GB2615516A

GB2615516A - Beverage

Info

Publication number: GB2615516A
Application number: GB2118907.1A
Authority: GB
Inventors: Lad Yogini
Original assignee: Princes Ltd
Current assignee: Princes Ltd
Priority date: 2021-12-23
Filing date: 2021-12-23
Publication date: 2023-08-16
Also published as: GB202219762D0; GB202118907D0; GB2616113A

Abstract

A method of manufacturing a concentrated squash drink includes a step in which one or more flavourings are introduced and a step in which one or more colourants are introduced. The flavourings are introduced in a first step, and the colourings are introduced in a second step, with the addition of the flavour and the colour being separated. The first and second steps may be mixing steps. The concentrated squash drink is preferably a triple or quadruple strength squash syrup, which may have a reduced amount of sodium metabisulphite, an increased amount of sodium citrate, and increased colour compared with a double strength squash. The squash drink may be orange, summer fruits, apple & blackcurrant, cherries & berries, blackcurrant, apple, apple & strawberry, orange lemon, lime, orange, lemon & pineapple, orang & mango or tropical. An increased strength concentrated squash having a juice content in the range 25% to 45% by volume is also claimed. The juice content may be approximately 255, 30%, 35%, 40% or 45% by volume. The juice content is preferably around 40% with diluting instructions of 1 part syrup to 19 parts water for a 250ml serving (12.5ml syrup to 237.5ml water).

Description

BEVERAGE

The present invention relates to a beverage and particularly, although not necessarily exclusively, to a dilutable drink.

The term 'dilutables' includes squashes and cordials that require dilution to taste by consumers Dilutable products are sold in concentrate form and are then typically mixed with water (carbonated or still) for consumption.

Double strength products were originally developed by taking single strength squash products and simply doubling up some/all of the ingredients (e.g. juice, flavours, acids, sweetening ingredients). This double strength concentrate, when diluted down by the consumer using less syrup and more water, gives the same finished drink as a single strength product.

The present invention seeks to provide improvements in or relating to concentrated squash drinks (a sweet, concentrated liquid made from or flavoured with fruit juice, which is diluted to make a drink).

An aspect of the present invention provides a method to manufacture concentrated squash drink, the method including a step in which one or more flavourings are introduced and step in which one or more colourings are introduced, in which the flavouring/s are introduced in a first step and the colouring/s are introduced in a separate second step, whereby the addition of flavour and colour are separated out.

The first and/or second steps may be (manual or automated) mixing steps.

In some embodiments the concentrated squash drink is a quadruple strength squash syrup.

The method may, for example, comprise the introduction of a reduced amount of sodium metabisulphite compared with a double strength squash.

The method may, for example, comprise the introduction of increased colour compared with a double strength squash.

The method may, for example, comprise the introduction of an increased amount of sodium citrate compared with a double strength squash.

The the squash drink may be selected from:; summer fruits; apple & blackcurrant, cherries & berries, blackcurrant, apple, apple & strawberry, orange lemon, lime, orange, lemon & pineapple, orange & mango, tropical.

The present inventors have found that, surprisingly, it is not possible to develop a quadruple strength squash product by simply doubling up ingredients based on a double strength recipe and/or by replicating the method of manufacture Aspects and embodiments of the present invention relate to a method of production of a quadruple strength squash product.

Being able to produce quadruple strength squash, whilst maintaining characteristics of the resulting diluted drink, reduces consumer volume purchase and reduces plastic consumption as a result.

In some aspects and embodiments the present invention may be based on the following general principles: i) the juice content of a single strength product is typically around 10% with diluting instruction on pack of 1 part syrup to 4 parts water (50m1 of syrup to 200m1 of water) for a 250m1 serving.

fi) the juice content of a double concentrate product is typically around 20% with diluting instructions on the pack of 1 part syrup to 9 parts water (25m1 of syrup to 225m1 of water) for a 250m1 serving.

iii) the Juice content of a quadruple strength product is typically around 40% with diluting instructions on the pack of 1 part syrup to 19 parts water (12.5m1 of syrup to 237.5 ml of water) for a 250m1 serving.

In some aspects and embodiments the present invention may be based around the number of servings (as per the serving suggestion on the bottle) that can be made out of a bottle per liter sold. For example: i) Single strength is a product that creates x number of servings per liter sold.

ii) Double Strength is a product that creates twice as many as single in the same size bottle.

iii) Triple Strength creates 50% more as double strength in the same size bottle and three times as many single strength.

iv) Quadruple Strength creates twice as many as double strength in the same size bottle and four times as many single strength.

