A method of preparation of palmyra fruit flesh based alcoholic beverage, wine and spirit thereof

Abstract

The invention disclosed here is a method of manufacturing spirit, alcoholic beverage based on the Palmyra (Borassus Flabliffer) fruit flesh. The fruit of Palmyra having various health benefits. There is no need for fertilizing the tree which is randomly grown, hence the products originated using a part of it becomes organic. The fruit flesh is processed by boiling at 80 degrees Celsius in a certain way of fermentation resulting sugarless alcoholic beverage, which is classified as wine and then distilled them reach alcoholic spirits. The spirit is then diluted with water to required alcohol levels to form common alcoholic beverages or liquors. The wine produced here is organic, no methanol product with higher presence of minerals and Vitamin C. The organic wine production process does not use sulfur and is free from methanol

Description

A method of preparation of Palmyra fruit flesh based alcoholic beverage, wine and spirit thereof

[0001] The present invention relates to the food and beverages industry more particularly to preparation of alcoholic beverage, organic wine and spirit using fruit pulp of palmyra fruit flesh

[0002] It is calculated that above 50 million Palmyra palm (Borassus flabellifer) trees in the world. It is famous in South India, Sri Lanka and South East Asia where those plants mostly found. Palmyra tree has many uses and plays a vital role in the Tamil culture. The edible parts is used for various food items and non-edible part such as leaves also having various usages especially in Southern India and Northern and Eastern Sri Lanka. Toddy is well known alcoholic beverage prepared by tapping the flower of Palmyra palm tree. It is further developed as alcoholic beverages with high content of alcohol contents. using the distillation process.

[0003] The palmyra flesh is having various amino acids and minerals. The flesh of the palmyra fruit is in high vitamin contents and minerals, together with amino acids which supports several research studies as well.

[0004] The palmyrah based alcoholic beverages found in the market are produced only using flowers of the tree. Nutritional factors are not that much with the tapping method followed in the preparation of the said beverages. Therefore, palmyra fruit rich with minerals and Vitamins is an ideal base for wine and other alcoholic beverages. The method was developed over years of research and development, the final product is not only with nutritional values but is also purely organic product.

[0005] The present invention is a method of preparing organic wine using flesh of palmyra fruit. The process involved processing of the flesh and fermentation with sugar, yeast and adding lime at desired points. The process includes pressure fermentation which is new introduction in the palmayra industry. The main objective is organic wine and spirit with further distillation.

[0006] The alcoholic beverage based on Palmyra is made by tapping of Palmyra flower and making toddy and liquor thereof. There is no alcoholic beverage based on Palmyra fruit or flesh. It was also researched on the different and unique health benefits associated with the Palmyra flesh. Naturally, the flesh is in bitter taste, which is another challenge faced in the R&D phase of the invention. Palmyra fruit is known for anti-fouling and high-mineral properties in addition to the antioxidant properties in it, an alcoholic beverage or a wine is not present with the said properties that is developed using fruit flesh of palmyrah

[0007] The present invention is a beverage or range of beverages prepared using Palmyra fruit as the base, while keeping nutritional values like vitamins and minerals and then alcoholic beverages in the desired range of hardness or concentration. Fruit is boiled and therefore, the final products are free from methanol, the developed method do not use sulfur and produces quality beverage with unique fermentation methods followed.

[0008] The present invention is provide an organic wine and spirit which are rich in mineral and vitamins. The fruit flesh of palmyrah fruit is used as the main raw material and therefore those nutrients were present in the final product.Detailed Description of Invention

[0009] Palmyra tree is a palm tree that is native to South and South East Asia. The tree is having more than 800 usages in its various parts. The scientific name is Borassus flabellifer, with a long history of cultural and economic importance, as it provides food, fiber, fuel, sugar, and liquor from various parts of the plant.

[0010] The famous use of the tree in the food and beverage industry is the toddy made of tapping the flower and fruit flesh juice as a drink. Liquor is obtained through the distillation process of toddy. Sugar is obtained by boiling the toddy.

[0011] The fruit flesh has many health benefits. It helps relieve digestive problems, helps relieve skin related problems, cools the body, helps reduce weight, home remedy for many ailments, heals migraines, prevention of diabetes, rich in phyto-nutrients. Being rich in minerals and vitamins, sugar palm fruits are a healthy option for people on diet or suffering from diabetes. It is a rich source of vitamins B and C, iron, zinc, potassium, calcium, phosphorus, thiamine, and riboflavin.

[0012] There are health benefits associated with the fruit of palmyra palm. Help relieve digestive problems, helps relieve skin related issues, cools the body, helps reduce weight, heals migraines, prevent diabetes, home remedy for many ailments and rich in phyto-nutrients so is anti-aging.

