RU2497942C1 - Method for production of concentrate for manufacture of alcoholic products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: white cabbages are cut, fixed, dried, sterilised in ultraviolet radiation. Then one introduces into the cabbages a soya enzyme inoculum (in an amount of 40%) that is prepared by way of soya washing, soaking, cooking, slight drying, milling and dilution with distilled water. One stirs the mass, makes flat cakes from the mass, places them into mesh pockets and maintains for a long time. The flat cakes are thoroughly washed, slightly dried, milled, cooked with distilled water addition till a black colour obtainment, filtered and evaporated till dry substances content is equal to 70-75%. 96% ethyl alcohol is added into the concentrate in an amount ensuring 60% content of ethyl alcohol.

EFFECT: improvement of organoleptic indices of the ready product, in particular, the concentrate addition to alcohol products imparting a pleasant taste and aroma of nut preserves with a roasted ground coffee tone.

Description

FIELD OF THE INVENTION

The invention can be used in the alcoholic beverage industry.

State of the art

It is known that various additives and flavorings are used to improve the taste of vodka products.

Known vodka, which includes vanillin, flavor "Grapefruit" or lemon oil (RF patent 2140974, CL C12G 3/06, 1999). Known vodka, the components of which include the Alcosoft carbohydrate module and the AMO-97 bonifier (RF patent 2212439, class C12G 3/06, 2003).

The disadvantage is the synthetic and semi-synthetic origin of these additives.

Disclosure of invention

The problem to which the claimed invention is directed is to obtain a concentrate from natural plant materials for use in the alcoholic beverage industry, expand the assortment and improve the organoleptic characteristics of the finished product.

The problem is solved by obtaining a concentrate from white cabbage with the addition of soy. Cabbage is cut, fixed, dried, sterilized in ultraviolet radiation. Then, soya fermented seed is introduced into the cabbage, which is prepared separately. To do this, soybeans are washed, soaked, then boiled and introduced into the cabbage mass in an amount of 20%, mixed, made cakes, put them in mesh bags, stand for a certain time. Then it is thoroughly washed, dried, crushed and boiled until it becomes a black concentrate, squeezed, filtered and evaporated to a dry matter content of 70-75%, 96% ethanol is added so that the amount of alcohol in the concentrate is 60%.

The method is as follows. White cabbage is cleaned of damaged leaves, cut into 4 parts and loaded into an autoclave, where it is kept for 5-10 minutes. at a temperature of 80-85 ° C and a pressure of 2.4-2.5 atm. to go through the fixation process. Then the pressure is gradually released, the product is unloaded on the cooling trays. Then they are cut into small pieces (not more than 5 × 1 cm), served in a drying chamber and dried to a residual moisture content of 4%. The drying process is carried out at a temperature of 68-72 ° C.

After drying, the raw materials are fed into a drum-type chamber using ultraviolet radiation for 25-30 minutes. for sterilization. Upon completion of the sterilization process, soy enzymatic seed prepared according to the following technology is introduced into cabbage. Soybean is washed in clean water 2 times and soaked in distilled water for 6-8 hours, then boiled 2.5-3.0 hours. Boiled soybeans are fed into the wiping apparatus to obtain a pulp mass. This mass is diluted with distilled water in a ratio of 1:20, introduced into cabbage in an amount of 40% of the cabbage mass, thoroughly mixed and made flat cakes 3-4 cm thick, placed in mesh bags and hung in a well-ventilated room at a temperature of at least 25 ° C for 8-10 days, then the temperature is lowered to 18 ° C and left for 4-6 months.

Then they are thoroughly washed, dried, crushed and boiled with the addition of distilled water (1: 6) for several hours until a black concentrate is obtained. Then it is drained, squeezed and evaporated in a rotary vacuum unit to a dry matter concentration of 70-75%.

After that, dilute with 96% ethyl alcohol so that the amount of alcohol in the concentrate is 60%.

Adding this concentrate to alcoholic beverages gives it a pleasant taste and aroma of nut jam with a hint of roasted ground coffee.

Claims (1)

A method of obtaining a concentrate for the production of alcoholic beverages, characterized in that the cabbage is cut, fixed at a temperature of 80-85 ° C and a pressure of 2.4-2.5 atm for 6-8 minutes, dried at a temperature of 68-72 ° C to humidity of 4%, sterilized in ultraviolet radiation for 25-30 minutes, then soybean enzymatic seed is introduced, for the preparation of which soybean is washed, soaked in distilled water for 6-8 hours, boiled for 2.5-3.0 hours, dried and crushed to a mushy mass, diluted with distilled water in a ratio of 1:20 and introducing in the dry mass of cabbage in an amount of 40%, mix thoroughly, make cakes from this mass, place in mesh bags and dry in a well-ventilated room at a temperature of at least 25 ° C for 8-10 days, then at a temperature of 18 ° C for 4-6 months , then washed with cold water and boiled with distilled water (1: 6) until a black concentrate is obtained, squeezed, filtered and evaporated to a dry matter content of 70-75%, add 96% ethanol to the amount of alcohol in the concentrate amounted to 60%.