A7 B7 五、發明説明（I )番紅花酒製造方法 本發明係關於香味酒類飮料之製造方法，即番紅花酒之製造方法，且本件 發明已於西元一九九六年五月十二日向印度專利局提出專利申請(案號：第 587/BOM/96號），並已獲准專利在案。 本發明其中特別不同之地方，係關於如何調製混合酒精與番紅花，而能加 強番紅花在酒類飲料中之香味。通常沖泡式茶包在其製造過程中，若想將其乾 燥，係將紅茶茶葉摘取後加以濃縮，然而在烘乾過程中，大部分的揮發性物質 將會揮發因而喪失原有的香氣味道。 雖然在某些情形下是可以把該濃縮物與酒精飮料再混合，但大部分情形 下，前述之揮雞物質將射軍發而致香味喪失，使其不適合與酒精飲糖混合。 然而，在本件發明中把番紅花香料劑加入此類飲料中是可行的。 在本件發明中，所謂酒類飲料，係指把番紅花香料劑加入酒精飮料所調製 成之飮料，及將乾燥前之濃縮番紅花液或乾燥後之番紅花固態濃縮物(即番紅 * 花香料劑)加入去礦物質之純7jC所調製成之酒精飮料。除了有番紅花本身芬芳 的香味外，尙包括其所混合酒精的味道[如：SARKARA，E.N.A.(特別的中性 ' 麵)]° 經濟部中央樣準局員工消費合作社印製 -------^-- (請先閲讀背面之注意事項再填寫本頁) 這種酒精飲料可以再加入去礦物質之純水，而該去礦物質之純水係把一般 的水經由樹脂過濾除去礦物質而取得，並將這去礦物質之純水與番紅花香料劑 以1 : 2.5之比例混合，然後進一步將番紅花與普通酒精、0.25%的去礦物質 之純水及百分之一至百分之五之庶糖等成份混合，調製成特別的混合酒精。 在此特殊混合酒精，其濃度範圍可介於百分之九至百分之五十四，換句話 說就是於每公撮中加入0.45公克的番紅花，或視需要而定。如果將番紅花香 本紙張尺度適用中國國家橾準（CNS > A4規格（2丨0><297公釐） ΐψ A7 B7 五、發明説明（2 ) 料劑依照上述方式製造後’又想把它另外再加入已含有番紅花香味的酒中亦 可。 在第一種方式及在任何濃度成份混合之酒精飮料中加熱或冷卻番紅花香料 劑，該酒類製造過程中不論是分別加入或混合後加冬，番紅花香料劑均可於任 何時候直接力卩入調製而成。此乃尚番紅花香料劑比較容易從自然界中取得，而 它又有一種特殊而穩定的芳香，且在乾燥過程中，不但可減少其香味之揮發， 亦不會造成任何不利之影響。 另一較好的方式，係將番紅花香料劑之成份，加入溶劑或乳劑稀釋，如此 番紅花香料劑可用很少的比例調製此酒類飮料。最好是使用_胃的食物類稀釋 劑’例如：7jc或任何極性溶劑（Polar Solvent)。 本發明爲提供一種調製有香味酒類飲料之方法，其中戶斤包含的番紅花香料 劑，能夠加強酒類飲料（或酒精飲料）的香味，將前述比例之食用級薦糖和去 礦物質之純水與特別的中性酒精相混合，再以此混合酒精之重量爲基準調製出 含有90毫克(啤)〜450毫克(mg)番紅花濃縮液之酒精飮料，並先以78。(：溫度 力口熱2小時，再以8〇t溫度蒸餾2小時予以濃縮濃縮後，而放置室溫中二十四 小時或冷凝器中使其冷卻。經由上述之轉變，使此特別的中性酒精轉換成爲有 香味番紅花之酒類飲料。 根據此發明過程舉出以下例子作爲說明。在這些例子中，以囿態茶葉爲基 礎，當其値以ppm表示時，其所指之液態酒精溶液含有百分之十之-乙醇（酒 精）含量。 經濟部中夾標準局員工消費合作社印裝 n. i I I - I - In I 88¾ (請先閱讀背面之注意事項再填寫本頁) 例1. 將36〇毫克(mg)的番紅花葉和大約10公升之去礦物質之純水熬成汁 後，再加上含有每公升37.5毫克(mg)的酯之液態乳劑0.6公撮(ml)， 然後用力搖晃。此番紅花是含有每公升0.36克(gm)的固體，意即它 本紙張尺度適財國11家標牟（CNS ) (训乂297公楚） F-r 386110 A7 B7 五、發明説明（3) 含有0.81克(gm)的芳香(調味）劑。經此調製之番紅花酒交由一組品 味師來品嚐，並提出有關番紅花酒之意見。八位品味師中有八位偏 愛這種番紅花酒，一致認爲這種酒含有草的芳香和特別的辛辣味道。 比較而W，另有一組品味師，五人中有四人偏愛加有〇.45ppm的番 紅花酒’他們指出這種酒嘗起來有辛辣的味道，然而對於加有 0.3635ppm的番紅花酒’卻一致認爲其具有強烈的香味。 例2. 九位品味師中有九位偏愛番紅花酒按照例1.的方法加上1.5PPm的乙 基酯，並形容其具有辛辣的味道。 例3. 十位品味師中有八位偏愛番紅花酒按照例1.的方法加上3〇ppm的丙 烷酯’並形容這種酒有輕微的草本味， 例4. 用滾/水調製的番紅花茶是當水滾熱時加入少許的番紅花，再持續沸騰 數分鐘，可製成含有刺激性的番紅花飮料。如果需要，亦可加入些許 的蔗糖。 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印裝 本紙張尺度適用中國國家榡準（CNS}A4说格（2丨〇·〆297公釐> 386110 修正 年月3;二+ 補充 補充修正頁 圖式之簡單說明 本發明之蒸餾裝置係由一底部設有“倍增器”（Doubler) (1)之“蒸餾器”（Rectifier) (2) 及其左右各有一“導管”連接之“蒸餾瓶”（Still) (3)及“冷凝器”（Condenser) (4)所構成。 並於“蒸餾瓶”（3)下方及“倍增器”⑴與“冷凝器”（4)下方各置一底座（5,6)A7 B7 V. Description of the invention (I) Manufacturing method of saffron wine This invention relates to the manufacturing method of saffron wine condiment, that is, the manufacturing method of saffron wine, and this invention was made to India on May 12, 1996. The Patent Office filed a patent application (Case No: 587 / BOM / 96), and has been granted a patent. One of the particularly different aspects of the present invention is how to mix alcohol and saffron to enhance the saffron's flavor in alcoholic beverages. Generally, brewing tea bags are made during the manufacturing process. If you want to dry them, black tea leaves are picked and concentrated. However, during the drying process, most of the volatile