Ware small for thermal treatment of food products
(57) Abstract:Utensils for thermal treatment of food products includes stainless steel tank, a layer of heat conducting metal, located under the bottom of the tank, replaceable liners in contact with the container, the cover and the casing, which is adjacent to the conductive layer. Heat-conducting metal is corrosion-resistant alloy, the coefficient of thermal conductivity which 8-14 times higher thermal conductivity material capacity. One of the replaceable liners placed on the container, provided with a side wall, as well as additional capacity and partitions connected with a tube placed inside a removable liner. The ends of the removable liner is made curved, with the possibility of contact with the curved flanges of the cover and the vessel. This provides improved stability to heat treatment natural products without water and fat from being stored in the finished food, the main mass of useful components, the implementation of food processing for preparing purified from impurities alcohol-based liquids, such as vodka. 2 Il. The invention relates to utensils for cooking.The world is de 100oC or fats when 120-180oC. In the famous dishes when cooking in water consumes a lot of heat energy, in the finished food from natural products lost vitamins and other beneficial ingredients in addition, the food moving hazards contained in chlorinated tap water (see Small B. N., Blucher B., Ivanov, L. A., Small, S. C. "Green technology cooking in cast ware", journal Foundry, M., 1997, 2, S. 25 and 26).Famous dishes for thermal treatment of food products, the capacity of which is made of bimetal stainless steel - heat-conducting material (see Der Konstrukteur 1976, N3, S. 12. Verbundmetall-neue Anwendungsmoglichkeiten). A disadvantage of the known dishes is the high consumption of heat conducting material.Famous dishes for thermal processing, containing a capacitor, a layer of heat-conducting metal, located under the bottom of the tank, the casing of stainless steel, adjacent to the layer of heat-conducting metal, and the cover, the contact surface of the cover is made in the form of flanges (see EP 0222699, 20.05.87).In the famous dishes is impossible to carry out heat treatment natural products at temperatures below 100oC and without water for cooking ecologicas and others). Also impossible heat treatment of food products in the container to obtain the alcohol-containing liquid, such as vodka, cooked at home. In industrial conditions used for this apparatus, comprising a container with a pump, a column with partitions, glasses, reflux condenser, refrigerator, measuring device and spiropent (see "Agricultural encyclopedia". Edited Benediktov I. A. and others, so 4. - M, GIL, 1955, S. 577). The basis for the preparation of vodka industrial way is raw alcohol. If it is prepared from zernotorgovelna raw materials, it contains 0.02-0.15% of poisonous methyl alcohol. When using as raw material molasses (departure at sugar refining) or pure sugar methyl alcohol in alcohol-raw is missing (see "the Technology of alcohol". Edited Yarovenko C. L. - M.: Kolos, 1996, S. 320 and 321). Due to the preparation and sale of counterfeit vodka on the basis of technical (methyl) alcohol in Russia die each year up to 40 thousand people. At home to make vodka (alcohol) use a homemade steam apparatus consisting of a vessel with a cover, coil, connected to the lid, the device for cooling the coil by flowing water and sportapro is the Asel, up to 0.03% of aldehydes and up to 500 mg/l esters. These hazards remain in vodka in the absence of treatment, for example, a known filter materials or biologically active coagulators out of steam apparatus (see Pokhlebkin Century History of vodka. - M. : inter-Verso, 1991, S. 227-231).Closest to the technical nature of the claimed device is selected as the closest analogue of cookware for heat treatment of food products containing metal vessel, the layer of heat-conducting metal, located under the bottom of the tank, made of alloy, the coefficient of thermal conductivity which is 2-7 times higher than the conductivity of the material of the bottom of the tank, the thickness of the bottom of the tank is 5-20% of the thickness of the layer of heat-conducting metal, the cover contact surface of the cover and the vessel made in the form of flanges, casing from stainless steel, adjacent to the layer of conductive metal, removable mesh liner can install the latest in the tank (see patent 2143833 issued in Russia 10.01.2000, Small VP). Cookware allows for thermal processing of food products with steam temperature below 100oC formed on the bottom of the dish and cooling Ensenaste heat transfer at the contact boundary between the conductive metal and stainless steel falls during operation of dishes due to the low corrosion resistance of heat-conducting material layer. The ratio of the coefficients of teploprovodnosti conductive material layer and the capacitance of the well-known dishes, which is 2-7 times higher than thermal conductivity