RU2623166C1 - Composition of ingredients for liqueur - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition of the ingredients for the liqueur contains Amur cork tree, peppermint, Eleutherococcus, a sweetener, an orange-based additive, vanillin, lemon balm, citric acid, pectin and water-alcohol liquid with the specific use of ingredients per 1000 dal of finished product. As Amur cork tree, Eleutherococcus, the sweetener and the orange-based additive, Amur cork tree fruits, Eleutococcus stems, sugar and orange peels are used, respectively. The composition may additionally contain cinnamon.

EFFECT: improving the quality of the finished product due to the use of non-traditional wild-growing raw materials having high organoleptic indices, high biological value and reduced cost.

6 cl, 3 tbl

Description

The invention relates to the distillery industry and can be used in the production of dessert liquors with high biological value through the use of plant materials of the Far Eastern region.

Strong liquors contain from 35% alcohol and sugar over 25 g / 100 cm ³ . Dessert liquors have a strength above 15% and sugar from 10 g / 100 cm ³ (usually 35-50 g / 100 cm ³ ) (GOST 32071-2013).

Currently, the bulk of liquors are prepared according to the blending scheme according to current recipes. The production process of alcoholic liquors includes the following stages: preparation of raw materials and semi-finished products, blending, filtering, aging, bottling and processing of products, stacking in corrugated boxes, accounting and sending finished products to the warehouse (Production process regulations for the production of vodka and alcoholic beverages (PTR 10- 12292-99). Arkhangelsk: Small Scientific and Production Enterprise. 1991. - 296 p .; Makarov, S.Yu. Vodka and distillery technology / S.Yu. Makarov, I.L. Slavskaya. - M., 2012. - 481 p.).

In the production of liquors, more than 100 types of plant raw materials are used (Rozhnov, E.D. Technology of the industry. Production of alcohol and alcoholic beverages: a training manual / E.D. Rozhnov, E.P. Kamenskaya, M.V. Obrezkova; Alt. Technical University, BTI. - Biysk, 2013 .-- 162 p.).

The main active substances of plants of the aralia family are triterpene glycosides - a class of organic compounds of a terpenoid nature, which are characterized by antioxidant, anti-inflammatory, stimulating effects (Shabrov, A.V. Biochemical fundamentals of the action of microcomponents of food / A.V. Shabrov, V.A. Dadali, V G. Makarov. - M.: Avvallon, 2003 .-- 184 p.). In the food industry, plants of the aralia family as ingredients, extracts, tinctures are part of energy drinks, non-alcoholic syrups, non-alcoholic tonics, carbonated drinks (Karmachevsky, O. Energy drinks: borrowed energy / O. Karmachevsky // Be healthy. - 2012. - No. 5. - C.6).

Araliaceae plants are widely used throughout the world as part of various preventive food products and medical preparations (Maznev, NI Travnik for the whole family / NI Maznev. - M.: IKTTS Lada LLC, RIPOL Publishing House ID classic ”, 2005. - 512 p.). However, it should be noted that extracts from plant roots are traditionally used in food products, while the use of renewable raw materials - branches (stems) and leaves is extremely rare (Palagina, M.V. Use of aboveground organs of plants of the Araliaceae family in alcoholic beverage technology / M.V. Palagina, Yu.V. Prikhodko, A.G. Zimba // Production of alcohol and alcoholic beverages. - 2009. - No. 4. - P.18-20).

Of particular interest among the relict plants of the Far East is Amur velvet (Phellodendron Amurense). Biologically active substances are contained in all parts of Amur velvet: alkaloids berberine and palmatine, coumarins, saponins, flavonoids, pellamurin and amurenzin, felloside, dihydrofelloside, glycosides, essential oil, noricarizide, pellodendrin, magnoflorin, phytoacacone, apacunone, apocunone, apocunon Due to the content of these biologically active substances, the fruits of Amur velvet are capable of exerting a choleretic, antihepatotoxic, and hepatoprotective effect (Schreter, A.I. Healing plants of the Far East and their use / A.I. Schreter. - Vladivostok: Far East Book Publishing House IPK "Dalpress", 2000. - 144 p.).