substances will be volatilized and lose the original aroma. taste. Although in some cases it is possible to remix the concentrate with alcohol, in most cases, the aforementioned chicken-flavoring substance will be fired and lose its aroma, making it unsuitable for mixing with alcoholic sugar. However, it is possible to add saffron flavorings to such beverages in this invention. In the present invention, the so-called alcoholic beverage refers to the saffron prepared by adding saffron flavoring agent to alcohol, and the concentrated saffron liquid before drying or the saffron solid concentrate after drying (that is, saffron * flower flavor Agent) Alcoholic concoction prepared by adding demineralized pure 7jC. In addition to the scent of the saffron itself, 尙 includes the taste of the alcohol it mixes [such as: SARKARA, ENA (special neutral side)] ° Printed by the Consumer Cooperative of the Central Procurement Bureau of the Ministry of Economic Affairs ----- -^-(Please read the notes on the back before filling this page) This alcoholic beverage can be added with demineralized pure water, and the demineralized pure water is filtered by resin to remove minerals Material, and mix this demineralized pure water with saffron fragrance at a ratio of 1: 2.5, and then further mix saffron with ordinary alcohol, 0.25% demineralized pure water and 1% to 5% sugar and other ingredients are mixed to make a special mixed alcohol. The concentration of this special alcohol can range from 9% to 54%. In other words, 0.45 g of saffron is added to each pinch, or as needed. If the paper size of the saffron paper is applicable to the Chinese national standard (CNS > A4 specifications (2 丨 0 > < 297 mm) ΐψ A7 B7 V. Description of the invention (2) After the ingredients are manufactured in the above manner, I would like to It can also be added to the wine that already contains the saffron flavor. In the first way, the saffron flavoring agent is heated or cooled in the alcohol mixture with any concentration of ingredients, whether it is added or mixed separately in the wine manufacturing process. After winter, the saffron fragrance can be directly blended at any time. This saffron fragrance is relatively easy to obtain from nature, and it has a special and stable aroma, and it is in the drying process. In addition, it can not only reduce the volatilization of its fragrance, but also not cause any adverse effects. Another better way is to dilute the saffron flavoring agent with a solvent or an emulsion. Proportionally prepare this wine sauce. It is best to use _ stomach food thinner 'for example: 7jc or any polar solvent (Polar Solvent). The present invention provides a preparation with a flavor Method for beverages, in which the saffron flavoring agent contained in the household can strengthen the flavor of alcoholic beverages (or alcoholic beverages), and mix the aforementioned proportions of food-grade recommended sugar and demineralized pure water with special