of the material of the bottom, not enough to quickly heat the heat storage plate. Lots of dishes can increase substantially because of the high specific gravity of heat-conducting layer. For example, iron-carbon alloys have a coefficient of thermal conductivity is 3-4 times higher than stainless steel, but their share is several times higher than that of aluminum alloys. Therefore, when the thickness of the conductive layer 5 times greater than the thickness of the bottom of the tank, the mass of the dish increases significantly, and it becomes malodorous during operation. Many aluminum alloys having a low specific weight, for example, type AL9 not have high corrosion resistance. Low corrosion resistance of the alloy causes the formation of a thick maloteploprovodnoj layer of oxides in the bimetal aluminum alloy - stainless steel". This layer is hard and brittle, so prone to destruction from overheating or from shock loads on the bottom. In this case, the bimetallic bottom layers, which violates the technological process of heat treatment products, uvelichenie is holding a fluid by heat treatment of food products placed in the tank.These drawbacks limit the technological capabilities of dishes with cooked food.The problem is solved that by changing the design is expanding the technological capabilities of dishes with cooked food.The technical result from the use of the invention is to stabilize and accelerate the accumulation and heat transfer of thermal energy from the heat source through thermal storage the bottom of the dish with the conductive layer, as well as in the implementation process for thermal treatment of food products for the preparation of alcohol-containing liquid in the container.The goal is solved by the fact that cookware for heat treatment of food products containing tank made of stainless steel, a layer of heat-conducting metal, located under the bottom of the tank, made of alloy, the coefficient of thermal conductivity higher than thermal conductivity of the material of the container, the thickness of the layer of conductive metal is greater than the thickness of the bottom of the tank, replaceable liners in contact with the container, the cover contact surface of the cover and emcore, according to the invention the layer of conductive metal is made of corrosion-resistant conductive alloy, the coefficient of thermal conductivity which 8-14 times higher thermal conductivity material capacity with one of the removable liners made with the possibility of installation on the vessel, equipped with a lateral wall, as well as additional capacity and partitions connected by a tube placed inside a removable liner, the ends of which are made curved and in contact with the flanges of the lid and container.The execution layer of heat-conducting metal from corrosion-resistant conductive alloy, the coefficient of thermal conductivity which 8-14 times higher thermal conductivity material capacity, reduces warm-up time, the heat storage plate ware and stabilizes the operation of the ware during the heat treatment of food products.The execution of one of the removable liners with the possibility of installing it on the vessel, equipped with a lateral wall, as well as additional capacity and partitions connected by a tube placed inside a removable liner, the ends of which are made curved and in contact with the flanges of the cover and the vessel, obespechit of the invention is illustrated by drawings.In Fig. 1 shows utensils (cut), equipped with a replaceable liner in contact with the bottom part of the vessel; Fig.2), the same is equipped with a replaceable liner in contact with the upper part of the vessel and the lid.Utensils for thermal treatment of food products includes a container 1 made of stainless steel, a layer of heat-conducting corrosion resistant metal 2, the casing 3 of the stainless steel adjacent to the layer of conductive corrosion-resistant metal 2, exchangeable 4 (Fig.1) and 5 (Fig.2), the cover 7. Cover 7 and the container 1 is equipped with curved flanges 8 and 9, and also handles 10 and 11. The layer of conductive corrosion-resistant metal 2 has a coefficient of thermal conductivity in the 8-14 times higher than thermal conductivity of stainless steel, which is made from the container 1. As materials for the conductive layer of corrosion-resistant metal 2 in the container of Fig. 1 and 2 is used chemically pure aluminum brand of HELL 1. Its coefficient of thermal conductivity at 20oC is equal to 0.52 cal/schrad). The stainless chrome-Nickel steel AISI 304, which is made all the metal elements of the dish of Fig. 1 and 2, the coefficient of thermal conductivity at 20oC is equal to 0,039 cal/schrad). Thus, coefficie capacity 1, 13.4 times. The thickness of the steel parts of the bottom and walls of the container 1 and the lid 7 and the cover 3, the same and equal to 1 mm, the thickness of the corrosion-resistant conductive metal 2 is equal to 9 mm In Fig.1 shows the Assembly of utensils for its work with removable liner 4 by heat treatment