CA2213292A1 - Saffron spirits - Google Patents
Saffron spiritsInfo
- Publication number
- CA2213292A1 CA2213292A1 CA002213292A CA2213292A CA2213292A1 CA 2213292 A1 CA2213292 A1 CA 2213292A1 CA 002213292 A CA002213292 A CA 002213292A CA 2213292 A CA2213292 A CA 2213292A CA 2213292 A1 CA2213292 A1 CA 2213292A1
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- saffron
- ethanol
- syrup
- water
- monosaccharides
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Health & Medical Sciences (AREA)
- Alcoholic Beverages (AREA)
- Fats And Perfumes (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Heterocyclic Carbon Compounds Containing A Hetero Ring Having Oxygen Or Sulfur (AREA)
- Steroid Compounds (AREA)
- Liquid Developers In Electrophotography (AREA)
- Mechanical Coupling Of Light Guides (AREA)
- Control Of Eletrric Generators (AREA)
- Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
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Abstract
The invention relates to compositions which contain saffron constituents, one or more monosaccharides having at least four carbon atoms and ethanol. The compositions can be processed further to form syrups and saffron spirits. The invention also relates to a process for the production of the compositions and of the syrups and saffron spirits produced therefrom.
Description
Saffron spirits The present invention relates to a composition containing saffron constituents, to syrups and spirits produced therefrom and to a process for the production thereof.
Spirits containing saffron are known. In these cases, saffron is, however, used for yellow-colouring, and not on account of its intrinsic taste (see Rompp-Chemie-Lexikon, 9th Edition, Volume 5, 1992, page 3965, key word: saffron).
Furthermore, saffron flavourings are represented in the ranges of flavouring manufacturers which are produced e.g. by extraction, freeze drying and mixing with glucose. However, these flavourings are not really suitable for the production of alcohol-containing beverages or spirits, since, on further processing after other constituents have been added, they tend to become clouded, either immediately or after a delay. These saffron flavourings are not used to produce saffron spirits, but to flavour ready meals.
It is therefore the object of the present application to provide spirits having a saffron taste.
This object is achieved by compositions which, in addition to ethanol and saffron constituents, contain one or more monosaccharides having at least four carbon atoms, and by syrups and spirits produced therefrom.
It was surprisingly found that, in the case of saffron spirits produced using compositions containing monosaccharides, the saffron taste varies according to the saffron concentration used. In contrast, saturation very soon occurs when disaccharides are used instead of monosaccharides, i.e. even with an increasing saffron concentration an intensification in taste can soon no longer be detected. Therefore, by using monosaccharides in the compositions according to the invention, saffron spirits can be prepared with a weaker or stronger saffron taste according to the wishes of the consumer as regards taste, whereas this is not possible with compositions containing disaccharides.
The compositions according to the invention do not directly contain saffron or saffron threads, rather the saffron constituents remaining after removal of the cellulose-containing material from saffron threads (by extraction using for example ethanol or ethanol/water) are used, as otherwise these cellulose products of saffron would lead to a clouding of the spirit. The saffron threads used are the female, dried stigmas of the saffron plant (Crocus sativus, Iridaceae), which are commercially available.
All monosaccharides having at least four carbon atoms, which as a rule can be represented by the general empirical formula CnH2nOn where n is greater than or equal to 4, can be used as monosaccharides. The C6 monosaccharides are preferred, and glucose (e.g. D-- glucose) and/or ~ructose are particularly preferred. Of course, the various stereoisomers of the monosaccharides can also be used.
The ethanol used can be 100~ ethanol, but preferably 96%
ethanol. (The compositions according to the invention can therefore optionally also contain water, depending on the production process (see below) and on the ethanol used.) The weight ratio of (cellulose-free) saffron constituents to monosaccharide(s) in the compositions according to the invention is 1:100 to 700, preferably ca. 1:200.
The ratio of ethanol to the other constituents of the composition varies depending on the quantity used and (on account of its volatility) on the special process conditions used in producing the composition.
The concentration of the saffron constituents in the compositions according to the invention is 0.05 - 0.8 wt.%, preferably 0.15 - 0.5 wt.% (relative to the composition according to the invention).
