METHOD AND EQUIPMENT FOR COLD LIQUID INFUSIONS IN A PRESSURIZED MEDIUM

Fecha de publicación: 17/12/2020
Fuente: Wipo "olive oil"
The aim of the method and equipment for cold liquid infusions in a pressurized medium is to allow the extraction of cold liquid infusions, ensuring the promotion and maintenance of the organoleptic characteristics and the nutritional and functional properties of the ingredients. The infusion method is powered by gravitational paths and pressurized gases (CO2; N2O; N2; etc.) and does not require the use of external energy sources. Prior to bottling, the finished product can also be reprocessed and an inert soluble gas added thereto, thus resulting in a carbonated infusion. The method, with its respective equipment, is used for infusions of herbs, edible flowers, spices, seeds, teas, coffees, fruits, chocolates and foodstuffs in general in liquid media, such as: alcoholic beverages (distilled, fermented), non-alcoholic beverages (water, juices, milks, teas, coffees, etc.), vegetable oils (olive oil) and vinegars. Such an invention relates to the field of food products.