UA34340C2 - “classic gin”, bitter tincture - Google Patents

Abstract

A scope of the invention consists in preparation of the bitter tincture with high organoleptic properties, namely having a taste without a poignant bitterness and with a classic aroma of gin, by selecting the required ingredients in the necessary quantities. Ratio of components, in % of volume: Juniper cones-berries aromatic alcohol 0.3-0.5 Lemon oil aromatic alcohol 0.2-0.4 Conifer needles aromatic alcohol 0.5-0.9 Glucose 0.05-0.15 Ethyl rectified alcohol 39.8-41.8 Softened potable water Rest.

Description

Description of the invention

The invention relates to the food industry, namely to liquor and vodka production, to the composition of 2 bitter tinctures.

There is a well-known bitter tincture "KAPITANSKY" gin (see "Recipes of liqueur-vodka products and vodka", Moscow, 1981, p. 196), which contains in 10Ol:

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0000000000000000000010я6001000000008600

Consumption of ingredients for 10Ol:

To contain the aromatic alcohol of Zhepytyanoy gin: сч го о о зо з со

According to this recipe, a bitter tincture with a strength of 4596506 is obtained, transparent, colorless, with the taste of gin and - with a complex aroma. co

The disadvantages of this bitter tincture are low organoleptic indicators, namely an undefined aroma that is poorly remembered by the consumer.

The closest in composition is the bitter tincture "Gin "CARAVELLA" (see "Recipe! liqueur-vodochnykh izdelij i vodok", Moscow, 1981, p. 197), which contains on 10Ol:

I" tsutovysyrotvzhnyy 1di 111108 in (95)

Consumption of ingredients for 10Ol: sh»

F i. To obtain aromatic alcohol of Karavellyat gin 60 ml

In this recipe, the aromatic alcohol of orange oil is used as the aromatic alcohol of citrus oil, and the sugar syrup 65.8905 is used as the sugar-replacing component.

According to this recipe, a bitter tincture with a strength of 459506 is obtained, transparent, colorless, with a mild, slightly burning taste and a complex aroma with a hint of juniper berries. 65 The disadvantages of this bitter tincture are low organoleptic indicators, namely a burning taste, which reduces consumer demand.

The task to be solved by the invention is to create a bitter tincture with high organoleptic indicators, namely a taste without burning bitterness and a classic aroma of a gin drink, by selecting the necessary ingredients in the required quantities.

The task is solved by the fact that the bitter tincture, which contains rectified ethyl alcohol, softened drinking water, aromatic juniper cone-berry alcohol, citrus oil aromatic alcohol and a sugar-reducing component, according to the invention, additionally contains the aromatic pine alcohol as a sugar-reducing component contains glucose, and as aromatic alcohol of citrus oil contains aromatic alcohol of lemon oil with the following ratio of ingredients in vol.9o: and aromatic alcohol of juniper cones and berries 0.3 - 0.5 aromatic alcohol of lemon oil 02-04 aromatic alcohol of pine needles 0.5 -09 glucose 0.05 -0.15 rectified ethyl alcohol 39.8-41.8 softened drinking water the rest

Due to the combination of flavor ingredients such as glucose together with rectified ethyl alcohol and softened drinking water, and with the softening effect of aromatic alcohols, a pleasant taste is created in the bitter tincture without burning vodka bitterness, and due to the combination of aromatic ingredients such as aromatic alcohols 720 cones-juniper berries, lemon oil and needles, in a bitter tincture creates a classic aroma of a gin drink, which is well remembered by the consumer due to its specific expressiveness.

Bitter tincture is prepared in the following sequence:

First, a sorting is prepared based on the strength of about 409506 - ethyl alcohol rectified with softened drinking water, which is passed through a carbon filter for purification. Next, glucose is added, previously diluted with 25% in a 10-fold amount of purified sorting, taken from the total volume, and mixed. After that (o) aromatic alcohols of juniper cone-berry, lemon oil and pine needles are added, thoroughly mixed and filtered, after the laboratory the physico-chemical indicators and organoleptic data of the drink are determined and, if necessary, the strength is specified by adding the calculated amount of alcohol. at

An example of a specific implementation (see Table, Example 3): Add rectified 30 ethyl alcohol in the amount of 40 ml and softened drinking water in the amount of 56.7 l to a mixing tank with a volume of 100 liters and prepare a sorting - "a water-alcohol mixture, which is processed on a coal purification battery through a layer of activated carbon with a height of 4 mm with a filtration rate of 4 Odal/h. After cleaning, glucose in the amount of O.Mkg, pre-diluted in a 10-fold amount of purified sorting, taken from the total volume, is placed in the proving tank and mixed. "

After that, aromatic alcohols of juniper cones-berries in the amount of 0.4 l, lemon oil in the amount of 0.3 l, and pine needles in the amount of 0.7 l are added. Then the solution is thoroughly mixed and filtered, after which the organoleptic data and physico-chemical indicators, namely the strength of the blend, are determined in the laboratory, and if necessary, it is refined by adding the required amount of rectified ethyl alcohol depending on the ambient temperature. An organoleptic evaluation of the finished drink is carried out. Finished products are sent for bottling. "

According to the specified recipe, a bitter tincture is obtained with the following physicochemical parameters: strength, 95 40: total extract, g/100mZ 0.5 and with the following organoleptic parameters: appearance transparent liquid с 35 color colorless taste without burning bitterness t » aroma classic aroma of a gin drink (95) not Ya not Ya

Tasting rating on a 10-point system - 9.5.

Cheka" 50 A number of other examples similar to this one were carried out, and the results are listed in the table. It can be seen from the table that the best examples are examples 2, 3, 4. Examples 1 and 5 are negative, which confirms the low tasting ratings.

Bitter tincture is prepared industrially on the basis of the equipment available at the liquor and vodka enterprise. o and measured 181717 in cones-y berries JUNIPER lemon oil styrthyol 0003001000050708 65 ethyl alcohol l 40.8 40.8 1.8 42.8 42.8 rectified drinking water l 58.57 58.15 56.7 55, 25 54.92 softened

Ornolettychn zhan 111111 kyu 77711111 (nan! 1111 taste vodka, with vodka, without burning without burning bitterness | a little sweet, that burning bitterness disappears burning bitterness does not match bitter tincture bitterness aroma characteristic | noted aroma classic expressive sharp intrusive 706 vodka gin aroma drink | refreshing herbal spicy herbal gin aroma of gin tasting rating 9.5 9.2 on a 10-point scale

Claims (1)

The formula of the invention is a bitter tincture containing rectified ethyl alcohol, softened drinking water, aromatic juniper cone-berry alcohol, citrus oil aromatic alcohol and a sugar-replacing component, which is distinguished by the fact that it additionally contains pine aromatic alcohol, as the sugar-replacing component contains glucose, and how the aromatic alcohol of citrus oil contains the aromatic alcohol of lemon oil with this ratio of ingredients in vol. 90: aromatic alcohol of juniper cone-berry /-0.3-0.5 aromatic alcohol of lemon oil 0.2-04 Ge aromatic alcohol of needles 0.5-09 Ge) glucose 0.05-0.15 rectified ethyl alcohol 39, 8-41.8 drinking water softened rest (av) "Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 4, 15.04.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - co - ит (95) ЧК» (95) ЧК» i) ko 60 b5