Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/04—Production of frozen sweets, e.g. ice-cream
  • A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B32—LAYERED PRODUCTS
  • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
  • B32B15/00—Layered products comprising a layer of metal
  • B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
  • B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
  • B65D75/26—Articles or materials wholly enclosed in laminated sheets or wrapper blanks
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/005—Solid or pasty alcoholic beverage-forming compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Definitions

• This invention relates to a ready-to-freeze alcoholic beverage (or "alcoholic, ready-to-freeze beverage”) . More particularly, the invention is directed to such an alcoholic beverage which is shelf stable in liquid form and designed to be placed in a freezer, preferably a consumer's freezer, for a period of time until it assumes a "slushy” consistency like a frozen cocktail prepared in a blender or commercial slush machines found in bars and restaurants.
• the invention is also directed to a container for packaging the beverage. (b) DESCRIPTION OF RELATED ART
• Frozen cocktails continue to be popular bar and home beverages. Products have been introduced to ease the preparation of frozen drinks in the home. However, for the most part, consumers must add a specific alcohol type and deal with the inconvenience of having complex preparation knowledge, proper equipment, and clean up.
• CMC carboxymethyl cellulose
• Marulich, U.S. Patent No. 3,826,829 discloses a substantially non-alcoholic mixture for a shelf stable carbonated or non-carbonated beverage which can be consumed after conventional chilling or placed in a freezer and consumed as a soft frozen carbonated beverage.
• the carbonated beverage is made by incorporating a pectin stabilizing system and a gaseous phase into an aqueous composition including water, sugars, polyols, flavor and color agents to form a stable carbonated beverage.
• LeVan U.S. Patent No. 3,619,205, discloses a method for preparing beverage products that can be served as a drinkable slush ice composition.
• the slush is made by mixing a frozen, ground, homogeneous blend of (a) about one part of a mixture of sucrose syrup, flavor, an edible food acid, a water dispersible gum, an edible polyhydric alcohol, and water, with (b) about 0.25 parts of flaked ice, having particle sizes ranging from about 250 to 2,000 microns, and refrigerating the mixture at -10°F.
• LeVan's product is believed to have pH of 2.5.
• various water-dispersible gums and colloids which may be utilized are gum tragacanth, gum karaya, gum arabic, locust bean gum, guar seed gum, carrageenan, pectin, CMC, alginates, gelatin, gum ghatti, agar, and the like.
• Example 1 discloses CMC in a range of 0.5 to 1.0% by weight.
• U.S. Patent No. 3,897,571 discloses a spoonable slush concentrate containing an ionic cellulose gum, such as CMC or its equivalent, to prevent separation at elevated storage temperatures as high as 15-20°F.
• the concentrate is spoonable at freezer temperatures and can be mixed with either water, milk or alcohol to form a slush.
• the gums used in the invention are fully hydrated and dispersed, and therefore, in the method of preparing the spoonable concentrate of the invention, the gums are preferably hydrated and dispersed prior to addition of the sugar solids. After the gums are hydrated and mixed with the sugar solids, flavors and acids are added when used.
• the concentrate is then subjected to a commercial sterilization or pasteurization at a temperature of about 160°F.
• the concentrate is then cooled to about 27-32 ⁇ F preparatory to crystallization. Freezing point depressants such as acids and alcohols may then be added. This reduces the concentrate's ice point and therefore makes it more spoonable at 0°F.
• the concentrate is then crystallized. After crystal development, the crystal slush is transferred under control temperatures not to exceed 20°F to a holding vessel wherefrom the slush concentrate is discharged into a container and packaged according to technology known in the art. The filled container is then blast frozen at -10°F or below to a "center" temperature of 0 ⁇ F or below, the center being the geometric center of the mass.
• Van den Hoven et al. U.S. Patent No. 5,066,509 discloses a liqueur or alcohol-containing beverage comprising cream, yogurt or another dairy product, obtained by mixing the dairy product with alcohol or an alcohol-containing liquid, flavoring agents, coloring agents, emulsifiers, stabilizers, sugars or artificial sweetening agents, fats, acids and further conventional ingredients (col. l, lines 8-14).
• the stable dairy liquor can be stored in cool and uncool conditions for considerable time if the fats used in the preparation are mainly saturated fatty acids having 6 to 12 carbon atoms (col. 3, lines 34-39).
• Suitable stabilizers are pectin and CMC.
• Daher et al. U.S. Patent No. 4,738,857 discloses a container for packaging an alcoholic beverage containing essential oils.
• the container includes an interior layer, in contact with the alcoholic beverage, and a second layer.
• the interior layer consists essentially of polypropylene homopolymer.
• the second layer located exterior to the outside layer, is composed of an oxygen barrier polymer, such as ethylene vinyl alcohol copolymer.
• the container is particularly useful in connection with the alcoholic soft ice composition of Ashmont et al., U.S. Patent No. 4,790,999.
