RU2151174C1 - Balsam composition - Google Patents

Abstract

FIELD: alcoholic beverage industry. SUBSTANCE: composition contains the following ingredients, kg/1000 dal of prepared product: birch (buds), 0.1-0.3; common origanum (stems of blooming apices), 4.8-5.2; oak tree (bark), 0.9-1.2; spruce (coniferous needle), 0.9-1.2; common St.John'swort (flowers and leaves), 4.8-5.2; lime tree (blossom), 0.9-1.2; peppermint (herb), 1.8-2.2; common wormwood (stems of blooming apices), 0.9-1.2; creeping thyme (leaves and flowers), 2.8-3.2; garden sage (leaves), 1.8-2.2; anise (fruits), 1.0-1.5; valerian (root), 0.1-0.3; inula (root), 1.8-2.2; cinquefoil (rootstock), 3.5-4.5; cardamon (fruits), 0.1-0.3; coriander (fruits), 1.8-2.2; nutmeg, 0.9-1.2; pimento (fruits), 0.4-0.6; golden root (root), 1.8-2.2; orange oil, 0.1-0.3; lemon oil, 0.09-0.15; natural honey, 140-160; vanillin, 0.6-0.8; ginseng dry extract "Relikt", 0.09-0.15; color, 350-450. The composition also includes, l/1000 dal: sea buckthorn fruit drink of Ist and IInd dischargings, 98-110; black chokeberry fruit drink of Ist and IInd dischargings, 450-550; whortleberry fruit drink of Ist and IInd dischargings, 98-110; cranberry fruit drink of Ist and IInd dischargings, 280-320; ashberry fruit drink of Ist and IInd dischargings, 450-550; 65.8-% sugar syrup, 1200-1285; aqueous-alcoholic liquid, the balance. Combination of ingredients and their quantitative ratio enriches balsam with natural preservatives and increases its biological stability. Organoleptical properties are improved due to slight chocolate-strawberry-apple tint. EFFECT: broadened assortment of balsams. 2 tbl, 3 ex

Description

 The invention relates to the distillery industry.

 There are a wide variety of compositions of ingredients for balms made on the basis of aromatic raw materials in combination with fruit and berry alcoholized juices and fruit drinks.

 So, for example, the composition of the ingredients for Valuysky balm is made on the basis of buds and birch bark, valerian root, oak bark, ginger root, coriander, galangal, almond, dill, allspice, sweet clover, St. John's wort, bison, nettle, mint, raspberry , thyme, as well as apple and cherry alcoholized juices, lemon and orange oils, sugar syrup, color and water-alcohol liquid (RU, patent 2110565, class C 12 G 3/06, 1998).

 The disadvantage of this composition is the unidirectional action of its constituent components.

 A composition of ingredients for balsam is known, containing along with 20 types of aromatic raw materials containing hops, mint, parsnip, motherwort, wheatgrass, violet, birch buds, cloves, cinnamon, coriander, Rhodiola rosea, licorice root, caraway seeds, dill, honey, oregano, ginger, pine needles, horsetail, poplar buds, galangal, coriander, apple alcohol juice, rowan fruit juice, aronia fruit juice, bird cherry fruit, hawthorn fruit juice, sugar syrup and water-alcohol liquid (RU, patent 2081159, class C 121211, class C 12 G 3/06, 1997).

 And although this composition is enriched with a complex of biologically active substances, all the components used do not give the balsam the original balsamic tone, and the finished balsam has a one-sided spectrum of therapeutic and prophylactic effect, due to the presence of spicy-aromatic raw materials in a certain area.

 Closest to the proposed is a composition of ingredients for balsam using Peruvian oil, containing birch mushroom, lingonberry leaf, bird cherry, rosehip, juniper, linden, galangal, St. John's wort, nutmeg, oregano, sweet clover, sage, spruce needles, plantain, clover, aronia fruit mountain ash I and II plum, blueberry fruit I and II plum, mountain ash fruit I and II plum, honey, balsamic Peruvian oil, lemon oil, rum and cherry essences, 65.8% sugar syrup, color, honey and water-alcohol liquid (Recipes for alcoholic beverages and odok. M .: Light & Food Industry, 1981, pp. 244-245).

