• 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:
    Olive-flavored brewing method comprising: a) brewing a base beer by a known method; b) the preparation of a liquid extract of olives, by macerating olives dehydrated in 70% alcohol, for a period of between 20 and 40 days, and filtering of the obtained liquid extract; c) the incorporation into the base beer of the liquid olive extract, in a volume proportion comprised between 0.1% and 3% of the liquid olive extract with respect to the volume of the base beer; d) obtaining the olive-flavored beer, by homogenizing the mixture obtained in the previous point and, e) packaging the olive-flavored beer. The invention includes the olive-flavored beer obtained. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2767027A1
    申请号:ES202030207
    申请日:2020-03-12
    公开日:2020-06-15
    发明作者:Colomes Ivan Caelles
    申请人:Erm Del Pallars Productions S L U；
    IPC主号:
    专利说明:

    [0002] Method for making an olive-flavored beer and obtained beer.
    [0004] Technique sector.
    [0006] The present invention is applicable in the sector of the art dedicated to the manufacture of beer.
    [0008] State of the prior art
    [0010] Beer making traditionally includes the following steps:
    [0011] - malting: consisting of a controlled germination process of the cereal grains, in order to activate the enzymes present in the grain and which will then be necessary during maceration;
    [0012] - grinding and maceration: the ground cereal grain is mixed with water to prepare the brewing must and for the maceration process, the malt is mixed with the water at different times and temperatures, producing the necessary transformations to convert the starch into fermentable sugars ;.
    [0013] - filtration of the must: after maceration, the liquid must is separated from the remains of malt or bagasse.
    [0014] - cooking: the must is brought to a boil with the aim of providing bitterness and aroma present in the hops; in addition, during this stage the must is sterilized, proteins coagulate and undesirable aromas evaporate;
    [0015] - fermentation: the must is cooled and aerated to add yeast and carry out the fermentation, in which the fermentable sugars are transformed into alcohol and CO2,
    [0016] - maturation: the beer is subjected to low temperatures to stabilize the flavor and aromas achieved during the process and,
    [0017] - packed.
    [0019] Depending on the ingredients used to make the beer, such as type of cereal or yeast), beers with different shades of color and flavor are obtained; It is an objective of the manufacturers to obtain personalized beers, with different shades and flavors, which also allows increasing the supply of beers in the market.
    [0020] The objective of this invention is the development of a beer with a clearly differentiated flavor from the beers currently on the market, and more specifically, an olive-flavored beer.
    [0022] However, this objective cannot be achieved with traditional beer-making techniques, by introducing the olives in the cooking tank, since the olives are mainly made up of oily cells that do not mix with the beer water and are not emulsifiable.
    [0024] Therefore, the technical problem that arises is the development of a method for obtaining an olive-flavored beer.
    [0026] Description of the invention.
    [0028] To achieve the proposed objectives, the method of the present invention has been devised, which allows obtaining a beer with an olive flavor, obtained from natural olives, despite the inability to mix or emulsify the oil content of the olives with water of beer.
    [0030] According to the invention, this olive-flavored beer brewing method initially comprises: a) brewing a base beer by a known method, and is characterized by comprising:
    [0031] b) the preparation of a liquid extract of olives, by macerating dehydrated olives in 70% alcohol, for a period of between 20 and 40 days, and filtering of the obtained liquid extract;
    [0032] c) the incorporation into the base beer of the liquid olive extract, in a volume proportion comprised between 0.1% and 3% of the liquid olive extract with respect to the base beer volume;
    [0033] d) obtaining the olive-flavored beer, by homogenizing the mixture obtained in the previous point and,
    [0034] e) packaging of the beer obtained.
    [0036] The known base beer brewing method may include, by way of example, the above-mentioned steps of: - malting the cereal grains; - grinding and maceration, - wort filtering, - cooking, - fermentation and - maturation;
    [0038] The fact that the maceration of the dehydrated olives is made with alcohol of 70% of alcoholic degree and that it is by contact and absorption of the olive essence, causes that the olive oil cells of the olives do not incorporate into the alcohol, with which the product of the extract continues to be alcohol but with the absorbed flavor and aroma of the dehydrated olives at rest with the alcohol.
    [0040] The preparation of the mentioned olive extract with alcohol allows it to be mixed afterwards with the base beer (which tends a high percentage of water), leaving a homogeneous product without oily, non-emulsifiable components.
