U.S. patent application number 17/101392 was filed with the patent office on 2021-03-11 for antioxidant enriched distilled alcohol product and process therefor.
The applicant listed for this patent is Alan B. Gillis, Judith M. Gillis, Rodney J. Gillis, Hyun Suk Lee. Invention is credited to Alan B. Gillis, Judith M. Gillis, Rodney J. Gillis, Hyun Suk Lee.
Application Number | 20210069279 17/101392 |
Document ID | / |
Family ID | 1000005237413 |
Filed Date | 2021-03-11 |
![](/patent/app/20210069279/US20210069279A1-20210311-D00001.png)
United States Patent
Application |
20210069279 |
Kind Code |
A1 |
Gillis; Alan B. ; et
al. |
March 11, 2021 |
ANTIOXIDANT ENRICHED DISTILLED ALCOHOL PRODUCT AND PROCESS
THEREFOR
Abstract
A process for producing a distilled ethanol product comprising
an antioxidant component and an ethanol component is described. In
the process, plant matter containing antioxidants is washed, frozen
and exposed to an input volume of ethanol. Antioxidants are
ethanolically extracted from the frozen plant matter. The plant
matter and the liquid ethanol fractions are then separated and the
plant matter having antioxidants extracted therefrom is used to
produce ethanol which is subsequently used to extract antioxidants
from a second batch of plant matter. The ethanol fraction having
antioxidants therein is stored or diluted for later use.
Inventors: |
Gillis; Alan B.;
(Springfield, CA) ; Lee; Hyun Suk; (Springfield,
CA) ; Gillis; Judith M.; (Springfield, CA) ;
Gillis; Rodney J.; (Springfield, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Gillis; Alan B.
Lee; Hyun Suk
Gillis; Judith M.
Gillis; Rodney J. |
Springfield
Springfield
Springfield
Springfield |
|
CA
CA
CA
CA |
|
|
Family ID: |
1000005237413 |
Appl. No.: |
17/101392 |
Filed: |
November 23, 2020 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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15279952 |
Sep 29, 2016 |
10874707 |
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17101392 |
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PCT/CA15/50239 |
Mar 27, 2015 |
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15279952 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A61K 2236/10 20130101;
A61K 36/81 20130101; A61K 2236/39 20130101; A61P 39/06 20180101;
C12G 3/04 20130101; A61K 9/0095 20130101; C12H 6/02 20190201; A61K
2236/00 20130101; A61K 2236/33 20130101 |
International
Class: |
A61K 36/81 20060101
A61K036/81; C12H 6/02 20060101 C12H006/02; C12G 3/04 20060101
C12G003/04; A61K 9/00 20060101 A61K009/00 |
Foreign Application Data
Date |
Code |
Application Number |
Apr 3, 2014 |
CA |
2847993 |
Claims
1. A process for producing an antioxidant containing distilled
ethanol product comprising: freezing antioxidant containing plant
matter, suitable for use in the production of ethanol, to render a
frozen plant material; subjecting the frozen plant material to a
volume of a distilled input ethanol product so as to ethanolically
extract antioxidants from the frozen plant material and render an
antioxidant-rich ethanol fluid mixture having therein remnant solid
plant matter; separating the remnant solid plant matter from the
antioxidant-rich ethanol fluid mixture so as to obtain said
antioxidant containing distilled ethanol product; and producing a
subsequent distilled ethanol product from said remnant solid plant
matter; the subsequent distilled ethanol product being used as the
distilled input ethanol product in subsequent cycles for producing
at least a further volume of said antioxidant containing distilled
ethanol product.
2. The process as defined in claim 1, wherein the frozen plant
material is subjected to the volume of distilled input ethanol
product until the remnant solid plant matter is substantially
devoid of antioxidants.
3. The process as defined in claim 1, wherein the distilled input
ethanol product has an ethanol concentration of from about 70% to
about 99%.
4. The process as defined in claim 1, wherein the frozen plant
material is sliced or ground to reduce the size thereof and
increase the surface area exposed to the distilled input ethanol
product during antioxidant extraction.
5. The process as defined in claim 3, wherein the antioxidant
containing distilled ethanol product is further diluted to reduce
the ethanol concentration thereof to a concentration of from about
20% to about 69%.
6. The process as defined in claim 1, wherein the plant matter
suitable for use in the production of ethanol is from the Vaccinium
genus, Rubus genus, blueberry, cranberry, bilberry, black
raspberry, red raspberry, blackberry, blackcurrant, cherry, banana,
asparagus, pea, fennel, pear, potato, Adirondack Blue potatoes or
Adirondack Red potatoes.
7. The process as defined in claim 1, wherein the frozen plant
material and the distilled input ethanol product are provided for
the ethanolic antioxidant extraction in a ratio between of from
about 0.4 kg frozen plant material to about 1 liter ethanol and
about 0.6 kg frozen plant material to about 1 liter ethanol.
8. The process as defined in claim 1, wherein the pH of the
distilled input ethanol product is adjusted so as to be in the
range of from about 3.0 to about 6.0.
9. The process as defined in claim 1, wherein during the ethanolic
antioxidant extraction the frozen plant material and the distilled
input ethanol product are maintained at a temperature of from about
10.degree. C. to about 20.degree. C.
10. The process as defined in claim 1, wherein the ethanolic
antioxidant extraction proceeds for a time period of from about 1
minute to about 100 minutes.