The compositions according to the invention can be produced according to the following general process. Commercial saffron threads are ground and then moistened thoroughly with 2 to 10 millilitres of water (called demineralized water here and below) per gram of saffron. tAll saffron quantities are relative to the dry weight of the saffron powder used, determined by means of a sample.) The aqueous suspension is then macerated with 50 to 200 ml, preferably ca. 100 ml, of ethanol (preferably 96~) per gram of saffron, and filtered off after ca. 15 to 60 minutes. In order to extract the saffron constituents more completely, the residue can be macerated again with 2 to 10 ml, preferably ca. 5 ml, of water and 50 to 200 ml, preferably ca.
100 ml, of ethanol for 15 to 60 minutes and then heated briefly (one to five minutes) with shaking in a boiling water bath.
After cooling to room temperature, this second extraction solution is filtered and combined with the first filtrate. In order to completely separate off insoluble constituents, the combined filtrates can be left to stand for several hours more (for example 6 to 24 hours) and then filtered again. Ca. 20~, predominantly cellulose, of the saffron used are removed by the extraction. A small sample is taken from the filtrate and concentrated at a maximum temperature of 50~C until dry. The total dry residue of the remaining filtrate can be calculated from the residue weighed out. One or more monosaccharides (preferably glucose or fructose) are stirred into the filtrate in a weight which corresponds to 100 to 700 times the total dry residue of the filtrate. The solution is then stirred until a uniform consistency of the dough is reached.
The compositions or doughs obtained in this way can be processed further to form the syrups according to the invention, the dough being mixed with a solution of one or more monosaccharides (preferably glucose) and water. To this end, the solution of monosaccharide(s) (0.5 to 2 kg, preferably ca. 1 kg, of monosaccharide(s) per gram of saffron) is first dissolved hot in water (1.5 to 7 kg, preferably ca. 3.3 kg, of water per gram of saffron) until a clear and bubble-free solution is obtained.
This solution is then cooled to below 50~C, preferably ca. 40~C, and mixed with the previously produced saffron dough, it being optionally possible to heat slightly in a water bath to 40~C to obtain a clear, bubble-free solution, in order to produce the syrups according to the invention.
It is preferred in the case of the different processes described here not to exceed a reaction temperature of 50~C as far as saffron or saffron constituents are concerned, as the aroma-forming components of the saffron are increasingly evaporated or broken down at higher temperatures (for example by ester cleavages). Therefore temperatures of ca. 40~C at most are preferred in these cases.
In the case of the syrups according to the invention, the weight ratio of saffron constituents to monosaccharide(s) in the syrups is then 1 to 500 - 4500, preferably 1 to 1000 - 2000, and the concentration of the saffron constituents in the syrups is 0.005 - 0.15 wt.%, preferably 0.015 - 0.05 wt.% (relative to syrup).
The joint use of glucose and fructose in the syrups according to the invention is particularly preferred, whereby, compared with using glucose alone, a ca. 20% saffron saving results, i.e.
the same taste intensity can be obtained in the end-products using ca. 20% less saffron constituents.
The above-described dough and syrup products can immediately be processed further. When fructose and/or glucose are used, however, it is preferred to allow the dough to stand for a few hours (for example 10-12 hours) before processing further. This results in an increase in the storability of the saffron spirits which are finally produced therefrom.
The syrup products obtained according to the above-described process can then finally be processed further to form saffron spirits, for example liqueurs or aperitifs, with varying alcohol contents (for example 10 - 40 vol.%). To this end, the saffron-monosaccharide syrup is mixed with a solution of sugar (ca. 50to 200 g of sucrose per 100 g of syrup), water (ca. 35 to 150 g of water per 100 g of syrup) and an alcoholic beverage (for example brandy) and/or ethanol (for example 96%) and optionally lightly heated to form a clear solution. The quantity of alcohol used can vary depending on the desired concentration in the spirit and can be ca. 30 - 300 g of ethanol and/or alcohol-containing beverage per 100 g of syrup. Finally, the product obtained can be diluted by adding more water, and the concentration of the alcohol can thus be set according to the wishes of the consumer. Other additives, for example aromatic substances or tinctures, can also optionally be added.
The concentration of saffron constituents in the saffron spirits is then 0.0005 - 0.07 wt.%, preferably 0.002 - 0.02 wt.%
(relative to the spirit).
