IES73269B2

IES73269B2 - Beverage preparation

Info

Publication number: IES73269B2
Authority: IE
Inventors: John Callery; Tony O'sullivan
Original assignee: Woodlace Ltd
Priority date: 1997-03-03
Filing date: 1997-03-03
Publication date: 1997-05-21
Also published as: GB2322783A; GB2322783B; GB9704706D0

Abstract

A syrup mixture is prepared by adding water to a mixing tank followed by sodium benzoate, an acidic system comprising citric acid and malic acid, trisodium citrate as a buffering system, a sweetening system comprising aspartame and acesulfame K, and a flavouring The syrup is pumped through a filter 6 to the top of a syrup holding tank 7. From the tank 7, the syrup is delivered on demand to a syrup balance tank 12 by a syrup pump 10. Deaerated water is proportionately mixed with the syrup by a proportioning pump 30 for delivery to a holding tank 31 for bottling.

Description

The invention relates to a process for preparing a flavoured still water.

Introduction It is generally difficult to prepare a flavoured still water product. There are a number of problems to be overcome and in particular there is considerable difficulty in preparing a still water product which will have sufficient shelf life to be commercially viable. This is because there is a risk of still water product becoming contaminated with yeasts which produce off flavours. Another problem is in preparing a flavoured still water product which will have acceptable organoleptic properties of taste and mouth feel.

This invention is therefore directed towards providing a process for preparing such a flavoured still water product.

Statements of Invention According to the invention, there is provided a process for preparing a flavoured still water comprising the steps of: adding water to a mixing tank; adding a preservative system to the water in the mixing tank; adding an acidic system to the mix; adding a buffering system to the mix; S7 3 269 . adding a sweetening system to the mix; adding a flavouring system to the mix to form a syrup mixture; gently mixing the syrup mixture to substantially 5 avoid air entrainment in the syrup mixture; filtering the syrup mixture thus formed through a less than 5 micron filter; delivering the syrup mixture to a syrup holding tank; deaerating supply water; delivering the deaerated water to a water balance tank on demand as determined by the level of water in the water balance tank; delivering the syrup mixture from the syrup holding tank to a syrup balance tank on demand as determined by the level of syrup in the syrup balance tank; proportionately mixing deaerated water with syrup in a ratio of from 2:1 to 6:1; and filling the still flavoured water thus formed into bottles.

In one embodiment of the invention, the level of water in the water balance tank is determined by level probes, actuation of a low level probe switching on a pump to deliver deaerated water to the water balance tank.

In another embodiment of the invention, the level of syrup in the syrup balance tank is determined by level probes, actuation of a low level probe switching on a pump to deliver syrup from the syrup holding tank to the syrup balance tank.

In a further embodiment of the invention, the water is added to the mixing tank substantially without air entrainment. In this case, preferably the water is added at the top of the mixing tank through an inlet which directs the water against a side wall of the tank to substantially prevent air entrainment.

In another embodiment of the invention, the syrup is added to the syrup holding tank substantially without air entrainment. In this case, preferably the syrup is added to the syrup holding tank through an inlet which directs the syrup against a side wall of the holding tank to substantially prevent air entrainment.

Most preferably, the filter is a 2 Micron filter. Ideally, the filter is dedicated to the particular flavouring system.

In a preferred embodiment of the invention, the deaerated water is proportionally mixed with syrup in a ratio of approximately 4:1.

In a particularly preferred embodiment of the invention, the acidic system is a mixture of acids to achieve a pH of from 3.0 to 3.2.

In a preferred embodiment of this aspect of the invention, the acidic system is a mixture of citric acid and malic acid in a weight ratio of from 3:2 to 2:3.

Most preferably, the weight ratio of citric acid to malic acid is approximately 1:1.

In this case, preferably the buffering system is trisodium citrate.

In a preferred arrangement, the sweetening system comprises a mixture of aspartame and acesulfame K in a weight ratio of from 2:1 to 1:1. Most preferably, the weight ratio of aspartame to acesulfamate is approximately 3:2.

In one embodiment of the invention, the preservative system is sodium benzoate.

In one embodiment of the invention, prior to deaeration, the water is filtered by passing the water through a first filter to remove any visible particles and then passing the water through a second filter of less than 5 microns.

Preferably, the second filter is a 2 micron filter.

Most preferably, the second filter is provided with a zeta potential.

Brief Description of the Drawings The invention will be more clearly understood from the following description thereof, given by way of example only, with reference to the accompanying drawings, in which:Fig. 1 is a schematic view illustrating the process of the invention.

Detailed Description of the Invention A syrup mixture is prepared by first adding water to a mixing tank 3. The water is delivered from a well through a first water filter 1 which removes visible particles of greater than 40 micron size and then through a second water filter 2 which removes particles of greater than 2 micron size.

The water is added to the top of the mixing tank 3 in such a way as to substantially prevent aeration of the water caused by splashing. The water is delivered through an inlet pipe which directs the water to flow gently down the side wall of the mixing tank 3. Various ingredients are added to the tank 3. The preservative system sodium benzoate is first added. The acidic system comprising citric acid and malic acid in a weight ratio of approximately 1:1 is then added. As a buffering system to maintain the pH at approximately 3.1 trisodium citrate is added. The sweetening system which is a mixture of aspartame and acesulfame K is added. The aspartame and acesulfame K are in a weight ratio of approximately 3:2. Finally, the flavouring system is added.

