RU2736398C1 - Method of producing bitter liqueur - Google Patents

Abstract

FIELD: alcoholic beverage industry.

SUBSTANCE: method of producing bitter liqueurs includes the following stages: Alpinia root is poured with water-and-alcohol liquid with strength 70% vol. in ratio of 1:10, infused for 4.5-5.5 days while stirring and draining infusion of I draw-off, further, infusion of II draw-off is obtained, obtained infusions are combined and mixed. During mixing, the filtered blend of fortified Alpinia roots of I and II drains, part of water, estimated amount of alcohol, part of water and then a rest of water is added to the blending tank to bring blend to the specified volume. In blend for 1000 daL of infusion one uses 399.5-400.5 l of alcoholized infusion of I and II drains, rectified ethyl alcohol "Lux" produced from selected maize and drinking water corrected to strength 38% vol. Blend is divided into two equal parts, one of which is sent for maintenance in oak barrels, and the second - for maintenance on oak wood chips in amount of 5-10 g/l for 30-60 days, both parts of blending are combined. Blend is held for 3-4 hours and filtered.

EFFECT: invention simplifies the production process and obtains liqueur with high organoleptic properties.

1 cl, 3 ex

Description

The invention relates to the alcoholic beverage industry. There is a known method for the production of bitter tincture, which provides for obtaining an infusion of plant raw materials by pouring mustard (seeds), cloves (flower buds), St. John's wort (flowers and leaves), sweet clover (leaves and tops of stems, oregano (leaves and tops of the stem), peppermint (leaves and tops of stems), wormwood (leaves and tops of stems), galangal (rhizomes), coriander (fruits), cinnamon (bark), caraway (fruits), thyme (grass), sage (leaves and inflorescences) with aqueous-alcoholic liquid strength 60%, infusion for 8 days, infusion of the first plum infusion, filling the raw material with aqueous-alcoholic liquid with a strength of 50%, infusion for 8 days, infusion of the second plum infusion, combining infusions of I and II plums, blending the infusion with alcoholized apple juice, brandy, vanillin, dissolved in alcohol in a ratio of 1:10, natural honey, dissolved in an aqueous-alcoholic liquid, color dissolved in water, mixing the blend with an aqueous-alcoholic liquid to obtain a tincture with a strength of 40% (RF patent 2038371).

The disadvantage of this method is the use of a large amount of herbal ingredients in the tincture, which complicates the process of its production.

It is widely known to use in the production of alcoholic beverages, including tinctures, galangal root and oak in the form of infusions (Recipes of alcoholic beverages and vodkas, M., Light and food industry, 1981, pp. 135,171, 188, 193-19, 213, 237, 242, 261).

The closest method to the invention is a method for the production of bitter tincture, providing for the separate preparation of alcoholic infusions of pine nuts, pine buds and rhizomes of galangal by filling the pine nut with an aqueous-alcoholic liquid with a strength of 50% by volume in a ratio of 1:20, infusing for 20 days with periodic stirring , plum of the finished infusion with a strength of 48-49% vol., pouring pine buds and rhizomes of galangal with an aqueous-alcoholic liquid, respectively, with a strength of 50% vol. and 70% vol. in a ratio of 1:10, infusion for 5 days with daily stirring for two hours, draining the infusions of the first drain, refilling them with an aqueous-alcoholic liquid with a strength of 40 and 50% vol, respectively. in the amount of 10 and 4 liters, infusion for 5 days with daily stirring, draining the infusions of the second plum, combining the infusions of I and II plums, thorough filtering, blending by introducing into the blending vat infusions of alcoholized pine nuts, pine buds, galangal, part of corrected drinking water (1 / 3), then rectified ethyl alcohol "Lux", a part of water (1/3), sugar syrup with a concentration of 65.8% and water to bring the blend to a given volume, stirring the blend periodically after adding each component for 3-5 minutes , and after the end of blending for 15-20 minutes, if necessary, adjusting the blend by introducing the required components, holding the finished blend of bitter tincture in a blending vat for 8 hours and filtering on a filter press using filter cardboard as a filtering material (RF patent 2420563).

The disadvantage of this method is the multicomponent and laboriousness of the tincture production process.

The technical result of the invention is to simplify the production process of a bitter tincture and obtain a tincture with high organoleptic characteristics.

