CA1039561A - Process for producing slush beverage concentrate and product - Google Patents
Process for producing slush beverage concentrate and productInfo
- Publication number
- CA1039561A CA1039561A CA211,874A CA211874A CA1039561A CA 1039561 A CA1039561 A CA 1039561A CA 211874 A CA211874 A CA 211874A CA 1039561 A CA1039561 A CA 1039561A
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- ice crystals
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Abstract
ABSTRACT OF THE DISCLOSURE
Process for producing a slush comestible concentrate wherein a noncrystallizing saccharide mixture is converted into a concentrate that is spoonable and dispersable at 0°F. in water, milk or whiskey, forms large water ice crystals and 35-50%
overrun during the crystallizing process, cellulose gum being used to reduce phase separation of the slush concentrate and impart desired organoleptic qualities.
Process for producing a slush comestible concentrate wherein a noncrystallizing saccharide mixture is converted into a concentrate that is spoonable and dispersable at 0°F. in water, milk or whiskey, forms large water ice crystals and 35-50%
overrun during the crystallizing process, cellulose gum being used to reduce phase separation of the slush concentrate and impart desired organoleptic qualities.
Description
~9S6~
mi9 in~ention relate~ to produc~ion o~ slush come~t~ble conoe~trates.
Heretofore prior art worker~ have endeavored to ~imula$e ice ~slushe~ available at service ~3tand~ in a take-home product which will not ~uf~er a 10~9 in the ~Islush~ character~
me preparation o~ a ~tablo take-ho~e type o~ flliquid-~ce" beverAge concentrate which makes a cold and frosty dr~nk with addition Or ei~her water, milk or alcohol has eluded prior arb workers so rar as i9 presently known. The concentrate must be ~poonable at ~reezer tempcrature~, and involve ~imple ~illing o~
a glass and aqueous additio~ to a portion o~ the concentrate9 the mixture should be readily admixed and quickly and easlly made ready to drinkO Su~h a product ~hould hava a 't¢old impact" which result~ in im~ediate thirst quenching like slush beverages dis-pensed ~rom ¢ommercial vending machinesO
Such preparations are prone to harden into an u~poon-able ioe blockO Consequently3 su¢h preparations are not likely to be readily di~persable with simple stirring for dilution pur po~e~O Moreover, the sugar phaqe o~ such preparation~ sap-arates a~d accumulates at bhe bottom o~ a container and thewater ice crys~als collect at the top; thi~ is likely to be encountered in national d~stribution where thermal ¢y~ling i~
frozen distribution i9 an unavoidable problem~
~ he present inventio~ generally overcomes the~e prior art product stability limitations while usually a~ordi~g a beverage conce~trate Or desired organoleptic propertie~.
According bo the in~e~ion there is pro~ided a pro¢ess for producing a re~rigeration~stable ~lushed comestible con-aentrate ~hak is spoonablc and qtirable at O~F which compriseq partially crystallizing a sa¢charidal~ aqueous hydrated5 gum-containin~9 vi~cou9 solution to ~orm ioe Gry~tals ha~ing a ~i~e o~ 200 bo ~00 mierons by slowly growing iG9 crystals a~ter the solution i~ cooled to below its ioe point and continuing ~aid -1~3~56~
crystalling process while agitQting the solution to induce an ovsrrun by incorporating a gaseous phase therein until a ~table tertiary phase o~ concentrated syruI) matrix interspersed with coarse ice ~rystals i9 formed ~n a gaseous ~oam at a temperature o~ 15`~20F; and freezing the ter~iary 3y~tem to below 0F~
The inven~ion is ~ounded on idenkification of com positions and conditions whioh induce formation o~ a stable thr~a phase ~ormation o~ large frozen water ice parti¢les interspersed in a gaseous overrun in 9yrup concentrate created during the ¢rystalization pro¢ess 9 It has been ~ound that khe~e condi-tions call for partial ~reezing the syrup 0~3r a period o~ at least two ho~rs with ~e~tle agitation in a tank;t~pe crystal-lizerO The large ma~ority o~ the partially frozen 9~rUp ice particle~ will have a size o~ 200 to 500 microns an~ as oriented in the overrun state will per ~e by ~iture o~ their coarseness contribube to maintalning this overrun condit~on~
It is dirficult to ~peci~y i¢e parti~le shape; the ~crystals~
should not have the platelet struoture characteri~tic o~ t~ose ~ne orystals produ¢ed in scraped~surface haat exchanger~
customarily employed ~or ice cre~m making i~eO votator~; a ma~ority of the weight of water ice "crystal" produced in ac~
cordance with the present proces~ ~hould be at lea~t 200 ml~o~s in all three o~ the ma~or axes, ~t being understood the ex-pre~ion "crysbal" is u3ed in a generic sense in accordance with the present ~pecifi¢ation to apply to w~ter in a ~ro~en state. Essent~ally~ the spoonable slush co~¢entrate will necessarily al~o have present therein an ionic cellulo3e gum such as carbo~ymethyl oellulose or equivalent operati~e to facilitate oYerrun~i~g a~d prevent separation at elevat0d storage temperatures say as high a3 ~15 te ~20F.
