Process for the manufacture of beverage (saffron liqueur)

Details Process for the manufacture of beverage (saffron liqueur) Process for the manufacture of beverage (saffron liqueur)

C - Chemistry, Metallurgy

12

G

C12G 3/06 (2006.01) A23L 1/221 (2006.01) A23L 1/235 (2006.01)

Patent

CA 2219829

A process for preparing a flavoured beverage product including a flavour enhancing agent containing natural saffron and which is capable of strengthening the flavour of the beverage, comprising the steps of: preparing a flavour enhancing agent by cleaning natural saffron, converting the saffron into a saffron-containing syrup by distillation in the presence of water and about nine to about fifty four per cent by volume of alcohol at about eighty degrees Celsius in a distilling apparatus, condensing the aqueous alcohol saffron extract; cooling the alcohol saffron extract and adding demineralized water to provide a flavoured beverage product containing from 90 milligrams to two hundred and seventy milligrams of the saffron extract per litre of the product.

Procédé de préparation d'une boisson aromatisée contenant un exhausteur de goût au safran naturel. Le procédé comprend la préparation d'un exhausteur de goût par le nettoyage de safran naturel; la production d'un sirop de safran par distillation avec de l'eau et de l'alcool dans une proportion volumique de 9 à 54 %, à environ 80 °C, dans un appareil de distillation, condensant ainsi l'extrait aqueux de safran et d'alcool; le refroidissement de l'extrait de safran alcoolisé et l'ajout d'eau déminéralisée pour créer une boisson aromatisée contenant de 90 à 270 mg d'extrait de safran par litre de produit.

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