RU2375433C1 - Method of "mashuk" bitters-balsam production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: at first, first and second drainage alcoholised infusion is prepared from vegetable raw material including common sainfoin, peppermint, common origanum, thousand-leaf, coriander (seed), cinnamon (bark), cloves, eleuterococcus (roots and leaves), black currant branches. Vegetable raw material is filled with 70% vol. proof aqueous-alcoholic liquid in ratio 1:10. The mixture is infused for 10-20 days, whilst mixed not less than 2 per day, then first drainage infusion is separated, raw material is repeatedly filled with 40% vol. proof aqueous-alcoholic liquid. The mixture is infused for 10-15 days, then the second drainage infusion is separated and the results of the drainages are mixed. Condimental alcoholised infusion is prepared of mixture of fresh cilantro and estragon by its filling with 50% vol. proof aqueous-alcoholic liquid in ratio 1:5 (40-50 litres). The mixture is infused during 4-6 days, infusion is drained, grass is pressed with infusion produced, after pressing infusion is filtered and mixed with drained infusion. According to the known technology vanillin alcoholised solution, dying agent and syrup are obtained. Vanillin alcoholised solution is separated into two equal parts, one of them is mixed with sugar syrup, the other - with dying agent which is previously dissolved in water in ratio 1:1, the mixtures are maturated during 15-30 minutes. The main and condimental infusions are blended, highly rectified ethyl alcohol, 1/3 of main water volume, mixture of sugar syrup and dying agent with vanillin solution and the rest of the water are added. Blend is mixed at regular times after addition of every ingredient during 3-5 minutes. After blending is finished it is mixed during 10-15 minutes. Blend is maturated for 44-46 days and filtered.

EFFECT: invention allows to increase stability for 20% along with end product organoleptic properties, providing it with mild, slightly burning, smoothed taste with original scarcely perceptible nut tone and complex rounded aroma with pleasant cognac undertone.

3 ex

Description

The invention relates to the distillery industry.

A known method of producing tincture of bitter, providing for the preparation of water-alcohol infusion of the first and second discharge of plant materials, including oregano, bison, ginger, coriander, cubeba, peppermint, allspice, red pepper and black pepper, dill, blending the infusion with sugar syrup , color, rectified ethyl alcohol "Extra" and drinking water, blending the blend, filtering it and filling tincture (RF, patent, 2151176, class C12G 3/06, 1999).

The disadvantage of this method is the use of different types of aroma and taste of plant materials, which negatively affects the organoleptic characteristics of the finished product.

A known method for the production of balm, involving the preparation of alcoholized infusions of the first and second discharge from plant materials, including, among others, branches of blackcurrant with leaves, oregano and peppermint, blending infusions with honey, sugar syrup, apple and cherry alcoholized juice, plum juice , color, orange oil, vanilla and water-alcohol liquid from rectified ethyl alcohol of the highest purification and drinking water, blending the blend, aging, filtering and filling the balm (patent RF 2045572, class C12G 3/06, 1995).

The disadvantage of this method is that the resulting balm has a high cost, since it includes a large amount of plant material.

It is known to use eleutherococcus leaves as a prescription ingredient in the production method of balm (RF patent 2053283, class C12G 3/06, 1993).

Closest to the proposed invention is a method for the production of bitter tincture-balsam, which involves preparing the main alcoholic infusion of the first and second discharge from plant materials, including long-leaf mint, St. John's wort, yarrow, coriander, cinnamon, cloves, eleutherococcus (roots) by pouring it in the ratio of 1 : 10 with an aqueous-alcoholic liquid with a strength of 70% vol., Insisting for 10-20 days with stirring at least 2 times a day, separating the first drain, refilling with water-alcohol liquid cr with a post of 40 vol.%, insisting for 10-15 days, separating the second plum and combining the plums, preparing auxiliary infusions from fresh grass of cilantro and tarragon (tarragon) by separately filling in a ratio of 1: 5 with an aqueous-alcoholic liquid with a strength of 60 vol.% , insisting for 4-6 days, draining the infusion, squeezing the grass to obtain an infusion, combining them, obtaining an alcoholic solution of vanillin, color and sugar syrup, blending the main and auxiliary infusions, an alcoholic solution of vanillin, color, sugar syrup, ethyl alcohol of rectified higher purification and drinking water, blending of the blend, aging and filtering of the finished product (USSR, a.s. 990806, cl. C12G 3/06, 1983).

