BR102018072174A2 - processes for obtaining liquid concentrates from plant species intended for infusion or decoction at room temperature and from wine and products thus obtained and made available in individual and portable doses - Google Patents

Abstract

The present invention relates to processes for obtaining liquid concentrates from plant species intended for infusion or decoction, and from wine and products obtained therefrom, pertaining to the beverage and foodstuffs area. liquid concentrate, obtained cold, soluble in any hot or cold aqueous mixture, stable at room temperature and available in a single, portable dose for easy and instant preparation of non-alcoholic teas and wines, as well as for the preparation of other soft drinks, drinks, cocktails, hot or cold, among other food uses. The process from plant species comprises the following steps: 1 - screening of raw materials; 2 - washing and disinfection of used parts of fresh plants; 3 - fragmentation or grinding of plant material; 4 - extraction of selected plants or parts; 5 - separation of the extracted liquid from the residual solid material; 6 - concentration of the extracted liquids; 7 - stabilization and aromatization of concentrated liquids. The process from wine comprises the following steps: a - wine selection; b - concentration of wine; c - stabilization.

Description

PROCESSES OF OBTAINING IN ENVIRONMENTAL TEMPERATURE OF LIQUID CONCENTRATES FROM VEGETABLE SPECIES INTENDED FOR INFUSION OR DECOCTION AND FROM WINE AND PRODUCTS SO OBTAINED AND AVAILABLE IN INDIVIDUAL AND PORTABLE DOSE [001] This patent is the subject of this Patent Invention process. of liquid concentrates from plant species intended for infusion or decoction and from wine and products thus obtained, belonging to the area of beverages and foods, particularly, it is a liquid concentrate, obtained cold, with solubility in any mixture hot or cold water, stable at room temperature and available in individual and portable doses for easy and instant preparation of teas and non-alcoholic wines, as well as for the preparation of other soft drinks, drinks, cocktails, hot or cold, among other food uses . The concentrated liquids of vegetable species intended for infusions and decoctions and wines are characterized by being rich in natural bioactive substances, which are extracted and preserved by the method of cold production, as well as in their compositions, the sensory characteristics of each species used, as they are completely soluble in any hot or cold aqueous mixture and for being stable at room temperature, which allow their portable packaging in easy-to-transport packages and instant preparation by the consumer, such as tubes or dropper bottles. , for multiple uses, or in flaconettes and sachets for individual dosing.

[002] These liquid concentrates dispense with the traditional methods of making teas, such as infusion and decoction of parts of plants or conventional tea bags, and can be prepared in water, milk, alcoholic drinks, fruit juices or other cold, warm liquids or hot, just add the product to the desired liquid. The stability at room temperature of the product allows these highly concentrated liquids to be packed in small containers, giving portability to the product, that is,

Petition 870180145227, of 10/26/2018, p. 5/38 / 22 allows the product to be taken in pockets and / or bags, even on domestic and international trips and flights and prepared in any environment or situation. [003] The present application comprises the process of cold obtaining liquid concentrates for instant preparation of teas without infusion or decoction, wines without alcohol; the compositions of liquid concentrates and their combinations completely soluble in hot or cold aqueous mixtures, stable at room temperature and with their sensory characteristics and preserved natural bioactive components due to the completely cold production methodology; and the innovative form of availability, packaged in small, portable packaging, such as a tube or dropper bottle or stick / sachet and flacon.

OBJECTIVES OF THE INVENTION [004] The main objective of the present invention is to obtain a product that allows easy, instant, portable preparation, anywhere, even when traveling, of natural teas from selected plants, alcohol-free and sugar-free wines , of mixed teas with wines, as well as other soft drinks, beverages and cocktails, just by solubilizing the product in water or other cold, warm or hot liquids. They can also be used to flavor or color, for example, ice cream, desserts, syrups, jellies and other food uses to which they can be destined, just adding the liquid concentrates directly on the food or in its preparation.

[005] In addition, plant concentrates combined with wine concentrates aim to enhance the beneficial effect of each type of tea with the properties of the natural actives present in wine. Pure liquid concentrates can be enriched with natural bioactive substances, aiming to increase the beneficial effect of products on health and well-being. [006] Liquid wine concentrates can be obtained from the most diverse grape varieties and can be used alone in the preparation of alcohol-free and sugar-free wines, just by mixing them with natural or sparkling water, and do not cause consequences derived from alcoholic ingestion. , extending your

Petition 870180145227, of 10/26/2018, p. 6/38 / 22 consumption also to the abstinent user and even allowing users to immediately drive vehicles or any other activity that is impossible to be performed under the influence of alcohol.

[007] The liquid concentrates of plants, wine and their combinations available in portable packaging, allow users, at any time and place, to enjoy the beneficial properties for health provided by bioactive compounds naturally present in plant species intended for infusions and decoctions and wine. The portability of concentrated liquids for the preparation of non-alcoholic teas and wine favors the frequent use of bioactive substances that add health benefits due to the portability and ease of instant preparation, avoiding situations in which their ingestion may be impossible, mainly due to lack of time for preparation.

STATE OF THE TECHNIQUE [008] Functional foods and phytotherapy are subjects that have a growing interest on a global scale and have awakened the market to offer new products with these characteristics. Functional foods can be characterized as those that have additional benefits for human health, in addition to their basic nutritional functions, and may even help potentially reduce the risk of diseases, for example, heart and degenerative diseases, such as cancer, diabetes, among others. However, in order to effectively perform the expected function in the body, it is necessary to regularly consume these foods ¹ .

[009] In this way, research carried out with international recognition, prove that many of the health benefits popularly attributed to the consumption of teas are scientifically supported, such as, for example, the tea obtained from the Hibiscus plant (Hibiscus sabdariffa), green tea ( Camelia sinensis), chamomile teas (Matricaria chamomilla '), herbaceous (Melissa officinalis) and Jasmine (Jasminum L.), mentioned here by way of example only, due to the brevity of this description, both due to the effects

Petition 870180145227, of 10/26/2018, p. 7/38 / 22 positive that they provide, as for having their widespread use in the form of teas.

[010] Among the well-known benefits provided by the Hibiscus (H. sabdariffa) plant for human health, the fact that it is rich in active substances such as alkaloids, anthocyanins, flavonoids, phenols, saponins and tannins ² stands out, which provide great benefits to human health. The chalice of the H. sabdariffa plant, an edible variant of the plant popularly known as Hibiscus, Vinagreira, Rosela or Quiabo-Azedo, has properties that give it medicinal characteristics attested by numerous researches, among which is its action as an antihypertensive agent ³ ( thanks to its diuretic action, eliminating electrolytes responsible for the change in blood pressure, such as magnesium, calcium, potassium and sodium), cholesterol lowering ⁴ , antioxidant ⁵ , which gives it strong anti-mutagenic properties and in the sequestration of free radicals ⁶ , in order to assist in the treatment of degenerative diseases, slimming ⁷ , being responsible for decreasing the accumulation of fat in the body, since its components reduce adipogenesis, a process in which fat cells are produced. It also has potential antibacterial, antifungal and antiparasitic effects against pathogenic agents, in addition to showing positive results as an antipyretic and anti-inflammatory agent, also performing liver protective activity, and even helping to prevent cancer ⁸ , thanks to the high concentration of phenolic compounds.