of solid natural food without water and fat. Removable liner 4 contains holes 6 spaced across the lateral surface and the bottom. The upper part of the removable liner 4 is open to the possibility of inserting and extraction products thereof. Removable liner 4 is in contact with the container 1 along the inner part of her bottom. In Fig.2 shows a variant of the Assembly of utensils for its work with removable liner 5 by heat treatment of food products for cooking in a pot of alcohol-containing liquid. Removable liner 5 is placed on the end of the tank 1 and contacts the bottom end with a flange 9 of the tank 1 and the upper end with a flange 8 of the cover 7. Removable liner 5 includes a continuous side wall 12 and the additional capacity is 13, which is formed by the convex part of the septum 14 and part of the inner surface of the side wall 12. On the convex side of the partition 14 is a through hole 15 and a mounting opening in the top end. The partition 19 overlaps the end face of the flange 17 and contains a hole for fastening the lower end of the tube 16.Consider the process of cooking in a pot, is shown in Fig.1. This cookware allows you to cook various natural products (vegetables, meat, fish and others). Cooking in a pot dishes such as cabbage and meat wieners, carried out in the following sequence. Fresh cabbage white & redhead cleaned, washed and shredded. Sausages are placed on shredded cabbage. On the container by the handle 11 open the cover 7, is removed from vessel 1 removable liner 4. Portions of products for heat treatment, especially their training, the duration of the periods and stages of heat treatment, etc. are specified in the technical instructions for the preparation of natural products without water and fat" (further Instructions) that came with the dishes. Products are then placed in a removable liner 4, place it in the container 1 and cover it with a lid 7. This shaped flanges 8 and 9 on the lid 7 and the container 1 is tightly contact each other, providing a sufficiently high integrity dishes. Then the dishes in the collection take the handles 10 and put on a thermal energy source, such as a gas stove with regulator heating. Prior those who according to the instructions in the Instruction, and is controlled by the user of the dishes on time. After a period of heating of the heat storage of the bottom of the tank 1 heat treatment continue in the position set at level "Minimal heating. The duration of the heat treatment in this mode is determined by the Instruction. During thermal processing of products is the circulation of the steam inside the ware between the heated heat-retaining bottom of the container 1 and the lid 7 in contact with the environment. The source of steam is "product liquid (capillary water and juice), which in small amounts is allocated in the form of drops from the cut of natural products, housed in a removable liner 4. "Grocery liquid" flows of products through the holes 6 in the removable liner 4, the inside of the container 1. Since the inner surface of thermal storage of the bottom of the tank 1 is continuously heated by the transfer of thermal energy from gas stoves through the casing 3, a layer of corrosion-resistant heat-conductive metal 2 into the vessel 1, on the bottom of the evaporation product fluid". The resulting vapor with a temperature below 100oC passes through the holes 6 in the removable liner 4 and heats the food. Due to the use of the realised stable and rapid transfer of thermal energy from the heat source into the vessel 1 through the elimination of chemical and thermal conditions for the formation of thick maloteploprovodnoj layer of oxides of aluminum and iron on the contact boundary between the aluminum - stainless steel. Elimination maloteploprovodnoj oxide layer in the bottom of thermal storage tank 1 and a high coefficient of thermal conductivity corrosion-resistant conductive layer 2, which is 13.4 times higher than thermal conductivity of the material of the container 1, allows to reduce the time of heating of the heat storage plate to the working temperature. After contact of steam with products in removable liner 4 and heating, the steam is cooled. Therefore in contact with the inner surface of the cover 7 is the condensation of the steam in the form of droplets, consisting of product fluid." The inner surface of the cover 7 has a conical shape, so drops of the condensed product of the fluid flow to the interior of the curved flange 8 of the cover 7 and then fall on the heated thermal storage the bottom of the tank 1. This process is repeated several times during the heat treatment of products that are cooked at temperatures below 100oC. After completion of the period of cooking mode minimum heat according to the Instructions of the regulator its intensity is switched to the "Off" position, and the final stage of heat treatment is continued only at the expense of thermal energy accumulated cor is provodnogo layer 2 into the atmosphere, protects the casing 3 stainless steel adjacent to the