WO2018186936A1 - Solutions de refroidissement et compositions pour le rafraichissement rapide des aliments et des boissons et leurs procédés de préparation - Google Patents

Solutions de refroidissement et compositions pour le rafraichissement rapide des aliments et des boissons et leurs procédés de préparation Download PDF

Info

Publication number
WO2018186936A1
WO2018186936A1 PCT/US2018/018579 US2018018579W WO2018186936A1 WO 2018186936 A1 WO2018186936 A1 WO 2018186936A1 US 2018018579 W US2018018579 W US 2018018579W WO 2018186936 A1 WO2018186936 A1 WO 2018186936A1
Authority
WO
WIPO (PCT)
Prior art keywords
approximately
less
liquid composition
deionized water
defoamer
Prior art date
Application number
PCT/US2018/018579
Other languages
English (en)
Inventor
Douglas Shuntich
Original Assignee
Supercooler Technologies, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US15/480,567 external-priority patent/US20170210963A1/en
Application filed by Supercooler Technologies, Inc. filed Critical Supercooler Technologies, Inc.
Publication of WO2018186936A1 publication Critical patent/WO2018186936A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
    • C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
    • C09K5/08—Materials not undergoing a change of physical state when used
    • C09K5/10—Liquid materials
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D31/00—Other cooling or freezing apparatus
    • F25D31/006—Other cooling or freezing apparatus specially adapted for cooling receptacles, e.g. tanks
    • F25D31/007—Bottles or cans

