METHOD FOR PRODUCING BITTER LIQUEUR "DUSHA ROSSII C PERTSEM" Russian patent published in 2006 - IPC C12G3/06 

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves preliminary selection of red pepper pods with length 3-7 cm, not above, and diameter 0.7-1.7 cm, not above, and poured pods completely with aqueous-alcoholic solution with the strength 45 vol.% After 24 h infusion is poured off and poured with solution with the strength 40% again and infused for 24 h followed by separation of infusion from pods and infusions are combined. Red pepper pods alcoholized infusion of the first and the second blend is prepared by pouring red pepper pods taken in the amount 5.8-6.2 kg with aqueous-alcoholic liquid with the strength 45% in the ratio = 1:10, infusing for 10 days, pouring the infusion and repeated pouring pepper with aqueous-alcoholic liquid with the strength 40% taken in the amount equal with amount of blend, infusing for 10 days and repeated pouring off the infusion followed by combining blends. Similarly, method involves preparing an alcoholized infusion of vegetable raw from cubeb, cinnamon and black pepper used in the amounts 3.8-4.2, 0.3-0.7 and 3.8-4.2 kg, respectively, per 1000 dal of liqueur. Propolis aromatic alcohol is prepared by pouring 0.7-0.9 kg of propolis with aqueous-alcoholic liquid with the strength 50% in the ratio = 1:2.5 followed by distillation. Natural honey is diluted preliminary with softened water, stirred thoroughly, brought about to boiling, filtered in hot state and cooled. Color is mixed with water in the ratio = 1:1 and used as an aqueous solution. The measured amount of rectified ethyl alcohol of the highest purification degree, part of purified drinking water (1/3), infusions, honey, 90% of the total amount of color, propolis aromatic alcohol and remained part of water for brought about the blend to required volume are added to the blend tank successively. The remained amount of color is added after control for the blend color index. The blend is stirred periodically after addition of each component for 3-5 min and for 15-30 min after termination of the blending process, kept for 6-8 h and fed to filtration wherein filter-press of type "Progress" is used at the mean filtration rate 45-65 dal/h x m². Liqueur is bottled and one pod of preliminary prepared red pepper is added into each bottle followed by sealing. The consumption of pods per 1000 dal for their addition into bottles of volume 0.5 l is 20000 things, and 14286 things of pods for bottles of volume 0.7 l. Components are used in the following content per 1000 dal of ready product: color, 9.8-10.2 kg; red pepper pods alcoholized infusion of the first and the second blend, 95.8-96.2 l; vegetable raw alcoholized infusion of the first and the second blend, 135.8-136.2 l; natural honey, 24.8-25.2 l; propolis aromatic alcohol, 0.8-1.2 l, and rectified ethyl alcohol of the highest purification degree and purified drinking water, the balance, to provide the strength of blend 40 vol.%. Proposed invention allows decreasing the cost of ready product by 0.2 ruble per a bottle and enhancing organoleptic indices of product. The tasting score of liqueur is 9.63.

EFFECT: improved producing method.

2 cl, 3 ex