RU2432391C2 - Method for production of base for preparation of strong alcoholic beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one produces an extract by way of uninterrupted recirculation of a water-alcohol solution at a temperature of 50-55°C through a rawwood layer during 4 days. The water-alcohol solution is represented by distillate of a mixture of barley, rye malts and corn at a ratio of 1:1:1 with volume fraction of ethanol 60-65 vol. %. The base is maintained without chips during 10 days.

EFFECT: invention allows to enhance quality of the ready product due to improvement of organoleptic and physicochemical properties of the base for preparation of strong alcohol beverages.

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Description

The invention relates to the food industry, in particular to alcoholic beverage production, and can be used for the preparation of strong alcoholic beverages.

The closest way to the proposed one is the method of production of the basis for the preparation of strong alcoholic beverages, which provides for the charring of wood raw materials, followed by soaking it in hot water at a temperature of 60-75 ° C, drying it, mixing wood raw materials with ethyl alcohol to obtain water-alcohol extract, oak, and / or cherries, and / or plums, crushed to wood chips and carbonized to blackening, are used as raw wood, sorting is used as raw ethyl alcohol obtained by diluting it with softened water to a content of a volume fraction of ethanol of 50%, while obtaining a water-alcohol extract is carried out by continuous recycling of sorting through a layer of wood raw materials to obtain a total extract content of 5-9 g / dm ³ with further exposure without chips for 2 weeks to improve the organoleptic properties of the base [RF Patent No. 2219235, MKI 7 C12G 3/07 “Method for the production of the base for the preparation of strong alcoholic beverages” / S.V. Vostrikov, I.V. Novikova - No. 2002117873; Claim 07/03/2002. - Publ. 12/20/2003. - Bull. No. 35].

The disadvantage of this method is to obtain the basis for the preparation of strong alcoholic beverages with insufficiently expressed characteristic shades in the aroma through the use of a water-alcohol solution prepared from ethyl alcohol from unmalted grain raw materials.

An object of the invention is to improve the organoleptic characteristics and physico-chemical properties of the extract, characteristic of strong alcoholic drinks such as whiskey.

The object of the invention is achieved in that in a method for the production of a base for the preparation of strong alcoholic beverages, including carbonization of wood raw materials in the form of chips from oak and cherry wood, soaking it in hot water and drying, obtaining an extract by continuously recycling an aqueous-alcoholic solution through a layer chips with subsequent exposure to the base, new is that as a water-alcohol solution using a distillate from a mixture of barley, rye malt and corn in a ratio of 1: 1: 1, recycle curing through a layer of wood chips is carried out for 4 days at a temperature of distillate of 50-55 ° C, and subsequent exposure of the base for 10 days.

The technical result consists in improving the quality of the finished product by improving the organoleptic and physico-chemical properties of the base for the preparation of strong alcoholic beverages.

The method is as follows.

Oak and cherry wood crushed to wood chips of 10 mm × 15 mm × 1 mm in size are carbonized to blackening, then soaked in hot water at a temperature of 60-75 ° C, kept to self-cooling, and then dried at a temperature of 110-130 ° C for 24 hours with access to dry air. As a sort, distillate from barley, rye malt and corn with a volume fraction of ethanol of 60-65% is used, and barley malt, rye malt and corn are used in a mixture in a ratio of 1: 1: 1.

The distillate from barley, rye malt and corn is obtained as follows. Prepare grain kneading using water-thermal and enzymatic processing of grain raw materials, while using enzyme preparations: Termamil 120 L, ViscoStar 150 L. For saccharification, the enzyme preparation Glucostar 400L is used. The wort is cooled to a temperature of 28-30 ° C, Sacch alcohol yeast is added. cer. (Fermiol), race DY 7221, fermented wort at 33 ° C for 72 hours. A distillate with a volume fraction of ethanol of 60-65% was obtained by fractional distillation in a reflux condenser.

The treated wood chips are placed in a column for extraction, at the rate of 30-50 g per 1 dm ^{3 of} distillate and the distillate is continuously recycled at a temperature of 50-55 ° C through a layer of wood chips at a flow rate of (0.1-0.7) × 10 ^-6 m ³ / s for 4 days until the value of the total extract indicator is 5-9 g / dm ³ . The resulting base is then allowed to stand for ten days without chips to assimilate taste and aroma.

The distillate used in the method from a mixture of malt and corn provides the appearance of specific malt tones in the aroma of the base, extraction at a temperature of 50-55 ° C provides the most complete extraction of aromatic and extractive substances from wood raw materials and the accelerated formation of the necessary organoleptic properties of the base for the preparation of strong alcoholic beverages .

