WO2005028607A1

WO2005028607A1 - Semi-solid beverage preparations and methods of making them

Info

Publication number: WO2005028607A1
Application number: PCT/CA2004/001633
Authority: WO
Inventors: Scott Elliot
Original assignee: TROPIC OF INNOVATION Inc
Current assignee: TROPIC OF INNOVATION Inc
Priority date: 2003-09-23
Filing date: 2004-09-03
Publication date: 2005-03-31
Anticipated expiration: 2006-03-23

Abstract

Gelatinous alcoholic and non-alcoholic beverage compositions, e.g. “gel shots”, are prepared, without heating the gelling material, by combining a measured amount of an acqueous alginate salt solution with a measured amount of an acqueous calcium solution in appropriate quantities sufficient for immediate gelation to occur. The beverages can contain flavorants, sweeteners, medicaments, and the like. Kits for preparing the beverage, packing materials and form-fitting devices using the gelationous compositions are described.

Description

TITLE OF THE INVENTION [ OOI j Semi-Solid Beverage Preparations and Methods of Making Them

BACKGROUND OF THE INVENTION [0002] The invention relates generally to the field of beverages.

[0003| Alcoholic beverages are consumed by a significant portion of the population. Such beverages are prepared in a variety of flavors. A relatively recent innovation in alcoholic beverages is preparation of alcoholic beverages in a gelatinous form. [0004] Gelatinous alcoholic beverages, colloquially known as "gel shots" or "JELL-O shots" are prepared by substituting a liquor in place of water during preparation of a cooked gelatin-containing product. By way of example, in the Unites States, JELL-O brand sweetened dessert gelatin products are often used.

[0005] Although gelatinous beverages have the advantages of flavor flexibility and spill resistance, they are more difficult to prepare than traditional alcoholic beverages. Most alcoholic beverages are prepared by combining liquid ingredients, sometimes with ice or juice- containing solids such as fruit sections. Such preparation ordinarily require only seconds or minutes of preparation time. In contrast, prior art gelatinous alcoholic beverages require heating of a fluid in which gelatin is dissolved, mixing of one or more liquors (and/or other ingredients) with the fluid, and cooling of the mixture to produced the gelled beverage. Alcoholic beverages sold at commercial establishments or served at other social functions are ordinarily expected to be served within minutes of being ordered, the required preparation time of prior art gelatinous alcoholic beverages has meant that such beverages must be prepared in advance in order to be served within the expected time frame. As a result, significant storage space must be devoted to prepared gelatinous alcoholic beverages, only limited quantities of such beverages can be stored, only limited flavor options can be offered, or some combination of these.

[0006] A need exist for gelatinous alcoholic beverage products that can be prepared in a relatively short time frame. The present invention satisfies this need. DETAILED DESCRIPTION OF THE INVENTION [0007J The invention relates to gelatinous beverages and methods and kits for making them. [0008] In one embodiment, the invention relates to a kit for making a gelatinous beverage suitable for human consumption. The kit comprises an aqueous suspension and a composition. The suspension comprises an alginate (e.g., a suspension of alginic acid, sodium alginate, potassium alginate, magnesium alginate, or some combination of these) suspended in an aqueous solution. The composition comprises a liquid and/or solid calcium source, such as one or more of a solution comprising calcium ions, a calcium salt, and combinations of these. When the alginate suspension and the calcium-containing composition are combined, a substantially insoluble calcium alginate matrix is formed, creating a gel in which the remaining ingredients of the suspension and the composition are held. Flavors, sweeteners, medicaments, and/or other ingredients can be included in the suspension and/or the composition in order to induce their inclusion in the gel.

[0009] For example, one or both of the suspension and the composition can comprise a flavorant. Substantially any flavorant can be used. Flavorants that include significant levels of calcium should be included in the composition, rather than in the suspension, so that premature gelation is not induced. Suitable flavorants include fruit, berry, chocolate, vanilla, butterscotch, herb (e.g., mint), and others.

