RU2839166C1 - Balsam - Google Patents

Abstract

FIELD: alcoholic beverage industry.

SUBSTANCE: what is disclosed is a balsam composition containing the following initial ingredients: wild thyme herb Thymi serpylli herba, rosehip fruits Rosae fructus, bird cherry fruits Padi avii fructus, chaga fungus Inonotus obliquus, blackcurrant leaves Ribis nigri folia, aqueous solution of ethyl alcohol, natural flower honey, in following ratio of initial components, kg per 100 dm³: wild thyme herb Thymi serpylli herba – 2.0-2.3; bird cherry fruits Padi avii fructus – 2.0-2.3; rosehip fruits Rosae fructus – 2.0-2.3; chaga fungus Inonotus obliquus – 0.4-0.5; blackcurrant leaves Ribis nigri folia – 1.6-1.8; natural flower honey – 5.0-5.2; 40 % aqueous solution of ethyl alcohol – 100 dm³.

EFFECT: invention allows to manufacture a product with enhanced organoleptic characteristics.

1 cl, 2 tbl, 3 ex

Description

The proposed invention relates to the food industry, namely to the production of liquor and vodka products, in particular balms.

A known composition for a balm contains the following ingredients in kg per 1000 dal of finished product: anise (fruit) - 0.49-0.51; valerian (root) - 0.49-0.51; cloves (unblown flower buds) - 0.78-0.82; coriander (fruit) - 4.85-5.15; leuzea carthamoides (root) - 4-85-5.15; juniper berry -1.94-2.06; peony (root) - 2.9-3.1; burdock (root) -2.9-3.1; bergenia crassifolia (leaves) - 2.9-3.1; lingonberry (leaves) - 4.85-5.15; Meadow geranium (tops of flowering stems) - 2.9-3.1; fireweed (tops of flowering stems) - 4.85-5.15; black currant (branches) - 4.85-5.15; common bilberry (leaves) - 4.85-5.15; fresh lemons - 1.9-2.1; fresh oranges - 1.9-2.1; cherry (fruit) - 816.8-967.4; rose hips (dried fruit) - 32.3-34.3; hawthorn (fruit) -26.0-27.6; birch buds - 2.9-3.1; medicinal sweet clover (tops of flowering stems) - 3.9-4.1; peppermint (leaves) - 1.9-2.1; Yarrow (inflorescences) - 4.85-5.15; thyme (tops of flowering stems) - 4.85-5.15; pine nuts - 29.1-30.9; fresh apples - 1054.4-1119.6; red rowan (dried fruits) - 105.0-111.4; bird cherry (dried fruits) - 25.2-26.8; honey - 48.5-51.5; sugar - 776-824.0; caramel color - 582.0-618.0; water-alcohol liquid - the rest (RU No. 2238300, C12G 3/06, published bulletin No. 29, 2004).

The composition of ingredients for the balm "Siberia" is known, for the preparation of which the following ingredients are used: rose rhodiola (golden root), golden bupleurum (leaves), St. John's wort (inflorescences and casts), sweet grass (aerial part with removed basal leaves), medicinal sweet clover (leaves and tops of stems), medicinal chamomile (flowers), medicinal angelica (roots), pine buds, marsh calamus (root), thyme (leaves and inflorescences), garden marjoram (leaves and inflorescences), clary sage (leaves and inflorescences), cedar nut (fruits), common oregano (tops of flowering stems), peppermint (leaves), bird cherry (fruits), bird cherry (flowers), common tansy (leaves and flowers), bitter wormwood (leaves and tops of stems), birch buds, common yarrow (stem tops), black chokeberry, apples, eleutherococcus extract, leuzea extract, pantocrine, rum essence, punch essence, clove oil, honey, sugar, caramel color (Collection of Recipes for Liqueur and Vodka Products, 1999, p. 253).

A composition is known that contains herbal ingredients and a water-alcohol liquid, the herbal ingredients used are horsetail herb, tansy herb, eucalyptus leaf, celandine herb, plantain leaf, immortelle flowers, juniper fruits, birch buds, pine buds, succession, yarrow herb, calendula flowers, galangal rhizomes, chamomile, coriander fruits, knotweed herb, dandelion root, bearberry, lingonberry leaf, valerian rhizomes, motherwort herb, mint leaf, oregano herb, thyme herb, raspberry leaf, rose hips, rowan berries, viburnum berries, St. John's wort herb, nettle leaf, hawthorn fruits, cranberry fruits, currant fruits, eleutherococcus root, rhodiola root, ginseng, aralia, zamaniha, magnolia vine seeds and chaga (RU No. 2099410, C12G 3/06, publ. bulletin No. 35, 20.12.97).

