liquid beverage concentrate and flavored liquid beverage concentrate

专利摘要:
liquid beverage concentrate, and method for creating a mixture using a jet of liquid concentrate from a container (10) and methods are provided to dispense a liquid concentrate (20) using one or more desirable properties including generally consistent discharge through a range of compression forces, a discharge generally consistent with the same force without significantly depending on the amount of liquid concentrate in the container, a substantially drip or leak-proof outlet opening (31), a jet (34) that minimizes splash when the liquid concentrate impacts a target liquid (43), and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogeneous mixture without the use of foreign utensils or agitation. liquid drink concentrates are also supplied which can be cold loaded during packaging, while maintaining storage stability for at least twelve months at room temperatures. concentrate can have a combination of low ph and high alcohol content, such as a ph less than 3.5 and an alcohol content greater than 5 percent by weight.
公开号:BR112012005422B1
申请号:R112012005422-8
申请日:2010-09-10
公开日:2020-12-08
发明作者:Karl Ragnarsson；Mangesh Palekar；Gary J. Albaum；Jane Lee Macdonald；Leonard S. Scarola
申请人:Kraft Foods Group Brands Llc；
IPC主号:

专利说明:

CROSS REFERENCE TO RELATED PATENT APPLICATION
[0001] This patent application claims priority to U.S. patent applications Nos. 61 / 241,584, deposited on September 11, 2009; 61 / 320,155, filed on April 1, 2010; 61 / 320,218, filed on April 1, 2010; and 61 / 374,178, filed on August 16, 2010, which are hereby incorporated by reference in full.
[0002] Containers and methods for dispensing a liquid are described herein and, in particular, containers and methods for dispensing multiple doses of a concentrated liquid and a concentrated liquid for use both in combination and independently. TECHNICAL FUNDAMENTALS
[0003] Concentrated liquids can be used to decrease the size of packaging required to provide a desired amount of final product. Concentrated liquids, however, can include concentrated amounts of dye, such that after mixing the resulting product has the dye. These dyes can stain surfaces, such as clothing, skin, etc., if they come into contact with the surfaces. Because of this, a container that stores a concentrated liquid is undesirable if it allows the liquid concentrate to drip or otherwise leak out of the container in a controlled manner. A container shape releases a stream of liquid out of an opening when pressed by a user. When this type of container is used to store a concentrated liquid, at least two problems can occur. First, due to the staining problem discussed earlier, if the concentrated liquid is squeezed from a first container into a second container having a liquid in it, undesirable splash can occur when the stream of concentrated liquid impacts the liquid in the second container. This sprayed material can then color the surrounding surfaces, as well as a user's clothing and skin. In addition, unlike the use of squeezing containers that hold contents where the amount of material being dispensed can be visually estimated, such as a ketchup or mustard bottle, when dispensing a liquid concentrate in another liquid, it can be difficult for a user estimate how much concentrated liquid was dispensed in order to achieve the desired final mixture. Yet another problem can occur, since the level of concentrated liquid remaining in the container is reduced during repeated use. In this situation, the amount of concentrated liquid dispensed using the same compressive force can disadvantage significantly change as the level of liquid concentrate changes in the container.
[0004] Liquids, including concentrated liquids, can also be susceptible to deterioration by a variety of microbial agents, particularly if packaged in a container intended for extended half-life. Reducing food spoilage and increasing the half-life of packaged foods in the past often involved various combinations of heat, pressure, irradiation, ultrasound, refrigeration, natural and artificial antimicrobial / preservative compositions, and the like. Any antimicrobial process or composition used can target specific food spoilage agents and minimize its effect on the food products themselves. Previous attempts have used various combinations of preservatives and pasteurization. Current trends in technology seek to reduce the amount of preservatives in food products. Pasteurization adds processing steps and added expense and energy use to heat the compositions to levels of pasteurization.
[0005] Some attempts are known in the technology to use acidic combinations, since a low pH can have an antimicrobial effect. However, for many drinks there is a difficult balance between the high acidity for desired microbial inhibition and an ideal acidity for the desired flavor and stability of the drink. See, generally, US 6703056 to Mehansho. Some attempts include a pH and alcohol balance, as described in JP 2000295976 by Nakamura. Nakamura describes antimicrobial formulations for acidic drinks having ethyl alcohol. But Nakamura's compositions also include emulsifiers and propylene glycol. Nakamura describes acid drink compositions that suppress crystallization of sucrose fatty acid ester. Nakamura does not describe compositions having a pH less than 3.5, nor does it address stable shelf-concentrated concentrates for acidic drinks. SUMMARY
[0006] Containers and methods are provided for dispensing a liquid concentrate using one or more desirable properties including a generally consistent discharge over a range of compressive forces, a discharge generally consistent with the same force without significantly depending on the amount of liquid concentrate in the container, a substantially drip-free or leak-proof outlet opening, a jet that reduces splash when the liquid concentrate impacts a target liquid, and a jet that increases the mixture between the liquid concentrate and the target liquid to produce a generally homogeneous mixture without using strange utensils or shaking. The container described herein includes a container body with a hinged lid having an outlet jet attached to it. The container includes a fluid flow path having a nozzle member disposed therein to dispense a stream of liquid concentrate from the container having one or more desirable properties. The container allows a user to have a relatively small package of a liquid concentrate that can be dispensed in multiple doses over time in a greater amount of fluid, for example, water, to prepare a drink.
[0007] In one form, a packaged liquid beverage concentrate includes a capped container and a plurality of liquid beverage concentrate doses. In this form, the capped container includes a container body, a resealable cap, and a spout member. The container body has a closed base end and a top end having a shoulder that restricts a jet having an outlet opening. A side wall, which is preferably resistant, extends between the ends of the top and bottom to define an interior of the container body that is accessible through the outlet opening. The side wall is flexible, in such a way that it can be squeezed to force the liquid drink concentrate through the jet outlet opening. The side wall can optionally also include a locator region that is internally desired. If present, the locator region is preferably positioned closer to the shoulder than to the base end of the container body. This provides a tactile indication of where the force should be applied to the compression of the side wall to force the liquid drink concentrate from inside the container body and through the jet outlet opening, thus improving dispensing consistency. The resealable lid includes a base portion configured to be attached to the jet of the container body. The base portion includes a jet with an outlet opening coinciding with the jet outlet opening of the container body, such that the liquid beverage concentrate exits the interior of the container body through the jet outlet opening of the portion base. The cover further includes a cover portion that is folded with respect to the base portion near the jet outlet opening of the base portion.
[0008] In another form, a packaged product includes a capped container that includes the container body, the resealable cap, and the mouthpiece member and has a plurality of liquid concentrate doses in it. The container body has an interior for storing the liquid concentrate in it. The interior is defined by a side wall that extends between a first closed end and a second end at least partially closed. The side wall includes at least one flexible portion that is configured to deflect under pressure to force the liquid concentrate from within the container body through the at least partially closed second end. The sidewall may further optionally include a depressed support region with respect to adjacent portions of the sidewall and positioned closer to the second end than the first end to indicate that the compressive force must be applied closer to the second end than the first end . The resealable lid is secured to the second at least partially closed end of the container body and includes a base and a cover pivotally affixed to the base. The base includes a jet that protrudes outward with an outlet opening. The jet is fluidly connected to the inside of the container body to create a fluid flow path between the inside of the container and the outlet opening, such that pressure that forces the liquid concentrate from inside the container body forces the liquid concentrate out through the jet nozzle. The nozzle member is disposed through the fluid flow path and has an opening in it that is configured to produce a jet of liquid concentrate having a liquid concentrate performance value of less than 4 by applying force to the flexible portion of the sidewall producing a mass flow between 1.0 g / s and 1.5 g / s.
[0009] In yet another form, a method is provided to create a mixture using a jet of liquid concentrate from a container. The method begins by applying pressure to a flexible portion of a side wall of the container, where the container has a plurality of doses of the liquid concentrate stored therein. The container further includes an outlet opening with a nozzle member disposed through it. The mouthpiece member has an opening in it. A jet of liquid concentrate is then dispensed from the container through the nozzle member, where the jet has a mass flow between 1.0 g / s and 3.0 g / s, or between 1.0 g / s and 1.5 g /s. A target liquid in a target container is then impacted by the jet, in such a way that the impact does not displace a significant amount of fluid from the target container. The target liquid and the liquid concentrate are then mixed in a generally homogeneous mixture with the jet. Pressure to create the desired dispensing flow can be a function of the fluid's viscosity. Viscosity for the liquid concentrate in the present container can be less than about 75 or less than about 500 cP (centipoise), and preferably in the range of about 1 to 25 cP.
[0010] Suitable methods and compositions are provided for use independently or in combination with the containers described here for liquid beverage concentrates that can be cold-loaded during packaging while maintaining storage stability for at least twelve months at room temperatures. This can be achieved through a combination of low pH and high alcohol content to provide stability to somehow unstable ingredients. Advantageously, an acid drink concentrate can result that it is shelf stable at room temperatures for at least twelve months and does not require added preservatives or pasteurization.
[0011] In one embodiment, the pH of the concentrate can be less than about 3 or 3.5 and alcohol content at least 1 percent by weight. In some embodiments, the compositions and methods may include a cold-loaded beverage concentrate using a combination of low pH (such as less than about 3) and alcohol (preferably 5 to about 35 weight percent). Various supplemental salt combinations (such as electrolytes) can be added at about 0.01 to about 35 weight percent. Supplementary salt can lower the water activity of the composition to still provide antimicrobial stability. This results in a liquid drink concentrate composition that can be shelf stable for at least 12 months; it can be concentrated at least 75 times, in such a way that the concentrate forms 1/75 or less of the drink (and preferably up to 100 times, in such a way that the concentrate forms 1/100 or less of the drink); and has water activity in the range of about 0.6 to 1.0, and preferably in the range of about 0.75 to 1.0.
[0012] Concentrates can contain any combination of additives or ingredients, such as flavoring water, nutrients, dye, sweetener, salts, buffers, gums, caffeine, stabilizers, and the like. Optional preservatives, such as sorbate or benzoate, may be included, but it is not necessary to maintain storage stability. Concentrate can be concentrated between about 25 to 500 times, between about 75 to 160 times, or between about 40 to 500 times, and have a pH between about 1.4 to about 3.0 or 3.5. The pH can be stabilized using any combination of food-grade acid, such as malic acid, adipic acid, citric acid, fumaric acid, tartaric acid, phosphoric acid, lactic acid, or any other food-grade organic or inorganic acid. Acid selection can be a function of the desired concentrate pH and desired taste of the diluted ready-to-drink product. Buffers can also be used to regulate the pH of the concentrate, such as the conjugate base of any acid, for example, sodium citrate, potassium citrate, acetates and phosphates. Concentrates can have a buffer for the acid with a ratio of total acid: buffer in the range of about 1: 1 or greater, such as 1: 1 to 4000: 1, preferably about 1: 1 to about 40: 1 , and above all preferably about 7: 1 to about 15: 1. The drinkable drink can be a dilution of the concentrate, such that it has, for example, less than about 0.5 percent by volume of alcohol.
[0013] Methods for preparing concentrates may include providing water and additives; provide at least 5 weight percent alcohol; adjust the pH of the concentrate to less than about 3, and preferably to a pH of about 2.5 or less. Again, additives can be flavoring, nutrients, coloring, sweetening, salts, buffers, gums and stabilizers. Concentrates can be packaged in an airtight seal without pasteurization. The method for preparing the concentrate can optionally include the steps of providing a predetermined amount of water; supply potassium citrate; provide sweetener; supply acids in a predetermined amount to reach a pH of no more than about 3; provide color; provide at least 5 weight percent alcohol; and provide flavoring. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] FIGURE 1 is a perspective view of a container showing a lid in a closed position;
[0015] FIGURE 2 is a schematic perspective view of the container of figure 1 being squeezed to dispense a jet of liquid from it in a container housing a second liquid;
[0016] FIGURE 3 is an enlarged plan view of the top of a jet and cap nozzle of figure 1;
[0017] FIGURE 4 is an enlarged plan view of the top of a jet and nozzle of the cover of figure 1;
[0018] FIGURE 5 is a perspective view of an alternative container showing a lid in a closed position;
[0019] FIGURE 6 is a perspective view of an alternative container showing a lid in a closed position;
[0020] FIGURE 7 is a perspective view of the base of a representation of the results of the mixing capacity for testing nozzles tested that shows beakers with various levels of mixing;
