RU2832444C2 - Method for production of gin with cola aroma and taste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to production of alcoholic beverages. Disclosed is a method of producing gin with a cola flavor and aroma, including making wort, its double distillation with subsequent addition of water to obtain an alcohol content of essentially 45 vol.% strength and subsequent mixing with prepurified treated water at ratio of 1:1–1:1.5, introduction of cola concentrate at ratio of 1:1 and mixing until homogeneous, distillation of the mixture obtained at the previous stage in the second still cube to obtain a colorless transparent alcoholic liquid with a cola flavor and aroma, separation of the head cut in amount of 2% of the total amount of the obtained liquid, additional distillation until reaching 43 vol.%, directing obtained liquid into a blending tank and soaking a gin basket in it for 16–24 hours, with further distillation of liquid together with ingredients of gin basket and addition of 2/3 of purified treated water with obtaining of mixture strength of 10 vol.%, re-distillation of obtained mixture in distillation still, extraction of the head run, which is 4% of the volume, separation of the main fraction, the strength of which is 50 vol.%, its dilution with purified treated water to 37.5–48 vol.% strength, infusion for 10 days to obtain a ready beverage. Second method differs from the first one by the fact that the gin basket is soaked at the first stage in a water-alcohol solution with 45 vol.% strength with subsequent direction into the distillation cube of the obtained liquid together with the ingredients of the gin basket, and then adding prepurified treated water in ratio of 1:1–1:1.5, and the introduction of the cola concentrate in ratio of 1:1, and further steps of stepwise distillation and dilution to a strength of up to 37.5–48 vol.%, and infusion for 10 days.

EFFECT: group of inventions makes it possible to impart cola taste and aroma to the beverage against the background of juniper taste and aroma, as well as to expand the range of strong alcoholic beverages.

6 cl

Description

Field of technology to which the invention relates

This invention relates to the food industry, in particular, to the field of production of strong alcoholic beverages with a strength of at least 37.5% by volume, produced by distilling grain alcohol with the addition of plant spices such as juniper berry, coriander, angelica root, orris root, almonds, cardamom and others. In particular, the invention relates to the field of production of flavored strong alcoholic beverages.

State of the art

There are known methods of making gin, according to which a bouquet of herbs, such as juniper berry, lemon peel, orange peel, coriander, angelica root, cardamom, are added to grain alcohol with a strength of about 97 vol.%, and this mixture is distilled through a still. The aromatic alcohol obtained at the outlet of the still is diluted with distilled water, bringing the strength of the drink to 40 vol.%. (https://yandex.ru/video/preview/11138424649608601131).

This is the method used to make the well-known Plymouth gin. The disadvantages of this gin include a pronounced smell and taste of alcohol.

The essence of the claimed invention

The objective of the invention is to obtain gin with higher organoleptic properties, to give the drink the taste and aroma of cola against the background of the taste and aroma of juniper, as well as to expand the range of strong alcoholic beverages.

The stated problem is solved in a method for producing gin with the taste and aroma of cola, which includes the preparation of a mash with a strength of 8 vol.%, distillation of said mash in a first still to obtain a distillate with a strength of 25 vol.%, repeating the distillation process in a second still to obtain a distillate with a strength of 65 vol.%, followed by the addition of purified prepared water to obtain a strength of essentially 45 vol.%, wherein according to the stated method:

a) pour the said distillate with a strength of essentially 45% by volume into a separate container and mix it with pre-purified prepared water in a ratio of 1:1-1:1.5,

b) add cola concentrate to the resulting water-distillate mixture in a ratio of 1:1 and mix them until smooth,

c) immediately after stage b), the mixture obtained in the previous stage is distilled in the second distillation cube,

d) direct the head distillate, which constitutes 2% of the total amount of liquid obtained in stage c), into a separate container;

d) carry out additional distillation of the remaining liquid in a distillation cube until it reaches a strength of essentially 43 vol.%;

e) direct the liquid obtained in the previous stage into the blending vat and soak the gin basket in it for 16-24 hours,

g) the liquid that has been infused in step e) is poured into the distillation cube together with the ingredients of the gin basket and 2/3 of the purified prepared water is added to obtain a mixture strength of 10 vol.%;

i) distill the resulting mixture in a distillation still;

k) the headstock, which constitutes 4% of the volume, is re-picked;

l) the main fraction is isolated, the strength of which is 50 vol.%;

m) the main fraction obtained in stage l) is diluted with purified prepared water, bringing its strength to 37.5-48 vol.%;

n) the resulting mixture is infused for 10 days.