[0013] Palm fruit is a natural remedy for several stomach ailments and digestive problems. It helps in relieving constipation and in promoting normal bowel movements. It also helps in preventing acidity and stomach ulcers. Pregnant women are encouraged to eat ice apple, for it helps ease some of the minor stomach ailments and nausea that often occur during pregnancy.

[0014] Further, palm fruit is an excellent cure for some of the common skin problems that arise during the hot summer season, such as heat rashes and prickly heat. Applying the flesh of the fruit on the affected area provides soothing effects and relief from these conditions. It also helps relieve the itchiness associated with these heat related problems. The anti-inflammatory properties of the fruit are helpful in treating redness of the skin due to intense heat. Poultice made from palm fruit is found to be effective in treating dermatitis. It can be used safely in babies as well.

[0015] Furthermore, palm fruit is a natural coolant and helps to keep the body cool during summer. It also helps in preventing a number of heat related problems like prickly heat, dehydration, dry skin, kidney failure and hair loss. Not only does it hydrate your body, but it also helps replace the nutrients and electrolytes that are lost due to excessive sweating. Ice apple satisfies your thirst and provides you with the energy to stay active throughout the day.

[0016] Moreover, ice apple made of fruit is a low-calorie food and is thus beneficial for people trying to lose weight. The fruit is rich in water content, which helps keeps your stomach fuller for a long period of time. This in turn helps in preventing frequent snacking, which is important in maintaining a healthy weight. Migraine is the most painful of all headaches. Natural medicinal content of palm jaggery helps to reduce this pain.

[0017] Because of the low Glycemic Index of palm sugar, it is a healthy substitute for artificial sugar, which helps to prevent the onset of diabetes. Palm sugar consumption has been reported not to cause a sudden spike in the blood sugar levels. However, it is advisable to use palm sugar cautiously by the diabetes patients.

[0018] The fruit has anti-inflammatory and anti-oxidant properties. The fruit pulp helps to cure skin inflammations. Hence, is used to treat nausea and vomiting as well as worm infestation. It is used as an expectorant and also as a liver tonic.

[0019] Flesh of the Palm fruit is rich in several phyto-chemicals that possess strong antioxidant and anti-inflammatory properties. These compounds can help in slowing down the process of aging and in lowering the risk of many serious health problems such as heart disease and cancer.

[0020] The famous drink or beverage in the palmyra industry is toddy. Toddy tapping is a livelihood and a way of living that is part of the texture of North Sri Lankan life. Fresh toddy is boiled into a bitter-sweet syrup, a more nutritious and healthy sugar substitute. It is also made into vinegar. Commercially, the fruit is made into delicious soft drinks and cordials.

[0021] It is well known that most of the sweets are made of toddy, or jaggery or treacle made of jaggery. Fruit flesh, with more nutritional values are underutilized. Therefore, the claimed method was developed after several years of experiments and also the process ensures zero methanol in the processing of the final product. The developed production line is to ensure vitamins and minerals in the alcoholic beverage. Low temperatures in the processing of wine ensures the health benefits available with fruit flesh of palmyra palm.

[0022] The novel method of producing wine from fruit pulp is having major steps of boiling the fruit pulp, fermentation, pressurised fermentation, addition of sugar, plums, yeast and lemon, further fermentation and aging to reach the final alcoholic beverage. It further distilled to reach more concentrated spirit, which is used to produce various liquors to the market.

[0023] The process is novel and inventive since it is based on the palmyra fruit flesh, undergoes unique process removing all the methanol contents in the boiling process while keeping vitamins and minerals within the alcoholic beverage of 12-15 concentration of ethanol. The maximum temperature reach in the wine industry mostly is 30 Celsius. The two-time fermentation also ensures the zero-sugar beverage by consuming all the sugar in the pulp mixture by yeast. Therefore, the organic wine is the final product in the process where it is used in the distillation process to produce high concentrated spirit, which later used to make various liquor products.

[0024] The tests carried out on the vitamin and mineral availability; sugar content ensures that the wine is more beneficial to the man kind. Therefore, the product deems to be high demanded product in the food and beverage industry, more particularly in the alcoholic beverage industry.Mode for Invention

[0025] The process starts with the selection of good quality, well-ripened palmyrah fruit. They must be selected with proper quality check. They should be washed thoroughly and peel its flesh from the seed.

[0026] For every 1kg of Palmyra fruit flesh, add 200g of sugar and boil it at 80 degrees Celsius for 30 minutes with thorough mixing pulp. Then let it settle for a while. When the ingredients reach 20 degrees Celsius, add 10 to 50g of plums according to the fruit's density, per 1 litre or 1 kg. At 30 degrees Celsius, add lime juice extracted from about 3 limes. The lime is required to keep the PH level 3-4.