For most pref0rred applicatlons the be~orage eo~po-~ition solids will be a ma~or woight per cent of partially in-verted sugar 9yrup~ the dagree ~ sugar inversion depending upon ~n o .
.- . .
1~3~S6~
the ultimate intended sweetness; the total blend of saccharide will customarily include cane syrup as well as corn syrup. The level of invert sugar solids present will generally exceed 25% by total weight of the beverage solids in accord with the intended shelf life for the slush beverage concentrate product, in most applications wherein a 40% or more invert sugar weight per cent of solids is employed a shelf life of at least six months is afforded while retaining the afore-stated desired beverage char-acteristics.
In effecting the required slush, it is important that the gum added thereto be fully hydrated and dispersed not only to provide intended viscosity for beverage sweetness and mouthfeel but also to assure stabilization of the intended overrun struc-ture produced in crystallization. To assure this condition, the gums will be preferably hydrated and dispersed preparatory to addition of the sugar solids which will be mixed for a period of five to ten minutes or until uniformity is achieved and visible gum lumps are no longer observable. At this time flavors and acids will be added where used.
The beverage concentrate thus produced will have a viscosity at ambient temperatures greater than the intended di-luted beverage at such temperatures and a measurable viscosity of 14 millipoises or greater to avoid the dangers of separation mentioned hereinabove, millipoise viscosity being expressed in Brookfield units as determined on an LVT Brookfield* viscometer using a low viscosity head at 30 RPM. The concentrate will then be subjected to a commercial sterilization or pasteurization at a temperature of above 160F and typically at 175~F for 30-60 seconds only where the product requres aseptic processing, e.g., *Trademark ~ -3-`/~'`~
,. . : .
~ .~39561chocolate; in most concentrates con~aining flavoring acids, it will only be necessary to reduce bacteria population by a low temperature cook of 140-160F for 5-20 minutes.
The concentrate will be cooled typically to 27-32~F
preparatory to crystalization. Such cooling may be practiced j -3(a)-~. .
-. - ~.: - ... . , . .. -1~3956~
in a common plate heat exchanger or b~ pas~age through a ~crap~d sur~a~e heat exohanger9 inoident to which some small amount o~
crystallization ma~ be induoed although it 19 pre~erred to avoid any uncontrollable premature ~u~leakion be~ore introduotion to the crystallizing zone~
The beveraga will pre~erably be formulated 90 as to have a~ "ice point", iOeO9 the point at which ice fir~t ~ormq under non super cool~ng temperature reduction condition~ at or below 27F, the degree of temperature ice point depre~ion being a ~un~tion o~ solid~ and pnesence therein o~ other rreezing point depre~sants su¢h as may be optionall~ u~ed, i~eOg acids and alcoholsc Generally9 it i~ de~irable to have the formulationls ice point signi~i¢antly redu¢ed by at least ~iYe degrees be~ow 32F; Or ¢ourse the higher the solids contant the greater the ~reezing point depression but generally bhe pre~erred iGe point ran~e in aecordance with this i~ention will range between 25 and 27F~ ~he low~r ~he ice poinb the more spoonable the pro~uGt at 0F~ but the more the hazard Or pha~e ~eparation in storing th~
ultimate frozen Go~centrate~, It is pre~erred to employ a tank type crystallizer equipped with agitators to gentl~ stir the beverage concentrate therein. The best m~d~ of the inYention described hereina~ter i9 a tank~type batch ¢rystallizatio~; howeverS continuous ¢ry stallization can likewi~e be praotioedO The total re~idsnce time o~ ~he concentrate in the agitated cry~kalli~ing tank wall be in excess Or ~wo hour~O And the ~ a¢e to Volume ratio o~
the tank will generally be OD7 to 206 (1~f'tO ~Y the tanl~ ha-ring a mi~ un h~ight o~ 21 90 a~ to ¢au~e water i¢e cry3tal~ ~ormed during such g9ntle agitation to be uniformly distributedO l~h3 tank will gen0rally be cylindri¢al and ma~r be fed ~rom the top or the bottorn3 top ~e~di~g being preferred ~or batch type cry-stallizationO
In addition to cry~tallization9 agitatlon will re~ult in ~4~
..
