum, as well as sugar syrup, color and water-alcohol liquid (RF patent 2140441, class C12G 3 / 06, 1999).

However, the peculiar ginger-clove tone of the famous tincture creates the specificity of its taste, which narrows the circle of consumers of this product.

Known use in tinctures of bitter bird cherry (RF patent 2092535, CL C12G 3/04, 1997) or cherry leaves in combination with other ingredients (RF patent 2093555, CL C12G 3/06, 1997).

Known bitter tincture containing water-alcohol infusion of red pepper I and II plum, pods of red pepper for making bottles, water-alcohol infusions of allspice pepper I and II plum, creeping thyme I and II plum, St. John's wort I and II plum, leaves and branches of cherry I plum, leaves and branches of bird cherry I plum, 65.8% sugar syrup and aqueous-alcoholic liquid from rectified ethyl alcohol of higher purity and corrected drinking water (RF patent 2169184, class C12G 3/06, 2001 .).

However, this tincture has a specific taste and aroma of almonds, which limits the range of consumers, and therapeutic properties, limited by the composition of plant materials used for its preparation.

Closest to the offer is the bitter tincture "RUSSIAN GUARANTEE OF QUALITY FOR YOUR HEALTH", containing per 1000 dal of the finished product, an infusion of I and II plums of plant material, which is a mixture of coriander seed (fruit), fresh sweet pepper, allspice (unripe fruit), taken in the mass ratio (2-3) :( 0.5-1.5) :( 1-2) - 70-90 l; infusion of fruits of capsicum red pepper I and II plums - 40-65 l; infusion of garlic I and II plums, strength not less than 42-43% - 20-30 l; 65.8% sugar syrup - 40-50 l; Kohler - 7-12 kg; rectified ethyl alcohol and corrected drinking water - the rest is 40% to the blending strength, as well as red pepper pods for filling bottles (RF patent 36654 U1, class C12G 3/06, B65D 1/02, 03/20/2004).

The specified tincture has a pronounced taste and aroma of garlic.

The problem to which the invention is directed is to expand the range of bitter tinctures based on red pepper and improve the organoleptic qualities of the finished product.

The technical result of the proposed bitter tincture consists in expanding the range of bitter tinctures with therapeutic and prophylactic properties, and giving it a caramel tone in the taste that emphasizes, softens and ennobles the natural burning bitter taste of pepper.

The stated technical problem is solved by the fact that a bitter tincture containing water-alcohol tincture of red pepper I and II plum, water-alcohol tincture I and II plum of plant material, including allspice (unripe fruits) and seed coriander (fruits), red pods pepper for bottling, sugar syrup 65.8%, color, rectified ethyl alcohol and drinking water corrected to the strength of the finished product 40%, which according to the invention additionally contains angelica officinalis as a plant material ( roots and rhizomes), peppermint (leaves), black pepper (unripe fruits) and odorous dill (seeds), with the following ratio of ingredients per 1000 gave:

Pods of red pepper for making bottles, thousand pieces - 20,

Kohler, kg - 9.5-10.0,

as well, l

Water-alcohol infusion of red pepper I and II plum - 79.0 - 81.0, obtained from 5.0 - 6.0 kg of red pepper pods,

Water-alcohol infusion of I and II plums of plant materials - 167.0 - 169.0,

including angelica officinalis (roots and rhizomes) 1.9-2.1 kg, peppermint (leaves) 1.4-1.6 kg, seed coriander (fruits) 1.6-1.8 kg, allspice (unripe fruits ) 2.9-3.1 kg, black pepper (unripe fruits) 1.7-1.9 kg, odorous dill (seeds) 0.4-0.6 kg,

65.8% sugar syrup - 91.0-93.0,

Rectified ethyl alcohol "Extra" and corrected drinking water - the rest is 40% to the fortress.

The proposed bitter tincture as a result of such a combination of aromatic and medicinal plant materials is enriched with a whole complex of essential oils, trace elements and angelica flavonoids, coriander, thyme, peppermint, odorous dill, red, black and allspice. In addition, it contains malic and angelic acids, phytosterols and tannins from the roots and rhizomes of Angelica officinalis (Handbook of medicinal plants. M: Medicine, 1990, p.202).

The complex interaction of the ingredients used and the synergy of their action provides the appearance of sweet tones and aromas of mountain herbs, which softens the sharp and burning taste of pepper, while preserving and emphasizing the beautiful floral aroma of allspice and giving it a delicate caramel tone.

To prepare the tincture of the bitter "PEPPERKA PEPPEROVA" use the following components:

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

- drinking water according to GOST R 51232-98 and SanPin 2.1.4.1074-01 with a hardness of up to 1 mol / m ³ for natural water and up to 0.36 mol / m ³ for corrected water;

- granulated sugar in accordance with GOST 21-94;

- Capsicum red (fruits) according to GOST 14260-89;

- allspice (unripe fruits) according to GOST 29045-91;

- black pepper (unripe fruits) according to GOST 29050-91;

- angelica officinalis (roots and rhizomes) according to GOST 21569-76;

- peppermint (leaves) according to GOST 23768-94;

- seed coriander (fruits) according to GOST 29055-91;

- odorous dill (seeds) according to OST 46-95-80;

- color.

