drinks

Abstract

The present invention provides beverages comprising an infusion of citrus fruit. Also provided are methods for the production of the citrus fruit infusion and ingredients, concentrates and beverages comprising said infusion.

Description

[Technical field]

[0001] This application claims priority from UK Patent Application Publication No. 2106328.4, filed May 4, 2021, the contents and elements of which are incorporated herein by reference for all purposes.

[0002] The present invention relates to beverages, particularly beverages made from citrus fruits, more particularly beverages comprising infusions from citrus fruits, and methods for the production of such beverages. [Background technology]

[0003] Citrus fruits are popular ingredients and flavoring agents in beverages, including, for example, fruit juices and juice-based beverages, carbonated beverages, flavored waters, and beverages containing fruit infusions. Consumers are increasingly looking for natural, low sugar and "homemade" drinks, such as beverages containing fruit infusions. At the same time, consumers are unwilling to compromise on flavor, and the average consumer wants not one particular flavor note that is more intense than another, but also a well-balanced, whole fruit-like taste, as well as a strong flavor.

[0004] The traditional way to make fruit infusion is to chop up whole fruits and then steep them in water. However, the resulting infusion has a rather weak flavor and aroma, and the flavor disappears very quickly, especially after pasteurization. Therefore, this is not an ideal way to make packaged beverages for sale to the public. The flavor intensity can be improved to some extent by increasing the amount of fruit added to the infusion. However, from an economic point of view, this is not an ideal solution to provide beverages with strong citrus flavor.

[0005] Additionally, while it is possible to obtain stronger citrus flavors by squeezing the flavedo, albedo, or pulp of citrus fruit, the stronger flavors also tend to be more sour and astringent. This process also results in undesirable sedimentation and haze in the resulting beverage.

[0006] It is in light of the above considerations that the present invention has been conceived. Summary of the Invention

[0007] We have now discovered that novel citrus fruit materials can be produced from whole fruit infusions of crushed citrus fruit. The novel infusions can be utilized in improved citrus beverages.

[0008] Advantageously, the invention described herein provides beverages with intense citrus flavor, balanced acidity and sweetness, good mouthfeel, low sedimentation and high clarity (low haze). In some embodiments, the beverages may also benefit from improved stability and shelf life, even in the absence of added stabilizers or preservatives.

[0009] Thus, in one aspect, the present invention provides a beverage comprising an infusion of a citrus fruit, preferably having a turbidity of 75 NTU or less, a pH of 2.5 to 7 and a soluble solids content of at least 0.1 Brix.

[0010] In some embodiments, the beverage has a pH of about 3.0 to about 5.0, preferably about 3.5 to about 4.5.

[0011] The beverage is preferably a packaged beverage. In some preferred embodiments, the beverage is pasteurized.

[0012] In another aspect, the present invention provides a packaged beverage comprising an infusion of a citrus fruit, the packaged beverage preferably having a turbidity of 75 NTU or less and a pH of 2.5 to 7.

[0013] In some embodiments, the container is selected from a can, a glass bottle, a plastic bottle, and a barrel.

[0014] The beverage may further comprise citrus fruit juice. In a preferred embodiment, the beverage does not contain any added sweetener or contains added sweetener in an amount that provides a sweetness in the beverage equal to or less than 5.0 degrees Brix of sucrose, preferably equal to or less than 3.0 degrees Brix of sucrose. "Sweetness equal to 1.0 degrees Brix of sucrose" is equivalent to the sweetness of an aqueous solution containing 1 gram of sucrose in 100 grams of solution.

[0015] Another aspect of the present invention provides a concentrate for the preparation of a beverage.

[0016] Another aspect of the invention is a method for preparing a beverage, the method comprising the steps of: (i) crushing whole citrus fruit to a size of about 0.5 mm to about 30 mm to obtain crushed citrus fruit; and (ii) soaking the crushed citrus fruit in water, preferably at a temperature of 55° C. or less, to obtain an infusion.

[0017] In some embodiments, crushing of whole citrus fruits is carried out using a mesh or other device having multiple openings, each having a diameter of about 0.5 mm to about 30 mm.

[0018] The present invention also provides a product, i.e. a beverage ingredient, beverage concentrate or beverage product, which is obtained or obtainable by the process described herein.

[0019] The present invention includes combinations of the described aspects and preferred features except where such combinations are expressly not permitted or explicitly avoided.

[0020] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments and experiments illustrating the principles of the present invention will now be described with reference to the accompanying figures. [Brief description of the drawings]

[0021] [Figure 1] FIG. 1 illustrates some properties of lemon infusion prepared as described herein compared to alternative lemon materials. [Diagram 2] FIG. 1 is a spider plot comparing the volatiles profile of an infusion prepared as described herein with an alternative lemon preparation, the bottom plot excluding limonene. [Diagram 3] 1 is a bar graph comparing the volatiles present in infusions prepared as described herein with an alternative lemon preparation. [Figure 4] FIG. 1 is a spider diagram comparing the nutritional analysis of an infusion prepared as described herein with an alternative lemon preparation. [Diagram 5] FIG. 1 illustrates an exemplary process for the industrial preparation of the beverages described herein. [Figure 6] FIG. 1 illustrates the suitability of shredding citrus fruit and shred size in the method of the present invention. [Figure 7] A diagram showing the different parts of a typical citrus fruit (A. Nakamura, et. al., Solvent Extraction Research and Development, Japan, Vol. 24, No. 1, pp. 37-45 (2017)). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] Aspects and embodiments of the present invention will now be described with reference to the accompanying figures. Further aspects and embodiments will be apparent to those skilled in the art. All material mentioned in this text is incorporated herein by reference.

[0023] The present invention provides a beverage comprising an infusion of a citrus fruit, preferably an infusion of a whole fruit, most preferably an infusion of a crushed whole citrus fruit.

[0024] As used in the present invention, the term "infusion" refers to the liquid product obtained when fruit is immersed in water and left to steep (infuse) for a period of time. A method for the preparation of a fruit infusion suitable for use in the beverage of the present invention is described below.

[0025] Fresh infusions are prepared by steeping the raw materials in cold or hot water for a short time. These are dilute solutions of the readily soluble components of the raw materials. As will be appreciated by those skilled in the art, infusions may also contain a small amount of suspended solids from the raw materials in addition to the readily soluble components. Preferably, the suspended solids are less than 5% in total, more preferably less than 3%, and most preferably less than 1% of the total extracted material.

[0026] According to the THIE Compendium of Guidelines for Tea Herbal and Fruit Infusions (published June 22, 2018, see Appendix 14), a fruit infusion will yield at least 1.2 g / L of dry matter, which is typically used as a reference value for a "standard strength" infusion. As will be appreciated by those skilled in the art, infusions can be prepared with variable strengths. In some embodiments, a standard strength infusion comprises 1.2 g / L of dry matter. An "intense infusion", as used herein, may be defined as a fresh infusion that contains a significantly higher amount of material from the raw material (i.e., fruit) compared to a standard strength infusion. The concentration of soluble components obtained from the raw material is significantly higher, for example at least 3 times higher, at least 5 times higher, at least 10 times higher, or at least 15 times higher. In a preferred embodiment, the infusions described herein are intense infusions.

[0027] In some embodiments, the leachate of the present invention is a concentrated leachate comprising at least 5 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 6 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 8 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 10 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 12 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 14 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 15 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 17 g / L of dry matter. In some embodiments, the leachate is a concentrated leachate comprising at least 20 g / L of dry matter.

[0028] In some embodiments, the leachate is a thick leachate comprising up to 200 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 175 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 150 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 125 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 100 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 90 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 80 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 70 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 60 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 50 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 40 g / L of dry matter. In some embodiments, the leachate is a thick leachate comprising up to 30 g / L of dry matter.

[0029] The amount of infusion contained in a beverage can be quantified by reference to an equivalent amount of "standard strength" infusion (i.e. by using the THIE reference value). The amount of infusion quoted in the beverage, i.e. the amount stated in the ingredients list or on the label, corresponds to this equivalent amount and can be determined by the following calculation:

[0030]

number

[0031] In some embodiments, the beverage of the present invention comprises citrus fruit infusion in an amount of 15% or less of the standard strength infusion (i.e., 15g / 100g). In some embodiments, the beverage comprises infusion in an amount of 20% or less of the standard strength infusion. In some embodiments, the beverage comprises infusion in an amount of 25% or less of the standard strength infusion. In some embodiments, the beverage comprises infusion in an amount of 30% or less of the standard strength infusion.

[0032] In some embodiments, the beverage of the present invention comprises a citrus fruit infusion in an amount equal to at least 1% (i.e., 1 g / 100 g) of the standard strength infusion. In some embodiments, the beverage of the present invention comprises a citrus fruit infusion in an amount equal to at least 2% (i.e., 2 g / 100 g) of the standard strength infusion. In some embodiments, the beverage of the present invention comprises a citrus fruit infusion in an amount equal to at least 5% (i.e., 5 g / 100 g) of the standard strength infusion. In some embodiments, the beverage comprises an infusion in an amount equal to at least 8% of the standard strength infusion. In some embodiments, the beverage comprises an infusion in an amount equal to at least 10% of the standard strength infusion. In some embodiments, the beverage comprises an infusion in an amount equal to at least 12% of the standard strength infusion.

[0033] In some embodiments, based on the THIE standard values, the beverage comprises an amount of infusion equal to 1-30% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 5-30% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 10-30% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 0.1-25% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 1-25% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 5-25% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 10-25% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 15-25% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to 20-25% (w / w) of the standard strength infusion. In some embodiments, the beverage comprises an amount of infusion equal to about 25% (i.e., 25g / 100g) of the standard strength infusion.

[0034] In some embodiments, the beverage of the present invention comprises an amount of citrus fruit infusion that provides at least about 0.1 g / L of dry matter in the final beverage. In some embodiments, the beverage comprises an amount of infusion that provides at least about 0.2 g / L of dry matter in the final beverage. In some embodiments, the beverage comprises an amount of infusion that provides at least about 0.3 g / L of dry matter in the final beverage. In some embodiments, the beverage comprises an amount of infusion that provides at least about 0.4 g / L of dry matter in the final beverage.

[0035] In some embodiments, the beverages of the present invention comprise an amount of citrus fruit infusion that provides about 0.4 g / L or less of dry matter in the final beverage. In some embodiments, the beverages comprise an amount of infusion that provides about 0.5 g / L or less of dry matter in the final beverage. In some embodiments, the beverages comprise an amount of infusion that provides about 0.6 g / L or less of dry matter in the final beverage.

[0036] In some embodiments, the beverage of the present invention comprises an amount of citrus fruit infusion to provide 0.1-0.6 g / L of dry matter in the final beverage. In some embodiments, the beverage of the present invention comprises an amount of citrus fruit infusion to provide 0.2-0.5 g / L of dry matter in the final beverage. In some embodiments, the beverage of the present invention comprises an amount of citrus fruit infusion to provide 0.2-0.4 g / L of dry matter in the final beverage. In some embodiments, the beverage of the present invention comprises an amount of citrus fruit infusion to provide about 0.3 g / L of dry matter in the final beverage.

[0037] Various citrus fruits can be used in the infusions and beverages described herein. In some embodiments, the citrus fruits are selected from lemons, oranges, mandarins, grapefruits, limes, and other citrus fruits. Other citrus fruits may include, without limitation, kumquats, yuzu, agrifruits, pomelos, tangerines, tangelos, satsumas, and clementines. In some embodiments, the citrus fruits are selected from lemons, oranges, mandarins, grapefruits, and limes. In some embodiments, the citrus fruits are selected from lemons and oranges. In some embodiments, the citrus fruits are lemons.

[0038] Beverages according to the invention preferably have a turbidity of 75 NTU or less.

[0039] Turbidity is the "cloudiness" of a liquid due to the presence of particulate suspension. Turbidity in water can be quantified by measuring the propensity of suspended particles to scatter light. Turbidity can be measured in this manner using an instrument called a nephelometer. The unit of turbidity in a calibrated nephelometer is called Nephelometric Turbidity Units (NTU).

[0040] In some embodiments, for example, turbidity is measured using a HATCH (2100N) turbidimeter. Samples are not diluted for measurement, the beverage is simply placed in the tube of the turbidimeter and the NTU value is obtained directly.

[0041] In some embodiments, the beverage has a turbidity of 60 NTU or less. In some embodiments, the beverage has a turbidity of 50 NTU or less. In some embodiments, the beverage has a turbidity of 40 NTU or less. In some embodiments, the beverage has a turbidity of 30 NTU or less. In some embodiments, the beverage has a turbidity of 20 NTU or less. In some embodiments, the beverage has a turbidity of 10 NTU or less.

[0042] Beverages according to the present invention preferably have a pH in the range of about 2.5 to about 7.0.

[0043] The pH value is a standard parameter for measuring sourness. The pH of a beverage can be determined by known methods, for example, by using a pH meter. The sourness of a beverage may be due to natural acids derived from citrus fruits. In addition, in some embodiments, an acidity regulator, including but not limited to citric acid, may be added to adjust the pH of the beverage.

[0044] In some embodiments, the pH is at least 2.5. In some embodiments, the pH is at least 3.0. In some embodiments, the pH is at least 3.5.

[0045] In some embodiments, the pH is 7.0 or less. In some embodiments, the pH is 6.5 or less. In some embodiments, the pH is 6.0 or less. In some embodiments, the pH is 5.5 or less.

[0046] In some embodiments, the pH is about 3.0 to about 6.0. In some embodiments, the pH is about 3.0 to about 5.5. In some embodiments, the pH is about 3.5 to about 6.0. In some embodiments, the pH is about 3.5 to about 5.5. In some embodiments, the pH is about 3.5 to about 5.0. In some embodiments, the pH is about 3.5 to about 4.5.

[0047] Beverages according to the present invention preferably have a soluble solids content of at least about 0.1 degrees Brix.

[0048] Brix is ​​expressed as degrees Brix (°Bx) of soluble solids and is a measure of the amount of solutes present in a liquid. The soluble solids in the infusions and beverages described herein will primarily include sugars, but will also include dissolved organic acids and other compounds derived from the fruit.

[0049] Brix can be measured using well-known methods, for example, using a refractometer or hydrometer. A refractometer determines Brix by measuring the refraction of light passing through a liquid sample. Liquids containing dissolved solids, for example sugar, are denser than water and cause light to refract more as it passes through them. The instrument compares this to the refraction of light passing through water to give a Brix value.

[0050] According to CODEX GENERAL STANDARD FOR FRUIT JUICES AND NECTARS, Brix is ​​defined as the soluble solids content of fruit juice as determined by the methods found in the Methods of Analysis and Sampling section. See Accepted Methods.

[0051] [Table 1]

[0052] In some embodiments, for example, Brix is ​​measured by a refractometer (Mettler Toledo:RE50) to obtain a direct value of the soluble solids contained in the sample, and the analysis is done directly without any sample preparation.

[0053] In some embodiments, the beverage has a soluble solids content of at least about 0.1° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.2° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.3° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.4° Brix.

[0054] In some embodiments, the beverage has a soluble solids content of at least about 0.5° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.6° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.7° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.8° Brix. In some embodiments, the beverage has a soluble solids content of at least about 0.9° Brix. In some embodiments, the beverage has a soluble solids content of at least about 1.0° Brix. In some embodiments, the beverage has a soluble solids content of at least about 1.2° Brix. In some embodiments, the beverage has a soluble solids content of at least about 1.4° Brix. In some embodiments, the beverage has a soluble solids content of at least about 1.6° Brix. In some embodiments, the beverage has a soluble solids content of at least about 1.8° Brix. In some embodiments, the beverage has a soluble solids content of at least about 2.0° Brix. In some embodiments, the beverage has a soluble solids content of at least about 2.1°Brix.

[0055] In some embodiments, the beverage has a soluble solids content of about 0.5° Brix or less. In some embodiments, the beverage has a soluble solids content of about 1.0° Brix or less. In some embodiments, the beverage has a soluble solids content of about 2.0° Brix or less. In some embodiments, the beverage has a soluble solids content of about 3.0° Brix or less. In some embodiments, the beverage has a soluble solids content of about 4.0° Brix or less. In some embodiments, the beverage has a soluble solids content of about 5.0° Brix or less.

[0056] The beverage of the present invention may comprise at least one oil derived from citrus fruit. Advantageously, using the method described herein, the citrus oil may be retained in the infusion of the citrus fruit. Without being bound by theory, the presence of the citrus oil in the beverage imparts good flavor and taste to the beverage.

[0057] The beverages of the present invention may also include volatile components from the citrus fruit infusion. Without being bound by theory, these components may contribute to the flavor and sensory profile of the infusion and, therefore, of the final beverage.

[0058] In some embodiments, these components include, but are not limited to, alpha pinene, beta pinene, gamma terpinene, alpha terpineol, bergamotene, beta bisabolene, fenchol, nerol, geraniol, geranyl acetate, and limonene.

[0059] In some embodiments, the beverage according to the present invention may also comprise further ingredients. For example, in some embodiments, the beverage further comprises fruit juice, preferably from a citrus fruit. The fruit juice may be from the same citrus fruit as that used to prepare the infusion described herein. Alternatively, it may be from a different fruit.

[0060] As used herein, the term "fruit juice" refers to the liquid obtained by mechanically squeezing fruit.

[0061] Fruit juice is the unfermented but fermentable liquid obtained from the edible parts of wholesome, properly ripe fresh fruit or from the edible parts of fruit maintained in wholesome conditions by suitable means, including post-harvest surface treatments, applied in accordance with applicable provisions of the Codex Alimentarius Commission (definition found in CODEX STAN 247-2005).

[0062] For directly expressed fruit juices, the Brix level shall be considered as that expressed from the fruit and the soluble solids content of the single strength juice shall not be modified except by blending with juice of the same type of fruit. The following table gives minimum Brix values ​​for some citrus fruit juices (the complete table can be found in CODEX STAN 247-2005):

[0063] [Table 2]

[0064] Optionally, the juice may be clarified before use. Clarification can be done by different processes, for example using UF (ultrafiltration), enzyme treatment, or using diatomaceous earth and filtration.

[0065] In some embodiments, the beverage contains fruit juice in an amount of about 2.0 g / L or less, based on the total volume of the beverage.

[0066] In some embodiments, the beverage contains fruit juice in an amount of about 3.0 g / L or less, based on the total volume of the beverage. In some embodiments, the beverage contains fruit juice in an amount of about 4.0 g / L or less, based on the total volume of the beverage. In some embodiments, the beverage contains fruit juice in an amount of about 5.0 g / L or less, based on the total volume of the beverage.

[0067] In some embodiments, the beverage contains about 0.2 g / L or more of fruit juice, based on the total volume of the beverage. In some embodiments, the beverage contains about 0.5 g / L or more of fruit juice, based on the total volume of the beverage. In some embodiments, the beverage contains about 1.0 g / L or more of fruit juice, based on the total volume of the beverage.

[0068] In preferred embodiments, no additional sweetener or sweetening agent is added to the beverage of the present invention. In these embodiments, the sweetness of the beverage is entirely provided by sweeteners derived from citrus fruits (i.e., natural sugars derived from citrus fruits). In other embodiments, the beverage of the present invention may contain a small amount of additional sweetener, for example, an amount that provides a sweetness equivalent to a sucrose content of 5.0 degrees Brix or less.

[0069] In some embodiments, the beverages of the present invention may contain an amount of additional sweetener to provide a sweetness equivalent to a sucrose content of 5.0 degrees Brix or less. In some embodiments, the beverages of the present invention may contain an amount of additional sweetener to provide a sweetness equivalent to a sucrose content of 4.0 degrees Brix or less. In some embodiments, the beverages of the present invention may contain an amount of additional sweetener to provide a sweetness equivalent to a sucrose content of 3.0 degrees Brix or less. In some embodiments, the beverages of the present invention may contain an amount of additional sweetener to provide a sweetness equivalent to a sucrose content of 2.0 degrees Brix or less. In some embodiments, the beverages of the present invention may contain an amount of additional sweetener to provide a sweetness equivalent to a sucrose content of 1.0 degrees Brix or less.

[0070] Sweeteners that may be added include sugars, such as sucrose, glucose, fructose or dextrose. As is known in the art, other sweeteners, such as artificial sweeteners, can also be added.

[0071] In some embodiments, other ingredients may optionally be added to the final beverage, including, but not limited to, acidulants, flavoring agents, preservatives, stabilizers, colorants, and the like.

[0072] Some examples of such ingredients may be flavor improvers such as fruit flavors, sweeteners such as sucrose, stabilizers such as pectin or gums, preservatives such as sorbates, and colorants such as natural food colors.

[0073] The beverage according to the present invention may be a packaged beverage, in other words the beverage may be provided in a packaged form in a container.

[0074] As used herein, the term "containerized" is intended to refer primarily to commercially packaged and sealed products, e.g., those suitable for commercial supply and / or sale to consumers.

[0075] Suitable containers for packaging beverage products are known in the art. In some embodiments, the container is, for example, a can (e.g., an aluminum can), a carton, a pouch, a pod, a bag (e.g., a "bag-in-box" type dispenser), a bottle, a cask, or a keg. In some embodiments, the container is a can, a carton, a pouch, a bottle, or a keg. In some embodiments, the container is selected from a can or a bottle. In some embodiments, the container is a can. In some embodiments, the container is a bottle. In some embodiments, the container is a plastic bottle or a glass bottle.

[0076] A method for preparing a beverage comprising a citrus fruit infusion is also provided herein. The method of the present invention allows for the production of a citrus fruit beverage having the above-mentioned characteristics.

[0077] The method comprises the step of comminuting whole citrus fruits, i.e. cutting said whole fruits into pieces of a defined size, to produce comminuted citrus fruits, as described herein.

[0078] Surprisingly, the inventors have found that using the whole fruit (as opposed to, for example, the skin or pulp) provides an optimal balance between flavor, acidity, mouthfeel and appearance (clarity) of the infusion and, consequently, of the beverage produced therefrom.

[0079] Preferably, the whole citrus fruit is chopped (ground) to a size of about 0.5 mm to about 30 mm. In some embodiments, the fruit is chopped to a size of about 1 mm to about 20 mm. In some embodiments, the fruit is chopped to a size of about 2 mm to about 10 mm. In some embodiments, the fruit is chopped to a size of about 2 mm to about 5 mm.

[0080] As used herein, the specified "size" of a crushed whole citrus fruit effectively refers to the average diameter of the fruit pieces produced in the crushing step. Using the methods described herein, it is possible to ascertain the size of the pieces after shredding, for example, by using sieve vibrators with different mesh sizes to separate and quantify pieces of known diameter.

[0081] In some embodiments, the terms "crushing," "shredding," and "milling" may be used interchangeably and refer to cutting the fruit into small pieces as described herein. Crushing, shredding, or milling of citrus fruit may be performed in a variety of ways, as known in the art. In some embodiments, for example, crushing is performed using a mesh, screen, or grid having a plurality of openings. Preferably, crushing is performed using a mesh. The diameter of the openings determines the size to which the fruit is shredded. In some embodiments, the mesh therefore includes a plurality of openings, each having a diameter of about 0.5 mm to about 30 mm. In some embodiments, each of the openings has a diameter of about 1 mm to about 20 mm. In some embodiments, each of the openings has a diameter of about 2 mm to about 10 mm. In some embodiments, each of the openings has a diameter of about 2 mm to about 5 mm.

[0082] The inventors have found that the use of crushed citrus fruit in the size ranges specified herein results in an optimal balance between flavor intensity and undesirable sedimentation (cloudiness). If the fruit pieces used are cut too large, the resulting infusion will have very weak flavor and taste. If the fruit pieces used are cut too small, there will tend to be increased sedimentation and the infusion will be very cloudy (opaque).

[0083] Next, the crushed citrus fruit produced as described above is soaked in water to obtain an infusion.

[0084] The water is preferably at a temperature of 40° C. or less. In some embodiments, the water is at a temperature of about 10-40° C. In some embodiments, the water is at a temperature of about 20-40° C. In some embodiments, the water is at a temperature of about 30-40° C. In some embodiments, the water is at a temperature of about 40° C.

[0085] In some embodiments, whole crushed fruit prepared as described above is added to water, mixed (e.g., using a rotating blade or paddle), and then infused. In some embodiments, the fruit is infused for at least 30 minutes.

[0086] In some embodiments, the fruit is infused for about 30 minutes to about 45 minutes. In some embodiments, the fruit is infused for about 30 minutes to about 60 minutes. In some embodiments, the fruit is infused for about 30 minutes to about 90 minutes.

[0087] After the infusion step, the fruit pieces may be removed, for example, by centrifugation or filtration.

[0088] In some embodiments, one or more stabilizers or processing aids may be added to the resulting infusion liquid before further use, as known in the art.Stabilizers are additives used in beverages to help maintain emulsion or prevent denaturation.The most common stabilizers include hydrocolloids (e.g., xanthan, gum arabic and gum acacia), modified starch, pectin, carrageenan, casein, inulin.

[0089] The resulting crushed whole fruit infusion may be utilized as an ingredient in beverages according to the present invention.

[0090] In some embodiments, preparation of a beverage according to the invention (eg, a "ready-to-drink" beverage) comprises mixing the infusion with water and, optionally, blending and / or homogenizing.

[0091] In some embodiments, preparing the beverage further comprises the addition of additional ingredients known in the art, including but not limited to the additional beverage ingredients listed above.

[0092] The final beverage may be sterilized using methods known in the art before packaging in the beverage containers described above. In some embodiments, the final beverage may be sterilized using methods known in the art after packaging in the beverage containers described above.

[0093] Alternatively, the resulting infusion of crushed whole citrus fruit may be utilized as an ingredient in concentrates according to the present invention; beverage concentrates are known in the art and include, but are not limited to, squashes, syrups, cordials, gels and powders.

[0094] The concentrates described herein may be suitable for direct sale to consumers, i.e., dilution with water at home. Alternatively, the beverage concentrates may be packaged for dilution at point of sale (e.g., as wholesale "post-mix" products, ultimately mixed to order in bars, restaurants, etc.). Suitable containers include, but are not limited to, the beverage containers described above.

[0095] Thus, a concentrate for preparing a beverage is provided herein. The concentrate of the present invention comprises, is derived from, or is prepared from an infusion of a citrus fruit as described herein. The concentrate of the present invention may be diluted with water in any proportion and used to provide a beverage according to the present invention. For example, the concentrate of the present invention may be used as a syrup or undiluted solution in a beverage. In this case, the concentrate may be diluted 2x, 3x, 4x, 5x, 6x, 7x, 8x, 9x, 10x, 15x, 20x, 25x, 30x, or 35x and used. The concentrate of the present invention is preferred in terms of storage and transportability because it is concentrated. The concentrate of the present invention may be solid or liquid.

[0096] In one embodiment, the concentrate of the present invention is a 2-35x concentrate, preferably a 3-30x concentrate, more preferably a 5-25x concentrate of the beverage of the present invention.

[0097] In some embodiments, the concentrate of the present invention comprises a whole fruit infusion resulting from the infusion process described herein (i.e., the concentrated infusion described above). Preferably, the concentrate is prepared directly from the whole fruit infusion material described herein.

[0098] Thus, in some embodiments, the infusion material is optionally sterilized and packaged in containers, as described above, after addition of the above-mentioned further ingredients, optionally without the addition of further water or with only a minimal amount of further water.

[0099] In a further embodiment, preparation of a concentrate according to the present invention may involve further concentrating (e.g., evaporating) the whole fruit infusion material (i.e. the "thick infusion" material resulting from the infusion process described herein) before and / or after the addition of further beverage ingredients.

[0100] In an alternative embodiment, a concentrate according to the present invention may be prepared from a beverage of the present invention (e.g. a final beverage prepared from the infusion material described above) by concentrating (e.g. by evaporation) as known in the art.

[0101] In some embodiments, concentrates according to the present invention have a soluble solids content of at least about 5 Brix. In some embodiments, concentrates according to the present invention have a soluble solids content of at least about 10 Brix. In some embodiments, concentrates according to the present invention have a soluble solids content of at least about 15 Brix. In some embodiments, concentrates according to the present invention have a soluble solids content of at least about 20 Brix.

[0102] In some embodiments, concentrates according to the present invention have a soluble solids content of about 100 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 90 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 80 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 70 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 60 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 50 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 45 Brix or less. In some embodiments, concentrates according to the present invention have a soluble solids content of about 40 Brix or less.

[0103] In some embodiments, the concentrate according to the present invention has a turbidity of 5000 NTU or less. In some embodiments, the concentrate according to the present invention has a turbidity of 4000 NTU or less. In some embodiments, the concentrate according to the present invention has a turbidity of 3000 NTU or less. In some embodiments, the concentrate according to the present invention has a turbidity of 2500 NTU or less. In some embodiments, the concentrate according to the present invention has a turbidity of 2000 NTU or less.

[0104] In some embodiments, concentrates according to the invention have a pH in the range of about 1 to about 6. In some embodiments, concentrates according to the invention have a pH in the range of about 1.5 to about 5. In some embodiments, concentrates according to the invention have a pH in the range of about 1.5 to about 4. In some embodiments, concentrates according to the invention have a pH in the range of about 1.5 to about 3. In some embodiments, concentrates according to the invention have a pH in the range of about 1.5 to about 2.5.

[0105] In some embodiments, the concentrates of the present invention comprise a citrus fruit infusion as described herein in an amount that provides 1-25 g / L of dry matter based on the total beverage concentrate. In some embodiments, the beverages of the present invention comprise a citrus fruit infusion in an amount that provides 2-20 g / L of dry matter. In some embodiments, the beverages of the present invention comprise a citrus fruit infusion in an amount that provides 5-20 g / L of dry matter. In some embodiments, the beverages of the present invention comprise a citrus fruit infusion in an amount that provides 5-10 g / L of dry matter. In some embodiments, the beverages of the present invention comprise a citrus fruit infusion in an amount that provides about 7 g / L of dry matter.

[0106] The present invention further provides a product, i.e. a beverage ingredient or beverage product, which is obtained or obtainable by the process described herein.

[0107] In some embodiments, the invention provides a material (e.g., a citrus fruit infusion) obtainable or obtainable by the methods described herein. In some embodiments, the invention provides a beverage obtainable or obtainable by the methods described herein. In some embodiments, the invention provides a concentrate (i.e., a beverage concentrate) obtainable or obtainable by the methods described herein. In some embodiments, the invention provides a citrus fruit infusion obtained or obtainable by the methods disclosed herein. In some embodiments, the infusion is obtained or obtainable by a method comprising the steps of: (i) grinding whole citrus fruit to a size of between 0.5 mm and 30 mm to obtain ground citrus fruit; and (ii) immersing the ground citrus fruit in water at a temperature of 40° C. or less to obtain the infusion.

[0108] In some embodiments, the present invention provides a beverage obtainable or obtainable by mixing said infusion with water and optionally other beverage ingredients. In some embodiments, the beverage is a beverage as described above.

[0109] In some embodiments, the present invention provides a concentrate obtainable or obtainable from said infusion solution, optionally by mixing said infusion solution with other materials and / or concentrating said infusion solution. In some embodiments, the concentrate is a concentrate as described above.

[0110] The present invention also provides the use of an infusion obtained or obtainable by the method disclosed herein in the preparation of an infusion described herein, such as a beverage.The present invention also provides the use of an infusion obtained or obtainable by the method disclosed herein in the preparation of an infusion described herein, such as a concentrate.

[0111] The disclosed features, expressed in the foregoing description, or in the following claims, or in the accompanying figures in their specific form, or as means for performing a disclosed function, or as methods or processes for obtaining a disclosed result, can optionally be utilized separately or in any combination of such features to realize the invention in diverse forms thereof.

[0112] While the present invention has been described with respect to the above exemplary embodiments, many equivalent modifications and variations will be apparent to those skilled in the art given this disclosure. Accordingly, the exemplary embodiments of the present invention set forth above are considered to be illustrative and not limiting. Various modifications to the described embodiments can be made without departing from the spirit and scope of the present invention.

[0113] For the avoidance of any doubt, any theoretical explanations provided herein are provided for the purpose of improving the understanding of the reader, and the present invention does not wish to be bound by any of these theoretical explanations.

[0114] The section headings used herein are for organizational purposes only and are not to be construed as limiting the subject matter described.

[0115] Throughout this specification, including the claims which follow, unless the context requires otherwise, the words "comprise" and "include" and variations such as "comprises", "comprising" and "including" will be understood to imply the inclusion of a specified integer or step, or group of integers or steps, but not the exclusion of any other integers or steps, or group of integers or steps.

[0116] It should be noted that, as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Ranges can be expressed herein as from "about" one particular value and / or to "about" another particular value. When such a range is expressed, another embodiment includes from the one particular value and / or to the other particular value. Similarly, when values ​​are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another embodiment. The term "about" in connection with numerical values ​​is arbitrary and may mean, for example, + / - 10%. EXAMPLES

[0117] Example 1. Preparation of lemon infusion Lemon pieces are obtained by fragmenting lemon fruits (whole fruits) into pieces with a size of 0.5 to 3 mm. These pieces are poured into water in the proportions shown in Table (1), then mixed and kept at 40°C or less for at least 30 minutes. The fruit pieces are then separated using a centrifuge to obtain the amount of lemon infusion shown in Table (1).

[0118] The resulting infusion can then be used to make a beverage by pouring the resulting infusion with water and any other ingredients and mixing until properly homogenized. An exemplary process is illustrated in FIG.

[0119] [Table 3]

[0120] Example 2 Preparation of the finished product Concentrated lemon infusion, clarified juice, natural flavors and water are mixed in the amounts shown in Table (2) and then filled into a PET bottle to prepare a sample solution.

[0121] [Table 4]

[0122] Example 3 pH level experimental data Evaluation method: The pH of the beverages was evaluated by using either 50% citric acid solution or 20% sodium citrate solution to obtain the same beverages at different pH levels. The citric acid solution or sodium citrate solution was added to the beverage samples under continuous stirring and the pH was measured with a pH meter. Finally, the samples were tasted and compared as shown in Table (3) below.

[0123] [Table 5]

[0124] Example 4: Experimental data for extraction temperature Infusions were prepared using commercially available fresh lemons, fragmented into pieces of 0.5–3 mm, and soaked in water for 30 min at different temperatures (10, 20, 40, and 60°C).

[0125] Brix evaluation and sensory testing were applied to compare the samples shown in Table (4) below.

[0126] [Table 6]

[0127] Example 5: Experimental data within the specification range Cutting Dimensions To evaluate how shape and cutting size affect flavor, we selected three lemons of roughly the same size and made infusions with different cutting methods. The smaller the cut, the stronger the strength. However, if the cut is too small, it is difficult to separate the solids. Therefore, we recommend a size between 0.5 mm and about 30 mm. The best size is less than 10 mm.

[0128] Part Selection

[0129] In order to confirm the taste and flavor, the inventors tried to make infusions from different parts of lemons and compared the taste. The inventors made three samples, using only the flesh, only the peel, and the whole lemon, milled them to about 1 cm, and compared the taste.

[0130] Soft drink consumers were asked to describe their best tasting lemon drink. The described comments (e.g. very sour but not overly so, and slightly sweet) were translated into a profile of an ideal lemon drink by expert sensory scientists and trained sensory panelists. A list of attributes was agreed upon for a lemon drink, a scale was set from 0 to 5, and a score reflecting the consumer's description was selected on the scale for each attribute, thereby defining the "target" product. Portions of each were then prepared and tasted by the sensory panel.

[0131] When it comes to tasting, * A panel of five was selected to taste the samples and quantify and evaluate the different defined attributes to understand the organoleptic profile of the infusions tested. The aim of the tasting was to identify the intensity of the different agreed upon attributes and place that intensity on a scale of 0 to 5 (0 being absent and 5 being the highest level).

[0132] *Tasters are regularly trained in tasting citrus fruits by undergoing an in-house exercise aimed at identifying and defining common organoleptic terms to describe citrus fruits. This exercise consists of tasting different samples in a blind test (these samples are prepared using specific doses of lonely citrus fruit attributes, e.g. fruity, fresh, juicy, peely, etc.) and correctly identifying the organoleptic attributes corresponding to each sample.

[0133] [Table 7]

[0134] Milling is preferred over slicing in terms of overall sensory attributes. An overall acceptance criterion was ranked for the milled samples. The pulp portion lacks pulp notes and is less refreshing. The skin portion is too strong and bitter. The whole fruit is well balanced.

[0135] Once scoring was completed, a review was performed and the entire milled portion had a profile close to the target and therefore that portion (whole fruit) was selected for further experimentation.

[0136] Example 6: Minimum Brix experimental data The experimental method was designed to prepare lemon infusion for home preparation. Lemon slices were poured into water at ambient temperature in an amount of 10% (w / w) (this amount was based on home preparation of tea infusion where one tea bag (2 g tea leaves) is added to one cup of water (total volume 200 ml)). The Brix of the infusion was analyzed every 10 minutes up to 1 hour (1 hour was chosen as this is enough time for the infusion to be considered complete).

[0137] The values ​​for the fresh lemon fruit infusion, representative of what can be prepared at home, are given in Table (8).

[0138] [Table 8]

[0139] Example 7: How to validate lemon crush size As shown in Figure 6. Cutting lemon with 2mm cutting head using Micro mister, MASCO SANGYOCO LTD. Then mix 200g mashed lemon and 420g water.

[0140] To check the crushing size, a Horizontal Sieve Shaker AS 400 control, RETSECH GmbH was used with five different meshes: 4.0 mm, 2.0 mm, 1.4 mm, 1.0 mm and 0.35 mm for 20 minutes. The results are shown in table (7).

[0141] [Table 9]

[0142] Example 8. Physicochemical analysis of lemon infusion A whole fruit lemon infusion prepared according to the present invention (LIN2) was analyzed and compared to alternative citrus preparations, peel extract A (prepared using selected parts of the peel) and peel extract B (prepared using different selected parts of the peel).

[0143] The results are shown in the table below and further illustrated in Figures 1-4.

[0144] [Table 10]

[0145] [Table 11]

[0146] [Table 12]

[0147] Example 9 NTU experimental data An experimental method was designed to measure the effect of the addition of citrus infusions on the turbidity of the final drink. Four samples of the final drink were prepared using two different citrus infusions (prepared with different citrus fruits) according to the recipe of Example 2, with the amounts of these infusions also being varied. The turbidity of the four samples was analyzed using a turbidimeter.

[0148] The results are shown in Table 9.

[0149] [Table 13]

[0150] Example 10: Citrus infusion beverage concentrate The physical properties of the citrus infused beverage concentrate and its dilution were compared. The flavor of the diluted concentrate and the directly produced citrus infused beverage were compared to investigate the effect of additional process steps on the product.

[0151] The components of the citrus beverage concentrate are shown in Table 10a and compared to a citrus infused beverage made directly as in Example 2. Table 10b shows the Brix, pH and turbidity (NTU) of the concentrated formulations shown in Table 10a as well as the dilution of 9.09 g of concentrate with 200 ml of water.

[0152] [Table 14]

[0153] [Table 15]

[0154] A flavor comparison of the concentrate dilutions and directly produced beverages in Table 10b was performed to identify differences in sensory profiles related to general sensory attributes for soft drinks, including, for example, basic flavor attributes, sourness, bitterness, sweetness, overall intensity, as well as more specific ones, such as freshness, citrus notes, and aftertaste. The flavor comparison was performed by three scientific engineers in a comparative test, having one sample of each product, looking for differences and similarities between them. The comparison showed no significant differences between the flavors of each beverage. The diluted concentrates retained the fresh flavor and were within the final drink target range. The high dilution rate resulted in complete sorbate dissolution.

[0155] Example 11 Evaluation of various citrus beverages at different concentrations To evaluate the effect of infusion concentration on the properties of citrus beverages, sample beverages containing water (treated water) and concentrated lemon infusions at various concentrations (Runs 1-5) were prepared and tested. Concentrated lemon infusions and water were mixed to have the ratios shown in Table 11 and then filled into PET bottles to prepare the sample solutions. The infusions used to prepare the samples were produced according to the present invention (LIN2). The treated water was from the Citricos y Refrescantes manufacturing plant in Tordera and underwent a percolation treatment before use (pH=6.5).

[0156] The pH of the five samples was measured using a pH meter. The turbidity of the five samples was analyzed using a turbidimeter. The Brix value was measured using a refractometer. The Brix of the concentrated lemon infusion (LIN2) was 3.05.

[0157] For the tasting, a trained panel of three people was selected to taste the samples and quantify and evaluate the different defined attributes to understand the organoleptic profile of the sample beverages. The objective of the tasting was to identify the intensity of the different agreed upon attributes and place that intensity on a scale of 0 to 5 (0 being absent and 5 being the highest level). The results are shown in Table 11.

[0158]

Table 16

Claims

1. A packaged beverage containing an infusion of citrus fruit, Turbidity below 75 NTU, pH between 2 and 7 A packaged beverage comprising:

2. A beverage comprising an infusion of citrus fruit, Turbidity below 75 NTU, pH between 2 and 7 and Soluble solids of at least 0.1 Brix A beverage having the above structure.

3. The beverage according to claim 2, which is a packaged beverage.

4. 4. The beverage of claim 1 or claim 3, wherein the container is selected from a can, a glass bottle, a plastic bottle and a keg.

5. 4. The beverage according to claim 1 or claim 3, wherein the container has a volume of 2 litres or less, preferably 1 litre or less, more preferably 500ml or less.

6. 4. The beverage of claim 1, 2 or 3 having a pH of 3.0 to 5.0, preferably 3.5 to 4.

5.

7. 4. The beverage of claim 1, claim 2 or claim 3, wherein the infusion is a whole-fruit infusion of the citrus fruit.

8. 8. The beverage of claim 7, wherein the infusion is obtained by steeping whole crushed citrus fruits.

9. 4. The beverage of claim 1, claim 2 or claim 3, further comprising citrus fruit juice.

10. 8. The beverage of claim 7, comprising the fruit juice in an amount of 2.0 g / L or less, based on the total volume of the beverage.

11. 4. A beverage according to claim 1, claim 2 or claim 3, containing an amount of said infusion equal to 15-30% (w / w) of a standard strength fruit infusion, preferably equal to about 25% (w / w) of a standard strength fruit infusion.

12. 4. A beverage according to claim 1, claim 2 or claim 3, containing an amount of infusion solution to provide from 0.2g / L to 0.4g / L of dry matter in the final beverage.

13. 4. A beverage according to claim 1, claim 2 or claim 3, which contains no additional sweetener or contains additional sweetener in an amount to impart a sweetness to the beverage of no more than 5.0 degrees Brix of sucrose, preferably no more than 3.0 degrees Brix of sucrose.

14. 4. The beverage of claim 1, claim 2 or claim 3, wherein the citrus fruit comprises one or more fruits selected from the group consisting of lemon, orange, mandarin, grapefruit, lime or other citrus fruit.

15. 4. The beverage of claim 1, claim 2 or claim 3 which is pasteurized.

16. A concentrate for preparing a beverage according to claim 1, claim 2 or claim 3.

17. The concentrate according to claim 16, which is a 2 to 35 times concentrate, preferably a 3 to 30 times concentrate, more preferably a 5 to 25 times concentrate of the beverage.

18. 17. The concentrate according to claim 16, comprising an infusion of citrus fruits, preferably of the whole fruit, preferably in an amount resulting in 5-20 g / L of dry matter for said concentrate.

19. 17. The concentrate of claim 16 having a turbidity of less than 2500 NTU and a pH between 1 and 4.

20. 1. A method for preparing a citrus fruit infusion comprising: grinding the whole citrus fruit to a size between 0.5 mm and 30 mm to obtain ground citrus fruit; and A step of immersing the crushed citrus fruit in water at a temperature of 55° C. or less to obtain an infusion. The method includes:

21. 21. The method of claim 20, wherein the step of crushing the whole citrus fruit is carried out using a device comprising a plurality of openings each having a diameter between 0.5 mm and 30 mm, said device being preferably a mesh.

22. Optionally, adding further beverage ingredients; diluting the leachate with water 22. The method of claim 20 or claim 21, further comprising:

23. A product obtainable by the method of claim 20 or claim 21.

24. 24. The product of claim 23 which is a beverage, an ingredient for use in a beverage, or a concentrate for preparing a beverage.

25. 25. The product of claim 24 which is a beverage as claimed in claim 1 or claim 2.

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