11. The process as defined in claim 1, wherein following the
ethanolic antioxidant extraction, the antioxidant-rich ethanol
fluid is separated from the remnant solid plant matter and said
antioxidant containing distilled ethanol product is obtained and
maintained in an environment substantially devoid of oxygen.
12. The process as defined in claim 11, wherein said environment
substantially devoid of oxygen is provided by a closed system.
13. The process as defined in claim 11, wherein said environment is
provided by a blanket of inert gas, nitrogen or argon.
Description
RELATED APPLICATIONS
[0001] The present application is a Divisional Application of U.S.
patent application Ser. No. 15/279,952, filed Sep. 29, 2016, which
in turn is a U.S. Continuation application which claims benefit of
priority to International Patent Application serial number
PCT/CA2015/050239 entitled "Antioxidant Enriched Distilled Alcohol
Product And Process Therefor", filed Mar. 27, 2015 which in turn
claims benefit of priority to Canadian Patent Application serial
number 2,847,993 entitled "Antioxidant Enriched Distilled Alcohol
Product And Process Therefor", filed Apr. 3, 2014. The subject
matter of each of the foregoing references is herein incorporated
by reference.
TECHNICAL FIELD
[0002] The present disclosure relates to distilled alcohol products
and processes for producing distilled alcohol products containing
antioxidants.
BACKGROUND
[0003] In recent years there has been an increasing desire among
the public to consume functional foods and beverages as well as
naturally-sourced compounds for alleviating or improving various
medical ailments. A functional food can be broadly defined as a
food which has an additional function, generally related to disease
prevention and additional health-promoting attributes of a given
food product. For example, a functional food is one that is natural
or processed to contain known biologically-active compounds where
such biologically-active compounds are known to provide a health
benefit, such as aiding in the prevention or management of various
ailments. Therefore, such foodstuffs can be considered to be
fortified. Agriculture and Agri-Food Canada, for example, broadly
defines a functional food as a food which is similar in appearance
to, or may be, a conventional food that is consumed as part of
one's diet, and that is demonstrated to have physiological benefits
and/or reduce the risk of chronic disease beyond basic nutritional
functions, i.e. they contain at least a certain bioactive
compound.
[0004] Free radicals that contain oxygen are known as reactive
oxygen species. Common reactive oxygen species, which occur as a
result of chemical reactions in the body, are, for example,
superoxide (O.sup.-.sub.2), Hydroxyl (OH.), Hydroperoxyl
(HO..sub.2), Alkoxyl (LO. or RO.) and Peroxyl (LO.sub.2. or
RO.sub.2.). Reactive oxygen species, in addition to being formed as
part of oxidation reactions are crucial for life, are also known to
be formed by exposure to substances such as smog, ozone, various
chemicals, drugs, and radiation inter alia. When excessive reactive
oxygen species chain reactions occur in a cell, they can cause
damage or death to the cell. Antioxidants terminate these chain
reactions by removing free radical intermediates, thus inhibiting
further oxidation reactions.
[0005] From a nutritional perspective, an antioxidant functions, in
one aspect, to dispose of reactive oxygen species in the body.
Therefore, an antioxidant inhibits the oxidation of other
molecules. Plants and animals maintain complex systems of multiple
types of antioxidants, such as glutathione, vitamin C, vitamin A,
and vitamin E as well as enzymes such as catalase, superoxide
dismutase and various peroxidases. Reducing agents, such as thiols,
ascorbic acid, or polyphenols can also be used to control the
amount of reactive oxygen species in a given cell and thereby
reduce oxidative stress that can cause damage to or kill cells.
Accordingly, antioxidants are widely used in dietary supplements
and have been investigated for the prevention of diseases such as
cancer, coronary heart disease and other aliments.
[0006] Anthocyanins, polyphenol compounds belonging to the
flavonoids class of molecules, are water-soluble vacuolar pigments
that, depending on pH may appear red, purple, or blue. These are
considered secondary metabolites when consumed by an individual
since anthocyanins are metabolized to uric acid, which in turn
increases the antioxidant capacity of blood.
[0007] Anthocyanins are known to occur in all tissues of higher
plants including leaves, stems, roots, flowers and fruits and are
particularly prevalent in plant matter with a rich blue or purple
colour, such as blueberries. For example, plants rich in
anthocyanins generally are from the Vaccinium genus, such as
blueberry, cranberry, and bilberry; the Rubus genus, including
black raspberry, red raspberry, blackberry, blackcurrant and
cherry. Anthocyanins, although present, are less abundant in
banana, asparagus, pea, fennel, pear, and potato.
[0008] Of particular interest are the Adirondack varieties of
hybrid potatoes developed by Cornell University. These hybrid
potatoes, which have blue flesh and skin with a slight purple tint
(a red variety has a similar interesting appearance), contain high
levels of anthocyanins. Accordingly, these red- and purple-fleshed
hybrid potato varieties are a good source of antioxidants. However,
certain drawbacks have been noted with the Adirondack potatoes from
a commercial perspective. These potatoes tend to more readily
suffer bruising as compared to traditional potato varieties.
Therefore in a given quantity of Adirondack potatoes, there tend to
be more `B-grade` potatoes, which are generally rejected for sale
for the purpose of eating. However, these B-grade potatoes can
still be used for other purposes such as in the manufacture of
alcohol.
