RU2798970C1 - Alcoholic balsam - Google Patents

Abstract

FIELD: alcohol industry.

SUBSTANCE: balsam contains peppermint leaves Menthae piperitae folia, water-alcohol solution, thyme herb Thymi serpylli herba, wild rose fruits Rosae fructus, bird cherry fruits Padi avii fructus, chaga Inonotus obliquus, blackcurrant leaves Ribis nigri folia, great willow herb grass Chamaenerionis angustifolii herba at the following ratio of initial components, kg per 100 dm³: thyme herb Thymi serpylli herba - 2.0-2.3; bird cherry fruit Padi avii fructus - 1.2-1.5; rosehip fruits Rosae fructus - 2.0-2.3; chaga Inonotus obliquus - 0.2-0.3; black currant leaves Ribis nigri folia - 1.2-1.4; great willow herb Chamaenerionis angustifolii herba - 2.1-2.4; peppermint leaves Menthae piperitae folia - 1.2-1.5; water-alcohol solution - 100 dm³, all plant components of the balsam are used in dried and crushed form.

EFFECT: obtaining a product with high organoleptic properties.

1 cl, 2 tbl, 3 ex

Description

The present invention relates to the food industry, namely the production of alcoholic beverages, in particular balms.

A balm is known that includes the following ingredients, kg per 1000 gave: 0.9-1.02 kg of calamus (root), 0.9-1.01 kg of aralia (root), 1.9-2.1 kg of angelica officinalis ( root), 0.9-1.01 kg of elecampane officinalis (root), 4.9-5.02 kg of galangal (root), 1.9-2.01 kg of coriander (fruits), 1.9-2, 02 kg of pine nuts (kernel with shell), 0.4-0.51 kg of lemongrass (seeds), 3.9-4.01 kg of safflower-like leuzea (root), 1.95-2.02 kg of juniper berry, 0, 4-0.51 kg of horseradish (root), 0.4-0.6 kg of chaga, 0.4-0.6 kg of fragrant dill (fruits), 0.9-1.1 kg of eleutherococcus (root), water alcohol infusion of 1 and 2 plums from the second group of components per 1000 gave balm: 1.9-2.1 kg of bergenia (leaves), 1.4-1.53 kg of birch buds, 0.9-1.1 kg of cranberries (leaves ), 1.9-2.1 kg of mountaineer (grass), 4.9-5.1 kg of peppermint (leaves), 0.4-0.51 kg of common tansy (tops of flowering stems), 1.9- 2.02 kg of common yarrow (tops of flowering stems), 1.9-2.02 kg of thyme (leaves and flowers), hydroalcoholic infusion of 1 and 2 plums from the third group of components per 1000 gave balm: 5.9-6, 2 kg of grapefruit (fruits) and 3.9-4.1 kg of lemon (fruits), natural honey, color, alcoholized apple juice, sea buckthorn, lingonberry and chokeberry alcoholized fruit drinks 1 and 2 plums, sugar syrup 65.8% - leg, essential lemon oil (1:10), vanillin (1:10) and water-alcohol liquid with the following number of components, dm ³ per 1000 gave the finished product: water-alcohol infusion 1 and 2 plums from the first group of components 368, water - alcohol infusion of 1 and 2 plums from the second group of components 360, water-alcohol infusion of 1 and 2 plums from the third group of components 51.7, alcoholized apple juice 1490-1510, alcoholized sea buckthorn juice 1 and 2 plums 495-505, alcoholized lingonberry juice 1 and 2 plums 1495-1510, alcoholized chokeberry drink 1 and 2 plums 399-410, sugar syrup 65.8% 1169.4-1170.6, lemon essential oil (1:10) 2.0-2 .02, vanillin (1:10) 1.0-1.01, and also in kg per 1000 gave the finished product: natural honey 350-355, color 699-701, water-alcohol liquid based on a strength of 45%. The proposed formulation of the balm has a high biological value and high organoleptic properties that are stable during storage. This is due primarily to its constituent components and their quantitative ratio (patent RU No. 2609662, IPC C12G 3/06, publ. Bull. No. 4, 2017).