The use of fructose mixed with glucose allows the production of saffron spirits which have a very strong saffron taste and are sweet at the same time (similar to the sweetness usually obtained with sucrose). If on the other hand glucose exclusively is used as monosaccharide, the saffron spirits obtained have a specific taste of grape sugar, are less sweet and taste less strongly of saffron than the corresponding products in which a combination of glucose and fructose is used.
This therefore makes it possible to control the taste intensity not only via the saffron quantity used but also via the monosaccharide used.
The invention is illustrated further by the following examples.
~x~mple 1~: Production of a concentrate containing glucose 100 g of saffron threads are ground and sieved using a non-metallic sieve with a clear mesh width of 710 to 180 micrometres. The moistness of the saffron powder is determined by means of a sample. The moisture determined is subtracted from the weight of the saffron powder. The saffron powder from which the moisture was subtracted is called saffron dry below.
Saffron powder, corresponding to 80 g saffron dry, is uniformly moistened thoroughly with 400 ml of demineralized water. After 30 minutes, 8000 ml of 96% ethanol are added, and the whole is macerated with slight shaking for 30 minutes. It is then filtered through as little medical cotton wadding as possible.
400 ml of demineralized water are poured over the cotton wadding and filtration residue in a separate vessel, and after five minutes the whole is macerated with slight shaking with 8000 ml of 96% ethanol for 30 minutes and heated with shaking for 3 minutes in a boiling water bath. After cooling to room temperature, the two filtrates are combined and filtered after twelve hours. 50 g of the weighed filtrate are concentrated at 50~C max. until dry and weighed (and then discarded). The weight of the total dry residue of the residual filtrate is calculated. Glucose is stirred into the filtrate in a weight which corresponds to 200 times the total dry residue of the residual filtrate, and stirring is continued until a uniform consistency of the dough is obtained.
Example 1b: Production of a syrup containing glucose 80.8 kg of glucose are dissolved hot in 266.6 kg of demineralized water until a clear and bubble-free solution is obtained. After cooling to 40~C, the freshly prepared dough from Example 1a is introduced and if necessary is dissolved in a water bath at 40~C until a clear, yellow and bubble-free solution is obtained, and is further processed on the same day to form the spirit.
~xample 2a: Production of a concentrate containing fructose 100 g of saffron threads are ground and sieved using a non-metallic sieve with a clear mesh width of 710 to 180 micrometres. The moistness of the saffron powder is determined by means of a sample. The moisture determined is suptracted from the weight of the saffron powder. The saffron powder from which the moisture was subtracted is called saffron dry below.
Saffron powder, corresponding to 80 g saffron dry, is uniformly moistened thoroughly with 400 ml of demineralized water. After 30 minutes, 8000 ml of 96% ethanol are added, and the whole is macerated with slight shaking for 30 minutes. It is then filtered through as little medical cotton wadding as possible.
400 ml of demineralized water are poured over the cotton wadding and filtration residue in a separate vessel, and after five minutes the whole is macerated with slight shaking with 8000 ml of 96% ethanol for 30 minutes and heated with shaking for 3 minutes in a boiling water bath. After cooling to room temperature, the two filtrates are combined and filtered after twelve hours. 50 g of the weighed filtrate are concentrated at 50~C max. until dry and weighed (and then discarded). The weight of the total dry residue of the residual filtrate is calculated. Fructose is stirred into the filtrate in a weight which corresponds to 200 times the total dry residue of the residual filtrate, and stirring is continued until a lump-free consistency of the suspension is obtained.
Example 2b: Production of a syrup containing fructose and glucose 80.8 kg of glucose are dissolved hot in 266.6 kg of demineralized water until a clear and bubble-free solution is obtained. After cooling to 40~C, the freshly prepared suspension from Example 2a is introduced and if necessary is dissolved in a water bath at 40~C until a clear, yellow and bubble-free solution is obtained, and is further processed on the same day to form the spirit.
