ITMI20082118A1 - ALCOHOLIC CINNAMON DRINK AND PROCEDURE FOR PREPARING IT. - Google Patents
ALCOHOLIC CINNAMON DRINK AND PROCEDURE FOR PREPARING IT.Info
- Publication number
- ITMI20082118A1 ITMI20082118A1 IT002118A ITMI20082118A ITMI20082118A1 IT MI20082118 A1 ITMI20082118 A1 IT MI20082118A1 IT 002118 A IT002118 A IT 002118A IT MI20082118 A ITMI20082118 A IT MI20082118A IT MI20082118 A1 ITMI20082118 A1 IT MI20082118A1
- Authority
- IT
- Italy
- Prior art keywords
- cinnamon
- syrup
- infusion
- sugar
- preparing
- Prior art date
Links
- 241000723347 Cinnamomum Species 0.000 title claims description 41
- 235000017803 cinnamon Nutrition 0.000 title claims description 41
- 238000000034 method Methods 0.000 title claims description 10
- 230000001476 alcoholic effect Effects 0.000 title description 4
- 235000020357 syrup Nutrition 0.000 claims description 25
- 239000006188 syrup Substances 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- 238000001802 infusion Methods 0.000 claims description 20
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 16
- 235000019441 ethanol Nutrition 0.000 claims description 12
- 235000004310 Cinnamomum zeylanicum Nutrition 0.000 claims description 11
- 239000006260 foam Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 241000605072 Cinnamomum verum Species 0.000 claims 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 10
- 235000020094 liqueur Nutrition 0.000 description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 235000021511 Cinnamomum cassia Nutrition 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000218195 Lauraceae Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000021512 Cinnamomum verum Nutrition 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002879 macerating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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
Description
“Bevanda alcolica alla cannella e procedimento per prepararla†⠀ œCinnamon alcoholic drink and procedure for preparing itâ €
La presente invenzione concerne una bevanda alcolica alla cannella ed un procedimento per la sua preparazione. The present invention relates to a cinnamon alcoholic drink and a process for its preparation.
Più in particolare, la presente invenzione riguarda una bevanda alcolica alla cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum) ed un procedimento a caldo per prepararla. More particularly, the present invention relates to a cinnamon alcoholic beverage of the Cinnamomum Zeylanicum (or Ceylanicum) type and a hot process for preparing it.
La cannella à ̈ una spezia assai diffusa in occidente quanto in oriente. Vengono chiamate ugualmente cannella piante diverse. Le più frequentemente utilizzate come spezie sono la cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum), la cannella di tipo Cinnamomum aromaticum e la cannella di tipo Cinnamomum cassia. Cinnamon is a spice that is as widespread in the West as it is in the East. Different plants are also called cinnamon. The most frequently used as spices are cinnamon of the Cinnamomum Zeylanicum type (or Ceylanicum), cinnamon of the Cinnamomum aromaticum type and cinnamon of the Cinnamomum cassia type.
La cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum), detta anche Cinnamomum verum à ̈ un piccolo albero sempreverde alto circa 10-15 metri appartenente alla famiglia della Lauraceae. La pianta à ̈ nativa dello Sri Lanka e la spezia che se ne ricava à ̈ la più fine e costosa. Cinnamon of the Cinnamomum Zeylanicum (or Ceylanicum) type, also called Cinnamomum verum is a small evergreen tree about 10-15 meters tall belonging to the Lauraceae family. The plant is native to Sri Lanka and the spice obtained from it is the finest and most expensive.
A differenza di altre droghe da cucina, la spezia della cannella non si ricava dal seme o dal frutto, bensì dal fusto e dai ramoscelli che, una volta liberati del sughero esterno e trattati, assumono il classico aspetto di una piccola pergamena o stecche color nocciola. Pertanto, la cannella può essere venduta sotto forma di stecche e sbriciolata al momento dell’uso oppure può essere venduta in polvere. Unlike other cooking drugs, the spice of cinnamon is not obtained from the seed or the fruit, but from the stem and twigs which, once freed of the external cork and treated, take on the classic appearance of a small parchment or colored sticks. hazelnut. Therefore, cinnamon can be sold in the form of sticks and crumbled at the time of use or it can be sold in powder form.
