METHOD FOR PRODUCING BITTER LIQUEUR "CHERNYI SOBOL" ("BLACK SABLE") Russian patent published in 2005 - IPC

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preparing sea-buckthorn fruit juice from 95-100 kg of fresh fruits by the known technology. For this purpose fruits are separated from leaves, fruits are washed out and poured with an aqueous-alcoholic liquid with the strength 45-60 vol. %, infused for 10-14 days and fruit juice of the first blend is separated. Fruits are poured with an aqueous-alcoholic liquid with the strength 30-35 vol. % again, infused for 10-14 days, fruit juice is separated and fruit juices of the first and the second blend are combined and subjected for filtration. Vegetable raw an aqueous-alcoholic infusion of the first and the second blend is prepared from the following components: birch buds, 0.05-0.5 kg; holy-grass above-ground part, 1.5-2.5 kg; ginger rhizomes, 0.5-1.5 kg; tormentil roots, 0.5-1.5 kg; sowing coriander fruits, 1.0-2.0 kg; common balm herb (melissa), 0.5-1.5 kg, and sea-buckthorn branches with leaves, 0.5-1.5 kg. These components are poured with an aqueous-alcoholic liquid with the strength 60 vol. % in the ratio 1:15, infused for 4.5-5.5 days and infusion is poured off. Then vegetable raw is poured with and aqueous-alcoholic liquid with the strength 50 vol. % again in the ratio 1:11.0-11.5, infused for 4.5-5.5 days and infusion is poured off. Sea-buckthorn fruit juice of the first and the second blend, vegetable raw an aqueous-alcoholic infusion of the first and the second blend, measured amount of rectified ethyl alcohol of the highest purity, part of purified drinking water, sugar syrup with the concentration 65.8% and remained part of water are added to blending tank up to provide the required volume of the blend. After addition of each component the blend is stirring periodically for 3-5 min and after termination of blending - for 15-30 min. An average sample of the blend is taken off for carrying out analysis, its conditions are tested and corrected by addition of necessary components in the case of nonconformity by at least one of indices. The blend is stirred again, analyzed again and subjected for filtration using filter-cardboard as a filtering material by GOST 12290-89 or other permitted for using filtering materials. For preparing the bitter liqueur components are used in the following content per 1 000 dal of ready product: sea-buckthorn fruit juice of the first and the second blend, 195-205 l; vegetable raw infusion of the first and the second blend, 165-175 l; sugar syrup with the concentration 65.8%, 95-105 l; rectified ethyl alcohol of the highest purity and purified drinking water, the balance, to provide the strength 40%. Proposed invention allows reducing the cost of ready product by 0.2% and to enhance its organoleptic indices by 0.25 score. The liqueur has light-straw color, spicy, slightly hot taste, complex aroma with barely detected tint of almond. The tasting score is 9.7.

EFFECT: improved producing method, valuable properties of product.

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