Systems and methods for preserved, deoxygenated flavored beverages and compositions thereof

Abstract

The beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hop flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, and the headspace of the container containing an inert gas. [Selected Figure] Figure 1

Description

[Background technology]

[0001] Flavorful, low-calorie beverages are highly desirable to consumers. In addition, consumers typically dislike artificial sweeteners or other unnatural ingredients. Therefore, it is desirable to provide flavorful beverages that are low in calories. Summary of the Invention

[0002] In one embodiment, the beverage product comprises a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture comprising a tea flavor, a hop flavor, and water. The beverage product further comprises a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, and the headspace of the container comprising an inert gas. In an alternative embodiment, the oxygen content is less than 100 parts per billion. In another alternative embodiment, the mixture is carbonated. Alternatively, the mixture is alcohol-free. In another alternative embodiment, the beverage is yeast-free.

[0003] In one embodiment, the beverage comprises a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture comprising tea flavor, hop flavor, and water. In an alternative embodiment, the oxygen content is less than 100 parts per billion. In another alternative embodiment, the mixture is carbonated. Alternatively, the mixture is alcohol-free. In another alternative embodiment, the beverage is yeast-free.

[0004] In one embodiment, the beverage consists essentially of a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hop flavor, and water. In an alternative embodiment, the oxygen content is less than 100 parts per billion. In another alternative embodiment, the mixture is carbonated. Alternatively, the mixture is alcohol-free. In another alternative embodiment, the beverage is yeast-free.

[0005] In one embodiment, a method for producing a beverage includes forming a mixture of tea flavor, hop flavor, and water having a dissolved oxygen content of less than 0.5%. The method further includes purging the mixture with an inert gas to maintain or reduce the low-oxygen environment of the mixture. The method further includes sealing the purged mixture in a container to produce a low-oxygen non-alcoholic beverage.

[0006] In one alternative embodiment, the process steps do not include removing alcohol from either the mixture or the purged mixture, and the mixture does not contain alcohol. In another alternative embodiment, the process steps do not include adding a fungus to the mixture, and do not include adding bacteria to the mixture. Alternatively, forming includes disrupting the equilibrium of dissolved oxygen in the water to produce water having a reduced dissolved oxygen content. Forming further includes steeping tea leaves in the water having a reduced dissolved oxygen content. Forming further includes removing the tea leaves from the water having a reduced dissolved oxygen content to produce a composition of water having a reduced dissolved oxygen content and tea flavor remaining after removing the tea leaves. Forming further includes injecting an inert gas into the composition to reduce the dissolved oxygen, thereby producing water having a dissolved oxygen content of less than 0.5% combined with tea flavor. Optionally, forming includes introducing hops to the composition under low-oxygen conditions and removing the hops from the composition to develop residual hop flavor after removing the hops. In one alternative embodiment, purging occurs in a container, and an elevated, low-oxygen environment is maintained while the mixture is coupled to the container between the purging and sealing steps. In another alternative embodiment, disturbing does not include pulling a vacuum on the mixture or vacuum degassing the mixture in-line. In one embodiment, the process is made according to any of the methods described above.

[0007] In one embodiment, the apparatus for storing hops includes a lid attached to a bucket, the lid including an air inlet, an air outlet, and a valve. In an alternative embodiment, the valve is a pressure relief valve. In another alternative embodiment, the apparatus includes a dip tube. In another embodiment, the apparatus includes a barb, threaded fitting, or quick disconnect fitting for receiving an air hose. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 shows one embodiment of a process flow chart for adding hop flavor to a tea beverage. [Figure 2] FIG. 2 shows another embodiment of a process flow chart for adding hop flavor to a tea beverage. [Figure 3] FIG. 3 shows another embodiment of a process flow chart for adding hop flavor to a tea beverage. [Figure 4] FIG. 4 shows a diagram of one embodiment of the apparatus used in the hopping process. [Figure 5] FIG. 5 shows a diagram of one embodiment of a hop conservation device. [Figure 6] FIG. 6 shows a diagram of one embodiment of a hop conservation device. [Figure 7] FIG. 7 shows another embodiment of a process flow chart for a hop conservation device. DETAILED DESCRIPTION OF THE INVENTION

[0009] Certain terms are used herein merely for convenience and should not be construed as limitations on embodiments of the systems and methods for preserved, deoxygenated flavored beverages and compositions thereof. In many embodiments, one of the flavors for the beverage is hops.