A balm is known that contains the following ingredients: calamus (root), star anise (fruits), valerian (root), cloves (unblown flower buds), elecampane (root), ginger (root), nutmeg, cardamom (fruits), coriander (fruit), cinnamon (bark), coffee, galangal (root), bay leaf, peony (root), red pepper, allspice (fruit), rhodiola rosea (root), licorice (root), cumin (fruit) , dill, birch (buds), immortelle (flowers), sweet clover (leaves and tops of flowering stems), oak (bark), St. John's wort (flowers and leaves), strawberries (leaves), raspberries (leaves), mother-and- stepmother (leaves), seaweed, peppermint (leaves), linden (color), carrot (seeds), plantain (leaves), wormwood (tops of flowering stems), chamomile officinalis (flower baskets), yarrow (tops of flowering stems) , long leaf black tea, chaga (tinder fungus), horsetail (aerial part), horseradish (fresh root), kvass must concentrate, orange oil, lemon oil, natural honey, vanillin, color, as well as rowan juice, black chokeberry juice , bird cherry juice, alcoholized cherry juice, milk thistle extract, sugar syrup 65.8%, water-alcohol liquid, with the appropriate ratio of components. The combination of incoming ingredients and their quantitative ratio make it possible to give the balm a wide range of protective and adaptogenic effects and antitoxic properties, reduce the severity of the hangover syndrome, give a subtle chocolate-apple tone in taste and aroma and expand the range of balms (RF patent No. 2158293, IPC C12G 3/ 06, publ. Bulletin No. 30, 2000).

Known composition of ingredients for balm, containing in kg per 1000 gave the finished product: sandy immortelle (flowers and leaves) 1.8-2.2; birch buds 0.2-0.4; oregano (tops of flowering stems) 2.8-3.2; sweet clover (leaves and tops of stems) 2.8-3.2; fragrant bison (aerial part) 2.8-3.2; St. John's wort (flowers and leaves) 3.5-4.5; fireweed (flowers and leaves) 3.5-4.5; peppermint (leaves) 2.8-3.2; plantain (flowers and leaves) 0.9-1.2; alder (buds) 0.3-0.6; wormwood (leaves and tops of stems) 0.9-1.2; chamomile officinalis 2.8-3.2; yarrow 0.9-1.2; chaga 0.9-1.2; valerian (root) 0.2-0.4; angelica (root) 0.9-1.2; elecampane (root) 0.9-1.2; carnation (unblown flower buds) 0.2-0.4; cardamom (fruits) 0.2-0.4; cinnamon (bark) 0.9-1.2; galangal (root) 2.8-3.2; coriander (fruits) 2.8-3.2; honey 140-160; color 750-850, and also, l; rowan juice 1 and 2 plums 950-1100; alcoholized apple juice 450-550; cherry alcoholized juice 280-320; alcohol solution (1:10) of vanillin 3.5-4.5; orange oil 0.09-1.2; lemon oil 0.09-1.2; dill oil 0.4-0.6; sugar syrup 65.8% 800-870. The combination of ingredients in a certain ratio allows you to increase the tonic properties and phytotherapeutic activity of the balm, give a very pleasant tone of jasmine in taste and aroma and expand the range of balms with therapeutic and prophylactic properties (RF patent No. 2148632, IPC C12G 3/06, publ. Bull. No. 13 , 2000).

The disadvantage of all the above known balms is the multicomponent formulations, which increases the risk of allergic reactions and antagonism of biologically active substances of different plants.

The closest in technical essence and the achieved result to the claimed invention is the Astrakhan balm containing water-alcohol infusions of two groups of components, one of which contains calamus, valerian, cloves, oak chips, angelica, ginger, galangal, cinnamon, coriander, leuzea , licorice, and the other - birch buds, sweet clover, oregano, St. John's wort, hyssop, pine nuts, lemon balm, juniper, peppermint, wormwood, yarrow, with the appropriate ratio of components (patent No. No. 5, 2000).

The well-known balsam "Astrakhansky" allows you to expand the range of high-quality balms enriched with a complex of tannins, extractives and aromatic substances of plant materials. The balm has a pleasant taste and aroma with a strawberry-pineapple tone.

The disadvantage of the known balm is the absence in the formulation of plants containing vitamins, in particular vitamin C, which increases the body's resistance to viral and bacterial diseases that are widespread at the present time.

The task to be solved by the invention is to expand the range of balms by developing a new composition of the Selenge balm, with the properties specified for it.

The technical result of the invention is to create a new balm "Selenge", containing a variety of biologically active substances, which together allows you to get a new balm, with a given composition and properties, with high organoleptic characteristics.