~xample 3: Production of sa*fron liqueurs 500 g of sugar (sucrose) are dissolved in 350 g of demineralized water until the first bubbles appear to indicate boiling. After cooling, 500 g of the saffron-glucose syrup from Example 1b or 500 g of the saffron-fructose-glucose syrup from Example 2b are introduced slowly and with shaking, and if necessary are dissolved using as little heat as possible until a bubble-free clear solution is obtained. Then the following are added in each case slowly and with shaking: 200 g of brandy and 450 g of 96% ethanol. In each case the mixture is made up to 2000 g with demineralized water and filtered after seven days. The alcohol content is ca. 28 vol.% depending on the heating used in the production.
Example 4: Production of saffron aperitifs A tincture is produced from the dried flowers of Artemisia laxa and/or Artemisia glacialis (both mugwort species from the family Compositae) according to the method in the German pharmacopoeia, 10th edition (=DAB 10), 1996, entry "Tinkturen - Tincturae".
This tincture is used for the following aperitifs with an alcohol content of ca. 14 vol.%.
250 g of sugar (sucrose) are dissolved in 200 g of demineralized water until the first bubbles occur. After cooling, 300 g of the saffron-glucose syrup from Example 1b or 300 g of the saffron-fructose-glucose syrup from Example 2b are introduced slowly and with shaking, and if necessary are dissolved using as little heat as possible until a bubble-free clear solution is obtained. Then the following are added slowly and with shaking, in this order: 100 g of Scotch Whisky, 200 g of 96%
ethanol, 10 g of mugwort tincture. In each case the mixture is made up to 2000 g with demineralized water and filtered after seven days.
Spirits containing saffron are known. In these cases, saffron is, however, used for yellow-colouring, and not on account of its intrinsic taste (see Rompp-Chemie-Lexikon, 9th Edition, Volume 5, 1992, page 3965, key word: saffron).
Furthermore, saffron flavourings are represented in the ranges of flavouring manufacturers which are produced e.g. by extraction, freeze drying and mixing with glucose. However, these flavourings are not really suitable for the production of alcohol-containing beverages or spirits, since, on further processing after other constituents have been added, they tend to become clouded, either immediately or after a delay. These saffron flavourings are not used to produce saffron spirits, but to flavour ready meals.
It is therefore the object of the present application to provide spirits having a saffron taste.
This object is achieved by compositions which, in addition to ethanol and saffron constituents, contain one or more monosaccharides having at least four carbon atoms, and by syrups and spirits produced therefrom.
It was surprisingly found that, in the case of saffron spirits produced using compositions containing monosaccharides, the saffron taste varies according to the saffron concentration used. In contrast, saturation very soon occurs when disaccharides are used instead of monosaccharides, i.e. even with an increasing saffron concentration an intensification in taste can soon no longer be detected. Therefore, by using monosaccharides in the compositions according to the invention, saffron spirits can be prepared with a weaker or stronger saffron taste according to the wishes of the consumer as regards taste, whereas this is not possible with compositions containing disaccharides.
The compositions according to the invention do not directly contain saffron or saffron threads, rather the saffron constituents remaining after removal of the cellulose-containing material from saffron threads (by extraction using for example ethanol or ethanol/water) are used, as otherwise these cellulose products of saffron would lead to a clouding of the spirit. The saffron threads used are the female, dried stigmas of the saffron plant (Crocus sativus, Iridaceae), which are commercially available.
All monosaccharides having at least four carbon atoms, which as a rule can be represented by the general empirical formula CnH2nOn where n is greater than or equal to 4, can be used as monosaccharides. The C6 monosaccharides are preferred, and glucose (e.g. D-- glucose) and/or ~ructose are particularly preferred. Of course, the various stereoisomers of the monosaccharides can also be used.
The ethanol used can be 100~ ethanol, but preferably 96%
ethanol. (The compositions according to the invention can therefore optionally also contain water, depending on the production process (see below) and on the ethanol used.) The weight ratio of (cellulose-free) saffron constituents to monosaccharide(s) in the compositions according to the invention is 1:100 to 700, preferably ca. 1:200.
The ratio of ethanol to the other constituents of the composition varies depending on the quantity used and (on account of its volatility) on the special process conditions used in producing the composition.
The concentration of the saffron constituents in the compositions according to the invention is 0.05 - 0.8 wt.%, preferably 0.15 - 0.5 wt.% (relative to the composition according to the invention).