[0010] For beverages containing flavors such as hops, the hop flavor can deteriorate significantly over time. This is especially true for the aroma that hops can impart to a beverage. Therefore, it is desirable to produce beverages with stable hop flavor and without sugar or sweeteners. In this way, extracted beverages can be bottled or canned and sold without significant deterioration of hop flavor. Because hops are typically used in beer, which is deoxygenated by a fermentation process, such oxygen deterioration is less of a problem (although still present) in beer. Additionally, residual sugars and alcohol are still present, resulting in beverages with significant calories. Typically, the production of flavorful beverages with good shelf life is impossible without sugar, fermentation, and yeast. Even when the alcohol content of a beverage is reduced, the beverage will still contain some residual alcohol. Even when attempts are made to remove the yeast, some yeast typically remains. Therefore, processes that include fermentation do not produce the same type of beverage as those described below in the deoxygenation and hopping processes.

[0011] In one embodiment, a hop flavor is imparted to a tea beverage. Tea beverages may include black tea, white tea, green tea, herbal tea, and various other tea beverages. One embodiment of a method for producing a hop-flavored tea beverage includes the following steps: heating water to approximately 185°F, steeping tea leaves in the water for approximately 3 minutes, and then removing the tea leaves from the water. The resulting flavored water is then transferred to a container such as a fermenter, brite tank, unitan, or similar sealed device. As part of this transfer operation, in many alternative embodiments, the tea-flavored water is strained, sealed, and cooled to approximately 36°F. Alternatively or additionally, one or more flavoring agents, such as sugar, honey, fruit juice, and the like, are added to the flavored water. Such flavoring agents are not added in many embodiments, particularly those producing non-caloric or low-calorie beverages. The hopping process may again use a container such as a fermenter, brite tank, unitan, or similar sealed device. Before adding hops, the tea beverage is deoxygenated by injecting an inert gas, such as carbon dioxide, nitrogen, or argon, through an aeration device, such as a 2-micron aeration stone, at about 5 psi for about 30 minutes. In many embodiments, it is desirable to achieve a standard of dissolved oxygen (DO) content in the tea beverage, which may be less than 100 parts per billion. Generally, the lower the level of dissolved oxygen, the better the preservation of hop flavor.

[0012] The hops are deoxygenated before being added to the flavored deoxygenated water. For example, the hops may be placed under vacuum and / or purged with an inert gas or the like in a container, apparatus, or vessel to deoxygenate the hops prior to addition. The deoxygenated hops are then introduced into the flavored deoxygenated water under low-oxygen conditions (so that the hops are oxygen-free). For example, the hops may be introduced under low-oxygen conditions using a "hop gun," hopinator, or other such device. In many embodiments, the hops may not be deoxygenated. In some scenarios, similar results in terms of flavor preservation may be achieved with or without deoxygenated hops. In some scenarios, the hops may not be deoxygenated, and the injection may be completed after the hops are added. After the deoxygenated hops are added, the headspace of the container, apparatus, or vessel is purged with an inert gas after the container, apparatus, or vessel is sealed to maintain a low-oxygen environment for the resulting mixture. In many embodiments, the addition of hops can be considered dry hopping with the added aspect of a low oxygen environment.

[0013] In many alternative embodiments, the hops are removed from the mixture by settling the hops and transferring them to another deoxygenated, sealed container. If desired, a filter may be used to separate the hops from the beverage. After the hops are removed from the mixture, the resulting liquid or beverage is purged with an inert gas. In many embodiments, the beverage is then carbonated, if desired. Inert gas may be constantly bubbled through the hop steeping vessel to further reduce O2 intrusion. Inert gas may also be used at this stage.

