IE20000757A1 - A method for preparing bottled beverages - Google Patents

Abstract

A bottled juice and alcohol based beverage is prepared by adding water to a mixing tank, adding sugar to the water in the tank, mixing the contents of the tank to dissolve the sugar in the water, and adding pectin to the sugar water mix in an amount of from 0.5 to 1g/1 of the final mixture. An acid system and juice concentrates are added to the sugar water mix. Alcohol in an amount of from 2% to 5.5% of the final mixture is added in a final step prior to addition of further water to form a syrup. The beverage syrup to form a beverage mixture which is filled into a bottle. The beverage in the bottle is then pasteurised by passing the bottle through a tunnel pasteuriser at a temperature of from 60 to 70°C for a period of from 10 to 20 minutes. The bottle is coded and packaged.

Description

-1“A METHOD FOR PREPARING BOTTLED BEVERAGES” Introduction The invention relates to a method for preparing a bottled juice and alcohol based beverage.

Various alcohol based beverages are available. One of the problems with such conventional beverages however is that their taste appeals to children and there is a risk that such beverages attract children into drinking alcohol. One solution to this problem is to make the beverages less attractive to children by providing them with a less sweeter flavour and a stronger mouth feel which appeals to adults. There are however problems in producing such beverages in that the ingredients that are used to impart these properties present major processing difficulties, especially on a large factory scale.

There is therefore a need for a method for preparing a bottled juice and alcohol based beverage which will overcome these problems.

Statements of Invention According to the invention there is provided a method for preparing a bottled juice and alcohol based beverage comprising the sequential steps of: adding water to a mixing tank; adding sugar to the water in the tank; mixing the contents of the tank to dissolve the sugar in the water;_ OPEN TO PUBLIC INSPECTION UNDER SECTION 28 AND RULE 23 JNL No. *^—OF noq-oa -2ΙΕ 0 0 07 5 7 adding pectin to the sugar water mix in an amount of from 0.5 to 1 g/1 of the final beverage mixture; adding an acid system to the sugar water mix; adding juice concentrates; adding alcohol in an amount of from 2% to 5.5% of the final beverage mixture; adding further water to form a syrup; diluting the syrup to form a beverage mixture; filling the beverage mixture into a bottle; closing the bottle with a closure cap; pasteurising the beverage in the bottle by passing the bottle through a tunnel pasteuriser at a temperature of from 60 to 70°C for a period of from 10 to 20 minutes; coding the bottle; and packaging the coded bottles.

In a preferred embodiment of the invention the pectin is added in an amount of approximately 0.1% by weight of the final beverage mixture. ΙΕΟ 0 07 5 7 -3Preferably the bottle is passed through a tunnel pasteuriser at approximately 65°C for a period of about 15 minutes.

In a preferred embodiment, for flavour enhancement, preferably the alcohol is a white rum.

In one embodiment the method includes the step of adding colours and/or flavours extracted from natural sources to the mixture.

Preferably the acid system comprises malic acid in combination with citric acid.

In one embodiment of the invention the bottle is covered with a plastics sleeve and the bottle is coded by applying a code to the sleeve, after pasteurising.

Preferably the method includes the step of adding an acidity regulator/huffer to the mixture. Ideally the acidity regulator/buffer is sodium citrate.

In one embodiment the method includes the step of adding an antioxidant to the mixture. Preferably the antioxidant is ascorbic acid.

Most preferably, to optimise processing efficiency the syrup is diluted in a volume ratio of one part syrup to two parts carbonated water.

Detailed Description The invention will be more clearly understood from the following description thereof given by way of example only. ΙΕΟ 0 0 7 5 7 -4Ιη the method of the invention water is first added to a mixing tank, sugar is then added to the tank and the contents of the tank are mixed to dissolve the sugar in the water and form a liquid sugar mixture. Pectin in an amount of 0.5 to 1.0 g/1 of the final mixture is added to the liquid sugar. An acid system, usually comprising malic acid in combination with citric acid, is added to the sugar water mix. Various juice concentrates are then added and, after further mixing, alcohol, preferably white rum, is added in an amount of 15% of the syrup.

Ascorbic acid is added as an antioxidant and sodium citrate is added as an acidity regulator or buffer and further water is added to form a syrup. Colours and/or flavours extracted from natural sources are added to the mixture to achieve desired organoleptic properties.