[0009] Briefly, in the production of distilled alcohol, a mixture
of milled grain or other fermentable carbohydrates such as from a
fruit or vegetable is used. These fermentable carbohydrates,
generally termed feedstock, are usually first cooked to gelatinize
the starches and then enzymatically- or acid-treated to convert the
carbohydrates into fermentable sugars in a process known as
saccharification, which forms the mash. Following saccharification,
yeast is added to the mash to ferment the sugars. At this point the
mash is referred to as `beer`. Here the sugars are converted to
various alcohols by the yeast. A distillation process is then used
which separates the various alcohols from the beer where ethanol is
recovered, resulting in the recovery of the distilled
alcohol--generally 95% ethanol. Therefore, following the
distillation process, substantially pure ethanol is recovered which
leaves behind a `stillage` containing the higher boiling point
components of the beer and any solids which may not have been
previously filtered out of the beer. For example, ethanol has a
boiling point of 78.5.degree. C. in the anhydrous state and
78.15.degree. C. when formed in the binary azeotrope with water.
Therefore, an ethanol composition of about 95% ethanol can be
distilled from the beer when heated to about 78.degree. C. where
the ethanol is evaporated and collected as a liquid by condensation
of the ethanol vapour; thus separating and purifying the ethanol
from the beer.
[0010] In the stillage, the beer remnants from the distillation
process, and components such as fusel oils, remain. Fusel oils is a
term used to describe higher alcohols, generally various ratios of
propanol, butanol and amyl alcohol which are by-products of ethanol
fermentation and have a higher boiling point than ethanol.
Consumption of distilled alcohols having a degree of fusel oils
therein is known to cause headaches and hangovers--such a distilled
alcohol product may be considered to be a low-quality distilled
alcohol product. It is believed that the fusel oils are primarily
responsible for the headaches and hangovers of low quality
distilled alcohol products.
[0011] This background information is provided to reveal
information believed by the applicant to be of possible relevance.
No admission is necessarily intended, nor should it be construed,
that any of the preceding information constitutes prior art.
SUMMARY
[0012] The following presents a simplified summary of the general
inventive concept(s) described herein to provide a basic
understanding of some aspects of the invention. This summary is not
an extensive overview of the invention. It is not intended to
restrict key or critical elements of the invention or to delineate
the scope of the invention beyond that which is explicitly or
implicitly described by the following description and claims.
[0013] Briefly, it would be desirable to develop a process for
producing distilled alcohol containing antioxidants. It has been
observed that, although antioxidants may be present in the beer
produced from antioxidant-rich plant matter for distillation, they
are significantly removed as a result of the distillation process
and are generally not present in the distilled ethanol product. One
option is thus to reintroduce antioxidants recovered from the
stillage into the distilled ethanol to produce a distilled
antioxidant-containing ethanol product.
[0014] Processes have been attempted wherein the antioxidants are
added back into the distilled alcohol product; however, the
resultant antioxidant containing product is of a lower quality, and
may exhibit "off flavors". In such processes, for example, using a
potato beer made from Adirondack potatoes, the potato beer is
distilled by conventional methods to produce ethanol, generally a
95% ethanol product for example. The 95% ethanol product in these
methods is then diluted with the remaining stillage product so as
to reintroduce the antioxidants to the distilled alcohol and reduce
the ethanol content of the thus diluted antioxidant-containing
product to about 40%. However, in such a process other undesirable
compounds may also be reintroduced into the final product.
[0015] In order to address the potential issue of "off flavours"
and lower quality products, the 40% ethanol product, or other
percent dilution product, can then be further processed in order to
produce a higher-quality product. For example, such lower-quality
antioxidant containing ethanol products may be further processed by
membrane purification to render a higher quality distilled
antioxidant containing ethanol product. In another process, once
the fermentation process has been completed, the beer may be sieved
to remove solids and then be further processed by reverse osmosis
to remove excess water and produce a concentrated ethanol product
containing antioxidants. For example, the excess water may be
removed so as to render an approximately 40% ethanol product which
includes antioxidant phenol compounds. Both of these methods are
time consuming and require the use of expensive equipment.
Furthermore, although antioxidants may be conserved in the final
product, these methods may not fully address the issue of purifying
other components such as fusel oils out of the final product, which
may lead to a lower-quality product.
[0016] Therefore it would also be desirable to develop a process to
produce a distilled ethanol product containing antioxidants which
is economical and which renders a higher-quality final product.
[0017] Briefly, in accordance with one embodiment of the instantly
disclosed process, antioxidants are extracted from frozen and
ground fruits, grains and/or vegetables using about 95% ethanol to
produce an antioxidant-rich fluid. The remaining ethanol-washed
fruit, grain and/or vegetable solids are cooked and pre-treated via
saccharification, either by enzymes or acid or both, then fermented
via yeast. The fermented mash is then distilled to generate about
95% ethanol to be invested in the extraction step of a next round
of production of an antioxidant-rich fluid. Accordingly, the
antioxidants are extracted from the frozen and cut or ground
fruits, grain and/or vegetables using 95% ethanol produced in an
earlier cycle.
