RU2528062C2 - "deryabin" gin production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: aromatic alcohol of juniper berries and lemon oil is produced. The following components are sequentially introduced into the blend tank: rectified ethyl alcohol, aromatic alcohol, part of treated drinking water, sugar in the form of 65.8% sugar syrup, the remaining water till preset volume; dihydroquercitin is additionally introduced. The blend is periodically stirred during 3-5 minutes after introduction of each component and during 15-30 minutes after blending termination. One performs the blend filtration, putting into a vessel, oxygen removal from the vessel by vacuumising and molecular hydrogen introduction. For gin production the initial components are used at the following ratio, kg per 1000 dal of the ready product: juniper berry - 55-75, lemon oil - 0.1-0.15, dihydroquercitin - 0.2-1.6, molecular hydrogen - 0.2-0.8, sugar - 55-75, "LUX" rectified ethyl alcohol and treated drinking water - balance, for 45% proof.

EFFECT: invention ensures enhancement of antioxidant activity of the beverage and imparting negative oxidation-reduction potential, alcohol withdrawal syndrome reduction due to enhanced antioxidant activity and decreased oxidation-reduction potential, the beverage propertied stability during storage and liqueurs and spirits range expansion.

3 tbl, 3 ex

Description

The invention relates to the alcoholic beverage industry, and in particular to methods for producing gin having an alkoprotective property.

A known method of producing vodka (patent 2272832 RU), having properties aimed at preventing the occurrence of a hangover syndrome, involving the introduction of dihydroquercetin and ascorbic acid. The disadvantage of this method is the reduction of the total antioxidant activity due to the fact that for the combination of dihydroquercetin-ascorbic acid, instead of the synergistic effect, there is an antagonism effect (Ilyasov I.R., Beloborodov V.L., Verovskaya E.V. Study of the antiradical activity of the diquvertin compositions, quercetin, rutin, and naringenin with ascorbic acid // Materials of the XIV Russian National Congress “Man and Medicine”, M. - 2007. - P. 383 and Ilyasov IR, “Study of the antiradical activity of diquvertin compositions a. "Abstract of the dissertation, Page 14, M., 2009, State educational institution of higher professional education Sechenov Moscow Medical Academy of the Federal Agency for Health Care and Social Development. Diquvertin is an antioxidant and capillary-protective agent, which is a flavonoid extract from Siberian larch wood with a dominant dihydroquercetin content.

A known method of producing a bitter tincture - gin "White Sail", which provides for the production of aromatic alcohol, a mixture of plant materials, including anise, pine buds, coffee, yarrow, cinnamon and vanilla stick, and blending it with sugar and water-alcohol liquid to a strength of 45% (RU Patent 2053281, C12G 3/06, 1996). The disadvantage of this method is the lack of alkoprotective properties of the product.

Closest to the proposed technical essence is a method of producing a bitter tincture - gin "Typhoon", which involves the production of aromatic alcohols using juniper berries, anise, cinnamon, tea of long leaf, lemon oil, followed by blending with 65.8% sugar syrup and water-alcohol liquid to a strength of the blend of 40% (RU patent 2132867, C12G 3/06, 1999). The disadvantage of this method is the lack of alkoprotective properties of the product.

The technical result of the claimed method is to increase the antioxidant activity of the drink and giving it a negative redox potential. As a result, an additional technical result is the reduction of the hangover syndrome due to the increased antioxidant activity and reduced redox potential, increased stability of its properties during storage and the expansion of the range of alcoholic beverages.

Giving a drink a negative redox potential due to dissolved hydrogen creates additional benefits for the body, confirmed by a number of literature sources (Shigeo Ohta, "Molecular hydrogen is a novel antioxidant to efficiently reduce oxidative stress with potential for the improvement of mitochondrial diseases", Biochimica et Biophysica Acta 1820 (2012) 586-594)).

The technical result of the claimed invention is achieved by the fact that in a method for the production of gin, which provides for the production of aromatic alcohol from juniper berries and lemon oil, blending it with 65.8% sugar syrup and water-alcohol liquid, mixing the blend, filtering and filling the gin, the resulting gin is additionally injected with dihydroquercetin and molecular hydrogen, while the starting components are used in the following ratio, kg per 1000 gave the finished product:

Juniper berry 55-75 Lemon oil 0.1-0.15 Sugar 55-75 Dihydroquercetin 0.2-1.6 Molecular hydrogen 0.2-0.8 Rectified ethyl alcohol "Lux" and water corrected drinking based on the strength of 40% Rest

Molecular hydrogen is introduced into the dihydroquercetin solution in an amount of 20-80 mg per kg of solution from a balloon or electrolyzer. Dihydroquercetin and molecular hydrogen create an antioxidant system that provides alkoprotective properties of the product, and also give it a negative redox potential that is beneficial for the body.

Prepare gin "Deryabin" as follows.

