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WO1996037120A1 - Cocktails glaces a base de concentre d'aromes - Google Patents

Cocktails glaces a base de concentre d'aromes Download PDF

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Publication number
WO1996037120A1
WO1996037120A1 PCT/US1996/006442 US9606442W WO9637120A1 WO 1996037120 A1 WO1996037120 A1 WO 1996037120A1 US 9606442 W US9606442 W US 9606442W WO 9637120 A1 WO9637120 A1 WO 9637120A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen
concentrate
range
solid content
slush
Prior art date
Application number
PCT/US1996/006442
Other languages
English (en)
Inventor
J. Michael Herbert
William Shazer, Jr.
Original Assignee
Herbert J Michael
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
Application filed by Herbert J Michael filed Critical Herbert J Michael
Priority to JP8535695A priority Critical patent/JPH11511006A/ja
Priority to AU57316/96A priority patent/AU5731696A/en
Priority to EP96915569A priority patent/EP0873056A4/fr
Publication of WO1996037120A1 publication Critical patent/WO1996037120A1/fr

Links

Classifications

    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • 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

Definitions

  • This invention relates to frozen slush beverages, and in particular to a liquid flavor concentrate and a method of using the concentrate to form a high quality frozen slush cocktail.
  • Frozen cocktails are well known as mixtures of crushed or shaved ice, spirits, fruit juice, and sugar that is strongly mixed until the crushed ice is reduced to a "snowy” or “slush” consistency.
  • Frozen daiquiris, margaritas and pi ⁇ a coladas in a variety of flavors such as strawberry, peach and citrus varieties have become increasingly popular as bar specialty drinks.
  • the traditional approach to making such frozen drinks begins with ordinary ice. It is then crushed, cracked, shaved or blended to form a slush to which a spirit, flavors and sweeteners are added.
  • the traditional recipe, particularly for home use is to use ice cubes that are pounded into crushed ice, e.g. in a canvas bag using a wooden mallet. The crushed ice is then blended into a slush.
  • a conventional home blender can be used.
  • a dry powder mixer for example, is marketed by Franco's Cocktail Mixes of Pompano Beach, Florida, under the trade designation "Franco's”. It directs the user add the mix and spirits to an ice- filled cocktail shaker. However, the resulting drink is a traditional chilled cocktail, not a blended frozen drink. Heublein, Inc. of Farmington, Connecticut markets a liquid margarita mix under the trade designation "Cuervo” and Bacardi & Co., Ltd.
  • freezer space in a retail store and the total absence of freezers in many stores that sell distilled alcoholic beverages — make such frozen products unattractive for both cost and convenience reasons.
  • the product is sold in a can like frozen concentrated orange juice, and prepared in the same way, in a single large batch. It is not conducive to making single drinks to order, or any serving size other than that of a full blender.
  • U.S. Patent No. 3,647,472 to Speech, et al. describes a water, sugar, glycerol, flavoring mixture that is 20 to 40% solids and which freezes in a home freezer to a slush.
  • the water forms ice crystals and the "syrup" of glycerol, sugar and other solids remains liquid.
  • a serving size of this slush is added to a glass and stirred with a spirit or water to form a chilled liquid drink — a cocktail if alcohol is used.
  • the end product alcoholic drink is a liquid, not a frozen cocktail.
  • Heublein, Inc. has sold a complete, "ready to consume” frozen cocktail product.
  • This product is believed to have been sold under the trade designation "Tropic Freezer*" and made according to U.S. Patent No. 4,790,999 to Ashmont, et al. assigned to Heublein, Inc.
  • the Ashmont cocktail product includes flavor and sweetening ingredients, alcohol, and carboxymethylcellulose (CMC) , all premixed.
  • the CMC is described in this patent as a "critical" component in - 5 - producing the desired consistency when the product is frozen.
  • the final product has a Brix value of 18" to 25". Once frozen, it can be eaten directly from a container or spooned into a glass for a slush-type drink. ' It is not blended, let alone blended with an added liquid. To drink this product, it must be warmed to a drinkable consistency.
  • Another object is to provide a flavor concentrate that does not separate or hard freeze when frozen in a conventional home refrigerator.
  • Still another object is to provide a method and product with the foregoing advantages which is convenient to store and use and requires no special skill or equipment to make professional quality drinks quickly, quietly, and in any preselected number of drinks.
  • a further object is to provide a product for use in the method which can be made of all natural products, yet stored without preservatives, for extended periods of time to provide a long shelf life.
  • a flavor concentrate used to make a frozen cocktail has a total solid content, including sweeteners and flavor ingredients, that is equivalent in depressing the freeze point of a water solution to a disaccharide aqueous sugar solution with a Brix value in the range of 10 ⁇ to 25°, in the range of 16 ⁇ to 22 ⁇ for most drink types, and preferably in the range of 18" to 21".