• the art also has not provided a container suitable for packaging beverages, such as the ready- to-freeze alcoholic beverage of the invention, which has a strong seal strength and is substantially resistant to breakage if it is dropped in transit.
• the invention provides a ready-to-freeze, alcoholic beverage comprising water, at least one sugar, a flavoring, a beverage alcohol, and a stabilizing system which includes guar gum and locust bean gum, and optionally, pectin.
• the alcoholic beverage may also include common acidulants, such as citric acid.
• the alcoholic beverage has a pH of about 3.0 to about 5.0.
• the sugar comprises sucrose, fructose and dextrose.
• the sugar may comprise sucrose and high fructose corn syrup ("HFCS") which includes dextrose, fructose, maltose and higher saccharides.
• HFCS high fructose corn syrup
• the ready-to-freeze alcoholic beverage has a proof of about 6° to about 28° (which is equivalent to the ethyl alcohol content of about 3.0 to about 14% wt.).
• the stabilizing system also referred to herein as the "stabilizer blend" is present in the beverage in an amount ranging from about 0.04% to about 0.13% by weight.
• the beverage may also contain other ingredients, such as one or more clouding agent, a preservative and more than one flavoring.
• the ready-to-freeze alcoholic beverage forms a slushy, fine crystalline structure at freezer temperatures (about -5 to about 20°F) after being placed in the freezer for a period of about 3 to about 6 hours.
• the invention is also directed to a container, preferably in the form of a flexible plastic pouch, comprising one of the following multi-layered structures:
• Structure A (a) polyester film; (b) aluminum foil; (c) polyester film;
• Suitable materials which would adhere respective film layers may be used between layers of the container. Such materials are exemplified by adhesives, e.g., polyester adhesives.
• the alcoholic beverage of this invention provides important advantages. With the beverage of this invention the consumer is not inconvenienced by the necessity of knowing the recipe, having the required ingredients on hand, having the proper equipment, such as a blender, or cleaning the equipment.
• the beverage of the invention may be packaged in a single serve container which also allows consumers to "switch" flavors without having to make up a large batch of a beverage in a blender and potentially throw away any unconsumed portion.
• the alcoholic beverage of the invention is formulated at a considerably higher pH and utilizes a specific and complex blend of stabilizing ingredients to give it a superior and much preferred crystalline ice structure and, thus taste, as compared to prior art products.
• the container of the invention also provides important advantages. The container exhibits an excellent seal strength and aids the beverage of the invention in achieving a long shelf life. DETAILED DESCRIPTION OF THE INVENTION
• ready-to-freeze alcoholic beverage means that the beverage can be frozen, e.g., in a consumer's freezer, as purchased substantially without any other preparation, modification, blending or additions of other ingredients thereto to produce the frozen or semi-frozen slushy cocktail. For example, it is not necessary to add ice.
• the alcoholic beverage has pH of about 3.0 to about 5.0, preferably about 3.2 to about 4.0, more preferably about 3.3 to about 3.8 and most preferably about 3.4 to about 3.7.
• pH preferably about 3.0 to about 5.0, preferably about 3.2 to about 4.0, more preferably about 3.3 to about 3.8 and most preferably about 3.4 to about 3.7.
• optimum taste can be achieved based on sweetener levels of the beverage formula - i.e. more acid used with sweeter beverages, less acid used with lower sugar content beverages.
• Those pH ranges are achieved by the addition of commonly used acidulants such as citric acid, malic acid, tartaric acid and fumaric acid. The reason(s) for the importance of these pH ranges is not understood.
• the water used in the beverage is deionized water.
• the beverage comprises at least one or more of the following sweeteners: sucrose, fructose, or dextrose.
• the beverage may preferably comprise a mixture of sucrose and high fructose corn syrup, which includes dextrose, fructose, maltose and higher saccharides.
• the final beverage product has a total sugar content as measured in BRIX (or "Brix") of about 12° to about 19°.
• sucrose about 7.4 to about 8.5, preferably about 7.6 to about 8.3, and most preferably about 7.8 to about 8.1% by weight (wt.); fructose, about 3.1 to about 4.3, preferably about 3.3 to about 4.0, and most preferably about 3.5 to about 3.8% by weight; dextrose, about 3.9 to about 5.0, preferably about 4.1 to about 4.8, and most preferably about 4.3 to about 4.6% by weight.
• sucrose about 7.4 to about 8.5, preferably about 7.6 to about 8.3, and most preferably about 7.8 to about 8.1% by weight
• high fructose corn syrup about 8.1 to about 9.3, preferably about 8.3 to about 9.0, and most preferably about 8.5 to about 8.8% by weight.
• the high fructose corn syrup includes about 48 to about 52% by weight dextrose, about 40 to about 44% by weight fructose, about 0.5 to about 2.0% by weight maltose, and about 3 to about 7% by weight higher saccharides.
• Any alcohol beverage suitable for human consumption can be utilized as the source of the beverage alcohol, e.g., grain neutral spirits, vodka, whisky, rum, tequila, malt beverage, wine, such as Other Than Standard (“OTS”) orange wine, and similar beverages.
