WO1998004158A1 - Carbonated beverage having a light gel structure - Google Patents
Carbonated beverage having a light gel structure Download PDFInfo
- Publication number
- WO1998004158A1 WO1998004158A1 PCT/GB1997/002074 GB9702074W WO9804158A1 WO 1998004158 A1 WO1998004158 A1 WO 1998004158A1 GB 9702074 W GB9702074 W GB 9702074W WO 9804158 A1 WO9804158 A1 WO 9804158A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beverage
- gelling agent
- gelling
- alcoholic
- carbonated
- Prior art date
Links
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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
Definitions
- This invention relates to a novel beverage and in particular to a beverage which is characterised by a light gel texture and is also carbonated.
- Carbonated beverages are extremely well known. They are generally non-alcoholic but more recently alcoholic carbonated beverages such as alcoholic lemonade have become popular. Of course it has also long been known to add carbonated "mixers" to spirits.
- the present invention provides a carbonated beverage containing a gelling agent effective to create a light gel texture in the beverage.
- the gelling agent is preferably carrageenan and can be used in amounts of 0.1-2.0% w/v, preferably 0.2-0.5% and most preferably about 0.3%.
- Alternative gelling agents include: alginate, pectin and agar which would be used in the same concentrations as carrageenan; gelatin which would be used in somewhat higher concentrations, for example 0.5-4.0%; and gellan gum which could be usd in somewhat lower concentrations, for example 0.05-2.0%.
- the gelling agent prior to gelling will generally need to be suspended in the beverage by a suspending agent such as xanthan gum, carrageenan, alginate, pectin, agar or gellan gum. It will be noted that a number of these are the same as the gelling agents referred to above - those skilled in the art will be able to select appropriate grades of the materials for the gelling and suspending functions and appropriate concentrations of the materials when intended to perform the suspending function.
- a suspending agent such as xanthan gum, carrageenan, alginate, pectin, agar or gellan gum.
- the beverage can be a soft drink such as a cola or lemonade, or a mineral, a fruit juice, an alcoholic fruit juice, an alcoholic carbonate, a "ready to drink” drink such as a ready prepared gin and tonic, a spirit mixer, a beer, a cider, a wine, a made wine, a fortified wine, a spirit or any combination of these.
- a particularly preferred form of beverage according to the invention is an alcoholic orange or tangerine flavoured cordial as describd in more detail hereinafter.
- the gelling agent and, when used, the suspending agent are conveniently added to the beverage base as a powder mixture, for example a powder also containing sugar which will both act as a bulking agent for the gelling and suspending agents and contribute to the sweetness of the final beverage.
- Other ingredients of the final beverage may also be included in the powder.
- Additional sugar can be added to the beverage base where the sugar in such a powder formulation is not sufficient to produce the desired sweetness.
- Carbonation of beverages is well known.
- the level of carbonation in the beverages of the invention will normally be within the range of 1-5 vol/vol, preferably 2-3 vol/vol, for example about 2.5 vol/vol.
- a particularly useful means of adding the powder to the beverage when the beverage is alcoholic is to disperse the powder in ethanol/water, for example 40% ethanol in water, and dilute this concentrate to the desired final alcoholic strength with water optionally containing other ingredients intended to form part of the final beverage.
- pasteurising the bottled mixture to effect gelling of the gelling agent.
- a concentrate such as an ethanol/water concentrate described above may be diluted to the desired alcoholic strength (e.g. 4.9% abv) , chilled and carbonated to a typical level (e.g. 2.5 vol/vol) .
- the resulting carbonated mixture can be bottled on a standard bottling line at normal line speeds and the sealed bottles pass to a pasteuriser of the type well known in beer bottling lines. Too long a delay before pasteurisation may result in settling of the gelling agent (which has of course not yet gelled) and a delay of two hours is thought to be the maximum acceptable.
- Pasteurisation may be effected at conventional temperatures and residence times, for example 20 minutes at 62°C - conditions will be chosen so as to solubilise the gelling agent .
