ES2323030B1 - ALCOHOLIC DRINK OF THE LIQUOR TYPE ELABORATED BASED ON ALCOHOL OR NATURAL ALCOHOLS AND GINSENG. - Google Patents

Abstract

Alcoholic beverage of the liquor type made from alcohol base or natural alcohols and ginseng.

The drink in question behaves as ingredients Main: alcohol or natural alcohols, parts of the variety Ginseng vegetable and / or products made from this variety Vegetable, a sweetener product and water.

The procedure for the elaboration of this Drink generally comprises the following phases:

Maceration: ginseng is macerated along with alcohol or natural alcohols.

Recovery: ginseng is recovered through a filter

Infusion: an infusion is made with recovered ginseng and water to which a product is added sweetener.

Mix: the products are mixed resulting from the maceration and infusion phase.

Filtering: the filtering of the product resulting from the mixing phase.

Bottled: the beverage is bottled resulting from the filtering phase.

Description

Alcoholic beverage of the liquor type made from alcohol base or natural alcohols and ginseng.

The present invention concerns an alcoholic beverage of the liquor type with invigorating and restorative properties, made from alcohol or natural alcohols and parts or products obtained from the ginseng vegetable variety with scientific name Panax ginseng . The vegetable variety Eleuterococcus, known as Siberian ginseng and with the scientific name Acanthopanax senticosus or the variety known as Brazilian ginseng with the scientific name Pfaffia paniculata, will also be considered according to the invention. The process of preparing this liquor is very similar to the procedure registered in patent application No. P200600504 / 9 since both have been drafted and submitted by the same owner or applicant, as can be seen in the attached instances.

Background of the invention

As background of the invention known different liquors that are made from alcohol or alcohols natural and fruit or vegetable varieties and / or concentrates and / or aromas of them. Drinks are also known as soft drinks or so-called energy drinks made using plant varieties with energetic or stimulating properties or products obtained from them as ingredients.

The purpose of liquor drinks it consists of adding to the alcohol or natural alcohols of which part for its elaboration the organoleptic characteristics (aroma, flavor, color) of the plant variety or fruit that is used as an ingredient Normally vegetable varieties are added or fruits with special aromatic characteristics to soften the strong aroma and flavor of natural alcohols and to add a attractive color to the drink since natural alcohol is usually colorless. Liquors are also known in which the variety vegetable provides medicinal properties (case of chamomile that contributes its digestive properties). The use of the variety Ginseng vegetable or products obtained from it has as purpose the addition to alcohol or natural alcohols of its recognized invigorating and restorative properties, in addition to provide its organoleptic characteristics.

There are multiple antecedents of use in feeding the ginseng vegetable variety for its large invigorating and restorative qualities. As examples of this use of ginseng in food we can cite: supplements food, drinks and tonics among others.

Brief Description of the Invention

The present invention implies an advance and a novelty in the sector of alcoholic beverages, since through association of one or more natural alcohols and the variety Ginseng vegetable or products made from it and by a certain procedure produces a novel drink and with particular and specific characteristics.

The purpose pursued with this invention consists in associating the different ingredients (or constituent substances), in specific proportions, to add organoleptic qualities and invigorating properties and own and characteristic ginseng restorative to one or several natural alcohols in order to get a drink with invigorating and restorative qualities particularly well  adapted to the intended use for it.

The constituent ingredients or substances of the beverage according to the invention are one or more alcohols natural, parts of the ginseng plant variety and / or products made from this plant variety, a product sweetener and water.

As alcohol or natural alcohols, according with the invention, compound spirits can be used derivatives of natural alcohols such as, by way of example and without limitation: vodka (compound brandy obtained from rectified alcohols), pomace brandy (compound brandy obtained by mixing brandy and pomace distilled from winemaking, from mothers and / or from lees), agabe brandy (tequila), arrak (brandy compound obtained by distillation of fermented juices from rice), rum (compound brandy obtained by fermentation alcoholic and distillation of sugarcane juice or molasses), ethyl alcohol of agricultural origin (natural alcohol obtained by distillation, after alcoholic fermentation of agricultural products) among other compound spirits and / or other beverages made with simple spirits or with natural alcohols or these Simple spirits and / or natural alcohols.

The amount of alcohol or natural alcohols (compound brandy, simple brandy, rectified alcohol, wine alcohol, etc.) will depend on the alcohol content in% of weight of the mentioned alcohol or natural alcohols that are use as constituent ingredients or substances and that will be preferably between 10 and 98% by weight. Alcohol volume natural that is used is 10 to 950 ml per liter of product finish. The amount of alcohol or natural alcohols that are use varies depending on the alcohol content in percentage of weight of alcohol or natural alcohols used as ingredients.