Le stecche di cannella conservano il loro aroma se conservate in barattoli di vetro ben chiusi e lontane da fonti di calore e dalla luce. Anche la polvere di cannella si conserva allo stesso modo anche se perde molto delle sue caratteristiche e del suo aroma. Cinnamon sticks retain their aroma when stored in tightly closed glass jars and away from sources of heat and light. Cinnamon powder is also preserved in the same way even if it loses a lot of its characteristics and aroma.
Esiste anche un olio essenziale di cannella, ottenuto facendo macerare la corteccia in acqua marina e poi distillando il tutto. Il liquido ambrato che se ne ricava à ̈ più frequentemente usato come principio medicamentoso che non come spezia di cucina. There is also an essential oil of cinnamon, obtained by macerating the bark in sea water and then distilling it all. The amber liquid obtained from it is more frequently used as a medicinal ingredient than as a cooking spice.
La cannella ha un aroma secco e pungente, che ricorda quello dei chiodi di garofano con una nota pepata. Cinnamon has a dry and pungent aroma, reminiscent of cloves with a peppery note.
E’ altresì noto l’uso della cannella in bevande alcoliche quali liquori o ratafià . In generale, tali liquori sono costituiti da una soluzione idroalcolica, da un infuso di cannella, da sciroppo di zucchero, da aromi naturali e, a volte, anche da caramello. The use of cinnamon in alcoholic beverages such as liqueurs or ratafià is also known. In general, these liqueurs consist of a hydroalcoholic solution, an infusion of cinnamon, sugar syrup, natural flavors and, sometimes, even caramel.
I liquori alla cannella in commercio vengono preparati mescolando a freddo l’infuso alcolico di cannella allo sciroppo. The cinnamon liqueurs on the market are prepared by cold mixing the alcoholic infusion of cinnamon with the syrup.
Tuttavia, la maggior parte dei liquori alla cannella noti in commercio utilizzano la cannella di tipo Cinnamomum cassia o la cannella in polvere povera di olii essenziali che à ̈ la meno costosa. However, most of the known cinnamon liqueurs on the market use Cinnamomum cassia type cinnamon or ground cinnamon low in essential oils which is the least expensive.
La cannella di tipo Cinnamomum cassia appartiene alla famiglia delle Lauraceae, ha un aroma più aspro rispetto alla cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum) ed à ̈ povera di oli essenziali. Cinnamon of the Cinnamomum cassia type belongs to the Lauraceae family, has a more tart aroma than the Cinnamomum Zeylanicum (or Ceylanicum) type cinnamon and is low in essential oils.
Pertanto i liquori in commercio che utilizzano la cannella di tipo Cinnamomum cassia sono di bassa qualità e poco profumati. Therefore the liqueurs on the market that use cinnamon of the Cinnamomum cassia type are of low quality and not very fragrant.
Inoltre, tali liquori presentano l’ulteriore inconveniente di avere un elevato tasso di acidità ad eccezione di quelli che presentano l’aggiunta di caramello o di altri additivi. Furthermore, these liqueurs have the further drawback of having a high rate of acidity with the exception of those which have the addition of caramel or other additives.
Pertanto à ̈ ancora molto sentita la necessità di avere una bevanda alcolica alla cannella dotata di elevata caratteristiche organolettiche e che abbia al contempo un basso tasso di acidità , in assenza di caramello e/o additivi di qualunque tipo. Therefore, there is still a strong need to have a cinnamon alcoholic drink with high organoleptic characteristics and at the same time having a low acidity rate, in the absence of caramel and / or additives of any kind.
Ora à ̈ stato sorprendentemente trovato che l’aggiunta a caldo dello sciroppo ad un infuso di cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum) permette di ovviare ai suddetti inconvenienti. Now it has been surprisingly found that the hot addition of the syrup to an infusion of cinnamon of the Cinnamomum Zeylanicum (or Ceylanicum) type allows to overcome the aforementioned drawbacks.