[0021] FIGURE 8 is a top plan view of a representation of the results of a splash impact test for a tested nozzle, showing a coffee filter with splash marks on it;
[0022] FIGURE 9 is a top plan view of a representation of the results of a splash impact test for a tested nozzle showing a coffee filter with splash marks on it;
[0023] FIGURE 10 is a plan view from the top of a representation of the results of a splash impact test for a tested nozzle showing a coffee filter with splash marks on it;
[0024] FIGURE 11 is a top plan view of a representation of the results of a splash impact test for a tested nozzle showing a coffee filter with splash marks on it;
[0025] FIGURE 12 is a top plan view of a representation of the results of a splash impact test for a tested nozzle showing a coffee filter with splash marks on it;
[0026] FIGURE 13 is a top plan view of a representation of the results of a splash impact test for a tested nozzle showing a coffee filter with splash marks on it;
[0027] FIGURE 14 is a top plan view of a representation of the results of a splash impact test for a tested nozzle showing a coffee filter with splash marks on it;
[0028] FIGURE 15 is a graph showing the value of the mixing capacity and splash impact factor for tested nozzles;
[0029] FIGURE 16 is a graph showing the difference in mass flow between easy and difficult forces for tested nozzles;
[0030] FIGURE 17 is a graph showing the difference of Momentum-Second between easy and difficult forces for tested nozzles;
[0031] FIGURE 18 is a graph showing the maximum difference between two linearities of flow test data points for tested nozzles;
[0032] FIGURE 19 is an exploded perspective view of a container and lid according to another exemplary embodiment; and
[0033] FIGURE 20 is a perspective view from the inside of the lid of figure 19. DETAILED DESCRIPTION
[0034] A container 10 and methods for dispensing a liquid concentrate in a desirable manner are provided. Desirable properties include, for example, generally consistent discharge through a range of compressive forces, discharge generally consistent with the same force without significantly depending on the amount of liquid concentrate in the container, an outlet substantially without dripping or leak-proof, a jet that limits splash when the liquid concentrate enters another liquid, and a jet that promotes mixing between the liquid concentrate and the other liquid. Container 10 uses some or all of these in a target container having a target liquid in it. The container 10 described herein dispenses the liquid concentrate in such a way as to enter the target liquid without substantial splash or splash while also causing sufficient turbulence or mixing in the target container between the liquid concentrate and the target liquid to form a generally homogeneous final mixture without using strange utensils or shaking.
[0035] Referring now to Figures 1-6, exemplary shapes of container 10 are shown with at least some, and preferably all, of the above properties. The container includes a first closed end 12 and a second at least partially closed end 14 configured to be protected from a closure 16. The first and second ends 12, 14 are connected by a generally tubular side wall 18, which can have any cross section suitable, including any polygonal shape, any curvilinear shape, or any combination of these, to form an interior. Preferably, container 10 is classified to include a plurality of liquid concentrate portion sizes 20 therein. In one example, a portion size of liquid concentrate 20 is approximately 2 cubic centimeters (cc) per 240 cc of drink and container 10 is rated to hold approximately 60 cc of liquid concentrate 20. In another example, container 10 can contain approximately 48 cc of liquid concentrate 20.
[0036] Example shapes of the container 10 are illustrated in figures 1, 3, and 4. In figures 1 and 5, the illustrated container 10 includes the first end 12, which acts as a safe base for the container 10 to rest therein. The side wall 18 generally extends upward from the base to the second end 14. As discussed earlier, closure 16 is secured to the second end 14 by any suitable mechanism, including, for example, a rolled-up neck, an adjusting neck. pressure, adhesive, ultrasonic welding or the like. In the preferred form, the second end 14 includes an upwardly facing shoulder that tapers to a jet configured to connect with the closure 16 by pressure adjustment. In an example in figure 1, the container 10 can generally be egg-shaped where the front and rear surfaces 21 generally curve upward and provide an ergonomic container shape. In another example in figure 6, the side wall 18 includes front and rear surfaces 23 which are generally drop-shaped in such a way that the container 10 has an oblong cross section.
[0037] Alternatively, as shown in figure 5, container 10 can be configured to rest on closure 16 attached to the second end 14. In this form, closure 16 has a generally straight top surface, such that container 10 can safely rest on closure 16. Additionally, since the first end 12 is not required to provide a base for the container 10, the side wall 18 can thus taper to the transitions of the side wall 18 from the second end 14 to the first end 12 to form a first narrow end 12, such as in the round configuration shown in figure 5. The side wall 18 may further include a rested panel 25 on it, which can be complementary to the shape of the side wall 18 in a front view, such as an inverted drop shape in figure 5.
[0038] Additionally, as shown in figures 5 and 6, the side wall 18 can optionally also include a depression 22 to act as a support region. In one form, the depression 22 is generally horizontally centered on the side wall 18 of the container 10. Preferably, if present, the depression 22 is positioned closer to the second end 14 than the first end 12. This is preferable because the liquid concentrate 20 be dispensed from the container 10, empty space is increased in the container 10 which is charged with air. Liquid concentrate 20 is dispensed in a more uniform manner if pressure is applied to the locations of the container 10 where liquid concentrate 20 is present placed where the void is present. When dispensing liquid concentrate 20, container 10 is rotated in such a way that the second end 14 and the closure 16 are smaller than the first end 12, so the first end 12 will close any air in the container 10 during dispensing. Then configured, depression 22 acts as a thumb or finger locator for a user to use to dispense liquid concentrate 20. As illustrated, depression 22 can be generally circular; however, other shapes can be used, such as polygons, curvilinear shapes, or combinations of these.
[0039] Exemplary modalities of closure 16 are illustrated in figures 1 -6. In these embodiments, the closure 16 is an open-close lid having a base 24 and a cover 26. An inside of the base 24 defines an opening configured therein to connect to the second end 14 of the container 10 and to connect to the inside of the container 10 A top surface 28 of the base 24 includes a jet 30 that defines an outlet opening 31 which extends above it. The jet 30 extends into the opening defined on the inside of the base 24 to provide an outlet or fluid flow path for the liquid concentrate 20 stored inside the container 10.
[0040] By one approach, the jet 30 includes a nozzle 32 disposed therein, such as through the fluid flow path, which is configured to restrict the flow of fluid from the container 10 to form a jet 34 of liquid concentrate 20. Figures 3 and 4 illustrate example forms of the nozzle 32 for use in the container 10. In figure 3, the nozzle 32 includes a generally straight plate 36 having a hole, hole, or orifice 38 therethrough. Hole 38 may have a straight edge or have tapered walls. Alternatively, as shown in figure 4, the nozzle 32 includes a generally straight, flexible plate 40, which can be composed of silicone or the like, having a plurality of slits 42 therein, and preferably two intersecting slits 42 which form four generally triangular flaps 44. Then configured, when the container 10 is tightened, such as depressing the side wall 18 at rest 22, the liquid concentrate 20 is forced against the nozzle 32 which moves out the flaps 44 to allow the liquid concentrate 20 to flow into it. The jet 34 of liquid concentrate formed by the nozzle 32 combines speed and mass flow to impact a target liquid 43 in a target container 45 to cause turbulence in the target liquid 43 and create a generally uniform mixed end product without the use of foreign utensils or agitation .
[0041] The cover 26 of the closure 16 is generally dome-shaped and configured to fit over the jet 30 projecting from the base 24. In the illustrated form, the cover 26 is pivotally connected to the base 24 by a hinge 46. The cover 26 it may also include a stopper 48 projecting from an inner surface 50 of the lid. Preferably, stopper 48 is rated to fit snugly on jet 30 to provide additional protection against unintended dispensing of liquid concentrate 20 or other leakage. Additionally in a form, the lid 26 can be configured to press fit with the base 24 to close the access to the interior 19 of the container 10. In this form, a rested portion 52 can be provided on the base 24 configured to be adjacent to the cover 26 when cover 26 is pivoted to a closed position. The rested portion 52 can then provide access to an edge 54 of the cover 26, such that a user can manipulate the edge 54 to open the cover 26.
[0042] An exemplary alternative embodiment of a container 110 is similar to that in figures 1-6, but includes a modified closure 116 and modified neck or second end 114 of container 110 as shown in figures 19 and 20. As in the previous embodiment, the closing of the exemplary alternative embodiment is an open-close lid having a base 124 and a hinge cover 126. An inside side of the base 124 defines an opening configured therein to connect to the second end 114 of the container 110 and fluidly connect to the inside of the container 110. A top surface 128 of the base 124 includes a jet 130 that defines an outlet opening 131 that extends out of it. Jet 130 extends from the opening defined on the inside of base 124 to provide an outlet or fluid flow path for the liquid concentrate stored inside container 110. Jet 130 includes a nozzle 132 disposed therein, such as through the fluid flow path, which is configured to restrict the flow of fluid from container 110 to form a stream of liquid concentrate. The nozzle 132 can be of the types illustrated in figures 3 and 4 and described herein.
[0043] As in the previous embodiment, the cover 126 of the closure 116 is generally domed and configured to adjust the cover over the jet 130 that projects from the base 124. The cover 126 can also include a stopper 148 that projects from a surface inside 150 of the lid. Preferably, stopper 148 is rated to comfortably fit in jet 130 to provide additional protection against unintended liquid concentrate dispensing or other leakage. The stopper 148 can be a hollow cylindrical projection as shown in figures 19 and 20. An optional internal plug 149 can be arranged on the stopper 148 and can even project from it The internal plug 149 can contact the flexible plate 40 of the nozzle 32 to restrict plate movement 40 from a concave orientation, while the flaps are closed, to a convex orientation, while the flaps are at least partially open to dispense. The internal plug 149 can further restrict leakage or dripping from the inside of the container 110. The stopper 148 and / or plug 149 cooperate with the nozzle 132 and / or the jet 130 to at least partially block the flow of the fluid.
[0044] Stopper 148 can be configured to cooperate with jet 130 to provide one, two or more audible and tactile responses to a user during closing. For example, sliding movement from the rear portion of the stopper 148 after the rear portion of the jet 130 - near the hinge - can result in an audible and tactile response as the cover 126 is moved towards a closed position. Additional movement of the cover 126 to its closed position can result in a second audible and tactile response as the next portion of the stopper slides behind a next portion of the jet 130 - on the opposite side of the respective back portion of the hinge. Preferably the second audible and tactile response occurs just before the cover 126 is completely closed. This can provide audible and / or tactile response to the user that cover 126 is closed.
[0045] The cover 126 can be configured to press fit with the base 124 to close access to the interior of the container 110. In this form, a rested portion 152 can be provided on the base 124 configured to be adjacent to the cover 126 when the cover 126 is pivoted to a closed position. The resting portion 152 can then provide access to an edge 154 of the cover 126, such that a user can manipulate the edge 154 to open the cover 126.
[0046] To attach closure 116 to neck 114 of container 110, neck 114 includes a circumferential ramp, which projects radially inclined 115. A diaphragm 117 depending on the inside of base 124 of closure 116 includes a rib that extends inwardly 119. Rib 119 is positioned on skirt 117 so that it can slide along and then to a position behind ramp 115 to attach closure 116 to neck 114. Ramp 115 is preferably configured in such a way that less force is required to attach lock 116 compared to remove lock 116. In order to limit the rotational movement of lock 116, once mounted on container 110, one or more protrusions protruding outwards and extending axially 121 are formed in the neck 114. Each protuberance 121 is received in a notch 123 formed in skirt 117 of closure 116. Wrapping between lateral edges of protuberance 121 and lateral edges of the en size 123 restricts the rotation of closure 116 and maintains closure 116 in a preferred orientation, particularly suitable when portions of closure 116 are designed to be substantially flushed with the side wall 118 of container 110. In the exemplary embodiments of figures 19 and 20, two protrusions 121 and two notches 123, each spaced 180 degrees.
[0047] The containers described here can have resistant side walls that allow them to be squeezed to dispense the liquid concentrate or other contents. By resistant, it is understood that they return or at least substantially return to their original configuration when no longer tightened. In addition, the containers can be provided with structural limiters to limit the displacement of the side wall, that is, the degree to which the side walls can be tightened. This can advantageously contribute to the consistency of the discharge of the contents of the containers. For example, the anterior depression can act as a limiter, while it can come in contact with the opposite side wall portion to limit further tightening of the opposite side wall portions together. The depth and / or thickness of the depression may vary to provide the desired degree of limit. Other structural protuberances on one or both of the side walls (such as depressions or opposite protuberances) can act as limiting agents, such as structural inserts.
[0048] Advantages and modalities of the container described here are further illustrated by the following examples; however, the particular conditions, processing schemes, materials and quantities of these cited in these examples, as well as other conditions and details, should not be considered to limit this method and apparatus. EXAMPLES
[0049] Tests were performed using a variety of nozzles as the discharge opening in a container made of high density polyethylene (HDPE) and ethylene vinyl alcohol (EVOH) with a capacity of approximately 60 cc. Table 1 below shows the tested nozzles and the abbreviation used for each. Table 1: Nozzles tested