  • This Brix value is a sufficiently accurate weight measure of the solid content of the concentrate to its total weight.
  • the desired equivalent Brix value in this range varies with factors such as the type of drinks being made and the volume and the nature of liquid additives, e.g., a distilled alcohol product and water.
  • the solid content is preferably totally carbohydrates.
  • the total solid content should be such that 1) when frozen at temperatures typical of a home freezer (e.g., 0'F + 10*F) , the concentrate is softly, or "quiescently", frozen; and 2) when blended with a liquid according to this invention, will produce a frozen drink that blends readily to produce a drinkable slush of generally small uniformly sized ice particles with excellent organoleptic characteristics.
  • the finished drink preferably "peaks" when poured into a serving glass. Using a conventional one quart home blender operating at high speed, blending typically is completed in 10 to 30 seconds.
  • the "finished” (disaccharide scale) Brix of the resulting frozen cocktail is preferably in the range of 11.0" to 13.5", but can lie within the range 9.0" to 15.0 ⁇ .
  • the process of this invention includes freezing a liquid flavor concentrate with such a solid content to a solidly, but softly, frozen state, and blending a measured portion of the frozen concentrate with a liquid diluent consisting of a distilled spirit, water, or a mixture of a distilled spirit and water.
  • the weight ratio (w/w) of solid frozen concentrate to diluent is in the range of 1:1 to 3:1.
  • the preferred formulation for the diluent is a mixture of water and a distilled spirit (such as 80 proof rum, gin or tequila) in a 2:1 to 4:1 volume ratio (v/v) of water to spirit.
  • the concentrate preferably is formulated from all natural products including natural sugars, sweeteners such as sucrose, dextrose and fructose and natural fruit flavors such as berry, citrus, or peach derived from the juice, fibers, and other naturally occurring nutrients in the selected fruit or fruit blend.
  • the water is preferably refrigerator-chilled bottled water to avoid variations in flavor due to varying mineral contents of tap water and variation in its temperature. Chilling the water before use aids in the blending.
  • Proportions of frozen concentrate, spirits or other liquid to produce the desired flavor and texture in the finished drink vary with the type of drink (e.g. daiquiri, margarita, pina colada) and flavor (e.g. strawberry, peach, banana) and personal taste.
  • Fig. 1 is a block diagram showing the method of the present invention for making frozen cocktails without blending ice
  • Fig. 2 is a view in perspective illustrating the blender addition steps of Fig. 1;
  • Figs. 3-5 are graphs of the pressure applied to a cube of softly frozen concentrate by a shear press piston as a function of time/distance for low, medium and high solid contents in the concentrate.
  • Fig. 1 gives an overview of the method of the present invention for making high quality frozen cocktails 10 at home.
  • the present invention supplies a water based concentrate 12 that is a liquid at room temperature, freezes it at typical home freezer temperatures, as represented at block 14, to form a solid concentrate 16 that is softly frozen, and adds the frozen concentrate to a blender cup 18 along with a liquid diluent 20.
  • the mechanical resistance of the frozen concentrate to being blended and the texture or smoothness of the final drink depend strongly on the level of solid content in the concentrate and on the temperature to which it is frozen.
  • the ability of the process to produce a smooth, good-tasting end product drink also depends strongly on the volume ratio of the frozen concentrate to the diluent, and the nature of the ingredient forming the concentrate and the diluent.
  • the type of solids is also a factor. As a general rule, except where taste considerations override, the solids should be carbohydrates.
  • diluent can be exclusively a distilled spirit. However, blendability is usually improved if the liquid volume is increased by adding water.
  • the concentrate 12 in its simplest form is a solution of water 26, a flavor ingredient or ingredients 28, and a sweetener or sweeteners 30.
  • the flavor ingredient 28 is typically a fruit flavor, preferably one provided by a natural fruit juice, a blend of fruit juices, or a combination of fruit juice and crushed natural fruit or fruit pieces.
  • the natural juice and crushed fruit also introduce to the concentrate natural fruit fibre and small amounts of naturally occurring nutrients found in the natural fruit being used. Solids in the concentrate which do not add positively to the flavor of the finished drink are referred to herein as other ingredients 32.
  • the other ingredient 32 includes not only unflavored fibre and naturally occurring non-flavoring protein and fat nutrients, but also natural and artificial solids such as glycerol, p-glycerol, salts, gums and preservatives.
  • Typical flavors are varieties of citrus, varieties of berry, banana, and peach. While a natural fruit juice, with or without crushed fruit or fruit pulp, is preferred, it is possible to use artificial flavors, or combinations of natural and artificial flavors, as is well known in the food industry.
