WO2022190074A1 - Method for preparing an alcoholic beverage and relative alcoholic beverage - Google Patents
Method for preparing an alcoholic beverage and relative alcoholic beverage Download PDFInfo
- Publication number
- WO2022190074A1 WO2022190074A1 PCT/IB2022/052286 IB2022052286W WO2022190074A1 WO 2022190074 A1 WO2022190074 A1 WO 2022190074A1 IB 2022052286 W IB2022052286 W IB 2022052286W WO 2022190074 A1 WO2022190074 A1 WO 2022190074A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- molluscs
- infusion
- alcohol
- macerate
- alcoholic beverage
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 17
- 241000237852 Mollusca Species 0.000 claims abstract description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001802 infusion Methods 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 230000002879 macerating effect Effects 0.000 claims abstract description 3
- 208000008784 apnea Diseases 0.000 claims description 3
- 239000013535 sea water Substances 0.000 claims description 3
- 241000721662 Juniperus Species 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000001514 detection method Methods 0.000 claims description 2
- 238000006213 oxygenation reaction Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000003780 insertion Methods 0.000 claims 1
- 230000037431 insertion Effects 0.000 claims 1
- 210000001835 viscera Anatomy 0.000 claims 1
- 241001465754 Metazoa Species 0.000 description 7
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 241000238424 Crustacea Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 101150034459 Parpbp gene Proteins 0.000 description 2
- XSFJVAJPIHIPKU-XWCQMRHXSA-N flunisolide Chemical compound C1([C@@H](F)C2)=CC(=O)C=C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2C[C@H]3OC(C)(C)O[C@@]3(C(=O)CO)[C@@]2(C)C[C@@H]1O XSFJVAJPIHIPKU-XWCQMRHXSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000238421 Arthropoda Species 0.000 description 1
- 244000257039 Duranta repens Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001108995 Messa Species 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 241000610375 Sparisoma viride Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000005720 sucrose Substances 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
Definitions
- the present invention finds application in the field of the preparation of alcoholic beverages and particularly relates to a method for the preparation of an alcoholic beverage based on molluscs.
- the invention also relates with an alcoholic beverage obtained by infusion or extraction of molluscs suitable for being prepared, in a non-exclusive way, with the method according to the present invention.
- the word “seafood” usually means a specific animal species that comprises aquatic invertebrates with exoskeletons suitable for human consumption, more specifically molluscs and crustaceans.
- JPS5955181 describes a method of making a high nutritional alcoholic beverage that is obtained by adding a sugar to a liquid containing an aquatic animal component or an extract of the component, and fermenting the mixture with yeast.
- the edible parts of molluscs or arthropods are used, such as crustaceans, cuttlefish, octopus, shrimps, crabs, which are cut into fine pieces or homogenized to obtain a solution or infused in hot water to obtain a liquid extract.
- the solution or extract is added with a sugar such as glucose or sucrose and subsequently sterilized by heating, cooled and fermented with sake yeast or wine yeast.
- a sugar such as glucose or sucrose
- this method of processing the animal does not allow to fully extract the flavor of the animal and to obtain a product that has a clear hint of the environment from which the animal comes.
- Some recipes are also known for preparing alcoholic beverages, for example based on gin, by infusing spices and shellfish, such as abalone. Even in this case, however, the use of parts such as the shell does not allow the desired scent to be transferred to the infusion.
- the object of the present invention is to overcome the above drawbacks by providing a method for the preparation of an alcoholic beverage based on molluscs which allows the organoleptic and sensory properties of the mollusc used to be brought back efficiently and fully.
- a particular object is to have such a method which provides for a processing of the mollusc such as to always guarantee maximum freshness and conservation of the properties thereof.
- Another particular object is to provide such a method which allows to have a final product with a clear sea scent.
- G immersi one nel liquido avverra entro un tempo non superiore ai 40 minuti, ancor piu preferibilmente non superiore ai 20 minuti, in modo che il tempo che intercorre tra la pesca e la messa in infusione non sia superiore a 100 minuti, ancor piu preferibilmente non superiore a 60 minuti.
- a method for preparing a molluscs-based alcoholic beverage involves supplying the molluscs and preparing it.