• the preferred alcohol beverage used in the ready-to-freeze alcoholic beverage is OTS orange wine.
• OTS Organic Than Standard
• OTS Organic Than Standard
• the term "Other Than Standard” wine (“OTSW”) designates a beverage comprising a minimum of 5% standard wine combined with fruit spirits and water, to deliver about 20 - about 22% wt. ethyl alcohol and a minimum 20 ppm of fusel oil.
• beverage alcohol as is known to those skilled in the art, means an alcohol suitable for human consumption.
• Such an alcohol usually includes primarily ethyl alcohol (about 99.99% wt.), and minor amounts of other alcohols, such as propyl alcohol, isopropyl alcohol and other alcohols.
• flavorings may also contain ethyl alcohol.
• the ethyl alcohol content of flavorings should be c-nsidered in producing the ready-to-freeze alcoholic beverage of a particular ethyl alcohol content.
• the ready-to-freeze alcoholic beverage has a proof of about 6° to about 28°, preferably about 7 to about 28° (equivalent to the ethyl alcohol content of about 3.5 to about 14%), more preferably about 8 to about 14° (equivalent to the ethyl alcohol content of about 4 to about 7% wt.), and most preferably about 11 to about 13° (equivalent to the ethyl alcohol content of about 5.5 to about 6.5% wt.).
• the alcoholic content of the ready-to-freeze alcoholic beverage has a significant impact on the freezing properties of the beverage. Lower amounts of beverage alcohol decrease the beverage's resistance to freezing, thereby producing a product which may freeze prematurely and more solidly, which is undesirable. Increasing the alcohol level may result in resistance to freezing and may require lower temperatures to freeze.
• the content of the remaining ingredients of the alcoholic beverage composition of the invention can be adjusted so that the beverage, when subjected to the freezer conditions for the time periods set forth herein, produces a slushy, frozen cocktail product.
• slushy frozen cocktail product means that the product has the consistency of a partly melted, semi-frozen soft ice, which is neither freely pourable nor hard like an ice cube.
• the product is relatively easily deformable, e.g., by application of finger pressure, and can be easily manipulated or removed from the container with a hand-operated utensil, such as a spoon.
• Some well known examples of such slushy frozen cocktails are frozen margarita and pina colada.
• This invention provides a beverage product which would freeze to produce the slushy frozen cocktail in substantially every consumer's freezer, specifically in a wider temperature range than afforded by prior art, i.e., about -5°F to about 20°F.
• the relatively low proof of the beverage of the invention makes the choice of the stabilizing system especially critical to deliver the desired type frozen drink consistency imitating that produced in a blender.
• a stabilizing system comprised of the combination (or blend) of guar gum and locust bean gum produces the alcoholic beverage of the invention having excellent properties.
• This combination of ingredients produces a beverage product which freezes well, has an excellent texture, small ice crystals, substantially no undesirable ice crystal sheets, and delivers unexpected benefits in enabling the alcoholic beverage product to remain in a frozen or semi-frozen state at room temperature, once removed from the freezer, for a period of about 20-30 minutes.
• a small amount of pectin is preferably added to the guar gum and locust bean gum stabilizer blend. The pectin, in proper proportions, has an unexpected beneficial impact on further enhancing the amount of crunch (while maintaining a substantial absence of ice crystal sheets) and delivering a beverage product substantially identical to a blender frozen drink.
• the alcoholic, ready-to- freeze beverage composition includes the following ingredients as the stabilizer blend: guar gum, about 0.005 to about 0.5, preferably about 0.010 to about 0.30, and most preferably about 0.016 to about 0.020% by weight and locust bean gum, about 0.025 to about 0.090, preferably about 0.030 to about 0.060, and most preferably about 0.045 to about 0.055% by weight.
• the alcoholic beverage composition includes the following ingredients as the stabilizer blend: locust bean gum, about 0.025 to about 0.090, preferably about 0.030 to about 0.060, and most preferably about 0.045 to about 0.055% by weight, guar gum about 0.005 to about 0.50, preferably about 0.010 to about 0.3, and most preferably about 0.016 to about 0.020% by weight, and pectin about 0.003 to about 0.1, preferably about 0.003 to about 0.075, more preferably about 0.003 to about 0.05, most preferably about 0.003 to about 0.03% by weight of the beverage.
• the pectin is preferably low methoxy pectin ("LMP") .
• the alcoholic, ready-to-freeze beverage comprises a stabilizer blend which includes about 0.05% by weight of locust bean gum and about 0.018% by weight of guar gum.
• the alcoholic, ready-to-freeze beverage composition comprises a stabilizer blend which includes about 0.005% by weight of pectin, about 0.05% by weight of locust bean gum and about 0.018% by weight of guar gum.
• the alcoholic beverage of the invention has pH of about 3.5 to about 3.7 and has proof of about 10 to about 14.
