METHOD FOR PREPARING BALSAM "STARY SIMBIRSK" Russian patent published in 2004 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: method involves preliminary preparing infusion of balsam = 1 of the first and the second blend containing prepared of the following components, kg: medicinal marsh-mallow roots, 0.5-1.5; common anise fruits, 0.2-0.8; medicinal valerian roots, 0.1-0.5; clove non-opened flower buds, 0.5-1.5; tall elecampane roots, 1.5-2.5; ginger roots, 0.5-1.5; tormentil roots, 2.5-3.5; cardamom fruits, 0.1-0.5; sown coriander fruits, 1.5-2.5; cinnamon bark, 0.5-1.5; coffee roasted fruits, 1.5-2.5; cubeb fruits, 0.5-1.5; bitter almond fruits, 0.5-1.5; nutmeg, 0.5-1.5; aromatic pepper fruits, 1.5-2.5; black pepper fruits, 0.5-1.5; anomalous peony roots, 0.5-1.5; Seville orange peel, 4.5-5.5; snowdon rose (rosewort) roots, 0.5-1.5; glabrous licorice roots, 0.2-0.8 and vegetable dill fruits, 0.2-0.8. Infusion is prepared by twofold pouring vegetable raw with an aqueous-spirituous liquid being firstly with the strength 70% in the ratio 1:1 and then with the strength 50% taken in the amount that is equal with removed volume followed by infusing for 5 days, pouring off infusions after each infusion and combination of prepared infusions. Infusion of balsam = 2 of the first and the second blend is prepared by similarly way and this infusion comprises the following components, kg: birch buds, 0.1-0.9; sandy common immortelle inflorescences, 0.2-0.8; medicinal sweet clover leaves and tips of flowering stems, 4.5-5.5; oak bark, 0.5-1.5; holy-grass leaves and tips of flowering stems, 4.5-5.5; noble laurel leaves, 0.1-0.7; common juniper needle, 0.2-0.8; peppermint herb, 1.5-2.5; pine buds, 0.1-0.8; milfoil tips of flowering stems, 0.2-0.8 and loose-leaves tea, 0.5-1.5 and also infusion prepared of 2.5-3.5 kg of fresh grapefruit. By manufacturing process aromatic alcohol is prepared of 9.5-10.5 kg of juniper berries and fruit juices of the first and the second blend prepared of 100-110 kg of dried mountain-ash (rowan), 170-180 kg of rowan melanocarpous and 20-30 kg of dried bilberry. Mountain-ash and rowan melanocarpous fruit juices are mixed, bilberry fruit juice is added to mixture and held it for 2-3 h. Then balsam infusions and grapefruit infusion, apple alcoholized juice, held mixture of fruit juices, rectified ethyl alcohol of the highest purification degree, vanillin and lemon essential oil dissolved in rectified alcohol in the ratio 1:10 are added in blender tank successively followed by successive addition of juniper berries aromatic alcohol and Eleutherococcus senticosus extract and part of drinking purified water. The natural honey preliminary dissolved in purified boiling water and filtered off at boiling in common with removed foam, sugar as 65.8% sugar syrup, color and remained water part up to preparing blend of the required volume. Blend is stirred periodically after addition of each component for 3-5 min and after blending for 15-30 min. After preparing the blend an average sample is taken off and conditions are checked and blend is corrected if necessary by addition of requiring components. After repeated stirring the blend is analyzed again, held for 2-3 days and sent to filtration. Blend filtration is carried out on filter-press of type "Progress" using filter- -cardboard as filtering material. Components of balsam are used in the following ratio, kg per 1 000 dal of ready product: color, 790-810; natural honey, 49-51 and also, l per 1 000 dal of ready product: balsam infusion = 1 of the first and the second blend, 440-460; balsam infusion = 2 of the first and the second blend, 350-360; mountain-ash fruit juice of the first and the second blend, 490-510; rowan melanocarpous fruit juice of the first and the second blend, 390-410; bilberry fruit juice of the first and the second blend, 90-110; apple alcoholized juice, 490-510; juniper berries aromatic alcohol, 50-60; fresh grapefruit infusion of the first and the second blend, 14-17; Eleutherococcus senticosus extract, 0.08-0.3; lemon essential oil (1: 10), 1.5-2.5; vanillin (1:10), 4.5-5.5; 65.8% sugar syrup, 890-900; rectified ethyl alcohol of the highest purification degree and drinking purified water, the balance, to obtain the blend strength 40%. Proposed invention provides preparing balsam with high organoleptic indices based on combination of technological procedures and used components taken in the definite ratio. Synergetic mutual effect of used components enhances their properties that allow conferring to balsam dark-brown color, tart, mildly hot, barely pineapple-like taste and complex, spicy with Malaga tint aroma. EFFECT: expanded assortment of balsams, improved, enhanced and valuable properties. 3 ex