CS200032B1 - Method of producing coniferin distillates - Google Patents
Method of producing coniferin distillates Download PDFInfo
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- CS200032B1 CS200032B1 CS784099A CS409978A CS200032B1 CS 200032 B1 CS200032 B1 CS 200032B1 CS 784099 A CS784099 A CS 784099A CS 409978 A CS409978 A CS 409978A CS 200032 B1 CS200032 B1 CS 200032B1
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- CS
- Czechoslovakia
- Prior art keywords
- distillates
- parts
- conifer
- coniferin
- producing
- Prior art date
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- 238000000034 method Methods 0.000 title claims 3
- LIOOJQZRNLJKMU-UHFFFAOYSA-N Demethyl coniferin Natural products OCC=Cc1ccc(OC2OC(CO)C(O)C(O)C2O)c(O)c1 LIOOJQZRNLJKMU-UHFFFAOYSA-N 0.000 title 1
- SFLMUHDGSQZDOW-FAOXUISGSA-N coniferin Chemical compound COC1=CC(\C=C\CO)=CC=C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 SFLMUHDGSQZDOW-FAOXUISGSA-N 0.000 title 1
- LIOOJQZRNLJKMU-UXXRCYHCSA-N coniferin Natural products OCC=Cc1ccc(O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)c(O)c1 LIOOJQZRNLJKMU-UXXRCYHCSA-N 0.000 title 1
- SFLMUHDGSQZDOW-IBEHDNSVSA-N coniferoside Natural products COC1=CC(C=CCO)=CC=C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 SFLMUHDGSQZDOW-IBEHDNSVSA-N 0.000 title 1
- IKUQEFGEUOOPGY-UHFFFAOYSA-N euoniside Natural products COC1=CC=2C=CC(=O)OC=2C(OC)=C1OC1OC(CO)C(O)C(O)C1O IKUQEFGEUOOPGY-UHFFFAOYSA-N 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 241000218631 Coniferophyta Species 0.000 claims description 6
- 241000592238 Juniperus communis Species 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000207923 Lamiaceae Species 0.000 claims description 2
- 235000015096 spirit Nutrition 0.000 claims description 2
- 239000003613 bile acid Substances 0.000 claims 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 8
- 125000003118 aryl group Chemical group 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 4
- 235000019341 magnesium sulphate Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- WRYLYDPHFGVWKC-UHFFFAOYSA-N 4-terpineol Chemical compound CC(C)C1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-UHFFFAOYSA-N 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 2
- 241000218657 Picea Species 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000010802 sludge Substances 0.000 description 2
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- WRYLYDPHFGVWKC-SNVBAGLBSA-N 4-Terpineol Natural products CC(C)[C@]1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-SNVBAGLBSA-N 0.000 description 1
- 235000004507 Abies alba Nutrition 0.000 description 1
- 241000191291 Abies alba Species 0.000 description 1
- 240000001812 Hyssopus officinalis Species 0.000 description 1
- 235000010650 Hyssopus officinalis Nutrition 0.000 description 1
- 235000005590 Larix decidua Nutrition 0.000 description 1
- 241001235216 Larix decidua Species 0.000 description 1
- 235000010701 Lavanda vera Nutrition 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- 235000010677 Origanum vulgare Nutrition 0.000 description 1
- 235000008124 Picea excelsa Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 239000005844 Thymol Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 description 1
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 description 1
- 235000007746 carvacrol Nutrition 0.000 description 1
- 229930007050 cineol Natural products 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- HFPZCAJZSCWRBC-UHFFFAOYSA-N p-cymene Chemical compound CC(C)C1=CC=C(C)C=C1 HFPZCAJZSCWRBC-UHFFFAOYSA-N 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- -1 pinene Chemical compound 0.000 description 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000009919 sequestration Effects 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 229960000790 thymol Drugs 0.000 description 1
- 210000001541 thymus gland Anatomy 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Description
Predmetom vynálezu je výroby aromatických konifarových lishovinárskych destilátov z rastlinného materiálu, ktorý nevyžaduje nákladný zber a pestovateísky je íahko dostupný. Destiláty vynikajú jemnostou senzorických vlastnosti, a preto sú široko upotřebitelné.It is an object of the present invention to produce aromatic conifar liqueur distillates from plant material that does not require expensive harvesting and is easily accessible to growers. Distillates excel in the subtlety of sensory properties and are therefore widely used.
Základom poměrně pestrého světového sortimentu liehovinérskeho sú destiláty, získané fermentáciou, maceráciou a extrakciou bobúí rastliny Juniperus communis L. Je známe, že právě akost týchto bobúí je rozhodujúoim éiniteíom pre senzorickú jemnost destilátov, a tým je vyvolaná aj skuteénosí, že zatial nie je možné záměrným peetovateíským sposobom zíe kal túto surovinu v technicky potrebnom množstve a v optimálnej akosti. Pokusy o náhradu tejto suroviny doslal neviedli k uspokojivým výsledkom.The basis for a fairly varied world range of spirits is the distillates obtained by fermentation, maceration and extraction of the berries of Juniperus communis L. It is known that the quality of these berries is a decisive factor for the sensory delicacy of distillates, thereby provoking the fact that The sludge has a sludge reduction of this raw material in technically necessary quantity and in optimal quality. Attempts to replace this raw material have not led to satisfactory results.