Due to multiple distillations, the drink gets a softer taste and aroma of cola against the background of juniper berries. In particular, the burning shade of juniper is significantly reduced.

Double sampling of the head cut results in increased organoleptic properties.

Soaking the gin basket in distillate gives the alcoholic liquid a stable aroma. Further distillation in a still of the resulting aromatic alcoholic liquid together with the contents of the gin basket gives the future drink a soft taste with at the same time well-defined notes of the gin basket ingredients.

To stabilize the taste of the final alcoholic beverage, it is left to stand for 10 days.

Preferably, after step l) the tail strip is selected.

The gin basket mainly includes juniper berries 60%, lemon zest 10%, orange zest 10%, coriander 7%, cardamom 5%, cloves 2%, cassia bark 4%, pink pepper 2%.

If necessary, the finished drink can be carbonated.

The stated problem is also solved in a method for producing gin with cola flavor, which includes the preparation of a mash with a strength of 8 vol.%, distillation of said mash in a first still to obtain a distillate with a strength of 25 vol.%, repeating the distillation process in a second still to obtain a distillate with a strength of 65 vol.%, followed by adding purified prepared water to obtain a strength of essentially 45 vol.%, wherein according to the claimed method:

a) the gin basket is sent to the blending vat and soaked in the specified 45% vol. distillate for 16-24 hours;

b) send the liquid obtained in step a) together with the ingredients of the gin basket to the distillation cube, add pre-purified water in a ratio of 1:1-1:1.5, introduce cola concentrate in a ratio of 1:1 and mix them until smooth;

c) immediately after stage b), the mixture obtained in the previous stage is distilled in the second distillation cube,

d) direct the head distillate, which constitutes 2% of the total amount of liquid obtained in stage c), into a separate container;

d) the main fraction is isolated, the strength of which is 50 vol.%;

e) the main fraction obtained in stage d) is diluted with purified prepared water, bringing its strength to 37.5-48 vol.%;

g) the resulting mixture is infused for 10 days.

This method is more economical and its implementation takes less time than the implementation of the previous method described above.

The main difference between this method and the previous method described above is that the cola concentrate is distilled simultaneously with the gin basket ingredients, which gives the finished drink a brighter and richer aroma of cola against the background of juniper berries.

The invention also relates to gin produced by one of the above methods.

Implementation of the invention

A distillate with a strength of 65% by volume is obtained by double distillation of mash based on cereal crops. This distillate is then diluted with purified prepared water, bringing the solution to a strength of essentially 45% by volume.

It should be noted that instead of making mash to obtain a distillate with a strength of 65% by volume, you can take ready-made high-quality alcohol obtained from cereal crops and also dilute it with purified prepared water, bringing the solution to a strength that is essentially 45% by volume.

The said distillate, with a strength of essentially 45% by volume, is mixed with pre-purified prepared water in a ratio of 1:1-1:1.5, and then the resulting solution is mixed with cola concentrate or cola solution.

The term "essentially" means a manufacturing deviation of ±1%.

The water-distillate mixture is mixed with the cola solution in a ratio of 1:2. That is, one part of the water-distillate mixture and two parts of the cola solution.

Since less cola concentrate is required, the ratio of water-distillate mixture and cola concentrate will be 1:1.

