• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention discloses a process for making sorbets with ethyl alcohol and the compositions obtained by said process for low production volumes, using as base the fresh ingredient such as strawberry, cucumber, celery, lemon, mint, etc., instead of water, resulting in a final product after melting, which will maintain the original flavor and with 20% less sugar than classic sorbets. The procedure requires the addition of ethyl alcohol coming regularly from a conventional ethyl alcohol drink and the addition of dl-malic acid c4 h6 o5. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2646928A1
    申请号:ES201630813
    申请日:2016-06-15
    公开日:2017-12-18
    发明作者:Moayad Mohammad ABUSHOKHEDIM
    申请人:Lussenburg Rob；Vriens Marco；
    IPC主号:
    专利说明:

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    PROCEDURE FOR THE PREPARATION OF SORBETS WITH ETHYL ALCOHOL FOR LOW PRODUCTION VOLUMES AND COMPOSITIONS OBTAINED BY THIS PROCEDURE,
    OBJECT OF THE INVENTION
    The present invention discloses a method of making sorbets with ethyl alcohol and the compositions obtained by said process for low volumes, of production using as a base the fresh ingredient such as strawberry, cucumber, celery, lemon, mint, etc., instead of water , resulting in a final product after melting, which will maintain the original flavor and with 20% less sugar than classic sorbets, in addition to a sorbet that can be stored in any refrigerator without losing product quality.
    BACKGROUND OF THE INVENTION
    The market for frozen drinks such as soft drinks for dispensing is growing rapidly. The United States is the market that leads the way in this type of product. These consumable products are typically composed of ice crystals distributed through a sweetened and flavored aqueous matrix, and typically have both a cooling and cooling effect, as well as a pleasant appearance. Sorbets with alcohol have not been commercialized because in the freeze-thaw process the quality and taste of the final product is lost, the present invention reveals a process and various compositions that allow to obtain a final product with ethyl alcohol after storage, which Maintain the quality of a freshly made product.
    Several products have been marketed to address convenience, with the ability to freeze in a static domestic freezer and dispense soft ice. However, all these products have suffered from the variation in the temperatures of the domestic freezer. These products fail in warmer domestic freezers, due to a failure to form ice, or insufficient ice formation, resulting in a cold drink with a small amount of floating ice particles. They also fail in colder freezers, due to the envelope
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    hardening, which can occur in a short time such as leaving the products in the freezer overnight, thus requiring a defrosting stage before dispensing. This could involve waiting for the product to partially melt, or inducing such fusion through the addition of heat by microwave treatment or manual handling.
    In the state of the art there are powdered products that can be used as product compositions and that have some drawbacks such as: difficulties in dissolving in water when compared to the liquid concentrate, the possibility of obtaining a heterogeneous product, and Need for manual filling. In addition, the formation of large ice crystals, which may have an undesirable impact on the consumer's perceived sensation of such slush liquids, obtained from powdered products, may be due to the use of these powdered precursors.
    U.S. U.S. Patent 3,826,829 describes a ready-to-drink liquid, which can be transformed into a beverage in the form of slush by freezing. This liquid includes in the formulation, freezing point reducers, such as ethyl alcohol and / or polyols, for example, glycerin, which may be incompatible with products designed for children and / or may impart an unpleasant taste to the beverage . These low molecular weight alcohols also tend to prolong the time required to obtain a slush.
    International patent application WO96 / 11578 refers to an improvement in the form of a soft ice cream with alcohol; however, the described product is not easily poured and must be removed from the container by a manually operated utensil, such as a spoon, while an ideal frozen beverage should be easily poured.
    European patent application EP0268097 discloses a similar frozen product for spoon handling that cannot be poured. Frozen soft ice formulations of the prior art use stabilizers and gums (for example, CMCs), which can impede pouring capacity and can have a negative organoleptic effect on frozen beverages.
    Applicants have also found that the disadvantages of a ready-to-drink liquid include the need to transport large volumes of the product and involve the use of an expensive heat treatment process, as well as packaging materials to ensure an aseptic product. It is believed that these expensive processing and packaging techniques are necessary due to the high water activity.
    WO 98/41108 refers to a liquid product pourable for dessert, which
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    comprises a source of protein; grease; a sweetener; a stabilizer; a flavoring agent; and an emulsifier. Water is present in an amount greater than 40% by weight.
    Thus, there is a need for good coffee-based liquid concentrates, stable to storage, that are capable of maintaining a suitable viscosity to be pumped by an industrial self-feeding system, in order to produce frozen beverages with easy dispensing. as refreshing drinks, with a pleasant taste.
    The present application reveals a process for the manufacture of slushies or sorbets with ethyl alcohol for low production units that maintain the same quality and structure of the slushies made in the cocktail bars, this novel procedure allows to manufacture a series of compositions for the slush with the ideal flavor and texture, in addition to a sorbet that can be stored in any refrigerator without losing the quality of the product.