During the additions, the contents of the mixing tank 3 are gently mixed to disperse the ingredients in the water while substantially avoiding air entrainment.

The syrup mixture thus formed is then pumped by a pump 5 from the base of the mixing tank 3 through a filter 6 and to the top of a syrup holding tank 7. The filter 6 is a cartridge filter which removes any particles with a size greater than 2 microns. This substantially removes yeasts which can cause spoilage in a preservative system. In particular, any of the yeasts Saccharomvces cerevisae and Zyqosaccharomyces bailii which may be present are removed.

The filter cartridge associated with a particular flavour is dedicated to that flavour and, after cleaning, is stored in a sodium metabisulphite solution to prevent the risk of cross flavour contamination.

The syrup mixture is delivered into the top of the syrup holding tank through an inlet as described above for the water inlet to the mixing tank 3. The syrup holding tank 7 is a tank of large cross section and is only filled to a maximum of half full to provide a large surface area for air release from the syrup. From the syrup holding tank 7, syrup is delivered on demand to a syrup balance tank 12 by a syrup pump 10. The pump 10 is operated on demand by activation of a low level probe 15 in the syrup balance tank 12 .

Supply water is deaerated in a water deaeration tank 20 and delivered to a water balance tank 22 by a pump 21 on demand as determined by the level of water in the water balance tank. When a low level probe 25 in the water balance tank 22 is uncovered, the pump 21 is activated.

Deaerated water is then proportionately mixed with syrup in a ratio of approximately 4:1 by a proportioning pump 30 to provide still flavoured water which is delivered into a still flavoured water tank 31. The still flavoured water is filled into bottles using conventional filling technology.

The still flavoured water is formulated particularly to stabilise the product microbiologically. A relatively low pH (3.0 to 3.2) and high acidity (0.42 mg/1 to 0.44 mg/1) is achieved by an acidic system comprising a citric acid and malic acid mixture which has an inhibitory effect on bacteria and yeast without adversely affecting the organoleptic properties of the flavoured water. Trisodium citrate is used as a buffering agent to maintain the relatively low pH.

The process ensures optimum processing efficiency while ensuring against contamination by exposure to bacteria and yeasts. Air is minimised at every step to prevent the risk of contamination.

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

Claims

1. A process for preparing a flavoured still water comprising the steps of:adding water to a mixing tank; 5 adding a preservative system to the water in the mixing tank; adding an acidic system to the mix; adding a buffering system to the mix; adding a sweetening system to the mix; 10 adding a flavouring system to the mix to form a syrup mixture; gently mixing the syrup mixture to substantially avoid air entrainment in the syrup mixture; filtering the syrup mixture thus formed through 15 a less than 5 micron filter; delivering the syrup mixture to a syrup holding tank; deaerating supply water; delivering the deaerated water to a water 20 balance tank on demand as determined by the level of water in the water balance tank; delivering the syrup mixture from the syrup holding tank to a syrup balance tank on demand as determined by the level of syrup in the syrup balance tank; proportionately mixing deaerated water with syrup in a ratio of from 2:1 to 6:1; and filling the still flavoured water thus formed into bottles.

2. A process as claimed in claim 1 wherein the level of water in the water balance tank is determined by level probes, actuation of a low level probe switching on a pump to deliver deaerated water to the water balance tank, preferably the level of syrup in the syrup balance tank is determined by level probes, actuation of a low level probe switching on a pump to deliver syrup from the syrup holding tank to the syrup balance tank, preferably the water is added to the mixing tank substantially without air entrainment, preferably the water is added at the top of the mixing tank through an inlet which directs the water against a side wall of the tank to substantially prevent air entrainment, preferably the syrup is added to the syrup holding tank substantially without air entrainment, preferably the syrup is added to the syrup holding tank through an inlet which directs the syrup against a side wall of the holding tank to substantially prevent air entrainment, preferably the filter is a 2 micron filter, preferably the filter is dedicated to the particular flavouring system, preferably the deaerated water is proportionally mixed with syrup in a ratio of approximately 4:1.

3. A process as claimed in any preceding claim wherein the acidic system is a mixture of acids to achieve a pH of from 3.0 to 3.2, preferably the acidic system is a mixture of citric acid and malic acid in a weight ratio of from 3:2 to 2:3, preferably the weight ratio of citric acid to malic acid is 5 approximately 1:1, preferably the buffering system is trisodium citrate.

4. A process as claimed in any of claims 1 to 3 wherein the sweetening system comprises a mixture of aspartame and acesulfame K in a weight ratio of from 10 2:1 to 1:1, preferably the weight ratio of aspartame to acesulfamate is approximately 3:2, preferably the preservative system is sodium benzoate, preferably prior to deaeration, the water is filtered by passing the water through a first filter to remove any 15 visible particles and then passing the water through a second filter of less than 5 microns, preferably the second filter is a 2 micron filter, preferably the second filter is provided with a zeta potential.

5. Flavoured still water whenever prepared by a process 20 as claimed in any preceding claim.