ES2660004B1 - PACHARAN TRUFADO - Google Patents

PACHARAN TRUFADO Download PDF

Info

Publication number
ES2660004B1
ES2660004B1 ES201631079A ES201631079A ES2660004B1 ES 2660004 B1 ES2660004 B1 ES 2660004B1 ES 201631079 A ES201631079 A ES 201631079A ES 201631079 A ES201631079 A ES 201631079A ES 2660004 B1 ES2660004 B1 ES 2660004B1
Authority
ES
Spain
Prior art keywords
pacharan
tuber
truffle
evaluated
determining
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
Application number
ES201631079A
Other languages
Spanish (es)
Other versions
ES2660004A1 (en
Inventor
Aran Carlos Ascaso
Regueiro María Dolores Royo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pacharan Layan S C
Original Assignee
Pacharan Layan S C
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Pacharan Layan S C filed Critical Pacharan Layan S C
Priority to ES201631079A priority Critical patent/ES2660004B1/en
Publication of ES2660004A1 publication Critical patent/ES2660004A1/en
Application granted granted Critical
Publication of ES2660004B1 publication Critical patent/ES2660004B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Alcoholic Beverages (AREA)

Description

D E S C R I P C I O ND E S C R I P C I O N

PACHARAN TRUFADO O CON TRUFAPACHARAN TRUFFLE OR WITH TRUFFLE

SECTOR DE LA TECNICATECHNICAL SECTOR

La presente invencion se refiere a una bebida espirituosa obtenida mediante la aromatizacion de pacharan con trufaThe present invention relates to a spirit drink obtained by the aromatization of pacharan with truffle

ANTECEDENTES DE LA INVENCIONBACKGROUND OF THE INVENTION

El pacharan, de cuyo consumo hay constancia desde la Edad Media, es una bebida con grado aicoholico entre 25% y 30%, obtenida mediante la maceracion de endrinas en anisado. El endrino se encuentra en estado silvestre por toda Europa, y recientemente, desde 1997 aproximadamente, se ha comenzado su cultivo domesticado.The pacharan, whose consumption has been recorded since the Middle Ages, is a drink with an alcoholic degree between 25% and 30%, obtained by macerating sloes in aniseed. The blackthorn is found in the wild throughout Europe, and recently, since about 1997, its domesticated cultivation has begun.

Aunque son muchos los productores de este licor en Navarra, y su consumo en la comunidad foral, Pais Vasco, La Rioja, Castilla y Leon y Aragon es creciente, no es un licor excesivamente conocido en el resto de Espana, y escasamente referenciado en otros paisesAlthough there are many producers of this liquor in Navarra, and its consumption in the regional community, Basque Country, La Rioja, Castilla y Leon and Aragon is growing, it is not an excessively well-known liquor in the rest of Spain, and scarcely referenced in other countries

Las trufas [Tuber) son un genero de hongos que presentan una relacion simbiotica micorricica con arboles, como los castahos, nogales y especialmente los del genero Quercus como las encinas o los robles.Truffles [Tuber] are a genus of fungi that present a symbiotic micorric relationship with trees, such as chestnuts, walnuts and especially those of the Quercus genus such as oaks or oaks.

Se conocen alrededor de treinta especies de trufas en Europa, pero solamente unas pocas son apreciadas en la cocina. Las mas buscadas son la Tuber magnatum o trufa blanca, la Tuber melanosporum o trufa negra, la Tuber brumale o de invierno y la Tuber aestivum o de verano Around thirty species of truffles are known in Europe, but only a few are appreciated in the kitchen. The most sought after are the Tuber magnatum or white truffle, the Tuber melanosporum or black truffle, the Tuber brumale or winter and the Tuber aestivum or summer

EXPLICACION DE LA INVENCIONEXPLANATION OF THE INVENTION

El pacharan trufado o con trufa objeto de la invencion aporta una nueva perception sensorial del pacharan, manteniendo el sabor y propiedades de la bebida original, para ello se le aromatiza con una o varias de las trufas comestibles Tuber magnatum, Tuber metanosporum, brumale o Tuber aestivum. De esta forma se obtiene una bebida con sabor a pacharan pero matizados su olor y sabor con los aromas a tierra y bosque que le aporta la trufaThe truffled pacharan or truffle object of the invention provides a new perception sensory of the pacharan, maintaining the flavor and properties of the original drink, for this it is aromatized with one or more of the edible truffles Tuber magnatum, Tuber metanosporum, brumale or Tuber aestivum. In this way you get a drink with Pacharan flavor but nuanced its smell and flavor with the earth and forest aromas that truffle brings

REALIZACION PREFERENTE DE LA INVENCIONPREFERRED EMBODIMENT OF THE INVENTION

Para la obtencion del pacharan trufado o con trufa objeto de la invencibn, una vez obtenido el pacharan, o durante la ultima fase de maceracibn de las endrinas en anisado, se anade una cantidad de trufa entre el 2 y el 18% del volumen total, dependiendo del tipo y de la madurez de las trufas utilizadas, del grado alcoholico del pacharan y del gusto del consumidor final.To obtain the truffled pacharan or truffle object of the invention, once the pacharan has been obtained, or during the last phase of maceration of the sloes in aniseed, an amount of truffle is added between 2 and 18% of the total volume, depending on the type and maturity of the truffles used, the alcoholic degree of the pacharan and the taste of the final consumer.

