Ingredient composition for gin. RU patent 2250920.
 Ingredient composition for aperitif wine / 2250919Claimed composition contains (in 1000 dal of finished product): burnet (Sanguisorba) (flowers and leaves) 10.75-12.25 kg; chicory (Cichorium) (roots) 2.75-3.25 kg; common John's-wort (Hypercum perforatum) (flowers and leaves) 4.5-8.5 kg; myrth (Mirrhis gen) (leaves and tops of blooming culms) 8.0-9.5 kg; pirnento 0.5-0.7 kg; Chinese cinnamon (cortex) 0.55-0.75 kg; mace (Myristica fragrans) (fruits) 1.5-3.0 kg; citric acid 10.0-12.5 kg; black chokeberry fruit infusion 1200-1400 l; raisin fruit infusion 115-165 l; sugar syrup 65.8 % 1100-1400 l; ultrafiltrate of caseous whey 500-600 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 30 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of aperitif wine due to presence of peptides, free amino acids, aldehydes, ketones, and volatile fat acids of caseous whey. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of aperitif wine. Taste mark of aperitif wine is 9.7. |
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Vodka / 2250255 Claimed vodka contains (kg in 1000 dal of finished product): fructose 4.0-6.0; glucose 1.0-3.0; succinic acid 0.05-0.4; natural honey 1.0-50; 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. |
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Balsam / 2250254 Claimed balsam contains (in 100 dal of finished product): Peruvian oil 0.08-1.2 kg; color 5990601 kg; natural honey 99-101; balsam tea N1 of I and II outflow 314-316 l from 0.1-0.3 kg of Valeriana officinalis (root); 0.3-0.8 kg of Illicium verum (fruits); 1.8-2.2 kg of Rhizomata et radices Inulae (root); 0.3-0.8 of clove (non-exploded flower buds); 2.6-3.3 of Archangelica officinalis (root); 1.8-2.2 kg of ginger (Rhizomata Zingiberis) (root); 2.8-3.2 of Rhizomata Galangae (root); 2.8-3.2 kg of Fructus Coriandri (fruits); 0.3-0.8 of Nux Muscata; 0.3-0.8 kg of Rhizomata et radices (fruits); 0.8-1.3 kg of Paeoniae anamolae (root); 0.8-1.3 kg of Citrus aurantium (green dried fruits); 0.8-1.3 kg of Rhadiolae roseae (root); 0.8-1.3 kg of celery (Apium graveolence) (fresh root); 0.3-0.8 kg of Fructus Anethi graveolentis (fruits); balsam tea N2 of I and II outflow 509-511 l from 0.1-0.5 kg of birch (Gemmae Betulae) (buds); 3.8-4.3 kg of bilberry (leaves); 2.8-3.3 kg of Origanum Vulgare (toppings of flowering culms); 0.8-1.3 kg of linden (flowers); 2.8-3.3 kg of Hypericum perforatum (leaves and toppings of flowering culms); 4.8-5.3 kg of Chamaenerion angustifolium (flowers and leaves); 0.8-1.3 kg of sagebrush (Artemisia L.) (leaves and toppings of culms); 1.8-2.3 kg of raspberry (leaves); 1.8-2.3 kg of Achillea mallefolium (toppings of flowering culms); 2.8-3.3 kg of Thymus serpyllum L. (toppings of flowering culms); sorb fruit infusion of I and II outflow 799-801 l; bilberry fruit infusion of I and II outflow 499-501 l; cranberry fruit infusion of I and II outflow 599-601; Citrus aurantium oil (1:10) 1-3 l; vanillin (1:10) 4.5-5.5 l; 65.8 % sugar syrup 1021-1023 l; and balance: rectified ethanol and corrected drinking water to produce alcoholic content of 42 %. Method of present invention makes it possible to produce balsam with improved organoleptic characteristics due to synergic mutual influence of used components. |
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Vodka / 2250253 Claimed vodka contains (in 1000 dal of finished product): mannitol 0.1-0.4 kg; vanillin dissolved in rectified alcohol in ratio of 1:1 0.08-0.3 l; 65.8 % sugar syrup 18.0-21.0; 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. |
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Vodka / 2250252 Claimed vodka contains (in 1000 dal of finished product): vitamin premix 0.1-0.5 kg; lactulose concentrate 2.0-4.0 kg; ascorbic acid 0.08-0.3 kg; 65.8 % sugar syrup 16.0-18.0 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 increased biological activity and decreased toxicity caused by synergic effect of vitamins to lactulose concentrate. |
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Wine beverage / 2250251 Claimed wine beverage contains (l/dal): grape hard white special wine material or wine 999-1001; red bilberry fruit infusion of I and II outflow 499-501; sorb fruit infusion of I and II outflow 499-501; aqueous-alcohol cinnamon tea I and II outflow 7-9; orange oil, dissolved in rectified alcohol 1:10 0.5-0.9; vanillin, dissolved in rectified alcohol 1:10 0.4-0.9; 65.8 % sugar syrup in amount sufficient to adjust sugar mass concentration of 160 g/dm3 (calculated as invert sugar), and balance: rectified ethanol of highest purity and corrected drinking water to produce alcoholic content of 24 %. |
