CA2202418A1 - System and method for supplying edible solids to a drinkable liquid composition - Google Patents

Abstract

A system for supplying edible solids in the nature of hydrated hydrocolloids to a bottle filling station to form a suspension with a drinkable liquid composition. The edible solids are supplied in fiber drums with a preservative solution. The contents of the fiber drum are discharged by gas pressure applied to the interior of the drum to a dewatering device for separation of the edible solids. The dewatering device includes an inclined perforated support which allows passage of the preservative solution while transporting the edible solids by gravity through the device for collection. The collected solids are transported to the bottle filling station either directly by a metering device or in the form of a suspension with a drinkable liquid composition.

Description

BBA 3.0-001 SYSTEM AND METHOD FOR SUPPLYING EDIBLE SOLIDS
TO A DRINKABLE LIQUID COMPOSITION
s Applicant claims the benefit under 35 U.S.C. 119(e) of United States Provisional Application entitled "System and Method for Supplying Edible Solids to a Drinkable Liquid Composition", filed on March 13, 1997, Serial No.
The present invention relates in general to a system and method used in the production of novelty drinks containing a suspension of edible hydrated hydrocolloids. More specifically, the present invention relates to a system and method for separating edible solids from a preservative solution prior to incorporating the edible solids into a drinkable liquid composition at one or more processing stations.
The soft drink industry began more than a century ago, pioneered by the pharmacy trade which concocted various drinks for an array of ailments. Famous brands such as Dr.
Pepper~, Coca-Cola~, and Vernors~ trace their histories to the late 1800's. Over the first half of the 1900's, soft drinks grew in popularity as an occasional beverage alternative for all age groups. A core set of flavors - cola, lemon lime, ginger ale and root beer accounted for nearly all of the industry's volume. The coming-of-age of the Baby Boom generation drove per capita soft drink consumption to unprecedented levels by the early 1970's.
More than any other influence, these same Boomers brought about changes in the types of soft drinks available, prompting the introduction of more healthful diet and caffeine-free products. Bottled waters rode the same wave of better for you products which carried well into the 1980's.
At the same time, soft drink manufacturers promoted their sugar-sweetened products aggressively to the teen consumer via affiliations with entertainment personalities. This marketing focus was augmented by increased se,rving sizes in both packaged goods and food service cups.~ By the énd of the decade, carbonated soft drink consumption per capita had passed that of tap water for the first time in history.
During the mid 1980's, more alternative beverages were introduced, offering the aging soft drink consumer new flavor choices, formulations with real juice content and all-natural ingredients. Recognizing the impact of this new era and volume potential of these soft drink alternatives, the industry unwittingly christened the so-called New Age beverage segment.
Originally considered a niche segment of the overall soft drink market, the New Age beverage category is now regarded as a separate and distinct product category. By way of example, New Age beverages include Sports DrinkjIsotonics:
Beverages providing functional benefits in energy build-up, strength and endurance, or energy restoration; Ready to Drink Iced Teas: Real-brewed, natural, and flavored varieties of the chilled leaf liquid first introduced to North America in 1904; Still Water: Natural, non-carbonated, distilled, purified, spring or well water, typically packaged in clear plastic bottles; Fruit Juices and Drinks: Comprised of 100%
shelf-stable, non-carbonated juices (fresh or from concentrate) and juice drinks with less than 100% juice content; All Natural Sodas: A broad field that includes all soft drink alternatives positioned as premium, more healthful sodas, generally colorless, sweetened (both sugar and aspartame), and formulated with all-natural fruit flavors;
Sparkling Waters: Generally defined as flavor-essenced mineral waters and sodas with no added sweeteners, either clear or lightly tinted, and possessing a low (or zero) calorie content; Sparkling Fruit Juices and Drinks:
Carbonated mineral/filtered water and fruit juice blends, which may or may not contain flavors, sweeteners, and preservatives; and Ready-to-Drink Iced Coffee: a beverage segment still in its infancy and unproven in consumer appeal.
Another category of New Age beverages which have been recently developed are known as Textural Modified Beverages. These beverages include disfrete pieces of edible solids such as real fruit pieces and gel-type hydrated hydrocolloids incorporated into drinkable liquid compositions, such as carbonated and non-carbonated soft drinks, water, sports drinks, fruit flavored and natural fruit drinks, iced tea drinks, and the like. These beverages offer the consumer S a unique visual effect with enhanced taste and texture or mouth feel. By way of example, there is disclosed in Lewis, U.S. Patent No. 5,576,039 a Textural Modified Beverage wherein the edible solids in the form of edible jelly-type substances of hydrated hydrocolloids, e.g., gellan gum, are suspended in a drinkable liquid composition.
Once manufactured, the edible solids are often stored for a period of time prior to being introduced into the drinkable liquid composition by means of one or more bottle filling stations in the bottling line. Due to the possibility of spoilage from bacteria during storage, the edible solids may include one or more preservatives such as sodium benzoate, potassium sorbate and mixtures thereof as known from Lewis.
Alternatively, the edible solids can be made with no added preservatives by being stored in a preservative solution including one or more preservatives. In the latter case, it is required that the edible solids be separated from the preservative solution prior to incorporation into the drinkable liquid composition.
In either case, the edible solids must be discharged from their storage container at a rate to meet the demands of the bottling line. Due to the jelly-type nature of the edible solids which renders them susceptible to physical damage, mechanical equipment such as centrifugal pumps and the like are not suitable for use in transfer systems. As the fill rate of a typical bottling line can be in the order of 450 bottles per minute, there is the need for a system adaptable for the continuous or intermittent discharge of storage containers of these edible solids at a compatible rate, while at the same time, effectively separating the edible solids from the preservative solution, all while preventing any damage to the edible solids.
Accordingly, one object of thle present invention is to provide a system and method for supplying edible solids to a drinkable liquid composition which optimizes the material handling of the edible solids from its storage container to a bottling line.
Another object of the present invention is to provide a system and method for supplying edible solids to a drinkable liquid composition which is operable for supplying the edible solids on demand without interruption during the bottling process.
Another object of the present invention is to provide a system and method for supplying edible solids to a drinkable liquid composition which prevents damage to the edible solids during discharge from their storage container for transport to the bottling line.
Another object of the present invention is to provide a system and method for supplying edible solids to a drinkable liquid composition which accommodates edible solids provided in a preservative solution within its storage container.
Another object of the present invention is to provide a system and method for supplying edible solids to a drinkable liquid composition in which the edible solids are separated from the preservative solution prior to being incorporated into the drinkable liquid composition.
Another object of the present invention is to provide a system and method for supplying edible solids to drinkable liquid composition in which the edible solids are transferred between different elevations using pneumatic pressure.
In accordance with one embodiment of the present invention, the system and method enables the filling of bottles with a drinkable liquid composition and edible solids without the use of a dual filling method. By dual filling method it is meant first filling bottles with edible solids at a first solids bottle filling station, and then, subsequently filling the bottles with the drinkable liquid composition at a second liquid bottle filling station. With respect to the present invention, a concentrated suspension of the edible solids in the drinkable liquid composition is supplied to a single bottle filling station for filling the bottles with diluent drinkable liquid composition at the desired weight percentage of edible solids. However, it is to be understood that, as to be described hereinafter, a dual filling method S may also be used in accordance with the present invention, whereby the edible solids separated from the preservative solution are metered by conventional methods to the solids bottle filling station.
In either case, the edible solids in a preservative solution is stored in a 55 gallon fiber container provided with a polyethylene bag. The container closure head is removed and replaced with a pneumatic transfer device which enables pressurizing of the container using an inert gas up to approximately 14.7 psig. The maximum pressure is limited due to the container's material construction thereby limiting the height and distance to which the contents of the container can-be discharged. By transferring the edible solids using pneumatic pressure, damage to the edible solids is avoided which would otherwise occur using mechanical pumps or the like.
The edible solids along with the preservative solution are continuously and/or intermittently transferred to a dewatering device. The dewatering device includes a sloped screen having perforations which have an effective diameter smaller than the effective diameter of the edible solids. The edible solids move, by gravity, across the screen with the preservative solution passing through the perforations for discharge. One or more spray nozzles within the dewatering device are provided for optionally rinsing the edible solids with an aqueous solution or liquid as to be described, for example, recycled preservative solution and/or make-up preservative solution. The drained edible solids are distributed to one or more mixing vessels. A drinkable liquid composition is supplied to the mixing vessels for blending with the edible solids in forming a concentrated suspension.
The resulting suspension is supplied to one or more filling heads of a bottling line upon demand for dilution with the drinkable liquid composition using a Lixing tee or venturi device, thereby filling the bottles with the desired weight percentage of edible solids.
In accordance with one embodiment of the present invention there is described a method of separating edible solids from a liquid mixture thereof prior to incorporating the edible solids into a drinkable liquid composition, the method comprising the steps of providing a source of edible solids in a liquid, discharging the edible solids and the liquid from the source, separating the edible solids from the liquid discharged from the source, and collecting the edible solids separated from the liquid for incorporation into a drinkable liquid composition.
In accordance with another embodiment of the present invention there is described a method of supplying edible solids to a processing station for suspending the edible solids in a drinkable liquid composition, the method comprising the steps of providing a source of edible solids in a preservative solution therefore at a first elevation, discharging the edible solids and the preservative solution from the source by applying other than atmospheric pressure thereto, passing at a second elevation higher than the first elevation the discharge edible solids and preservative solution through a device operative for separating the edible solids from the preservative solution, supplying the edible solids to a processing station, and mixing the edible solids with the drinkable liquid composition at the processing station.
In accordance with another embodiment of the present invention there is described a method of providing a suspension of edible solids in a drinkable liquid composition, the method comprising providing a source of edible solids in a preservative solution therefore at a first elevation, discharging the edible solids and the preservative solution from the source by applying a positive pressure thereto, passing at a second elevation higher than the first elevation the discharge edible solids and the preservative solution over a support arranged at an incline htaving a plurality of perforations therein, the perforations having an effective size smaller than the effective size of the edible solids for preventing passage of the edible solids therethrough while permitting passage of the preservative solution therethrough, collecting the edible solids separated from the preservative solution for incorporation into a drinkable liquid composition, and suspending the edible solids in the drinkable liquid composition to form a suspension therefrom.
In accordance with another embodiment of the present invention there is described a system for separating edible solids from a liquid mixture thereof prior to incorporating the edible solids into a drinkable liquid composition, the system comprising means for storing a mixture of edible solids and a liquid, means for discharging the mixture from the storage means, and means for separating the edible solids from the liquid in the mixture prior to incorporating the edible solids into a drinkable liquid composition.
In accordance with another embodiment of the present invention there is described a system for supplying edible solids to a processing station for suspending the edible solids in a drinkable liquid composition, the system comprising a container of edible solids in a preservative solution therefore arranged at a first elevation, a discharge assembly attachable to the container, the discharge assembly operative to pressurize the container for discharging the edible solids and the preservative solution therefrom, a screening device at a second elevation higher than the first elevation for separating the edible solids from the preservative solution discharged from the container, the screening device including a support having a plurality of perforations therein, the perforations having an effective size smaller than the effective size of the edible solids for preventing passage of the edible solids therethrough while permitting passage of the preservative solution therethrough, and means for supplying the edible solids separated from the preservative solution for incorporation into a drinkable liquid composition.
In accordance with another em~odiment of the present invention there is described a system for separating edible solids from a liquid mixture thereof prior to incorporating the edible solids into a drinkable liquid composition, the system comprising a fiber container storing a mixture of edible solids in a preservative solution therefore arranged at a first elevation, the fiber container having a closed bottom and an openable top, a reinforcing device positionable about the closed bottom of the fiber container, a transfer head positionable about the open top of the fiber container providing access to the interior of the fiber container, means for connecting the reinforcing device to the transfer head under a compressive force to create a seal between the transfer head and the open top of the fiber container, a source of compressed gas coupled to the transfer head for maintaining the interior of the fiber container at a sufficient positive pressure for discharging the edible solids and the preservative solution therefrom, a screening device arranged at a second elevation higher than the first elevation for separating the edible solids from the preservative solution discharged from the fiber container under the positive pressure, the screening device including a support having a plurality of perforations therein, the perforations having an effective size smaller than the effective size of the edible solids for preventing passage of the edible solids therethrough while permitting passage of the preservative solution therethrough, and means for dispensing the edible solids discharged from the screening device into a bottle for suspension with a drinkable liquid composition.
The above description, as well as further objects, features and advantages of the present invention will be more fully understood with reference to the following detailed description of a system and method for supplying edible solids to a drinkable liquid composition, when taken in conjunction with the accompanying drawings, wherein:
Fig. 1 is a diagrammatic illustration of a system for transferring a mixture of edible solids in a preservative solution from a storage container thereof to a dewatering station by operation of pneumatic pressu~e;