[0010] In one embodiment, the gelatinous beverage is alcoholic - i.e., it contains ethanol. Alcoholic beverages can comprise 5% - 95% (v/v) ethanol. Flavored alcoholic gelatinous beverages preferably comprise 5% - 30% (more preferably 5% - 20%) ethanol. Ethanol conlenl can be selected by combining a liquor with the suspension and the composition not later than shortly after combining the suspension and the composition. Preferably, the suspension initially comprises ethanol, and the beverage is prepared simply by combining an ethanol- containing aqueous suspension of the alginate with the composition. [0011] One or both of the suspension and the composition can comprise an acidulant. Acidulants can enhance the flavor and can also increase the availability (or rate of dissolution) of calcium ions in the suspension, leading to faster and more complete gelation. Many acidulants suitable for use in human beverages are known. Examples of suitable aciduiants include citrate salts, benzoate salts, adipate salts, glucono-delta-lactone (i.e., a slow-release acidulant), and combinations of these. [0012] One or both of the suspension and the composition can comprise a sweetener. Substantially any sweetener suitable for human consumption can be used in the beverage. Suitable sweeteners include sucrose (e.g., cane sugar), glucose, fructose (e.g., high fructose corn syrup), aspartame, sucralose, and saccharin.

[0013] The amount of the calcium source added to the suspension must be sufficient to induce gelation of the alginate in the beverage (i.e., formation of an insoluble calcium alginate network substantially throughout the beverage). The amount required depends on the identity of the calcium source, its solubility in the suspension, the pH of the suspension, the concentration of the alginate, and the desired degree of gelation (i.e., hard versus soft gel formation). Selection of an appropriate calcium source and amount in view of these variables are within the level of skill of the ordinary artisan in this field. The calcium source can be liquid, solid (e.g., powder), or a solid suspension. Suitable calcium salts that can be used include calcium lactate, calcium lactate pentahydrate, calcium sul ate dihydrate, calcium laclate gluconate, calcium gluconate, calcium glycerophosphate, dicalcium phosphate, dicalcium phosphate dihydrate, and combinations of these. [0014] Divalent cations other than calcium (e.g., magnesium) can be used in place of calcium. However calcium salts are preferred, owing to their nutritional contribution and toxicity concerns that accompany some other divalent cations.

[0015] The source and form of the alginate are not critical. Alginate is usually obtained from natural sources (e.g., seaweeds), and is commercially available in the form of alginic acid and at least sodium, potassium, calcium and magnesium salts. Calcium salts are not preferred, owing to their low solubility/suspendabitlity. Sodium alginate, for example, is suitable for most beverages. The ratio of glucuronic acid ("G") to mannuronic acid ("M") in alginate preparations can affect the properties of the gel. Generally, "high G" (i.e., high G:M ratio alginates, as classified in the art) yield stronger, less flexible gels, and are preferred in some embodiments. [0016] The amount of alginate that is included in the suspension can vary, depending on the type and source of the alginate and the desired properties of the final beverage. Typically, alginate concentrations of 0.1% - 2% (w/w) in the final beverage are desirable, with alginate concentrations of 1 %-2% (w/w) yielding stiffer, less flowable gels. Higher alginate contents can be used, but can result in undesirably stiff or chewy gels. [0017[ In one embodiment, the kit comprises a single container of the suspension, packaged or sold together with a single container of the composition. In this embodiment, the suspension and composition can be combined in desired amounts. In a preferred embodiment the amount of the suspension and the amount of the composition provided in the kit are sufficient to prepare a single gelatinous beverage (e.g., 1, 2, 8, or 16 ounces). In another embodiment, the suspension is provided in a container containing enough of the suspension to prepare multiple (e.g., 2, 3, 4, 6, 20, or 100) beverages, and the composition is packaged in individual containers containing only enough of the composition to prepare a single beverage. The kit should include enough of the individual containers to prepare as many beverages as the suspension can be used to prepare. For example, a 32 ounce bottle of suspension can be provided together with 32 packets or envelopes of a powdered composition, so that 32 one-ounce gelatinous beverages can be prepared by dispensing 32 one-ounce aliquots of suspension and adding the contents of a single packet to each. [0018] The gelling qualities of the liquid described herein as a beverage can be put to other uses. For example, the alginate-containing suspension can be combined with a calcium source to prepare a gelling packing material. In one embodiment, a deformable container contains an aqueous alginate suspension and a rupturable container containing a calcium source in an amount sufficient to induce gelation of the alginate suspension following rupture of the rupturable container. Within a short period of time (e.g., second to minutes), the liquid in the deformable container gels and retains the shape of the container. If the container has been contacted with an object (e.g., a flower vase) so that the surface of the container is deformed, then the container will retain that shape after the suspension has gelled within it. The gel can serve as a impact-absorbing material, protecting the object during shipping or storage. Higher alginate concentrations (e.g., l%-25% (w/w) alginate) can be used in packing applications than can be used in beverage applications. In another embodiment, the suspension is contained (or poured) into a deformable container. The calcium source-containing composition is added to the deformable container, it is shaken or mixed, and rapidly pressed against a surface (or vice versa) to which the container deformably conforms prior to gelation. [0019] In another embodiment, the packing material is contained within a safety device adapted to the shape of a human body (e.g., a person's head, neck, knee, ankle, hand, etc.). For example, a helmet can contain (or have attached to the interior thereof) the packing material. If the helmet is worn by a person while or shortly after the rupturable container is ruptured, then the packing material can be deformed by the person's head and the helmet can be adapted to the individual.