    Another advantage of the present invention is that the final product has 20% less sugar than conventional sorbets, while also maintaining the flavor of the original fruit.
    DESCRIPTION OF THE DRAWINGS
    To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of the practical embodiment thereof, a set of drawings is attached as an integral part of said description. where, for illustrative and non-limiting purposes, the following has been represented:
    Figure 1 shows a schematic view of the procedure, where the process steps are indicated.
    DESCRIPTION OF THE INVENTION
    The process for the preparation of sorbets initially starts from a mixture of sugar with the ingredient that you want to add, depending on the flavor, in this case
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    You can use as ingredients lemon, lime, strawberry, raspberry, mint, tomato, celeri, to make the various compositions of sorbets.
    The procedure requires the addition of ethyl alcohol coming regularly from a conventional ethyl alcohol drink, such as can be distilled from cane in its various forms, vodka, gin, rum, etc.
    The procedure also includes the addition of DL-C4H6O5 malic acid.
    Research for the creation of ethyl alcohol sorbets confirms that the addition of, C4H6O5 DL-malic acid, allows ethanol to freeze completely at temperatures below 35 degrees Celsius. It is necessary that the malic acid is properly applied to the mixture since it can turn the alcohol into vinegar. To allow ethanol to freeze at minus 35 degrees Celsius, a safe and edible additive called Agar-Agar needs to be included in the production process .
    The Agar or Agar-Agar is a vegetable jelly of marine origin. It is a branched polysaccharide obtained from the cell wall of several species of algae, chemically, agar is a polymer of galactose subunits; It is actually a heterogeneous mixture of two kinds of polysaccharides: agaropectin and agarose.1 Although both kinds of polysaccharides share the same galactose skeleton, agaropectin is modified with acid groups, such as sulfate and pyruvate. Agar polysaccharides serve as the primary structure of the algae cell wall. Dissolved in hot water and cooled becomes gelatinous. Its main use is as a culture medium in microbiology, other uses are as a laxative, thickener for soups, vegetable jellies, ice cream and some desserts and as a beer lightening agent
    PREFERRED EMBODIMENT OF THE INVENTION
    The preparation of sorbets containing ethyl alcohol at low volumes requires a procedure that must follow a strict control of the operational stages. The procedure for the preparation of low volume or low production sorbets is based on the following operational stages:
    a) Cook the desired flavor ingredient in combination with sugar
    b) Add lemon, lime or lemon juice.
    c) Add the Agar-Agar preferably by mixing a small amount of water with an aqueous solvent such as tonic water, sparkling water, etc. The Agar-Agar provides an adequate and necessary atmosphere for the final stabilization of
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    sorbet.
    d) Cool to 25 degrees Celsius. The cooling of the mixture ensures the percentage of alcohol needed in the final product, so it is necessary to avoid evaporation.
    e) Add an alcoholic beverage as a source of ethanol and mix at approximately 300 rev / min, if necessary at this stage you can add some other component that enhances the final flavor of the preparation, such as salt, pepper, tabasco, etc. Mixing method is very important for the perfect crystallization of the sorbet. The base alcoholic beverage for the preparation of the sorbet can be any distilled alcohol with a degree of alcohol between
    f) DL malic acid is added and mixed again for approximately 5 minutes to ensure that the mixture is complete. An addition of the malic DL at an earlier stage of the production process changes the color of the final product to green.
    g) Cool to less than 7 degrees Celsius to freeze the final product.
    The source of ethyl alcohol may be selected from a distillate having a degree in ethyl alcohol of at least 37% such as rum, gin, vodka, whiskey, etc.
    Examples
    Preferred versions of the present invention will be illustrated with reference to the following examples, which are included by way of example, but without limiting the scope of the present invention.
    Example 1
    Gin Tonic composition
    In this example for the preparation of Gin Tonic, the ingredient used for cooking is at least 10 ml of cucumber in combination with 100 g of cane sugar in 200 ml of tonic water, according to the procedure described. 60 ml of lemon and at least 26 grams of agar-agar dissolved in 100 g of water are added, the mixture is cooled. 240 ml of Gin of at least 41.4% in ethyl alcohol are added and mixed at 300 rev / min. At least 3.5 g of Dl-Malic acid is added and mixed again for 5 minutes. The mixture is cooled
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    resulting to less than 7 degrees Celsius. The resulting product has an alcoholic strength of at least 15.76%.