A method for producing a base for preparing strong alcoholic beverages is illustrated by the following examples.

Example 1 (prototype).

Oak and cherry chips with a particle size of 10 mm × 15 mm × 1 mm are carbonized to blackening, then soaked in hot water at a temperature of 75 ° C, kept until self-cooling, dried in an oven at a temperature of 120 ° C to an air-dry state for 24 hours. Chips are placed in a column for extraction at the rate of 35 g per 1 dm ^{3 of} sorting, continuous sorting is recycled with a volume fraction of ethanol of 50% through a chip layer at a flow rate of 0.55 × 10 ^-6 m ³ / s for 6 days until get the value of the total extract indicator of 8.1 g / DM ³ . The resulting base is drained and kept in a tank without chips for 2 weeks. The extract determines the content of the total extract, aromatic aldehydes, the amount of pyrogallic hydroxyls, which are an indicator of the oxidation of tannins of the base. The results of the analysis are presented in table 1.

Example 2

Wood raw materials are prepared analogously to example 1, then a distillate is prepared from barley, rye malt and corn in a ratio of 1: 1: 1 with a volume fraction of ethanol of 60%, the treated chips are placed in an extraction column, at the rate of 35 g per 1 dm ^{3 of} distillate and carried out continuous recirculation of the distillate at a temperature of 50 ° C through a layer of wood chips at a flow rate of 0.4 × 10 ^-6 m ³ / s for 4 days until a value of the total extract index of 8.3 g / dm ^{3 is} obtained. The resulting base is then allowed to stand for ten days without chips to assimilate taste and aroma. The results of the analysis of the framework are presented in table 1.

Table 1 Indicators Examples of analysis data one 2 Color Golden yellow with glitter Straw Scent No harsh vanilla tones Complex with malt tones Taste Complicated Soft, rounded, characteristic for mixed and grain whiskey Total extract, g / dm ³ 7.2 8.3 The content of aromatic aldehydes, mg / DM ³ (by HPLC) 17.9 30,0 Pyrogallic hydroxyls,% 16,0 11.0

When using a distillate from a mixture of barley, rye malt and corn and applying extraction at a temperature of 50-55 ° C, malt tones appear in the aroma of the base, with specific notes that are acceptable for drinks made from malted raw materials with the addition of corn, and also increases the aromatic content aldehydes. The use of corn allows you to achieve softness and roundness in taste and a complex finish.

At temperatures above 55 ° C, the formation of volatile compounds is possible, which will lead to a decrease in the organoleptic characteristics of products, and at temperatures below 50 ° C the content of aromatic components decreases, which also negatively affects the taste of drinks. When extracting less than 4 days, the total extract indicator decreases markedly, and the duration of extraction more than 4 days at a temperature of 50-55 ° C does not contribute to an increase in the content of extractive and aromatic substances. The number of pyrogallic hydroxyls is lower, therefore, the degree of oxidation of the tannins in the base obtained at elevated temperature is higher than in the prototype, apparently due to the intensification of mass transfer processes involving oxygen occurring in the column with wood chips at a temperature of 50-55 ° C.

The results of the tasting of strong alcoholic beverages made using the basics, the tasting commission of seven people are presented in table 2.

Sample 1 - the basis for the preparation of strong alcoholic beverages in accordance with the prototype;

Sample 2 is the basis for the preparation of strong alcoholic beverages in accordance with example 2.

table 2 No. Sample Name Scoring Total score Transparency and color Scent Taste one Sample 1 2.0 3,1 3.4 8.5 2 Sample 2 2.0 3,5 3.8 9.3

The proposed method for the production of the basis for the preparation of strong alcoholic beverages improves organoleptic characteristics and physico-chemical properties of the finished product. The basis can be used in the technology of strong alcoholic beverages made using wood and wood extracts.

Claims (1)

A method for the production of a base for the preparation of strong alcoholic beverages, including carbonization of wood raw materials in the form of chips from oak and cherry wood, soaking it in hot water and drying, obtaining an extract by continuously recycling a water-alcohol solution through a layer of wood chips, followed by holding the base, characterized in that as a water-alcohol solution using a distillate from a mixture of barley, rye malt and corn in a ratio of 1: 1: 1, recirculation is carried out for 4 days at a temperature of distillate 50-55 ° C, followed by holding the basics - for 10 days.