Bite-sized ices composed of natural ingredients and method for processing and apparatus for packaging the same

Abstract

The present invention relates to bite-sized ices, composed of natural ingredients and specially formulated with various Superfoods and everyday health boosters, a method for processing, and apparatus for packaging the same. The present inventive composition preferably comes in multiple flavors; each flavor preferably comprising a unique ingredient profile. The ingredients are mixed using a thermal process involving a hot fill hold such that the composition and the packaging are sterilized at the same time. The packaging allows the composition to be sold shelf stable and to be a freeze and eat product, thereby providing convenience to the consumer.

Claims

1. A method of forming a shelf-stable, freezable liquid composition consisting essentially of the following ingredients: water, coconut water concentrate, agave syrup, gum, fruit or vegetable concentrate, powder or puree, and natural flavor; wherein the mixture is at least 75% water and has a caloric content in the range of 1 to 5 calories per 2 cc comprising the steps of: high-shear mixing the liquid composition into a homogeneous mixture; heating the mixture; filling the mixture into a container; capping the container, and sterilizing the mixture wherein the mixture is shelf stable and preservative free.

2. The method of claim 1, further comprising of the steps of: sanitizing a high-oxygen-barrier tray and a high-oxygen-barrier peelable lidding using UV light; hot filling the mixture into the tray and sealing the tray with the peelable lidding; and inverting the tray; and cooling the mixture.

3. The method of claim 2 further comprising the step of forming the mixture in the tray into a plurality of icy cubettes, the icy cubettes having a distinctive groove that extends from a first side of the icy cubette to a second side.

4. The method of claim 1 wherein the fruits or vegetable concentrate comprises one or more of the following ingredients: orange juice concentrate, apple juice concentrate, cherry juice concentrate, kale juice, yumberry juice concentrate, blueberry juice concentrate, blackberry juice concentrate, and black currant concentrate.

5. The method of claim 1 wherein the powder or puree comprises one or more of the following ingredients: cocoa powder, green tea extract, spirulina powder, chlorella powder, banana puree, mangosteen puree, lemon puree, and minced ginger.

6. The method of claim 1 wherein the natural flavor comprises one or more of the following ingredients: blood orange flavor, lemon flavor extract, chocolate flavor, vanilla extract, green tea flavor, and blueberry flavor.

7. The method of claim 1 wherein the gum is a gellan gum or a guar gum.

8. The method of claim 1 wherein the liquid composition comprises pectin.

Description

DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is an illustrative front view of an ice cubette according to one embodiment of the present invention.

(2) FIG. 2 is an illustrative side view of an ice cubette according to one embodiment of the present invention.

(3) FIG. 3 depicts a preferred process flow for a Berry Bite® and a Citrus Chomp® embodiment of the present invention.

(4) FIG. 4 depicts a preferred process flow for a Chocolate Crisp® embodiment of the present invention.

(5) FIG. 5 depicts a preferred process flow for a Green Grind® embodiment of the present invention.

(6) FIG. 6 is an illustrative view of the ice cubettes packaged in one tray, equal to one serving size, according to one embodiment of the present invention.

(7) FIG. 7 is another illustrative view of an empty tray according to one embodiment of the present invention.

(8) FIG. 8 is an illustrative view of a lidding to a tray, according to one embodiment of the present invention.

(9) Like reference symbols in the various drawings indicate like elements.

DETAILED DESCRIPTION

(10) The present invention relates to bite-sized ice “cubettes” or ices composed of natural ingredients, a method for processing, and apparatus for packaging the same. Further explanation and variations of the present invention are described below with reference to FIGS. 1-8.

(11) FIGS. 1-2 show an illustrative front view and side view of an ice cubette according to one embodiment of the present invention. The ice cubette 10 is preferably bite-sized and has an ornamental design. In a preferred embodiment, the ice cubette 10 has a distinctive groove 11 on the top 12 of the ice cubette and extends from a first side 13 of the cubette to a second side 14. The LifeIce® brand ice cubettes sold by LifeIce Inc. of New York, N.Y., are an example of such a product. The design of such a product is shown in copending Design patent application Ser. No. 29/450,226.