[0018] In one aspect there is provided a process for producing an
antioxidant containing distilled ethanol product. Accordingly there
is also provided an antioxidant containing distilled ethanol
product produced according to the process as defined herein. The
process comprises freezing antioxidant containing plant matter,
suitable for use in the production of ethanol, to render a frozen
plant material. The frozen plant material is then subjected to a
volume of a distilled input ethanol product so as to ethanolically
extract antioxidants from the frozen plant material and render an
antioxidant-rich ethanol fluid mixture having therein remnant solid
plant matter. The remnant solid plant matter is then separated from
the antioxidant-rich ethanol fluid mixture so as to obtain the
antioxidant containing distilled ethanol product. A subsequent
distilled ethanol product is then produced from the remnant solid
plant matter.
[0019] In some embodiments, the subsequent distilled ethanol
product is used as the distilled input ethanol product in a
subsequent cycle for producing a further antioxidant containing
distilled ethanol product.
[0020] In some embodiments, the distilled input ethanol product has
an ethanol concentration of from about 70% to about 99% and in
preferred embodiments, the distilled input ethanol product has an
ethanol concentration of about 95%.
[0021] In some embodiments, the frozen plant material is further
sliced or ground to reduce the size thereof and increase the
surface area exposed to the distilled input ethanol product during
antioxidant extraction.
[0022] In some embodiments, the antioxidant containing distilled
ethanol product is further diluted to reduce the ethanol
concentration thereof. For example, in some embodiments, the
antioxidant containing distilled ethanol product is further diluted
to reduce the ethanol concentration thereof to a concentration of
from about 20% to about 69%. In preferred embodiments, the
antioxidant containing distilled ethanol product is further diluted
to reduce the ethanol concentration thereof to about 40%.
[0023] In some embodiments, the plant matter suitable for use in
the production of ethanol is from the Vaccinium genus, Rubus genus,
blueberry, cranberry, bilberry, black raspberry, red raspberry,
blackberry, blackcurrant, cherry, banana, asparagus, pea, fennel,
pear, or potato. In preferred embodiments, the plant suitable for
use in the production of ethanol is Adirondack Blue potatoes or
Adirondack Red potatoes.
[0024] In some embodiments, the frozen plant material and the
distilled input ethanol product are provided for the ethanolic
antioxidant extraction in a ratio between of from about 0.4 kg
frozen plant material to about 1 liter ethanol and about 0.6 kg
frozen plant material to about 1 liter ethanol. In preferred
embodiments, the frozen plant material and the distilled input
ethanol product are provided for the ethanolic antioxidant
extraction in a ratio of from about 0.5 kg frozen plant material to
about 1 liter ethanol.
[0025] In some embodiments, the pH of the distilled input ethanol
product is adjusted so as to be in the range of from about 3.0 to
about 6.0. In preferred embodiments, the pH of the distilled input
ethanol product is adjusted so as to be about 4.5.
[0026] In some embodiments, during the ethanolic antioxidant
extraction the frozen plant material and the distilled input
ethanol product are maintained at a temperature of from about
10.degree. C. to about 20.degree. C. Preferably, during the
ethanolic antioxidant extraction the frozen plant material and the
distilled input ethanol product are maintained at a temperature of
about 14.degree. C. Furthermore, in some embodiments, the ethanolic
antioxidant extraction proceeds for a time period of from about 1
minute to about 100 minutes and in preferred embodiments, the
ethanolic antioxidant extraction proceeds for a time period of
about 30 minutes.
[0027] In some embodiments, following the ethanolic antioxidant
extraction, the antioxidant-rich ethanol fluid is separated from
the remnant solid plant matter and said antioxidant containing
distilled ethanol product is obtained and maintained in an
environment substantially devoid of oxygen. For example, in some
embodiments, the environment substantially devoid of oxygen is
provided by a closed system. Additionally, in some embodiments the
environment is provided by a blanket of inert gas. For example, the
inert gas may be nitrogen or argon.
[0028] In another aspect, a comestible antioxidant containing
distilled ethanol product comprising at least an antioxidant
component and an ethanol component is provided.
[0029] In some embodiments of the comestible antioxidant containing
distilled ethanol product, the antioxidant component comprises
anthocyanins.
[0030] In some embodiments of the comestible antioxidant containing
distilled ethanol product, the ethanol is distilled from a beer
using sugars derived from potatoes. In preferred embodiments, the
potatoes are Adirondack Blue potatoes, Adirondack Red potatoes or a
combination of Adirondack Blue potatoes and Adirondack Red
potatoes.
[0031] In some embodiments of the comestible antioxidant containing
distilled ethanol product, the antioxidants are ethanolically
extracted from a first frozen plant matter batch using a first
distilled input ethanol product to render an antioxidant-rich
ethanol fluid mixture having therein remnant solid plant matter,
the solid plant matter subsequently being separated from the
antioxidant-rich ethanol fluid so as to yield said antioxidant
containing distilled ethanol product. Furthermore, in some
embodiments, the remnant solid plant matter is used to produce a
second distilled input ethanol product which is used subsequently
to ethanolically extract antioxidants from a second frozen plant
matter batch.
[0032] In some embodiments of the antioxidant containing distilled
ethanol product as disclosed herein, the distilled ethanol product
has an antioxidant concentration of from about 150 ppm to about 200
ppm.
[0033] Other aims, objects, advantages and features of the
invention will become more apparent upon reading of the following
non-restrictive description of specific embodiments thereof, given
by way of example only with reference to the following description
and accompanying drawings.
BRIEF DESCRIPTION OF THE FIGURES
[0034] In order that the invention may be better understood,
exemplary embodiments will now be described by way of example only,
with references to the accompanying drawing, wherein:
[0035] FIG. 1 is a flow diagram generally outlining an exemplary
process for producing an antioxidant containing distilled ethanol
product in accordance with the instant disclosure.