Costituisce quindi un primo oggetto della presente invenzione una bevanda alcolica alla cannella consistente essenzialmente in: (a) una quantità prescelta di un infuso alla cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum) in alcol etilico; e (b) una quantità prescelta di uno sciroppo comprendente zucchero e acqua, in cui detto sciroppo viene aggiunto a caldo a detto infuso. A first object of the present invention is therefore a cinnamon alcoholic drink consisting essentially of: (a) a selected quantity of a cinnamon infusion of the Cinnamomum Zeylanicum (or Ceylanicum) type in ethyl alcohol; and (b) a preselected quantity of a syrup comprising sugar and water, wherein said syrup is added hot to said infusion.
Vantaggiosamente, nella bevanda della presente invenzione detto sciroppo ha una temperatura compresa tra 95°C e 100°C quando viene aggiunto a detto infuso. Ancor più vantaggiosamente, detto sciroppo ha una temperatura vicina al suo punto di ebollizione quando viene aggiunto a detto infuso. Advantageously, in the beverage of the present invention said syrup has a temperature between 95 ° C and 100 ° C when it is added to said infusion. Even more advantageously, said syrup has a temperature close to its boiling point when it is added to said infusion.
Preferibilmente, detto infuso alla cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum) in alcol etilico viene ottenuto lasciando in infusione detta cannella sotto forma di stecche in alcol etilico per circa 1 mese. Preferably, said cinnamon infusion of the Cinnamomum Zeylanicum (or Ceylanicum) type in ethyl alcohol is obtained by infusing said cinnamon in the form of sticks in ethyl alcohol for about 1 month.
Vantaggiosamente, in detto infuso, detta cannella à ̈ presente in una quantità di 200 grammi circa in 1 litro circa di alcol etilico bongusto. Advantageously, in said infusion, said cinnamon is present in a quantity of about 200 grams in about 1 liter of ethyl alcohol.
Preferibilmente, detto sciroppo della presente invenzione consiste in 840 grammi circa di zucchero in 1 litro circa di acqua minerale. Preferably, said syrup of the present invention consists of approximately 840 grams of sugar in approximately 1 liter of mineral water.
Costituisce un secondo oggetto della presente invenzione un procedimento per preparare una bevanda alcolica come descritta più sopra, comprendente le fasi di: (a) preparare un infuso alla cannella di tipo Cinnamomum Zeylanicum (o Ceylanicum) in alcol etilico; (b) preparare uno sciroppo comprendente zucchero e acqua; (c) aggiungere a caldo lo sciroppo di detta fase (b) a detto infuso di detta fase (a); (d) allontanare la schiuma che si forma dopo la fase (c); ed (e) aggiungere a detta fase (d) poco alla volta una quantità prescelta di zucchero rimanente allontanando la schiuma che si forma fino a completa scomparsa della schiuma stessa. A second object of the present invention is a process for preparing an alcoholic beverage as described above, comprising the steps of: (a) preparing a cinnamon infusion of the Cinnamomum Zeylanicum (or Ceylanicum) type in ethyl alcohol; (b) preparing a syrup comprising sugar and water; (c) hot adding the syrup of said step (b) to said infusion of said step (a); (d) removing the foam that forms after step (c); and (e) adding to said step (d) little by little a preselected quantity of remaining sugar, removing the foam which forms until the foam has completely disappeared.
Vantaggiosamente, detta fase (c) viene condotta quando lo sciroppo di detta fase (b) ha una temperatura compresa tra 95°C e 100°C. Ancor più vantaggiosamente, detta fase (c) viene condotta quando detto sciroppo ha una temperatura vicina al suo punto di ebollizione. Advantageously, said step (c) is carried out when the syrup of said step (b) has a temperature between 95 ° C and 100 ° C. Even more advantageously, said step (c) is carried out when said syrup has a temperature close to its boiling point.
Preferibilmente, detto sciroppo della fase (b) comprende 700 grammi circa di zucchero in 1 litro circa di acqua. Preferably, said syrup of step (b) comprises about 700 grams of sugar in about 1 liter of water.
Preferibilmente, la quantità prescelta di zucchero rimanente della fase (e) del procedimento secondo presente invenzione à ̈ di 140 grammi circa. Preferably, the preselected quantity of sugar remaining from step (e) of the process according to the present invention is about 140 grams.
Vantaggiosamente, nelle fasi (d) ed (e) del procedimento secondo la presente invenzione, l’allontanamento della schiuma viene compiuta con una schiumarola a maglie. Advantageously, in steps (d) and (e) of the process according to the present invention, the removal of the foam is accomplished with a skimmer with meshes.
