EP4048771A1

EP4048771A1 - An alcoholic beverage product

Info

Publication number: EP4048771A1
Application number: EP20800317.8A
Authority: EP
Inventors: Jacobus Josias GERMISHUYS
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-10-24
Filing date: 2020-10-21
Publication date: 2022-08-31
Also published as: WO2021079280A1

Abstract

The invention relates to an alcoholic beverage product and a method of packaging an alcoholic beverage product. The alcoholic beverage product (10) comprises a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract, the fruit based alcoholic composition being contained in a first container (24A); and a liquid being contained in a second container (24B), wherein the first and second container are connectable relative to one another, thereby providing a user with a ready to mix fruit based alcoholic beverage product.

Description

AN ALCOHOLIC BEVERAGE PRODUCT

FIELD OF THE INVENTION This invention relates to an alcoholic beverage product and a method of packaging an alcoholic beverage product. More particularly, this invention relates to a fruit based alcoholic beverage product and a method of packaging a fruit based alcoholic beverage product. BACKGROUND TO THE INVENTION

A cocktail is a flavoured alcoholic drink that is generally mixed to order from a customer. A cocktail typically consists of a spirit or spirits mixed with other ingredients such as fruit juice, fruit pulp, cream and carbonated beverages, to name but a few.

Currently in the alcoholic industry there are numerous ready to drink (“RTD”) flavoured alcoholic beverages available. These are sometimes referred to as alcopops, spirit coolers, coolers and the like, and generally consist of an alcoholic base such as vodka, liqueur or gin, which has been pre-mixed with a flavouring agent in the form of a carbonated soft drink, lemonade or other flavoured diluting agent. Some of these beverages contain natural flavourants such as fruit juice. All of these drinks have an alcohol percentage of less than 9%. To facilitate a viable shelf life on these products, and especially those containing fruit juice or pulp: a) preservatives are usually added; or b) the products need to be kept in a frozen state; or c) the products need to be pasteurized and either hot-filled or aseptically packed.

In the absence of these preservation processes, the products have a very short shelf life, making a RTD cocktail with a fresh and authentic taste profile implausible and hence unavailable in the market. In an attempt to overcome this, current products in the RTD market provides a portion of the drink containing the flavour and colour which is pre-mixed with the alcohol component of the drink. This usually leads to the product gradually losing its essential flavours and taste profile. RTD cocktails that are currently available on the market have not had the success associated with other flavoured alcoholic beverages such as ciders or spirit coolers, mainly because they were either too sweet, contained too many artificial ingredients or were of low quality, and did not have the authentic look, feel and taste of a freshly mixed cocktail that was mixed to order.

The RTD products on the market are carbonated alcoholic fruit fusions which have been fermented and have an alcohol content of between 5 to 8%. The cocktail mix, to which alcohol has to be added, is defined as a natural fruit juice alcoholic drink which is spirit based.

There are currently products in the market that consist of two compartments and are marketed as a product where the consumer can mix the contents of the two compartments to mix their own cocktail. One compartment consists of alcohol of a specific category (generally vodka or tequila), the other compartment containing an artificially preserved fruit juice. Furthermore, there are premium cocktail mixes available in the market which are sold separately, and is not provided with a predetermined amount of alcohol. The consumer is expected to add the alcohol and other additives such as carbonated water or soft drinks to the mix to create the cocktail to taste.

There are, however, no RTD cocktail products on the market whereby the portion of the drink containing the flavourant (e.g. fruit pulp or flavoured syrup) also contains an alcohol by volume percentage of 15% and above.

As all currently available cocktails fall within the category of RTD’s, there exists a need for a “ready to mix” cocktail product on the market, which has the authentic taste of a fresh cocktail mixed by an expert bartender, but the consumer being able to mix the cocktail to the exact proportions required for a specific cocktail, without having to visit a bar or cocktail lounge, and with no effort, skill or experience required. A further disadvantage associated with cocktails is that the preparation of cocktails is time consuming, especially for bars and restaurants. There is currently no available RTD or ready to mix cocktail product with an authentic taste profile to satisfy the requirements that consumers may have for an off the shelf product that is ready to pour or ready to mix. It is furthermore important that mixed drinks can be made relatively quickly, particularly in bars, cocktail lounges and restaurants. Drinks that are time consuming to prepare may simply cause bartenders to refuse to make certain types of drinks because of the time involved. Consumers are also generally not willing to make authentic cocktails themselves, due to the effort of having to buy the mix and alcohol separately, and following the recipe instructions and measuring out the correct amount of alcohol to obtain the authentic and desired taste. The associated effort with making a cocktail may be off- putting to some consumers.