This result is achieved in the method of production of bitter tincture by preparing an alcoholized infusion of galangal root by pouring galangal root in an amount of 26.5-30.0 kg per 1000 decaliters of the finished product with an aqueous alcoholic liquid with a strength of 70% vol. in a ratio of 1:10, infusion for 4.5-5.5 days with stirring, draining the infusion of the first drain, re-filling the galangal root with an aqueous-alcoholic liquid with a strength of 50% vol. in an amount equal to the amount of infusion of I plum, infusion for 4.5-5.5 days with daily stirring, draining the infusion of II plum, combining infusions of I and II plums, blend the alcoholized infusion of galangal root I and II plums, part of water, alcohol and water to bring the blend to a given volume, periodically mix the blend, divide it into two equal parts, one of which is aged in an oak barrel, and the other on oak chips in an amount of 5-10 g / l for 30-60 days, both parts of the blend are combined, kept for 3-4 hours and filtered, while in a blend for 1000 dal of tincture, 399.5-400.5 liters of alcoholized galangal root infusion of I and II plums are used, rectified ethyl alcohol "Lux", produced from selected corn , and drinking water corrected to a strength of 38% vol.

Prepare a bitter tincture as follows.

For the preparation of bitter tincture "BITTER A CALGAN" ("BITTER A CALGAN") use:

rectified ethyl alcohol from food raw materials "Lux", produced from selected corn, according to GOST 5962-2013;

drinking water according to SanPiN 2.1.4. 1074-01 with hardness up to 1 ° W for natural water and up to 0.36 ° W - for corrected water;

galangal (root), Russian or imported, permitted for use in accordance with the established procedure;

oak chips "SCASE DU BERRY S.A.S" (France) or other, permitted for use in accordance with the established procedure;

oak barrels (brand "OLD RUSSIAN OAK", produced by JSC APK "Fanagoria) or others, permitted for use in the prescribed manner. In the production of bitter tincture, auxiliary materials are used that are approved for use in the alcoholic beverage industry in the prescribed manner.

The technological scheme for the production of bitter tincture "BITTER A CALGAN" includes the following stages of production: acceptance of alcohol; water preparation;

preparation of alcoholized galangal root infusion of I and II plums; preparation of a blend and its adjustment;

aging of 50% of the volume of the blend in oak barrels for at least 30-60 days;

aging of 50% of the volume of the blend on oak chips for at least 30-60 days in an amount of 5-10 grams per 1 liter of blend;

blending filtration;

cold treatment of the blend (if necessary); packaging;

registration and storage of the finished product.

An alcoholized infusion of galangal root is prepared, for which galangal root in the amount of 26.5-30.0 kg per 1000 decaliters of the finished product is poured with an aqueous-alcoholic liquid with a strength of 70% vol. in a ratio of 1:10, insist for 4.5-5.5 days with stirring and drain the infusion of I plum. Re-fill the root of the galangal with an aqueous-alcoholic liquid with a strength of 50% vol. in an amount equal to the amount of infusion of I plum, insist for 4.5-5.5 days with daily stirring, drain the infusion of II plum. Infusions of I and II plums are combined. Stirring is carried out for 2-3 hours. Water treatment is carried out using industry standard methods.

To obtain a blend, an alcoholized infusion of galangal root of I and II plums, a part of water (1/3), a calculated amount of alcohol, a part of water (1/3) and then the rest of water (1/3) are sequentially introduced into the blending vat with stirring. bringing the blend to a predetermined volume. At the same time, 399.5-400.5 liters of alcoholized galangal root infusion of plums I and II, rectified ethyl alcohol "Lux", produced from selected corn, and drinking water corrected to a strength of 38% vol. Before adding to the blend, the infusion is carefully filtered.

Stirring of the blend is carried out periodically after adding each component for 3-5 minutes, and after the end of blending for 15-30 minutes.

If necessary, to make the product pour-proof, technological processing of the blend is carried out in accordance with clause 8.6.5 of PTR 12292-99 “Production technological regulations for the production of vodka and alcoholic beverages”.

After blending, an average sample is taken for analysis. If the prepared blend does not match the recipe according to one of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is analyzed again. The blend is divided into two equal parts, one of which in the amount of 50% of the blend volume is sent for aging in oak barrels, and the second - 50% of the blend volume is sent for aging on oak chips in an amount of 5-10 g / l for 30-60 days , both parts of the blend are combined.

