CN1332610A - Frozen alcoholic beverages - Google Patents
Frozen alcoholic beverages Download PDFInfo
- Publication number
- CN1332610A CN1332610A CN99815342A CN99815342A CN1332610A CN 1332610 A CN1332610 A CN 1332610A CN 99815342 A CN99815342 A CN 99815342A CN 99815342 A CN99815342 A CN 99815342A CN 1332610 A CN1332610 A CN 1332610A
- Authority
- CN
- China
- Prior art keywords
- beverage
- water
- stabilizing agent
- freezing
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000003381 stabilizer Substances 0.000 claims abstract description 49
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 25
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 47
- 238000007710 freezing Methods 0.000 claims description 45
- 230000008014 freezing Effects 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 235000014101 wine Nutrition 0.000 claims description 34
- 235000013361 beverage Nutrition 0.000 claims description 31
- 235000000346 sugar Nutrition 0.000 claims description 28
- 239000000243 solution Substances 0.000 claims description 19
- 235000013599 spices Nutrition 0.000 claims description 19
- 229920000161 Locust bean gum Polymers 0.000 claims description 17
- 235000009508 confectionery Nutrition 0.000 claims description 17
- 239000000711 locust bean gum Substances 0.000 claims description 17
- 235000010420 locust bean gum Nutrition 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 11
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 11
- 240000006365 Vitis vinifera Species 0.000 claims description 11
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 11
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical group [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 10
- 235000010234 sodium benzoate Nutrition 0.000 claims description 10
- 239000004299 sodium benzoate Substances 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 230000036571 hydration Effects 0.000 claims description 9
- 238000006703 hydration reaction Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 229920000591 gum Polymers 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000015096 spirit Nutrition 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 claims description 3
- 235000011475 lollipops Nutrition 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 2
- 239000004698 Polyethylene Substances 0.000 claims description 2
- 239000003570 air Substances 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 239000013530 defoamer Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000003349 gelling agent Substances 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- 229920001778 nylon Polymers 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 229920003023 plastic Polymers 0.000 claims description 2
- 229920000573 polyethylene Polymers 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims 4
- 230000015572 biosynthetic process Effects 0.000 claims 3
- 229920001938 Vegetable gum Polymers 0.000 abstract 1
- ZIEXYIQTFZVRBI-UHFFFAOYSA-N 2-[(4-bromophenyl)methoxy]acetic acid Chemical compound OC(=O)COCC1=CC=C(Br)C=C1 ZIEXYIQTFZVRBI-UHFFFAOYSA-N 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 235000021147 sweet food Nutrition 0.000 description 11
- 235000011034 Rubus glaucus Nutrition 0.000 description 8
- 235000009122 Rubus idaeus Nutrition 0.000 description 8
- 244000099147 Ananas comosus Species 0.000 description 7
- 235000007119 Ananas comosus Nutrition 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 240000007651 Rubus glaucus Species 0.000 description 7
- 229960004543 anhydrous citric acid Drugs 0.000 description 7
- 230000001186 cumulative effect Effects 0.000 description 6
- 235000015041 whisky Nutrition 0.000 description 6
- 244000241257 Cucumis melo Species 0.000 description 5
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 5
- 102000003971 Fibroblast Growth Factor 1 Human genes 0.000 description 5
- 108090000386 Fibroblast Growth Factor 1 Proteins 0.000 description 5
- 229960004106 citric acid Drugs 0.000 description 5
- 239000000084 colloidal system Substances 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 235000013522 vodka Nutrition 0.000 description 5
- 241000675108 Citrus tangerina Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 244000183685 Citrus aurantium Species 0.000 description 3
- 235000007716 Citrus aurantium Nutrition 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- 244000060011 Cocos nucifera Species 0.000 description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 description 3
- 244000018633 Prunus armeniaca Species 0.000 description 3
- 235000013532 brandy Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- IQVNEKKDSLOHHK-FNCQTZNRSA-N (E,E)-hydramethylnon Chemical compound N1CC(C)(C)CNC1=NN=C(/C=C/C=1C=CC(=CC=1)C(F)(F)F)\C=C\C1=CC=C(C(F)(F)F)C=C1 IQVNEKKDSLOHHK-FNCQTZNRSA-N 0.000 description 2
- 102100033806 Alpha-protein kinase 3 Human genes 0.000 description 2
- 101710082399 Alpha-protein kinase 3 Proteins 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 2
- 240000008886 Ceratonia siliqua Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 241001092459 Rubus Species 0.000 description 2
- 235000015122 lemonade Nutrition 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 235000020092 scotch whiskey Nutrition 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000012756 tartrazine Nutrition 0.000 description 2
- 244000198134 Agave sisalana Species 0.000 description 1
- 235000011624 Agave sisalana Nutrition 0.000 description 1
- 240000000662 Anethum graveolens Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 240000002690 Passiflora mixta Species 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000264098 Pomadasys Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241001312569 Ribes nigrum Species 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 241000452413 Sabra Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000020106 banana wine Nutrition 0.000 description 1
- 235000020086 bourbon whiskey Nutrition 0.000 description 1
- 235000020087 canadian whiskey Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000020104 cherry wine Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020089 japanese whiskey Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000020093 tennessee whiskey Nutrition 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a freezable alcoholic beverage comprising alcohol, a mixer (such as water) and a stabiliser. The stabiliser may comprise various dextrins or vegetable gums. A method of producing a freezable alcoholic beverage is also described.
