AU2003203879B2 - Process for manufacture of a beverage - Google Patents

Description

P/00/011 28/5/91 Regulation 3.2

AUSTRALIA

Patents Act 1990

ORIGINAL

COMPLETE SPECIFICATION STANDARD PATENT Name of Applicant: Actual Inventor Address for service is: Arun Dhandhania Arun Dhandhania WRAY ASSOCIATES Level 4, The Quadrant 1 William Street Perth, WA 6000 Attorney code: WR Invention Title: "Process for Manufacture of a Beverage" Details of Divisional Parent Application: No. 47600/97 filed on 8 December 1997 The following statement is a full description of this invention, including the best method of performing it known to me:- "Alcoholic Beverages Flavoured with the Use of Saffron" Field of the Invention The present invention relates to processes for the production of flavoured alcoholic beverages and alcoholic flavouring agents.

Background Art It is known that processes for making beverages such as but not limited to instant tea often result in the loss of compounds which would otherwise have a beneficial effect on the flavour and/or aroma.

With regard to tea it is generally known that the conventional process of extracting juices of black tea leaves then followed by concentration by drying, results in a large part of the substances which would take part in a pleasurable and distinct flavour and/or aroma being lost.

In some cases these volatile substances responsible for flavour can be recovered by condensation and then reincorporation into the tea extract.

However in most cases these volatile substances have undergone changes which make them unsuitable for reincorporation.

It would be desirable if a process for producing an alcoholic flavouring agent or alcoholic beverage could be provided wherein the volatile substances produced in a distillate by distillation in the process are readily reincorporated into the remainder; the volatile substances not undergoing changes which make them unsuitable for reincorporation.

It is against this background that the present invention has been developed.

-3- Disclosure of the Invention It has been surprisingly found that when distilling in the process of providing an alcoholic flavouring agent and/or alcoholic beverage the use of saffron allows for the reincorporation of the saffron distilled in distillate back into the remainder.

That is, the saffron in the distillate does not undergo changes that prevent its reincorporation into the remainder/residue/decoction.

In accordance with the invention there is provided a method for the production of an alcoholic flavouring agent or alcoholic beverage, the method including: distilling a solution of saffron in water and/or alcohol, the distillation being at a temperature whereby a vapour containing at least some of the characteristics of saffron is formed so as to leave a remainder; condensing the vapour to form a distillate; mixing the distillate with the remainder; and adding further alcohol and/or water to the mixture such that the total amount of saffron in the mixture is between 90 and 450 mg per litre and the alcohol content is between 9% and 54% v/v as required.

In accordance with a preferred form of the invention there is provided a method for the production of an alcoholic flavouring agent or alcoholic beverage, the method including: distilling a solution of saffron in admix of ENA DM the distillation being at a temperature whereby a vapour containing at least some of the essential oil/ingredients (aroma, colour flavour) of saffron is formed so as to leave a remainder; condensing the vapour to form a distillate; mixing the distillate with the remainder; and adding further admix of ENA DW to the mixture such that the total amount of saffron in the mixture is between 90 and 450 mg per litre and the alcohol content is between 9% and 54% v/v.

ENA is to be understood and extra neutral alcohol and DW is to be understood as demineralised water.

With the above process it is thought that about 50% of the essential oil of the saffron is provided in the distillate while other 50% remains in the remainder.

-4- The strength of ENA (Extra Neutral Alcohol) is reduced to 66% from around 96% by aiding DM (Demineralized Water). Preferably distillation occurs at Preferably the method includes cooling the flavouring agent or beverage to room temperature and keeping for at least 24 hours.

The amount of saffron in the mixture is preferably around 400 mg per litre.

The method optionally includes adding food grade sugar to the mixture such that the ratio of saffron to sugar is 1:2.

Preferably the alcohol in the resultant flavouring agent or beverage is extra neutral alcohol. The alcohol may be ethyl alcohol.

Preferably the water is demineralised water obtained from ordinary water treated with resin.

The use of saffron according to the invention has proved to provide for a pleasant and distinct flavour.

It has been seen that substances released from saffron according to the invention do not undergo changes, be they chemical or physical, which makes reincorporation to produce a flavouring agent or beverage unsuitable.

Description of Preferred Embodiment Saffron is cleaned, ground and dissolved in an solution of extra neutral alcohol and distilled water, the alcohol being in the proportion of 54 v/v, and the saffron being dissolved so as to be present in a concentration of about 450mg per litre. After this the solution is distilled at 80°C to produce a distillate and a remainder.

Distillation is thought to result in about 50% of essential oils of the saffron being present in the distillate and the other 50% being present in the remainder or decoction. After this both the remainder and distillate are mixed to extract the out of the residue/decoction and it is then filtered and cooled to room temperature. The saffron concentrate is then filtered and kept for 24 hours.

Following this further demineralised water and extra neutral alcohol is added such that the concentration of saffron in solution is 400mg per litre and the proportion of extra neutral alcohol is in between 9% to 54% as required. Sugar is added in a ratio of 2:1 for taste and the final product is then bottled.

Throughout the specification, unless the context requires otherwise, the word "comprise" or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

Claims (8)

1. A method for the production of an alcoholic flavouring agent or alcoholic beverage, the method including: distilling a solution of saffron in water and/or alcohol, the distillation being at a temperature whereby a vapour containing at least some of the characteristics of saffron is formed so as to leave a remainder; condensing the vapour to form a distillate; mixing the distillate with the remainder; and adding further alcohol and/or water to the mixture such that the total amount of saffron in the mixture is between 90 and 450 mg per litre and the alcohol content is between 9% and 54% v/v as required.

2. A method as claimed in claim 1 wherein the alcohol and/or water and further alcohol and/or water are admixes of extra neutral alcohol and water.

3. A method as claimed in claim 1 or 2 wherein the distillation is performed at about 800C.

4. A method as claimed in claim 1, 2 or 3 wherein the percentage/strength of alcohol to water in the solution with water is between 9 to 54%. A method as claimed in claim 1, 2 or 3 wherein the percentage/strength of alcohol to water in the solution with water is around 66%.

6. A method as claimed in anyone of the preceding claims including cooling the resultant flavouring agent or beverage to room temperature and keeping for at least 24 hours.

7. A method according to any one of the preceding claims wherein the amount of saffron in the mixture is at least 180 to 270 mg per litre.

8. A method according to any one of the preceding claims including adding food grade sugar to the mixture such that the ratio of saffron to sugar is 1:2. -7-

9. A flavour enhanced beverage prepared by a process according to any one of the preceding claims. Dated this Thirteenth day of April 2004. Arun Dhandhania Applicant Wray Associates Perth, Western Australia Patent Attorneys for the Applicant