The finished blend of bitter tincture is kept in a blending vat for 3-4 hours before filtering. Filtration of the blend is carried out on a filter press using KTF-Sh or T filter cartons according to GOST 12290-89, other brands of filter cartons and other filter materials approved for use in the alcoholic beverage industry in the prescribed manner ... Average filtration rate of bitter tincture 45-65 dal / h⋅m ² .

Example 1.

An alcoholized infusion of galangal root is prepared, for which galangal root in the amount of 26.5 kg per 1000 decaliters of the finished product is poured with an aqueous-alcoholic liquid with a strength of 70% vol. in a ratio of 1:10, insist for 4.5 days with stirring and drain the infusion of I plum. Re-fill the root of the galangal with an aqueous-alcoholic liquid with a strength of 50% vol. in an amount equal to the amount of infusion of plum I, insist for 4.5 days with daily stirring, drain the infusion of plum II. Infusions of I and II plums are combined. Stirring is carried out for 2 hours.

With stirring, an alcoholized infusion of galangal root of I and II plums, a part of water (1/3), a calculated amount of alcohol, a part of water (1/3) and then the rest of water (1/3) are introduced into the blending vat to bring the blend to a given volume. At the same time, 399.5 liters of alcoholized galangal root infusion of I and II plums, rectified ethyl alcohol "Lux", produced from selected corn, and drinking water corrected to a strength of 38% vol. Before adding to the blend, the infusion is carefully filtered. Mixing of the blend is carried out periodically after adding each component for 3 minutes, and after the end of blending for 15 minutes.

After blending, an average sample is taken for analysis. If the prepared blend does not correspond to the recipe according to one of the indicators, it is corrected by introducing the required components and mixed and analyzed again.

The blend is divided into two equal parts, one of which in the amount of 50% of the blend volume is sent for aging in oak barrels, and the second - 50% of the blend volume is sent for aging on oak chips in an amount of 5 g / l for 30 days, both parts of the blend unite.

The finished blend of bitter tincture is kept in a blending vat for 3 hours before filtration. Filtration of the blend is carried out on a filter press using KTF-Sh "filter cardboard as a filtering material, the average filtration rate of the bitter tincture is 45 dal / h⋅m ² .

Example 2.

An alcoholized infusion of galangal root is prepared, for which the root of galangal in the amount of 26.7 kg per 1000 decaliters of the finished product is poured with an aqueous-alcoholic liquid with a strength of 70% vol. in a ratio of 1:10, insist for 5.0 days with stirring and drain the infusion of I plum in an amount of 200.0 liters. Re-fill the root of the galangal with an aqueous-alcoholic liquid with a strength of 50% vol. in the amount of 200.0 l, insist for 5.0 days with daily stirring, drain the infusion of II plum in the amount of 200.0 l. Infusions of I and II plums are combined. Stirring is carried out for 2.5 hours. To obtain a blend, an alcoholized infusion of galangal root of I and II plums, a part of water (1/3), a calculated amount of alcohol, a part of water (1/3) and then the rest of water (1/3) are sequentially introduced into the blending vat with stirring. bringing the blend to a predetermined volume. At the same time, 400.0 liters of alcoholized galangal root infusion of I and II plums, rectified ethyl alcohol "Lux", produced from selected corn, and drinking water corrected to a strength of 38% vol. Are used in a blend for 1000 dal of tincture. Before adding to the blend, the infusion is carefully filtered.

Stirring of the blend is carried out periodically after the addition of each component for 4 minutes, and after the end of blending for 20 minutes.

If necessary, to make the product pour-proof, technological processing of the blend with cold is carried out in accordance with clause 8.6.5 of PTR 12292-99 "Production technological regulations for the production of vodkas and alcoholic beverages".

After blending, an average sample is taken for analysis. If the prepared blend does not match the recipe according to one of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is analyzed again. The blend is divided into two equal parts, one of which, in an amount of 50% of the blend volume, is sent for aging in oak barrels (brand "OLD RUSSIAN OAK", produced by JSC APK "Fanagoria) and, and the second - 50% the volume of the blend is sent for aging on oak chips "SCASE DU BERRY SAS" (France) in the amount of 10 g / l for 60 days, both parts of the blend are combined.

