COMPOSITION OF COMPONENTS FOR BALSAM Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: composition for balsam has, kg/1000 dal balsam: sweet flag rhizome 0.42-0.66; marjoram herb 0.31-0.45; Saint-John wort herb 3.0-4.25; oak bark 0.25-0.75; peppermint leaves 1.25-1.75; motherwort herb 0.3-0.5; common wormwood and mugwort herb 0.1-0.15 and 0.1-0.15; tansy flowers 0.1-0.5; milfoil herb 0.1-0.13; fresh apples 1022-1141; rose fruits 18-22; aromatic principle 170-230; citric acid 0.66-0.72; buckwheat pericarp 4.7-5.7; tormentil rhizome 0.6-0.85; dill fruits 0.8-1.15; wild strawberry leaves 3.2-3.8; elecampane root 0.3-0.62; stigma corn 0.45-0.52; birch leaves or buds 0.3/0.06-0.6/0.12; bur-marigold herb 0.9-1.1; nettle leaves 0.9-1.1; knotgrass herb 0.71-0.78; common immortelle flowers 0.4-0.55; elder flowers 0.25-0.75; plantain leaves 1.6-1.63; mountain-ash fruits 16-24; Aronia fruits 17-23; anise oil 0.09-0.11 or fennel oil 0.1-0.15; sugar 660-720, and aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of balsam. 2 tbl