Beverages composed of fruit and/or vegetable components
OwnerSusanne Gardnerinventor
Life of this patent
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Abstract
Described herein are beverages composed of components derived from fruits and/or vegetables by way of percolation and/or maceration with alcoholic beverages. The inventive beverages include additional additives such as one or more sweeteners, glycerol, sugar alcohols, herbs, spices, vitamins, antioxidants, flavoring agents, acids, or any combination thereof. The methods described herein maximize the isolation of bioactive nutrients present in fruits and vegetables and form unique complexes with chemosensory flavor elements. Also disclosed herein are fruit and vegetable composites by way of percolation and/or maceration of the fruit or vegetable with alcoholic beverages, wherein the composites can be used to supplement a beverage.
Claims21
A beverage produced by the method comprising a step (a), a step (b), and a step (c):
- (a) percolating, macerating, or a combination thereof, a fruit or a vegetable with a distilled spirit selected from the group consisting of a rum, a vodka, a whiskey, a bourbon, a gin, and a brandy, and a resveratrol extract, wherein the distilled spirit and the resveratrol extract are added to the fruit or the vegetable prior to and/or during the percolating, the macerating, or to a combination thereof with the distilled spirit and the resveratrol extract to produce a first composition comprising alcohol;
- (b) heating the first composition at a temperature from 50° C. to 70° C.;
- and
- (c) removing alcohol from the first composition to produce the beverage with no alcohol or less than or equal to 0.5% by volume alcohol.
A beverage produced by the method comprising
- (a) selecting a fruit or a vegetable, wherein the fruit or the vegetable is not heated at a temperature greater than 100° C.;
- (b) percolating, macerating, or a combination thereof, the fruit or the vegetable with a distilled spirit selected from the group consisting of a rum, a vodka, a whiskey, a bourbon, a gin, and a brandy, and a resveratrol extract, wherein the distilled spirit and the resveratrol extract are added to the fruit or the vegetable prior to and/or during the percolating, the macerating, or to a combination thereof with the distilled spirit and the resveratrol extract to produce a first composition comprising alcohol;
- (c) heating the first composition at a temperature from 50° C. to 70° C.;
- and
- (d) removing alcohol from the first composition to produce the beverage with no alcohol or less than or equal to 0.5% by volume alcohol.
A beverage produced by the method comprising
- (a) grinding up a vegetable or a fruit;
- (b) percolating, macerating, or a combination thereof, the fruit or the vegetable with a distilled spirit selected from the group consisting of a rum, a vodka, a whiskey, a bourbon, a gin, and a brandy, and a resveratrol extract, wherein the distilled spirit and the resveratrol extract are added to the fruit or the vegetable prior to and/or during the percolating, the macerating, or to a combination thereof with the distilled spirit and the resveratrol extract to produce a first composition comprising alcohol;
- (c) heating the first composition at a temperature from 50° C. to 70° C.;
- and
- (d) removing alcohol from the first composition to produce the beverage with no alcohol or less than or equal to 0.5% by volume alcohol.
Dependencies are inferred from the claim text.