The technical result is achieved by the fact that in the Selenge balm containing peppermint leaves (Menthae piperitae folia), a water-alcohol solution, according to the invention, the composition of the Selenge balm additionally includes thyme grass (Thymi serpilli herba), rosehip fruit (Rosae fractus ), bird cherry fruits (Padi avii fractus), chaga (Inonotus obliquus), black currant leaves (Ribis nigri folia), narrow-leaved fireweed grass (Chamaenerionis angustifolii herba), with the following ratio of ingredients, kg per 100 ^dm3 :

thyme grass (Thymi serpylli herba) - 2.0-2.3;

bird cherry fruits (Padi avii fractus) - 1.2-1.5;

rose hips (Rosae fractus) - 2.0-2.3;

chaga (Inonotus obliquus) - 0.2-0.3;

black currant leaves (Ribis nigri folia) - 1.2-1.4;

fireweed grass (Chamaenerionis angustifolii herba) - 2.1-2.4;

peppermint leaves (Menthae piperitae folia) - 1.2-1.5;

water-alcohol solution - 100 dm ³ .

A distinctive feature of the proposed invention is the introduction of new components into the composition of the Selenge balm, namely thyme grass (Thymi serpylli herba), wild rose fruit (Rosae fractus), bird cherry fruit (Padi avii fractus), chaga (Inonotus obliquus), black currant leaves (Ribis nigri folia), narrow-leaved fireweed grass (Chamaenerionis angustifolii herba), with the following quantitative ratio of ingredients, kg per 100 ^dm3 :

Thyme grass (Thymi serpylli herba) - 2.0-2.3;

Bird cherry fruits (Padi avii fractus) - 1.2-1.5;

Rose hips (Rosae fractus) - 2.0-2.3;

Chaga (Inonotus obliquus) - 0.2-0.3;

Blackcurrant leaves (Ribis nigri folia) - 1.2-1.4;

Fireweed angustifolia grass (Chamaenerionis angustifolii herba) - 2.1-2.4;

Peppermint leaves (Menthae piperitae folia) - 1.2-1.5;

Water-alcohol solution - 100 dm ³ .

The proposed formulation of the Selenge balm has biological value, safety, high organoleptic properties, storage stability and manufacturability in preparation.

Experimental studies have established that the physicochemical parameters of the Selenge balsam correspond to those of GOST 7190, have a strength of 40.0 ± 0.1%, with a total extract content of 24.5 ± 03 g / 100 cm ³ (table 1).

The safety indicators did not exceed the permissible norms regulated by TP CU 021/2011 Technical Regulations of the Customs Union "On Food Safety" (Table 2).

Ready balm "Selenge" is a dark brown transparent liquid without sediment and foreign inclusions, has an original taste with a complex spicy harmonious aroma.

The claimed formulation of the balm "Selenge" is optimized for the qualitative and quantitative composition of the components. Violation of the ratio of components from the declared, both in the direction of increase and decrease, leads to an imbalance of biological value and a change in organoleptic indicators.

To obtain the Selenge balm, plant raw materials are used that grow on the territory of the Republic of Buryatia, which is included in the State Pharmacopoeia of the Russian Federation: thyme herb (Thymi serpylli herba, FS.2.5.0047.15); bird cherry fruits (Padi avii fractus, FS.2.5.0049.15); rose hips (Rosae fractus, FS.2.5.0106.18); chaga (Inonotus obliquus, FS.2.5.0103.18); peppermint leaves ((Menthae piperitae folia, FS.2.5.0029.15) and the State Register of Medicines of the Russian Federation: blackcurrant leaves (Ribis nigri folia) and fireweed grass (Chamaenerion angustifolium (L.) Scop.,).

The manufacturability of the production of the Selenge balm is due to the versatility of manufacturing and includes the following steps:

- preparation of a water-alcohol solution, 40%;

- preparation of samples of vegetable raw materials;

- mixing vegetable raw materials and water-alcohol solution;

- maceration of plant tissues with periodic stirring;

- filtration;

- pouring into containers.

The proposed balm "Selenge" is prepared as follows.

All herbal ingredients in the Selenge balm were used dried and ground. Each ingredient was weighed individually, then all samples were poured into a container and filled with a quarter of the volume of a 40% water-alcohol solution and kept for 60 minutes to moisten the ingredients. At the end of time, the remaining three-quarters of the water-alcohol solution was added, and left to macerate for three weeks. Maceration was carried out in a dark place with occasional stirring. After three weeks, the extract was filtered twice. The extract yield was 68-70%. The volume of the extract was adjusted with a 40% water-alcohol solution to the original volume, mixed and kept for 30 minutes. The balm was then poured into glass bottles and stored at room temperature.

