RU2216583C2 - Method for preparing aqueous-alcoholic drink and aqueous-alcoholic drink - Google Patents

Abstract

FIELD: food and liqueur and vodka industry. SUBSTANCE: method for preparing aqueous-alcoholic drinks involves preparing the following semi-finished product of vegetable origin: alcoholized juices, fruit juices, infusion of aromatic alcohols, alcoholized essential oil solutions and sugar syrup, their mixing with rectified ethyl alcohol. Alcohol is used in the preliminary protonated and filtered off form and water is used in the conditioned and preliminary protonated and filtered off form. Alcohol protonation is carried out by addition of proton donors being stronger than alcohol, in part, organic or inorganic acids, for example, hydrochloric, or ascorbic, or citric, or oxalic acids taken in the amount 0.1- 0.5 wt.-% and water protonation is carried out by addition of proton donors being stronger than water, in part, inorganic acid, for example, ortho-phosphoric or carbonic acid taken in the amount 0.05-0.2 wt.-%. This method allows the elimination the effect of harmful impurities influencing taste and aroma of drinks. EFFECT: improved preparing method. 9 cl, 1 ex

Description

 The invention relates to the field of food industry, in particular to the production of water-alcohol drinks of a wide degree of strength - from low-alcohol drinks to strong alcoholic beverages.

 The positive effect of small amounts of ethyl alcohol on the human body is known (Big Encyclopedic Dictionary, "Chemistry", - M .: Publishing House of the Big Russian Encyclopedia, 1998, p. 715).

 Natural wines — naturally occurring ethanol-containing liquids, which, in addition to ethyl alcohol and water, include biologically active components — organic acids, minerals, nitrous, pectic, tannins, and vitamins — have a particularly beneficial effect on the human body.

 However, a limited amount of land suitable for the cultivation of wine grapes does not make it possible to saturate the consumer market with grape wine.

 For this reason, in recent years, drinks made from edible ethyl alcohol containing at least flavoring and / or biologically active substances of various origins, water and sugar have become widely used.

 The range of concentrations of alcohol and sugar in alcohol-water-sugar systems, which is of practical importance for alcoholic beverages, ranges from 1-2 to 75 vol.% For alcohol, mainly up to 50 vol.%, For sugar - from 0 to 50% . This range includes the whole wide assortment of alcoholic beverages produced by domestic and foreign enterprises, only the official collection of recipes of which has more than 280 items.

 Depending on the strength, mass concentration of the total extract and sugar, alcoholic beverages are divided into 15 groups: liquors (strong, dessert, emulsion), creams, liquors, punches, tinctures (sweet, semisweet, semisweet, low-degree, bitter, bitter, low-degree), dessert drinks, aperitifs, balms and cocktails ("Examination of drinks." Under the general editorship of Poznyakovsky V.M. Novosibirsk: Publishing House of Novosibirsk University, 1999, p. 63. (1); "Food Industry", Moscow: 2001. , 6, p. 62, 63; "Food Technology", Moscow: 2000, 5, p. 70).

 Numerous publications relating to water-alcohol drinks refer to their compositions, which are a mixture of semi-finished products (infusions, juices, fruit drinks, etc.) with a water-alcohol solution. The compositions of multicomponent drinks are still mainly formed by an empirical selection of ingredients, the successful ratio of which is estimated by experts. Currently, an empirically developed approach has been developed that allows one to systematize research results and model the properties of products being developed: building a model of the properties of a multicomponent mixture based on the results of expert evaluation of alternatives can be successfully used to determine the best drink recipe (Izvestiya Vuzov. Food Technology, Krasnodar, 2001, 1, p. 57-59).

 As for the technology for the manufacture of alcoholic beverages, it boils down mainly to mixing semi-finished products with an aqueous-alcoholic liquid and includes new compositions, methods, and parameters for producing semi-finished products included in their composition. We did not find any fundamental innovations affecting the problem as a whole. An exception is new developments related to the preparation and purification of water and rectified ethyl alcohol, the organoleptic properties of the final product largely depend on the quality of the final product (Food Industry, 2001, M., 3, p. 66; ibid., 2000, 1, p. 62 -63; ibid., 2001, 4, p. 72-73).