Some embodiments use manual mixing of some of the powders forming part of a recipe.

Some embodiments provide or relate to an increased strength concentrated liquid which is able to produce more servings in the same bottle size as a comparable double strength liquid.

Some embodiments provide or relate to a triple strength concentrated liquid which is able to produce approximately 50% more servings in the same bottle size as a double strength.

Some embodiments provide or relate to a quadruple strength concentrated liquid which is able to produce approximately twice as many servings in the same bottle size as a double strength.

In some embodiments there are changes to the way the recipe is mixed.

Aspects and embodiments may be based on adjustment/s to processes and/or be specific in how the recipe is formulated in order to make a viable product.

The pressure of pumping the juice may need to be very specific or within a range in order to achieve the desired product and/or there may need to be very specific levels of certain ingredients in order to achieve the desired product.

Some aspects of the invention provide or relate to a method generally as described herein. Other aspects and embodiments provide or relate to a product generally as described herein.

Different aspects and embodiments of the invention may be used separately or together.

Further particular and preferred aspects of the present invention are set out in the accompanying independent and dependent claims. Features of the dependent claims may be combined with the features of the independent claims as appropriate, and in combination other than those explicitly set out in the claims. Each aspect can be carried out independently of the other aspects or in combination with one or more of the other aspects.

The present invention will now be more particularly described, by way of 5 example, with reference to the accompanying drawings.

Example embodiments are shown and described in sufficient detail to enable those of ordinary skill in the art to embody and implement the systems and processes herein described. It is important to understand that embodiments can be provided in many alternate forms and should not be construed as limited to the examples set forth herein.

Accordingly, while embodiments can be modified in various ways and take on various alternative forms, specific embodiments thereof are shown in the drawings and described in detail below as examples. There is no intent to limit to the particular forms disclosed. On the contrary, all modifications, equivalents, and alternatives falling within the scope of the appended claims should be included. Elements of the example embodiments are consistently denoted by the same reference numerals throughout the drawings and detailed description where appropriate. The invention is not limited in the design and shape of the structure shown in the drawings.

The terminology used herein to describe embodiments is not intended to limit the scope. The articles "a," "an," and "the" are singular in that they have a single referent, however the use of the singular form in the present document should not preclude the presence of more than one referent. In other words, elements referred to in the singular can number one or more, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes," and/or "including," when used herein, specify the presence of stated features, items, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, items, steps, operations, elements, components, and/or groups thereof.

Unless otherwise defined, all terms (including technical and scientific terms) used herein are to be interpreted as is customary in the art. It will be further understood that terms in common usage should also be interpreted as is customary in the relevant art and not in an idealized or overly formal sense unless expressly so defined herein.

Table 1 illustrates some differences in the process / formulae of existing double strength and new quad strength and some of the reasons for the deviations: This schedule of ingredients/stages may be consistent for all non-citrus quad strength drinks.

Note that the two additions of citric acid is due to lack of availability of a tank large enough to hold a sufficient quantity of powder with water -so the mixing is basically done in two batches. In other embodiments a single tank (e.g. 5000kg tank) may be added to the production line.

The ingredient lists and the process need to be quite specific for each product. There is only a small scope for variation of ingredients and process conditions.

The manual stages involve the manual addition of pre-weighed small quantities of powder/flavours/colours into a mixing bowl as a premix before being sent to the main mixing tank.

The chosen method overcome problems with appearance and organoleptic properties.

Extra Concentrated Squash Initial quadruple concentrated bench work was completed for the below top three double strength flavour profiles: * Orange * Summer fruits * Apple & Blackcurrant This showed no issues with colour deterioration with the orange variant.

However, the colour deteriorated quicker in the Concentred Summer fruits, and Apple & Blackcurrant samples compared to the double strength product.

In some embodiments, to address the issues several investigation steps were taken which resulted in changes recipe formulations and an extra process step: 1. Reducing the amount of Sodium Metabisulphite.

2. Increasing the amount of colour.

3. Adding the colour in with the juices during mixing instead of with the flavours -there may be a chemical reaction occurring with the flavours resulting in the colour deteriorating quicker. This reaction can occur if flavours contain a high amount of a chemical called furanol.