Definitions

  • This invention relates to cooling solutions, and in particular to cooling solutions and liquid compositions for rapid chilling of foods, desserts and beverages and methods and processes for making the cooling solutions and
  • compositions where the solutions and liquid compositions are chilled in a refrigerated holding tank until a set temperature is reached followed by moving covered foods, desserts and containers holding beverages that are immersed into the tank, and subsequently evenly chilled to a selected temperature .
  • Packaged-ice such as different weights of bagged ice has been popular to be used in portable coolers to chill canned and bottled beverages.
  • Packaged- ice has generally become standardized over the past decades with a few popular sizes in the U.S. and around the world dominating the sales.
  • the 10 lb bag of packaged- ice is the most popular retail version of packaged- ice in the U.S., followed in descending popularity by 20 lb, 8 lb, 7 lb and 5 lb bags of packaged-ice .
  • the bags of packaged- ice generally comprise loose ice cubes, chips and the like, that are frozen fresh water.
  • the standard use of the bags of ice is having the consumer place the bag(s) loosely in cooler containers, and then adding canned and/or bottled beverages, such as sodas, waters to the coolers containing the packaged- ice .
  • the prior art does not supercool beverages below 32- degrees and/or below their own freezing point while keeping them in a liquid state to allow for previously impossible beverages, such as creating instant milkshakes from super cooled milk beverages and creating instant smoothies from super cooled fruit and vegetable juices without using chopped- ice inserted into the liquid drink.
  • the prior art does not allow for precision temperature control at below freezing temperatures required to produce the desired effects rapidly and make them sustainable over periods of time .
  • a primary objective of the present invention is to provide cooling solutions and liquid compositions for rapid chilling of foods, desserts and beverages where the
  • a secondary objective of the present invention is to provide methods and processes for making the cooling
  • solutions and compositions where the solutions and liquid compositions are chilled in a refrigerated holding tank until a set temperature is reached followed by moving covered foods, desserts and containers holding beverages to be immersed into the tank, and subsequently chilled to a selected temperature in a short time span.
  • a third objective of the present invention is to provide cooling solutions and liquid compositions for evenly chilling of foods, desserts and beverages and methods and processes for making the cooling solutions and compositions, where the solutions and liquid compositions are chilled in a refrigerated holding tank until a set temperature is reached followed by moving covered foods, desserts and containers holding beverages that are immersed into the tank, and subsequently evenly chilled to a selected temperature.
  • a fourth objective of the present invention is to provide cooling solutions and liquid compositions for rapid chilling of foods, desserts and beverages and methods and processes for making the cooling solutions and compositions, where the solutions and liquid compositions are chilled in a refrigerated holding tank until a set temperature is reached followed by moving covered foods, desserts and containers holding beverages that are immersed into the tank, and subsequently chilled to a selected temperature to allow for enjoyable 1 slush-on-demand' drinking experiences while preventing unwanted or premature freezing which can result in undesirable effects such as 1) premature foaming or release of carbonation in an undesirable way, and 2) hard frozen or 'chunky' frozen beverages which are difficult to consume .
  • a fifth objective of the present invention is to provide cooling solutions and liquid compositions for rapid chilling of foods, desserts and beverages and methods and processes for making the cooling solutions and compositions, where the solutions and liquid compositions are chilled in a refrigerated holding tank until a set temperature is reached followed by moving covered foods, desserts and containers holding beverages that are immersed into the tank for keeping the beverages, foods and desserts chilled for extended lengths of time (greater than approximately 12 to approximately 24 hours) without using an external power supply source such as electricity or fuel, below freezing.
  • the extended periods of time are beneficial for transporting food, dessert and beverage items that take a long time to transport .
  • a liquid composition for use with rapidly chilling beverage containers can include or can consist of deionized water, magnesium chloride, magnesium citrate, and vegetable glycerin, wherein the composition is useful as pre-chilled liquid mixture for rapidly chilling beverage containers.
  • the liquid composition of claim 1 can include a taste modifier, that can include Stevia RebA Aspartane.
  • the liquid composition can include a defoamer
  • the liquid composition can include approximately 60% to approximately 80% deionized water, approximately 10% to approximately 30% magnesium chloride, less than
  • the liquid composition can include approximately 70% to approximately 80% deionized water, approximately 15% to approximately 25% magnesium chloride, less than
  • magnesium citrate approximately 0.5% magnesium citrate, and less than
  • the liquid composition can include approximately
  • the liquid composition can include less than
  • the liquid composition can include less than
  • a method of mixing a chilling coolant for beverage containers can include the steps of providing a first vessel, adding a first batch of deionized water to the first vessel, mixing magnesium chloride with the deionized water to form a fist homogenous mixture, allowing the first homogenous mixture to de-aerate in the main vessel,
  • deionized water to the second vessel, heating and mixing the deionized water in the second vessel, mixing magnesium citrate into the second vessel to form a second homogenous mixture, allowing the second homogenous mixture to de-aerate in the second vessel and mixing the second homogenous mixture and the first homogenous mixture together until the two mixtures are homogenous in a combined mixture.
  • the method can include the steps of mixing additional materials into the combined mixture, and allowing the combined mixture mixed with the added addition materials to de-aerate and cool to room temperature.
  • the additional materials can be selected from at least one of a taste modifier and a defoamer concentrator.
  • the taste modifier can include Stevia RebA Aspartane.
  • the defoamer concentrator can include xiameter.
  • FIG. 1 is a flow chart showing the overall steps for making the novel solution and composition.
  • novel invention can be used as the cooling liquid medium referenced in U.S. Patent Application Serial No. U.S. Patent Application Serial No. 14/298,117 filed June 6, 2014, which claims the benefit of priority to U.S. Provisional Application Serial No. 61/966,106 filed February 18, 2014.