The syrup thus formed is diluted in a ratio of 1 part syrup to 2 parts carbonated water to form a beverage mixture.

The beverage is filled into a glass bottle having a PVC sleeve and the bottle is closed by a metallic closure cap. The bottled beverage is then pasteurised by passing the bottle through a tunnel pasteuriser at a temperature of from 60 to 70°C for a period of from 10 to 20 minutes, preferably at a temperature of approximately 65°C for a period of about 15 minutes.

A packaging and date code is applied to a lower part of the bottle sleeve and the coded bottles are packaged, The sugar is first dissolved in water to avoid precipitation difficulties when sugar is mixed with alcohol. Pectin is also more easily soluble in the liquid sugar. The formulation is prepared so that the acids have dissolved before the addition of -5natural colours as these are often pH sensitive. Juice concentrates are added prior to addition of the alcohol to avoid solubility and precipitation difficulties.

The invention provides a highly efficient factory scale and microbiologically secure process for manufacturing bottled juice and alcohol based beverages.

Example An alcohol/juice based beverage was prepared as follows. 400 litres of water were added to a mixing vessel followed by 316kg of sugar. The sugar was dissolved in the water and pectin in an amount of 3.95kg was added. The contents of the vessel were mixed for up to five minute or until all of the pectin had dissolved. An acidity regulating system comprising 4.75kg of citric acid and 4.74 kg of malic acid were added. 1.18kg of Ascorbic acid was added as an antioxidant and 1.97kg of sodium citrate was added as an acidity regulator/buffer. 73kg of fruit concentrate was added and the contents of the vessel were thoroughly mixed for 10 minutes or until all ofthe ingredients had dissolved. 331 litres of white rum were added to the mixing vessel followed by 15kg of natural flavourings/colourings. Further water was added and the contents of the vessel were mixed for 10 minutes.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims (14)

Claims

1. A method for preparing a bottled juice and alcohol based beverage comprising the sequential steps of: adding water to a mixing tank; adding sugar to the water in the tank; mixing the contents of the tank to dissolve the sugar in the water; adding pectin to the sugar water mix in an amount of from 0.5 to 1 g/1 of the final beverage mixture; adding an acid system to the sugar water mix; adding juice concentrates; adding alcohol in an amount of from 2% to 5.5% of the final beverage mixture; adding further water to form a syrup; diluting the syrup to form a beverage mixture; filling the beverage mixture into a bottle; closing the bottle with a closure cap; IE 0 ϋ 0 Ί 5 1 -7pasteurising the beverage in the bottle by passing the bottle through a tunnel pasteuriser at a temperature of from 60 to 70°C for a period of from 10 to 20 minutes; coding the bottle; and packaging the coded bottles.

2. A method as claimed in claim 1 wherein the pectin is added in an amount of approximately 0.1% by weight of the beverage mixture.

3. A method as claimed in claim 1 or 2 wherein the bottle is passed through a tunnel pasteuriser at approximately 65°C for a period of about 15 minutes.

4. A method as claimed in any preceding claim wherein the alcohol is a white rum.

5. A method as claimed in any preceding claim including the step of adding colours and/or flavours extracted from natural sources to the mixture.

6. A method as claimed in any preceding claim wherein the acid system comprises malic acid in combination with citric acid.

7. A method as claimed in any preceding claim wherein the bottle is covered with a plastics sleeve and the bottle is coded by applying a code to the sleeve, after pasteurising. ΙΕ ύ u Ο / 5 -88. A method as claimed in any preceding claim including the step of adding an acidity regulator/buffer to the mixture.

8. 9. A method as claimed in claim 8 wherein the acidity regulator/buffer is 5 sodium citrate.

9. 10. A method as claimed in any preceding claim including the step of adding an antioxidant to the mixture.

10. 11. A method as claimed in claim 10 wherein the antioxidant is ascorbic acid.

11. 12. A method as claimed in any preceding claim wherein the syrup is diluted in a volume ratio of one part syrup to two parts carbonated water.

12. 13. A method for preparing a bottled juice and alcoholic based beverage substantially as hereinbefore described.

13.

14. A bottled juice and alcohol based beverage whenever manufactured by a 20 method as claimed in any preceding claim.