In Russia, mainly compositions of alcoholic beverages are patented, in which water-alcohol solutions are used, for example:
- low alcohol drinks containing flavoring substances are known (flavorings with the taste and aroma of various fruits and berries, for example, "Raspberry", "Melon", "Pineapple", "Strawberry"), colorants, preservatives, and also ethyl alcohol-rectified and water (RF patents 2154093-2154100, C 12 G 3/06, publ. 2000);
- the composition of the ingredients according to the patent of the Russian Federation 2167926, C 12 G 3/06, publ. 2001 ) is a sweet tincture containing sea buckthorn fruit, sugar, lactose, citric acid, color and water-alcohol liquid to a strength of 17-25 vol.%;
- liquor based on lingonberry leaves, leaves with sprigs of cranberries, mint leaves, blueberries contains cranberry juice and water-alcohol liquid (RF patent 2064488, C 12 G 3/04, publ. 1996);
- the composition of the ingredients for an aperitif based on chokeberry and cherry includes bitter almonds, bird cherry, chamomile flowers, coriander seeds; contains aqueous-alcoholic liquid both as an independent ingredient and used to obtain infusions of chokeberry and a mixture of flowers of chamomile, almond, coriander seeds and bird cherry (ed. certificate of the USSR 612956, C 12 G 3/06, publ. 1978) ;
- the composition of the ingredients for gin based on common juniper, coriander, anise, orange oil, violet root and lovage contains rectified ethyl alcohol and water (RF patent 2136737, C 12 G 3/06, publ. 1999);
- a method for the production of flavored vodka, which includes citric acid, Black Currant flavoring, sugar, lactose and a water-alcohol liquid, is described in RF patent 2159278, C 12 G 3/06, publ. 1999;
- vodka, the production method of which is protected by RF patent 2166537, C 12 G 3/06, publ. 2000, in addition to water-alcohol liquid, contains tartaric and ascorbic acid in combination with a sweetener, which gives it, along with good organoleptic characteristics, antitoxic properties.

 In all of the above analogues illustrating various types of drinks, water-alcohol liquid was used, obtained by mixing purified rectified spirit (highest quality, or Extra, or Lux) and corrected drinking water. At the same time, we have not found information in any of the sources of patent information regarding any fundamentally new techniques aimed at eliminating the negative effects of heating, which occurs when water and alcohol are mixed and causing the formation of toxic products that worsen the organoleptic properties of all alcoholic beverages and complicating the technology of its cleaning, which leads to an increase in the cost of the process of manufacturing alcoholic beverages; in connection with this, the technology for the production of alcoholic beverages, described in the source of “Examination of Beverages” cited above, pp. 63-69, taking into account the requirements of Sat. Standards "Alcoholic beverages" M., 1994, according to which water-alcohol drinks with a strength of 12-60% are obtained by mixing prefabricated semi-finished products-infusions, juices, fruit drinks, aromatic alcohols, alcohol solutions of essential oils and sugar syrup with ethyl high-purity rectified alcohol and conditioned drinking water and aging the mixture.

 Alcohol must meet the requirements of GOST 5962-67, water - GOST 1874-82.

 The water conditioning scheme includes a number of purification operations depending on the quality of the source water - filtering through sand or ceramic filters, coagulation, settling, filtering through sand filters, softening by passing through ion-exchange resins - sodium cation or reverse osmosis using semipermeable membranes (ibid., p. 26).

 Exposure of semi-finished products to form a bouquet, better clarify the drink and increase its stability is carried out within 24-72 hours; sometimes the mixture is homogenized, treated with cold, gluing material. The finished mixture (blend) is filtered.

 The technical task is to accelerate the process of obtaining water-alcohol drinks with improved physico-chemical characteristics and organoleptic properties and, as a result, cheaper technological process for the production of water-alcohol drinks.

 The problem is achieved in that in the method for producing a water-alcoholic beverage, including the preparation of semi-finished products and mixing of semi-finished products with rectified ethyl alcohol of higher purity and conditioned drinking water, followed by exposure of the mixture, separately protonated and filtered alcohol and water are used.

 At the same time, for the protonation of alcohol, 0.1-0.5 wt.% Of proton donors stronger than alcohol, for example, organic or inorganic acids, such as hydrochloric acid, citric acid, ascorbic acid, oxalic acid, and to protonate water, 0.05-0.2 wt.% of a stronger proton donor is introduced into it than water, for example, an inorganic acid, preferably phosphoric acid or carbonic acid.

