CA2371743A1 - Alcoholic yogurt refreshment - Google Patents

Abstract

An eatable refreshment based on mixing alcohol and yogurt to achieve a delicious and pleasing alcoholic refreshment. Preferably 1 part alcohol is mixed with 2.5 to 16.5 parts yogurt and yields an eatable refreshment resistant to spillage. The refreshment is easily prepared by using commercially available products of both ingredients.

Description

Application number, Numero de demande : -o.
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ALCOHOLIC YOGURT REFRESHMENT
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This is the first application filed for the present invention.
MICROFICHE APPENDIX

[0002] Not applicable.
FIELD OF INVENTION

[0003] This invention relates in general to eatable alcoholic refreshments where the base ingredient is yogurt.
BACKGROUND OF THE INVENTION

[0004] Consumable alcoholic products are typically composed of 40% per volume or less of ethanol. Products with more than 40% alcohol are generally intended to be mixed with another beverage to reduce the ethanol concentration.
Products such as wines and beer will include far less ethanol, wines ranging from approximately 9 to 16% and beers ranging from approximately 3 to 6%.

[0005] Further, there exists many different dairy alcoholic refreshments based on dairy products and alcohol, such as cream liqueur or yogurt liqueur, or based on dairy products with alcohol and fruit juices. These are typically beverages.

[0006] For example, European patent application EF~ 0 177 077, filed September 4, 1984 for van den Hoven describes a soured milk based liqueur and the method of souring at low temperatures to achieve good keeping characteristics. The soured milk base, thus produced, is then mixed with a de-aerated alcohol to which carbon dioxide gas rnay be introduced. The resulting refreshment is a beverage.

[0007] US patent 5,066,509, issued on November 19, 1991 to van den Hoven, describes a stable liqueur containing ingredients such as cream, yogurt, alcohol, flavoring agents, coloring agents, emulsifiers, stabilizers, sugars, fats, acids and other ingredients. The invention provides for a liquid which may be stored in cooled or uncooled conditions for a considerable time, even after the bottle has been opened, without clotting of the liquid, oxidation of flavor or fat separation. This is achieved by using medium chain triglycerides (MCT) oil.

[0008] US patent 4,957,765, issued on September 18, 1990 to Widmar, describes a method of preparing a cream liqueur to yield an improved emulsion stability. The method comprises preparing a spirit premix by combining spirits, a carbohydrate, water, flavoring and colorant; also preparing a protein premix by dissolving citric acid or a salt thereof and caseinate in water and thoroughly mixing the protein premix with cream. The spirit premix is then mixed with the cream and the protein premix. Finally, the solution is homogenized.

[0009] US patent 5,478,591, issued on December 26, 1995 to Bevers, also describes an alcoholic beverage based on alcohol and dairy constituents with the addition of a cocoa constituent and a fruit juice. In this invention the color and flavor of the fruit is well sustained and supported by the addition of the cocoa.

(0010] Although all of the above patents and applications provide a dairy based alcoholic beverage with good keeping characteristics, all are detailed in manufacture. Further, none provide for a more solid, nearly firm, eatable alcoholic refreshment which will resist spillage.
SUMMARY OF THE INVENTION

[0011] It is therefore an object of the present invention to provide a solid or near solid eatable alcoholic refreshment made from a yogurt base, which is pleasant to taste, stable and attractive in appearance.

[0012] Therefore, in accordance with the present invention there is provided an eatable alcoholic refreshment comprising as ingredients yogurt and a commercially available alcohol.

[0013] In accordance with one aspect of the invention there is a method of preparing an eatable alcoholic refreshment comprising mixing alcohol with yogurt.

[0014] In accordance with another aspect of the present invention there is provided an eatable refreshment comprising as ingredients 1 part alcohol and 2.5 to 16.5 parts yogurt or between 2.0% to 11.5% alcohol.

[0015] In accordance with yet another aspect of the invention there is provided a semi-solid refreshment which resists spilling.

[0016] An advantage of the present invention is the ease with which the refreshment may be prepared.