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Vodka "legenda kremlya" / 2249035 Vodka comprises the following components per 1 000 dal of ready product: small loaf infusion "Zlakoviy kokteil" of the 1-st blend, 28.0-32.0 l; baked article "Solomka" infusion of the 1-st blend, 10.0-11.0 l; 65.8% sugar syrup, 28.6-30.0 l; an aqueous-alcoholic liquid prepared of rectified ethyl alcohol "Luks" and drinking water, the balance, to provide the strength of blend 40%. Vodka contains additionally dry defatted milk taken in the amount 3.9-4.1 kg per 1 000 dal of ready product. Proposed invention provides preparing vodka with barely detected taste of freshly baked bread wheat peel and barely detected linden flowers aroma with honey velvety tint in after taste. Tasting score is 9.65. |
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Vodka "kremlevka" / 2249034 Vodka comprises lactose, dry defatted milk, rectified ethyl alcohol "Luks" and drinking water with hardness value from 1.5 to 2 mole/m3 and the complex nutritive supplement "LAR-SU" in the following ratio of components per 1 000 dal of ready product: complex nutritive supplement "LAR-SU", 2.9-3.1 kg; lactose, 3.8-4.2; dry defatted milk, 3.9-4.1 kg; 65.8% sugar syrup, 13.6-14.0 l; an aqueous-alcoholic liquid, the balance, to provide the strength of blend 40%. Proposed invention provides preparing vodka with barely detected taste of cream caramel and barely detected ginger aroma. Tasting score is 9.68. |
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Vodka "kremlevsky standart" / 2249033 Vodka comprises the following components per 1 000 dal of ready product: oat grit infusion of the 1-st blend, 7.8-8.2 l; 65.8% sugar syrup, 22.7-23.2 l; sodium hydrocarbonate, 0.26-0.3 kg; malic acid, 0.2-0.4 kg; an aqueous-alcoholic liquid prepared of rectified ethyl alcohol "Luks" and drinking purified water, the balance, to provide the blend strength 40%. Proposed invention provides preparing vodka with barely detected caraway taste and barely detected aroma of spring ice water and provides fine, spicy after taste and increasing the amount of biologically active substances. Tasting score is 9.68. |
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Method for manufacturing alcohol-containing drink / 2248391 Invention relates to a method for preparing weak-alcoholic drinks. Method involves preparing alcohol-containing base by the known procedure. Lactose powder in the amount 0.5-40 kg per 1 000 dal of the ready drink is dissolved in water at temperature 70-80oC at stirring up to its complete dissolving and solution is cooled to room temperature point. The solution is added to the base by batch procedure at constant stirring for 1 h, kept it for 5-24 h, pH value of medium is checked followed by addition of the prescription component at pH values of the ready drink. Value pH of medium is corrected by addition of food acid if necessary. As an alcohol-containing base method involves using an aqueous-alcoholic liquid with the strength value from 7% to 80% prepared from water and ethyl alcohol, and/or wine. Ethyl alcohol is used from grain raw, and/or sugar-containing raw, and/or starch-containing raw, and/or grape, and/or fruits, and/or berries, and/or roots. It is possible to use ethyl alcohol kept in the presence of wood depending of preparing drink. As a prescription component method involves using infusion, aroma alcohol, extract of vegetable or animal raw, its essence, essential oil, salt, dye, sugar-containing component and/or its substitute, aromatic principle, food acid, biological or any supplement taken in the amount being separately and in any combination provides by the prescription formulation. To provide bottling stability membrane filtration and/or treatment with the following filtration are used. Treatment is carried out with organic and/or inorganic acids and/or by the temperature effect. The proposed invention provides enhancing organoleptic properties and stability of organoleptic and physical-chemical indices of the end product during its storage and reducing toxicity. |