[011] Green tea, in turn, is rich in flavonoids known as catechins (35-45%), caffeine (6%), polyphenols, alkaloids, in addition to proteins, vitamins (C and K) and mineral salts ⁹ , that give it antioxidant, chemoprotective, thermogenic properties - promoting a slimming effect - anti-inflammatory and anticarcinogenic ¹⁰ . The flowers of the chamomile plant (M. chamomilla '), in turn, contain many terpenoids and flavonoids, which contribute to its medicinal properties, among which stand out treatments for hay fever, inflammation, muscle spasms, insomnia, ulcers, gastrointestinal disorders ¹¹ , among others.

Petition 870180145227, of 10/26/2018, p. 8/38 / 22 [012] Still in this context, other plants such as lemon balm (Melissa officinalis) have effects as an antitumor agent acting potentially in the prevention of cancer, in addition to the positive effect of using its extract on patients having been confirmed. with mild to moderate Alzheimer's disease, significantly improving cognitive functions in relation to groups that received only placebo ¹² .

[013] Recently, the great health benefits provided by the regular consumption of wine ^{13 have} been scientifically proven, since it has some advantages over the consumption of the grape itself, because the wines are produced by crushing the pulp, the skin, and also seeds, which are rich in phenolic compounds ¹⁴ , which have antioxidant properties. Some of the components responsible for this antioxidant action are present mainly in the grape skins: catechins, gallic acid, malvidin, caffeic acid, myricetin, quercetin and synapic acid ¹⁵ .

[014] Resveratrol is another beneficial antioxidant substance found in the skin of red grapes, also possessing anti-inflammatory activity, whose suppression of edema was even greater than that of classic anti-inflammatory drugs in experiments, being less toxic to healthy cells ¹⁶ . This component also has anti-cancer activity, as it blocks reactions with free radicals, which initiate the aging process of body tissues, as well as the appearance of different forms of cancer ¹⁷ .

[015] For many people, however, wine has the drawback of being an alcoholic beverage, especially contraindicated for users who do not tolerate alcohol, or who do not consume it due to abstention in general, and whose need for frequent consumption for preventive action may not recommended for all audiences. And driving vehicles and other activities that require integrity and concentration in the period immediately after drinking alcohol is still not safe, limiting your consumption.

[016] It is worth mentioning the use of wines also in the preparation of recipes, such as desserts, sauces and other hot dishes, with the aim of

Petition 870180145227, of 10/26/2018, p. 9/38 / 22 enhance the flavor of food and add aromas of wines, red or white, to sweet and savory. However, in a wide variety of dishes, it is necessary to extend its cooking until the evaporation of alcohol, a process that can lead to the degradation of nutrients and bioactive compounds, due to high temperatures over a long period. Added to this is the fact that not all the alcoholic content of wine is removed by heating, according to the method used for cooking, about 4% to 85% of the total volume of alcohol added ¹⁸ remains in the food, being another characteristic limiting for some audiences.

[017] Regarding the way of obtaining or preparing and consuming teas, in the current state of the art, it is observed that the drink is traditionally obtained only through methods of decoction or infusion of the parts of the plant in hot water. This process is necessary because of the substances not soluble in cold water. It is noteworthy, however, that the method of obtaining teas by decoction (boiling) of plants in water can degrade many of their bioactive, considerably reducing the possible benefits to human health. In search of alternative solutions for the more agile preparation of these drinks, techniques have been developed in recent years to obtain soluble teas in powder or ready-to-eat versions. These powdered soluble tea extracts are obtained by concentrating the product of conventional extraction (infusion or decoction) of plant parts and the vast majority of these products have the drawback of having, added to the pure plant extract, preservatives, dyes, sugars, sweeteners, maltodextrin and sweeteners, among other compounds that mitigate the natural character of teas. In addition, they are sold in pots and sachets, which do not have the practicality necessary for consumption anywhere, or do not have great performance in the case of sachets. For these cases, it is necessary to have packaging in each location where it is present, whether residential or work, or to renew the sachets very often.

[018] Another way used to consume teas is through

Petition 870180145227, of 10/26/2018, p. 10/38 / 22 ready-to-drink versions, in bottles or long-life preservation packages, being the fastest option for ready consumption, as it does not require any preparation. However, there are also few options in which sugars, sweeteners and other preservatives have not been added. In addition, this form of availability has a high final cost and difficulty in transportation, both in terms of business logistics, increasing delivery costs, as it is marketed ready and diluted, and for the user himself to be able to take a package for consumption away from home. .

[019] Even more recently, techniques have been developed for presenting liquid instant teas, but offered in the form of aerosols (liquids bottled under pressure), to which ascorbic acid, xanthan gum and propellants have been added, whose mixture of flavors may not be pleasant to all audiences. In addition to the inconvenience of needing to be presented in relatively large and unsuitable bottles for transport to the workplace or on trips, they may not suit the requirements to be taken on flights as hand luggage.

[020] Also in the current state of the art, plant extracts and tinctures in liquid form are available on the market, ready for consumption as supplements and can even be solubilized in water. However, these extracts are only available in alcoholic or aqueous and not pure solutions, and are not characterized as tea preparations.

[021] Likewise, dry extracts of red wine, in powder and capsules, are available to the international market as a food supplement and, for use in the food industry, in the form of liquid concentrates, however, these still present some alcoholic concentration. On the other hand, concentrated liquid wine extracts, separated by grape varieties, ready for solubilization in the form of refreshments by the final consumer, or for preparation of alcohol-free and sugar-free wine, were not found.

[022] Considering that functional foods only

Petition 870180145227, of 10/26/2018, p. 11/38 / 22 effectively perform the expected function in the body when they are consumed on a regular basis, and that the multiple functions and daily activities of the users, often prevent the dedication of some time for the preparation of teas, either by decoction or infusion , or even the absence of an appropriate place for this preparation, the regular intake of these drinks is compromised.

[023] Additionally, with a view to making new products available on the market, with the aforementioned originality characteristics, previous researches were carried out in the national and international market, in international patent banks and in the INPI database, not having been found similarities with these new developments, which is why we believe that there are no impediments, be they legal or technical, so that you can be granted the requested privilege.