Zistilo sa, Se olistené konoe koniferových vetvičiek sú vhodnou surovinou pre výrobu aromatických liehovinárskych destilátov za předpokladu, že sa najprv podrobia vylúhovaniu zriedeným etanolom o obeahu etanolu 35 až 55 obj. % za přítomnosti solí alkalických zemin dvojsytných kyselin. Přítomnost týchto solí vedie nielen k urýchleniu uvoínovania aromatických látok, ale aj k ich senzoricky zistiteínej difersnciácli. Z týchto dovodov musí ich přítomnost přetrvávat po oelú dobu výroby a tak aj destilácia maeerátu musí prebiehat bez ich oddelovania.It has been found that leafed conifer branch cones are a suitable raw material for the production of aromatic distillate distillates, provided that they are first subjected to digestion with dilute ethanol having a circulation of ethanol of 35 to 55 vol. % in the presence of alkaline earth salts of dibasic acids. The presence of these salts not only leads to an acceleration of the release of the aromatic substances, but also to their sensibly detectable differsence. For these reasons, their presence must persist for a long period of production and thus the distillation of the mercenary must take place without separation.
Druhou podmienkou výroby koniferových destilátov podlá tohto vynálezu je, že vylúhovanie olistáných koniferových vetvičiek a destilácia výluhu prebieha aj za přítomnosti vysušených listov alebo kvetov rastlin čelade Labiatae. To je nutné pre intenzifikáciu a mo200 032A second condition for the production of the conifer distillates according to the invention is that the leaching of the deciduous conifer branches and the distillation of the extract are also carried out in the presence of dried leaves or flowers of the Labiatae family. This is necessary for intensification and mo200 032
200 032 auláciu senzorických vlastností finálneho destilátu. Rastliny tejto čelade, s výhodou Rosmarinus officinalis L., Thymus serpillum L., Thymue vulgaris L., Lavandula officinalis Ch, K,, Maiorana hortensis M,, Origanum vulgare L. a Hyssopus officinalis L. obsahujú celý rad aromatických látok typu terpánov a sesquiterpénov ako tymol, karvakrol, cineol, cymol, borneol, linalool, pinen, terpinén-4-ol, látky povahy ésterov a tak je tu značná ekvivalentnosl v charaktere senzoricky posudzovateíných vlastností rostlinného materiálu oboch typov.200 032 sensory properties of the final distillate. Plants of this family, preferably Rosmarinus officinalis L., Thymus serpillum L., Thymue vulgaris L., Lavandula officinalis L., Maiorana hortensis M., Origanum vulgare L. and Hyssopus officinalis L. contain a variety of aromatic substances of the terpane type, and sesquiterpenes such as thymol, carvacrol, cineol, cymol, borneol, linalool, pinene, terpinen-4-ol, ether-like substances, and so there is considerable equivalence in the sensory properties of the plant material of both types.
Významné je áalej, aby posobenie solí alkalických zemin mohlo v časové zodpovedajúcom rozsahu ovplyvnií difúzne a sequestračné poměry v priebehu prvej vylúhovacej fázy. Preto je potřebné, aby doba vyrovnávania týchto pomerov pri normálněj teplote okolo 20 °C nebola kratšia ako 20 hodin a nie je nutné, aby překročila dobu 100 hodin. S výhodou sa tu osvědčuje síran horečnatý v 0,10 až 0,25 molámej koncentrácii. Zvyšovanie teploty v priebehu vylúhovacej fázy sice neovplyvňuje senzorickú povahu finálneho produktu, nie je ale účelné. Samotná destilácia výluhu prebieha bezprostredne bez zvyšovania obsahu etanolu v destiláte účinnou deflegmáciou alebo cez kolonu. S výhodou sa destiluje len do teploty odchádzajúcich pár 98 °C.It is furthermore important that the deposition of the alkaline earth salts can affect the diffusion and sequestration ratios during the first leaching phase over a corresponding time period. Therefore, it is necessary that the equilibration time of these ratios at a normal temperature of about 20 ° C is not less than 20 hours and does not need to exceed 100 hours. Magnesium sulphate in a concentration of 0.10 to 0.25 molar concentration is preferred. Increasing the temperature during the leaching phase does not affect the sensory nature of the final product, but is not expedient. The liquor distillation itself proceeds immediately without increasing the ethanol content in the distillate by efficient deflegmation or through a column. Preferably it is distilled only to a leaving steam temperature of 98 ° C.