The ginseng that is used as an ingredient or constituent substance, according to the invention, can be added in the form of various parts of plants of the plant variety ginseng with scientific name Panax Ginseng , such as, among others, the leaves and / or the roots and / or in the form of products obtained from said plant such as, among others, the root powder, the dry extract, the ginseng liquid extract and / or other concentrates or essences made with the ginseng plant variety. In accordance with the invention, parts and / or products obtained from the plant variety Eleuterococcus, known as Siberian ginseng with scientific name Acanthopanax senticosus and with similar properties to Panax Ginseng and / or parts and / or products of the Brazilian ginseng variety with scientific name Pfaffia paniculata . The amounts of ginseng ingredients or constituents that are added to alcohol will vary according to the part of the plant or product that is used at any time; for the roots the amount will be 0.00001 to 185 grams per liter of finished product, for dry or liquid extracts and / or other concentrates or essences made with ginseng, the amount will be 0.00001 to 150 grams per liter of product finish. For other parts of the plant the amount will be 0.001 to 550 grams per liter. Naturally, parts of the ginseng plant and / or products obtained from this plant variety that have a more concentrated form can be added in smaller quantities and vice versa.

In case you intend to give the drink a concrete color tone and / or a specific flavor or aroma may be use aromas or flavoring substances, whether natural, synthetic identical to natural or artificial and / or dyes, whether natural or artificial. As coloring products may used by way of example without limitation, dyes artificial foods marketed for this purpose as E 102  tartracin yellow or E 124 red ponceau 4 R and / or dyes natural like E 120 cochineal red or E 122 caramel brown among others.

As aromas or flavoring substances may be used as an example and without limitation natural flavorings such as the aroma of aniseed, flavorings identical to natural synthetics such as vanillin or artificial flavors such as ethyl vanillin, between others.

Can be used with a double coloring and flavoring function, according to the invention, plant species for infusions for use in food such as non-limiting example, rosemary ( Rosmarinus officinalis ), hibiscus ( Hibiscus sabdariffa ) and / or chamomile ( Matricaria chamomilla ) among others.

The quantity to use of these products used for coloring and / or flavoring purposes will depend on the form of presentation and concentration thereof and the degree of coloration and / or aromatization that you want to obtain in each moment.

As a sweetener product, the sugar and / or glucose among other sweeteners authorized for use in food, in a proportion of 0.5 to 40% by weight of finished product. Being in the case of using sugar a amount of 5 to 400 g per liter of finished product and for that matter of using glucose an amount of 5 to 400 ml per liter of finished product.

The amount of water to be added will vary from according to the amounts of the other ingredients or substances constituents and will be between 50 and 700 ml per liter of product finish.

The alcohol content of the resulting beverage It is preferably between 0.5 and 95% by weight.

The procedure for developing a liquor type alcoholic beverage made from natural alcohol and ginseng generally comprises the following phases:

Maceration : natural alcohol or natural alcohols are introduced into a container for food use. Subsequently, ginseng is added in the form of plant parts of the plant varieties known as ginseng, such as, among others, the roots and / or in the form of products obtained from said plant such as the dry extract and / or the liquid extract of ginseng and / or other concentrates or essences made with the vegetable varieties known as ginseng. In case it is intended to obtain a specific coloration by adding natural products in a non-concentrated form, they will also be added at this stage. The container is closed and a period that can range between 1 and 300 days is allowed to macerate periodically stirring to facilitate maceration.

Recovery of ginseng from alcohol or natural alcohols : once the maceration period has elapsed, ginseng is separated and, if added, natural coloring products of alcohol or natural alcohols by filtering it with a cloth or wire cloth filter.

Infusion : with ginseng and, if they have been added, the naturally occurring dye products recovered by filtration, an infusion is made with water to which a sweetener product is added.

Mixing : once the infusion is prepared, the product resulting from the maceration phase is mixed with the infusion resulting from the infusion phase in a food use container. In the case that ginseng liquid extract and / or other ginseng-based concentrates or essences are used, they can be added interchangeably in the maceration phase and / or in the mixing phase. If it is intended to obtain a specific coloration using artificial or natural coloring products in concentrated form, they will preferably be added at this stage of the process.

Filtering : the resulting product of the mixing phase is filtered through any suitable system to remove suspended particles, as non-restrictive examples of filtering procedures that can be used in this phase we can mention the use of a filter of plates, tangential filtration systems or filtration systems using diatomaceous earth filters, among other filtration systems.

Bottling : Finally, the product resulting from the filtering phase in bottles of different capacities suitable for the commercialization of the product is bottled.

Concrete realization of the requested patent

For a specific procedure of elaboration of an alcoholic beverage of liquor type elaborated to alcohol base or natural alcohols and ginseng that we just describe in general, the following two will now be explained non-restrictive examples that, within possible variations, will allow to appreciate more clearly the general procedure previously described.

Example one

To make 1000 liters of a beverage of the type liquor with an alcohol content of approximately 25% by weight, using as main ingredients ginseng and a brandy compound made with natural alcohols, in an example no restrictive the following amounts of the following are used constituent ingredients or substances:

Between 400 and 660 liters of white rum of market, of the compound brandy obtained by fermentation alcoholic and distillation of sugarcane juice or molasses, containing approximately 45% alcohol volume.