[0050] The SLA Square Edge Orifice nozzles each have a faceplate with a circular opening with a straight edge on them, and were made using stereolithography. The number after opening identification is the approximate opening diameter. The LMS refers to a silicone valve arranged in a nozzle having an X-shaped slot in it, and are available from Liquid Molding Systems, Inc. (“LMS”) of Midland, Michigan. The slit is designed to flex to allow the product to be dispensed from the container and at least partially returns to its original position to seal against unwanted liquid flow through the valve. This advantageously protects against dripping of the liquid stored in the container, which is important for liquid concentrates, as discussed earlier. The number after is the approximate length of each segment of slot X. When combined with the containers described here, the valve is believed to allow atmospheric gases to flow into the body of the container during a cleaning phase when the compressive force is released effectively. to clean the valve and portions upstream of an outlet path through the container and / or closure. Furthermore, it is believed that a combination like this provides controllable flow of the concentrate when the valve is generally directed downwards, in such a way that gases that enter during the cleaning phase are removed from the outlet path. Another suitable valve is the LMS V25 Engine 0.070 X Slit.
[0051] An important characteristic for the nozzle is the ability to mix the dissipated liquid concentrate with the target liquid, usually water, using only the force created by spraying the liquid concentrate in the water. Acidity levels (pH) can be used to assess how two liquids were mixed. For example, a liquid concentrate in a glass leaves distinct dark and light bands. A jet of liquid concentrate, however, tends to fire towards the base of the target container and then rotated again to the top of the target liquid, which greatly reduces the color difference between the bands. Advantageously, pH levels can also be used in real time to determine the composition of the mixture. The test included dispensing 4 cc of liquid concentrate in 500 mL of DI H2O at an ambient temperature of 25 degrees Celsius. The spill was made from a small shot glass, while the jet was produced by a 6 cc syringe with an opening of approximately 0.050 inch. Mixing refers to a Magnastir shaker until a stable state has been reached. Table 2: pH mixing data