Description
The present invention relates to freezing alcoholic beverage and production method thereof, relate to hotel, hotel, nightclub, discotheque or the spendable freezing alcoholic beverage of other permission parties place specifically.
Be difficult to the freezing generation crystalline product of alcohol.When with or without intermixture alcohol when freezing, can be obtained a kind of amorphous colloid.Also wish this product in process of consumption (as normal use) when refrigerating box is transferred to environment temperature, can not be dissociated into each composition rapidly.But alcohol product packing existing problems, most of packaging material because alcohol is easily degraded.
Existing non-liquid alcohol product is the product that is called " Jellignite ".This product is the frozen glue shape, with alcohol and the preparation of frozen glue crystallized mixed.
Therefore production of alcoholic drinks that can freezing one-tenth crystal form is studied.
One aspect of the present invention provides a kind of alcoholic beverage that can be freezing, and it comprises ethanol, intermixture and stabilizing agent.Preferably, this beverage is crystal structure when freezing, and intermixture is made up of water substantially.
Preferably, alcohol is selected from grape wine, spirits or sweet wine.Alcohol can comprise grape wine, spirits or sweet wine.Suitable grape wine comprises claret, white wine and champagne.The example of spirits comprises as Scotch Whisky, JAM.IRISH WHISK, Canadian Whisky, bourbon whisky, Tennessee whiskey, American blended whiskey, Japanese whiskey or Australian whiskey, gin, vodka, mescal, brandy, Rum and rice wine.Suitable sweet wine comprises the fruit sweet wine, as advocaat, Apricot, blackberry brandy, the blackberry sweet wine, Kirsh, the tangerine cordiale, banana wine, rasp berry ligueur (creme de cassis), the strawberry sweet wine, the raspberry sweet wine, the Curacao sweet wine, Drambuie, grand marnier, cherry wine, maraschino, the flirtatious profit of horse (Midori), parfait amour, peach brandy, sabra or southern comfort, the medicinal herbs sweet wine, as ligueur (benedictine), Bitter (bitters), chartreuse, GET PEPPERMINT or dill sweet wine, with the sweet wine of plant and nut system, as the bitter apricot wine of Italy, anisette pastis, Cr, galliano, Jinsui River wine, kahlua, Greece's anisette pastis, Pernod, Italy's anisette pastis or Jamaican Coffee sweet wine (wherein major part all is the registrar name of an article).Usually they respectively exist with alcoholic solution or emulsion.
Preferably, thereby the selection stabilizing agent forms edible ice or ice-cream product when making beverage freezing, and their mouthfeel is very good.Find that shockingly suitable stabilizers comprises natural plant gum (or dextrin), be called NP3500 guar gum (natural plant gum INS No.412) and NP 217LBG (derive from locust bean gum, be also referred to as natural plant gum INS No.410) (providing) as those by Germantown International Limited.Other available stabilizing agents comprise Mexpectin LC 910 or R1461 (the registrar name of an article) and xanthans, as Keltrol GM (the registrar name of an article).
Preferably, stabilizing agent is dextrin or dextrin mixture.More preferably stabilizing agent is selected from: guar gum, locust bean gum and xanthans, or their mixing.Preferably, stabilizing agent is to be made of the mixture with locust bean gum, pectin and the xanthans of 35: 15: 3 ratios substantially.Preferably, in advance sugar is added in the stabilizing agent, disperses equably to help stabilizing agent, this sugar-stabiliser compositions is by sugar: locust bean gum: pectin: xanthans was with 47: 35: 15: 3 composition of proportions.It can be used as thickener and stabilizing agent and quality modifying agent.
