RU2525261C1 - Aerated jelly-like beverage with inclusions - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: beverage contains aerated water, gum in an amount of nearly 0.01 - nearly 0.035 wt/vol.% and inclusions sized nearly 0.1 mm - nearly 5 mm. The water and gum form a soft jelly-like structure. The beverage has pH equal to from nearly 3 to nearly 4. The method involves mixing of gum, a source of calcium ions, a filler agent, an ion sequestrant and at least one preserving agent to produce a mixture, the mixture hydration with hot water during nearly 5-20 minutes at a temperature of nearly 82-104°C. Then one adds at least one acid or a colouring agent and performs heating up to 93-99°C. Then one adds citric acid, cools the mixture to 43-52°C, adds a flavouring agent and inclusions in the process of cooling to a temperature less than 38°C and produces a beverage that is then aerated.

EFFECT: production of a beverage stabile during long storage.

12 cl, 2 dwg, 3 ex

Description

This application has priority application US Ser. No. 61/36385 of July 13, 2010, the description of which is incorporated here by reference in full.

FIELD OF TECHNOLOGY

The present invention relates to a carbonated jelly-like drink and a method for its preparation. In particular, the present invention relates to a carbonated drink, comprising a soft and easily consumed gel with suspended inclusions, and a method for producing this drink.

BACKGROUND

The beverage according to the invention has a soft jelly-like texture, which enhances the pleasant feeling when consuming a drink. The beverage further comprises inclusions, such as granules or pieces of fruit. A drink with a soft jelly-like texture with such inclusions is consumed through a straw.

SUMMARY OF THE INVENTION

The present invention relates to a shelf stable, carbonated, flavored jelly-like beverage with inclusions uniformly suspended in it, these inclusions include, without limitation, gel granules, fruit slices, seeds or processed vegetable products from 0.1 mm to 10.0 mm in size . Inclusions in the beverage may vary from about 0.1 to about 1.5 wt.%. Additionally, the present invention also relates to methods for producing this drink.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is an exemplary flow chart of a beverage production process of the present invention.

FIG. 2 is a second exemplary flow chart of a beverage production process of the present invention. FIG.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a carbonated jelly drink. In particular, the present invention relates to a soft gel soft drink containing gum and additional ingredients, including but not limited to food acid (s), ion sequestrant (s), calcium source (s), bulking agent (s), high-calorie and non-nutritive sweeteners, preservative (s), coloring (s), flavoring (s), functional ingredient (s), or combinations of these ingredients.

Gums that can be used in a gum-based gel include, but are not limited to: carrageenan, locust bean gum, xanthan gum, gellan, pectin, carboxymethyl cellulose, and combinations thereof.

A gum gel may also include at least one ion sequestrant, such as sodium citrate or potassium citrate, and at least one source of calcium, such as calcium disodium edetate, calcium citrate, calcium lactate, calcium chloride and calcium carbonate. A gum gel may also include at least one bulking agent, such as sucrose, maltodextrin, dextrin and pectin, and at least one food acid, such as citric acid, ascorbic acid, acetic acid, lactic acid, formic acid, oxalic acid, tartaric acid, fumaric acid, malic acid and phosphoric acid.

Additionally or alternatively, the gum-based gel may also include at least one sweetener (high-calorie and / or non-nutritive), at least one dye, at least one flavor, at least one functional ingredient, or combinations thereof. Examples of such high-calorie and non-caloric sweeteners include, but are not limited to, sucrose, high fructose corn syrup, fructose, dextrose, sucralose, aspartame, acesulfame K, saccharin, cyclamate, alitam, natural sweeteners such as honey, agave and all brands of stevia (rebaudioside extract). One skilled in the art to which the present invention relates, at the time of the invention, will understand that other sweeteners may be used according to the present invention. Functional ingredients may include vitamins and antioxidants.

At least one preservative may be added to the beverage base. These preservatives include, but are not limited to, calcium disodium edetate, sodium hexametaphosphate, benzoic acid, sorbic acid, potassium sorbate, sodium benzoate, potassium cinnamate, lauric acid arginate (mirenate), and combinations thereof. The pH of the jelly-like beverage with inclusions is from about 3 to about 4, usually from 3.2 to 3.6; such as 3.4.

