• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention discloses a method of making an indentation on an industrial level and the resulting composition. In a tank constituted by a centrifugal pump and shovels of 3000 Kg water and sugar are added in relation of 500 Kg for 500 K is stirred until its dissolution, then it is passed through a agitator tank with nitrogen injection where the rest is introduced of water and wine. The spices are added as cinnamon aroma, hydroalcoholic-based orange flavor and lactic acid and it is stirred for 2 hours. It is passed through a tangential filter and left in review for less than 24 hours. A 0.45 micron amicrobial filter is pumped through a Velcorin pump composed of dimethyl dicarbonate (DMDC). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2693795A1
    申请号:ES201700628
    申请日:2017-06-12
    公开日:2018-12-13
    发明作者:Alberto ORTE ESPEJO
    申请人:Cia De Vinos Del Atlantico S L；Cia De Vinos Del Atlantico SL；
    IPC主号:
    专利说明:

    DESCRIPTION

    Procedure for making sangria and composition obtained by this procedure.

    Object of the invention 5

    The present invention reveals a process for preparing an industrial-level sangria and the resulting composition, which has a characteristic that allows maintaining the homemade taste of a sangria and at the same time being able to be preserved without changes in its appearance.
     10
    Background of the invention

    Sangria is one of the most consumed beverages, especially in the summer season, which is when its consumption skyrockets. In fact, it is one of the drinks that most characterize us in the face of many other areas of the world, since it has become world famous over time.

    It is a drink based on very varied chopped fruit, such as orange, lemon, apple, peach, etc., mixed with red wine, sugar and some liquor such as cava or cognac. All this makes this recipe one of the most refreshing drinks to combat the hard times of heat, 20 especially in our area.

    Sangria dates back to the Antilles when they were English colonies. Or it also dates its abundant appearance with the numerous Spanish presence at the end of the 19th century in Paraguay and Argentina during the summer. 25

    In the mid-nineteenth century, it was said, as we have explained previously, that, due to its abundant consumption in English colonies, its invention is attributed to it, being a proper English beverage.
     30
    The term Sangría comes from the Spanish voice "blood" which inspired to name it that way because of its red color. In numerous colonies of America, it was called "wine lemonade".

    The fundamental basis of the sangria is the red wine, where the name of sangria comes from, which evokes the color of the blood. It can also be done with white wine, in which case some do not call it dry sangria, but white sangria. Community legislation, however, understands that sangria made with white wine is called clarea. The drink resulting from macerating fruits in white wine was known in ancient recipes with the English word cup. In Catalonia it is common to do it with cava, in which case the word 40 sangria must also be called: sangria de cava. On the other hand, in Asturias, it is common to use cider, instead of wine called Sangría de Sidra.

    Although practically any wine can be used, the most suitable is a fruity young red wine. It doesn't matter if you have a lot of graduation, it will be lowered with water. It is convenient that you have many tannins, as they will also be lowered. A young Toro wine of 14% vol. or more is very suitable.

    The other important ingredient is sugar. It is convenient to add sugar in the form of syrup so that it mixes evenly. It should not be a sweet drink. fifty

    The fruits that are added regularly are lemon and orange. Only the juice is poured from the lemon in the desired amount, unlike the other fruits that are chopped, but its juice is not squeezed. The same happens with the orange.
    It is best to use seasonal fruits, which are always more aromatic. They should be fleshy fruits such as peach or peach, apricot, pear, apple and banana. They must be somewhat chopped for maceration to be effective.

    Spices are also added. It must be taken into account, however, that there are those who hate it. The same happens with other spices.

    Since the fruit has to macerate a couple of hours to communicate its flavor, if it is desired that the sangria contains carbonic gas, it is convenient to add it at the last moment so that the gas does not disappear in the air. It is common to use orange or lemon soda. 10 They can be replaced by effervescent powders.

    You can add a splash of red vermouth, brandy, triple dry or other spirits turns the sangria into a high-grade drink, but with the feeling of drinking a drink of lower alcohol content. According to Community legislation, as has been seen, such a drink is no longer sangria, but zurra.

    The present invention shows a method and composition for making a sangria with all the characteristics of a homemade sangria without affecting the sensory characteristics of the wine, nor modifying its flavor, color and aroma. Using preservatives that allow maintaining the appearance and typical color of this drink.

