MX2009003103A - Proceso para la preparacion de licor de crema de azafran. - Google Patents

Proceso para la preparacion de licor de crema de azafran.

Info

Publication number
MX2009003103A
MX2009003103A MX2009003103A MX2009003103A MX2009003103A MX 2009003103 A MX2009003103 A MX 2009003103A MX 2009003103 A MX2009003103 A MX 2009003103A MX 2009003103 A MX2009003103 A MX 2009003103A MX 2009003103 A MX2009003103 A MX 2009003103A
Authority
MX
Mexico
Prior art keywords
saffron
ena
concentrate
food grade
preparation
Prior art date
Application number
MX2009003103A
Other languages
English (en)
Inventor
Arun Dhandhania
Original Assignee
Ratnesh Entpr Pvt Ltd
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 Ratnesh Entpr Pvt Ltd filed Critical Ratnesh Entpr Pvt Ltd
Publication of MX2009003103A publication Critical patent/MX2009003103A/es

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Abstract

El proceso para la preparación de Licor en Crema de Azafrán que comprende: - preparar un concentrado de azafrán adicionando 1-5 g de azafrán en un litro de ENA (extra neutral alcohol) de 68% OP, es decir, 96% v/v, - agitar intermitentemente dicha mezcla de ENA y azafrán durante 18-36 horas, extraer el aceite esencial que contiene aroma, color y sabor, - filtrar dicha mezcla de azafrán y el ENA para obtener el concentrado de azafrán, diluir dicho concentrado desde 68% OP a -9-45% adicionando agua desmineralizada a temperatura ambiente, adicionar alrededor de 5-15% crema de leche blanca de grado alimenticio y mezclarlo bien, adicionar 5-20% de azúcar de grado alimenticio y mezclar hasta que el azúcar se disuelve, - adicionar 1-5% de agente saborizante de grado alimenticio y mezclar a fondo y filtrar para obtener el licor en crema de azafrán.
MX2009003103A 2006-09-26 2006-11-22 Proceso para la preparacion de licor de crema de azafran. MX2009003103A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN2128DE2006 2006-09-26
PCT/IN2006/000467 WO2008038294A2 (en) 2006-09-26 2006-11-22 Process for preparation of saffron cream liqueur

Publications (1)

Publication Number Publication Date
MX2009003103A true MX2009003103A (es) 2009-05-13

Family

ID=39230682

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009003103A MX2009003103A (es) 2006-09-26 2006-11-22 Proceso para la preparacion de licor de crema de azafran.

Country Status (18)

Country Link
US (1) US20090317525A1 (es)
EP (1) EP2066775B1 (es)
JP (1) JP5216011B2 (es)
KR (1) KR20090060352A (es)
CN (1) CN101511989B (es)
AT (1) ATE517978T1 (es)
AU (1) AU2006348855B2 (es)
BR (1) BRPI0622036B1 (es)
CA (1) CA2667018A1 (es)
DK (1) DK2066775T3 (es)
ES (1) ES2368825T3 (es)
HK (1) HK1134682A1 (es)
MX (1) MX2009003103A (es)
NZ (1) NZ576469A (es)
PL (1) PL2066775T3 (es)
RU (1) RU2009115555A (es)
WO (1) WO2008038294A2 (es)
ZA (1) ZA200902560B (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102876551B (zh) * 2012-10-22 2014-06-04 中国热带农业科学院香料饮料研究所 一种巧克力风味酒饮料及其制作方法
CN103343069B (zh) * 2013-07-20 2015-02-04 宁波市大桥生态农业有限公司 一种白兰地的调色方法
CN105087274A (zh) * 2015-08-31 2015-11-25 黄平县花院青山绿水养殖专业合作社 一种养颜养生酒
CN106490189B (zh) * 2016-11-14 2019-05-07 华中农业大学 一种人造奶油及其制备方法
CN110055149A (zh) * 2018-01-17 2019-07-26 上海近江农业发展有限公司 藏红花提取物的制备方法及含有藏红花提取物的老白酒