DETAILED DESCRIPTION
[0036] With reference to the disclosure herein and the appended
FIGURE, a process in accordance with various embodiments of the
invention is described so as to provide an antioxidant containing
distilled alcohol product.
[0037] With reference to the disclosure herein and FIG. 1, there is
provided at 10 an exemplary process for producing an antioxidant
containing distilled ethanol product in accordance with various
embodiments of the instant disclosure.
[0038] A distilled input ethanol product 12 is provided. Generally,
the input ethanol product 12 will be a 95% ethanol product, however
other concentrations of ethanol may be utilized. For example, the
concentration of the input ethanol product 12 may be from about 70%
to about 99% pure ethanol, however other concentrations may also be
utilized if desired. A consideration in selecting the concentration
of the input ethanol product 12, in accordance with the instant
disclosure, is the nature and quantity of impurities that may be
present in the input ethanol product. For example, as noted above,
impurities in the ethanol product may result in off-flavours of the
final product. When ethanol is distilled, the impurities are
generally distilled out, and therefore a 95% ethanol product is
preferred, however, if the input ethanol product is generally free
from impurities and composed of mainly pure water and ethanol, a
lower concentration of ethanol may be used. Accordingly, in some
embodiments, a 95% ethanol product diluted to a lesser
concentration, for example a 40% ethanol concentration with water
may also be used.
[0039] Plant matter containing antioxidants 14, for example
anthocyanins, suitable for use in producing a mash and subsequent
fermentation for distillation to ethanol is provided. As noted
above, the plant matter may be, for example, but not limited to,
from the Vaccinium genus such as blueberry, cranberry, and
bilberry; or the Rubus genus including black raspberry, red
raspberry, blackberry, blackcurrant and cherry. Other suitable
sources of plant matter may be banana, asparagus, pea, fennel,
pear, and potato. In some embodiments of the instant disclosure
certain grains may also be suitable, such as, for example, Charcoal
purple wheat, Red Fife wheat and yellow Luteus wheat as well as
other grain varieties with a high polyphenol content. In accordance
with the exemplary embodiment described below, sources of plant
matter are potatoes and, in particular, the darkly pigmented potato
varieties of the Adirondack Blue potato and the Adirondack Red
potato. However, as indicated above, various other sources of plant
matter may utilized in some embodiments. The plant matter is washed
to remove surface contaminants and then frozen where any liquids
present in the plant matter 14 are converted to a solid state thus
providing a washed and frozen plant material 16. Antioxidants are
generally most stable at low temperatures. It has been surprisingly
discovered that freezing the plant matter 14 prior to the
antioxidant extraction to produce an antioxidant-rich ethanol fluid
20 (discussed in more detail below) yields a higher antioxidant
value in the antioxidant-rich fluid 20 resultant from the
antioxidant extraction in the distilled input ethanol product 12.
Therefore, antioxidants are extracted by ethanolic extraction from
the washed and frozen plant material 16 using the distilled input
ethanol product 12 to produce an antioxidant-rich fluid 20.
[0040] Returning to FIG. 1, the now washed and frozen plant
material 16 is cut to increase the surface area of the plant matter
at 18 which is then subsequently exposed to the input ethanol 12 to
yield the antioxidant-rich ethanol fluid 20. For example, in the
case of potatoes, the potatoes are sliced to increase the surface
area exposed to the ethanol. For example, in preferred embodiments
the potatoes are sliced to provide slices of less than about 5.0
mm. In some embodiments, the plant matter 14, such as certain
fruits and grains, does not lend itself to slicing and therefore,
in order to increase the surface area thereof for exposure to the
ethanol, such plant matter 14 is ground to expose an increased
surface area from which the antioxidants and/or anthocyanins will
be extracted to form the antioxidant-rich ethanol fluid 20.
[0041] As noted above, the now sliced and/or ground frozen plant
material is then exposed to the input ethanol 12 to render the
antioxidant-rich ethanol fluid 20. Therefore, once the suitable
fruit, grain and/or vegetable matter is suitably prepared, it is
placed in ethanol for a period of time so as to undergo an ethanol
extraction of antioxidants and/or anthocyanins. The amount of time
that the plant material is exposed to the ethanol for extraction of
the antioxidants and/or anthocyanins is dependent upon of the
amount of antioxidants and/or anthocyanins present in the plant
matter 14 as well as the amount of time required to achieve the
desired antioxidants and/or anthocyanins concentration in the
antioxidant-rich ethanol fluid 20. For example, in the case of the
abovementioned Adirondack Blue and Red potatoes, the sliced and
frozen potatoes may be exposed to the ethanol for a time period of
about of from about 1 minute to about 100 minutes. In preferred
embodiments, the ethanolic antioxidant extraction proceeds for a
time period of about 30 minutes. The extraction time may also be
varied according to the plant matter 14 used in order to also
extract certain desirable flavours and/or colourings from the plant
material which may be desirable in a final antioxidant containing
distilled ethanol product 28. For example, if using blueberries to
provide the antioxidants, one may wish to increase the extraction
time so as to lend a blueberry flavouring and confer a certain
colouring to the final antioxidant containing distilled ethanol
product 28. Additionally, in some embodiments, the frozen plant
material 16 is exposed to the distilled input ethanol product 12 in
a ratio of between from about 0.4 kg to about 0.6 kg frozen plant
material to about 1 liter ethanol and in preferred embodiments in a
ratio of about 0.5 kg frozen plant material to about 1 liter of
ethanol. However one of skill in the art will appreciate that such
a ratio will be variable dependent on the amount of antioxidants
and/or anthocyanins in the plant material and the desired
extraction level.