The disadvantage of this method is the low organoleptic characteristics of the finished product and its low stability.

The technical result of the proposed method is to increase the organoleptic characteristics and stability of the finished product.

The technical result is achieved by the fact that the method of production of a bitter tincture-balm, which provides for the preparation of the main alcoholic infusion of the first and second discharge from plant materials, including mint, St. John's wort, yarrow, coriander, cinnamon, cloves, eleutherococcus (roots) by pouring it in the ratio 1: 10 with an aqueous-alcoholic liquid with a strength of 70 vol.%, Infusion for 10-20 days with stirring at least 2 times a day, separating the infusion of the first drain, re-filling with an aqueous-alcoholic liquid with a strength of 40 vol.%, Infusion boiling for 10-15 days, separating the infusion of the second plum and combining the plums, preparing an auxiliary spirit infusion from fresh cilantro and tarragon grass by pouring them in a ratio of 1: 5 with water-alcohol liquid, infusing for 4-6 days, draining the infusion, pressing herbs to obtain an infusion, combining them, obtaining an alcoholic solution of vanillin, color and sugar syrup, blending the main and auxiliary infusion, an alcoholic solution of vanillin, color, sugar syrup, rectified ethyl alcohol of higher purification and drinking water, blending the blend, aging and filtering the finished product, additionally provides for the use of black currant branches in an amount of 4.5-5.5 kg, oregano in an amount of 1.5-2.5 kg when preparing the main alcoholic infusion , along with the roots and leaves of Eleutherococcus, use cinnamon in the amount of 9.5-10.5 kg, and use peppermint in the amount of 1.5-2.5 kg as mint, use 50% alcohol-in-water liquid to prepare the auxiliary infusion vol.%, infusion after otzh filter the herbs, and the alcohol solution of vanillin previously divided into equal parts before blending, one of which is mixed with sugar syrup, and the other with color, previously dissolved in water in a ratio of 1: 1, and kept for 15-30 minutes, After blending after infusions, add rectified ethyl alcohol of the highest purity, 1/3 of the water of its total amount, a mixture of sugar syrup and tint with vanillin solution and the rest of the water, and mixing the blend periodically after each and ents for 3-5 minutes and after blending for 10-15 minutes, the ingredients in bitters balm, use with the following content, liters 1000 dal of finished product:

the main alcoholic infusion of vegetable raw materials of the first and second discharge 555.0-565.0 auxiliary alcoholic infusion fresh cilantro and tarragon grass 30.0-40.0 alcohol solution of vanillin 10.0-12.0 65.8% sugar syrup 1720-1730, as well as kg: Color 999.5-1000.5 rectified ethyl alcohol Higher purification and water drinking corrected Rest by calculation to the fortress 45 vol.%

The proposed method for the production of bitter tincture-balm "Mashuk" is as follows.

Pre-prepare the main alcoholized infusion of the first and second discharge from plant materials, including St. John's wort, peppermint, common oregano, yarrow, coriander (seed), cinnamon (bark), cloves, eleutherococcus (roots and leaves), blackcurrant branches. Vegetable raw materials are poured with an aqueous-alcoholic liquid with a strength of 70 vol.% In a ratio of 1:10, insisted for 10-20 days with stirring at least 2 times a day, the infusion of the first drain is separated, the raw material is poured with an aqueous-alcoholic liquid with a strength of 40 vol. %, insist for 10-15 days, separate the infusion of the second drain and combine the plums. To prepare the main alcoholized infusion, kg per 1000 gave a bitter tincture-balm: St. John's wort pierced 9.5-10.5, yarrow 3.5-4.5, peppermint 1.5-2.5, coriander 5.5- 6.5, oregano 1.5-2.5, blackcurrant branches 4.5-5.5, cinnamon 9.5-10.5, cloves 0.3-0.8, eleutherococcus (roots and leaves) 2, 5-3.5.