:1~3956~L
a ¢ritical and e~sential degrse o~ overrun; it is intended in accordance with this invention that the overrun rangs between 35~
and 50~ and optimally be in the neighborhood o~ 40-50%0 Commonly the temperature of enriched concentrate produced b~ the par~ial rreezing of the water will range at the end of the rreezing cycle between 15-20FD crystallization being e~ected b~ employing a delta T acros~ the heat exchange su:r~ace o~ the cry~tallizer''.le~s than 50F; thi~ will be achie~ed by employi~g a crystallizer having a U ~actor of~ 25 to 90~ it being understood that such a ~actor will vary with ef~iciency of heat trans~er, circulation ~ :
rate Or coolant~ agitator scraper speed and intended degree o~
overrunO
In practicing crystallization in accordance with the pref'erred mode of' the invention, the agitators will scrapc di~-crete water ice Grystals ~rom the sur~ace of the heat exchanger.
wall causing the crystals per se to be displaced f'rom the wall and grow in a non-supercooled state of' circulating syrupO Ovar a protracted period which will pref'erably be in the neighbor-hood of` three to fqur ~ours small crystals will disappear and large crystals will grow resul ~ in the aforestated:specified pai~ticle si7e of crystals~ For a tank~type cry~tallizer operating on a batch basis it ha~ been ~ound that an agitator RPM o~ between 5 and 20 should be employed in a tank havi~g a volume ko sur~ace ratio of 1004 and a haight o~ 8~ and a diameter o~ 9l0 In some applicatio~s it ma-y be desirable in controlling the degree of overrun to develop a tank head~space pres~ure ranging bet~een 5" and 15" Hg~ typleally 8". The purpose o~
drawing a vacuum i~ to modulats or control development of overrun in the aforestated specified rangeO In thiæ~connection~ al~o depending upon tank design9 it may be desirable to equip the tank with a gas sparging no~zle~ say at the lower e~tremity o~
the tank 90 as to control o~errun to meet the aforestated 35-50%
volume speci~ication; On the other hand3 in customary operation ,, -5~
.~ :
~ 0 39 5~ ~
o~ a tank-type crystallization such gas or vacuum practic99 are not essential provided ~urricient sl~race atmosphere exposure is a~ailable to entrain air in the tankO
The slush produced will generally h~ve 75 to 90~0 o~ the water originally present in crystal form ~ince this amount o~
ice broadly is required ~or "slush" impact in the dlluted beverage.
Th~s range is important to achieve a ~table s~stem wherein the ice is uniformly disper~ed in the gaseouY phase and the ~yrup concentrakeO
A~ter crystal development the cry~tallized ~lush will be transferred under controlled temperatures not to exceed 20F~ to a holding or su~ge vessel wherefrom the slush concen-trate will be discharged into a container to a ~illing maans in accordance with packaging technology k~own in the art.
me filled containèr will be bla~t ~rozen at -lO~F.
or below to a "center" temperature o~ 0F~ or below, the center belng the geometric cen~er o~ the rrozen mass; the product sh~uld be kept at ambient room temperatures (68F) for no more than 20 m~ukes or otherwi~e handled such that any side wall ~emperature in any zone ~ontacting the produ~t doe~ not exceed 20F~; other- -wi~e> phase separ~ion and consequent hard centars with a 1099 0~ .
spoonabilit~ and dispsrsabilit~ will be experie~ed.