Known composition of the ingredients in the following ratio, kg per 100 gave the finished product:

calamus root 0.30-0.33 root of anthracododes 0.20-0.23 root of the incense 0.40-0.45 diascorean root 0.60-0.65 ginseng 0.09-0.10 root of the temptation 3.00-3.40 dandelion root 0.39-0.47 peony root 0.15-0.20 liquorice root 9.50-10.00 Scutellaria root 0.20-0.27 chaga 6.5-7.00 hairworm 0.35-0.40 St. John's wort 2.10-2.70 leaf forest 2,50-2,70 moss moss 1.90-2.00 mint 1.00-1.10 plantain 1.40-1.60 eleutherococcus leaf 4.30-4.70 velvet fruits 0.60-0.65 fruits of the Hawthorn 49.0-50.00 fruits of Manchurian walnut 0.40-0.47 fruits of Siberian cedar 6.50-6.80 dog-rose fruit 58-60 barberry root 0.57-0.65 lingonberry fruit 125-130 fruits of viburnum 41-47 scallop 1.25-1.40 sea urchin caviar 0.60-0.65 trepang 0.10-0.16 sea kale 5.50-6.00 honey 19-20 Kohler made from honey 380-400 water-alcohol liquid rest

(see RF patent No. 2049813, C12G 3/06, publication date 10/12/1995).

The disadvantages of the known formulations are the high alcohol content in the finished product, a large number of ingredients that differ in harvest periods and areas of growth / excretion, as well as the presence of relatively specific and deficient ingredients (such as moss moss, sea urchin caviar, trepang), which increases the cost of the finished product.

As the closest analogue, the composition of the ingredients was adopted in the following ratio, kg per 1000 gave the finished product:

aralia (root) 1.8-2.2 Amur velvet (fruits) 1.8-2.2 frankincense 0.3-0.6 Birch buds 0.3-0.6 immortelle sandy (flowers and leaves) 2.8-3.2 Amur barberry (fruits) 2.8-3.2 cloves (unblown buds of flowers) 0.3-0.6 elecampane officinalis (root) 0.09-1.5 Melilotus officinalis 4.8-5.2 common oregano 3.8-4.2 ginseng (root) 9.5-10.5 St. John's wort pierced 1.0-2.0 galangal (root) 2.8-3.2 safflower levzea (root) 0.09-1.5 lemongrass (fruits) 0.09-1.5 peppermint (leaves) 2.8-3.2 Rhodiola rosea golden root (root) 2.8-3.2 poplar (buds) 0.3-0.6 creeping thyme (leaves and flowers) 4.8-5.2 yarrow 0.09-1.5 eleutherococcus (leaves, roots) 1.8-2.2 honey 290.0-305.0 color 590.0-610.0

and also, l:

alcoholic apple juice 980.0-1100.0 rowan fruit drink I and II plum 490.0-510.0 chokeberry and rowan fruit drink I and II plum 290.0-310.0 vanillin 5.8-6.2 orange oil 0.09-1.2 65.8% sugar syrup 500.0-580.0 water-alcohol liquid rest

(see RF patent No. 2044047, C12G3 / 06, publication date 09/20/1995).

The disadvantages of the closest analogue are the high alcohol content in the finished product, a large number of ingredients that differ in harvest periods and areas of growth.

The task to which the invention is directed is the development of high quality dessert liquor formulations using domestic Far Eastern biologically active raw materials.

The technical result that is achieved when solving the problem is expressed in improving the quality of the finished product through the use of non-traditional wild-growing raw materials with high organoleptic characteristics, high biological value and low cost.

The problem is solved in that in the composition of the ingredients for liquor containing Amur velvet, peppermint, eleutherococcus, sweetener, orange-based additive, vanillin and water-alcohol liquid, the composition additionally contains medicinal lemon balm, citric acid and pectin, the next time you use the ingredients kg per 1000 gave the finished product:

peppermint 15,625-15,801 Melissa officinalis 15,625-15,902 eleutherococcus 16,668-17,000 Amur velvet 16,668-17,000 orange based supplement 6-6.5 vanillin 2.5-3.0 lemon acid calculated to bring mass acid concentration up to 0.12 g / 100 cm ³ sweetener 1580.45-1581.5 pectin 25-25.5

and also, l:

water-alcohol liquid rest

In addition, the fruits of Amur velvet are used.

In addition, eleutherococcus stems are used.