Also, additional ingredients, such as food colors obtained from both natural and artificial sources (Yellow 5, Yellow 6, Red 40, Blue 1, cochineal extract, beta-carotene, colorants, can be added to the beverage base of the present invention) fruit-based, such as orange mangoes, plant-based dyes, lycopene, natural blue and combinations thereof), and flavorings, and flavor and flavor modifiers (lime, lemon, orange, grapefruit, strawberries, blueberries, yoshta, fruits, cherries, malt, beer, chocolate, coffee, cha th, acai, pomegranate, hibiscus, tamarind, mango, peach, pineapple, melon, watermelon, insoluble dyes, flavor modifier and their combination).

Inclusions may include, without limitation, microspheres, gel granules, pieces of fruit, seeds, or processed plant products. The granules of the gel can be obtained from agar, alginate, pectin, wax, carboxymethyl cellulose, guar, cellulose, or combinations of one or more of these ingredients. Typically, the granules have a uniform size, or the size can vary from 0.1 mm to 10 mm, for example from about 0.1 mm to about 5 mm. These inclusions can be colored, aromatic, contain filler ingredients such as silicon, preservatives, acid, functional ingredients such as vitamins or antioxidants, dietary fiber, and combinations of these ingredients.

Fruit inclusions include, but are not limited to, pieces of real fruit, fruit peel (grapefruit, lemon, orange), fruit pulp (orange, lemon, grapefruit), fruit zest (lemon, orange) or processed fruit pulp, tropical fruits, citrus fruits, and combinations thereof fruit. Other inclusions include, but are not limited to, coconut flesh, black pepper, basil seeds, fennel seeds, ginger, wild barley starch, tapioca starch, mint leaves, calamance peel, fennel root, and combinations of these ingredients. Typically, inclusions have a uniform size, or the size can vary from 0.1 mm to 5 mm. Fruit slices may be colored, flavored and / or contain the above functional ingredients.

In one aspect of the present invention, a carbonated jelly drink with inclusions is made into a mixer by incorporating gum in combination with a calcium ion source, a bulking agent such as sucrose, ion sequestrant and at least one preservative. Gum is hydrated in hot water for about 5-20 minutes at a temperature of about 180-220 ° F (82-104 ° C), under conditions such as 5 minutes at a temperature of 200-210 ° F (93-99 ° C), to obtain a hydrated gum mixture. The remaining ingredients (such as food acid, dye) are added to the hot gum mixture at 200-210 ° F (93-99 ° C). Then citric acid is added and the mixture is cooled to a temperature of 110-125 ° F (43-52 ° C). Fragrance and inclusions are added while cooling the mixture (below 100 ° F (below 38 ° C)). The amount of gum in the final product ranges from about 0.005% to 0.05% w / v, for example, gum may be present in the final product from about 0.01% to about 0.035% w / v. Finally, the drink is carbonated and poured into packaging. Alternatively, inclusions may be added to the beverage after it has been carbonated.

In another aspect of the present invention, the gum is first hydrated by applying high shear to the mixture at a speed of about 1000-2000 rpm for 5-20 minutes in hot water (125-145 ° F (52-63 ° C)), under such conditions like 5 minutes at 140 ° F (60 ° C). Subjected to high shear, the gum is additionally hydrated in hot water for about 5-20 minutes at a temperature of about 150-220 ° F (65-104 ° C), under conditions such as 5 minutes at a temperature of 200-210 ° F (93 -99 ° C). The remaining ingredients (such as acid, dye) are added to the hot mixture (200-210 ° F (93-99 ° C)). Then citric acid is added and the mixture is cooled to a temperature of 110-125 ° F (43-52 ° C). Fragrance and inclusions are added while cooling the mixture (below 100 ° F (below 38 ° C)). Finally, the drink is carbonated and poured into packaging (drinks are poured in batches using the proportion of the ready-to-drink drink (1 + 0)).

In another aspect of the present invention, the beverage may be dispensed in batches in the form of syrup and soda water, which may be added to the water to produce a concentrated beverage. This addition may vary from (1 + 4) to (1 + 1). When cooled, a jelly-like texture appears over time, which supports the suspension of granules and provides a pleasant sensation from the consumption of a drink with inclusions.

The following are Examples of several aspects of the present invention.