[0014] Embodiments herein can also be applied to reduce oxidation in unfermented, non-tea-based beverages, such as fruit juices, sodas, sweetened beverages, and beverages containing hops and water as primary ingredients. Hops are typically used in fermented beverages, such as beer. In such beverages, the resulting beverage has a low oxygen content as a result of the fermentation process, since oxygen is consumed in the fermentation process. Therefore, if hops are added to tea beverages without reducing the oxygen content, the flavor will typically deteriorate more quickly. Oxygen generally degrades delicate aromatic compounds in processes such as dry hopping.

[0015] Another exemplary embodiment for a process for producing a beverage, such as a non-alcoholic beverage, includes the following steps: Reducing the dissolved oxygen in water, for example by boiling the water and then cooling it, for example to about 185°C. steeping tea leaves in deoxygenated water for, for example, about 3 minutes, then straining to remove the tea leaves, and then sealing the resulting liquid and cooling it, for example, to about 4°C; injecting an inert gas into the liquid, for example for about 30 minutes, thereby deoxygenating the tea liquid, for example to reduce the dissolved oxygen, for example to preferably <500 parts per billion, more preferably <400 parts per billion, even more preferably <300 parts per billion, even more preferably <200 parts per billion, or even more preferably <100 parts per billion; The hops are vacuum sealed (or purged, or both) with an inert gas and then added to the deoxygenated tea liquid under low-oxygen conditions. After sealing the tea liquid in a container, the headspace of the container is purged with inert gas to maintain a low-oxygen environment. Purging the container of tea liquid with inert gas after removing the hops, and subsequently, if desired; and subsequently carbonating or flavoring the liquid or beverage under low oxygen conditions.

[0016] Beverages and other beverage-based products may be considered products made by processes according to embodiments herein. More specifically, referring to the drawings, it should be noted that FIG. 1 illustrates that mixture 2 is formed by combining water 4, tea flavor 6, and hop flavor 8 in a vessel 14 that is essentially free of atmospheric oxygen. Other flavors may be used in combination with or in place of tea, including fruit juice, lemonade, limeade, coffee, plant-based waters, artificial flavors, sugar, soda, bone broth, horchata, agua firesca, ginger-flavored beverages, flavored waters, and beverages containing no flavors other than hops. The vessel may be a fermenter, maturation tank, unitank, or the like. The oxygen concentration of the resulting mixture may be reduced from these components by purging them with an inert gas or by an in-line vacuum degassing system 10. The inert gas may be carbon dioxide, nitrogen, argon, or the like. The gassed mixture is isolated from ambient oxygen by sealing the gassed mixture 12 in vessel 14, resulting in an unoxidized hop-flavored beverage 16.

[0017] Referring to Figure 2, in one embodiment of a method of making a beverage, water 4 is heated in step 18, thereby disrupting the oxygen equilibrium in the water. Tea leaves are added in step 20 and allowed to steep in the water for a period of time in step 22, depending on the desired flavor intensity. In step 24, the tea leaves are removed. A concentrated tea-flavored extract, liquid concentrate, powder, or the like 6 may be added to the oxygen-disrupted water 4. The oxygen concentration of the mixture may be reduced by injecting one or more non-oxidizing (inert) gases in step 26 and / or by vacuum stripping in step 28, to, for example, <100 parts per billion, <200 parts per billion, <300 parts per billion, <400 parts per billion, <500 parts per billion, as may be preferred in any embodiment.

[0018] In many embodiments, air stones are used to deliver inert gas into the mixture, or the gas may be injected directly through a port, tube, or perforated tube, etc. A dissolved oxygen sensor may be used to assess the oxygen content of the mixture.

