RU2812009C1 - Method of producing caramel alcohol beverage - Google Patents

Abstract

FIELD: alcohol and alcoholic beverage industry.

SUBSTANCE: method of producing a caramel alcohol-containing drink includes the following steps: (a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of the sugar mass from the walls and bottom of the container, (b) the sugar mass is continued to be heated to a temperature of 160–170°C before the mass caramelizes to an amber color, (c) when the required color of the sugar mass is achieved, the heating temperature is reduced to 50–80°C and while stirring hot water is added at a temperature of 80–95°C to prevent hardening of the caramel mass and obtain a syrup with a sugar content of 65–70%, (d) then heating is stopped, the resulting syrup is cooled to a temperature of 25–55°C and water is added until the sugar content is 18–24% to obtain caramel wort, (e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted within 22–24°C, (e) the calculated amount of wine yeast suitable for increased concentrations of sugars and alcohol at the rate of approximately 0.6% of the volume of pressed yeast concentrate or approximately 0.15% of the volume of dry yeast is added to the wort and the mixture is placed the fermentation container on a water seal, (g) primary fermentation of the resulting wort is carried out at a temperature of 20–22°C during the first 3 days with stirring the wort 1–2 times a day, (h) the wort is fermented for 14–20 days, at a temperature of 18–24°C, until it contains 9–14% alcohol by volume; (and) the resulting drink is removed from the sediment and cooled to a temperature of 10–12°C for 1–3 days, (j) the drink is again removed from the sediment and kept for 2–3 weeks for its ripening at a temperature of 10–12°C, (l) the drink is poured into bottles and sealed, (m) the finished drink is stored at a constant temperature of 10–25°C.

EFFECT: invention makes it possible to create a drink that is of low cost and easy to manufacture with pronounced organoleptic wine-caramel characteristics.

5 cl, 4 ex

Description

The invention relates to the alcohol industry, in particular to a method for producing an alcohol-containing drink based on sugar and can find application both in the industrial production of alcohol-containing drinks and in their production at home.

In the struggle for the buyer, unscrupulous manufacturers and counterfeiters take various steps to reduce the cost of production to the detriment of the quality of the products, which is especially acute in the lower price segment.

The purpose of the claimed invention is to create an alcohol-containing natural caramel drink that has good organoleptic properties and is safe for health when consumed in relation to products in this category.

Patent RU 2727480 C2, 07/21/2020 is known from the prior art, disclosing a method for producing a caramel alcohol-containing product, including the following stages of the method:

(1) preparing a fluid mass of non-alcohol component (a) by heating a mixture of ingredients of component (a) including at least one sugar, sugar substitute, sugar-like substance, or mixtures thereof (a);

(2) preparing component (b) containing a mixture of ethanol or alcoholic liquid including at least one sugar, sugar substitute, sugar-like substance, or mixtures thereof by providing at least one sugar, sugar substitute, sugar-like substance, or mixtures thereof, each of these in powder form, adding additional additives if necessary, mixing in ethanol or alcoholic liquid until a substantially homogeneous mixture is obtained;

(3) pouring or introducing component (b) from step (2) into the fluid mass of the alcohol-free component (a) from step (1) to obtain a confectionery material in which components (a) and (b) have at least , one interface with each other;

(4) molding the candy material obtained in step (3) into a molded product, which may optionally be in the form of a shell having at least one hole;

(5) if necessary, providing a filling material (c) which is an alcohol filling;

(6) optionally introducing the filling material (c) from step (5) into the molded product in the form of a shell having at least one hole from step (4), and closing the at least one hole of the molded product;

(7) if necessary, providing a stick in the molded product from step (4) or (6);

(8) cooling the molded product to obtain a caramel product.

The disadvantage of this known solution is the complexity of the product production process, the use of expensive components, the absence of a natural yeast strain in the product, and weak organoleptic characteristics.

The claimed invention is aimed at solving a complex problem of eliminating the shortcomings of the closest analogue.

The technical result is the creation of a caramel alcohol-containing drink of live fermentation, which has low cost and ease of production, with pronounced organoleptic wine-caramel characteristics.