Fig. 2 is a diagrammatic illustration of a system for supplying dewatered edible solids in the form of a concentrated liquid/solid suspension of drinkable liquid composition to one or more bottle filling stations;
Fig. 3 is a diagrammatic illustration of a dual filling system for separately filling metered edible solids and drinkable liquid composition at separate liquid and solids bottle filling stations in accordance with another embodiment of the present invention;
Fig. 4 is a front elevational view of a fiber container in unassembled relationship with a bottom head reinforcing device and a top head pneumatic reinforcing transfer device;
Fig. 5 is a partial cross-sectional view illustrating the assembled relationship of the reinforcing device in operative relationship with the bottom head of the fiber container;
Fig. 6 is a partial cross-sectional view showing the reinforcing pneumatic transfer device in assembled relationship with the top head of the fiber container to form a seal thereat;
Fig. 7 is a diagrammatic illustration of a dewatering device constructed in accordance with one embodiment of the present invention; and Fig. 8 is a diagrammatic illustration of a dewatering device constructed in accordance with another embodiment of the present invention.
In describing the preferred embodiments of the subject matter illustrated in the drawings, specific terminology will be resorted to for the sake of clarity.
However, the invention is not intended to be limited to the specific terms so selected, and it is to be understood that each specific term includes all technical equivalents which operate in a similar manner to accomplish a similar purpose.
Referring now to the drawings wherein like reference numerals represent like elements, there is shown in Fig. 1 a system 100 for supplying dewatered ~edible solids from a container thereof to a processing sta~ion for incorporation into a drinkable liquid composition. The system 100 generally includes a transfer station 102 and a dewatering station 104.
The transfer station 102 is operative for transferring a mixture of edible solids and preservative solution from its storage container to the dewatering station 104. Although the system 100 has been illustrated as having a single transfer station 102 and dewatering station 104, it is to be understood that multiple transfer stations and dewatering stations may be included within the system as desired.
The transfer station 102 is operative for receiving a storage drum 106 or other suitable container, such as a bucket, vessel and the like, for the edible solids supplied as a mixture with a preservative solution. For example, the edible solids may be in the nature of jelly-type hydrated hydrocolloids incorporating water-insoluble colors as disclosed in Lewis, while the preservative solution may be any solution containing a preserving agent. By way of example, the preserving solution may include 12% by weight sugar, 300 PPM sodium benzoate, 50 PPM sodium metabisulfite and the balance water, adjusted to a pH of about 3. It is contemplated that sterilized or bacteria free water without a preserving agent may also be used as the preservative solution. For illustrative purposes only, the edible solids content of the mixture may be in the range of about 70-80% by weight.
The edible solids 168 can be prepared by mixing water and a suitable gelling agent to form a liquid composition. The liquid composition can be gelled by heating until fully hydrated and then cooling the composition.
Alternatively, the liquid composition can be gelled by reacting the composition with mono- or di-valent ions such as calcium or sodium ions. The water should be potable and present in an amount between 80% and 99.8% by weight of the substance.
Suitable gelling agents include, but are not limited to, gellan gum, xanthan gum, locust bean gum, pectin, alginates, carragheenans, starches, ~elatin, and mixtures thereof. The gelling agent is used in an amount between 0.1%