(12) The present invention preferably comes in multiple flavor compositions, including Citrus Chomp®, Chocolate Crisp®, Green Grind®, and Berry Bite®. Each flavor composition preferably comprises a unique ingredient profile and is formulated with a variety of Superfoods and other natural health boosters.

(13) Table 1 below shows an exemplary ingredient profile and formulation for a Citrus Chomp® flavor according to one embodiment of the present invention:

(14) TABLE-US-00001 TABLE 1 CITRUS CHOMP ® Ingredients Percentage (%) Water 82.95 Agave Syrup 9.35 Coconut Water Concentrate 2.00 Orange Juice Concentrate 1.40 Apple Juice Concentrate 1.36 Mangosteen Puree 1.21 Baobab, Dried 0.85 Pectin/Guar Gum Blend 0.38 Beta Carotene Powder 0.18 Lemon Puree 0.13 Blood Orange Flavor 0.09 Meyer Lemon Flavor Extract 0.05 Ginger, Minced 0.05 Total 100

(15) Table 2 below shows an exemplary ingredient profile and formulation for a Chocolate Crisp® flavor according to another embodiment of the present invention:

(16) TABLE-US-00002 TABLE 2 CHOCOLATE CRISP ® Ingredients Percentage (%) Water 82.00 Agave Syrup 8.70 Coconut Water Concentrate 4.00 Cherry Juice Concentrate 1.60 Black Currant Juice Concentrate 1.20 Cocoa Powder 0.75 Chocolate Flavor Natural 0.50 Vanilla Extract 0.50 Chocolate Flavor Natural “Dark Type” 0.40 Gellan Gum 0.30 Total 100

(17) Table 3 below shows an exemplary ingredient profile and formulation for a Green Grind® flavor according to another embodiment of the present invention:

(18) TABLE-US-00003 TABLE 3 GREEN GRIND ® Ingredients Percentage (%) Water 85.30 Coconut Water Concentrate 5.00 Agave Syrup 4.00 Apple Juice Concentrate 3.20 Banana Puree 0.75 Kale Juice 0.50 Lemon Puree 0.35 Gellan Gum 0.30 Green Tea Extract 0.25 Green Color Powder 0.15 Spirulina Powder 0.10 Chlorella Powder 0.05 Green Tea Flavor 0.03 Ginger, Minced 0.02 Total 100

(19) Table 4 below shows an exemplary ingredient profile and formulation for a Berry Bite® flavor according to another embodiment of the present invention:

(20) TABLE-US-00004 TABLE 4 BERRY BITE ® Ingredients Percentage (%) Water 79.80 Agave Syrup 4.40 Yumberry Juice Concentrate 4.00 Blueberry Juice Concentrate 3.3 Blackberry Juice Concentrate 1.1 Coconut Water Concentrate 0.82 Black Currant Concentrate 0.22 Pectin/Guar Gum Blend 0.02 Blueberry Type Flavor 0.25 Total 100

(21) The Citrus Chomp®, Green Grind® and Berry Bite® may occasionally add the ingredient Citric Acid to regulate the pH levels of the formulation. However, the amount of Citric Acid, however, is preferably less than the amount of the smallest percentage ingredient for each of these flavors.