The detailed technology for the preparation of alcoholized juices, fruit drinks, infusions, flavored alcohols corresponds to the technology of the prototype ("Examination of drinks", S. 63-69, M., 1999)
The source of semi-finished products, flavoring and aromatic substances in accordance with the invention are various types of plant materials. To create flavoring characteristics, the so-called blending materials are used: sugar, honey, acids (including ascorbic and citric), dyes, essential oils, etc. Plant raw materials are used in the form of semi-finished products - alcoholized juices, fruit drinks, infusions, and aromatic alcohols. Alcoholic juices are prepared from crushed raw materials by pressing juice, which is then preserved with rectified alcohol to a strength of 26% or using alcoholized fruit drinks, sediment and filter. Alcoholic fruit drinks are prepared by double infusion with a water-alcohol solution of fresh or dried fruit and berry raw materials. Alcoholic infusions are produced according to a similar technology by infusion of zest of citrus fruits, herbs, nuts, etc. Both one type of raw material and a mixture of various components are extracted, for example, for preparing balm infusions. The total duration of the processes is from 4-8 to 10-20 days. Infusions and fruit drinks of the first and second plums are combined and filtered.

 Aromatic alcohols, which are a product of distillation with water-alcohol vapors of volatile aromatic substances from essential oil or fruit and berry raw materials, as well as from semi-finished products obtained on the basis of this raw material, are made by loading raw materials into the distillation cube of the apparatus, filling in raw materials 45-60% - water-alcohol solution, and after a short infusion, distillation is carried out. It is possible to obtain aromatic alcohols from fruit drinks and infusions.

 Sugar syrup, also related to semi-finished products, has a solids concentration of 65.8% for most alcoholic beverages, and for liquors - 73.2%.

 The blend is prepared in collection tanks, introducing the ingredients in a certain sequence according to industry instructions. After assembling the blend, its physicochemical parameters are checked and, if necessary, corrected by introducing the missing ingredients. To form a bouquet of the drink, its better clarification and stabilization blends withstand 24-72 hours

 The invention is illustrated by an example, which provides information on the composition of the blend and the performance of the product obtained in accordance with the recommendations of the Collection "Recipes for alcoholic beverages and vodka", p.9-11, 311 (example 1a - control), and similar information obtained in accordance with the invention (example 1b): the technology for producing products is identical to the control, but involves the use of pre-protonated and filtered (sodium cation or reverse osmosis) alcohol and water.

Example
a) Make a lemon liquor with a strength of 25% based on aromatic alcohol obtained from fresh lemon peel (180 kg) with an essential oil content of 4.05 l in raw materials. As a result of distillation with a 60% aqueous-alcoholic liquid (90 decaliters), 54 decaliters of 75% aromatic alcohol with an essential oil content of 0.56 ml per 100 ml are obtained, total essential oil in aromatic alcohol is 3 liters.

Composition of the blend (in l per 1000 dal):
Aromatic alcohol of lemon peel with an essential oil content of 3 l - 607.5
66% sugar syrup - 5156.0
Rectified ethyl alcohol of the highest purification (96.2%) - 2125.10
Softened drinking water - Up to 1000 dal
The total time for the production of liquors is from 10 to 28 hours (p.303).

 Physico-chemical characteristics of liquors: extract - 45 g / 100 ml; sugar - 45 g / 100 ml.

 Organoleptic indicators: golden color liquor, sweet taste with lemon aroma.

 b) In terms of 1 gave in the composition of the blend, the content of fragrant alcohol of lemon peel is 0.61 liters.

 Aromatic alcohol in an amount of 0.61 l is obtained on the basis of 0.122 kg of fresh lemon peels and 1.020 kg of a 60% aqueous-alcoholic solution of 96.2% ethyl alcohol: the aqueous-alcoholic solution contains 483 g of alcohol and 537 g of water. Before cooking, ethyl alcohol is protonated by the addition of 0.15 wt. % (0.72 g) of ascorbic acid and filtered off (sodium cationization and reverse osmosis); water is pre-protonated by adding 0.1 wt.% (0.54 g) of phosphoric acid and filtered (sodium cation and reverse osmosis).

