RU2217009C2 - Additive for beverage and beverage production method - Google Patents

Additive for beverage and beverage production method Download PDF

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Publication number
RU2217009C2
RU2217009C2 RU2001130791/13A RU2001130791A RU2217009C2 RU 2217009 C2 RU2217009 C2 RU 2217009C2 RU 2001130791/13 A RU2001130791/13 A RU 2001130791/13A RU 2001130791 A RU2001130791 A RU 2001130791A RU 2217009 C2 RU2217009 C2 RU 2217009C2
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Russia
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beverage
bottling
drink
alcoholic
alcohol
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RU2001130791/13A
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Russian (ru)
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RU2001130791A (en
Inventor
Э.Г. Щербакова
В.В. Ким
Н.Н. Липатов
ков В.А. Пол
В.А. Поляков
И.И. Бурачевский
И.А. Евдокимов
Д.В. Харитонов
И.В. Петрикевич
Original Assignee
Щербакова Элеонора Григорьевна
Ким Вольфрам Валентинович
Липатов Никита Николаевич
Поляков Виктор Антонович
Бурачевский Иосиф Иванович
Евдокимов Иван Алексеевич
Харитонов Дмитрий Владимирович
Петрикевич Ирина Владимировна
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Application filed by Щербакова Элеонора Григорьевна, Ким Вольфрам Валентинович, Липатов Никита Николаевич, Поляков Виктор Антонович, Бурачевский Иосиф Иванович, Евдокимов Иван Алексеевич, Харитонов Дмитрий Владимирович, Петрикевич Ирина Владимировна filed Critical Щербакова Элеонора Григорьевна
Priority to RU2001130791/13A priority Critical patent/RU2217009C2/en
Publication of RU2001130791A publication Critical patent/RU2001130791A/en
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Abstract

FIELD: alcoholic beverage, wine, non-alcoholic and milk industry. SUBSTANCE: method involves producing base, such as aqueous-alcoholic solution (sorting), vodka, ethyl alcohol produced from agricultural raw material, wine, beer, kvas, alcoholic, low-alcoholic and alcohol-free beverages, juice, syrup, mineral and mineralized water, milk beverage and whey or mixtures thereof in any combination and ratio; during production of base and/or after obtaining of base, introducing additive comprising mixture of lactulose, lactose, galactose and lysozyme used in the ratio: (40-600):(10-150): (2-50): (1-20), said mixture being produced in the form of dry and/or liquid concentrate in an amount of 0.05-1,000 g per 1 dacaliter of beverage at the rate of net weight; bottling beverage. Method allows 0-96.7% strength beverage to be produced. For obtaining of wine, beer, kvas, milk and low-alcoholic beverages produced by fermentation, said mixture is introduced at any stage after fermentation process before beverage bottling. When ethyl alcohol is produced from agricultural raw material, additive is introduced at any stage after distilling of alcohol-containing solution before beverage bottling. Moreover, during producing of base and/or after obtaining of base before bottling, receipt components are additionally introduced at any stage. Before and/or after bottling, beverage is processed to impart stability and bottling resistance. Beverage may be saturated with carbon dioxide before bottling. EFFECT: improved organoleptical and prophylactic properties, wider range of additives and beverages, reduced production cost and improved stability of beverages. 10 cl, 21 ex

Description

 The invention relates to the food industry and may find application in the distillery, wine-making, non-alcoholic and dairy industries in the production of vodka, distillery, non-alcoholic and low alcohol drinks, mineral water, juices, wine, strong drinks, fermented drinks and drinks from milk and products of its processing .

 Known additive to an alcoholic beverage, which is a lactulose (RU 2113456, CL 12 G 3/00, 1998).

 Known additive to a soft drink, juice, mineral water in the form of lactulose (RU 2131680, class A 23 L 2/00, 1999).

 A disadvantage of the known additives is its low storage stability, a low level of decrease in hangover syndrome. Known additive to the liquor product, which is a lactose-lactulose mixture (RU 2136728, CL 12 G 3/08, 1999). This additive has low prophylactic properties.

 Known additive to vodka, tincture, balm, which includes lysozyme and the source of which is horseradish (RU 2138544, class C 12 G 3/06, 1999).

 Known additive to the drink "Lactusan" containing lactose, lactulose and galactose (RU 2157639, class A 23 C 9/12, 2000). A disadvantage of the known additives is that it does not have sufficiently high preventive and taste qualities. A known method for the production of vodka, involving the preparation of an aqueous-alcoholic solution, cleaning it with charcoal, introducing into it an infusion of rye crackers, lactose - a source of galactose and glucose, and sugar syrup, bringing the blend to condition and filtering with subsequent bottling (RU 2014354, class C 12 G 3/06, 1997). The disadvantage of this method is the low organoleptic characteristics of the finished product and its prophylactic properties in terms of reducing the hangover syndrome.