[0052] After forty seconds, the spill produces results of 3.28 at the base and 4.25 at the top in the first rep and 3.10 and 4.70 at the top in the second rep. The jet, however, was tested using slow, medium and fast dispensing. After forty seconds, the slow dispensing resulted in a 3.07 at the base and a 3.17 at the top, the average dispensing resulted in a 3.06 at the base and a 3.17 at the top, and the rapid dispensing resulted in a 2.71 at the base and 2.70 at the top. In this way, these results show the effectiveness of using a jet of liquid concentrate to mix the liquid concentrate with the target liquid. A jet of effective liquid concentrate can thus provide a mixture having a pH variance between the top and bottom of a container of approximately 0.3. In fact, this result was achieved in 10 seconds of dispensing.
[0053] In this way, each nozzle was tested to determine a mixing capacity value. The mixing capacity value is a visual test measured on a scale of 1-4 where 1 is excellent, 2 is good, 3 is reasonable and 4 is weak. Weak coincides with a container having unmixed layers of liquid, that is, a layer of water that rests on the layer of liquid concentrate, or a nozzle in some way inoperable. Reasonable coincides with a container having a small amount of mixture between the water and the liquid concentrate, but finally having separate layers for some reason. Good coincides with a container having desirable mixture over more than half of the container, while also having small layers of water and liquid concentrate on either side of the mixed liquid. Excellent coincides with a well-mixed and desirable liquid with no significant or minor readily identifiable separation of the layers of liquid concentrate or water.
[0054] The test dispensed 4 cc of liquid concentrate, which was 125 g of citric acid in 500 g of H2O 5% of SN949603 (Flavor) and Blue # 2 1.09 g cc, in a 250 ml glass beaker having 240 mL of water in it. Liquid concentrate has a viscosity of approximately 4 centipoises. Table 3A below shows the results of the mixing test and the value of the mixing capacity of each nozzle. Table 3A: value of the mixing capacity of each nozzle

[0055] As shown in figure 7, a representation of the beaker resulting from the mixing ability test for each nozzle tested is shown. Dotted lines have been added to indicate the approximate boundary between readily identifiable separate layers. From the table above and the drawings in figure 7, the Square Edge Orifice 0.025 inch (0.063 cm) in diameter, the X Slit 0.070 inch (0.17 cm), and the X Slit 0.100 inch (0.254 cm) all produced mixed liquids with an excellent value of mixing capacity where the beaker presented a homogeneous mixture with a generally uniform color result. The Square Edge Orifice of 0.020 inch (0.05 cm) in diameter, the X slot of 0.145 inch, and the X slot of 0.200 inch produced mixed liquids with a good value of mixing capacity, where there are small layers of water and concentrate visible after 4 cc of liquid concentrate has been dispensed. The 0.015 inch Square Edge Orifice produced a mixed liquid that may qualify for good mixing capacity, but a poor mixing capacity was given due to the amount of time it takes to dispense the 4 cc of liquid concentrate, which was mistletoe as undesirable to a potential consumer.
[0056] Another test measured the value of the mixing capacity based on the torsion pressure by injecting a pulse of air into the container with various valve configurations. More specifically, the test was performed by a simulated tightening calibrated “easy,” “medium,” and “hard”. A pulse of pressurized air injected into the container simulates a compressive force (although the test does not actually squeeze the side walls). At the beginning of each test repeat, an air pressure regulator is set to the desired pressure. The result of the air pressure regulator is connected through the tube to an adjustment that adjusts the pressure firmly in an opening formed in the center portion of the base of the container. The container can be between about 10 degrees and 0 degrees of vertical. Approximately 2 feet of 5/32 ”tube extends from a pneumatic pressure button valve downstream of the air pressure regulator for firm pressure adjustment. The container is loaded for each test to its preferred maximum volume (which may be less than the total volume of the container). The push button is pressed at a time calculated to result in a target dosing volume. The nozzle of the container is placed between 2 and 4 inches above the target. This same protocol was used to determine other parameters associated with the simulated tightening, discussed here.
[0057] The results are consistent with the actual tightness test, and show that the nozzles with the largest gap X cause more splash. For the examples of simulated tightening here, time was required to dispense 4 cc of concentrated drink from a container having about 49 cc of concentrate in a total volume of about 65 cc. The container had the shape similar to that shown in figure 6, a 24-410 screw cap to hold the spout, a high density polyethylene wall with a thickness of about 0.03 inches, an extension of the base of the container for the valve is about 3 inches thick, about 1.1 inches thick and about 2.25 inches in maximum width with a neck about an inch in diameter. Concentrate had a density of about 1.1 gm cc, 4 cP and enough color to provide an indication of color in the final drink. The results of the simulated mixing capacity value are shown in table 3B below. Table 3B: value of the mixing capacity of each nozzle (simulated tightening)

[0058] As discussed earlier, another important feature for a nozzle used to dispense liquid concentrate is the amount of splash or splash that occurs when the liquid concentrate is dispensed into a liquid container. Dyes concentrated in the liquid concentrate can dye surrounding surfaces, as well as the clothing and skin of the container user. Because of this, each nozzle has also been tested for a splash impact factor. The splash impact factor test used a 400 mL beaker with blue-stained water loaded at 1 inch from the beaker edge. A circular coffee filter was then held to the beaker using a rubber band, such that the filter has a generally straight surface positioned 1 inch above the beaker edge. Being positioned an inch above the edge of the beaker, the coffee filter included a side wall that when sprayed indicated the outlet of the beaker liquid in a lateral orientation, which due to the dyes discussed above, is undesirable. The coffee filter also included a cutout that extends slightly over the top surface, so that the liquid can be dispensed into the container. A bottle having the nozzles held in it was then kept above the perimeter of the beaker and liquid was dispensed in the center of the beaker five times. The coffee filter was subsequently removed and examined to determine the splash impact factor for each nozzle. The splash impact factor is a visual test measured on a scale of 1-4 where 1 is excellent, 2 is good, 3 is reasonable, and 4 is weak. Excellent matches a filter that has no or has small sprays in the central area of the filter positioned above the beaker and substantially minimal or no sprays outside this central area. Good matches a filter having sprays in the central area and small sprays outside the central area. Reasonable coincides with sprays in the central area and medium-sized sprays outside the central area. Weak matches a filter having sprays in the central area and large sprays outside the central area. Table 4A: splash impact factor for each nozzle

