Fermented liquor containing pepino extract with eliminated characteristic odor of fermented liquor guaro and improved flavor

Abstract

To provide a fermented liquor that utilizes an extract of pepino, used as a vegetable, for eliminating the characteristic odor of GUARO, which is made from sugarcane, and improving its flavor.SOLUTION: Adding to GUARO either only the core of pepino, the whole pepino, or an extract thereof enables the characteristic odor of GUARO to be eliminated.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for eliminating the distinctive odor of GUARO, a fermented alcoholic beverage made in the Republic of Costa Rica from sugarcane, and improving its flavor to such an extent that it tastes delicious even when drunk straight. [Background technology]

[0002] Until now, it has been popular to reduce the odor by adding water or carbonated water, etc. In recent years, cocktails that combine fruit juices have been devised and commercialized. Summary of the Invention [Problem to be solved by the invention]

[0003] Adding water or carbonated water will naturally reduce the odor to some extent, but the original flavor will also be lost.

[0004] If fruit juice is added, it will also be necessary to add coloring, flavoring, sugar, etc., which will increase the effort and cost.

[0005] Furthermore, when mixed with fruit juice, the original flavor of GUARO is completely lost.

[0006] Furthermore, adding fruit juice may be avoided by people who are trying to avoid sugar intake.

[0007] The present invention overcomes the above drawbacks. [Means for solving the problem]

[0008] This invention can solve the problem by adding a small amount of extract of PEPINO (not PEPINO of the Solanaceae family) or the core (string part) directly to GUARO. [Effects of the Invention]

[0009] Just adding the juice from the pepino (extract Figure 1-2) eliminates the characteristic odor, making it much easier to drink.

[0010] Moreover, it brings out the original flavor of GUARO, so it tastes delicious even when drunk straight.

[0011] If you want to avoid the bitterness and green smell, remove the skin of the pepino and squeeze out the juice to mix it in, which will make it even more delicious.

[0012] The same effect can be obtained by directly putting the PEPINO core (cotton, Figure 2-3) into the GUARO concentrate (Figure 1 or 2-4).

[0013] Compared to cocktails with fruit, there is no need to add colorings, flavors, or sweeteners, so improvement costs can be minimized.

[0014] Since there is no need to add extra sugar, it is an easy product to purchase for people who are avoiding sugar intake. [Brief explanation of the drawings]

[0015] [Figure 1] Add PEPINO extract to the bottled concentrate. [Figure 2] Diagram of when the wick (cotton part) is directly added to the concentrate Explanation of symbols

[0016] 1 bottle 2 Extract (juice) 3. Core (the cotton part of the PEPINO) 4 Undiluted Solution

Claims

[Claim 1] In order to eliminate the distinctive odor of GUARO, a fermented alcoholic beverage made from sugarcane in the Republic of Costa Rica, and at the same time bring out the inherent flavor of GUARO, an extract of PEPINO (Fig. 1-2), which is a member of the Cucurbitaceae family rather than the Solanaceae family, is mixed into the original GUARO liquid (Fig. 1 or 2-4), or the core of PEPINO (the cotton part) is added to the original GUARO liquid to change the flavor of this fermented alcoholic beverage.

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