  • the novel chilling solutions and liquid compositions can be used in a tank that has been chilled to between approximately - 40 F to approximately + 30 F. Cooling of the tank can be done with refrigerators shown and described in reference to U.S. Patent Application Serial No. U.S. Patent Application Serial No. 14/298,117 filed June 6, 2014, which claims the benefit of priority to U.S. Provisional Application Serial No. 61/966,106 filed February 18, 2014, which are both incorporate by reference in their entirety.
  • TABLE 1 provides the novel components and amounts of the liquid solution and composition that can be used.
  • the taste modifier can include but is not limited to stevia RebA Aspartane, monk fruit, dextrose, maltodextrin and the like.
  • the defoamer concentrator can include but is not limited to xiameter, and the like.
  • Other types of defoamer concentrators can include but are not limited to anti-foam emulsion food grade concentrators, and silicon based
  • FIG. 1 is a flow chart showing the overall steps for making the novel solution and composition.
  • the invention can start with a large main vessel type container 10 and a side vessel container.
  • a percent of magnesium chloride (as referenced in Table 10) 14 can be added slowly into the main vessel with vigorous mixing until the mixed solution becomes homogenous. For example, for a batch of up to approximately 1,000 pounds, it can take up to
  • the mixing is stopped and the mixture is allowed time to de-aerate 16. For example, for a batch of up to approximately 1,000 pounds, it can take up to approximately 30 minutes up to approximately 90 minutes to de-aerate.
  • a side vessel 20 In a side vessel 20, approximately 1/3 (33.33%) of a total batch of deionized water 22 is poured into the side vessel 20. The side vessel 20 is then heated to approximately 125 F while mixing vigorously 24. For
  • a percent of magnesium citrate (see Table 1) is mixed in and continued to be mixed until the mixture becomes homogeneous 26. For example, for a batch of up to
  • the mixing is stopped and the mixture is allowed time to de-aerate 28. For example, for a batch of up to approximately 1,000 pounds, it can take up to approximately 30 minutes up to approximately 90 minutes to de-aerate.
  • the de-aerated solution is then added to the main vessel 30.
  • the side vessel solution is added to the main vessel 10 and continued to be mixed until the mixture becomes homogenous 32.
  • the side vessel solution For example, for a batch of up to approximately 1,000 pounds, it can take up to approximately 60 minutes up to approximately 60 minutes to mix.
  • the dwell mix time between adding each raw material can be approximately 5 to approximately 10 minutes. For example, for a batch of up to approximately 1,000 pounds, it can take up to approximately 45 minutes up to approximately 60 minutes to mix moderately.
  • the final step 38 is to pump or drain the solution to a sterile/FG (food grade) holding tank to be used later.
  • mixing can be done by hand paddle or stir rod.
  • mixing can be done by a powered food grade mixer.
  • a batch of the novel solution can be pre-chilled in a refrigerator until a temperature of approximately 32F to approximately 50F Is achieved.
  • a refrigerated holding tank such as a refrigerator container can have a temperature of between negative 4OF 30 F, and not above this amount for vortex immersions.
  • the batch can be cooled for up to approximately 12 hours .
  • beverage containers can be immersed into the chilled liquid solution, and rapidly chilled using
  • the beverage containers can be rapidly chilled to temperatures of approximately 10 F to approximately 34 F, or evenly be slightly chilled to below room temperature to approximately 60 F.
  • the contents can be chilled to these low temperatures in seconds.
  • the invention can be used with various types of
  • beverage containers such as but not limited to canned and bottled beverages (between 8oz, 12oz and 16oz) .
  • the bottles can include glass as well as plastic bottles .
  • the cans can include aluminum cans, and the like.
  • the beverage containers can also include larger dimensions
  • beverage containers such as but not limited to 48oz, 1 gallon, two gallons, 1 liter, 1.5 liters and 3 liter plastic and glass bottles, and the like.
  • the contents of the beverage containers can include carbonated beverages, such as soda pop, beer, and the like, as well as any type of uncarbonized beverage, such as but not limited to fruit juices, flavored waters, alcohol and non-alcoholic drinks, and the like.
  • Optional buffering additives can also be used in the solution, such as but not limited to vegetable derivatives, such as vegetable glycerin or vegetable glycerol, food coloring, propylene glycol, flavorings, sweeteners, and the like, and any combinations thereof.
  • an optional deterrent additive such as but not limited to Alum, extract of Lemon, orange, lime, and other strong citrus or pepper, or bitter cherries, and the like, and any combination thereof, can be added to act as a pet and child deterrent and safety agent in order to prevent ingestion of significant quantities which may prove harmful in selected applications for children, elderly, pets, and the like.
  • the chilled beer (or other beverages) submerged in the SWIM will remain at optimal temperatures for 8 to 12 hours or more .
  • the beer will remain in a liquid state near or slightly below (or above) it's freezing point without freezing hard, and at up to 10 degrees below the freezing point of water (32F) .
  • This temperature provides an optimal crispness and flavor as well as allowing the beverage to remain colder, longer during consumption.
  • the temperatures of 22F to 24F are not generally low enough to cause the beer to 'slush' (nucleate) when opened, thereby providing the lowest possible liquid drinking temperatures for beer.
  • Desert products can be used with the invention, such as but not limited to store bought ice cream, gelatos,
  • desserts such as icecream
  • other types of edible foods can be used, such as but not limited frozen yogurt, sorbet, sherbet, ice milk, smoothies, milk shakes, and the like, which prevents melting or hard freezing of the foods.
  • Other types of foods can be used with the invention, such as but not limited to fish, meat, poultry, and the like.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Combustion & Propulsion (AREA)
  • Thermal Sciences (AREA)
  • Materials Engineering (AREA)
  • Organic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne des solutions de refroidissement et des compositions liquides pour le rafraichissement rapide des aliments, des desserts et des boissons, et leurs procédés de préparation, où les solutions et les compositions liquides sont refroidies dans un réservoir de stockage réfrigéré jusqu'à ce qu'une température définie soit atteinte, suivie par le déplacement des aliments couverts, des desserts et des récipients contenant des boissons qui sont immergés dans le réservoir, puis refroidis de façon régulière jusqu'à la température choisie. Une température précisément réglée et répartie uniformément (à quelques degrés Fahrenheit près) peut être obtenue au sein de ladite nouvelles solution de refroidissement et compositions liquide.
PCT/US2018/018579 2017-04-06 2018-02-19 Solutions de refroidissement et compositions pour le rafraichissement rapide des aliments et des boissons et leurs procédés de préparation WO2018186936A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/480,567 US20170210963A1 (en) 2014-01-24 2017-04-06 Cooling Solutions and Compositions for Rapid Chilling Foods and Beverages and Methods of Making
US15/480,567 2017-04-06