The finished blend of bitter tincture is kept in a blending vat for 4 hours before filtering. Filtration of the blend is carried out on a filter press using "T" grade filter paper as a filtering material, the average filtration rate of the bitter tincture is 65 dal / h⋅m ² .

Example 3.

An alcoholized infusion of galangal root is prepared, for which galangal root in the amount of 26.5-30.0 kg per 1000 decaliters of the finished product is poured with an aqueous-alcoholic liquid with a strength of 70% vol. in a ratio of 1:10, insist for 5.5 days with stirring and drain the infusion of I plum. Re-fill the root of the galangal with an aqueous-alcoholic liquid with a strength of 50% vol. in an amount equal to the amount of infusion of I plum, insist for 5.5 days with daily stirring, drain the infusion of II plum. Infusions of I and II plums are combined. Stirring is carried out for 3 hours.

To obtain a blend, an alcoholized infusion of galangal root of I and II plums, a part of water (1/3), a calculated amount of alcohol, a part of water (1/3) and then the rest of water (1/3) are sequentially introduced into the blending vat with stirring. bringing the blend to a predetermined volume. At the same time, 400.5 liters of alcoholized galangal root infusion of plums I and II, rectified ethyl alcohol "Lux", produced from selected corn, and drinking water corrected to a strength of 38% vol. Before adding to the blend, the infusion is carefully filtered.

Stirring of the blend is carried out periodically after the addition of each component for 4 minutes, and after the end of blending for 20 minutes.

After blending, an average sample is taken for analysis. If the prepared blend does not match the recipe according to one of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is analyzed again. The blend is divided into two equal parts, one of which in the amount of 50% of the blend volume is sent for aging in oak barrels, and the second - 50% of the blend volume is sent for aging on oak chips in an amount of 5-10 g / l for 30-60 days , both parts of the blend are combined.

The finished blend of bitter tincture is kept in a blending vat for 3.5 hours before filtration. Filtration of the blend is carried out on a filter press using KTF-Sh filter cardboard as a filtering material in accordance with GOST 12290-89, the average filtration rate of the bitter tincture is 50 dal / h⋅m ² .

Indicators of bitter tincture "BITTER A CALGAN" ("BITTER A CALGAN") are as follows.

Physicochemical.

Strength,% vol. - 38.0

Color according to FEK at λ = 413, S = 3 mm - D not less than 0.3

Organoleptic.

Appearance - a transparent liquid, the formation of a cloudy drop is allowed, which is observed when the bottle is turned over and disappears when shaken.

Color - brown with a red tint.

The taste is soft, slightly pungent, harmonious, well balanced with woody tones.

The aroma is rounded, with a highlight of galangal and dried fruit aromas, with smoky tones.

Energy value (caloric content) - 890 kJ / 100 ml (210 kcal / 100 ml). EFFECT: simplification of the production process of bitter tincture by reducing the amount of ingredients used and obtaining a tincture with high organoleptic characteristics.

Claims (1)

Method for the production of bitter tincture, characterized by the fact that an alcoholized infusion of galangal root is prepared by pouring galangal root in an amount of 26.5-30.0 kg per 1000 decaliters of the finished product with an aqueous-alcoholic liquid with a strength of 70% vol. in a ratio of 1:10, infusion for 4.5-5.5 days with stirring, draining the infusion of the first drain, re-filling the galangal root with an aqueous-alcoholic liquid with a strength of 50% vol. in an amount equal to the amount of infusion of I plum, infusion for 4.5-5.5 days with daily stirring, draining the infusion of II plum, combining infusions of I and II plums, blend the alcoholized infusion of galangal root I and II plums, part of water, alcohol and water to bring the blend to a given volume, periodically mix the blend, divide it into two equal parts, one of which is aged in an oak barrel, and the other on oak chips in an amount of 5-10 g / l for 30-60 days, both parts of the blend are combined, kept for 3-4 hours and filtered, while in a blend for 1000 dal of tincture, 399.5-400.5 liters of alcoholized galangal root infusion of I and II plums are used, rectified ethyl alcohol "Lux", produced from selected corn , and drinking water corrected to a strength of 38% vol.