  • Non-fruit flavors or blends using fruit flavors only in part, can also be used. Examples of such flavors are pi ⁇ a colada and ice cream. However, regardless of the flavor, as noted above, it is essential that the concentrate have a total solid content that is softly frozen at freezer temperatures available to, and selected by, the user.
  • the liquid frozen cocktail mix now sold for commercial bar use by the Island Oasis Frozen Cocktail Co. of Walpole, Massachusetts under its registered trademark "Island Oasis” is preferred. It is made and sold in a variety of natural flavors for numerous drink types, e.g. strawberry, banana, ice cream, and peach daiquiri, regular flavor margarita and pi ⁇ a colada.
  • the sweetener 30 is likewise preferably a natural sugar such as sucrose, glucose, or fructose.
  • the flavor ingredient 28, particularly of a naturally sweet fruit, will often itself have a measure of naturally occurring sugar, but for the flavors and frozen drink types now popular it is necessary to add the sweetener 30.
  • the amount of sweetener to be added ultimately depends in part on the taste and texture of the final blended frozen cocktail.
  • the sweetener 30, the flavor ingredient 28, and the other ingredients 32 provide a total solid content in the water-based concentrate that yields the functional characteristics and finished product of the present invention as described herein.
  • the total solid content of the concentrate 12 should produce a depression of the freezing point of the concentrate that is equivalent to the freezing point depression of a solution of a disaccharide sugar (e.g. sucrose) in water having a Brix value in the range of 10* to 25*, and for most drinks a high value in the range of 16.0* to 22.0°, and preferably in the range of 18* to 21°.
  • the solid content value is calculated as a weight ratio of the solid content to that of the solid content in solution, the concentrate.
  • the measured Brix value varies within this range depending on factors that include (i) the nature of the ingredients, 28, 30 and 32 to produce the desired drink, (ii) whether the cocktail 10 contains alcohol or is non-alcoholic, e.g. a "virgin daiquiri", (iii) the temperature of which the concentrate will be frozen. (iv) the nature and volume of the liquid 20 in proportion to the volume of frozen concentrate used, and (v) the nature of the sweetener, e.g. a simple sugar, a complex sugar, an artificial sweetener, (vi) the temperature of the blended ingredients and (vii) the strength of the distilled spirit and the mineral content of the water used as the liquid 20.
  • the sweetener e.g. a simple sugar, a complex sugar, an artificial sweetener
  • Non-alcoholic slush drinks are therefore more difficult to blend and, in general, require a longer blending time and offer less latitude in the range of portions of ingredients and other process parameters than alcoholic frozen cocktails.
  • Other considerations include (i) the characteristics of the concentrate when it is frozen and when it is broken up in the blender, such as whether the ingredients of the concentrate freezes to a soft solid at temperatures normally found in a home freezer, whether the frozen concentrate blend readily into finally divided and evenly dispersed frozen particles when blended, whether the concentrate separates when frozen at home freezer temperatures, (ii) the sweetening power of the particular sweetener, and (iii) the solid content contributed to the concentrate by the sweetener 30.
  • a monosaccharide such as glucose or fructose is sweeter than a disaccharide such as sucrose
  • certain high potency sweeteners such as aspartame, at least when used in low concentrations, are much stronger sweeteners than like amounts of natural sugars.
  • concentrates 12 and methods according to the present invention of using these concentrates All cocktails were prepared using a conventional home blender such as an Imperial brand, two speed, one quart size blender manufactured by Osterizer, Inc. at its "high" operating speed, to produce frozen cocktails of high quality in taste and texture without using ice cubes, pre-crushed or crushed ice, or shaved ice. Ingredients were weighed on an Ohaus brand triple beam scale to the nearest O.lg (2,610g capacity). The concentrates were mixed in a sealable plastic container by shaking until thoroughly mixed. The concentrate was frozen in conventional plastic ice cube trays for 48 hours in a standard 6 cubic foot capacity, chest-type home freezer set to a freezing temperature of -15'F.
  • a conventional home blender such as an Imperial brand, two speed, one quart size blender manufactured by Osterizer, Inc. at its "high" operating speed
  • Brix values were measured with Milton-Roy Co. hand-held refractometer, Cat. No. 33-45-01.
  • the concentrates were formed by diluting frozen cocktail mixes sold under the trade designation Island Oasis* with water. The spirits used are 80 proof and at room temperature. Rum is preferred for daiquiris and pi ⁇ a coladas. Tequila is preferred for the margarita.
  • the frozen concentrate is added in cubes produced by the ice-cube tray, with each cube representing about 1 fluid ounce of concentrate (about 32g) .
  • the water is bottled water chilled in a conventional refrigerator.