• the stabilizer blend consists essentially of locust bean gum and guar gum in the relative amounts set forth above. In another embodiment, the stabilizer blend consists essentially of pectin, such as LMP, locust bean gum and guar gum in the relative amounts set forth above.
• This unusual stabilizer blend is believed to have excellent properties in controlling ice crystal growth in a frozen product which ultimately improves the finished product texture and mouth feel. Without wishing to be bound by any theory of operability, it is believed that the crystalline structure is maintained in the frozen state by allowing re- absorption of the water/alcohol molecules and re- dispersion of ingredients during the thaw cycles common to consumer freezers.
• the blend of the stabilizing system serves to protect the ice crystal structure for extended periods in a freezer.
• the beverage once frozen, maintains its frozen or partially frozen, slushy state for a surprisingly extended time, e.g., 20-30 minutes at room temperature.
• the amount of individual ingredients of the stabilizer blend and of relative proportions of the ingredients to each other may be varied within the ranges set forth herein to obtain the alcoholic, ready-to-freeze beverage having desired properties and characteristics, such as taste characteristics.
• the amounts and/or the proportions of various ingredients of the stabilizer blend may also be adjusted within the disclosed ranges in view of availability of various ingredients and/or to produce the most cost-effective alcoholic, ready-to-freeze beverage.
• the beverage of this invention when frozen, delivers a substantially improved crystalline structure (small crystal size, substantial absence of ice crystal sheets, pleasant mouthfeel) and greatly improved reduced rate of melt, as compared to prior art formulations.
• the heating phase activates the stabilizer blend which is ultimately responsible for maintaining and delivering the fine crystalline, frozen blender-like texture.
• the stabilizer blend is first blended with a dry dispersant in a ratio of approximately 3 parts dispersant to 1 part by weight stabilizer blend and then added, preferably via high shear agitation, to a portion of the deionized water phase.
• Suitable dispersants are the dry sugar or sugars used in the beverage, such as sucrose, fructose or dextrose. Only a portion of the dry sugar is used in this blending step. The portion of the dry sugar used is about 5- about 20%, preferably about 10 - about 15% of the total dry sugar used for the composition.
• the water phase is defined as the deionized water required to produce the formulation.
• Common acidulants such as citric acid, malic acid, tartaric acid, fumaric acid and preferably citric acid, are used in the beverage formulation to achieve the optimal taste expectations.
• the acidulants are used in the amounts of about 0.05 to about 0.7, preferably about 0.2 to about 0.4% by weight.
• the approxi-mate range of citric acid, one of the preferred acidulants, used in this invention is about 0.10 to about 0.70% by weight.
• Also used to deliver taste requirements is at least one flavoring included in the beverage of the invention in the range of about 1.0 to about 12.0, preferably about 3.0 to about 9.0, and most preferably about 4.0 to about 7.0% by weight.
• a flavoring may be any suitable material which will impart a desired flavor to the beverage of the invention. Examples of suitable flavorings include commercial flavors, naturally derived flavoring materials, such as herbs, spices, and artificial flavoring materials, such as vanilin, phenylethyl acetate, and ethyl acetate.
• the flavoring is made by adding one or more commercial flavors to a source of a beverage alcohol, such as grain neutral spirits, citric acid and water.
• a beverage alcohol such as grain neutral spirits, citric acid and water.
• the amount of the source of a beverage alcohol is such that the final alcoholic, ready-to- freeze beverage, including additional amounts of beverage alcohol, if needed, has the proof set forth in this disclosure.
• the amount of the citric acid is such that the beverage of the invention, which may include additional amounts of citric acid or other acidulants as discussed herein, has pH levels also defined in the disclosure.
• Suitable commercial flavors include one or more essential oils in small amounts, alone or in combination with natural or artificial flavors, or juice concentrates. The types of flavorings used and the amounts thereof are those which are necessary to achieve the desired flavor of the beverage, e.g., pina colada, frozen margarita.
• ingredients commonly used in the food industry in the beverages of this type may also be utilized in the beverage.
• Such ingredients include: clouding agents (which are typically comprised of the following ingredients: modified food starch, medium ch ⁇ -n triglycerides, glycerol, partially hydrogenated soybean oil, brominated vegetable oil, citric acid, potassium sorbate, sodium benzoate and natural tocopherol) , preservatives, such as sodium benzoate and potassium sorbate, and colors or colorants.
• the clouding agents are used in the amount of about 0.01 to about 0.20% wt.
• the preservatives are used in the amount of about 0.03 to about 0.06% wt.
• clouding aspects are not an essential element of producing the invention.
• the clouding agents may be omitted from the composition of the alcoholic, ready-to-freeze beverage without adversely affecting the taste or substantially any other preferred properties of the beverage. If clouding agents are deleted, a substantially clear alcoholic, ready-to-freeze beverage will be obtained, instead of a cloudy beverage. Therefore, clouding agents affect only the visual appearance of the beverage of the invention.
• preservatives such as sodium benzoate and potassium sorbate
• preservatives are not necessary to produce the beverage of the invention, having the preferred properties described herein.
