SU926007A1 - Composition of ingredients for liqueur - Google Patents

Description

The invention relates to the alcoholic beverage industry, in particular to compositions of ingredients for balsams. There is a known composition of ingredients for balsam containing caraway seeds, valerian root, eleutherococcus, airy 5 root, black pepper, ginger, coriander, anise, sugar, cognac, color and water-alcohol liquid [1].

However, this composition is characterized zuetsya ¹⁰ insufficiently high organoleptic properties and quality comprises scarce and expensive ingredients. .

Closest to the invention is a composition of ingredients for balsam, ma, containing juniper berry, • ginger, clove bud, nutmeg, cinnamon, orange nut, coriander, anise, cardamom, vanillin, orange oil, sugar, honey, color , and water-alcohol liquid [2].

However, the known composition is also characterized by insufficient quality.

The aim of the invention is to improve the quality of the finished product.

This goal is achieved by the fact that the composition containing juniper berry, ginger, clove buds, nutmeg, cinnamon, orange nut, coriander, anise, cardamom, vanillin, orange oil, sugar, honey, tint and water-alcohol liquid, additionally contains rut, cumin , valerian root, eleutherococcus, airy root, buckthorn bark, allspice, allspice, black pepper, nutmeg, angelica root, Kalangan root, lemon oil and cognac in the following ratio of ingredients, kg / 1000 gave:

Ruta 0.3-0.8

Caraway seeds 0.4-0.6

Valerian root 0.15-0.25

Eleutherococcus 0.4-0.6

Air root 0.8-1.2

Juniper berry Buckthorn bark Scented bison Black pepper Allspice Ginger

Clove buds nutmeg color

Nutmeg Cinnamon

Angelica Root Orange Coriander

Anise

Cardamom

Vanillin

Kalangan root Orange oil Lemon oil Sugar

Honey

Cognac

Kohler Water-alcohol liquid

0.7-1.3

0.7-1.3

0.7-1.3

0.8-1.2

0.8-1.2

0.8-1.2

0.4-0.6

0.8-1.2

0.3-0.8

0.9-1.1

0.8-1.2

0.8-1.2

0.7-1.3

0.3-0.8

0.4-0.6

0.8-1.2

0.8-1.2 0.025-0.035 0.025-0.033 200-300 150-200 '220-270 950-1050

Rest

Balm is prepared on the basis of the infusion of the composition of the incoming ingredients 1 and II plum. Alcoholic infusion of medicinal plants is prepared by the method of two-time infusion of aromatic herbs, leaves, roots, flowers, fruits.

The ingredients included in the composition for the balsam are poured with an aqueous-alcoholic liquid with a strength of 50% in a ratio of 1:12 and insisted for 5 days, after which the infusion is drained 1 drain, and the remainder is re-filled with an aqueous-alcoholic liquid with a strength of 48% in a ratio of 1: 8, insisted 5 day and pour the infusion P plum. The obtained infusions 1 and 11 of the plum are combined and added to the blend of oil, sugar, honey, cognac, color, and water-alcohol liquid to a strength of 45 vol.%

Example 1. Shredded dry plant ingredients (ruta, caraway seeds, valerian root, eleutherococcus, airo root, juniper berry, buckthorn bark, aromatic aerial bison, black pepper (fruits), allspice (fruits), ginger (rhizome), clove undeveloped ( flower buds), nutmeg (flowers), nutmeg (fruits), cinnamon (bark), angelica root, orange nut, coriander (fruits), anise (fruits), cardamom (fruits), vanilla (fruits), galangal root) in quantity 17.7 kg are poured into 200 liters of water-alcohol liquid with a strength of 50 vol.% And insisted for 5 day 150 liters of infusion 1 drain is drained, and the remaining raw materials are poured into 150 liters of water-alcohol liquid with a strength of 48 vol.% And insist 5 days.

Then pour the infusion 11 plum in the amount of 150 l, infusions 1 and II plum are combined and used to prepare a balsam blend. The strength of the infusion of 42 vol.%

The resulting infusion is blended, added, kg per 1000 gave a blend: orange oil 0.03, and lemon oil 0.03, sugar in the form of syrup 250, honey natural 175, color 1000 and cognac 150 l, mix and bring to a crepe ¹⁵ 45% by the introduction of water-alcohol liquid. The prepared blend is kept for 24 hours to assimilate all the taste and aromatic substances.

The combination of healing herbs, leaves, 20 flowers, fruits, roots gives the balm a harmonious and harmonious aroma and taste.