Beverage also can comprise and is selected from following intermixture: water, water base intermixture and newborn basic intermixture comprise milk, cream and yogurt.This intermixture can be water or breast base.Suitable water base intermixture comprises water itself, mineral water, soda water, tonic water, bitter lemon, rhizoma zingiberis cloudy carbonated beverage, minstra, soft drink, as cola, raspberry or lemonade and fruit or vegetable juice, as orange juice, pineapple juice, lime joice, lemon juice or tomato juice.The example of the basic intermixture of breast comprises milk, cream and yogurt.
Beverage provided by the invention is made of stabilizing agent, alcohol, citric acid, water, sweetener and one or more additives that is selected from anticorrisive agent, pigment, spices and sweetener substantially in a kind of preferred form.
The present invention also provides the method for the alcoholic beverage that preparation can be freezing, may further comprise the steps: thereby alcohol-water solution and stabilizing agent mixed stabilizing agent is dissolved in the alcohol-water solution, then iced drink.Preferably, stabilizing agent is made up of with 35: 15: 3 ratio locust bean gum, pectin and xanthans substantially.
This method also comprises step: before being added into alcohol-water solution and stabilizing agent, also sugar is dissolved in the water.
The preparation of one preferred form can be freezing the method for alcoholic beverage, comprise the steps:
(a) sugar is dissolved in the warm water, forms liquid glucose;
(b) prepare aqueous citric acid solution, and it is sneaked in the liquid glucose;
(c) separately stabilizing agent evenly is mixed in the hot water, before this mixture is added to the solution mixture of step (b), makes its hydration;
(d) subsequently alcoholic solution or emulsion are added in the solution mixture of step (c);
(e) add cold water to predetermined volume.
Preferably, comprise also that after step (d) adding one or more is selected from the step of the additive of anticorrisive agent, pigment and spices.More preferably, before adding citric acid, also anticorrisive agent is added in initial sugar-aqueous solution.Anticorrisive agent can be a Sodium Benzoate.
Be appreciated that one or more other known food additives can be added in the beverage, as pigment, spices, sweetener, as butter, air or emulsifying agent, gelling agent, thickener, defoamer or the curing agent of citric acid, improvement.Specifically, use alcohol spices can help reducing the alcohol amount that exists in the beverage, help freezing processing.
Beverage also can contain fruit, to add color, fragrance and denseness.The suitable fruit that is used for this purpose comprises apple, apricot, avocado, banana, cherry, grape fruit, lemon, bitter orange, oranges and tangerines, mango, muskmelon, orange, passionflower, peach, pears, pineapple, raspberry and strawberry.
Can use any proper method that oneself knows to mix, as stirring.
Preferably beverage is stored in the packing and freezing up to use.Packing is preferably made by the material of do not degrade substantially (when beverage when being freezing or liquid), and impermeable alcohol.Suitable material comprises metal forming and plastics, as nylon/polyethylene extruding composite bed (the product R0179 that can buy from WR Grace Australia Ltd ACN 004 207 532).
The present invention also provides a kind of freezing alcohol product, and it comprises the above-mentioned alcoholic beverage that can be freezing that is contained in the packing.
Term used herein " packing " is its widest implication, comprises any means of storing the drinks, as parcel, film, container, box or bag.Conventional packing be sealing to prevent that inclusion from spilling, for example by vacuum or heat-sealing.Preferably packed is a sealed tube.
Be appreciated that freezing beverage also can be the pan work form, as ice lolly or ice cream.
Now the present invention is described with following embodiment.These embodiment do not have any restriction to the present invention.
Embodiment 1-5 has illustrated a kind of form of the present invention.Following table has been listed the alcohol content in embodiment 1-5 each prescription.In two kinds, substituted alcohol, promptly substituted Midori and Malibu with muskmelon sweet wine and WipeOut respectively with cheap composition.Added guar gum and locust bean gum, made the quality of the goods of generation have enough stability.
Subordinate list has also been listed with the standard refractometer and has been measured embodiment 1-5 prescription, obtains the content of total soluble solids of showing with Brix (Brix) kilsyth basalt.
At leisure pulverous two kinds of colloids are added in the water (be about required total amount half), mix under the environment temperature.In case colloid is dissolved in water, just allow the mixture of this colloid and water leave standstill a period of time, at least 15 minutes.This is to allow colloid hydration before adding any other composition.Add alcoholic content and spices (if there is) then together.Add other compositions and remaining water again, stir the mixture 5 minutes lentamente to guarantee fully and evenly mixing.