[0017] Another advantage of the present invention is provided by the solid or semi-solid thickness of this refreshment. The thickness provides for ease of transport and storage and allows for novel marketing ideas.

[0018] A further advantage is that in one embodiment of the invention the refreshment is basically non-spillable and is ideal for serving in situations where this is beneficial, such as picnics, boat cruises, by the pool or during other activities where glassware, glass bottles or spillage are undesirable.

[0019] Yet another advantage of the invention is that proteins and fat are consumed along with the alcohol helping the body to better digest the refreshment.

[0020] Another advantage of the present invention is that the presence of alcohol reduces or eliminates the growth of bacteria and other products harmful to organic materials and cultures. The action of the alcohol increases the shelf life of the yogurt.
BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Table 1 is a Microsoft ExcelT"" spreadsheet detailing the results of the tests conducted;

[0022] Table 2 is also a Microsoft Excel T"" spreadsheet detailing the relationships between the yogurt and ethanol as to volume and ratio.
DETAILED DESCRIPTION OF THE PREFERED EMBODIMENT

[0023] Table 1, a Microsoft Excel T"' spreadsheet, includes the results of the tests conducted to test the proposition that alcohol and yogurt could be mixed to produce a desirable eatable refreshment. The goal was to keep the method of preparation of the refreshment as simple as possible and to conduct the test from subjective viewpoints only.

[0024] Only prepared and commercially available yogurts and alcohol products were used. The tests were to determine how much commercially available alcohol could be added to preserve the consistency and, in some cases, the essential scent and taste of the yogurt. Although only commercially available products were used, it is understood that non-commercially available products would yield the same results when the same ingredients are used.

[0025] A method of systematic comparisons was used. Some yogurt samples were altered and some were kept unchanged. Unchanged yogurt samples were opened and assessed periodically using the same test criteria as in the modified samples. The results on the control samples provided a measure of how the unaltered yogurt changed with time and storage temperature. Altered yogurts were modified by adding at least one alcoholic product, in varying amounts. The unchanged and altered yogurts were then compared for separation, color, thickness, appearance, scent and taste.

[0026] Separation is the condition where the yogurt separates into a curdled more solid phase and a clear watery, often yellowish, less dense, liquid.

[0027] Thickness relates to the viscosity of the yogurt. A set yogurt which can be tipped on its side without significant movement is considered to be thick.
A yogurt liquid which could be poured like milk is considered to be thin.
Creamy is a condition where the yogurt is not set but is reluctant to move if the container is tilted through 45 degrees. A mixture is described as resisting spillage when a plastic spoon inserted into the mixture, at room temperature, will remain vertical.
At refrigerated temperatures all samples were thicker than at room temperatures.
During the tests, it was noted that thickness decreases with temperature.

[0028] Suitable commercially available yogurt blends of differing tastes (flavors) and thickness (or viscosity) were selected and an appropriate supply was procured. The consistency of the yogurts, both altered and unchanged, was studied over a period to determine how it varied with temperature and time and to see if separation and deterioration occurred.

[0029] Commercially available yogurts consist of plain yogurt, blends with fruit added and flavoured yogurts with homogeneous appearance. There are also fat reduced and fat free yogurts. Yogurts varied in thickness from runny to set-solid at refrigerator storage temperatures. Yagurts can also be purchased from retail stores in containers ranging from individual portion size (150 ml) to bulk packages of liters or more.

[0030] It was decided to use individual 175 ml containers of yogurt for the experiments because these offered hygienic packaging. This packaging removed several experimental variables relating to initial yogurt condition, future contamination, preventing cross contamination, and consistency of the product.
Further, each container included the manufacturer's date code. The 175m1 containers also provide simplified storage and sample identification as the original packaging could be used for the alteration.

(0031] Vanilla flavoured yogurts were selected for most tests as these exhibit no strong or offensive taste or acidity which would make taste assessments difficult, in that taste of alcohol would be disguised. The alcohol taste should not be hidden as consumers should be aware of alcoholic content.
Maple flavoured yogurts were also tested.

