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Special vodka with black curran aroma "zolotaya djuzhina". RU patent 2243995.

IPC classes for russian patent Special vodka with black curran aroma "zolotaya djuzhina". RU patent 2243995. (RU 2243995):

C12G3/06 - with flavouring ingredients

A23L1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes

Another patents in same IPC classes:

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Vodka comprises the following components, kg per 1000 dal: xylitol, 4-6; lactose, 18-25 and aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention provides enhancing organoleptic indices of vodka and its curative-prophylactic properties due to the improved lactose solubility, prevention in precipitation of protein impurities during prolonged storage, developing the cholagogic effect, elimination of unpleasant sensation in vodka intake, neutralization of toxic substances, absence of alcohol withdrawal syndrome and softening vodka.

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Special vodka with black curran aroma "zolotaya djuzhina" / 2243995
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Claimed vodka contains (in 1000 dal of finished product): food additive as flavor 0.08-0.6 kg; food additive 0.05-0.5 kg; sugar syrup 65.8 % 22-25 l; and balance: rectified ethanol and corrected drinking water to produce alcoholic content of 40 %.Method of present invention makes it possible to produce vodka with improved organoleptic characteristics and increased storage time.

Method for preparing vodka / 2244735
Drinking water is desalted to residual hardness 0.15 mole/m3, not above. The natural salt from mineral water "Uglichskaya" is added to water up to water hardness value 1.5-3.5 mole/m3 and an aqueous-alcoholic liquid with the strength 40.2o is prepared from water and ethyl alcohol. Dry defatted milk is mixed with warm water (40-50oC) in the mass ratio about 1:2 and kept up to swelling. An aqueous-alcoholic liquid is treated with milk at consumption 2.25-3.5 kg of dry milk per 1000 dal of an aqueous-alcoholic liquid. Precipitate is separated after settling, alcohol is distilled off from precipitate and an aqueous-alcoholic liquid is brought about to the strength value 40o using desalted water. Proposed invention provides preparing vodka with required organoleptic properties and eliciting toxicity reduced by 7.7-11.7%. Vodka shows crystal clearness and luster, specific vodka aroma without foreign tints and mild harmonic taste not depending on the saline composition of the parent taken water. Tasting score of vodka is 9.63.

Method for manufacturing vodka / 2244736
Drinking water is desalted up to residual hardness 0.15 mole/m3, not above, and natural Carlsbad salt is added to water up to hardness value 1.5-3.5 mole/m3. An aqueous-alcoholic liquid with the strength 40.2o is prepared from prepared water with the required salt composition and ethyl alcohol. Dry defatted milk is mixed with water at temperature 40-50oC in the mass ratio about 1:2 and kept for swelling. An aqueous-alcoholic liquid is treated with milk at consumption 2.25-3.5 kg of dry milk per 1000 dal of an aqueous-alcoholic liquid. After settling a precipitate is separated, alcohol is distilled off from precipitate and an aqueous-alcoholic liquid is brought about to the required strength value using desalted water. Proposed method provides preparing vodka with required organoleptic properties and eliciting toxicity reduced by 9.1-14%. Vodka shows crystal clearness and luster, specific vodka aroma without foreign tints and stable mild, harmonic taste not depending on the parent taken water. Tasting score of vodka is 9.56.

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: vanillin 1:100, 0.09-0.11 l; aromatic principle "Black currant" ASG 424 of firm "Reino and Fis", France, 0.09-0.11 kg; 65.8%-th sugar syrup, 11.0-12.0 l; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention allows conferring black currant aroma with light chocolate-cognac tint to vodka.

EFFECT: valuable properties of vodka.

4 ex

The invention relates to alcoholic beverage industry.

Famous vodka special “Armu river ice, containing flavouring “Black currant”, sugar syrup 65,8%and water-alcohol liquid (Patent RU №2130966, CL 12 G 3/08, publ. 27.05.1999 g) [1].

In this famous vodka contains flavor “Black currant” by Bush Boak Allen, UK. Its composition also introduced glycerin and peppermint oil. These additional components have on the flavor “Black currant” unexpected effect: the taste and aroma of vodka there are no shades of black currant and mint, but vodka suddenly gets a taste with a subtle tinge cubby and cardamom.

Famous vodka special “Golden currant containing aqueous alcoholic liquid, natural-identical flavouring “Black currant” by Bush Boak Allen, UK, in combination with lactose and citric acid (Patent RU №2159278, CL 12 G 3/06, publ. 20.11.2000,) [2].

The combination of flavor “Black currant” with lactose and citric acid in this famous vodka resulted in masking the taste of black currant, despite a significant amount of this ingredient. Vodka unexpectedly got a nice honey-citrus tone in the finish.

