RU2420563C1 - Bitter liqueur - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: for production of 1000 decalitres of bitter liqueur one uses 3600 litres of fortified infusion of cedar nuts, 20 litres of fortified infusion of pine buds of the 1^st and 2^nd draining, 8 litres of fortified infusion of tormentil of 1^st and 2^nd draining, 115 litres of 65.8% sugar syrup, cedar nut fruits (in an amount of 20-30 pcs per bottle) added after infusion draining, "LUX" rectified ethyl alcohol and rectified drinking water in an amount required for 40% alcohol concentration. The fortified infusion of cedar nuts is produced by way of infusing cedar nuts in water-alcohol liquid with 50% alcohol concentration during 20-30 days at a ratio of 1:20 and infusion draining from cedar nut whole fruits which are added into the bottles.

EFFECT: invention allows to improve organoleptic properties of the end product due to imparting a pungent and astringent flavour with a ginseng tone in the aftertaste and aroma with a hardly perceptible tone resembling amaretto.

4 tbl

Description

The invention relates to the alcohol industry, namely the alcoholic beverage industry, and is intended for use for the production of bitter tinctures based on pine nuts.

The prior art composition of the ingredients for the bitter tincture containing birch buds, lemon balm lemon and water-alcohol liquid, while it additionally contains an extract of hill hodgepodge "Lohein", eleutherococcus roots, magnolia vine fruits, linden blossom and medicinal chamomile (RU 2113463, 20.06 .1998).

Known balm containing the following ingredients: orange peel (dried), star anise (fruits), birch (buds), valerian (root), cloves (unblown buds, flowers), elecampane officinalis (root), angelica (root), ginger (root) ), galangal (root), coffee (roasted fruits), coriander (fruits), cinnamon (bark), lemon peel (dried), Schisandra chinensis (seeds), chilli peppers (fruits), dodging peony (root), Rhodiola rosea (root), pine (buds), dill (seeds), birch (leaves), oak (bark), common oregano (tops of flowering stems d), St. John's wort perforated (tops of flowering stems), pine nuts, lemon balm (grass), juniper (cone-berry), sea buckthorn (shoots), wormwood (tops of flowering stems), chaga - birch fungus, yarrow (tops flowering stems), vanillin, color, natural honey, as well as rowanberry juice I and II plum, bird cherry fruit I and II plum, rosehip fruit I and II plum, alcoholized apple juice, 65.8% sugar syrup, orange oil 1 : 10, lemon oil 1:10, rectified ethyl alcohol of the highest purification and drinking water fixed Single (RU 2141517, 11.20.1999).

Known balm containing the following ingredients: vanillin, color, natural honey, anise (fruits), birch buds, valerian (root), cloves (unblown buds, flowers), elecampane officinalis (root), ginger (root), cinnamon (bark) , coriander (fruits), galangal (root), nutmeg, allspice, evasive peony (root), Rhodiola rosea (root), pine (buds), cherries (branches), sweet clover (tops of flowering stems), oregano ( tops of flowering stems), spruce (fresh branches), snakehead (grass), Hypericum perforatum ( tops of flowering stems), pine nuts, peppermint, sea buckthorn (bark), wormwood (tops of flowering stems), medicinal chamomile (tops of flowering stems), creeping thyme (thyme), rowan fruit drink I and II plum, bird cherry fruit I and II plum, rose hip of I and II plums, chokeberry, 35.8% sugar syrup, orange oil, lemon oil, rectified ethyl alcohol of the highest purification and corrected drinking water (RU 2137830, 11/20/1999).

The closest analogue to the proposed invention is the Composition of ingredients for tincture-balm "Iremel" with a strength of 45% in kg per 1000 gave the finished product contains the following ingredients: marshmallow medicinal, hawthorn blood red, lingonberry leaf, birch buds, medicinal valerian root, cloves elecampane officinalis, medicinal sweet clover, marjoram, oak bark, St. John's wort, willow (inflorescences and catkins), sea otter, calendula, pine nut, cinnamon, seed coriander, corn stigmas, safflo levzea ovate, leaves and flowers of coltsfoot, peppermint, wormwood, motherwort, radiola rosea, pine buds, odorous dill, dried cherry fruits, dried sea buckthorn fruits, dried rowan fruits, rose hips, 3.0-3, 2 propolis, honey, granulated sugar, color, vanilla, lemon oil and the rest is a water-alcohol liquid (RU 2070918, 12.27.1996).

The disadvantages of the known compositions are the complexity of their composition and the complexity of manufacturing, as well as the use of often scarce and expensive raw materials, and the product has low organoleptic characteristics.