    Description of the drawings

    To complement the description that is being made and in order to help a better understanding of the features of the invention, according to a preferred example of the practical embodiment thereof, a set of said description is attached as an integral part of said description. Drawings where, for illustrative and non-limiting purposes, the following has been represented:
     30
    Figure 1 shows a scheme of the procedure for preparing the sangria of the present invention.

    Description of the invention
     35
    The present invention reveals a process for preparing industrial-level bleeding with an ethyl alcohol content of approximately 6% and which is based on the aggregate of the raw material in a coordinated manner with stirring techniques by centrifugation, and filtration in the presence of a nitrogen atmosphere. The procedure includes filtering techniques such as tangential filtration and by a 0.45 micron amicrobial filter being pumped 40 by a velcorin pump composed of dimethyl dicarbonate (DMDC).

    With this procedure and composition, a sangria is obtained with all the characteristics of a homemade sangria without affecting the sensory characteristics of the wine, nor modifying its flavor, color and aroma. Four. Five

    Preferred Embodiment of the Invention

    The present invention describes a new composition of sangria to be used at an industrial level presenting all the characteristics and flavors of a homemade sangria but without using fruits directly which prevents its easy decomposition, in addition to the qualities that a refreshing drink with a content provides of ideal alcohol and with a special flavor.

    The sangria composition of the present invention is composed of wine, water, sugar, lactic acid, natural aromas of orange and cinnamon hydroalcoholic base and preservatives. These components are treated according to a procedure that follows the following steps:

    In a tank constituted by a centrifugal pump and shovels of 3000 Kg, water and 5 sugar are added in relation to 500 Kg by 500 Kg, when the mixture is completely dissolved, it is passed through a stirrer tank with nitrogen injection where the rest of water and wine. The wine contains inorganic sulphites, which act as antioxidant and preservative additives that prevent the oxidation of oils and fats and maintain the original bleeding color (inhibition of enzymatic and non-enzymatic browning), in addition to prolonging the shelf life of the Drink, especially in an acidic environment. At this stage the resulting mixture is graduated to have 6% alcohol. Spices are added as natural aromas of orange and cinnamon hydroalcoholic base and lactic acid, stirring for 2 hours, after the mixture is homogeneous, it is passed through a tangential filter and allowed to stand for a time less than 24 hours before of being bottled. Before bottling, it is passed through a 0.45 micron amicrobial filter whose objective is to retain microorganisms (bacteria and yeasts) so that they do not pass into the bleeding, being pumped by a velcorin® pump composed of dimethyl dicarbonate (DMDC) that is It adds in order to ensure microbiological stabilization before bottling and that reducing sugars do not suffer any fermentation. After these stages are finished, it is bottled.

    The indentation of the present invention has the following percentage composition.

    INGREDIENTS: 25

     INGREDIENTS  %
     Wine and water  92.9754%
     Natural sugar  6.50%
     Lactic acid  0.37%
     Orange aroma  0.13%
     Cinnamon aroma  0.0046%
     Preservative: sulfurous and DMDC  0.020%
     TOTAL  100%

    With this procedure and composition, a sangria is obtained with all the characteristics of a homemade sangria without affecting the sensory characteristics of the wine, nor modifying its flavor, color and aroma. Another aspect to consider is that the sangria usually carries several fruits, such as 30 slices of citrus, apple, etc. which complicates the establishment of sterilization, since some of the fruits could soften too much, even reaching the total degradation of the tissues, giving the packaging an unpleasant appearance, so in the procedure we use sulphides and velcorin® that has an action Antioxidant and preservative that prevent the oxidation of oils and fats and maintain the original color of the sangria. 35

    权利要求:
    Claims (2)
    [1]

    1. Procedure of elaboration of sangria that is characterized by comprising the following operational stages:
     5
    a) In a tank consisting of a centrifugal pump and 3000 Kg shovels, water and sugar are added in relation to 500 Kg per 500 Kg and stirred until dissolved.
    b) It is passed through a stirrer tank with nitrogen injection where the rest of the water and wine are introduced. 10
    c) Spices such as cinnamon aroma, orange aroma and hydroalcoholic-based lactic acid are added and stirred for 2 hours.
    d) It is passed through a tangential filter and allowed to stand for a period of less than 24-15 hours.
    e) It is passed through a 0.45 micron amicrobial filter being pumped using a velcorin pump composed of dimethyl dicarbonate (DMDC).
     twenty
    f) It is bottled.