TECHNOLOGICAL ADVANCEMENT [024] The technological advances provided by these liquid and portable concentrates refer to:

a) how to obtain the concentrated liquids totally cold, with all the processing steps carried out at room temperature, which preserves the flavor, color and aroma of the plants or wine from which the liquid concentrate originates and guarantees the preservation the natural bioactive substances of each species, providing health benefits due to the high functional value of the final product;

b) the composition of the extraction liquid that guarantees the extraction of compounds of plant species that are insoluble in cold water;

c) the composition of the liquid concentrate obtained cold from vegetable species intended for infusion or decoction, flavoring and stabilizing additive, stable at room temperature, for instant tea preparation;

c) the composition of the liquid concentrate obtained cold by combining concentrated liquids from two or more plant species

Petition 870180145227, of 10/26/2018, p. 12/38 / 22 for infusions and decoctions, flavoring and stabilizing additive, stable at room temperature for instant preparation of mixed tea;

e) the composition of the liquid concentrate obtained cold from wine, flavoring and stabilizing additive, stable at room temperature for instant preparation of wine without alcohol;

f) the composition of the liquid concentrate obtained coldly from wine, trans-resveratrol, flavoring and stabilizing additive, stable at room temperature for instant preparation of non-alcohol enriched wine from trans-resveratrol;

g) the composition of the liquid concentrate obtained cold by the combination of concentrated liquid of a vegetable species intended for infusions and decoctions, concentrated wine liquid, flavoring and stabilizing additive, stable at room temperature for instant preparation of mixed tea with wine;

h) the composition of the liquid concentrate obtained cold by the combination of concentrated liquid of a vegetable species intended for infusions and decoctions, concentrated wine liquid, trans-resveratrol, flavoring and stabilizing additive, stable at room temperature for instant preparation of mixed tea with enriched wine of trans-resveratrol. This addition aims to complement the dosage of the bioactive in the final product in order to reach the amount necessary to obtain the health benefits already proven, raising it to levels closer to the recommended daily intake index for this substance.

i) stability of the product at room temperature, due to the process by which liquid concentrates are obtained, that is, the specific method of extraction and concentration, composition of extractor liquid that controls microbial activity, which guarantees the stability and conservation of the product in room temperature, addition of preservatives, and are also packaged in hermetically sealed packages that prevent oxidation and photodegradation, keeping the product stable for 12 months, depending on

Petition 870180145227, of 10/26/2018, p. 13/38 / 22 plant species from which the product was extracted, reaching up to 24 months of stability.

j) the instantaneous and easy preparation for consumption due to the high solubility of the liquid concentrate compositions in water and aqueous mixtures at any temperature (cold, warm or hot), just adding the product to the desired liquid, and the ready drink is instantly obtained to drink, be it tea, refreshment, cocktail or non-alcoholic wine, dispensing with traditional methods of infusing and decocting plants or conventional tea bags, allowing great practicality and saving time, in addition to easily adapting to the desired concentration / flavor by the consumer, without requiring a prolonged infusion period and / or multiple amounts of sachets;

k) the instantaneous and easy preparation for consumption of alcohol-free and sugar-free wine, or of derived beverages, simply by mixing the product, for example, in natural or sparkling water, thus avoiding consequences derived from alcohol intake , which allows consumption by the abstainer and driving vehicles immediately after ingestion. It can also be added directly over other foods, including during its preparation, whether these dishes are cold or hot, which helps to reduce the preparation time, since it does not evaporate the alcohol present in the wine, and preserve the characteristics of the bioactive nutrients, the which are degraded with the long cooking time;

l) its form of presentation and portability: presented in the form of liquid concentrates, which may be free of alcohol, added sugars, sweeteners and packed in portable packaging, such as bottles or dropper tubes, for multiple dosages, or flaconettes and sachets with a single dose for individual consumption, they allow easy transport of the product, even in a pocket or in a bag, and its preparation anywhere, during trips, including on domestic and international flights, as they suit the requirements to be transported as luggage hand.

Petition 870180145227, of 10/26/2018, p. 14/38 / 22

DETAILED DESCRIPTION OF THE INVENTION [025] The process of obtaining liquid concentrate from plant species intended for infusion or decoction comprises the following steps:

- Sorting of raw materials:

Species considered to be plants intended for the preparation of infusions or decoctions by national and international regulatory agencies, such as the National Health Surveillance Agency - Anvisa ¹⁹ , will be used, as well as others that may be included in the future. The acquisition of vegetable raw material will be certified as to its botanical identification and origin, and may be fresh or dehydrated. The plant material is selected manually or mechanically according to the specific part of the plant to be used in the extraction process (for example, the leaves of C. sinensis or the chalices - without seeds - of H. sadbariffa), removing specimens with any defect or foreign material that may interfere with the final quality of the product;

- Washing and disinfection of used parts of fresh plants:

The selected raw vegetable raw material is washed under running water in abundance to remove traces of soil, dust and other solid contaminants. They are subsequently disinfected for 20 minutes, remaining immersed in an acid solution (phosphoric acid or citric acid - food grade) of pH between 1.5 and 3.0, in an amount sufficient to cover all material, aiming to eliminate possible microbiological contamination. Then, they are washed again in abundant running water;

- Dehydrated plants do not require this preparation stage;

- Fragmentation or grinding of plant material:

After the selection process the plant material, it must be fragmented or ground to uniformize the size of the material to be extracted;

- Extraction of selected plants or parts:

- extraction of a vegetable species from fresh or dehydrated material by macerating for a period between 12 to 48 hours, followed by dynamic extraction under agitation (1000 - 5000 rpm) for a period of 2 to 6 hours, in a container

Petition 870180145227, of 10/26/2018, p. 15/38 / 22 closed, at room temperature and protected from light, with an extractor liquid in the proportion of 5 to 9 parts of liquid for 1 part of vegetable (by weight);

- the extractor liquid is a composition of water or a hydroalcoholic solution at 5.00 - 25.00% (v / v), added with a food grade humectant (0.50 to 4.00% by weight of the total mixture) and, optionally, a food-grade acidulant (0.25 to 1.25% by weight of the total mixture) at room temperature;

- the food-grade humectant added to the extractor liquid is selected from the group consisting of: bidistilled vegetable glycerin, propylene glycol, sorbitol, sodium lactate or sodium dioctyl sulfosuccinate;

- the food-grade acidulant added to the extractor liquid is selected from the group consisting of: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or acetic acid;

