Special citrus vodka. RU patent 2244737.

IPC classes for russian patent Special citrus vodka. RU patent 2244737. (RU 2244737):

C12G3/06 - with flavouring ingredients

Another patents in same IPC classes:

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.

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.

Special vodka with black curran aroma "zolotaya djuzhina" / 2243995
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.

Vodka "snegirev" / 2243994
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.

Vodka "michurinskaya elitnaya" / 2243993
Vodka comprises the following components per 1000 dal: aqueous-alcoholic infusion of nonpolished brown rice of the 1-st blend, 1.4-1.8 l; nutrition supplement "Kapilar", 0.07-0.08 kg; sorbitol, 0.226-0.230 kg; 65.8%-th sugar syrup, 7.8-8.2 kg; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Rice infusion of the 1-st blend is prepared by infusion of 0.36-0.40 kg of nonpolished brown rice with 1.8-2.1 l of aqueous-alcoholic liquid with the strength 60% for 5 days. Invention provides preparing vodka enriched with biologically active components and eliciting improved organoleptic properties: the presence of pleasant cognac tint in taste and aroma of vodka.

Method for preparing aqueous-alcoholic solution and alcoholic, pharmaceutical and cosmetic products prepared with its using / 2243992
Method involves the separate protonation of purified drinking water by addition to its 0.05-0.2 wt.-% of proton donors that are stronger than water and ethyl alcohol, by addition to its 0.1-0.5 wt.-% of proton donors that are stronger than ethyl alcohol, additional protonation of water and alcohol. For this purpose water and ethyl alcohol are fed by separate flows into two cylindrical glass or porcelain vessels wherein stirring is carried out for 1-5 min using, respectively, glass or porcelain mixers rotating at the rate 1000-3000 rev/min followed by separate filtration of water and alcohol flows and their mixing. Alcoholic product comprises the solution prepared by the proposed method as an aqueous-alcoholic solution. Pharmaceutical product contains effective dose of curative substance and pharmaceutically acceptable medium wherein product comprises an aqueous-alcoholic solution prepared by indicated method. Cosmetic product contains effective dose of active substance and cosmetically acceptable medium wherein it comprises an aqueous-alcoholic solution. Invention provides enhancing quality of the end product. Invention can be used for manufacturing alcoholic production and in pharmacology and cosmetology.

Concentrated base (balsam) "briz" / 2243707
Invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also.

Special citrus vodka / 2244737
Vodka comprises an aqueous-alcoholic liquid, citrus culture essential oil as concentrated prepared on the basis of citrus essential oil emulsion in sugar syrup and ethyl alcohol taken in the mass ratio essential oil : sugar syrup : ethyl alcohol = (2-5):(30-55):(40-68), respectively, and product obtained by mechanical-chemical grinding the same citrus culture seeds with sugar syrup taken in the mass ratio = 1:(900-1100), respectively, wherein size of particles of seeds below 50 mcm in the following content of components, kg/1000 dal of ready product: concentrate based on citrus essential oil emulsion in sugar syrup and ethyl alcohol, 20-50; product obtained by mechanical-chemical grinding the same citrus culture seeds with sugar syrup in the mass ratio = 1:(900-1100) with size of particles below 50 mcm, 0.9-1.1; aqueous-alcoholic liquid, the balance, to provide the strength 35-45 vol.%. Proposed invention provides the improvement of organoleptic indices of vodka: tasting score is 9.7, and nutrient value of vodka due to addition of additional taste acid-bitter component enriched with lipid and proteins based on the same citrus culture seeds. Also, method provides utilizing waste in wine-making and juice-extracting manufactures.

Special vodka "orel luks" / 2244738
Special vodka comprises the following components taken in the following ratio, kg/1000 dal of ready product: citric acid, 0.13-0.17; sodium hydrocarbonate, 0.13-0.17; taste modifying agent "LAR-M", 1.8-2.2; anise essential oil, 0.0008-0.0012; refined granulated sugar, 9.8-10.2, and an aqueous-alcoholic liquid, the balance. The proposed invention provides preparing vodka with high organoleptic indices. The high quality vodka represents clear liquid without foreign inclusions with mild intrinsic taste and vodka aroma with pleasant light aroma of jasmine tint.

