Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2002-04-12
2004-06-15
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S569000, C426S590000, C426S515000, C426S524000
Reexamination Certificate
active
06749879
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention relates to an improved low-calorie, carbonated frozen beverage concentrate which can be processed into a finished beverage of high overrun on conventional processing equipment. In particular, the invention provides an improved beverage of this type which has a desirable slush-type texture and a flavor profile which is highly satisfying despite the need for adjustments to the formula which go beyond those necessary to simply provide a low-calorie beverage.
Slush-type frozen beverages have been popular for years and are now made principally by automated equipment which mixes a concentrate with water or carbonated water and freezes and aerates the mixture to a slush consistency—i.e., a slurry of ice crystals in a liquid beverage phase. Typical of the equipment suitable for this purpose are those available from IMI Cornelius, Inc. To be functional, beverage concentrate compositions must have the ability to be processed without over freezing and to be whipped to an overrun of about 100% by volume. These machines are controlled and calibrated for proper operation with sugar-containing concentrates. Thus, they cannot function properly, if at all, using concentrates having very little solids and no sugar. Such compositions would freeze too soon and well above the target of about 25° F. Serious operational problems, as well as inferior product quality, could result.
Given these limitations, the preparation of low-calorie beverages of less than 100 calories per 12 ounce serving by volume, preferably less than about 60 calories, presents a considerable technical challenge. The achievement of this result while providing a very pleasing flavor is an even greater challenge. The removal of sugar and other caloric ingredients to reduce calories is accompanied by a reduction in solids and changes in texture and flavor as well as freezing characteristics.
There remains a need for an improved low-calorie, carbonated frozen beverage concentrate which can be processed into a finished beverage of high overrun on conventional processing equipment.
SUMMARY OF THE INVENTION
It is an object of the invention to provide an improved low-calorie, carbonated frozen beverage concentrate, which can be processed into a finished beverage of high overrun on conventional processing equipment.
It is another object of the invention to provide an improved beverage of this type, which has a desirable slush-type texture and a flavor profile which is highly satisfying despite the need for adjustments to the formula that go beyond those necessary to simply provide a low-calorie beverage.
It is yet another object of the invention to provide an improved process for preparing slush-type frozen beverages utilizing the concentrate of the invention.
These and other objects are accomplished by the invention, which provides an improved low-calorie, carbonated frozen beverage concentrate, which can be processed into a finished beverage of high overrun on conventional processing equipment, the concentrate comprising:
water, a polyol, flavor, acidulent, buffering salts, and high-intensity sweetener.
According to a process aspect of the invention, a low-calorie whipped, frozen beverage is prepared by mixing a concentrate comprising water, a polyol, flavor, acidulent, buffering salts, and high-intensity sweetener, with water or carbonated water; freezing the mixture of water and concentrate; and whipping the mixture to prepare an aerated, frozen slush beverage.
The process has a number of preferred aspects, which are described below.
DETAILED DESCRIPTION OF THE INVENTION
While the invention has broader utility, the following description will detail one preferred form wherein a beverage concentrate is prepared for mixing with carbonated water and whipping to an overrun suitable for the beverage type and flavor employed. Various representative ingredients will be discussed below and can be employed in the relative amounts described or otherwise as is effective to achieve the objects of the invention.
As used herein, the term “frozen beverage” is meant to include beverages having a thick texture due to the presence of at least 25%, e.g., at least 50%, preferably from 70 to 90%, ice crystals suspended in a flavored liquid. The viscosity is slushy and is spoonable, yet drinkable. It is preferably thick enough in consistency to be stacked over the top of a serving container to give it a large, stable head.
The beverage concentrate compositions of the invention will enable the preparation of low-calorie beverages of less than 100 calories per 12 ounce serving (by volume). Typically, with an overrun, as achieved by conventional mixing and dispensing equipment as available from IMI Cornelius, Inc., of about 100% by volume, the calorie content will be less than about 60 calories per serving of this size. Calorie contents of from 40 to 55 calories per serving are desired in many cases. In some cases, calorie contents of as low as about 20 to 40 calories per serving are desired. Lower calorie contents are useful, but will typically affect various desired attributes of the final beverages or their ability to be processed. The overrun, if any, will greatly affect the calories per serving and is not limited to 100%, but will desirably be at least 50% and not over 150%.
An important factor in deciding on the relative amount of the various ingredients, other than flavor and calorie content, will be the ability to process on conventional equipment of the type described above. These machines are controlled and calibrated for proper operation with sugar-containing concentrates. Thus, they cannot function properly, if at all, using concentrates having very little solids and no sugar. It is an advantage of the invention, that compositions having as little as about 6% total solids when diluted can still have a suitably depressed freezing point of from about 24 to 26° F., e.g., 25° F. The ingredients of the beverage concentrates of the invention are therefore selected and utilized within the guidelines offered below to achieve the noted overrun, calorie and freezing point parameters noted above. The result is a beverage concentrate that surprisingly has a very pleasing flavor while still meeting the important functional criteria.
The pH of the beverages and beverage concentrates in syrups of the present invention is dependent upon the particular composition of the acid component, the total amount of acids used and the sourness impression desired. Typically, the pH can range from 1.5 to about 6 or more. Preferred fruity carbonated beverages have a pH of from about 1.75 to about 4.0. Other flavors not requiring the same tartness, e.g., coffee or tea drinks, will have higher pH values, such as within the range of from 4.5 to 6.5. Phosphoric acid is preferred where taste will permit its ability to control freezing point without adding calories. However, any of the suitable food acidulents can be employed, e.g., a member selected from the group consisting of adipic acid, citric acid, fumaric acid, lactic acid, malic acid (e.g., dl malic), tartaric acid, and mixtures of at least two of these. The terms “food acid” and “food acidulent” are used herein to mean carboxylic acids, such as those mentioned, which are useful for imparting a tart taste to foods. These acids are compatible with food acceptable inorganic acids such as phosphoric, hydrochloric, and the like.
An essential feature of the invention is the ability to obtain, in addition to balanced flavor and mouthfeel, a control of the freezing point and slush character when frozen. An important contributor to these properties is the total salt content. The specific salts are also important. It is desirable to add one or more buffering salts compatible with the acid and other ingredients. Suitable buffering salts can include one or more members selected from the group consisting of the alkaline earth and/or alkali metal salts of calcium, sodium and potassium salts of the listed food acids. Among the specific useful weak acid salts are sodium citrate, potassium citrate
Carvis Thaddius J.
Kraft Foods Holdings, Inc.
Marcoux Thomas A.
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