EA034944B1 - Seasoned distilled vinegar - Google Patents

Abstract

The invention relates to the distillation industry, particularly to production of seasoned distilled vinegars. The invention is intended for expansion of the range of vinegars. The seasoned distilled vinegar has improved organoleptic and physical and chemical properties provided by additional introduction of associated herbal ingredients - natural food flavoring agents: "Italian herbs" or "dill" or "garlic" or "onion" or "coriander" or "caraway" or "oak extract", or a flavoring agents mixture: "coriander", "caraway", "dill" and "oak extract", or a flavoring agents mixture: "coriander", "caraway", "garlic", or a flavoring agents mixture: "dill", "garlic", "Italian herbs", or flavoring agents mixture: "garlic", "bay leaf", "caraway" and "coriander", or flavoring agents mixture: "Italian herbs", "coriander", "dill", "bay leaf" and "onion", which are subjected to preliminary single-time or repeated extrusion treatment.

Description

The invention relates to the alcohol industry, namely the production of aromatic alcohol vinegar.

A known technology for the production of acetic acid (CH ₃ COOH): weak, ultimate monobasic carboxylic acid, a colorless liquid with a characteristic pungent odor, molecular weight 60.05 g / mol, density 1.0492 g / cm ³ , T _pl 16.75 ° C , Т _кп 118.1 ° С, unlimitedly soluble in water) as a result of oxidation of acetaldehyde or oxidation of butane, or by catalytic carbonylation of methanol, or by biochemical method, or by hydrogenation of acetylene in the presence of mercury and divalent mercury salts [1].

The disadvantage of modern technology for the production of acetic acid is not enough good consumer properties (organoleptic and physico-chemical indicators) for the food industry.

The closest technical solution to the proposed invention are vinegar from food raw materials (alcoholic, malic, tartaric, aromatic alcoholic), the basis of which is acetic acid and related ingredients (organic acids, residual (not oxidized) alcohol, sometimes sulfur dioxide and benzoic acid) [ 2].

The main disadvantages of vinegar from food raw materials are, first of all, poor (not satisfying the requirements of consumers) organoleptic and physico-chemical characteristics. In addition, the range of currently available food vinegars is not large enough.

Thus, the problem to which this invention is directed is to expand the range of alcohol vinegar.

The technical result of the invention is to improve the organoleptic characteristics and physico-chemical properties of food vinegar and the development of a composition of flavored alcohol vinegar ingredients.

The technical result is achieved in that flavored alcohol vinegar contains alcohol vinegar for food purposes, the basis of which is acetic acid obtained by the biochemical method, and related ingredients, characterized in that food related natural flavors are used as related ingredients: Italian herbs or dill, or garlic or onion, or coriander, or cumin, or bay leaf, or oak bark, or a mixture of coriander, cumin, dill, oak extract in a ratio of 1: 1: 1: 1, respectively, or a mixture of coriander, caraway seeds, garlic in a ratio of 2: 2: 1, respectively, or a mixture of dill, garlic, Italian herbs in a ratio of 2: 2: 1, respectively, or a mixture of garlic, bay leaf, caraway seeds, coriander in a ratio of 1: 1: 1: 1, respectively, or a mixture of Italian herbs, coriander, dill, bay leaf, onion in a ratio of 4: 2: 2: 1: 1, respectively, previously subjected to single or multiple extrusion processing using a twin screw extruder at a rotational frequency the screws are 100-300 rpm, the die diameter is 1-3 mm and without additional heating, followed by crushing, magnetic separation and sieving, with the following ratio of the starting components, wt.%:

alcohol vinegar for food purposes 97.5-99.9 related ingredients 0.1-2.5

The invention is implemented as follows.

To prepare the composition of the ingredients of aromatic alcohol vinegar, use the following raw materials:

1) alcohol vinegar for food purposes according to STB 1760-2007 Vinegar for food purposes. General specifications.

2) natural food flavorings according to technical regulatory legal acts (TYPE):

Dill according to TNLA;

Coriander according to TNLA;

Caraway seeds according to TNLA;

Garlic according to TNLA;

Onions according to TNLA;

Bay leaf according to TNLA;

Herbs of Italy according to TNLA;

Oak bark according to TNLA;

Oak extract according to TNLA.

