RU2380402C2 - Bitters - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bitters contain the following initial ingredients, l per 1000 decalitres: vodka held in an oak barrel for three-four months 9000-9800, aqueous alcoholic extract of apple-tree leaves and pear-tree leaves of the first drain 27.0-29.0, aqueous alcoholic liquid is the rest to the blend strength 40%. It can contain aqueous alcoholic extract of mixture of apple-tree leaves and pear-tree leaves in the ratio of (2.0-3.0):1.0 taken in the amount of 3.0-4.0 kg and held in 38-42 l of aqueous alcoholic liquid with strength of 50% for 5 days and also colour in the amount of 5 kg maximum per 1000 decalitres.

EFFECT: improved organoleptic characteristics of bitters and fine flavour of watermelon.

3 cl, 6 ex

Description

The invention relates to the distillery industry, to the bitter tinctures.

Known bitter tinctures containing water-alcohol infusions of plant materials and water-alcohol liquid.

So, the tincture of bitter “GOLDEN COCKLET” is known, containing infusions and juices of plant ingredients, colors and water-alcohol liquid (Patent RU No. 2266320, class C12G 3/06, publ. 2005) / 1 /.

However, the organoleptic characteristics of this known tincture of bitter are not high enough.

Bitter tinctures are known, which include ready-made alcoholic drinks. So, the Bitter Tincture “URBAN” is known, containing as a ready-made alcoholic drink, one-malt 12-year-old whiskey along with other ingredients (Patent RU No. 2297446, class C12G 3/06, published on 04/20/2007 .) / 2 /.

Known bitter tincture "KUZBASS OLD" containing, as a finished alcoholic beverage, included in its composition, port and cognac, as well as color, water-alcohol liquid, water-alcohol infusions of plant materials, including apple leaf and cherry leaf (Patent RU No. 2255108, CL C12G 3/06, publ. 2005) / 3 /.

The closest analogue of the proposed tincture of bitter is the tincture of bitter UDMURDSKY SHAMAN "containing a ready-made alcoholic drink, water-alcohol tincture of apple leaves and pear leaves of the first plum and water-alcohol liquid (Patent RU No. 2232186, class C12G 3/06, publ. 2004 g.) / 4 /.

As a ready-made alcoholic drink, cognac is part of this well-known bitter tincture. The tincture also contains honey, propolis, infusions of a number of plant components and fruit drinks.

However, the organoleptic properties of this well-known bitter tincture are not high enough.

The technical result achieved by the present invention is to improve the organoleptic characteristics of the bitter tincture, giving it the aroma of light tones of watermelon.

The specified technical result is achieved by the fact that the tincture of bitter, containing the finished alcoholic beverage, water-alcoholic infusion of leaves of apple trees and leaves of pears of the first plum and water-alcohol liquid, as a finished alcoholic beverage contains vodka aged in an oak barrel for three four months, with the following content of the starting components, l per 1000 gave:

vodka aged in oak barrel for three to four months 9000-9800 water-alcohol infusion of leaves apple and pear leaves of the first plum 27.0-29.0 water-alcohol liquid the rest is up to 40% blend strength

Bitter tincture may contain a water-alcohol infusion of a mixture of apple and pear leaves in a ratio of (2.0-3.0): 1.0, taken in an amount of 3.0-4.0 kg and aged in 38-42 liters of water alcohol liquid with a strength of 50% for 5 days.

Bitter tincture may additionally contain color in an amount of not more than 5.0 kg per 1000 dal.

The following are examples illustrating the invention.

Example 1. Prepare a bitter tincture with the following content of the starting components, l per 1000 gave:

oak barrel aged vodka three to four months 9000 water-alcohol infusion of leaves first plum pears 27.0 water-alcohol liquid the rest is up to 40%

Bitter tincture contains water-alcohol tincture

a mixture of apple and pear leaves in a ratio of 3.0: 1.0, taken in an amount of 4.0 kg and aged in 38 l of water-alcohol liquid with a strength of 50% for 5 days.

The resulting sample of bitter tincture has high organoleptic characteristics: the color is straw, the taste is soft, slightly tart, the aroma is vodka with an oak tint and with light tones of watermelon.

Example 2. Prepare a bitter tincture with the following content of the starting components, l per 1000 gave:

vodka aged in oak barrel for three months 9800 water-alcohol infusion of leaves apple and pear leaves of the first plum 29.0 water-alcohol liquid the rest is up to 40%

Bitter tincture contains an aqueous-alcoholic infusion of a mixture of apple and pear leaves in a ratio of 2.0: 1.0, taken in an amount of 3.0 kg and aged in 42 l of an aqueous-alcoholic liquid with a strength of 50% for 5 days.