The costs of constituent products for mixing a cocktail are furthermore expensive, since most of the ingredients are fresh, with the shelf life of the ingredients however being relatively short in the absence of artificial preservatives. Consumers that do not necessarily have skill or knowledge of cocktail mixing, but enjoy the taste of a cocktail would like to be able to mix a cocktail in the comfort of their homes without spending a lot of money, but with having the authentic taste experience associated with a professionally mixed cocktail. There is thus a long felt need in the market for a ready to mix alcoholic beverage with a higher content of fruit pulp and a taste profile similar to that of a freshly made cocktail. OBJECT OF THE INVENTION

It is accordingly an object of the invention to provide an alcoholic beverage product and a method of packaging an alcoholic beverage product with which the applicant believes the above disadvantages would at least partially be overcome or alleviated.

SUMMARY OF THE INVENTION

According to a first aspect of the invention there is provided an alcoholic beverage product, comprising: a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract, the fruit based alcoholic composition being contained in a first container; and a liquid being contained in a second container, wherein the first and second container are connectable relative to one another, thereby providing a user with a ready to mix fruit based alcoholic beverage product. The fruit based alcoholic composition may contain an alcohol by volume percentage of 9% or more, in view of the alcohol serving as a preservative for the fruit extract. The fruit based alcoholic composition may contain an alcohol by volume percentage of between 9 and 45%. In a preferred embodiment, the fruit based alcoholic composition may contain an alcohol by volume percentage of 15% or more.

The fruit extract may be any one of a fruit pulp, a fruit juice or a combination of a fruit pulp and a fruit juice.

The fruit based alcoholic composition may have a 12 to 36-month shelf life.

The fruit based alcoholic composition may in addition incorporate water and/or additional sugar.

Further according to the first aspect of the invention, the liquid may be a sweetener or carbonated drink containing a flavouring agent, or a combination thereof. The first container may be configured to decant the contents contained therein by having an opening with a diameter of between 50% to 90% of that of a diameter of the first container. The opening may be sealable by a cap. A tapered shoulder may extend between an upper portion of a wall of the first container and the opening of the first container, the tapered shoulder serving to assist a user to decant the fruit based alcoholic composition.

The first container and the second container may be connectable to one another. The first container may have a base portion which is shaped complementary to a cap and top portion of the second container. That is, the base of the first container may be shaped and configured to receive the cap and top portion of the second container. The first container and the second container may be connected to one other through the use of an inner connecting sleeve. The inner connecting sleeve may connect to a bottom portion of the first container and to a top portion of the second container to form a single unit. A cavity may be formed between the base of the first container, the cap and top portion of the second container and the inner connecting sleeve. A sachet that contains a garnish or other liquid, or other container that contains a garnish or other liquid may locate in the cavity. It will be appreciated that the sachet or other container will have dimensions smaller than that of the diameter of the inner connecting sleeve. The first container, second container, inner connecting sleeve and sachet or other container may be connected to one another by an outer connecting sleeve to form a single unit. The outer connecting sleeve may be a product label. According to a second aspect of the invention there is provided a method of packaging an alcoholic beverage product, the method comprising the steps of: providing a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract, in a first container; providing a liquid in a second container; and connecting the first container to the second container with an inner connecting sleeve.

The fruit based alcoholic composition provided may contain an alcohol to volume percentage of between 9 and 45%.

The fruit extract may be a fruit pulp, a fruit juice, or a combination of a fruit pulp and a fruit juice.

The method may comprise the additional step of placing a sachet or other container that contains a garnish or other liquid in a cavity which is formed between a base of the first container, a cap and top portion of the second container and the inner connecting sleeve.

According to a third aspect of the invention there is provided a kit for mixing an alcoholic beverage product, comprising: a first container containing a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract; a second container containing a liquid; and - an inner connecting sleeve for connecting the first container and the second container to one another, wherein a user will combine the contents of the first container and the second container to prepare an alcoholic beverage product. The fruit based alcoholic composition provided in the first container of the kit may contain an alcohol by volume percentage of between 9 and 45%, the alcohol serving as a preservative for the fruit extract.

The kit may include a sachet or other container that contains a garnish or other liquid.