- the plant species to be extracted is selected from the group consisting of: Achillea millefolium, Achyrocline satureioides, Aesculus hippocastanum, Ageratum conyzoides, Allium sativum, Aloysia citriodora Palau, Anacardium occidentale, Ananas sativus Schult, Anetum graveolens, Arctium lappa, Arnica typa, Arnica Aronia melanocarpa (Michx.) Elliott., Aspalathus linearis (Burm.f.) R. Dahlgr., Avena sativa L., Baccharis genistelloides (L.) Persoon, Baccharis trimera, Bellis perennis L., Beta vulgaris L., Bidens pilosa , Bromelia ananas L., Caesalpinia férrea, Calendula officinalis L., Camellia sinensis (L.) Kuntze, Carica papaya (L.), Carthamus tinctorius L., Caryphyllus aramaticus, Casearia sylvestris, Centaurea cyanus L., Centaurea segetum Hill, Chamomilla recutita (L.) Rauscher, Cichorium intybus L., Cinnamomum verum, Cinnamomum zeylanicum, Citrus aurantiifolia (Christm. & Panz.) Swingle, Citrus aurantium L., Citrus delicious Ten., Citrus limmonia, Citrus limon (L.) Burm. f., Citrus limoniu m, Citrus paradisi Macfad., Citrus reticulata Blanco, Citrus sinensis (L.) Osbeck., Cola acuminata (P. Beaott.) Schott & Endl., Cola nitida (Vent.) Schott & Endl, Cola vera K. Schum., Consolidida regalis Gray, Cordia verbenácea, Corylus avellana L., Cryptocaria mochata, Curcuma longa, Cyclopia genistoides (L.) Vent ., Cyclopia intermedia E. Mey., Cyclopia sesilflora Eckl. & Zeyh.,

Petition 870180145227, of 10/26/2018, p. 16/38 / 22

Cyclopia subternata Vogel, Cydonia sinensis Thouin, Cydonia vulgaris Pers, Cymbopogon citratus Stapf, Cynara scolymus, Daucus carota L., Delphinium consolida L., Echinodorus macrophyllus, Equisetum arvense, Erythrina verna, Eucalyptia Eugulia globulus, Eucalyptia globulusillull and Labyrusia globulus. Jack, Foeniculum vulgare Mill., Fragaria x ananassa Duchesne, Ginkgo biloba L., Glycyrrhiza glabra L., Hamamelis virginiana, Harpagophy tumprocumbens, Helianthus annuus L., Helichrysum arenarium (L.) Moench., Hibiscus sabdariffa L., Hippope ., Ilex paraguariensis St. Hil, Illicium verum, Jasminum officinale L., Juglans regia L., Juniperus communis, Justicia pectoralis, Lepidium meyenii, Lippia alba, Lippia menosides, Lippia triphylla (L'Hér.) Kuntze., Malpighia glaba L ., Malva silvestris L., Mangifera indica L., Matricaria recutita L., Maytenus ilicifolia, Melissa officinalis L., Mentha piperita L., Mentha pulegium, Mentha suaveolens Ehrh., Mentha x piperita, Mikania glomerata, Mo mordica charantia, Monarda didyma L., Moringa oleifera, Musa paradisiac L., Musa sapientum L., Musa sinensis L., Olea europaea L., Paeonia officinalis L., Panax ginseng CA Mey., Passiflora alata Dryand, Passiflora edulis Sims, Passiflora incarnata, Passiflora quadrangularis L., Paullinia cupana HBK, Peumus boldus, Pfaffia iresinoides Kunth Spreng; Pfaffia glomerata Spreng. Pedersen., Pfaffiapaniculata Mart. Kuntz, Phyllanthus niruri, Pimpinella anisum L., Plantago major, Plectranthus barbatus, Pneumus boldo Molina, Polygala senega, Polygonum punctatum, Prunus armeciaca L., Prunus domestica L., Prunus persica L. Batsch., Prunus serotina Ehrava, Psidium guhrava, Psidium Pterocarpus santalinus L., Punica granatum, Pyrus cidonia L., Pyrus communis L., Pyrus malus L., Rhamnus purshiana, Ribes nigrum L., Rosa canina L., Rosa spp., Rosmarinus officinalis, Rubus idaeus L., Rubus spp , Salix alba, Salvia officinalis L., Sambucus nigra L., Schinus terebinthifolia, Senna alexandrina, Sideritis spp., Solanum paniculatum, Stenocalyx michelii O. Berg, Stryphnoden dromadstrigens, Tamaindus indica L., Taraxacro officinale, Taraxacum officinale, Mill cordata, Tilia platyphyllos Scop., Tilia tomentosa Moench (syn. Tilia argentea DC.), Terrestrial tribulus, Uncaria

Petition 870180145227, of 10/26/2018, p. 17/38 / 22 tomentosa, Urtica spp., Vaccinium myrtillus L., Vanilla aromatica Swart, Vernonia condensata, Vernonia polyanthes, Viola odorata L., Viola tricolor L., Vitis vinifera L., Zingiber officinalis Roscoe and their combination;

- Separation of the extracted liquid from the residual solid material:

- the separation of the solid plant material from the extracted liquid is done through a process selected from the group consisting of: vacuum filtration, pressing and cold filtration in filter presses, centrifugation, and a combination of them, where the extracted liquid passes through of at least two successive pore filters with decreasing sizes (300.0 to 0.5 µm) according to the particle size suspended in the extracted liquid;

- Concentration of extracted liquids:

- the concentration of the extracted and filtered liquid obtained in the previous step to remove excess extractor liquid is made by distillation under reduced pressure (100 to 15 mbar) and controlled temperature, maximum 30 ° C, which guarantees the integrity of the extracted bioactive compounds , up to a soluble solids content of 8.5 to 45.0% (w / w);

- Stabilization and aromatization of concentrated liquids:

- the stabilization of the concentrated liquids obtained in the previous step is done by adjusting the pH within the range of 2.0 to 5.0 and by adding food-grade stabilizing additives;

- pH adjustment is carried out by adding food-grade acidulant is selected from the group consisting of: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or acetic acid;

- food-grade stabilizing additives are selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid, phosphoric acid, natural flavorings, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, benzoate sodium, propylene glycol alginate.

PRODUCT OBTAINED [026] The product obtained through the process of obtaining concentrate

Petition 870180145227, of 10/26/2018, p. 18/38 / 22 liquids from plant species intended for infusion or decoction comprises the following characteristics:

a) the concentrated liquid corresponds to 98.95 to 99.99% by weight;

b) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid, phosphoric acid , sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate;

c) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight;

[027] When it results in two or more concentrated liquids obtained through the above process, flavoring and stabilizing additive for instant preparation of mixed tea, we have:

a) concentrated liquids of two or more species that are combined and correspond to 98.95 to 99.99% by weight, this percentage being divided equally by the number of species combined (for example, in the liquid concentrate for making mixed tea with 3 species, each species is added in 32.98 to 33.30% by weight of the total composition);

b) concentrated liquids of two or more species, one being condimentary, are combined and correspond to 98.95 to 99.99% by weight of the composition, with 0.10 to 2.50% by weight of the composition of the condiment species and the remainder of the percentage divided equally by the number of other species combined (for example, in the liquid concentrate for making mixed tea with 3 species, where 1 is condiment, the composition will be: 0.10 to 2.50% of the condiment species and 48, 23 to 49.95 of each of the other species, by weight of the total composition);

c) natural or identical to natural food-grade flavoring corresponds to 0.00 to 0.05% by weight;

d) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , acid

Petition 870180145227, of 10/26/2018, p. 19/38 / 22 phosphoric, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate.

