JP2002530098A - Frozen alcoholic beverage - Google Patents

Abstract

  (57) [Summary] The present invention relates to a freezeable alcoholic beverage including alcohol, a mixer (such as water), and a stabilizer. Stabilizers include various dextrins or vegetable gums. A method for producing a freezeable alcoholic beverage is also described.

Description

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to frozen alcoholic beverages and methods of making the same, and more particularly, to frozen alcoholic cocktails that can be used in hotels, pubs, nightclubs, discos, or other authorized meeting places.

[0002] It is difficult to make crystal products by freezing alcohol. When the alcohol is frozen with or without a mixer, an amorphous gum is obtained. It is also desirable that such products do not rapidly dissociate into their component parts when taken out of refrigeration during consumption (eg, during normal use) to ambient temperature. There is also a problem with packaging alcoholic products because alcohol tends to degrade most packaging materials.

[0003] Existing alcohol products in non-liquid form are known as "Jellignite.
)). This product is in the form of a jelly prepared by mixing jelly crystals with alcohol.

[0004] Accordingly, research has been conducted on the production of alcoholic beverages that can be frozen to a crystalline form.

In one aspect of the invention, there is provided a freezable alcoholic beverage comprising an alcohol, a mixer and a stabilizer. Preferably, the beverage has a crystalline structure when frozen, and the mixer consists essentially of water.

[0006] Preferably, the alcohol is selected from the group comprising wine, spirits or liqueurs. Suitable wines include red, white and champagne. Examples of alcohol include Scotch whiskey, Irish whiskey,
Includes Canadian whiskey, bourbon, Tennessee whiskey, American blended whiskey, Japanese and Australian whiskey, gin, vodka, tequila, brandy, rum and sake. Suitable liqueurs include fruit-based liqueurs, such as advocates, apricot brandy, blackberry brandy, blackberry liqueur, cherry brandy, quintlow, banana-flavored liqueur, black currant flavored liqueur, strawberry-flavored liqueur, raspberry-flavored liqueur, curacao, Doranbuis, Grand Marnier, Kirsch, Maraschino, midori, parfait amour,
Peach brandy, sabra or southern comfort
Liqueurs based on herbs, such as benedictine, bitter, chartreuse, mint-flavored liqueur or cummel, and liqueurs based on plants and nuts, such as amaretto, aniseto, cocoa-flavored liqueur, galiano, goldwasser, kahlua, ouzo Liquor, Pernoux, Sambuca or Tia Maria (many of which are registered trademarks). In general,
Each of these exists as an alcohol solution or emulsion.

[0007] The stabilizer is preferably selected such that when the beverage is frozen, a palatable edible ice or ice cream product is produced. Surprisingly, suitable stabilizers include NP35 supplied by Germantown International.
00 guar gum (vegetable gum INSno. 412) and NP217LBG (derived from locust bean gum, vegetable gum INSno.
. (Known as 410) were found to be included. Others that can be used include Mexpectin LC910 or RI461®, and xanthan gum, such as Keltrol GM®.

[0008] Preferably, the stabilizer is dextrin or a mixture of dextrins. More preferably, the stabilizer is selected from the group consisting of guar gum, locust bean gum and xanthan gum or mixtures of any of these. In particular, the stabilizer is about 35:15 of locust bean gum, pectin and xanthan gum.
: 3 is preferred. About 4 sugar-stabilizer compositions
It is preferred that the sugar be premixed in the stabilizer to evenly distribute the gums, such that the sugar is composed of sugar: locust bean gum: pectin: xanthan gum in a ratio of 7: 35: 15: 3. It acts as a thickener and as a stabilizer and a texture modifier.

[0009] The beverage is also desirably water, a water-based mixer.
And dairy-based mixers such as milk, cream and yogurt (dair)
y-based mixer). The mixer can be water-based or dairy-based. Suitable water-based mixers include water itself, mineral water, soda water, tonic water, bitter lemon,
Soft drinks such as dry ginger ale, cordial, cola, raspberry or lemonade, and orange juice, pineapple juice,
Includes fruit or vegetable juices such as lime juice, lemon juice or tomato juice. Dairy based mixers include milk, cream and yogurt.