• preservatives are not permitted to be used in beverages of this type due to regulatory restrictions, they can be deleted without sacrificing guality of the product or any of its preferred properties.
• the preservatives are incorporated into the beverage of the invention primarily for microbiological control, i.e., to retard or prevent microbiological growth which may lead to spoilage during distribution of the beverage. If preservatives are not used, the microbiological control may be provided by pasteurization, packaging under sterile conditions or some other means of retarding or preventing microbiological growth in the beverage.
• the formulated alcoholic beverage can be packaged for sale in any suitable container, i.e., glass, rigid plastic, flexible plastic pouch, metal, laminated paperboard or a combination of any of these.
• One preferred method is to package the product in a laminated flexible plastic pouch of 8.125 inch x 4.75 inch in size in which 200 ml to 240 ml of the alcohol beverage product will be contained.
• T ⁇ e pouch is filled using a form-fill-seal machine; for example, a Prodo Pak or Bartelt, and, if desired, 36 to 45 pouches are packed per shipcase.
• the pouch may have the construction of one of the structures A, B or C summarized below. However, it is preferred that the pouch have the construction of the structures A or B.
• the first layer or film of each container described below is the outer film and is reverse gravure printed, and the last layer or film is in contact with the alcoholic beverage.
• the dimensions in the structures summarized below refer to thickness of the layers.
• Layer 2 About 0.0004 inch to about 0.0006 inch aluminum foil;
• Layer 1 About 0.0060 inch to about 0.0080 inch polyvinylidene chloride coated biaxially oriented Nylon; Layer 2. About 0.0009 inch to about 0.0011 inch Nylon/ethylenevinyl alcohol coextruded;
• Layer 3 About 0.0020 inch to about 0.0030 inch linear low density polyethylene (homopolymer) .
• layer 1 may be substituted by any other Nylon, and layer 2 by any Nylon, coated or uncoated.
• Layer 3 in Structure B may be any linear low density polyethylene homopolymer.
• Layer 1 About 0.0005 to about 0.0007 inch biaxially oriented Nylon;
• Layer 2 About 0.0006 to about 0.0008 inch aluminum foil;
• Layer 3 About 0.0020 to about 0.0040 inch copolymer of ethylene and propylene and/or polyethylene.
• the multi-layer container of the above construction holds about 200 - about 240 ml of the beverage.
• the third layer may be made of linear low density polyethylene, and the second layer of a metalized
• Nylon or polyester film In all embodiments of the invention directed to the container, any material which would provide adhesion between plastic films of the container to provide secure lamination between the films, so that the resulting container would withstand shipping, can be used. Suitable materials are any of the well known polyester adhesives or polyolefins.
• the plastic pouches when packaged in multi-packs provide multiple servings of the frozen or semi-frozen slushy cocktail.
• the plastic pouches of any of the structures described above are made by conventional methods known to those skilled in the art, for example, by any form-fill-seal machine.
• the container of the invention is preferably used to package the beverage of the invention, it can be used for packaging a variety of any goods, including food products or any beverages. After the frozen beverage is removed from the freezer, the consumer massages the package gently and pours it into a suitable container, such as a glass for a frozen type cocktail. It can also be spooned out of its container. Once frozen, the slushy cocktail can be removed from the freezer at any time and consumed.
• ORANGE WINE ( ⁇ 21% ETHYL ALC. )19.71 4.139 19.92 4.183
• Example IA yields a 5.432% wt. alcoholic beverage with a pH of 3.5.
• Example IB yields a 5.819% wt. alcoholic beverage with a pH of 3.4.
• the beverage of Example IA had the flavor of pineapple; the beverage of Example IB had the flavor of a frozen margarita.
• the stabilizer blend in Examples IA and IB was comprised of 0.05% by weight of locust bean gum, 0.018% by weight of guar gum and 0.005% by weight of pectin and a filler (such as sugar, salt or whey) as balance. Additional ingredients included: a clouding agent and preservatives, such as sodium benzoate and potassium sorbate.
• the flavoring was made as discussed above for the preferred embodiment, i.e., by adding one or more commercial flavors to grain neutral spirits, citric acid and water. The content of flavoring specified above therefore refers to the amount of the resulting mixture of the flavors, grain neutral sprits, citric acid and water.
• the solutions of citric acid, sodium citrate and preservatives were first blended and set aside.
• the stabilizer blend was dispersed with 15% of the sucrose in a 3:1 ratio of the sucrose to stabilizer blend and added via high shear mixing to 25% of deionized water.
• the remainder of the sucrose was then added to the product of the blending step to form a sugar/stabilizer slurry. This slurry was then heated to approximately 165°F to activate the stabilizer blend.
• the sugar stabilizer slurry blend was transferred to a large blend tank, cooled to a temperature of about 100 °F, and then the balance of the formula ingredients was added to the tank in the following order: balance of deionized water, preservatives, high fructose corn syrup, clouding agent or cloudifier, other than standard orange wine, citric acid, sodium citrate, flavors.