[028] The process of obtaining liquid concentrates from wine comprises the following steps:

A - Wine selection:

- the wine to be concentrated is selected from the group consisting of: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Tannat, Pinot Noir, Pinot Blanc, Pinot Gris, Chardonnay, Syrah, Riesling, Sauvignon blanc, Zinfandel, Moscatel, Sémillon, Viognier, Rosé de Cabernet, Tempranillo, Sangiovese, Gammay, Carménère, Pinotage, Albarino, Ruby Cabernet, Tawny;

B - Concentration of wine:

- the concentration of wine to remove alcohol and excess water is made by distillation under reduced pressure (100 to 15 mbar) and controlled temperature (maximum 30 ° C), which guarantees the integrity of the bioactive compounds until the initial weight is reduced of wine at 3.0 - 10.0% (w / w);

- pH adjustment is carried out by adding food-grade acidulant is selected from the group consisting of: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or acetic acid;

- food-grade stabilizing additives are selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, phosphoric acid, natural flavorings, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate;

C - Stabilization:

- stabilization is done by adjusting the pH within the range of 2.0 to 5.0 and by adding food grade stabilizing additives.

PRODUCT OBTAINED [029] The product obtained through the process of obtaining liquid concentrates from wine comprises the following characteristics:

a) the concentrated liquid wine preparation corresponds to 98.95 to 99.99% in

Petition 870180145227, of 10/26/2018, p. 20/38 / 22 weight of the composition;

b) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition;

c) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate.

[030] When resulting in concentrated liquid obtained through the above process, trans-resveratrol, flavoring and stabilizing additive for instant preparation of wine without enriched alcohol, we have:

a) the concentrated liquid wine preparation corresponds to 93.95 to 99.89% by weight of the composition;

b) trans-resveratrol (CAS Number 501-36-0) is added at a concentration of 0.10 to 5.00% by weight of the composition;

c) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition;

d) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate.

[031] When it results in concentrated liquid obtained from the combination of concentrated liquids obtained from plant species intended for infusion or decoction and concentrated liquid obtained from wine, flavoring and stabilizing additive, for instant preparation of tea with wine without alcohol, we have:

a) the concentrated liquid of a plant species intended for infusion or decoction corresponds to 73.95 to 94.99% by weight of the composition;

b) the concentrated wine liquid corresponds to 5.00 to 25.00% by weight of the composition;

Petition 870180145227, of 10/26/2018, p. 21/38 / 22

c) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition.

d) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate.

[033] When resulting in concentrated liquid obtained from the combination of concentrated liquids obtained from plant species intended for infusion or decoction and concentrated liquid obtained from wine, trans-resveratrol, flavoring and stabilizing additive, for instant preparation of tea with enriched alcohol-free wine , we have:

a) the concentrated liquid of a plant species intended for infusion or decoction corresponds to 68.95 to 94.89% by weight of the composition.

b) the concentrated liquid wine preparation corresponds to 5.00 to 24.89% by weight of the composition;

c) trans-resveratrol (CAS Number 501-36-0) is added at a concentration of 0.10 to 5.00% by weight of the composition;

d) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition.

e) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate.

[034] The products in both processes are portable, instantaneous, soluble in any liquid based on hot or cold water, stable at room temperature, for individual dosing.

[035] The products will be made available in small and portable packages for easy personal transport, which prevent the passage of

Petition 870180145227, of 10/26/2018, p. 22/38 / 22 light and oxygen permeation, which prevent the degradation of the bioactive components of the liquid concentrate, and are still sterile, hermetically sealed, referring mainly to tubes or droppers from 20 to 100 mL, for multiple uses , or in flaconets and stick / sachets from 5 to 20 mL for individual dosing, allowing the product to remain stable for 24 months at room temperature.

USE OF THE PRODUCT [036] The products obtained with the described process provide instant tea preparation, and refer mainly to pure or mixed teas, tea with wine and also alcohol-free and sugar-free wines, which can also be enriched in terms of of naturally bioactive components. They are characterized by being liquid concentrates of selected plants, soluble, ready for use, and may be free of alcohol, preservatives, sugars, thinners and other substances. These concentrates have a thick consistency and colors close to the tea of the original plants, with bioactive properties and with a characteristic aroma of the same plants and / or wine from which they were obtained. Likewise, the process also produces products composed of plant and wine concentrates, combining benefits from both components, or products with bioactive properties enhanced by the addition of natural bioactive substances in sufficient quantities to obtain health benefits. already proven.

[037] The use of liquid concentrates should be done by adding the contents of the package with the final product to hot, warm or cold water, according to the consumer's preference, in addition to being able to be applied in other drinks, desserts and other food uses. The liquid wine concentrate, present in the compound version with plant concentrates, when offered alone or enriched, can be solubilized according to the intensity desired by the user, or even used in other foods, as well as in its preparation, both in the preparation of dishes cold and hot dishes, reducing the preparation time, since it does not evaporate the alcohol present in the

Petition 870180145227, of 10/26/2018, p. 23/38 / 22 wine and preserves the characteristics of bioactive nutrients, which are degraded with cooking time;

EXAMPLE OF OBTAINING [038] The following is an example of obtaining the invention using the chalice H. sabdariffa, in order to illustrate practical feasibility, without limiting the scope of the invention.

EXAMPLE [039] The process for obtaining concentrated liquid extracts from the

H. sabdariffa used in the portable and instant preparation beverage model comprises the following steps:

I. Sorting of H. sabdariffa chalices: in a closed environment with total asepsis, manual selection of chalices to be used is made, separating them from specimens with defects, and removing their core and seed using a hollow cylindrical extractor metallic with 1 cm of average diameter;

2. Washing and disinfecting the chalices of H. sabdariffa: the chalices in natura are washed under running water in abundance to remove traces of soil, dust and other contaminants; afterwards, they are disinfected for 20 minutes in water and food grade phosphoric acid solution with pH 2.0 in sufficient quantity to cover the goblets, where possible microbiological contamination of the plantation is eliminated; then the goblets will be rinsed again under running tap water;

3. Maceration of goblets in natura: after cleaning, the goblets in natura are macerated, with the proportion of 1 part of plant material to 7 parts of extraction liquid for a period of 12-18 hours. After the maceration period, the extractive mixture is stirred for 4 hours. All of these procedures are performed cold, in a closed container and protected from light;

4. Separation of the extracted liquid from the residual solid material: the material resulting from the extraction is pressed and filtered through cold press filters, with pores of 200 pm initially and 50 pm afterwards. The pie is discarded as organic material;

Petition 870180145227, of 10/26/2018, p. 24/38 / 22

5. Concentration of the extracted liquid: the solution is distilled through distillation under reduced pressure (100 to 15 mbar) and maximum temperature of 30 ° C to remove excess extractor liquid. The time to carry out the process is 2 hours, resulting in the liquid concentrate of H. sabdariffa with solids content in the range of 15 - 20% (m / m).

