UA106121U - COMPOSITION OF INGREDIENTS FOR INGREDIENT "Dill" - Google Patents

Abstract

The composition of the ingredients for the tincture contains a water-alcohol solution, fennel seeds. Additionally contains glucose, an aqueous solution of acetic acid.

Description

The utility model relates to alcoholic beverages, in particular to alcoholic beverages with aromatic and flavoring ingredients, and is intended for use in the liquor industry.

The composition of the ingredients for bitter tincture - gin, which contains the following ingredients, kg per 1000 dal of the finished product, is known: juniper 38-42, cumin - 1.8-2.2, dill - 0.9-1.2, cubeba - 0, 9-142, cloves - 0.9-1.2, eucalyptus essential oil - 0.03-0.05, sugar - 58-62, water-alcohol liquid - the rest (Mo 2125596 С1, С12с 3/06, 19991.

The obtained tincture has low organoleptic indicators.

The composition of the ingredients for the tincture-balm is known, containing St. John's wort, rhodiola rosea, motherwort, oak bark, rose hips, linden flowers, aniseed fruits, dill fruits, grass and rhizomes of purple echinacea, creeping heather rhizomes, hawthorn fruits, honey and water-alcohol liquid - the rest of VO Mo 2252776 C1, Ab1K35/78, 20051.

However, the multi-component composition complicates the tincture production technology and significantly increases its cost.

The composition of the ingredients for bitter tincture containing the following ingredients, kg per 1000 dal of the finished product, is the closest to the claimed useful model: juniper - 38-42, cumin - 1.8-2.2, dill - 0.9-1 ,2, cubeba - 0.9-1.2, clove - 0.9-1.2, eucalyptus essential oil - 0.03-0.05, sugar - 58-62, water-alcohol liquid - the rest (Mo 2500801 C1, C122 3/06, 20131.

The disadvantage of the known composition is that the obtained bitter tincture has insufficiently high organoleptic indicators with a pronounced burning juniper shade.

The basis of the useful model is the task of creating a composition for obtaining "Dill" tincture with higher organoleptic indicators, providing the taste and aroma of a mild aftertaste of dill, as well as expanding the range of tinctures.

The task is solved by the fact that the composition of the ingredients for the tincture, which contains a water-alcohol solution, dill seeds, according to a useful model, additionally contains glucose, an aqueous solution of acetic acid, with the following ratio of ingredients, per 1000 dal of the finished product: dill seeds, kg 45-55 glucose, kg 60-70 aqueous solution of acetic acid, dm 8.0-9.0 water-alcohol solution for blend strength 38 95, dm the rest.

The composition may additionally contain a food thickener in the amount of 1.0-2.0 kg.

Mo 74027 of the company "Egshagop" can be used as a food clouding agent.

From Ukraine.

The composition uses a food-grade natural clouding agent Mo 74027 from the company "Egshagop",

Ukraine.

Thanks to the presence of magnesium and iron salts in dill in a well-digested form, hematopoietic processes are significantly enhanced. Essential oil contributes to the better formation of bile, digestive enzymes, urine, and also provides disinfection of the body, especially in the genitourinary and digestive systems.

In medicine, dill is used to obtain the drug anetin, which improves the work of the cardiovascular system. The content of anethin in dill helps to expand the blood vessels of the brain and heart muscles, which strengthens their nutrition a hundred times.

Dill is used to improve lactation and diuresis, for respiratory problems, high blood pressure, to improve eyesight, for hypertension, as an antispasmodic and diuretic and sedative, to stimulate appetite and improve digestion, to treat insomnia and inflammation.

Turbidants are a colloidal system of the oil-in-water emulsion or suspension type.

Emulsion turbidants are used in ready-to-drink beverages. The turbidity agent used in the composition is non-toxic, neutral, able to provide uniform turbidity to the tincture without stirring for a long time.

The proposed set of ingredients in a certain ratio manifests a new property of the tincture with new organoleptic indicators.

Organoleptic indicators of "Dill" tincture: color, colorless taste, soft, harmonious with the taste of dill, pleasant with a characteristic aroma, the aroma of parsley.

Physico-chemical indicators: strength, 95 vol. 38.0 mass concentration of the total extract, g/cm 0.6.

Dill tincture is made as follows.

The main raw materials: - rectified ethyl alcohol of the "Lux" grade with a strength of at least 96.3 95, obtained from selected grain at the best distilleries of Ukraine; - artesian water that has undergone several stages of special cleaning and preparation: - removal of iron; - filtering through mechanical filters in which natural minerals and activated carbon are loaded with spheres; - filtering through Ma-cationite filters; - filtration by the reverse osmosis method; - water purification under the action of an ultraviolet lamp; - formation of the fullness of taste by blending softened and osmotic water.

First, a water-alcohol solution is prepared according to the classic scheme. Purification of the solution is carried out: - adjustment of the temperature of the solution; - filtration on a sand filter through quartz sand (natural minerals); - cleaning on a coal column loaded with activated birch and coconut coal in a certain ratio; - filtration on a sand filter through quartz sand (natural minerals).

After that, an alcoholic infusion of parsley seeds is prepared.

Next, the mixture of tinctures is prepared by adding the following ingredients to the mixing vat with a water-alcohol solution: glucose, dill seed infusion, and an aqueous solution of acetic acid (9.95%). The mixture is kept for 3 days, after which it is filtered through filter paper, then a turbidant is added to the mixture.

Adjustments are made to the mixture of tinctures according to strength and intensity of color, in accordance with the requirements of the regulatory documentation and recipe. The ready-made blend is checked for compliance with the requirements of DSTU and the recipe according to physico-chemical and organoleptic indicators. Before bottling, multi-stage control filtration is carried out

From the tincture on the filtration unit. Further - capping, inspection, registration, marking of the date of bottling and batch of the drink, brackerage and packaging of finished products, issuance of a quality certificate on the suitability of products for sale.

A useful model is explained by an example.

Ratios of ingredients per 1000 dal of the finished product: dill seeds, kg 50 glucose, kg 65 aqueous solution of acetic acid, dm3 8.5 food opacifier Mo 74027 of the company "ERishagop",

Ukraine, kg 1.5 water-alcohol solution for blend strength 38 95, dm the rest.

A composition of "Dill" tincture with higher organoleptic indicators was created, with the taste and aroma of a mild aftertaste of dill.

Claims (2)

FORMULA OF USEFUL MODEL 40 1. Composition of ingredients for a tincture containing a water-alcohol solution, dill seeds, which is distinguished by the fact that it additionally contains glucose, an aqueous solution of acetic acid, with the following ratio of ingredients, per 1000 dal of the finished product: dill seeds, kg 45-55 glucose, kg 60-70 aqueous solution of acetic acid, dm 8.0-9.0 water-alcohol solution for blend strength 38 95, dm3 the rest. 2. The composition according to claim 1, which is distinguished by the fact that it additionally contains a food clouding agent in the amount of 1.0-2.0 kg. Z. The composition according to claim 2, which differs in that it uses a food-grade natural opacifier Mo 74027 from the company "Rkshagop", Ukraine.