The technological scheme for the production of the bitter tincture "PUTINSK PEPPEROVAYA" includes the following stages of production:

- preparation of reclaimed water;

- preparation and processing of pods of red pepper for making them in bottles;

- preparation of infusion of plant materials;

- preparation of red pepper infusion;

- preparation of the blend and its adjustment;

- blending filtering;

- packaging;

- introduction of red pepper pods into bottles;

- design and storage of the finished product.

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

For inclusion in bottles with finished products, pods of red pepper are selected with a length of not more than 3.5-4.0 cm and a diameter of 1.0-1.7 cm. The pods must be benign, without signs of deterioration and deformation.

Pepper pods are washed for 3-5 minutes with water at a temperature of 15-25 ° C, after which they are poured with a water-alcohol liquid with a strength of 45% so that the liquid covers the pepper pods. After 24 hours, the colored liquid is drained, which is used to obtain red pepper infusions and plant materials. Cooked pepper pods contribute one to each bottle after loading the finished product.

An infusion of I and II plums is prepared from 5-6 kg of red pepper, for which they take a given amount of capsicum red, pour 50.0-52.0 l of 45% aqueous-alcoholic liquid, insist 10 days and get 40.0 -42.0 L infusion of I plum, with a strength of 44%. For the second fill, 40.0-41.0 l of 40% aqueous-alcoholic liquid is added, it is infused for 10 days and 40.0-41.0 l of infusion II plum are obtained, with a strength of 41%. In total, about 80-82.0 l of infusion I and II of plums of an approximate strength of 42-43% are obtained.

An infusion of I and II plums is prepared from the specified amount of plant material, for which they take a given amount of raw material containing angelica officinalis (roots and rhizomes), peppermint (leaves), seed coriander (fruits), allspice (unripe fruits), black pepper ( unripe fruits) and odorous dill (seeds), fill it with 105-110.0 l of 70% aqueous-alcoholic liquid, insist 5 days and get 84-86.0 l of infusion I plum, with a strength of about 68%. For the second fill, 84-86.0 l of a 50% aqueous-alcoholic liquid is added, infused for 5 days, and 84-86.0 l of infusion II plum are obtained, with a strength of about 53%. In total, about 168-170.0 l of infusion of plant material of I and II plums of an approximate strength of 60-61% is obtained.

An infusion of plant material, an infusion of red pepper, part of the water (about 1/3), rectified alcohol, another part of the water (about 1/3), sugar syrup with a concentration of 65.8%, 80% of the total amount of color and water to bring the blend to the specified by calculation of the strength of the blend 40%. The remaining 20% of the color is applied after checking the color of the blend. Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after blending - for 15-20 minutes.

After blending, an average sample is taken for analysis. If the prepared blend does not match the recipe for any indicator, it is corrected by introducing the required components.

After repeated mixing, the blend is again analyzed before being filtered for 3-4 hours, and the filtering is carried out on a filter press using a T or KTF-1P filter cardboard as filter material according to GOST 12290-89 and an average filtering speed of 45 -65 dal / h · m ² .

The ingredients that are included in the bitter tincture “PEPPERKA PEPPEROVA” are used in the following ratio per 1000 dal of the finished product:

Kohler - 9.5-10.0 kg,

as well, l

Water-alcohol infusion of red pepper I and II plum - 79.0 - 81.0, obtained from 5.0-6.0 kg of pods,

Infusion of I and II plums of plant material - 167.0-169.0, including angelica officinalis (roots and rhizomes) 1.9-2.1 kg, peppermint (leaves) 1.4-1.6 kg, coriander seed ( fruits) 1.6-1.8 kg, allspice (unripe fruits) 2.9-3.1 kg, black pepper (unripe fruits) 1.7-1.9 kg, odorous dill (seeds) 0.4- 0.6 kg

Sugar syrup 65.8% - 91.0-93.0,

Rectified ethyl alcohol "Extra" and corrected drinking water - the rest is 40% to the fortress.

Example 1

The proposed tincture of bitter "PEPPERKA PEPPEROVA" obtained by blending the ingredients, aging the blend with subsequent filtration, contains the following ingredients per 1000 decaliters of the finished product:

Kohler introduced into the blend in two doses in the amount of 80 and 20%, respectively, of its quantity - 9.5 kg, infusion of red pepper I and II plum - 79 l, obtained from 6.0 kg of pods, infusion I and II of plums of plant material including angelica officinalis (roots and rhizomes) 2.0 kg, peppermint (leaves) 1.5 kg, seed coriander (fruits) 1.7 kg, allspice (unripe fruits) 3.0 kg, black pepper (unripe fruits ) 1.8 kg, odorous dill (seeds) 0.5 kg - 167.0 l, 65.8% sugar syrup - 92.0 l, rectified ethyl alcohol and corrected drinking water - the rest is strong ty 40%.