and 5% by weight of the substance, preferably between about 0.2% and 1% by weight. In a preferred embodiment, gellan gum is used in an amount between about 0.1% and 0.5% by weight of the substance, preferably between about 0.2% and 0.4% by S weight.
Edible solids 168 prepared using gellan gum are soft and break up immediately in the mouth. In addition, such substances are pasteurizable because the substance does not redissolve on heating. Finally, the texture of the edible solids 168 can be altered by varying the proportions of other gelling agents that are used in addition to the gellan gum as well as other components of the substance. Other water soluble components that may be included in the edible solids 168 include, for example, sweeteners, acids, ion providers or buffers, sequestrants, preservatives, water-insoluble colors and the like. By way of example, orange flavor edible solids 168 include water, sucrose, gellan gum, natural flavor, extractives of paprika, sodium citrate, xanthan gum, sodium benzoate, citric acid, potassium metasulphite, vegetable oil and mono- and di-glycerides. The water insoluble colors as disclosed in the Lewis Patent are generally provided as a suspension in water or other suitable liquid media prior to cooling the liquid composition. Other suitable media include, but not limited to, propylene glycol, vegetable oil, ethyl alcohol, and the like. In a preferred embodiment, a suspension or emulsion having between about 1% and 10% by weight water-insoluble color is used.
The final amount of color is, of course, determined by the final color of the edible solids 168 that is desired and manipulation of the amount of color required to achieve a desired result can readily be accomplished by one skilled in the art. In general, the amount of color will range between about 0.002% and 1% by weight of the edible solids 168 depending on the particular water-insoluble color that is used and the final color that is desired.
The texture of the edible solids 168 is a function of the components of the substance andl their proportions and can be measured using standards of elasticity, brittleness, hardness, modulus and cohesiveness. The edible solids 168 can be produced to have a wide variety of firmness, from a relatively soft jelly-like consistency to a relatively firm rubber-like consistency. The firmness of the edible solids 168 can be measured in terms of its strength to resist crushing. This can be accomplished by placing an edible solid 168 between two plates, and loading the upper plate with lead shots until the edible solid crushes, i.e., loses its preformed shape by tending to flatten out. Edible solids 168 having a crush strength of between 60-320 grams of lead shots are considered generally useful in the present invention.
This covers a range of firmness from a jelly-like consistency to a relatively firm rubber-like consistency. The preferred range for the firmness of the edible solids 168 is in the range from about 85-115 grams of lead shots.
As previously noted, the edible solids to be incorporated into Textural Modified Beverages may include real fruit pieces such as whole citrus fruit cells, soft fruit pieces, e.g., apples, pears, peaches, etc. and tropical fruit pieces, e.g., mango, papaya, pineapple, etc., as well as hydrated hydrocolloids as disclosed in Lewis. The transfer station 102 is particularly suitable for transferring edible solids formed from hydrated hydrocolloids in the nature of spherical particles having a diameter of about 4-7 mm.
However, it is to be understood that other sized particles and shapes may be transferred pursuant to the transfer station 102.
The illustrated storage drum 106 is constructed in the nature of a conventional 55 gallon container drum having a separate polyethylene bag functioning as a liner. The storage drum 106 includes a closed bottom head 108 and a removable top head (not shown). Fiber containers of this type are known to possess a certain degree of wall strength when under pressure.
However, these fiber containers are also known to have relatively poor burst strength at their top and bottom heads.
As to be described hereinafter, the top and bottom heads of the storage drum 106 are reinforce~ to accommodate the pressure required to transfer their contents at the transfer station 102. One commercially available fiber container of the aforementioned type is available from Greif Container, Inc. of Delaware, Ohio.
A pneumatic transfer head 112 is attachable to an open storage drum 106 upon removing its top head to enable pressurization of the drum. The transfer head 112 for this purpose includes a shell 110 supporting a compressed gas inlet 114, a pressure gauge 116, a pressure relief valve 117 and a discharge pipe 118 having an enlarged inlet 120 positionable adjacent the bottom of the storage drum 106. A source of compressed gas 122, such as nitrogen, carbon dioxide, filtered air and the like, is supplied to the transfer head 112 through a pressure controller 124, a check valve 126 and a shutoff valve 128.
The dewatering station 104 includes at least one dewatering device 130 for separating the edible solids from the preservative solution. The dewatering device 130 includes a housing 132 having an inlet 134, an edible solids outlet 136 and a preservative solution outlet 138. Extending at a downward angle within the housing 132 between the inlet 134 and solids outlet 136 is a support 140 having a plurality of perforations 142. Due to contact with the edible solids, the support 140 is generally constructed from stainless steel material having a smooth upper surface which contacts with the edible solids. The perforations 142 are preferably circular in nature having an opening size of about 0.5 mm. when the edible solids are in the form of spherical particles having a diameter of about 4-7 mm. Also contemplated are other shaped perforations 142 such as slits, ovals and the like. The effective diameter of the perforations 142 is therefore smaller than the effective diameter of the edible solids.
This allows the edible solids to be transported over the surface of the support 140 by means of gravity while the preservative solution is drained through the perforations 142.
One or more spray nozzles 144 are positioned within the housing 132 overlying the support 140. The spray nozzles 144 are connected to a source of an aquelous solution or li~uid 146 through respective shutoff valves 148, 150. A sight glass . CA 02202418 1997-04-11 152 is positioned at either end of the housing 132 adjacent the inlet 134 and edible solids outlet 136. The preservative solution outlet 138 is connected to a suitable drain 154 through a shutoff valve 156. As to be described hereinafter, S the solids outlet 136 is connected to a manual three way valve 158 arranged downstream of a branch 160 which is connected to a shutoff valve 162 and clean-in-place nozzle 164 which provides for a dual function. The clean-in-place nozzle 164 provides (1) a source of water, steam or cleaning agent to the dewatering device 130 for cleaning same or (2) a source of aqueous solution or liquid such as the preservative solution, a sugar water solution and the like to dislodge accumulated edible solids as may be required. The clean-in-place nozzle 164, as well as other such nozzles, may be located at other lS locations within the system 100 as may be desired to accomplish the dual functions described.
In operation of the system 100 in accordance with one illustrative embodiment, a 55 gallon fiber storage drum 106 is positioned within the transfer station 102. The storage drum 106 contains a mixture 166 of edible solids 168 and a preservative solution 170 or sterilized water within a polyethylene bag. As previously noted, the edible solids are preferably a hydrated hydrocolloid present in the amount of 70-80% by weight in an aqueous preservative solution present in the amount of about 20-30% by weight. The preservative solution contains one or more preservatives such as a mixture of sodium benzoate and potassium metabisulfite. The edible solids may be in the form of spheres having a diameter in the range of 4-7 mm. which facilitates their flow through the dewatering device 130 during the dewatering process of the preservative solution.
The top head (not shown) of the storage drum 106 is removed and replaced with the pneumatic transfer head 112.
This seals the storage drum 106 so as to provide a quasi-pressure vessel with the inlet 120 of the discharge pipe 118arranged adjacent the bottom of the storage drum 106. The transfer head 112 is constructed to rei~force the open end of the storage drum during the pressurized discharge operation.

