EMULSION LIQUEUR "EMULI" AND METHOD OF ITS PRODUCING Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method of producing an emulsion liqueur involves the use of fat-free milk, carbohydrate sweetening agent, emulsifier L-α-lecithin as 3.5-10% alcoholic solution, aromatic principles: preparations made of dried ground natural spice-aromatic and remedy plants or fresh vegetable material, sodium carbonate or sodium hydroxide as an emulsion stabilizing agent, ethyl alcohol and water. Mixture is prepared by addition of carbohydrate sweetening agent, sodium carbonate or sodium hydroxide as 10-% solution to fat-free milk up to final pH value of product 6.8-7.3. The prepared mixture is heated, stirred, cooled to 18-20 C and ethyl alcohol, L-α-lecithin as 3.5-10% alcoholic solution are added as measured for dry weight 45-100 kg/1,000 dal of drink and stirred. Then preparations prepared of ground spice-aromatic and remedy plants taken in the amount 3-60 kg by dry weight or fresh vegetable material taken in the amount 30-300 kg are added. Mixture is kept for 3-15 days at periodic stirring. After addition of preparations of spice-aromatic and remedy plants it is possible to add vanillin in the amount 1-5 kg and other aromatic principles or colorants in the amount 0.1-1.0 kg/1,000 dal of product can be added. Invention ensures to obtain product with the broad range of taste properties and showing prophylaxis and tonic properties also. EFFECT: improved method of producing, valuable properties. 10 cl