[0010] In one preferred form, the present invention provides a composition comprising one or more selected from the group consisting of stabilizers, alcohols, citric acid, water, sweeteners, and preservatives, colorants, flavors and sweeteners. A beverage consisting essentially of the additives of

[0011] The present invention also provides a method for producing a freezeable alcoholic beverage, comprising the step of mixing the alcohol-water solution and the stabilizer so that the stabilizer is dissolved in the alcohol-water solution and then the beverage is frozen. I will provide a. Preferably, the stabilizer consists essentially of a mixture of locust bean gum, pectin and xanthan gum in a ratio of about 35: 15: 3.

[0012] The method may also further comprise the step of first dissolving the sugar in water before adding to the alcohol-water solution and the stabilizer.

In a preferred embodiment, (a) a step of dissolving the saccharide in warm water to prepare a saccharide solution, (b) a step of preparing a solution of citric acid dissolved in water and mixing this with the saccharide solution, (c) A) separately mixing the stabilizer homogeneously in hot water, hydrating it and adding this mixture to the mixture of solutions of step (b), (d) then the alcohol solution or emulsion is added to step (c) A) adding to a mixture of the solutions, and (e) adding cold water to a predetermined volume.

Preferably, the method further comprises, after step (d), adding one or more additives selected from the group consisting of preservatives, colorants and fragrances. More preferably, a preservative is also added to the initial sugar-water solution before adding the citric acid. The preservative can be sodium benzoate.

[0015] Beverages include colorants, flavors, and sweeteners such as citric acid and modified fats.
at), air or emulsifier, gelling agent, thickener, defoamer and solidifier (firmin
It is envisioned that one or more of other known food additives, such as g agents) may be further included. In particular, the use of alcohol flavors may be advantageous to reduce the amount of alcohol present in the beverage and to assist in the freezing process.

[0016] The beverage can also include fruit, which can add color, aroma, and thickness. Fruits suitable for this purpose include apples, apricots, avocados, bananas,
Cherry, grapefruit, lemon, lime, mandarin, mango, melon,
Includes orange, spruce, peach, pearless, pineapple, raspberry and strawberry.

[0017] Mixing can be accomplished using any suitable known technique, for example, stirring.

[0018] The beverage is advantageously stored in a package and frozen until consumed. The package is preferably composed of a material that does not substantially degrade when the beverage is frozen or liquid and is impermeable to alcohol. Suitable materials include foils and plastics, such as nylon / polyethylene extrusion laminates (product R from WR Grace Australia, ACN004207532).
0179).

Thus, the present invention also provides the above-mentioned frozen alcoholic beverage product contained in a package.

The term “package” is used herein in its broadest sense, with parcels,
Any means for containing a beverage, such as a film, container, box or bag, is included. Packages are generally sealed, for example by vacuum or heat sealing, to prevent leakage of the contents. The preferred package is a sealed tube.

[0021] The frozen beverage may also be in the form of a confectionery product such as an ice stick or ice cream.

The present invention has been described with reference to the following examples. These examples are not to be construed as limiting the invention in any manner.

Examples 1-5 illustrate one form of the present invention. The alcohol content of each of the formulations of Examples 1-5 is as shown in the table below. In two of these, the alcohol is replaced by the cheaper components, namely Midori® and Malibu (Ma
libu) and melon liqueur and Wipeout®, respectively. Guar gum and locust bean gum were added to produce a fully stable, acceptable tissue product.

The total soluble solids content in ° Brix units of the formulations of Examples 1-5 as measured by a standard refractometer is also shown in the accompanying table.

The two gums, in the form of a powder, are slowly added to approximately half of the total amount of water required and mixed with stirring at ambient temperature. Once the gum has dissolved in the water, leave the mixture of gum and water for at least 15 minutes. This hydrates the gum before adding the other ingredients. The alcohol component is then added along with the flavoring (if any). Next, the remaining ingredients and the rest of the water are added and the mixture is gently stirred for 5 minutes to ensure complete and uniform stirring.

The formulation is then subjected to a Brix reading, which should be at 15 °. The mixture is then filled into the tubes, heat sealed, and frozen until consumed. A tube with a volume of 35 ml has been found to be suitable.

[0027] Freezing stability was assessed by seeking to detect sensory changes in textural quality between samples frozen for several weeks and samples repeatedly thawed and re-frozen during the same period. No histological changes were detected.

A temperature of about −15 ° C. (found in a typical refrigerator freezer box) is considered to be the desired temperature for freezing and storing ice sticks.

[0029]

[Table 1]

[Table 2]

[Table 3]

[Table 4]

[Table 5] It will be apparent to those skilled in the art that other flavors may be used in other formulations of the freezeable alcoholic beverage according to the present invention. Other formulations of the present invention can include a flavor base, or a drink base that is a dairy product.