[0020] Examples

[0021] The invention is now described with reference to the following Examples. These Examples are provided for the purpose of illustration only, and the invention is not limited to these Examples, but rather encompasses all variations which are evident as a result of the teaching provided herein. [0022] Example 1

[0023] A suitable preparation of a gellable beverage can be made as follows. About 70 gallons of water and 15 gallons of 95% ethanol can be combined with flavors, about 90 pounds of sugar, and about 8-10 pounds of sodium alginate. The ingredients can be mixed thoroughly to dissolve the alginate, sugar, and flavors in the liquid. The resulting liquid (about 100 gallons) can be bottled.

[0024] A powdered composition comprising calcium glycerophosphate in an amount approximately equal to the combined weight of glucono delta lactone, sodium citrate, and adipic acid can be prepared and packaged in amounts suitable for individual beverages of the desired size.

[0025] The bottled suspension can be packaged or sold in combination with a corresponding number of the packages.

[0026] The disclosure of every patent, patent application, and publication cited herein is hereby incorporated herein by reference in its entirety. [0027] While this invention has been disclosed with reference to specific embodiments, it is apparent that other embodiments and variations of this invention can be devised by others skilled in the art without departing from the true spirit and scope of the invention. The appended claims include all such embodiments and equivalent variations.

Claims

CLAIMS What is claimed is:

1. A kit for making a gelatinous beverage suitable for human consumption, the kit comprising an aqueous suspension of an alginate and a composition comprising a calcium source selected from the group consisting of a solution comprising calcium ions, a calcium salt, and combinations of these.

2. The kit of claim 1, wherein at least one of the suspension and the composition comprises a flavorant.

3. The kit of claim 1, wherein the suspension comprises ethanol.

4. The kit of claim 3, wherein the suspension comprises 5% - 95% (v/v) ethanol.

5. The kit of claim 3, wherein the suspension comprises 5% - 20% (v/v) ethanol.

6. The kit of claim 1 , wherein the composition is packaged in a plurality of individual containers, wherein each container contains an amount of the composition suitable for making a single beverage.

7. The kit of claim 1, comprising a plurality of the aqueous suspension, wherein at least two of the plurality of suspensions comprise different flavorants.

8. The kit of claim 1 , wherein at least one of the suspension and the composition comprises an acidulant.

9. The kit of claim 8, wherein the acidulant is selected from the group consisting of a citrate salt, an adipate salt, glucono-delta-lactone, and combinations of these.