Similarly, a reinforcing device 171, see Fig. 4, is positioned about the bottom head 108 of the storage drum 106 for its reinforcement. The specific construction of the reinforcing device and its cooperative association with the pneumatic transfer head 112 to seal the open end of the storage drum 106 will be described hereinafter with respect to Figs. 4-6.
The interior of the storage drum 106 is pressurized with a gas, such as inert nitrogen from source 122 under operation of pressure control valve 124. The storage drum 106 is pressurized, by way of example, in the range of about 5-7 psig, and up to about 14.7 psig depending upon the strength of the storage drum. The upper limit of pressurizing the storage drum 106 is based upon the storage drum's composition such as a fiber drum from Kraft Paper. In the event a steel storage drum 106 was used, or other pressure vessel, it is contemplated that higher internal pressures might be used.
The operating pressure is selected to be sufficient to transfer the mixture 166 from the storage drum 106 to the dewatering device 130. In this regard, the discharge pipe 118 of the pneumatic transfer head 112 is connected by a transfer pipe 172 to the inlet 134 of the dewatering device 130. In the preferred embodiment, the dewatering device 130 is arranged at a higher elevation than the storage drum 106.
Therefore, the pressure within the storage drum 106 must be sufficient to convey the mixture 166 to the elevation of the dewatering device 130, as well as overcoming the frictional resistance created by the length of the transport pipe 172.
The maximum operational internal pressure of the storage drum 106 thus limits the height of the dewatering device 130 and the length of the transport pipe 172.
It is also contemplated that a pressure vessel of any size may be used instead of the storage drum 106. In this regard, the mixture of edible solids and preservative solution will be emptied into the pressure vessel at atmospheric pressure, and the vessel sealed and pressurized to above atmospheric pressure for feeding same to the dewatering unit 130. In this embodiment, it is possib~e to provide a supply of the edible solids multiple times the capacity of a single storage drum 106.
The mixture 166 received through the inlet 134 of the dewatering unit 130 is dispensed over the surface of the support 140 having the plurality of exposed perforations 142.
As previously described, the support 140 is arranged at an inclined angle to assist transporting of the edible solids 168 thereacross to the solid outlet 136. The particular angle selected is based, in part, upon the size and geometry of the edible solids 168, their resistance to flow down an incline, as well as any tendency of the edible solids to bridge or accumulate at one location. The particular angle may be determined by trial and error so as to optimize the natural passage of the edible solids 168 over the support 140 under the action of gravity. In this regard, the sight glasses 152 enable viewing of the edible solids 168 at a location adjacent the inlet 134 and edible solids outlet 136 to determine visually whether any bridging or backing-up of the edible solids has occurred preventing their transport through the dewatering device 130.
In the case of plugging of the dewatering device 130 by the bridging or otherwise accumulation of edible solids 168 therein, an aqueous solution or liquid, such as the preservative solution, a sugar and water solution or the like can be injected into the dewatering device through the clean-in-place nozzle 164 and/or spray nozzles 144 in order to dislodge the accumulated solids. In addition, the aforementioned aqueous solution or liquid from source 146 can be sprayed onto the edible solids 168 using the spray nozzle 144 as the solids are transported across the support 140. The entering solution or liquid from the spray nozzles 144 will have two beneficial effects. First, the solution or liquid can be used to rinse the edible solids 168 of any residual preservative solution 170. In addition, the added solution or liquid will have a tendency to lubricate the edible solids 168 to promote their movement by gravity down the support 140 to the solids outlet 136. The preservati~e solution 170 and/or any aqueous solution or liquid passing through the perforations 142 are discharged to the drain 154.
The edible solids stored with the preservative solution will absorb by osmotic action a percentage of the S preserving agents present. The aqueous solution or liquid brought into contact with the edible solids in the dewatering unit 130 can be selected so as to leach out a desired percentage of the absorbed preserving agents. This has the advantage of lowering the percentage of preservative to levels which will avoid labeling laws which otherwise would require their disclosure. By way of example, the aqueous solution can be a sugar water solution which will have the further benefit of not removing the sugar present within the composition of the edible solids, while still achieving the above objectives.
As thus far described, the mixture 166 within the storage drum 106 is fed to the dewatering device 130 under operation of pneumatic pressure created by a gas via pressure control valve 124. By using compressed gas, it is possible to arrange the transfer station 102 at a lower elevation than the dewatering station 104. It has been found more convenient to provide for this arrangement, as this facilitates the movement of storage drums 106 into and out of the transfer station 102.
In addition, as the dewatered edible solids 168 must be transported from the dewatering device 130, the arranging of the dewatering device at a higher elevation enables the use of gravity to feed the dewatered edible solids 168. In this regard, it is undesirable to feed the edible solids 168 using any type of mechanical pump due to the delicate nature of the edible solids formed typically from hydrated hydrocolloids of jelly-type consistency.
In an alternative embodiment, it is also contemplated that the mixture 166 may be transported to the dewatering device 130 by operation of a vacuum as opposed to positive pneumatic pressure. In this regard, a source of vacuum can be connected to the dewatering device 130 to create a differential pressure between the dewatering device and the interior of the storage drum 106. Th~s will result in the withdrawing of the mixture 166 from the storage drum 106 due to the negative pressure differential. It is, however, preferred to use a positive pressure using an inert gas, as opposed to a vacuum source. In this regard, it is contemplated that vacuum may create separation between the edible solids 168 and the preservative solution 170 within the storage drum 106.
In still another embodiment, the transfer station 102 may be arranged at an elevation higher than the elevation of the dewatering station 104. In this embodiment, a non-pressure vessel may be used into which the mixture 166 fromthe storage drums 106 are emptied. The mixture 166 is accordingly fed to the dewatering device 130 by gravity as opposed to being pressure or vacuum assisted. Based on the above embodiments, it is contemplated that the mixture 166 may be transported to the dewatering device 130 at the rate of approximately one pound per second or at any other flow rate for proper dewatering of the edible solids as may be required by the design parameters of the system 100 or downstream bottle filling stations. The feeding operation may be continuous or intermittent depending upon the demand rate for the dewatered edible solids 168. In the case of large demands, particularly where a high capacity bottling line is used, a plurality of transfer stations 102 may be operatively connected to one or more dewatering devices 130.
The dewatered edible solids 168 from the dewatering device 130 are ultimately admixed with a drinkable liquid composition to form a suspension which is bottled for shipment to the consumer.
Cut or otherwise formed pieces of the edible solids 168 can be incorporated in a non-drinkable or drinkable liquid composition having a pH between about 2.5 and 6 in an amount between about 1% and 10% by weight of the composition, preferably in an amount between about 5% and 8% by weight.
The liquid composition can be hot or cold, carbonated or non-carbonated, alcoholic or non-alcoholic, caffeinated or non-caffeinated, clear or cloudy. Suitable liquid compositions include, but are not limited to, sod~a, coffee, tea, beer, milk, mouthwash, and the like. The edible solids 168 remain discrete and retain their color during and subsequent to processing of the liquid composition.
The process of admixing the dewatered edible solids 168 with the drinkable liquid composition and its bottling can S be achieved in a number of ways. Regardless of the bottling process being used, it should be kept in mind that the suspension of the edible solids 168 in the drinkable liquid composition should preferably be maintained above its pasteurization temperature during the bottling process as is known in the conventional food handling industry.
Referring now to Fig. 2, there is illustrated an edible solids supply system 174 in the nature of a single filling system in accordance with one embodiment of the present invention for supplying the dewatered edible solids 168 to one or more bottling stations from the dewatering device 130 as a concentrated suspension within a drinkable liquid composition. The system 174 is centered around one or more enclosed vessels 176, 178 each being provided with temperature gauges 180 and liquid level gauges 182. The dewatered edible solids 168 are supplied to the vessels 176, 178 through the three-way valve 158 and respective shutoff valves 184, 186. A source 188 of the drinkable liquid composition is supplied to the vessels 176, 178 through shutoff valves 190, 192, 194. A clean-in-place nozzle 196 provided for injecting water, steam or other cleaning solution through a shutoff valve 198 can be used, and in the event the primary shutoff valves 192, 194 leading to the vessels 176, 178 become clogged using, for example, the aforementioned aqueous solutions and liquids. A source 200 of compressed gas, for example, nitrogen, carbon dioxide or filtered air is supplied to each of the vessels 176, 178 at a predetermined pressure regulated by pressure controller 202 and flow control valve 204. The gas flow from source 200 may be shut off by means of corresponding shutoff valves 206, 208 or bypassed by means of bypass valves 210, 212. Excess pressure within the vessels 176, 178 may be relieved by pressure relief valves 214, 216. The output from the vessels ~176, 178 is controlled by control valves 218, 220.

