AU2020270470A1

AU2020270470A1 - A mellowed rose brew and process for preparation thereof

Info

Publication number: AU2020270470A1
Application number: AU2020270470A
Authority: AU
Inventors: Jayshree YADAV
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-23
Filing date: 2020-11-16
Publication date: 2020-12-17
Also published as: AU2023203999A1; AU2018256621A1; AU2014294587A1; WO2015011720A1

Abstract

A mellowed rose brew and process for preparation thereof comprising the use of water, sugar, yeast and Royal Edward rose petals as an essential embodiments of the invention and wherein the said rose brew is mild in nature having 3 to 4 pH value, 5% to 10% alcoholic contents, 5to 6gm/L acidity.

Description

Title: A MELLOWED ROSE BREW AND PROCESS FOR PREPARATION THEREOF

FIELD OF THE INVENTION: The present invention relates to a mellowed rose brew and process for preparation thereof. More particularly it relates to the production of rose brew like rose petal wine from petals of Royal Edward rose plant which, belongs to the class of explorer roses.

BACKGROUND OF THE NVENTION: With the dawn of civilization wine has followed humans and agriculture along diverse migration paths. Apparently providence played a role in its genesis more than 7,000 years when damaged grapes spontaneously fermented in harvesting vessels. Curious farmers tasted the resultant alcoholic beverage and liked what they tasted and enjoyed its effects. They preferred fermented grape juice over the unfermented fruit. Empirical observations of natural events and processes were harnessed in repeated. experiments and improvements were

made by trying modifications to practices, retaining those that were beneficial while discarding failures. These results were communicated down the generations. These attempts gave rise to a huge wine industry in the present day.

The wine industries around the world are based on commercially grown fruits, mostly grapes. However, the availability of grapes is restricted to season which increases the cost of production of wine since grapes have to be preserved in cold storage until next batch of fermentation. Throughout the history of civilization, people from around the world held roses close to their hearts. Rose petals were often dropped in wine because it was thought that essence of rose would stave off the drunkenness. The use of rose petals to give aroma to the grape wine is known

in prior art. The relevant document can be referred at. documents Dl: CN201213818382012101 1(Processing method of rose aromatized wine) and non-patent document D2 from web \vww.winemaking.jackkeller.net. The use of rose petals here is merely intended to give aroma to wine. It doesn't

however integrate the medicinal properties associated with rose petals. Different type's roses like Chinese rose, Kushui roses are used in wine making on the other hand Royal Edward rose is the best quality rose among all roses found in India. The plant is valued

mainly for its petals. The petals contain vitamin C, carotene, B group vitamins and vitamin K, an essential vitamin for haemopoiesis. Majority of mineral substances can be found in rose petals like calcium, potassium, copper, iodine etc. The list of rose's virtues is long enough which makes it a universal natural medicine. The rose flower wine method as disclosed in document D2: CN200710024426 comprises processes of cleaning rose flower, drying, triturating crystal sugar, immersing them into spirit, covering and sealing and getting finished product. Document D3:CN201 1 10377086 discloses Rose wine and preparation method thereof which comprises white spirit in the alcohol degree of 60 degrees, extracts taking rose, peach blossom; red ginseng, barbary wolfberry fruit, Dahurian angelica root, dried rehmannia root and dried ginger as raw materials and all or a Plurality of honey, white sugar, rock candy and grape juice. A rose petal beverage as disclosed in document D4: JP 61289874 promotes the proliferation of the yeast by adding nitrogen component to mixture which is fermented. Also there are various non-patent documents available on internet resources referring to various rose wine recipes. These recipes use orange or lemon juice in wine making process and also are limited to make wine at home and do not provide the specific information required for production of rose wione in commercial grade. However the purpose and methodology of all the inventions that are part of prior art is to produce an alcoholic beverage having either flavour or taste of rose and do not envisages the bringing together of various health benefits of roses along with it.

Hence there is a need of production of rose brew like rose petal wine from petals of Royal Edward rose plant which overcomes the disadvantages set forth in prior art. OBJECTS OF THE INVENTION: The main object of the present invention Is to provide a mellowed rose brew and process for preparation thereof.

Another object of the present invention is to provide a mellowed rose brew which is self-preserving herbal beverage and has noteworthy commercial and medicinal value.

Yet another object of the present invention is to provide a mellowed rose brew which does not contain any food additive and which incorporates the fine aroma, sweetness, nutritional and therapeutic values of rose petals used.