A baverage 9yrup co~posed e~ arti~icial ~1QVOri~g a~d coloring ingredients i9 prepared having the ~ollowi~g ma~or in-gredisnts in tha r~ge tabulatedO
~C~
Invert Suga~ Solids 700-14~0 Sucrose Solids 7~0~ 0 Hy~rol~d Starch Solids 0,0~5~0 (lOo80 D oE o ) Sodium Carboxymethyl~ellulo~e 0.45-0. 70 Gum ~otal Water 72~0-82.0 (including water i~ sugar syrups ) ~6 1~3956~L
The ingredients are converted into a three phaaa ~y~tem ~ollowing the ~oregoing descriptio~ o~ the prererred pro¢ess o~
the in~ention to produoe a produ¢t :having an overrun of 40~0 This system w~ll consist o~ water ice pa:rti¢les, a continuous base of partially rrozen syrup and a discontinuou~9 microscopically visible distribution of pocket~ ~ormed by alr bubbles when tha product is viewed in,the ~rozen state at 0F.
The incorporation Or air or other gaseous medium provides spoonability and in the overrun ser~es to insulate against trans-mittance of heat through the product and thereby imparts stabilityagainst phase ~eparation by preser~ing the integrity o~ the coar~e crystal structureO The gum serves to pravent physical separation o~ the non~rozen matrix 3yrup phase ~nd thereby contributes toward stabili~,y by maintaining uniformity o~ the tertiary system. me large ice par$icles o~ thi~ syqtem sar~e to prevent fusion Or the ioe by allow~ng a relatively thick matrix syrùp concentrate w~t to ex~st whi¢h maintains the product~s ability to be spooned at lowered temperature say about ~5 to ~5F and higher as storage occa3ions, col~aterally, this condi~ion also adva~tageously asæure,s rapid dispersion of the conoentrake in the diluting medium to provide ¢on~enience in preparatio~0 Thi9 process ca~ be employed advantageously ~or both naturally and art~icially ~lavored beveraga 8yrup preparatlon which may be co~sumad as such and reconstitutedO ~he produ¢t may then'be ~or~ulatad from grape~ boysenberryg orange, grap~
~ruit and like natural ~ruit or vegetable Juices or extracts high in sugar solids as speoif~ed or the product madein imita-tion thereof with fla~oringO Also the produ¢t ma~ compri~e mixturas o~ both natural a~d artifical ~ruit or veg~ta~ uic~ :
30 and e:ctract preparations O
The pre~ormed rormula ~or an imikat~or~ ora~ge drink i9:
. ~
35~
Parts by Weight Water 68.7 Partially Inverted Sugar 25.2 Corn Syrup (70 D.E.~ 3.75 Citric Acid~ Orange Flavor 0.64 and Color Sodium Carboxymethyl Cellulose 0.55 ~0.45 parts 7L F* and 0.1 part 7H4 F*) Ascorbic Acid 0.05 ~;~
Non-brominated Oil Cloud 0.06 Sodium Benzoate (3ppm) *HerculesR Powder Co.
mi9 in~ention relate~ to produc~ion o~ slush come~t~ble conoe~trates.
Heretofore prior art worker~ have endeavored to ~imula$e ice ~slushe~ available at service ~3tand~ in a take-home product which will not ~uf~er a 10~9 in the ~Islush~ character~
me preparation o~ a ~tablo take-ho~e type o~ flliquid-~ce" beverAge concentrate which makes a cold and frosty dr~nk with addition Or ei~her water, milk or alcohol has eluded prior arb workers so rar as i9 presently known. The concentrate must be ~poonable at ~reezer tempcrature~, and involve ~imple ~illing o~
a glass and aqueous additio~ to a portion o~ the concentrate9 the mixture should be readily admixed and quickly and easlly made ready to drinkO Su~h a product ~hould hava a 't¢old impact" which result~ in im~ediate thirst quenching like slush beverages dis-pensed ~rom ¢ommercial vending machinesO
Such preparations are prone to harden into an u~poon-able ioe blockO Consequently3 su¢h preparations are not likely to be readily di~persable with simple stirring for dilution pur po~e~O Moreover, the sugar phaqe o~ such preparation~ sap-arates a~d accumulates at bhe bottom o~ a container and thewater ice crys~als collect at the top; thi~ is likely to be encountered in national d~stribution where thermal ¢y~ling i~
frozen distribution i9 an unavoidable problem~
~ he present inventio~ generally overcomes the~e prior art product stability limitations while usually a~ordi~g a beverage conce~trate Or desired organoleptic propertie~.
