Method For Producing Alcohol-containing Food Product
AssigneeBespoke Ventures Limited
InventorsSHIAN-JUNG CHAO, YUN-SHI CHEN
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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.
Claims25
A method for massively producing an alcohol-containing food product with an edible gelled outer shell and a flavored liquid interior, comprising:
- (a) preparing a first aqueous solution including a first alcohol solution, a solvent, a syrup, a food additive, a food flavor, a preservative and a thickening agent, wherein a pH value of the first aqueous solution is 5 to 7;
- (b) stirring the first aqueous solution at a constant speed and maintain a temperature of the first aqueous solution at 8-25° C., wherein the constant speed is no more than 100 RPM;
- (c) sterilizing the first aqueous solution with water bath;
- (d) preparing a second aqueous solution including an alginate, wherein a pH value of the second aqueous solution is 5 to 7;
- (e) forming first spherical beads of a non-gelled liquid alcohol encapsulated in the edible gelled outer shell by quantitatively dripping the first aqueous solution into the second aqueous solution;
- (f) sorting second spherical beads with a size from the first spherical beads by a screen;
- (g) setting the second spherical beads by heating up the second spherical beads under 70 to for 5 to 15 minutes;
- and
- (h) storing the set second spherical beads in a third aqueous solution, wherein the third aqueous solution comprising a second alcohol solution, and wherein an alcohol concentration of the first aqueous solution or the second aqueous solution is 5 to 7 v/v %, and a pH value of the third aqueous solution is 5 to 7.
A method for massively producing an alcohol-containing food product with an edible gelled outer shell and a flavored liquid interior, comprising:
- (a) preparing a first aqueous solution including a first alcohol solution, a solvent, a syrup, a multivalent salt, a food additive, a food flavor, a preservative and a thickening agent, wherein a pH value of the first aqueous solution is 2 to 7;
- (b) stirring the first aqueous solution at a constant speed and maintain a temperature of the first aqueous solution at 8 to 25° C., wherein the constant speed is 80 to 100 RPM;
- (c) sterilizing the first aqueous solution with hot water circulation;
- (d) preparing a second aqueous solution including an alginate, wherein a pH value of the second aqueous solution is 5 to 7;
- (e) forming first spherical beads of a non-gelled liquid alcohol encapsulated in the edible gelled outer shell by quantitatively dripping the first aqueous solution into the second aqueous solution;
- (f) sorting second spherical beads with a size from the first spherical beads by at least two screens;
- (g) excluding shriveled, unrounded spherical beads from the second spherical beads;
- (h) setting the second spherical beads by heating up the second spherical beads under 70 to for 5 to 15 minutes;
- and
- (i) storing the set second spherical beads in a third aqueous solution, wherein the third aqueous solution comprising a second alcohol solution, and
- wherein an alcohol concentration of the first aqueous solution or the second aqueous solution is 5 to 7 v/v %, and a pH value of the third aqueous solution is 5 to 7;
- wherein the set second spherical beads can maintain its elasticity under 4 to 10° C.
Dependencies are inferred from the claim text.