• the above formula froze in a home freezer in about 3-4 hours; the pouch was removed from the freezer and massaged, the product appearance and taste was that of a refreshing frozen cocktail with a very fine crystalline structure.
• a frozen flavored cocktail was prepared following substantially the same process and using substantially the same ingredients as in Example IA and IB, but utilizing an 80° beverage alcohol.
• the stabilizer blend, the flavors and the clouding agent were the same and used in the same relative amounts as in Examples IA and IB,
• the beverage had the following composition:
• Example 2A yielded a 6.3% wt. alcoholic beverage with a pH of 3.5, having a pinneaple flavor.
• Example 2B yielded a 6.65 % wt. alcoholic beverage with a pH of 3.4, having a frozen argarita flavor.
• the flavoring was made as discussed above for the preferred embodiment, i.e., by adding one or more commercial flavors to grain neutral spirits, citric acid and water.
• the content of flavoring specified above therefore refers to the amount of the resulting mixture of the flavors, grain neutral sprits, citric acid and water.
• carrageenan was used in the range of 0.1-1.3% by weight instead of the stabilizer blend of the invention.
• 0.1% by weight of the carrageenan was used in the alcoholic beverage prepared with the following ingredients, according to the following procedure: 1) carrageenan dispersed with sucrose and added to water via high shear mixer; 2) corn syrup added; 3) alcohols, acids, flavorings added.
• CITRIC ACID 350 SODIUM CITRATE 0. 165 CARRAGEENAN 0 . 1 FLAVORING 6 .41 CLOUDING AGENT 0. 157 PRESERVATIVES 0. 047 (POTASSIUM SORBATE and SODIUM BENZOATE)
• Example 3A the carrageenan was used as the only stabilizing agent in the amount of 0.1% wt.
• Example 3B the carrageenan was used in the amount of 1.3% wt. with 0.10% by weight of carboxymethyl cellulose and in Example 3C the carrageenan was used in the amount of 1.3% wt. with 0.25% by weight of CMC.
• the flavoring in Examples 3A-3C was made as discussed above for the preferred embodiment, i.e., by adding one or more commercial flavors to grain neutral spirits, citric acid and water. The content of flavoring specified above therefore refers to the amount of the resulting mixture of the flavors, grain neutral sprits, citric acid and water.
• Example 3B and 3C the resulting alcoholic beverage was extremely gelled, had undesirable visual appearance, and slimy mouthfeel, as compared to the product of this invention.
• Example 3A the resulting alcoholic beverage had crystalline structure which froze in thin ice crystal sheets, had an undesirable mouthfeel, which was unlike the beverage of the invention.
• Examples 3A-C yielded a 5.5% wt. alcoholic beverage with a pH of 3.5, having mango flavor.
• MMC microcrystalline cellulose
• MCC is a naturally occurring pulverized cellulose that has been purified and has been claimed to be a useful stabilizer in frozen foods, particularly for its ability to control ice crystal growth.
• the alcoholic beverage was prepared with the following ingredients, according to the following procedure:
• This Example yielded a 10.75% wt. alcoholic beverage with a pH of 3.5, having the flavor of mango.
• the content of flavoring specified above therefore refers to the amount of the commercial flavor only.
• the resulting beverage product had a crystalline structure which froze in thin ice crystal sheets, had an undesirable mouthfeel which was unlike the beverage of the invention (small ice crystals, substantial absence of ice crystal sheets) and also unlike frozen blender drinks.
• Pectin was used in combination with CMC as a stabilizer blend. Pectin was used in the range of about 0.4% to 0.6% by weight in combination with CMC in the range of 0.01% to 0.04% by weight.
• the alcoholic beverage was prepared with the following ingredients, according to the following procedure: 1) Using a high shear mixer dissolve pectin and CMC which has been wetted with sugar in water; 2) Let above stir for 10 minutes to insure pectin has dissolved; 3) Add sugars, acids and alcohols; 4) Flavor and color as desired.
• This Example yielded a 10.43% wt. alcoholic beverage with a pH of 3.5, having the flavor of mango.
• the content of flavoring specified above therefore refers to the amount of the commercial flavor only.
• Xanthan gum was evaluated in the range of about 0.05% to about 0.25% by weight alone and in combination with the same amount of mannogalactan.
• the alcoholic beverage was prepared with the following ingredients and according to the following procedure: 1) Mix stabilizer with small amount of sugar 2) Add above to water via high shear mixer
• This Example yielded a 10.35% wt. alcoholic beverage with a pH of 3.5, having the flavor of mango.
• the flavoring included only a commercial flavor.
• the content of flavoring specified above therefore refers to the amount of the commercial flavor only.
• the resulting beverage product was extremely slimy in mouthfeel and appearance, melted quickly and was therefore undesirable.
• This Example yielded a 10.35% wt. alcoholic beverage with a pH of 3.5, having a flavor of mango.
• the flavoring included only a commercial flavor.
• the content of flavoring specified above therefore refers to the amount of the commercial flavor only.