This technical result is achieved by the fact that

The method for producing a caramel alcohol-containing drink includes the following steps:

(a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of sugar mass from the walls and bottom of the container,

(b) continue to heat the sugar mass to a temperature of 160-170°C until the mass caramelizes to an amber color,

(c) when the required color of the sugar mass is reached, reduce the heating temperature to 50-80°C and begin, without ceasing stirring, adding hot water at a temperature of 80-95°C to prevent the caramel mass from hardening and obtain a syrup with a sugar content of 65-70 %,

(d) then stop heating, cool the resulting syrup to a temperature of 25-55°C and add water until the sugar content is 18-24% to obtain caramel wort,

(e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted within 22-24°C,

(f) add to the wort the calculated amount of wine yeast suitable for increased concentrations of sugars and alcohol, at the rate of approximately 0.6% ± 10% of the volume of pressed yeast concentrate or approximately 0.15% ± 10% of the volume of dry yeast and place the container for fermentation on a water seal,

(g) carry out the primary fermentation of the resulting wort at a temperature of 20-22°C during the first 3 days with stirring the wort 1-2 times a day,

(h) the wort is fermented for 14-20 days at a temperature of 18-24°C until it produces an alcohol content of 9-14% vol.;

(i) the resulting drink is removed from the sediment and cooled to a temperature of 10-12°C for 1-3 days,

(j) the drink is again removed from the sediment and kept for 2-3 weeks to ripen it at a temperature of 10-12°C,

(l) pour the drink into bottles and seal,

(l) store the finished drink at a constant temperature of 10-25°C

- at step (e), wine yeast belonging to the species Saccharomyces vini or Saccharomyces oviformis is used as yeast suitable for fermentation.

- after step (k), the fermentation of the drink is stopped by pasteurizing it at a temperature of 55 to 70°C for 10-20 minutes.

- after step (j) the resulting drink is filtered.

- after step (k), artificial carbonation of the drink is carried out by increasing the pressure with carbon dioxide in the fermentation tank for a period of no more than 7 days.

Next, the proposed invention will be discussed in more detail, taking into account the disclosure of each of these steps, as well as examples of implementation of the invention.

For the method of producing a caramel alcohol-containing drink, any type of sugar is used, which is the most accessible in the corresponding region, for example, sugar from beets, cane, other fruits, fruits, berries.

At the first stage, caramel wort is made, where at stage (a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating the layers of sugar mass from the walls and bottom of the container. The amount of sugar depends on the volume of production of the finished product, the area of production and other factors. A vat, pan, steam-water boiler (SWC) and other containers can be used as a heating container. Mixing is carried out either with a hand-held device (spoon, ladle, spatula, etc.) or with an electro-mechanical stirrer for large containers. Stirring should ensure uniform heating of the sugar, preventing it from burning.

At stage (b), the sugar mass is continued to be heated to a temperature of 160-170°C. As the temperature rises, the sugar mass becomes plastic, caramelizes and acquires an amber color. When the specified temperature is reached, the caramelization process occurs most correctly, excluding burning. This temperature was selected experimentally to identify the most correct caramelization process at a given temperature.

At stage (c), when the required color of the sugar plastic mass is achieved, reduce the heating temperature to 50-80°C and begin, without ceasing stirring, to add hot water with a temperature close to the boiling point (80-95°C) to prevent hardening of the caramel mass and obtaining syrup with a sugar content of 65-70%. At this stage, the dissolved caramelized sugar mass transitions into a more liquid phase in the form of syrup, which is necessary for its further simple dilution to the specified value.

At stage (d), the heating is stopped, the resulting syrup is cooled to a temperature of 25-55°C and water is added until the sugar content is 18-24% to obtain caramel wort. The amount of water added is proportional to the volume of the resulting 65-70% syrup. The final sugar content of 18-24% was chosen on the basis that with such parameters of sugar concentration, complete fermentation of the finished product is ensured with the formation of a given % volume of alcohol in the drink while maintaining the residual proportion of unfermented sugar, which ensures maximum similarity to a fruit wine drink.

At stage (e), the resulting caramel wort with a sugar content of 18-20% is poured into a fermentation container and the temperature of the wort is adjusted within 22-24°C. The fermentation container is preferably made in the form of a cylindrical-conical tank (CCT) to improve the quality of fermentation and effectively remove the product from the sediment. The starting temperature of the wort is selected based on the quick start temperature of wine yeast, for its fermentation and proper fermentation.

