BALSAM COMPOSITION Russian patent published in 2004 - IPC

FIELD: liqueur and vodka industry.

SUBSTANCE: balsam composition comprises the following components, kg per 1 000 dal of ready product: common anise fruits, 0.49-0.51; medicinal valerian roots, 0.49-0.51; clove flower unopened buds, 0.78-0.82; planting coriander fruits, 4.85-5.15; Leuzea carthamoides roots, 4.85-5.15; juniper berry, 1.94-2.06; deviating peony roots, 2.9-3.1; large burdock roots, 2.9-3.1; thick-leaved Bergenia leaves, 2.9-3.1; cowberry leaves, 4.85-5.15; meadow crane's-bill tops of flowering stems, 2.9-3.1; willow-herb tops of flowering stems, 4.85-5.15; motherwort tops of flowering stems, 3.85-4.1; knotgrass flowering stems, 4.85-5.15; black currant boughs, 4.85-5.15; common bilberry leaves, 4.85-5.15; fresh lemons, 1.9-2.1; fresh oranges, 1.9-2.1; cherry fruits, 816.8-867.4; wild rose dried fruits, 32.3-34.3; hawthorn dried fruits, 26.0-27.6; birch buds, 2.9-3.1; medicinal sweet clove tops of flowering stems, 3.9-4.1; peppermint leaves, 1.9-2.1; common milfoil inflorescences, 4.85-5.15; thyme tops of flowering stems, 4.85-5.15; cedar nuts, 29.1-30.9; fresh apples, 1054.4-1119.6; red rowan dried fruits, 105.0-111.4; bird cherry dried fruits, 25.2-26.8; honey, 48.5-51.5; sugar, 776.0-824.0; color, 582.0-618.0; an aqueous-alcoholic liquid, the balance. The proposed invention provides making the novel organoleptic properties of the end product and enhancing its physiological value. Balsam shows dark-red-brown color, slightly hot, tart with bitter tint taste, complex aroma, resinous and harmonic one.

EFFECT: enhanced and valuable properties of balsam.

1 tbl, 1 ex