[0027] The mixture should cool for 4 to 12 hours then strain only the well-mixed juice. For each liter of strained juice, add 2g to 5g yeast, 10g to 20g plums, and 30g sugar; this ration is per 1 litre of solution with fruit fiber , mix well and initiate the fermentation process and allow the fermentation for 7 days.

[0028] Transfer the fermented liquid to an airtight, pressurized stainless steel container for an additional 7 days of pressurized fermentation. Release the pressure from the container and let it ferment for another 14 days.

[0029] After 14 days, perform the first filtration process to remove remaining plums and fiber, the sediment filtration. After the filtration process, strain the liquid free of plums and fibers; transfer it into a container and let it settle for 41 days.

[0030] Conduct the third and final filtration process within the 48-hour time span of the 41st day, separating the fine clear wine into another container where the alcohol percentage will be between 12% to 15%.

[0031] Subsequently, transfer the content into a distilling machine and heat it in high temperature between 180 degrees Celsius to 230 degrees Celsius, which produces the finest organic natural sprite where the volume would range between 86% to 99%.

[0032] Check the alcohol volume and dilute with water according to the desired alcohol level. Transfer the clear, fine wine into a bottle and cap it tightly.

[0033] Novelty, Inventive Step andIndustrial Applicability

[0034] The process is started with Palmyra fruit, boiling the sugary pulp and followed by several fermentations, including pressurized fermentation step and filtration stages with distillation at the end to reach high volume alcoholic beverages. Therefore, this method is new to the industry.

[0035] The present method is having Palmyra fruit pulp, mixed with plums, lime. The production process is further consisting of boiling the pulp to 80 degrees Celsius to preserve nutrient values in the less concentrated alcoholic beverage. Lime is used for PH balance purposes. The process also involved pressurized fermentation stage, which ensures the efficient and effective fermentation of fruit pulp processed under comparatively lower temperatures. The process is involved several fermentation and filtration steps to reach the wine with high mineral and vitamins presence, while with zero presence of methanol due to the boiling involved in the initial stage. The distillation process is followed by dilution of the final spirit to produce alcoholic beverage using Palmyra fruit flesh, which happens for the first time in the industry. Accordingly, the method is inventive.

[0036] The alcoholic beverage which is based on palmyra fruit flesh and having vitamins and minerals, both wine and high-volume alcohol beverages are products with high demand in the global market. Hence it is industrial applicable processPatent Literature

[0037] DE337331C

[0038] Process for the production of a medicinal oil from the fruits of the palmyra palm (Borassus flabelliformis)Non Patent Literature

[0039] Palm wine - Wikihttps: / en.wikipedia.org / wiki / Palm_winepedia

Claims

A method of preparation of Palmyra fruit flesh based alcoholic beverage, wine and spirit thereof comprising : peeling the flesh from good quality palmyra fruit;boiling of the flesh after mixing sugar at w / w 1:5 with the flesh to 80 degrees Celsius for 30 minutes while mixing them thoroughly;mixing of plums 0.01-0.05 w / w ratio to the said settled mixture;settling the mixture for 10 minutes to bring down the temperature to 20 degrees Celsius;increasing the temperature in the plum, sugar, palmyra fruit mixture to 30 degrees Celsius and mixing 15-30 ml of lime to the mixture;allowing the mixture to settle for 10-12 hours;initiating the fermentation process by adding yeast to the said mixture at 0.002-0.005 w / w ratio while adding plums at 0.01-0.02 w / w ratio and 0.03 w / w sugar and allowing fermentation for minimum7 days;Sediment filtration to have a fibrous solution;air-tight pressurized fermentation for further minimum of 7 days;first filtration filter-out residues to have a filtered fiber solution with microbes;fermentation of the said filtered product for further 14 days by adding sugar and yeast in the same ratios;Second filtration of the residues;further fermentation of the said filtered product for 41 days and filtering out beverage with 12%-15% alcohol concentration;further distillation at the higher temperature between 180-230 degree Celsius to form alcoholic beverage in 86%-99% concentration spirit and adding water to the spirit to reach desired alcoholic levels.The method of preparation of palmyra fruit flesh based alcoholic beverage wherein the alcoholic beverage contains vitamins and minerals.The method of preparation of palmyra fruit flesh based alcoholic beverage wherein the alcoholic beverage contains no methanol.The method of preparation of palmyra fruit flesh based alcoholic beverage wherein the use of sulfur is zero in the method of preparation.The method of preparation of palmyra fruit flesh based alcoholic beverage wherein the method consists of the order of boiling the fruit flesh at 80 degrees Celsius, fermentation, pressurized fermentation and fermentation for total 69-73 days.The method of preparation of palmyra fruit flesh based alcoholic beverage wherein the PH is balanced using lime in the relevant stages