RU2704837C1 - Method for preparation of bitter liqueur from cedar nuts - Google Patents

Abstract

FIELD: alcoholic beverage industry.

SUBSTANCE: pre-washed whole cedar nuts in inshell are laid in an even layer of one cm on a pan, fried in a roasting cupboard at temperature of 70 °C 10–15 minutes. Warm cedar nuts are filled in luxury vodka with content of ethyl alcohol 40 % based on 100 g of nut per liter of water-alcoholic liquid and infused for 60 days in a dark place at room temperature 18–22 °C. Infusion is drained, the nuts are poured with hot water at temperature of 50 °C 300 g of nuts per 1 l water, maintained at low boiling for 1.5–2 hours and percolated. On the prepared broth sugar syrup is prepared at rate of 500 g of sugar per 1 liter of the decoction; syrup cooled down to temperature 22 °C mixes with the initially produced infusion in ratio of 1 l of infusion of 250 ml of the syrup. After 72 hours, the product is dried for 30 days in a dark cool place at temperature of 15–20 °C and perform fine cleaning of tincture with 30°.

EFFECT: invention provides for improvement of organoleptic properties of bitter cedar nuts with cognac color, cedar flavor and sweetish-tart taste.

1 cl, 1 ex

Description

The invention relates to the field of alcoholic beverage industry and can be used for the preparation of bitter tinctures.

A known method of preparing a bitter tincture (Patent RU 2470993 IPC C12G 3/06 (2006.01) Published: 12/27/2012 Bull. No. 36), which provides for the blending of previously prepared fruit drinks of aronia and ordinary mountain ash, water-alcohol infusion of cinnamon, vanillin dissolved in alcohol 1 : 100, tinting and water-alcohol liquids, blending the blend, filtering and aging, use to obtain 1000 gave a bitter tincture with a strength of 50% vol. Of the following ingredients, kg: chokeberry - 50-70, mountain ash ordinary -110-135, cinnamon 3-10, vanillin - 0.02-0.06, color - 70-110, water-alcohol liquid - the rest, with additionally using pine nuts (crushed kernels) in an amount of 3-5 kg, preparing a water-alcohol infusion of cinnamon by pouring it with a water-alcohol liquid with a strength of 70 vol.% In a ratio of 1: 1, insisting for 5 days, draining the infusion, adding pine nuts (crushed kernels), re-pouring water-alcohol liquid with a strength of 50 vol.% In an amount equal to draining, infusing for 5 days, draining the infusion, combining the infusions.

The disadvantage of this method is the low organoleptic characteristics of the bitter tincture.

The closest in technical essence and the achieved result is a method of preparing tincture of bitter pine nuts (Patent RU 2471862 IPC C12G 3/06 (2006.01) Published: 01/10/2013 Bull. No. 1), including the introduction of aqueous pine nuts and whole pine nuts their shells, aging the mixture and its subsequent filtration, and whole pine nuts and pine nutshells are used in a ratio of (1.5-4.0): 1, while the shells of pine nuts are introduced into an aqueous-alcoholic liquid after the whole pine nuts are introduced into it nuts and pre their exposure, the pine nuts shell is introduced into the water-alcohol liquid after the whole pine nuts are introduced into it with an interval of 48-72 hours, the heat-treated pine nuts shell is introduced into the water-alcohol liquid.

The disadvantage of this method is the low organoleptic characteristics of the bitter tincture.

The technical result of the invention is to improve the organoleptic properties of the tincture of bitter pine nuts.

The present technical result is achieved in a method for preparing a tincture of bitter pine nuts, including introducing whole pine nuts into an aqueous-alcoholic liquid, holding the mixture and then filtering it, the previously washed whole pine nuts in the shell are laid out in an even layer in one centimeter on a baking sheet, followed by frying in an oven at 70 ° C for 10 - 15 minutes, warm pine nuts are poured into a metal or wooden container into luxury vodka containing ethyl about 40% alcohol at the rate of 100 grams of nuts per 1 liter of water-alcohol liquid and insist 60 days in a dark place at room temperature 18-22 ° С, then the resulting infusion is drained, the strained nuts are poured with hot water at a temperature of 50 ° С at the rate of 300 grams of nuts per 1 liter of water, kept at a low boil for 1.5 - 2 hours and filtered, on the resulting broth prepare sugar syrup at the rate of 500 grams of sugar per 1 liter of broth, cooled syrup to a temperature of 22 ° C is mixed with the original infusion in the ratio per 1 liter of infusion 250 mi milliliters of syrup, after 72 hours, filter and soak the product for 30 days in a cool dark place at a temperature of 15-20 ° C, after a 30-day exposure, fine tincture of 30 degrees is performed.

