METHOD FOR PRODUCING BITTER LIQUEUR "OKHOTNICHY KLUB S CHESNOKOM" ("HUNTER'S CLUB WITH GARLIC") Russian patent published in 2006 - IPC C12G3/06 

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preliminary preparing garlic cloves with length 2 cm, not above, and diameter 1.5 cm, not above, for their addition into capacity. Cloves taken in the amount 70.5-71.5 kg are poured with an aqueous-alcoholic liquid with the strength 60 vol.% in the ratio = 1:3, infused for 5 days, infusion is poured off and poured their again with an aqueous-alcoholic liquid with the strength 50 vol.% in the amount equal with the poured volume of infusion and infused again for 5 days. Then infusion is poured off from cloves and infusions are combined followed by using infusion in the blend and garlic cloves are used in the capacity. For preparing aromatic alcohol 0.9-1.1 kg of fragrant dill seeds is poured with an aqueous-alcoholic liquid with the strength 50 vol.% in the ratio = 1:10, respectively, and distilled off to obtain aromatic alcohol. Threshed thyme herb and fragrant pepper taken in the amount 0.1-0.2 kg each, 0.05-0.09 kg of peppermint herb and leaves, 0.2-0.4 kg of basil and 0.09-0.2 kg of marjoram are poured with an aqueous-alcoholic liquid with the strength 60 vol.% in the ratio = 1:10 and infused for 10 days. Infusion is poured off, raw is poured again with an aqueous-alcoholic liquid with the strength 50 vol.%, infused for 5 days, infusion is poured off and infusions of the first and the second pour are combined. Garlic oil and anise oil are dissolved in rectified ethyl alcohol in the ratio = 1:100. Natural honey is dissolved in softened water in the ratio = 1:5, stirred thoroughly, heated to the boiling point, filtered without cooling and cooled. Rectified ethyl alcohol "Ekstra", garlic oil, anise oil, aromatic alcohol, part of purified drinking water, vegetable raw and garlic infusion, dissolved honey, color and remaining water are added into the blending tank to provides the required volume of the blend. The blend is stirred periodically after addition of each component for 3-5 min and for 15-30 min after termination of the blend process. After preparing the blend an average sample is taken off for analysis. The blend is kept for 24 h, not less, and the fed to filtration. Liqueur is bottled and 2-3 garlic cloves of preliminary prepared garlic are added to each bottled followed by sealing. Components are used in the following content per 1000 dal of ready product: color, 0.5-0.7; natural honey, 7.5-8.5; vegetable raw aqueous-alcoholic infusion of the first and the second blend, 11-13 l; garlic cloves aqueous-alcoholic infusion, 340-342 l; fragrant dill seeds aromatic alcohol, 4.5-5.5 l; garlic oil, 1-2 l; anise oil, 1-2 l; rectified ethyl alcohol "Ekstra" and purified drinking water, the balance, to provide the strength of blend 40 vol.%. Proposed invention provides enhancing organoleptic indices, increase of the testing score from 9.53 to 9.7 and stability of the ready product by 1 month due to the blend seasoning and use of aromatic alcohol. The bitter liqueur shows the unique spices and pickled foods of oriental market with taste of curative herbs and garlic with honey tint. The combination of components confers barley detected aroma and coriander after tasting to the proposed liqueur.

EFFECT: improved producing method.

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