Bitter liquor / 2244739
Invention relates to producing bitter liquors. Bitter liquor comprises infusion of the 1-st and the 2-d blends of vegetable raw representing mixture of sown coriander (fruits), fresh sweet pepper, fragrant pepper (unripe fruits) taken in the mass ratio = (2-3):(0.5-1.5):(1-2), respectively, and garlic infusion of the 1-st and the 2-d blends with the strength 42-43%, red pepper fruits infusion of the 1-st and the 2-d blends, garlic cloves kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h, color, 65.8%-th sugar syrup, rectified ethyl alcohol and purified drinking water taken in the following ratio of components per 1000 dal of ready product: infusion of the 1-st and the 2-d blends of vegetable raw representing mixture of sown coriander (fruits), fresh sweet pepper, fragrant pepper (unripe fruits) taken in the mass ratio = (2-3):(0.5-1.5):(1-2), respectively, 70-90 l; infusion of red pepper fruits of the 1-st and the 2-d blends, 40-65 l; garlic infusion of the 1-st and the 2-d blends with the strength 42-43%, not less, 20-30 l; 65.8%-th sugar syrup, 40-50 l; color, 7-12 kg; garlic cloves kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h, 20 000-60 000 things; rectified ethyl alcohol and purified drinking water, the balance, to provide the blend strength 40%. The liquor can comprise additionally red pepper pods kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h and taken in the amount 20 000-60 000 things per 1 000 dal of ready product. The proposed invention provides preparing the bitter liquor eliciting with the high content of garlic biologically active substances and pleasant, slight hot taste and aroma of anise, cinnamon, black pepper, nutmeg and clove being without neither of used components that would allow to neutralize unpleasant garlic odor.

FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises an aqueous-alcoholic liquid, citrus culture essential oil as concentrated prepared on the basis of citrus essential oil emulsion in sugar syrup and ethyl alcohol taken in the mass ratio essential oil : sugar syrup : ethyl alcohol = (2-5):(30-55):(40-68), respectively, and product obtained by mechanical-chemical grinding the same citrus culture seeds with sugar syrup taken in the mass ratio = 1:(900-1100), respectively, wherein size of particles of seeds below 50 mcm in the following content of components, kg/1000 dal of ready product: concentrate based on citrus essential oil emulsion in sugar syrup and ethyl alcohol, 20-50; product obtained by mechanical-chemical grinding the same citrus culture seeds with sugar syrup in the mass ratio = 1:(900-1100) with size of particles below 50 mcm, 0.9-1.1; aqueous-alcoholic liquid, the balance, to provide the strength 35-45 vol.%. Proposed invention provides the improvement of organoleptic indices of vodka: tasting score is 9.7, and nutrient value of vodka due to addition of additional taste acid-bitter component enriched with lipid and proteins based on the same citrus culture seeds. Also, method provides utilizing waste in wine-making and juice-extracting manufactures.

EFFECT: improved preparing method, improved and valuable properties of vodka.

2 ex

The invention relates to alcoholic beverage industry, in particular the production of vodka.

Known special vodkas, including as the aromatic component of the essential oil obtained from vegetable raw materials, and aromatic alcohols based on them.

Among the many types of plant materials, a special place belongs to the citrus crops, occupying the balance of world production and consumption leading position, accounting for about 30%because they have high taste, but also have dietary and medicinal value. The content of essential oils in citrus crops - order of 3.25% (Agricultural encyclopedia. M., 1975, s-695).

Semi-finished products on the basis of the citrus crops are widely used in alcoholic beverages; among the new developments in this direction include, for example:

- vodka patent RU No. 2031109, CL 12 G 3/06, publ. 1995 containing aromatic alcohol, orange oil, rose petals or rose hips, vorkommenden butter, sugar and water-alcohol liquid;

- vodka in accordance with the patent RU No. 2193055, CL 12 G 3/06, publ. 2002, includes aromatic alcohol grapefruit peel, aromatic spirit of lemon peel, ascorbic acid, sugar 65,8%syrup and aqueous-alcoholic liquid;

- vodka “Tiruk”containing lemon oil, orange oil, 50%infusion aspen bark in alcohol, citric acid, sugar and water-alcohol liquid, as proposed in patent RU No. 2090604, CL 12 G 3/06, publ. 1997

It is also known the use of semi-finished products on the basis of seeds of vegetable raw materials in the production of alcoholic beverages. The intensification of this trend is due to the fact that in the last decade biochemistry vegetable oil feedstock is undergoing a period of intensive development. Wide application in research practice new, first of all, physico-chemical methods for the study of plants, allows to obtain new information about the mechanisms of the processes of accumulation and decay of reserve substances seed, primarily proteins and lipids, leading role in the biochemistry of cell membranes and their influence on the nutritional value of oils and proteins, obtained from seeds of the processes of fat in the seeds of various substances in the stock, about the change of their biological value during processing (Shcherbakov VG Biochemistry and commodity oilseed. M: Agropromizdat, 1991, p.3).

Thus, the use of flax seed in the production of vodka proposed in patent RU №2120965, CL 12 G 3/06, publ. 1998 and EN No. 2175010, CL 12 G 3/06, publ. 2001:

in the patent 2120965 described vodka, upon receipt of which sort of ethyl alcohol “Extra” and drinking water treated in dovodnem Chan entered glycerin, vanilla and water-alcohol infusion of flax seeds 1 drain;

in the patent 2175010 prompted to enter water-alcohol solution of flax seed 1st and 2nd drains in the cooking process sort by mixing ethyl alcohol “Lux” with drinking water treated by reverse osmosis; vodka also contains fructose and ascorbic acid, which is introduced in zavodnoi Chan;

in accordance with the patent RU No. 2178460, CL 12 G 3/06, publ. 2002 obtained vodka containing water-alcohol solution of lemongrass seeds of the 1st and 2nd drains, water-alcohol infusion of dried ginseng root, 1st and 2nd drains, sugar syrup and aqueous-alcoholic liquid.

All the authors of the above-mentioned analogues noted improved organoleptic characteristics of the products obtained, and high biological value.

Closest to the technical nature of the decision to the present invention is vodka PRINCE VYAZEMSKY”containing (l to 1000 gave the finished product): lemon oil, dissolved in rectified alcohol 1,8-2,2, aromatic spirit of grapefruit peel of 2.0 to 3.0, sugar syrup 65,8%11,0-12,0 and aqueous-alcoholic liquid. The authors indicate that the use of this vodka ingredients of lemon and grapefruit are able to balance vodka aroma and give him citrus-vanilla tone (RU # 2117037, CL 12 G 3/06, publ. 1998 - prototype).

Improved organoleptic characteristics, which is the main task of vodka on the prototype, as well, and all these analogues confirmed in best tasting rating given in the descriptions of patents is extremely rare (only in the patent RU No. 2193055 of these analogues of this assessment are presented) does not apply to the number of objective characteristics that allow to conclude about the benefits of a beverage: the range of vodkas is expanding all the time, because each vodka finds its consumer. Any other specific indicators for vodka on the prototype of the authors are not given. However, the use in the manufacture of vodka lemon oil, dissolved in rectified alcohol, reduces the shelf life of the drink and the safety of his useful and aromatic properties.

The technical problem of the invention is obtaining a truly special citrus vodka superior quality.

The technical result consists in the improved organoleptic properties and nutritional value of vodka by introducing additional taste sour-bitter ingredient, enriched with lipids and proteins, on the basis of seeds of the same name citrus crops and waste wine and selectaction productions.

The technical result is achieved by the fact that the special vodka citrus, including essential oil of citrus crops, sugar syrup 65,8%and water-alcohol liquid, contains an essential oil and sugar syrup in the form of a concentrate obtained based emulsion of citrus essential oils into the sugar syrup and alcohol, taken in the mass ratio of essential oil : sugar syrup : alcohol, respectively (2-5):(30-55):(40-68), and further comprises the product obtained mechano-chemical grinding of seeds of the same name citrus culture with sugar syrup in a mass ratio of 1:(900-1100) with a particle size up to 50 microns in the following ratio of ingredients, kg/1000 gave the finished product:

Concentrate based emulsion of citrus

essential oils into the sugar syrup and alcohol,

taken in the mass ratio, respectively (2-5):(30-55):(40-68) 20-50

The product obtained mechanochemical

grinding the seeds of the same name

citrus culture with sugar syrup

mass ratio of 1:(900-1100)

with a particle size up to 50 microns 0,9-1,1

Water-alcohol liquid - the rest is up to the fortress 35-45%vol.

Used concentrate get, forming an emulsion of essential oils into the sugar syrup by adding essential oils to the sugar syrup 65,8%increase and stirring the mixture, followed by the introduction into the emulsion of ethyl alcohol and aging the mixture for 1.5-2 days with simultaneous crystallization of sugar with the formation of the concentrate, followed by decantation of the concentrate with crystals and dilution of the concentrate with water or water-alcohol mixture. The mass ratio of the original ingredients (essential oils, sugar syrup, alcohol), respectively (2-5):(30-55):(40-68).

The product of mechanochemical grinding seeds citrus culture with sugar syrup get through pre coarse grind seeds with sugar syrup in a centrifugal mill type mills for household or industrial purposes up to a particle size of from 300 to 600 μm, followed by a rubbing material, for example, in kraskoterke to the size of the particles up to 50 microns. When mechanochemical grinding seeds as a result of absorption of mechanical energy takes place the transition in metastable chemically active state of the involved substances and intensification of mass transfer. The activity of the solid components of the mixture when the friction caused by the occurrence of vibrationally and electronically excited States of atomic bonds, including free radicals, ion radicals, unsaturated coordination of atoms, etc. In General terms the substance of what is happening during this process can be represented by the General formula:

C 12 H 22 O 11 +seeds+Q→ (C 12 H 16 O - 11 +[6N + · (seeds)], where Q is the load at mechanochemical grinding, and [6H + · (seeds)] - pulverized product.