- the abovementioned process has the advantage that it uses conventional bottling and pasteurising plant at normal line speed hence minimising investment in special plant .
- the invention uses conventional gelling agents it uses them in a novel manner - for example the normal means of thickening a beverage with carrageenan is to add it to a hot liquid, bottle this hot liquid and then cool it so that it thickens. Hot filling is not possible with a carbonated beverage since the carbon dioxide is rapidly evolved as temperature increases .
- the powder is prepared by simple admixture of the ingredients listed under 1.1 above.
- Gelcarin (DX 4353) is a carrageenan gelling agent available from FMC Corporation (UK) Ltd.
- the premixed powder is dispensed in a 40% ethanol/water mix.
- the additional sucrose is dissolved in hot water, cooled and added.
- the colour and flavour are added and the mix is diluted with further water to approximately 19.6% and then again (optionally after transport between sites) to 4.9% abv.
- the gelling agent has settled then gentle mixing is required to re-suspend it.
- the 4.9% abv solution is chilled, carbonated to 2.5 vol/vol, botled in 330 ml bottles on a standard beer filling line at normal line speed and the bottles transported through a pasteuriser (temperature 62°C, residence time 20 minutes) .
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU37767/97A AU3776797A (en) | 1996-07-30 | 1997-07-30 | Carbonated beverage having a light gel structure |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB9616036.1A GB9616036D0 (en) | 1996-07-30 | 1996-07-30 | Beverage |
GB9616036.1 | 1996-07-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1998004158A1 true WO1998004158A1 (en) | 1998-02-05 |
Family
ID=10797768
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/GB1997/002074 WO1998004158A1 (en) | 1996-07-30 | 1997-07-30 | Carbonated beverage having a light gel structure |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU3776797A (en) |
GB (1) | GB9616036D0 (en) |
WO (1) | WO1998004158A1 (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1031624A2 (en) * | 1999-02-24 | 2000-08-30 | Eckes Aktiengesellschaft | Alcoholic beverage |
GB2366556A (en) * | 2000-09-09 | 2002-03-13 | Bass Brewers Ltd | Packaging for a liquid |
ES2351018A1 (en) * | 2009-02-24 | 2011-01-31 | Jorofon, S.L. | Procedure for the preparation of a food product in the form of salsa based on sparkling wine (Machine-translation by Google Translate, not legally binding) |
WO2011069886A1 (en) | 2009-12-09 | 2011-06-16 | Nestec S.A. | A spoonable sparkling jellified food product |
WO2011069884A1 (en) | 2009-12-09 | 2011-06-16 | Nestec S.A. | Carbonated fermented jellified food product |
WO2011069979A1 (en) | 2009-12-11 | 2011-06-16 | Nestec S.A. | A jellified food product |
WO2012009273A1 (en) * | 2010-07-13 | 2012-01-19 | Pepsico, Inc. | Carbonated jelly beverage with inclusions |
CN104853622A (en) * | 2012-12-25 | 2015-08-19 | 大正制药株式会社 | Water-based carbonated beverage |
WO2022006025A1 (en) * | 2020-06-30 | 2022-01-06 | Venkatram Prasad Shastri | Compositions, methods and devices for preparing a beverage comprising an edible gel |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3826829A (en) * | 1970-11-17 | 1974-07-30 | Gen Foods Corp | Slush beverages containing fine-grained ice crystals |
JPS6413979A (en) * | 1987-07-07 | 1989-01-18 | Sanei Kagaku Kogyo Kk | Production of carbonated water |
EP0496426A1 (en) * | 1991-01-24 | 1992-07-29 | Meiji Seika Kaisha Ltd. | Process for producing carbonated jelly products |
