Pellet systems for preparing beverages
AssigneeCargill, Incorporated
InventorsJohn F. Sweeney, Peter C. Dea, William R. Aimutis, Vincent M. Cavallini, Karla J. Nelson, Serpil Metin
Life of this patent
Estimating the term…
Abstract
Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.
Claims23
A frozen beverage comprising a substantially homogeneous, rich, creamy mouth feel, milk shake product having uniform sized and shaped, unaerated frozen dairy based pellets have a melting temperature in a range of about 24° F. to 28° F. that are stable at a temperature range of about −22° F. to 14° F., and
- wherein said frozen pellets comprise 25-78 wt % milk, 10-25 wt % sweetener, 0.1-2 wt % flavoring, and 0.15-2 wt % stabilizer mix, wherein the stabilizer mix comprises at least one of a gum, an emulsifier, or a stabilizer, and
- a liquid selected from the group consisting of milk, skim milk, 1% milk, 2% milk, heavy cream, light cream, half and half, soy milk, rice milk, oat milk, coffee, fruit juice, vegetable juice, yogurt juice, and mixtures thereof.
A frozen beverage comprising a substantially homogeneous, rich, creamy mouth feel milk shake product having uniform sized and shaped, unaerated frozen dairy based pellets have a melting temperature in a range of about 24° F. to 28° F. and that are stable at a temperature range of about −22° F. to 14° F.,
- wherein said frozen pellets comprise 25-78 wt % milk, 10-25 wt % sweetener, 0.1-2 wt % flavoring, and 0.15-2 wt % stabilizer mix, wherein said stabilizer mix is selected from the group consisting of distilled monoglycerides, mono- and diglycerides, diacetyl tartaric acid esters of mono- and diglycerides, lecithin, emulsifying starches, tapioca starches, cold swelling starches, modified lecithin, polysorbate 60 or 80, sodium stearyl lactylate, propylene glycol monostearate, succinylated mono- and diglycerides, acetylated mono- and diglycerides, propylene glycol mono- and diesters of fatty acids, polyglycerol esters of fatty acids, lactylic esters of fatty acids, glyceryl monosterate, propylene glycol monopalmitate, glycerol lactopalmitate, glycerol lactostearate, and mixtures thereof, and liquid.
A frozen, packaged iced coffee product comprising a covered container containing uniform sized and shaped, unaerated frozen dairy based pellets have a melting temperature in a range of about 24° F. to 28° F. and that are stable at a temperature range of about −22° F. to 14° F.,
- wherein the container has instructions for adding milk or coffee to the frozen pellets in the container and shaking the container after adding the milk or coffee, at least one fill point indicator for a volume of added milk or coffee in order to provide a headspace of 20-150% of the combined volume of the frozen pellets and added milk or coffee allowing the frozen pellets to be shaken for a time from about 15-60 seconds with the added milk or coffee to provide a substantially homogenous, rich, creamy mouth feel, frozen coffee product,
- wherein the container includes a cover providing positive closure to prevent leaking during vigorous shaking, and
- wherein the frozen pellets comprise 25-78 wt % milk, 10-25 wt % sweetener, 0.1-2 wt % coffee flavoring, and 0.15-2 wt % stabilizer mix.
Dependencies are inferred from the claim text.