According bo the in~e~ion there is pro~ided a pro¢ess for producing a re~rigeration~stable ~lushed comestible con-aentrate ~hak is spoonablc and qtirable at O~F which compriseq partially crystallizing a sa¢charidal~ aqueous hydrated5 gum-containin~9 vi~cou9 solution to ~orm ioe Gry~tals ha~ing a ~i~e o~ 200 bo ~00 mierons by slowly growing iG9 crystals a~ter the solution i~ cooled to below its ioe point and continuing ~aid -1~3~56~
crystalling process while agitQting the solution to induce an ovsrrun by incorporating a gaseous phase therein until a ~table tertiary phase o~ concentrated syruI) matrix interspersed with coarse ice ~rystals i9 formed ~n a gaseous ~oam at a temperature o~ 15`~20F; and freezing the ter~iary 3y~tem to below 0F~
The inven~ion is ~ounded on idenkification of com positions and conditions whioh induce formation o~ a stable thr~a phase ~ormation o~ large frozen water ice parti¢les interspersed in a gaseous overrun in 9yrup concentrate created during the ¢rystalization pro¢ess 9 It has been ~ound that khe~e condi-tions call for partial ~reezing the syrup 0~3r a period o~ at least two ho~rs with ~e~tle agitation in a tank;t~pe crystal-lizerO The large ma~ority o~ the partially frozen 9~rUp ice particle~ will have a size o~ 200 to 500 microns an~ as oriented in the overrun state will per ~e by ~iture o~ their coarseness contribube to maintalning this overrun condit~on~
It is dirficult to ~peci~y i¢e parti~le shape; the ~crystals~
should not have the platelet struoture characteri~tic o~ t~ose ~ne orystals produ¢ed in scraped~surface haat exchanger~
customarily employed ~or ice cre~m making i~eO votator~; a ma~ority of the weight of water ice "crystal" produced in ac~
cordance with the present proces~ ~hould be at lea~t 200 ml~o~s in all three o~ the ma~or axes, ~t being understood the ex-pre~ion "crysbal" is u3ed in a generic sense in accordance with the present ~pecifi¢ation to apply to w~ter in a ~ro~en state. Essent~ally~ the spoonable slush co~¢entrate will necessarily al~o have present therein an ionic cellulo3e gum such as carbo~ymethyl oellulose or equivalent operati~e to facilitate oYerrun~i~g a~d prevent separation at elevat0d storage temperatures say as high a3 ~15 te ~20F.
For most pref0rred applicatlons the be~orage eo~po-~ition solids will be a ma~or woight per cent of partially in-verted sugar 9yrup~ the dagree ~ sugar inversion depending upon ~n o .
.- . .
1~3~S6~
the ultimate intended sweetness; the total blend of saccharide will customarily include cane syrup as well as corn syrup. The level of invert sugar solids present will generally exceed 25% by total weight of the beverage solids in accord with the intended shelf life for the slush beverage concentrate product, in most applications wherein a 40% or more invert sugar weight per cent of solids is employed a shelf life of at least six months is afforded while retaining the afore-stated desired beverage char-acteristics.
In effecting the required slush, it is important that the gum added thereto be fully hydrated and dispersed not only to provide intended viscosity for beverage sweetness and mouthfeel but also to assure stabilization of the intended overrun struc-ture produced in crystallization. To assure this condition, the gums will be preferably hydrated and dispersed preparatory to addition of the sugar solids which will be mixed for a period of five to ten minutes or until uniformity is achieved and visible gum lumps are no longer observable. At this time flavors and acids will be added where used.
The beverage concentrate thus produced will have a viscosity at ambient temperatures greater than the intended di-luted beverage at such temperatures and a measurable viscosity of 14 millipoises or greater to avoid the dangers of separation mentioned hereinabove, millipoise viscosity being expressed in Brookfield units as determined on an LVT Brookfield* viscometer using a low viscosity head at 30 RPM. The concentrate will then be subjected to a commercial sterilization or pasteurization at a temperature of above 160F and typically at 175~F for 30-60 seconds only where the product requres aseptic processing, e.g., *Trademark ~ -3-`/~'`~
,. . : .
~ .~39561chocolate; in most concentrates con~aining flavoring acids, it will only be necessary to reduce bacteria population by a low temperature cook of 140-160F for 5-20 minutes.
The concentrate will be cooled typically to 27-32~F
preparatory to crystalization. Such cooling may be practiced j -3(a)-~. .
