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    • 专利摘要:
    The procedure for making sorbets for large volumes of production initially part of a mixture of cane sugar with the ingredient you want to add, depending on the flavor, in this case can be used as ingredients lemon, lime, strawberry, raspberry, mint, tomato, celery, to make the various compositions of sorbets. The procedure requires the addition of ethyl alcohol, agar-agar and also includes the addition of dl-malic acid c4 h6 o5. The procedure includes the stages of aromatization and dynamic freezing. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2647911A1
    申请号:ES201630814
    申请日:2016-06-15
    公开日:2017-12-27
    发明作者:Moayad Mohammad ABUSHOKHEDIM
    申请人:Lussenburg Rob；Vriens Marco；
    IPC主号:
    专利说明:

    PROCEDURE FOR THE PREPARATION OF SORBETS WITH ETHYL ALCOHOL FOR LARGE PRODUCTION VOLUMES AND COMPOSITIONS OBTAINED BY THIS PROCEDURE OBJECT OF THE INVENTION
    The present invention reveals a method of making sorbets with ethyl alcohol and the compositions obtained by said process for large 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
    Numerous alcoholic cocktails have been packaged and marketed in a ready-to-eat form, however packaged frozen cocktails containing alcohol have not been commercially available. The technique has sought to provide non-alcoholic beverages, where the freeze-thaw process remains stable, such as beverages to take home from the slush type. For example, US Patent Application 3,826,829 to Marulich discloses a carbonated liquid suitable for producing a slush beverage consisting of water, carbohydrates, polyhydric alcohols, such as glycerol and about 0.4 to 1% by weight of a low methoxy pectin and from 0.05% to 0.2% by weight of other gums. Document U. S. Patent 3,897,571 of Homler, et al., Describes a method of providing a type concentrate to take home so that in turn it is used at home to form a non-alcoholic slush drink. The concentrate is prepared by partially crystallizing an aqueous saccharidal hydrated in a viscous solution, incorporating a gas phase therein to form a stable tertiary phase of the matrix of a concentrated syrup interspersed with thick ice crystals and containing a gaseous foam made of rubber. The complex process and / or formulation requirements of these products is evident. These complexities add cost to the product and therefore reduce the consumption and acceptability of the product. However alcohol sorbets could not be


    marketed because the quality and taste of the final product is lost in the freeze-thaw process.
    On the other hand, several products have been marketed to address convenience, with the ability to freeze in a static domestic freezer and deliver 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 over-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 melting through the addition of heat by microwave treatment or manual handling. Problems have also been noted in the use of powdered products and which are: difficulties in dissolving in water when compared to the liquid concentrate, the possibility of obtaining a heterogeneous product, and the 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. 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. W96 / 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. EP0268097 reveals a similar frozen product for spoon handling that is not


    can pour. 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
    5 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.
    10 It would be very desirable to provide a product ready for the consumption of alcoholic beverages that can be converted into an icy cocktail, simply by placing the drink in the freezer of the consumer's home. Such product, after freezing, should not be too hard or too soft when frozen in any of the various freezers, including commercial freezers. Further,
    15 would be highly desirable if such a product could have substantial microbiological stability if stored in a non-frozen or frozen form. In addition, it would be very desirable if such a product could be provided with desirable organoleptic properties, including an attractive and refreshing taste and a pleasant mouth feel.
    20 The present application reveals a procedure for the commercial manufacture of slushies or sorbets with ethyl alcohol for large volumes of commercial production 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
    25 any refrigerator without losing product quality.
    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. 30 DESCRIPTION OF THE DRAWINGS
    To complement the description that is being made and in order to help a better understanding of the features of the invention, according to a preferred example of the practical realization thereof, it is accompanied as an integral part


    of said description, a set of drawings where, for illustrative and non-limiting purposes, the following has been represented:
    Figure 1 shows a general scheme of the commercial sorbet production process for high production volumes, including the stages of aromatization and dynamic freezing. 10 DESCRIPTION OF THE INVENTION
    The process for the preparation of sorbets at large volumes initially starts from a mixture of cane sugar with the ingredient that is desired to be added, depending on the flavor, in this case it can be used as ingredients lemon, lime, strawberry, raspberry,
    15 mint, tomato, celery, 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.
    20 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 applied correctly to the mixture since it can turn the alcohol into vinegar. To allow ethanol to freeze at less than 35 degrees Celsius, an additive
    25 safe and edible 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 polysaccharide without branching obtained from the cell wall of several species of algae, chemically, the Agar-Agar is a polymer of galactose subunits; it is actually a heterogeneous mixture of two kinds of polysaccharides: agaropectin and agarose.1, although both
    30 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 laxative, thickener for soups, vegetable jellies, ice cream and some