CA 022024l8 l997-04-ll In operation of the system 174 in accordance with one embodiment of the present invention, a quantity of the drinkable liquid composition is supplied to the vessels 176, 178 from source 188 upon opening valves lgo, 192, 194. The amount of the drinkable liquid composition within the vessels 176, 178 may be monitored by means of the liquid level gauges 182. Subsequently, a quantity of dewatered edible solids 168 is supplied to the vessels 176, 178 through the three-way valve 158 and valves 184, 186. The amount of drinkable liquid composition and edible solids within the vessels 176, 178 form a concentrated liquid/solid suspension 222, the final level of which is controlled by liquid level gauges 182.
As used within this application, the term suspension is intended to have the broadest possible meaning with respect to a mixture of a solid and a liquid. In this regard, the term suspension is not only intended to include a true suspension where solids are suspended within the liquid, but also mixtures wherein the solids have either a higher or lower density than the liquid so as to either settle or float within the liquid. In this event, a quasi-suspension can be created by shaking the bottle so as to form a somewhat homogenous mixture until separation takes place. Thus, it is intended that the term suspension encompass the bringing together of a liquid and solid within the same container.
The amount of drinkable liquid composition is sufficient to provide flowability of the concentrated liquid/solid suspension 222 for discharge of same to the bottling station. By way of one example only, a solids content of about 50 to 75% by weight within the concentrated liquid/solid suspension 222 is contemplated.
The vessels 176, 178 supply the concentrated liquid/solid suspension 222 to a filling line 224 feeding a bottle filling station 225 having one or more bottle filler heads 226. The flow of the concentrated liquid/solid suspension 222 from the vessels 176, 178 iS monitored by a magnetic flow meter 230 to achieve proper mixing with incoming drinkable liquid composition from a souFce 300 in the filling line 224 by computer operation. The computer receives signals from the flow meter 230 to control valve 204 for regulating the supply of compressed gas to the vessels 176, 178. The flow rate of the concentrated liquid/solid suspension 222 from the vessels 176, 178 is therefore regulated by the flow of the pressurized gas within the vessels, thereby avoiding the use of mechanical pumps. In a like manner, the flow of the drinkable liquid composition from source 300 is monitored by a magnetic flow meter 231 within the filling line 224. The computer receives signals from the flow meter 231 to control valve 232 regulating the supply of drinkable liquid composition. In this manner, the proportions of the concentrated liquid/solid suspension 222 and drinkable liquid composition are individually controlled. The mixing of the concentrated liquid/solid suspension 222 with the drinkable liquid composition may take place within the filling line 224 at a mixing tee or venturi mixing device generally designated at 233.
Under operation of a computer control system, signals detected from flow meters 230, 231 allow the vessel discharge sequence by first opening control valve 220 and then control valve 204. The levels of the concentrated liquid/solid suspension 222 within the vessels 176, 178 are monitored by the liquid level gauges 182 which may send signals to the computer control system. When the sensed level of the concentrated liquid/solid suspension 222 drops to a predetermined level, the computer control system will advise the operator that vessel refilling is required. The vessels 176, 178 are refilled with the concentrated liquid/solid suspension 222 in the manner as previously described. If desired, the contents of the vessels 176, 178 need not be concentrated. Rather, the suspension of the edible solids 168 in the drinkable liquid composition in the vessels 176, 178 may be at the desired solids content so that direct bottle filling may be performed without dilution.
At the filler head 226, drinkable liquid composition can be mixed directly with the incoming concentrated liquid/solid suspension 222 as to filli~g the bottles with the appropriate concentration of edible solids 168. The drinkable liquid composition can be supplied from source 300 or another source 228 directly to the bottle filling station 225. The concentrated liquid/solid composition 222 can be supplied from the filling line 224 or directly from the vessels 176, 178 by alternative line 229. By way of one illustrative example, ten ounce bottles can be filled at the bottle filling station 225 at the rate of approximately 450 bottles per minute. The edible solids 168 within each bottle will be about 5% by weight. By providing vessels 176, 178 having a capacity of about 350 gallons of concentrated liquid/solid suspension 222 at about 60% solids, refilling of the vessels would be required approximately every two hours. Increasing the vessel capacity to approximately 530 gallons would extend the refill cycle to approximately three hours. This is based upon a single filler head 226. In the case of two filler heads 226, the vessel refill cycle time would be half. The pressure of the gas within the vessels 176, 178 will be in the order of 3-10 psig, adjustable to meet the requirements at the filler system.
The bottling process should be maintained at elevated temperatures to avoid bacteria and other related problems associated with food products. The pasteurization temperature of the drinkable liquid composition is approximately 195~F. The dewatered edible solids 168 are supplied to the vessels 176, 178 at room temperature of approximately 59~F or higher. The drinkable liquid composition is supplied to the vessels 176, 178 at a temperature of approximately 200~F. The resulting concentrated liquid/solid suspension 222 will have a temperature of approximately 135~F.
Under these operating conditions, it might not be required that the vessels 176, 178 be provided with separate heating systems. The concentrated liquid/solid suspension 222 is supplied to the filler head 226 directly via line 229 or to the filling line 224 where it is mixed with incoming drinkable liquid suspension from either of sources 228, 300 at a temperature of approximately 204~F. The resulting temperature of the suspension will be approximatel~ 195~F. It should be understood that by changing the composition to include a higher or lower edible solids content, will require a different thermal analysis than that heretofore described.
The system 174 has been described as providing a concentrated liquid/solid suspension 222 for feeding a filler S head 226 set up for dilution with drinkable liquid composition from source 228 at the bottle filling station 225 or for feeding the filler head after the concentrated liquid/solid composition is properly mixed at the desired proportions with the drinkable liquid composition from source 300. In accordance with another embodiment as shown diagrammatically in Fig. 3, there is shown a dual filling system including a solids filling station 235 and a liquid filling station 237.
The dewatered edible solids 168 from the dewatering device 130 are supplied to the solids filling station 235 where a metering device 234 meters the solids by weight or volume to a bottle filling unit 236. During transport of bottles filled with the edible solids 168 from the solids filling station 235 to a bottle filling unit 240 of the liquid filling station 239, the edible solids may be passed through a heating device such as a steam tunnel (not shown) for heating the solids to an elevated temperature if desired. Empty bottles to be filled are supplied from a source 238. At the bottle filling unit 236, a metered quantity of the dewatered edible solids 168 are filled into the bottles. The thus filled bottles with the edible solids are conveyed to the second bottle filling unit 240. At the second bottle filling unit 240, the bottles are filled with the drinkable liquid composition from a source 242 thereof.