As shown in FIG. 1, water is heated to a temperature of 200-210 ° F (93-99 ° C) and slowly added to hot water in gellan gum. Then sodium citrate and calcium lactate are added to the mixture and mixed for about 5 minutes. Then, sucrose is added to the mixture and mixed for about 5 minutes, followed by sodium benzoate and mixed again for 5 minutes. Finally, citric acid is added to the mixture. Then, cold water is added to the mixture at a temperature of 115-120 ° F (46-49 ° C) to cool the mixture to a temperature of 65 ° F (18 ° C). Flavors and inclusions are added to the mixture during cooling or until the mixture cools to a temperature of less than about 100 ° F (38 ° C). Then the cooled mixture is aerated and poured into containers. Alternatively, inclusions may be added after carbonation of the beverage.

As shown in FIG. 2, a carbonated jelly-like beverage can also be obtained by using high shear processing. For example, water is heated to a temperature of about 135-145 ° F (57-63 ° C). Gellan gum is added to the heated water when a high shear is applied. This mixture is subjected to high shear (about 1600 rpm) for about 5 minutes. This gum mixture is then added to water heated to 200 ° F (93 ° C). Then sodium citrate and calcium lactate are added to the mixture and mixed for about 5 minutes followed by sucrose and (mixed for about 5 minutes) then sodium benzoate is added (mixed for 5 minutes). Finally, citric acid is added to the mixture. Then, cold water is added to the mixture at a temperature of 115-120 ° F (46-49 ° C) to cool the mixture to a temperature of about 65 ° F (18 ° C). Flavors and inclusions are added to the mixture during cooling or until the mixture cools to a temperature of less than about 100 ° F (38 ° C). Then the cooled mixture is aerated and poured into containers. Alternatively, inclusions may be added after carbonation of the beverage.

Exemplary product compositions of the present invention:

Example 1

Ingredient Mass to Pounds Lot weight in pounds Lot weight in grams Sucrose 910.00 (412769 g) 60.67 pounds 27517.9 grams Gellan gum 2.71 (1229.2 g) 0.18 lbs 81.9 grams Na citrate 4.51 (2045.7 g) 0.30 pounds 136.3 grams Calcium lactate 3.75 (1700.9 g) 0.25 pounds 113.5 grams Benzoate Na 3.00 (1360.7 g) 0.20 pounds 90.8 grams Lemon acid 18.78 (8518.4 g) 1.25 pounds 567.8 grams Flavoring 17.44 (7910.6 g) 1.16 pounds 527.4 grams Final beverage output 900.00 gallons (4,091.4 L) 60.00 gallons (272.7 L)

Test goal Limits CO ₂ 2.7 2.8-3.2 Brix 12.00 11.8-12.2 TA 39.04 37.86-40.21 pH 3.3 3.10-3.30

Example 2

Ingredient Mass to Pounds Lot weight in pounds Lot weight in grams Sucrose 910.00 (412769 g) 151.67 68796.36 Gellan gum 2.63 (1192.9 g) 0.44 199.58 Na citrate 4.51 (2045.7 g) 0.75 340.19 Calcium lactate 5.63 (2553.7 g) 0.94 426.38 Benzoate Na 3.00 (1360.7 g) 0.50 226.80 Lemon acid 18.78 (8518.4 g) 3.13 1419.74 Flavoring 17.47 (7924.2 g) 2.91 1319.95 Final beverage output 900.00 gallons (4,091.4 L) 150.00 gallons (681.9 L)

Test goal Limits CO ₂ 2.7 2.5-3.0 Brix 12 11.8-12.2 TA 39.04 37.86-40.21 pH 3,5 3.3-3.7

Example 3 (with a reduced sugar content compared to Examples 1 and 2)

Ingredient Mass to Pounds Lot weight in pounds Lot weight in grams Sucrose 672.83 (305190.5 g) 112.14 50865.85 Gellan gum 1.13 (512.5 g) 0.19 86.18 Na citrate 4.51 (2045.7 g) 0.75 340.19 Calcium lactate 2.26 (2553.7 g) 0.38 172.37 Benzoate Na 3.00 (1360.7 g) 0.50 226.80 Lemon acid 18.78 (8518.4 g) 3.13 1419.74 Flavoring 26.21 (11888.6 g) 4.37 1982,20 Sucralose / ASK 1.5 (680.4 g) 0.26 117.93 Final beverage output 900.00 gallons (4,091.4 L) 150.00 gallons (681.9 L)