    desserts and as a beer clarifying agent The process generally starts with the classic method of preparing sorbets, mixing the fresh ingredients and pasteurizing the mixture. The resulting mixture is cooled to room temperature and homogenized. The next stage of the process is aromatization which means that flavors, artificial colors, additives, etc. are added. They are necessary to prepare a certain sorbet. Immediately after this stage, ethyl alcohol is added from a distillate such as vodka, rum, whiskey, gin, etc. The next step is the dynamic freezing of the products, where air is passed through a tank to stir the mixture until the freezing stage, the particles that do not complete the freezing process will pass to a cold bath where they are then integrated into the stages of molding, extrusion, filling and hardening of the final products to be transferred to the warehouse for distribution. PREFERRED EMBODIMENT OF THE INVENTION
    In order to cover the larger markets, high volume production is necessary. Mass production is a completely different process to that of low volumes, due to the machines and stages used in the production process. The difference in high volume and low volume processes is that for a high volume, an aromatization stage and a dynamic freezing stage are used. The initial process in the production of sorbets for large volumes of production is similar to that used at low volumes, so it starts with the classic method, that is, placing in a tank the fresh solid ingredients that are required to cook, such as lemon , lime, strawberry, raspberry, mint, tomato, celeri, etc., which ultimately serve as the basis for the preparation. They are mixed and a pasteurization process is performed, it is not necessary that the resulting mixture be homogenized after the process although it is most convenient. The next step is the cooling of the mixture at room temperature. Then it goes to a stage of aromatization In the stage of aromatization the mixture is introduced into a tank with the relevant components of the recipe such as liquid flavors, fruit puree, fruit juices, additives and artificial colors, which are placed together . To the previous mixture is added ethyl alcohol from a distilled beverage such as vodka, rum, whiskey, gin, etc., the mixture enters a second stage known as dynamic freezing. In the aromatization stage, DL-malic acid and Agar-Agar are added to the rest of the


    ingredients when ethyl alcohol is added. In the dynamic freezing stage, air currents are introduced that agitate the mixture that is in the freezing process. The type of deposit used is a scraped surface freezer, called a "cannon", which has an exchanger
    5 of tubular heat, with jacket and with a boiling refrigerant such as ammonia or freon. The mixture is pumped through this freezer and the other end is removed within 30 seconds, (or: 10 to 15 minutes in the case of batch freezers) with approximately 50% of its frozen base. The moving blades inside the barrel keep the sorbet from the freezer surface while the beaters
    10 inside the machine they help to stir the mixture incorporating air, the particles that do not complete the freezing process will pass to a cold bath where they are then integrated into the stages of molding, extrusion, filling and hardening of the final products to be transferred to the Warehouse for distribution. Examples
    Preferred versions of the present invention will be illustrated with reference to the
    The following examples, which are included by way of example, but without limiting the scope of the present invention.
    Example 1 25 Gin & Tonic
    In this example for the preparation of 100% Gin Tonic sorbet, the ingredient used is at least 3.67% cucumber in combination with 16.00% cane sugar in 36.7% tonic water, this mixture It is pasteurized and then cooled to room temperature
    30 homogenizing the resulting mixture. To the previous result 11.0% of lemon are added and 27.42% of Gin of at least 41.4% in ethyl alcohol are added and mixed in the tank. At least 2.35% of Dl-Malic acid and at least 2.75% of Agar-Agar is added and mixed again. Air currents are introduced to stir the mixture and cool.


    Ingredients Percentage
    Lemon 11.01%
    Cucumber 3.67%
    Cane sugar 16.00%
    Gin 27.42%
    Tonic 36.7
    Agar-Agar (Stabilisers) 2.75%
    DL-Malic acid 2.35%
    The resulting product in the preparation of Gin Tonic has an alcohol content of at least 15.76%.
    Example 2
    Mojito
    10 In this example for the preparation of 100% Mojito, the ingredient used for cooking is at least 1.57% of mint in combination with 18.29% cane sugar, this mixture is pasteurized and then cooled to room temperature homogenizing the resulting mixture. 11% of lime zest and at least 2.9% of agar-agar dissolved in
    15 31.32% of sparkling water, the mixture is cooled. 31.32% commercial rum of at least 37.6% in ethyl alcohol is added. At least 3.1% of Dl-Malic acid is added and mixed. Air currents are introduced to stir the mixture and cool. Peppermint and lime zest would be visual in the resulting sorbets.
    Ingredients Percentage
    Sparkling water 31.32%
    Lime eleven%
    Mint 1.57%
    Cane sugar 18.29%


    Rum 31.32
    Agar-Agar (Stabilisers) 2.9%
    DL-Malic acid 3.1%
    The product resulting in the preparation of Mojito has an alcoholic strength of at least
    9.61%. 5 Example 3
    Bloody mary
    In this example for the preparation of 100% sorbet from Bloody Mary, the ingredient
    What is used is at least 10, 62% of Celery in combination with 6.09% of cane sugar and 53.12% of tomato juice, cane sugar is dissolved with tomato juice to help crystallization. This mixture is pasteurized and then cooled to room temperature, homogenizing the resulting mixture. 1.14% of lemon juice and at least 1.97% of Agar-Agar are added, the mixture is cooled. 26.56% commercial Vodka is added to the
    15 less than 37.6% in ethyl alcohol in combination with 1.06% Tabasco, 0.5% salt, 0.5% black pepper and 1.59% Worchester sauce. At least 2.05% Dl-Malic acid is added. Air currents are introduced to stir the mixture and cool.
    Ingredients Percentage
    Tomato juice 53.12%
    Celery 10.62%
    Lemon 1.14%
    Cane sugar 6.09%
    Worcester Sauce 1.59%
    Tobacco 1.06%
    Salt .5%
    Pepper, Black .5%


    Vodka 26.56%
    Agar-Agar (Stabilisers) 1.97%
    DL-Malic acid 2.05%
    The product resulting in the preparation of Bloody M represents an alcoholic strength of at least 11.43%.
    Example 4 10 Strawberry Daiquiri
    In this example for the preparation of 100% strawberry Daiquiri, the ingredient used for cooking is at least 43% strawberry in combination with 22.47% cane sugar, this mixture is pasteurized and then cooled to temperature environment, homogenizing
    15 the resulting mixture. 2.25% lime juice and at least 2.24% agar-agar are added, the mixture is cooled. 28.09% commercial rum is added to the hands of 37.6% in ethyl alcohol and mixed. At least 1.95% of Dl-Malic acid is added. Air currents are introduced to stir the mixture and cool.
    Ingredients Percentage
    Strawberry puree 43%
    Lime 2.25%
    Cane sugar 22.47%
    Rum 28.09%
    Agar-Agar (Stabilisers) 2.24%
    DL-Malic acid 1.95%
    The product resulting in the preparation of Daiquiri has an alcoholic strength of at least 10.75.

    权利要求:
    Claims (8)
    [1]
    1.-Procedure for preparing sorbets with ethyl alcohol for large volumes of production characterized by comprising the following operational stages:
    a) Place the fresh ingredient of the flavor to be prepared in combination with
    sugar and water and mixb) Pasteurize the resulting mixturec) Cool to room temperature and homogenize
    10 d) The result is introduced and mixed in a tank with the relevant components of the recipe, such as liquid flavors, fruit puree, fruit juices, additives and artificial colors.
    e) To the above mixture is added ethyl alcohol from a distilled beverage such as vodka, rum, whiskey, gin, etc., 15 f) Agar-Agar is incorporated preferably by mixing this with a small amount of water or in some aqueous solvent and Dl malic acid. g) Air currents are introduced that agitate the previous mixture that is in the freezing process in a scraped surface tank h) The resulting product is molded, extruded and filled for distribution
    2. Method of making sorbets with ethyl alcohol for large volumes of production according to claim 1, wherein the source of ethyl alcohol can be selected from a distillate having an ethyl alcohol grade of at least 37% as rum, gin, vodka, whiskey, etc
    3. Gin Tonic sorbet prepared according to the method of claim 1, characterized in that for the preparation of 100% Gin Tonic sorbet, at least 3.67% cucumber is used in combination with 16.00% of cane sugar in 36.7% of tonic water, this mixture is pasteurized and then cooled to room temperature by homogenizing the
    30 resulting mixture. To the previous result 11.0% of lemon are added and 27.42% of Gin of at least 41.4% in ethyl alcohol are added and mixed in the tank. At least 2.35% of Dl-Malic acid and at least 2.75% of Agar-Agar is added and mixed again. Air currents are introduced to stir the mixture and cool.

    [4]
    4. Gin Tonic sorbet made according to the procedure of claim 1 and 3, characterized in that it contains the following composition:
    5 Tonic Water 36.7%Gin 27.42% in at least 41.4% in ethyl alcoholLemon 11.01%Cucumber 3.67%Cane sugar 16%
    10 Agar Agar 2.75% DL-Malic acid 2.35%
    [5]
    5. Gin Tonic Sorbet made according to the procedure of claim 1, 3 and 4 characterized in that the product resulting in the preparation of Gin Tonic has an alcoholic strength of at least 15.76%.
    [6]
    6. Mojito sorbet made according to the method of claim 1, characterized in that at least 1.57% of 20 mint is used for the preparation of 100% sorbet in combination with 18.29% cane sugar, This mixture is pasteurized and then cooled to room temperature by homogenizing the resulting mixture. 11% of lime and at least 2.9% of agar-agar dissolved in 31.32% of carbonated water are added, the mixture is cooled. 31.32% commercial rum of at least 37.6% in ethyl alcohol is added. At least 3.1% of Dl-Malic acid is added and mixed. Air currents are introduced
    25 to stir the mixture and cool.
    [7]
    7. Mojito sorbet made according to the procedure of claim 1 and 6, characterized in that it contains the following composition:
    Water with gas 31.32%Cane sugar 18.29%Fresh Lime Juice 11%Fresh mint leaves 1.57%

    Rum 31.32% at least 37.6% in ethyl alcoholAgar 2.9%DL-Malic Acid 3.1%
    8. Mojito sorbet made according to the procedure of claim 1, 6 and 7, characterized in that the product resulting in the preparation of Mojito has an alcoholic strength of at least 9.61%.
    [9]
    9.-Boody Mary sorbet prepared according to the method of claim 1, because
    At least 10.62% Celery in combination with 6.09% cane sugar and 53.12% tomato juice is used for the preparation of 100% Bloody Mary sorbet, this mixture is pasteurized and then cooled at room temperature, homogenizing the resulting mixture. 1.14% of lemon juice and at least 1.97% of Agar-Agar are added, the mixture is cooled. 26.56% of commercial Vodka is added at least 37.6% in ethyl alcohol in
    15 combination with 1.06% Tabasco, 0.5% salt, 0.5% black pepper and 1.59% Worchester sauce. At least 2.05% of Dl-Malic acid is added. Air currents are introduced to stir the mixture and cool.
    10. Boody Mary sorbet prepared according to the method of claim 1, and 9, because it is characterized by containing the following composition:
    Tomato Juice 53.62%
    Cane sugar 6.09%
    25 Fresh celery 10.62% Fresh lemon juice 1.14% Tabasco sauce 1.06% Saslsa Worchester 1.59% Salt 0.5%
    30 Black pepper 0.5% Vodka 26.56% at least 37.6% in ethyl alcohol Agar Agar 1.97% DL-Malic Acid 2.05%

    [11]
    11.-Boody Mary sorbet prepared according to the procedure of claim 1, 9 and 10 characterized in that the resulting product has an alcoholic strength of at least 11.43%.
    12. 12. Daiquiri sorbet prepared according to the method of claim 1, which ischaracterized in that for the preparation of 100% strawberry Daiquiri sorbet, theingredient used for cooking is at least 43% strawberry in combination with 22.47% cane sugar, this mixture is pasteurized and then cooled to room temperature,homogenizing the resulting mixture. 2.25% lime juice and at least 2.24% are added
    10 Agar-Agar, the mixture is cooled. 28.09% of commercial Rum at least 37.6% in ethyl alcohol is added and mixed. At least 1.95% of Dl-Malic acid is added. Air currents are introduced to stir the mixture and cool.
    [13]
    13. Daiquiri Sorbet prepared according to the procedure of claim 1 and 12, characterized in that it contains the following composition:
    Fresh strawberry 43%
    Cane sugar 22.47%
    Fresh lime juice 2.25%
    twenty Ron28.09% at least 37.6% in ethyl alcohol
    Agar DL-Malic acid agar 2.24% 1.95%
    14. 14. Daiquiri Sorbet prepared according to the procedure of claim 1, 12 and 13 characterized in that the resulting product has an alcoholic strength of at least 10.75%.

    FIG 1
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    同族专利:
    公开号 | 公开日
    ES2647911B1|2018-10-05|
    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:
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    优先权:
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    ES201630814A|ES2647911B1|2016-06-15|2016-06-15|PROCEDURE FOR THE PREPARATION OF SORBETS WITH ETHYL ALCOHOL FOR LARGE PRODUCTION VOLUMES AND COMPOSITIONS OBTAINED BY THIS PROCEDURE|ES201630814A| ES2647911B1|2016-06-15|2016-06-15|PROCEDURE FOR THE PREPARATION OF SORBETS WITH ETHYL ALCOHOL FOR LARGE PRODUCTION VOLUMES AND COMPOSITIONS OBTAINED BY THIS PROCEDURE|
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