The disadvantage of all the above balms is the multi-component nature of the recipes, which increases the likelihood of negative competition between biologically active substances of different plants and the risk of allergic reactions in the body.

The closest in technical essence and achieved result to the claimed invention is the balm "Selenge", containing a hydroalcoholic infusion of the following ingredients, kg per 100 ^dm3 : thyme herb - 2.0-2.3; rose hips - 2.0-2.3; common bird cherry fruits - 1.2-1.5; chaga - 0.2-0.3; black currant leaves - 1.2-1.4; narrow-leaved fireweed herb - 2.1-2.4; peppermint leaves - 1.2-1.5; hydroalcoholic solution - 100 ^dm3 (RU No. 2798970, C12G 3/06, published bulletin No. 19, 06/29/2023). The famous balm "Selenge" allows to expand the range of high-quality balms, enriched with a complex of tannins, extractives and aromatic substances of plant raw materials.

The disadvantages of the well-known balm include a “harsh”, slightly bitter alcoholic taste, which reduces the organoleptic characteristics of the balm.

The task that the invention is aimed at solving is the creation of a new balm "Selimba", which includes five types of plants containing various biologically active substances, as well as natural flower honey, which together allows us to obtain a new balm with the specified composition and properties.

The technical result of the invention consists in improving the organoleptic characteristics and expanding the range of balms with specified properties and functional purpose.

The technical result of the invention is achieved by the fact that in the balm containing thyme herb Thymi serpylli herba, rose hips Rosae fructus, bird cherry Padi avii fractus, chaga Inonotus obliquus, black currant leaves Ribis nigri folia, an aqueous solution of ethyl alcohol, according to the invention, natural flower honey is additionally included, with the following ratio of the initial components, kg per 100 ^dm3 :

Thyme herb Thymi serpylli herba 2.0-2.3 Fruits of the common bird cherry Padi avii fructus 2.0-2.3 Rose hips fruits Rosae fractus 2.0-2.3 Chaga Inonotus obliquus 0.4-0.5 Blackcurrant leaves Ribis nigri folia 1.6-1.8 Natural flower honey 5.0-5.2 40% aqueous solution of ethyl alcohol 100 ^dm3

A distinctive feature of the proposed invention in comparison with the prototype is the introduction of a new ingredient into the balm composition, namely natural flower honey in the amount of 5.0-5.2 kg per 100 ^dm3 , which, in combination with five plant components growing in Buryatia and being local pharmacopoeial plant species (thyme herb Thymi serpylli herba, bird cherry fruits Padi avii fructus, rose hips fruits Rosae fructus, chaga Inonotus obliquus, black currant leaves Ribis nigri folia), provides the functional purpose and softening of the taste of the balm, which increases the organoleptic characteristics. The exclusion of plants from the known composition (prototype) of the balsam is justified by the fact that fireweed Chamaenerionis angustifoliiherba is not a pharmacopoeial plant, and peppermint Menthae piperitae folia does not grow in Buryatia. The optimal amount of honey was established experimentally, organoleptic indicators were controlled. The introduction of honey in an amount of less than 5 kg per 100 dm ³ did not have a noticeable change in the taste and aroma of the balsam. An increase in the amount of honey over 5.2 kg led to the appearance of signs of fermentation of the balsam, a crystalline sediment in the form of turbidity fell out, which reduced the organoleptic indicators of the finished product. Thus, the optimal amount of honey in the claimed balsam is 5.0-5.2 kg per 100 dm ³ .

The claimed balm "Selimba" has biological value, high organoleptic properties, stability during storage and technological effectiveness during preparation.

Experimental studies have shown that the physicochemical properties of Selimba balm correspond to the properties of GOST 7190, have a strength of 40.0±0.2%, with a total extract content of 13.7±0.7 g/100 ^cm3 (Table 1).

The safety indicators did not exceed the permissible standards regulated by TP TS 021/2011 Technical Regulations of the Customs Union “On the safety of food products” (Table 2).

The finished balm "Selimba" is a dark brown transparent liquid without sediment or foreign inclusions, has a complex balsamic aroma.

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

To obtain the balm "Selimba" they use plant materials growing in the territory of the Republic of Buryatia, which are 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 fruits Rosae fractus (FS.2.5.0106.18); chaga Inonotus obliquus (FS.2.5.0103.18); black currant leaves Ribis nigri folia (State Register of Medicines of the Russian Federation), as well as natural flower honey according to GOST 19792. To prepare the balm, use a 40% aqueous solution of ethyl alcohol.