The compositions according to the invention can be produced according to the following general process. Commercial saffron threads are ground and then moistened thoroughly with 2 to 10 millilitres of water (called demineralized water here and below) per gram of saffron. tAll saffron quantities are relative to the dry weight of the saffron powder used, determined by means of a sample.) The aqueous suspension is then macerated with 50 to 200 ml, preferably ca. 100 ml, of ethanol (preferably 96~) per gram of saffron, and filtered off after ca. 15 to 60 minutes. In order to extract the saffron constituents more completely, the residue can be macerated again with 2 to 10 ml, preferably ca. 5 ml, of water and 50 to 200 ml, preferably ca.
100 ml, of ethanol for 15 to 60 minutes and then heated briefly (one to five minutes) with shaking in a boiling water bath.
After cooling to room temperature, this second extraction solution is filtered and combined with the first filtrate. In order to completely separate off insoluble constituents, the combined filtrates can be left to stand for several hours more (for example 6 to 24 hours) and then filtered again. Ca. 20~, predominantly cellulose, of the saffron used are removed by the extraction. A small sample is taken from the filtrate and concentrated at a maximum temperature of 50~C until dry. The total dry residue of the remaining filtrate can be calculated from the residue weighed out. One or more monosaccharides (preferably glucose or fructose) are stirred into the filtrate in a weight which corresponds to 100 to 700 times the total dry residue of the filtrate. The solution is then stirred until a uniform consistency of the dough is reached.
The compositions or doughs obtained in this way can be processed further to form the syrups according to the invention, the dough being mixed with a solution of one or more monosaccharides (preferably glucose) and water. To this end, the solution of monosaccharide(s) (0.5 to 2 kg, preferably ca. 1 kg, of monosaccharide(s) per gram of saffron) is first dissolved hot in water (1.5 to 7 kg, preferably ca. 3.3 kg, of water per gram of saffron) until a clear and bubble-free solution is obtained.
This solution is then cooled to below 50~C, preferably ca. 40~C, and mixed with the previously produced saffron dough, it being optionally possible to heat slightly in a water bath to 40~C to obtain a clear, bubble-free solution, in order to produce the syrups according to the invention.
It is preferred in the case of the different processes described here not to exceed a reaction temperature of 50~C as far as saffron or saffron constituents are concerned, as the aroma-forming components of the saffron are increasingly evaporated or broken down at higher temperatures (for example by ester cleavages). Therefore temperatures of ca. 40~C at most are preferred in these cases.
In the case of the syrups according to the invention, the weight ratio of saffron constituents to monosaccharide(s) in the syrups is then 1 to 500 - 4500, preferably 1 to 1000 - 2000, and the concentration of the saffron constituents in the syrups is 0.005 - 0.15 wt.%, preferably 0.015 - 0.05 wt.% (relative to syrup).
The joint use of glucose and fructose in the syrups according to the invention is particularly preferred, whereby, compared with using glucose alone, a ca. 20% saffron saving results, i.e.
the same taste intensity can be obtained in the end-products using ca. 20% less saffron constituents.
The above-described dough and syrup products can immediately be processed further. When fructose and/or glucose are used, however, it is preferred to allow the dough to stand for a few hours (for example 10-12 hours) before processing further. This results in an increase in the storability of the saffron spirits which are finally produced therefrom.
The syrup products obtained according to the above-described process can then finally be processed further to form saffron spirits, for example liqueurs or aperitifs, with varying alcohol contents (for example 10 - 40 vol.%). To this end, the saffron-monosaccharide syrup is mixed with a solution of sugar (ca. 50to 200 g of sucrose per 100 g of syrup), water (ca. 35 to 150 g of water per 100 g of syrup) and an alcoholic beverage (for example brandy) and/or ethanol (for example 96%) and optionally lightly heated to form a clear solution. The quantity of alcohol used can vary depending on the desired concentration in the spirit and can be ca. 30 - 300 g of ethanol and/or alcohol-containing beverage per 100 g of syrup. Finally, the product obtained can be diluted by adding more water, and the concentration of the alcohol can thus be set according to the wishes of the consumer. Other additives, for example aromatic substances or tinctures, can also optionally be added.