6. Addition of stabilizer: stabilization is carried out by adjusting the pH (2.0 and 5.0) by adding an acidifying additive, and then by adding a stabilizer (0.01 to 1.00%) through direct solubilization in the concentrate.

7. Packaging: the product can be packed in 20 ml dropper bottles.

CONCLUSION [040] After the description of the description for the present patent application, which includes an unprecedented form of portable presentation of liquid concentrates for easy and instant preparation of teas, refreshments, cocktails and other drinks, which may be exempt from other substances , also made available in a compound version with liquid wine concentrate, in addition to an individual liquid concentrate for the preparation of alcohol-free and sugar-free wine, which can also be enriched in terms of natural bioactive substances, which present the novelty of innovative products, which are they conform to the rules that regulate patent applications, and considering that they come to fill a product gap that has not yet been explored, it appears that this application deserves, therefore, the privilege requested.

BIBLIOGRAPHICAL REFERENCES ¹ VIRTUAL HEALTH LIBRARY from the Ministry of Health. Health Tips - Functional Foods. 2009. Available at: <http://bvsms.saude.gov.br/bvs/dicas/220_alimentos_funacionais.html>. Last accessed on 10/08/2017.

² OBOUAYEBA A. P, et al. Phytochemical and Antioxidant Activity of Roselle (Hibiscus Sabdariffa L.) Petal Extracts. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2014, p. 1463.

³ AJAY, M., et al. Mechanisms of the anti-hypertensive effect of Hibiscus sabdariffa L. calyces. Journal of Ethnopharmacology 109. 2007, p. 388-393 ⁴ TZU-LI, Lin et al. Hibiscus sabdariffa extract reduces serum cholesterol in men and women. Nutrition Research 27. 2007, p. 140-145 ⁵ OBOUAYEBA et al. Op. Cit.

Petition 870180145227, of 10/26/2018, p. 25/38 / 22 ⁶ FAROMBI, EO, FAKOYA, A .. Free radical scavenging and antigenotoxic activities of natural phenolic compounds in dried flowers of Hibiscus sabdariffa L. Molecular Nutrition & Food Research 49, ed. 12. 2005, p. 1120 - 1128 ⁷ MYUNG-SUNNY, Kim, et al. Hibiscus sabdariffa L. water extract inhibits the adipocyte differentiation through the PI3-K and MAPK pathway. Journal of Ethnopharmacology 114. 2007, p. 260-267 ⁸ DA-COSTA-ROCHA, I. et al. Hibiscus sabdariffa L. - A phytochemical and pharmacological review. Food Chemistry, Volume 165, 2014, p. 424 - 443.

⁹ HERNARDEZ-FIGUEIROA, T. et al. El té verde, a great choice for the prevention of cardiovascular diseases. Latin American Archives of Nutrición, Caracas, Vol. 54, n. 4. 2004, p. 380-394.

¹⁰ SCHMITZ, W. et al. Green tea and its actions as a chemoprotectant. Semina: Biological and Health Sciences, v. 26, n. 2. 2005, p.119-130.

¹¹ SRIVASTAVA, J. et al. Chamomile: A herbal medicine of the past with a bright future (Review). Mol Med Report. Author manuscript. 2010, p. 895-901.

¹² MORADKHANI H. et al. Melissa officinalis L., a valuable medicine plant: A review. Journal of Medicinal Plants Research Vol. 4 (25). 2010, p. 2753-2759 ¹³ Baur, JA; Sinclair, DA Therapeutic potential of revesratrol: in vivo evidence. Nature Reviews drug Discovery, 2006, 5, p 493-506.

¹⁴ PENNA, N. et al. Wine and health: a review. Infarma, v.16, n ° 1-2. 2004, p. 64-67 ¹⁵ BURNS, J. et al. Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines. Journal of Agricultural and Food Chemistry. 2000, 48 (2), pp 220-230 ¹⁶ PENNA, N. et al. ibid ¹⁷ STAVRIC, B. Role of chemopreventers in human diet. Clin. Bioch. v.27, p.319-332, 1994.

¹⁸ AUGUSTIN et al. Alcohol retention in food preparation. Journal of the American Dietetic Association, vol. 92. (4). 1992, p. 486 - 488 ¹⁹ ANVISA. Ordinance No. 519, of June 26, 1998. Approves the Technical Regulation for Fixing

Identity and Quality of Teas - Plants for the Preparation of Infusions or Decoctions, included in the Annex to this Ordinance. Available in:

<http://portal.anvisa.gov.br/documents/33916/394219/PORTARIA_519_1998.pdf/0f05b918-ef72-41b38dec-02d1944813be>. Last accessed on: 10/19/2017

Petition 870180145227, of 10/26/2018, p. 26/38

Claims (19)