The technological nature of the production of Selimba balm is determined by the versatility of production and includes the following stages:

- preparation of aqueous-alcohol solution, 40%;

- drying and grinding of plant materials;

- preparation of plant material samples;

- mixing plant materials and an aqueous solution of ethyl alcohol;

- maceration of plant tissues with periodic stirring - 14 days;

- introduction of natural flower honey;

- stir until the honey is completely dissolved;

- maceration (continued) of plant tissues with periodic stirring - 7 days;

- filtration;

- bottling into containers.

Balsam "Selimba" is prepared as follows.

All plant ingredients in the balm "Selimba" are used in dried and crushed form. Each ingredient is weighed individually, then all the samples are poured into a container and filled with a quarter of the volume of 40% aqueous solution of ethyl alcohol and kept for 60 minutes to moisten the ingredients. After the time has elapsed, the remaining three quarters of the water-alcohol solution are added and left for 14 days. After this, natural honey is added, mixed until the honey is completely dissolved and maceration is continued for 7 days. Maceration is carried out in a dark place with periodic stirring. After three weeks, the extract is filtered twice. The yield of the extract is 70-73%. The volume of the extract is brought to the original volume with 40% water-alcohol solution, mixed and kept for 30 minutes. Then the balm is poured into glass bottles and stored at room temperature.

The content of the original components in the balm "Selimba" is as follows, kg per 100 ^dm3 : thyme herb Thymi serpylli herba - 2.0-2.3; bird cherry fruits Padi avii fractus - 2.0-2.3; rose hips fruits Rosae fractus - 2.0-2.3; chaga Inonotus obliquus - 0.4-0.5; black currant leaves Ribis nigri folia - 1.6-1.8; natural flower honey - 5.0-5.2; water-alcohol solution - 100 ^dm3 .

Examples of specific implementation

Example 1. All techniques and operations are carried out similarly to the above-mentioned technology. The content of the original components in the balm is as follows, kg per 100 ^dm3 : thyme herb Thymi serpylli herba - 2.0; bird cherry fruits Padi avii fractus - 2.0; rose hips fruits Rosae fractus - 2.0; chaga Inonotus obliquus - 0.4; black currant leaves Ribis nigri folia - 1.6; natural flower honey - 5.0; 40% water-alcohol solution - 100 ^dm3 .

Example 2. All techniques and operations are carried out similarly to the above-mentioned technology. The initial components were taken in the following quantities, kg per 100 ^dm3 : thyme herb Thymi serpylli herba - 2.2; bird cherry fruits Padi avii fractus - 2.1; rose hips fruits Rosae fractus - 2.1; chaga Inonotus obliquus - 0.45; black currant leaves Ribis nigri folia - 1.7; natural flower honey - 5.1; 40% water-alcohol solution - 100 ^dm3 .

Example 3. All techniques and operations are carried out similarly to the above-mentioned technology. The initial components were taken in the following quantities, kg per 100 ^dm3 : thyme herb Thymi serpylli herba - 2.3; bird cherry fruits Padi avii fractus - 2.3; rose hips fruits Rosae fractus - 2.3; chaga Inonotus obliquus - 0.5; black currant leaves Ribis nigri folia - 1.8; natural flower honey - 5.2; 40% water-alcohol solution - 100 ^dm3 .

Organoleptic characteristics of the balm "Selenge", obtained from examples 1-3:

The taste is bittersweet, soft,

Color - dark brown,

Consistency - liquid, transparent, without sediment,

The aroma is balsamic.

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

Thus, the combined use of local pharmacopoeial plant ingredients in the claimed balm containing biologically active substances, in combination, allows us to obtain a new balm with specified optimized composition and functional properties, possessing high organoleptic characteristics, i.e. to solve the problem.

The production of the claimed balm "Selimba" does not involve the introduction of additional processes and stages of preparation of plant raw materials, which simplifies and reduces the labor intensity of the technological process in comparison with known technical solutions. The components included in the balm are manufactured industrially. The balm can be manufactured in a known manner using traditional known equipment.

The claimed invention contributes to the expansion of the range of domestic balms with a given composition and properties that have high biological value and stability during storage.

Claims (3)

A balm containing thyme herb Thymi serpylli herba, rose hips Rosae fructus, bird cherry Padi avii fructus, chaga Inonotus obliquus, black currant leaves Ribis nigri folia, a water-alcohol solution, characterized in that natural flower honey is additionally added to the balm in the following ratio of the initial components, kg per 100 ^dm3 : Thyme herb Thymi serpylli herba 2.0-2.3 Fruits of the common bird cherry Padi avii fructus 2.0-2.3 Rose hips Rosae fructus 2.0-2.3 Chaga Inonotus obliquus 0.4-0.5 Blackcurrant leaves Ribis nigri folia 1.6-1.8 Natural flower honey 5.0-5.2 Water-alcohol solution 100 ^dm3 , All plant components of the balm are used in dried and crushed form.