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Between 1.80 and 4.20 kilograms of dried ginseng leaves.

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Between 9 and 110 ml of liquid ginseng extract.

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Between 23 and 108 grams of colorant E 124 Ponceau red 4 R in powder.

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Between 80 and 145 ml of liquid caramel aroma.

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Between 175 and 320 liters of glucose as a sweetener product.

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Between 150 and 220 liters of water.

Processing procedure for constituent ingredients or substances above mentioned:

Maceration : rum of approximately 45% alcoholic volume is introduced into a container for food use along with the ginseng leaves and kept in maceration, stirring periodically for a period of between 5 and 45 days.

Ginseng recovery : Ginseng is separated from natural alcohol by a cloth or wire cloth filter.

Infusion : an infusion is made with ginseng and water. The glucose is added and mixed until a homogeneous syrup is obtained.

Mixture : the product resulting from the Maceration phase is mixed in a food container with the filtered syrup resulting from the Infusion phase, adding at this time the liquid ginseng extract, the liquid caramel aroma and the powder coloring. Stir until the mixture is homogeneous

Filtering : the product resulting from the Mixing phase is filtered with a tangential filtration system.

Bottling : the beverage resulting from the Filtering phase is bottled in bottles suitable for the commercialization of the product.

Example 2

To make 1000 liters of a beverage of the type liquor with an approximate alcohol content of 28% by weight, using as main ingredients ginseng and a brandy compound made with natural alcohols, in an example no restrictive the following amounts of the following are used constituent ingredients or substances:

Between 400 and 600 liters of brandy of pomace, of the compound brandy obtained by means of mixture of brandy and pomace distilled from the vinification, of mothers and / or of lees, containing about 56% of alcohol volume.

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Between 1.5 and 9 kilograms of dried ginseng root pieces.

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Between 1 and 3 kilograms of dried hibiscus flowers.

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Between 0.6 and 1.5 kilograms of cinnamon sticks.

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Between 120 and 255 kilograms of sugar as a sweetener product.

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Between 260 and 420 liters of water.

Processing procedure for constituent ingredients or substances above mentioned:

Maceration : the pomace brandy of approximately 56% alcoholic volume is introduced into a container for food use together with the ginseng root pieces, hibiscus flowers and cinnamon sticks and kept in maceration periodically stirring during a period between 20 and 65 days

Ginseng recovery : ginseng, hibiscus and cinnamon are separated from natural alcohol by means of a cloth or wire mesh filter.

Infusion : an infusion is made with ginseng, hibiscus, cinnamon and water. The sugar is added and mixed until a homogeneous syrup is obtained.

Mix : the product resulting from the Maceration phase and the filtered syrup resulting from the Infusion phase are introduced into a food container, stirring until a homogeneous mixture is achieved.

Filtering : the product resulting from the Mixing phase is filtered with a plate filtration system.

Bottling : the beverage resulting from the Filtering phase is bottled in bottles suitable for the commercialization of the product.

Claims (9)

1. An alcoholic beverage of the liquor type, made from alcohol or natural alcohols and ginseng characterized in that the following main ingredients are needed for its preparation: one or more natural alcohols, parts of the plant varieties known as ginseng and / or processed products from these vegetable varieties, a sweetener and water product. 2. An alcoholic beverage of the liquor type according to claim 1 characterized in that alcohol or natural alcohols whose alcohol content will be between 10 and 98% by weight are used for its preparation. 3. An alcoholic beverage of the liquor type according to claims 1 and 2, characterized in that parts of the plant varieties known as ginseng and / or products obtained from these varieties will be used for their preparation. 4. An alcoholic beverage of the liquor type according to claims 1, 2 and 3 characterized in that a sweetener product is used as its ingredient. 5. An alcoholic beverage of the liquor type according to claims 1 to 4, characterized in that water is used for its preparation. 6. An alcoholic beverage of the liquor type according to claims 1 to 5 characterized in that its alcohol content will be between 0.5 and 95% by weight. 7. An alcoholic beverage of the liquor type according to claims 1 to 6 characterized in that it can be given a specific color tone using coloring substances, whether natural or artificial. 8. An alcoholic beverage of the liquor type according to claims 1 to 7 characterized in that it can be given a specific aroma and / or flavor using flavoring substances, whether natural, synthetic identical to natural or artificial. 9. An alcoholic beverage of the liquor type according to claims 1 to 8 characterized in that its composition for a liter of finished product will be as follows: 10 to 950 ml of alcohol or alcohols natural; 0.00001 to 550 g of the various parts of plants of the varieties called ginseng as they can be, among others, the roots, the root powder and / or any product or essence obtained from these varieties vegetables; 5 to 400 g of sugar or 5 to 400 ml of glucose; 50 to 700 ml of water. In case substances are used dyes and / or flavorings their proportion will be adjusted to the regulatory regulations in health matters for each substance concrete