AU2023203999A1

AU2023203999A1 - A mellowed rose brew and process for preparation thereof

Info

Publication number: AU2023203999A1
Application number: AU2023203999A
Authority: AU
Inventors: Jayshree YADAV
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-23
Filing date: 2023-06-23
Publication date: 2023-07-13
Also published as: WO2015011720A1; AU2018256621A1; AU2020270470A1; AU2014294587A1

Abstract

A mellowed rose brew and process for preparation thereof comprising the use of water, sugar, yeast and Royal Edward rose petals as an essential embodiments of the invention and wherein the said rose brew is mild in nature having 3 to 4 pH value, 5% to 10% alcoholic contents, 5to 6gm/L acidity.

Description

A MELLOWED ROSE BREW AND PROCESS FOR PREPARATION THEREOF

FIELD OF THE INVENTION: The present invention relates to a mellowed rose brew and process for preparation thereof. More particularly it relates to the production of rose brew like rose petal wine from petals of Edward rose plant which, belongs to the class of explorer roses.

BACKGROUND OF THE INVENTION: With the dawn of civilization wine has followed humans and agriculture along diverse migration paths. Apparently providence played a role in its genesis more than 7,000 years when damaged grapes spontaneously fermented in harvesting vessels. Curious farmers tasted the resultant alcoholic beverage and liked what they tasted and enjoyed its effects. They preferred fermented grape juice over the unfermented fruit. Empirical observations of natural events and processes were harnessed in repeated experiments and improvements were made by trying modifications to practices, retaining those that were beneficial while discarding failures. These results were communicated down the generations. These attempts gave rise to a huge wine industry in the present day.

The wine industries around the world are based on commercially grown fruits, mostly grapes. However, the availability of grapes is restricted to season which increases the cost of production of wine since grapes have to be preserved in cold storage until next batch of fermentation.

Throughout the history of civilization, people from around the world held roses close to their hearts. Rose petals were often dropped in wine because it was thought that essence of rose would stave off the drunkenness.

The use of rose petals to give aroma to the grape wine is known in prior art. The relevant document can be referred at documents Dl: CN20121381838 2012101 1 (Processing method of rose aromatized wine) and non patent document D2 from web www.winemaking.jackkeller.net the use of rose petals here is merely intended to give aroma to wine. It doesn't however integrate the medicinal properties associated with rose petals.

Different type's roses like Chinese rose, Kushui roses are used in wine malung on the other hand Edward rose is the best quality rose among all roses found in India. The plant is valued mainly for its petals. The petals contain vitamin C, carotene, B group vitamins and vitamin K, an essential vitamin for haemopoiesis. Majority of mineral substances can be found in rose petals like calcium, potassium, copper, iodine etc. The list of rose's virtues is long enough which makes it a universal natural medicine.

The rose flower wine method as disclosed in document D2: CN200710024426 comprises processes of cleaning rose flower, drying, triturating crystal sugar, immersing them into spirit, covering and sealing and getting finished product.

Document D3:CN201110377086 discloses Rose wine and preparation method thereof which comprises white spirit in the alcohol degree of 60 degrees, extracts taking rose, peach blossom; red ginseng, barbary wolfberry fruit, Dahurian angelica root, dried rehmannia root and dried ginger as raw materials, and all or a Plurality ofhoney, white sugar, rock candy and grape juice.

A rose petal beverage as disclosed in document D4: JP 61289874 promotes the proliferation of the yeast by adding nitrogen component to mixture which is fermented.

Also there are various non patent documents available on internet resources referring to various rose wine recipes. These recipes use orange or lemon juice in wine making process and also are limited to make wine at home and do not provide the specific information required for production of rose brew in commercial grade.

However the purpose and methodology of all the inventions that are part of prior art is to produce an alcoholic beverage having either flavor or taste of rose and do not envisages the bringing together of various health benefits of roses along with it.

Hence there is a need of production of rose brew like rose petal wine from petals of Edward rose plant which overcomes the disadvantages set forth in prior art.

OBJECTS OF THE INVENTION: The main object of the present invention is to provide a mellowed rose brew and process for preparation thereof.

Another object of the present invention is to provide a mellowed rose brew which is self preserving herbal beverage and has noteworthy commercial and medicinal value. Yet another object of the present invention is to provide a mellowed rose brew which does not contain any food additive and which incorporates the fine aroma, sweetness, nutritional and therapeutic values of rose petals used.

Further object of the present invention is to provide a rose brew which is not only includes the aroma of the Edward roses but all the medicinal properties associated with it.

SUMMARY OF THE INVENTION: Accordingly the present invention a mellowed rose brew and process for preparation thereof comprises the use of rose petals as essential embodiment in making and brewing of rose wines. In the preferred form of embodiment the Edward rose petals are used in the process of preparation of rose brew. Hereinafter "brew or wine or beverage" is referred as "wine" when deemed to appropriate.