  • a practical lower limit on the frozen concentrate-to-diluent ratio is determined by the fact that the slush becomes too watery (too low of a viscosity to blend) even at reduced blending times, when too much liquid is used. On the other hand, reducing the liquid content increases the ice content in the frozen drink, making it “stiffer". (A good slush texture is characterized by the finished drink "peaking" when poured into a glass, but being readily pourable and drinkable with few, if any, large frozen particles.) Practical lower limits on the amount of diluent liquid added to the blender arise when the frozen concentrate will not blend well, e.g.
  • the weight ratio (w/w) of frozen concentrate 16 to liquid diluent 20 is in the range of 1:1 to 3:1, but preferably closer to 1:1 for most drink types.
  • the overall liquid volume, the volume of the spirit and water, should, however, remain at or near the preferred values given, other factors being the same.
  • the preferred ratio for the diluent ingredient in an alcoholic frozen cocktail is in the range of 2:1 to 4:1 water-to-spirit by volume. As demonstrated in the Examples above, a 3:1 ratio is preferred for many drink types.
  • Figs. 3-5 The affect of Brix on the blendability (and therefore texture) of the frozen concentrate is illustrated by Figs. 3-5.
  • the press is a standard instrument used to measure the resistance of a solid to a crushing force applied by a pneumatic piston. Since the piston travels at a generally constant rate, elapsed time equals distance travelled by the piston.
  • Fig. 3 is a typical graph for a solution with a low solids content (e.g. below 12.5" Brix).
  • Fig. 4 shows the typical reaction curve for a medium solid content (e.g. 15"-20° Brix) .
  • Fig 5 shows the typical reaction curve for a high solid content (e.g. in excess of 20 s Brix) .
  • the initial pressure increase reflects the resistance of the frozen cube to fracturing. This result is a function of solid content and the temperature of the frozen cube.
  • the curves show typical results for cubes at the same temperature.
  • the shear press piston travels farther until a second resistance is encountered.
  • the degree to which the pressure falls after the initial fracture expressed as a percentage pressure relief, yields an indication of how resistance to fracture varies as a function of solid content.
  • the second increase of pressure as the shear press piston travels to a maximum compression of the sample varies in smoothness as a function of the solid content. Higher solid content produces a smoother crush curve, as shown.
  • the fracture characteristics of a frozen concentrate according to this invention also lend themselves to partitioning a mass of the frozen product into pre-measured portions. This and the ability to freeze cubes of the concentrate in a conventional ice cube tray allows frozen drinks to be made in any of a wide variety of quantities, from a single serving to batches of multiple servings.
  • the product and process can be sold and stored as a liquid, home frozen, and then blended quickly and quietly using a standard home blender to produce frozen drinks, particularly frozen cocktails, having a high quality taste and texture.
  • the product and process can make a variety of drink types in a variety of flavors, and in a variety of serving sizes. A low skill level is required. There is minimal preparation time (once the concentrate is frozen) , and the preparation is simple, comparatively quiet, and does not harm the blender.
  • the product and process do not require expensive or unusual ingredients, and preferably uses only natural carbohydrates as it s solid content in the aqueous based concentrate, typically a fruit juice and a natural sugar in aqueous solution diluted to a Brix value in determined accordance with this invention.
  • the product and process of this invention are also highly flexible in terms of the types of drinks - alcoholic, non-alcoholic, fruit based, non-fruit based — that can be made while enjoying all of these advantages.
  • the invention has been described with respect to its preferred embodiments, it will be understood that various modifications and alterations will occur to those skilled in the art from the foregoing detailed description and drawings.
  • the concentrate can, of course, be made from other fruit and non-fruit aqueous solutions, providing they have the solid content to fall within the teachings of the present invention and can satisfy the flavor and sweetness requirements inherent in making a selected frozen drink.
  • the solid content can include high potency sweeteners, gums, glycerol or other sugar alcohols, artificial flavors or color ingredients, preservatives, and other carbohydrate- based ingredients.
  • the alcohol diluent can be any of a wide variety of spirits, and in varying proofs. More neutral spirits such as rum, gin, vodka and tequila are preferred. Liqueurs could be added for taste or color.
  • blending arrangements also fall within the scope of this invention. While a standard home blender is preferred, it is possible to use food processors, food mixers, power stirrers, and even manually powered mechanical blending provided that the blending implement can break apart the frozen concentrate into a finely divided state while mixing it with the diluent liquid.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
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  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
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  • Inorganic Chemistry (AREA)
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Abstract