[0042] Once the extraction to produce the antioxidant-rich ethanol
fluid 20 has been allowed to proceed until the desired antioxidant
levels have been obtained as well as any other desired and
extractable flavouring notes, the now antioxidant-rich ethanol
fluid 20 is filtered at step 22 to remove remnant solid plant
matter 32, resulting in filtered liquids 24. In some embodiments,
the remnant solid plant matter 32 may also be removed from the
antioxidant-rich ethanol fluid 20 by means of centrifugation or
other suitable means so as to obtain the filtered liquids 24.
Accordingly, the antioxidant-rich ethanol fluid 20 is thus
separated from the remnant solid plant matter 32 to obtain the
filtered liquids 24 and thus the antioxidant-rich ethanol product
26. The filtered liquids 24 comprise ethanol and antioxidants
and/or anthocyanins and other flavours and may be termed an
antioxidant-rich ethanol product 26. In some embodiments, the
filtered liquids 24 are recovered from the filtering step at 20 in
a closed system. For example, such a closed system may be a
physically closed system which is substantially devoid of oxygen
(i.e. an anaerobic environment). Such a closed system may be
desirable in some embodiments since antioxidants are known to be
susceptible to oxidation. In other embodiments, the solids may be
filtered from liquids under an inert gas such as nitrogen or argon
to obtain the filtered liquids 24. The closed system or filtering
under an inert gas is provided so as to not expose the
antioxidant-rich ethanol product 26 to oxygen which may decrease
the amount of effective antioxidants in the antioxidant-rich
ethanol product 26.
[0043] While continuing with the antioxidant-rich ethanol product
26 in a system which substantially limits exposure to an oxygen
containing environment, the antioxidant-rich ethanol product 26
may, in some embodiments, at this point in the process be further
filtered so as to remove undesired components such as potato
sediments (carbohydrates), protein haze, etc. and/or contained for
later use in food and beverage products. With reference FIG. 1, in
some embodiments, the antioxidant-rich ethanol product 26 may be
further diluted with water or other suitable liquid to a desired
alcohol concentration. For example, in the production of a final
antioxidant containing distilled ethanol product 28, the
antioxidant-rich ethanol product 26 may be diluted to obtain a
final antioxidant containing distilled ethanol product 28 to be
bottled for distribution. In some embodiments, for example, the
antioxidant-rich ethanol product 26 may be diluted to obtain an
alcohol concentration of from about 20% to about 69% so as to
render the final antioxidant containing distilled ethanol product
28. In preferred embodiments the antioxidant-rich ethanol product
26 may be diluted to 40% alcohol concentration, the standard
alcohol concentration of commercially available vodkas or hard
alcoholic beverage products, so as to render the final antioxidant
containing distilled ethanol product 28. Accordingly, in the
instantly disclosed process, stillage is not required or utilized
to reintroduce antioxidants back into a distilled ethanol product
to render an antioxidant-rich ethanol product.
[0044] Therefore, with reference to FIG. 1 and in particular the
hashed box noted at 30, and in accordance with in preferred
embodiments, the once the sliced and/or ground frozen plant matter
following 18 has been subjected to the distilled input ethanol
product 12 for extraction of the antioxidants to obtain the
antioxidant-rich ethanol fluid 20 through to a bottling step of the
final antioxidant containing distilled ethanol product 28, it is
preferable, in some embodiments, to limit exposure of the ethanol
containing antioxidants to oxygen.
[0045] Furthermore, in some embodiments, it is preferable to
conduct the process in a temperature-controlled environment. For
example, in preferred embodiments, the temperature is maintained at
about 14.degree. C. and in an environment which limits exposure to
light in order to retain, as much as possible, the antioxidant
capacity of the extractable and extracted antioxidants. For
example, in some embodiments during the ethanolic antioxidant
extraction, the frozen plant material and the distilled input
ethanol product are maintained at a temperature of from about
10.degree. C. to about 20.degree. C., and in preferred embodiments
at about 14.degree. C.
[0046] As antioxidants are susceptible to being rendered
ineffective by higher pH levels, a low pH during the extraction
step at 18 of the antioxidants by the distilled input ethanol is
preferred. Accordingly, in some embodiments, it may be desirable to
adjust the pH of the distilled input ethanol product 12 prior to
the ethanolic extraction of the antioxidants from the washed and
frozen plant material 16. For example, the pH of the distilled
input ethanol product 12 may be adjusted, if required, to be
between from about pH 3.0 to about pH 6.0. In preferred
embodiments, the pH of the distilled input ethanol product 12 is
adjusted (if required) and maintained at about 4.5. A pH of 4.5 has
been determined to provide a desired balance of flavor and
antioxidant extraction conditions. The pH may be adjusted using
suitable bases or acids as required, as would be known by one of
skill in the art.
[0047] The combination of low temperatures, low light and low pH
levels during extraction in some embodiments aids to extract the
antioxidants and/or anthocyanins, which ultimately remain in the
antioxidant-rich ethanol product 26, with minimum degradation.