[0059] As illustrated in figures 8-14 and shown in table 4A above, splash impact factors were identified for each nozzle tested. The 0.015 inch and 0.020 inch (0.05 cm) Square Edge Orifice, as well as the 0.070 inch (0.17 cm) X slot nozzle received an excellent splash impact factor due to the splash created by the liquid did not create substantial splash marks on the side wall of the coffee filter during the test, as shown in figures 8, 9, and 11 respectively. The 0.025 inch (0.063 cm) Square Edge Orifice caused few splash marks to impact the side wall of the coffee filter as shown in figure 10 and thus received a splash impact factor of 2. The X slot nozzles of 0.100 inch (0.254cm) and 0.145 inch caused large splash marks to impact the side wall as shown in figures 12 and 13 and thus received a splash impact factor of 3. Finally, the 0.200 inch X slot nozzle caused substantial marks on the side wall of the coffee filter, which indicates that a large amount of liquid was forced out of the beaker. Because of this, the 0.200 inch X slit nozzle received a splash impact factor of 4.
[0060] A similar test to determine the splash impact factor as discussed earlier was performed, but with a controlled “easy,” “medium,” and “difficult” air pulse means simulating a compressive force (although the test does not really tighten the side walls). At the beginning of each test repeat, an air pressure regulator is set to the desired pressure. The outlet of the air pressure regulator is connected through the tube to a firm pressure adjustment fitted in an opening formed in the center portion of the base of the container. The container can be between about 10 degrees and 0 degrees of vertical. Approximately 2 feet of 5/32 ”tube extends from a pneumatic pressure button valve downstream of the air pressure regulator to the firm pressure setting. The container is loaded for each test at its preferred maximum volume (which may be less than the volume of the total container). The push button is pressed once calculated to result in a target dosing volume. The nozzle of the container is placed between 2 and 4 inches above the target. This simulated tightening test was performed. The results are consistent with the actual tightness test, and show that the larger X-slot nozzles cause more splash. For the examples of simulated tightening here, time was required to dispense 4 cc of concentrated drink from a container having about 49 cc of concentrate in a total volume of about 65 cc. The container had the shape similar to that illustrated in figure 6, a wall of high density polyethylene with a thickness of about 0.03 inches, an extension of the base of the container for the valve of about 3 inches, a thickness of about 1.1 thick and about 2.25 inches at maximum width with a neck about an inch in diameter. Concentrate had a density of about 1.1 gm cc, 4 cP and enough color to provide an indication of color in the final drink.

[0061] FIGURE 15 illustrates the mixing capacity values and splash impact factors found for each of the nozzles tested using the actual tightness test. These test values can be combined, that is, added, to form a liquid concentrate performance value for each nozzle. Despite the test, the 0.070 inch (0.17cm) X-slot was found to produce a liquid concentrate performance value of 2 both by mixing excellently and also by creating minimal splash impact. After that, 0.020 inch (0.05 cm) and 0.025 inch (0.063 cm) Square Edge Orifice have a value of 3 to produce a good overall final product. The 0.015 inch Square Edge Orifice and the 0.100 inch (0.254cm) X slot both received a value of 4, while the 0.155 inch (0.36 cm) and 0.200 (0.5 cm) X slot received values 5 and 6 respectively. From these results, the performance value of liquid concentrate for the nozzle used with the container described here should be in the range of 1-4 to produce a good product, and preferably 2-3.
[0062] The average speed of each nozzle was then calculated using both easy and difficult force. For each spout, a bottle with water in it was positioned horizontally at a height of 7 inches from a surface. The desired force was then applied and the distance to the center of the resulting water mark was measured at 0.25 ft (152.4 cm). Air resistance was ignored. This was done three times for each nozzle with both forces. The averages are shown in table 5 below. Table 5: The average speed calculated for each nozzle using an easy force and a difficult force

[0063] Each nozzle was then tested to determine how many grams per second of fluid are dispensed through the nozzle for both easy and difficult forces. The force was applied for three seconds and the mass of dissipated fluid was weighed. This value was then divided by three to find the dissipated grams per second. Table 6 below presents the results. Table 6: Mass flow for easy and difficult forces for each nozzle

[0064] As illustrated in figure 16, the graph shows the difference in mass flow between the easy and difficult forces for each of the nozzles. When applied to a liquid concentrate adjustment, a relatively small delta value for mass flow is desirable because this means that a consumer will dispense a generally equal amount of liquid concentrate even when different compression forces are used. This advantageously provides an approximately uniform amount of mixing, which when applied in a beverage setting directly impacts the flavor, for equal clamping times with different compression forces. As shown, the 0.100 inch (0.254cm), 0.144 inch, and 0.200 inch X slit openings dispense significantly more grams per second, but also have a greater difference between easy and difficult forces, making uniform compression force more important. dispensing the product to produce consistent mixtures.
[0065] The mass flow for each nozzle can then be used to calculate the time it takes to dispense 1 cubic centimeter (cc) of liquid. The test was carried out with water, which has the property of 1 gram is equal to 1 cubic centimeter. In this way, one divided by the previous mass flow values provides the time to dispense 1 cc of liquid through each nozzle. These values are shown in table 7A below. Table 7 A: Time to dispense 1 cubic centimeter of liquid for easy and difficult forces for each nozzle

[0066] Easy to use test showed that a reasonable range of time to dispense a dose of liquid concentrate is about 0.3 seconds to about 3.0 seconds, which includes times that a consumer can control the dispensing of the concentrate liquid or may be willing to tolerate to have a reasonably determined amount of the liquid concentrate. One in the range of about 0.5 sec per cc to about 0.8 sec per cc provides a sufficient number of times from a user reaction point of view, with a standard dose of approximately 2 cc per 240 mL or approximately 4 cc for a standard water bottle size, it is also not too complicated to take too long to dispense the standard dose. The 0.020 inch (0.05 cm) Square Edge Orifice, the 0.025 inch (0.063 cm) Square Edge Orifice, and the 0.070 inch (0.17 cm) X-slot reasonably performed at these values regardless of whether an easy or difficult force was used. A dispensing test and calculations were performed using “easy,” “medium” and “difficult” air injections to simulate corresponding compression forces in order to calculate the number of times required to dispense 4 cc of concentrated drink from a container having about of 49 cc of concentrate in a total volume of about 65 cc. First, the mass flow rate is determined by placing the container upside down and spaced about 6 inches above a pickup tray arranged in an Instron load cell. The aforementioned pressure application system then simulates the compression force for an "easy," "medium" and "difficult" tightening. Instron's output can be analyzed to determine mass flow. Second, the mass flow rate can then be used to calculate the time required to dispense a desired volume of concentrate, for example, 2 cc, 4 cc, etc.
[0067] Generally, the dispensing time should not be too long (since this can disadvantageously result in greater variance and less consistency in the dispensed quantity) nor the dispensing time should be very short (since this can disadvantageously lead to an inability to customize the amount dispensed within a reasonable range). Dispensing time can be measured on a scale of 1 to 4, where 1 is a readily controllable amount or dose that is long enough to allow for some customization without much variation (for example, an average of 1-3 seconds for 4 cc ); 2 is a dose that is slightly longer or shorter in duration, but is still controllable (for example, an average between 0.3 and 1 or between 3 and 4 seconds for 4 cc); 3 is a dose that is difficult to control since it has a very short or very long duration, allowing either a minimal opportunity for customization or a very large opportunity for customization (for example, an average of around 0.3 (with some but not all data points being less than 0.3) or between about 4 and 10 for 4 cc); and 4 is a dose that is even more difficult to control for the same reasons as for 3 (for example, an average of less than 0.3 (with all data points being less than 0.3) or greater than 10 seconds for 4 cc). The resulting dispensing time rate is then determined based on an average of the simulated “easy,” “medium,” and “difficult” squeezes. The results are shown in table 7B. Table 7B: Time to dispense 4 cc of concentrated drink (simulated squeeze)

[0068] The mixing capacity value, the impact splash, and the dispensing time rate (whether real or simulated tightening) can be multiplied together to determine a liquid concentrate dispensing functionality (LCDFV) value. A low LCDFV is preferred. For example, between 1 and 4 is preferred. Examples of the LCDFV for simulated clamping capacity value mentioned earlier, splash impact, and dispensing time rate are shown in the following table 7C. The results show that the V21_070 valve and the O_025 orifice have the smallest LCDFV. While the orifice O_025 has an LCDFV value less than the valve V21_070, the orifice may fail in the drip test. Table 7C: Time to dispense 4 cc of concentrated drink (simulated squeeze)

[0069] The areas of each of the openings are shown in table 8 below. Table 8: Opening nozzle areas for easy and difficult forces

[0070] The circular opening areas of the SLA nozzle were calculated using ΠT2. Slit X areas were calculated by multiplying the calculated dispensing quantity by one thousand and dividing the calculated speed piece for both easy and difficult strength.
[0071] Finally, the moment-second was calculated for each nozzle using both easy and difficult force. This is calculated by multiplying the calculated mass flow by the calculated speed. Table 9A below shows these values. Table 9A: Moment-second of each nozzle for easy and difficult forces (real tightness)


