Process for enhanced flavoring of beverages and product produced therefrom
View Patent ↗The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.
1. A process for maturing alcoholic beverages comprising:
providing a distilled consumable alcohol; and
subjecting said consumable alcohol to ultrasonic energy at a power of at least 3 Watts/liter for at least one hour to accelerate chemical reactions in the consumable alcohol involved in maturation and flavor enhancement of said alcohol, wherein the temperature of the alcohol is maintained between 90° F. and 150° F. while the alcohol is being subjected to the ultrasonic energy during the process.
2. A process as defined in claim 1 , wherein said distilled consumable alcohol is between about 20 proof and about 190 proof alcohol content.
3. A process as defined in claim 1 , wherein said distilled consumable alcohol is between about 80 proof and about 150 proof alcohol content.
4. A process as defined in claim 1 , wherein said alcohol is recirculated through a reaction vessel while being subjected to the ultrasonic energy.
5. A process as defined in claim 1 , wherein the alcohol is subjected to ultrasonic energy at a power of at least about 5 Watts/liter.
6. A process as defined in claim 1 , wherein the alcohol is subjected to ultrasonic energy at a power of between about 10 and about 80 Watts/liter.
7. A process as defined in claim 1 , wherein said ultrasonic energy is at a frequency of greater than about 35,000 Hz.
8. A process as defined in claim 1 , wherein said ultrasonic energy is at a frequency of between about 20,000 and about 170,000 Hz.
9. A process as defined in claim 1 , further comprising combining said consumable alcohol with a purifying agent, said purifying agent being a material selected from the group consisting of activated carbon, diatomaceous earth, a filter, and mixtures thereof.
10. The process of claim 9 , wherein the filter has an average pore diameter of less than about 5 μm.
11. A process as defined in claim 1 , wherein said consumable alcohol is subjected to the ultrasonic energy for between about 12 and about 36 hours.
12. The process of claim 1 further comprising contacting the consumable alcohol with at least one flavorant.
13. The process of claim 12 , wherein said flavorant is a solid.
14. The process of claim 13 , further comprising filtering said solid from said mixture following subjection of said alcohol to said ultrasonic energy.
15. The process of claim 14 , further comprising subjecting the alcohol to additional ultrasonic energy after filtering the solid from the alcohol.
16. The process of claim 12 , wherein said flavorant is an extract.
17. The process of claim 12 , wherein said flavorant is selected from the group consisting of wood, seeds, fruitwoods, nuts, fruits, plants, vegetables, and mixtures thereof.
18. The process of claim 12 , wherein the alcohol is contacted with the flavorant prior to subjecting the alcohol to ultrasonic energy.
19. The process of claim 12 , wherein the alcohol is contacted with the flavorant after subjecting the alcohol to ultrasonic energy.
20. The process of claim 19 , further comprising contacting the alcohol and flavorant mixture to additional ultrasonic energy.
21. The process of claim 20 , wherein the mixture is subjected to the additional ultrasonic energy for a period of time of between about 2 hours and about 4 hours.
22. A process for maturing a grain alcohol comprising:
providing a grain alcohol;
combining the grain alcohol with a catalyst to form a mixture; and
subjecting the mixture to ultrasonic energy at a power of at least 3 Watts/liter for at least one hour to accelerate chemical reactions involved in maturation and flavor enhancement in the grain alcohol, wherein the temperature of the mixture is maintained between 90° F. and 150° F. while the mixture is being subjected to the ultrasonic energy during the process.
23. A process as defined in claim 22 , wherein the mixture is recirculated through a reaction vessel while being subjected to the ultrasonic energy.
24. A process as defined in claim 22 , wherein the mixture is subjected to ultrasonic energy at a power of at least about 5 Watts/liter.
25. A process as defined in claim 22 , wherein the mixture is subjected to ultrasonic energy at a power of between about 10 and about 80 Watts/liter.
26. A process as defined in claim 22 , wherein the ultrasonic energy is at a frequency of greater than about 35,000 Hz.
27. A process as defined in claim 22 , wherein the ultrasonic energy is at a frequency of between about 20,000 and about 170,000 Hz.
28. A process as defined in claim 22 , wherein the mixture is subjected to the ultrasonic energy for between about 12 and about 36 hours.
29. A process as defined in claim 22 , wherein the catalyst selected from the group consisting of sugars, esters, organic acids, wood extracts, and mixtures thereof.
30. A process for maturing alcoholic beverages comprising:
providing a consumable alcohol feedstock between about 20 and about 190 proof;
recirculating the alcohol through a reaction vessel; and
subjecting the alcohol to ultrasonic energy while the alcohol is in the reaction vessel, the alcohol being subjected to ultrasonic energy in an amount of at least 3 Watts per liter for at least one hour, said ultrasonic energy being at a frequency of between about 35,000 Hz and about 170,000 Hz, wherein the temperature of the alcohol is maintained between 90° F. and 150° F. while the alcohol is being subjected to the ultrasonic energy during the process.
31. The process of claim 30 , further comprising contacting the alcohol with a purifying agent selected from the group consisting of activated carbon, diatomaceous earth, a filter having an average pore diameter of less than about 5 μm, and mixtures thereof.
32. The process of claim 30 , wherein the temperature of the alcohol is maintained at a temperature of between 90° F. and about 120° F. while being subjected to the ultrasonic energy during the process.
33. The process of claim 30 , wherein the alcohol is subjected to ultrasonic energy at a frequency of about 80,000 Hz.
34. The process of claim 30 , wherein the alcohol is subjected to ultrasonic energy for between about 12 and about 36 hours.
35. The process of claim 30 , wherein the alcohol is subjected to ultrasonic energy in an amount of between about 15 Watts/liter and about 40 Watts/liter.
36. The process of claim 30 further comprising contacting the consumable alcohol with at least one flavorant.
37. The process of claim 36 , wherein said flavorant is a solid.
38. The process of claim 37 , further comprising filtering said solid from said mixture following subjection of said alcohol to said ultrasonic energy.
39. The process of claim 38 , further comprising subjecting the alcohol to additional ultrasonic energy after filtering the solid from the alcohol.
40. The process of claim 36 , wherein said flavorant is an extract.
41. The process of claim 36 , wherein said flavorant is selected from the group consisting of wood, seeds, fruitwoods, nuts, fruits, plants, vegetables, and mixtures thereof.
42. The process of claim 36 , wherein the alcohol is contacted with the flavorant prior to subjecting the alcohol to ultrasonic energy.
43. The process of claim 36 , wherein the alcohol is contacted with the flavorant after subjecting the alcohol to ultrasonic energy.
44. The process of claim 43 , further comprising contacting the alcohol and flavorant mixture to additional ultrasonic energy.
45. The process of claim 44 , wherein the mixture is subjected to the additional ultrasonic energy for a period of time of less than about 4 hours.