Maceration composition and method for preparing same
The invention concerns a method for preparing a maceration composition made from at least one component selected from the group comprising fruits, vegetables, plants and spices, said method comprising the following steps: •Macerating the component by dipping it into water in order to have the equivalent of 15 to 80 g of component for 1 L of maceration composition, at a temperature of 15° C. to 25° C. for a period of 30 to 120 minutes, thus obtaining a solid material in a maceration; •Separating the maceration from the solid material: •Acidifying the maceration and/or the water to obtain a maceration composition having a pH between 3.1 and 3.5. The invention also relates to a maceration composition obtainable according to this method, wherein said maceration comprises between 20 and 40 g/L of sugar. The invention eventually relates to a bottled beverage comprising at least one maceration composition according to the invention.
1. A method for preparing a maceration composition made from at least one component selected from the group consisting of apple, banana, pear, kiwi, passion fruit, mango, pomegranate, papaya, peach, apricot, watermelon, melon, strawberry, blackcurrant, currant, gooseberry, raspberry, blueberry, blackberry, cranberry, cherry, grape, cucumber, vegetables, plants and spices, the method comprising:
macerating the at least one component by dipping the at least one component into water in order to have the equivalent of 15 to 80 g of the at least one component for 1 L of the maceration composition, at a temperature of 15° C. to 25° C., for a period of 30 to 120 minutes, thus obtaining a solid material in a maceration;
separating the maceration from the solid material; and
acidifying the maceration and/or the water to obtain the maceration composition, the maceration composition having a pH between 3.1 and 3.5.
2. The method according to claim 1 , wherein the maceration composition comprises an equivalent of 25 to 50 g of the at least one component for 1 L of the maceration composition.
3. The method according to claim 1 , wherein the separating comprises at least one of a decanting step, a clarifying step, and a filtering step.
4. The method according to claim 1 , further comprising mixing the maceration composition with sugar.
5. The method according to claim 1 , further comprising sterilizing and/or pasteurizing the maceration composition.
6. The method according to claim 1 , further comprising diluting the maceration composition.
7. The method according to claim 6 , wherein the maceration composition is diluted with at least one water selected from the group consisting of mineral water, spring water, treated water, and tap water.
8. The method according to claim 1 , wherein during the acidifying, the maceration and/or the water is acidified with citric acid, malic acid or any other suitable acid.
9. The method according to claim 1 , further comprising mixing the maceration composition with at least one additive selected from the group consisting of natural coloring foodstuff, preservatives, and natural flavor.
10. The method according to claim 1 , wherein in the macerating, the component is introduced into pieces.
11. The method according to claim 1 , wherein the at least one component is selected from the group consisting of apple, banana, pear, kiwi, passion fruit, mango, pomegranate, papaya, peach, apricot, watermelon, melon, strawberry, blackcurrant, currant, gooseberry, raspberry, blueberry, blackberry, cranberry, cherry, grape, hibiscus, elderflower, carrot, sugar beet, fennel, cucumber, ginger, mint, basil, rosemary, fenugreek, verbena, sage, thyme, parsley, chamomile, tarragon, and spices.
12. The method according to claim 1 , wherein the at least one component is selected from the group consisting of apple, banana, mango, pomegranate, peach, strawberry, blackcurrant, raspberry, blueberry, cherry, white grape, red grape, elderflower, peppermint, spearmint, Marseillais basil, Thai basil, cinnamon, cardamom, saffron, lemongrass, cocoa and vanilla.
13. The method according to claim 1 , wherein, for the macerating, the water is selected from the group consisting of mineral water, spring water, treated water, and tap water.
14. The method according to claim 1 , wherein the at least one component is selected from the group consisting of apple, banana, pear, kiwi, passion fruit, mango, pomegranate, papaya, peach, apricot, watermelon, melon, strawberry, blackcurrant, currant, gooseberry, raspberry, blueberry, blackberry, cranberry, cherry, grape, hibiscus, elderflower, carrot, sugar beet, fennel, cucumber, ginger, mint, basil, rosemary, fenugreek, verbena, sage, thyme, parsley, chamomile, tarragon, spices, peppermint, spearmint, Marseillais basil, Thai basil, cinnamon, cardamom, saffron, lemongrass, cocoa and vanilla.
15. The method according to claim 1 , wherein the at least one component is selected from the group consisting of strawberry, spearmint, and mixtures thereof.