(22) The ice cubettes also preferably contain no preservatives and are low in calories and sugars, fat free, gluten free, genetically modified organism (GMO) free, and kosher. Table 5 below shows an exemplary nutritional profile for each flavor described above:

(23) TABLE-US-00005 TABLE 5 Citrus Berry Chocolate Green Chomp ® Bite ® Crisp ® Grind ® Serving Size: Serving Size: Serving Size: Serving Size: 1 tray 1 tray 1 tray 1 tray (61.8 g) (62.3 g) (61.7 g) (61.4 g) Nutrients (59 mL) (59 mL) (59 mL) (59 mL) Basic Components Calories (kcal) 28.86 34.47 30.99 22.50 Calories from 0.20 0.03 0.64 0.22 Fat (kcal) Fat (g) 0.02 0.00 0.07 0.02 Saturated 0.00 0.00 0.04 0.02 Fat (g) Trans Fatty 0.00 0.00 0.00 0.00 Acid (g) Cholesterol 0.01 0.01 0.03 0.03 (mg) Carbohydrates 7.03 8.40 7.01 5.45 (g) Dietary Fiber 0.49 0.14 0.20 0.07 (g) Total Sugars 6.18 7.60 6.43 4.97 (g) Protein (g) 0.10 0.13 0.24 0.13 Vitamins Vitamin A - 1864.62 1.75 8.72 19.20 IU (IU) Vitamin C 4.37 1.85 7.00 1.27 (mg) Minerals Sodium (mg) 10.48 6.20 18.05 22.50 Calcium (mg) 9.64 10.01 11.25 11.58 Iron (mg) 0.05 0.13 0.16 0.14

(24) In a preferred embodiment, the final equilibrium pH of the four flavors will not be greater than X. Given the formulations and maximum equilibrium pH, each formulation should receive a thermal process of F.sub.16.sup.200=Y minutes or equivalent. Table 6 below provides the preferred pH and thermal process times in minutes of each formulation of the present invention:

(25) TABLE-US-00006 TABLE 6 Flavor X (pH) Y (minutes) Citrus Chomp ® =<3.60 0.1 Chocolate Crisp ® =<4.30 5.0 Green Grind ® =<4.10 1.0 Berry Bite ® =<3.60 0.1

(26) In one embodiment, the thermal process can be accomplished with a hot fill hold such that the product and the package are sterilized at the same time. Alternatively, these products may be thermally processed based on the time and temperature chart shown in Table 7a-c below before filling into containers. In order to sterilize the container, the product must then be filled at a minimum temperature of 180° F., inverted (providing contact of hot product with the headspace and closure interior), and held at 180° F. for a minimum of 60 seconds (including inversion time) before cooling. In addition, a UV sanitizer is preferably incorporated into the process to sanitize both the trays and lidding prior to filling and sealing the product.

(27) As such, these processes are sufficient to provide commercial sterility provided that the container is inverted after filling.

(28) TABLE-US-00007 TABLE 7a (Citrus Chomp ® and Berry Bite ®) Process 185 190 195 200 Temperature (F. °) Time (seconds) 52 26 13 6 Minimum Fill Temperature 180° F. Minimum Total Holding Time After Filling  60 seconds

(29) TABLE-US-00008 TABLE 7b (Chocolate Crisp ®) Process 185 190 195 200 Temperature (F. °) Time (seconds) 2598 1266 616 300 Minimum Fill Temperature 180° F. Minimum Total Holding Time After Filling  60 seconds

(30) TABLE-US-00009 TABLE 7c (Green Grind ®) Process 185 190 195 200 Temperature (F. °) Time (seconds) 520 252 123 60 Minimum Fill Temperature 180° F. Minimum Total Holding Time After Filling  60 seconds

(31) FIG. 3 depicts a preferred process flow for the Berry Bite® and Citrus Chomp® flavors of the present invention. In step 301, a gum is added to a warm water vortex and mixed vigorously until the mixture is homogenous. In step 302, the remaining dry ingredients are added to the gum and water blend vortex and mixed until homogenous. In step 303, the remaining wet ingredients are added to the blend and mixed until homogenous. In step 304, the pH and Brix are measured. In step 305, the mixture is heated to 200° F., filled into containers, and capped. In step 306, the container is held inverted for five minutes. In step 307, the container is cooled in a warm water bath followed by an ice water bath. In step 308, the container is refrigerated. In step 309, a UV sanitizer is flashed on the inside of an ice cubette tray. In step 310, the mixture is filled into the ice cubette tray and sealed with a peelable lidding.

