Tomato-based alcohol compositions and methods of preparation

• US 8,202,561 B2
• Filed: 09/15/2006
• Issued: 06/19/2012
• Est. Priority Date: 09/16/2005
• Status: Active Grant

• Current Assignee: Mott's LLP (Keurig Dr Pepper, Inc.)
• Original Assignee: Mott's LLP (Keurig Dr Pepper, Inc.)
• Inventors: Livaich, Anthony
• Primary Examiner(s): Sheikh, Humera
• Assistant Examiner(s): KING, FELICIA C
• Application Number:
  US11/532,220
• Publication Number:
  US 20070065561A1
• Time in Patent Office: 2,104 Days
• Field of Search: None
• US Class Current: 426/599
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/385 Concentrates of non-alcoholic beverages
• CPC Class Codes: A23L 2/56 Flavouring or bittering agents sweeteners A23L2/60
• CPC Class Codes: C12C 5/026 Beer flavouring preparations
• CPC Class Codes: C12G 3/06 with flavouring ingredients

Abstract

The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.

Claims

1. A beverage concentrate, consisting of:

water;

a tomato paste having a natural tomato soluble solids content of about 24% to about 36% by weight present in an amount sufficient to provide a natural tomato soluble solids content of about 5.3 to about 7.8 weight percent in the concentrate as a whole;

a sweetening agent,

a flavoring agent selected from the group consisting of shellfish flavors, savory flavors, citrus flavors, spicy flavors, and hops flavors,

ethyl alcohol, and

an additive selected from the group consisting of salts, food-grade acids, coloring agents, preservatives, ascorbic acid, energy-boosting agents, vitamins, and combinations thereof;

wherein the concentrate comprises about 35 to about 65% soluble solids by weight;

wherein the beverage concentrate comprises about 75 to about 95 volume percent insoluble solids.

3. The beverage concentrate of claim 1, wherein the citrus flavors are selected from the group consisting of lemon, lime, orange, grapefruit, tangerine, and combinations thereof.

4. The beverage of claim 1 wherein the sweetening agent is a sugarless sweetener.

5. The beverage of claim 1 wherein the sweetening agent is high fructose corn syrup.

6. The beverage of claim 1 wherein the shellfish flavors are selected from the group consisting of clam, oyster, shrimp, lobster, crab, mollusk, mussels, scallops, and combinations thereof.

7. The beverage of claim 1 wherein the food-grade acids are selected from the group consisting of acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, malic acid, phosphoric acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.

8. The beverage of claim 1 wherein the savory flavors are selected from the group consisting of onion flavor, garlic flavor, celery seed, anchovy flavor, ginseng, taurine, guarana, Worcestershire flavor, soy sauce flavor, yeast extract flavor, beef flavor, dill, carrot, parsley, beet, lettuce, watercress, arugula, spinach, and combinations thereof.

2. A beverage concentrate, consisting of:

water;

15 to 20 weight percent corn syrup;

17 to 25 weight percent tomato paste;

0.01 to 0.10 weight percent clam broth powder;

1 to 5 weight percent monosodium glutamate;

1 to 5 weight percent sodium chloride;

0.01 to 0.10 weight percent of citrus flavor;

1 to 3 weight percent of citric acid; and

0.001 to 0.01 weight percent of food coloring;

a preservative selected from the group consisting of sodium benzoate, potassium sorbate and combinations thereof;

wherein the concentrate comprises about 35 to about 65% soluble solids by weight;

wherein the beverage concentrate has a refrigerated shelf life of about 4 to 6 weeks;

wherein the tomato paste provides a natural tomato soluble solids content of about 5.3 to about 7.8 weight percent in the concentrate as a whole;

wherein all weight percents are based on the total weight of the beverage concentrate.