10. The kit of claim 1, wherein at least one of the suspension and the composition comprises a sweetener.

1 1. The kit of claim 1, wherein the composition comprises the calcium source in an amount sufficient to induce gelation of the alginate following mixing of the composition and the suspension.

12. The kit of claim 1, wherein the calcium source is a calcium salt.

13. The kit of claim 12, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium lactate pentahydrate, calcium sulfate dihydrate, calcium lactate gluconate, calcium gluconate, calcium glycerophosphate, dicalcium phosphate, dicalcium phosphate dihydrate, and combinations of these.

14. The kit of claim 1 , wherein the suspension is prepared by suspending an alginate selected from the group consisting of alginic acid, sodium alginate, potassium alginate, magnesium alginate, and combinations of these.

15. The kit of claim 1, wherein the suspension is prepared by suspending sodium alginate.

16. The kit of claim 1, wherein the suspension comprises 0.1% - 50% (w/w) alginate.

17. The kit of claim 1 , wherein the suspension comprises 1 % - 2% (w/w) alginate.

18. The kit of claim 1 , wherein the alginate is a high G alginate.

19. The kit of claim 1 , further comprising a medicament for mixing with the suspension prioro gelation.

20. A kit for making gelatinous alcoholic beverages suitable for human consumption, the kit comprising i) a plurality of aqueous 1% - 2% (w/w) suspensions of an alginate, wherein each suspension comprises 5% - 95% (v/v) ethanol and at least two individual suspensions comprise different flavorants and ii) a plurality of containers, each container containing a composition comprising a calcium source selected from the group consisting of a solution comprising calcium ions, a calcium salt, and combinations of these, wherein the amount of composition contained in each container is suitable for making a single beverage when mixed with about 1 - 8 ounces of one of the suspensions.

21. A method of making a gelatinous beverage suitable for human consumption, the method comprising combining an aqueous suspension of an alginate and a composition comprising a calcium source selected from the group consisting of a solution comprising calcium ions, a calcium salt, and combinations of these, in an amount sufficient to induce gelation of the alginate.

22. The method of claim 21, wherein at least one of the suspension and the composition comprises a flavorant.

23. The method of claim 21, wherein the suspension comprises ethanol.

24. The method of claim 21, further comprising combining ethanol with the suspension and the composition.

25. The method of claim 24, wherein ethanol is combined with the suspension prior to adding the composition.

26. The method of claim 21, wherein at least one of the suspension and the composition comprises an acidulant.

27. The method of claim 26, wherein the acidulant is selected from the group consisting of a citrate salt, an adipate salt, glucono-delta-lactone, and combinations of these.

28. The method of claim 21, wherein at least one of the suspension and the composition comprises a sweetener.

29. The method of claim 21 , wherein the calcium source is a calcium salt.

30. The method of claim 29, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium lactate pentahydrate, calcium sulfate dihydrate, calcium lactate gluconate, calcium gluconate, calcium glycerophosphate, dicalcium phosphate, dicalcium phosphate dihydrate, and combinations of these.

31. The method of claim 21, wherein the suspension comprises 0.1% - 2% (w/w) alginate.

32. The method of claim 21, wherein the suspension comprises 1% - 2% (w/w) alginate.

33. The method of claim 21, wherein the alginate is a high G alginate.

34. A gelatinous beverage suitable for human consumption, comprising l%-2% aqueous calcium-alginate matrix and a flavorant.

35. The beverage of claim 34, comprising 5% - 95% (v/v) ethanol.

36. A packing material comprising a deformable container containing an aqueous alginate suspension and a rupturable container containing a calcium source selected from the group consisting of a solution comprising calcium ions, a calcium salt, and combinations of these, in an amount sufficient to induce gelation of the alginate suspension following rupture of the rupturable container.

37. The packing material of claim 36, wherein the suspension comprises 1% - 2.5% (w/w) alginate.

38. The packing material of claim 36, contained within a safety device adapted to the shape of a human body.

39. The packing material of claim 38, wherein the safety device is a helmet.