RU2360957C2 - Balsam "chuvashsky" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: balsam contains following ingredients: fortified apple juice, fortified strawberry juice, fortified black currant fruit-drink of I and II discharge, fortified ashberry fruit-drink of I and II discharge, fortified wild rose fruit-drink, fortified raspberry fruit-drink of I and II discharge, fortified sea-buckthorn fruit-drink of I and II discharge, fortified arrowwood fruit-drink of I and II discharge, orange oil, lemon oil, 65.8% sugar syrup, infusion 1 of vegetative ingredients of I and II discharge (l), containing calamus root (roots), birch (buds), heliotrope (roots), cloves (unblown flower buds), elecampane (roots), garden angelica (roots), ginger (rootstocks), coriander (fruits), cinnamon (bark), tormentil (rootstocks), nutmeg, allspice (crude fruits), infusion 2 of vegetative ingredients of I and II discharge, containing: king's-clover (leaves and crowns of blossoming stems), oak (bark), common origanum (crowns of blossoming stems), common sainfoin (leaves and flowers), nettle (leaves), linden (flowers), Farfara (leaves), lemon-balm (leaves and crowns of blossoming stems), peppermint (leaves), plantain (leaves), absinth sage (leaves and stems tops), cardiac motherwort(flowers and stems with leaves), wild camomile (flowers), old-mans-pepper (crowns of blossoming stems), hop (collective fruits), natural honey, colour, highly rectified ethyl alcohol and rectified drinking water according to withdrawal of components for 1000 dhal of balsam 45%.

EFFECT: increased organoleptical balsam's properties; complex, harmonic, mild aroma of smoked cherry with pine tone; lightly burning, harmonic taste with mild cooling tone in aftertaste.

4 tbl, 3 ex

Description

The invention relates to the food industry and can be used in alcoholic beverage production, in particular, in the production of alcoholic balms.

Known balm (RF patent No. 2044047, IPC C12G 3/06, publ. 09/20/95), containing aralia (root), Amur velvet (fruits), coniferous foliage, birch (buds), immortelle sandy (flowers and leaves) , Amur barberry (fruits), cloves (unblown buds of flowers), elecampane officinalis (root), sweet clover, common oregano, ginseng (root), St. John's wort, root (root), safflower-like lefts (root), lemongrass (fruits), peppermint (leaves), Rhodiola rosea-gold root (root), poplar (buds), creeping thyme (leaves and flowers), t yarrow, eleutherococcus (leaves and root), color, honey, apple spirit juice, rowanberry juice I and II plum, vanillin, orange oil, sugar syrup 65.8%, water-alcohol liquid - the rest.

The known composition of the ingredients contains an infusion of medicinal-aromatic plants (flowers, roots, herbs), among which there are quite scarce and expensive ingredients that the industry procures in small quantities, which complicates the mass production of balm.

In addition, some ingredients do not grow in the area where the manufacturer is located, which also increases the cost and complicates the production of balm.

Moreover, the known balm has insufficiently high organoleptic properties and contains an insufficient amount of physiologically active substances.

Known balm, the closest in the presence of matching signs and taken as a prototype (RF patent 2158293, IPC C12G 3/06, publ. 10/27/2000), containing an infusion of 1 herbal ingredients, including marsh calf (root), birch (buds) ), Valerian officinalis (rhizome), cloves (unblown flower buds), elecampane officinalis (root), ginger (rhizome), seed coriander (fruits), cinnamon (bark), nutmeg, allspice (unripe fruits), 2 vegetable infusions ingredients, including Melilotus officinalis (leaves and tops of blooming stems), oak (bark), common oregano (leaves and tops of flowering stems), St. John's wort (flowers and leaves), linden (flowers), coltsfoot (leaves), peppermint (leaves), plantain (leaves) , bitter wormwood (leaves and tops of flowering stems), chamomile (flower baskets), yarrow (tops of flowering stems), natural honey, color, 65.8% sugar syrup, vanillin 1:10, orange oil, lemon oil , fruit drinks spirits I and II plum, including mountain ash, spirits juices, rectified ethyl alcohol in highly purified and corrected drinking water.

