Method and apparatus of using alcohol and high-pressure processing (HPP) to preserve all-natural beverages

A method of preparing an all-natural, shelf stable vegetable juice and alcohol composition, consisting:

• introducing an amount of an all-natural vegetable juice into a mixer;
• introducing an amount of an alcohol into the mixer;
• blending the mixture of the all-natural vegetable juice and alcohol while maintaining a pH of the mixture of the all-natural vegetable 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 vegetable juice and alcohol in sealable containers;
• sealing the sealable containers containing the blended mixture of all-natural vegetable juice and alcohol;
• transporting the sealed containers containing the blended mixture of all-natural vegetable juice and alcohol to a high-pressure processing container;
• and
• subjecting the sealed containers containing the blended mixture of all-natural vegetable 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, wherein the process does not include heat-treating the composition of the process.

An all-natural, shelf stable blend of fruit juice and vegetable juice and alcohol composition, consisting of:

• a mixture of an all-natural blend of fruit juice and vegetable 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, wherein the composition has not been heat-treated.

A method of preparing an all-natural, shelf stable blend of fruit juice and vegetable juice and alcohol composition, consisting of the steps of:

• introducing an amount of an all-natural blend of fruit juice and vegetable juice into a mixer;
• introducing an amount of an alcohol into the mixer;
• blending the mixture of the all-natural blend of fruit juice and vegetable juice and alcohol while maintaining a pH of the mixture of the all-natural blend of fruit juice and vegetable 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 the all-natural blend of fruit juice and vegetable juice and alcohol in sealable containers;
• sealing the sealable containers containing the blended mixture of the all-natural blend of fruit juice and vegetable juice and alcohol;
• transporting the sealed containers containing the blended mixture of the all-natural blend of fruit juice and vegetable juice and alcohol to a high-pressure processing container;
• and
• subjecting the sealed containers containing the blended mixture of the all-natural blend of fruit juice and vegetable 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, wherein the process does not include heat-treating the composition of the process.