RU2354688C1 - Method of balsam "strizhament" manufacturing - Google Patents

Abstract

FIELD: cosmetology, chemistry.

SUBSTANCE: preliminarily potion of balsam of first and second pouring is prepared by double pouring of mixture consisting of 2.5-3.5 kg of common John's-wood, 2.5-3.5 kg of sweet-Mary, 4.0-5.0 kg of brandy mint, 2.5-3.5 kg of melilot, 1.0-2.0 kg of pot marjoram, 0.3-1.3 kg of milfoil, 0.2-1.2 kg of warmot, 2.5-3.5 kg of garden angelica, 2.5-3.5 kg of oak chips, 0.3-1.3 kg of hyssopus officinalis, 0.3-1.7 kg of calendula, 0.1-1.0 kg of lime flowers and 0.5-1.5 of licorice root, with water-alcohol liquid first, of 50% concentration with ratio: 1:1, and then - 40% in amount equal to taken off volume. Mixture is stood for 6 hours with further discharge, combining of discharges and filtration. Separately potions of first discharge of hop inflorescences in amount 0.1-1.0 kg and coffee in amount 13.5-14.5 kg are prepared, for which purpose they are poured with water-alcohol liquid of 45 and 50% concentration respectively with ratio 1:2 and 1:1, stood for 7 and 10 days, potions are discharged and filtered. Separately fruit drinks of first and second discharge are prepared from 149-151 kg of dried ashberry and 173-175 kg of dried prunes, using for first pouring water-alcohol liquid with concentration 50 vol. %, with ratio 3-4:1, and for second - 45 vol. %. Time of standing - for 14 days From sugar, sugar syrup with concentration 65.8% is prepared, colour is dissolved in water with ratio 1:1. Into blended enamelled vat or stainless steel tank successively introduced are balsam potion, alcohol potions, fruit drinks, cognac 40-45 vol. %, rectified ethanol of highest purification, 1/3 part of drinking water, sugar syrup, colour and remaining part of drinkable water set right for bringing to stated volume. Blend is mixed periodically after introduction of each constituent for 3-5 minutes, and after blending for 15-30 minutes. Blend is stood for not less than 24 hours and directed to filtration and bottling. Components included in balsam are used with following content in l per 1000 dal of finished product: potion of balsam of first and second discharge - 389-391, alcohol coffee potion of first discharge - 104-106, alcohol potion of hop inflorescences of first discharge 6-8, fruit drink of dried prunes of first and second discharge - 659-661, fruit drink of dried ashberry of first and second discharge - 694-696, cognac 399-401, colour - 599-601, sugar syrup 65.8% - 1954-1956, apple alcohol juice - 999-1001, rectified ethanol of highest purification and drinkable water - the remaining part according to calculation of blend strength 42 vol. %. This ensures obtaining balsam with high organoleptic indices from local and easily available raw materials. Technological methods and synergetic influence of used components on each other enhanced their properties, which allows to give balsam black with brownish shade colour, soft, saturated sweet, slightly burning taste, complex bouquet of blooming herbs and dried fruit, without any complexity, sweet aftertaste. Aroma is fragrant, harmonious.

EFFECT: when diluted in tea or cocktail tender aroma is revealed in form of dried prune and fresh bread.

3 ex

Description

The invention relates to the alcoholic beverage industry.

A known method of producing a balm containing in its composition Valerian medicinal (root), Rhodiola rosea (root), Origanum ordinary (tops of flowering stems), St. John's wort (leaves and tops of flowering stems), linden (flowers), yarrow (tops of flowering stems) , bitter wormwood, lemon balm, angelica pharmacy, calendula, sage, coriander, licorice root, Kosheb dietary supplement, orange oil, vanillin, color, sugar syrup, lemon, nutmeg, cinnamon, cardamom and orange oil, aronia aroma concentrate or its flavor, rectified ethyl alcohol of the highest purification and corrected drinking water, which includes preparing alcoholic infusions, blending them, concentrate, additives, ethyl alcohol, 1/3 of water, sugar syrup, color, the rest of water, oils, dissolved in alcohol, blending blending, aging and filtration (RF patent 2156801, 2000).

A disadvantage of the known balm is the use of a large number of oils, which adversely affects the stability of organoleptic indicators.

A known method for the production of balm, providing for the preparation of infusion of balm of the first and second discharge from arnica, calamus, marshmallow, angelica, linden blossom, St. John's wort, wormwood, tanning, galangal, mint, eleutherococcus, watch, lemongrass, ginger, black pepper, orange peel, nutmeg walnut, coriander, lemon balm, valerian, oak bark, juniper, birch buds, anise, dill, oregano, sage, cubeba and levzea, blueberry fruit of the first and second plum, coffee infusion of the first plum, cinnamon infusion of the first and second plum, aromatic alcohol to f, blending the infusion of balm, infusions, apple alcohol juice, fruit juice, alcohol, 1/3 of water, honey, colourant, aromatic alcohol, vanillin dissolved in alcohol, balsamic Peruvian and lemon oils dissolved in alcohol, blending the blend, aging and filtration (Recipes for alcoholic beverages and vodka. M: Light and food industry, 1981, p.248).

A disadvantage of the known balm is the use of expensive imported balsamic oil, a large amount of color.

Closest to the proposed method is the production of balm, which involves the preparation of infusion of the first balm of chamomile, linden blossom, St. John's wort, wormwood, marjoram, marigold, star anise, peppermint, thyme, hop, lemon balm, oak bark, yarrow, infusion of the first and second plums from cinnamon, an alcoholic infusion of the first plums from cherry branches, fruit drinks of the first and second plums from the rosehip, hawthorn and elderberry, blending the infusion of balm, distilled Frequently, apple and cherry alcoholized juices, fruit drinks, rectified ethyl alcohol of the highest purification, 1/3 of drinking water, honey, sugar and treacle syrup, caramel, the remainder of the water, mixing the blend, and filtering an extract (RF Patent 2078803, 1997).

The disadvantage of this method is that the balm has an aroma with the release of vanilla tone, which introduces a disorder in the aroma and provides it with low organoleptic characteristics.

The technical result of the invention is to create a balm with high organoleptic characteristics based on local and readily available raw materials.

The technical result is achieved by the fact that the method of producing the balm, comprising preparing an infusion of balm from St. John's wort, melissa officinalis, peppermint, oregano, yarrow, wormwood, ingredient from oak, calendula, linden flowers, alcoholized infusions of the first plum, fruit drinks of the first and second plum, the use of infusion of hop inflorescences, blending the infusion of balsam, alcoholic infusions, apple alcohol juice, fruit drinks, rectified ethyl alcohol of higher purity, 1/3 part For drinking, sugar syrup, tint, the rest of the water, blending the blend, aging and filtering, it also provides for the use of clover, angelica pharmacy, ordinary hyssop and licorice root for the preparation of infusion, contain oak chips, and for the preparation of alcohol infusions use hop inflorescences in an amount of 0.1-1.0 kg and additionally coffee in an amount of 13.5-14.5 kg, preparation of fruit drinks to carry out from 173.5-174.5 kg of dried prunes and 149.5-150.5 kg dried mountain ash, and to prepare the infusion of the first and second plum balm using 2.5-3.5 kg of St. John's wort, 2.5-3.5 kg of lemon balm, 4.0-5.0 kg of peppermint, 2.5-3.5 kg sweet clover, 1.0-2.0 kg of oregano, 0.3-1.3 kg of yarrow, 0.2-1.2 kg of bitter wormwood, 2.5-3.5 kg of angelica pharmacy, 2.5-3 , 5 kg of oak shavings, 0.3-1.3 kg of hyssop ordinary, 0.3-1.7 kg of calendula, 0.1-1.0 kg of linden flowers and 0.5-1.5 kg of licorice root, before by blending, color should be dissolved in water in a ratio of 1: 1, and when blending before alcohol, add cognac, while using the components in the following ii l in 1000 gave balm:

infusion of first and second plum balm 389-391 alcoholic infusion of coffee of the first plum 104-106 alcohol infusion of hop inflorescences of the first plum 6-8 dried plums of dried first and second plums 659-661 dried rowan fruit juice of the first and second plum 694-696 cognac 399-401 color 599-601 65.8% sugar syrup 1954-1956 alcoholic apple juice 999-1001 Rectified ethyl alcohol of the highest purification and drinking water the rest according to the calculation of the strength of the blend 42% vol.

Method for the production of balm "Strizhament" is as follows.

Pre-prepare the infusion of the first and second drain balm by double filling the mixture, consisting of 2.5-3.5 kg of St. John's wort, 2.5-3.5 kg of lemon balm, 4.0-5.0 kg of peppermint, 2, 5-3.5 kg of clover, 1.0-2.0 kg of oregano, 0.3-1.3 kg of yarrow, 0.2-1.2 kg of bitter wormwood, 2.5-3.5 kg of angelica pharmacy , 2.5-3.5 kg of oak shavings, 0.3-1.3 kg of hyssop ordinary, 0.3-1.7 kg of calendula, 0.1-1.0 kg of linden flowers and 0.5-1, 5 kg of licorice root, with an aqueous-alcoholic liquid, first with a strength of 50% in a ratio of 1: 1, and then 40% in an amount equal to the selected volume mu. The mixture is insisted for 6 hours, followed by discharge, combining the drains and filtering.