 To bring the total volume of luggage to 1 decalitre (10 l), 2.125 l of 96.2% ethanol is required, which corresponds to 1.715 kg of alcohol and 0.410 kg of water, and additionally 2.065 kg of water, i.e. total water requires 2.475 kg.

 Pre-protonation of ethyl alcohol before preparing the blend is carried out by the introduction of 0.15 wt. % (2.5 g) ascorbic acid and filtration (sodium cationization and reverse osmosis); water is pre-protonated with 0.1 wt% (2.5 g) phosphoric acid and filtered (sodium cation and reverse osmosis).

For the manufacture of 10 l of 25% lemon liquor in accordance with the invention, a mixture is blended containing:
Aromatic alcohol of lemon peel with an essential oil content of 3.4 ml - 0.61 L
66% sugar syrup - 5.2 l
Ethyl alcohol (in terms of 100%) containing 2.5 g of ascorbic acid - 1715 kg
Softened drinking water containing 2.4 g of phosphoric acid - 2.475 kg
The total production time of liquor is 5-7 hours.

 Physico-chemical characteristics of liquor: extract 50 g / 100 ml; sugar - 45 g / 100 ml.

 The resulting liquor is characterized by a more saturated color, a delicate aroma of lemon, sweet in taste. In terms of organoleptic characteristics, it surpasses well-known liquor, because the influence of harmful impurities on the taste and aroma of liquor is excluded.

 It is known the introduction of aqueous-alcoholic solutions used for the preparation of alcoholic beverages, various acids, which play the role of flavoring additives. In this case, the acid interacts with the formed water-alcohol product, in which the processes of the release of fusel oils and other harmful impurities into the liquid volume are completed.

In the proposed method, the separation of harmful impurities occurs due to the preliminary protonation of separately water and alcohol to form a water-alcohol solution, which leads to an improvement in the organoleptic characteristics of the final product:
So, for solutions with a strength of 10-40 vol.%, the mass concentration of fusel oil is reduced by 1.1-1.5 times, the concentration of ethers is 1.15-30 times, the concentration of aldehyde is 1.25-30 times.

 The proposed method not only makes it possible to produce high-quality alcoholic beverages, but also shorten (two or more times) the production cycle and, as a result, reduce the cost of production. Such a significant positive effect was achieved due to a fundamentally new approach to solving the general physico-chemical problem of making drinks.

Claims (9)

 1. The method of obtaining a water-alcoholic beverage, including the preparation of semi-finished products and mixing of semi-finished products with rectified ethyl alcohol of higher purity and conditioned drinking water, followed by exposure of the mixture, characterized in that they use separately protonated and filtered alcohol and water.  2. The method according to p. 1, characterized in that the alcohol is protonated by introducing into it a proton donor stronger than alcohol, in an amount of 0.1-0.5 wt. %  3. The method according to p. 2, characterized in that the organic or inorganic acids from the group consisting of hydrochloric, ascorbic, citric and oxalic acids are used as a proton donor for alcohol.  4. The method according to p. 1, characterized in that the water is protonated by introducing into it a proton donor stronger than water, in an amount of 0.05-0.2 wt. %  5. The method according to p. 4, characterized in that inorganic acids from the group comprising phosphoric and carbonic acids are used as a proton donor for water.  6. The method according to p. 1, characterized in that the semi-finished products are products selected from the group consisting of crushed fresh or dry vegetable raw materials, alcoholized juices, fruit drinks, infusions, aromatic alcohols, alcoholized solutions of essential oils and sugar syrup.  7. A water-alcoholic beverage, comprising a mixture of semi-finished products with rectified ethyl alcohol of higher purity and conditioned drinking water, characterized in that it contains alcohol, previously protonated by introducing a proton donor stronger than alcohol, in an amount of 0 1-0.5 wt. % filtered and, as conditioned drinking water, water pre-protonated by introducing a proton donor stronger than water in an amount of 0.05-0.2 wt. % and filtered.  8. A water-alcoholic beverage according to claim 7, characterized in that, as a proton donor for alcohol, it contains a compound selected from the group comprising hydrochloric, ascorbic, citric, and oxalic acids.  9. A water-alcoholic beverage according to claim 7, characterized in that, as a proton donor for water, it contains compounds selected from the group comprising phosphoric and carbonic acids.