[0032] A suitable alcoholic source of consistent and distinctive taste was also selected so that a subjective taste assessment could be made. Paddy's Irish Whiskey TM was used. The tests included determining approximately how much alcohol to add in order to keep a desirable consistency and flavor, while keeping within a socially acceptable alcohol concentration. It should k>e noted that 25 ml of whiskey, added to 150 ml of yogurt, keeps the alcoholic content to a level consistent with a single shot of liquor, the percent alcohol per volume being approximately 5.7%. While 50 ml of whiskey added to 125 ml of yogurt yields approximately 11.4% alcohol per volume. The shorthand PIW/1 and PIW/2 found in Table 1 refers to Paddy's Irish Whiskey T"" first bottle and second bottle.

[0033] The alcohol and yogurt were mixed without contamination. The original sealed containers were carefully opened by partly peeling back the metal sealed lids. A predetermined quantity of the yogurt was removed using a disposable sterile plastic spoon. A predetermined volume of alcohol from the selected commercial source was added to the yogurt. The amount of commercial alcohol mix added was approximately similar to the amount of yogurt removed. The alcohol mixture and the yogurt were mixed thoroughly by stirring using the sterile plastic spoon. It is acknowledged that any method of mixing would be suitable, even one that would render the mixture homogenized. The original metal foil lid was then closed over the mixture and a thin plastic preserving wrap (similar to Saran Wrap ~~") was placed over the package top, wrapped against the package sides, and held in place with a rubber band. The packages were labeled with a serial number and the experimental details noted on a spreadsheet.

[0034] Immediately before sealing, each mixture was visually inspected for homogeneity, colour, consistency and thickness. A small sample of the yogurt mixture remained on the stirring spoon. This was smelled and tasted. The spoon was then discarded to avoid any sample cross contamination

[0035) The yogurts were stored either at room temperature (23 ~2 Celsius) or in a domestic refrigerator (5 ~1 Celsius). The original metal foil lid prevented light from reaching the yogurt mixtures.

[0036] Storage times varied according to experimental conditions and past results. They were not predetermined in the test matrix. Samples were stored for up to 14 weeks and 3 samples plus 1 control sample were tested after 58 weeks.

[0037] Testing consisted of the following criteria: external appearance, appearance after opening, thickness, smell, taste, after effE~cts. The samples were visually observed, smelled and tasted using a spoon. General health of the taster was also observed so as to record any ill effects.

[0038) The external appearance was evaluated for how the container looked. Any obvious changes such as lid lifting, swelling or splitting was noted.
The yogurt was then inspected for colour, separation of liquid and solid and subjectively decided on how much separation had occurred. Consistency, (more liquefied or not), and any other noticeable differences were also noted. The thickness, of some of the samples, was evaluated by inserting either a plastic or a metal spoon into the center of the container and noting if the spoon would remain upright.

[0039] T he opened yogurt was carefully smelled for similarity to original base flavour (usually vanilla), alcohol, off flavour smells and unusual smells.

[0040] The yogurt was carefully tasted and immediately assessed. Criteria were presence of original taste, alcoholic taste, acidity, sweetness, and any off tastes. After an initial assessment, the yogurt was stirred and the smell and taste reassessed to allow for the effects of separation. It was not uncommon to find that the alcoholic flavour increased after stirring and acidity decreased.
Both the initial taste and the lingering aftertaste were assessed.

[0041] If the taste was good, the yogurt was consumed and any after-effects were noted. After effects could include, headaches, stomach problems, vomiting, etc. within 24 hours.

[0042] No yogurt was returned to the experiments after opening and initial tasting, to avoid any introduced contamination, which might affect later results.

[0043] Three yogurts were selected for the tests. 'YopIaitTM Set type Vanilla initially has a clear vanilla taste and is set s~>lid at refrigerator temperatures. It partly separates into a curdly solid and a clear yellowish liquid after several hours at room temperature. The large majority' of the tests were performed with this yogurt. Date codes of 1209, '1217,1223 were used for the experiments. YopIaitT"" Set type Maple yogurt was also tested.