4. Increasing the amount of sodium Citrate -this will help buffer the products. There is a question with regards to the increased acidity of the products influencing the colour.

Figure 1 shows colour deterioration in the Apple & Blackcurrant product. The set of cups nearest to the bottles were diluted using products which were 1 week old. The set of cups furthest away were diluted using freshly made squash. From left to right: double strength product; triple strength product; quadruple strength product.

The colour deterioration issues were less noticeable in the triple strength squash in comparison to the quadruple strength squash.

Recipe Benchwork -Investigation of the interaction of the flavours with the colours Table 2 illustrates the recipe for double strength Apple & Blackcurrant; samples 25 were made up with and without the flavour.

Table 3 illustrates the recipe for double strength NAS Summerfruits. Samples were made with and without the flavours to understand if the flavours had any interaction with the colour deterioration Monitoring the samples made over a period showed the flavours did not have any effect on the deterioration of colour. The suppliers of the flavours also confirmed the chemical furanol is not used as a component in any of the flavours.

Recipe Benchwork-Investigation of the interaction of Sodium Metabisulphite, & sodium Citrate with the colour Table 4 shows the benchwork completed for the quadruple strength Summerfruits recipe. When compared to the double strength version, the recipe formulation is changed to use less Sodium Metabisulphite, more sodium citrate, and a different colour.

Table 5 shows the benchwork completed for the quadruple strength Apple & Blackcurrant recipe. When compared to the double strength version, the recipe formulation is changed to increase the sodium citrate and colour.

Methods of Manufacture Table 6 shows the method/process of manufacture for the double strength and quadruple strength Summerfruits product.

There are no changes in the method of manufacture.

The addition of colour during the production of double strength is the same as quadruple strength at Manual Stage 2 with the juices.

Table 7 shows the method/process of manufacture for the double strength and quadruple strength Apple & Blackcurrant product.

There is a change in the method of manufacture.

The addition of flavour and colour is separated out in some embodiments. For quadruple strength production the flavour is added at Manual 1 and the colour is added at Manual 2.

Figure 2 shows pictures of a trial product of the quadruple strength Apple & Blackcurrant. Reducing the Sodium Metabisulphite, increasing the colour and 20 the sodium citrate has made the product more stable.

Table 8 shows the method/process of the manufacture of double strength and quadruple strength Orange product. The method of manufacture for citrus products moving from double strength to quadruple strength has not changed in this embodiment.

Table 9 shows various products formed in accordance with aspects and embodiments of the present invention and comparisons between double strength and quadruple strength processes.

Although illustrative embodiments of the invention have been disclosed in detail herein, it is understood that the invention is not limited to the precise embodiments shown and that various changes and modifications can be effected therein by one skilled in the art without departing from the scope of the invention.

Claims

CLAIMS1. A method to manufacture concentrated squash drink, the method including a step in which one or more flavourings are introduced and step in which one or more colourings are introduced, in which the flavouring/s are introduced in a first step and the colouring/s are introduced in a separate second step, whereby the addition of flavour and colour are separated out.
2. A method as claimed in claim 1, in which the first and/or second steps are mixing steps.
3. A method as claimed in claim 1 or claim 2, in which the concentrated squash drink is a triple or quadruple strength squash syrup.
4. A method as claimed in claim 3, comprising the introduction of a reduced amount of sodium metabisulphite compared with a double strength squash.
A method as claimed in claim 3 or claim 4, comprising the introduction of increased colour compared with a double strength squash.
6. A method as claimed in any of claims 3 to 5, comprising the introduction of an increased amount of sodium citrate compared with a double strength squash.
7. A method as claimed in any preceding claim, in which the squash drink is selected from: orange; summer fruits; apple & blackcurrant, cherries & berries, blackcurrant, apple, apple & strawberry, orange lemon, lime, orange, lemon & pineapple, orange & mango, tropical.
An increased strength concentrated squash having a juice content in the range 25% to 45% by volume
9. An increased strength concentrated squash as claimed in claim 8, in which the juice content is approximately 25%, 30%, 35%, 40% or 45% by volume.
10. An increased strength squash as claimed in claim 8 or claim 9, in which the juice is around 40% with diluting instructions on the pack of 1 part syrup to 19 parts water (12.5m1 of syrup to 237.5 ml of water) for a 250m1 serving.