A disadvantage of the known composition is the presence in a known composition in a large number of medicinal aromatic herbs, flowers and roots of the same direction of smell and the same therapeutic and prophylactic effect.

In addition, the absence in the well-known composition of a wide range of herbs, flowers, roots, berries and fruits of local origin, rich not only in biologically active substances, but also as ingredients with a rich bouquet of aromas and tastes, does not increase the organoleptic characteristics of the finished product.

The technical result of the invention is to increase the organoleptic characteristics of the balm by giving it a complex, harmonious, light spicy-resinous aroma with honey-vanilla tones and a spicy aftertaste of slightly expressed hop bitterness, as well as giving a slightly burning, harmonious, soft taste with a bouquet of meadow herbs.

The unique composition of the components used in the stated ratios provides a unique combination of aromas, an original, harmonious taste of the balm without isolation of individual components.

The specified technical result is achieved by the fact that the known balm containing the infusion of 1 plant ingredients, including marsh calf (root), birch (buds), medicinal valerian (rhizome), cloves (unblown flower buds), elecampane medicinal (root), ginger (rhizome ), seed coriander (fruits), cinnamon (bark), nutmeg, allspice (unripe fruits), infusion of 2 plant ingredients, including Melilotus officinalis (leaves and tops of flowering stems), oak (bark), oregano (leaves and tops) color flowing stems), St. John's wort (flowers and leaves), linden (flowers), coltsfoot (leaves), peppermint (leaves), plantain (leaves), wormwood (leaves and tops of flowering stems), medicinal chamomile ( flower baskets), yarrow (tops of flowering stems), natural honey, color, 65.8% sugar syrup, vanillin 1:10, orange oil, lemon oil, fruit drinks I and II plum, including mountain ash, alcohol juices, rectified ethyl alcohol of the highest purification and corrected drinking water, grow as flax ingredients of infusion 1 additionally contains angelica pharmacy (root) and upright cinquefoil (rhizomes), infusion 2 - nettle (leaves), lemon balm (leaves and tops of flowering stems), common motherwort (flowers and stems with leaves), hops (cones - fruit juice), and as fruit drinks it additionally contains blackcurrant, raspberry, sea buckthorn, viburnum and rosehip fruit drinks, apple and strawberry juices in the following ratio of ingredients, l. per 1000 gave the finished product:

Infusion of 1 plant ingredients I and II plum (l) - 312.8-352.8,

including (kg):

calamus marsh (root) - 1.8-2.2

birch (buds) - 0.2-0.4

Valerian officinalis (root) - 0.47-0.53

cloves (unblown buds of flowers) - 0.4-0.6

elecampane officinalis (root) - 2.7-3.3

angelica pharmacy (root) - 1.7-2.3

ginger (rhizomes) - 1.8-2.2

seed coriander (fruits) - 2.7-3.3

cinnamon (bark) - 0.8-1.2

cinquefoil erect (rhizomes) - 3.7-4.3

nutmeg - 1.8-2.2

allspice (unripe fruits) - 0.4-0.6

Infusion of 2 plant ingredients I and II plum (l) - 481.4-501.4,

including (kg):