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2084185A (en) * 1980-09-15 1982-04-07 Inver House Distillers Ltd Alcoholic beverage containing cream
ZA823675B (en) * 1981-06-12 1983-03-30 Nabisco Brands Inc Cream-based liqueur and process
CA1184517A (en) 1981-06-12 1985-03-26 Lucien C. Rose Cream-based liqueur and process
US4957765A (en) 1986-12-22 1990-09-18 Joseph E. Seagram & Sons, Inc. Cream based liqueurs
DE68914660D1 (de) * 1989-08-25 1994-05-19 Somar Corp Verfahren zur Herstellung von den Safranblütennarben ähnlichem Gewebe sowie Verfahren zur Herstellung von nützlichen Stoffen aus safranblütennarbenähnlichem Gewebe.
SU1745125A3 (ru) * 1991-12-19 1992-06-30 Всесоюзный Научно-Исследовательский Институт Пищевой Биотехнологии Российской Академии Сельскохозяйственных Наук, Г.Москва Способ производства водки особой
HU208391B (en) * 1992-03-09 1996-03-28 Viczian Milk product flavoured with bitter flavour
NL9201267A (nl) * 1992-07-14 1994-02-01 Campina Melkunie Bv Alcoholische drank.
IES950243A2 (en) 1995-04-04 1995-10-18 Edward And John Burke 1968 Lim Process for the preparation of a cream liqueur beverage product
DE19633393C1 (de) * 1996-08-19 1998-04-30 Juergen Dr Rohmeder Safranspirituose
US5773056A (en) * 1996-09-12 1998-06-30 Guittard Chocolate Company High cocoa/chocolate liquor syrups with improved flow properties
IN182119B (es) * 1996-12-05 1999-01-02 Arun Dhandhania
ATE257172T1 (de) * 1997-04-11 2004-01-15 Arun Dhandhania Verfahren zur herstellung von safrangetränken, insbesondere spirituose
CN1219582A (zh) * 1997-09-26 1999-06-16 阿鲁恩·S·德汉德汉尼亚 制备带有香味的饮料的方法
ES2149132B1 (es) * 1999-03-26 2001-04-16 Azafran Los Molinos De La Manc Procedimiento para la obtencion de extracto de azafran.
WO2004056201A1 (en) * 2002-12-19 2004-07-08 Council Of Scientific And Industrial Research Method for the preparation of saffron pigment and flavor concentrate
UA70479A (en) 2003-10-17 2004-10-15 Kyiv Nat Commercial And Econom Cream-liqueur "stepova krasunia" (steppe beauty) cream-liqueur "stepova krasunia" (steppe beauty)
UA68134A (en) 2003-10-17 2004-07-15 Kyiv Nat Commercial And Econom "zdorovia" (health) , cream-liqueur
CN1328368C (zh) * 2005-12-19 2007-07-25 乌云达来 奶油香酒的制备方法及其制备的奶油香酒

Also Published As

Publication number Publication date
US20090317525A1 (en) 2009-12-24
ES2368825T3 (es) 2011-11-22
JP5216011B2 (ja) 2013-06-19
AU2006348855B2 (en) 2014-04-03
NZ576469A (en) 2012-02-24
CN101511989B (zh) 2012-05-23
JP2010504737A (ja) 2010-02-18
PL2066775T3 (pl) 2012-02-29
BRPI0622036A2 (pt) 2014-05-06
AU2006348855A1 (en) 2008-04-03
HK1134682A1 (en) 2010-05-07
WO2008038294A2 (en) 2008-04-03
EP2066775A4 (en) 2010-12-29
WO2008038294A3 (en) 2008-11-13
ATE517978T1 (de) 2011-08-15
RU2009115555A (ru) 2010-11-10
DK2066775T3 (da) 2011-09-19
EP2066775B1 (en) 2011-07-27
EP2066775A2 (en) 2009-06-10
WO2008038294A4 (en) 2009-12-30
CA2667018A1 (en) 2008-04-03
BRPI0622036B1 (pt) 2016-02-23
ZA200902560B (en) 2010-02-24
CN101511989A (zh) 2009-08-19
KR20090060352A (ko) 2009-06-11

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