(0044] DanoneT"" Vanilla yogurt is semi-set at refrigerator temperature and becomes even more runny at room temperature. While AstroT"" Natural yogurt has a consistency similar to the Danone'"" but with no vanilla taste. It was very sour tasting as natural yogurt tends to be.

[0045] Table 1 includes the sample descriptions and test conditions as well as the results. General conclusions are that vanilla and maple set type yogurts are very suitable for mixing with alcohol. Upon addition of alcohol to vanilla yogurt, a pleasant tasting refreshment with good visual appearance results. The addition of whiskey to the yogurt imparted a slightly amber color resulting in a cream color mixture. Higher concentrations of the whiskey provided for a deeper color in the mixture.

[0046] Up to 25 ml of Irish Whiskey does not make the set type yogurt very runny. It makes the yogurt creamy rather than "set". This creamy result resists spillage. 37.5 ml of whiskey added to 137.5 ml of yogurt yielded a mixture that could hold up a metal spoon at room temperature. Further, the presence of whiskey improves the storage life of the yogurt significantly beyond the life of the control samples. The control samples of yogurt taste sour long before samples where alcohol has been added.

[0047] When adding 25 ml of whiskey to semi-set yogurt the achieved refreshment will hold up a plastic spoon and have the same keeping characteristics with an improved shelf life. This refreshment is still eatable, preferably with a spoon, is resistant to spillage and is not a beverage.

[0048] For refreshments where up to 25m1 of alcohol is added to 150m1 of semi-set yogurt or 37.5 ml of alcohol is added to 137.5 ml of set yogurt, the refreshment will resist spillage and can be stored without refrigeration for many hours and even days. This alcoholic refreshment is perfectly suitable for bringing along on picnics, boat cruises or to other activities or places where non-refrigeration and/or reduced spillage is desirable. When keeping the refreshment at cooler temperatures more alcohol can be added as the refreshment will continue to resist spillage. Further, more alcohol can be added to firmer yogurt providing the refreshment remains eatable with a spoon. The test for this is whether the refreshment will hold upright a plastic spoon inserted into its' center.

[0049] 150 ml of yogurt mixed with 25 ml of Irish Whiskey, approximately 6% alcohol, on November 25, with a best-before date of December 23, stored at more or less 5 degrees Celsius, tastes fully acceptable 10 weeks beyond the best-before date. An unopened control sample stored at more or less 5 degrees Celsius, smelled acceptable, and was visually acceptable, but was very sour tasting 9 weeks after the best-before date.

[0050] 160 ml of yogurt mixed with 15m1 of Irish Whiskey, approximately 3% to 4% alcohol, on November 26, with a best before date of December 23, stored more or less at 5 degrees Celsius, retained its attractive color, thickness and taste for over 10 weeks past the best-before date. Yogurt mixed with 10m1 of Irish Whiskey, approximately 2.5% alcohol, with the same criteria as the sample with 15m1, did equally well in the visual and thickness evaluations but had a discernable sour taste after 10 weeks past the best-before date.

[0051] Yogurt, mixed with 25m1 of Irish Whiskey on November 26, with a best before date of December 23, stored at room temperature, was still delicious with no loss of attractiveness just before the best-before date. A similar sample with 15 ml of Irish Whiskey had somewhat visually deteriorated but was still consumable 3 weeks past the best-before date. A control sample kept at room temperature for one week tasted slightly sour and off tasting, one week before the best-before date. A second control sample kept at room temperature was completely putrid nine weeks after the best before date.

[0052] The improvements due to the effects of alcohol addition occur at both room temperature (22 Celsius), and refrigerator temperature (5 Celsius).
The samples with alcohol added kept their attractiveness and goad taste much longer than the unchanged samples. For example, 3 altered samples were visually pleasing and tasted acceptable even after storing at refrigerator temperatures over 1 year past the best-before date. The control sample, on the other hand, resembled cottage cheese and separated with a yellow liquid.

[0053] Sample number 13, a semi-set yogurt mixed with 25 ml of Irish Whiskey and stored at approximately 5 degrees Celsius, did exhibit some discoloration, probably mould growth, three months after the addition of the whiskey. As this was the only sample to suffer a deterioration of this sort it is assumed that contamination of this sample must have occurred. It was discarded without tasting.