La présente invention concerne un concentré de cocktail glacé liquide caractérisé par une teneur en solide, constituée de préférence totalement de glucides, telle que, lorsque ce concentré est mis à geler dans le compartiment à glace d'un réfrigérateur classique, il se solidifie par congélation, la congélation se réalisant en douceur. Grâce à une teneur en solide appropriée, la valeur Brix obtenue, rapportée à une échelle de disacharrides, se situe entre 10° et 25°. La phase solide se compose de préférence 1) d'arômes purs ou artificiels, particulièrement de jus de fruits et de fibres de fuits naturels et 2) d'un édulcorant, soit un sucre naturel, soit un édulcorant à fort potentiel, soit encore l'une de leurs combinaisons. Le procédé consiste à produire un tel concentré, à le congeler en douceur, et à le mélanger mécaniquement, notamment au moyen d'un mixeur ménager classique, avec adjonction d'un diluant liquide dans un rapport pondéral (w/w) entre solide glacé et liquide compris entre 1:1 et 3:1, et de préférence entre 1:1 et 3:1. Pour les cocktails, le diluant est un mélange d'eau et d'alcool distillé à 80 % de l'alcool-preuve américain selon un rapport volumique compris entre 2:1 et 4:1 entre l'eau et l'alcool. La valeur Brix du concentré peut varier de 10° à 25°, mais pour la plupart des types de boissons, elle est comprise entre 16° et 22°, et de préférence entre 18° et 21°. La valeur Brix du cocktail mélangé et terminé se situe dans une plage allant de 9,0° à 15,0°, mais pour la plupart des types de boissons, elle se situe de préférence dans une plage allant de 11,0° à 13,5°.
PCT/US1996/006442 1995-05-08 1996-05-08 Cocktails glaces a base de concentre d'aromes WO1996037120A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP8535695A JPH11511006A (ja) 1995-05-08 1996-05-08 香味料濃縮物から作られた冷凍カクテル
AU57316/96A AU5731696A (en) 1995-05-08 1996-05-08 Frozen cocktails made from a flavor concentrate
EP96915569A EP0873056A4 (fr) 1995-05-08 1996-05-08 Cocktails glaces a base de concentre d'aromes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US43673895A 1995-05-08 1995-05-08
US08/436,738 1995-05-08