Then this prescription is carried out the Brix degree reading, this value is about 15 °.Mixture is packaged in the aforementioned tube, heat-sealing, freezing until use.Find it is the pipe of 35ml volume easily.
Sample by observe detecting freezing some weeks and repeating in during this period of time thaws and the sense organ of answer architecture quality in the sample that freezes changes the stability that evaluation is freezed.Do not detect structural change.
Can think that-15 ℃ (temperature of conventional refrigerator household freezer) are freezing and the ideal temperature of storage ice lolly goods.
Embodiment 1-vodka and the tangerine freezing alcohol sweet food prescription of distinguishing the flavor of
| Composition | Performance | Supplier | Percentage % (weight) |
| Vodka | 37% alcohol/volume, 14 ° of Brix degrees | Karloff (trade name) | ????16.2 |
| Vodka spices (natural) | Code: 9/A03731C | ??Dragoco?Australia | ????0.8-1％ |
| Tangerine flavor fruit juice minstra | 33 ° of Brix degrees | Home Brand (supermarket) | ????38.6 |
| Locust bean gum | Code: LOCGUM06 | ?Scalzo?FoodIndustries | ????0.06 |
| Guar gum | FGF-1 (hydration rapidly) | ????Henkel | ????0.04 |
| Water | ????44.3 |
The freezing alcohol sweet food prescription of embodiment 2-vodka and raspberry
| Composition | Performance | Supplier | Percentage % (weight) |
| Vodka | 37% alcohol/volume, 14 ° of Brix degrees | Karloff (trade name) | ????16.2 |
| Vodka spices (natural) | Code: 9/A03731C | ?Dragoco?Australia | ????0.8％ |
| Raspberry flavor minstra | 29 ° of Brix degrees | Savings (supermarket) | ????43.9 |
| Locust bean gum | Code: LOCGUM06 | ?Scalzo?Food?Industries | ????0.06 |
| Guar gum | FGF-1 (hydration rapidly) | ??????Henkel | ????0.04 |
| Water | ????39.0 |
The freezing alcohol sweet food prescription of embodiment 3-Scotch Whisky and laughable class
| Composition | Performance | Supplier | Percentage % (weight) |
| Scotch Whisky | 37% alcohol/volume, 14.5 ° of Brix degrees | Carlton Club (trade name) | ???????16.2 |
| Whiskey spices (natural) | Code: 6/059075 | ?Dragoco?Australia | 0.4 to 0.5 or 0.6 |
| Laughable flavor minstra | 42 ° of Brix degrees | KiaOra (supermarket) | ??????30.1 |
| Locust bean gum | Code: LOCGUM06 | ?Scalzo?Food?Industries | ??????0.06 |
| Guar gum | FGF-1 (hydration rapidly) | ????????Henkel | ??????0.04 |
| Water | ??????53.2 |
The freezing alcohol sweet food prescription of embodiment 4-Malibu and pineapple
| Composition | Performance | Supplier | Percentage % (weight) |
| ????Wipeout | 21% alcohol/volume, 26 ° of Brix degrees | Grunters (trade name) | ????28.6 |
| Coconut sweet wine and pineapple spices | Sweet wine spices 9/A04891 and pineapple spices 9/693148 | ??Dragoco?Australia | ????0.4-0.6 |
| Broken pineapple fruit juice minstra | ?????43.5° | Golden Circle (supermarket) | ????17.1 |
| Locust bean gum | Code: LOCGUM06 | ??Scalzo?Food?Industries | ????0.06 |
| Guar gum | FGF-1 (hydration rapidly) | ????????Henkel | ????0.04 |
| Water | ????536.-53.8 |
Annotate: do not add spices in the product of present embodiment
The freezing alcohol sweet food prescription of embodiment 5-Midori and pineapple
| Composition | Performance | Supplier | Percentage % (weight) |
| The muskmelon sweet wine | 22.9% alcohol/volume, 38 ° of Brix degrees | Seagram (trade name) | ????26.2 |
| Muskmelon spices (N.I.) | Code: 6/062830 | ?Dragoco?Australia | ????0.4-0.6 |
| Lemonade soft drink matrix | 58.5 ° Brix degree | ????Schweppes | ??????8.6 |
| Locust bean gum | Code: LOCGUM06 | ?Scalzo?Food?Industries | ??????0.06 |
| Guar gum | FGF-1 (hydration rapidly) | ?????Henkel | ??????0.04 |
| Water | ??????64.7 |
Those skilled in the art easily understand, by the further manufacturing of the present invention can be freezing alcoholic beverage the time also can use other spices.Other prescriptions of the present invention also can comprise newborn basic note material or beverage matrix.