It should be noted that if the ratio of the water-distillate mixture and the cola solution is less than 1:2 or if the ratio of the water-distillate mixture and the cola concentrate is less than 1:1, the aroma of the drink will be expressed extremely weakly, and the taste will be almost absent. And, conversely, if the ratio of the water-distillate mixture and the cola solution is more than 1:2 or if the ratio of the water-distillate mixture and the cola concentrate is more than 1:1, the taste and aroma will be expressed too strongly, which reduces the taste qualities of the drink, and also unreasonably increases its cost.

Next, the resulting solution is mixed until homogeneous and sent to the distillation cube.

As a result of condensation of the cola solution vapors, distillate and water in the distillation cube, a transparent colorless liquid with the aroma and taste of cola is obtained at the outlet of the distillation cube.

The applicant conducted a series of tests, as a result of which he found that blending (for example, with cola) the water-distillate mixture before introducing it into the distillation still allows one to obtain a clear drink with a mild taste and aroma of cola at the outlet of the distillation still.

It should be noted that the first 1-2% of the total amount of liquid leaving the distillation cube (the so-called head distillate) must be removed, as they contain the maximum concentration of hazardous impurities such as methanol, acetaldehyde and others.

After separating the head distillate, the liquid is again passed through the distillation still.

Upon completion of the distillation stage, a liquid with a strength of essentially 43% by volume is obtained.

Next, a gin basket is prepared, including 60% juniper berries, 10% lemon zest, 10% orange zest, 7% coriander, 5% cardamom, 2% cloves, 4% cassia bark, and 2% pink pepper.

A liquid with a strength of 43% by volume is poured into the blending vat, a gin basket is added and it is left to settle for 16-24 hours.

After the above-mentioned time, the infused liquid, together with the ingredients of the gin basket, is sent to the distillation cube.

It should be noted that distillation of the liquid blended in the above manner, having a strength of 43% by volume, together with the ingredients of the gin basket allows to give the drink a more pronounced and bright aroma and taste.

The liquid, which has been infused for 16-24 hours, is poured into the distillation cube together with the ingredients of the gin basket and 2/3 of the purified prepared water is added to obtain a mixture strength of 10 vol.% and this liquid is distilled again through the distillation cube.

Next, the head distillate is again collected, making up 4% of the volume of liquid in the distillation cube.

The resulting main fraction, which has a strength of 50 vol.%, is diluted with purified prepared water, bringing its strength to 37.5-48%.

The resulting mixture is infused for 10 days. After 10 days, an alcoholic drink of the "gin" type will be obtained with the aroma and taste of juniper and cola, without the unpleasant taste of alcohol, typical of most gins. The resulting drink also has high transparency due to the almost complete absence of foreign inclusions.

If necessary, this ready-made drink can be carbonated.

Due to multiple distillations, the declared gin has a softer, more balanced taste without any alcoholic aftertaste.

The second method of making gin involves obtaining a mash with a strength of 8% by volume, distilling said mash in a first still to obtain a distillate with a strength of 25% by volume, repeating the distillation process in a second still to obtain a distillate with a strength of 65% by volume, and then adding purified water to obtain a strength of essentially 45% by volume.

Next, the gin basket is sent to the blending vat and soaked in the resulting 45% vol. distillate for 16-24 hours.

The steeping period of 16-24 hours allows the 45% vol. distillate to fully impart the aroma of the gin basket composition.

At the next stage, the infused liquid together with the gin basket ingredients is poured into a distillation cube, pre-purified prepared water is added there in a ratio of 1:1-1:1.5 and cola concentrate in a ratio of 1:1, and then they are mixed until smooth, while the strength of the resulting mixture will be 8 vol.%. Then the resulting mixture is distilled in a second distillation cube.

The head distillate, which constitutes 2% of the total amount of liquid obtained at the previous stage, is collected in a separate container.

The main fraction, the strength of which is 50 vol.%, is isolated and diluted with purified prepared water, bringing its strength to 37.5-48 vol.%.

The resulting mixture is infused for 10 days.

If necessary, the resulting finished drink can be carbonated.