The resulting sample of bitter tincture has high organoleptic characteristics: the color is straw, the taste is soft, slightly tart, the aroma is vodka with an oak tint and with light tones of watermelon.

Example 3. Prepare a bitter tincture with the following content of the starting components, l per 1000 gave:

vodka aged in oak barrel for three to four months 9500 water-alcohol infusion of leaves apple and pear leaves of the first plum 27.5

and also kg per 1000 dal:

color 0.1 water-alcohol liquid the rest is up to 40%

Bitter tincture contains an aqueous-alcoholic infusion of a mixture of apple and pear leaves in a ratio of 2.0: 1.0, taken in an amount of 3.0 kg and aged in 42 l of an aqueous-alcoholic liquid with a strength of 50% for 5 days.

The resulting sample of bitter tincture has high organoleptic characteristics: the color is straw, the taste is soft, slightly tart, the aroma is vodka with an oak tint and with light tones of watermelon.

Example 4. Prepare a bitter tincture with the following content of the starting components, l per 1000 gave:

vodka aged in oak barrel for three to four 9800 introspective infusion of leaves apple and pear leaves of the first plum 27.0

and also kg per 1000 dal:

color 5,0 water-alcohol liquid the rest is up to 40%

Bitter tincture contains an aqueous-alcoholic infusion of a mixture of apple and pear leaves in a ratio of 3.0: 1.0, taken in an amount of 4.0 kg and aged in 42 l of an aqueous-alcoholic liquid with a strength of 50% for 5 days.

The resulting sample of bitter tincture has high organoleptic characteristics: the color is straw, the taste is soft, slightly tart, the aroma is vodka with an oak tint and with light tones of watermelon.

Example 5. Prepare a bitter tincture with the following content of the starting components, l per 1000 gave:

vodka aged in oak barrel for three to four months 9850 water-alcohol infusion of leaves apple and pear leaves of the first plum 26.5

and also kg per 1000 dal:

color 5.5 water-alcohol liquid the rest is up to 40%

Bitter tincture contains a water-alcohol infusion of a mixture of apple and pear leaves in a ratio of 3.5: 1.0, taken in an amount of 4.0 kg and aged in 38 l of water-alcohol liquid with a strength of 50% for 5 days.

The resulting sample of bitter tincture has low organoleptic characteristics: the color is light brown, the taste is tart, the aroma is vodka with an oak tint. Light tones of watermelon in the aroma are not detected.

Example 6. Prepare a bitter tincture with the following content of the starting components, l per 1000 gave:

vodka aged in oak barrel for three to four months 8000 water-alcohol infusion of leaves apple and pear leaves of the first plum 29.5 water-alcohol liquid the rest is up to 40%

Bitter tincture contains a water-alcohol infusion of a mixture of apple and pear leaves in a ratio of 2.0: 1.5, taken in an amount of 4.0 kg and aged in 38 l of water-alcohol liquid with a strength of 50% for 5 days.

The resulting sample of bitter tincture has low organoleptic characteristics: the color is pale yellow, the taste is tart, the aroma is vodka with an oak tint. In the aroma of bitter tinctures, light tones of watermelon are not determined.

Thus, the bitter tincture according to the invention has high organoleptic characteristics by imparting light aroma of watermelon to its aroma.

Claims (3)

1. Bitter tincture, containing the finished alcoholic beverage, water-alcoholic infusion of apple leaves and pear leaves of the first plum and water-alcohol liquid, characterized in that as the finished alcoholic beverage it contains vodka aged in an oak barrel for three to four months , with the following content of the starting components, l per 1000 gave:
vodka aged in oak barrel for three to four months 9000-9800 water-alcohol infusion of leaves apple and pear leaves of the first plum 27.0-29.0 water-alcohol liquid the rest is up to 40% blend strength. 2. Bitter tincture according to claim 1, characterized in that it contains a water-alcohol infusion of a mixture of apple leaves and pear leaves in a ratio of (2.0-3.0): 1.0, taken in an amount of 3.0-4, 0 kg and aged in 38-42 l of water-alcohol liquid with a strength of 50% for 5 days. 3. Bitter tincture according to any one of claims 1 or 2, characterized in that it additionally contains color in an amount of not more than 5.0 kg per 1000 dal.