[0072] The moment-second of each nozzle was also determined using the procedure referred to earlier to generate simulated “easy,” “medium,” and “difficult” tightening using a pressurized air pulse. The mass flow (shown in table 9B) was multiplied by the speed (shown in table 9C) to provide the moment-second for the simulated tightening (shown in table 9D). Table 9B: Mass flow (gs) from each nozzle for simulated tightening
Table 9C: Initial speed (mm / s) of each nozzle for simulated tightening

Table 9D: Moment-second of each nozzle for easy, medium and difficult simulated tightening

[0073] Moment-second values correlate to the mixing capacity of a jet of liquid coming out of a nozzle because it is the product of the mass flow and the speed, so it is the quantity and speed of liquid being dispensed of the container. The test, however, showed that a range of means that a consumer will dispense a generally equal amount of liquid concentrate even when different compression forces are used. This advantageously provides an approximately uniform mixture for equal tightening times with different compressive forces. The results for real and simulated tightening are consistent. As shown earlier, imitating the performance of an orifice with a valve can result in more consistent moment-second values for easy tightening versus difficult tightening, as well as for a range of simulated tightening, while also providing anti-drip functionality. the valve.
[0074] As shown in figure 17, the graph shows the difference for the moment-second values between the easy and difficult forces for each nozzle. When applied to a liquid concentrate adjustment, moment-second having a relatively small delta value for moment-second is desirable because a delta value of zero coincides with a constant moment-second regardless of the compression force. A moment-second delta value less than approximately 10,000, and preferably 8,000, provides a sufficiently small moment-second variance between an easy force and a difficult force, such that a jet produced by a container having this range has an energy generally equal which impacts a target liquid, which will produce a generally equal mixture. As shown, all orifice openings and the 0.070 inch (0.17cm) X slot produce a Δ moment-second that can produce generally comparable mixtures using either a difficult or an easy force. Other acceptable moment-second delta values may be about 17,000 or less, or about 12,000 or less.
[0075] Yet another important feature is the ability of a liquid concentrate container to dispense liquid concentrate generally linearly across a range of liquid concentrate fill quantities in the container when a constant pressure is applied for a constant time. The nozzles were tested to determine the amount by weight of the liquid concentrate dispensed at a pressure that reached a minimum controllable speed for a constant period of time when the liquid concentrate was filled to a high, medium and low liquid concentrate level in the container. Table 10 shows the results of this test below. Table 10: amount of dispensing with variable liquid concentrate filling

[0076] As discussed earlier, good flow linearities, or small change in mass as the container is emptied, allows a consumer to use a consistent technique, consistent pressure applied over a consistent period of time, at any fill level to dispense a consistent amount of liquid concentrate. FIGURE 18 shows a graph showing the maximum variation between two values in table 10 for each nozzle. As shown in figure 18 and table 10, the maximum variation for all Square Edge Orifice nozzles and the 0.070 inch (0.17 cm) and 0.100 inch (0.254 cm) slot nozzles is less than 0.15 grams extending from a high, medium or low fill of liquid concentrate in the container. The 0.145 inch and 0.200 inch X slot nozzles, however, were measured to have a maximum range of 0.91 grams and 1.2 grams respectively. This is probably due to the inherent variability in the alternative opening area with different pressures in combination with the greater amount of liquid flowing through the nozzle. In this way, a desirable nozzle has a maximum variation for flow linearities at various fill levels less than 0.5 grams, and preferably less than 0.3 grams, and more preferably less than 0.15 grams.
[0077] As mentioned earlier, the container is configured to protect against unintentional dripping. In the exemplary embodiment, this is accomplished using the slit designed to flex to allow the product to be dispensed from the container and at least partially return to its original position against unwanted flow of liquid through the valve. Drip protection does not mean that the container will never drip under any conditions. Instead, the container is designed to provide substantial drip protection. This can be measured using a drip index value. The method of calculating a drip index value includes providing an empty container, providing a communication path in the region of the base of the container between atmosphere and the interior of the container that has a transverse area of at least 20% of the maximum transverse area of the container , filling the container with water through the communication path, inverting the container, in such a way that the outlet is pointed upwards, removing or opening any lid that covers or obstructs the outlet, and counting the number of drops of water that fall from the container for the full 10 minutes. The number of drops counted is the drip index value. In a preferred container, such as the one described here having the X V21_070 slit valve and illustrated in figure 6 (but without the depression), the test showed that there was a drip index value of zero. This indicates that the container provides at least substantial protection against dripping. Although a drip index value of zero is preferred, other suitable values can include any number in the range 1-10, with smaller values being preferred.
[0078] The containers described here are suitable for many different types of liquid concentrates. Preferably, liquid concentrates are advantageously suitable for filling while maintaining storage stability for at least twelve months at room temperatures. This can be achieved through a combination of low pH and alcohol content to provide stability to what may be somehow unstable ingredients. Associated compositions and methods can also include beverage concentrates having low pH, less water activity, and alcohol. Less water activity can occur through additional salts. Preferably, the compositions are non-carbonated (for example, with CO2). In one embodiment, the concentrate can be diluted at least 25 times to make a drinkable drink. Preferably the concentrate can have a pH between about 1.4 to 3.0 or 3.5 and between about 3 to 35 weight percent alcohol.
[0079] Some drinks and beverage concentrates, such as juices, are filled hot (for example, at 93 degrees Celsius) during packaging, then sealed to prevent microbial growth. Other drinks, such as diet sodas, may contain preservatives and may be cold filled during packaging (ie, without pasteurization). Preferred compositions, given their combination of pH and alcohol levels, need not be additional heat treatments or mechanical treatments, such as pressure or ultrasound to reduce microbial activity both before and after packaging. It is noted that although the compositions are not excluded from receiving such treatments. The packaging material also preferably does not require chemical treatment or additional irradiation. Although the manufacturing environment must be kept clean, there is no need for UV or sterilizing materials. In summary, the product, processing equipment, packaging and manufacturing environment must be subjected to good manufacturing practices, but need not be subjected to aseptic packaging practices. As such, the present compositions can allow for lower manufacturing costs.
[0080] Typically concentrates may not be drinkable and may optionally have colors (artificial and / or natural), flavors (artificial and / or natural), sweeteners (artificial and / or natural), caffeine, electrolytes (including salts), and similar. Optional preservatives, such as sorbate or benzoate, are not required to maintain storage stability in some embodiments. Flavors must be stable in the acidic environment. Dilution of alternative modalities can be cold filled and able to mix with water without further stirring. The alcohol content of the final drink must not exceed 0.5 percent by weight.
[0081] The concentration of the drink can be 25 to 500 times to form the concentrate.
[0082] Preferable range can be about 75 to 200 times concentrated and most of all preferred is about 75 to 160 times. Concentrate can be non-potable before dilution and allows dilution and mixing in water. In addition to water, other potable liquids can be used in the dilution, such as juices, sodas, teas, coffees and the like. As an example to clarify the term concentration, a concentration of 75 times can be equivalent to 1 part of concentrate to 74 parts of water (or other potable liquid).
[0083] In determining the preferred dilutions (and thus concentrations) of the ready-to-drink drinkable drink (RTD), several factors, in addition to the final percentage of alcohol by weight, can be considered, such as sweetness and acidity of the RTD drink. For example, the dilution can be expressed as an amount of dilution needed to provide a ready-to-drink beverage having a sweetness level equivalent to the amount of sweetness in a drink containing about 5 to 25 percent sugar. For example, the desired dilution can be expressed, by analogy, in an equivalent Brix degree of 5 to 25 and preferably in the range of about 8 - 14. A Brix degree can be defined as a unit of sugar content in an aqueous solution . A 1 degree Brix can correspond to 1 gram of sucrose in 100 grams of solution. For the purposes of the present modalities, a 1 degree Brix can, by analogy, compare to the amount of sweetener, natural or artificial, needed to provide the expected amount of sweetness from an equivalent amount of sucrose. Alternatively, dilution can be expressed by obtaining a desired RTD drink having an acid in the range of about 0.01 to 0.8 weight percent. Also, dilution can also be expressed by obtaining the desired RTD drink having preservatives in the range of up to about 500 ppm, but preferably up to 100 ppm.
[0084] The acid content of the concentrates can be any edible / food-grade organic or inorganic acids, such as citric acid, malic acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, and the like. The pH range of the concentrate can be about 3.0 to about 1.4, and preferably about 2.3, and most of all preferably about 2.2.
[0085] In some cases, an acidic buffer, such as a conjugated base of any acid (eg, sodium citrate and potassium citrate), acetates, phosphates or any salt of an acid can be added to adjust the pH of the concentrate when a pH of the concentrate is lower than is desired. For example, a potassium citrate can be used to bring the pH to about 1.3 (without a buffer) or 2.0 to about 2.3. See table 11, below, for three examples. In other cases, a salt ion not dissociated from the acid can buffer the overall concentration. In one embodiment, the pH of the concentrate provides desired antimicrobial effects, while not being too acidic to break the flavor component. An added benefit of the buffer may be better organoleptic properties of the final product in its diluted form. The buffer can give a better overall “circular” bitter taste to the ready-to-drink diluted concentrate. For example, citrate with citric acid can increase mild acidity better than if only citric acid is used. The preferred acid: buffer ratio can be about 1: 1 or greater, preferably between 1: 1 - 40: 1, and most of all preferably about 7: 1 to about 15: 1. In any event, the acid ratio : predetermined buffer contributes to antimicrobial effects and flavor stabilization. Table 11: Formulas for buffer analysis

