ES2366072B1 - FORNA LIQUOR. - Google Patents

Abstract

Forna liquor is an 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.

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 Ziziphus jujuba (jujube), native fruit, being the main component in addition to alcohols and herbs. Background of the invention

At present there is no product on the market (liquor), based on the main element in the Ziziphus jujuba (jujube), which is the fruit of a small shrub, very branched, 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, it does not exist in the market, with a very different and characteristic flavor and aroma, which makes it very novel to the liquors that are marketed.

This liquor has a mixture of flavors and textures that provides the palate with 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 through a process of elaboration 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 the components, as well as, obtaining the characteristic flavor and 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 (liquor).

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

Thyme should be collected without having a fl ow.

Coffee has to be in grain and natural roast.

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

Anise, of great quality, component that is contributed in great quantity.

Ziziphus jujuba (Azufaifa), which is the main ingredient, must be taken from the bush

or plant in its midpoint.

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

Cleaning all the ingredients before proceeding to their introduction in the oak barrel.

Macerate all the components in the barrel for 9 months.

During the next 3 months, the flavor and aroma that all the ingredients have given off are controlled.

Filtered for the removal of impurities that remain from the ingredients.

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

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

The thyme in its collection has to be without fl ow, since taking it with fl ow would produce a different flavor than desired, this thyme is allowed to dry for 7 days before processing.

Coffee beans must be made with a natural roasting process, in all its grains, to ensure that in the process of the drink (liquor), do not lose the natural coffee flavor that it must provide.

Cinnamon should be of good quality, selecting the heart of the branch that is the one that provides a more intense flavor.

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.

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 it macerate for a period of 9 months.

Once this 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 take up to 3 months.

Once all the ingredients have been removed, they are filtered, since at the time of the maceration pieces of fruit, herbs, of the introduced ingredients can be left and a clean product can be obtained.

Verified that the product is clean, it is bottled.

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

Once the nature of the present invention is sufficiently described, as well as a way of carrying it

to practice, we only have to add that, as long as these alterations do not vary their set and parts that compose it, it is possible to introduce the characteristics of the invention that are changed in shape, ingredients and positioning, so they claim continuation.

Claims (4)

 branch, because it is the one that keeps more flavor.

one.

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%, 1% coffee, 2% thyme, 1% cinnamon, and 80% anise.

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 fl ow, coffee beans and natural roast, and cinnamon should be in

3. Procedure for making 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, cinnamon, coffee beans and Ziziphus jujuba (jujube), it is allowed to macerate a time 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 it is bottled. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201000418 SPAIN Date of submission of the application: 30.03.2010 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: C12G3 / 06 (01.01.2006) C12G3 / 04 (01.01.2006) RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

TO

CN 101525569 A (SHENG J.) 09.09.2009, (summary) [online] [retrieved 02.03.2011] Recovered from EPO WPI Database. 1-3

TO

CN 101428115 A (CAO Y.) 13.05.2009, (summary) [online] [retrieved 02.03.2011] Recovered from EPO WPI Database. 1-3

TO

CN 101543610 A (CAO Y.) 30.09.2009, (summary) [online] [retrieved 02.03.2011] Recovered from EPO WPI Database. 1-3

TO

KR 20080086147 A (KIM J-S) 25.09.2008, (summary) [online] [retrieved 02.03.2011] Recovered from EPO WPI Database. 1-3

TO

CN 1163058 A (PEOP. REP. CHINA) 29.10.1997, (summary) [online] [retrieved 02.03.2011] Recovered from STN CAPLUS Database. one

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 04.03.2011

Examiner A. Sukhwani Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201000418 Minimum documentation sought (classification system followed by classification symbols) C12G, A23L Electronic databases consulted during the search (name of the database and, if possible, search terms used) INVENES, EPODOC, WPI, BIOSIS, NPL, X-FULL, CAPLUS, FSTA, AGRICOLA, CABA, CROPU, PASCAL, SCISEARCH State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201000418 Date of Written Opinion: 04.03.2011 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-3 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-3 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201000418 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

CN 101525569 A (SHENG J.) 09.09.2009

D02

CN 101428115 A (CAO Y.) 05/13/2009

D03

CN 101543610 A (CAO Y.) 09.30.2009

D04

KR 20080086147 A (KIM J-S) 25.09.2008

D05

CN 1163058 A (PEOP. REP. CHINA) 10/29/1997

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The purpose of the present invention is to protect a liquor that is presented as an digestive alcoholic beverage made with natural ingredients such as: Zizyphus jujuba (jujube) in 16%, coffee 1%, thyme 2%, cinnamon 1% and anise 80% (claim 1).  The ingredients that are incorporated into the liquor must be collected so that the Zizyphus fruit is made at the midpoint of the bush, the thyme is collected without flower, the coffee beans and natural roast, and the cinnamon stick (claim 2) . The procedure for preparing the liquor that goes through the stages of: the ingredients selected and prepared is also protected, the anise is first introduced into an oak barrel, then the thyme, cinnamon, coffee beans and jujube. It is left to macerate for 9 months, after which the barrel is opened, knowledge and aroma are controlled for 3 months, then the ingredients are removed and filtered (claim 3).  NOVELTY  Documents cited D01 to D04 refer to alcoholic beverages or medicinal liquors that carry Zizyphus jujuba (jujube, in English) along with other ingredients. So,

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D01 discloses a wine for health care that is prepared with jujuba and incorporates cinnamon and anise. The wine is prepared by carrying a container with white liquor where the components left for 120 to 130 days are added (summary).

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D02 refers to a medicinal liquor comprising jujuba, cinnamon and other components that are left in red wine for 45 to 60 days (summary).

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D03 also refers to a medicinal liquor that incorporates among many other jujuba and cinnamon ingredients that are all left in red wine for 90 days (summary).

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D04 discloses the preparation of a liquor with Zizyphus fruits in alcohol and other components that are left in the dark for one to three weeks (summary).

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D05 refers to a non-alcoholic health drink that includes jujuba and coffee fruits along with other components.

 None of the documents cited discloses all the components of the invention Zizyphus, coffee, cinnamon, thyme and anise in a liquor or in the amounts claimed. Therefore, it can be concluded, in view of the aforementioned documents D01 to D05, that claims 1-3 are new in accordance with Article 6 LP 11/86.  INVENTIVE ACTIVITY The object of preparing a digestive alcoholic beverage with Zizyphus, coffee, thyme, cinnamon and anise in the amounts claimed is not obvious to the person skilled in the art, in view of the documents cited D01 to D05, which although they are of the state of the technique because they disclose drinks that incorporate Zizyphus and other components such as cinnamon, anise or coffee, do not do it with all these components and do not disclose thyme as an ingredient as the application under study does.  In addition, in no document the anise is in 80%, not coinciding with the amounts of the other components so it is not obvious for the expert to get to prepare a liquor with anise in 80% and Zizyphus in 16%, in addition of coffee, cinnamon and thyme as the claimed invention does.  Therefore, it can be concluded, in view of the cited documents, that claims 1-3 have inventive activity according to Article 8 LP 11/86. State of the Art Report Page 4/4