Example 2. Dry vegetable ingredients are ground, respectively, ²⁵ but in quantities, kg: root 0.3; caraway seeds 0.4; valerian root 0.15; Eleutherococcus 0.4; air root 0.8; juniper berry 0.7; buckthorn bark 0.7; aromatic bison aboveground 0.7; fruits 30 black pepper 0.8; allspice 0.8; ginger rhizome 0.8; unblown buds of carnation flowers 0.4; nutmeg color 0.8; nutmeg fruits 0.3; cinnamon bark 0.9; angelica 35 root of 0.8; orange nut 0.8; coriander fruits 0.7; anise fruits 0.3; cardamom fruit 0.4; the fruits of vanillin 0.8; Kalangan root 0.8. Vegetable raw materials are mixed and in the amount of 17.7 kg 40 pour 200 l of water-alcohol liquid with a strength of 50 vol.%. Insist for 5 days, the infusion of the first drain in the amount of 150 liters is drained. The remaining raw materials are re-poured into 150 liters of an aqueous45 alcoholic liquid with a strength of 48 vol.% And insisted for 5 days, the infusion of the second discharge is drained in an amount of 150 liters. The infusion is combined and added to the blend, kg: orange oil 0,025; lemon 50 oil 0,025; sugar in the form of sugar syrup 200; natural honey 150; cognac 220; Kohler 950 and aqueous-alcoholic liquid to obtain 1000 gave a balm with a strength of 45 vol.%. The prepared _5J blend is held for 24 hours to assimilate all flavor and aromatic substances.

The proposed composition improves the quality of the finished product

by selecting the ingredients included Eleutherococcus 0.4 - 0.6 e her. Air root 0.8 - 1.2 Introduction to the composition of the root, eleuthe- M burn evel rococca, calamus root, buckthorn berry 0.7 - 1.3 ry from among medicinal herbs which 5 Buckthorn bark 0.7 - 1.3 in large quantities contain glucosides, Fragrance 0.7 - 1.3 alkaloids, vitamins C, E, K, which Black pepper 0.8 - 1.2 are physiologically active Allspice 0.8 - 1.2 societies, enhances quality Ginger _β 0.8 - 1.2 quality of the finished product by increasing 10 Clove buds 0.4 - 0.6 tonic and healing properties Mace 0.8 - 1.2 balm. Nutmeg fruit 0.3 - 0.8 Cinnamon 0.9 - 1.1 Angelica root 0.8 - 1.2 Claim fifteen Orange nut 0.8 - 1.2 Coriander 0.7 - 1.3 The composition of the ingredients for the balm f Anise 0.3 - 0.8 containing juniper berry, ginger, Cardamom 0.4 - 0.6 clove buds, nutmeg, cinnamon, Vanillin 0.8 - 1.2 orange nut, coriander, anise, car- twenty Kalgan root 0.8 - 1.2 damon, vanillin, orange oil, sa- Orange oil 0.025 - 0.035 har, honey, color and water-alcohol liquid Lemon oil 0.025 - 0.035 bone characterized in Sugar 200 - 300 that, in order to improve the quality of Honey 150 - 200 product, it additionally contains 25 Cognac 220 - 270 lives a root, caraway, valerian root, Color 950 - 1050 eleutherococcus, airy root, buckthorn Water but alcohol bark, aromatic bison, pepper liquid Rest black pepper, nutmeg, angelica root, galangal root, thirty Information sources, lemon oil and cognac next taken into account during the examination ratio of ingredients, kg / 10,000 dal; 1. USSR copyright certificate Ruta 0.3 - 0.8 No. 397028, cl. From 12 G 3/06, 1970. Caraway ’0.4 - 0.6 2. Copyright certificate of the USSR Valerian 35 by application No. 2853022 / 28-13, root 0.15 - 0.25 class C 12 G 3/06, 1979 (prototype).

Compiled by L. Pashinin

Claims (2)

1. USSR author's certificate E 397О28, cl. C 12 G 3/06, 197O. 2. USSR author's certificate of application Ns 2853022 / 28-13, l C 12 G 3 / OG, 1979 (prototype). Eleutherococcus, 4 A wild root, 0.8 Juniper, Krushinova bark Fragrant, 0.7 Black pepper, 0.8 - 1.2 Allspice, 0.8 - 1.2 Ginger, 0.8 - 1.2 Kidney buds, 0.4 - 0 , 6 Muscat color 0.8 - 1.2 Muscat fruit 0.3 - O, 8 Cinnamon 0.9 - 1.1 D gilny root O, 8 - 1.2 Orange nut O, in - 1.2