Publications (1)

Publication Number Publication Date
WO2018186936A1 true WO2018186936A1 (fr) 2018-10-11

Family

ID=63713335

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2018/018579 WO2018186936A1 (fr) 2017-04-06 2018-02-19 Solutions de refroidissement et compositions pour le rafraichissement rapide des aliments et des boissons et leurs procédés de préparation

Country Status (1)

Country Link
WO (1) WO2018186936A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5505054A (en) * 1994-08-26 1996-04-09 Loibl; Gregory H. Rapid beverage cooling
US20070101734A1 (en) * 2005-11-07 2007-05-10 Lucas Philip J Rapid chilling apparatus and method for a beverage-filled container
US20130086924A1 (en) * 2011-10-11 2013-04-11 Heat Wave Technologies, Llc Self-cooling compositions, systems and methods
US20140119983A1 (en) * 2012-09-07 2014-05-01 Prestone Products Corporation Heat Transfer Fluids and Corrosion Inhibitor Formulations for Use Thereof
US20140318158A1 (en) * 2013-01-28 2014-10-30 Douglas Shuntich Ice-Accelerator Aqueous Solution

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5505054A (en) * 1994-08-26 1996-04-09 Loibl; Gregory H. Rapid beverage cooling
US20070101734A1 (en) * 2005-11-07 2007-05-10 Lucas Philip J Rapid chilling apparatus and method for a beverage-filled container
US20130086924A1 (en) * 2011-10-11 2013-04-11 Heat Wave Technologies, Llc Self-cooling compositions, systems and methods
US20140119983A1 (en) * 2012-09-07 2014-05-01 Prestone Products Corporation Heat Transfer Fluids and Corrosion Inhibitor Formulations for Use Thereof
US20140318158A1 (en) * 2013-01-28 2014-10-30 Douglas Shuntich Ice-Accelerator Aqueous Solution

Similar Documents

Publication Publication Date Title
US9631856B2 (en) Ice-accelerator aqueous solution
US10973240B1 (en) System for providing a single serving of a frozen confection
US10334868B2 (en) System for providing a single serving of a frozen confection
EP3102896A1 (fr) Super-refroidisseurs de boissons par immersion dans du liquide et rotation rapide et solutions aqueuses accélérant la formation de glaçons
US3647472A (en) Beverage mix
WO2015112192A1 (fr) Super-refroidisseurs de boissons par immersion dans du liquide et rotation rapide et solutions aqueuses accélérant la formation de glaçons
US9107444B2 (en) Method and apparatus for flash frozen drinks mixes
CA3088305A1 (fr) Systeme de fourniture d'une seule portion d'une confiserie congelee
JP2015531243A (ja) 飲料用補足物およびその生成方法
US20050281933A1 (en) Hard frozen food containing alcohol
US20170210963A1 (en) Cooling Solutions and Compositions for Rapid Chilling Foods and Beverages and Methods of Making
WO2018186936A1 (fr) Solutions de refroidissement et compositions pour le rafraichissement rapide des aliments et des boissons et leurs procédés de préparation
US7698899B2 (en) Apparatus, system and method for beverage forming
US20170283675A1 (en) Ice Accelerator Composition, Formula and Method of Making
US20180192673A1 (en) Beverage Cooling and Flavoring System
WO2018200361A1 (fr) Composition, formule et procédé de fabrication d'un accélérateur de refroidissement
US20040253360A1 (en) Hard frozen food containing alcohol
JP2010259335A (ja) シャーベット状飲料用飲料、シャーベット状飲料用組成物、シャーベット原液及びシャーベット
US20230373708A1 (en) Frozen protein shakes
ES2353562B1 (es) Procedimiento de obtención de un granizado de fruta natural.
US20170306276A1 (en) Method and Apparatus for Flash Freezing Drink Mixes
JP2005006513A (ja) 濃縮ジュース氷菓とその製造方法
CN1444878A (zh) 将液态食物制成高含氧固态食物之方法
WO2014146042A2 (fr) Récipient de boisson
KR20070101846A (ko) 음료 형성을 위한 장치, 시스템 및 방법

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18780945

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18780945

Country of ref document: EP

Kind code of ref document: A1