 A disadvantage of the known balm is the high alcohol content and the use of essences, which reduces the organoleptic characteristics of the balm.

 The technical result of the present invention is to enrich the balsam with a complex of natural components, increase biological stability, improve organoleptic characteristics by imparting a subtle, very pleasant chocolate-strawberry-apple shade against the background of the balsamic tone and expanding the range of balsams.

To do this, the composition of the ingredients for the balm containing common oregano (tops of flowering stems), spruce (needles), St. John's wort (flowers and leaves), linden (color), sage (leaves), nutmeg, black chokeberry I and II plums, blueberry juice I and II plum, rowan fruit I and II plum, lemon oil, honey, color, sugar syrup 65.8%, Peruvian balsam oil and water-alcohol liquid, additionally contains birch (buds), oak (bark) , peppermint (grass), wormwood (tops of flowering stems), thyme creeping thyme (leaves and flowers you), anise (fruits), valerian (root), elecampane (root), upright cinquefoil (rhizome), cardamom (fruits), coriander (fruits), allspice (fruits), Rhodiola rosea (root), vanillin, orange oil dry ginseng extract "Relict", sea buckthorn fruit I and II plum and cranberry fruit I and II plum in the following ratio of ingredients, kg per 1000 gave the finished product:
Birch (buds) - 0.1 - 0.3
Origanum ordinary (tops of flowering stems) - 4.8 - 5.2
Oak (bark) - 0.9 - 1.2
Spruce (needles) - 0.9 - 1.2
St. John's wort pierced (flowers and leaves) - 4.8 - 5.2
Linden (color) - 0.9 - 1.2
Peppermint (herb) - 1.8 - 2.2
Wormwood (tops of flowering stems) - 0.9 - 1.2
Thyme - creeping thyme (leaves and flowers) - 2.8 - 3.2
Salvia officinalis (leaves) - 1.8 - 2.2
Anise (fruits) - 1.0 -1.5
Valerian (root) - 0.1 - 0.3
Elecampane (root) - 1.8 - 2.2
An erect cinquefoil (rhizome) - 3.5 - 4.5
Cardamom (fruits) - 0.1 - 0.3
Coriander (fruits) - 1.8 - 2.2
Nutmeg - 0.9 - 1.2
Allspice (fruits) - 0.4 - 0.6
Rhodiola rosea (root) - 1.8 - 2.2
Orange oil - 0.1 - 0.3
Lemon oil - 0.09 -0.15
Peruvian Balsamic Oil - 0.9 - 1.2
Natural honey - 140 - 160
Vanillin - 0.6 - 0.8
Dry ginseng extract "Relic" - 0.09 - 0.15
Kohler - 350 - 450,
as well, l
Sea buckthorn fruit I and II plum - 98 - 110
Fruit drink of chokeberry I and II plum - 450 - 550
Blueberry fruit juice I and II plum - 98 - 110
Cranberry juice I and II plum - 280 - 320
Mountain ash fruit I and II plum - 450 - 550
Sugar syrup 65.8% - 1200 - 1285
Water-alcohol liquid - The rest
For the first time, a composition was selected in which various essential oils of anise, St. John's wort, cardamom, sage, coriander, wormwood, mint, nutmeg are combined with tannins and vitamins of oregano, thyme, oak; inulin, elecampane resins; resins, gum, flavonoids, staple starch, as well as linden glycosides, saponins, ascorbic acid; flavonoids of Rhodiola rosea; triperpene glycosides, phytosterol, starch, sugar, pectin, enzymes, ginseng vitamins.

A whole complex of vitamins B ₁ , B ₂ , B ₆ , E, P and C of sea buckthorn, sugar, pectins, anthocyanins, tannins, glycosides, malic, succinic, lactic, oxalic and citric acids of blueberries, rowan berries, cranberries enrich the balm with the most valuable natural biologically active complex, and cranberry benzoic acid, gallic and ellagic acids of oak, bilberry salicylic acid not only enrich the balm with natural preservatives, but also stimulate the mass transfer of the entire biologically active complex to an aqueous-alcoholic environment, and the enzyme system of honey, ginseng before protects vitamins and essential oils from oxidation.

