RU2316582C2 - Method for producing strong drinks - Google Patents

Abstract

FIELD: liqueur and vodka industry.

SUBSTANCE: method involves drying oak wood chips or slivers in chamber at temperature 160-180^°C for 3 or 4 h, respectively. Chips or slivers, raisin and vanillin are placed into hermetic chamber wherein water is added as extractant, heated up to pressure raise to 1.2-1.5 atm and maintained this pressure for 3 or 4 h. Then chamber is cooled in forcing regimen, decoction of poured off, filtered and mixed with ethyl alcohol to provides the strength value of drink 40-43 vol.% followed by its bottling. As a wood source the method involves birch, oak, apple tree, pear tree or mountain ash tree. Chips or slivers, raisin and vanillin are used as measured for 1000 dal of water in the amount 600 or 700, 80 and 0.3 kg, respectively. This method provides accelerating and reducing cost in producing strong drinks.

EFFECT: improved producing method.

2 cl, 5 ex

Description

Use: in the manufacture of spirits. A known method of producing a strong drink, comprising preparing a water-alcohol extract from oak rivets that have been in contact with grape spirit for more than 9 years, by grinding oak rivets into wood chips before pouring wood chips heated with softened water, and the components are extracted with softened water for 10 - 12 days with periodic stirring, the extract is drained and used when mixing the extracts, and the exposure to the poured, heated softened water is carried out for 2.5-3 days when cooling, when om the extractant is an alcohol - rectified.

RU - 2031924 - C1. Bull. No. 9 dated 03/27/95 G. Khiabkov G.S., Ilyichenko V.I., Belousov N.F.

This method of producing strong drinks is limited to oak riveting, which has been in contact with grape spirit for more than 9 years, and its long production time. There is a method of producing a base for the preparation of strong alcoholic beverages, which involves soaking the raw material in hot water with a temperature of 60-75 ° C and drying it, charring the wood raw material with a water-alcohol liquid, obtaining an extract. Oak and / or cherries are used as wood raw materials, and / or plum ground to wood chips, soaked wood raw materials are subjected to soaking and drying, a mixture of ethyl ethyl alcohol with softened water with a volume fraction of ethanol of 50% is used as a water-alcohol liquid, obtaining the extract is carried out by continuous recirculation of an aqueous-alcoholic liquid through a layer of charcoal to a value of the total extract content of 5-9 g / dm ³ , and the obtained extract is kept for 2 weeks.

RU 2219235 - C1. Bull. No. 35 dated December 20, 2003. Vostryakov S.V., Novikov I.V.

However, this method of producing strong drinks has significant drawbacks, which are large labor, technical and time costs, which significantly increases the cost of the final product.

Closest to the proposed is a method of manufacturing a strong drink, which involves placing wood in a hermetically sealed tank, filling with extractant, hermetically closing the tank, heating until the pressure rises in it, maintaining pressure, forced cooling of the tank, draining the broth, filtering and mixing with alcohol to obtain a strong a drink with its subsequent receipt on bottling (AS USSR 145878, class С12Н 1/22, publ. 1962).

The technical result of the invention is the acceleration and cheapening of the production of spirits.

The technical result is achieved by the fact that the method of manufacturing a strong drink involves placing wood in a hermetically sealed tank, filling it with extractant, hermetically closing the tank, heating until the pressure rises in it, maintaining pressure, forcing the tank to cool, draining the broth, filtering and mixing with alcohol to obtain a strong drink with its subsequent bottling, which is used as wood chips or wood chips, which are previously subjected to drying in a chamber at a temperature ature 160-180 ° C for 3 or 4 hours, respectively, raisins and vanillin are placed in the tank, water is used as an extractant, while shavings or wood chips, raisins and vanillin are used per 1000 dal of water, respectively, in the amount of 600 or 700, 80 and 0.3 kg, the heating is adjusted to increase the pressure in the tank to 1.2-1.5 atm, the pressure is maintained for 3 or 4 hours, and the broth is mixed with alcohol to a beverage strength of 40-43 vol.%.

The method also provides for the use of birch, or oak, or apple, or pear, or mountain ash as wood.

Initially, the wood is machined to obtain chips or softened chips, after which the wood is subjected to high-temperature processing of 160-180 ° C (for 3 hours of chips or 4 hours of chips) in a chamber with four mesh pallets with natural ventilation, this ensures elimination of extraneous odors not characteristic of wood.

The treated wood is placed in the tank at the rate of 600 kg of chips or 700 kg of wood chips per 1000 deciliters of filtered water. Tank loading should not exceed 0.8-0.85% of its volume. The tank is equipped with a hermetic cover with an emergency valve, a control pressure gauge, a thermometer, an emergency electrical contact pressure gauge installed at a pressure of 1.7 atm. When this pressure is exceeded, the gas supply valve to the burner is turned off, thereby ensuring the safe operation of the tank.

To improve the taste and aroma close to the cognac drink, an additional 80 kg of raisins placed in 4 gauze bags and 300 g of vanillin are additionally placed in the tank.

After that, the tank is hermetically closed and heated to a temperature close to 100 ° C, increase the pressure to 1.2 or 1.5 atm, maintain this pressure for 3 hours for shavings and 4 hours for chips, which ensures the most complete extraction of aromatic and extractive substances found in wood and raisins. After that, the tank is cooled, irrigating it with cold water until the pressure is completely reduced, the lid is opened and the resulting broth is poured into the filter chamber. Carefully filtered broth is mixed in a container with ethyl alcohol - rectified to obtain a fortress of 40-43 vol.%. The resulting drink is served on the bottling line. The average time taken to make this drink is about 17 hours.