Each of these products will have 15 ° Brix and 6% alcohol in the final product and will remain frozen at −15 ° C.

Examples 6-11 describe another aspect of the present invention, which is an industrially applicable method of producing a freezing alcoholic beverage. Beverages made according to each of these examples had a Brix reading of 14.5 ° and 6.5% w /
v alcohol content. The Brix readings are mostly the result of dissolved sugars (both added sugars and sugar from wine). The acid content is
0.2-0.3% w / v citric anhydride ("ACA"). This acid reading is given in each example.

All of these examples are made by the following method to make a 1000 liter batch. The components are added in the amounts shown in the tables for each example.

In order to produce a freezeable alcoholic beverage according to this aspect of the invention, sugar (except for a small portion corresponding to about four times the weight of the stabilizer used) is reduced to a minimum amount of hot water (generally,
At 40-50 ° C, 4-5 times the weight of the sugar is sufficient). Increasing the temperature facilitates dissolution of the sugar, but it is desirable that the temperature of the entire mixture not be too high in subsequent steps so as to minimize loss of flavor vapors and the like (eg, from wine). Alternatively, a liquid sugar syrup (of a predetermined Brix level) can be used at a sugar level comparable to the amounts shown in each table. Sodium benzoate (a known preservative,
INSno. 211) is dissolved in another amount of hot water and added to the main tank containing the sugar dissolved in the water. Then, all the components are thoroughly stirred. Next, separately, citric acid is dissolved in hot water and added to the main tank after sodium benzoate.

The components indicated in each table as “stabilizers” are pre-blended in bulk prior to the present method. The stabilizer is dry blended with a withheld amount of sugar that is about four times the stabilizer weight. Dry blending is performed with about 4: 1 sugar: stabilizer. The dry blended mixture is then slowly added to another tank of hot water (sufficient water to make a 1-2% solution, e.g., 150-250 liters) with good agitation and hydrated for 30 minutes. Let it. This solution is used to remove visible gum masses and spots (sp
It is important not to have ots). Thereafter, the stabilizer solution is added to the main tank and mixed well. Next, add the wine to the main tank and mix well. Finally, add the colorants and flavors to the main tank and mix well. Then, with good mixing, cold water is added to bring the volume to 1000 liters.

For health reasons, the product is burned and sterilized before dispensing into individual packages (paste
eurise) is desirable. Wild yeast can be introduced from sugar or wine,
It can also be introduced from other components. Fire disinfection and methods of performing it are known to those skilled in the art.

Examples 6-11 are described in the table below. In the following tables, the following abbreviations are used.

Ni-nature identical Fl-flavor Pmx-premix Col-colorant Pwd-powder BBAA-Bush Boake Allen Australia (Bush Boake A)
llen Australia Ltd) (Australia, 3175, Victoria, Dandenong, 310 Dandenong Valley Highway, ACN004269658).

Further, the numerical code next to the component is the product number of the supplier listed in the column of the supplier. If no source is indicated, the product is widely available commercially.

The component designated as “56-4458 water ice stabilizer” is sugar (47%)
And vegetable gum, ie toast bean (carob bean) gum (INSno.4)
10) A mixture of 35%, pectin (INS No. 440 (a)) 15% and xanthan gum (INS No. 415) 3% (percentages are by weight).

[0040]

[Table 6]

[Table 7]

[Table 8]

[Table 9]

[Table 10]

[Table 11] After the above manufacturing method, the final product is a relatively non-viscous liquid at room temperature and is easy to handle. A package manufactured as described above, such as in the form of a tube closed at one end, can be filled from a main tank containing the mixture. Once filled, the open end of the tube can be closed, for example, by heat sealing. The entire package can then be frozen and maintained in that form until opened by the consumer for immediate consumption.

As used herein, the term “comprises” or grammatical variants thereof includes the term “comprises”
It should be understood that this is equivalent to and should not be interpreted as excluding the presence of other elements or features.

It will also be understood that the invention disclosed and defined herein includes up to and including all two or more alternative combinations of the individual features described or apparent herein. . All of these different combinations constitute various alternative aspects of the invention.