    [2]
    2. Sangria obtained according to the method of claim 1 characterized in that it has the following percentage composition:
     25
    Wine and water 92.9754%
    Sugar 6.50%
    Lactic Acid 0.37% 30
    25 Orange Aroma 0.13%
    Aroma of cinnamon 0.0046%
     35
    Preservatives; sulphurous and DMDC 0.020%
    类似技术:
    公开号 | 公开日 | 专利标题
    KR101187237B1|2012-10-02|Alcoholic dring containing maca extract
    CN103509669A|2014-01-15|Dendrobium officinale wine brewing technology
    WO2014139219A1|2014-09-18|Wine added with procyanidine and production method thereof
    US8435573B2|2013-05-07|Second run ginseng wine
    CN101402907A|2009-04-08|Production process for balsam pear alcohol
    ES2320521B1|2010-03-05|PROCESS FOR THE PREPARATION OF AN ALCOHOLIC DRINK, BEER TYPE, BASED ON AGAVE.
    Panesar et al.2011|Vermouth: technology of production and quality characteristics
    RU2280394C1|2006-07-27|Bioactive composition |, method for production thereof and method for production of tea fungus zooglea
    ES2693795B2|2019-12-13|Bleeding and composition preparation procedure obtained by this procedure
    US20190112564A1|2019-04-18|Infused alcoholic beverage
    CN105018270A|2015-11-04|Grape wine brewing method and brewed grape wine
    KR100749927B1|2007-08-16|Manufacture method of vinegar with fruit of a lotus-persimon
    KR100813338B1|2008-03-12|A method of anti-hangover functional beverage that the dropwort for main ingredient
    BG2927U1|2018-04-30|Natural cold fruit drink
    KR101736809B1|2017-05-17|Method for preparing fermented ginger tea composition
    RU2178979C1|2002-02-10|Tonic beverage
    CN106947664A|2017-07-14|Honey tea wine and preparation method thereof
    RU2523605C1|2014-07-20|Flavoured wine beverage production method
    Gallo et al.2019|An overview of natural beverages
    JP2016086731A|2016-05-23|Producing method of liquor and liquor
    KR20200062584A|2020-06-04|Fruits syrup Using orange and citron
    Karki2019|PREPARATION AND QUALITY ANALYSIS OF YACON | BASED HERBAL WINE
    ES2762771A1|2020-05-25|METHOD FOR MAKING BEVERAGES |
    CN110616127A|2019-12-27|Apricot fruit wine and preparation method thereof
    KR20030059020A|2003-07-07|Schizandra concentration method and schizandra distillate wine
    同族专利:
    公开号 | 公开日
    WO2018229316A4|2019-02-14|
    US20200385658A1|2020-12-10|
    ES2693795B2|2019-12-13|
    WO2018229316A1|2018-12-20|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE2644683A1|1976-10-02|1978-04-06|Brauerei Rob Leicht Ag|Sangria prepn. from natural fruit juices and wine - having improved taste|
    EP0181190A2|1984-11-06|1986-05-14|WILLIAM GRANT & SONS LIMITED|Beverage process and compositions|
    WO2015151021A1|2014-04-04|2015-10-08|Pettini Chiara|A beverage suitable for aperitif or dessert|
    法律状态:
    2018-12-13| BA2A| Patent application published|Ref document number: 2693795 Country of ref document: ES Kind code of ref document: A1 Effective date: 20181213 |
    2019-12-13| FG2A| Definitive protection|Ref document number: 2693795 Country of ref document: ES Kind code of ref document: B2 Effective date: 20191213 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201700628A|ES2693795B2|2017-06-12|2017-06-12|Bleeding and composition preparation procedure obtained by this procedure|ES201700628A| ES2693795B2|2017-06-12|2017-06-12|Bleeding and composition preparation procedure obtained by this procedure|
    US16/619,836| US20200385658A1|2017-06-12|2018-06-11|Method for producing sangria and resulting composition|
    PCT/ES2018/070418| WO2018229316A1|2017-06-12|2018-06-11|Method for producing sangria and resulting composition|
    [返回顶部]