These and other features of the invention are described in more detail below. BRIEF DESCRIPTION OF THE DRAWINGS figure 1 : is a perspective view of an alcoholic beverage product according to an embodiment of the invention; figure 2: is a perspective view of the alcoholic beverage product of figure 1 , without a label; figure 3: is a side view of the alcoholic beverage product of figure 2; figure 4: is a cross-sectional view of the alcoholic beverage product of figure 3; figure 5: is an exploded view of the alcoholic beverage product of figure 2; figure 6: is a perspective view of container that forms part of the alcoholic beverage product of figure 1 ; figure 7: is step 1 of a production process for an alcoholic beverage product; figure 8: is step 2 of the production process for an alcoholic beverage product; figure 9: is step 3 of the production process for an alcoholic beverage product; figure 10: is step 4 of the production process for an alcoholic beverage product; figure 11 : is step 5 of the production process for an alcoholic beverage product; figure 12: is step 7 of the production process for an alcoholic beverage product; figure 13: is step 8 of the production process for an alcoholic beverage product; figure 14: is step 6 of the production process for an alcoholic beverage product; and figure 15: is step 9 of the production process for an alcoholic beverage product.

DETAILED DESCRIPTION OF THE INVENTION

An alcoholic beverage product according to the invention is generally indicated by reference numeral 10 in figures 1 to 5.

The alcoholic beverage product 10 comprises a first container 24A and a second container 24B. The first container 24A and the second container 24B are connectable to one another by means of an inner connecting sleeve 32. The inner connecting sleeve 32 fits snugly over a bottom portion of the first container 24A and a top portion of the second container 24B, thus connecting the first container 24A and second container 24B to one another. A cavity is formed between a base 28A, a lid 20 of the second container 24B and the inner connecting sleeve 32. A sachet 34 that contains a garnish or other liquid is locatable in the cavity. Instead of a sachet, any other container that contains a garnish or other liquid may be locatable in the cavity.

The first 24A and second 24B containers each comprise a lid 20 and an opening 22. The first 24A and second 24B containers are shaped to facilitate decanting of the contents contained therein. The diameters of the openings 22 of the first 24A and second 24B containers are between 50% and 90% of that of a diameter of the first 24A and second 24B containers 22. The first 24A and second 24B containers have tapered shoulders which extend between a main body portion of the respective containers 24A and

24B and their respective openings 22. The contents (not shown) of the first container 24A, and in particular the fruit pulp, is relatively denser than the other liquid components, and hence a relatively wide opening 22 is required to facilitate decanting of the dense fruit pulp. A top portion of the first 24A and second 24B containers is threaded in order to engage the respective lids 20.

The containers 24A and 24B are further provided with two indentations 30 for receiving the elongate support members 40. The elongate support members 40 are solid, but can also be cylindrical tubes, and can be used as straws when drinking the beverage, and can further also be cocktail umbrellas.

Figure 1 shows the alcoholic beverage product 10 with all of its components connected to one another by means of an outer connecting sleeve 50, with only the lid 20 of the first container 24A being visible. The outer connecting sleeve 50 fits snugly over the first container 24A, the inner connecting sleeve 32 and the second container 24B to connect them to one another so as to form the alcoholic beverage product 10. In figure 2, the outer connecting sleeve 50 of the alcoholic beverage product is shown in broken lines.

As shown in figures 2 and 3, the alcoholic beverage product 10 is held together by the outer connecting sleeve 50, the support members 40 and the inner connecting sleeve 32 for enclosing a sachet 34. This is particularly useful in that it is able to house different components required to prepare a fruit based alcoholic beverage, therefore there is no need to purchase various components separately.

Furthermore, figures 4 and 5 show how the components of the alcoholic beverage product 10 are assembled. The first container 24A contains the fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract. The second container 24B contains a liquid. The inner connecting sleeve 32 encloses a sachet 34 that contains a garnish or a second (or other) liquid. The first container 24A is stacked on top of the sachet 34 and the sachet 34 is stacked on top of the second container 24B, with the containers 24A and 24B and the sachet 34 being held together by the inner connecting sleeve 32. The sachet 34 is located at the base 28A of the first container 24A. Parts of the base 28A of the first container 24A, the sachet 34 and the top of the second container 24B are enclosed by the inner connecting sleeve 32 and the support members 40 to attach all of the components to each other to form the alcoholic beverage product 10 of figure 1. Figure 6 is an embodiment of the container 24 showing a threaded top portion of the container 24 for engaging the lid 20. As already described, the indentation 30 is arranged for receiving straws for drinking the beverage and can further also be cocktail umbrellas (not shown), or both straws and cocktail umbrellas.