The finished product of these goods all is 15 ° of Brix degrees, 6% alcohol, and be freezing shape at-15 ℃.
Embodiment 6-11 has described another aspect of the present invention, the industrial feasible method of the alcoholic beverage that manufacturing can be freezing.Brix degree reading by the beverage of these embodiment productions is 14.5 °, and alcohol content is 6.5w/v.The Brix degree major part is the product by the sugar (sugar of adding and the sugar in the wine) of dissolving.Acid content is 0.2-0.3%w/v anhydrous citric acid (" ACA ").Sour reading among each embodiment is stipulated.
These embodiment are made by the method for 1000 liters of batches of following production.Listed the amount that adds composition in the table of each embodiment.
In order to make alcoholic beverage that can be freezing of the present invention, sugar (except that about 4 times the moisture content that is equivalent to used stabilizing agent weight) is dissolved in the minimum warm water (40-50 ℃, 4-5 times of amounts that are generally sugar weight are enough).Temperature raises and to help the dissolving of sugar, and the temperature that it is desirable to overall mixture in the step of back is not too high, to reduce the loss of spices steam etc. (as from wine) as far as possible.Also can use liquid syrup (definite Brix degree), the sugar amount that it is on close level and stipulates in each table.Before being added to the main reservoir that contains water-soluble sugar, (a kind of known anticorrisive agent, INS No.211) separately is dissolved in another part hot water with Sodium Benzoate.Then all the components is fully mixed.Then also with the citric acid independent dissolution in hot water, after adding Sodium Benzoate, be added in the main reservoir again.
Be called composition preparation in batch in advance before this process of " stabilizing agent " in each table.With stabilizing agent and dried mixing of sugar that is about 4 times of stabilizing agent weight.Do sugar when mixing: the ratio of stabilizing agent is about 4: 1.Slowly this dry mixture is added to then in the independently storage tank of adorning hot water and (contains sufficient water, can obtain 1-2% solution, as use 150-250L), fully stirred hydration 30 minutes.Importantly no any visible blob of viscose or glue point in this solution.Then stabiliser solution is added in the main reservoir, mixes.Again wine is added in the main reservoir, mixes.At last, pigment and spices are added in the main reservoir, mix.Add cold water then and make volume reach 1000L, mix again.
Consider for health, before branch installs to each packing, need with Pasteur's method sterile products.May be by sugar or wine or other compositions introducing wild yeasts.Pasteurization and its mode of enforcement are well known by persons skilled in the art.
Below each tabular gone out the composition of embodiment 6-11.Abbreviation in the table is defined as follows:
● Ni-is natural
● Fl-spices
● the Pmx-premix
● the Col-pigment
● the Pwd-powder
●BBAA—Bush?Boake?Allen?Australia?Ltd?ACN?004?269?658?of?310
Dandenong?Valley?Highway，Dandenong，Victoria，3175，Australia
In addition, the digital code on composition limit is the production number that supplier's (listing in supplier's row) provides.If the unavailability merchant, then this product can generally be buied.
Composition with " 56-4458 water-ice stabilizing agent " expression is sugar (47%) and natural plant gum, promptly stings the mixture of locust bean (carob beans) glue (INS No.410) 35%, pectin (INS No.440 (a)) 15% and xanthans (INS No.415) 3% (percentage is weight percentage).
