GR1009712B - Propolis dissolution into alcoholic drinks - Google Patents

Abstract

The invention relates to a set of six (6) innovative beverages derived from the mixing of alcoholic drinks and, in particular, from the mixing of ouzo or vodka or gin or rum or tequila or sambuk, as defined by the Food and Beverage Code, the related legislation and the propolis treatment. In particular, the propolis is hand-milled by use of an ordinary mortar until fine granulation; then, it is allowed to separately dissolve in each alcoholic drink, into an industrial container at 0.1 to 0.9% by volume (w / v). The dissolution-homogenization takes place at an ambient temperature of about 25 degrees Celsius and lasts a maximum of 72 hours. The process is intermittent and carried out in a container or array of containers via magnetic stirrers. In their final composition, all of the above 6 alcoholic drinks have, thanks to the propolis, a pale yellow color and contain 0.1 to 0.9% by weight (w / v) of propolis and ethyl alcohol ranging from 36% (v / v) up to 44% (v / v), depending on the initial alcoholic strength of the alcoholic drink. The rest is water and other substances of the alcoholic drink in use.

Description

DESCRIPTION

Propolis solution in alcoholic beverages

The invention relates to a series of six (6) innovative alcoholic beverages, derived from the mixing of alcoholic beverage namely ouzo or vodka or gin or rum or tequila or sambuca, as defined by the food and beverage code and the relevant legislation from on one side and propolis (bee - glue) on the other.

The present drinks, according to the invention, result from the mixing of propolis with the aforementioned alcoholic drinks, and specifically from the dissolution of propolis in each of them separately. The exact method of their preparation is as follows:

The propolis is ground by hand using a common pestle and mortar, to a low particle size, to reach the form of fine granules and then allowed to dissolve in an industrial container at a percentage of weight by volume of minimum 0.1% w/v to a maximum of 0 .9% by volume (w/v) in ouzo, or vodka, or gin, or rum, or tequila, or sambuca. The dissolution-homogenization process takes place at an ambient temperature of approximately 25°C and its duration is a maximum of 72 hours.

The process is a batch operation in a vessel or array of vessels with magnetic stirrers. At the completion of the above process, all the above drinks, without exception all 6, thanks to the propolis show a pale yellow color, and have acquired a pleasant sweet taste. In their final composition the drinks contain: 0.1 to 0.9 % by volume (w/v) propolis and a content by volume (v/v) of ethyl alcohol ranging from 36 % v/v (v/v ) up to 44% vol.(v/v) depending on the initial alcoholic strength of the alcoholic beverage. The rest is water and other substances, which each alcoholic drink contains.

Propolis, which is the sticky substance produced by bees, and is enriched with wax, pollen and enzymes, is dissolved in each alcoholic drink with the above method, during which 6 alcoholic drinks are prepared, with a defined composition, as well as organoleptic elements. The present invention combines, beyond indulgence, with the pleasant taste of the product and the possibility of uptake by the human body of the beneficial components of propolis, which contribute to its anti-inflammatory, antioxidant and immune actions, but also to its antiviral and antifungal properties. This is primarily achieved by using the respective alcoholic drink as a natural solvent for the propolis.

The advantage of the invention is the lack of preservatives during the preparation of the product, since both of its above components are purely natural in contrast to the components of other similar products.

Claims (3)

1. The invention is the six (6) solutions of propolis in the alcoholic beverages ouzo, vodka, gin, rum, tequila and sambuca, which are a mixture of two natural products of propolis and the respective alcoholic beverage, without the addition of any preservative or other substance that affects organoleptic properties, such as taste. 2. Propolis Solutions in the alcoholic beverages ouzo, vodka, gin, rum, tequila and sambuca and according to claim (1) in their final composition contain: percentage of propolis weight by volume minimum 0.1% w/v to maximum 0 .9% by volume (w/v) and a content by volume (v/v) of ethyl alcohol ranging from 36% by volume (v/v) up to 44% by volume. (v/v) depending on the initial alcoholic strength of the alcoholic beverage. The rest is water and other substances of the respective alcoholic drink. 3. The propolis solutions in the alcoholic drinks ouzo, vodka, gin, rum, tequila and sambuca to ensure their organoleptic properties, but also the nature of the natural product, have a specific and unique method, deriving from claims (1) and (2) production of which strictly integral elements are: Grinding the propolis by hand using a common mortar and pestle, in a low grain size. Then dissolve the propolis in an industrial container at a rate of 0.1 to 0.9% by volume (w/v) as the case may be in the respective alcoholic drink. Homogenization dissolution process at an ambient temperature of about 25 °C, with a maximum duration of 72 hours. The process should be of intermittent operation in a vessel or array of vessels with magnetic stirrers.