• 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:
    Truffled or truffled pacharán is an alcoholic beverage flavored with edible truffle. It contains pacharán and edible truffle (Tuber magnatum, Tuber melanosporum, Tuber brumale or Tuber aestivum) between 2 and 18% of the total volume. The truffle brings a new sensorial perception to the pacharán, maintaining its smell and flavor but tingeing it with the earthy and forest aromas of the truffle. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2660004A1
    申请号:ES201631079
    申请日:2016-09-20
    公开日:2018-03-20
    发明作者:Carlos ASCASO ARÁN；María Dolores ROYO REGUEIRO
    申请人:Pacharan Layan S C；Pacharan Layan Sc；
    IPC主号:
    专利说明:

     DESCRIPTION PACHARAN TRUFFED OR WITH TRUFFLE 5 SECTOR OF THE TECHNIQUE The present invention relates to a spirit drink obtained by aromatizing pacharán with truffle 10 BACKGROUND OF THE INVENTION Pacharán, whose consumption has been recorded since the Middle Ages, is a drink with Alcoholic strength between 25% and 30%, obtained by mashing endrins in aniseed. The blackthorn is found in the wild throughout Europe, and 15 recently, since 1997 approximately, its domesticated cultivation has begun. Although there are many producers of this liquor in Navarra, and its consumption in the regional community, the Basque Country, La Rioja, Castilla y León and Aragón is growing, it is not an excessively known in the rest of Spain, and poorly referenced in other countries Truffles (Tuber) are a genus of fungi that have a mycorrhizal symbiotic relationship with trees, such as chestnut, walnut and especially those of the Quercus genus 25 such as holm oaks or oaks. About thirty species of truffles are known in Europe, but only a few are appreciated in the kitchen. The most sought after are the Tuber magnatum or white truffle, the Tuber melanosporum or black truffle, the Tuber brumale or winter and the 30 Tuber aestivum or summer EXPLANATION OF THE INVENTION 35 The truffled or truffled pacharán object of the invention provides a new perception 2Pacharán sensory, maintaining the flavor and properties of the original beverage, for this it is flavored with one or more of the edible truffles Tuber magnatum, Tuber melanosporum, brumale or Tuber aestivum. In this way a drink with a taste of pacharan is obtained but its smell and flavor are nuanced with the aromas of earth and forest 5 provided by the truffle PREFERRED EMBODIMENT OF THE INVENTION To obtain the truffled or truffled pacharan object of the invention, a Once the pacharan is obtained, or during the last phase of maceration of the blackthorn in aniseed, an amount of truffle is added between 2 and 18% of the total volume, depending on the type and maturity of the truffles used, the degree Pacharan alcoholic and the taste of the final consumer. The truffle will remain in the pacharan or aniseed for a time not less than 15 to 15 days. After this time will proceed to the bottling and labeling of the drink. The corresponding part of truffle may or may not be added to the bottle, depending on the taste of the consumer, without this contributing to changes in the characteristics of the final product 20 The truffled Dacharán. or with truffle. It will be used in food as an alcoholic beverage, preferably after meals. during the desktop. Dor be considered a digestive drink 3 
    权利要求:
    Claims (1)
    [1]
    CLAIMS 1 Pacharán truffled or with truffle, an alcoholic beverage composition containing the following ingredients: 5 a) Pacharán of sloes with the following characteristics: Color: the pacharán will have a cherry garnet red color, with violet edges and / or tones, of intensity high, very bright. It will be evaluated by determining the wavelength, according to the following ranges: Toleranda parameter Wavelength 420 nm: between 0.50 -1.20. Wavelength 520 nm :. between 0.40 -0.96 Wavelength 620 nm :. between 0.05 -0.20 10 Appearance: It will have shine, a sign of youth and cleanliness. It will be evaluated by determining the turbidity equal to or less than 10 NTU (nephelometric turbidity units): 15 Flavor: The characteristic of the pacharán. The following will be evaluated in the tasting: b) 2 And 18% of flavoring 2 Composition according to claim 1 in which the flavoring agent is an edible truffle (Tuber magnatum, Tuber melanosporum, Tuber brumale and / or Tuber 20 aestivum) 4
    类似技术:
    公开号 | 公开日 | 专利标题
    Maji et al.2011|Effects of chemical treatment and pasteurization on the shelf life of Kunun-zaki |
    ES2660004A1|2018-03-20|Pacharan truffled |
    KR100651160B1|2006-11-29|Method for treating skate ray and delaying decomposition of food made of treated skate ray
    KR101065494B1|2011-09-16|method for freeze-drying yellow corvina and spicing it with hot pepper paste
    ES2783473T3|2020-09-17|Colored food
    KR20090062945A|2009-06-17|A composition of mayonnaise containing wasabi
    KR101199113B1|2012-11-09|Method for manufacturing flavored tea using wood and flavored tea manufactured by the same
    Matsumoto et al.2014|Apple breeding programs at Hirosaki University, Japan: yellow skin, red flesh, and large size
    Alarcón et al.2021|Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”
    Cankaya et al.2017|A novel spice: Pickled pepper powder and some quality aspects
    US20180360087A1|2018-12-20|Process for Preparing a Customizable Seasoning Composition, Customized Seasoning Compositions, and Related Systems and Kits
    CN108420037A|2018-08-21|A kind of compound liquid condiment wine and preparation method thereof
    KR20210058486A|2021-05-24|Steak sauce and its preparation method
    KR102027679B1|2019-10-01|Vegetable puree with Yellow plum flavor and functional flavor enhancing, and Its manufacturing method
    ES2284332B1|2008-08-16|CHUFA HORCHATA LIQUOR.
    Mouritsen et al.2021|Tsukemono
    ES2693795B2|2019-12-13|Bleeding and composition preparation procedure obtained by this procedure
    KR20130080486A|2013-07-15|Pine needle shochu for food. Carrot shochu. How to make cucumber shochu
    De Wet2015|The use of rooibos | and honeybush | as wood alternative in red winemaking
    KR101805266B1|2018-01-08|Functional blending tea comprising Nelumbo nucifera fragrance, stamen and green tea and method of thereof
    PenzeyMoog2019|On Spice: Advice, Wisdom, and History with a Grain of Saltiness
    ES2574497B1|2017-05-09|Must-based drink and a smaller amount of wine
    Garg et al.2018|Development of blended aonla squash
    Richter Reis2019|Reports on the Processing of Exotic Fruit Beverages
    Alarcón et al.2021|Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage
    同族专利:
    公开号 | 公开日
    ES2660004B1|2019-01-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2019-01-04| FG2A| Definitive protection|Ref document number: 2660004 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190104 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631079A|ES2660004B1|2016-09-20|2016-09-20|PACHARAN TRUFADO|ES201631079A| ES2660004B1|2016-09-20|2016-09-20|PACHARAN TRUFADO|
    [返回顶部]