Separately, alcoholized infusions of the first discharge are prepared from hop inflorescences in an amount of 0.1-1.0 kg and coffee in an amount of 13.5-14.5 kg, for which they are poured with an aqueous-alcoholic liquid with a strength of 45 and 50%, respectively, in a ratio of 1: 2 and 1: 1, insist for 7 and 10 days, drain the infusions and filter.

Using the well-known technology, the fruit drinks of the first and second plums are separately prepared from 149-151 kg of dried mountain ash and 173-175 kg of dried prune, using water-alcohol liquid with a strength of 50% vol. in a ratio of 3-4: 1, and in the second - 45% vol. The infusion time is 14 days.

65.8% sugar syrup is prepared from sugar, the color is dissolved in water in a ratio of 1: 1.

In a blended enameled vat or stainless steel collection, balsam infusion, alcoholized infusions, fruit drinks, cognac are successively introduced

 40-45% vol., Rectified ethyl alcohol of the highest purification, 1/3 of drinking water, sugar syrup, color and the rest of drinking water corrected to bring to a predetermined volume.

Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after blending - for 15-30 minutes. After composing the blend, an average sample is taken and the condition is checked in it. If the blend does not match the recipe according to one of the indicators, it is corrected by introducing the required ingredients.

After repeated mixing, the blend is again analyzed, incubated for at least 24 hours and sent for filtration. Filtration of the blend is carried out on a filter press; filter paper of the KTF-1P or T brand and other brands approved for use in the industry are used as filter material. Filtration rate - 45-65 dal / h. After that, the balm is poured. The components included in the balm are used with the following content in l per 1000 gave the finished product:

infusion of first and second plum balm 389-391 alcoholic infusion of coffee of the first plum 104-106 alcohol infusion of hop inflorescences of the first plum 6-8 dried plums of dried first and second plums 659-661 dried rowan fruit juice of the first and second plum 694-696 cognac 399-401 color 599-601 65.8% sugar syrup 1954-1956 alcoholic apple juice 999-1001 Rectified ethyl alcohol of the highest purification and drinking water the rest according to the calculation of the strength of the blend 42% vol.

Example 1

Pre-prepare the infusion of the first and second drain balm by double-filling the mixture consisting of 2.5 kg of St. John's wort, 2.5 kg of medicinal lemon balm, 4.0 kg of peppermint, 2.5 kg of sweet clover, 1.0 kg of oregano, 0 , 3 kg of yarrow, 0.2 kg of bitter wormwood, 2.5 kg of angelica pharmacy, 2.5 kg of oak shavings, 0.3 kg of hyssop ordinary, 0.3 kg of calendula, 0.1 kg of linden flowers and 0.5 kg licorice root, with a water-alcohol liquid, first with a strength of 50% in a ratio of 1: 1, and then 40% in an amount equal to the selected volume. The mixture is insisted for 6 hours, followed by discharge, combining the drains and filtering.

Separately, alcoholized infusions of the first discharge are prepared from hop inflorescences in an amount of 0.1 kg and coffee in an amount of 13.5 kg, for which they are poured with an aqueous-alcoholic liquid with a strength of 45 and 50%, respectively, in a ratio of 1: 2 and 1: 1, insist in for 7 and 10 days, infusions are drained and filtered.

Using the well-known technology, fruit drinks of the first and second plums are separately prepared from 149 kg of dried mountain ash and 173 kg of dried prune, using water-alcohol liquid with a strength of 50% vol. in a ratio of 3-4: 1, and in the second - 45% vol. The infusion time is 14 days.

65.8% sugar syrup is prepared from sugar, the color is dissolved in water in a ratio of 1: 1.

In a blended enameled vat or stainless steel collection, balsam infusion, alcoholized infusions, fruit drinks, cognac 40% vol., Rectified ethyl alcohol of the highest purification, 1/3 of drinking water, sugar syrup, color and the rest of drinking water corrected to bring to a given volume.

Mixing of the blend is carried out periodically after making each component for 3 minutes, and after blending for 15 minutes. After composing the blend, an average sample is taken and the condition is checked in it. If the blend does not match the recipe according to one of the indicators, it is corrected by introducing the required ingredients.