The alcoholic beverage product 10, comprising a fruit based alcoholic composition, which comprises a fruit extract and an amount of alcohol to effectively preserve the fruit extract, the fruit based alcoholic composition being contained in the first container 24A; and a liquid being contained in a second container 24B, wherein the first and second container are connectable relative to one another, provides the user with a ready to mix fruit based alcoholic beverage product. It is foreseen by the inventor that the alcoholic beverage product could be used to package the majority if not all ingredients for any commercially available cocktail recipe. In other words, the constituent ingredients of the majority of commercially available and popular cocktails would be able to be packaged in one product using the invention. This would provide consumers with ingredients and directions to recreate popular cocktails, by providing all of the required ingredients in the correct proportions in one pre packaged ready to mix cocktail. It is further foreseen that most if not all types of fruit pulp and fresh fruit juice may be utilised in the product according to the invention, including but not limited to pulp or fruit juice from pome fruit, stone fruit, citrus fruits, berries, tropical fruits, melons etc.

As shown in figures 7 to 15, there is provided a method of preparing an alcoholic beverage product consisting of the following steps:

- receiving control of rejected stock and inspecting whether any product can be conformed;

- receiving control of alcohol, testing for the correct alcohol percentage and decant and weigh out for recipe; - receiving control of sugar and decant and weigh out for recipe;

- receiving control of water and other ingredients and decant and weigh out for recipe;

- receiving control of pulps and decant and weigh out for recipe;

- receiving control of bottles and caps and move to factory for filling; - receiving control of boxes labels and chemicals for labelling and boxing in order to transport;

- preparing a premix comprising: fruit and pulp; water; sugar; rework product and any special preparations;

- mixing and heating the premix up to 35 degrees Celsius or more to dilute;

- cooling down the premix to 35 degrees Celsius;

- adding alcohol to the premix;

- sampling and parameter control; - pumping conforming product to a filing machine/holding tank to fill the bottles at around 35 degrees Celsius.

Figure 7 shows step 1 which relates to the inspection of rejected stock in order to determine whether the rejected stock could be reworked into a conforming product which can be used in preparation of the pre-mix.

Figure 8 refers to step 2 wherein the alcohol by volume percentage is tested when used, and if the concentration is more than 42% and below 44% the alcohol is decanted and weighed out for the premix recipe. The alcohol serves as the preservative for the fruit extract when the fruit extract contains 15% or more alcohol by volume.

Figure 9 relates to step 3 wherein the sugar is decanted and weighed out for the premix recipe.

Figure 10 shows step 4 in relation to the water and other ingredients being decanted and weighed out for the premix recipe. Figure 11 displays step 5 in terms of receiving the pulp and it being stored in the freezer. Furthermore, the recipe quantity is defrosted and it is decanted and weighed up for the premix recipe. For strawberry pulp, the extractor process is used before decanting and weighing up for the premix recipe. Figure 14 refers to the incorporation of the ingredients of steps 1 , 3, 4 and 5 to prepare the premix which includes mixing and first heating up to 35 degrees Celsius plus to ensure that all of the ingredients dilute, especially the additional sugar. The premix is then cooled down to 35 degrees Celsius and the alcohol from step 2 is added to it. Thereafter sample and parameter control include acid regulators and Brix adjustments. The conforming product is then pumped in terms of step 9.

Figures 12 and 13 refer to steps 7 and 8 which are in relation to the receiving of the bottles, caps, boxes, labels and chemicals.

Figure 15 refers to step 9 where the conforming product is housed in a filling machine/holding tank in order to either fill the bottles automatically or via a filling line. The bottles are filled at around 35 degrees Celsius and then the bottles are capped and labelled and then placed in crates.

During testing, the alcoholic beverage product was incubated at 37 degrees Celsius, as a week at this temperature is equivalent to a month on the shelf. This incubation was performed for 24 weeks, and at the end of this period, no microbiological concerns were noted, and on this basis, a shelf life of between 12 to 36 months is foreseen.

In addition to the advantages brought about by the product of the invention as delineated herein, the invention will be subjected a lower taxation tariff than that of so-called hard liquors such as vodka, cane, liqueur, tequila and the like when sold undiluted, seeing that the alcoholic beverage would be pre-mixed into a fresh fruit extract (similar to but not the same as RTD products on the market), but with the consumer receiving the correct volume of alcohol to enable the consumer to mix a cocktail with the correct alcoholic content as prescribed by the recipe, but without having to purchase large volumes of alcohol at a higher taxation tariff.

It is accordingly asserted that the disadvantages of the prior art in RTD drinks are overcome or at least alleviated.

The advantage achieved by the alcoholic beverage product is that it does not require additional preservatives; does not need to be kept in a frozen state; and does not require the products to be pasteurized and/or either hot- filled or aseptically packed to achieve a shelf life. The invention has a 12 month or longer shelf life due to its use of alcohol as a preservative to preserve the fruit extract.

