Method and apparatus of using alcohol and high-pressure processing (HPP) to preserve all-natural beverages
OwnerShawn Lawless, Catherine Ragozzinoinventors
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Abstract
An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
Claims20
An all-natural shelf-stable fruit juice and alcohol composition, comprising:
- a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6,
- wherein the mixture has an alcohol content of 2-20% by volume;
- and
- wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
A method of preparing an all-natural fruit juice and alcohol composition, comprising the steps of:
- introducing an amount of an all-natural fruit juice into a mixer;
- introducing an amount of an alcohol into the mixer,
- blending the mixture of all-natural fruit juice and alcohol while maintaining a pH of the mixture of all-natural fruit juice and alcohol at less than or equal to 4.6 and an alcohol content of 2-20% by volume;
- placing the blended mixture of all-natural fruit juice and alcohol in sealable containers;
- sealing the sealable containers containing the blended mixture of all-natural fruit juice and alcohol;
- transporting the sealed containers containing the blended mixture of all-natural fruit juice and alcohol to a high-pressure processing container;
- and
- subjecting the sealed containers containing the blended mixture of all-natural fruit juice and alcohol to a high-pressure processing such that the blended mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
A method of preparing a beverage composition, wherein an all-natural fruit juice has been blended with alcohol and the composition has been subjected to high pressures in order to inactivate any pathogens or other microorganisms contained within the composition, comprising the steps of:
- introducing an amount of an all-natural fruit juice into a mixer;
- introducing an amount of an alcohol into the mixer,
- blending the mixture of all-natural fruit juice and alcohol while maintaining a pH of the mixture of all-natural fruit juice and alcohol at less than or equal to 4.6 and an alcohol content of 2-20% by volume;
- placing the blended mixture of all-natural fruit juice and alcohol in sealable containers;
- sealing the sealable containers containing the blended mixture of all-natural fruit juice and alcohol;
- transporting the sealed containers containing the blended mixture of all-natural fruit juice and alcohol to a high-pressure processing container;
- and
- subjecting the sealed containers containing the blended mixture of all-natural fruit juice and alcohol to a high-pressure processing such that the blended mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
Dependencies are inferred from the claim text.