ES2762771A1 - METHOD FOR MAKING BEVERAGES (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

The invention provides a method for the preparation of a beverage, comprising the steps of supplying fermentable sugars (10), adding yeast (30) to the fermentable sugars and fermenting the fermentable mixture (40), where it is further produced the addition of aromatic herbs (20, 50), either in infusion or herbal tea or in any other way, to the product of the fermentation of the fermentable mixture. The infusion meets a series of criteria in its preparation, relating to the amount of herbs per liter of water, the temperature and time of preparation and the addition of sweetener. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

METHOD FOR MAKING BEVERAGES

TECHNICAL SECTOR

This invention belongs to the technical field of methods for making beverages, more specifically, methods for making fermented and alcoholic beverages.

BACKGROUND OF THE INVENTION

There is a large amount of bibliography on the preparation of cocktails and drink mixes, in which infusions or herbal teas and spirits are used as the basis. The consequence is obtaining products with a high alcohol content for non-habitual consumption. Currently there are few low alcoholic beverages as an alternative to beer that is commonly consumed to accompany meals. On the other hand, beer is an essentially bitter drink, so when you want to eliminate that bitterness, it is usually mixed with some sugary carbonated soft drink. With this mixture the nutritional properties of the beer are altered.

The present invention proposes a technical alternative for the elaboration of a low alcoholic alcoholic beverage in which the aromas are introduced into the beverage in a different way, so as not to alter the nutritional properties of the resulting beverage.

EXPLANATION OF THE INVENTION

This alternative is carried out by a method for making beverages according to claim 1. The dependent claims define preferred embodiments of the invention.

Unless otherwise defined, the terms used in this document, both scientific and technical, must be interpreted as the person skilled in the art would do.

In this document, the terms "includes", "including", etc., should not be interpreted exclusively, but consider the possibility that what is describes may include additional features in addition to those defined.

Thus, in a first inventive aspect, the invention proposes a method for the preparation of a drink, comprising the steps of

provision of fermentable sugars;

addition of yeasts to the fermentable sugars, obtaining a fermentable mixture; and

fermentation of the fermentable mixture;

addition of aromatic herbs, in infusion or herbal tea, adding to the product of the fermentation of the fermentable mixture, the infusion meeting at least one of the following criteria in its preparation:

the infusion or tisane is prepared with a maximum quantity of 55 grams of aromatic herbs per liter of water;

the infusion or tisane is prepared at a maximum temperature of 105 ° C;

the infusion or tisane is prepared for a maximum time of 100 minutes;

the infusion or herbal tea is prepared with a maximum amount of 50 grams of sweetener per liter of infusion or herbal tea.

Fermentable sugars are comprised of a wide variety of products, and the invention is not intended to be limited to only some of them. The novelty is based on the addition of aromatic herbs in alcoholic beverages, either before or after fermentation. Herbs do not change the nutritional properties of the main drink, but they can substantially nuance its flavor.

In the context of the present application, “aromatic herb” shall be understood as any portion of plant variety (root, bark, stem, fruit, leaf) at any stage of development (seed, fruit, flower) that can be used as an ingredient in a infusion or herbal tea. "Infusion or herbal tea" is the product of introducing any aromatic herb in hot water to extract substance from said aromatic herb.

One of the great advantages of the use of infusions or herbal teas is the contribution of beneficial nutrients for health, such as the prevention of diseases related to cancer, prevention of cardiovascular diseases, stimulation of metabolism helping weight loss, risk reduction arthritis, contribution to bone strengthening, contribution to lowering cholesterol and blood sugar level, memory strengthening, hepatoprotector, stimulation of the immune system, prevention of colds, reduction of stress level, mild hypotensive effect ...

In particular embodiments, the aromatic herbs comprise at least one of roots, plants, barks, stems, flowers, seeds, fruits and leaves, such as for example tea, rooibos or coffee.

Any of these elements provide particularity in flavor without substantially modifying the nutritional properties of the fermented beverage.

In particular embodiments, the fermentable sugars are comprised of cereals, fruit, or any other product containing fermentable sugars.

In particular embodiments, the aromatic herbs are provided as an infusion or herbal tea, and said infusion or herbal tea is prepared with a maximum amount of 55 grams of aromatic herbs per liter of water, and preferably between 23 and 26 grams of aromatic herbs per liter of water. .

The preferred amounts of herbs allow to achieve a smooth flavor of the infusion or herbal tea without losing its identity and characteristic flavors, regulate alcoholic strength and enhance the own notes of the fermented.

In particular embodiments, the infusion or tisane is prepared at a maximum temperature of 105 ° C, and preferably between 65 and 75 ° C. This temperature allows to extract all the flavor and aromas of the herbal tea without destroying, depending on the case, the nutritional properties that are so beneficial for health. Very high temperatures, in addition to destroying all the medicinal properties, increase the bitter flavors, mainly due to the dissolution of the tannins.

In particular embodiments, the infusion or herbal tea is prepared for a maximum time of 100 minutes, and preferably for a time of between 4 and 6 minutes. This time is sufficient to dissolve the amino acids and nutrients in the liquid.

In particular embodiments, the infusion is prepared with a maximum amount of 50 grams of sweetener per liter of infusion or herbal tea, and preferably between 6 and 10 grams of sweetener per liter of herbal tea or infusion.

