METHOD OF PRODUCTION OF BITTER LIQUEUR Russian patent published in 2001 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves treatment of drinking water by the known technology and preparing 65.8%-th sugar syrup. Drinking water is mixed with rectified ethyl alcohol "Ekstra" and 65.8%-th sugar syrup is added to the prepared an aqueous-spirituous solution, stirred and filtered through carbon-cleansing battery at the rate 40 and 30 dal/h for fresh and regenerated carbon, respectively. Vodka with proof value 40% is fed into the blend tank and used as a base for blend. Parallel with this process an aqueous-spirituous infusion of the I-st and the II-d blend is prepared from a mixture containing 4-5 kg of black pepper, 1-2 kg of red pepper and 1-2 kg of cubeb per 1000 dal of ready product. Aqueous-spirituous infusions of the I-st and the II-d blends are combined and fed to distillation to yield aromatic alcohol that is added to vodka into the blend tank, stirred and then aromatic principle "Pepper 7158" of firm "Bush Boak Allen" is added at stirring. Blend is stirred finally and filtered in membranous unit of firm "Pall" with pore size 1 mcm, not above. Ready bitter liqueur is fed to bottling. Ready bitter liqueur "PEPPER CRYSTAL" has the following components, per 1000 dal of blend: red pepper, black pepper and cubeb infusion aromatic alcohol, 4.5-5.5 l; 65.8%-th sugar syrup, 9-11 l; aromatic principle "Pepper 7158" of firm "Bush Boak Allen", 9-11 kg; rectified ethyl alcohol and purified drinking water, the balance. Combination of procedures of method and components of liqueur taken in their definite quantitative ratio enhances organoleptic and curative-prophylactic indices of product, ensures to prepare bitter liqueur with noble pepper after taste on the background of slightly hot and spicy taste and aroma. EFFECT: improved method of production, enhanced quality and properties, broadened assortment of bitter liqueurs. 3 cl, 4 tbl, 3 ex