An auxiliary alcoholic infusion is prepared from a mixture of fresh herbs of cilantro and tarragon (tarragon), respectively, in an amount of 3.5-4.5 and 4.5-5.5 kg per 1000 decaliters of the finished product by pouring them in a ratio of 1: 5 (40-50 k) an aqueous-alcoholic liquid with a strength of 50% vol., infusion for 4-6 days, draining the infusion, pressing the grass to obtain the infusion, filtering the infusion after pressing and combining them. Using known technology, an alcoholic solution of vanillin, color and sugar syrup are obtained. The alcohol solution of vanillin is divided into two equal parts, one of which is mixed with sugar syrup, and the other with color, which is previously dissolved in water in a ratio of 1: 1, the mixture is kept for 15-30 minutes. The main and auxiliary infusions are blended, rectified ethyl alcohol of the highest purification, 1/3 of the total amount of water, a mixture of sugar syrup and color with a solution of vanillin and the rest of the water are added. The blend is mixed periodically after making each ingredient for 3-5 minutes and after blending for 10-15 minutes. The blend is aged 44-46 days and the finished product is filtered on a filter press using filter paper of the KTF-1P or T brand and other filter paper brands approved for use in the alcoholic beverage industry as filter material.

The ingredients included in the bitter tincture-balm are used with the following content, l per 1000 gave the finished product:

the main alcoholic infusion of vegetable raw materials of the first and second discharge 555-565 auxiliary alcoholic infusion fresh cilantro and tarragon grass 30.0-40.0 alcohol solution of vanillin 10.0-12.0 65.8% sugar syrup 1720-1730, as well as kg: Color 999.5 rectified ethyl alcohol Higher purification and water drinking corrected Rest by calculation to the fortress 45 vol.%

Example 1

Pre-prepare the main alcoholized infusion of the first and second discharge from plant materials, including St. John's wort, peppermint, common oregano, yarrow, coriander (seed), cinnamon (bark), cloves, eleutherococcus (roots and leaves), blackcurrant branches. Vegetable raw materials are poured with an aqueous-alcoholic liquid with a strength of 70 vol.% In a ratio of 1:10, insisted for 10 days with stirring at least 2 times a day, the infusion of the first drain is separated, the raw material is again filled with an aqueous-alcoholic liquid with a strength of 40 vol.%, insist for 10 days, separate the infusion of the second drain and combine the plums. To prepare the main alcoholized infusion, kg per 1000 gave a bitter tincture-balm: St. John's wort pierced 9.5, yarrow 3.5, peppermint 1.5, coriander 5.5, oregano 1.5, blackcurrant branches 4.5, cinnamon 9.5, clove 0.3, eleutherococcus (roots and leaves) 2.5.

Prepare an auxiliary alcoholized infusion from a mixture of fresh herbs cilantro and tarragon (tarragon), respectively, in the amount of 3.5 and 4.5 kg per 1000 dal of the finished product by pouring them in a ratio of 1: 5 (40 l) with an aqueous-alcoholic liquid with a strength of 50 vol. %, infusion for 4 days, draining the infusion, squeezing the grass to obtain an infusion, filtering the infusion after pressing and combining them.

Using known technology, an alcoholic solution of vanillin, color and sugar syrup are obtained. The alcohol solution of vanillin is divided into two equal parts, one of which is mixed with sugar syrup, and the other with color, which is previously dissolved in water in a ratio of 1: 1, the mixture is kept for 15 minutes. The main and auxiliary infusions are blended, rectified ethyl alcohol of the highest purification, 1/3 of the total amount of water, a mixture of sugar syrup and color with a solution of vanillin and the rest of the water are added. The blend is mixed periodically after making each ingredient for 3 minutes and after blending - for 10 minutes. The blend is held for 44 days and the finished product is filtered on a filter press using KTF-1P filter cardboard as a filter material.