neutral alcohol Then, based on the weight of the mixed alcohol, an alcohol mixture containing 90 milligrams (beer) to 450 milligrams (mg) of saffron concentrate was prepared, and firstly heated at 78. (: temperature and heat for 2 hours, and then 80%). After being concentrated for 2 hours at t temperature, it is concentrated and then left to cool at room temperature for 24 hours or in a condenser. Through the above transformation, this special neutral alcohol is converted into a saffron-scented alcoholic beverage. The process of this invention is exemplified by the following examples. In these examples, based on the tea leaves, when the 値 is expressed in ppm, the liquid alcohol solution referred to contains ten percent-ethanol (alcohol) content. Printed by the Consumers' Cooperative of the China Standards Bureau of the Ministry of Economic Affairs n. I II-I-In I 88¾ (Please read the precautions on the back before filling out this page) Example 1. Mix 36mg (mg) saffron leaves and approx. 10 liters After the pure mineral water is boiled, add 0.6 liters (ml) of liquid emulsion containing 37.5 milligrams (mg) of ester per liter, and shake vigorously. This saffron contains 0.36 grams (gm) per liter. Solid, which means that its paper size is suitable for 11 countries in China (CNS) (training 297 Gongchu) Fr 386110 A7 B7 V. Description of the invention (3) Contains 0.81 grams (gm) of aromatic (flavoring) agents. This blended saffron wine was tasted by a group of tasters and put forward opinions about saffron wine. Eight of the eight tasters preferred this saffron wine and agreed that this wine contains the aroma of grass and Special spicy taste. Compared to W, there is another group of tasters. Four of the five people prefer saffron wine with 0.45ppm. They point out that this wine tastes spicy, but for 0.3635ppm 'Saffron wine', however, agrees that it has a strong aroma. Example 2. Nine of the nine tasters prefer saffron wine. Add 1.5 PPm of ethyl ester as described in Example 1. and describe it as spicy. Example 3. Eight out of ten tasters prefer saffron wine. Add 30 ppm of propane ester according to the method of Example 1. and describe this wine as having a slight herbal taste. Example 4. Saffron tea is made by adding a little saffron when the water is boiling hot, and then boiling for a few minutes. Add a little sucrose if needed. (Please read the notes on the back before filling out this page) The printed paper size of the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs applies to the Chinese National Standard (CNS) A4 (2 丨 〇 · 〆297mm > 386110 Amendment Year 3; 2 + Supplementary supplementary page diagram for simple explanation The distillation device of the present invention consists of a "Rectifier" (2) with a "Doubler" (1) at the bottom and its left and right Each is composed of "Still" (3) and "Condenser" (4) connected by "conduit". It is located under "Distillation Bottle" (3) and "Multiplier" and "Condensation" "(4), one base (5,6)