 A known method for the production of an alcoholic beverage, involving the preparation of a base - vodka, the introduction of lactulose into it and the bottling of the drink (RU 2113466, CL 12 G 3/06, 1998).

 The known method does not provide a high degree of neutralization of toxic substances.

 A known method for the production of a beverage, which provides for the preparation of a base - an aqueous-alcoholic solution (sorting), mixing it, adjusting the strength, cleaning and filtering on a coal-cleaning battery, introducing into the vodka a component containing lysozyme, and cubeba, thorough mixing, adjusting the strength and control filtering the drink followed by bottling (RU 2121497, class C 12 G 3/06, 1998).

 The disadvantages of the known include all those previously listed.

 A known method for the production of a beverage, providing for the preparation of a base - sorting, mixing it, filtering and cleaning on a coal-cleaning battery, introducing a mixture of lactose, lactulose, galactose and fructose previously dissolved in drinking water into vodka, filtering and bottling the drink (RU 2140977, cl . With 12 G 3/08, 1999).

 The disadvantage of this method is that the finished product has low organoleptic characteristics and prophylactic properties, the use of large doses of the mixture to achieve maximum biomedical parameters, the manifestation after consumption of the drink with the maximum hepatoprotective effect of the inherent lactose and lactulose laxative effect, the inability to ensure the maximum protective effect of the mucosa the membrane of the gastrointestinal tract and a pronounced bifidogenic effect, as well as the degree of normalization of macro- and microelement composition in blood serum.

 The task to which the group of inventions is directed is to eliminate the above disadvantages.

 The technical result of the group of inventions is to obtain an additive and with its use a drink having high organoleptic and preventive properties, expand the arsenal of additives and drinks obtained with their use, reduce the cost of the drink and increase its stability.

 The technical result is achieved in that the additive to the drink contains a mixture of lactulose, lactose, galactose and lysozyme in the following ratio (40-600) :( 10-150) :( 2-50) :( 1-20).

 The technical result is achieved by the fact that the method of production of the beverage involves obtaining a base and introducing an additive containing a mixture of lactulose, lactose, galactose and lysozyme in the ratio (40-600) :( 10-150): (2-50): (1-20) in the amount of 0.05-1000 g per 1 gave the drink in terms of net weight, followed by bottling. The method involves the introduction of additives in the process and / or after receiving the basis in the form of a dry and / or liquid concentrate. The method involves obtaining a beverage with a strength from 0 to 96.7 vol.%.

 The method provides for obtaining, as a basis, a water-alcohol solution (sorting), vodka, ethyl alcohol from agricultural raw materials, an alcoholic beverage product, wine, an alcoholic, low alcohol, soft drink, juice, syrup, mineral and mineralized water, a drink from milk, whey, or their mixtures in any combination and ratio.

 The method provides for the production of wine, drinks from milk and low alcohol drinks obtained by fermentation, the introduction of additives to carry out at any stage after fermentation before bottling.

 The method involves the preparation of ethyl alcohol from agricultural raw materials after the distillation of an alcohol-containing solution.

 The method involves in the process and / or after receiving the basis before filling at any stage, the additional introduction of prescription components.

 The method includes before bottling and / or after processing the beverage to ensure its stability and bottling resistance.

 The method provides for the saturation of the drink before bottling with carbon dioxide.

 The proposed method is as follows.

 In a known manner, a base is obtained, which can be a water-alcohol solution (sorting), vodka, ethyl alcohol from agricultural raw materials, alcoholic beverages, wine, beer, kvass, alcoholic, low alcohol and non-alcoholic drinks, juice, syrup, mineral and mineralized water , a drink made from milk and whey or a mixture thereof in any combination and ratio.

 In the process and / or after preparation of the base, an additive is introduced containing a mixture of lactulose, lactose, galactose and lysozyme in the following ratio (40-600): (10-150) :( 2-50) :( 1-20) as a dry and / or liquid concentrate in an amount of 0.05-1000 g per 1 gave the drink in terms of net weight, followed by bottling of the drink. Get a drink with a strength of from 0 to 96.7 vol.%.

 Upon receipt of wine, beer, kvass, drinks from milk and low alcohol drinks obtained by fermentation, the introduction of the mixture is carried out at any stage after fermentation before bottling. Upon receipt of ethyl alcohol from agricultural raw materials, the introduction of additives is carried out at any stage after distillation of the alcohol-containing solution before the bottling of the drink.