-. - ~.: - ... . , . .. -1~3956~
in a common plate heat exchanger or b~ pas~age through a ~crap~d sur~a~e heat exohanger9 inoident to which some small amount o~
crystallization ma~ be induoed although it 19 pre~erred to avoid any uncontrollable premature ~u~leakion be~ore introduotion to the crystallizing zone~
The beveraga will pre~erably be formulated 90 as to have a~ "ice point", iOeO9 the point at which ice fir~t ~ormq under non super cool~ng temperature reduction condition~ at or below 27F, the degree of temperature ice point depre~ion being a ~un~tion o~ solid~ and pnesence therein o~ other rreezing point depre~sants su¢h as may be optionall~ u~ed, i~eOg acids and alcoholsc Generally9 it i~ de~irable to have the formulationls ice point signi~i¢antly redu¢ed by at least ~iYe degrees be~ow 32F; Or ¢ourse the higher the solids contant the greater the ~reezing point depression but generally bhe pre~erred iGe point ran~e in aecordance with this i~ention will range between 25 and 27F~ ~he low~r ~he ice poinb the more spoonable the pro~uGt at 0F~ but the more the hazard Or pha~e ~eparation in storing th~
ultimate frozen Go~centrate~, It is pre~erred to employ a tank type crystallizer equipped with agitators to gentl~ stir the beverage concentrate therein. The best m~d~ of the inYention described hereina~ter i9 a tank~type batch ¢rystallizatio~; howeverS continuous ¢ry stallization can likewi~e be praotioedO The total re~idsnce time o~ ~he concentrate in the agitated cry~kalli~ing tank wall be in excess Or ~wo hour~O And the ~ a¢e to Volume ratio o~
the tank will generally be OD7 to 206 (1~f'tO ~Y the tanl~ ha-ring a mi~ un h~ight o~ 21 90 a~ to ¢au~e water i¢e cry3tal~ ~ormed during such g9ntle agitation to be uniformly distributedO l~h3 tank will gen0rally be cylindri¢al and ma~r be fed ~rom the top or the bottorn3 top ~e~di~g being preferred ~or batch type cry-stallizationO
In addition to cry~tallization9 agitatlon will re~ult in ~4~
..
:1~3956~L
a ¢ritical and e~sential degrse o~ overrun; it is intended in accordance with this invention that the overrun rangs between 35~
and 50~ and optimally be in the neighborhood o~ 40-50%0 Commonly the temperature of enriched concentrate produced b~ the par~ial rreezing of the water will range at the end of the rreezing cycle between 15-20FD crystallization being e~ected b~ employing a delta T acros~ the heat exchange su:r~ace o~ the cry~tallizer''.le~s than 50F; thi~ will be achie~ed by employi~g a crystallizer having a U ~actor of~ 25 to 90~ it being understood that such a ~actor will vary with ef~iciency of heat trans~er, circulation ~ :
rate Or coolant~ agitator scraper speed and intended degree o~
overrunO
In practicing crystallization in accordance with the pref'erred mode of' the invention, the agitators will scrapc di~-crete water ice Grystals ~rom the sur~ace of the heat exchanger.
wall causing the crystals per se to be displaced f'rom the wall and grow in a non-supercooled state of' circulating syrupO Ovar a protracted period which will pref'erably be in the neighbor-hood of` three to fqur ~ours small crystals will disappear and large crystals will grow resul ~ in the aforestated:specified pai~ticle si7e of crystals~ For a tank~type cry~tallizer operating on a batch basis it ha~ been ~ound that an agitator RPM o~ between 5 and 20 should be employed in a tank havi~g a volume ko sur~ace ratio of 1004 and a haight o~ 8~ and a diameter o~ 9l0 In some applicatio~s it ma-y be desirable in controlling the degree of overrun to develop a tank head~space pres~ure ranging bet~een 5" and 15" Hg~ typleally 8". The purpose o~
drawing a vacuum i~ to modulats or control development of overrun in the aforestated specified rangeO In thiæ~connection~ al~o depending upon tank design9 it may be desirable to equip the tank with a gas sparging no~zle~ say at the lower e~tremity o~
the tank 90 as to control o~errun to meet the aforestated 35-50%
volume speci~ication; On the other hand3 in customary operation ,, -5~
.~ :
~ 0 39 5~ ~
o~ a tank-type crystallization such gas or vacuum practic99 are not essential provided ~urricient sl~race atmosphere exposure is a~ailable to entrain air in the tankO
The slush produced will generally h~ve 75 to 90~0 o~ the water originally present in crystal form ~ince this amount o~
ice broadly is required ~or "slush" impact in the dlluted beverage.
Th~s range is important to achieve a ~table s~stem wherein the ice is uniformly disper~ed in the gaseouY phase and the ~yrup concentrakeO
A~ter crystal development the cry~tallized ~lush will be transferred under controlled temperatures not to exceed 20F~ to a holding or su~ge vessel wherefrom the slush concen-trate will be discharged into a container to a ~illing maans in accordance with packaging technology k~own in the art.
me filled containèr will be bla~t ~rozen at -lO~F.
or below to a "center" temperature o~ 0F~ or below, the center belng the geometric cen~er o~ the rrozen mass; the product sh~uld be kept at ambient room temperatures (68F) for no more than 20 m~ukes or otherwi~e handled such that any side wall ~emperature in any zone ~ontacting the produ~t doe~ not exceed 20F~; other- -wi~e> phase separ~ion and consequent hard centars with a 1099 0~ .
spoonabilit~ and dispsrsabilit~ will be experie~ed.
A baverage 9yrup co~posed e~ arti~icial ~1QVOri~g a~d coloring ingredients i9 prepared having the ~ollowi~g ma~or in-gredisnts in tha r~ge tabulatedO
~C~
Invert Suga~ Solids 700-14~0 Sucrose Solids 7~0~ 0 Hy~rol~d Starch Solids 0,0~5~0 (lOo80 D oE o ) Sodium Carboxymethyl~ellulo~e 0.45-0. 70 Gum ~otal Water 72~0-82.0 (including water i~ sugar syrups ) ~6 1~3956~L
The ingredients are converted into a three phaaa ~y~tem ~ollowing the ~oregoing descriptio~ o~ the prererred pro¢ess o~
the in~ention to produoe a produ¢t :having an overrun of 40~0 This system w~ll consist o~ water ice pa:rti¢les, a continuous base of partially rrozen syrup and a discontinuou~9 microscopically visible distribution of pocket~ ~ormed by alr bubbles when tha product is viewed in,the ~rozen state at 0F.
The incorporation Or air or other gaseous medium provides spoonability and in the overrun ser~es to insulate against trans-mittance of heat through the product and thereby imparts stabilityagainst phase ~eparation by preser~ing the integrity o~ the coar~e crystal structureO The gum serves to pravent physical separation o~ the non~rozen matrix 3yrup phase ~nd thereby contributes toward stabili~,y by maintaining uniformity o~ the tertiary system. me large ice par$icles o~ thi~ syqtem sar~e to prevent fusion Or the ioe by allow~ng a relatively thick matrix syrùp concentrate w~t to ex~st whi¢h maintains the product~s ability to be spooned at lowered temperature say about ~5 to ~5F and higher as storage occa3ions, col~aterally, this condi~ion also adva~tageously asæure,s rapid dispersion of the conoentrake in the diluting medium to provide ¢on~enience in preparatio~0 Thi9 process ca~ be employed advantageously ~or both naturally and art~icially ~lavored beveraga 8yrup preparatlon which may be co~sumad as such and reconstitutedO ~he produ¢t may then'be ~or~ulatad from grape~ boysenberryg orange, grap~
~ruit and like natural ~ruit or vegetable Juices or extracts high in sugar solids as speoif~ed or the product madein imita-tion thereof with fla~oringO Also the produ¢t ma~ compri~e mixturas o~ both natural a~d artifical ~ruit or veg~ta~ uic~ :
30 and e:ctract preparations O
The pre~ormed rormula ~or an imikat~or~ ora~ge drink i9:
. ~
35~
Parts by Weight Water 68.7 Partially Inverted Sugar 25.2 Corn Syrup (70 D.E.~ 3.75 Citric Acid~ Orange Flavor 0.64 and Color Sodium Carboxymethyl Cellulose 0.55 ~0.45 parts 7L F* and 0.1 part 7H4 F*) Ascorbic Acid 0.05 ~;~
Non-brominated Oil Cloud 0.06 Sodium Benzoate (3ppm) *HerculesR Powder Co.