At step (e), the calculated amount of wine yeast suitable for increased concentrations of sugars and alcohol is added to the wort at the rate of approximately 0.6% ± 10% of the volume of pressed yeast concentrate or approximately 0.15% ± 10% of the volume of dry yeast to ensure complete yeast pitching and obtaining a sufficient degree of fermentability of the wort. At the same time, if the yeast is not pitched enough from a given volume, the product may sour or be insufficiently fermented, and the use of more yeast can negatively affect the taste of the drink and excessively intense fermentation of the product.

Next, place the fermentation container on a water seal, preventing air from entering the fermentation container.

The yeast suitable for fermentation is wine yeast, for example those belonging to the species Saccharomyces vini or Saccharomyces oviformis, or other suitable wine yeast. These types of yeast best preserve the taste of the drink, emphasize its caramel taste, and are suitable for working with a given amount of sugar and alcohol released during the fermentation process. In this case, regardless of the choice of a particular yeast strain, an accurate calculation of the amount of yeast to be added is carried out.

At stage (g), primary fermentation of the resulting wort is carried out at a temperature of 20-22°C for the first 3 days, stirring the wort 1-2 times a day. At this fermentation temperature, the unchanged basic flavor of the caramel wort is also preserved/not distorted. At the same time, daily stirring reduces the risk of wort souring, eliminates stagnation of the upper part of the wort, activates fermentation, creates a comfortable condition for the yeast due to the release of carbon dioxide, which ultimately has a better effect on the quality of fermentation and the organoleptic properties of the drink. Stirring the wort can be either small or quite intense.

Next, at stage (h) the main fermentation takes place. The wort is fermented for 14-20 days, at a temperature of 18-24°C, until it contains 9-14% alcohol by volume. The choice of this % alcohol is related to the amount of sugars in the wort (taking into account residual sugar) and the resistance of the yeast to alcohol. With less than the specified percentage of alcohol, the drink will be overly sweet; with a parameter exceeding this upper threshold, the drink will taste too dry (sour), and in addition, the yeast strains used for fermentation are not resistant to a strength of more than 15% vol.

The end of fermentation is determined primarily by the intensity of foam release on the surface of the wort (speed, bubble size, layer density, height, color, etc.), and also secondarily by determining the content of residual sugars (with a sugar meter/refractometer) and the accumulation of ethanol (with an alcohol meter /refractometer As a rule, the period of wort fermentation falls within the range of 14-20 days.

Next, at stage (i), the resulting drink is removed from the sediment and cooled to a temperature of 10-12°C for 1-3 days. Cooling causes yeast and fermentation products to actively settle to the bottom, which in turn makes the wine drink cleaner and more transparent. In addition, the process of cooling the fermented product causes a strong inhibition of all fermentation processes.

The chilled drink at this stage is kept at the temperature specified for a specific yeast strain, usually for no more than 3 days. This time is sufficient for the main sediment to form and for partial clarification of the product. Cooling can be provided by various means, such as chillers, through-flow coolers, water-jacketed circulators, etc.

Next, the drink at stage (j) is again removed from the sediment, that is, the settled fermentation products are separated from the wine drink; for this, the finished product is poured into a sterile container, leaving all the precipitated sediment in the original container. When using CCT, the specified sediment can be drained without overflowing the product through the bottom drain valve. Next, the wine drink is kept for 2-3 weeks to ripen it at a temperature of 10-12°C. This time interval was selected empirically. Less than 14 days of aging does not provide complete settling of the yeast, stabilization of the wine-caramel taste and aroma and the necessary clarification of the wine drink; more than 21 days also provide additional (excessive) fermentation of the drink, giving it excessive unnecessary dryness (sourness) in taste, in addition, it appears a certain risk of souring of the finished product.

Further, it is possible to stop the fermentation of the drink by pasteurizing it at a temperature of 55 to 70°C for 10-20 minutes. This stage stops all fermentation processes.

Next, it is possible to filter the resulting drink. Filtration is a procedure in which turbidity, microorganisms, residual yeast sediment, suspensions and other substances, the presence of which in a wine drink worsens its organoleptic characteristics, are removed from a wine drink. Fabric filters made of cotton canvas, felt, cellulose filters (filtration through paper pulp), asbestos filters, carbon filters, etc. can be used as filters.

Further, it is possible to carry out artificial carbonation of the drink by increasing the pressure in the container with carbon dioxide for no more than 7 days. This process saturates the wine drink with carbon dioxide, making it carbonated.