The freezing alcohol sweet food prescription of embodiment 6-bourbon whisky and laughable class
Acid-0.2%w/v ACA
| Composition | Supplier | Percentage % (weight) |
| Sugar | ????130.00kg | |
| Sodium Benzoate | ????0.47kg | |
| Anhydrous citric acid | ????1.00kg | |
| 56-4458 water-ice stabilizing agents | ????BBAA | ????2.50kg |
| Grape wine (22%) | Southcorp | ????296.00L |
| ????11-3502?Citratroma?Cola?Fl?Pmx | ????BBAA | ????2.00L |
| 11-1528 Ni whiskey F1 | ????BBAA | ????0.70L |
| Water | Adding to cumulative volume is 1000L |
The freezing alcohol sweet food prescription of embodiment 7-muskmelon and lemon
Acid-0.2%w/v ACA
| Composition | Supplier | Percentage % (weight) |
| Sugar | ????1?30.00kg | |
| Sodium Benzoate | ????0.47kg | |
| Anhydrous citric acid | ????1.00kg | |
| 56-4458 water-ice stabilizing agents | ????BBAA | ????2.50kg |
| Grape wine (22%) | ????Southcorp | ????296.00L |
| 06-0404 natural Sol lemon Fl | ????BBAA | ????1.50L |
| 05-5000Ni muskmelon Fl | ????BBAA | ????0.12L |
| Light blue Col Pwd | ????0.0005kg | |
| Tartrazines Col Pwd | ????0.01kg | |
| Water | Adding to cumulative volume is 1000L |
The freezing alcohol sweet food prescription of bright nurse of embodiment 8-and coconut
Acid-0.2%w/v ACA
| Composition | Supplier | Percentage % (weight) |
| Sugar | ????130.00kg | |
| Sodium Benzoate | ????0.47kg | |
| Anhydrous citric acid | ????1.25kg | |
| 56-4458 water-ice stabilizing agent | ????BBAA | ????2.50kg |
| Grape wine (22%) | ????Southcorp | ????296.00L |
| 07-8678Ni pineapple Fl | ????BBAA | ????1.00L |
| 08-9557 Rum Fl | ????BBAA | ????1.50L |
| 03-4296Ni coconut Fl | ????BBAA | ????0.05L |
| Tartrazines Col Pwd | ????0.01kg | |
| Water | Adding to cumulative volume is 1000L |
The freezing alcohol sweet food prescription of embodiment 9-vodka lemon bitter orange
Acid-0.3%w/v ACA
| Composition | Supplier | Percentage % (weight) |
| Sugar | ????130.00kg | |
| Sodium Benzoate | ????0.47kg | |
| Anhydrous citric acid | ????2.00kg | |
| 56-4458 water-ice stabilizing agent | ????BBAA | ????2.50kg |
| Grape wine (22%) | ????Southcorp | ????296.00L |
| The natural Sol lemon of 05-9006 F1 | ????BBAA | ????4.00L |
| Water | Adding to cumulative volume is 1000L |
The freezing alcohol sweet food prescription of embodiment 10-vodka and orange
Acid-0.2%w/v ACA
| Composition | Supplier | Percentage % (weight) |
| Sugar | ????130.00kg | |
| Sodium Benzoate | ????0.47kg | |
| Anhydrous citric acid | ????1.00kg | |
| 56-4458 water-ice stabilizing agent | ????BBAA | ????2.50kg |
| Grape wine (22%) | ????Southcorp | ????296.00L |
| The natural Sol orange of 07-2241 Fl | ????BBAA | ????3.00L |
| Sunset yellow Col Pwd | ????0.10kg | |
| Water | Adding to cumulative volume is 1000L |
The freezing alcohol sweet food prescription of embodiment 11-vodka and raspberry
Acid-0.2%w/v ACA
| Composition | Supplier | Percentage % (weight) |
| Sugar | ????130.00kg | |
| Sodium Benzoate | ????0.47kg | |
| Anhydrous citric acid | ????1.00kg | |
| 56-4458 water-ice stabilizing agent | ????BBAA | ????2.50kg |
| Grape wine (22%) | ????Southcorp | ????296.00L |
| 08-4246 Ni raspberry Fl No.1 | ????BBAA | ????4.00L |
| 22-1762 burnt sugar coloring ' N ' | ????BBAA | ????0.20kg |
| Ponceaux Col Pwd | ????0.03kg | |
| Water | Adding to cumulative volume is 1000L |
After above-mentioned manufacturing processing, end-product at room temperature is inviscid relatively easy-to-handle liquid.Can load the packing of making as mentioned above from the main reservoir that contains this mixture, as the pipe of end sealing.In case fill, just, seal as passing through with the openend sealing of pipe.Then that whole packing is freezing, and with this form preservation, just open up to consumer's immediate consumption.
Be appreciated that term used herein " comprises " or its grammer on the speech and the term of synonym " comprise " quite, and do not get rid of and have other key elements or characteristic.
Be appreciated that the present invention disclosed herein and that describe in detail can extend to that all this paper mention or apprehensible two or more combination of features herein.All these different combinations all are various optional aspects of the present invention.
Claims (30)
- One kind can be freezing alcoholic beverage, it is characterized in that, comprise alcohol, intermixture and stabilizing agent.
- 2. beverage as claimed in claim 1 is characterized in that, it has crystal structure when freezing described beverage.
- 3. beverage as claimed in claim 1 or 2 is characterized in that, described alcohol is selected from: grape wine, spirits or sweet wine.
- 4. as the arbitrary described beverage of claim 1-3, it is characterized in that described intermixture is made of water substantially or only is water.