A sweetener is understood to be any substance that is capable of giving a food a sweet flavor, in this case the infusion or herbal tea. Particular examples of sweetener are, among many others, Stevia or sucrose. The range indicated as an example in the invention allows the bitterness that could come from tannins to be corrected without altering or nullifying the genuine flavors of any of them.

In particular embodiments, an alcoholic fortification of the fermented beverage occurs in the event that the aromatic herbs have been added after fermentation. Alcoholic fortification allows you to choose the alcoholic strength of a drink. This is usually particularly advantageous when the fermented beverage contains a large number of fermentable sugars and generates a beverage with a high alcohol content. With the dilution after obtaining it, by adding another drink with a lower alcohol content, it allows designing a personalized drink.

In particular embodiments, a forced carbonation of the fermented drink occurs after the addition of aromatic herbs in infusion or herbal tea, using a percentage of carbon dioxide less than 4%, and preferably between 2.2% and 2.6% .

BRIEF DESCRIPTION OF THE DRAWINGS

To complete the description and for a better understanding of the invention, the following set of figures is provided. Said figures are an integral part of the description, and illustrate one or more particular examples, which should not be interpreted as restricting the scope of protection of the invention, but simply as particular examples of how the invention can be carried out. This game includes the following figures:

Figure 1 shows an embodiment diagram of a first particular example of a method of preparing a drink according to the invention.

PREFERRED EMBODIMENT OF THE INVENTION

The particular embodiments are described in sufficient detail for a person skilled in the art to implement the described systems and methods. It is important to understand that such particular embodiments may be provided in alternative ways, without being limited to the particular features described below.

Figure 1 shows an embodiment diagram of a first particular example of a method of preparing a drink according to the invention.

This method comprises the stages of

provision of fermentable sugars (10);

addition of yeasts (30) to the fermentable sugars, obtaining a fermentable mixture; and

fermentation of the fermentable mixture (40);

subsequent addition of an infusion of aromatic herbs (50).

In this case, the fermentable sugars are present in the grape must, to which the addition of additional yeasts occurs to promote fermentation. Fermentation occurs in a traditional way, proceeding with a mixture that includes both the fermentable sugars present in the must, together with the yeasts that improve the process.

After the fermentation process is complete, a quantity of rooibos tea is added to the fermented beverage.

To prepare the infusion prior to addition, 23 grams of rooibos have been mixed in one liter of water, and the infusion has been carried out for 4 minutes at 75 ° C. Once the infusion is made, 10 grams of stevia are added per liter of infusion. With this, an infusion quantity is obtained, which is added to the fermented drink, obtaining a mixture of fermented drink and infusion.

The combination of these characteristics (concentration of aromatic herbs, temperature and time of infusion and addition of sweetener) allows obtaining a raw material that, when added to the fermented drink, results in a unique flavor.

Once the infusion has been added to the alcoholic beverage, an alcoholic fortification of the resulting product occurs, since the alcohol content has decreased after the addition of the infusion, which does not contain alcohol. The subsequent fortification allows to control the final alcohol level of the drink.

Finally, a forced carbonation of the fermented beverage is also carried out after the addition of the rooibos infusion, using a percentage of carbon dioxide of 2.2%.

Claims (9)

1 Method for the preparation of a drink, comprising the steps of provision of fermentable sugars (10); addition of yeasts (30) to the fermentable sugars, obtaining a fermentable mixture; and fermentation of the fermentable mixture (40); addition of aromatic herbs (20, 50), in infusion or herbal tea, adding to the product of the fermentation of the fermentable mixture, the infusion meeting at least one of the following criteria in its preparation: the infusion or tisane is prepared with a maximum quantity of 55 grams of aromatic herbs per liter of water; the infusion or tisane is prepared at a maximum temperature of 105 ° C; the infusion or tisane is prepared for a maximum time of 100 minutes; the infusion or herbal tea is prepared with a maximum amount of 50 grams of sweetener per liter of infusion or herbal tea. 2. - Method according to claim 1, in which the aromatic herbs comprise at least one of plants, roots, barks, stems, flowers, seeds, fruits and leaves, such as for example tea, rooibos or coffee. 3. - Method according to any of the preceding claims, in which the fermentable sugars are included in cereals, fruits or any other product that contains fermentable sugars. 4. - Method according to any of the preceding claims, in which the aromatic herbs are provided as an infusion or herbal tea, and said infusion or herbal tea is prepared with a maximum amount of 55 grams of aromatic herbs per liter of water, and preferably between 23 and 26 grams of aromatic herbs per liter of water. 5. - Method according to claim 4, in which the infusion or herbal tea is prepared at a maximum temperature of 105 ° C, and preferably between 65 and 75 ° C. 6. Method according to any of claims 4 or 5, in which the infusion or herbal tea is prepared for a maximum time of 100 minutes, and preferably for a time of between 4 and 6 minutes. 7. Method according to any of claims 4 to 6, in which the infusion or herbal tea is prepared with a maximum amount of 50 grams of sweetener per liter of infusion or herbal tea, and preferably between 6 and 10 grams of sweetener per liter of infusion or herbal tea. Method according to any of the preceding claims, in which an alcoholic fortification of the fermented beverage occurs after the addition of aromatic herbs in infusion or herbal tea. 9. - Method according to any of the preceding claims, in which a forced carbonation of the fermented beverage occurs after the addition of aromatic herbs in infusion or herbal tea, using a percentage of carbon dioxide less than 4%, and preferably comprised between 2.2% and 2.6%.