The concentration of saffron constituents in the saffron spirits is then 0.0005 - 0.07 wt.%, preferably 0.002 - 0.02 wt.%
(relative to the spirit).
The use of fructose mixed with glucose allows the production of saffron spirits which have a very strong saffron taste and are sweet at the same time (similar to the sweetness usually obtained with sucrose). If on the other hand glucose exclusively is used as monosaccharide, the saffron spirits obtained have a specific taste of grape sugar, are less sweet and taste less strongly of saffron than the corresponding products in which a combination of glucose and fructose is used.
This therefore makes it possible to control the taste intensity not only via the saffron quantity used but also via the monosaccharide used.
The invention is illustrated further by the following examples.
~x~mple 1~: Production of a concentrate containing glucose 100 g of saffron threads are ground and sieved using a non-metallic sieve with a clear mesh width of 710 to 180 micrometres. The moistness of the saffron powder is determined by means of a sample. The moisture determined is subtracted from the weight of the saffron powder. The saffron powder from which the moisture was subtracted is called saffron dry below.
Saffron powder, corresponding to 80 g saffron dry, is uniformly moistened thoroughly with 400 ml of demineralized water. After 30 minutes, 8000 ml of 96% ethanol are added, and the whole is macerated with slight shaking for 30 minutes. It is then filtered through as little medical cotton wadding as possible.
400 ml of demineralized water are poured over the cotton wadding and filtration residue in a separate vessel, and after five minutes the whole is macerated with slight shaking with 8000 ml of 96% ethanol for 30 minutes and heated with shaking for 3 minutes in a boiling water bath. After cooling to room temperature, the two filtrates are combined and filtered after twelve hours. 50 g of the weighed filtrate are concentrated at 50~C max. until dry and weighed (and then discarded). The weight of the total dry residue of the residual filtrate is calculated. Glucose is stirred into the filtrate in a weight which corresponds to 200 times the total dry residue of the residual filtrate, and stirring is continued until a uniform consistency of the dough is obtained.
Example 1b: Production of a syrup containing glucose 80.8 kg of glucose are dissolved hot in 266.6 kg of demineralized water until a clear and bubble-free solution is obtained. After cooling to 40~C, the freshly prepared dough from Example 1a is introduced and if necessary is dissolved in a water bath at 40~C until a clear, yellow and bubble-free solution is obtained, and is further processed on the same day to form the spirit.
~xample 2a: Production of a concentrate containing fructose 100 g of saffron threads are ground and sieved using a non-metallic sieve with a clear mesh width of 710 to 180 micrometres. The moistness of the saffron powder is determined by means of a sample. The moisture determined is suptracted from the weight of the saffron powder. The saffron powder from which the moisture was subtracted is called saffron dry below.
Saffron powder, corresponding to 80 g saffron dry, is uniformly moistened thoroughly with 400 ml of demineralized water. After 30 minutes, 8000 ml of 96% ethanol are added, and the whole is macerated with slight shaking for 30 minutes. It is then filtered through as little medical cotton wadding as possible.
400 ml of demineralized water are poured over the cotton wadding and filtration residue in a separate vessel, and after five minutes the whole is macerated with slight shaking with 8000 ml of 96% ethanol for 30 minutes and heated with shaking for 3 minutes in a boiling water bath. After cooling to room temperature, the two filtrates are combined and filtered after twelve hours. 50 g of the weighed filtrate are concentrated at 50~C max. until dry and weighed (and then discarded). The weight of the total dry residue of the residual filtrate is calculated. Fructose is stirred into the filtrate in a weight which corresponds to 200 times the total dry residue of the residual filtrate, and stirring is continued until a lump-free consistency of the suspension is obtained.
Example 2b: Production of a syrup containing fructose and glucose 80.8 kg of glucose are dissolved hot in 266.6 kg of demineralized water until a clear and bubble-free solution is obtained. After cooling to 40~C, the freshly prepared suspension from Example 2a is introduced and if necessary is dissolved in a water bath at 40~C until a clear, yellow and bubble-free solution is obtained, and is further processed on the same day to form the spirit.
