AU2015100192A4

AU2015100192A4 - A Colour Changing Beverage

Info

Publication number: AU2015100192A4
Application number: AU2015100192A
Authority: AU
Inventors: Paul Messenger
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-02-19
Filing date: 2015-02-19
Publication date: 2015-03-19
Anticipated expiration: 2023-02-19

Abstract

A method of making an alcoholic beverage which changes colour when added to an acidic liquid, the method comprising obtaining Clitoria ternatea flowers, trimming the petal from the flowers, reducing the alcoholic beverage to bottling strength and infusing the trimmed flowers in the alcoholic beverage.

Description

I A COLOUR CHANGING BEVERAGE TECHNICAL FIELD [0001] The present invention relates to beverages and, more particularly, methods of making beverages which change colour when they are mixed with other beverages. BACKGROUND [0002] The alcoholic beverage market is a highly competitive market. Manufacturers of alcoholic beverages are continually looking for unique points of difference to distinguish their products in the marketplace. If an alcoholic beverage can capture a consumer's attention, then it has the potential to increase its market share. [0003] Alcoholic beverage manufacturers typically seek to distinguish their products by packaging and appearance. However, the colour of an alcoholic beverage is often the first feature which is presented to the consumer and is often overlooked as a potential point of difference by beverage manufacturers. If there is something unique about the colour of the alcoholic beverage, then that can provide the manufacturer with a highly effective means of capturing consumer's attention. [0004] The object of the invention is to provide an alcoholic beverage which has a unique feature about its appearance. SUMMARY OF INVENTION [0005] According to the present invention, there is provided a method of making an alcoholic beverage which changes colour when added to an acidic liquid, the method comprising: (a) obtaining Clitoria ternatea flowers; (b) trimming the petals from the flowers; (c) reducing the alcoholic beverage to bottling strength; and (d) infusing the trimmed flowers in the alcoholic beverage. [0006] Preferably, the Clitoria ternatea flowers are the blue coloured variety. The flowers should be dried before they are infused in the alcoholic beverage. Approximately 1 to 5 grams of flowers should be infused into 1 litre of alcoholic beverage. Preferably, the alcoholic beverage should be filtered to remove the flowers.

[0007] Any of the features described herein can be combined in any combination with any one or more of the other features described herein within the scope of the invention. BRIEF DESCRIPTION OF DRAWINGS [0008] Various embodiments of the invention will be described with reference to the following drawings, in which: [0009] Figure 1 is a representation of a living Clitoria Ternatea flower which can be used in the method according to the present invention. [0010] Figure 2 is a representation of the Clitoria Ternatea flower in a dried form, for use in the method of the present invention. DETAILED DESCRIPTION [0011] Flowers contain pigments which determine their colour. Some plants contain pigments called "anthocyanins" (Greek for "flower blue"). Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, and fruits, but they are particularly concentrated in the flower petals. Anthocyanins are odourless and non-toxic. They contribute to the taste of a beverage as a moderately astringent sensation. [0012] The colour of the anthocyanin pigment in a liquid will change according to the pH of the liquid. This presents a means of changing the colour of an alcholic beverage. The method of the present invention is particularly effective at colouring clear alcoholic beverages such as gin and vodka. [0013] Figure 1 shows a Clitoria ternatea flower 10, which is also known as "Butterfly pea". Clitoria ternatea is a climbing legume, which commonly grows in tropical areas. It is known to store ternatin in its blueish petals. Ternatins are a group of delphinidin glycosides (which are types of anthocyanin pigment), which can be easily dissolved in water or ethanol, or a mixture of water and ethanol, and give different colours according to the pH of the liquid in which it is dissolved. [0014] The Clitoria ternatea flower comes in a variety of colours, such as blue, purple and white. However, the blue variety has properties which are particularly useful for colouring gin. In particular, this type of flower has particularly high concentration of blue anthocyanins, which are effective as a pigment for alcoholic beverages.

[0015] The anthocyanins in the blue variety of Clitoria ternatea flower can be used as a pigment for gin according to the present invention. [0016] Firstly, the Clitoria ternatea flowers 10 must be left in the sun to dry for 4 days. This removes the water from the flowers in order to increase the concentration of the anthocyanins in the flower. A representation of the dried petals is shown in figure 2. [0017] The petals 12 of the of Clitoria ternatea flower contain a high concentration of blue anthocyanins. In order to prepare the Clitoria ternatea flowers for use as a colourant of the gin, the stem 14, sepal 16, receptacle 18 and the uncoloured portion 20 must be removed from the petals 12. [0018] A portion of dried, trimmed petals 12 are then placed in a sealed, porous strainer. The ratio of the mass of petals to the volume of gin determines the depth of the colour of the gin. If a darker coloured gin is desired, then more petals should be used. A range of 1 to 5 grams of petals can be used per litre of gin to achieve a desirable colour of the gin. [0019] The gin should be reduced to bottling strength with reverse osmosis water and stored in a stainless steel vat. [0020] The strainer is then submerged in the vat containing the gin to infuse the anthocyanins into the gin. The strainer should be left in the vat for 4 days. The strainer is then removed from the vat and petals can be disposed. [0021] The gin should be filtered to ensure that no particles from the petals remain in the gin. The particles could be unpalatable for consumers, give the gin a hazy appearance, or reduce the shelf life of the gin. The gin can be bottled thereafter. [0022] When mixed with tonic water, the anthocyanins contained within the gin cause the spirit to change from blue to a purplish pink colour giving the gin a dramatic and desirable appearance without deleteriously affecting its taste or aroma qualities. The pH level of tonic water is typically around 3 and is therefore acidic. [0023] Natural vegetal dyes are metastable and can be affected by high temperatures, prolonged exposure direct light including sunlight, and variations in pH. The gin should be stored in a cool, dark place to maximise its shelf life.

Claims

1. A method of making an alcoholic beverage which changes colour when added to an acidic liquid, the method comprising: (a) obtaining Clitoria ternatea flowers; (b) trimming the petals from the flowers; (c) reducing the alcoholic beverage to bottling strength; and (d) infusing the trimmed flowers in the alcoholic beverage.

2. The method of claim 1, wherein the Clitoria ternatea flowers are the blue coloured variety.

3. The method of claim 1 or claim 2, wherein the flowers are dried before they are infused in the alcoholic beverage.

4. The method of any one of the preceding claims, wherein the ratio of 1 to 5 grams of flowers is infused into 1 litre of alcoholic beverage.

5. The method of any one of the preceding claims, wherein the alcoholic beverage is filtered to remove the flowers.