BG109146A - Method of producing brandy, and brandy produced by that method - Google Patents

Abstract

The method of producing brandy comprises the use of fresh milk whey as feedstock. Right after the separation of the hard cheese-like substance, the whey is subjected to boiling, centrifuging and ultra filtration in order to separate the residual fats and protein components, whereupon the obtained light yellow clear whey is subjected to fermentation. The fermentation is followed by filtration, distillation of the filtered clear liquid, flavouring and maturing for at least six months. The brandy is produced from a milk product, and it contains 38 to 44 vol. % ethyl alcohol, up to 2 g/dm3 methanol, up to 4 mg/dm3 furfural, no more than 800 mg/dm3 acids, up to 2000 mg/dm3 higher alcohols, and sulphur dioxide - up to 200 mg/dm3 common and up to 20 mg/dm3 free. The color of the brandy is light;it is limpid and has a specific taste.

Description

The invention relates to a method for the production of brandy and brandy produced by the method used in the alcohol industry.

BACKGROUND OF THE INVENTION

In the Republic of Bulgaria more than 30 thousand tons of brandy are produced annually, grouped into two main groups: grape and fruit.

Grape brandy is obtained from the secondary raw materials of the wine - fermented marc, wine sludge and pickets.

The fruit brandies are obtained from fermented non-standard and inedible semen and stone fruits.

Preparation of raw materials for the production of grape and fruit brandy involves technological processes allowing wine fermentation of sugars contained in fruits and grapes glucose, fructose, galactose and pentosans.

The fermentation process must avoid the occurrence of acetic acid and milk fermentation. The extraction of brandy from the fermented raw materials is done by distillation. Distillation is carried out in two technological cycles - interrupted and continuous.

The discontinued process is mainly used for the production of brandy in small workshops equipped with copper distillation tanks, and the continuous technological cycle is applied for industrial production in installations with stainless steel distillation columns.

There are also distillation columns with interrupted work cycles. Column installations allow for better monitoring and regulation of the technological process, in view of better physicochemical and organoleptic characteristics of the finished product.

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The process of fermenting the stone fruit, unless the stone is removed in advance, results in the saturation of the fermented porridge with methyl alcohol, which is highly toxic and dangerous. The distillation of such materials is mandatory

take technological remedial measures his. At industrial production such measures are take more at the preparation of fermentation raw materials. Except this at

Column distillation has the ability to separate methanol and heavy alcohols from the final product.

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However, this is not the case with home-made fruit and fermentation and subsequent distillation in copper pans. Very often, out of ignorance and striving for higher yield, farmers produce dangerous highly toxic home-made brandies.

Grape and fruit brandies, depending on the source products, fermentation process and distillation plant, have their own specific taste and aroma.

It is known from the historical information about the lifestyle and lifestyle of the Hun and Proto-Bulgarian peoples that they were producing kumis alcohol from mare's milk. The drink was a type of wine with low alcohol content. The production technology of this drink has been lost in our lands. Alcoholic drinks, brandy, vodka and the like are not known based on milk and milk products.

The advantage of this brandy production is the originality of the method and that after the appropriate technological treatments, the main valuable ingredients - milk casein and butter - are extracted from milk, and only residual milk sugar and natural milk flavors are used to prepare the finished beverage, ie - the beverage is produced from waste material with the accompanying technology to the basic processing of milk. Fermented yeast is used for fermentation.

The technology is industrially applicable. It is possible to organize the production of milk brandy based on the collection: ···: ...: ··· ··: *:: ··: ···.

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• · · · whey from several cheese producers who do not use it in their production.

SUMMARY OF THE INVENTION

The technical problem to be solved is to create a method for the production of brandy and brandy produced by the method, high in ethyl alcohol, low in methyl alcohol, beer and with new taste.

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This technical problem was solved by the creation of a method for the production of brandy and brandy produced by the method in which the high alcoholic beverage is made from milk. The main raw material for production is the waste milk product obtained from the production of cheese - whey. After removal from the basic products, the whey is degreased and all insoluble components are separated. The finished feedstock is a pale yellow clear liquid with a characteristic milky aroma. Wine yeast is added to this raw material at a temperature of 22 ° C - 30 ° C to start the fermentation of lactose sugar. The fermentation was continued for 5 to 8 days, followed by distillation in a distillation column in a known manner. Technological processing of the finished product follows, blending and after a minimum of six months of aging, the brandy is ready for bottling and consumption

The advantage of the method for producing brandy and brandy produced by the method is that the resulting milk brandy product, unlike other brandy, has a soft and pleasant taste with a specific milky aroma, it is a beer. It enables lovers of · · ·· · ··· ··· J · · _l ⁹ ·· · ······ ί ···· 2 ·· •:. :: ·:: - ·· · .. · · ·· .. alcoholic beverages enjoy the use of a new, specific, pleasant and unfamiliar product. The production technology guarantees a high degree of purity. In terms of its content of ethyl alcohol, other alcohols and acids, the product obtained is close to that of vodka. The other major advantage is that the raw material for production is a waste product from dairy production, which until now has been mainly utilized as a supplement to animal feed.

