FR2505617A1 - Alcohol-free aperitif beverages - produced from plant and fruit extracts - Google Patents

Abstract

Non-carbonated alcohol-free aperitif-type beverages are produced solely from natural plant and fruit extracts and have a solids content of at least 10 (pref. at least 15) g/l. The beverages pref. contain ca. 33 vol.% grape juice and are free of artificial colour. They may contain extracts of one or more of quassia, cinchona, gentian, galanga, juniper, curcuma, coriander, liquorice and cinnamon. In an example, an infusion of 300-750 g quassia, 700-900 g cinchona, 1300-2200 g gentian, 1800-2200 g galanga, 600-800 g curcuma, 400-600 g liquorice and 400-600 g cinnamon in 400 litres water was mixed with 333 litres of syrup, 333 litres of red grape juice and 4-6 litres of flavour comprising 50-70% muscat extract, 23-35% orange extract and 7-15% grenadine extract to give a beverage of the "Extra-dry" type.

Description

 The subject of the present invention is an alcohol-free, non-carbonated aperitif drink made solely from natural extracts of plants and fruits.

 It has already been filled with drinks of this type which, in the absence of alcohol, recall the "long drinks", in other words, according to the dictionary definition, "elongated" cocktails.

 The invention proposes to bring a drink that is more like, as for the intensity of the flavor, aperitifs usually consumed as sold.

 For this purpose, the aperitif beverage according to the invention has a dry matter content of at least 10 g / liter and, preferably, at least 15 g / l.

 Such a concentration of constituents radically modifies the taste of the product and facilitates its substitution for alcoholic beverages.

 In a preferred embodiment of the invention, the aperitif beverage contains approximately 33% by volume of grape juice. This important proportion is responsible, with the high content of dry matter, the very attractive taste of the product.

 Regarding the other constituents, the beverage according to the invention contains combinations of plant extracts selected from quassia, cinchona, gentian, galangal, juniper, turmeric, coriander, rabbit and cinnamon. .

 Turmeric gives the product a pleasant yellow color that is found in the drink if the grape juice added is pale yellow to colorless. If red grapes are used, the drink takes on a color similar to that of cooked wines.

 No artificial coloring is added to the product according to the invention.

 The process for preparing the new drink consists in preparing a basic tea by decoction or infusion of the plants, according to their nature, to adjust the sugar content of the herbal tea to the value chosen with the aid of a flavoring syrup, then to add grape juice and natural extracts.

 Depending on the taste and appearance desired for the drink, the nature and / or proportions of the plant extracts used to prepare the basic herbal tea will be varied and red grape juice or red grape juice will be used. white grape juice, as well as a different flavoring syrup.

The invention is described in more detail in the following examples
EXAMPLE 1 Prearation of the basic herbal tea
Basic herbal tea is prepared from

<tb> - <SEP> 300 <SEP> to <SEP> 750 <SEP> g <SEP> from <SEP> quassia
<tb> - <SEP> 700 <SEP> to <SEP> 900 <SEP> g <SEP> of <SEP> quinine
<tb> - <SEP> 1300 <SEP> to <SEP> 2200 <SEP> g <SEP> of <SEP> gentian
<tb> - <SEP> 1800 <SEP> to <SEP> 2200 <SEP> g <SEP> of <SEP> galangal <SEP> in <SEP> approximately <SEP> 400 <SEP> liters <SEP> of water
<tb> - <SEP> 600 <SEP> to <SEP> 800 <SEP> g <SEP> of <SEP> turmeric
<tb> - <SEP> 400 <SEP> to <SEP> 600 <SEP> g <SEP> of <SEP> Licorice
<tb> - <SEP> 400 <SEP> to <SEP> 600 <SEP> g <SEP> of <SEP> cinnamon
<Tb>
Depending on the nature of the plants, as known to those skilled in the art, a decoction or an infusion is carried out.

 This gives about 333 liters of herbal tea which is suitable for the preparation of about 1000 liters of aperitif drink. To this tea is added a minor but effective amount of antioxidants and permitted bactericidal stabilizers, and then the sugar content of the mixture is adjusted to the selected value (about 10%) by the addition of about 333 liters of syrup.

EXAMPLE 2
Preparation of an "Americano" aperitif drink
To the herbal tea obtained according to Example 1, approximately 333 liters of red grape juice and 4-5 liters of appropriate natural aromatic extract are added.

A beverage is obtained whose color is similar to that of cooked wines and which, on analysis, gives the following results:
density 1,050
apparent alcoholic degree O
actual alcoholic degree 0.015
refractometry 13.85%
dry extract by weighing 16.38% (ie 163.8 g / l)
ash 0.32%
pH 3.44
EXAMPLE 3 Pre-treatment of a "Extra-dry" tyEe drinking beverage
To the tea obtained according to Example 1, approximately 333 liters of grape juice and 4 to 6 liters of a mixture of flavoring extracts composed of 50-70% alcoholic extract of muscatel, 23-35% d are added. alcoholic extract of orange and 7 to 15% of grenadine extract,
The result is a drink with a yellow hue that tints very lightly on the green and, on analysis, gives the following results:
density 1,050
apparent alcoholic degree 0
actual alcoholic degree 0.01
refractometry 14.1%
dry extract by weight 15.38% (ie 153.8 g / l)
ash 0.10%
pH 3.43
It should be noted that the actual alcohol content of the drinks of Examples 2 and 3 is well below the threshold limit allowed for these beverages to be legally entitled to the appellation of alcohol-free aperitif,
The invention provides a new type of pleasant flavor drink derived from judiciously dosed plant macerates.

 This drink, thanks to its dry matter content and its high proportion of grape juice, completes the range of non-alcoholic aperitifs and contributes by approaching the usual aperitifs, as for the intensity of the flavor, to divert the public alcoholic beverages and therefore to fight against alcoholism.

 It is quite obvious that, if desired, the beverage according to the invention can be eaten, not in pure form, but in long drink, by lengthening it with water, possibly in the form of ice, or with fruit juices. fruit, forming a non-alcoholic cocktail.

Claims (4)

 A non-alcoholic, non-carbonated aperitif drink made solely from natural extracts of plants and fruits, characterized in that it has a dry matter content of at least 10 g / liter.  2- Beverage according to claim 1, characterized in that it has a solids content of at least 15 g / liter.  3- Beverage according to claim 1 or 2, characterized in that it contains approximately 33% by volume of grape juice.  4- Beverage according to any one of claims 1 to 3, characterized in that it does not contain artificial dyes.