Example 2

Bitter tincture “PEPPERKA PEPPEROVA” contains ingredients per 1000 decaliters of the finished product when using vegetable raw materials as in example 1: tint - 10.0 kg, infusion of red pepper I and II plum - 80 l, obtained from 5.5 kg of pods, infusion I and II plums of plant material, including angelica officinalis (roots and rhizomes) 2.1 kg, peppermint (leaves) 1.6 kg, seed coriander (fruits) 1.6 kg, allspice (unripe fruits) 2.9 kg, pepper black (unripe fruits) 1.9 kg, odorous dill (seeds) 0.6 kg - 169.0 L, 65.8% sugar syrup - 91.5 L, rectified ethyl alcohol anny "Extra" and potable water corrected - the rest up to the strength of 40%.

Get a tincture of bitter "PEPPERKA PEPPEROVAYA" with the following physico-chemical parameters: strength - 40%; FEC color at λ = 440 nm and S = 5 mm, D = 0.30-0.40; and organoleptic indicators: color - light brown; taste - burning, rounded; aroma - a slightly spicy aroma of red pepper with sweet tones and aromas of mountain herbs, softening the sharp and burning taste of pepper, while also emphasizing the beautiful floral aroma of allspice and giving the tincture a delicate caramel tone. The tasting score of the drink was 9.68 points.

Samples of vodka of the following composition were also prepared:

Example 3

Bitter tincture “PEPPERKA PEPPEROVA” contains the ingredients per 1000 decaliters of the finished product in the preparation of infusions of plant materials, as in example 1: color - 9.0 kg, infusion of red pepper I and II plum - 84 l, obtained from 4.0 kg of pods, infusion I and II plums of plant material, including angelica officinalis (roots and rhizomes) 1.7 kg, peppermint (leaves) 1.8 kg, coriander seed (fruits) 2.0 kg, allspice (unripe fruits) 2.7 kg, black pepper (unripe fruits) 1.9 kg, odorous dill (seeds) 0.7 kg - 165.0 l, 65.8% sugar syrup - 90.0 l, ethyl alcohol tifikovanny "Extra" and potable water corrected - the rest up to the strength of 40%.

The tincture of this composition enhances the taste and aroma of coriander and mint, worsening its organoleptic properties, and the caramel tones in the taste disappear.

Example 4

Bitter tincture “PEPPERKA PEPPEROVA” contains ingredients per 1000 decaliters of the finished product in the preparation of infusions of plant materials, as in example 1: color - 11.0 kg, infusion of red pepper I and II plum - 76 l, obtained from 7.0 kg of pods, infusion I and II plums of plant material, including angelica officinalis (roots and rhizomes) 2.3 kg, peppermint (leaves) 1.3 kg, coriander seed (fruits) 1.4 kg, allspice (unripe fruits) 3.25 kg, black pepper (unripe fruits) 1.6 kg, odorous dill (seeds) 0.3 kg - 175.0 l, 65.8% sugar syrup - 94.0 l, ethyl alcohol p ktifikovanny "Extra" and potable water corrected - the rest up to the strength of 40%.

In the tincture of such a composition, the taste and aroma of allspice intensifies and becomes sharper, which worsens the organoleptic properties of the product, and the caramel tones in the taste, as well as in the tincture prepared according to Example 3, disappear.

Thus, the above examples show that the specified technical result is achieved only with the claimed composition, and with a different composition (when going beyond) is not achieved.

The present invention provides an extension of the assortment of bitter tinctures based on red hot pepper, with high organoleptic characteristics and additionally enriched with a complex of essential oils, trace elements and flavonoids of medicinal plants included in the composition, which is the basis for its preparation.

Claims (1)

Bitter tincture containing water-alcohol tincture of red pepper I and II plum, water-alcohol tincture I and II plum of vegetable raw materials, including allspice (unripe fruits) and seed coriander (fruit), red pepper pods for filling in bottles, sugar syrup 65.8%, color, rectified ethyl alcohol and drinking water corrected to the strength of the finished product 40%, characterized in that it additionally contains medicinal angelica (roots and rhizomes), peppermint (leaves), black pepper (fruits are not ozrelye) and dill odorous (seeds) in the following ratio of ingredients for 1000 dal: pods of red pepper for making bottles, thousand pieces - 20, color, kg - 9.5-10.0 and also, l: water-alcohol infusion of red pepper I and II plum obtained from 5.0-6.0 kg of pods - 79.0-81.0, water-alcohol infusion of I and II plums of plant materials - 167.0-169.0, including angelica officinalis (roots and rhizomes) 1.9-2.1 kg, peppermint (leaves) 1.4-1.6 kg, seed coriander (fruits) 1.6-1.8 kg, allspice (unripe fruits) 2.9-3.1 kg, black pepper (unripe fruits) 1.7-1.9 kg, odorous dill (seeds) 0 4-0.6 kg 65.8% sugar syrup - 91.0-93.0, rectified ethyl alcohol "Extra" and corrected drinking water - the rest is 40% to the fortress.