Melilotus officinalis (leaves and tops of flowering stems) - 1.8-2.2

oak (bark) - 1.8-2.2

common oregano (tops of flowering stems) - 2.5-3.5

St. John's wort pierced (leaves and flowers) - 2.5-3.5

nettle (leaves) - 0.7-1.3

linden (flowers) - 0.4-0.6

coltsfoot (leaves) - 0.4-0.6

lemon balm (leaves and tops of flowering stems) - 2.5-3.5

peppermint (leaves) - 1.6-2.4

plantain (leaves) - 0.7-1.3

wormwood (leaves and tops of stems) - 0.3-0.5

common motherwort (flowers and stems with leaves) - 0.4-0.6

medicinal chamomile (flower baskets) - 2.5-3.5

yarrow (tops of flowering stems) - 0.7-1.3

hops (cones-fruit) - 0.4-0.6

Alcohol apple juice - 180-220

Spirited strawberry juice - 180-220

Alcohol blackcurrant fruit drink I and II plum - 590-610

Alcoholic rowan fruit drink I and II plum - 240-260

Rosehip fruit drinks alcoholized I and II plum - 90-110

Alcoholic raspberry fruit drink I and II plum - 390-410

Alcoholized sea buckthorn fruit I and II plum - 195-205

Fruit juice viburnum spirit I and II plum - 95-105

Vanillin 1:10 - 5.7-6.3

Orange oil 1:10 - 0.7-1.3

Lemon oil 1:10 - 1,5-2,5

65.8% sugar syrup - 795-815

and also in kg .:

Natural honey - 190.0-210.0

Kohler - 590.0-610.0

Rectified ethyl alcohol of the highest purification and corrected drinking water - calculated on the strength of the blend of 45%.

A comparison of the proposed technical solution with the prototype made it possible to establish the presence of signs distinct from the prototype, namely, an additional introduction to the composition of the claimed balm of angelica pharmacy, upright potato, nettle, lemon balm, motherwort, hops, blackcurrant, raspberry, sea buckthorn, viburnum, rosehip, apple and strawberry juices. Therefore, this technical solution meets the criterion of "novelty."

The claimed invention can find wide application in the alcoholic beverage industry, which indicates its compliance with the criterion of "industrial applicability".

An increase in the organoleptic characteristics of the balsam is achieved through the use of aromatic raw materials, rich in a complex of biologically active substances, vitamins. So, honey, enriching the composition with easily digestible carbohydrates, vitamins, phytoncides, biogenic stimulants and other biologically active compounds in combination with mint, valerian, lemon balm, nutmeg, gives the balm a spicy taste. Also, the presence of honey in the infusion significantly ennobles the taste of wormwood by reducing the content of thujone and bitter aldehyde, which gives the wormwood an excessive bitterness characteristic of wormwood, while enhancing the spice and cohesion of the balsam taste. In the presence of honey, the astringency of mountain ash is also reduced. The refreshing aroma of mint is due to the essential oil, the main component of which is menthol. Mint leaves also contain carotene, ursolic and oleanic acids, triterpene compounds of hesperidines, flavonoids and betaine. Birch buds contain saponins, tannins, resins, sugars, vitamins, essential oils, triterpene alcohols and substances with phytocidal properties. In addition, birch buds have a balsamic smell and a bitter taste. Nutmeg contains 4-15% of essential oil, the main components of which are eugenol, isoevgenol, myristicin, geraniol, terpeniol and others. Valerian (rhizome) contains essential oil, as well as isovaleric acid. In addition, the plant contains alkaloids, glycoside valerid, saponins, tannins and various organic acids, has a hypotensive and antispasmodic effect. St. John's wort contains tannins, essential oils, flavonoids, vitamins C, PP, carotene, nicotinic acid, alcohols, alkoloids, resins and pigments. St. John's wort herb has an antispasmodic effect. Yarrow herb contains vitamins C and K, carotene, hamaaulen, achillen, camphor, barneol. It has anti-inflammatory effect, increases blood coagulation. Wormwood contains an essential oil, which contains thujone, bitter thujone aldehyde, acetic and palmitic acid, as well as malic and succinic acids. Wormwood excites the central nervous system and blood formation. Angelica officinalis contains essential oil, organic acids, tannins and resins. The roots of elecampane contain helenin, anulin, essential oil. Elecampane has anti-inflammatory, bactericidal properties, improves metabolism. Oregano contains essential oils and other volatile and aromatic compounds, tannins. Recommended for hypertension, nervous agitation and insomnia. Melissa - Lemon mint with a lemon smell acts as a sedative.