The closest analogue of the proposed vodka special is a famous vodka special “Ice black currant, containing vanilla, flavouring “Black currant”, sugar syrup 65,8%and water-alcohol liquid (Patent RU №2115718, CL 12 G 3/08, publ. 20. 07. 1998) [3].

Flavor “Black currant” in this famous vodka is contained in combination with lactic and acetic acids. This combination also masks the taste and aroma of black currant and vanilla.

The composition of this famous vodka special includes a significant number of expensive flavor “Black currant”, which increases its cost. In addition to water-alcohol liquid formulation includes five components, which also increases the cost of the target product. While the organoleptic properties of this famous vodka is not high enough.

The technical result achieved by the present invention, is making vodka aroma of black currant with a light chocolate-cognac tone.

This technical result is achieved by the fact that the special vodka containing vanillin, natural-identical flavouring “Black currant”, sugar syrup 65,8%and water-alcohol liquid, contains components in the following ratio l / 1000 gave:

Sugar syrup 65,8%11,0-12,0

Vanillin 1:100 0,09-0,11

and: kg 1000 gave:

Flavor “Black currant” 0,09-0,11

Water-alcohol liquid rest of the fortress of 40%.

When designing vodka according to the invention as flavouring “Black currant” used flavoring ASG 424 firm “Reynaud and Pics”, France (sanitary-epidemiological conclusion No. 779902916 D 003063 from 05.06.2001,) [4].

When selecting the optimal qualitative and quantitative ratios of ingredients solved the problem of reducing the amount of expensive ingredient flavoring “Black currant”. When its content has decreased in 2 times in comparison with its content in the famous vodka [3], the vodka had low organoleptic characteristics. But when transactionitem the decrease in the content of flavor “Black currant” compared with its content in the famous vodka [3] and with the exception of its composition of lactic and acetic acids vodka in addition to aromas of black currant, got a nice light chocolate and cognac tone in the fragrance, masking fragrance of vanilla and blend in with the aroma of black currant. Thus, when solving the problem of reducing the cost of the target product was resolved to improve its organoleptic properties.

When cooking vodka special according to the invention using the rectified ethyl alcohol “Lux”, dietary Supplement - natural-identical flavouring “Black currant” ASG 424 firm “Reynaud and Pics”, France, approved for use by the institutions of the state sanitary and epidemiologic service of the Russian Federation.

Below are examples illustrating the invention.

Example 1. Prepare vodka with the following ratio of components, l 1000 gave:

Sugar syrup 65,8%11,0

Vanillin 1:100 0,09

and: kg 1000 gave:

Flavor “Black currant” 0,09

Water-alcohol liquid rest of the fortress of 40%.

Vodka has a high organoleptic quality. Crenella score of 9.6 points. Taste mild, typical vodka. The scent of vodka with the tone of the fragrance of black currant combined with a light chocolate-cognac tone.

Example 2. Prepare vodka with the following ratio of components l 1000 gave:

Sugar syrup 65,8%12,0

Vanillin 1:100 0,11

and: kg 1000 gave:

Flavor “Black currant” 0,11

Water-alcohol liquid rest of the fortress of 40%.

The prepared sample is a sample of vodka of the highest quality. Crenella assessment 9,62 points. Taste mild, typical vodka. The scent of vodka with the tone of the aroma of black currant and light chocolate-cognac tone.

Example 3. Prepare vodka with the following ratio of components, l 1000 gave:

Sugar syrup 65,8%11,0

Lactic acid 0,2

Acetic acid is 0.01

Vanillin 1:100 0,09

and: kg 1000 gave:

Flavor “Black currant” 0,09

Water-alcohol liquid rest of the fortress of 40%.

The prepared sample vodka has a low organoleptic characteristics. In its taste and aroma are missing chocolate-cognac tone.

Example 4. Prepare vodka with the following ratio of components l 1000 gave:

Sugar syrup 65,8%12,0

Lactic acid 0.4

Acetic acid 0,02

Vanillin 1:100 0,11

and: kg 1000 gave:

Flavor “Black currant” 0,11

Water-alcohol liquid rest of the fortress of 40%.

The prepared sample vodka has a low organoleptic characteristics, its aroma no chocolate-cognac tone.

Thus, vodka according to the invention has a high organoleptic characteristics: it has aromas of black currant, with harmonious light chocolate-cognac shade. While the cost of a vodka reduced by reducing the number of its constituent components and reducing the amount of flavor “Black currant”.

Special vodka containing vanillin 1:100, flavor "Black currant", sugar syrup 65,8%and water-alcohol liquid, characterized in that it contains flavoring "Black currant" ASG 424 firm “Reynaud and Pics”, France at the following content of components, kg 1000 gave: