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

FIELD: liqueur and vodka industry.

SUBSTANCE: horse radish roots cut with length 4 cm, not above, and diameter 1.8 cm, are cleansed, washed with water for 10 min, treated by steam for 2-3 min and taken in the amount 74-75 kg are poured with an aqueous-alcoholic liquid with the strength 50 vol.% in the ratio = 1:3 and infused for 3 days. Infusion is poured off and roots are poured again with aqueous-alcoholic liquid with the strength 45 vol.% in the amount equal with the poured off infusion volume. Infusions are combined and prepared infusion is used in blend and horse radish root infusions are added into capacities. Peppermint taken in the amount 0.3-0.7 kg and 1-2 kg of caraway are poured with aqueous-alcoholic liquid with the strength 50 vol.% and 70 vol.% in the ratio 1:15 and 1:10, respectively, and each is infused for 5 days. Infusions are poured off and poured again with aqueous-alcoholic liquid with the strength 40 vol.% and 50 vol.%, each is infused for 5 days, infusions are poured off and infusions of the first and the second blend are combined. Lemon oil is dissolved in rectified ethyl alcohol in the ratio = 1:100. Natural light 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", lemon oil, part of purified drinking water, horse radish roots infusion, peppermint and caraway infusions, dissolved honey, color and remaining part of water are added into the blend tank sequentially to provides the required volume of the blend. After addition of each component the blend is stirred periodically for 3-5 min and for 15-30 min after termination of the blending process. Prepared blend is kept for 24 h, not less, and fed to filtration. Liqueur is bottled in capacities and two preliminary prepared horse radish roots are added into each capacity followed by sealing. Components are used in their following content per 1000 dal of ready product: color, 0.8-1.2 kg; light natural honey, 7.5-8.5; horse radish roots aqueous-alcoholic infusion, 357-359 l; caraway aqueous-alcoholic infusion, 19-21 l; peppermint aqueous-alcoholic infusion, 9-11 l; lemon oil, 0.8-1.2 l, and rectified ethyl alcohol "Ekstra" and purified drinking water, the balance, to provide the blend strength 40 vol.%. Proposed invention provides enhancing organoleptic indices and stability of ready product due to the blend seasoning and using aromatic alcohol by 1 month. Bitter liqueur shows mild, delicate taste with aroma of garden herbs and horse radish. The combination of components provides the development of the unit composition possessing with bitter-honey aroma, sweetness-hot, a little spicy taste with barely detected table mustard after tasting. The tasting score of product is 9.75.

EFFECT: improved producing method.

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