CA2219829C - Process for the manufacture of beverage (saffron liqueur) - Google Patents
Process for the manufacture of beverage (saffron liqueur) Download PDFInfo
- Publication number
- CA2219829C CA2219829C CA2219829A CA2219829A CA2219829C CA 2219829 C CA2219829 C CA 2219829C CA 2219829 A CA2219829 A CA 2219829A CA 2219829 A CA2219829 A CA 2219829A CA 2219829 C CA2219829 C CA 2219829C
- Authority
- CA
- Canada
- Prior art keywords
- saffron
- decoction
- extract
- liqueur
- flavoured
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015655 Crocus sativus Nutrition 0.000 title claims abstract description 29
- 244000124209 Crocus sativus Species 0.000 title claims abstract description 29
- 235000013974 saffron Nutrition 0.000 title claims abstract description 29
- 239000004248 saffron Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000020094 liqueur Nutrition 0.000 title claims description 13
- 238000000034 method Methods 0.000 title claims description 13
- 235000013361 beverage Nutrition 0.000 title abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001599 crocus sativus l. flower extract Substances 0.000 claims abstract description 15
- 229940076591 saffron extract Drugs 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004821 distillation Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 239000003795 chemical substances by application Substances 0.000 abstract description 16
- 230000002708 enhancing effect Effects 0.000 abstract description 13
- 235000021554 flavoured beverage Nutrition 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 238000010981 drying operation Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000270295 Serpentes Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Extraction Or Liquid Replacement (AREA)
- Tea And Coffee (AREA)
Abstract
A process for preparing a flavoured beverage product including a flavour enhancing agent containing natural saffron and which is capable of strengthening the flavour of the beverage, comprising the steps of: preparing a flavour enhancing agent by cleaning natural saffron, converting the saffron into a saffron-containing syrup by distillation in the presence of water and about nine to about fifty four per cent by volume of alcohol at about eighty degrees Celsius in a distilling apparatus, condensing the aqueous alcohol saffron extract; cooling the alcohol saffron extract and adding demineralized water to provide a flavoured beverage product containing from 90 milligrams to two hundred and seventy milligrams of the saffron extract per litre of the product.
Description
PROCESS FOR THE bMNUFACTURE OF BEVERAGE (SAFFRON LIQUEUR) BACKGROUND OF THE INVENTION
The invention relates to a process for the preparation of a flavoured beverage. In particular, the invention provides a process for strengthening the flavour of beverages using an admixture comprising alcohol and saffron.
The processes for making many known beverages result in the loss of aromatic compounds which are responsible for flavour of the beverage. For example, instant tea is generally prepared from an extract of black tea leaves.. The extract may be rendered more concentrated, if desired, by a drying operation. However, the extract contains a number of volatile compounds responsible for flavour, which may be lost in large quantities during such a drying operation. In some cases., these compounds can be recovered by condensation and then reincorporated into the extract. However, in most cases the drying operation has caused chemical or physical changes in the volatile compounds, which snake them unsuitable for reincorporation into the extract.
It has been discovered that the addition or incorporation of a flavour enhancing agent comprising saffron can offset the loss c Volatile, :EiUVUUrfu3 ~U1JSLd1LLdy WI11L;1L UaIL uuLut t.l'i.11111(J
heating and drying operations which are used during the preparation of many beverages or liqueurs. A flavouring agent -z-consisting of a substantially non-volatile substance such as saffron would not be affected by the heat involved in drying and makes it possible to recover and strengthen any flavour lost from the extract.
SUMMARY OF THE INVENTION
It is therefore the primary object of this invention to strengthen the flavour of a beverage or liqueur by addition of a flavour enhancing agent comprising saffron.
In this specification, the term beverage refers both to liquid reconstituted beverage, to the solid extract used to make reconstituted beverage, (both before and after drying thereof) and to the concentrated liqueur syz'up which can be further diluted to make a drinkable beverage. The flavour enhancing agent of the present invention. can therefore be added or incorporated before, during or after the step of reconstituting or diluting the beverage into its final form using e.g. demineralised water.---Accordingly, the invention provides a process for preparing a flavoured beverage product including a flavour enhancing agent containing natural saffron and which is capable of strengthening the flavour of the beverage, comprising the steps of: preparing a flavour enhancing agent by cleaning natural saffron, converting the saffron into a saffron-containing syrup by distillation in the presence of water and about nine to about fifty four per cent by volume of alcohol at about eighty degrees Celsius in a distilling apparatus,
The invention relates to a process for the preparation of a flavoured beverage. In particular, the invention provides a process for strengthening the flavour of beverages using an admixture comprising alcohol and saffron.