 In addition, in the process and / or after receiving the base before filling at any stage, additionally make prescription components. Before bottling and / or after it, the beverage is processed to ensure its stability and bottling resistance.

 You can saturate the beverage before bottling with carbon dioxide.

 Example 1

 From rectified ethyl alcohol of higher purity prepared from molasses and drinking water hardness of up to 1 mEq / l for natural un softened water, a water-alcohol solution (sorting) with a strength of 40% vol. Is obtained, mixed for 15 minutes and processed to ensure stability and pouring resistance by passing through a layer of activated carbon at a speed of up to 40 dal / h on fresh coal. Then the vodka is sent to a liqueur vat, where 34 l of sugar syrup, 3 l of rye crackers infusion and an additive containing a mixture of lactulose, lactose, galactose and lysozyme are introduced with stirring in the following ratio of 40: 10: 2: 1 in the amount of 2.65 g 1 gave the drink in terms of net weight.

 Vodka with a strength of 40% vol. Can withstand 20 minutes and subjected to control filtration, followed by bottling.

 Example 2

 The method is carried out analogously to example 1, only the additive is introduced into the aqueous-alcoholic solution after it is obtained, and the sugar syrup is used in the process of obtaining the sorting; rectified ethyl alcohol "Extra" obtained from grain raw materials is used as alcohol.

 Example 3

Ethyl alcohol is obtained from known cognac wine material by distillation to produce crude alcohol and subsequent fractional distillation, selection of the middle fraction, aging for 3 years in the presence of oak rivets at the rate of 1000 g per 1 decalitre of alcohol and oxygen. Softened water, sugar syrup and color are added to cognac alcohol to give the appropriate sweetness and color, and an additive containing a mixture of lactulose, lactose, galactose and lysozyme in a ratio of 600: 150: 50: 20 in an amount of 15 g, respectively, per 1 dal of the drink in terms of net weight. The blend is treated with cold at a temperature of minus 8 o C for 10 days, filtered, sent to rest for 3 months and cognac with a strength of 42 vol.% Is bottled.

 Example 4

 The method is carried out analogously to example 3, only to obtain brandy, fermented apple wine material is subjected to distillation. Extract of alcohol is carried out in the presence of an oak extract, and softened water is used in an amount providing a drink strength of 72 vol.%, The additive is added in an amount of 0.05 g per 1 dal.

 Example 5

 The method is carried out analogously to example 3, only fermented grape juice with squeezing is subjected to distillation, while softened water is not added to alcohol, the strength of the drink is 90 vol.%.

 Example 6

According to the well-known technology, wine material is obtained from grapes, which is fermented to a residual sugar content of 3 g / 100 cm 3 , separated from yeast, aged for 6 months, removed from the precipitate, treated with bentonite, aged for 7 days, clarified, and an additive containing the mixture is introduced lactulose, lactose, galactose and lysozyme in a ratio of 100: 50: 25: 12 in an amount of respectively 0.5 g per 1 dal of the drink in terms of net weight, bottled and pasteurized.

 Example 7

 The method is carried out analogously to example 6, only instead of pasteurization, the finished drink is hot bottled, the additive is introduced in an amount of 20 g per 1 dal of the drink.

 Example 8

 Using well-known technology, beer wort is obtained, cooled, clarified and fermented. After fermentation, an additive is introduced containing a mixture of lactulose, lactose, galactose and lysozyme in a ratio of 44: 11: 3: 2 in an amount of 0.2 g per 1 dal respectively, in terms of net weight. The fermented wort is subjected to clarification by separation and cooling, followed by bottling of beer with a strength of 5 vol.%.

 Example 9

 Using the well-known technology, kvass wort is obtained, blended with sugar and color, the blend is mixed under the pressure of carbon dioxide, saturating it with the latter, with the simultaneous introduction of an additive containing a mixture of lactulose, lactose, galactose and lysozyme in a ratio of 60: 100: 20: 12 in an amount respectively 30 g per 1 gave the drink in terms of net weight. Kvass with a strength of 4 vol.% Is cooled and poured into containers.

 Example 10

 Essentuki mineral water is obtained in a known manner, an additive containing a mixture of lactulose, lactose, galactose and lysozyme is introduced into it at a ratio of 600: 150: 50:20 in an amount of 1000 g per 1 dal of the drink, calculated on its net weight, followed by bottling in the presence of carbon dioxide.