The taste and aroma of the balsam is formed under the action of esters, aromatic and extractive substances of the ingredients included in the composition of the balsam. In the process of preparing the balm, numerous biologically active substances pass into the balm and accelerate its maturation. At the same time, the ingredients included in the composition of the composition do not just transfer their inherent properties into the finished product, but strengthen, change the properties of each of them and provide qualitatively new physiological properties. So, the introduction into the composition of the balm of alcoholized apple juice containing the enzyme oxidase stimulates the formation of aromatic substances from other components, thereby increasing the biological value of the balm, improving its taste, enhancing the smell of mint, lemon balm and oregano. In the presence of apple juice, the balsamic smell of birch buds is also enhanced. Sugar syrup at the last stage, which acts not only as an adsorbent of all aromatics, but also protects the essential oils from oxidation, contributes to the fixation of the aromatic and taste complex formed in a water-alcohol medium, as a result of which the finished product retains its taste and aromatic qualities during storage. The introduction to the balm of alcoholized fruit drinks - blackcurrant, raspberry, sea buckthorn, viburnum and rose hips enriches it with vitamins C, K, B, E, P, provitamin A. Also, the balm obtained from the claimed composition, thanks to the healing properties of its constituents, has a beneficial effect on the human body, has a comprehensive tonic effect and has an anti-inflammatory effect.

Thus, a new alcoholic drink was obtained - a balm with high organoleptic characteristics due to giving it a complex, harmonious, light spicy-resinous aroma with honey-vanilla tones and a spicy aftertaste of slightly expressed hop bitterness, as well as slightly burning, harmonious, soft with a bouquet of meadow herbs taste, which proves the conformity of the claimed technical solution to the criterion of "inventive step".

The unique composition of the components used in the stated ratios provides a unique combination of aromas, the original harmonious taste of the balm without isolation of the individual components.

The resulting balm has the following organoleptic properties:

color - dark brown

taste - slightly burning, harmonious, soft with a bouquet of meadow herbs

the aroma is a complex, harmonious, light spicy-resinous with honey-vanilla tones and a spicy aftertaste of a mild hop hop bitterness.

For the production of balm "Chuvash" use the raw materials and materials shown in tables 1, 2, 3.

The technological scheme for the production of Chuvash balm includes the following stages of production:

- alcohol intake;

- water treatment;

- preparation of infusions 1 and 2 from plant materials, selected taking into account the same requirements of the ingredients for the conditions of the bay, with a water-alcohol liquid;

- preparation of fruit drinks from fruit and berry raw materials in accordance with table 3 (Appendix 1 of the Collection P10-123 99-99 “Recipes for alcoholic beverages and vodka”);

- the preparation of alcoholized juices in accordance with table 1 (Appendix 1 of the Collection P10-12399-99 “Recipes for alcoholic beverages and vodka”);

- the preparation of sugar syrup with a concentration of 65.8%;

- cooking color;

- preparation of the blend and its adjustment;

- blending filtering;

- packaging, design and storage of the finished product.

Sugar is added to the blend in the form of sugar syrup with a concentration of 65-70%.

Honey is introduced into the blending vat in dissolved form.

Vanillin is pre-dissolved in rectified alcohol in a ratio of 1:10.

The volume fraction of ethyl alcohol infusion 1 of plant ingredients I and II plum is 61-62%.

The volume fraction of ethyl alcohol infusion of 2 plant ingredients I and II plum is 45-46%.

Apple and strawberry alcoholized juices, fruit drinks, infusions of alcoholic raw materials 1 and 2, rectified spirit, part of the corrected water, sugar syrup, honey, vanillin, lemon and orange oil, color and the rest of the water are added to the blending mixture to bring the blend to the specified volume.

Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after blending - for 15-20 minutes.

After blending, an average sample is taken for analysis. If the prepared blend does not correspond to the recipe according to any of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is again analyzed.

Ready balsam blend is kept in a blend tub for 3-5 days.

Filtering the balsam blend is carried out on a filter press using “T” or “KTF-1P” brand filter paper and other brands permitted by Rospotrebnadzor institutions for use in the alcoholic beverage industry as filter material.