As previously described, the drinkable liquid composition from source 242 may be supplied above its pasteurization temperature. The resulting filled bottles are capped and may be boxed, stacked and/or palletized for subsequent storage and/or shipment as generally designated by element number 244. The filled bottles may pass through a cooling device such as a cooling tunnel (not shown) before being packaged and/or palletized. The aforementioned solids and liquid filling stations 235, 1237 are conventional equipment known in the food processing industry, such equipment being available from, for example, Elmar Industries of Depew, New York.
Referring now to Figs. 4-6, there will be described in greater detail the pneumatic transfer head 112 and the reinforcing device 171 for the bottom head 108 of the storage drum 106. The reinforcing device 171 is operative for reinforcing the bottom head 108 and adjacent side wall of the storage drum 106 during the pressure transfer of the contained mixture 166 of edible solids and preservative solution therefrom. As shown, by way of one example, the reinforcing device 171 is constructed from a cylindrical member. In this regard, the cylindrical member includes an upstanding wall 246 circumscribing 360~ to provide a receiving cavity 248 sized to receive the bottom head 108 of the storage drum 106.
Extending radially outward from the upstanding wall 240 opposing each other are a plurality of lugs 250, preferably at least three, having an opening therein. A configured stepped bottom wall 252 extends across the bottom of the upstanding wall 246 to provide a support for the bottom head 108 of the storage drum 106. The reinforcing device 171 may be fixedly mounted to the floor at one location within the transfer station 102 if desired.
As shown in Fig. 5, the bottom head 108 of the storage drum 106 is received within the receiving cavity 248 in close friction and/or slight compression fit with the storage drum's side wall. The upstanding wall 246 by being arranged overlying the side wall of the storage drum 106 prèvents its expansion during the pressurization process when transferring its contents therefrom. Similarly, the bottom wall 252 of the reinforcing device 171 is arranged underlying the bottom head 108 of the storage drum 106 to prevent its distortion or rupturing during the pressurization process.
The reinforcing device 171 may be easily installed and removed from one storage drum 106 to another.
The pneumatic transfer head 112 is provided with a downward depending circular wall 258 providing a receiving cavity 260 sized to frictionally and/or under slight compression fit the top head 262 of the!storage drum 106. The depending wall 258 prevents expansion of the open end of the storage drum 106 during the pressurized transfer operation of its contents. An annular ring 264 extends inwardly from the interior surface of the depending wall 258 to which there is attached an annular gasket 266. A plurality of pairs of closely spaced apart lugs 268, preferably at least three, providing a narrow opening therebetween are attached extending radially outward from the downwardly depending wall 258 opposing one another. The narrow openings between the pairs of lugs 268 are arranged at the same circumferential location so as to be longitudinally alignable generally with the lugs 250 on the reinforcing device 171.
The storage drum 106 is prepared for discharge of its contents by initially placing its bottom head 108 into the lS reinforcing device 171. The cover of the storage drum 106 is removed and the pneumatic transfer head 112 is positioned thereover with the gasket 266 resting upon the top edge of the opening of the storage drum 106. The transfer head 112 may be attached to a movable arm which allows its manipulation in both height and location in reference to the open mouth of the storage drum 106. A seal is created between the gasket 266 and the open mouth of the storage drum 106 by using comprehensive force created by any suitable device. For example, a pair of upwardly extending longitudinal tie rods 270 are connectable to the openings within the lugs 250 of the reinforcing device 171. The other end of the tie rods extend between the openings created between the pairs of closely space lugs 268 on the pneumatic transfer head 112. An enlarged nut 272 may be threadingly received on the threaded end of the tie rods 270 so as to engage the upper edge of the lugs 268. By tightening the bolts 272, the gasket 266 is compressed to create a seal to enable pressurizing of the interior of the storage drum 106. The storage drum is now ready for pressurizing to discharge its contents to the dewatering device 130 in the manner as thus far described. It is to be understood that the tie rods 270 may be replaced with any suitable device which will mainta~n a compressive force upon the gasket 266 to create a seal thereat by the transfer head 112. For example, a hydraulic unit applying a compressive force on the transfer head 112 may be used.
Referring now to Fig. 7, there is shown in different detail the construction of the dewatering device 130. The dewatering device 130 is constructed from a generally elongated housing 132 of rectangular cross-section as thus far described with respect to Fig. 1. Further in this regard, a liquid retention plate 274 is positioned within the interior of the housing 130 downstream of the preservative solution outlet 138. The retention plate 274 is operative for deflecting accumulated preservative solution and/or aqueous solution or liquid into the outlet 138. Adjacent the solids outlet 136, the housing 132 includes a downwardly sloping upper wall 276 which directs the dewatered edible solids 168 emanating from the perforated support 140 to the outlet.
Although not shown, the dewatering device 130 may include sight glasses 152, a clean-in-place nozzle 164, spray nozzles 144 an the like as previously described with respect to Fig.
1.
Turning now to Fig. 8, there is illustrated a dewatering device 278 constructed in accordance with another embodiment of the present invention. The dewatering device 278 includes, by way of example, a cylindrical or rectangular housing 280 provided with an inlet 282 at the top of the housing and a solids outlet 284 extending through the bottom of the housing. A preservative solution outlet 286 is also positioned within the bottom of the housing 280 connectable to a waste drain.
Arranged within the interior of the housing 280, there is provided a cone or conical shaped support 288 having a plurality of perforations 290. The support 288 may have a plan configuration to correspond to the interior shape of the housing 280, for example, circular or rectangular. In any event, the support 228 is provided with a large central opening 292 which communicates directly with the solids outlet 284. The support 288 is provided with sloping walls arranged at an angle which will allow transportl of the edible solids thereacross during the dewatering ~rocess as thus far described with respect to the dewatering device 130. Thus, the support 288 will have a similar angular orientation as well as similarly shaped and sized perforations 292.
To facilitate distribution of the incoming mixture S of edible solids and preservative solution, a cone shaped deflector plate 294 is positioned overlying the support 288.
The deflector plate 294 has an apex 296 arranged underlying and spaced from the inlet 282. In this manner, incoming edible solids and preservative solution will be deflected by the deflector plate 294 to be distributed circumferentially about the upper portion of the support 288. In operation, the dewatering device 278 functions in a similar manner to the dewatering device 130. The housing 280 may be provided with sight glasses 152, a clean-in-place nozzle 164, spray nozzles lS 144 and the like as previously described with respect to the dewatering device 130.
Although the invention herein has been described with reference to particular embodiments, it is to be understood that the embodiments are merely illustrative of the principles and application of the present invention. It is therefore to be understood that numerous modifications may be made to the embodiments and that other arrangements may be devised without departing from the spirit and scope of the present invention as defined by the claims.