(32) FIG. 4 depicts a preferred process flow for the Chocolate Crisp® flavor of the present invention. In step 401, a gum is added to warm water vortex and mixed vigorously until the mixture is homogenous. In step 402, the powders are mixed together and then added to the gum and water blend vortex. In step 403, the mixture is mixed using a high shear mixer until it is free of lumps and homogenous. In step 404, the remaining wet ingredients are added to the blend and mixed until homogenous. In step 405, the pH and Brix are measured. In step 406, the mixture is heated to 200° F., filled into containers, and capped. In step 407, the container is held inverted for five minutes. In step 408, the container is cooled in a warm water bath followed by an ice water bath. In step 409, the container is refrigerated. In step 410, a UV sanitizer is flashed on the inside of an ice cubette tray. In step 411, the mixture is filled into the ice cubette tray and sealed with a peelable lidding.

(33) FIG. 5 depicts a preferred process flow for the Green Grind® flavor of the present invention. In step 501, a gum is added to warm water vortex and mixed vigorously until the mixture is homogenous. In step 502, the dry ingredients are added to the gum and water blend vortex. In step 503, the remaining wet ingredients are added and mixed until homogenous. In step 504, the pH and Brix are measured. In step 505, the mixture is heated to 200° F., filled into containers, and capped. In step 506, the container is held inverted for five minutes. In step 507, the container is cooled in a warm water bath followed by an ice water bath. In step 508, the container is refrigerated. In step 509, a UV sanitizer is flashed on the inside of an ice cubette tray. In step 510, the mixture is filled into an ice cubette tray and sealed with a peelable lidding.

(34) FIG. 6 is an illustrative view of ice cubettes packaged in a packing tray according to one embodiment of the present invention. The packaging includes both an ice cubette tray 60 and lidding 62, as shown in FIG. 8. FIG. 7 is another illustrative view of an empty tray, equal to one serving size, according to one embodiment of the present invention. The tray 60 comprises a plurality of receptacles 66 for holding liquid product and forming an individual cubette. The tray 60 is preferably made of thermoformable material with a high oxygen barrier (e.g., 0.1 cc/day/100 sq in or lower) suitable for shelf stable application. The tray 60 thickness is preferably in the range 0.012″-0.020″. The tray 60 is preferably hot fill capable up to 185° F. and can be held at 185° F. for at least three minutes. The tray 60 may have direct contact with liquid food at a pH of 3.9-4.2. The tray 60 is preferably pasteurizable (i.e., can be cooked at 212° F.) and/or retortable (i.e., can be cooked at 250° F. and up). The tray 60 is also preferably made from a rigid and clear material, such as PVC/EVOH/PE laminate or other suitable materials.

(35) In a preferred embodiment, the tray also comprises an easy peel lidding 62 designed to work with the tray material. FIG. 8 is an illustrative view of a lidding to a tray according to one embodiment of the present invention. The lidding 62 also preferably has a high oxygen barrier (e.g., 0.1 cc/day/100 sq in or lower) suitable for shelf stable applications. The lidding 62 is also usable in a 185° F. hot fill application and may be held at 185° F. for at least three minutes. The lidding may have direct contact with liquid food at a pH of 3.9-4.2. The lidding 62 also preferably has an outer layer that can be reverse printed or overprinted with white unless the lidding itself is white.

(36) The packaging preserves product integrity from factory to shelf, allowing the product to be sold shelf stable and delivered as a freeze and eat product, thereby providing convenience to the consumer. The packaging is also bisphenol A (BPA) free.

(37) A number of embodiments of the invention have been described. Nevertheless, it will be understood that various modifications may be made without departing from the spirit and scope of the invention. Accordingly, other embodiments are contemplated within the scope of the following claims.