PL213430B1 - Bitter-sharp flavoured vodka - Google Patents

Description

The subject of the invention is bitter-hot vodka with an ethyl alcohol concentration of 20 to 75% by volume, the taste of which is provided by alkaloids contained in hot pepper, and which can also be obtained chemically.

Capsaicin (trans-8-methyl-N-vanillin-6-nonenamide) with the total formula C18H27NO3 and a molecular weight of 305.41 g / mol (CAS number 404-86-4) belongs to the group of capsaicinoids and is an alkaloid that causes a burning (sharp) flavor to some varieties of hot peppers (Capsicum annuum), such as chili. It is secreted by the peel of the seed beds of the flower pistil inside the pericarp and is in the form of oily drops. It is also found in seeds. In the Scoville scale, capsaicin corresponds to the maximum sharpness value, i.e. 16 million SHU (Scoville Hotness Unit).

For the production of extracts containing capsaicin, varieties of peppers containing not less than 0.18% of capsaicin are used. In dried fruit, its content can even exceed 1% and reach approx. 6% (Naga Jolokia variety). In addition to capsaicin, hot pepper contains several times smaller amounts of its derivative dihydrocapsaicin - C18H29NO3 - with a molecular weight of 307.43 g / mol and a melting point of approx. 65.7 ° C and similar other properties. However, it is almost two times less severe than capsaicin.

Organic solvents such as ethanol, acetone, hexane, chloroform, acetonitrile (cyanomethane) and inorganic carbon dioxide in the liquid or supercritical state are used in the production of paprika extracts. The main ingredients of hot pepper extracts are capsaicin and dihydrocapsaicin.

The chemical composition of the extract depends mainly on the variety of hot pepper and its cultivation conditions, type of solvent and extraction parameters. The extract used for food purposes must not contain toxic solvents. Therefore, extracts obtained with liquid or supercritical ethanol or carbon dioxide are most suitable for this purpose.

₃

Pure capsaicin is a solid with a density of 1.17 g / cm ³ , odorless, a melting point of 62-65 ° C and a boiling point of 210-220 ° C at a pressure of 0.01 mm Hg. It sublimes at a temperature of 115 ° C. At ambient temperature, capsaicin and its derivatives are not soluble in water, but only in alcohol and fats. It also easily dissolves in carbon disulfide, hot water, concentrated hydrochloric acid. At ambient temperature, it is quite resistant to alkaline and acid solutions. It has antioxidant properties. In concentrated solutions, it is strongly irritating to the eyes and mucous membranes.

This compound acts on pain receptors (night receptors) and the mucosa, causing a burning sensation and sharpness in the mouth. It is toxic in higher doses. The lethal dose is, according to various sources, from 56 to 512 mg / kg of body weight. It is used primarily by producers of sauces, spices and ready-made food as an additive giving it a spicy taste. The intense spiciness of the food is already obtained at a content of 1-2 mg / kg. Contained in small amounts, it causes the secretion of gastric juices, stimulates digestion and "warms up" the body. It does not cause any permanent tissue damage, it only stimulates nerve cells in exactly the same way as actual mechanical or thermal damage.

In medicine, it is used as an analgesic and warming medicine, used externally, mainly in lotions, ointments and patches to reduce pain in joints and muscles in rheumatism and arthritis. Capsaicin has recently been discovered to induce cancer cells to self-destruct (apoptosis) by attacking their mitochondria, which are responsible for producing energy. It destroys any type of cancer, no matter what part of the body it has attacked. The compounds related to capsaicin, the so-called vanilloids, can specifically bind to cancer cells without damaging healthy ones. It has also been proven in numerous studies that capsaicin causes a significant increase in heat production and dissipation simultaneously and independently immediately after administration, and this condition lasts for several hours. It is able to increase the metabolic rate by over 20% and maintain this condition for up to 10 hours. For this reason, as an effective slimming agent, it aroused the interest of manufacturers of dietary supplements.

The general name of bitter flavored vodka, type Bitters, usually containing 20-75% vol. ethyl alcohol and up to 5% extract, refers to wines, spirits and bitter liqueurs. They are produced on the basis of spirit and extracts (tinctures) of fruits, stems, leaves, bark or roots of various plants, including tropical and subtropical ones.

The tinctures include: wormwood, Bittner's herbs, thyme, gentian, pepper, juniper, rowan, rosehip, blackthorn, orange peel, grapefruit and lime,

The bark of angostura, cinnamon and sandalwood, gentian and ginger roots. Usually, compositions of many different infusions on single plant raw materials or single infusions on multi-component mixtures of these raw materials are used. For the refinement of these vodkas, flavoring additives are used, most often sugar or caramel, aromatic additives, such as valerian, mint, lemon balm, licorice, Provencal herbs, coriander, anise, cardamom, and coloring additives in the form of plant extracts or organic dyes. Some vodkas are additionally refined by themselves through long-term aging, for example in oak barrels.

The detailed recipes for making most of these vodkas are the secret of the manufacturer. In general, it is not known what chemicals and in what concentrations are contained in individual vodkas and how they affect the human body. However, they are known to have a stimulating effect, increase appetite and facilitate digestion.

It is known, from the so-called folk medicine, for the health-promoting effect of some alcoholic beverages, such as tinctures of green walnuts (for stomach ailments) or plum brandy from Łącko and paschal (for colds). Quality bitter vodkas can be used for making drinks, flavoring cocktails and as a seasoning for pure vodkas, they can also be served with water and ice as aperitifs. Several dozen different flavored bitter vodkas are produced in Poland, and many of the commercially available are also imported. No information was found that hot pepper extract and / or synthetic capsaicin and / or dihydrocapsaicin were used for the production of any of them. Only Ukrainian vodkas are known, for the production of which honey and pieces of red hot pepper are used (Nemiroff Honey & Pepper, Khortytsa Pepper Honey Hot, Prime Honey Spice Pepper, Vodka.PL Pepper & Honey).

As with the development of civilization the incidence of cancer and obesity increases rapidly, it is advisable to increase the consumption of food containing substances that counteract these phenomena. Due to the high consumption of alcohols, it is advisable to add these substances with a health-promoting effect.

The aim of the invention is to use for the production of bitter-hot vodkas, previously unused hot pepper extracts containing capsaicin and dihydrocapsaicin and / or synthetically obtained substances in appropriate concentrations that give a characteristic bitter-hot taste and their special feature is a health-promoting effect on the human body, it is mainly anti-cancer and slimming.

The type bitter-spicy vodka with a concentration of 20 to 75% by volume of ethyl alcohol, according to the invention, is characterized in that it contains hot pepper extract and / or synthetic capsaicin and / or dihydrocapsaicin, the sum of the capsaicin concentration and half of the dihydrocapsaicin concentration being from 0 5 to 5 mg / L, preferably 1 to 2 mg / L.

The concentrations of these compounds in the vodka should be such that the sum of the capsaicin concentration and the half of the dihydrocapsaicin concentration is between 0.5 and 5 mg / l, preferably from 1 to 2 mg / l in terms of taste. By denoting the concentration of capsaicin as CK, the concentration of dihydrocapsaicin CDK, and the concentration of their sum as CS, the mathematical relationship between these concentrations is as follows:

CS = CK + 0.5 CDK = 0.5 to 5 mg / L

For example, the sharpness of vodka 45% vol. having a density of about 937 g / l on the Scovill scale, when determined analytically, it should be from about 8.54 to 85.4 SHU, preferably from about 17.08 to about 34.16 SHU. In order to refine these vodkas, i.e. to improve the taste and / or smell and / or color, suitably selected, generally known and used additives can be incorporated into them.

P r z k ł a d 1

Up to 0.5 I (approx. 406 g) of rectified spirit 96% vol. 10 ml of alcoholic paprika extract at a concentration of 129 mg / l capsaicin and 41 mg / l dihydrocapsaicin were added. After mixing, 600 ml (approx. 636 g) of an aqueous sugar solution at a concentration of 100 g / l were added. About 1100 ml of vodka (about 1050 g) was obtained with a concentration of about 44.5% vol. ethyl alcohol containing 1.29 mg capsaicin and 0.41 mg dihydrocapsaicin. The analytically determined sharpness of this vodka should be about 23 SHU.

P r z k ł a d 2

Up to 0.5 I (approx. 406 g) of rectified spirit 96% vol. 15 ml of alcoholic paprika extract at a concentration of 129 mg / l capsaicin and 41 mg / l dihydrocapsaicin were added. After mixing, an aqueous sugar solution with a concentration of 100 g / L was added to obtain a volume of 1.36 L. A vodka concentration of 36% by volume was obtained. ethyl alcohol 1.42 mg / l capsaicin, 0.45 mg / l dihydrocapsaicin and about 62.5 g / l sugar. The analytically determined sharpness of this vodka should be about 27 SHU.

Claims (1)

Specimen bitter-hot vodka with a concentration of 20 to 75% by volume of ethyl alcohol with flavors, colorings, flavors, characterized by the fact that it contains hot pepper extract and / or synthetic capsaicin and / or dihydrocapsaicin, the sum of the concentration of capsaicin and half of the concentration dihydrocapsaicin ranges from 0.5 to 5 mg / l, preferably from 1 to 2 mg / l.