[0086] Table 12, presented below, describes the degree of flavor variation of test samples by pH over a period of 4 weeks. Samples of liquid lemon flavor concentrate from the present compositions were prepared at three different pH levels, 1.5, 2.0 and 2.5 and stored at three different storage temperatures, 0 degrees F, 70 degrees F, and 90 degrees F The samples stored at 0 F were the controls and it was assumed that there would be no significant flavor degradation over the test period. After 2 and 4 weeks, samples of liquid concentrate stored at 0 F and 70 F were removed from their storage conditions and diluted with water in the ready to drink concentration. The ready-to-drink samples then naturally reached room temperature and were then evaluated by juries (4 - 6 people). First, the juries were asked to taste the sample at pH 1.5 stored at 0 F and compare it to the pH 1.5 sample stored at 70 F. Next, the juries rated the degree of difference for overall flavor. The rating scale was 1 -10, with the range of 1 -3 being "very close", 4-6 being "different" and 7-10 being "very different". The same test was then repeated with samples at pH levels of 2.0 and 2.5. Before switching to the next pH level, juries were asked to eat cookies and wash with water. Samples stored at 90 F were also evaluated after 1 week, 3 weeks, 4 weeks and 5 weeks and compared to control samples stored at 0 F to assess the degree of difference in a manner previously described for samples stored at 70 F. The results show that as the pH increases the stability of the flavor increases. Table 12: degree of taste of the difference test


[0087] Edible antimicrobials in the present embodiments may include various edible alcohols, such as ethyl alcohol, propylene glycol or various combinations thereof. The alcohol content of the concentrate can be from about 5 percent to about 35 percent on a total weight basis, preferably between about 5 percent to about 15 percent by weight, and above all preferably about 10 percent by weight .
[0088] There are many additives that can be combined in the concentrates. Flavorings can include fruits, tea, coffee and the like and combinations of these. Concentrate can also contain dye, stabilizers, gums, salts or nutrients in any combination, as long as the desired pH and alcohol percentage by weight are maintained. Preferred formulations have a stable taste and color sensory characteristics that do not change significantly in the highly acidic environment. In some formulations, natural or artificial preservatives can be added to supplement antimicrobial stability, such as EDTA, sodium benzoate, potassium sorbate, sodium hexametaphosphate, nisin, natamycin, polylysine, and the like. Supplementary preservatives, such as potassium sorbate or sodium benzoate, may be preferred in formulations having, for example, less than 20 weight percent propylene glycol and / or less than 10 weight percent ethyl alcohol. Nutrient additives can include vitamins, minerals, antioxidants and the like.
[0089] In some embodiments, the concentrate includes a sweetener. Sweeteners used include sucralose, aspartame, stevia, saccharin, monatin, luo han guo, neotame, sucrose, fructose, cyclamates, potassium acesulfame or any other caloric or non-caloric sweetener and combinations thereof.
[0090] Turning now to the tables below, the specific exemplary modalities of various compositions of the concentrates are shown. Table 13: Cold filled beverage concentrate (first example)

Table 14: Cold filled beverage concentrate (second example)
Table 15: Cold filled beverage concentrate (third example)

Table 16: Cold filled beverage concentrate (fourth example)
Table 17: Cold filled beverage concentrate (fifth example)


[0091] Examples from tables 13 to 17 include compositions for a cold-loaded beverage concentrate using a low pH combination, such as less than about 3.5, and preferably in the range of about 1.7 to 2, 4. The alcohol component can include ethanol, propylene glycol, and the like and combinations thereof. The alcohol component can be in the range of about 1 to about 35 weight percent, and preferably in the range of about 3 to 35 weight percent. The alcohol component is included in the examples described as combined with the taste. However, total alcohol by weight can still be in these ranges regardless of flavor combinations. Also, the examples in Tables 13 to 17 add various supplementary salt combinations in the range of up to about 35 weight percent, and preferably in the range of about 4 to 15 weight percent. Colors can be artificial or natural and can be in the range of 0.005 to 5.0 percent, preferably in the range of about 0.005 to 1 percent. In formulations using natural colors, a higher percentage by weight may be required to achieve desired color characteristics.
[0092] For illustrative purposes only, in tables 13 to 17, in addition to K citrate, the composition also includes supplementary components to lower the formulation's water activity, for example, salts, such as sodium chloride (NaCl) and potassium monophosphate. These supplemental salts can lower the water activity of the concentrate to increase antimicrobial stability. The target “low electrolytes” have low levels of supplementary NaCl and potassium monophosphate and the target “high electrolytes” have higher levels of supplemental NaCl and potassium monophosphate. Note, however, that upper and lower supplementary salt ranges are possible within the scope of these examples. The additional salts can result in a liquid beverage concentrate composition that can be concentrated at least 75 times, and preferably up to 100 times; and may result in less water activity in the range of about 0.6 to 1 (preferably in the range of about 0.75 to 1.0).
[0093] The lower water activity still improves the half-life and improves the antimicrobial activity also allowing the reduction of alcohol and supplementary preservatives. Water activity can be defined as a water vapor pressure ratio in a closed chamber containing a food to the saturation water vapor pressure at the same temperature. Thus, water activity can indicate the degree to which unbound water is available to act as a solvent or to somehow degrade a product or facilitate microbiological reactions (See generally, U.S. patent 6,482,465 Cherukuri, et al.). The salts can be salts containing Na + (sodium); K + (potassium); Ca2 + (calcium); Mg2 + (magnesium); Cl- (chloride); HPO4-2 (hydrogen phosphate); HCO3- (hydrogen carbonate); and the like, and various combinations of these. Other added salts can include electrolytes, such as: sodium citrate; sodium monophosphate; potassium chloride; magnesium chloride; sodium chloride, calcium chloride; and the like; and combinations of these. An added advantage of these salts provides electrolytes for sports drinks. These beverage concentrate compositions, in the ranges shown, are expected to have antimicrobial effects without using preservatives and component stability for at least one year at room temperatures.
[0094] To test the antimicrobial effect of the present modalities, studies were conducted using a variety of pH levels and alcohol levels to test which combinations show both negative growth and no microbial growth. Generally, at high pH (i.e., about 3 or greater) and low alcohol content (i.e., less than about 5 percent by weight), some mold growth has been observed. Formulations that showed negative growth or no microbial growth also passed the sensory assessment tests for organoleptic properties.
[0095] Specifically, the following tables 18 and 19 showed antimicrobial test results for various variations of potential drink concentrates varied in pH and alcohol content (Table 18 for EtOH and Table 19 for propylene glycol. Antimicrobial tests with EtOH were divided in three types of culture: bacteria, yeast and mold and tested for at least 3 months Bacterial cultures contained: Gluconobacter oxydans, Gluconacetobacter diazotrophicus, Gluconacetobacter liquefaciens, and / or Gluconobacter sacchari. Candida tropicalis, and / or Candida lypolytica. Mold cultures contained: Penicillium spinulosum, Aspergillus niger, and / or Paecilomyces variotii. The table indicates that cultures had no growth, or negative growth, compared to controls, with * indicating no growth microbial and *** indicating some microbial growth. Studies of mold and yeast a were also performed for samples where the alcohol was propylene glycol. For these samples, the pH was about 2.3 and had a water activity of about 0.85 to 0.95. Table 19 shows a positive correlation between higher levels of propylene glycol and greater antimicrobial effects.