1 - TEMPERATURE OBTAINING PROCESS LIQUID CONCENTRATE ENVIRONMENT FROM PLANT SPECIES INTENDED FOR INFUSION OR DECOCTION, characterized by comprising the following steps: 1 - Sorting of raw materials; 2 - Washing and disinfection of the parts of the plants used, when they are fresh; 3 - Fragmentation or grinding of plant material; 4 - Extraction of selected plants or parts: the extraction of a plant species from fresh or dehydrated material by maceration for a period between 12 to 48 hours, followed by dynamic extraction under agitation (1000 - 5000 rpm) for a period of 2 at 6 hours, in a closed container, at room temperature and protected from light, with an extractor liquid in the proportion of 5 to 9 parts of liquid for 1 part of vegetable (by weight); 5 - Separation of the extracted liquid from the residual solid material: the separation of the solid vegetable material from the extracted liquid is done through a process selected from the group consisting of: vacuum filtration, pressing and cold filtration in filter presses, centrifugation, and a combination of them, where the extracted liquid passes through at least two successive pore filters with decreasing sizes (300.0 to 0.5 pm) according to the particle size suspended in the extracted liquid; 6 - Concentration of the extracted liquids: the concentration of the extracted and filtered liquid obtained in the previous step to remove the excess extractor liquid is done by distillation under reduced pressure (100 to 15 mbar) and controlled temperature, maximum of 30 ° C, which guarantees the integrity of the extracted bioactive compounds, up to a soluble solids content of 8.5 to 45.0% (w / w); 7 - Stabilization and aromatization of the concentrated liquids: the stabilization of the concentrated liquids obtained in the previous step is done by adjusting the pH within the range of 2.0 to 5.0 and by adding food-grade stabilizing additives. Petition 870180145227, of 10/26/2018, p. 27/38 2/8 2 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM PLANT SPECIES INTENDED FOR INFUSION OR DECOCTION, according to claim 1, characterized by the extraction liquid being a water composition or a hydroalcoholic solution at 5.00 - 25.00% (v / v), added with a food grade humectant (0.50 to 4.00% by weight of the total mixture) and, optionally, a food grade acidulant (0.25 to 1.25% by weight of the total mixture) at room temperature. 3 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM PLANT SPECIES INTENDED FOR INFUSION OR DECOCTION, according to claim 1, characterized by the food grade humectant added to the extraction liquid is selected from the group consisting of: bi-distilled vegetable glycerin, propylene glycol, sorbitol, sodium lactate or sodium dioctyl sulfosuccinate 4 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM PLANT SPECIES INTENDED FOR INFUSION OR DECOCTION, according to claim 1, characterized by the food grade acidulant added to the extractor liquid to be selected from the group consisting of: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or acetic acid. 5 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM VEGETABLE SPECIES INTENDED FOR INFUSION OR DECOCTION, according to claim 1, characterized by the plant species to be extracted being selected from the group consisting of: Achillea millefolium, Achyrocline satureioides, Aesculus hippocastanum, Aesculus hippocastanum, Ageratum conyzoides, Allium sativum, Aloysia citriodora Palau, Anacardium occidentale, Ananas sativus Schult, Anetum graveolens, Arctium lappa, Arnica montana, Aronia melanocarpa (Michx.) Elliott., Aspalathus linearis (Burm.f.) R. Dahlgr., Avena sativa L., Baccharis genistelloides (L.) Persoon, Baccharis trimera, Bellis perennis L., Beta vulgaris L., Bidens pilosa, Bromelia ananas L., Caesalpinia férrea, Calendula officinalis L., Camellia sinensis (L.) Kuntze, Carica papaya (L.), Carthamus tinctorius L., Caryphyllus aramaticus, Casearia Petition 870180145227, of 10/26/2018, p. 28/38 3/8 sylvestris, Centaurea cyanus L., Centaurea segetum Hill, Chamomilla recutita (L.) Rauscher, Cichorium intybus L., Cinnamomum verum, Cinnamomum zeylanicum, Citrus aurantiifolia (Christm. & Panz.) Swingle, Citrus aurantium L., Citrus delicious Ten., Citrus limmonia, Citrus limon (L.) Burm.f., Citrus limonium, Citrus paradisi Macfad., Citrus reticulata Blanco, Citrus sinensis (L.) Osbeck., Cola acuminata (P. Beauv.) Schott & Endl ., Cola nitida (Vent.) Schott & Endl, Cola vera K. Schum., Consolidida regalis Gray, Cordia verbenácea, Corylus avellana L., Cryptocaria mochata, Curcuma longa, Cyclopia genistoides (L.) Vent., Cyclopia intermedia E. Mey., Cyclopia sesilflora Eckl. & Zeyh., Cyclopia subternata Vogel, Cydonia sinensis Thouin, Cydonia vulgaris Pers, Cymbopogon citratus Stapf, Cynara scolymus, Daucus carota L., Delphinium consolida L., Echinodorus macrophyllus, Equisetum arvense, Erythrina verulus, Eyptthrina verulus, Eyptthrina verulus, Eyptthrina verulus, Eucalthrina verulus, Eucalthrina verulus, Eyptthrina verulus, Eyptthrina verulus, Eucalyptus verulus ., Eurycoma longifolia Jack, Foeniculum vulgare Mill., Fragaria x ananassa Duchesne, Ginkgo biloba L., Glycyrrhiza glabra L., Hamamelis virginiana, Harpagophy tumprocumbens, Helianthus annuus L., Helichrysum arenarium (L.) Moench., Hiffiscus sabdar , Hippophae rhamnoides L., Ilex paraguariensis St. Hil, Illicium verum, Jasminum officinale L., Juglans regia L., Juniperus communis, Justicia pectoralis, Lepidium meyenii, Lippia alba, Lippia sidoides, Lippia triphylla (L'Hér.) Kuntze. , Malpighia glaba L., Malva silvestris L., Mangifera indica L., Matricaria recutita L., Maytenus ilicifolia, Melissa officinalis L., Mentha piperita L., Mentha pulegium, Mentha suaveolens Ehrh., Mentha x piperita, Mikania glome rata, Momordica charantia, Monarda didyma L., Moringa oleifera, Musa paradisíaca L., Musa sapientum L., Musa sinensis L., Olea europaea L., Paeonia officinalis L., Panax ginseng CA Mey., Passiflora alata Dryand, Passiflora edulis Sims, Passiflora incarnata, Passiflora quadrangularis L., Paullinia cupana HBK, Peumus boldus, Pfaffia iresinoides Kunth Spreng; Pfaffia glomerata Spreng. Pedersen., Pfaffiapaniculata Mart. Kuntz, Phyllanthus niruri, Pimpinella anisum L., Plantago major, Plectranthus barbatus, Pneumus boldo Molina, Polygala senega, Polygonum punctatum, Prunus armeciaca L., Prunus domestica L., Prunus persica L. Batsch., Prunus serotina Ehrh, Psidium Petition 870180145227, of 10/26/2018, p. 29/38 4/8 guajava, Pterocarpus santalinus L., Punica granatum, Pyrus cidonia L., Pyrus communis L., Pyrus malus L., Rhamnus purshiana, Ribes nigrum L., Rosa canina L., Rosa spp., Rosmarinus officinalis, Rubus idaeus L., Rubus spp, Salix alba, Salvia officinalis L., Sambucus nigra L., Schinus terebinthifolia, Senna alexandrina, Sideritis spp., Solanum paniculatum, Stenocalyx michelii O. Berg, Stryphnoden dromadstrigens, Tamaindus indica L., Taraxacumum cacao L., Tilia cordata Mill., Tilia platyphyllos Scop., Tilia tomentosa Moench (sin. Tilia argentea DC.), Tribulus Terrestris, Uncaria tomentosa, Urtica spp., Vaccinium myrtillus L., Vanilla aromatica Swart, Vernonia condensata, Vernonia polyanthes , Viola odorata L., Viola tricolor L., Vitis vinifera L., Zingiber officinalis Roscoe and their combination. 6 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM PLANT SPECIES INTENDED FOR INFUSION OR DECOCTION, according to claim 1, characterized by the pH adjustment of step 7, performed by the addition of food grade acidulant is selected from the group that consists of: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or acetic acid. 7 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM PLANT SPECIES INTENDED FOR INFUSION OR DECOCTION, according to claim 1, characterized by the food grade stabilizing additives of step 7, being selected from the group consisting of: acacia gum, xanthan gum , hydroxytyrosol, citric acid, sodium citrate, ascorbic acid, phosphoric acid, natural flavorings, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. 