METHOD FOR PREPARATION OF BITTER LIQUEUR AND BITTER LIQUEUR Russian patent published in 2013 - IPC C12G3/06 

Abstract RU 2495103 C1

FIELD: food industry.

SUBSTANCE: one produces fruit infusions of chokeberries, ashberries and a colourant by conventional method. Vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, sage addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, sage - 3-5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance.

EFFECT: acceleration of the aromatic complex assimilation reaction, increase of organoleptic indices of the ready product; the bitter liqueur acquires the taste and aroma of rum with a grassy tone.

2 cl, 2 ex

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RU 2 495 103 C1

Authors

Belkina Natal'Ja Viktorovna

Dates

2013-10-10Published

2012-11-12Filed