LT3103B - Composition for alcoholic beverage - Google Patents

Abstract

Invention applies to the vodka-liqueur manufacturing industry. The invention aims to improve the taste, aromatic and organoleptic properties. The aim is achieved by means of a kind of brandy composition that consists of a distilled half-finished product of mead, cranberry alcohol juice, buffalo grass, upright tormentil, acorns, laurel leaves, black pepper, cinnamon, hops, lime-blossom, mint leaves, cloves, juniper berries, honey, citric acid and water at the following component ratios,(in kg/1,000 dal): a distilled half-finished product of mead, dal 900-915, cranberry alcohol juice, dal 50-55, buffalo grass 7-8, upright tormentil roots 4-5, acorns 9-11, laurel leaves 9-11, black pepper 4-6, cinnamon 0.5-1, hops 4-6, lime-blossom 4-6, mint leaves 0.5-1, cloves 0.5-1, juniper berries 130-140, citric acid 11-13, water up to the total amount of this kind of brandy.

Description

The invention relates to the vodka-liqueur industry, and more particularly, to the formulations of ingredients used in the preparation of bitters.

Bitter recipes are known to contain fruits or berries filled with vodka or spirits as the main ingredient (see J. Ų č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č č However, such formulas: are unstable, mild and used - for quick use. / ^

The closest thing to -s is mead +. ' Bittersweet '' Ingredient composition consisting of semi-finished products of mead, blueberry, cranberry and cherry juice, spirits, honey, citric acid ,, vanilla and water (see application for IP invention ... Mead. bitter / ingredient composition registered In the Patent Office 1992 12 .11).

But this bittersweet is mild, not too fragrant './/it aromatic: /'

The object of the invention is to improve the scoric, aromatic and organoleptic properties of the final product. .

The aforesaid object is achieved by the fact that the composition consisting of semi-finished mead, // cranberry fortified juice, honey, / citric acid and / vander additionally contains an infusion of aromatic and spicy components consisting of celandine, wild silvery root, oak acorn, , black pepper, cinnamon, hops, linden blossom ', mint leaves, 4 cloves, juniper berries. In addition, the mead semi-finished product is introduced into the composition in the form of d-stilate. The ratio of components is as follows, kg / 1000 parts:

mead semi-finished 900-915, • cranberry fortified juice 50-55,, herb 7-8 _f forest silvery root 4-6, oak acorns, 9-11, bay leaves '9-11, black pepper' 4-6, cinnamon - 0.5-1, hops 4-6, linden blossoms 4-6 ', mint leaves 0.5-1, cloves · 0.5-1, juniper berries ® 0.5-1, honey 130-140, citric acid - 11-13, water up to total bitter content.

The bitter is made from spirits obtained by distilling a semi-finished mead.

· '! ·. ·,: /. ··· y.- ·. Λ '. ·; * ·. '' '. ,. , // 7.-. -!

ΑϊΑΑΑΑΑΑΑΑ7 '' · ΑΑ / ''. · '^;-''-.-,. A - •• '.Y /'A.-·.'·;, ···. · A A. A A' · 77 7 '' A. ^:: · -7

Mead fermentation wort to 7-9% of the maximum after-cooling leaven semifinished Liekens nesurauginto sugar to 1-2% .. Mead -distiliacija intermediate product carried out in three. • .Ά ^'· Χ / ..' ^··:? 7 · 7ΆΑ Α-Α'ΐΑ / -: 7-7-.1: /; AAA - ''. • '• -Vt'į;·' .- .'i .. ·; ·. '' ^ - // 7 .-. 7.77. / 7 / .aA-7. · / . 7.-7 / A.77 · -7 '7, - ·, Ά, - ·; ; 7. ' . '7' ·? .7 7 A ^{; <} ? ·· · '·: · · stages

1} spirits distilled from semi-finished products of 23-30% vol.