The introduction of pine nuts in this quality and quantity into the water-alcohol liquid gives the bitter tincture a special, unique aroma. The pine nuts shell contains a large amount of tannins and a small amount of resins, which give the bitter tincture good organoleptic characteristics. As a result of not prolonged (10-15 minutes) and low heat treatment (at a temperature of 70 ° C) of pine nuts, activation of the substances contained in the shell is given and it becomes more fragrant, and those contained in the kernels of pine nuts in a large amount of oil do not change their properties during such heat treatment taste.

Into a water-alcohol liquid, that is, in luxury vodka with an ethyl alcohol content of 40%, they pour warm cedar nuts into a metal or wooden container at the rate of 100 grams of nuts per 1 liter of water-alcohol liquid and insist 60 days in a dark place at room temperature at a temperature of 18-22 ° C, this quantity with the established quality of whole pine nuts and the exposure time without daylight at room temperature is determined by the specified degree of astringency of the bitter tincture.

After aging, the resulting infusion is poured, strained nuts are poured with hot water at a temperature of 50 ° C at the rate of 300 grams of nuts per 1 liter of water, kept at a low boil for 1.5 - 2 hours and filtered, on the resulting broth, sugar syrup is prepared at the rate of 500 grams of sugar by 1 liter of decoction, the sequential production of a given decoction of whole pine nuts and syrup from them increases the extraction of biologically active substances from the feedstock to improve the organoleptic properties of the bitter tincture.

The cooled syrup to a temperature of 22 ° C is mixed with the originally obtained infusion in a ratio of 1 liter of infusion of 250 milliliters of syrup and incubated for 72 hours to improve the quality of the resulting product.

After a short exposure (three days), the product is filtered and incubated for 30 days in a cool dark place at a temperature of 15-20 ° C, and after a 30-day exposure, fine tincture of 30 degrees is performed to obtain a bitter tincture of pine nuts that have a smell cedar and sweet tart taste.

An example of the sequential preparation of a bitter tincture by introducing whole pine nuts into an aqueous-alcoholic liquid, holding the mixture, followed by filtration.

Initially, the raw materials are prepared: washed whole pine nuts in the shell, dried, laid out with an even layer of one centimeter on a baking sheet and fried in an oven at 70 ° C for 10 - 15 minutes, and the oven is preliminarily prepared by heating and keeping it at this temperature.

At the next stage, warm pine nuts are poured into a metal or wooden container into luxury vodka with an ethyl alcohol content of 40% based on 100 grams of nuts per 1 liter of water-alcohol liquid and kept for 60 days in a dark place at room temperature 18-22 ° C. to achieve the specified organoleptic properties of the drain.

At the end of a long two-month exposure, the resulting infusion is drained. Filtered nuts are poured with hot water at a temperature of 50 ° C at the rate of 300 grams of nuts per 1 liter of water. Withstand at low boil for 1.5 - 2 hours, to increase the extraction of biologically active substances from the feedstock and reduce the loss of water-alcohol liquid in order to improve the organoleptic properties of the bitter tincture.

The resulting broth is filtered and based on it, sugar syrup is prepared at the rate of 500 grams of sugar per 1 liter of broth. The cooled syrup to a temperature of 22 ° C is mixed with the originally obtained infusion in a ratio of 1 liter of infusion of 250 milliliters of syrup. After a short exposure under normal conditions, after 72 hours the product is filtered and re-aged for 30 days in a dark, cool place at a temperature of 15-20 ° C. After a 30-day exposure, they fine-tune the tincture of bitter of pine nuts at 30 degrees, which has cognac color, the smell of cedar and a sweetly tart taste.

Information sources

1. Patent RU 2470993 IPC C12G 3/06 (2006.01) Published: 12/27/2012 Bull. Number 36.

2. Patent RU 2471862 IPC C12G 3/06 (2006.01) Published: 01/10/2013 Bull. Number 1.

Claims (1)

A method of preparing a tincture of bitter pine nuts, including introducing whole pine nuts into an aqueous-alcoholic liquid, holding the mixture and filtering it, characterized in that the previously washed whole pine nuts in the shell are laid out in an even layer one centimeter on a baking sheet, followed by frying in a frying pan cabinet at a temperature of 70 ° C for 10-15 minutes, warm pine nuts are poured into a metal or wooden container into luxury vodka with an ethyl alcohol content of 40% based on 100 g of nuts and 1 liter of water-alcohol liquid and insist 60 days in a dark place at room temperature 18-22 ° С, then the resulting infusion is poured, strained nuts are poured with hot water at a temperature of 50 ° С at the rate of 300 g of nuts per 1 liter of water, kept at low boil for 1.5–2 hours and filter, on the resulting broth prepare sugar syrup at the rate of 500 g of sugar per 1 liter of broth, cooled syrup to a temperature of 22 ° C is mixed with the original infusion in a ratio of 1 liter of infusion 250 ml of syrup, through 72 hours filter and stand the product for 30 days in emnom cool place at a temperature of 15-20 ° C, after 30-day soaking operate fine purification tincture 30 °.