Then, the prepared raw materials of food natural flavorings are dosed as follows. The following mixtures are prepared:

a mixture of 0.3 kg coriander + 0.3 kg caraway seeds + 0.3 kg dill + 0.3 kg oak extract (i.e., in a ratio of 1: 1: 1, respectively) in an amount of 1.2%, or a mixture of 0, 5 kg coriander + 0.5 kg caraway seeds + 0.25 kg garlic (i.e. in a ratio of 2: 2: 1, respectively) in an amount of 1.25%, or a mixture of 0.5 kg dill + 0.25 kg garlic + 0.25 kg of Italian grass (i.e., in a ratio of 2: 2: 1, respectively) in an amount of 0.1%, or

- 1 034944 mixture of 0.5 kg coriander + 0.5 kg caraway seeds + 0.25 kg garlic + 0.25 kg dill (i.e., in a ratio of 2: 2: 1: 1, respectively) in an amount of 1.5%, or a mixture of 0.25 kg onions + 0.25 kg bay leaf + 0.25 kg caraway seeds + 0.25 kg coriander (i.e., in a ratio of 1: 1: 1: 1, respectively) in an amount of 0.1%, or a mixture of 0.25 kg garlic + 0.25 kg bay leaf + 0.25 kg caraway seeds + 0.25 kg coriander (i.e., in a ratio of 1: 1: 1: 1, respectively) in an amount of 0.1%, mixture: 1 kg of Italian grass + 0.5 kg coriander + 0.5 kg dill + 0.25 kg bay leaf + 0.25 kg onions (i.e. in a ratio of 4: 2: 2: 1: 1, respectively) in an amount of 2 ,5%.

The prepared and dosed raw materials of food natural flavorings Herbs of Italy, Dill, Garlic and mixtures (mixture-1-mixture-6) are subjected to single or multiple extrusion processing using a twin-screw extruder at a screw speed of 100-300 rpm, the die diameter is 1-3 mm and without additional heating, followed by crushing, magnetic separation and sieving.

Preliminary extrusion processing in the form of mechanical action allows the maximum possible destruction of plant and release aromatic and biologically active substances, which leads to a significant improvement in consumer characteristics (organoleptic and physico-chemical properties) of the used natural food flavorings (Dill, Coriander, Cumin, Garlic, Onion , Bay leaf, Italian Herbs, PW Oak Extract).

The technology for the production of aromatic alcoholized vinegar provides for the following successive technological operations: preparation of a nutrient medium for the cultivation of acetic acid bacteria, alcohol oxidation, removal of the finished vinegar and blending it to a concentration of acetic acid of 9%, pasteurization of vinegar, settling, filtering, packaging.

To obtain aromatic alcohol vinegar, a nutrient medium for acetic acid bacteria (Acetobacter aceti L.) is first prepared. The composition of the nutrient medium is as follows:

ethyl alcohol,% 9.0-10.5 ± 0.2;

acetic acid,% 0.7-1.0 ± 0.2;

(ΝΗ ₄ ) ₂ ΗΡΟ ₄ , g / l of the medium 0.5-1.0;

KN ₂ PO ₄ , g / l of medium 0.5-1.0;

MgSO ₄ , g / l of the medium 0.25-0.5.

Alcohol oxidation occurs during continuous circulation of the culture fluid with acetic acid bacteria fixed on beech shavings. The culture fluid circulates through the medium with an average speed of 300-400 l / h per 1 m ^{3 of} beech chips. The cycle is considered complete when the acid concentration in the culture fluid increases to at least 9.0 ± 0.2%, and the alcohol concentration is 0.2-0.4%.

Next, they take the finished vinegar and blend it to a concentration of acetic acid of 9.0%.

Pasteurization of raw vinegar is carried out in a stream in a pasteurization-cooling plant. Pasteurization is carried out at a temperature of 80-90 ° C for 2 minutes. After pasteurization, the vinegar is cooled to 30-20 ° C.

As a result of heat treatment, acetic acid bacteria and foreign microorganisms (acne acetic acid) die in vinegar, and colloidal substances coagulate, which are removed during subsequent clarification (filtration).

Vinegar settling is carried out for at least 8 hours.

Filtration or clarification is carried out on frame filter presses. The filter element in the frame filter press is filter cardboard of the KFM brand.

Vinegar is packaged by bottling it.

The following are examples of specific embodiments of the invention.

Recipe number 1.

Flavored alcoholic vinegar 9% Spicy: 9% alcoholic vinegar for food 98.0%; Herbs of Italy - 2.0%.

Pre-dosing of prepared raw materials of natural food flavoring Herbs of Italy.

