WO2023161664A1 - Propolis solutions in alcoholic beverages - Google Patents

Abstract

The invention refers to a series of six (6) innovative alcoholic beverages, produced by the mixing of an alcoholic beverage, namely ouzo or vodka or gin or rum or tequila or sambuca as they are defined by the Food and Beverage regulation and related legislation of the E.U. on one hand and propolis (bee - glue) on the other. More specifically, propolis is ground by hand using a common mortar and pestle in low granulometry (very fine particles) and then is allowed to dissolve in an industrial container (reactor) at a content ranging between 0, 1 % to 0,9 % (w/v) weight over volume, in each one beverage separately. Dissolution - homogenization takes place at ambient temperature of about 25°C and its duration is 72 hours maximum. The process is described as batch process taking place in an industrial container (reactor) or array of containers equipped with magnetic stirrers. In their final composition, all the produced 6 beverages, thanks to propolis, show a pale yellow colour and contain propolis at a percentage ranging between 0,1 % to 0,9% (w/v) weight over volume plus Ethyl alcohol with a content ranging between 36% (v/v) to 44% (v/v) depending on the initial alcoholic strength of each one alcoholic beverage. The rest is water and other substances of each beverage.

Description

DESCRIPTION

PROPOLIS SOLUTION IN ALCOHOLIC BEVERGAGES

The invention refers to a series of six (6) innovative alcoholic beverages, deriving from the mixing of a certain already existing alcoholic beverage and in particular ouzo or vodka or gin or rum or tequila or sambuca, as these are defined by the Food and Beverage Regulation of Greece and related legislation of the E.U. on the one hand and propolis (bee-glue) on the other. The proposed innovative beverages, according to the invention, result from the mixing of propolis with the above-mentioned alcoholic beverages and more specifically from the dissolution of propolis in each one of them separately. The exact method of preparation is the following:

Propolis is ground by hand using a common mortar and pestle in low granulometry, so that it reaches the form of very fine granules and then is allowed to dissolve in an industrial container at a percentage of weight over volume ranging between a minimum of 0,1% (w/v) to a maximum of 0,9% (w/v) weight over volume in ouzo, either in vodka, or in gin, or in rum, or in tequila, or in sambuca. The dissolution - homogenization process takes place at ambient temperature of about 25°C and has a duration of 72 hours maximum.

In terms of engineering the process is characterized as batch process. It takes place in a container (reactor) or array of containers (reactors) equipped with magnetic stirrers. Upon completion of the dissolving process, all the proposed 6 beverages, without exception, thanks to the effect of propolis, exhibit a pale yellow colour, and have acquired a pleasant sweet taste.

In their final composition the new beverages contain: between 0,1 % to 0,9% (w/v) weight over volume propolis and volume content (v/v) in ethyl alcohol ranging from 36% (v/v) up to 44% (v/v), depending on the initial alcoholic content of the basic alcoholic beverage. The rest content is water and other natural substances, as contained in each initial alcoholic beverage.

Propolis, which is the sticky substance produced by bees, is enriched with wax, pollen and enzymes is dissolvable in the respective alcoholic beverages using the described method, in which 6 innovative alcoholic beverages are prepared, these being of specific composition and of specific organoleptic properties. The present invention, combines the delight arising from the pleasant taste of the new product with the absorption by the human organism of the beneficial components of propolis, which highly contribute to the wellbeing of the human body thanks to its anti-inflammatory, antioxidant and immune properties, along with its antiviral and antifungal properties. This is primarily achieved by the use of the respective alcoholic beverage as a natural solvent of propolis.

The advantage of the invention is the lack of any kind of preservatives in the manufacture of the product, since all the ingredients are purely natural in contrast to the ingredients of other similar products.

Claims

1. The invention is the six (6) solutions of propolis (Bee-Glue) in the alcoholic beverages ouzo, vodka, gin, rum, tequila and sambuca, which constitute a mixture of two natural products, these being propolis and the respective alcoholic beverage, without the addition of any preservative or other substance that might affect organoleptic properties, such as taste.

2. The Propolis Solutions in alcoholic beverages ouzo, vodka, gin, rum, tequila and sambuca according to claim (1) in their final composition contain: propolis in a percentage by weight over volume ranging between a minimum 0,1% (w/v) up to a maximum 0,9% (w/v) and a volume content (v/v) of ethyl alcohol ranging between 36% (v/v) up to 44% (v/v) depending on the alcoholic content of the initial alcoholic beverage. The rest is water and other substances of the respective alcoholic beverage.

3. Propolis Solutions in alcoholic beverages ouzo, vodka, gin, rum, tequila and sambuca, in order to assure the quality of their organoleptic properties, but also the naturalness of the product have a specific and unique method of production as this results from claims (1) and (2) whose strict and integral elements are: Grinding of propolis by hand using a common mortar and pestle, in low granulometry. Then dissolve the propolis in an industrial container at a content ranging between 0,1 % (w/v) to 0,9% (w/v) weight over volume, depending on the particular alcoholic beverage. Homogenization - dissolution process takes place at ambient temperature of about 25 °C, with a maximum duration of 72 hours. The process is described as batch process using an industrial container (reactor) or array of containers (reactors) with magnetic stirrers.