Further object of the present invention is to provide a rose brew which is not only includes the aroma of the Royal Edward roses - but all the medicinal properties associated with it.

SUMMARY OF THE NVENTION: Accordingly the present invention a mellowed rose brew and process for preparation thereof comprises the use of rose petals as essential embodiment in making and brewing of rose wines. In the preferred form of embodiment the Royal Edward rose petals are used in the process of preparation of rose brew. Hereinafter "brew or wine or beverage" is referred as "wine" when deemed to appropriate.

Royal Edward rose is an interspecific hybrid derived from a cross between Rosa kordesii and a breeding line derived from Rosa kordesii, Red Dawn and Suzanne and the climber Zeus.

The plant reaches a height of 0.45 meter with a spread of 0.55 meter at maturity. It has dark green foliage throughout the season. Its foliage tends to remain dense right to the ground. It grows at a fast rate, and under ideal conditions can be expected to live for approximately 20 years. This rose plant is grown in full sunlight. It does best in average to evenly moist conditions,

but will not tolerate standing water. It is not particular as to soil type or pH. It is somewhat tolerant of urban pollution.

Royal Edward rose is a semi-miniature low spreading rose. It is smothered in stunning lightly-scented pink flowers with shell pink overtones and yellow eyes at the ends of the stems, which emerge from distinctive rose flower buds. The flowers are excellent for cutting. It blooms throughout the year hut blooms abundantly throughout from summers to late September. This semi-miniature rose reaches 1.5'high and 2.5'wide. Flowers are born in clusters of 1-7 with each rose having approximately 18 petals. Pale yellow stamens show when bloom is fully open adding a sort of apricot color to the bush from a distance. Plant is very healthy and disease resistant to mildew and blackspot.

It is the best quality rose among all roses found in India for Gulkand (a sweet preserve of rose petals) preparation. The plant is valued mainly for its petals. The petals contain vitamin C, carotene, B group vitamins and vitamin K, an essential vitamin for haemopoiesis. Majority of mineral substances can be found in rose petals. They contain calcium that influences metabolism and assimilation of foodstuffs; also potassium which is important for- normal heart activity, copper that participates in haemopoiesis and improves activity of endocrine glands; iodine that is good for thyroid gland can he also found

in rose petals. The list of rose's virtues is long enough which makes it a universal natural medicine.

Tn accordance with the present invention the process for the preparation of the rose brew comprises the steps of

1. ACTIVATING YEAST Active yeast is prepared from a mother culture of dried wine Yeast by mixing the mother Yeast culture in sugar solution in following manner Taking water sugar solution in a sterile Borosil glass container and subsequently after sugar gets dissolved in water adding yeast to this sugar solution and keeping this suspension stable for two to three hours.

2. CLEANING AND WASHING OF ROSE PETALS Washing and cleaning of the rose petals with water. After washing, the water is drained off. The rose petals are separated from rose flowers which are plucked early in the morning from the rose farm (exclusively grown for wine).

3. FERMENTATING THE MIXTURE 3.1 Primary fermentation: a. Heating the water and sugar mixture until the sugar gets dissolved with simultaneous stirring. b. Once the sugar dissolves completely adding washed and cleaned rose petals to it. Boiling the mixture till the colour of petals turns brown.

c. Cooling the mixture to room temperature and transferring it to the Sterile Stainless Steel contained vessel. d. Adding previously activated yeast to this mixture. Covering the lid of the vessel and allowing the solution mixture to ferment under a protected atmosphere to avoid any contamination at a temperature between 200 C to 300 C for the duration of four days. During fermentation, stirring this mixture uniformly once in a day. 3.2 Secondary fermentation: a, After Primary fermentation when solution is clarified, decanting the solution into another sterilized bottle and topping it with Sodium Meta Bisulphite or Potassium Meta Bisulphite b. Keeping this mixture steady for six weeks for secondary fermentation without stirring at atemperature between 20°c to 300 c. c. Towards the end of the fermentation brew starts clearing.

4. BOTTLING AND AGING Filtering the cleared brew so prepared and storing it in sterile containers

In one or more embodiments of the present invention to prepare 15 liter rose brew 2.5 Kg of rose petals, 15 liter water, 5Kg sugar, 15gm yeast is used and active yeast is prepared by mixing 500 ml water with 250gm sugar in a sterile Borosil glass container and adding 15gm yeast to this sugar solution and Keeping this suspension stable for two to three hours.