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Ingredient composition for aperitif wine / 2250919 Claimed composition contains (in 1000 dal of finished product): burnet (Sanguisorba) (flowers and leaves) 10.75-12.25 kg; chicory (Cichorium) (roots) 2.75-3.25 kg; common John's-wort (Hypercum perforatum) (flowers and leaves) 4.5-8.5 kg; myrth (Mirrhis gen) (leaves and tops of blooming culms) 8.0-9.5 kg; pirnento 0.5-0.7 kg; Chinese cinnamon (cortex) 0.55-0.75 kg; mace (Myristica fragrans) (fruits) 1.5-3.0 kg; citric acid 10.0-12.5 kg; black chokeberry fruit infusion 1200-1400 l; raisin fruit infusion 115-165 l; sugar syrup 65.8 % 1100-1400 l; ultrafiltrate of caseous whey 500-600 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 30 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of aperitif wine due to presence of peptides, free amino acids, aldehydes, ketones, and volatile fat acids of caseous whey. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of aperitif wine. Taste mark of aperitif wine is 9.7. |
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Method for production of milk gel / 2250656 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella lignicola micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250655 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents mixture of pectin and product obtained from biomass of Mortierella spinisa var.sterilis micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250654 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Mortierella humilis micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250653 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Pythium gracile micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250652 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Saprolegnia parasitica micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250651 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Pythium ultimum micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250650 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Mortierella marburgensis micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed. |
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Method for production of milk gel / 2250649 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella globulifera micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2250648 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella indohii micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for producing of milk jelly / 2243673 Method involves preparing jelly by ultrasonic mixing of curd whey, fat-free sugar, aromatizer, water, cultural liquid produced by citric-acid fermentation of colored raw plant material, and structurer, in the form of mixture of pectin and preparation produced from Mortierella pusilla micromycet biomass by predetermined process; pasteurizing; cooling; pouring and forming. |
FIELD: alcoholic beverage industry.
SUBSTANCE: claimed composition contains (in 1000 dal of finished product): cedar (Juniperus) (strobulys-berry) 58.0-60.0 kg; ginger (Zingiber) (rootstock) 5.0-6.0 kg; pirnento 0.5-0.7 kg; mace (Myristica fragrans) (fruits) 0.7-0.9 kg; sugar syrup 65.8 % 48.0-50.0 l; ultrafiltrate of caseous whey 800.0-1000.0 l; and balance: rectified ethanol of highest purity and water to produce alcoholic content of 45 %. Claimed invention makes it possible to improve organoleptic properties and to increase nutrient value of gin due to presence of physiologically value components of chaseous whey (i.e., lactose, macro- and microelements; water soluble vitamins), pharmacologically active compounds from plant raw materials, as well as peptides, free amino acids, aldehydes, ketones, and volatile fat acids. Moreover lactose having sweetness coefficient of 0.4-0.6 units based on sugar provides more sweetness of gin. Taste mark of gin is 9.65.
EFFECT: gin with soft, lightly harsh taste, and cedar bouquet.
3 tbl, 3 ex
The invention relates to alcoholic beverage industry.
Known gene “Baltic”, containing juniper berries, ginger root, black currant juice, orange and lemon essential oils, sugar syrup, ethyl alcohol of the highest purification and water (Recipe alcoholic beverages and vodka. Feet, Light and food industries, 1981, s /prototype/).
The disadvantage of the prototype are of low nutritional value and low stability due to the use in the composition of the drink essential oils (orange and lemon), unstable during storage, which negatively affects the taste and aroma characteristics of ready-to-drink (modified initial varietal smell, there is an unpleasant bitterness and oiliness).