Finely mashed with sugar syrup 65,8%product largely determines the quality of the vodka, as improving the organoleptic and other indicators of product, including nutritional value and therapeutic (anti-microbial, when using grapefruit or lemon raw material) properties.

Prepare vodka as follows:

Preliminary from sugar refined according to GOST 22-94 prepare 65,8%syrup; from rectified ethyl alcohol “Lux” or “Extra” and drinking water with hardness of up to 0.1 mol/m 3 for water after reverse osmosis preparation, preparing a sort of fortress 35-45%. In sorting contribute concentrate on the basis of emulsions of essential oils into the sugar syrup and alcohol, and the product of mechanochemical grinding seeds citrus culture with sugar. Information about how to obtain a concentrate and product grinding seeds above.

In the sorting tank mixture ingredients are thoroughly mixed, adjust the fortress in dovodnem the tub and let the vodka through coal-cleaning the battery.

Example 1. The consumption of ingredients to obtain 1000 dal of vodka special strength of 40 vol.%, kg:

Concentrate based emulsion of grapefruit essential oil

in sugar syrup and alcohol 20

The product of mechanochemical grinding seeds

grapefruit seeds with sugar syrup at a ratio (wt.)

1:900 size castizo 50 μm to 1.0

Water-alcohol liquid - the rest is up to the fortress 40%vol.

The concentrate of essential oils obtained when following the mass ratio of ingredients: grapefruit oil : sugar syrup : ethyl alcohol “Lux” = 3:35:62.

For sugar syrup add grapefruit essential oil, the mixture is stirred, after which the mixture was added the alcohol and implement the extract mixture for 1.5 hours. During exposure occurs crystallization of sugar. Upon completion of the shutter separating the concentrate by decantation.

Example 2. The consumption of ingredients to obtain 1000 dal of vodka special lemon fortress 35 vol.%, kg:

Concentrate based emulsion of lemon essential oil

in sugar syrup and alcohol 50

Product mechano-chemical grinding

seeds of lemon and sugar syrup

in the ratio (wt.) 1:1100 with a particle size up to 50 microns

Water-alcohol liquid - the rest is up to the fortress about 45%

Concentrate lemon essential oil is prepared as described in example 1 method, but when using the initial components in a mass ratio of essential oil : sugar syrup : ethyl alcohol, respectively 2:40:58, and the extract of the mixture of the emulsion of essential oils into the sugar syrup and alcohol within 2 hours.

The technical result of the invention is that obtained true citrus vodka with improved organoleptic characteristics (due to the use of ingredients on the basis of one citrus culture with a more pronounced aroma of this culture and subtle bitter taste) with a high nutritional value due to the use of ingredients containing spare substance of seeds, mainly lipids and proteins.

In addition, when using recycled waste wine and selectaction productions.

The resulting vodka exhibit a tonic effect, and in case of use of raw materials on the basis of grapefruit or lemon are characterized by a pronounced healing properties - antimicrobial activity.

The proposed solution provides a fundamentally new techniques not previously used in the manufacture of special vodkas:

- use as a flavoring additives essential oils in the form of a concentrate obtained on the basis of emulsions of essential oils into the sugar syrup, allows for smaller amounts of oil used to improve the transmission efficiency of its aroma and taste;

- introduction to the composition of ingredients specially processed seeds of the same citrus culture, which is applied as a source of essential oil, which is a product consisting of deionized salt, more efficiently transmitting information from the seeds to the water-alcohol solution, thereby improving the quality of the drink (nutritional, medicinal, flavoring properties).

The combination of these techniques and defines an inventive step of the proposed technical solutions.

Special vodka citrus, including essential oil of citrus crops, sugar syrup 65,8%and water-alcohol liquid, characterized in that it contains an essential oil and sugar syrup in the form of a concentrate obtained based emulsion of citrus essential oils into the sugar syrup and alcohol, taken in the mass ratio of essential oil : sugar syrup : alcohol, respectively (2-5):(30-55):(40-68), and further comprises the product obtained mechano-chemical grinding of seeds of the same name citrus culture with sugar syrup in a mass ratio of 1:(900-1100) with a particle size up to 50 microns in the following ingredients, kg/1000 gave the finished product: