Hot-fill beverage production with flavor injection
원문보기
IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0399286
(2006-04-05)
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등록번호 |
US-8460733
(2013-06-11)
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발명자
/ 주소 |
- Wu, Rei-Young Amos
- Schutzenhofer, Richard
- Chu, Osvaldo A.
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출원인 / 주소 |
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
0 인용 특허 :
4 |
초록
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A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermal
A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermally processed hot-fill beverage base liquid is made up. A return loop conduit of the hot-fill beverage base liquid portion of the system is capable of diverting the heated hot-fill beverage base liquid in a stable state, that is, at the desired temperatures ready for continued beverage production, while the flavor may be switched over in a downstream flavor dosing portion of the system. The system may be used to produce a desired batch of flavored beverage by producing a first flavor, cleaning only that portion of the system to remove the first flavor and then changing over the flavor additive component to a desired second flavor.
대표청구항
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1. A process for production of flavored hot-fill beverages comprising: providing a continuous stream of a pasteurized or commercially sterilized base hot-fill beverage flowing through a transfer conduit, wherein the base hot-fill beverage flows into a balance tank disposed in-line with the transfer
1. A process for production of flavored hot-fill beverages comprising: providing a continuous stream of a pasteurized or commercially sterilized base hot-fill beverage flowing through a transfer conduit, wherein the base hot-fill beverage flows into a balance tank disposed in-line with the transfer conduit between a base hot-fill beverage supply tank and a heater;adding a first flavoring material directly to the base hot-fill beverage in the transfer conduit using a mixing station, wherein the mixing station includes a first doser to add the first flavoring material to the base hot-fill beverage in the transfer conduit;directing the first flavored hot-fill beverage to a pasteurized hot-fill beverage storage facility for storing the hot-fill beverage;following the directing of the first flavored hot-fill beverage, diverting the base hot-fill beverage to flow only through a diverting loop to maintain the base hot-fill beverage in the diverting loop in a ready state for further processing, wherein the diverting loop provides fluid communication from a section of the transfer conduit to the balance tank, and further wherein the diverting loop isolates the balance tank and heater from the mixing station and the pasteurized hot-fill beverage storage facility;cleaning the transfer conduit of any residual mixture including the first flavoring material;rediverting the transfer of the base hot-fill beverage to flow only through the transfer conduit following the diverting of the base hot-fill beverage and the cleaning of the transfer conduit;following the rediverting of the base hot-fill beverage, adding a second flavoring material directly to the base hot-fill beverage in the transfer conduit using the mixing station, wherein the mixing station includes a second doser to add the second flavoring material to the base hot-fill beverage in the transfer conduit, and wherein adding the second flavoring material is performed following the adding of the first flavoring material; anddirecting the second flavored hot-fill beverage to the pasteurized hot-fill beverage storage facility for storing the hot-fill beverage. 2. The process according to claim 1 wherein the hot-fill beverage storage facility further comprises a bottle filling station for filling a plurality of bottles with the pasteurized, flavored hot-fill beverage and a plurality of bottles are filled with the flavored hot-fill beverage at the bottle filling station. 3. The process according to claim 1 wherein providing the continuous stream of base hot-fill beverage further comprises heating the base hot-fill beverage to a predetermined pasteurization temperature. 4. The process according to claim 1 wherein the loop diversion includes pasteurizing the base hot-fill beverage in the transfer conduit but does not include the mixing of the base hot-fill beverage with the flavor obtained at the mixing station. 5. A flavored beverage product made by the process of claim 1. 6. The process according to claim 1, wherein adding flavoring material directly to the pasteurized base hot-fill beverage in the conduit further comprises: transferring the base hot-fill beverage to the mixing station through the transfer conduit; andmixing the base hot-fill beverage with the first flavoring material obtained from a first flavor supply in fluid communication with the mixing station also under pressure greater than the pressure of the base hot-fill beverage. 7. The process according to claim 6 further comprising: removing the first flavor supply from fluid communication with said mixing station;diverting the base hot-fill beverage to flow only through the divert loop;cleaning the transfer conduit of any residual mixture including the first flavor;rediverting the transfer of the base hot-fill beverage to flow only through the transfer conduit including the mixing station; andmixing the base hot-fill beverage with the second flavoring material obtained from a second flavor supply in fluid communication with the mixing station. 8. The process according to claim 6 wherein mixing further comprises injecting a flavor material into the flowing stream of base hot-fill beverage under pressure. 9. The process according to claim 6 wherein mixing further comprises injecting a flavor material into the flowing stream of base hot-fill beverage under pressure by using a positive displacement pump. 10. The process according to claim 6 wherein mixing further comprises injecting a flavor material into the flowing stream of base hot-fill beverage to precisely control the rate of injection of the base hot-fill beverage by means of flow metering controls. 11. The process according to claim 10 wherein injecting flavor material into the flowing stream of base hot-fill beverage is adjustable on a real time basis to precisely and continuously control the rate of injection of the base hot-fill beverage. 12. The process according to claim 6 wherein mixing further comprises injecting an acidulant material into the flowing stream of base hot-fill beverage under pressure. 13. The process according to claim 12 wherein mixing further comprises injecting the acidulant into the flowing stream of base hot-fill beverage under pressure by using a positive displacement pump. 14. The process according to claim 12 wherein mixing further comprises injecting the acidulant into the flowing stream of base hot-fill beverage using a Venturi effect. 15. In a process for production of flavored hot-fill beverages comprising: producing a base liquid;heating the base liquid to a predetermined pasteurization or commercial sterilization temperature at a base hot-fill beverage heating station, wherein the base liquid flows into a balance tank disposed in-line between a base hot-fill beverage supply tank and the base hot-fill beverage heating station;transferring the base liquid to a mixing station through a first transfer conduit;adding a first flavor material obtained from a first flavor supply in communication with a mixing station, wherein the mixing station includes a first doser to add the first flavor material to the base hot-fill beverage in the first transfer conduit, and wherein the first flavor material is added directly to the pasteurized base liquid in the first transfer conduit;mixing the base liquid with the first flavor material thereby creating a first mixture;transferring the first mixture to a filling station supply tank for supplying the heated first mixture to a bottle filling station through a second transfer conduit, wherein the filling station supply tank is disposed in-line between the mixing station and the bottle filling station, and further wherein the second transfer conduit includes a feedback loop extension in fluid communication with the filling station supply tank for returning an unused portion of the first mixture to the filling station supply tank;filling the first mixture into bottles to produce a first batch of bottles containing a first flavored beverage;following the filling of the first mixture into bottles, diverting the transfer of the base liquid to flow only into a loop that includes the base hot-fill beverage heating station but not the mixing station, wherein the loop provides fluid communication from a section of the first transfer conduit to the balance tank, and further the loop isolates the base hot-fill beverage heating station and the balance tank from the mixing station, the filling station supply tank, and the bottle filling station, and further wherein diverting the transfer of the base liquid maintains the base liquid in the loop in a ready state for further processing;removing the first flavor supply from fluid communication with said mixing station;cleaning the second transfer conduit of any residual first mixture including the first flavor;rediverting the transfer of the base liquid to flow only through the first transfer conduit including the mixing station following the diverting of the base liquid and the cleaning of the second transfer conduit;following the rediverting of the base liquid, adding a second flavor material obtained from a second flavor supply in communication with a mixing station, wherein the mixing station includes a second doser to add the second flavor material to the base liquid in the first transfer conduit, and wherein the second flavor material is added directly to the pasteurized base liquid in the first transfer conduit;mixing the base liquid with a second flavor thereby creating a second mixture;transferring the second mixture to the bottling station through the second transfer conduit; andtransferring the second mixture to the filling station supply tank for supplying the heated first mixture to the bottle filling station through the second transfer conduit, wherein the feedback loop extension in fluid communication with the filling station supply tank returns an unused portion of the second mixture to the filling station supply tank;filling the second mixture into bottles to produce a second batch of bottles containing a second flavored beverage. 16. The process according to claim 15, wherein adding flavoring material directly to the pasteurized base hot-fill beverage in the conduit further comprises: transferring the base liquid to the mixing station through the first conduit under pressure; andmixing the base liquid with a first flavor obtained from a first flavor supply in fluid communication with the mixing station also under pressure greater than the pressure of the base hot-fill beverage. 17. A flavored beverage product made by the process of claim 15.
이 특허에 인용된 특허 (4)
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Kryger Allen C. (Holland MI), Aseptic juice or beverage and flavor enhancement system therefor.
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Raniwala, Subodh, In-line and in-container flavor/additive dosing method and system for beverage manufacturing.
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Palaniappan, Sevugan, Process and apparatus for in-line production of heat-processed beverage made from concentrate.
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Gustavsson Stig ; Koberstein Keith, Product recovery system and method.
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