• the alcoholic beverage was prepared with the following ingredients, according to the following procedure:
• This Example summarizes an experimental design for formulation change of various stabilizers (or stabilizing ingredients) .
• the parameters of the design are summarized below including the data of Table A.
• CMC CMC
• the beverages of this Example had pH of about 3.2 - about 3.3, alcohol content of about 6.1 - about 6.4, % wt. , and margarita flavor.
• Eight formulations involving varying levels of four gums and stabilizers were evaluated along with a beverage formulation comprising locust bean gum, guar gum and pectin, used as a control, and a modified mix of stabilizers (no CMC) [Table A] .
• the basic formulation for the beverages is summarized below, and details of the stabilizer blends of the eight formulas used in this experimental design are listed in Table A. INGREDIENTS (% BY WEIGHT) Other Than Standard Orange Wine
• Beverage total % alcohol by weight about 6.1 - about 6.4%.
• Beverage pH about 3.2 - about 3.3.
• the flavoring was made as discussed above for the preferred embodiment, i.e., by adding one or more commercial flavors to grain neutral spirits, citric acid and water.
• the content of flavoring specified above therefore refers to the amount of the resulting mixture of the flavors, grain neutral sprits, citric acid and water.
• Such optimum level was found to be much lower than the lowest level used in Example 8. As disclosed herein, the optimum LMP level is about 0.003 to about 0.1% by weight.
• the CMC's least effect on the sensory profile of the product indicated in Table 2 is believed to be due largely because CMC is functional in higher pH systems, especially those in the range of pH 4.0- 10.0.
• CMC was found to have the least effect on formulation changes in this invention, i.e., removing CMC from formula had no effect on visual crystal size, rate of meltdown, visual sliminess, mouthfeel ice crystal size, mouthfeel ice crystal sheet size, mouthfeel sliminess, crunch or gumminess.
• the preferred embodiment of the beverage of this invention has a considerably lower pH, than the preferred range for CMC, and therefore CMC is substantially non-functional in the pH system of this embodiment of our invention. It is believed that CMC is unable to control crystalline growth and deliver a superior texture once frozen at these pH levels.
• Example 9A yielded a 5.5% wt. alcoholic beverage with a pH of 3.5, having the flavor of pineapple, and Example 9B yielded a 5.82% wt. alcoholic beverage with pH of 3.4, having the flavor of margarita.
• Example 9A the stabilizer blend was comprised of 0.035% by weight of locust bean gum, 0.018% by weight of guar gum and 0.018% by weight of CMC and a filler as balance.
• Example 9B the stabilizer blend was comprised of 0.018 guar gum and 0.0495 locust bean gum and a filler as a balance.
• the flavoring used was that suitable for a frozen argarita type cocktail, and additional ingredients included: a clouding agent and preservatives, such as sodium benzoate and potassium sorbate.
• the flavoring was made in Examples 9A and 9B as discussed above for the preferred embodiment, i.e., by adding one or more commercial flavors to grain neutral spirits, citric acid and water. The content of flavoring specified above therefore refers to the amount of the resulting mixture of the flavors, grain neutral sprits, citric acid and water.
• Product characteristics and evaluation of Examples 9A and 9B can be found under Example 10 and 1 Table 1.
• Example 9A Properties of a beverage product produced according to Example 1 of Ashmont et al., U.S. Patent No. 4,790,999 (using sodium CMC as a stabilizer), were compared to a control product, i.e., made according to Example 9A.
• the product of Example 9A contained a blend of guar gum, locust bean gum and CMC as a stabilizer.
• the beverage of Example 9A was compared to the beverage of Example 9B.
• the beverage of Example 9B contained no CMC, but used guar gum and locust bean gum as a stabilizer. The results are summarized in Table 1.
• Example 9A A modified version of the Example 9A beverage, comprising guar and locust bean gums as the stabilizer blend, i.e., Example 9B, was compared to the beverage of Example 9A. No significant differences were detected by panelists. This is believed to be because CMC is substantially non-functional in low pH systems. The results are summarized in Table 1.
• Example 9A As shown in Table 1, there are major sensory differences between the Example 9A beverage and the Ashmont's formula (Table 1) .
• the Example 9A formulation had smaller ice crystal sheets and melted at a significantly slower rate.
• EXAMPLE 11 (Experimental Design ⁇ In this experimental design, the beverage of the invention was further optimized by evaluating a set of formulas with varying levels of LMP, GG and LBG. Also formulated were a product of the invention (Example 9A) (CONTROL) and the Example IA of Ashmont et al. both including CMC. These products were evaluated by a trained descriptive panel with all products seen in random order. Formulations were evaluated for nine descriptive attributes as in the studies summarized in Tables 1 and 2.
• One of the objectives was to determine the advantages of using LMP in a formula where CMC is absent. Another objective was to optimize the invention product while reducing LBG to create a cost savings opportunity.