© EXAMPLES FOR CARRYING OUT THE INVENTION

An exemplary embodiment of a Rakia Method and a product obtained by the method include the following steps of production: The product obtained The milk brandy uses raw milk raw whey. Whey is a by-product of the production of white brined cheese, hard cheeses and cheese. Immediately after the separation of the solid cheesy substance, the whey is subjected to digestion, centrifugation and ultrafiltration in order to separate residual fat and protein components. A light yellow clear whey is obtained which is treated with selected yeast at a temperature of 22 ° C to 30 ° C in stainless vessels. Depending on the volume of the vessels, the fermentation must be stirred several times manually or with a suitable pump for the first 5 days in order to harmonize and accelerate the process and prevent lactic acid fermentation. Depending on the temperature conditions, the alcoholic fermentation takes 5 to 8 days. After fermentation is complete, filtration and distillation of the filtered clear liquid follow. Distillation is carried out in a distillation column, where the ethyl alcohol fraction is separated and the remaining alcohol fractions are discarded or used for technical needs in other industries. The presence of methanol and other heavy alcohols in the finished beverage should be within the acceptable limits for concentrated spirits. Light honey or sugar is then flavored, filtered through a coarse filter and through an ion exchange resin, and glycerin added - 0.1%.

The color of the drink is transparent white to slightly yellow, depending on the honey. The taste is soft and pleasant with a specific milky aroma.

The brandy must meet the following standards:

Ethyl alcohol - 38 to 44% by volume, methanol - up to 2 g / dm3, furfural - up to 4 mg / dm3, acids - not more than 800 mg / dm3, higher alcohols - up to 2000 mg / dm3, sulfur dioxide - up to 200 mg / dm3 and free up to 20 mg / dm3.

The finished beverage is stored in glass or stainless containers. It has been aged for at least six months. Packed in glass bottles of 0.7l, 1l and zł.

Literature: (1) “HIGH-ALCOHOLIC TECHNOLOGY

DRINKS “Zemizdat - Sofia - 1985. Written by Prof. Iliya Hristov Nushev.

Claims (10)

Patent Claims • · · • ··· 1. A method for the production of brandy includes the steps of production of preparation of the starting material, fermentation, distillation, aging and bottling for consumption, characterized in that it involves the use of raw milk whey as raw material, immediately after the separation of the solid cheesy substance, whey is digested, centrifuged and ultrafiltrated to remove residual fat and protein components, after which the light yellow clear whey obtained is treated with selected yeast and fermented by stirring the fermentation must by hand or by pump several times in order to unify and accelerate the process and prevent lactic acid fermentation, followed by filtration, distillation of the filtered clear liquid, flavoring and distillation after fermentation is complete. months. A method according to claim 1, characterized in that the light yellow clear whey is treated with selected yeast at a temperature of 22 ° C to 30 ° C in stainless vessels. Method according to claim 1, characterized in that the fermentation must is mixed several times manually or with a pump depending on the volume of the vessels for the first 5 days. The method according to claim 1, characterized in that the alcoholic fermentation, depending on the temperature conditions, takes 5 to 8 days. • ·. ···· ···. ! · · ···· ····· .: ···· * · · • ·:: ·. :: ··· ·, /: • * 5. The method of claim 1, wherein the flavoring of the brandy is made with light honey or sugar. Method according to claim 1, characterized in that after filtration of the distillate through a coarse filter and through an ion exchange resin, glycerin - 0.1% is added. Method according to claim 1, characterized in that one liter of finished brandy is obtained from 11 - 13 liters of whey. 8. Brandy made by the method described and containing mainly ethyl alcohol and methyl alcohol, characterized in that the high alcoholic beverage is made from a dairy product and contains ethyl alcohol - 38 to 44% by volume, methanol up to 2 g / dm3 , furfural - up to 4 mg / dm3, acids - not more than 800 mg / dm3, higher alcohols - up to 2000 mg / dm3, sulfur dioxide - total up to 200 mg / dm3 and free up to 20 mg / dm3 and in color is transparent light , with a specific taste. Brandy according to claim 7, characterized in that the transparent light color of the beverage is transparent white to slightly yellow, depending on the honey added. Brandy according to claim 7, characterized in that the taste is soft and pleasant with a specific milky aroma.