- 5. as the arbitrary described beverage of claim 1-4, it is characterized in that described stabilizing agent comprises and is selected from following natural plant gum: guar gum, locust bean gum and xanthans, or their mixing.
- 6. as the arbitrary described beverage of claim 1-4, it is characterized in that described stabilizing agent is the mixture of dextrin or dextrin.
- 7. as claim 5 or 6 described beverages, it is characterized in that described stabilizing agent is the mixture formation of 35: 15: 3 locust bean gum, pectin and xanthans substantially by ratio.
- 8. as claim 5 or 6 described beverages, it is characterized in that described stabilizing agent is 47: 35: 15 by ratio substantially: the mixture of 3 sugar, locust bean gum, pectin and xanthans constitutes.
- 9. as the described beverage of above-mentioned arbitrary claim, it is characterized in that described beverage also comprises and is selected from following intermixture: water, water base stabilizing agent and newborn based stabilizer, described newborn based stabilizer comprises milk, cream and yogurt.
- 10 as the described beverage of above-mentioned arbitrary claim, it is characterized in that described beverage comprises that also one or more are selected from following additive: anticorrisive agent, pigment, spices and sweetener.
- 11., it is characterized in that described beverage also comprises butter, air or emulsifying agent, gelling agent, thickener, defoamer or the curing agent of one or more citric acids, improvement as the described beverage of above-mentioned arbitrary claim.
- 12., it is characterized in that described beverage is selected from following additive by stabilizing agent, alcohol, citric acid, water, sweetener and one or more substantially and constitutes: anticorrisive agent, pigment, spices and sweetener as the arbitrary described beverage of claim 5-8.
- 13., it is characterized in that described beverage also comprises fruit as the described beverage of above-mentioned arbitrary claim.
- 14. the method for the alcoholic beverage that a manufacturing can be freezing is characterized in that, described method comprises the steps: alcohol-water solution and stabilizing agent are mixed, and stabilizing agent is dissolved in the alcohol-water solution, freezing then this beverage.
- 15. method as claimed in claim 14 is characterized in that, described stabilizing agent is the mixture formation of 35: 15: 3 locust bean gum, pectin and xanthans substantially by ratio.
- 16. method as claimed in claim 14 is characterized in that, described stabilizing agent is the mixture formation of 47: 35: 15: 3 sugar, locust bean gum, pectin and xanthans substantially by ratio.
- 17., it is characterized in that described method also is included in adds to before alcohol-water solution and the stabilizing agent as the arbitrary described method of claim 14-16, earlier sugar be dissolved in the water.
- 18. a method for preparing alcoholic beverage that can be freezing is characterized in that, comprises the steps:(a) sugar is dissolved in the warm water, forms liquid glucose;(b) prepare aqueous citric acid solution, and it is sneaked in the liquid glucose;(c) separately stabilizing agent evenly is mixed in the hot water, before this mixture is added to the solution mixture of step (b), makes its hydration;(d) subsequently alcoholic solution or emulsion are added in the solution mixture of step (c);(e) add cold water to predetermined volume.
- 19. method as claimed in claim 18 is characterized in that, comprises also that after step (d) adding one or more is selected from following additive: anticorrisive agent, pigment and spices.
- 20., it is characterized in that described stabilizing agent comprises dextrin or dextrin mixture as claim 18 or 19 described methods.
- 21., it is characterized in that described stabilizing agent is made of premixed sugar, pectin, locust bean gum and xanthans substantially as claim 18 or 19 described methods.
- 22. as the arbitrary described method of claim 18-21, it is characterized in that, before adding citric acid, anticorrisive agent added in the initial sugar-aqueous solution of step (a).
- 23. method as claimed in claim 22 is characterized in that, described anticorrisive agent is a Sodium Benzoate.
- 24., it is characterized in that described alcohol is grape wine as the arbitrary described method of claim 18-23.
- 25., it is characterized in that described alcoholic solution or emulsion comprise water, water base intermixture or newborn basic intermixture as the arbitrary described method of claim 18-23, the basic intermixture of described breast comprises milk, cream and yogurt.
- 26. freezing alcoholic beverage of making by the arbitrary described method of claim 14-25.
- 27. a freezing alcohol product is characterized in that, in the time of in being in packing material (as defined herein), described product comprises the arbitrary described alcoholic beverage that can be freezing of claim 1-13.
- 28. product as claimed in claim 27 is characterized in that, described packing material is made by metal forming and plastics.
- 29. product as claimed in claim 28 is characterized in that, described packing is made of nylon/polyethylene extruding composite bed.
