ES2366072A1 - Lacor of forna. (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Forna liqueur, is a digestive alcoholic beverage made with natural ingredients, such as ziziphus jujuba (jujube), native fruit, being its main component, in addition to alcohols and herbs, this liquor is made with the ingredients, ziziphus jujuba (jujube), coffee, thyme, cinnamon and anise, all the ingredients are introduced in oak barrels, with a predetermined time, to obtain the liquor with specific flavor and aroma. (Machine-translation by Google Translate, not legally binding)

Description

Forna liquor.

Object of the invention

The object of the present invention patent, as expressed in the statement of this specification, refers to a digestive alcoholic beverage made with natural ingredients, such as Zizipus jujuba (jujube), native fruit, the main component being also of alcohols and herbs
bas.

Background of the invention

At present there is no product on the market (liquor), based as a main element in the Ziziphus jujuba (jujube), which is the fruit of a small, very branched shrub, this small shrub with its fruit, are species widely distributed by Tropical and subtropical regions, this shrub is known as azufeifo and its fruit Ziziphus jujuba (jujube), is found in the Mediterranean region.

The application of the Ziziphus jujuba (jujube) fruit, is being used for therapeutic uses, such as laxative, pectoral and anti-catarrhal products etc.

This patent presents a novel liquor, not it exists in the market, with a very different flavor and aroma and characteristic, which makes liquors very innovative commercialize

This liquor has a mixture of flavors and textures that brings to the palate an endless sensations, all due to the mixture of its ingredients, the process of its preparation, as well as one of the main features, such as the moment in which it you must collect the different ingredients, mainly the main component, Ziziphus jujuba (jujube), to get the texture and flavor so different from those in the market.

Description of the invention

This liquor is a digestive alcoholic beverage made with natural ingredients based on the fruit Ziziphus jujuba (jujube), alcohols and herbs.

This drink (liquor), is obtained by means of a elaboration process based on a careful selection and quality of the ingredients, as well as, taking into account the precise time for the maceration that this type of liquor must have, and get the texture of all components, as well as, obtaining the flavor and characteristic aroma, very different from the existing ones.

This liquor is made with the following ingredients; Ziziphus jujuba (Azufaifa) (16%), Coffee (1%), Thyme (2%), Cinnamon (1%), and Anise (80%).

This drink (liquor), is achieved by making a careful selection of the ingredients and taking into account the precise time for the exact maceration of this type of drink (liqueur).

The characteristics, selection and process that they must gather the components or ingredients to obtain the liquor, which:

Thyme, be You must collect without having a flower.

Coffee has to be in grain and natural roast.

Cinnamon has to be in branch, because it is the one that keeps more flavor.

Anise, great quality, a component that is provided in large quantities.

Ziziphus jujuba (Azufaifa), which is the main ingredient, must be taken from the bush or plant at its midpoint.

The container where all these are located Ingredients is an oak barrel.

Cleaning all ingredients before proceed to its introduction in the oak barrel.

Macerate all components in the barrel for 9 months

During the next 3 months, proceed to control of flavor and aroma that have given off all ingredients.

Filtering for removal of impurities that The ingredients remain.

As well as the bottling of the product, (liquor) obtained.

Preferred Embodiment of the Invention

To process this drink (known as liquor of forna), a very specific selection process must be carried out to obtain the flavor and aroma that this drink (liquor) brings.

The thyme in its collection must be without flower, because taking it with flower would produce a different flavor than desired, this thyme is allowed to dry for 7 days before process it

Coffee beans must be made with a process of natural roast, in all its grains, to get it in the beverage process (liquor), do not lose the natural taste of coffee that must contribute.

Cinnamon must be of good quality, selecting the heart of the branch which is the one that brings a flavor more intense.

The Ziziphus jujuba (jujube) fruit, must be made from a very specific selection, choosing the one with the highest quality and appearance, as well as being in its midpoint, neither too ripe nor too green to provide that characteristic flavor.

The Ziziphus jujuba (jujube) once selected go through a very rigorous cleaning system.
SW.

Once all the ingredients selected and prepared, the anise is first introduced into the oak barrel, then the thyme, the cinnamon, the coffee beans and the Ziziphus jujuba (jujube). Next, the barrel is closed because the quality of the product depends on it (drink or liquor from Forna).

The next process is to let macerate during a 9 month time.

Once that time has elapsed, the barrel is opened and the flavor and aroma that all the ingredients have given off is controlled and when the desired flavor is obtained, the Ziziphus jujuba (jujube), coffee, thyme and cinnamon are removed.

The following process to obtain the Desired flavor can reach up to 3 months.

Once all the ingredients are removed, proceeds to its filtering, since at the time of maceration they can fruit pieces, herbs, ingredients introduced and Get a clean product.

Verified that the product is clean is proceed to bottling.

This product must be served cold to enhance Its maximum flavor and quality.

Once nature is sufficiently described of the present invention, as well as, a way of bringing it to the practice, we only have to add that, as a whole and parts that it is made up, it is possible to introduce changes of form, ingredients and positioning, as long as these alterations do not vary substantially the features of the invention that claim below.

Claims (3)

1. Forna liquor is a digestive alcoholic beverage made with natural ingredients, such as Ziziphus jujuba (jujube), native fruit, being its main component, in addition to alcohols and herbs, characterized in that, it is made by the ingredients, Ziziphus jujuba ( jujube) 16%, coffee 1%, thyme 2%, cinnamon 1%, and aniseed 80%. 2. The liquor of forna, according to claim 1, characterized in that the ingredients must have the following characteristics, Ziziphus jujuba (jujube), must be taken from the bush at its midpoint, the thyme when collected has to be without flower, coffee beans and natural roast, and cinnamon should be on the branch, because it is the one that keeps more flavor. 3. Procedure for preparing the forna liquor, according to claims 1 and 2, characterized in that, once the ingredients have been selected and prepared, the anise is first introduced into the oak barrel, then the thyme, the cinnamon, the grains of coffee and Ziziphus jujuba (jujube), it is allowed to macerate for a period of 9 months, after this time the barrel is opened and the flavor and aroma are controlled, reaching 3 months, then the ingredients are removed and filtering is done to remove the pieces of fruit, and herbs of the ingredients introduced verifying that the liquor is clean, then proceeds to its bottling.