The ingredients included in the bitter tincture-balm are used with the following content, l per 1000 gave the finished product:

the main alcoholic infusion of vegetable raw materials of the first and second discharge 555 auxiliary alcoholic infusion fresh cilantro and tarragon grass 30,0 alcohol solution of vanillin 10.0 65.8% sugar syrup 1720, as well as kg: Color 999.5 rectified ethyl alcohol Higher purification and water drinking corrected rest by calculation to the fortress 45 vol.%

Example 2

Pre-prepare the main alcoholized infusion of the first and second discharge from plant materials, including St. John's wort, peppermint, common oregano, yarrow, coriander (seed), cinnamon (bark), cloves, eleutherococcus (roots and leaves), blackcurrant branches. Vegetable raw materials are poured with a water-alcohol liquid with a strength of 70 vol.% In a ratio of 1:10, insisted for 15 days with stirring at least 2 times a day, the infusion of the first drain is separated, the raw material is poured with a water-alcohol liquid with a strength of 40 vol.%, insist for 12 days, separate the infusion of the second drain and combine the plums. To prepare the main alcoholized infusion, kg per 1000 gave a bitter tincture-balm: St. John's wort 10.0, yarrow 4.0, peppermint 2.0, coriander 6.0, oregano 2.0, branches of black currant 5.0, cinnamon 10.0, clove 0.4, eleutherococcus (roots and leaves) 3.0.

Prepare an auxiliary alcoholized infusion from a mixture of fresh herbs cilantro and tarragon (tarragon), respectively, in the amount of 4.0 and 5.0 kg per 1000 dal of the finished product by pouring them in a ratio of 1: 5 (45 l) with an aqueous-alcoholic liquid with a strength of 50 vol. %, infusion for 5 days, draining the infusion, squeezing the herbs to obtain the infusion, filtering the infusion after pressing and combining them.

Using known technology, an alcoholic solution of vanillin, color and sugar syrup are obtained. An alcoholic solution of vanillin is divided into two equal parts, one of which is mixed with sugar syrup, and the other with color, which is previously dissolved in water in a ratio of 1: 1, the mixture is incubated for 20 minutes. The main and auxiliary infusions are blended, rectified ethyl alcohol of the highest purification, 1/3 of the total amount of water, a mixture of sugar syrup and color with a solution of vanillin and the rest of the water are added. The blend is mixed periodically after making each ingredient for 4 minutes and after blending for 13 minutes. The blend is held for 45 days and the finished product is filtered on a filter press using brand T filter board as filter material.

The ingredients included in the bitter tincture-balm are used with the following content, l per 1000 gave the finished product:

the main alcoholic infusion of vegetable raw materials of the first and second discharge 560.0 auxiliary alcoholic infusion fresh cilantro and tarragon grass 36.0 alcohol solution of vanillin 11.0 65.8% sugar syrup 1727, as well as kg: Color 1000,0 rectified ethyl alcohol Higher purification and water drinking corrected rest by calculation to the fortress 45 vol.%

Example 3

Pre-prepare the main alcoholized infusion of the first and second discharge from plant materials, including St. John's wort, peppermint, common oregano, yarrow, coriander (seed), cinnamon (bark), cloves, eleutherococcus (roots and leaves), blackcurrant branches. Vegetable raw materials are poured with an aqueous-alcoholic liquid with a strength of 70 vol.% In a ratio of 1:10, insisted for 20 days with stirring at least 2 times a day, the infusion of the first drain is separated, the raw material is again filled with an aqueous-alcoholic liquid with a strength of 40 vol.%, insist for 15 days, separate the infusion of the second drain and combine the plums. To prepare the main alcoholic infusion, kg per 1000 gave a bitter tincture-balm: St. John's wort 10.5, yarrow 4.5, peppermint 2.5, coriander 6.5, oregano 2.5, branches of black currant 5.5, cinnamon 10.5, clove 0.8, eleutherococcus (roots and leaves) 3.5.

