HU222916B1 - Process for producing of spirit containing more colour-, flavour- and fragrance material - Google Patents

Abstract

The subject of the invention is a process for the production of pálinka containing enhanced color, flavor and aroma substances, during which fruit raw material is selected and cleaned, then the soft part of the fruit is separated from its core and other parts and the separated soft parts are chopped into smaller pieces, the fruit mash produced in this way is then placed in a still and closed there in space, under pressure, with the input of heat energy, they are distilled once or several times to produce brandy with an alcohol content of at least 40% by volume, finally the brandy is bottled and the bottles are sealed and, if applicable, aged. Prior to distillation, for every 100 liters of fruit mash, 1.9–2.1 kg of dried fruit of the same type as the fruit base of the fruit mash are placed in the still, and the mash is distilled, and when the finished brandy is bottled, 0.5–12 volume % of purified dried fruit is placed and the bottle is then sealed. ŕ

Description

The present invention relates to a process for the preparation of a brandy containing increased color, flavor and fragrance, which comprises selecting, purifying the raw material of the fruit in a manner known per se, separating the soft portion of the fruit from its core and other portions, from the crushed soft portion, in a manner known per se, the fruit custard is then placed in a distillation flask and distilled once or several times in a closed space under pressure, applying heat to produce at least 40% by volume of spirit, finally pouring the bottles into bottles and .

The basic process for producing spirit drinks, known as spirits, obtained by the fermentation and subsequent distillation of fruit, has long been known. The essence of this is that the selected, separated from the impurities and cleaned, if necessary pitted and then crushed, the raw material is placed in a fermentation vessel and left to boil. The matured fruit mash is then distilled in a sealed cauldron, once or several times as necessary. Such a procedure for making brandy can be found, among others, by Tamás Erdőss-Dr. From the book of János Ujszászi entitled "The technique of fruit and wine-based distillates" (University of Horticulture, Budapest, 1986, pp. 82-83).

Food specialties that include fruit and spirits, including brandy, are also known. CS 237907 discloses a prune preparation which also contains plum brandy as a flavor enhancer in its liquid form. In this case, plum brandy can only be considered as an additive to the juice of the plums as a dried fruit whose role is to enhance the aroma and flavor of the dried plum in the juice. The disadvantage of this solution, however, is that it is not suitable for making spirits as a spirit drink, since in this case the finished spirit itself is an additive, which is one of the ingredients of the process for making a flavored canned fruit.

A disadvantage of the disclosed brandy brewing processes, however, is that after the production of the spirit drink the flavor of the raw material of the raw material is not pronounced enough in the finished product.

The object of the present invention was to overcome the shortcomings of the known processes and to provide a variant in which the natural flavors of the fruit on which the spirit drink is based are predominantly present in the finished brandy, and the color of the brandy is similar to the fruit.

The inventive idea was based on the discovery that by adding a certain amount of dried fruit to the liquid phase during the distillation of the fruit custard and the bottling of the finished brandy, the dried fruit will dissolve the concentrated flavors and the strong color, and the taste, aroma and even color of the bottled brandy made in this way preserves the characteristics of the fruit used as a raw material, thus enabling the task to be accomplished.

In accordance with its object, the present invention provides a process for the preparation of a brandy comprising enhanced color, flavor and fragrance comprising the step of sorting, purifying, and separating the soft portion of the fruit from its core and other portions and chopping the separated soft portions into smaller pieces. , the fruit mash thus obtained is then placed in a distillation flask and distilled once or several times in a closed space under pressure, applying heat to produce at least 40% by volume of alcohol, finally poured into bottles and the bottles are sealed, optionally based on the fact that, before distillation, we place 1.9-2.1 kg of dried fruit of the same type as the raw material of the mashed fruit in each 100 liters of distillate and distill the mash, In the case of bottling of brandy, a quantity of purified dried fruit of the same type as the raw material of the brandy, between 0,5 and 12% by volume, is placed in each bottle and the bottle is then closed.

A further feature of the process according to the invention may be that 25-35% by volume of pure water is added to the crushed soft portion before the fruit custard is prepared and fermentation of the fruit custard is only started thereafter.

In one embodiment of the process, the distilled brandy is matured in a collecting container for a period of 3 to 6 months after distillation and / or subjected to maturation in the sealed bottles for at least 5 months after bottling.

The most important advantage of the process according to the invention is that by its use it is possible to produce a brandy containing flavor which is significantly stronger than the conventional solutions, and even the brandy itself intended for sale in the bottle acquires a unique color through its dried fruit.

A further advantage of the process is that the brandy thus produced contains no artificial flavoring, only natural flavors, fragrances and colorings.

It is also beneficial that during the maturation of the bottle, the dried fruit in the brandy regains its original shape, and thus the beverage intended for sale itself gives the customer a specific, interesting and unusual aesthetic appearance.

The present invention will now be described in more detail with reference to process examples.

Example 1

In this variant of the process, plum brandy was prepared as follows. Some of the freshly picked plums were sorted, defective grains, branches, leaves and other impurities were removed from the intact and healthy fruits, then the fruit was washed and cleaned of any residues on the fruit.

The plums were then removed and the fruits crushed and crushed to facilitate fermentation. And the fruit prepared in this way is a known ingredient2

EN 222 916 B1 Don - placed in open fermentation vessels, preferably fermented at 25-28 ° C. At the start of fermentation, 30% by volume of pure water was added to the fruit, as the fermentation took place under better conditions and we waited until the fruit ash had matured.

At the same time as making the mash, we made prunes from the other part of the picked fruit, but during this process we also made sure that the fruits intended for drying were healthy, intact and clean.

The cooked fruitcake was then filled into well-sealed distillation pans by adding 2 kg of prunes to every 100 liters of the mash at the bottom of the cauldron. The distillation pans were then sealed, and the distillation pans containing dried plum and plum fruit purée were subjected to heat treatment in a manner known per se. The distillation was repeated so that the distillate had an alcoholic strength of 40-60% vol. The desired spirit level was filled in barrels and matured for 3-6 months.

After the ripening time, the brandy was filled into bottles by placing 5% by volume of pure dried plum on the bottom of the 0.75 liter bottles, the filled bottles were sealed and subjected to a further 6 months of aging.

The dried fruit was restored to its original shape in a bottle of plum brandy, and the taste and smell of the brandy was significantly stronger, more pronounced, resembling the aroma and taste of the raw material of the fruit, and the light color resembling the usual pure water.

Example 2

In this version of the procedure, a brandy spirit was prepared as follows. After processing the freshly picked grapes, the plant material remaining in the press was dampened and stored in a sealed container until the brandy was cooked.

The brandy was prepared as described in Example 1. During the bottling, however, 20 grains, or 3% by volume of cleaned raisin grains, were placed on the bottom of the 0.75 liter bottles, and the brandy brandy was thus filled into the bottles. After the bottles were closed, they were post-matured for 5 months.

The marinated brandy thus produced had an intense taste and aroma reminiscent of grapes. And the color of the brandy turned slightly yellow.

The process of the present invention is suitable for the preparation of intense flavors, fragrances and colorants of various fruits.

Claims (4)

PATIENT INDIVIDUAL POINTS 1. A method of producing a palinka containing enhanced color, flavor and fragrance, wherein the fruit is selected, purified, and the soft part of the fruit separated from its core and other parts, and the separated soft parts are chopped into smaller pieces, the fruit juice thus produced is then distilled into a distiller. placed in a confined space, under pressure, with the addition of heat energy once or several times, to produce at least 40% by volume of spirits of spirits; finally, the brandy is filled into bottles and the bottles are sealed, optionally matured, characterized in that the distillation into the distillate is distilled. we put 1.9 to 2.1 kg of dried fruit for every 100 liters of fruit fruit, dried fruit of the same kind as the fruit fruit fruit, the mash is distilled and the same type of brandy as the bottle of the brandy is bottled The amount of purified dried fruit is 0.5-12% by volume and the bottle is then closed. Process according to claim 1, characterized in that 25 to 35% by volume of pure water is added to the shredded soft part prior to the preparation of the fruit pulp, and the fermentation of the fruit pulp is only started thereafter. Method according to claim 1 or 2, characterized in that the distilled pálinka is matured in a collecting vessel for a period of 3-6 months after distillation. 4. Referring to 1-3. Method according to any one of claims 1 to 3, characterized in that, after bottling, the brandy is aged in the sealed bottles for at least 5 months.