- the mollusc will preferably be abalone, although it will be possible to use other molluscs or even other animals falling within the category of so-called “seafood”. Eventually, for the same preparation it will be possible to use at the same time specimens of molluscs and/or crustaceans of different species.
- the molluscs will be fished in apnea at an average depth of 5-15 meters, preferably 10 meters, providing for the detection of the sea temperature during fishing.
- the molluscs will be immersed alive in a tank with sea water provided with an oxygenation system and then transported to the production site within a time not exceeding 60 minutes, even more preferably not exceeding 40 minutes.
- the molluscs will be deprived of their shells and entrails and their soft body will be cut each into several parts, for example four parts, and infused or macerated in food grade alcohol or food grade alcohol solution or liquid food containing alcohol.
- a distillate or blend of distillates will be used.
- the immersion in the liquid will take place within a time not exceeding 40 minutes, even more preferably not exceeding 20 minutes, so that the time between fishing and infusion is not more than 100 minutes, even more preferably not longer than 60 minutes.
- the infusion or maceration of the molluscs takes place inside a container with slightly darkened walls subjected to agitation at regular intervals six times a day. Conveniently, the temperature of the infusion or macerated will be equal to the sea temperature measured at the time of fishing.
- distillate or mixture of non-aged cereal distillates will be used as the distillate, with the addition of a botanical, in an exemplary but not limiting manner juniper.
- a predetermined percentage of the infusion or macerate preferably not exceeding 10% and even more preferably equal to 5%, is placed inside a terracotta container.
- this container After its hermetic sealing, this container is immersed in the sea for a predetermined time, preferably not less than 24 hours and even more preferably not less than 48 hours, so as to obtain a greater concentration of sea scent. Subsequently, the infusion or macerate present in the terracotta container is recovered and added to the remaining infusion or macerate, so as to obtain the final drink.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000005942A IT202100005942A1 (it) | 2021-03-12 | 2021-03-12 | Metodo per la preparazione di una bevanda alcoolica e relativa bevanda alcoolica |
| IT102021000005942 | 2021-03-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022190074A1 true WO2022190074A1 (en) | 2022-09-15 |
Family
ID=76375426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2022/052286 WO2022190074A1 (en) | 2021-03-12 | 2022-03-14 | Method for preparing an alcoholic beverage and relative alcoholic beverage |
Country Status (2)
| Country | Link |
|---|---|
| IT (1) | IT202100005942A1 (it) |
| WO (1) | WO2022190074A1 (it) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08168361A (ja) * | 1992-07-15 | 1996-07-02 | Kaga Kazumasa | 海産物アメフラシのアルコールエキスの抽出製造方法 |
| JP3582889B2 (ja) * | 1995-04-14 | 2004-10-27 | 東和化成工業株式会社 | 生食用水産軟体動物及び水産甲殻類の鮮度保持方法 |
| KR20130042176A (ko) * | 2011-10-18 | 2013-04-26 | 임채신 | 전복 막걸리 및 그 제조방법 |
-
2021
- 2021-03-12 IT IT102021000005942A patent/IT202100005942A1/it unknown
-
2022
- 2022-03-14 WO PCT/IB2022/052286 patent/WO2022190074A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08168361A (ja) * | 1992-07-15 | 1996-07-02 | Kaga Kazumasa | 海産物アメフラシのアルコールエキスの抽出製造方法 |
| JP3582889B2 (ja) * | 1995-04-14 | 2004-10-27 | 東和化成工業株式会社 | 生食用水産軟体動物及び水産甲殻類の鮮度保持方法 |
| KR20130042176A (ko) * | 2011-10-18 | 2013-04-26 | 임채신 | 전복 막걸리 및 그 제조방법 |
Non-Patent Citations (1)
| Title |
|---|
| ANONYMOUS: "DRY GIN - Taylor & Smith Distilling Co.", 23 October 2019 (2019-10-23), pages 1 - 3, XP055864314, Retrieved from the Internet <URL:https://www.taylorandsmith.com.au/shop/drygin> [retrieved on 20211122] * |
Also Published As
| Publication number | Publication date |
|---|---|
| IT202100005942A1 (it) | 2022-09-12 |
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