Publications (1)

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WO1996037120A1 true WO1996037120A1 (fr) 1996-11-28

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PCT/US1996/006442 WO1996037120A1 (fr) 1995-05-08 1996-05-08 Cocktails glaces a base de concentre d'aromes

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EP (1) EP0873056A4 (fr)
JP (1) JPH11511006A (fr)
AU (1) AU5731696A (fr)
CA (1) CA2220512A1 (fr)
WO (1) WO1996037120A1 (fr)

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WO2003020869A1 (fr) * 2001-08-31 2003-03-13 Rich Products Corporation Melanges boisson congeles
WO2004014142A1 (fr) * 2002-07-31 2004-02-19 Rich Products Corporation Boisson congelable reduite en calories
GB2414915A (en) * 2004-06-08 2005-12-14 Elizabeth Acton Method and apparatus for making an iced food or drink product
US7351440B2 (en) 2003-05-14 2008-04-01 Rich Products Corporation Whippable food product with improved stability
US7563470B2 (en) 2003-03-20 2009-07-21 Rich Products Corporation Non-dairy whippable food product
EP1749882A4 (fr) * 2004-05-19 2011-02-16 Lotte Co Ltd Nouvelle boisson alcoolisée
US8181824B2 (en) * 2008-10-15 2012-05-22 The Coca-Cola Company Systems and methods for predilution of sweetener
US8293299B2 (en) 2009-09-11 2012-10-23 Kraft Foods Global Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids
ES2579978A1 (es) * 2015-02-16 2016-08-18 Smart Spirits, S.L. Infusor de bebidas alcohólicas
ES2616284A1 (es) * 2017-03-21 2017-06-12 Smart Spirits, S.L. Infusor perfeccionado para bebidas alcohólicas
FR3063418A1 (fr) * 2017-03-06 2018-09-07 Hadrien Durieux Preparation alimentaire non-alcoolisee pour granite ou sorbet a effet granite
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings
US11814611B2 (en) 2009-06-19 2023-11-14 Diageo Great Britain Ltd. Slush

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SG188339A1 (en) * 2010-09-01 2013-04-30 Adrian Spiers Method of storing produce and producing a beverage
WO2014126151A1 (fr) * 2013-02-13 2014-08-21 カルピス株式会社 Procédé pour atténuer des changements de sucrosité ou des changements de teinte durant la décongélation d'une boisson surgelée
KR102686499B1 (ko) * 2023-09-15 2024-07-19 채장호 하이볼 제조 방법 및 이에 의해 제조된 하이볼

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See also references of EP0873056A4 *
STATE (COLUMBIA), Metro/Region Section, Final Edition, Wenesday, 05 December 1990, M.J. TERRY, "Knockout Puches for the Holidays Beverges Provide that Festive Touch", page 1E. *

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WO2003020869A1 (fr) * 2001-08-31 2003-03-13 Rich Products Corporation Melanges boisson congeles
WO2004014142A1 (fr) * 2002-07-31 2004-02-19 Rich Products Corporation Boisson congelable reduite en calories
US7094437B2 (en) * 2002-07-31 2006-08-22 Rich Products Corporation Reduced-calorie freezable beverage
US7563470B2 (en) 2003-03-20 2009-07-21 Rich Products Corporation Non-dairy whippable food product
US7776376B2 (en) 2003-05-14 2010-08-17 Rich Products Corporation Whippable food product with improved stability
US7351440B2 (en) 2003-05-14 2008-04-01 Rich Products Corporation Whippable food product with improved stability
EP1749882A4 (fr) * 2004-05-19 2011-02-16 Lotte Co Ltd Nouvelle boisson alcoolisée
WO2005120243A1 (fr) * 2004-06-08 2005-12-22 Elizabeth Acton Procede et dispositif pour la fabrication d'un aliment glace ou d'une boisson glacee
GB2414915A (en) * 2004-06-08 2005-12-14 Elizabeth Acton Method and apparatus for making an iced food or drink product
US8181824B2 (en) * 2008-10-15 2012-05-22 The Coca-Cola Company Systems and methods for predilution of sweetener
US11814611B2 (en) 2009-06-19 2023-11-14 Diageo Great Britain Ltd. Slush
US8293299B2 (en) 2009-09-11 2012-10-23 Kraft Foods Global Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids
US8603557B2 (en) 2009-09-11 2013-12-10 Kraft Foods Group Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings
ES2579978A1 (es) * 2015-02-16 2016-08-18 Smart Spirits, S.L. Infusor de bebidas alcohólicas
US11186808B2 (en) 2015-02-16 2021-11-30 Smart Spirits, S.L. Infuser for alcoholic beverages
FR3063418A1 (fr) * 2017-03-06 2018-09-07 Hadrien Durieux Preparation alimentaire non-alcoolisee pour granite ou sorbet a effet granite
ES2616284A1 (es) * 2017-03-21 2017-06-12 Smart Spirits, S.L. Infusor perfeccionado para bebidas alcohólicas

Also Published As

Publication number Publication date
EP0873056A4 (fr) 2003-06-18
MX9708526A (es) 1998-08-30
EP0873056A1 (fr) 1998-10-28
CA2220512A1 (fr) 1996-11-28
AU5731696A (en) 1996-12-11
JPH11511006A (ja) 1999-09-28

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