    [0042] In a preferred embodiment of the invention, the maceration time of the olives dehydrated in alcohol of 70%, to obtain the extract is about 30 days, which is enough time for the alcohol to acquire an acceptable olive flavor and not Excessively delays the time of obtaining the extract.
    [0044] Also preferably, the proportion of olive extract with respect to the volume of base beer is of the order of 1%, which is a suitable proportion to obtain a beer with an appreciable and balanced olive flavor.
    [0046] According to the invention, this brewing method also includes the incorporation into the base beer, together with the liquid olive extract or separately, of a colorant that provides a green color to the beer with an olive flavor.
    [0048] In a specific embodiment of the invention, said colorant is dehydrated spirulina, which also has a nutritional effect, although the use of another suitable colorant to provide the aforementioned green color to beer with olive flavor is not ruled out.
    [0050] The beer with olive flavor, obtained by the aforementioned production method, has the characteristic of comprising in its composition a liquid extract of olive, consisting of alcohol with olive flavor; in a portion comprised between 0.1% and 3%.
    [0052] According to the invention, said olive-flavored beer includes in its composition a dye that gives it a green color, similar to the color of the olive. In an embodiment of the invention said dye is dehydrated spirulina.
    [0054] Once the nature of the invention has been sufficiently described, as well as a preferred embodiment, it is stated for the appropriate purposes that the materials, shape, size and arrangement of the described elements may be modified, provided that this does not entail an alteration of the essential characteristics of the invention that are claimed below.
    权利要求:
    Claims (8)
    [1]
    1. - Method of brewing beer with olive flavor; initially comprising: a) making a base beer by a known method; characterized by comprising:
    a) the preparation of a liquid extract of olives, by macerating dehydrated olives in 70% alcohol, for a period of between 20 and 40 days, and filtering of the obtained liquid extract;
    b) the incorporation into the base beer of the liquid extract of the olive, in a volume proportion comprised between 0.1% and 3% of the liquid extract of the olive with respect to the volume of the base beer.
    c) obtaining the beer with olive flavor, by homogenizing the mixture obtained in the previous point and,
    d) packaging of the beer obtained.
    [2]
    2. - Method, according to claim 1, characterized in that the maceration time of the olives dehydrated in alcohol of 70%, to obtain the extract is about 30 days.
    [3]
    3. Method according to any one of the preceding claims, characterized in that the proportion of olive extract incorporated with respect to the volume of base beer is of the order of 1%.
    [4]
    4. Method according to any one of the preceding claims, characterized in that it comprises the incorporation into the base beer, together with the liquid olive extract or separately, of a colorant that provides a green color to the beer with an olive flavor .
    [5]
    5. - Method according to claim 4, characterized in that the dye is dehydrated spirulina.
    [6]
    6. - Beer with olive flavor; characterized in that it comprises in its composition: a base beer and a liquid olive extract, consisting of olive-flavored alcohol; in a volume proportion comprised between 0.1% and 3%.
    [7]
    7.- Beer with olive flavor, characterized by the fact that it includes in its composition a colorant that gives it a green color.
    [8]
    8.- Beer, according to claim 7, characterized in that the colorant is dehydrated spirulina.
    类似技术:
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    同族专利:
    公开号 | 公开日
    WO2021180990A1|2021-09-16|
    ES2767027B2|2020-11-19|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN102220197A|2011-06-10|2011-10-19|山东安克生物工程有限公司|Kiwifruit beer and preparation method thereof|
    法律状态:
    2020-06-15| BA2A| Patent application published|Ref document number: 2767027 Country of ref document: ES Kind code of ref document: A1 Effective date: 20200615 |
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    优先权:
    申请号 | 申请日 | 专利标题
    ES202030207A|ES2767027B2|2020-03-12|2020-03-12|METHOD FOR THE PREPARATION OF A BEER WITH THE FLAVOR OF OLIVE AND BEER OBTAINED|ES202030207A| ES2767027B2|2020-03-12|2020-03-12|METHOD FOR THE PREPARATION OF A BEER WITH THE FLAVOR OF OLIVE AND BEER OBTAINED|
    PCT/ES2021/070159| WO2021180990A1|2020-03-12|2021-03-05|Method for producing olive-flavoured beer and beer obtained|
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