The finished alcohol-containing drink is poured into containers, for example, into bottles that have previously undergone a sterilization process, sealed and stored at a constant temperature of 10-25°C, excluding frequent temperature changes.

Example 1

A method for producing a caramel alcohol-containing drink, which includes the following steps:

(a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of sugar mass from the walls and bottom of the container,

(b) continue to heat the sugar mass to a temperature of 160°C until the mass caramelizes, until it turns amber in color,

(c) when the required color of the sugar mass is reached, reduce the heating temperature to 70°C and begin, without ceasing to stir, to add hot water with a temperature close to the boiling point (95°C) to prevent the caramel mass from hardening and obtain a syrup containing sugar 68 %,

(d) then stop heating, cool the resulting syrup to a temperature of 35°C and add water until the sugar content is 20% to obtain caramel wort,

(e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted to 22°C,

(f) add to the wort the calculated amount of wine yeast belonging to the species Saccharomyces oviformis, at the rate of 0.14% of the volume of dry yeast, and place the fermentation container on a water seal,

(g) carry out the primary fermentation of the resulting wort at a temperature of 20°C for the first 3 days, stirring the wort once a day,

(h) the wort is fermented for 16 days, at a temperature of 20°C, until it produces 12.5% vol. alcohol;

(i) the resulting drink is removed from the sediment and cooled to a temperature of 10°C for 3 days,

(j) the drink is again removed from the sediment and kept for 19 days to ripen it at a temperature of 10°C,

(l) pour the drink into bottles and seal,

(l) store the finished drink at a constant temperature.

Example 2

A method for producing a caramel alcohol-containing drink, which includes the following steps:

(a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of sugar mass from the walls and bottom of the container,

(b) continue to heat the sugar mass to a temperature of 170°C until the mass caramelizes, until it turns amber in color,

(c) when the required color of the sugar mass is reached, reduce the heating temperature to 65°C and begin, without ceasing to stir, add hot water with a temperature close to the boiling point (80°C) to prevent hardening of the caramel mass and obtain a syrup containing sugar 67 %,

(d) then stop heating, cool the resulting syrup to a temperature of 40°C and add water until the sugar content is 19% to obtain caramel wort,

(e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted to 21°C,

(e) add the calculated amount of wine yeast belonging to the species Saccharomyces vini to the wort at the rate of 0.16% of the volume of dry yeast and place the fermentation container on a water seal,

(g) carry out the primary fermentation of the resulting wort at a temperature of 21°C for the first 3 days, stirring the wort once a day,

(h) the wort is fermented for 18 days at a temperature of 21°C until it produces 13% vol. alcohol;

(i) the resulting drink is removed from the sediment and cooled to a temperature of 11°C for 2 days,

(j) the drink is again removed from the sediment and kept for 18 days to ripen it at a temperature of 11°C,

After step (k), the resulting drink is filtered.

(l) pour the drink into bottles and seal,

(l) store the finished drink at a constant temperature.

Example 3

A method for producing a caramel alcohol-containing drink, which includes the following steps:

(a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of sugar mass from the walls and bottom of the container,

(b) continue to heat the sugar mass to a temperature of 165°C until the mass caramelizes to an amber color,

(c) when the required color of the sugar mass is reached, reduce the heating temperature to 80°C and begin, without ceasing to stir, to add hot water with a temperature close to the boiling point (85°C) to prevent hardening of the caramel mass and obtain a syrup with a sugar content of 70 %,

(d) then stop heating, cool the resulting syrup to a temperature of 50°C and add water until the sugar content is 24% to obtain caramel wort,

(e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted to 24°C,

(e) add to the wort the calculated amount of wine yeast belonging to the species Saccharomyces oviformis, at the rate of 0.57% of the volume of pressed yeast concentrate, and place the fermentation container on a water seal,

(g) carry out the primary fermentation of the resulting wort at a temperature of 22°C during the first 3 days with stirring the wort 2 times a day,

(h) the wort is fermented for 20 days at a temperature of 24°C until it produces 14% vol. alcohol;

(i) the resulting drink is removed from the sediment and cooled to a temperature of 12°C for 3 days,

(j) the drink is again removed from the sediment and kept for 3 weeks to ripen it at a temperature of 12°C,

- after step (k), the fermentation of the drink is stopped by pasteurizing it at a temperature of 65°C for 15 minutes.

