RU2545388C1 - Bitter liqueur preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dotted horsemint in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. Dotted horsemint is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40% proof. The blend is maintained for 3-10 hours; the liqueur is filtered.

EFFECT: process simplification and acceleration from 21 to 8 days, more complete usage of valuable components and taste-and-aroma substances extracted from dotted horsemint.

3 ex

Description

The invention relates to the distillery industry.

A known method of preparing tincture of bitter, involving obtaining an infusion of pine nuts 1 drain by pouring them with water-alcohol liquid with a strength of 50%, infusion for 30 days, draining the infusion and filtering it, dissolving granulated sugar in hot water with continuous stirring, cooking the mixture to complete dissolution of sugar, filtration of sugar syrup with a concentration of 65.8%, blending by adding infusion, rectified alcohol, part of the corrected drinking water, sugar syrup, honey, flavorings to the blending vat, color I and the rest of drinking water to the desired corrected fortress with occasional stirring, filtering blending and bottling of liqueurs (RF patent No. 2223310, 2004).

The disadvantage of this method is the duration of the process and its low nutritional properties, since it uses not natural plant ingredients, but flavorings and color.

It is known to use sugar syrup obtained in the preparation of alcoholic beverages, including tinctures, not only hot but also cold, which involves stirring sugar with hot water until a saturated solution is formed and filtering it (Gritsyuk I.G., Royter IM Technology of alcoholic beverage production, M, Ministry of Light and Food Industry, 1953, pp. 200-204).

The closest method to the invention is a method for preparing a bitter tincture, which provides for separate production of clove and cardamom infusions 1 and 2 by pouring them twice with water-alcohol liquid, infusing for 5 days, draining and combining them, obtaining fruit drinks from cranberries, blueberries and cherries, dissolving granulated sugar in hot water with continuous stirring, boiling the mixture until sugar is completely dissolved, filtering sugar syrup, blending by adding fruit drinks to the blending vat, plant extract raw materials, part of the corrected drinking water, rectified ethyl alcohol, sugar syrup dissolved in honey water and the rest of the drinking water corrected to the required strength with periodic stirring, aging, filtering the blend and bottling (RF patent 2280682, 2006).

The disadvantage of this method is multicomponent, which complicates the process and increases its duration.

The technical result of the invention is the acceleration and simplification of the process, as well as a more complete use of extracted from the monarda point valuable components and flavoring substances.

The technical result achieved is achieved in the method of preparing the tincture of bitter in that the point monad in the amount of 50-120 kg per 1000 gave the finished product is poured with drinking water corrected with a temperature of 50-60 ° C in a ratio of 1: 1 and kept for 5-6 hours, water infusion is drained, filtered, part of the infusion is separated, it is heated to 50-60 ° C, sugar is added to it with continuous stirring at the rate of 1 kg per 0.5 l of infusion, stirred until sugar is completely dissolved and sugar syrup is filtered, after draining the water infusion monarda dot they are poured with an aqueous-alcoholic liquid with a strength of 70 vol% in a ratio of 1: 2, insisted for 5-7 days with stirring, the aqueous-alcoholic infusion is drained and filtered, a blend is prepared from the rest of the aqueous infusion, aqueous-alcoholic infusion, sugar syrup, corrected drinking water and rectified ethyl alcohol with stirring, stand for 3-10 hours and filter the tincture, while in a blend of 1000 gave the finished product, 35-110 l of water infusion, 95-235 l of water-alcohol infusion, 20-25 l of sugar are used syrup, drinking corrected water and sp Hg rectified - the rest up to the strength of 40%.

Bitter tincture is prepared as follows.

Point monarda in the amount of 50-120 kg per 1000 gave the finished product is poured with drinking water corrected with a temperature of 50-60 ° C in a ratio of 1: 1 and kept for 5-6 hours. The water infusion is drained, filtered, part of the infusion is separated in the amount necessary for the preparation of sugar syrup, heated to 50-60 ° C, sugar is poured into it at the rate of 1 kg per 0.5 l of infusion, continuously mixed until sugar is completely dissolved and filtered sugar syrup. After draining the water infusion, the point monarda is poured with a water-alcohol liquid with a strength of 70 vol% in a ratio of 1: 2, it is insisted for 5-7 days with stirring for 15-20 minutes every day, the water-alcohol infusion is drained and filtered. A blend is prepared from the rest of the water infusion, water-alcohol infusion, sugar syrup, corrected drinking water and rectified ethyl alcohol "Extra" or "Lux" with stirring for 15-20 minutes after adding each ingredient and after blending is completed. In a blend of 1000 decaliters of the finished product, 35-110 l of water infusion, 95-235 l of water-alcohol infusion, 20-25 l of sugar syrup, corrected drinking water and rectified ethyl alcohol are used - the rest is up to 40% strength. The blend is incubated for 3-10 hours and the tincture is filtered on a Progress type filter press using a T grade filter paper as filter medium.