 Example 11

 Ethylated reticulated "Lux", obtained in a known manner from grain raw materials, with a strength of 96.6% vol., Is supplemented with a mixture of lactulose, lactose, galactose and lysozyme at a ratio of 400: 115: 20: 12 in an amount of 50 g per 1 dal drink in terms of net weight, followed by bottling.

 Example 12

 A blend is prepared by adding to it, based on the production of 1000 gave a drink of lingonberry juice 1 and 2 plums - 3210 l, water-alcohol infusion of plant ingredients, including lingonberry leaf, oregano, lime blossom, lemon balm and caraway seeds - 110 l, vanilla dissolved 1 : 10 in alcohol, - 2.5 L, citric acid - 19 kg, 65.8% sugar syrup - 2110 L, the introduction of an additive containing a mixture of lactulose, lactose, galactose and lysozyme in a ratio of 50: 15: 35:15 in an amount of 0.5 g, respectively, per 1 dal of the drink, calculated on the net weight, in the form of a dry concentrate, sol water in a water-alcohol solution with a strength of 40 vol.% in a ratio of 1:10, introducing rectified ethyl alcohol and water corrected to a predetermined volume and strength of sweet tincture of 20 vol.% into the blend. The blend is kept for 2 days, followed by filtration and bottling.

 Example 13

 The method is carried out analogously to example 12, only the additive is introduced into the blend in the form of a liquid concentrate simultaneously with dry wine in a ratio of 1: 1.

 Example 14

 The method is carried out analogously to example 12, only the additive in the amount of 4 g per 1 dal of the drink is dissolved in rum, and before the introduction of ethyl alcohol, fortified wine material is added, while a wine drink with a strength of 35 vol.% Is produced.

 Example 15

 The method is carried out analogously to example 14, only produce a drink with a strength of 8 vol. %, additionally introducing drinking water, the additive is introduced in an amount of 500 g per 1 dal and it is saturated with carbon dioxide before filling, additive.

 Example 16

 Get vodka by known methods, mix it with mineralized water and concentrated grape juice at the rate of obtaining a low alcohol drink, an additive containing a mixture of lactulose, lactose, galactose and lysozyme is introduced into it at a ratio of 300: 130: 30: 10 in an amount of 300 g per 1 dal drink in terms of net weight, followed by bottling.

 Example 17

 To obtain a soft drink 450 kg of granulated sugar, 30 kg of food acid, 5 kg of Premix-986 are blended.

 The blend is dissolved in quince syrup in a ratio of 1 to 20, an additive containing a mixture of lactulose, lactose, galactose and lysozyme is introduced at a ratio of 500: 10: 2: 20 in an amount of 800 g per 1 dal of the drink in terms of net weight, in the form of a dry concentrate dissolved in mineral water in a ratio of 1: 2, and water to a volume of 1000 gave. The blend is kept for 2 days, filtered and bottled.

 Example 18

 The method is carried out analogously to example 17, only the drink before bottling is cooled and saturated with carbon dioxide.

 Example 19

 Pasteurized milk is prepared according to the well-known technology; an additive containing a mixture of lactulose, lactose, galactose and lysozyme is introduced into it at a ratio of 40: 10: 20: 10 in an amount of 500 g per 1 dal of the drink in terms of net weight, followed by bottling additives are carried out in the form of a dry concentrate.

 Example 20

 Milk whey is obtained, raspberry essence is added to it, the mixture is mixed, during which the additive is fractionally injected in the form of a liquid concentrate containing a mixture of lactulose, lactose, galactose and lysozyme at a ratio of 40-600: 10-150: 2-50: 1- 20 in the amount of 900 g per 1 gave the drink in terms of net weight, followed by bottling.

 Example 21

To get 1 ton of the finished drink, 476 kg of whole milk, 437 kg of skim milk are mixed, 37 kg of skimmed milk is normalized. The drug "Lactusan" is added to the resulting mixture in an amount of 6 l in the form of a syrup, then it is mixed, heated to 40 o C, purified and pasteurized, followed by homogenization at a pressure of 16 MPa. The homogeneous mixture is cooled, the yeast is introduced, it is fermented at a temperature of 39 o C until the acidity of 70 o T is reached . An additive containing a mixture of lactulose, lactose, galactose and lysozyme in a ratio of 200: 90: 40: 15 in an amount of 200 g is introduced into the fermented lactic acid beverage. 1 gave the drink in terms of net weight, followed by bottling.

 The additive is used in the form of a liquid concentrate.