The invention does not contain significant, if any, artificial ingredients and the consumer is able to determine how sweet their alcoholic beverage needs to be.

The invention provides a product having an alcohol by volume percentage of between 9 to 45%, and preferably between 15 and 23% The alcoholic beverage product has a container containing a fruit based (e.g. fresh and unpreserved fruit pulp or fruit juice) alcoholic composition with an alcohol by volume percentage of 9% and above, preferably 15% and above.

Consumers are provided with a ready to mix alcoholic beverage product in a single unit which they are able to mix a cocktail with an authentic taste profile, and can do so in the comfort of their homes without having to visit a bar, cocktail lounge or restaurant, and can enjoy a cocktail product at a relatively lower cost than available options on the market.

Although only certain embodiments of the invention have been described herein, it will be understood by any person skilled in the art that other modifications, variations, and possibilities of the invention are possible.

Such modifications, variations and possibilities are therefore to be considered as falling within the spirit and scope of the invention and hence forming part of the invention as herein described and/or illustrated. It shall further be understood that the examples are provided for illustrating the invention further and to assist a person skilled in the art with understanding the invention and is not meant to be construed as unduly limiting the reasonable scope of the invention.

Claims

1. An alcoholic beverage product, comprising: a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract, the fruit based alcoholic composition being contained in a first container; and a liquid being contained in a second container, wherein the first and second container are connectable relative to one another, thereby providing a user with a ready to mix fruit based alcoholic beverage product.

2. The alcoholic beverage product of claim 1 , wherein the fruit based alcoholic composition contains an alcohol by volume percentage of at least 9%, the alcohol serving as a preservative for the fruit extract.

3. The alcoholic beverage product of claim 1 , wherein the fruit based alcoholic composition contains an alcohol by volume percentage of 15%, the alcohol serving as a preservative for the fruit extract.

4. The alcoholic beverage product of claim 1 , wherein the fruit based alcoholic composition contains an alcohol by volume percentage of between 9 and 45%, the alcohol serving as a preservative for the fruit extract.

5. The alcoholic beverage product of any one of the preceding claims, wherein the fruit extract is any one selected from the group consisting of a fruit pulp, a fruit juice and a combination of a fruit pulp and a fruit juice.

6. The alcoholic beverage product of any one of the preceding claims, wherein the liquid is any one selected from the group consisting of a sweetener, a carbonated drink containing a flavouring agent, and a combination of a sweetener and a carbonated drink containing a flavouring agent.

7. The alcoholic beverage product of any one of the preceding claims, wherein an opening of the first container has a diameter of between 50% and 90% of that of a diameter of the first container, the opening being sealable with a cap.

8. The alcoholic beverage product of any one of the preceding claims, wherein an inner connecting sleeve connects the first container and the second container to one another.

9. The alcoholic beverage product of claim 8, wherein a cavity is formed between a base of the first container, the cap and top portion of the second container and the inner connecting sleeve.

10. The alcoholic beverage product of claim 9, wherein a sachet or other container that contains a garnish or other liquid is located in the cavity.

11. The alcoholic beverage product of any one of claims 8 to 10, wherein an outer connecting sleeve connects the first container, inner connecting sleeve and second container to one another.

12. A method of packaging an alcoholic beverage product, the method comprising the steps of: - providing a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract, in a first container; providing a liquid in a second container; and connecting the first container to the second container with an inner connecting sleeve.

13. The method of claim 12, wherein the fruit based alcoholic composition provided contains an alcohol to volume percentage of between 9 and 45%.

14. The method of claim 12 or claim 13, wherein the fruit extract is any one selected from the group consisting of a fruit pulp, a fruit juice, and a combination of a fruit pulp and a fruit juice.

15. The method of any one of claims 12 to 14, wherein the method comprises the additional step of placing a sachet or other container that contains a garnish or other liquid in a cavity which is formed between a base of the first container, a cap and top portion of the second container and the inner connecting sleeve.

16. A kit for mixing an alcoholic beverage product, comprising: a first container containing a fruit based alcoholic composition comprising a fruit extract and an amount of alcohol to effectively preserve the fruit extract; a second container containing a liquid; and an inner connecting sleeve for connecting the first container and the second container to one another, wherein the user will combine the contents of the first container and the second container to prepare an alcoholic beverage product.

17. The kit of claim 16, wherein the fruit based alcoholic composition contains an alcohol by volume percentage of between 9 and 45%, the alcohol serving as a preservative for the fruit extract.

18. The kit of claim 16 or claim 17, wherein the kit further comprises a sachet or other container that contains a garnish or other liquid.