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID , IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, US, UZ, VN, YU, ZA, ZW (72 Inventor Weerashinge, Jayanti Australia 3030 Victoria, Victoria Melbourne, Werribee, Sneades Road, Private Bag 16 9 (72) Inventors Jolson, Jerome Bernard, Australia 3142 Victoria, Australia Le scan Treat 16 F-term (reference) 4B014 GB21 GG09 GG16 GK04 GK08 GL04 GL11 4B015 LG02 LG03 LH01 LH09 LH11 LH12 LP01 LP02

Claims (30)

[Claims] 1. A freezeable alcoholic beverage comprising an alcohol, a mixer and a stabilizer. 2. The beverage according to claim 1, which has a crystal structure when frozen. 3. A beverage according to claim 1, wherein the alcohol is selected from the group comprising wine, spirits or liqueurs. 4. The beverage according to claim 1, wherein the mixer consists essentially of water or consists only of water. 5. The beverage according to claim 1, wherein the stabilizer is selected from the group consisting of guar gum, locust bean gum, xanthan gum and mixtures thereof. 6. The beverage according to claim 1, wherein the stabilizer is dextrin or a mixture of dextrin. 7. A beverage according to claim 5 or claim 6, wherein the stabilizer consists essentially of a mixture of locust bean gum, pectin and xanthan gum in a ratio of about 35: 15: 3. 8. A beverage according to claim 5 or claim 6, wherein the stabilizer consists essentially of a mixture of sugar, locust bean gum, pectin and xanthan gum in a ratio of about 47: 35: 15: 3. 9. The method according to claim 1, further comprising a mixer selected from the group consisting of water, a water-based mixer, and a dairy-based mixer such as milk, cream and yogurt. Beverage. 10. The beverage according to claim 1, further comprising one or more additives selected from the group consisting of a preservative, a colorant, a flavor, and a sweetener. 11. The method according to claim 1, further comprising one or more of citric acid, denatured fat, air or emulsifier, gelling agent, thickener, antifoaming agent and solidifying agent. The beverage as described. 12. Consisting essentially of a stabilizer, alcohol, citric acid, water, a sweetener and one or more additives selected from the group consisting of preservatives, colorants, flavors and sweeteners. The beverage according to any one of claims 5 to 8. 13. The beverage according to claim 1, further comprising a fruit. 14. A method for producing a freezeable alcoholic beverage, comprising the steps of: dissolving an alcohol-water solution and a stabilizer in the alcohol-water solution, and then mixing the beverage so that the beverage is frozen. 15. The method of claim 14, wherein the stabilizer consists essentially of a mixture of locust bean gum, pectin and xanthan gum in a ratio of about 35: 15: 3. 16. The method according to claim 1, wherein the stabilizer consists essentially of a mixture of sugar, locust bean gum, pectin and xanthan gum in a ratio of about 47: 35: 15: 3.
4. The method according to 4. 17. The method according to any one of claims 14 to 16, further comprising first dissolving the sugar in water before adding to the alcohol-water solution and the stabilizer. 18. A step of (a) dissolving a saccharide in warm water to prepare a saccharide solution; (b) a step of preparing a solution of citric acid dissolved in water, and mixing this with the saccharide solution; The agent is mixed homogeneously in hot water, hydrated and the mixture is subjected to the process (
b) adding the solution mixture to the solution mixture; (d) subsequently adding an alcohol solution or emulsion to the solution mixture of the step (c); and (e) adding cold water to a predetermined volume. A method for producing an alcoholic beverage. 19. The method of claim 18, further comprising, after step (d), adding one or more additives selected from the group consisting of preservatives, colorants and fragrances. 20. The method according to claim 18, wherein the stabilizer comprises dextrin or a mixture of dextrins. 21. The method according to claim 18 or 19, wherein the stabilizer consists essentially of a premix of sugar, pectin, locust bean gum and xanthan gum. 22. The method according to any one of claims 18 to 21, wherein a preservative is added to the initial sugar-water solution of step (a) before adding the citric acid. 23. The method according to claim 22, wherein the preservative is sodium benzoate. 24. The method according to claim 18, wherein the alcohol solution is wine. 25. The method according to any one of claims 18 to 23, wherein the alcohol solution or emulsion comprises water, a water-based mixer, or a dairy-based mixer such as milk, cream and yogurt. 26. A frozen alcoholic beverage made by the method according to any one of claims 14 to 25. 27. A frozen alcoholic product comprising a freezeable alcoholic beverage according to any one of claims 1 to 13 contained in a package (as defined herein). 28. The article of claim 27, wherein the package is comprised of foil and plastic. 29. The article of claim 28, wherein the package comprises a nylon / polyethylene / extruded laminate. 30. A product comprising a freezeable alcoholic beverage according to any one of claims 1 to 13, shaped in the form of an ice stick or ice cream.