The problem to which the invention is directed is to create a bitter tincture composition that would eliminate the above disadvantages.

The technical result achieved by the implementation of this invention is to increase the organoleptic properties by obtaining a burning and tart taste with a ginseng shade in the aftertaste and aroma with a subtle shade reminiscent of amaretto.

This technical result in the tincture of bitter, is achieved by the fact that it is used to use an alcoholized pine nut infusion obtained by insisting cedar fruits in an aqueous-alcoholic liquid of 50% strength for 20-30 days at a ratio of 1:20 and draining the cedar fruit infusion walnut, rectified ethyl alcohol "Lux", drinking water, alcohol infusion of pine kidney I and II plum, alcohol infusion of galangal I and II plum, 65.8% sugar syrup, with the following ingredients per 1000 gave:

alcohol infusion of pine nut I plum - 3600 l;

alcohol infusion of pine kidney I and II plum - 20 l;

alcoholized infusion of galangal I and II plum - 8 l;

65.8% sugar syrup - 115 l;

fruits of pine nuts, after receiving the infusion, - 20-30 pcs. per bottle;

rectified ethyl alcohol "Lux" and drinking water - the rest is 40% to the fortress.

The organoleptic properties of the bitter tincture directly depend on the composition of the introduced ingredients.

The composition of the bitter tincture is prepared as follows.

Bitter tincture is prepared by blending from rectified ethyl alcohol "LUX" and drinking water with a hardness of up to 1 mol / m ³ for natural water and up to 0/361 mol / m ³ for corrected water with the addition of alcoholized pine nuts, pine buds, and galangal infusions ( rhizomes) and sugar syrup and the addition of pine nuts in bottles.

An alcoholized cedar nut infusion is prepared in accordance with table 1.

Preparation of the infusion of alcoholized pine nuts per 1000 gave tinctures bitter.

Table 1 Name of ingredient Raw material consumption, kg 1 bay water-alcohol solution Duration of infusion, day Infusion 1 plum Quantity, l Fortress,% Quantity, l % of the poured water-alcohol solution Fortress,% Pine nut 200,0 4000,0 fifty 20-30 3600.0 65 49

Pine nuts are poured with water-alcohol liquid with a strength of 50% in a ratio of 1:20 and insist for 20-30 days with periodic stirring. Then the finished infusion is drained. After draining the finished infusion, the remaining pine nuts are used for adding to each bottle in an amount of 20-30 pieces before filling the finished product.

The alcoholized infusion of pine buds is prepared in accordance with table 2.

Cooking infusion of alcoholized pine buds per 1000 gave tinctures bitter.

Alcoholized galangal infusion is prepared in accordance with table 3.

Preparation of the infusion of alcoholized galangal per 1000 gave tinctures bitter.

Blending is carried out in blending tanks - enameled or stainless steel, equipped with a mechanical stirrer.

Infused with cedar nuts, pine / galangal buds, part water (1/3), then alcohol, part water (1/3), 65.8% sugar syrup and water to bring the blend to a predetermined volume are successively introduced into the blending vat.

Mixing of the blend is done 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 correspond to the recipe, it is corrected by introducing the required components, after which the blend is re-mixed and analyzed again.

Ready blend of tincture of bitter before filtering is kept in a blend tub for 8-48 hours.

Filtration of the tincture of bitter tincture is carried out on a filter press using “T” or “KTF-1P” filter paper and other filter paper brands as filter material. The average filtration rate of tincture of bitter 45-65 dal / h · m ² .

In the production process of bitter tinctures, standard equipment used in the alcoholic beverage industry is used.

The production method of tincture of bitter is as follows.

At the first stage, alcoholized extracts of pine nut, pine buds and infusion of rhizomes of Kalgan are prepared separately in three independent stages.

To prepare an infusion of pine nuts per 1000 tinctures, bitter nuts in an amount of 200 kg are poured with an aqueous-alcoholic liquid with a strength of 50% in a ratio of 1:20 (4000 l) and insisted for 20 days with periodic stirring. Then the finished infusion is poured in the amount of 3600 l with a strength of 48-49% vol. After pouring the finished infusion of pine nuts, the remaining nuts are used in the future to be added to each bottle in an amount of 20-30 pieces before filling the finished product. Before introducing into the blend, the infusion of pine nuts is carefully filtered.