The technical problem of the invention is to improve the organoleptic properties, improving the quality of the beverage by ensuring the stability of its taste and aroma characteristics, improving nutritional value due to the enrichment of bioactive substances, lactose, lactic acid, macro-, microelements and vitamins.
This object is achieved in that the composition of ingredients for gin contains juniper ordinary (Shishko-berry), ginger (rhizome), sugar syrup 65,8%, ethyl alcohol of the highest purification and water further comprises ultrafiltrate cheese whey, cloves (unopened buds of flowers), cardamom (fruit), licorice (root) and nutmeg (fruit) in the following ratio of ingredients:
kg/1000 gave the finished product
Juniperus communis (Shishko-berry) 58,0-60,0
Ginger (rhizome) 5,0-6,0
Carnation (unopened buds of flowers) of 0.5-0.7
Licorice (root) 1,0-1,2
Cardamom (fruit) of 0.5-0.7
Nutmeg (fruit) of 0.7-0.9
and lSugar syrup 65,8%48,0-50,0
Ultrafiltrate cheese whey 800,0-1000,0
Ethyl alcohol of the highest purification
and water - based on strength of the blend is 45%
The method is the introduction of the beverage ultrafiltrate cheese whey, cloves, cardamom, licorice, nutmeg, allowing you to increase the nutritional value of gin, because he enriched physiologically valuable components of whey (lactose, macro-, trace elements, water-soluble vitamins), as well as pharmacologically active substances of plant raw materials (table. 1, 2). Organoleptic properties Gina improved due to the emergence of specific serum tones in taste and smell due to the presence of peptides, free amino acids, aldehydes, ketones, volatile fatty acids. In addition, lactose, having a good ability to adsorb odors, enhances herbal aroma infusions of vegetable raw materials and provides a more sweet taste gene compared to analogue. The coefficient of lactose sweetness of 0.4-0.6 units in relation to sugar.
The result of the invention is expressed in the improvement of organoleptic properties and increase the nutritional value and quality of the drink due to the stability of its taste and aroma characteristics.
Jean “Aromatic” is prepared on the basis of aromatic alcohols derived from vegetable ingredients. Aromatic alcohols receive distillation apparatus by the Gulf of dry plant materials with water-alcohol liquid strength of 50 vol.% in the ratio of 1:10 separately for aromatic alcohol gin (58,0-60,0 kg juniper, 5,0-6,0 kg ginger, 1,0-1,2 kg licorice) and in the ratio of 1:20 for aromatic spicy alcohol (0.5 to 0.7 kg of cloves, 0.7-0.9 kg nutmeg, 0.5 to 0.7 kg of cardamom).
For cooking ultrafiltrate cheese whey it sephirot on hopper separators, pre-heated to a temperature of 35-37°, pasteurized at a temperature of 72-74°aged 15-20 C. Cooled to a temperature of 45-50°serum sent for ultrafiltration installation, the resulting ultrafiltrate used for making gin. (Khramtsov A.G., Nesterenko p. g Waste-free technology in the dairy industry. M, Agropromizdat, 1989, s).
To the resulting distillate in the amount of 409,0-429,0 l aromatic alcohol gin, 22,0-30,0 l aromatic alcohol spicy add 48,0-50,0 l sugar syrup 65,8%, 800,0-1000,0 l ultrafiltrate cheese whey. Rectified ethyl alcohol and softened water is injected from the calculate fortress Ob.%. After making components contents are thoroughly mixed and adjust the fortress was incubated for 24-30 hours, filtered through a filter press and pour.
The method is illustrated by examples.
Example 1. 58,0 kg of dry juniper berries, 5,0 kg rhizomes of ginger, 1.0 kg of licorice root pour 640,0 l aqueous-alcoholic liquid strength of 50 vol.%, download cube in stills and in the distillation select 409,0 l aromatic alcohol gin approximate fortress 75 vol.%.
0.5 kg of cloves, 0.5 kg of cardamom, 0.7 kg of nutmeg pour 34,0 l aqueous-alcoholic liquid strength of 50 vol.%, download cube in stills and in the distillation select 22,0 l aromatic alcohol spicy, with an estimated fortress 79%.