The processes for making many known beverages result in the loss of aromatic compounds which are responsible for flavour of the beverage. For example, instant tea is generally prepared from an extract of black tea leaves.. The extract may be rendered more concentrated, if desired, by a drying operation. However, the extract contains a number of volatile compounds responsible for flavour, which may be lost in large quantities during such a drying operation. In some cases., these compounds can be recovered by condensation and then reincorporated into the extract. However, in most cases the drying operation has caused chemical or physical changes in the volatile compounds, which snake them unsuitable for reincorporation into the extract.
It has been discovered that the addition or incorporation of a flavour enhancing agent comprising saffron can offset the loss c Volatile, :EiUVUUrfu3 ~U1JSLd1LLdy WI11L;1L UaIL uuLut t.l'i.11111(J
heating and drying operations which are used during the preparation of many beverages or liqueurs. A flavouring agent -z-consisting of a substantially non-volatile substance such as saffron would not be affected by the heat involved in drying and makes it possible to recover and strengthen any flavour lost from the extract.
SUMMARY OF THE INVENTION
It is therefore the primary object of this invention to strengthen the flavour of a beverage or liqueur by addition of a flavour enhancing agent comprising saffron.
In this specification, the term beverage refers both to liquid reconstituted beverage, to the solid extract used to make reconstituted beverage, (both before and after drying thereof) and to the concentrated liqueur syz'up which can be further diluted to make a drinkable beverage. The flavour enhancing agent of the present invention. can therefore be added or incorporated before, during or after the step of reconstituting or diluting the beverage into its final form using e.g. demineralised water.---Accordingly, the invention provides a process for preparing a flavoured beverage product including a flavour enhancing agent containing natural saffron and which is capable of strengthening the flavour of the beverage, comprising the steps of: preparing a flavour enhancing agent by cleaning natural saffron, converting the saffron into a saffron-containing syrup by distillation in the presence of water and about nine to about fifty four per cent by volume of alcohol at about eighty degrees Celsius in a distilling apparatus,
-2-condensing the aqueous alcohol saffron extract; cooling the alcohol saffron extract and adding demineralized water to the saffron extract to provide a flavoured beverage product containing from 90 milligrams to 450 milligrams of the saffron extract per litre of the product.
The invention therefore seeks to provide a process for preparing saffron flavoured liqueur comprising preparing a flavouring agent containing naturally available saffron, the process comprising:
cleaning the saffron;
grinding and converting the saffron into a saffron extract by distillation at 80 C;
condensing the saffron extract with alcohol to produce a decoction comprising between 9% and 54% alcohol by volume;
cooling and adding the decoction to demineralised water to produce the final saffron flavoured liqueur such that the decoction is in a range of between 90 mg and 450 mg per bulk litre of the final saffron flavoured liqueur.
In a preferred embodiment, the concentration of flavour enhancing agent will be from 180 to 270 mg. per litre of beverage product.
In addition to the saffron-enhancing agent, the beverage further comprises an aromatising agent, and/or one or more natural or artificial flavouring agents.
The invention further provides a flavour enhancing agent for beverages comprising a mixture of saffron extract, alcohol and
The invention therefore seeks to provide a process for preparing saffron flavoured liqueur comprising preparing a flavouring agent containing naturally available saffron, the process comprising:
cleaning the saffron;
grinding and converting the saffron into a saffron extract by distillation at 80 C;
condensing the saffron extract with alcohol to produce a decoction comprising between 9% and 54% alcohol by volume;
cooling and adding the decoction to demineralised water to produce the final saffron flavoured liqueur such that the decoction is in a range of between 90 mg and 450 mg per bulk litre of the final saffron flavoured liqueur.
In a preferred embodiment, the concentration of flavour enhancing agent will be from 180 to 270 mg. per litre of beverage product.
In addition to the saffron-enhancing agent, the beverage further comprises an aromatising agent, and/or one or more natural or artificial flavouring agents.
The invention further provides a flavour enhancing agent for beverages comprising a mixture of saffron extract, alcohol and
-3-demineralized water. Within the flavour enhancing agent, the demineralised water may be present with the aromatising agent/flavouring agent/flavour enhancing agent in the proportion 1: 2.5. The composition of a preferred embodiment is as follows: 1 part flavouring agent comprising saffron and alcohol demineralized water .25%, sucrose 1% to 5%.
Preferably, a desired amount of sarkara may also be mixed with the saffron extract.
Preferably, the demineralised water is obtained from ordinary water which is treated with resin.
In a preferred embodiment, a liquid infusion, (either hot or cold) can be admixed with one or more a natural or artificial flavouring agents, and with the flavour enhancing agent of the present invention. If desired, the flavour enhancing agent can be diluted with a food grade diluent such as water or some other polar solvent. The infusion can be further diluted with a suitable solvent such as demineralized water to yield a drinkable beverage.
Preferably, a desired amount of sarkara may also be mixed with the saffron extract.
Preferably, the demineralised water is obtained from ordinary water which is treated with resin.
In a preferred embodiment, a liquid infusion, (either hot or cold) can be admixed with one or more a natural or artificial flavouring agents, and with the flavour enhancing agent of the present invention. If desired, the flavour enhancing agent can be diluted with a food grade diluent such as water or some other polar solvent. The infusion can be further diluted with a suitable solvent such as demineralized water to yield a drinkable beverage.
-4-
Claims (7)
1. A process for preparing saffron flavoured liqueur comprising preparing a flavouring agent containing naturally available saffron, the process comprising:
cleaning the saffron;
grinding and converting the saffron into a saffron extract by distillation at 80°C;
condensing the saffron extract with alcohol to produce a decoction comprising between 9% and 54% alcohol by volume;
cooling and adding the decoction to demineralised water to produce the final saffron flavoured liqueur such that the decoction is in a range of between 90 mg and 450 mg per bulk litre of the final saffron flavoured liqueur.
cleaning the saffron;
grinding and converting the saffron into a saffron extract by distillation at 80°C;
condensing the saffron extract with alcohol to produce a decoction comprising between 9% and 54% alcohol by volume;
cooling and adding the decoction to demineralised water to produce the final saffron flavoured liqueur such that the decoction is in a range of between 90 mg and 450 mg per bulk litre of the final saffron flavoured liqueur.
2. A process as claimed in Claim 1, wherein the decoction is in a range of between 90 mg and 270 mg per bulk litre of the final saffron flavoured liqueur.
3. A process as claimed in Claim 1, wherein the decoction is in a range of between 180 mg and 270 mg per bulk litre of the final saffron flavoured liqueur.
4. A process as claimed in any one of Claims 1 to 3, further comprising the step of admixing sarkara with the saffron extract.
5. A process as claimed in any one of Claims 1 to 4, wherein the demineralised water is obtained from ordinary water treated with resin and is combined with the decoction in a ratio of 1: 2.5.
6. A process as claimed in any one of Claims 1 to 5, further comprising the step of admixing between 1% and 5% of sucrose with the saffron extract.
7. A process as claimed in any one of Claims 1 to 6, wherein the distillation step further includes heating the decoction to 80° Celsius, and the cooling step comprises cooling to and maintaining at room temperature for 24 hours.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN587BO1996 IN182119B (en) | 1996-12-05 | 1996-12-05 | |
| IN587/BOM/96 | 1996-12-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2219829A1 CA2219829A1 (en) | 1998-06-05 |
| CA2219829C true CA2219829C (en) | 2010-12-14 |
Family
ID=11080225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2219829A Expired - Fee Related CA2219829C (en) | 1996-12-05 | 1997-10-31 | Process for the manufacture of beverage (saffron liqueur) |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JPH10165164A (en) |
| CA (1) | CA2219829C (en) |
| IN (1) | IN182119B (en) |
| SG (1) | SG770005A1 (en) |
| TW (1) | TW386110B (en) |
| ZA (1) | ZA973047B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299323A (en) * | 2000-02-18 | 2001-10-30 | Takara Shuzo Co Ltd | Liquor containing vegetable component |
| US20090317525A1 (en) * | 2006-09-26 | 2009-12-24 | Ratnesh Enterprise Pvt. Ltd. | Process for preparation of saffron cream liqueur |
| BE1018814A5 (en) * | 2009-07-07 | 2011-09-06 | Renzo Franco | PROCESS FOR MANUFACTURING ALCOHOLIC BEVERAGE FROM LUXURY CAVIAR AND PRODUCT THUS OBTAINED |
-
1996
- 1996-12-05 IN IN587BO1996 patent/IN182119B/en unknown
-
1997
- 1997-04-10 ZA ZA9703047A patent/ZA973047B/en unknown
- 1997-04-12 TW TW086104702A patent/TW386110B/en not_active IP Right Cessation
- 1997-04-14 SG SG1997001197A patent/SG770005A1/en unknown
- 1997-10-31 CA CA2219829A patent/CA2219829C/en not_active Expired - Fee Related
- 1997-12-01 JP JP34592497A patent/JPH10165164A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| CA2219829A1 (en) | 1998-06-05 |
| IN182119B (en) | 1999-01-02 |
| JPH10165164A (en) | 1998-06-23 |
| TW386110B (en) | 2000-04-01 |
| ZA973047B (en) | 1998-04-01 |
| SG770005A1 (en) | 2000-01-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20161031 |