The prepared and dosed raw materials of food-grade natural flavoring Herbs of Italy are subjected to a single extrusion treatment using a twin-screw extruder at a screw speed of 100 rpm, a die diameter of 1 mm, followed by crushing, magnetic separation and sieving.

Recipe number 2.

Vinegar 9% alcohol flavored Dill aroma: vinegar 9% alcohol for food purposes - 98.75%; Dill - 1.25%.

Pre-dosing of prepared raw food aroma

- 2 034 944 teasers Dill.

The prepared and dosed raw materials of food natural flavor Ukrop are subjected to double extrusion processing using a twin-screw extruder at a screw speed of 200 rpm, a die diameter of 3 mm, followed by crushing, magnetic separation and sieving.

Recipe number 3.

Vinegar 9% alcohol flavored Garlic flavor: vinegar 9% alcohol for food purposes - 98.75%; Garlic - 1.25%.

Pre-carry out the dosing of prepared raw materials of natural food flavoring Garlic.

Prepared and dosed raw materials of natural food flavoring Garlic is subjected to a single extrusion treatment using a twin-screw extruder at a screw speed of 150 rpm, a die diameter of 2 mm, followed by crushing, magnetic separation and sieving.

Recipe number 4.

Flavored vinegar 9% alcohol For barbecue: 9% alcohol vinegar for food purposes - 98.8%; a mixture of natural food flavorings: 0.3 kg coriander + 0.3 kg caraway seeds + 0.3 kg dill + 0.3 kg oak extract - 1.2%.

Pre-carry out the dosing of prepared raw food natural flavors (coriander, cumin, dill and oak extract) as follows. A mixture is prepared: 1: 0.3 kg coriander + 0.3 kg caraway seeds + 0.3 kg dill + 0.3 kg oak extract (i.e., in a ratio of 1: 1: 1: 1, respectively).

The prepared and dosed raw materials of food natural flavors are subjected to a single extrusion processing using a twin-screw extruder at a screw speed of 300 rpm, a die diameter of 3 mm, followed by crushing, magnetic separation and sieving.

Recipe number 5.

Flavored vinegar of 9% alcohol. To herring: 9% alcohol vinegar for food purposes 98.75%; a mixture of natural food flavorings: 0.5 kg coriander + 0.5 kg caraway seeds + 0.25 kg garlic 1.25%.

Pre-carry out the dosing of prepared raw food natural flavors (coriander, cumin and garlic) as follows. A mixture of 2 is prepared: 0.5 kg coriander + 0.5 kg caraway seeds + 0.25 kg garlic (i.e., in a ratio of 2: 2: 1, respectively).

The prepared and dosed raw materials of food natural flavors are subjected to a single extrusion processing using a twin-screw extruder at a screw speed of 220 rpm, a die diameter of 1 mm, followed by crushing, magnetic separation and sieving.

Recipe number 6.

Flavored vinegar 9% alcohol. Salad: 9% alcohol vinegar for food purposes 99.0%; a mixture of natural food flavorings: 0.5 kg of dill + 0.25 kg of garlic + 0.25 kg of Italian grass - 0.1%.

Pre-carry out the dosing of prepared raw food natural flavors (dill, garlic and herbs of Italy) as follows. A mixture of 3 is prepared: 0.5 kg of dill + 0.25 kg of garlic + 0.25 kg of Italian grass (i.e., in a ratio of 2: 1: 1, respectively).

The prepared and dosed raw materials of food natural flavors are subjected to three extrusion processing using a twin screw extruder at a screw speed of 230 rpm, a die diameter of 1 mm, followed by crushing, magnetic separation and sieving.

Recipe number 7.

Vinegar 9% alcohol flavored Marinade: vinegar 9% alcohol for food purposes - 98.5%; a mixture of natural food flavorings: 0.5 kg coriander + 0.5 kg caraway seeds + 0.25 kg garlic + 0.25 kg dill - 1.5%.

Pre-carry out the dosing of prepared raw food natural flavors (coriander, cumin, garlic and dill) as follows. A mixture of 4 is prepared: 0.5 kg coriander + 0.5 kg caraway seeds + 0.25 kg garlic + 0.25 kg dill (i.e., in a ratio of 2: 2: 1: 1, respectively).

The prepared and dosed raw materials of food natural flavors are subjected to four extrusion processing using a twin-screw extruder at a screw speed of 170 rpm, a die diameter of 2 mm, followed by crushing, magnetic separation and sieving.

Recipe number 8.