[0019] Hop flavoring is then added in step 30. Examples of hop flavorings that may be used include, but are not limited to, whole leaf hops, pelleted hops, hop powder, hop oil, and / or hop extract. In many embodiments, a non-oxidizing gas is added to the hops before introducing the hop flavor into the mixture, and / or the hops are added to a second deoxygenation vessel, followed by the addition of the tea mixture. In many configurations, a pump is used to facilitate mixing and extraction of the hop flavor. In some embodiments, a non-oxidizing gas is injected into the mixture during this hop extraction process. In other embodiments, the mixture is passed through an in-line degasser to maintain a low-oxygen environment. Depending on the desired embodiment, a portion of the insoluble hop material may then be removed. In many embodiments, this is accomplished by transferring the liquid to a second vessel in step 32, filtering the liquid, discarding the hops that settle by gravity, or decanting the floating hops, while maintaining a low oxygen concentration in step 10 by stripping or injecting oxygen or isolating the mixture from atmospheric oxygen intrusion. The resulting beverage is sealed in a container 14 in step 12, resulting in a reduced oxygen hop flavored beverage in step 16 that has no appreciable alcohol content.

[0020] Referring to FIG. 4 , one embodiment of a vessel 40 used in the injection and hopping process is a vessel that essentially removes oxygen. Commercially available vessels, such as fermenters, maturation tanks, unitanks, or other similar vessels, may be used for vessel 40. Vessel 40 has a port 42 for introducing inert gas during the injection process. Port 42 may be a valve, inlet, or other connection area for introducing inert gas. Vessel 40 has an opening for introducing hops, such as port or valve 44. Vessel 40 has a means for venting gas, such as a manually controllable valve 46 or pressure relief valve 48. Vessels capable of handling elevated pressures of 1, 2, 5, 10, 15 psi, or more (according to preferred embodiments) are desirable for the injection and subsequent transfer process. A liquid port with a valve 52 can be used to add liquid before the hopping process or to remove liquid after the hopping process. The actual vessel used may vary, but in many embodiments, the vessel is oxygen-removing and has various ports for the introduction and removal of liquids, gases, and mixtures.

[0021] Additional ports 54 at the bottom of vessel 40 or towards or on top of vessel 40 can also be used for transferring or mixing mixtures. Among the intermediates needed are liquids having a hop flavor (which may be a mixture of flavor compounds) and with reduced dissolved oxygen, for example, preferably <500 parts per billion, more preferably <400 parts per billion, even more preferably <300 parts per billion, even more preferably <200 parts per billion, or even more preferably <100 parts per billion.

[0022] Some, but not all, embodiments produce products such as alcohol-free hop-flavored beverages with hop flavors similar to those found in fermented beverages. In some embodiments, alcohol, such as beer, wine, or distilled spirits, is infused with an inert gas and then added to the hop-flavored beverage. In some embodiments, purified alcohol is added to the mixture prior to the infusion and hopping process to produce a hop-flavored alcoholic beverage without oxygen reduction or biological processes in the hopping process.

[0023] Some, but not all, embodiments produce products such as hop-flavored liquid additives as flavorings for baked goods such as soda bread, quick breads, scones, cakes, and pastries.

[0024] Some, but not all, embodiments produce products such as a hop flavored liquid additive as a flavoring to waffles. One embodiment of an apparatus for facilitating the storage of hops in a lower-oxygen environment is described below. Currently, in commercial breweries or beverage manufacturing plants, bulk hops are typically sold in 11-pound bags that are purged of oxygen for long-term storage. After the bags are opened, oxygen is introduced to the hops, which can oxidize and deteriorate over time. While the bags can be purged of oxygen and resealed, it is a difficult process. There is a need for a relatively inexpensive (and preferably stackable), robust, ridged apparatus for purging hops with inert gas and preserving them so that many varieties of hops can be stored for extended periods without flavor deterioration.