8 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM WINE, characterized by comprising the following steps: A - Wine selection; B - Concentration of wine: the concentration of wine to remove alcohol and excess water is done by distillation under reduced pressure (100 to 15 mbar) and Petition 870180145227, of 10/26/2018, p. 30/38 5/8 controlled temperature (maximum 30 ° C), which guarantees the integrity of the bioactive compounds until the initial weight of wine is reduced to 3.0 - 10.0% (m / m); and C -3 - Stabilization: stabilization is done by adjusting the pH within the range of 2.0 to 5.0 and by adding food grade stabilizing additives. 9 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM WINE, according to claim 8, characterized by the pH adjustment of step B performed by the addition of food grade acidulant is selected from the group consisting of: citric acid, malic acid , lactic acid, tartaric acid, fumaric acid or acetic acid. 10 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM WINE, according to claim 8, characterized by the food grade stabilizing additives of step B being selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, citrate sodium, phosphoric acid, natural flavorings, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. 11 - PROCESS OF OBTAINING LIQUID CONCENTRATE FROM WINE, according to claim 8, characterized by the wine to be concentrated being selected from the group consisting of: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Tannat, Pinot Noir, Pinot Blanc, Pinot Gris, Chardonnay, Syrah, Riesling, Sauvignon blanc, Zinfandel, Moscatel, Sémillon, Viognier, Rosé de Cabernet, Tempranillo, Sangiovese, Gammay, Carménère, Pinotage, Albarino, Ruby Cabernet, Tawny. 12 - PRODUCT OBTAINED THROUGH THE PROCESS OF OBTAINING LIQUID CONCENTRATE FROM VEGETABLE SPECIES INTENDED FOR INFUSION OR DECOCTION, obtained according to claim 1, characterized by comprising the following characteristics: a) the concentrated liquid corresponds to 98.95 to 99.99% by weight; b) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% in Petition 870180145227, of 10/26/2018, p. 31/38 6/8 weight is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid, phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylenglycol alginate ; c) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight. 13. PRODUCT, according to claim 12, resulting from the combination of two or more concentrated liquids, flavoring and stabilizing additive for instant preparation of mixed tea, obtained through the process claimed in 1, characterized by comprising the following characteristics: a) concentrated liquids of two or more species that are combined and correspond to 98.95 to 99.99% by weight, this percentage being divided equally by the number of species combined (for example, in the liquid concentrate for making mixed tea with 3 species, each species is added in 32.98 to 33.30% by weight of the total composition); b) concentrated liquids of two or more species, one being condimentary, are combined and correspond to 98.95 to 99.99% by weight of the composition, with 0.10 to 2.50% by weight of the composition of the condiment species and the remainder of the percentage divided equally by the number of other species combined (for example, in the liquid concentrate for making mixed tea with 3 species, where 1 is spice, the composition will be: 0.10 to 2.50% of the spice species and 48, 23 to 49.95% of each of the other species, by weight of the total composition); c) natural or identical to natural food-grade flavoring corresponds to 0.00 to 0.05% by weight; d) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. 14 - PRODUCT OBTAINED THROUGH THE PROCESS OF OBTAINING LIQUID CONCENTRATE FROM WINE, Petition 870180145227, of 10/26/2018, p. 32/38 7/8 obtained according to claim 8, characterized in that it comprises the following characteristics: a) the concentrated liquid wine preparation corresponds to 98.95 to 99.99% by weight of the composition; b) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition; c) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. 15 - PRODUCT, according to claim 14, resulting from the combination of concentrated liquid, trans-resveratrol, flavoring and stabilizing additive for instant preparation of wine without enriched alcohol, obtained through the process claimed in 8, characterized by comprising the following characteristics: a) the concentrated liquid wine preparation corresponds to 93.95 to 99.89% by weight of the composition; b) trans-resveratrol (CAS Number 501-36-0) is added at a concentration of 0.10 to 5.00% by weight of the composition; c) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition; d) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. 16 - PRODUCT, according to claims 12 and 14, resulting from the combination of concentrated liquids obtained from vegetable species intended for infusion or decoction and concentrated liquid obtained from wine, flavoring and stabilizing additive, for instant preparation of tea with wine Petition 870180145227, of 10/26/2018, p. 33/38 8/8 without alcohol, characterized by understanding the following characteristics: a) the concentrated liquid of a plant species intended for infusion or decoction corresponds to 73.95 to 94.99% by weight of the composition; b) the concentrated wine liquid corresponds to 5.00 to 25.00% by weight of the composition; c) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition. d) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. 17. PRODUCT, according to claims 12 and 14, resulting from the combination of concentrated liquids obtained from vegetable species intended for infusion or decoction and concentrated liquid obtained from wine, transresveratrol, flavoring and stabilizing additive, for instant preparation of tea with wine without enriched alcohol, characterized by understanding the following characteristics: a) the concentrated liquid of a plant species intended for infusion or decoction corresponds to 68.95 to 94.89% by weight of the composition. b) the concentrated liquid wine preparation corresponds to 5.00 to 24.89% by weight of the composition; c) trans-resveratrol (CAS Number 501-36-0) is added at a concentration of 0.10 to 5.00% by weight of the composition; d) the natural or identical to the natural food-grade flavoring corresponds to 0.00 to 0.05% by weight of the composition. e) the food-grade stabilizing additive, which is equivalent to 0.01 to 1.00% by weight of the composition, is selected from the group consisting of: acacia gum, xanthan gum, hydroxytyrosol, citric acid, sodium citrate, ascorbic acid , phosphoric acid, sodium hexametaphosphate, dimethylpolysiloxane, potassium sorbate, sodium benzoate, propylene glycol alginate. Petition 870180145227, of 10/26/2018, p. 34/38 9/8 18. PRODUCT according to claims 12 to 17, characterized in that it is portable, instantaneous, soluble in any liquid based on hot or cold water, stable at room temperature, for individual dosing. 20 - PRODUCT, according to claims 12 s 17, characterized by the availability of products in small and portable packages for easy personal transport, which prevent the passage of light and oxygen permeation, which prevent the degradation of the bioactive components of the liquid concentrate , being still sterile, hermetically closed, referring mainly to tubes or dropper bottles of 20 to 100 mL, for multiple uses, or in flaconettes and stick / sachets of 5 to 20 mL for individual dosing, allowing the stability of the product for 24 months at room temperature.