Claims (51)

1. A method of separating edible solids from a liquid mixture thereof prior to incorporating said edible solids into a drinkable liquid composition, said method comprising the steps of providing a source of edible solids in a liquid, discharging said edible solids and said liquid from said source, separating said edible solids from said liquid discharged from said source, and collecting said edible solids separated from said liquid for incorporation into a drinkable liquid composition.

2. The method of claim 1, wherein said liquid comprises a preservative solution for said edible solids.

3. The method of claim 1, wherein said edible solids comprise a hydrated hydrocolloid.

4. The method of claim 1, wherein said source of said edible solids and said liquid comprises a container therefore.

5. The method of claim 4, wherein said discharging said edible solids and said liquid from said source comprises applying other than atmospheric pressure thereto.

6. The method of claim 5, wherein said applying other than atmospheric pressure comprises applying a positive pressure to said edible solids and liquid within said container.

7. The method of claim 5, wherein said applying other than atmospheric pressure comprises applying a vacuum to said edible solids and said liquid within said container.

8. The method of claim 1, wherein said separating of said edible solids from said liquid comprises passing the discharged edible solids and liquid over a support having a plurality of perforations therein, said perforations having an effective size smaller than the effective size of said edible solids for preventing passage of said edible solids therethrough while permitting passage of said liquid therethrough.

9. The method of claim 8, further including the step of lubricating said edible solids by contacting with a sufficient quantity of a liquid to facilitate transporting of said edible solids from one end of said support to another.

10. The method of claim 1, wherein said edible solids include a preservative, said method further including the step of contacting said edible solids while being separated from said liquid with another liquid for leaching out a portion of said preservative from said edible solids.

11. The method of claim 1, wherein said source of said edible solids and said liquid comprises a container constructed of fiber material having an openable top and a closed bottom, said method further including the steps of reinforcing said closed bottom, opening said top to provide access to the interior of said container, and enclosing said top to create a seal therewith to enable pressurizing the interior of said container with a gas supplied thereto.

12. A method of supplying edible solids to a processing station for suspending said edible solids in a drinkable liquid composition, said method comprising the steps of providing a source of edible solids in a preservative solution therefore at a first elevation, discharging said edible solids and said preservative solution from said source by applying other than atmospheric pressure thereto, passing at a second elevation higher than said first elevation the discharge edible solids and preservative solution through a device operative for separating said edible solids from said preservative solution, supplying said edible solids to a processing station, and mixing said edible solids with said drinkable liquid composition at said processing station.

13. The method of claim 12, wherein said edible solids comprise a hydrated hydrocolloid.

14. The method of claim 12, wherein said source of said edible solids and said preservative solution comprises a container therefore.

15. The method of claim 14, wherein said applying other than atmospheric pressure comprises applying a positive pressure to said edible solids and said preservative solution within said container.

16. The method of claim 14, wherein said applying other than atmospheric pressure comprises applying a negative pressure to said edible solids and said preservative solution within said container.

17. The method of claim 12, wherein said separating said edible solids from said preservative solution comprises provided said device with a support having a plurality of perforations therein, said perforations having an effective size smaller than the effective size of said edible solids for preventing passage of said edible solids therethrough while permitting passage of said preservative solution therethrough.

18. The method of claim 12, wherein said edible solids include a preservative, said method further including the step of contacting said edible solids while being passed through said device with another liquid for leaching out a portion of said preservative from said edible solids.