After repeated mixing, the blend is again analyzed, incubated for at least 24 hours and sent for filtration. Filtration of the blend is carried out on a filter press; filter paper of the KTF-1 brand is used as the filtering material. Filtration rate - 45 dal / h. After that, the balm is poured.

The components included in the balm are used with the following content in l per 1000 gave the finished product:

infusion of first and second plum balm 389 alcoholic infusion of coffee of the first plum 104 alcohol infusion of hop inflorescences of the first plum 6 dried plums of dried first and second plums 659 dried rowan fruit juice of the first and second plum 694 cognac 399 color 599 65.8% sugar syrup 1954 alcoholic apple juice 999 Rectified ethyl alcohol of the highest purification and drinking water the rest according to the calculation of the strength of the blend 42% vol.

Example 2

Pre-prepare the infusion of the balm of the first and second discharge by double filling the mixture, consisting of 3.0 kg of St. John's wort, 3.0 kg of medicinal lemon balm, 4.5 kg of peppermint, 3.0 kg of sweet clover, 1.5 kg of oregano, 0 , 8 kg of yarrow, 0.7 kg of bitter wormwood, 3.0 kg of angelica pharmacy, 3.0 kg of oak shavings, 0.8 kg of hyssop ordinary, 1.2 kg of calendula, 0.5 kg of linden flowers and 1.0 kg licorice root, with a water-alcohol liquid, first with a strength of 50% in a ratio of 1: 1, and then 40% in an amount equal to the selected volume. The mixture is insisted for 6 hours, followed by discharge, combining the drains and filtering.

Separately, alcoholized infusions of the first discharge are prepared from hop inflorescences in an amount of 0.5 kg and coffee in an amount of 14.0 kg, for which they are poured with an aqueous-alcoholic liquid with a strength of 45 and 50%, respectively, in a ratio of 1: 2 and 1: 1, insist in for 7 and 10 days, infusions are drained and filtered.

Using the well-known technology, fruit drinks of the first and second plums are separately prepared from 150 kg of dried mountain ash and 174 kg of dried prune, using water-alcohol liquid with a strength of 50% vol. in a ratio of 3-4: 1, and in the second - 45% vol. The infusion time is 14 days.

65.8% sugar syrup is prepared from sugar, the color is dissolved in water in a ratio of 1: 1.

In a blended enameled vat or stainless steel collection, balsam infusion, alcoholized infusions, fruit drinks, cognac 42% vol., Rectified ethyl alcohol of the highest purification, 1/3 of drinking water, sugar syrup, color and the rest of drinking water corrected to bring to a given volume. Mixing of the blend is done periodically after making each component for 4 minutes, and after blending - for 20 minutes. After composing the blend, an average sample is taken and the condition is checked in it. If the blend does not match the recipe according to one of the indicators, it is corrected by introducing the required ingredients.

After repeated mixing, the blend is again analyzed, incubated for at least 24 hours and sent for filtration. Filtration of the blend is carried out on a filter press, filter brand T is used as filter material. The filtration rate is 55 dal / h. After that, the balm is poured.

The components included in the balm are used with the following content in l per 1000 gave the finished product:

infusion of first and second plum balm 390 alcoholic infusion of coffee of the first plum 105 alcohol infusion of hop inflorescences of the first plum 7 dried plums of dried first and second plums 660 dried rowan fruit juice of the first and second plum 695 cognac 400 color 600 65.8% sugar syrup 1955 alcoholic apple juice 1000 Rectified ethyl alcohol of the highest purification and drinking water the rest according to the calculation of the strength of the blend 42% vol.

Example 3

Pre-prepare the infusion of the first and second drain balm by double-filling the mixture, consisting of 3.5 kg of St. John's wort, 3.5 kg of medicinal lemon balm, 5.0 kg of peppermint, 3.5 kg of sweet clover, 2.0 kg of oregano, 1 , 3 kg of yarrow, 1.2 kg of bitter wormwood, 3.5 kg of angelica pharmacy, 3.5 kg of oak shavings, 1.3 kg of hyssop ordinary, 1.7 kg of calendula, 1.0 kg of linden flowers and 1.5 kg licorice root, with a water-alcohol liquid, first with a strength of 50% in a ratio of 1: 1, and then 40% in an amount equal to the selected volume. The mixture is insisted for 6 hours, followed by discharge, combining the drains and filtering.

Separately, alcoholized infusions of the first discharge are prepared from hop inflorescences in an amount of 1.0 kg and coffee in an amount of 14.5 kg, for which they are poured with an aqueous-alcoholic liquid with a strength of 45 and 50%, respectively, in a ratio of 1: 2 and 1: 1, insist in for 7 and 10 days, infusions are drained and filtered.