specified layer. The duration of the final stage of heat treatment at the expense of thermal energy accumulated corrosion-resistant conductive layer 2, is determined by the Instruction. After completion of the dishes for the handle 10 is removed from the gas stove. Then the handle 11 open the cover 7 and is removed from the container 1 removable liner 4 placed in it products. Warm food placed in the plate. Before its use, it is added to vegetable oil or other seasoning (sauce or mayonnaise, or ketchup and other ) in accordance with the Instructions and recommendations tailored to the individual taste of the user. Food cooked in a pot of steel grade 304, without the use of standard chlorinated tap drinking water and environmentally friendly products with minimum (background) chemicals is environmentally friendly. For example, the number controlled by standard chemical substances in drinking water in the CIS contains a priority list of 13 controlled hazards, while in water bodies near industrial centers, the number of hazards is a list of 500 titles (see "Environmental aspects of examination of inventions" edited and Chelyabinsk regions radioactive hazards, for example in 2000, exceeded the permissible sanitary norms 1000 times. Use gentle heat treatment with a temperature below 100oC allows you to save in the finished food, the bulk of the useful components (vitamins, pectins, proteins, minerals, the original structure of the intracellular fluid and other) contained in natural source products, so this food is especially useful for prophylaxis and treatment of diseases of the stomach, kidneys, heart and joints. At the conclusion of the U.S. Federal control over the quality of the food and drug administration standard chrome-Nickel stainless steel, grade 304 absolutely safe as material for cookware because of the absence of corrosion in the food environment and discharge of chromium or Nickel stainless steel of the specified brand in the finished food. The presence in the construction of utensils thermal storage bottoms and tight sealing of the flanges, as well as cooking with minimal heating of the bottom and no water can save up to 70% of thermal energy compared with traditional thermal processing of foods in a metal container with a thin bottom and leaking cap.Consider the process of making alcohol-containing liquid in the container (Fig. the seat reservation is being prepared. For example, a certain portion of sugar is dissolved in high-quality drinking water and incubated with the addition of yeast for some time. The thus prepared liquid food is poured into the container 1. Then into the hole 15 in the wall 14 fill in water, after which the removable liner 5 install the lower flange 17 on the flange 9 of the tank 1. After this removable liner 5 is closed by a cover 7, which tightly contacts the flange 8 with the upper flange 18 of the removable liner 5. The dishes Assembly mounted on a gas stove with regulator heat level. The technology of food preparation for heat treatment with the aim of obtaining alcohol-containing liquid, the periods and the duration of heat treatment of the liquid, the amount of materials for the purification of alcohol-based liquids from existing hazards are listed in the technical guidelines for the preparation of alcohol-containing liquid" (next instruction), attached to the dishes. The regulator of the gas on the stove put in the position of "Medium heat", the duration of which is determined by the Instruction. After a period of operation in this mode, the knob on the stove is switched to the position "Minimum heating. During heating of the bottom of the tank 1, the liquid Razah is therefore its evaporation from the tank 1 is greatly increased, than the evaporation of water. The presence of the heat storage plate in the tank 1 stabilizes the transfer of heat energy from the heat source to the liquid filled in the container 1. Alcohol vapor through the opening in the lower end of the tube 16 to pass through it and are cooled by heat transfer through the outer surface of the tube 16 to the water filling the enclosed space inside removable liner 5 between the walls 19 and 14. Then alcohol vapor through the upper open end of the tube 16 extend in an enclosed space in the upper part of the removable liner 5, formed part of its side wall 12 and the cover 7. Due to heat transfer through the side wall 12 and the outer side surface of the removable liner 5 is the secondary cooling of the vapors of alcohol. Then "cold steam" rises to the inner surface of the cover 7 having a temperature close to the room, and condenses on the lid 7 in the form of drops. Excessive temperatures produced during condensation and transfer of alcohol from vapor to liquid state, is removed by heat transfer through the cover 7 and its outer surface into the surrounding air environment. Drops of alcohol slide down the inner conical surface of the cover 7 in the direction towards the inner part of the flange 8, posted the second container 13. From the liquid in the tank 1 together