Olistené konce koniferových vetvičiek je účelné používal siieme predsušené a z doby začiatku vegetačného obdobia. Vedía olistených vetvičiek smrekových, jedlových a sosnových je s výhodou účelné použit větvičky rastliny Juniperus communis L., kde sa získavajú velmi typické a harmonicky aromatické destiláty.The foliate ends of the conifer twigs are expediently used sieme pre-dried and from the beginning of the growing season. In addition to the spruce, fir and pine branches, it is advantageous to use twigs of Juniperus communis L., where very typical and harmoniously aromatic distillates are obtained.
Příklad 1 ' váhových dielov síranu horečnatého sa rozpustí v 2 000 dieloch vodného roztoku etanolu o obsahu 40 obj. % etanolu a přidá sa 100 dielov predsušených olistených vetvičiek, hrubo rozdrvených, zozbieraných v priebehu mesiaca júna rastliny Juniperus communis L. fiale j sa přidá 10 dielov suchých herba Thymi, 1 diel herba Serpylli a 0,5 dielu flores Lavandulae. Ponechá sa vylúhoval 48 hodin a potom sa destiluje na obvyklom rektifikačnom zariadení. Získá sa 1 050 dielov aromatického destilátu.EXAMPLE 1 parts by weight of magnesium sulphate are dissolved in 2000 parts of an 40% by volume aqueous ethanol solution. % of ethanol and 100 parts of pre-dried leafy twigs, coarsely crushed, collected during the month of June of Juniperus communis L. violet j, are added 10 parts dry Herb Thymi, 1 part Herb Serpylli and 0.5 part flores Lavandulae. It is leached for 48 hours and then distilled on a conventional rectifier. 1,050 parts of aromatic distillate are obtained.
Příklad 2 váhových dielov síranu horečnatého sa rozpustí v 2 000 dieloch jablčného rektifikovaného destilátu s obsahom 43 obj. % etanolu a přidá sa 80 dielov predsušených vetvičiek Juniperus communis, 20 dielov predsušených vetvičiek Picea excelsa a 5 dielov Larix decidua, áalej 6 dielov suchých herba Serpylli, 3 diely herby Thymi, 1 diel herba Maiorannae a 5 dielov kyseliny citrónovéj. Ponechá sa vylúhoval 24 hodin a potom sa destiluje ako v příklade 1.Example 2 parts by weight of magnesium sulfate are dissolved in 2000 parts of apple rectified distillate containing 43 vol. % ethanol and added 80 parts of pre-dried twigs Juniperus communis, 20 parts of pre-dried twigs Picea excelsa and 5 parts of Larix decidua, 6 parts dry Herb Serpylli, 3 parts Herb Thymi, 1 part Herb Maiorannae and 5 parts citric acid. It is leached for 24 hours and then distilled as in Example 1.
Příklad 3Example 3
3θ váhových dielov síranu horečnatého sa rozpustí v 2 000 dieloch vinného destilátu3% by weight of magnesium sulphate is dissolved in 2000 parts of wine distillate
200 032 o obsahu etanolu 53 obj. % a přidá sa 95 dielov vetvičiek Juniperus communis, 5 dielov vetvičiek Abies alba, 1 diel flores Lavandulae, 1 dlel foliům Rosmarini, 3 diely herba Hyssopi, 2 diely herba Origani. Po 96 hodin sa ponechá vylúhovaí a potom sa spracuje ako v příklade 1, . '200 032 with an ethanol content of 53% vol. % and add 95 parts of Juniperus communis twigs, 5 parts of Abies alba, 1 part flores Lavandulae, 1 part Rosmarini foils, 3 parts herba Hyssopi, 2 parts herba Origani. Leave to infuse for 96 hours and then treat as in Example 1. '
Koniferové aromatické destiláty, vyrobené podía tohto vynálezu majú intenzívnu vonu a chul a preto sa možu v liehovinárstve v širokéj miere využií. Ich výroba je ekonomická pre dostupnosí surovin pestovateíským sposobom a jednoduchosí výrobného technologického procesu.The peripheral aromatic distillates produced according to the invention have an intense aroma and flavor and can therefore be widely used in distilleries. Their production is economical due to the availability of raw materials in a cultivated way and the simplicity of the production process.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS784099A CS200032B1 (en) | 1978-06-22 | 1978-06-22 | Method of producing coniferin distillates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS784099A CS200032B1 (en) | 1978-06-22 | 1978-06-22 | Method of producing coniferin distillates |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS200032B1 true CS200032B1 (en) | 1980-08-29 |
Family
ID=5382986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS784099A CS200032B1 (en) | 1978-06-22 | 1978-06-22 | Method of producing coniferin distillates |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS200032B1 (en) |
-
1978
- 1978-06-22 CS CS784099A patent/CS200032B1/en unknown
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