~xample 3: Production of sa*fron liqueurs 500 g of sugar (sucrose) are dissolved in 350 g of demineralized water until the first bubbles appear to indicate boiling. After cooling, 500 g of the saffron-glucose syrup from Example 1b or 500 g of the saffron-fructose-glucose syrup from Example 2b are introduced slowly and with shaking, and if necessary are dissolved using as little heat as possible until a bubble-free clear solution is obtained. Then the following are added in each case slowly and with shaking: 200 g of brandy and 450 g of 96% ethanol. In each case the mixture is made up to 2000 g with demineralized water and filtered after seven days. The alcohol content is ca. 28 vol.% depending on the heating used in the production.
Example 4: Production of saffron aperitifs A tincture is produced from the dried flowers of Artemisia laxa and/or Artemisia glacialis (both mugwort species from the family Compositae) according to the method in the German pharmacopoeia, 10th edition (=DAB 10), 1996, entry "Tinkturen - Tincturae".
This tincture is used for the following aperitifs with an alcohol content of ca. 14 vol.%.
250 g of sugar (sucrose) are dissolved in 200 g of demineralized water until the first bubbles occur. After cooling, 300 g of the saffron-glucose syrup from Example 1b or 300 g of the saffron-fructose-glucose syrup from Example 2b are introduced slowly and with shaking, and if necessary are dissolved using as little heat as possible until a bubble-free clear solution is obtained. Then the following are added slowly and with shaking, in this order: 100 g of Scotch Whisky, 200 g of 96%
ethanol, 10 g of mugwort tincture. In each case the mixture is made up to 2000 g with demineralized water and filtered after seven days.
Claims (11)
1. Composition which contains:
- saffron constituents, - one or more monosaccharides having at least four carbon atoms and - ethanol.
- saffron constituents, - one or more monosaccharides having at least four carbon atoms and - ethanol.
2. Composition according to Claim 1, characterized in that the monosaccharide is glucose and/or fructose.
3. Composition according to Claim 1 or Claim 2, characterized in that the weight ratio of saffron constituents to monosaccharide is 1:100 to 700.
4. Syrup which can be produced by mixing a composition according to one of Claims 1 to 3 with water and one or more monosaccharides having at least four carbon atoms.
5. Syrup according to Claim 4, characterized in that the monosaccharide used to produce the syrup is glucose.
6. Syrup according to Claim 4 or Claim 5, characterized in that the weight ratio of saffron constituents to monosaccharide is 1:500 to 4500.
7. Spirit which can be produced from a composition according to one of Claims 1 to 3 or from a syrup according to one of Claims 4 to 6.
8. Spirit according to Claim 7, characterized in that it is produced by mixing a syrup according to one of Claims 4 to 6 with sucrose, water and ethanol and/or an ethanol-containing beverage.
9. Process for the production of a composition according to one of Claims 1 to 3, characterized in that - saffron threads are macerated with ethanol and optionally water, - the insoluble constituents are filtered off, and - one or more monosaccharides having at least four carbon atoms are added to the filtrate in a quantity by weight which corresponds to 100 to 700 times the total dry residue of the filtrate determined by evaporating a filtration sample.
10. Process for the production of a syrup according to one of Claims 4 to 6, characterized in that a composition according to one of Claims 1 to 3 is mixed with water and one or more monosaccharides having at least 4 carbon atoms, 0.5 to 2 kg of monosaccharide or monosaccharides and 1.5 to 7 kg of water being used per gram of dry matter of saffron thread used for producing the composition according to one of Claims 1 to 3.