[0054] In the range of 10 ml to 50 ml of whiskey added to 165 ml to 125 ml of yogurt, the sourness is reduced with increasing amounts of alcohol and the overall taste improves. Preferable the amount of alcohol added is between 25 ml and 50 ml, or one sixth to less than one third of the total volume, but benefits are seen for alcohol additions as low as 10 ml or one seventeenth of the total volume.

[0055] Tests were also conducted using 25m1 of Vodka and 25 ml of DrambuieT"", a whiskey based liqueur, instead of Irish Whiskey. Both yielded a delicious and appealing refreshment. Although DrambuieTM was the only liqueur tested, any other liqueur could have been used. Trials using maple flavoured yogurt also yielded a delicious and appealing refreshment.

[0056] Due to the lengthened shelf life and the creamy viscosity this product permits unusual and attractive packaging. It can be sold in plastic or cardboard containers, such as those used for yogurts. It can be sold in glass or plastic champagne or wine glasses for an appealing look. It can be served in cups, bowls, glasses, on plates or saucers, in sweet or non-sweet cones such as those used for ice cream. It can be savored with a spoon or licked from a cone.
It is not limited in presentation such as a beverage would be.

[0057] It can be served at any time of day. At breakfast, such as a champagne and orange juice might be, for a mid-afternoon refreshment, for desert or for evening enjoyment.

[0058] The protein and fat of the yogurt helps the body better digest the alcohol tending to diminish the influence the alcohol would have on an individual, especially on a near empty stomach. This refreshment is more acceptable and desirable than most alcoholic choices and is therefore acceptable for any social occasion.

[0059] The embodiments of the invention described above are intended to be exemplary only. The scope of the invention is therefore intended to be limited solely by the scope of the appended claims.

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Claims (22)

We CLAIM:

1. An eatable alcoholic refreshment comprising as ingredients yogurt and alcohol.

2. An eatable alcoholic refreshment as in claim 1 wherein the alcohol concentration is between 2% and 11.5% of the volume of the refreshment.

3. An eatable alcoholic refreshment comprising as ingredients 1 part alcoholic beverage and 2.5 to 17 parts yogurt.

4. An eatable alcoholic refreshment as in claims 1 to 3 wherein the refreshment has a creamy texture resistant to spillage.

5. An eatable alcoholic refreshment as in claims 1 to 4 wherein the yogurt is a set-type yogurt.

6. An eatable alcoholic refreshment as in claims 1 to 5 wherein the yogurt is vanilla flavoured.

7. An eatable alcoholic refreshment as in claims 1 to 6 wherein the alcohol is Irish Whiskey.

8. An eatable alcoholic refreshment as in claims 1 to 6 wherein the alcohol is a liqueur.

9. An eatable alcoholic refreshment as in claim 8 wherein the liqueur is a whiskey base liqueur.

10. An eatable alcoholic refreshment as in claims 1 to 6 wherein the alcohol is Vodka.

11. A method of preparing an eatable alcoholic refreshment comprising mixing alcohol with yogurt.

12. A method of preparing an eatable refreshment comprising mixing 1 part alcoholic beverage with 2.5 to 17 parts yogurt.

13. A method according to claims 11 or 12 wherein the alcohol is commercially available.

14. A method according to claims 11 to 13 wherein the alcohol is Irish Whiskey.

15. A method according to claims 11 to 13 wherein the alcohol is a liqueur.

16. A method according to claim 15 wherein the liqueur is whiskey based.

17. A method according to claims 11 to 13 wherein the alcohol is Vodka.

18. A method according to claims 11 to 14 wherein the yogurt is vanilla flavoured.

19. A method according to claims 11 to 14 wherein the yogurt is maple flavoured.

20. A method according to claim 11 wherein the alcohol to yogurt volumes are between 1 to 17 and 1 to 2.5.

21. A method according to claim 11 wherein the alcohol concentration is between 2.5% and 11.5%.

22. A method according to claims 11 and 12 wherein mixing includes homogenizing the alcohol and yogurt mixture.