In the preferred form of the invention to prepare 1 lit rose brew 20% of rose petals, 1 liter water, 30% of sugar and 1% of yeast is used. The rose petals, sugar and yeast are taken in grams units.

The wine yeast (Saccharonzyces cerevisiae) converts fruit sugar into ethanol and carbon dioxide by the enzyme invertase secreted by it converts sucrose into two simple sugars, fructose and vitamin B-complex group in the process. As the product is undistilled, all the nutritive natural ingredients of the petals remain in the drink thus making it a self-preservative nutritive natural herbal health drink.

The following example will furnish the better understanding of the invention EXAMPLE: To prepare 15 lit rose brew, 2.5 Kg Royal Edward rose petals were cleaned and washed with lab tested water.

To prepare active yeast 1 50gm sugar was added to 500ml water in a sterile Borosil glass container. When sugar was dissolved completely 15gm wine Yeast was mixed with this sugar solution and the mixture was kept stable for 2.5 hours. 5kg sugar was added in 15liter water and the mixture was heated with simultaneous stirring until sugar gets dissolved. After dissolving the sugar completely, rose petals were added to it. The mixture was boiled till rose petals turn brown. The mixture was cooled to room temperature and transferred to the Sterile Stainless Steel container vessel. The previously activated yeast was added to this solution and mixture is allowed to ferment under a protected atmosphere at a temperature between 20°C to 30°C for the duration of four days. During fermentation the mixture was stirred uniformly once in a day. When the Primary fermentation gets over and the solution is clarified, it is decanted into another sterilized bottle. Then solution was topped with Sodium Meta Bisulphlte or Potassium Meta Bisulphite (10.2 mg lit final concentration) and kept steady at a temperature between 20°c to JO°C for six weeks for secondary fermentation without stirring. At end of the fermentation brew starts clearing, the cleared brew so prepared was filtered and bottled in sterile containers for drinking.

Claims

1. A mellowed rose brew and process for preparation therof comprising the use of

water, sugar, yeast and Royal Edward rose petals as an essential embodiments of

the invention and wherein the said rose brew is mild in nature having 3 to 4 pH

value, 5% to 10% alcoholic contents, 5 to 6gm/L acidity.

2. A mellowed rose brew and process for preparation thereof as claimed in claim 1

wherein to prepare 1 litre rose brew 20-30% of highly nutrient Royal Edward rose

petals; 1 litre water, 25-35% of sugar, 1% of yeast are used; the rose petals, sugar

and yeast are taken in grams units.

3. A mellowed rose brew and process for preparation thereof comprising the steps:

Plucking the fully bloomed Royal Edward rose early in the morning (from the

organic rose farm exclusively grown for wine) to get high nutrient contents,

moisture contents, fine aroma colour of these rosepetals;

Cleaning and washing the separated rose petals with water; after washing,

the water is drained off;

Preparing homogeneous water-sugar solution having one string

consistency as threshold point;

Adding the Royal Edward rose petals having moisture content (80-90% in

above thick water sugar solution;

Heating the mixture for 30 minutes in closed vessels to assimilate aroma,

sweetness and nutrient values of the rose petals into the water sugar

solution;

Activating yeast in water sugar solution in a sterile Borosil glass container

with lump of previously boiled Royal Edward rose petals in it;

Adding activated yeast to the above mixture. Covering the lid of the vessel

and allowing the solution mixture toferment under a protected atmosphere

to avoid and contamination at a temperature between 20°C to 30°C for the

duration of two to three days. During fermentation stirring this mixture

uniformly once in aday;

After primary fermentation when solution is clarified, decanting the solution

into another sterilized bottle and topping it with Sodium Meta Bisulphate or

Potassium Meta Bisulphate, keeping this mixture steady for four to six

weeks for secondary fermentation without stirring at a temperature between

20°c to 30C;

After fermenting the residues remain the biodegradable;

Bottling and aging.

4. A mellowed rose brew and process for preparation thereof as claimed in claim 1 to

3 wherein a mellowed rose brew is a herbal beverage containing the fine aroma,

sweetness, nutritional and therapeutic values of Royal Edward rose petals used; the

said Royal Edward rose petals contains 0.50 to 0.80% Protein, 0.30 to 0.50% Fat, 20

to 40% Carbohydrates, 90 to 110Kcal Total Energy, 3 to 4% Sweet Sugar.

5. A mellowed rose brew and process for preparation thereof as claimed in claim 1 to

wherein said rose brew is in Peche colour shad, having 5-20 Brix sweetness and

pleasant rose fragrance without use of any food additives for colour and taste.