Edward rose is an interspecific hybrid derived from a cross between Rosa kordesii and a breeding line derived from Rosa kordesii, Red Dawn and Suzanne and the climber Zeus.

The plant reaches a height of 0.45 meter with a spread of 0.55 meter at maturity. It has dark green foliage throughout the season. Its foliage tends to remain dense right to the ground. It grows at a fast rate, and under ideal conditions can be expected to live for approximately 20 years. This rose plant is grown in full sunlight. It does best in average to evenly moist conditions, but will not tolerate standing water. It is not particular as to soil type or pH. It is somewhat tolerant of urban pollution.

Edward rose is a semi-miniature low spreading rose. It is smothered in stunning lightly-scented pink flowers with shell pink overtones and yellow eyes at the ends of the stems, which emerge from distinctive rose flower buds. The flowers are excellent for cutting. It blooms throughout the year hut blooms abundantly throughout from summers to late September. This semi-miniature rose reaches 1.5'high and 2.5'wide. Flowers are born in clusters of 1-7 with each rose having approximately 18 petals. Pale yellow stamens show when bloom is fully open adding a sort of apricot color to the bush from a distance. Plant is very healthy and disease resistant to mildew and blackspot.

It is the best quality rose among all roses found in India for Gulkand (a sweet preserve of rose petals) preparation. The plant is valued mainly for its petals. The petals contain vitamin C, carotene, B group vitamins and vitamin K, an essential vitamin for haemopoiesis. Majority of mineral substances can be found in rose petals. They contain calcium that influences metabolism and assimilation of foodstuffs; also potassium which is important for normal heart activity, copper that participates in haemopoiesis and improves activity of endocrine glands; iodine that is good for thyroid gland can he also found in rose petals. The list of rose's virtues is long enough which makes it a universal natural medicine.

Edward Rose petals are highly nutritive. Their samples are tested in Lab for nutritional contents which reveals that the said Edward rose petals contains 0.50 to 0.80% Protein, 0.30 to 0.50% Fat, 20 to 40 % Carbohydrates, 90 to 110 KCal Total Energy, 3 to 4 %

Sweet Sugar.

* The Lab Test Report for Edward Rose Petal dated 29/12/2014 reveals that the said Edward rose petal are having nutritive values as follows: i. Protein content: 0.74 g, ii. Carbohydrate content: 22.90 g, iii. Fat content: 0.42g, iv. Total Energy 92.61Kcal, v. Moisture content 85.87.

• The Lab Test Report for Edward Rose Petal dated 27/05/2013 reveals that, the said Edward rose petal are having nutritive values as follows: i. Protein content: 0.61 g, ii. Carbohydrate content: 24.08 g, iii. Fat content: 0.36g, iv. Total Energy: 95.98Kcal, v. Sweet Sugar: 3.10%.

ACTIVATING YEAST Active yeast is prepared from a mother culture of dried wine Yeast by mixing the mother Yeast culture in sugar solution in following manner: a. Taking water sugar solution in a sterile Borosil glass container and subsequently after sugar gets dissolved in water adding yeast to this sugar solution and keeping this suspension stable for two to three hours.

In accordance with the present invention the process for the preparation of the rose brew comprises the steps of: a. Plucking the fully bloomed 20 to 30% of Edward roses followed by cleaning and washing the separated rose petals with water; b. Preparing homogeneous water-sugar solution having one string consistency as threshold point; c. Heating the mixture for 10 to 30 minutes in closed vessels; d. Adding 1% of the activated yeast to the heated homogenous solution of water and sugar solution; e. allowing the homogeneous solution of water, sugar and activated yeast to ferment at a temperature between 20°C to 30°C for a period of two to three days with uniform stirring; f. decanting the fermented solution into a sterilized bottle and adding Sodium Meta Bisulphite or Potassium Meta Bisulphite to it; g. keeping the sterilized bottle containing fermented solution steady for four to six weeks without stirring at a temperature between 20 to 30 C; h. Bottling and aging the fermented solution.

In one or more embodiments of the present invention to prepare 15 liter rose brew 2.5 Kg of rose petals, 15 liter water, 5Kg sugar, 15gm yeast is used and active yeast is prepared by mixing 500 ml water with 250gm sugar in a sterile Borosil glass container and adding 15gm yeast to this sugar solution and Keeping this suspension stable for two to three hours.

In the preferred form of the invention to prepare 1 lit rose brew 20% of rose petals, 1 liter water, 30% of sugar and 1% of yeast is used. The rose petals, sugar and yeast are taken in grams units.

In another embodiments of the present invention to prepared litre rose brew 30 % of highly nutrient Edward rose petals;1 litre water, 35% of sugar, 1% of yeast are used; the rose petals, sugar and yeast are taken in grams units.

In another embodiments of the present invention to prepare 1 litre rose brew 20- 30% of highly nutrient Edward rose petals;1 litre water, 25-35% of sugar, 1% of yeast are used; the rose petals, sugar and yeast are taken in grams units.