with the alcohol evaporates and some water. Water as well as alcohol, cooled, condenses on the inner surface of the cover 7, so the condensed liquid called alcohol.After a certain period of time according to the manual control of heating put in the "Off" position. The final period of heat treatment is due to the heat accumulated corrosion-resistant conductive layer 2, and the hot liquid in the tank 1. The enthalpy of corrosion-resistant conductive layer 2 is kept from scattering in the atmosphere through the casing 3 made of stainless steel with a thermal conductivity of 13.4 times lower than thermal conductivity of the material of the corrosion-resistant conductive layer 2. After completion of the final period of heat treatment, as defined in the regulations, the dishes apart. For this purpose, the handle 11 to remove a cover 7, then take out the removable liner 5. Tilt removable liner 5 of the additional capacity 13 alcohol-containing liquid is poured into the container to its storage and purification from impurities. Then removable liner 5 is turned 180oand through at alcohol-containing liquid contains methyl alcohol, has a strength of 40 degrees. From other impurities (fusel oils, aldehydes and esters) this fluid is additionally purified using known filter materials and coagulants (see Pokhlebkin Century Century History of vodka. - M. : inter-Verso, 1991, S. 227-231) according to the Instruction and outside of cookware.Quality homemade vodka not only saves human health through exposure to the culture of cooking and moderate consumption of pure product, but also prevents the possibility of poisoning fatalities, occurring at random buying and drinking adulterated vodka made unfair by the manufacturer, for example, containing methyl alcohol. Cookware for heat treatment of food products containing tank made of stainless steel, a layer of heat-conducting metal, located under the bottom of the tank, made of alloy, the coefficient of thermal conductivity higher than thermal conductivity of the material of the container, the thickness of the layer of conductive metal is greater than the thickness of the bottom of the tank, replaceable liners in contact with the container, the lid, the contacting surface of which the vessel is made in the form of a curved flange, and the cover of NGOs metal made of corrosion-resistant conductive alloy, coefficient of thermal conductivity which 8-14 times higher thermal conductivity material capacity with one of the removable liners made with the possibility of installation on the vessel, equipped with a lateral wall, as well as additional capacity and partitions connected to the tube and placed inside a removable liner, the ends of which are made curved, with the possibility of contacting flanges of the cover and the vessel.
FIELD: wine-making industry.
SUBSTANCE: method involves blending cognac alcohols with average age 4, 5, 6, 8, 10, 20 years of seasoning with the content of enanthic ethers in the range 3.1-7.0 g/100 ml a.a and their ratio to higher alcohols = 1.0-1.3, aromatic aldehydes, among them vanillin = 2.8-6.5 mg/100 ml a.a, and the ratio of enanthic ethers to vanillin = 1.07-1.11 taken in the amount providing specific "soap tints" with light vanillin-flower tinge in the ready product. Method involves using cognac alcohols obtained by distillation off of cognac wine-materials in the presence on natural own yeast to obtain crude alcohol, by fraction distillation off of crude alcohol and taking off head, tail and middle fractions. Before distilling off wine-materials with yeast are stirred preliminary by a method of the firm "Remi Marten". Taking off of the middle fraction is carried out up to the strength 60 vol.%, not less, and this fraction is subjected for the thermal treatment at 60-70oC for 1-2 days followed by keeping in barrels (by 30% in novel ones) with capacity 35 dal for from 4 to 20 years. Sugar syrup is added to the blend in the amount providing saccharinity by standard and if necessary sugar color is added to obtain the necessary color and softened water is added to obtain the necessary strength of drink. The blend is treated by cold, filtered, fed for resting and filtered again before bottling. The proposed method provides enhancing organoleptic indices of the ready product, to expand assortment of cognacs. Proposed procedures and parameters characterizing this method provide the presence of necessary amount and quality of enanthic ethers in cognac alcohols that improve flower and taste of cognac. Except for, the large amount of free non-esterified fatty acids in middle fraction that are partially esterified in the process of seasoning is provides by this invention. The esterification process is enhanced in its thermal treatment and causes the additional formation of enanthic ethers in the process of thermal treatment. The selection of ratios of components responsible for the taste and aromatic indices of cognac provide also the novel type of Russian cognac that is available for Russian consumer by its aroma and taste.