Accordingly, the antioxidant-rich ethanol product 26 and any final
antioxidant containing distilled ethanol product 28 may also have a
colouring provided by the antioxidants and/or anthocyanins
contained therein.
[0048] Continuing with reference to FIG. 1, the remnant solid plant
matter 32, which is filtered at 22, is collected for use in
producing a distilled ethanol. The fruit, grain and/or vegetable
matter that was used in the ethanolic extraction to render the
antioxidant-rich ethanol fluid 20 and from which the antioxidants
have been extracted is then used in the production of ethanol which
is then subsequently used as the distilled input ethanol product 12
in future antioxidant ethanol extractions. For example, the remnant
solid plant matter 32, filtered from the antioxidant-rich ethanol
fluid 20, is cooked so as to gelatinize starches which are present
therein. In some embodiments, the remnant solid plant matter 32 may
be cooked in a pressure cooker with or without additional water
being added so as to gelatinize the starches present. The remnant
solid plant matter 32 which has been cooked so as to gelantize the
starches is subjected to one or both of an acid or enzyme treatment
to promote saccharification of the starches and form a mash 34.
Yeast is then added to the mash 34 to form a beer 36 and the sugars
resultant from the saccharification are allowed to ferment into
alcohols. The beer 36 is then distilled to obtain substantially
pure ethanol 38, for example, about a 95% ethanol liquid which is
then used as the distilled input ethanol product 12 in future
antioxidant ethanol extractions. In some embodiments, the beer 36
may also be membrane filtered to obtain the substantially pure
ethanol 38. Accordingly the obtained substantially pure ethanol 38
is then utilized as the distilled input ethanol product 12 and the
process is thus cyclical. In other words, a batch of ethanol is
used to extract antioxidants from suitable plant material in a
first batch and then the plant material having the antioxidants
extracted therefrom is used to produce a second batch of ethanol,
which in turn is used to extract the antioxidant from a subsequent
batch of suitable plant material. Thus, a generated batch of
ethanol is invested to extract antioxidants from a batch of plant
materials containing antioxidants and once the antioxidants have
been extracted, the plant material is then used to generate a
subsequent batch of ethanol.
Example 1
[0049] Various varieties of potatoes were tested to determine the
antioxidant values which may be achieved in a diluted distilled
alcohol product. Briefly, in this testing the potatoes were cooked
in the absence of water in a pressure cooker with the skins on. The
yielded solids content of the pressure-cooked potatoes is presented
at Table 1. The cooked potatoes where ground and incorporated as
part of a mash which included the enzyme pretreatment to yield
fermentable sugars for a period of 24-hours. Once the mash had been
pretreated with enzymes, yeast was added to the mash to form a beer
and allowed to ferment for 48-hours. In Table 2 the results of the
percent components are presented for various varieties of potatoes
and amounts of water added to the mash as tested following enzyme
pretreatment and following the yeast fermentation stage. Generally,
it can be seen that the more water that is added to the mash
results in a lower alcohol concentration in the beer, which is
correlated with lower glucose concentrations in the mash resultant
from the enzyme treatment.
TABLE-US-00001 TABLE 1 Analysis of Moisture Content in Raw and
Cooked Potatoes Cooked Cooked Raw (boiling water) (Pressure cooker)
Potato Variety (% moisture) (% moisture) (% moisture) Adirondack
Blue 79.84 79.59 78.96 Adirondack Red 81.40 83.59 83.58 Goldrush
79.98 81.79 Red Pontiac 82.34 82.40 All Blue 80.90 79.50 Yukon Gold
78.30 79.34
TABLE-US-00002 TABLE 2 Production of Potato Beer for Vodka
Distillation Potato Variety + 24 hr Enzyme pretreatment 48 hr Yeast
fermentation Enzymes DP4+ DP3 Maltose Glucose DP4+ DP3 Maltose
Glucose Ethanol Adirondack Blue 2.981 0 0.325 16.391 1.382 0 0 0
9.251 Adirondack Blue + 1.385 0 0 16.025 0 0 0 0 8.557 no water
Adirondack Blue + 0.914 0 0 12.168 0 0 0 0 6.129 25% water
Adirondack Blue + 0.54 0 0 8.034 0 0 0 0 3.873 50% water Adirondack
Red + 0.895 0 0 12.501 0 0 0 0.121 6.139 no water Adirondack Red
0.631 0 0 9.118 0 0 0 0 4.354 25% water Adirondack Red 0.499 0 0
6.249 0 0 0 0 2.74 50% water
[0050] Table 3 displays the Fermentable Amino Nitrogen (FAN)
content of various varieties of potatoes. Cooking the potatoes in a
pressure cooker resulted in higher FAN concentrations. Higher FAN
concentrations improve fermentation by providing nitrogen that can
be taken up by the yeast during fermentation and used by the yeast
for the synthesis of proteins and other cellular compounds. Higher
levels of FAN concentration improves yeast cell growth and
multiplication, which in turn leads to better fermentation
performance.
TABLE-US-00003 TABLE 3 FAN Analysis of Raw and Cooked Potatoes FAN
(mg/L) FAN (mg/L) Sample RAW COOKED Adirondack Blue 1351 *1103
Adirondack Red 1188 *2000 Goldrush 1246 609 Red #2 1272 859 All
Blue 1185 621 Yukon Gold 1643 548
[0051] Interestingly, the darker pigmented potato varieties, those
having higher levels of anthocyanins show comparatively higher FAN
concentrations following cooking and therefore the yeast may
provide a more efficient fermentation of the sugars in a beer using
these varieties.