In addition, sugar is used as a sweetener.

In addition, orange peels are used as an orange supplement.

In addition, the composition additionally contains cinnamon in an amount of 1.875 kg per 1000 gave the finished product.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinguishing features of the claims solve the following functional tasks.

Distinctive features of the independent claim, as well as the signs of dependent claims from the third to the fifth provide high organoleptic characteristics of the finished product and enrichment of the finished product with a high content of biologically active substances.

The signs of the first and second dependent claims provide the enrichment of the finished product with a high content of biologically active substances, as well as resource-saving cooking technology.

In the extracts from the stems of eleutherococcus, a high content of biologically active substances was determined (saponins (in total) - 212.0 mg / 100 ml, flavonoids - 25.0 mg / 100 ml, including polyphenols - 235 mg / dm ³ and catechins - 32.4 mg / dm ³ ) and significant concentrations of aromatic compounds. The highest concentrations were 3-methylbutanol-1, ethyl acetate, methanol, 1-propanol and 2-methylbutanol-1. These compounds have a characteristic alcoholic aroma, which may be organic for the organoleptic characteristics of liquors.

The infusion of velvet fruits also showed a high content of biologically active substances. Phenolic compounds (in mg / dm ³ ) were determined by the sum (2123) and the concentration of monomers (345), polymers (1778), as well as leukoanthocyanins (64.8), anthocyanins (567), catechins (354) and tannins ( 428). In addition, coffee (2.02 mg / dm ³ ) and orotic (1.19 mg / dm ³ ) acids were present in significant concentrations in velvet fruit infusion, which makes it possible to use it as a valuable flavor component in liquor technology.

Moreover, going beyond the minimum limits of the declared content of ingredients leads to a decrease in the content of biologically active substances in the finished product, and going beyond the maximum limits of the claimed content of ingredients leads to a deterioration in the organoleptic characteristics of the finished product.

For the production of liquor, standard technological equipment and the following raw materials are used:

1. Spiny Eleutherococcus (Eleutherococcus senticosus) (branches).

2. Amur velvet (Phellodendron amurense) (fruits).

3. Rectified ethyl alcohol from food raw materials “Lux”, which meets the requirements of GOST 5962-2013.

4. Sugar (GOST 21-94).

5. Citric acid (GOST 908-2004).

6. Orange peels.

7. Melissa officinalis (dried leaves and tops of flowering stems).

8. Peppermint (whole leaves).

9. Cinnamon (bark).

10. Pectin.

11. Vanillin.

12. Drinking water according to SanPiN 2.1.4.1074-2001.

In the manufacture of liquors, water was used from a centralized water supply source, which underwent special water treatment at the complex installation of the AW-20 model (TI 10-5031536-73-10). The AW – 20 membrane water treatment system is designed to treat water using reverse osmosis. As a result of cleaning, up to 96% of mechanical particles and colloids of iron, silicon and aluminum, organic substances, as well as chlorine and its compounds are retained in the blocks. There is a demineralization of water by 90 - 98% and complete removal of colloidal and mechanical impurities.

The technology for the preparation of liquors consists of several stages.

1. Calculation of the amount of ingredients

, дал) определяют по формуле:Volumetric consumption of alcohol (

, gave) is determined by the formula:

,

,

where V ₀ - a given volume of the blend, gave;

And - the strength of the blend according to the recipe, volume.%;

V ₁ , V ₂ ... V _n - the volume of alcohol-containing semi-finished products introduced into the blend, volume.%;

A ₁ , A ₂ ... .A _n - the strength of the semi-finished products introduced into the blend, volume.%;

And _cn is the alcohol strength, volume.%.

Water consumption is determined by the difference between a given volume of the blend and the total amount of all components.

, кг) определяют по нижеприведенной формуле:Citric Acid Consumption (

, kg) is determined by the formula below:

, м³)or its volume (

, m ³ )

,

,

where V ₀ - a given volume of the blend, gave;

To - the acidity of the blend according to the recipe, g / 100 cm ³ ;

V ₁ , V ₂ .... V _n - the volume of semi-finished products introduced into the blend, gave;

To ₁ , To ₂ .... To _n - the acidity of the semi-finished products introduced into the blend, g / 100 cm ³ .

