COMPONENT COMPOSITION FOR BALSAM Russian patent published in 1998 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: composition has the following components, kg/1000 dal: valerian (herb, rhizome) 0.2-0.4; pink (unopened flower buds) 0.9-1.2; marjoram (tips of flowering stems) 1.8-2.2; hyssop (tips of flowering stems) 5.0-6.5; coriander (fruits) 2.5-3.5; cinnamon (bark) 1.0-1.5; catnip (tips of flowering stems) 0.9-1.2; lavender (tips of flowering stems) 0.1-0.3; origan (above-ground part) 1.0-2.0; Melissa (tips of flowering stems and leaves) 4.5-5.5; mint 8.5-9.5; rosewort (roots) 9.5-10.5; pine buds 0.1-0.3; pine needle 1.8-2.2; celery (roots and herb) 1.8-2.2; estragon 1.8-2.2; caraway (fruits) 1.8-2.2; sugar 850-870; vanillin 0.2-0.4; color 580-620, and also, l: plum alcoholized fruit juice of the 1-st and the 2-d pouring off 95-110; raspberry alcoholized fruit juice of the 1-st and the 2-d pouring off 180-220; black currant fruit juice of the 1-st and the 2-d pouring off 450-550; rowan alcoholized fruit juice of the 1-st and the 2-d pouring off 650-750; rowan melanocarpous alcoholized fruit juice of the 1-st and the 2-d pouring off 280-320, and an aqueous-alcoholic liquid - the rest. Balsam shows apricot-jasmine taste and enriched with natural preserving agents, resins, pectine and tannic substanes. EFFECT: enhanced quality, improved stability, broadened spectrum of biologically active components. 2 tbl, 3 ex