La trufa permanecerb en el pacharan o anisado durante un tiempo no inferior a 15 dias. Transcurrido este tiempo se procedera al embotellado y etiquetado de la bebida. La parte correspondiente de trufa podra anadirse o no a la botella, dependiendo del gusto del consumidor, sm que ello aporte cambios en las caracteristicas del producto tinaiThe truffle will remain in the pacharan or aniseed for a time not less than 15 days. After this time will proceed to bottling and labeling of the drink. The corresponding part of truffle may or may not be added to the bottle, depending on the taste of the consumer, provided that this changes the characteristics of the product tinai

El Dacharbn trufado. o con trufa. se utilizara en la alimentacion como bebida alcoholica. preferentemente tras las comidas, durante la sobremesa, Dor ser considerada una bebida diqestiva The truffled Dacharbn. or with truffle. It will be used in food as an alcoholic beverage. preferably after meals, during the after-dinner, Dor be considered a diqestiva drink

Claims (1)

REIV1NDICAC10NESREIV1NDICAC10NES 1 Pacharan trufado o con trufa, composition de bebida alcoholica que contiene los siguientes ingredientes:1 Pacharan truffled or with truffle, alcoholic drink composition containing the following ingredients: a) Pacharan de endrinas con las siguientes caracteristicas:a) Pacharan sloe with the following characteristics: Color: el pacharan presentara un color rojo granate cereza, con ribetes y/o tonalidades violaceas, de intensidad alta, muy brillante. Se evaluara mediante la determinacion de la longitud de onda, conforme a los siguientes rangos:Color: the pacharan will present a cherry red color, with edges and / or violet tones, of high intensity, very bright. It will be evaluated by determining the wavelength, according to the following ranges:
Figure imgf000004_0001
Figure imgf000004_0001
 Aspecto: Tendra brillo, serial de juventud y limpieza. Se evaluara mediante la determinacion de la turbidez igual o menor de 10 NTU (unidades de turbidez nefelometrica):Appearance: Will shine, serial of youth and cleanliness. It will be evaluated by determining the turbidity equal to or less than 10 NTU (units of nephelometric turbidity): Sabor: El propio del pacharan. Se evaluara en la degustacion :Taste: Pacharan's own. It will be evaluated in the tasting: b) 2 y 18 % de aromatizadorb) 2 and 18% aromatizer 2 Composition segun reivindicacion 1 en la que el agente aromatizador es una trufa comestible (Tuber magnatum, Tuber melanosporum, Tuber brumale y/o Tuber aestivum) 2 Composition according to claim 1 wherein the flavoring agent is an edible truffle ( Tuber magnatum, Tuber melanosporum, Tuber brumale and / or Tuber aestivum )
ES201631079A 2016-09-20 2016-09-20 PACHARAN TRUFADO Expired - Fee Related ES2660004B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201631079A ES2660004B1 (en) 2016-09-20 2016-09-20 PACHARAN TRUFADO

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201631079A ES2660004B1 (en) 2016-09-20 2016-09-20 PACHARAN TRUFADO

Publications (2)

Publication Number Publication Date
ES2660004A1 ES2660004A1 (en) 2018-03-20
ES2660004B1 true ES2660004B1 (en) 2019-01-04

Family

ID=61617211

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201631079A Expired - Fee Related ES2660004B1 (en) 2016-09-20 2016-09-20 PACHARAN TRUFADO

Country Status (1)

Country Link
ES (1) ES2660004B1 (en)

Also Published As

Publication number Publication date
ES2660004A1 (en) 2018-03-20

Similar Documents

Publication Publication Date Title
Attri et al. Development and storage stability of papaya (Carica papaya L) toffee and leather
KR101765311B1 (en) A process for the preparation of high quality duck jerky and the duck jerky prepared therefrom
Guimarães et al. Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products
ES2660004B1 (en) PACHARAN TRUFADO
KR20010070723A (en) Functional rice containing Japanese apricot extract and process for producing thereof
Mouritsen et al. Tsukemono
KR20130056577A (en) Source for smoke food
JP2015177779A (en) Method of producing processed chestnut, and processed chestnut
CN102870924B (en) Anshen Bunao Huiming tea
KR100729487B1 (en) Method for preparing alcoholic liquors using steamed or boiled bamboo chips
KR20130080486A (en) Pine needle shochu for food. Carrot shochu. How to make cucumber shochu
KR102218728B1 (en) manufacturing method of white Kimchi using cockscomb
KR20160007769A (en) Pickled seasoning liquid, manufacturing method thereof, manufacturing method of pickled food and pickled food thereby
KR20120060312A (en) The methord of chestnut Beverage.
KR101093194B1 (en) The antlers extract drink manufacture method and the antlers extract drink manufactured by this
KR101328184B1 (en) A Salting method of tree sprouts
KR101090975B1 (en) Method for manufacturing salted mackerel using the black garlic
ES2284332B1 (en) CHUFA HORCHATA LIQUOR.
Kumari et al. Development of Mahua (Madhuca indica) Laddu and its popularization in tribal areas
KR20050087580A (en) Chrysanthemum tea composition
JP6722171B2 (en) Processed citrus fruits with reduced bitterness
De Wet The use of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) as wood alternative in red winemaking
KR101725081B1 (en) Salami using soy sauce and manufacturing method thereof
Sangwanangkul Postharvest technology of tropical fruits in Thailand: Mango and young coconut
KR101409270B1 (en) Functional tea and beverage comprising extract of grapevine leaves

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 2660004

Country of ref document: ES

Kind code of ref document: B1

Effective date: 20190104

FD2A Announcement of lapse in spain

Effective date: 20221026