19. The method of claim 12, further including the step of lubricating said edible solids by contacting with a sufficient quantity of a liquid to facilitate transport of said edible solids through said device.

20. The method of claim 12, wherein said source of edible solids and said preservative solution comprises a container constructed of fiber material having an openable top and a closed bottom, said method further including the steps of reinforcing said closed bottom, opening said top to provide access to the interior of said container, and enclosing said top to create a seal therewith to enable pressurizing the interior of said container with a gas supplied thereto.

21. A method of providing a suspension of edible solids in a drinkable liquid composition, said method comprising providing a source of edible solids in a preservative solution therefore at a first elevation, discharging said edible solids and said preservative solution from said source by applying a positive pressure thereto, passing at a second elevation higher than said first elevation the discharge edible solids and said preservative solution over a support arranged at an incline having a plurality of perforations therein, said perforations having an effective size smaller than the effective size of said edible solids for preventing passage of said edible solids therethrough while permitting passage of said preservative solution therethrough, collecting said edible solids separated from said preservative solution for incorporation into a drinkable liquid composition, and suspending said edible solids in said drinkable liquid composition to form a suspension therefrom.

22. The method of claim 21, wherein said positive pressure is less than about 14.7 psig.

23. The method of claim 21, wherein said edible solids comprise a hydrated hydrocolloid.

24. The method of claim 21, wherein said suspension comprises a concentrated suspension of said edible solids in said drinkable liquid composition, said method further including the step of diluting said suspension with said drinkable liquid composition to provide a suspension having a predetermined percentage of edible solids therein.

25. The method of claim 21, further including the step of lubricating said edible solids by contacting with a sufficient quantity of a liquid to facilitate transport of said edible solids from one end of said support to another.

26. The method of claim 21, wherein said source of edible solids and said preservative solution comprises a container constructed of fiber material having an openable top and a closed bottom, said method further including the steps of reinforcing said closed bottom, opening said top to provide access to the interior of said container, and enclosing said top to create a seal therewith to enable pressurizing the interior of said container with a gas supplied thereto.

27. A system for separating edible solids from a liquid mixture thereof prior to incorporating said edible solids into a drinkable liquid composition, said system comprising means for storing a mixture of edible solids and a liquid, means for discharging said mixture from said storage means, and means for separating said edible solids from said liquid in said mixture prior to incorporating said edible solids into a drinkable liquid composition.

28. The system of claim 27, wherein said storage means comprises a drum having an openable end.

29. The system of claim 28, wherein said discharge means comprises a device attachable to said openable end of said drum to accommodate a source of compressed gas for pressurizing said drum and to allow passage of said mixture from said drum as a result of said pressure therein.

30. The system of claim 29, wherein said drum is arranged at a first elevation and said separating means is arranged at a second elevation higher than said first elevation.

31. The system of claim 27, wherein said storage means comprises a pressure vessel.

32. The system of claim 27, further including means for contacting said edible solids with a sufficient quantity of a liquid within said separating means to facilitate movement of said edible solids therethrough.

33. The system of claim 27, further including a vessel for receiving a drinkable liquid composition and said edible solids from said separating means for forming a suspension therefrom.

34. The system of claim 27, further including means for dispensing said edible solids discharged from said separating means into a bottle at a first processing station.

35. The system of claim 34, further including means for filling said bottles containing said edible solids with a drinkable liquid composition at a second processing station.

36. The system of claim 27, further including means for supplying said edible solids separated from said liquid for incorporation into a drinkable liquid composition.

37. The system of claim 27, wherein said separating means comprising a support including a plurality of perforations therein having an effective size smaller than the effective size of said edible solids for preventing passage of said edible solids therethrough while permitting passage of said liquid therethrough.

38. A system for supplying edible solids to a processing station for suspending said edible solids in a drinkable liquid composition, said system comprising a container of edible solids in a preservative solution therefore arranged at a first elevation, a discharge assembly attachable to said container, said discharge assembly operative to pressurize said container for discharging said edible solids and said preservative solution therefrom, a screening device at a second elevation higher than said first elevation for separating said edible solids from said preservative solution discharged from said container, said screening device including a support having a plurality of perforations therein, said perforations having an effective size smaller than the effective size of said edible solids for preventing passage of said edible solids therethrough while permitting passage of said preservative solution therethrough, and means for supplying said edible solids separated from said preservative solution for incorporation into a drinkable liquid composition.

39. The system of claim 38, wherein said container comprises a fiber drum having an openable end, said discharge assembly attachable to said open end.

40. The system of claim 38, further including a source of compressed gas attached to said discharge assembly for pressurizing said container.

41. The system of claim 38, wherein said container comprises a pressure vessel.

42. The system of claim 38, further including means for contacting said edible solids with a sufficient quantity of a liquid within said screening device to facilitate movement of said edible solids over said support.

43. The system of claim 38, wherein said supplying means comprises a vessel containing a drinkable liquid composition and said edible solids from said screening device for forming a suspension therefrom.

44. The system of claim 38, further including means for dispensing said edible solids discharged from said screening device into a bottle at a first processing station.

45. The system of claim 44, further including means for filling said bottles containing said edible solids with a drinkable liquid composition at a second processing station.

46. The system of claim 38, wherein said container includes a closed end and an open end, said system further including a reinforcing device arrangeable about said closed end of said container, said discharge assembly attached to said open end of said container.

47. The system of claim 46, further including means for connecting said reinforcing device to said discharge assembly for creating a seal between said discharge assembly and said open end of said container thereby enabling the pressurization of the interior of said container with a gas supplied thereto.

48. The system of claim 47, wherein said connecting means comprises a plurality of tie rods coupled between said reinforcing device and said discharge assembly.

49. A system for separating edible solids from a liquid mixture thereof prior to incorporating said edible solids into a drinkable liquid composition, said system comprising a fiber container storing a mixture of edible solids in a preservative solution therefore arranged at a first elevation, said fiber container having a closed bottom and an openable top, a reinforcing device positionable about the closed bottom of said fiber container, a transfer head positionable about the open top of said fiber container providing access to the interior of said fiber container, means for connecting said reinforcing device to said transfer head under a compressive force to create a seal between said transfer head and the open top of said fiber container, a source of compressed gas coupled to said transfer head for maintaining the interior of said fiber container at a sufficient positive pressure for discharging said edible solids and said preservative solution therefrom, a screening device arranged at a second elevation higher than said first elevation for separating said edible solids from said preservative solution discharged from said fiber container under said positive pressure, said screening device including a support having a plurality of perforations therein, said perforations having an effective size smaller than the effective size of said edible solids for preventing passage of said edible solids therethrough while permitting passage of said preservative solution therethrough, and means for dispensing said edible solids discharged from said screening device into a bottle for suspension with a drinkable liquid composition.

50. The system of claim 49, wherein said transfer head includes a discharge pipe for discharging said edible solids and said preservative solution therethrough under operation of gas pressure within the interior of said fiber container.

51. The system of claim 49, further including at least one spray nozzle within said screening device for spraying said edible solids with a liquid.