Many people like mixed drinks, such as a Margarita, A Screw Driver, and possibly even Sex on the Beach. While I sometimes wonder where they come up with these names, it is the liquor behind them that gives them the punch. But where do the liquors come from. Vodka comes from potato or grains, Rum from sugarcane, Tequila from agave and Gin from juniper berries. In fact probably every fruit and vegetable has probably been used for making liquor at some time. But why should it be limited to those, why not from other things that we might put on the dinner table?
But let’s step back for a bit. The first step in making an alcoholic beverage is fermentation and there are other things that we ferment as well, such as milk by lactic acid bacteria to make yogurt.
So, why not meat?
That is the essence, pun intended, of a patent issued in 2006 to a company in Japan. Patent 7,037,541 discloses creating alcoholic beverages derived from animal extract. The method comprises the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.
Now, the inventor is not just trying to sell this as an alcoholic beverage, they also want to be able to sell it as a health drink. Here is their description of the final product.
The beverages according to the present invention provide a smooth flavor and aroma. At the same time, the fermentation conditions may be readily altered to adjust the beverage's alcohol content as desired. The beverage includes amino acids and peptides from the meat and/or bone extract, that act to improve body functions, and also includes products of certain beneficial microorganisms resulting from lactic acid fermentation, that are recognized for their ability to assist in maintaining good health. In addition, the moderate amount of alcohol produced through yeast fermentation acts to increase appetite and has positive health effects. The anserine and carnosine peptides have been shown to lower stress, and in addition to their antioxidant properties for countering free radical damage inside the body, also have anti-cancer and anti-aging effects.
Now it is time for some fun. What do you think we should call a drink made from chicken or beef, or pork or even bear or buffalo?Brian Bailey
– keeping you entertained
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