2)> distillation of the resulting alcohol to 50-60% strength,

3) distillation of the alcohol again, separating it into three fractions - initial (aldehyde), mead spirit and final (fusel). The aldehyde fraction represents 1-3% of the alcohol content. The final fraction is removed when the alcoholic strength reaches 50% «. This' fraction may be: 1> five times returned to the semi-finished product or the spirit obtained therefrom, then separated and, together with the aldehyde fraction, subjected to rectification, 2) 'mixed with the aldehyde fraction, redistilled and a second kind of' alcohol, o. separate initial and final · fractions to be transferred for rectification. The distillation ends when the alcoholic strength of the distillate reaches zero. ' Semi-finished distillation is carried out for 6-8 hours; of alcohol obtained - 10-12 hours.

.The bittersweet is mixed with mead spirit / cranberry fortified juice, honey, aromatic ingredient infusion.

Flavoring ingredients are prepared by extraction of dried vegetable aromatic and spicy raw material with water-alcohol extract. The dried vegetable raw material is stored at a relative humidity of 70-75% and as low as possible, for example 5-15 ° C. weighed) and crushed and filled with an alcohol-water · extraction solvent (60-70% strength) in a 1:10 ratio.

Depending on the raw material, extraction is carried out for 5-14 days. To optimize the extraction conditions, it is recommended to stir the pump daily for 15-20 minutes.

After pouring the infusion, we can repeat the extraction of the plant raw material for 5-10 days with the extraction solvent in a ratio of 1: 8.

Cost of raw materials per 1000 parts. bitters:

mead semi-finished distillate, dal. 909.2, Cranberry fortified juice, dal. 52 _f X, Flavoring Ingredient Additive, Part: 70.5,

- Sorrel grass / kg - η _r 5, - Forest silversmith roots, kg 5, 0, - Oak acorns, kg 7, 10,5,

- bay leaves, kg / 7 10,0,

-black pepper, kg '///. ^: 7 / 5.0, -cinnamon, kg 77 R / </ A / 0/5 / -hops, kg ./.-/7 ^; - / A5>.g>. - linden flowers, kg. 5.0, - mint leaves, kg ./7/0/5,/ - Cloves, kg 0.5, -juniper berries, kg ' 0.5,

honey, kg; 135, citric acid, kg; 12.8.

According to the physico-chemical and organoleptic characteristics, the bitter must meet the following requirements:

"clear appearance", free of sediment and foreign matter;

color / 7 amber to brown / fragrance 7/7/7 honey and other ingredients;

strength,% sugars, g / 100 cm ³ acidity, g / 100 cm ³

75;

71; '

0.2.

In this way, the bittersweet has extremely good taste and aromatic properties, has a high strength (75%), which gives it stability over a longer shelf life, and a wide range of aromatic and spice / components has a tonic and partially curative effect. .

Claims (3)

DEFINITION OF INVENTION Bitter ingredient composition consisting of mead: semi-finished product, cranberry fortified juice, 5 honey, citric acid and water, characterized in that the semi-finished mead is added in the form of a distillate, and the composition additionally has roots of cedarwood, wild silver-grass, oak acorn, bay leaf, black pepper, cinnamon, hops, 10 linden blossoms, mint leaves, cloves, juniper berries at a component ratio of kg / 1000 parts: /.///.- Mead semi-finished distillate.s, dal. 900-915, cranberry fortified juice, part..50-55, herbaceous 7-8, forest silvery root 7 /) 7 //// 77 / oak acorns 9-11, / Bay leaves . '/ 9-11, 7 black peppercorns 7/7 / / 7 /// 77 / 4-6, cinnamon ///.///7///7-0/5-1, hops / 7,: .-- / 7774-6, linden blossoms 777.7 / 77 7-7 / 4-6, mint leaves / 777 ^; 7/5/5/1/ cloves. /-.,//7//-, / 0.5-1, Juniper berries '//.''075-1, / '/ honey // ?. - 130-140 citric acid ? 11-13, water / to the common pulls ki e ki 0,