    The resulting composition is:
    DL-Malic acid 3.59g Alcohol percentage: 15.76%
    Example 2
    Mojito composition
    In this example for the preparation of Mojito, the ingredient used for cooking is at least 10 g of fresh mint in combination with 100 g of cane sugar, according to the procedure described. 90 ml of lemon zest and at least 24 grams of agar-agar dissolved in 200 ml of carbonated water are added, the mixture is cooled. 200 ml of commercial Rum of at least 37.6% in ethyl alcohol is added and mixed at 300 rev / min. At least 2.43 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius. The resulting product has an alcoholic grade of at least 9.61%. The mint and lemon zest would be visual in the resulting sorbets.
    The resulting composition is:
    200ml sparkling water
    Tonic Water Gin Lemon Cucumber
    Cane sugar
    Water
    Agar agar
    200ml
    60ml
    10ml
    100g
    100g
    26g
    240ml at 41.4% in ethyl alcohol
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    Cane sugar
    100g
    90ml
    Fresh lime juice Fresh mint leaves Rum
    10g
    200 ml at 37.6% in ethyl alcohol
    DL-Malic acid agar
    24g
    2.43g
    Alcohol: 9.61%
    Example 3
    Bloody Mary composition
    In this example for the preparation of Bloody Mary, the ingredient used for cooking is at least 100 g of Celery in combination with 70 g of cane sugar and 500 ml of tomato juice, cane sugar is dissolved with tomato juice to help crystallization 30 ml of lemon juice and at least 30 grams of Agar-Agar are added, the mixture is cooled. 250 ml of commercial Vodka at least 37.6% in ethyl alcohol is added in combination with 3 ml of Tabasco, 1.5 g of salt, 1.5 g of black pepper and 5 ml of Worchester sauce, the result is mixed at 300 rev / min At least 4 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius. The resulting product has an alcoholic grade of at least 11.43%. Celery would be visual in the resulting sorbets.
    500ml tomato juice
    Cane sugar 70g
    Fresh Celery 100g
    Lemon Juice 30ml
    Tabasco Sauce 3ml
    Worchester sauce 5ml
    Salt
    Black Pepper Vodka
    1.5g
    1.5g
    250ml 37.6% in ethyl alcohol
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    DL-Malic acid agar
    30g
    4g
    Vodka used Bacardi volume 37.6%
    Vodka used 250ml Alcohol percentage: 11.43%
    Example 4
    Daiquirí composition
    In this example for the preparation of strawberry Daiquiri, the ingredient used for cooking is at least 400 g of strawberry in combination with 200 g of cane sugar, according to the procedure described. 10 ml of lemon juice and at least 20 grams of Agar-Agar are added, the mixture is cooled. 250 ml of commercial rum is added to 37.6% hands in ethyl alcohol and mixed at 300 rev / min. At least 3.59 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius. The resulting product has an alcoholic strength of at least 10.75%.
    400g fresh strawberry
    200g cane sugar
    10ml lime juice
    Rum 250ml at 37.6% in ethyl alcohol
    Agar- 20g agar
    DL-Malic acid 3.59g
    Alcohol percentage: 10.75
    权利要求:
    Claims (15)
    [1]
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    R E I V I N D I C A C I O N E S
    l.-Procedure for preparing sorbets with ethyl alcohol for low production volumes, characterized by comprising the following operational stages:
    a) Cook the fresh ingredient of the desired flavor in combination with sugar
    b) Add lemon or lemon juice.
    c) Add Agar-Agar preferably by mixing this with a small amount of water or an aqueous solvent.
    d) Cool to 25 degrees Celsius.
    e) Add the alcoholic beverage and mix at 300 rev / min,
    f) Add DL malic acid and mix again for approximately 5 minutes ensuring that the mixture is complete.
    g) Cool below 7 degrees Celsius to freeze the final product.
    [2]
    2. - Process for preparing sorbets with ethyl alcohol for low production volumes according to claim 1, characterized in that in step e) some other component that enhances the final flavor, such as salt, pepper, tabasco, can be added. etc.
    [3]
    3. - Process for preparing sorbets with ethyl alcohol for low production volumes, according to claim 1, characterized in that the source of ethyl alcohol can be selected from a distillate having a degree in ethyl alcohol of at least 37% like rum, gin, vodka, whiskey, etc.
    [4]
    4. - Gin Tonic sorbet made according to the method of claim 1, characterized in that at least 10 ml of fresh cucumber is cooked in combination with 100 g of cane sugar in 200 ml of tonic water. 60 ml of lemon and at least 26 grams of agar-agar dissolved in 100 g of water are added, the mixture is cooled. 240 ml of Gin of at least 41.4% in ethyl alcohol are added and mixed at 300 rev / min. At least 3.5 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius.
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    [5]
    5. Gin Tonic sorbet made according to the procedure of claim 1 and 4, characterized in that it contains the following composition:
    Tonic Water Gin Lemon Cucumber
    Cane sugar Water Agar Agar DL-Malic acid
    200ml
    240ml at least 41.4% 60ml 10ml 100g 100g 26g 3.59g
    [6]
    6. Gin Tonic Sorbet made according to the procedure of claim 1, 4 and 5 characterized in that the product resulting in the preparation of Gin Tonic has an alcoholic strength of at least 15.76%.
    [7]
    7. Mojito sorbet made according to the method of claim 1, characterized in that at least 10 g of fresh mint leaves are cooked in combination with 100 g of cane sugar. 90 ml of lemon and at least 24 grams of agar-agar dissolved in 200 ml of carbonated water are added, the mixture is cooled. 200 ml of commercial Rum of at least 37.6% in ethyl alcohol is added and mixed at 300 rev / min. At least 2.43 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius.
    [8]
    8. Mojito sorbet made according to the procedure of claim 1 and 7, characterized in that it contains the following composition:
    Tonic Water Cane sugar Fresh lime juice Fresh mint leaves Rum
    200ml
    100g
    90ml
    10g
    200ml at least 37.6%
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    Agar DL-Malic acid agar
    24g
    [2]
    2.43g
    [9]
    9. - Mojito sorbet made according to the procedure of claim 7 and 8 characterized in that the product resulting in the preparation of Mojito has an alcoholic strength of at least 9.61%.
    [10]
    10. - Boody Mary sorbet prepared according to the method of claim 1, because at least 100 g of fresh Celery is cooked in combination with 70 g of cane sugar and 500 ml of tomato juice. 30 ml of lemon juice and at least 30 grams of Agar-Agar are added, the mixture is cooled. 250 ml of commercial Vodka at least 37.6% in ethyl alcohol is added in combination with 3 ml of Tabasco, 1.5 g of salt, 1.5 g of black pepper and 5 ml of Worchester sauce, the result is mixed at 300 rev / min At least 4 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius.
    [11]
    11. - Boody Mary sorbet made according to the procedure of claim 1 and 10, because it is characterized by containing the following composition:
    500ml tomato juice
    Cane sugar 70g
    Fresh Celery 100g
    Fresh Lemon Juice 30ml
    Tabasco Sauce 3ml
    Saslsa Worchester 5ml
    Salt 1.5g
    1.5g black pepper
    Vodka 250ml
    30g agar
    DL-Malic Acid 4g
    [12]
    12. - Boody Mary sorbet made according to the procedure of claim 1,10 and 11 characterized in that the resulting product has an alcoholic strength of at
    minus 11.43%.
    [13]
    13. Daiquiri Sorbet made according to the method of claim 1, because at least 400 g of fresh strawberry is cooked in combination with 200 g of cane sugar. 10 ml of lemon juice and at least 20 grams of Agar-Agar are added, the mixture is cooled. 250 ml of commercial rum is added to 37.6% hands in ethyl alcohol and mixed at 300 rev / min. At least 3.59 g of Dl-Malic acid is added and mixed again for 5 minutes. The resulting mixture is cooled to less than 7 degrees Celsius.
    14. 14. Daiquiri sorbet prepared according to the procedure of claim 1 and 13, for containing the following composition:
    400g fresh strawberry
    200g cane sugar
    15 Fresh lime juice 10ml Rum 250ml
    20g agar
    DL-Malic acid 3.59g
    twenty
    [15]
    15. Daiquiri Sorbet prepared according to the procedure of claim 1, 13 and 14 characterized in that the resulting product has an alcoholic strength of at least 10.75%.
    25
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    同族专利:
    公开号 | 公开日
    ES2646928B1|2018-09-28|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US4790999A|1986-10-31|1988-12-13|Heublein, Inc.|Alcoholic soft ice|
    WO2000030468A1|1998-11-23|2000-06-02|Jsp Nominees Pty Ltd|Frozen alcoholic beverages|
    US20030215548A1|2002-05-18|2003-11-20|Stana Mihajlovic|Method of preparation of ice cream type products containing 0.5% to 40% by weight of ethylalcohol or alcoholic beverages|
    法律状态:
    2016-11-04| PC2A| Transfer of patent|Owner name: MARCO VRIENS Effective date: 20161028 |
    2018-09-03| PC2A| Transfer of patent|Effective date: 20180828 Owner name: LEADERSHEAD BV (I.O.) Effective date: 20180828 |
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201630813A|ES2646928B1|2016-06-15|2016-06-15|PROCEDURE FOR THE PREPARATION OF SORBETS WITH ETHYL ALCOHOL FOR LOW PRODUCTION VOLUMES AND COMPOSITIONS OBTAINED BY THIS PROCEDURE|ES201630813A| ES2646928B1|2016-06-15|2016-06-15|PROCEDURE FOR THE PREPARATION OF SORBETS WITH ETHYL ALCOHOL FOR LOW PRODUCTION VOLUMES AND COMPOSITIONS OBTAINED BY THIS PROCEDURE|
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