 The proposed group of inventions allows to obtain an additive and drinks into which this additive is introduced, having high organoleptic and prophylactic properties, to expand the arsenal of additives and drinks obtained with their use, to reduce the cost of the drink and increase its stability. The use of the proposed additive leads to a pronounced synergistic effect due to the interaction of its components, selected at a certain ratio, and the enhancement of their properties that exceed the properties of individual components, and allows you to obtain maximum positive biomedical parameters, soften the taste of the drink and reduce unpleasant odors . In addition, the rate of withdrawal of alcohol from the human body when using alcoholic beverages increases and the severity of a hangover syndrome decreases more effectively, the liver and mucous membrane of the gastrointestinal tract are protected, the bifidogenic effect is more pronounced, the macro- and microelement composition in blood serum is normalized.

 When an additive is added to a drink, up to 50 g per 1 dal drinks have a prophylactic effect, when introduced up to 1000 g per 1 dal drinks have therapeutic and prophylactic properties.

Claims (10)

1. A beverage supplement containing a mixture of lactulose, lactose, galactose and lysozyme in the following ratio (40-600) :( 10-150) :( 2-50) :( 1-20).
2. A method of producing a beverage, comprising preparing a base and administering an additive containing a mixture of lactulose, lactose, galactose and lysozyme, in a ratio of (40-600) :( 10-150) :( 2-50) :( 1-20) in an amount 0.05-1000 g per 1 gave the drink in terms of net weight, followed by bottling.
3. The method according to claim 2, characterized in that it provides for the introduction of additives in the process and / or after receiving the basis in the form of a dry and / or liquid concentrate.
4. The method according to claim 2 or 3, characterized in that it provides for the production of a beverage with a strength from 0 to 96.7 vol.%.
5. The method according to any one of claims 2 to 4, characterized in that it provides for the production of a water-alcohol solution (sorting), vodka, ethyl alcohol from agricultural raw materials, alcoholic beverage products, wine, alcoholic, low alcohol, non-alcoholic as the basis drink, juice, syrup, mineral and mineralized water, a drink made of milk, whey or mixtures thereof in any combination and ratio.
6. The method according to claim 5, characterized in that it provides for the introduction of additives at any stage after the fermentation prior to bottling when receiving wine, a drink from milk, a low alcohol drink obtained by fermentation.
7. The method according to claim 5, characterized in that it involves the preparation of ethyl alcohol from agricultural raw materials by the introduction of additives at any stage after distillation of the alcohol-containing solution before bottling.
8. The method according to any one of claims 2 to 7, characterized in that it provides for the introduction of prescription components in the process and / or after receiving the base before filling at any stage.
9. The method according to any one of claims 2 to 8, characterized in that it involves the processing of the beverage before bottling and / or after it to ensure its stability and bottling resistance.
10. The method according to any one of claims 2 to 9, characterized in that it provides for the saturation of the drink before bottling with carbon dioxide.
RU2001130791/13A 2001-11-16 2001-11-16 Additive for beverage and beverage production method RU2217009C2 (en)

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RU2586675C1 (en) * 2015-07-06 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586677C1 (en) * 2015-07-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2579941C1 (en) * 2015-07-07 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2586676C1 (en) * 2015-07-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586678C1 (en) * 2015-07-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586679C1 (en) * 2015-07-08 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2578561C1 (en) * 2015-07-13 2016-03-27 Олег Иванович Квасенков Method for producing kvass
RU2578190C1 (en) * 2015-07-13 2016-03-20 Олег Иванович Квасенков Method for producing kvass
RU2579469C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579459C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579467C1 (en) * 2015-07-15 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2582122C1 (en) * 2015-07-20 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2582123C1 (en) * 2015-07-22 2016-04-20 Олег Иванович Квасенков Method for producing kvass
RU2589059C1 (en) * 2015-07-22 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2586681C1 (en) * 2015-07-24 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586682C1 (en) * 2015-07-27 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586683C1 (en) * 2015-07-31 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586680C1 (en) * 2015-08-03 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2594734C1 (en) * 2015-08-10 2016-08-20 Олег Иванович Квасенков Method for producing bread kvass
RU2594724C1 (en) * 2015-08-10 2016-08-20 Олег Иванович Квасенков Method for producing bread kvass
RU2594726C1 (en) * 2015-08-12 2016-08-20 Олег Иванович Квасенков Method for producing bread kvass
RU2594712C1 (en) * 2015-09-02 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2594715C1 (en) * 2015-09-02 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2594710C1 (en) * 2015-09-02 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2594708C1 (en) * 2015-09-02 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2595359C1 (en) * 2015-09-22 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2595462C1 (en) * 2015-09-23 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2595460C1 (en) * 2015-09-23 2016-08-27 Олег Иванович Квасенков Bread kvass production method

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