[0096] Micro challenge studies of the modalities showed low or no similar antimicrobial activity. This included studies of salt formulations to lower water activity. Specifically, in a formulation having a weight percentage of the water composition at about 68 percent; citric acid at about 2 percent; potassium citrate at about 1.5 percent; flavoring / alcohol at about 8.5 percent; sucralose at about 1.9 percent; malic acid at about 17 percent; and Ace at around 1.1 percent had water activity at around 0.94. When salt (NaCl) is replaced with water at about 7 weight percent and 13 weight percent, water activity dropped to about 0.874 and 0.809 respectively. These levels of water activity (for example, around 0.8) in combination with low pH and alcohol surprisingly provided an antimicrobial effect typically only seen in previous formulations having water activities less than about 0.6. See table 20, below. Thus, the combination of low pH, alcohol (eg propylene glycol, ethanol, and the like, and various combinations of these) and less water activity creates a hostile environment for microorganisms. In combination with pH and water activity, preferred embodiments may show a bactericidal effect to about 10 percent ethanol and 20 percent propylene glycol and a bacteriostatic effect to about 10 percent propylene glycol. Table 20: Formulas for micro challenge of water activity

[0097] The manufacture of the present invention can include numerous variations to achieve the beverage concentrate with the desired pH and alcohol content. In general, the method may include providing water and additives, then providing at least 5 weight percent alcohol, then providing an acidic component to adjust the pH to be less than about 3. This may include addition buffers.
[0098] Other examples of suitable liquid concentrates are shown in table 21 below. These examples can be used in combination with the aforementioned containers to provide an extended half-life concentrated beverage package. These examples can also be used independently, for example, alone or with another type of container. Note that the flavoring fraction of the formulation, as listed, includes a combined flavor / alcohol component. Alcohol by weight percentage of the formulation is added parenterally. The alcohol can be ethyl alcohol, propylene glycol, and combinations of these and are used as a solvent for the flavoring. The alcohol range can be from about 75 percent to about 95 percent of the flavoring fraction of the formulation and preferably about 90 percent. Table 21: Exemplary drink concentrates

[0099] The combination of the nozzle 132 and the cover 126 with the stopper 148 and internal plug 149, as illustrated in figures 19 and 20, advantageously provides multiple layers of protection against leakage, which is particularly important when used in combination with the concentrates of previous drink. This exceptional protection is evident when compared to a screw cap, such as can be found in a Visine bottle, but it is much easier to use, for example, an open-close cap in function of a screw cap. As shown in table 22 below, when the V21_070 nozzle is used in the container, the amount of oxygen that enters the closed container over time is comparable with that of the screw cap Visine bottle. Table 22: Barrier properties measured as the amount of oxygen that enters over time


[0100] The previous drawings and descriptions are not intended to represent the container's only shapes and methods with respect to construction details. Changes in the form and proportion of the parties, as well as the replacement of the equivalents, are contemplated since circumstances may suggest or expedient. Similarly, although drink concentrates and methods have been described here in conjunction with specific modalities, many alternatives, modifications and variations will be evident to a person skilled in the technology in the light of the previous description.

权利要求:
Claims (14)
[0001]
1. Liquid beverage concentrate, comprising: at least 3% alcohol by weight; 1 to 40 percent flavoring; and CHARACTERIZED by the fact that the concentrate having a pH of 1.7 to 2.4, where the pH is established using acid and buffer in a range of acid: buffer ratio from 1: 1 to 4000: 1.
[0002]
2. Liquid concentrate, according to claim 1, CHARACTERIZED by the fact that the viscosity of the concentrate is less than 500 cP.
[0003]
3. Liquid concentrate, according to claim 1, CHARACTERIZED by the fact that the alcohol is propylene glycol.
[0004]
4. Liquid concentrate according to claim 1, CHARACTERIZED by the fact that the acid: buffer ratio is 1: 1 to 40: 1.
[0005]
5. Liquid concentrate, according to claim 1, CHARACTERIZED by the fact that the concentration is concentrated between 25 times to 500 times.
[0006]
6. Liquid concentrate according to claim 1, CHARACTERIZED by the fact that the pH is established using a food acid grade selected from the list consisting of citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid and lactic acid and the buffer is selected from the list consisting of sodium citrate, potassium citrate, phosphates, acetates, any salt of an acid, and any combination of these.
[0007]
7. Liquid concentrate, according to claim 1, CHARACTERIZED by the fact that the alcohol is in the range of 3 to 35% by weight.
[0008]
8. Liquid concentrate, according to claim 1, CHARACTERIZED by the fact that the liquid concentrate comprises: 30 to 65% water by weight; 15 to 40% acid by weight; up to 5.7% by weight of buffer selected from the group consisting of an acid potassium salt, an acid sodium salt, and combinations thereof; and 1 to 40% by weight of flavoring; the acid and buffer included in a ratio of 1: 1 to 40: 1 and the concentrate with a concentration such that, when diluted in a ratio of 1:75 to 1: 160 to provide a drink, the concentrate provides 0.01 to 0, 8% acid by weight of the drink made with the flavored drink concentrate.
[0009]
9. Liquid flavored beverage concentrate, as defined in claim 1, CHARACTERIZED by the fact that it comprises: from 5% to 60% by weight of acid; from 1% to 40% by weight of flavoring; and up to 5.7% by weight of buffer, where the flavored beverage concentrate has a pH of 1.7 to 2.4.
[0010]
10. Liquid flavored beverage concentrate according to claim 9, CHARACTERIZED by the fact that it comprises from 15% to 40% by weight of acid.
[0011]
11. Liquid flavored beverage concentrate according to claim 9, CHARACTERIZED by the fact that the acid and buffer are included in a ratio of 1: 1 to 40: 1
[0012]
12. Liquid flavored beverage concentrate according to claim 9, CHARACTERIZED by the fact that the favorizer comprises a specific flavor and an alcohol.
[0013]
13. Liquid flavored beverage concentrate according to claim 9, CHARACTERIZED by the fact that the flavored beverage concentrate still comprises from 30% to 65% by weight of water.
[0014]
14. Liquid flavored beverage concentrate according to claim 9, CHARACTERIZED by the fact that the flavored beverage concentrate has a concentration such that, when diluted in a ratio of 1:75 to 1: 160 to provide a drink, the concentrate 0.01 to 0.8% by weight of acid provides the beverage made by the flavored beverage concentrate.

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同族专利:

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公开号 | 公开日

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KR20130053381A|2013-05-23|

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EP2475584A2|2012-07-18|

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CN106185009B|2018-08-03|

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KR101809284B1|2017-12-14|

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AU2010292122B2|2016-06-16|

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WO2011031985A3|2011-08-11|

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WO2011031985A4|2011-10-13|

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NZ598818A|2014-05-30|

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JP2013504498A|2013-02-07|

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JP2020200114A|2020-12-17|

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EP3508436A1|2019-07-10|

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JP6727982B2|2020-07-22|

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BR112012005422A2|2016-04-12|

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WO2011031985A2|2011-03-17|

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AU2019257444A1|2019-11-21|

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CN102712396A|2012-10-03|

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MX2012002935A|2012-06-01|

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RU2012114192A|2013-10-20|

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JP2018188228A|2018-11-29|

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AU2019257444B2|2021-10-21|

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RU2016147566A3|2020-01-30|

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JP6746649B2|2020-08-26|

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SG10201405639YA|2014-10-30|

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AU2010292122A1|2012-04-12|

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JP2016188109A|2016-11-04|

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US20130075430A1|2013-03-28|

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AU2016262647A1|2016-12-08|

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CN106185009A|2016-12-07|

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RU2606327C2|2017-01-10|

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AR078421A1|2011-11-09|

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RU2717588C2|2020-03-24|

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AU2010292122A2|2012-04-26|

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CA2773701C|2018-08-28|

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CA2773701A1|2011-03-17|

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SG179076A1|2012-04-27|

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RU2016147566A|2018-10-23|

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法律状态:
2016-10-04| B25A| Requested transfer of rights approved|Owner name: KRAFT FOODS GROUP BRANDS LLC (US) |

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2018-12-18| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|

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2019-01-08| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

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2019-07-16| B06G| Technical and formal requirements: other requirements [chapter 6.7 patent gazette]|

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2019-11-05| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|

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2020-04-07| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|

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2020-06-09| B25G| Requested change of headquarter approved|Owner name: KRAFT FOODS GROUP BRANDS LLC (US) |

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2020-09-29| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

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2020-12-08| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 08/12/2020, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

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申请号 | 申请日 | 专利标题

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US24158409P| true| 2009-09-11|2009-09-11|

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US61/241,584|2009-09-11|

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US32015510P| true| 2010-04-01|2010-04-01|

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US32021810P| true| 2010-04-01|2010-04-01|

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US61/320,155|2010-04-01|

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US61/320,218|2010-04-01|

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US37417810P| true| 2010-08-16|2010-08-16|

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US61/374,178|2010-08-16|

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PCT/US2010/048449|WO2011031985A2|2009-09-11|2010-09-10|Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids|

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