- 30. a product that comprises the arbitrary described alcoholic beverage that can be freezing of claim 1-13 is characterized in that, described shape of product is ice lolly or ice cream form.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPP7244 | 1998-11-23 | ||
| AUPP7244A AUPP724498A0 (en) | 1998-11-23 | 1998-11-23 | Frozen alcoholic beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1332610A true CN1332610A (en) | 2002-01-23 |
Family
ID=3811453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99815342A Pending CN1332610A (en) | 1998-11-23 | 1999-11-23 | Frozen alcoholic beverages |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1135030A4 (en) |
| JP (1) | JP2002530098A (en) |
| CN (1) | CN1332610A (en) |
| AU (1) | AUPP724498A0 (en) |
| CA (1) | CA2352298A1 (en) |
| HK (1) | HK1042830A1 (en) |
| NZ (1) | NZ512567A (en) |
| WO (1) | WO2000030468A1 (en) |
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| US4790999A (en) * | 1986-10-31 | 1988-12-13 | Heublein, Inc. | Alcoholic soft ice |
| JP2584901B2 (en) * | 1991-02-13 | 1997-02-26 | 多聞酒造 株式会社 | Frozen liquor, its production method and liquor mixture for freezing |
| IT1271585B (en) * | 1993-07-01 | 1997-06-04 | Ciro Otranto | MIXTURE FOR THE PREPARATION OF HOME-MADE ICE CREAM |
| PE3897A1 (en) * | 1994-10-14 | 1997-02-11 | Brown Forman Corp | ALCOHOLIC BEVERAGE, READY TO FREEZE |
| WO1997015199A1 (en) * | 1995-10-25 | 1997-05-01 | George Macleod | Frozen confection containing alcoholic beverage |
| JP3226474B2 (en) * | 1997-02-12 | 2001-11-05 | 雪印乳業株式会社 | Frozen dessert and its production method |
-
1998
- 1998-11-23 AU AUPP7244A patent/AUPP724498A0/en not_active Abandoned
-
1999
- 1999-11-23 EP EP99957759A patent/EP1135030A4/en not_active Withdrawn
- 1999-11-23 JP JP2000583365A patent/JP2002530098A/en active Pending
- 1999-11-23 WO PCT/AU1999/001043 patent/WO2000030468A1/en not_active Application Discontinuation
- 1999-11-23 CA CA002352298A patent/CA2352298A1/en not_active Abandoned
- 1999-11-23 NZ NZ512567A patent/NZ512567A/en unknown
- 1999-11-23 CN CN99815342A patent/CN1332610A/en active Pending
-
2002
- 2002-03-25 HK HK02102254.5A patent/HK1042830A1/en unknown
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138380B (en) * | 2006-09-06 | 2011-09-07 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| CN102362631A (en) * | 2011-11-02 | 2012-02-29 | 内蒙古伊利实业集团股份有限公司 | Avocado-containing ice cream and preparation method thereof |
| CN104968218A (en) * | 2012-10-12 | 2015-10-07 | 马修·罗伯茨 | A beverage supplement and method for making the same |
| CN103749934A (en) * | 2014-02-01 | 2014-04-30 | 武杰 | Wine ice-cream and preparation method thereof |
| CN105454772A (en) * | 2014-08-07 | 2016-04-06 | 浙江帝斯曼中肯生物科技有限公司 | Alcohol component or malt extract particles, and food/beverage containing alcohol component or malt extract particles |
| CN105454772B (en) * | 2014-08-07 | 2021-03-02 | 浙江帝斯曼中肯生物科技有限公司 | Alcohol component or malt extract granule and food and drink containing the same |
| CN106998738A (en) * | 2014-10-15 | 2017-08-01 | Jbl股份有限公司 | Ice cream containing wine |
| CN107641592A (en) * | 2016-07-22 | 2018-01-30 | 唱洪胜 | A kind of Novel wine for having alcoholic drink mixed with fruit juice and jelly wine feature concurrently |
| CN114214158A (en) * | 2021-11-10 | 2022-03-22 | 华中农业大学 | Emulsified rice wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| EP1135030A1 (en) | 2001-09-26 |
| HK1042830A1 (en) | 2002-08-30 |
| JP2002530098A (en) | 2002-09-17 |
| AUPP724498A0 (en) | 1998-12-17 |
| EP1135030A4 (en) | 2004-12-29 |
| WO2000030468A1 (en) | 2000-06-02 |
| NZ512567A (en) | 2003-09-26 |
| CA2352298A1 (en) | 2000-06-02 |
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