EFFECT: improved manufacturing method.
3 cl, 3 ex
FIELD: production of alcoholic drinks.
SUBSTANCE: proposed device contains evaporating tank for heating and evaporation of beer, running water cooler made in form of reservoir with conical bottom and ready product collector. Conical bottom of cooler is made so that vertex of cone is pointed upwards. Conical hole is made in upper part of conical of conical bottom. Elastic conical plug with hermetically fitted in thermometer is installed in conical hole. Ring collecting reservoir is arranged in lower part of cone over its periphery from inner side. Outer side wall of said reservoir is formed by conical surface of cooler bottom, and inner side wall, by branch pipe connected to evaporator reservoir. Bottom of ring collecting reservoir is hermetically welded to branch pipe and to conical bottom, being provided with union communicating with detachable collector of ready product. Hole is made on side surface of conical bottom in its upper part. Inlet end of coil arranged inside cooler is hermetically welded in said hole. Output end of coil is hermetically welded to outer side surface of cooler and is furnished with union communicating with ready product collector installed in holder secured on output end of coil for removal.
EFFECT: improved quality of ready product.
2 cl, 2 dwg
FIELD: separation of multi-component mixtures; chemical, pharmaceutical, oil-and-gas refining and food-processing industries; treatment of sewage.
SUBSTANCE: proposed method is based on continuous counter-flow of liquid and gaseous components excluding mixing of phases at continuous removal of gaseous and liquid components from column. Column is located at angle of 5-10° and is filled with glass balls, 1-6 mm in diameter by 1/2-2/3 of volume. Process is continuous at simultaneous regeneration of all components.
EFFECT: reduced energy requirements; reduced usage of metals; low cost of finished product.
5 cl, 1 dwg, 5 ex
FIELD: food industry and alcohol production.
SUBSTANCE: process comprises epuration of wash distillate in epuration column under hydroselection conditions using water fed onto 32nd plate in amount allowing withdrawal of epurate with volume percentage of alcohol between 15 and 25%. Epurate from epuration column is fed onto 16th plate of rectification column. Further follow distillation and concentration of alcohol, pasteurization thereof and additionally refinement to remove head impurities, removal of fusel oil from rectification column, return of non-pasteurized from alcohol and distillation water into epuration column, post-purification of alcohol in final purification column equipped with dephlegmator and condenser by way of removal of intermediate impurities from liquid phase from 15th and 25th plates (in upward direction) and feeding thereof in amounts 0.5-1.0% into head fraction of ethyl alcohol and withdrawal of methanol fraction from condenser, which is fed in amount 0.5-1.0% onto 36th plate of epuration column or into head fraction of ethyl alcohol. Commercial rectified alcohol "Alfa" is discharged from bottom section of final purification column. Content of methanol is thus reduced from 0.03 to 0.003 mg/dm3 and content of fusel oil from 3 to 2 mg/dm3.
EFFECT: improved physicochemical characteristics of alcohol.
1 dwg, 3 ex
FIELD: alcohol industry.
SUBSTANCE: alcohol is produced in wort distilling plant including wort, fractionating and distilling columns. Fractionation is performed in hydraulic selection mode by delivery of distillation water to 34th plate of fractionating column in the amount sufficient for volumetric fraction of ethyl alcohol in fractionation intermediate product of 20-22%; fractionation intermediate product is fed to distilling column plate. Then, rectified alcohol is taken from one of plates of alcohol selection comb and is fed to plate of final cleaning column. Provision is made for taking fusel oil vapor from vapor phase of lower plates of final cleaning column by injection in the amount of 3-4%.
EFFECT: enhanced stability of organoleptic and physico-chemical parameters of alcohol.
1 dwg, 2 ex
FIELD: food processing industry, in particular antioxidant complexes obtained from vinasse.
SUBSTANCE: food supplement for oral administration contains particular antioxidant complexes obtained from vinasse in combination with one or more bioavailability promoters selected from group comprising polysaccharides and amino acids. Disclosed is uses of said complexes in production of food supplement with sustained releasing. Obtained supplement imitates dietary vine properties.
EFFECT: product of increased antioxidant properties.