[0025] Referring to FIG. 5 , a container for storing hops in a low-oxygen environment is described. Some, but not all, embodiments of this container include a lid 60 that fits over a container (e.g., sold separately), such as a 0.5-, 1-, 2-, 5-, 10-, or 55-gallon bucket or bin. In many embodiments, the lid 60 is constructed from a ridged material, such as plastic or metal. The lid 60 has a sealable device for introducing pressurized gas 62, such as a barbed fitting for attaching an air hose. The connection between the pressurized gas and the lid 60 may be a threaded fitting. The connection between the pressurized gas and the lid 60 may also be a quick-release fitting. The air inlet may be connected to a perforated post 64 that extends downward into the container. In many embodiments, the perforations or holes are small enough to prevent hop vines or pellets from entering the post, e.g., less than 6 mm in diameter. A controllable exhaust port 66 and / or pressure relief valve 68 is attached to the lid to facilitate the exhaust of gas from the sealed container. In many embodiments, the outlet port has a barbed or threaded fitting for attachment of an oxygen content monitoring device. The lid device 70 is attached to a separately manufactured containment vessel 72, such as a bucket or bin, such that an air seal is created to separate the internal environment from the external environment.

[0026] Referring to FIG. 6 , another embodiment includes a complete container 74, such as a bucket or bin, with a sealable port, often a barb fitting for attaching an air hose, for introducing pressurized gas from the side 76. The connection between the pressurized gas and the lid may be a threaded joint. The connection between the pressurized gas and the lid may be a quick-disconnect joint. In many embodiments, the air inlet is connected to a perforated post 78 extending laterally into the container. In many embodiments, the perforations or holes are small enough to prevent hop vines or pellets from entering the post, e.g., less than 6 mm in diameter. A controllable exhaust port 80 and / or pressure relief valve 82 is attached to the lid 84 to facilitate the exhaust of gas from the sealed container. In many embodiments, the outlet port has a barb or threaded joint for attaching an oxygen content monitoring device. Another embodiment includes a raised rim or bumper 86 on the lid or top of the device. The rim or bumper may be made of rubber, plastic, or metal to protect the port and facilitate stacking of hop storage devices.

[0027] Figure 7 illustrates a method of using an embodiment of a hop storage container. Referring to Figure 7, in many embodiments, the above-described apparatus is used by purging the container with an inert gas in step 100. Hops are added to the container in step 102, and the container is then sealed in step 104 using a lid or other port device. Next, in step 106, an inert gas is added and the gas inside the container is evacuated to reduce the oxygen level. Once the desired oxygen level is achieved, the port is sealed in step 108, creating a low-oxygen hop storage container. In step 110, the hops are safely stored in the low-oxygen container.

[0028] In many embodiments, a beverage is produced that contains a hop flavor and has a low oxygen content. In many alternative embodiments, the beverage also contains a tea flavor. In many alternative embodiments, no yeast is added to the beverage, and no yeast remains in the beverage. In many embodiments, the dissolved oxygen is very low, preferably <500 parts per billion, more preferably <400 parts per billion, even more preferably <300 parts per billion, even more preferably <200 parts per billion, or even more preferably <100 parts per billion. In many embodiments, the beverage does not contain sugar, and therefore fermentation to reduce dissolved oxygen is not possible.

[0029] In summary, in connection with the description herein, numerous specific details, such as example components and / or methods, are provided to provide a thorough teaching and understanding of embodiments of the present invention. However, it will be understood by those skilled in the art that the embodiments can be practiced without one or more of the specific details, or with other devices, systems, assemblies, methods, components, materials, parts, etc. In other instances, well-known structures, materials, or operations are not specifically shown or described in detail to avoid obscuring aspects of embodiments of the present invention.

[0030] Similarly, the embodiments may be embodied in many forms, and based on the disclosure and teachings provided herein, one of ordinary skill in the art will recognize other ways and / or methods for implementing the equivalents. References throughout this specification to "one embodiment," "an embodiment," or "a specific embodiment" mean that a particular feature, structure, or characteristic described in connection with that embodiment is included in at least one embodiment, but not necessarily in all embodiments. Thus, each appearance of the phrases "in one embodiment," "in an embodiment," or "in a specific embodiment" in various places throughout this specification does not necessarily refer to the same embodiment.