Ancor più vantaggiosamente, detta schiumarola ha maglie da 1 millimetro circa. Vantaggiosamente, la bevanda alcolica ottenuta mediante il procedimento della presente invenzione ha un pH di circa 6. Even more advantageously, said skimmer has a mesh of about 1 millimeter. Advantageously, the alcoholic beverage obtained by the process of the present invention has a pH of about 6.
Valga il seguente esempio ad illustrare la presente invenzione senza tuttavia limitarla in alcun modo. The following example is used to illustrate the present invention without however limiting it in any way.
Esempio Example
Bevanda alcolica alla cannella secondo Γ invenzione Cinnamon alcoholic drink according to the invention
Ingrediente Quantità alcol etilico bongusto (95°/96°) 1 litro Ingredient Quantity ethyl alcohol bongusto (95 ° / 96 °) 1 liter
cannella di tipo Cinnamomun Zeylanicum (o Ceylanicum) 200 grammi zucchero 840 grammi acqua minerale 1 litro Cinnamon type Cinnamomun Zeylanicum (or Ceylanicum) 200 grams sugar 840 grams mineral water 1 liter
La suddetta bevanda alcolica à ̈ stata preparata ponendo in infusione la cannella del tipo Cinnamomum Zeylanicum (o Ceylanicum) sotto forma di stecche nell’alcol etilico ed il tutto à ̈ stato lasciato per 1 mese. Trascorso il mese, la soluzione alcolica à ̈ stata scolata e posta in un adatto contenitore. A parte à ̈ stato preparato lo sciroppo sciogliendo a caldo l’acqua con 700 grammi di zucchero. Quando lo sciroppo era a sul punto di bollire, quest’ultimo à ̈ stato aggiunto all’infuso preparato più sopra. A contatto con l’alcol dell’infuso, lo sciroppo caldo produceva una schiuma bianca che à ̈ stata allontanata con una schiumarola a maglie finissime (i.e. da 1 millimetro). I rimanenti 140 grammi di zucchero sono stati aggiunti, provvedendo di volta in volta ad eliminare la schiuma fino a completa scomparsa della schiuma. Il tutto à ̈ stato lasciato raffreddare prima dell’ imbottigliamento. The aforementioned alcoholic drink was prepared by infusing cinnamon of the Cinnamomum Zeylanicum (or Ceylanicum) type in the form of sticks in ethyl alcohol and the whole was left for 1 month. After the month, the alcoholic solution was drained and placed in a suitable container. The syrup was prepared separately by dissolving the water with 700 grams of sugar while hot. When the syrup was about to boil, it was added to the infusion prepared above. In contact with the alcohol of the infusion, the hot syrup produced a white foam which was removed with a very fine-mesh skimmer (i.e. 1 millimeter). The remaining 140 grams of sugar were added, taking care to eliminate the foam from time to time until the foam disappeared. Everything was left to cool before bottling.