22 cl, 1 tbl, 13 ex
FIELD: winemaking industry.
SUBSTANCE: brandy wine material is enriched with yeast lysate and then subjected to distillation to give crude alcohol. The latter is once more given lysate followed by fractionation distillation resulting in top distillate, middle distillate, and tails. Middle distillate (brandy alcohol) is finally supplemented by lysate and stored in presence of oak wood or oak wood extract, or in oak wood tuns over a period of time long enough to obtain brandy product of corresponding mark. Brandy ripening are well known in the art. Lysate is employed in amounts 1.0-5.0% of the volume of spirituous material: 30% of lysate is added to enrich brandy wine material, 40% to crude alcohol, and remaining 30% to brandy alcohol. Brandy wine material is obtained known ways: keeping yeast in alcohol or alcohol distillate affected by temperature, through physical action, e.g. by ultrasound, light beam, magnetic field, and the like. Addition yeast cell component in separate alcohol production stages increases sum of enanthic ether components by 10% and tasting rate by 0.1.
EFFECT: improved quality of product.
FIELD: liqueur and vodka industry.
SUBSTANCE: invention relates to a method for producing whisky. Method involves using mash prepared from malt, grains, enzymes and yeast for production of two distillates of high alcohol strength and low alcohol strength. Distillate of high alcohol strength is prepared with the content of ethanol from 92.0 to 94.8 vol.% wherein the content of higher alcohol - from 30.0 to 80.0 mg/100 cm3 ab.al. and middle esters - from 15.0 to 35.0 mg/100 cm3 ab.al. Distillate of low alcohol strength is prepared with the content of ethanol from 65.0 to 75.0 vol.% wherein the content of higher alcohols - from 350.0 to 850.0 mg/100 cm3 ab.al. and middle esters - from 30.0 to 80.0 mg/100 cm3 ab.al. Head fraction obtained after distillation of mash is subjected for fractionated distillation to obtain ester distillate containing ethanol - from 80.0 to 85.0 vol.% and middle esters - from 200.0 to 500.0 mg/100 cm3 ab.al. Distillates are kept separately in oak tanks and used for preparing blends. The ratio of distillate of high alcohol strength, distillate of low alcohol strength, color and alcoholized syrup are assigned on the basis of laboratory blends and taking into account for providing the alcohol strength of whisky 40.0 vol.% and the content of higher alcohol - from 200.0 to 350.0 mg/100 cm3 ab.al. and middle esters - from 100.0 to 150.0 mg/100 cm3 ab.al., extractive oak substances - 0.6 g/dm3, not less, sugars - from 5.0 to 8.0 g/dm3. This procedure allows preparing whisky with stable and high organoleptic properties and independently on change of the raw quality.
EFFECT: improved method of production.
3 tbl, 4 dwg, 1 ex
FIELD: liqueur and vodka industry.
SUBSTANCE: method involves collection of liquid yeast deposits remained after fermentation of wine material after the 1st pouring over but not later in 60 days followed by their desulfitization and distillation for crude alcohol with the mass concentration of alcohol 25-40%. Prepared crude alcohol is added to distilling wine material in the amount up to 25% of absolute alcohol. This process provides creature of method and possibility for preparing high-quality cognac alcohols enriched with enanthic ethers for production of cognac and other strong drinks.
EFFECT: improved preparing method.
FIELD: liqueur and vodka industry.
SUBSTANCE: method involves feeding wine material from supply tanks, heating in dephlegmator and feeding on a delivery plate of extraction part of distilling column followed by feeding prepared alcohol into condenser and refrigerator. Before feeding alcohol into refrigerator it is subjected for thermal treatment into at least one capacity containing 10 ± 0.5 m3 oak chips split from barrel woods and treated with thermal and alkaline methods. Alcohol is fed to capacity from bottom to upper at temperature in capacity 65-70°C and holding time 8-24 h. Oak chips of size 200 x 35 x 15 mm are used. This allows intensifying the extraction process of tannic substances from wood to alcohol in placing oak barrel woods into capacity, to accelerate the process for maturing cognac alcohol, to enhance its quality, to decrease alcohol loss, wood consumption, industrial consumptions and labor intensity of production.
EFFECT: improved preparing method.
2 cl, 1 dwg