[0031] Furthermore, the particular features, structures, or characteristics of any specific embodiment may be combined in any suitable manner with one or more other embodiments. It is to be understood that other variations and modifications of the embodiments described and illustrated herein are possible in light of the teachings herein and should be considered to be part of the spirit and scope of the invention.

[0032] It will also be understood that one or more of the elements shown in the drawings / figures may be implemented in a more separate or more integrated manner as may be useful according to a particular application, or may even be removed or otherwise deemed operable in certain cases.

[0033] Additionally, any arrow symbols in the drawings / figures should be regarded as merely illustrative, not limiting, unless otherwise noted. Furthermore, in general, the term "or" as used herein is intended to mean "and / or" unless otherwise noted. Combinations of components or steps are also considered to be described if it is not clear from the terms that they can be separated or combined.

[0034] As used throughout this description and the claims that follow, the words "a," "an," and "the" include plural references unless the context clearly indicates otherwise. Also, as used throughout this description and the claims that follow, the meaning of "in" includes "in" and "on," unless the context clearly indicates otherwise.

[0035] The above description of exemplary embodiments, including those set forth in the Abstract and Overview and Overview sections, is not intended to be exhaustive or to limit the disclosed system, apparatus, method, composition of matter, or other disclosed subject matter to the precise forms disclosed herein. Specific embodiments of, and examples for, the disclosed system, apparatus, method, composition of matter, or other disclosed subject matter are described herein for purposes of illustration and teaching only; however, various equivalent modifications are possible within the spirit and scope of the disclosed system, apparatus, method, composition of matter, or other disclosed subject matter, as will be recognized and appreciated by those skilled in the art. As indicated, these modifications can be made in light of the above description of exemplary embodiments and are to be included within the true spirit and scope of the present disclosure as provided herein.

Claims

1. a mixture comprising tea flavor, hop flavor, and water, the mixture being free of sweeteners and calories and having a dissolved oxygen content of less than 500 parts per billion effective to maintain the hop flavor; a container for holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, and the headspace of the container containing an inert gas; Beverage products, including:

2. 10. The beverage product of claim 1, wherein the dissolved oxygen content is less than 100 parts per billion.

3. 3. The beverage product of claim 2, wherein the mixture is carbonated.

4. 4. The beverage product of claim 3, wherein the low-oxygen environment in the mixture is alcohol-free.

5. 5. The beverage product of claim 4, wherein the mixture is yeast-free.

6. A beverage comprising a mixture comprising tea flavor, hop flavor, and water, the mixture being free of sweeteners and calories and having a dissolved oxygen content of less than 500 parts per billion.

7. 7. The beverage of claim 6, wherein the dissolved oxygen content is less than 100 parts per billion.

8. 8. The beverage of claim 7, wherein the mixture is carbonated.

9. 9. The beverage of claim 8, wherein the mixture is alcohol-free.

10. 10. The beverage of claim 9, wherein the beverage is yeast-free.

11. A beverage consisting essentially of a mixture comprising tea flavor, hop flavor, and water, the mixture being free of sweeteners and calories and having a dissolved oxygen content of less than 500 parts per billion.

12. 12. The beverage of claim 11, wherein the dissolved oxygen content is less than 100 parts per billion.

13. 13. The beverage of claim 12, wherein the mixture is carbonated.

14. 14. The beverage of claim 13, wherein the mixture is alcohol-free.

15. 15. The beverage of claim 14, wherein the beverage is yeast-free.

16. A mixture comprising tea flavor, hop flavor, and water, the mixture having a dissolved oxygen content of less than 500 parts per billion effective to maintain the hop flavor. a container for holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, and the headspace of the container containing an inert gas; Beverage products, including:

17. A mixture comprising tea flavor, hop flavor, and water, the mixture being free of sweeteners and calories, and having a dissolved oxygen content of less than 500 parts per billion effective to maintain the hop flavor. a container for holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, and the headspace of the container containing an inert gas; A beverage product consisting essentially of:

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