E’ stata così ottenuta una bevanda alcolica alla cannella con un pH di 6,2 e una gradazione alcolica di 30°. In this way, an alcoholic cinnamon drink with a pH of 6.2 and an alcohol content of 30 ° was obtained.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI2008A002118A IT1392163B1 (en) | 2008-11-28 | 2008-11-28 | ALCOHOLIC CINNAMON DRINK AND PROCEDURE FOR PREPARING IT. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI2008A002118A IT1392163B1 (en) | 2008-11-28 | 2008-11-28 | ALCOHOLIC CINNAMON DRINK AND PROCEDURE FOR PREPARING IT. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ITMI20082118A1 true ITMI20082118A1 (en) | 2010-05-29 |
| IT1392163B1 IT1392163B1 (en) | 2012-02-22 |
Family
ID=40834285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ITMI2008A002118A IT1392163B1 (en) | 2008-11-28 | 2008-11-28 | ALCOHOLIC CINNAMON DRINK AND PROCEDURE FOR PREPARING IT. |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT1392163B1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2249105A (en) * | 1990-10-09 | 1992-04-29 | Grant William & Sons Ltd | Beverage process and compositions |
| FR2814175A1 (en) * | 2000-09-15 | 2002-03-22 | Jean Michel Simeray | Rum liqueur with macerated spices contains vanilla, cinnamon, nutmeg and other optional spices |
| RU2197522C2 (en) * | 2001-03-21 | 2003-01-27 | Кауфман Марк Арнольдович | Sweet liquor |
| RU2197517C2 (en) * | 2001-04-16 | 2003-01-27 | Открытое акционерное общество "Брянскспиртпром" | Sweet alcoholic beverage and method of its production |
| FR2897619A3 (en) * | 2006-02-23 | 2007-08-24 | Felix Poussard | Preparation of liquor comprising Cognac brandy, useful as aperitif and digestive, comprises macerating the cinnamon-tree barks and vanilla pods in brandy for at least two months |
-
2008
- 2008-11-28 IT ITMI2008A002118A patent/IT1392163B1/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2249105A (en) * | 1990-10-09 | 1992-04-29 | Grant William & Sons Ltd | Beverage process and compositions |
| FR2814175A1 (en) * | 2000-09-15 | 2002-03-22 | Jean Michel Simeray | Rum liqueur with macerated spices contains vanilla, cinnamon, nutmeg and other optional spices |
| RU2197522C2 (en) * | 2001-03-21 | 2003-01-27 | Кауфман Марк Арнольдович | Sweet liquor |
| RU2197517C2 (en) * | 2001-04-16 | 2003-01-27 | Открытое акционерное общество "Брянскспиртпром" | Sweet alcoholic beverage and method of its production |
| FR2897619A3 (en) * | 2006-02-23 | 2007-08-24 | Felix Poussard | Preparation of liquor comprising Cognac brandy, useful as aperitif and digestive, comprises macerating the cinnamon-tree barks and vanilla pods in brandy for at least two months |
Non-Patent Citations (1)
| Title |
|---|
| ANDERSON GUNTHER: "Special Instructions and Definitions in Liqueur Making: Sugar Syrup", GUNTHER ANDERSON'S HOME PAGE: LIQUEUR MAKING, XP002536754, Retrieved from the Internet <URL:http://www.guntheranderson.com/liqueurs/specific.htm#sugarsyrup> [retrieved on 20090713] * |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1392163B1 (en) | 2012-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Śmiechowska et al. | Crude fibre as a parameter in the quality evaluation of tea | |
| CN103087888B (en) | Lotus leaf wine and preparation method thereof | |
| CN109266479A (en) | A kind of brewage process of brandy | |
| AU2020270470A1 (en) | A mellowed rose brew and process for preparation thereof | |
| AU2013367663A1 (en) | Herbal extract composition | |
| CN105985879A (en) | Method for brewing cider with Redlove as raw material | |
| CN103652524A (en) | Green tea apple jam and preparation method thereof | |
| CN103652525A (en) | Green tea jam and preparation method thereof | |
| CN103478302A (en) | Production method for wild ampelgrossedentata white tea and product thereof | |
| CN106173769A (en) | A kind of method based on complex microorganism persimmon vinegar brewing beverage | |
| CN104120058A (en) | Preparation method of honey vitis amurensis wine | |
| KR100648000B1 (en) | Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same | |
| TWI672101B (en) | Coloring food | |
| ITMI20082118A1 (en) | ALCOHOLIC CINNAMON DRINK AND PROCEDURE FOR PREPARING IT. | |
| CN103305390B (en) | Method for improving special flavor of fermented citrus wine | |
| KR101246728B1 (en) | Black tea beverage comprising wine and making method thereof | |
| CN104862200A (en) | Carbonated pre-mixed wine comprising mint and preparation method of carbonated pre-mixed wine | |
| WO2013161631A1 (en) | Turmeric beverage | |
| KR101038847B1 (en) | Method for preparing of persimmon wine | |
| CN105462804A (en) | Preparing method for child dipping vinegar | |
| JP6713732B2 (en) | Bottled tea beverage and method for suppressing flock generation | |
| CN109497155A (en) | A kind of preparation method of transparent black tea with milk beverage | |
| CN104432294A (en) | Blueberry juice beverage and preparation process thereof | |
| US20100119673A1 (en) | Method for preparing syrup of red shiso | |
| JP2019024449A (en) | Packed beverage with dye fading inhibited |