• Formulations are presented in Table 3. Three descriptive attributes were significant among the set of 18 products formulated by varying LMP, GG and LBG (visual sliminess, crystal sheet size texture and crunchiness) .
• an ideal product is believed to minimize visual sliminess and sheet size, while maximizing crunchiness.
• Locust bean gum had the greatest effect on visual sliminess.
• Minimal sliminess could be maintained with formulations at the lowest level of LBG and different combinations of LMP and GG.
• Sheet size texture was affected by LMP interactions with both LBG and GG. Sheeting of ice crystals was minimized by formulations of high LBG with low LMP and low amounts of GG, and by formulations of low LBG with high LMP and moderate amounts of GG. Crunchiness was maximized through an interaction between LBG and GG.
• the level of LMP had no significant effect on crunchiness although crunchiness appeared to be enhanced at the intermediate level of LMP and highest level of GG.
• a cost effective optimized formula includes a reduced level of LBG, a relatively high level of LMP and an intermediate level of GG.
• LBG locust bean gum
• GG guar gum
• LMP low methoxy pectin
• a flexible pouch container having the Structure C was prepared.
• the pouch contained the following layers, with the layer 1 being the outer film, and layer 3 the film in contact with the beverage. structure C
• Layer 1 About 0.0005 inch to about 0.0007 inch biaxially oriented Nylon; Layer 2. About 0.0006 inch to about 0.0008 inch aluminum foil;
• Layer 1 About 0.00040 inch to about 0.00060 inch polyester;
• Layer 4 About 0.0020 inch to about 0.0040 inch linear low density polyethylene or linear low density polyethylene which includes octene and ethylene. - 42 -
• Layer 1 About 0.0060 inch to about 0.0080 inch polyvinylidene chloride coated biaxially oriented Nylon; Layer 2. About 0.0009 inch to about 0.0011 inch Nylon/ethylenevinyl alcohol coextrusion;
• Layer 3 About 0.0020 inch to about 0.0030 inch linear low density polyethylene (homopolymer) .
• Example 13 The strength of the pouch of Example 13 was compared to that of Examples 14A and 14B. All pouches had substantially the same size and contained approximately 200 ml of the alcoholic beverage of the invention.
• the pouches were drop tested in a shipping case and shelf life tests were performed as indicated in the following data table.
• Example 13 ** The structure of Example 13 with two open faced A-C flute doublewall corrugated pads positioned beneath pouches in the shipcase. The total pad thickness was 0.75 inch.
• the droptest procedure used was as follows: National Safe Transit Association Preshipment Testing Procedure IA Droptest 1 through 20.99 pounds. This testing is used to predetermine the probability of the successful delivery of packaged products to their destination.
• Example 19 yielded improved drop characteristics. Drop failures were believed to be due to a liquid hydraulic force upon the sides of the pouch. Polypropylene (Example 13) with no pads was unacceptable due to the high likelihood of damage in distribution and transportation. A cost savings can be realized with the elimination of cushion pads used in Examples 16 and 17.
• the polyethylene pouch (Examples 18 and 19) required no pads to achieve the minimum NSTA requirement of 10 drops with no broken pouches and leaking product.
• the performance of pouch hydraulic failure resistance of Examples 18 and 19 was equal to or greater than that of the pouch of Example 17.
• shelf life was not compromised by using polyethylene lamination next to the product in place of polypropylene at freezer, room and oven temperatures.
• the pouch of Example 14A achieved 15 weeks of successful shelf life with no loss of flavor preference determined by sensory taste panelists.
• the pouch of Example 14B achieved 10 weeks of successful shelf life with no loss of flavor preference determined by sensory taste panelists. Therefore, polyethylene as a plastic laminate next to the product does not affect flavor as indicated in prior art.
• the non-aluminum foil structure of Example 14B has superior flex crack resistance when subjected to vibration motion testing. No visual signs of cracking, bruising, or creasing were evident.
• the foil structures of Examples 13 and 14A may crease, wrinkle and possibly leak product from severe flex cracks under severe vibration testing as would occur in truck or - 45 -
• the ready-to-freeze alcoholic beverage of the invention has a higher pH level which has been previously thought in prior art to be more compatible with CMC but not with pectin. It has excellent shelf stability of at least one year, which enables wholesale and retail establishments to maintain it in stock for prolonged time periods, thereby minimizing the necessity to rotate the stock.
• the beverage provides a very convenient method for a consumer to produce a frozen cocktail in a relatively short time if containers containing the beverage are stored in consumer's freezer. Yet, the beverage, when frozen, has excellent organoleptic properties very similar to those of such beverages made to order from individual ingredients. The frozen beverage, once removed from the freezer, also maintains its semi-frozen, slushy consistency for a prolonged period of time.

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• 1995
  • 1995-10-13 NZ NZ294533A patent/NZ294533A/xx unknown
  • 1995-10-13 AU AU38333/95A patent/AU699615B2/en not_active Ceased
  • 1995-10-13 WO PCT/US1995/013242 patent/WO1996011578A1/en not_active Application Discontinuation
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• 1996
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