- after step (j) the resulting drink is filtered.

carry out artificial carbonization of the drink by increasing the pressure with carbon dioxide in the fermentation tank for a period of 7 days.

(l) pour the drink into bottles and seal,

(l) store the finished drink at a constant temperature.

Example 4

A method for producing a caramel alcohol-containing drink, which includes the following steps:

(a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of sugar mass from the walls and bottom of the container,

(b) continue to heat the sugar mass to a temperature of 168°C until the mass caramelizes to an amber color,

(c) when the required color of the sugar mass is reached, reduce the heating temperature to 50°C and begin, without ceasing to stir, to add hot water with a temperature close to the boiling point (90°C) to prevent the caramel mass from hardening and obtain a syrup containing sugar 65 %,

(d) then stop heating, cool the resulting syrup to a temperature of 25°C and add water until the sugar content is 18% to obtain caramel wort,

(e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted to 22°C,

(f) add to the wort the calculated amount of wine yeast belonging to the species Saccharomyces vini, at the rate of 0.62% of the volume of pressed yeast concentrate and place the fermentation container on a water seal,

(g) carry out the primary fermentation of the resulting wort at a temperature of 20°C for the first 3 days, stirring the wort once a day,

(h) ferment the wort for 14 days at a temperature of 18°C until it produces 9% vol. alcohol;

(i) the resulting drink is removed from the sediment and cooled to a temperature of 10°C for 1 day,

(j) the drink is again removed from the sediment and kept for 2 weeks to ripen at a temperature of 10°C,

carry out artificial carbonization of the drink by increasing the pressure with carbon dioxide in the fermentation tank for a period of 6 days.

(l) pour the drink into bottles and seal,

(l) store the finished drink at a constant temperature.

Thus, the claimed method ensures the creation of a caramel alcohol-containing drink of live fermentation, which has low cost and ease of production, with pronounced organoleptic wine-caramel characteristics.

Claims (17)

1. A method for producing a caramel alcohol-containing drink, characterized in that it includes the following steps: (a) the calculated amount of sugar is placed in a heating container and heated with constant stirring, separating layers of sugar mass from the walls and bottom of the container, (b) continue to heat the sugar mass to a temperature of 160-170°C until the mass caramelizes, until it turns amber in color, (c) when the required color of the sugar mass is reached, reduce the heating temperature to 50-80°C and begin, without ceasing stirring, adding hot water at a temperature of 80-95°C to prevent the caramel mass from hardening and obtain a syrup with a sugar content of 65-70% , (d) then stop heating, cool the resulting syrup to a temperature of 25-55°C and add water until the sugar content is 18-24% to obtain caramel wort, (e) the resulting caramel wort is poured into a fermentation container and the temperature of the wort is adjusted within 22-24°C, (e) add to the wort the calculated amount of wine yeast suitable for increased concentrations of sugars and alcohol at the rate of approximately 0.6% ± 10% of the volume of pressed yeast concentrate or approximately 0.15% ± 10% of the volume of dry yeast and place a container for fermentation on the water seal, (g) carry out the primary fermentation of the resulting wort at a temperature of 20-22°C during the first 3 days with stirring the wort 1-2 times a day, (h) the wort is fermented for 14-20 days at a temperature of 18-24°C until it produces an alcohol content of 9-14% vol.; (i) the resulting drink is removed from the sediment and cooled to a temperature of 10-12°C for 1-3 days, (j) the drink is again removed from the sediment and kept for 2-3 weeks to ripen it at a temperature of 10-12°C, (l) pour the drink into bottles and seal, (l) store the finished drink at a constant temperature of 10-25°C. 2. The method according to claim 1, characterized in that in step (e) wine yeast belonging to the species Saccharomyces vini or Saccharomyces oviformis is used as yeast suitable for fermentation. 3. The method according to claim 1, characterized in that after step (j) the fermentation of the drink is stopped by pasteurizing it at a temperature of 55 to 70°C for 10-20 minutes. 4. The method according to claim 1, characterized in that after step (k) the resulting drink is filtered. 5. The method according to claim 1, characterized in that after step (k) artificial carbonation of the drink is carried out by increasing the pressure with carbon dioxide in the fermentation tank for a period of no more than 7 days.