Method for mass producing alcohol-containing spherical beads
OwnerSteven J. Hollenkampinventor
Life of this patent
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Abstract
A method for making an alcohol-containing food product comprises combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination uses extrusion machinery to mass produce spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.
Claims20
A method for making an alcohol-containing food product with a thin, edible outer shell and a purely liquid interior, said method comprising:
- (a) preparing a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent;
- (b) preparing a second aqueous solution that includes an alginate bath;
- (c) mixing the first solution and the second solution to form consistently spherical beads of a non-gelled liquid alcohol encapsulated in the thin, edible outer shell;
- and
- (d) storing the thin, edible outer shell with its non-gelled liquid alcohol center in a third aqueous solution.
A method for making a consistently spherical, food product measuring less than about 20 mm in typical diameter with a thin, edible and salty outer gelatinous shell that encases an alcohol-containing, non-gelatinous, purely liquid center, said method comprising:
- (a) providing a first aqueous solution that includes a calcium-containing monovalent salt, between about 2 to 40% alcohol by volume resulting from the addition of one or more liquid alcohol additives, a thickening agent and a water solvent;
- (b) providing a second aqueous solution that includes a sodium or potassium alginate bath;
- (c) extruding the first aqueous solution into the second aqueous solution to form the food product with a thin, edible outer shell that encapsulates an alcohol-containing, non-gelatinous liquid center;
- and
- (d) storing the resulting spherical food product in a third aqueous solution that includes one or more ingredients used in the first solution and one or more liquid alcohol additives.
A method for rapidly making a batch of substantially spherical food products, each spherical food product produced by the method:
- (i) measuring less than about 20 mm in typical diameter;
- and (ii) having a thin, edible outer gelatinous shell that encases an alcohol-containing, liquid center, said method comprising:
- (a) providing a first aqueous solution that includes a calcium-containing monovalent salt, between about 2 to 40% alcohol by volume from the addition of one or more liquid alcohol additives, a thickening agent and a water solvent;
- (b) providing a second aqueous solution that includes a sodium or potassium alginate bath;
- (c) extruding the first aqueous solution into the second aqueous solution to form the batch of spherical food products;
- and
- (d) collecting and storing the spherical food products in a third aqueous solution that includes a similar pH level, flavor profile and color profile to that of the first solution along with one or more liquid alcohol additives.
Dependencies are inferred from the claim text.