For the preparation of gin, rectified ethyl alcohol of the highest purification is used in accordance with GOST 5962-67; corrected drinking water according to GOST 2874-82 with a hardness of up to 0.2 mol / m ³ ; lemon oil according to TT 64-19-145-92; fruits of juniper ordinary in accordance with GOST 2802-89; granulated sugar in accordance with GOST 21-94; dihydroquercetin TU 9197-030-02699613-2007. The technological scheme for the production of gin "Deryabin" includes the following stages of production: alcohol reception; water treatment; the preparation of aromatic alcohols; making sugar syrup; preparation of the blend and its adjustment; blend filtering; packaging, design and storage of the finished product. Sugar is introduced in the form of sugar syrup at a concentration of 65.8%. The blended vat is subsequently introduced: the calculated amount of rectified alcohol, aromatic alcohols, part of the corrected water, sugar syrup and the remaining part of the corrected water to bring the blend to the specified volume, dihydroquercetin is introduced last. Mixing of the blend is carried out periodically after making each component for 3-5 minutes, and after blending is over for 15-30 minutes. After blending, an average sample is taken for analysis. If the prepared blend does not match according to one of the indicators, it is corrected by introducing the required components.

After re-mixing, the blend is again analyzed and sent for filtration. The blending is filtered on a Progress filter press. As filter material, filter cardboard is used in accordance with GOST 12290-80. The blend is placed in a sealed container. The tank is evacuated to remove oxygen from the solution and gaseous hydrogen is supplied to it with a pressure of 2 atm, kept under hydrogen pressure for 24 hours and sent to the bottling.

Ready gin has the following ratio of ingredients, kg per 1000 dal:

Juniper berry 55-75 Lemon oil 0.1-0.15 Sugar 55-75 Dihydroquercetin 0.2-1.6 Molecular hydrogen 0.2-0.8 Rectified ethyl alcohol "Lux" and water corrected drinking based on the strength of 40% Rest

According to table 1 are the preparation of aromatic alcohol.

Table 1 name of raw materials Raw material consumption, kg Loaded into a cube Aromatic alcohol yield water-alcohol liquid The content of essential oil in raw materials, l l % of the loaded in a cube of water-alcohol liquid Total Essential Oil in Aromatic Alcohol Quantity, l Fortress,% Juniper Berry Lemon Oil fifty
0.1 500 fifty 0.5 275 55 0.35

Table 2 shows the ratio of all components, kg / 1000 gave for all examples of obtaining gin.

table 2 Name of components Example 1 Example 2 Example 3 Aromatic alcohol of juniper berries and lemon oil 275.0 270,0 280,0 Dihydroquercetin 0.25 0.20 0.30 Hydrogen 0.30 0.25 0.35 Sugar syrup 92.0 90.0 93.0 Rectified ethyl alcohol of the highest purification Alcohol and water based on a blend strength of 40% Fixed drinking water

In all examples, the result is a gin that has a strength of 40%, it is a colorless liquid with a mild and balanced taste and aroma with a predominance of juniper taste. Other organoleptic indicators for all three examples: a clear liquid, color - from colorless to light straw, without sediment and impurities.

The antioxidant activity of drinks in all examples, including the prototype, was measured using the device COLOR-YUZA-01-AA based on the standard - gallic acid.

The redox potential of beverages, including the prototype, was measured using an HI 8314 instrument (HANNA Instruments).

Comparative table 3 summarizes the indicators of antioxidant activity and the redox potential of gin, obtained according to the above examples, and the prototype.

Table 3 The name of indicators Examples What was measured Example 1 Example 2 Example 3 Prototype The total content of antioxidants (mg gallic acid / l) 97 96 97 0 COLOR-YUUZA-01-AA Redox potential, Eh (mV) minus 340 minus 320 minus 330 +170 HI8314 HANNA Instruments

In all examples, as a result of the implementation of the claimed method, a gin is obtained that has a strength of 40%, it is a colorless liquid with a mild and balanced taste and aroma with a predominance of juniper taste. Other organoleptic indicators for all three examples: a clear liquid, color - from colorless to light straw, without sediment and impurities. The total content of antioxidants in all examples: 96-97 mg gallic acid / l, the redox potential Eh: minus 320-340 mV, while the prototype has a total content of antioxidants = 0 mg gallic acid / l, the redox potential Eh +170 mV.

Due to the increase in antioxidant activity and the negative redox potential of the drink, the present invention provides a reduction in the hangover syndrome and an increase in the stability of storage properties.

Claims (1)

Method for the production of gin, which provides for the production of aromatic alcohol from juniper berries and lemon oil, blending it with 65.8% sugar syrup and water-alcohol liquid, mixing the blend, filtering and bottling the gin, characterized in that dihydroquercetin and molecular hydrogen are additionally introduced , while the starting components are used with the following content, kg per 1000 gave the finished product:
Juniper berry 55-75 Lemon oil 0.1-0.15 Sugar 55-75 Dihydroquercetin 0.2-1.6 Molecular hydrogen 0.2-0.8 Rectified ethyl alcohol "Lux" and water corrected drinking based on the strength of 40% Rest