The drink obtained in the above way has high organoleptic properties and has a taste of cola and juniper that is brighter than the taste of the drink obtained in the first way.

The range of strong alcoholic beverages is expanded by producing a strong alcoholic beverage of the gin type, which has a basic aroma and taste of juniper with the addition of the aroma and taste of cola.

Claims (25)

1. A method for producing gin with the taste and aroma of cola, comprising the preparation of a mash with a strength of 8 vol.%, distillation of said mash in a first still to obtain a distillate with a strength of 25 vol.%, repeating the distillation process in a second still to obtain a distillate with a strength of 65 vol.%, followed by the addition of purified prepared water to obtain a strength of essentially 45 vol.%, wherein according to the claimed method: a) pour the said distillate with a strength of essentially 45% by volume into a separate container and mix it with pre-purified prepared water in a ratio of 1:1-1:1.5, b) add cola concentrate to the resulting water-distillate mixture in a ratio of 1:1 and mix them until smooth, c) immediately after step b), the mixture obtained in the previous step is distilled in a second distillation cube to obtain a colorless transparent alcoholic liquid with the taste and aroma of cola, d) direct the head distillate, which constitutes 2% of the total amount of liquid obtained in stage c), into a separate container; d) carry out additional distillation of the remaining liquid in a distillation cube until it reaches a strength of essentially 43 vol.%; e) the liquid obtained in the previous stage, which has the taste and aroma of cola, is sent to the blending vat and the gin basket is soaked in it for 16-24 hours, while the gin basket includes 60% juniper berries, 10% lemon zest, 10% orange zest, 7% coriander, 5% cardamom, 2% cloves, 4% cassia bark, 2% pink pepper. g) the liquid that has been infused in step e) is poured into the distillation cube together with the ingredients of the gin basket and 2/3 of the purified prepared water is added to obtain a mixture strength of 10 vol.%; i) distill the resulting mixture in a distillation still; c) the head distillate, which constitutes 4% of the volume, is re-selected; l) the main fraction is isolated, the strength of which is 50 vol.%; m) the main fraction obtained in stage l) is diluted with purified prepared water, bringing its strength to 37.5-48 vol.%; n) the resulting mixture is infused for 10 days to obtain the finished drink. 2. The method according to item 1, in which after step l) the tail strip is selected. 3. The method according to paragraph 1 or 2, characterized in that the finished beverage obtained in step n) is carbonated. 4. A method for producing gin with the taste and aroma of cola, comprising the preparation of a mash with a strength of 8 vol.%, distillation of said mash in a first still to obtain a distillate with a strength of 25 vol.%, repeating the distillation process in a second still to obtain a distillate with a strength of 65 vol.%, followed by the addition of purified prepared water to obtain a strength of essentially 45 vol.%, wherein according to the claimed method: a) the gin basket is sent to the blending vat and soaked in the specified 45% vol. distillate for 16-24 hours, with the gin basket containing 60% juniper berries, 10% lemon zest, 10% orange zest, 7% coriander, 5% cardamom, 2% cloves, 4% cassia bark, and 2% pink pepper. b) send the liquid obtained in step a) together with the ingredients of the gin basket to the distillation still, add pre-purified prepared water in a ratio of 1:1-1:1.5, introduce cola concentrate in a ratio of 1:1 and mix them; c) immediately after step b), the mixture obtained in the previous step is distilled in a second distillation cube to obtain a colorless transparent liquid with the taste and aroma of cola, d) direct the head distillate, which constitutes 2% of the total amount of liquid obtained in stage c), into a separate container; d) the main fraction is isolated, the strength of which is 50 vol.%; e) the main fraction obtained in stage d) is diluted with purified prepared water, bringing its strength to 37.5-48 vol.%; g) the resulting mixture is infused for 10 days to obtain the finished drink. 5. The method according to item 4, in which after step d) the tail strip is selected. 6. The method according to any of paragraphs 4 or 5, characterized in that the finished beverage obtained in step g) is carbonated.