 Together with natural citrus oils and Peruvian balsamic oil, the finished balm in the aftertaste acquires a very pleasant chocolate-strawberry-apple shade.

The production method of the balm "Talisman NORTH" includes the following stages of production;
- alcohol intake;
- water treatment;
- preparation of infusions of plant materials;
- preparation of fruit drinks;
- preparation of sugar syrup;
- cooking color;
- preparation of the blend and its adjustment;
- blending filtering;
- packaging, design and storage of the finished product.

 Vanillin and essential oils are dissolved in rectified alcohol in a ratio of 1:10 before being added to the blend.

 Before entering the blend, the honey is dissolved in corrected water, brought to a boil and filtered, having previously removed the foam and after cooling is introduced into the blend.

 Sugar is introduced into the blend in the form of sugar syrup with a concentration of 65.8%.

 Infusion of plant materials, fruit drinks, rectified ethyl alcohol, vanillin, essential oils, part of corrected water, ginseng extract previously dissolved in corrected water, honey, sugar syrup, color and the remaining part of water are added to the blending vat to bring the blend to a predetermined volume.

 Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after blending - for 15-30 minutes.

 After blending, an average sample is taken for analysis.

 If the blend does not match the recipe according to one of the indicators, it is adjusted by introducing the required components.

 After repeated mixing, the blend is again analyzed, incubated for 2-3 days and sent for filtration.

 To verify the quality of raw materials, finished products and process control, the test methods specified in table 1 should be applied.

The finished composition has the following ratio of ingredients, kg per 1000 gave:
Birch (buds) - 0.1 - 0.3
Origanum ordinary (tops of flowering stems) - 4.8 - 5.2
Oak (bark) - 0.9 - 1.2
Spruce (needles) - 0.9 - 1.2
St. John's wort pierced (flowers and leaves) - 4.8 - 5.2
Linden (color) - 0.9 - 1.2
Peppermint (herb) - 1.8 - 2.2
Wormwood (tops of flowering stems) - 0.9 - 1.2
Thyme - creeping thyme (leaves and flowers) - 2.8 - 3.2
Salvia officinalis (leaves) - 1.8 - 2.2
Anise (fruits) - 1.0 -1.5
Valerian (root) - 0.1 - 0.3
Elecampane (root) - 1.8 - 2.2
An erect cinquefoil (rhizome) - 3.5 - 4.5
Cardamom (fruits) - 0.1 - 0.3
Coriander (fruits) - 1.8 - 2.2
Nutmeg - 0.9 - 1.2
Allspice (fruits) - 0.4 - 0.6
Rhodiola rosea (root) - 1.8 - 2.2
Orange oil - 0.1 - 0.3
Lemon oil - 0.09 -0.15
Peruvian Balsamic Oil - 0.9 - 1.2
Natural honey - 140 - 160
Vanillin - 0.6 - 0.8
Dry ginseng extract "Relic" - 0.09 - 0.15
Kohler - 350 - 450,
as well, l
Sea buckthorn fruit I and II plum - 98 - 110
Fruit juice of chokeberry I and II plum - 450-550
Blueberry fruit juice I and II plum - 98 - 110
Cranberry juice I and II plum - 280-320
Mountain ash fruit I and II plum - 450-550
65.8% sugar syrup - 1200-1285
Water-alcohol liquid - The rest
Example 1. The preparation of infusions are groups of plant materials. All raw materials are divided into two groups: group I includes birch, oak, oregano, spruce (needles), St. John's wort, linden, mint, wormwood, thyme and sage, and group II - anise, valerian, elecampane, cinquefoil, cardamom, coriander, nutmeg walnut, Rhodiola rosea and allspice.

 Each group is subjected to 2-fold infusion according to table 1. In total, 653.2 l of infusions were obtained.

