COMPOSITION FOR PREPARING BALSAM "STARYI TAMBOV" AND FOR ITS PRODUCING Russian patent published in 2006 - IPC C12G3/06 

FIELD: liqueur and vodka industry.

SUBSTANCE: invention relates to producing balsams. Composition for preparing balsam comprises the following components, kg/1000 dm³: red rowan dried fruits, 29.3-33.3; pot-marigold flowers, 8.0-11.0; valerian, 17.0-20.0; sweet clove, 6.0-8.6; nutrient acid, 1.2-2.6; sodium chloride, 1.3-2.5; color, 35.0-41.0; honey, 180.0-205.0; sugar 180.0-205.0; cytopectoproteoamylolytic enzyme complex, 0.04-0.08, or cytolytic enzyme preparation, kg/100 kg of vegetable raw, 0.2-0.3, and an aqueous-alcoholic liquid, the balance, to provide the strength value 18.0-21.0%. The composition can comprise citric acid, or tartaric acid, or malic acid, or ortho-phosphoric acid as a nutrient acid, celloviridin G20x or xyloglucanofoetidin P-10x and pectofoetidin P10x, or pectoavamorin P10x and protosubtilin G20x as cytopectoproteolytic enzyme complex chosen in equal parts, and cytorosemin Px or cytorosemin P10x as cytolytic enzyme preparation. Method for producing balsam involves preparing the vegetable raw mixture, its extraction with an aqueous-alcoholic liquid as extractant and blending the prepared extract with the rest components resulting to preparing balsam. Extraction of vegetable raw is combined with its enzymatic hydrolysis and for this aim cytopectoproteoamylolytic enzyme complex or cytolytic enzyme preparation is added to extractant, and the combined extraction of vegetable raw and its enzymatic hydrolysis are carried out at temperature 45-48°C for 5-9 h at pH 4.5-5.0 and by correcting pH value by addition of nutrient acid resulting to preparing extract-hydrolyzate. For preparing balsam the prepared extract-hydrolyzate is blended with the rest components. As vegetable raw method involves using red rowan dried fruits, pot-marigold flowers, valerian and sweet clove chosen in the ratio = (4.9-5.6):(1.3-1.8):(2.8-3.3):(1.0-1.4), respectively. As cytopectoproteoamylolytic enzyme complex method involves using celloviridin G20x or xyloglucanofoetidin P10x and pectofoetidin P10x, or pectoavamorin P10x and protosubtilin G10x or protosubtilin G20x chosen in equal parts by 0.025-0.035 kg per 100 kg of vegetable raw. As cytolytic enzyme preparation method involves using cytorosemin Px or cytorosemin P10x wherein cytorosemin Px is used as 10% enzyme extract in the amount 18-22 dm³ per 100 kg of vegetable raw; in the case of cytolytic activity of cytorosemin P10x 200 U it is used in the amount 0.2-0.3 kg per 100 kg of vegetable raw. Vegetable raw and extractant are used in the ratio = (0.8-1.2):6. Value pH in the mixture of vegetable raw and extractant is regulated by addition of nutrient acid 50% aqueous solution in the process of extraction and hydrolysis. Citric, tartaric, malic or ortho-phosphoric acid is used for correction of pH in the mixture of vegetable raw with extractant. Prepared extract-hydrolyzate is cooled abruptly to temperature 20-25°C, alcoholized, kept for 4-6 days at the room temperature and filtered. Prepared extract-hydrolyzate is blended with sodium chloride, color, honey, sugar and aqueous-alcoholic liquid. Invention provides improving organoleptic indices, increasing tasting score to 9.2 and conferring common wormwood light tints in aroma to balsam.

EFFECT: improved producing method of balsam.

21 cl, 7 ex