LT4293B - Composition for alcoholic beverage - Google Patents

Abstract

The invention is used in the vodka industry, it is namely a recipe comprising a composition of ingredients, which are used for producing tinctures. The aim of this invention is to simplify the production process and intersperse the composition of components and deliver a slight potency, tone raising and prophylactic attributes to the tincture. The composition of 1,000 decalitres of the tincture comprises: fortified distillate of apple juice dal 285-295, tincture of aroma components dal 90-92, alcohol dal 260-270, sugar dal 194-196, citric acid 15-15.5 kg, salt 14.5-15.5 kg. The tincture of aroma components consists of juniper berries, linden blossoms, hops, water and alcohol, retaining the following ratio of ingredients as per 1,000 decalitres of the tincture: juniper berries 24.5-25.5 kg, linden blossoms 14.5-15.5 kg, hops 24.5-25.5 kg, alcohol 64-66 dal, water 32-33 dal. If need be, water may be added until the total amount of tincture is reached.

Description

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

A bitter bittersweet composition is known which includes baking soda, sugar, citric acid, ayur rhizomes, and a spirit-water mixture (see U.S. Patent No. 3687, issued January 31, 1995).

There are also known mead-bitter formulations containing mead semifinished and fruit-berry fortified juice as the main components (see Patents No. 3026, 3102, 3103, 3104, 3105, published April 25, 1994 and November 25, 1994).

The closest composition of the aforementioned mead bitters described in patent no. 3105 containing semi-finished mead, blueberry, black and red currant fortified juice, honey, citric acid, top buds, chamomile flowers, dill seeds, mint leaves, thyme, black pepper, scented pepper, bay leaf, cinnamon, oak acorns, juniper berries, hops, linden blossoms, spirits and water. The formulation of this bitter is very complex, as it is made up of many different components, so in order to maintain the required ratio of these components, it is necessary to accumulate and stock a large amount of raw material.

The object of the present invention is to provide a bittersweet which is characterized by the simplicity and variety of the formulation, as well as being sufficiently strong and having tonic and prophylactic properties.

This object is achieved by providing a composition comprising fortified juice, aromatic components, citric acid and alcohol, the fortified apple juice in the form of a distillate and the aromatic components in the form of a filling. In addition, in addition to sugar and salt, keeping the following ratio of ingredients, 1000 decaliter bitters shall be added:

distilled apple juice juice distillate, dal 285 - 295 aromatic ingredient filling, dal 90 - 92 alcohol, dal 260 - 270 sugar, kg 194-196 citric acid, kg 15-15.5 salt, kg 14.5-15.5

The aromatic ingredient infusion consists of juniper berries, linden blossoms, hops, water and spirits, keeping the following ingredient ratio, 1000 decaliter bitters:

juniper berries, kg 24.5 - 25.5 linden blossoms, kg 14.5-15.5 hops, kg 24.5 - 25.5 spirits, dal 64 - 66 water, dal 32 - 33

In addition, the amount of water is added by estimating the contraction to the total amount of bitter.

The bitter is prepared by blending a distillate of fortified apple juice - 70%, a rectified spirit - 96.2%, an infusion of aromatic components, sugar and citric acid.

Ingredients for blending are prepared as follows:

285 to 295 parts distillate of fortified apple juice is obtained from fresh apples. Apples are picked ripe and picked for up to 48 hours before processing. Prior to recycling, they are washed in running water and further sorted. The washed apples are crushed. Prior to pressing, the pulp is maintained, treated with enzymatic preparations in accordance with the current instructions for better juice extraction. The resulting fresh juice is preserved by fortification up to 25%. The juice is then clarified and distilled.

- The addition of 92 parts of the aromatic constituents is obtained by extraction of the dried raw material with water-alcohol extraction. The dried vegetable raw material is sorted, weighed and filled with an alcohol-water extraction solvent (60-70% strength): 1 part alcohol to 10 parts water. Extraction is carried out for 5-14 days.

The bitter is coupled with the addition of spirit juice distillate (70%), rectified spirit (96.2%), flavoring ingredient, sugar and citric acid.

When all the ingredients are added to the coupage, the coupage is supplemented with a mixture of spirit water of sufficient strength to achieve a total coupage strength of 50%. The chemical parameters are adjusted after coupling, vol. y. sugar and acidity by the addition of sugar or citric acid, respectively.

The bitterness is kept for at least 1 month. It is then filtered and bottled. The warranty period for the bitter is unlimited.

The chemical characteristics of the newly produced bitter are:

strength,% 50 sugars, g / 100cm ³ 2.0 acidity, g / cm ³ 0.15

According to its physical, chemical and organoleptic characteristics, bitter must meet the following requirements:

- Appearance clear, free of sediment and foreign matter;

- color transparent, colorless;

- bitter taste, with a spicy spice characteristic of the raw material;

- aroma of the components.

Here is an example of the optimal ingredient ratio preparation of a bitter.

The bitter is prepared by blending a distillate of fortified apple juice - 70%, a rectified spirit - 96.2%, an infusion of aromatic components, sugar and citric acid.

Ingredients for coupage preparation are as follows, 1000 decaliter bitters:

290.1 parts of distilled apple juice distillate is obtained from fresh apples. Apples are picked ripe and picked for up to 48 hours before processing. Prior to recycling, they are washed in running water and further sorted. The washed apples are crushed. Prior to pressing, the pulp is maintained and treated with enzymatic preparations in accordance with the current instructions for better juice extraction. The resulting fresh juice is preserved by fortification up to 25%. The juice is then clarified and distilled.

The addition of 91.7 parts of the aromatic components is obtained by extraction of the dried raw material with water-alcohol extraction. Dried vegetable raw material consisting of 25 kg juniper berries, 15 kg linden blossom, 25 kg hops is sorted, weighed and filled with alcohol-water extractor (60-70% strength): 1 part alcohol and 10 parts water. Extraction is carried out for 10 days.

The batch is packed with 290, 1 part spirits apple juice distillate (70%), 268.4 parts rectified spirit (96.2%), 91.7 parts aromatics supplement, 195 kg sugar and 15.3 kg citric acid and 15 kg of salt. When all the ingredients are added to the coupage, the coupage is supplemented with a mixture of spirit water of sufficient strength to achieve a total coupage strength of 50%. The chemical parameters are adjusted after coupling, vol. y. sugar and acidity by the addition of sugar or citric acid, respectively.

The bitterness is kept for at least 1 month. It is then filtered and bottled.

In this way, the present bittersweet composition has a good taste and strength, while components such as juniper berries, hops and July blossoms give the bitter a tonic and prophylactic properties.

The proposed bitters can be manufactured industrially.

Claims (2)

DEFINITION OF INVENTION 1. A bitter ingredient composition comprising fortified juice, aromatic components, citric acid and alcohol, characterized in that the composition comprises a spirit distillate of apple juice, an aroma component addition and addition of sugar and salt, keeping the following ratio of ingredients: distilled apple juice distillate, part 285-295 aromatic component filling, dal 90-92 spirits, dal 260-270 sugar, kg 194-196 citric acid, kg 15-15.5 salt, kg 14.5-15.5. A bitter ingredient composition according to claim 1, divergent the fact that the aromatic component infusion consists of juniper berries, linden blossoms, hops, water and spirits, keeping the following ingredient ratio, 1000 decaliter bitters: juniper berries, kg 24.5 - 25.5 linden flowers, kg 14.5 -15.5 hops, kg 24.5 - 25.5 spirits, dal 64-66 water, dai 32-33 3. Bitter ingredient composition according to claim 1, characterized in that water is added to the total amount of the bitter ingredient, if necessary.