Prepare an auxiliary alcoholized infusion from a mixture of fresh herbs cilantro and tarragon (tarragon), respectively, in the amount of 4.5 and 5.5 kg per 1000 dal of the finished product by pouring them in a ratio of 1: 5 (50 l) with an aqueous-alcoholic liquid with a strength of 50 vol. %, infusion for 6 days, draining the infusion, squeezing the grass to obtain the infusion, filtering the infusion after pressing and combining them. Using known technology, an alcoholic solution of vanillin, color and sugar syrup are obtained. The alcohol solution of vanillin is divided into two equal parts, one of which is mixed with sugar syrup, and the other with color, which is previously dissolved in water in a ratio of 1: 1, the mixture is kept for 30 minutes. The main and auxiliary infusions are blended, rectified ethyl alcohol of the highest purification, 1/3 of the total amount of water, a mixture of sugar syrup and color with a solution of vanillin and the rest of the water are added. The blend is mixed periodically after making each ingredient for 5 minutes and after blending for 15 minutes. The blend is aged for 46 days and the finished product is filtered on a filter press using KTF-1P filter cardboard as a filter material.

The ingredients included in the bitter tincture-balm are used with the following content, l per 1000 gave the finished product:

the main alcoholic infusion of vegetable raw materials of the first and second discharge 565 auxiliary alcoholic infusion fresh cilantro and tarragon grass 40,0 alcohol solution of vanillin 12.0 65.8% sugar syrup 1730, as well as kg: Color 1000,5 rectified ethyl alcohol Higher purification and water drinking corrected rest by calculation to the fortress 45 vol.%

The present invention improves the stability by 20% and the organoleptic characteristics of the finished product, providing it with a soft, slightly burning, harmonious taste with an original subtle nutty shade and a rounded, complex, pleasant cognac shade. The finished product can be used as an additive to tea, coffee, mineral water, soft drinks and alcoholic beverages in the amount of 15-20 ml per 100-150 ml of drink.

Claims (1)

A method for the production of bitter tincture-balm, which provides for the preparation of the main alcoholic infusion of the first and second discharge from plant materials, including mint, St. John's wort, yarrow, coriander, cinnamon, cloves, eleutherococcus (roots), by pouring it in a ratio of 1:10 with an aqueous-alcoholic liquid with a strength of 70% vol., infusion for 10-20 days with stirring at least 2 times a day, separating the infusion of the first drain, re-pouring with a 40% vol. alcohol-water liquid, infusion for 10-15 days, separating the infusion of WTO of plum and combining plums, preparing an auxiliary alcoholic infusion of fresh cilantro and tarragon grass by pouring them in a 1: 5 ratio with aqueous-alcoholic liquid, infusing for 4-6 days, draining the infusion, squeezing the grass to obtain the infusion, combining them, obtaining alcohol solution of vanillin, color and sugar syrup, blending of the main and auxiliary infusions, alcohol solution of vanillin, color, sugar syrup, rectified ethyl alcohol of higher purification and drinking water, blending the blend, aging and filtering the finished product, characterized in that in addition to the preparation of the main alcoholized infusion, branches of blackcurrant in the amount of 4.5-5.5 kg, oregano in the amount of 1.5-2.5 kg, along with the roots and eleutherococcus leaves, cinnamon is used in the amount of 9.5-10.5 kg, and peppermint in the amount of 1.5-2.5 kg is used as mint, in the preparation of the auxiliary infusion water-alcohol liquid with a strength of 50% vol., infusion is used after pressing the herbs, it is filtered, and the alcoholic solution of vanillin pre two times before blending, they are divided into equal parts, one of which is mixed with sugar syrup, and the other with color, previously dissolved in water in a ratio of 1: 1, and kept for 15-30 minutes, when blending after infusions, rectified ethyl alcohol of higher purification, 1/3 of the water from its total amount, a mixture of sugar syrup and color with a solution of vanillin and the rest of the water, and blending is carried out periodically after making each ingredient for 3-5 minutes and after blending - for 10-15 minutes, while the ingredients included in the bitter tincture-balm, are used at the following content per 1000 gave the finished product, l:
main alcoholic infusion plant materials of the first and second plum 555.0-565.0 auxiliary alcoholic infusion from fresh cilantro and tarragon grass 30.0-40.0 alcohol solution of vanillin 10.0-12.0 65.8% sugar syrup 1720-1730,
as well as kg:
color 999.5-1000.5 rectified ethyl alcohol highest purification and water drinking corrected the rest is calculated to the fortress of 45 vol.%