Flavored vinegar of 9% alcohol. To dumplings: 9% alcohol vinegar for food purposes - 99.0%; a mixture of natural food flavorings: 0.25 kg onions + 0.25 kg bay leaf + 0.25 kg caraway seeds + 0.25 kg coriander - 0.1%.

- 3 034944

Pre-carry out the dosing of prepared raw food natural flavors (onions, bay leaves, caraway seeds and coriander) as follows. A mixture of 5 is prepared: 0.25 kg onion + 0.25 kg bay leaf + 0.25 kg caraway seeds + 0.25 kg coriander (i.e., in a ratio of 1: 1: 1: 1, respectively).

The prepared and dosed raw materials of food natural flavors are subjected to double extrusion processing using a twin screw extruder at a screw speed of 190 rpm, a die diameter of 2 mm, followed by crushing, magnetic separation and sieving.

Recipe number 9.

Flavored vinegar of 9% alcohol. To jelly: 9% alcohol vinegar for food purposes 99.0%; a mixture of natural food flavorings: 0.25 kg garlic + 0.25 kg bay leaf + 0.25 kg caraway seeds + 0.25 kg coriander - 0.1%.

The present invention will expand the range, as well as improve organoleptic characteristics and physico-chemical properties of aromatic alcohol vinegar.

Pre-carry out the dosing of prepared raw food natural flavors (garlic, bay leaf, caraway seeds and coriander) as follows. Mix 6 is prepared: 0.25 kg garlic + 0.25 kg bay leaf + 0.25 kg caraway seeds + 0.25 kg coriander (i.e., in a ratio of 1: 1: 1: 1, respectively).

The prepared and dosed raw materials of food natural flavors are subjected to a single extrusion treatment using a twin-screw extruder at a screw speed of 220 rpm, a die diameter of 3 mm, followed by crushing, magnetic separation and sieving.

Recipe number 10.

Flavored vinegar of 9% alcohol To the mushrooms: 9% alcohol vinegar for food purposes 97.5%; a mixture of natural food flavorings: 1 kg of Italian grass + 0.5 kg coriander + 0.5 kg dill + 0.25 kg bay leaf + 0.25 kg onion - 2.5%.

Pre-dosing of prepared raw materials of food natural flavors (Italian herbs, coriander, dill, bay leaves and onions) as follows. A mixture is prepared: 7: 1 kg of Italian grass + 0.5 kg coriander + 0.5 kg dill + 0.25 kg bay leaf + 0.25 kg onions (i.e. in a ratio of 4: 2: 2: 1: 1 respectively).

Prepared and dosed raw materials of natural food flavorings are subjected to a single extrusion processing using a twin-screw extruder at a screw speed of 110 rpm, a die diameter of 2 mm, followed by crushing, magnetic separation and sieving.

Thus, flavored alcohol vinegar was proposed, which allowed to significantly expand the assortment, as well as to achieve a significant increase in consumer characteristics of food vinegar (i.e., to improve organoleptic characteristics and physicochemical properties).

Sources of information taken into account when filling out the application:

1. Information Internet: http://ru.wikipedia.org/wiki/ Acetic acid. From Wikipedia, the free encyclopedia: Acetic acid. - Access date 12/16/2013

2. STB 1760-2007 Vinegar for food purposes. General specifications.

Claims (1)

CLAIM Flavored alcohol vinegar containing alcohol vinegar for food purposes and related ingredients, characterized in that the accompanying ingredients include natural food flavorings: Italian herbs or dill, or garlic, or onion, or coriander, or cumin, or bay leaf, or extract oak, or a mixture of flavorings: coriander, cumin, dill, oak extract in a ratio of 1: 1: 1: 1, respectively, or a mixture of flavorings: coriander, cumin, garlic in a ratio of 2: 2: 1, respectively, or a mixture of flavorings: dill, garlic , Italian herbs in a ratio of 2: 2: 1, respectively, or a mixture of flavorings: garlic, bay leaf, caraway seeds, coriander in a ratio of 1: 1: 1: 1, respectively, or a mixture of flavorings: Italian herbs, coriander, dill, bay leaf, onion in a ratio of 4: 2: 2: 1: 1, respectively, previously subjected to single or multiple extrusion processing using a twin-screw extruder at a screw speed of 100-300 rpm, a die diameter of 1-3 mm and without additional heating, followed by crushing, magnetic separation and sieving, with the following ratios of the starting components, wt.%: alcohol vinegar for food purposes 97.5-99.9; accompanying ingredients 0.1-2.5.