Test goal Limits CO ₂ 2.7 2.5-3.0 Brix 9,4 9.2-9.6 TA 39.04 37.86-40.21 pH 3,5 3.3-3.70

Although the present invention has been described essentially with reference to various embodiments of the present invention, it will be understood by those skilled in the art to which modifications and changes can be made to the present invention without departing from it. Therefore, the scope of the claims of the present invention is not limited to the above description, but is set forth in the attached claims along with all possible equivalents.

Claims (12)

1. Carbonated jelly-like drink containing:
carbonated water and from about 0.01 to about 0.035 wt./about.% gum, moreover, water and gum form a soft jelly-like texture, and
inclusions having a size of from about 0.1 mm to about 5 mm, suspended in a jelly-like drink,
moreover, the drink has a pH of from about 3 to about 4. 2. The drink according to claim 1, in which the gum is selected from the group comprising carrageenan, locust bean gum, xanthan gum, gellan, pectin, carboxymethyl cellulose and combinations thereof. 3. The drink according to claim 1, in which the gum is a gellan gum. 4. The drink according to claim 1, further comprising at least one food acid (s), sequestrant (s) of ions, source (s) of calcium, agent (s) filler, high-calorie and non-nutritive sweetener (s), preservative (s ), colorant (s), flavor (s), functional ingredient (s), or a combination of these ingredients.  5. The drink according to claim 1, in which the inclusions are microspheres or granules of the gel. 6. The drink according to claim 1, in which the inclusions are pieces of fruit. 7. The drink according to claim 1, consumed through a straw. 8. The drink according to claim 5 or 6, consumed through a straw. 9. The beverage of claim 1, wherein the amount of gum in the final beverage is from about 0.005% to 0.05% w / v of the final beverage. 10. A method of obtaining a carbonated jelly-like drink with inclusions, including:
a) mixing a gum, a source of calcium ions, a bulking agent, an ion sequestrant and at least one preservative to form a mixture,
b) hydrating the mixture with hot water for about 5-20 minutes at a temperature of about 180-220 ° F (82-104 ° C) to obtain a hydrated mixture from gum,
c) adding at least one acid or dye and heating the resulting mixture to a temperature of 200-210 ° F (93-99 ° C),
d) adding citric acid and cooling the mixture to a temperature of 110-125 ° F (43-52 ° C),
e) adding flavor and inclusions during cooling to below 100 ° F (below 38 ° C) to produce a beverage, and
f) carbonation of the drink. 11. A method of obtaining a carbonated jelly-like drink with inclusions, including:
a) adding gum to water heated to a temperature of 125-145 ° F (52-63 ° C), and mixing with high shear at a speed of about 1000-2000 rpm for 5-20 minutes to hydrate the gum,
b) adding additional hot water and holding the high shear gum for hydration exposed for about 5-20 minutes at a temperature of about 180-220 ° F (82-104 ° C),
c) adding at least one acid or dye and heating the resulting gum mixture to a temperature of 200-210 ° F (93-99 ° C),
d) adding citric acid and cooling the mixture to a temperature of 110-125 ° F (43-52 ° C),
e) adding flavor and inclusions during cooling below 100 ° F (below 38 ° C) to produce a beverage, and
f) carbonation of the drink. 12. A method of obtaining a carbonated jelly-like drink with inclusions, including:
a) adding gum to water heated to a temperature of 125-145 ° F (52-63 ° C), and mixing with high shear at a speed of about 1000-2000 rpm for 5-20 minutes to hydrate the gum,
b) adding additional hot water and holding the high shear gum for hydration exposed for about 5-20 minutes at a temperature of about 180-220 ° F (82-104 ° C),
c) adding at least one acid or dye and heating the resulting gum mixture to a temperature of 200-210 ° F (93-99 ° C),
d) adding citric acid and cooling the mixture to a temperature of 110-125 ° F (43-52 ° C),
e) adding flavoring during cooling below 100 ° F (below 38 ° C) to produce a beverage,
f) carbonation of the drink, and
g) the addition of inclusions to a carbonated drink.

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