[0052] Following fermentation for 48-hours, the potato beer was
distilled to 95% and collected.
Example 2
[0053] Following the distillation to 95% ethanol of the potato
beer, analysis of the resultant vodka indicated that the distilled
ethanol product contained virtually no antioxidants; returning an
antioxidant value of about 0.005 for both the Adirondack Red potato
and Adirondack Blue potato varieties. Accordingly, as shown below
in Table 4, antioxidants present in the beer are not carried
through the distillation process to the final distilled ethanol
product.
Example 3
[0054] Antioxidants remain in the solids and water-soluble
compounds found in the stillage remaining from the distillation
process. Accordingly, in one test, the 95% distilled ethanol
product was diluted to 40% (normal concentration of vodka) with the
stillage. This provided a distilled ethanol with an antioxidant
value of about 1.0, slightly less than the original potato (about
20% less). Furthermore, the product was a coloured product. This
modified distillation method using the antioxidant-rich stillage as
a diluent provided an antioxidant containing distilled ethanol
product, however, the product of this method had several
"off-flavourings" and was deemed to be a low-quality product having
included therein undesirable components resultant from the
fermentation process. Accordingly, in order to remove the
off-flavourings, membrane filtration was proposed, however membrane
filtration is an expensive and time-consuming process.
TABLE-US-00004 TABLE 4 Antioxidant Analysis of Potatoes and Potato
Vodka Source Antioxidant Value Adirondack Red Raw 1.1 Adirondack
Blue Raw 1.4 Adirondack Red Fermented (beer) 1.4 Adirondack Blue
Fermentated (beer) 1.3 Ethanol Distilled from Adirondack Red 0.005
Beer Ethanol Distilled from Adirondack Blue 0.005 Beer Adirondack
Red Centrifuged Liquid at the 1.5 end of fermentation (solids
removed) Adirondack Blue Centrifuged Liquid at the 1.4 end of
fermentation (solids removed) Adirondack Red Stillage Remaining
After 1.6 Distillation (removal of ethanol) Adirondack Blue
Stillage Remaining After 1.3 Distillation (removal of ethanol)
Adirondack Red Stillage Dehydrated by 3.2 Evaporation of Water
(concentration) Adirondack Blue Stillage Dehydrated by 2.8
Evaporation of Water (concentration) 95% Ethanol diluted to 40%
with 0.9 Adirondack Red Concentrated Stillage 95% Ethanol diluted
to 40% with 0.7 Adirondack Blue Concentrated Stillage
Example 4
[0055] In order to address the off-flavourings noted above with
respect to the method of producing an antioxidant containing
distilled alcohol product made by diluting the distilled ethanol
with stillage so as to reintroduce the antioxidants, another method
was developed. Surprisingly, the resultant product was rich in
antioxidants and was devoid of off-flavourings. As well, the newly
developed method also conferred a colouring from the plant matter
to the antioxidant containing distilled alcohol product.
[0056] In the instantly disclosed method, 95% ethanol was produced
via a process as outlined above. For example, Adirondack potatoes
possessing high levels of antioxidants, were fermented to yield
potato beer, the potato beer was then distilled by conventional
methods to 95% ethanol. A second batch of antioxidant-rich potatoes
was washed to remove debris and surface contaminants, then frozen
and cut. The antioxidants were then extracted from the second batch
of frozen and cut potatoes using 95% ethanol produced in an earlier
cycle. The antioxidant-enriched ethanol was then filtered to remove
the solids of the second batch of potatoes, now substantially
devoid of antioxidants, and diluted to vodka standards; for
example, diluted with water to a 40% alcohol concentration.
Utilizing this instantly disclosed method, the obtained
antioxidant-enriched ethanol was shown to have an antioxidant
content of from about 150 ppm to about 200 ppm. However, other
concentrations of antioxidants may be obtainable. Once diluted, the
antioxidant containing distilled alcohol product could be bottled
for distribution.
[0057] The filter-recovered ethanol-washed potato solids,
substantially devoid of antioxidants, were then cooked and
pre-treated for saccharification, either by enzyme or acid
treatment or both, then fermented via yeast and used to produce 95%
ethanol. The non-antioxidant containing stillage was then disposed
of as waste. This next batch of 95% distilled ethanol was used to
extract antioxidants from a subsequent batch of antioxidant-rich
frozen and cut potatoes. Therefore, the fermented mash according to
this method is distilled to generate 95% ethanol to be invested in
the antioxidant extraction step of another batch of antioxidant
rich potatoes, or other antioxidant bearing plant matter which is
suitable to produce alcohol therefrom. Accordingly, the instantly
disclosed process is cyclical and the stillage is not used to
reintroduce antioxidants back into the distilled ethanol
product.
[0058] It is to be understood that the above description it is
intended to be illustrative, and not restrictive. Many other
embodiments will be apparent to those skilled in the art, upon
reviewing the above description. The scope of the invention should,
therefore, be determined with reference to the appended claims,
along with the full scope of equivalents to which such claims are
entitled.
[0059] Although the present invention has been described with
reference to specific exemplary embodiments, it will be evident
that various modifications and changes may be made to these
embodiments without departing from the broader spirit and scope of
the disclosed subject matter as defined by the appended claims.
* * * * *