WO1996019925A1 (en) * | 1994-12-27 | 1996-07-04 | Monsanto Company | Gelled, alcohol-free carbonated beverage |
FR2738459A1 (en) * | 1995-09-07 | 1997-03-14 | Chatillon Alain | Food drink contg. gelling agent |
-
1996
- 1996-07-30 GB GBGB9616036.1A patent/GB9616036D0/en active Pending
-
1997
- 1997-07-30 WO PCT/GB1997/002074 patent/WO1998004158A1/en active Application Filing
- 1997-07-30 AU AU37767/97A patent/AU3776797A/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3826829A (en) * | 1970-11-17 | 1974-07-30 | Gen Foods Corp | Slush beverages containing fine-grained ice crystals |
JPS6413979A (en) * | 1987-07-07 | 1989-01-18 | Sanei Kagaku Kogyo Kk | Production of carbonated water |
EP0496426A1 (en) * | 1991-01-24 | 1992-07-29 | Meiji Seika Kaisha Ltd. | Process for producing carbonated jelly products |
WO1996019925A1 (en) * | 1994-12-27 | 1996-07-04 | Monsanto Company | Gelled, alcohol-free carbonated beverage |
FR2738459A1 (en) * | 1995-09-07 | 1997-03-14 | Chatillon Alain | Food drink contg. gelling agent |
Non-Patent Citations (1)
Title |
---|
DATABASE WPI Section Ch Week 8909, Derwent World Patents Index; Class D13, AN 89-063691, XP002042613 * |
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1031624A3 (en) * | 1999-02-24 | 2001-12-05 | Eckes Aktiengesellschaft | Alcoholic beverage |
EP1031624A2 (en) * | 1999-02-24 | 2000-08-30 | Eckes Aktiengesellschaft | Alcoholic beverage |
GB2366556A (en) * | 2000-09-09 | 2002-03-13 | Bass Brewers Ltd | Packaging for a liquid |
ES2351018A1 (en) * | 2009-02-24 | 2011-01-31 | Jorofon, S.L. | Procedure for the preparation of a food product in the form of salsa based on sparkling wine (Machine-translation by Google Translate, not legally binding) |
WO2011069886A1 (en) | 2009-12-09 | 2011-06-16 | Nestec S.A. | A spoonable sparkling jellified food product |
WO2011069884A1 (en) | 2009-12-09 | 2011-06-16 | Nestec S.A. | Carbonated fermented jellified food product |
CN102647917A (en) * | 2009-12-09 | 2012-08-22 | 雀巢产品技术援助有限公司 | A spoonable sparkling jellified food product |
AU2010329982B2 (en) * | 2009-12-11 | 2014-09-18 | Nestec S.A. | A jellified food product |
WO2011069979A1 (en) | 2009-12-11 | 2011-06-16 | Nestec S.A. | A jellified food product |
EP2335497A1 (en) * | 2009-12-11 | 2011-06-22 | Nestec S.A. | A jellified food product |
CN102651976A (en) * | 2009-12-11 | 2012-08-29 | 雀巢产品技术援助有限公司 | Jellified food product |
WO2012009273A1 (en) * | 2010-07-13 | 2012-01-19 | Pepsico, Inc. | Carbonated jelly beverage with inclusions |
JP2013537408A (en) * | 2010-07-13 | 2013-10-03 | ペプシコ,インコーポレイテッド | Carbonated jelly drink containing inclusions |
AU2011279469B2 (en) * | 2010-07-13 | 2014-06-05 | Pepsico, Inc. | Carbonated jelly beverage with inclusions |
CN103209598A (en) * | 2010-07-13 | 2013-07-17 | 百事可乐公司 | Carbonated jelly beverage with inclusions |
CN104853622A (en) * | 2012-12-25 | 2015-08-19 | 大正制药株式会社 | Water-based carbonated beverage |
EP2939551A4 (en) * | 2012-12-25 | 2016-08-17 | Taisho Pharmaceutical Co Ltd | Water-based carbonated beverage |
TWI637694B (en) * | 2012-12-25 | 2018-10-11 | 大正製藥股份有限公司 | Water-based carbonated drinks |
WO2022006025A1 (en) * | 2020-06-30 | 2022-01-06 | Venkatram Prasad Shastri | Compositions, methods and devices for preparing a beverage comprising an edible gel |
Also Published As
Publication number | Publication date |
---|---|
GB9616036D0 (en) | 1996-09-11 |
AU3776797A (en) | 1998-02-20 |
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