Using the well-known technology, fruit drinks of the first and second plums are separately prepared from 151 kg of dried mountain ash and 175 kg of dried prune, using water-alcohol liquid with a strength of 50% vol. in a ratio of 3-4: 1, and in the second - 45% vol. The infusion time is 14 days.

65.8% sugar syrup is prepared from sugar, the color is dissolved in water in a ratio of 1: 1.

In a blended enameled vat or stainless steel collection, balsam infusion, alcoholized infusions, fruit drinks, cognac 45% vol., Rectified ethyl alcohol of the highest purification, 1/3 of drinking water, sugar syrup, color and the rest of drinking water corrected to bring to a given volume.

Mixing of the blend is carried out periodically after making each component for 5 minutes, and after blending for 30 minutes. After composing the blend, an average sample is taken and the condition is checked in it. If the blend does not match the recipe according to one of the indicators, it is corrected by introducing the required ingredients.

After repeated mixing, the blend is again analyzed, incubated for at least 24 hours and sent for filtration. Filtration of the blend is carried out on a filter press; filter paper of a brand approved for use in the industry is used as a filter material. Filtration rate - 65 dal / h. After that, the balm is poured.

The components included in the balm are used with the following content in l per 1000 gave the finished product:

infusion of first and second plum balm 391 alcoholic infusion of coffee of the first plum 106 alcohol infusion of hop inflorescences of the first plum 8 dried plums of dried first and second plums 661 dried rowan fruit juice of the first and second plum 696 cognac 401 color 601 65.8% sugar syrup 1956 alcoholic apple juice 1001 Rectified ethyl alcohol of the highest purification and drinking water the rest according to the calculation of the strength of the blend 42% vol.

The present invention provides a balm with high organoleptic characteristics from local and readily available raw materials. Technological methods and the synergistic effect of the components used on each other increase their properties, which allows the balm to give a black color with a brown tint, a soft, rich sweet, slightly burning taste, a complex bouquet of flowering herbs and dried fruits, a sweet aftertaste. The aroma is fragrant, harmonious. When diluted in tea or in a cocktail, a delicate aroma is revealed in the form of a mixture of dried prunes and fresh bread.

Claims (1)

Method for the production of balm, which provides for the preparation of infused balm from St. John's wort, lemon balm, peppermint, oregano, yarrow, wormwood, oak ingredient, calendula, linden flowers, alcoholized infusions of the first plum, fruit drinks of the first and second plums, using hop inflorescences , blending infusion of balsam, alcoholic infusions, alcoholic apple juice, fruit drinks, rectified ethyl alcohol of the highest purification, 1/3 of drinking water, sugar syrup, color, leaving part of water, blending blending, aging and filtering, characterized in that they additionally use medicinal sweet clover, angelica pharmacy, ordinary hyssop and licorice root for the preparation of infusion, contains oak shavings as an oak ingredient, and hop inflorescences are used to make alcoholic infusions in an amount of 0.1-1.0 kg and additionally coffee in an amount of 12.5-14.5 kg, the preparation of fruit drinks is carried out from 173.5-174.5 kg of dried prunes and 149.5-150.5 kg of dried mountain ash, and prepare the infusion of balm first of the first and second discharge, use 2.5-3.5 kg of St. John's wort, 2.5-3.5 kg of medicinal lemon balm, 4.0-5.0 kg of peppermint, 2.5-3.5 kg of sweet clover, 1.0-2.0 kg of oregano, 0.3-1.3 kg of yarrow, 0.2-1.2 kg of bitter wormwood, 2.5-3.5 kg of angelica pharmacy, 2.5-3.5 kg of oak shavings, 0.3-1.3 kg of hyssop ordinary, 0.3-1.7 kg of calendula, 0.1-1.0 kg of linden flowers and 0.5-1.5 kg of licorice root, before blending dissolved in water in a ratio of 1: 1, and when blending before alcohol, brandy is introduced, while the components are used at the following content, l per 1000 dal lzama:
infusion of first and second plum balm 389-391 alcoholic coffee infusion first discharge 104-106 alcohol infusion of inflorescences first plum hop 6-8 dried prune fruit drink first and second discharge 659-661 dried rowan fruit juice first and second discharge 694-696 cognac 399-401 color 599-601 65.8% sugar syrup 1954-1956 alcoholic apple juice 999-1001 rectified ethyl alcohol highest purification and drinking water the rest is calculated blend fortresses 42 vol.%.