BITTER LIQUEUR PREPARATION METHOD Russian patent published in 2015 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: peppermint in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The peppermint is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered.

EFFECT: process simplification and acceleration from 21 to 8 days, more complete usage of valuable components and taste-and-aroma substances extracted from peppermint.

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