After filtering, the blend is directed to bottling, packaging and labeling.

Examples of specific performance are summarized in table 4.

Claims (1)

Balm containing an infusion of 1 plant ingredients, including marsh calf (root), birch (buds), Valerian officinalis (rhizome), cloves (unblown flower buds), elecampane officinalis (root), ginger (rhizome), seed coriander (fruits), cinnamon (bark), nutmeg, allspice (unripe fruits), infusion of 2 herbal ingredients, including sweet clover (leaves and tops of flowering stems), oak (bark), common oregano (leaves and tops of flowering stems), St. John's wort (flowers and leaves), linden (flowers), coltsfoot (leaves), peppermint (leaves), plantain (leaves), wormwood (leaves and tops of flowering stems), chamomile (flower baskets), yarrow (tops of flowering stems), natural honey, color, 65.8% sugar syrup, vanillin 1:10, orange oil, lemon oil, fruit drinks 1 and 2 plums, including mountain ash, spirit juices, rectified ethyl alcohol of the highest purification and corrected drinking water, characterized in that as vegetable ingredients infusion 1 optional It will contain angelica pharmacy (root) and an upright cinquefoil (rhizomes), infusion 2 - nettle (leaves), lemon balm (leaves and tops of flowering stems), motherwort ordinary (flowers and stems with leaves), hops (cone-fruit), and as fruit drinks additionally contains fruit juice blackcurrant, raspberry, sea buckthorn, viburnum and wild rose, as juice - apple and strawberry with the following ingredients, l. per 1000 gave the finished product:
infusion of 1 herbal ingredients I and II plum (l) 312.8-352.8,
including (kg):
calamus marsh (root) 1.8-2.2
birch (buds) 0.2-0.4
Valerian officinalis (root) 0.47-0.53
cloves (unblown buds of flowers) 0.4-0.6
elecampane officinalis (root) 2.7-3.3
angelica pharmacy (root) 1.7-2.3
ginger (rhizomes) 1.8-2.2
seed coriander (fruits) 2.7-3.3
cinnamon (bark) 0.8-1.2
cinquefoil erect (rhizomes) 3.7-4.3
nutmeg 1.8-2.2
allspice (unripe fruits) 0.4-0.6;
infusion of 2 plant ingredients I and II plum (l) 481.4-501.4,
including (kg):
Melilotus officinalis (leaves and tops of flowering stems) 1.8-2.2
oak (bark) 1.8-2.2
common oregano (tops of flowering stems) 2.5-3.5
St. John's wort pierced (leaves flowers) 2.5-3.5
nettle (leaves) 0.7-1.3
linden (flowers) 0.4-0.6
coltsfoot (leaves) 0.4-0.6
lemon balm (leaves and tops of flowering stems) 2.5-3.5
peppermint (leaves) 1.6-2.4
plantain (leaves) 0.7-1.3
wormwood (leaves and tops of stems) 0.3-0.5
common motherwort (flowers and stems with leaves) 0.4-0.6
Chamomile officinalis (flower baskets) 2.5-3.5
yarrow (tops of flowering stems) 0.7-1.3
hops (cones-fruit) 0.4-0.6
alcohol apple juice 180-220
alcohol strawberry juice 180-220
alcoholic blackcurrant juice I and II plum 590-610
alcoholic rowan fruit drink I and II plum 240-260
rosehip fruit drinks alcoholized I and II plum 90-110
alcoholic raspberry fruit drink I and II plum 390-410
alcoholized sea buckthorn fruit I and II plum 195-205
alcohol fruit juice viburnum I and II plum 95-105
vanillin 1:10 5.7-6.3
orange oil 1:10 0.7-1.3
lemon oil 1:10 1,5-2,5
65.8% sugar syrup 795-815
as well as kg:
natural honey 190.0-210.0
Kohler 590.0-610.0
rectified ethyl alcohol of the highest purification and corrected drinking water - based on the blend strength of 45%.