2. Preparation of plant materials - acceptance, washing, cleaning and drying

3. Preparation of convenience foods

Water-alcohol infusions from plant materials are prepared separately.

The crushed branches of Eleutherococcus or the fruits of Amur velvet are poured with a 50% aqueous-alcoholic solution in a ratio of 1:10 by weight and insisted for 5 days at a temperature of 20-25 ° C.

Shredded dried leaves and the upper parts of flowering stems of Melissa officinalis or whole peppermint leaves are poured with a 40% aqueous-alcoholic solution in the ratio of 1 kg: 1 dal of the solution and infused for 5 days at a temperature of 20-25 ° C. A 40% aqueous-alcoholic solution is added to the resulting infusion in an amount of 80% of the volume of the aqueous-alcoholic liquid used for the first bay, and re-infused at a temperature of 20-25 ° C for 5 days. The strength of the finished infusion was 30%.

Cinnamon infusion and aromatic alcohol of orange peels were prepared in accordance with PTR 10-12292-99. “Production technological regulations for the production of vodka and alcoholic beverages”, approved by the Food and Food Department of the Ministry of Agriculture of Russia on 10.21.99.

The aromatic alcohol of orange peels was obtained by distillation of the feed with a water-alcohol solution. Fresh orange peels were poured with a 60% aqueous-alcoholic solution in a ratio of 1: 5 by weight, insisted for 5 days at a temperature of 20-25 ° C, then distilled. The temperature in the cube of the apparatus upon receipt of aromatic alcohol at the end of the distillation is 100 ° C, the distillation rate is not more than 6-7 dal / h, distillation for 300 minutes. The yield of aromatic alcohol was 50% of the volume of water-alcohol liquid and had a strength of 80%.

Alcoholic extract of cinnamon was obtained by double infusion. The crushed cinnamon bark is poured with a 70% aqueous-alcoholic solution in the ratio of 1 kg: 1 dal of the solution and insisted for 5 days at a temperature of 20-25 ° C. A 50% aqueous-alcoholic solution is added to the resulting infusion in an amount of 80% of the volume of the aqueous-alcoholic liquid used for the first bay, and re-infused at a temperature of 20-25 ° C for 5 days. The strength of the finished infusion was 60%.

Sugar syrup with a concentration of 65.8% is prepared from sugar and water, satisfying the requirements of PTR 10-12292-99. “Production technological regulations for the production of vodka and alcoholic beverages”, approved by the Food and Food Department of the Ministry of Agriculture of Russia on 10.21.99.

Kohler, which is an aqueous solution of caramelized sugar, was prepared in accordance with TU 10-04-06-67-87.

Citric acid was dissolved in prepared water in an appropriate concentration.

4. Cooking a blend

Into a closed tank equipped with a stirrer, rectified ethyl alcohol from food raw materials “Lux” was successively introduced, water-alcohol infusions of peppermint, lemon balm, Eleutherococcus, Amur velvet, cinnamon, aromatic alcohol of orange peel, part of drinking water.

Next, citric acid, sugar syrup, color, vanilla and the rest of the drinking water were added to bring the blend to a predetermined volume.

After making each ingredient, blending was carried out periodically for 3 to 5 minutes, and after blending for 15 to 30 minutes.

After blending, an average sample was taken for organoleptic and physicochemical analysis, then corrected by introducing the required ingredients.

To adjust the blend, after checking the physico-chemical parameters, use the formulas given in the production technological regulations for the production of vodka and alcoholic beverages (PTR 10-12292-99) and in the reference book of a technologist for alcoholic beverage production (Yarovenko, V.L. Directory of a technologist for alcoholic beverage production production / V.L. Yarovenko, I.I. Burachevsky. - M .: Koloss, 1988. - 288 p.).

Next, the blend was sent for sedimentation within 48 hours, after removal from the sediment, the blend was filtered. Pectin was added to the filtered blend, mixed for 30 minutes and the product was dispensed.

Packaging was carried out in glass bottles that meet the requirements of GOST 32131-2013, with a nominal volume of 0.25; 0.5; 0.75; 1,0 l, in accordance with the requirements of TP TS 005/2011 and GOST 32098-2013.