 Then the obtained infusions are blended: 100 l of sea buckthorn fruit, 500 l of chokeberry rowan fruit, 100 l of blueberry fruit, 300 l of cranberry fruit, 500 l of mountain ash fruit, 0.1 l of ginseng extract, 2 l of orange oil (1:10), 1 l lemon oil (1:10), 1 kg of Peruvian balsamic oil, 7 l of vanillin (1: 10), 400 kg of tint, 1281.2 l of 65.8% sugar syrup, 150 kg of honey and a water-alcohol liquid from alcohol ethyl rectified higher purification and water up to a blend strength of 40%.

 The blend is thoroughly mixed, filtered and poured.

 Examples 2-3. Carried out analogously to example 1, only changed the ratio of the ingredients that are shown in table 2.

 In all examples, the balm "Talisman of the North" has the following characteristic.

physical and chemical indicators
Fortress,% - 40
Mass concentration of extractives, g / 100 cm ³ - 16.0
Organoleptic
Color - black with a brown tint
Taste - spicy, full, harmonious, characteristic of balms with a subtle chocolate-strawberry-apple tint
Aroma - complex, harmonious
If the ingredients are taken in quantities less than the boundary, then there is no chocolate-strawberry-apple tint.

 If the ingredients are taken in an amount greater than the boundary ones, the harmony of aroma and taste is violated, the taste and aroma of the individual ingredients sharply prevail.

 The proposed balm of racks during storage due to natural preservatives, anthocyanins are also stable during storage, which guarantees the preservation of the color scheme, the saturation of the aroma and taste.

 At the same time, the range of balms of a wide spectrum of action is expanding with a pleasant tone in taste and aroma.

Claims (1)

The composition of the ingredients for balsam, containing common oregano (tops of flowering stems), spruce (needles), St. John's wort (flowers and leaves), linden (color), medicinal sage (leaves), nutmeg, plums of mountain ash I and II plum, blueberry plum drink I and II, rowan fruit drink I and II plum, lemon oil, natural honey, color, sugar syrup 65.8%, Peruvian balsamic oil, and water-alcohol liquid, characterized in that it contains birch (buds) , oak (bark), peppermint (grass), wormwood (tops of flowering stems), thyme creeping thyme (leaves and flowers), anise (fruits), valerian (root), elecampane (root), upright cinquefoil (rhizome), cardamom (fruits), coriander (fruits), allspice (fruits), Rhodiola rosea (root) , vanillin, orange oil, dry Relict ginseng extract, sea buckthorn fruit I and II plum and cranberry fruit I and II plum in the following ratio of ingredients, kg per 1000 gave the finished product:
Birch (buds) - 0.1 - 0.3
Origanum ordinary (tops of flowering stems) - 4.8 - 5.2
Oak (bark) - 0.9 - 1.2
Spruce (needles) - 0.9 - 1.2
St. John's wort pierced (flowers and leaves) - 4.8 - 5.2
Linden (color) - 0.9 - 1.2
Peppermint (herb) - 1.8 - 2.2
Wormwood (tops of flowering stems) - 0.9 - 1.2
Thyme creeping thyme (leaves and flowers) - 2.8 - 3.2
Salvia officinalis (leaves) - 1.8 - 2.2
Anise (fruits) - 1.0 - 1.5
Valerian (root) - 0.1 - 0.3
Elecampane (root) - 1.8 - 2.2
An erect cinquefoil (rhizome) - 3.5 - 4.5
Cardamom (fruits) - 0.1 - 0.3
Coriander (fruits) - 1.8 - 2.2
Nutmeg - 0.9 - 1.2
Allspice (fruits) - 0.4 - 0.6
Rhodiola rosea (root) - 1.8 - 2.2
Orange oil - 0.1 - 0.3
Lemon oil - 0.09 - 0.15
Peruvian Balsamic Oil - 0.9 - 1.2
Natural honey - 140 - 160
Vanillin - 0.6 - 0.8
Dry ginseng extract "Relic" - 0.09 - 0.15
Kohler - 350 - 450
and also, l:
Sea buckthorn fruit I and II plum - 98 - 110
Fruit drink of chokeberry I and II plum - 450 - 550
Blueberry fruit juice I and II plum - 98 - 110
Cranberry juice I and II plum - 280 - 320
Mountain ash fruit I and II plum - 450 - 550
Sugar syrup 65.8% - 1200 - 1285
Water-alcohol liquid - The rest

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