Claims (15)
1. A process for producing a refrigeration-stable slushed comestible concentrate that is spoonable and stirable at 0°F
which comprises partially crystallizing a saccharidal, aqueous hydrated, gum-containing, viscous solution to form ice crystals having a size of 200 to 500 microns by slowly growing ice crystals after the solution is cooled to below its ice point and continuing said crystalling process while agitating the solution to induce an overrun of 35-50% and while incorporating a gaseous phase therein until a stable tertiary phase of concentrated syrup ma-trix interspersed with coarse ice crystals is formed in a gaseous foam at a temperature of 15°-20°F; 75 to 90% of the water origin-ally present in said solution being thereby converted to said ice crystals.
which comprises partially crystallizing a saccharidal, aqueous hydrated, gum-containing, viscous solution to form ice crystals having a size of 200 to 500 microns by slowly growing ice crystals after the solution is cooled to below its ice point and continuing said crystalling process while agitating the solution to induce an overrun of 35-50% and while incorporating a gaseous phase therein until a stable tertiary phase of concentrated syrup ma-trix interspersed with coarse ice crystals is formed in a gaseous foam at a temperature of 15°-20°F; 75 to 90% of the water origin-ally present in said solution being thereby converted to said ice crystals.
2. A process according to claim 1, wherein said crystal-lizing proceeds over a period of at least two hours.
3. A process according to claim 2, wherein the ice crystals are a numerical majority of the ice particles.
4. A process according to claim 3, wherein the crystal lized solution has an ice point of 25°-27°F.
5. A process according to claim 4, wherein the ice is crystallized in a tank having a surface to volume ratio of 0.7 to 2.6.
6. A process according to claim 5, wherein the gum is an ionic cellulose gum and said solution has a viscosity of 14 millipoises.
7. A process according to claim 1, wherein the saccharide comprises at least 25% invert sugar by weight of the total bev-erage solids.
8. A process according to claim 1, wherein 75% to 90% of the water originally present is in crystalline form.
9. A process according to claim 1, wherein at least 40% of the solution solids are invert sugar.
10. A process according to claim 2, wherein said solution has a solids concentration such that it must be cooled at least 5°F below 32°F prior to crystallization and wherein the solution is cooled slowly to below its ice point to cause formation of said ice crystals.
11. A process according to claim 10, wherein the crystals are grown in a crystallizer operating at a U factor of 25 to 90 and a delta T of less than 50°F across the heat exchange surface.
12. A process according to claim 1, wherein there is an atmospheric pressure of 5 to 15 inches (Hg) on the solution during crystallization.
13. A process according to claim 12, wherein the tertiary phase is transferred at less than 20°F from the crystallizing zone to a filling and packaging zone.
14. A process according to claim 1, wherein the uncrystal-lized solution prior to said partial crystallization comprises:
7-14% Invert Sugar Solids 7-14% Sucrose Solid 0-5.0% Hydrolized Starch Solids (10 to 80 D.E.) 0.45-0.7% Ionic Cellulose Gum 72-82% Water
7-14% Invert Sugar Solids 7-14% Sucrose Solid 0-5.0% Hydrolized Starch Solids (10 to 80 D.E.) 0.45-0.7% Ionic Cellulose Gum 72-82% Water
15. A slushed comestible concentrate, when produced by a process according to claim 1, that is spoonable and stirable at 0°F which comprises partially crystallizing a saccharidal, aqueous hydrated, gum-containing, viscous solution to form ice crystals having a size of 200 to 500 microns by slowly growing ice crystals after the solution is cooled to below its ice point and continuing said crystalling process while agitating the solution to induce an overrun of 35-50% and while incorporating a gaseous phase therein until a stable tertiary phase of con-centrated syrup matrix interspersed with coarse ice crystals is formed in a gaseous foam at a temperature of 15°-20°F; 75 to 90%
of the water originally present in said solution being thereby converted to said ice crystals.
of the water originally present in said solution being thereby converted to said ice crystals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA211,874A CA1039561A (en) | 1974-10-21 | 1974-10-21 | Process for producing slush beverage concentrate and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA211,874A CA1039561A (en) | 1974-10-21 | 1974-10-21 | Process for producing slush beverage concentrate and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1039561A true CA1039561A (en) | 1978-10-03 |
Family
ID=4101413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA211,874A Expired CA1039561A (en) | 1974-10-21 | 1974-10-21 | Process for producing slush beverage concentrate and product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1039561A (en) |
-
1974
- 1974-10-21 CA CA211,874A patent/CA1039561A/en not_active Expired
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