This technology uses birch, or oak, or apple, or pear, or mountain ash. The resulting strong drink based on birch wood has an amber color, a soft, slightly sweet taste of birch juice with a pleasant aroma. The drink based on oak wood has the color, taste and aroma of cognac three years old. The drink based on apple wood has the color of tea, a slightly sweet taste with a faint aroma of apple juice. The drink based on pear wood has the color of cognac, the taste is soft with faint bitterness, with an aroma close to cognac. The drink based on mountain ash wood has the color of amber, with a delicate taste and aroma of garden mountain ash.

Example 1

Initially, birch wood is machined to produce chips, after which the wood is subjected to high temperature treatment of 180 ° C for 3 hours in a chamber with four mesh pallets with natural ventilation, this eliminates extraneous odors that are not characteristic of wood.

The treated wood is placed in the tank at the rate of 600 kg of chips per 1000 deciliters of filtered water. Tank loading should not exceed 0.8% of its volume. The tank is equipped with a hermetic cover with an emergency valve, a control pressure gauge, a thermometer, an emergency electrical contact pressure gauge installed at a pressure of 1.7 atm. When this pressure is exceeded, the gas supply valve to the burner is turned off, thereby ensuring the safe operation of the tank.

To improve the taste and aroma close to the cognac drink, an additional 80 kg of raisins placed in 4 gauze bags and 300 g of vanillin are additionally placed in the tank.

After that, the tank is hermetically sealed and heated to a temperature close to 100 ° C, increase the pressure to 1.2 atm, maintain this pressure for 3 hours, which ensures the most complete extraction of aromatic and extractive substances found in wood and raisins. After that, the tank is cooled, irrigating it with cold water until the pressure is completely reduced, the lid is opened and the resulting broth is poured into the filter chamber. Carefully filtered broth is mixed in a container with ethyl alcohol - rectified to obtain a fortress of 40 vol.%. The resulting drink is served on the bottling line. The average time taken to make this drink is about 17 hours. The resulting strong drink based on birch wood has an amber color, a soft, slightly sweet taste of birch juice with a pleasant aroma.

Example 2

Initially, oak wood is machined to obtain softened chips, after which the wood is subjected to high-temperature treatment of 180 ° C for 4 hours in a chamber with four mesh pallets with natural ventilation, this eliminates extraneous odors not characteristic of wood.

Treated wood is placed in the tank at the rate of 700 kg of wood chips per 1000 deciliters of filtered water. Tank loading should not exceed 0.8% of its volume. The tank is equipped with a hermetic cover with an emergency valve, a control pressure gauge, a thermometer, an emergency electrical contact pressure gauge installed at a pressure of 1.7 atm. When this pressure is exceeded, the gas supply valve to the burner is turned off, thereby ensuring the safe operation of the tank.

To improve the taste and aroma close to the cognac drink, an additional 80 kg of raisins placed in 4 gauze bags and 300 g of vanillin are additionally placed in the tank.

After that, the tank is hermetically sealed and heated to a temperature close to 100 ° C, increase the pressure to 1.5 atm, maintain this pressure for 4 hours, which ensures the most complete extraction of aromatic and extractive substances found in wood and raisins. After that, the tank is cooled, irrigating it with cold water until the pressure is completely reduced, the lid is opened and the resulting broth is poured into the filter chamber. Carefully filtered broth is mixed in a container with ethyl alcohol - rectified to obtain a fortress of 43 vol.%. The resulting drink is served on the bottling line. The average time taken to make this drink is about 17 hours. The drink based on oak wood has the color, taste and aroma of cognac three years old.

Example 3

The method is carried out analogously to example 1, only use the wood of apple trees. The drink based on apple wood has the color of tea, a slightly sweet taste with a faint aroma of apple juice.

Example 4

The method is carried out analogously to example 2, only using pear wood. The drink based on pear wood has the color of cognac, the taste is soft with faint bitterness, with an aroma close to cognac.

Example 5

The method is carried out analogously to example 1, only use the mountain ash. The drink based on mountain ash wood has the color of amber, with a delicate taste and aroma of garden mountain ash.

Claims (2)

1. A method of manufacturing a strong drink, comprising placing wood in a hermetically sealed tank, filling with extractant, hermetically closing the tank, heating until the pressure therein, maintaining pressure, forced cooling of the tank, draining the broth, filtering and mixing with alcohol to obtain a strong drink, followed by bottling, characterized in that the wood used is shavings or wood chips, which are previously subjected to drying in a chamber at a temperature of 160-180 ° C for 3 or 4 hours, respectively, raisins and vanillin are placed in the tank, water is used as an extractant, while shavings or wood chips, raisins and vanillin are used per 1000 dal of water, respectively, in the amount of 600 or 700, 80 and 0.3 kg, heating the pressure is raised to 1.2-1.5 atm in the tank, the pressure is maintained for 3 or 4 hours, and the broth is mixed with alcohol to the strength of the drink 40-43 vol.%. 2. The method according to claim 1, characterized in that the wood used is birch or oak, or apple, pear, or mountain ash.