The preparation of the infusion of alcoholized pine buds per 1000 gave tinctures of bitter is as follows. The pine buds in the amount of 1.2 kg are poured with an aqueous-alcoholic liquid with a strength of 50% vol. in a ratio of 1:10 (12 l) and insist for 5 days with daily stirring for two hours. Then pour the infusion of the first discharge in the amount of 10 l - 80% of the flooded water-alcohol liquid with a strength of 48% vol. Then produce the 2nd bay of pine kidneys with an aqueous-alcoholic liquid with a strength of 40% vol. in the amount of 10 liters. Duration of infusion is 5 days with daily stirring and then the infusion of 2 drains is drained in the amount of 10 l (100% of the flooded sorting) with a strength of 44% vol. Infusion I and II plums are combined together. Thus it turns out 20 liters of infusion 1 and 2 plums with a strength of 46% vol. Before entering into the blend, the infusion is carefully filtered.

Infusion of alcoholized galangal prepared as follows. Kalgan (rhizomes) in an amount of 0.5 kg is poured with an aqueous-alcoholic liquid with a strength of 70%

about. in a ratio of 1:10 (5 l) and insist for 5 days with daily stirring for two hours. Then pour the infusion of the first discharge in the amount of 4 l - 80% of the flooded water-alcohol liquid with a strength of 69% vol. Then produce the second bay of galangal water-alcohol liquid with a strength of 50% vol. in the amount of 4 l. Duration of infusion is 5 days with daily stirring and then the infusion of 2 drains is drained in the amount of 4 l (100% of the flooded sorting) with a strength of 55% vol. Infusion I and II plums are combined together. This results in 8 liters of infusion 1 and 2 plums with a strength of 62% vol. Before entering into the blend, the infusion is carefully filtered.

Blending is carried out in stainless steel blending tanks equipped with a mechanical stirrer. Infused with cedar nuts, pine buds, galangal water, part of the water (1/3), then alcohol, part of the water (1/3), sugar syrup with a concentration of 65.8% and water to bring the blend to the specified volume, make infusions into the blending vat. Mixing of the blend is done 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 correspond to the recipe, it is corrected by introducing the required components. After re-mixing, the blend is again analyzed. Ready blend of tincture of bitter before filtering is kept in a blend tub for 8 hours. Filtration of the tincture of bitter tincture is carried out on a filter press using “T” or “KTF-1P” brand filter cardboard as filter material in accordance with GOST 12290-89 and other filter cardboard brands approved for use by the Rospotrebnadzor institutions for use in the alcoholic beverage industry . The average filtration rate of tincture of bitter 45-65 dal / h · m ² .

Features tincture of bitter.

Bitter tincture has the following original composition of ingredients (liters per 1000 decaliters): alcohol infused pine pine I plum - 3600, alcohol infused pine pine I and II plums - 20, alcohol infused galangal I and II plums - 8.0, sugar syrup concentration 65 , 8% - 115, water-alcohol solution (calculated on the strength of the blend 40% vol.) - the rest. The ready-made bitter tincture has a rich amber-brown color, a complex harmonious, saturated-tart slightly burning taste and aroma of pine nut.

The original composition of the ingredients, the long duration of obtaining the infusion (20 days of infusion), the increased amount of natural pine nut infusion in the finished product (3600 l per 1000 dal), as well as the addition of whole pine nuts to the bottles, make it possible to obtain the product with increased organoleptic characteristics, increase stability and the intensity of aroma, color and taste compared with the known similar alcoholic beverages.

Physico-chemical and organoleptic properties of the bitter “Etalon cedar” tincture.

Table 4 Name unit of measurement Indicator Fortress % vol. 40.0 ± 0.2 Mass concentration of the total extract g / 100 cm ³ 1.0 ± 0.3 FEC color λ (nm) 400 S (mm) 3 D 0.25-0.6 Organoleptic evaluation - (color, aroma, taste) Tasting point 9/0 Organoleptic indicators Color Brown (specific to this product) Scent A subtle shade of amaretto Taste Slightly burning, tart, with a ginseng tinge in the aftertaste

Claims (1)

Bitter tincture, characterized in that it is used to obtain an alcoholized pine nut infusion obtained by infusing cedar fruits in an aqueous-alcoholic liquid with a strength of 50% for 20-30 days at a ratio of 1:20 and draining the infusion from pine nuts, s adding whole pine nuts to the bottles, rectified ethyl alcohol “Lux”, drinking water, alcohol infusion of pine kidney I and II plum, alcohol infusion of galangal I and II plum, 65.8% sugar syrup with the following ingredients per 1000 gave:
alcohol infusion of pine nut I plum 3600 l alcohol infusion of pine kidney I and II plum 20 l alcohol infusion galangal I and II plum 8 l 65.8% sugar syrup 115 l fruits of pine nuts after receiving infusion 20-30 pcs per bottle rectified ethyl alcohol "Lux" and drinking water corrected the rest is up to 40%