Example 1

Point monarda in the amount of 50 kg per 1000 gave the finished product is poured with drinking water corrected with a temperature of 50 ° C in a ratio of 1: 1 and kept for 6 hours. The water infusion is drained, filtered, part of the infusion is separated, it is heated to 50 ° C, sugar is poured into it at the rate of 1 kg per 0.5 l of infusion, it is continuously mixed until the sugar is completely dissolved and the sugar syrup is filtered. After draining the water infusion, the point monarda is poured with a water-alcohol liquid with a strength of 70 vol% in a ratio of 1: 2, it is insisted for 5 days with stirring for 15 minutes every day, the water-alcohol infusion is drained and filtered. A blend is prepared from the rest of the water infusion, water-alcohol infusion, sugar syrup, corrected drinking water and rectified ethyl alcohol “Extra” with stirring for 15 minutes after adding each ingredient and after blending is completed. In a blend of 1000 decaliters of the finished product, they use 35 l of water infusion, 95 l of water-alcohol infusion, 20 l of sugar syrup, corrected drinking water and rectified ethyl alcohol the rest to 40% strength. The blend is kept for 3 hours and the tincture is filtered on a Progress type filter press using a T filter cartridge as a filter material.

Example 2

Point monarda in the amount of 100 kg per 1000 gave the finished product is poured with drinking water corrected with a temperature of 55 ° C in a ratio of 1: 1 and incubated for 5.5 hours. The water infusion is drained, filtered, part of the infusion is separated, heated to 55 ° C, sugar is poured into it at the rate of 1 kg per 0.5 liter of infusion, continuously mixed until the sugar is completely dissolved and the sugar syrup is filtered. After draining the water infusion, the point monarda is poured with a water-alcohol liquid with a strength of 70 vol% in a ratio of 1: 2, it is insisted for 6 days with stirring for 20 minutes every day, the water-alcohol infusion is drained and filtered. A blend is prepared from the rest of the water infusion, water-alcohol infusion, sugar syrup, corrected drinking water and rectified ethyl alcohol "Lux" with stirring for 20 minutes after adding each ingredient and after blending is completed. In a blend of 1000 decaliters of the finished product, 100 l of water infusion, 150 l of water-alcohol infusion, 22 l of sugar syrup, corrected drinking water and rectified ethyl alcohol are used - the rest is up to 40% strength. The blend is held for 7 hours and the tincture is filtered on a Progress type filter press using a T brand filter paper as filter material.

Example 3

Monarda pin in the amount of 120 kg per 1000 gave the finished product is poured with drinking water corrected with a temperature of 60 ° C in a ratio of 1: 1 and kept for 5 hours. The water infusion is drained, filtered, part of the infusion is separated, it is heated to 60 ° C, sugar is poured into it at the rate of 1 kg per 0.5 liter of infusion, continuously mixed until the sugar is completely dissolved and the sugar syrup is filtered. After draining the water infusion, the point monarda is poured with a water-alcohol liquid with a strength of 70 vol% in a ratio of 1: 2, it is insisted for 7 days with stirring for 20 minutes every day, the water-alcohol infusion is drained and filtered. A blend is prepared from the rest of the water infusion, water-alcohol infusion, sugar syrup, corrected drinking water and rectified ethyl alcohol "Lux" with stirring for 20 minutes after adding each ingredient and after blending is completed. In a blend for 1000 decaliters of the finished product, 110 l of water infusion, 235 l of water-alcohol infusion, 25 l of sugar syrup, corrected drinking water and rectified ethyl alcohol are used - the rest is up to 40% strength. The blend is kept for 10 hours and the tincture is filtered on a Progress type filter press using a T filter cartridge as a filter material.

The invention provides a simplification and acceleration of the process by reducing the number of ingredients used and the time of their preparation for blending (from 21 to 8 days), as well as more fully use valuable components extracted from monarda and flavoring substances that are used in the preparation of blends and sugar syrup and stored in tincture due to their conservation and adsorption by sugar.

Claims (1)

The method of preparation of the bitter tincture, characterized in that the point monarda in the amount of 50-120 kg per 1000 gave the finished product is poured with drinking water corrected with a temperature of 50-60 ° C in a ratio of 1: 1 and kept for 5-6 hours, the water infusion is drained , filtered, a part of the infusion is separated, heated to 50-60 ° C, sugar is added to it at a rate of 1 kg per 0.5 l of infusion, mixed until sugar is completely dissolved and sugar syrup is filtered, after draining the water infusion, point monard pour water-alcohol liquid with a strength of 70 vol.% in a ratio of 1: 2, insist for 5-7 days with stirring, the water-alcohol infusion is drained and filtered, a blend is prepared from the rest of the aqueous solution, water-alcohol infusion, sugar syrup, corrected drinking water and rectified ethyl alcohol with stirring, incubated for 3-10 hours and filtered tincture, while in a blend of 1000 gave the finished product use 35-110 l of water infusion, 95-235 l of water-alcohol infusion, 20-25 l of sugar syrup, drinking water corrected and rectified ethyl alcohol - the rest is up to 40%.