The blend is prepared by mixing 409,0 l aromatic alcohol gin, 22,0 l aromatic alcohol spicy, 48,0 l sugar syrup 65,8%, 800,0 l ultrafiltrate cheese whey. The rest of the volume (up to 1000 dal) are due to make ethyl alcohol and softened water from the calculate fortress gin Ob.%. The resulting mixture was stirred for 30 minutes, withstand 24-30 hours, filtered and sent for bottling.
Example 2. 59,0 kg of dry juniper berries, 5.5 kg of rhizomes of ginger, 1.1 kg of licorice root pour 656,0 l aqueous-alcoholic liquid strength of 50 vol.%, download cube in stills and in the distillation select 419,0 l aromatic alcohol gin approximate fortress 75 vol.%.
0.6 kg of cloves, 0.6 kg of cardamom, 0.8 kg of nutmeg pour 40,0 l aqueous-alcoholic liquid strength of 50 vol.%, download cube in stills and in the distillation select 26,0 l aromatic alcohol spicy, with an estimated fortress 79%.
The blend is prepared by mixing 419,0 l aromatic alcohol gin, 26,0 l aromatic alcohol spicy, 49,0 l sugar syrup 65,8%, 900,0 l ultrafiltrate cheese whey. The rest of the volume (up to 1000 dal) are due to make ethyl alcohol and softened water from the calculate fortress gin Ob.%. The resulting mixture was stirred for 30 minutes, withstand 24-30 hours, filtered and bottled.
Example 3. 60,0 kg of dry juniper berries, 6.0 kg of rhizomes of ginger, 1.2 kg of licorice root pour 672,0 l aqueous-alcoholic liquid strength of 50 vol.%, download cube in stills and in the distillation select 429,0 l aromatic alcohol gin approximate fortress 75 vol.%.
0.7 kg of cloves, 0.7 kg of cardamom, 0.9 kg of nutmeg pour 46,0 l aqueous-alcoholic liquid strength of 50 vol.%, download cube in stills and in the distillation select 30,0 l aromatic alcohol spicy, with an estimated fortress 79%.
The blend is prepared by mixing 429,0 l aromatic alcohol gin, 30,0 l aromatic alcohol spicy, 50,0 l sugar syrup 65,8%, 1000,0 l ultrafiltrate cheese whey. The rest of the volume (up to 1000 dal) are due to make ethyl alcohol and softened water from the calculate fortress gin Ob.%. The resulting mixture was stirred for 30 minutes, withstand 24-30 hours, filtered and sent for bottling.
Thanks to the introduction of the proposed composition of aromatic herbs (licorice, cloves, nutmeg, cardamom) and ultrafiltrate cheese whey, drink along with properties characteristic of a group of the Jinn (complex harmonious fragrance mix ingredients with a touch of juniper berries), acquires a qualitatively new organoleptic properties (table 3), increases its nutritional value, as this gene is enriched physiologically valuable components of whey (lactose, macro-, trace elements, water-soluble vitamins), as well as pharmacologically active substances of plant raw materials (table. 1, 2).
In addition, the exclusion of essential oils (orange and lemon) allows to improve the quality of gin by ensuring the stability of its taste and aroma characteristics during storage.
Table 1 Chemical composition of ultrafiltrate cheese whey the Name of the component Mass fraction, % Water 95,1 Mass fraction of dry substances of 4.9 Total protein content 0,19 including non-protein nitrogen of 0.1 Lactose 3,6 Lactic acid 0.68 Ash 0.38 Macronutrients including sodium 0,04 potassium 0.12 calcium 0,048 magnesium 0,008 phosphorus 0.046 Micronutrients including iron 0.0001 copper 0,00005 zinc 0,0025 Vitamins Thiamin Riboflavin 0.03 0.1 Niacin 0,01 Ascorbic acid 0.4
The composition of the ingredients for gin contains juniper ordinary (Shishko-berry), ginger (rhizome), sugar syrup 65,8%, ethyl alcohol of the highest purification and water, characterized in that it further comprises ultrafiltrate cheese whey, cloves (unblown buds), cardamom (fruit), licorice (root) and nutmeg (fruit) in the following ingredients, kg/1000 gave the finished product: