IES65347B2 - Process for the preparation of a cream liqueur beverage product - Google Patents
Process for the preparation of a cream liqueur beverage productInfo
- Publication number
- IES65347B2 IES65347B2 IES950243A IES65347B2 IE S65347 B2 IES65347 B2 IE S65347B2 IE S950243 A IES950243 A IE S950243A IE S65347 B2 IES65347 B2 IE S65347B2
- Authority
- IE
- Ireland
- Prior art keywords
- alcohol
- beverage product
- cream
- mixture
- cream liqueur
- Prior art date
Links
- 239000006071 cream Substances 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000020094 liqueur Nutrition 0.000 title claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000000203 mixture Substances 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000000047 product Substances 0.000 description 26
- 239000000839 emulsion Substances 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000020071 rectified spirit Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000019211 fat replacer Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- IAPIPRHFNXUNTL-UHFFFAOYSA-N 2,3-dihydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(O)CO IAPIPRHFNXUNTL-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 239000001856 Ethyl cellulose Substances 0.000 description 1
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108050004114 Monellin Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 235000019953 Simplesse® Nutrition 0.000 description 1
- -1 Sucrolose Chemical compound 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical class OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a process for the preparation of a cream liquer beverage product having a narrow alcohol range, which process comprises carrying out all steps, post-addition of alcohol, in a closed system.
Description
PROCESS FOR THE PREPARATION OF A CREAM LIQUEUR BEVERAGE PRODUCT
The present invention relates to a process for the *
preparation of a cream liqueur beverage product, having a narrow alcohol range specification.
It is known to control the alcohol concentration in cream liqueur beverage products in a variety of ways, for example, by either minimising the processing time post-addition of alcohol and/or by minimising the time spent at elevated temperature post-addition of alcohol.
The known processes suffer frora the disadvantage that alcohol in the final product can vary unpredictably over a wide alcohol range specification. Thus, for markets with a narrow alcohol range specification, a significant amount of the final product fails the range specification and is, therefore, unsuitable for that market.
It is an object of the present invention to overcome the problems of the prior art by providing a process for the preparation of a cream liqueur beverage product having a narrow alcohol range, which process comprises carrying out all steps, post-addition of alcohol, in a closed system.
Preferably, the process comprises adding alcohol to a cream liqueur base in the closed system; and carrying out all subsequent steps in the closed system.
More preferably, the subsequent steps comprise heating the mixture of alcohol and the cream liqueur base; homogenising the mixture; cooling the homogenised mixture; re-heating the homogenised mixture;
re-homogenising the homogenised mixture; re-cooling the re-homogenised mixture; and adding sufficient water to dilute the re-homogenised mixture, so as to form the cream liqueur beverage product having the desired narrow alcohol range.
Advantageously, the cream liqueur base is prepared by heating cream and sugar; adding stabiliser and emulsifier, if desired, and emulsifying the mixture to form the cream liqueur base.
An embodiment of the invention will now be described, by way of example, with reference to the accompanying drawing, which is a flow chart for a process for the preparation of a cream liqueur beverage product according to the invention.
The following ingredients may be present in a beverage product prepared according to a process of the invention:
'*Λ
Ingredient
Range
Preferred
Protein (casein &/or whey proteins) (w/w) Fat Replacers (w/w)
0.1% - 20%
0% - 20%
2-5%
Incrredient Rancre Preferred 5 Emulsifiers (w/w) 0.01% - 5% * Stabilisers (w/w) 0.001% - 5% Sweeteners or Sugar 2% - 28% 19-21% (w/w) (sugar) Alcohol (vol.) 10% - 24% 17% Fat (w/w) 10% - 20% 16%
It is possible to substitute artificial sweeteners either in whole or in part for any sugar (sucrose) contained in the beverage product. Suitable artificial sweeteners would include saccharin, aspartame, Sucrolose, acesulfame-K, Alitame, crystalline fructose, cyclamate, glycyrrhizin, high fructose corn syrup, Isomalt, Lactitol, sorbitol, mannitol, monellin, thaumatin, xylitol and L-Sugars, or a mixture thereof.
It is also possible to incorporate any of the following thickening agents in the beverage product prepared according to a process of the invention:
agar, carrageenan, pectin, locust bean gum, guar gum, acacia or gum arabic, xanthum gum, cellulose, methyl cellulose, ethyl cellulose, carboxymethyl cellulose, gelatin, Dariloid 100, Avicel 611 (a microcrystalline form of cellulose), Polydextrose and sodium caseinate.
All or part of any cream contained in the beverage product prepared according to a process of the invention may be replaced by fat replacers, e.g., Miprodan 75, Simplesse, Litesse, Fibrulin or
Tabiocaline.
Preferred emulsifiers for use in the beverage product prepared according to a process of the invention include glyceroyl monostearate, citric acid esters of glyceryl monostearate and sodium stearoyl lactylate.
The alcohol used in the beverage product prepared according to a process of the invention may be neutral spirit (derived from grain, molasses, whey or wine) or made wine (fermented concentrated grape juice which may be fortified with neutral spirit).
Tri-Sodium Citrate is a preferred stabiliser.
The process according to the present invention is now described in greater detail. A fixed volume of alcohol at a specific alcohol concentration ( % vol) is measured into a sealed batching tank at ambient temperature. The alcohol is then pumped using a metering pump into a pipe transporting the cream liqueur base. The cream liqueur base and alcohol are then heated and processed in an enclosed vessel until processing is complete, whereupon the mixture is cooled down to 15°C and filled into a finished product tank.
The remaining residues in the enclosed vessel are washed into the finished product tank with a specific amount of water, in order to bring the alcohol content of the beverage product to within the desired alcohol range specification. Since the volume and concentration of alcohol added into the mixture is fixed and since all evaporation is prevented by keeping the system closed post-addition of alcohol, the concentration of alcohol in the final beverage product is controlled. Thus, the process according to the invention reliably produces a beverage product of accurate alcohol strength.
Example l
Cream is received from tanker (1) and stored in tank (2) for use. 65° Brix syrup is received from tanker (3) and stored in tank (4) for later use. Flavour is added at the required level to the high strength (96% volume) neutral spirit. The 96% vol alcohol/flavour is received from tanker (5) and stored in tank (6) for use.
Demineralised water is stored in tank (8) and is used to dilute the high strength alcohol/flavour to approximately 60% volume alcohol in enclosed batching tank (9).
Sufficient cream to give final fat level of 16% (w/w), sufficient 65° Brix syrup to give final sugar addition of 18.47% (w/w) and demineralised water are heated in mix tanks (10).
When the contents of the mix tanks (10) reach 50°C, sodium caseinate, emulsifier, colouring agents and honey are added using a triblender (or colloid mill) (11) and mixed to form an emulsion. The triblender (11) is a mixing machine which has a funnel for the addition of dry ingredients. The cream, syrup and water mixture is fed into the triblender (11) from the mix tanks (10) and by the action of internal, high speed rotating plates, the liquid and powders are blended to form an emulsion, which is then fed back into the mix tanks (10). When the emulsion is thoroughly mixed, it is circulated first through a heat exchanger, then through a homogeniser and back into the mix tanks (10) (not shown in the accompanying figure).
When the temperature of the outlet product from the heat exchanger (12a) reaches 65°C, the homogenisation pressures of the double chamber homogeniser (13a) are set in the following order.
The second chamber is set at 500 p.s.i. and the first chamber is set at 3000 - 3200 p.s.i. (i.e. combined pressure). Once the pressures of the homogeniser (13a) are set, the diluted alcohol from the batching tank (9) is added using a variable speed metering pump (17) and blended in line with the emulsion from the mix tanks (10) before entering the heat exchanger (12a). The ratio of alcohol to product can be varied by changing the speed of the alcohol metering pump (17), since a centrifugal pump (18) pumps the emulsion from the mix tanks (10) at a fixed rate.
Once the alcohol addition commences, the product is cooled down to 15°C after homogenisation and directed into an intermediate tank (15).
The rate of alcohol addition is controlled so that it is all added and the metering pump (17) turned off before the emulsion from the mix tanks (10) runs out.
Once the first heating (12a), homogenisation (13a) and cooling (14a) steps have been completed, the product is put through the heating (12b), homogenisation (13b) and cooling (14b) steps again, this time without the addition of alcohol. The product is then directed into the finished product tank (16). When all the mix has been pumped from the intermediate tank (15), any liqueur residue left in the tank (15) is washed through the plant using demineralised water. Since the mixture is retained in a closed system post-addition of alcohol, alcoholic evaporation is minimised. A pre-determined volume of water can, therefore, be flushed through the plant to dilute the final beverage product to within the desired alcohol specification range. Approximately one hour later, stabiliser is added and mixed in thoroughly. Stabiliser (citrate) is added to prevent elevated temperature gelling of the beverage product. The product (see Table 1) is then ready for bottling.
TABLE 1
Alcohol (% vol) - 17 Specific Gravity @ 20°C - 1.055 Fat (% w/w) - 16.0 Total Carbohydrate (% w/w) - 20.1% Protein (% w/w) - 3.5%
Claims (5)
1. CLAIMS:1. A process for the preparation of a cream liqueur beverage product having a narrow alcohol range, 5 which process comprises carrying out all steps, post-addition of alcohol, in a closed system.
2. A process according to Claim 1, which process comprises adding alcohol to a cream liqueur base 10 in the closed system; and carrying out all subsequent steps in the closed system.
3. A process according to Claim 2, in which the subsequent steps comprise heating the mixture of 15 alcohol and the cream liqueur base; homogenising the mixture; cooling the homogenised mixture; re-heating the homogenised mixture; re-homogenising the homogenised mixture; re-cooling the re-homogenised mixture; and adding 20 sufficient water to dilute the re-homogenised mixture, so as to form the cream liqueur beverage product having the desired narrow alcohol range.
4. A process according to Claim 2 or 3, in which the 25 cream liqueur base is prepared by heating cream and sugar; adding stabiliser and emulsifier, if desired, and emulsifying the mixture to form the cream liqueur base. 30
5. A process for the preparation of a cream liqueur beverage product having a narrow alcohol range, substantially as hereinbefore described and exemplified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IES950243 IES65347B2 (en) | 1995-04-04 | 1995-04-04 | Process for the preparation of a cream liqueur beverage product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IES950243 IES65347B2 (en) | 1995-04-04 | 1995-04-04 | Process for the preparation of a cream liqueur beverage product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IES950243A2 IES950243A2 (en) | 1995-10-18 |
| IES65347B2 true IES65347B2 (en) | 1995-10-18 |
Family
ID=11040706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IES950243 IES65347B2 (en) | 1995-04-04 | 1995-04-04 | Process for the preparation of a cream liqueur beverage product |
Country Status (1)
| Country | Link |
|---|---|
| IE (1) | IES65347B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101511989B (en) | 2006-09-26 | 2012-05-23 | 莱特纳什商业私营有限责任公司 | Process for preparing saffron creme liqueur |
-
1995
- 1995-04-04 IE IES950243 patent/IES65347B2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| IES950243A2 (en) | 1995-10-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK9A | Patent expired |