The content of the initial components in the Selenge balm is as follows, kg per 100 dm ³ : thyme herb (Thymi serpylli herba) - 2.0-2.3; bird cherry fruits (Padi avii fractus) - 1.2-1.5; rose hips (Rosae fructus) - 2.0-2.3; chaga (Inonotus obliquus) - 0.2-0.3; black currant leaves (Ribis nigri folia) - 1.2-1.4; fireweed grass (Chamaenerionis angustifolii herba - 2.1-2.4; peppermint leaves (Menthae piperitae folia) - 1.2-1.5.

Examples confirming the possibility of using herbal ingredients in the Selenge balm.

Example 1. All techniques and operations are carried out similarly to the above technology. The content of the initial components in the balm is as follows, kg per 100 dm ³ : thyme herb (Thymi serpylli herba) - 2.0; bird cherry fruits (Padi avii fructus) - 1.2; rose hips (Rosae fractus) - 2.0; chaga (Inonotus obliquus) - 0.2; black currant leaves (Ribis nigri folia) - 1.2; fireweed grass (Chamaenerionis angustifolii herba - 2.1; peppermint leaves (Menthae piperitae folia) - 1.2; water-alcohol solution - 100 dm ³ .

Organoleptic characteristics of the balm "Selenge", obtained according to example 1:

Taste - bitter

Color - dark brown

Consistency - liquid, transparent, without sediment

The aroma is balsamic.

Example 2. All techniques and operations are carried out similarly to the above technology. The initial components were taken in the following quantity, kg per 100 dm ³ : thyme herb (Thymi serpylli herba) - 2.1; bird cherry fruits (Padi avii fractus) - 1.4; rose hips (Rosae fractus) - 2.2; chaga (Inonotus obliquus) - 0.3; black currant leaves (Ribis nigri folia) - 1.3; fireweed grass (Chamaenerionis angustifolii herba - 2.2; peppermint leaves (Menthae piperitae folia) - 1.4; water-alcohol solution - 100 dm ³ .

Organoleptic characteristics of the Selenge balm, obtained according to example 2:

Taste - bitter

Color - dark brown

Consistency - liquid, transparent, without sediment

The aroma is balsamic.

Example 3. All techniques and operations are carried out similarly to the above technology. The initial components were taken in the following quantity, kg per 100 dm ³ : thyme herb (Thymi serpylli herba) - 2.3; bird cherry fruits (Padi avii fractus) - 1.5; rose hips (Rosae fractus) - 2.3; chaga (Inonotus obliquus) - 0.3; black currant leaves (Ribis nigri folia) - 1.4; fireweed grass (Chamaenerionis angustifolii herba - 2.4; peppermint leaves (Menthae piperitae folia) - 1.5; water-alcohol solution - 100 dm ³ .

Organoleptic characteristics of the balm "Selenge", obtained according to example 3:

Taste - bitter

Color - dark brown

Consistency - liquid, transparent, without sediment

The aroma is balsamic.

Balm "Selenge" is recommended for use as an additive to drinks, mineral waters, coffee, tea, juices, which gives them a unique taste and aroma.

Thus, the complex use of herbal ingredients in the claimed technical solution, containing a variety of biologically active substances, together makes it possible to obtain a new balm, with a given composition and properties, with high organoleptic characteristics, i.e. solve the given task.

Upon receipt of the proposed balm "Selenge" does not require additional labor-intensive preparation of plant materials, which simplifies and reduces the complexity of the process compared to known technical solutions. The components that make up the balm are manufactured by industry. The manufacture of the balm is carried out by a method known in the art using known equipment.

The beneficial effect of using the invention is that the range of domestic balsams with high biological value, high organoleptic properties, storage stability and beneficial effects on the human body is expanding.

Claims (3)

Balm containing peppermint leaves Menthae piperitae folia, a water-alcohol solution, characterized in that the composition of the balm additionally includes: thyme herb Thymi serpylli herba, wild rose fruits Rosae fructus, bird cherry fruits Padi avii fructus, chaga Inonotus obliquus, black currant leaves Ribis nigri folia, fireweed herb Chamaenerionis angustifolii herba with the following ratio of initial components, kg per 100 ^dm3 : thyme herb Thymi serpylli herba 2.0-2.3 bird cherry fruits Padi avii fructus 1.2-1.5 rosehip fruit Rosae fructus 2.0-2.3 Chaga Inonotus obliquus 0.2-0.3 black currant leaves Ribis nigri folia 1.2-1.4 fireweed herb Chamaenerionis angustifolia herba 2.1-2.4 peppermint leaves Menthae piperitae folia 1.2-1.5 water-alcohol solution 100 dm ³ , all plant components of the balm are used in dried and crushed form.