The wine yeast (Saccharonzyces cerevisiae) converts fruit sugar into ethanol and carbon dioxide by the enzyme invertase secreted by it converts sucrose into two simple sugars, fructose and vitamin B-complex group in the process. As the product is undistilled, all the nutritive natural ingredients of the petals remain in the drink thus making it a self preservative nutritive natural herbal health drink.

Details of the Biological Materials used in present invention:

Name of the biological Material used Source Geographical Origin wine yeast (Saccharonzyces cerevisiae) Local Market Maharashtra, India

The said mellowed rose brew is mild in nature. It has attractive Peche color.

The chemical analysis of mellowed rose brew prepared with this invented process and proportion is: 3 to 4 pH value, 4 % to 9 % alcoholic contents, 5 to 6 gm/L acidity.

The following example will furnish the better understanding of the invention.

EXAMPLE: To prepare 15 liter rose brew, 2.5 Kg Edward rose petals were cleaned and washed with lab tested water. To prepare active yeast 150gm sugar was added to 500ml water in a sterile Borosil glass container. When sugar was dissolved completely 15gm wine Yeast was mixed with this sugar solution and the mixture was kept stable for 2.5hours. 5kg sugar was added in 15liter water and the mixture was heated with simultaneous stining until sugar gets dissolved. After dissolving the sugar completely, rose petals were added to it. The mixture was boiled till rose petals turn brown. The mixture was cooled to room temperature and transferred to the Sterile Stainless Steel containers vessel. The previously activated yeast was added to this solution and mixture is allowed to ferment under a protected atmosphere at a temperature between 200 C to 300 C for the duration of four days. During fermentation the mixture was stirred uniformly once in a day. When the Primary fermentation gets over and the solution is clarified, it is decanted into another sterilized bottle. Then solution was topped with Sodium Meta Bisulphlte or Potassium Meta Bisulphite (10.2 mg/lit final concentration) and kept steady at a temperature between 20 °C to 300 C for six weeks for secondary fermentation without stirring. At end of the fermentation brew starts clearing, the cleared brew so prepared was filtered and bottled in sterile containers for drinking.

• Nutritive values of said mellowed rose brew as per Lab Test report dated 27/05/2013 is as follows: Particulars Value pH value 3.75, Alcoholic contents 5.34O%, Acidity 5.83 gm/L Brix 5.0%

• Nutritive values of said mellowed rose brew as per Lab Test report dated 29/12/2014 is as follows: Particulars Value pH value 3.68 Alcoholic contents 5.12O%

Acidity 5.87 gm/L Brix: 5.0% Protein 0.24g Fat Og Carbohydrate 34.96 g Total Energy 132.06 g Added Sugar 1.12g Vitamin A 0.89 IU Vitamin C 1.24 mg Iron 0.86 mg Sodium 1.40 mg Calcium 0.20 mg Dietary Fiber 0g

Claims

CLAIMS:

1. A mellowed rose brew comprising of; 20 to 30 % of Edward rose petals, 1 lit of water, 25 to 30 % of sugar and 1 % of yeast;

wherein the said rose brew is mild in nature having 3 to 4 pH value, 4 % to 9 % alcoholic contents, 5 to 6 gm/L acidity. 2. A process for preparation of mellowed rose brew as claimed in claim 1, comprising the steps of : a. Plucking the fully bloomed 20 to 30% of Edward roses followed by cleaning and washing the separated rose petals with water; b. Preparing homogeneous water-sugar solution having one string consistency as threshold point; c. Heating the mixture for 10 to 30 minutes in closed vessels; d. Adding 1% of the activated yeast to the heated homogeneous solution of water and sugar solution; e. allowing the homogeneous solution of water, sugar and activated yeast to ferment at a temperature between 20°C to 30°C for a period of two to three days with uniform stirring f. decanting the fermented solution into a sterilized bottle and adding Sodium Meta Bisulphite or Potassium Meta Bisulphite to it; g. Keeping the sterilized bottle containing fermented solution steady for four to six weeks without stirring at a temperature between 20°C to 30°C; h. Bottling and Aging the fermented solution.

3. The mellowed rose brew as claimed in claim 1, wherein the said mellowed rose brew is with Edward rose petals and contains 0.50 to 0. 8 0% Protein, 0.30 to 0.50% Fat, 20 to 40 %

Carbohydrates, 90 to 110 KCal Total Energy, 3 to 4 % Sweet Sugar. 4. The mellowed rose brew as claimed in claim 1 wherein said rose brew is in Peche colour shade, having 5-20 Brix sweetness and pleasant rose fragrance without use of any food additives for colour and taste.

5. The process for preparation of mellowed rose brew as claimed in claims 1 or 2, wherein the yeast used is wine yeast (Saccharomyces cerewsiae) and wherein the yeast is activated in the water sugar solution in a sterile glass container, with previously boiled Edward rose petals and keeping the mixture stable for two to three hours.