11. Process for the production of a spirit according to one of Claims 7 or 8, characterized in that a syrup according to one of Claims 7 or 8 is mixed with sucrose and water in a weight ratio of 1.0:0.5-3.0, ethanol and/or an ethanol-containing beverage and optionally other additives, the weight ratio of syrup to sucrose being 1.0:0.5-2.0 and the weight ratio of syrup to ethanol and/or ethanol-containing beverage being 1.0:0.3-3.0, and in that optionally the spirit obtained is dilated with additional water.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19633393.8 | 1996-08-19 | ||
| DE19633393A DE19633393C1 (en) | 1996-08-19 | 1996-08-19 | Saffron spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2213292A1 true CA2213292A1 (en) | 1998-02-19 |
Family
ID=7803018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002213292A Abandoned CA2213292A1 (en) | 1996-08-19 | 1997-08-18 | Saffron spirits |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0825253B1 (en) |
| JP (1) | JPH1094366A (en) |
| AT (1) | ATE197812T1 (en) |
| CA (1) | CA2213292A1 (en) |
| CH (1) | CH0825253H1 (en) |
| DE (2) | DE19633393C1 (en) |
| ES (1) | ES2154008T3 (en) |
| GR (1) | GR3035431T3 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3089758A1 (en) * | 2018-12-13 | 2020-06-19 | Virginie DAVID | Method for producing a saffron-based product and flavoring food sweetener comprising saffron. |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19801151C2 (en) * | 1998-01-14 | 2000-12-14 | Juergen Rohmeder | Saffron essence |
| WO2004056201A1 (en) * | 2002-12-19 | 2004-07-08 | Council Of Scientific And Industrial Research | Method for the preparation of saffron pigment and flavor concentrate |
| JP4818593B2 (en) * | 2003-10-01 | 2011-11-16 | アサヒビール株式会社 | Method for producing alcoholic carbonated beverage and method for producing flavor enhanced fruit juice |
| BRPI0622036B1 (en) * | 2006-09-26 | 2016-02-23 | Ratnesh Entpr Pvt Ltd | process for preparing a saffron cream liqueur. |
| FR2921797B1 (en) * | 2007-10-05 | 2012-11-02 | Alexis Majid Lepers | PROCESS FOR THE PRODUCTION OF A SAFRAN SOLUTION (CROCUS SATIVUS L.) STANDARDIZED IN CONCENTRATION AND COLORING POWER. |
| EP3837990A1 (en) * | 2019-12-20 | 2021-06-23 | Philip Khosh | Honey-based beverage premix and method of preparing the same |
| EP4331372A1 (en) | 2022-09-02 | 2024-03-06 | Justus-Liebig-Universität Gießen | Preparation of beverages from by-products of aromatic plants |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE7812896L (en) * | 1978-01-13 | 1979-07-14 | Hoffmann La Roche | CLEANING PREPARATION |
| FR2593030A1 (en) * | 1986-01-20 | 1987-07-24 | Gestin Remy | Thirst-quenching drink |
| SU1745125A3 (en) * | 1991-12-19 | 1992-06-30 | Всесоюзный Научно-Исследовательский Институт Пищевой Биотехнологии Российской Академии Сельскохозяйственных Наук, Г.Москва | Process for producing special vodka |
| JPH07135936A (en) * | 1993-11-17 | 1995-05-30 | Yoshihide Hagiwara | Saffron beverage |
-
1996
- 1996-08-19 DE DE19633393A patent/DE19633393C1/en not_active Expired - Fee Related
-
1997
- 1997-08-12 JP JP23168897A patent/JPH1094366A/en active Pending
- 1997-08-13 CH CH97113938.1T patent/CH0825253H1/en unknown
- 1997-08-13 ES ES97113938T patent/ES2154008T3/en not_active Expired - Lifetime
- 1997-08-13 DE DE59702680T patent/DE59702680D1/en not_active Expired - Fee Related
- 1997-08-13 EP EP97113938A patent/EP0825253B1/en not_active Expired - Lifetime
- 1997-08-13 AT AT97113938T patent/ATE197812T1/en not_active IP Right Cessation
- 1997-08-18 CA CA002213292A patent/CA2213292A1/en not_active Abandoned
-
2001
- 2001-02-19 GR GR20010400262T patent/GR3035431T3/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3089758A1 (en) * | 2018-12-13 | 2020-06-19 | Virginie DAVID | Method for producing a saffron-based product and flavoring food sweetener comprising saffron. |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0825253B1 (en) | 2000-11-29 |
| EP0825253A2 (en) | 1998-02-25 |
| CH0825253H1 (en) | 2004-12-31 |
| GR3035431T3 (en) | 2001-05-31 |
| ES2154008T3 (en) | 2001-03-16 |
| DE19633393C1 (en) | 1998-04-30 |
| ATE197812T1 (en) | 2000-12-15 |
| DE59702680D1 (en) | 2001-01-04 |
| EP0825253A3 (en) | 1999-09-15 |
| JPH1094366A (en) | 1998-04-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |