초록 ▼

A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and

A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.

대표청구항 ▼

1. A method for preparing a frozen carbonated product comprising the steps of:a) contacting CO2 under pressure with an aqueous liquid in a chilled reaction vessel; b) agitating said aqueous liquid and CO2 in said reaction vessel to promote a reaction between said CO2 and aqueous liquid, thereby form

1. A method for preparing a frozen carbonated product comprising the steps of:a) contacting CO2 under pressure with an aqueous liquid in a chilled reaction vessel; b) agitating said aqueous liquid and CO2 in said reaction vessel to promote a reaction between said CO2 and aqueous liquid, thereby forming a CO2-hydrate containing product; c) cooling said CO2-hydrate containing product to promote freezing thereof in said reaction vessel ad form a solid CO2-hydrate containing product; d) grinding said CO2-hydrate containing product to form CO2-hydrate containing particles; and e) forming said CO2-hydrate containing particles into a frozen carbonated product. 2. The method of claim 1 wherein said aqueous liquid is chilled to greater than 32° F. but less than 32.2° F. prior to introducing said CO2 and said CO2 is introduced to said reaction vessel at a pressure of about 300-500 psig.3. The method of claim 1 wherein at the outset of said reaction, the aqueous liquid is at a temperature of about 32.1° F.4. The method of claim 1 wherein said CO2 under pressure and said aqueous liquid are reacted with agitation for about 5-60 minutes.5. The method of claim 1, wherein air is removed from said reaction vessel before reacting said CO2 under pressure with said water.6. The method of claim 1, further comprising subjecting said reaction vessel to an inert gas purge.7. The method of claim 1, wherein the said solid CO2-hydrate containing product is ground in said reaction vessel.8. The method of claim 7, wherein the step of agitation is carried out with an agitator disposed in the reaction vessel and said solid CO2-hydrate containing product is ground with said agitator.9. The method of claim 1, wherein following the forming of said frozen carbonated product, the temperature thereof is maintained sufficiently cold to maintain said product in a frozen state.10. The method of claim 1, wherein steps a-d are conducted in a closed system.11. The method of claim 1, wherein steps a-c are conducted in a closed system and steps d-e are conducted at atmospheric pressure.12. The method of claim 1, wherein a flavored syrup is added to the said CO2-hydrate containing particles and mixed therewith, thereby forming a flavored frozen carbonated product.13. A method of preparing a carbonated ice product comprising the steps of:(a) charging a reaction vessel with water, and subjecting said reaction vessel charged with water to an inert gas purge; (b) while agitating said water in the reaction vessel, cooling said water in the reaction vessel to a temperature slightly above its freezing point; (c) charging said reaction vessel with CO2 under pressure to provide a CO2-water mixture; (d) agitating the CO2-water mixture while reacting said mixture in the reaction vessel to provide a product comprising CO2-hydrate; (e) lowering the temperature of said product to promote freezing thereof in the reaction vessel; (f) depressurizing said reaction vessel; (g) grinding said product to form a ground product; and (h) dispersing said ground product. 14. The method of claim 13, wherein said frozen carbonates product is packaged after dispersing, after a degassing step.15. The method of claim 13, wherein said forming step comprises compacting said solid CO2-hydrate containing particles.16. The method of claim 15, wherein said solid CO2-hydrate containing particles are compacted in the form an ice pop together with a stick or for holding the compacted frozen carbonated product.17. The method of claim 13, wherein said solid CO2-hydrate containing product is ground to achieve the consistency of ice cream.18. The method of claim 13, wherein said reaction proceeds for about 5-60 minutes.19. The method of claim 13, wherein said inert gas used for said purge is CO2.20. A method of preparing a carbonated ice confection product, comprising the steps of:(a) charging a reaction vessel with water and purging the headspace of said charged reaction vessel with CO2 gas; (b) chilling said water in said reaction vessel to about 32.1° F., while providing agitation to said water in the reaction vessel; (c) introducing CO2 gas at a pressure of about 400 psig to said reaction vessel, and agitating the water and CO2 in said reaction vessel, allowing an exothermic reaction of the water and CO2 to proceed for about 30 minutes in the reaction vessel in the reaction vessel, thereby raising the temperature of the reactants to about 32.2-45° F., and thereby producing CO2 hydrate; (d) discontinuing the agitation and cooling the CO 2 hydrate in the reaction vessel to about ?50° F. or less; (e) slowly depressurizing the reaction vessel to about 5 psig or less; (f) grinding the CO2 hydrate; (g) adding a flavored syrup to the ground CO2 hydrate and mixing the syrup and CO2-hydrate to produce the carbonated ice confection product; (h) compacting the carbonated ice confection product; and (i) storing the carbonated ice confection product at a temperature of less than about 5° F.