Examples of specific composition

Example 1

Take the ingredients the next time you use the ingredients, kg per 1000 gave the finished product:

peppermint 15,625 Melissa officinalis 15,625 branches of eleutherococcus 16,668 Amur velvet fruits 16,668 orange peels 6.0 vanillin 2.5 lemon acid  calculated to bring mass acid concentration up to 0.12 g / 100 cm ³ sugar 1580.45 pectin 25.0 water-alcohol liquid  rest

based on the strength of the blend.

Example 2

Take the ingredients the next time you use the ingredients, kg per 1000 gave the finished product:

peppermint 15,713 Melissa officinalis 15,762 branches of eleutherococcus 16,834 Amur velvet fruits 16,834 orange peels 6.25 cinnamon 1,875 vanillin 2.75 lemon acid calculated to bring mass acid concentration up to 0.12 g / 100 cm ³ sugar 1580.9 pectin 25.25 water-alcohol liquid rest

based on the strength of the blend.

Example 3

Take the ingredients the next time you use the ingredients, kg per 1000 gave the finished product:

peppermint 15,801 Melissa officinalis 15,902 branches of eleutherococcus 17,000 Amur velvet fruits 17,000 orange peels 6.5 vanillin 3.0 lemon acid calculated to bring mass acid concentration up to 0.12 g / 100 cm ³ sugar 1581.5 pectin 25.5 water-alcohol liquid rest

based on the strength of the blend.

The cooked liquors were examined (Table 1-3).

Table 1

Organoleptic characteristics of the finished product

Indicator Example No. one 2 3 Appearance, color. Transparent, without sediment and impurities.
The color is amber. Transparent, without sediment and impurities. The color is dark brown with a golden hue. Transparent, without sediment and impurities. The color is dark brown with a golden hue. Taste The taste is balanced, sweet with acidity, with pronounced Eleutherococcus notes, moderately refreshing, tart aftertaste. The taste is sweet, with a slight acidity, balanced, harmonious, soft, with pronounced eleutherococcal notes, refreshing, moderately tart. The taste is sweet, with a slightly pronounced sourness, balanced, with pronounced spicy and eleutherococcus notes, moderately tart, soft and refreshing, with a slight bitterness. Scent The aroma is saturated, rounded, with pronounced Eleutherococcus notes, complemented by citrus, mint and vanilla, soft juniper and berry notes. The aroma is saturated, rounded, with bright shades of Eleutherococcus, with pronounced citrus, mint, vanilla notes, a herbal shade is expressed moderately, juniper and berry notes were present. The aroma is rich, complex, with pronounced spicy and eleutherococcus notes, citrus and mint notes are easily guessed, vanilla and herbal shades are expressed moderately.

table 2

The content of biologically active substances in the finished product

Example No. The content of saponins, mg / 100 ml The content of flavonoids, mg / 100 ml one 4.24 0.50 2 4.3 0.52 3 4.35 0.49

Table 3

The energy value of the finished product

Example No. Energy value, kcal / 100 ml one 198.6 2 188.1 3 255.2

As can be seen from the research results, the inventive composition allows you to expand the range of dessert liquors with a high concentration of biologically active substances, as well as improve taste.

Claims (10)

1. The composition of the ingredients for liquor containing Amur velvet, peppermint, eleutherococcus, sweetener, an additive based on orange, vanillin and water-alcohol liquid, characterized in that the composition additionally contains medicinal lemon balm, citric acid and pectin, the next time the ingredients are used, kg per 1000 gave the finished product: peppermint 15,625-15,801 Melissa officinalis 15,625-15,902 eleutherococcus 16,668-17,000 Amur velvet 16,668-17,000 orange based supplement 6-6.5 vanillin 2.5-3.0 lemon acid calculated to bring mass acid concentration up to 0.12 g / 100 cm ³ sweetener 1580.45-1581.5 pectin 25-25.5 and also, l: water-alcohol liquid rest 2. The composition according to p. 1, characterized in that the fruits of Amur velvet are used. 3. The composition according to p. 1, characterized in that they use the stems of Eleutherococcus. 4. The composition according to p. 1, characterized in that sugar is used as a sweetener. 5. The composition according to claim 1, characterized in that orange peels are used as an additive based on an orange. 6. The composition according to p. 1, characterized in that the composition additionally contains cinnamon in the amount of 1.875 kg per 1000 gave the finished product.