Method and apparatus of using alcohol and high-pressure processing (HPP) to preserve all-natural beverages

1. An all-natural, shelf stable vegetable juice and alcohol composition, consisting of:

a mixture of all-natural vegetable juice and alcohol having a pH of less than or equal to 4.6,

wherein the mixture has an alcohol content of 2-20% by volume; and

wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subject to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes, wherein the composition has not been heat-treated.

2. The composition, according to claim 1 , wherein the all-natural vegetable juice is selected from a group comprising:

spinach juice; celery juice; cucumber juice; kale juice; parsley juice; lettuce juice; carrot juice; onion juice; broccoli juice; ginger juice; lavender juice; lemon grass juice; rosemary juice; sage juice; thyme juice; garlic juice; peppers juice; rhubarb juice; watercress juice; tomato juice; and blends of any vegetable juices.

3. The composition, according to claim 1 , wherein the alcohol content is 6-15% by volume.

4. The composition, according to claim 1 , wherein the vegetable juice has a pH of less than or equal to 4.6.

5. The composition, according to claim 1 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi.

6. The composition, according to claim 5 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi for a time period of 2 minutes.

7. A method of preparing an all-natural, shelf stable vegetable juice and alcohol composition, consisting:

introducing an amount of an all-natural vegetable juice into a mixer;

introducing an amount of an alcohol into the mixer;

blending the mixture of the all-natural vegetable juice and alcohol while maintaining a pH of the mixture of the all-natural vegetable juice and alcohol at less than or equal to 4.6 and an alcohol content of 2-20% by volume;

placing the blended mixture of all-natural vegetable juice and alcohol in sealable containers;

sealing the sealable containers containing the blended mixture of all-natural vegetable juice and alcohol;

transporting the sealed containers containing the blended mixture of all-natural vegetable juice and alcohol to a high-pressure processing container; and

subjecting the sealed containers containing the blended mixture of all-natural vegetable juice and alcohol to a high-pressure processing such that the blended mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes, wherein the process does not include heat-treating the composition of the process.

8. The method of preparing an all-natural vegetable juice and alcohol composition, according to claim 7 , wherein the all-natural vegetable juice is selected from a group comprising:

spinach juice; celery juice; cucumber juice; kale juice; parsley juice; lettuce juice; carrot juice; onion juice; broccoli juice; ginger juice; lavender juice; lemon grass juice; rosemary juice; sage juice; thyme juice; garlic juice; peppers juice; rhubarb juice; watercress juice; tomato juice; and blends of any vegetable juices.

9. The method of preparing an all-natural vegetable juice and alcohol composition, according to claim 7 , wherein the alcohol content is 6-15% by volume.

10. The method of preparing an all-natural vegetable juice and alcohol composition, according to claim 7 , wherein the vegetable juice has a pH of less than or equal to 4.6.

11. The method of preparing an all-natural vegetable juice and alcohol composition, according to claim 7 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi.

12. The method of preparing an all-natural vegetable juice and alcohol composition, according to claim 11 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi for a time period of 2 minutes.

13. The method of preparing an all-natural vegetable juice and alcohol composition, according to claim 7 , wherein the mixture has been subjected to the step of:

straining the blended mixture of all-natural vegetable juice and alcohol prior to placing the blended mixture of all-natural vegetable juice and alcohol in the sealable containers.

14. An all-natural, shelf stable blend of fruit juice and vegetable juice and alcohol composition, consisting of:

a mixture of an all-natural blend of fruit juice and vegetable juice and alcohol having a pH of less than or equal to 4.6,

wherein the mixture has an alcohol content of 2-20% by volume; and

wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes, wherein the composition has not been heat-treated.

15. The composition, according to claim 14 , wherein the all-natural blend of fruit juice and vegetable juice is selected from a group comprising:

lime juice; lemon juice; orange juice; apple juice, grape juice; cranberry juice; tomato juice spinach juice; celery juice; cucumber juice; kale juice; parsley juice; lettuce juice; carrot juice; onion juice; broccoli juice; ginger juice; lavender juice; lemon grass juice; rosemary juice; sage juice; thyme juice; garlic juice; peppers juice; rhubarb juice; watercress juice; tomato juice; blends of any fruit juices; blends of any vegetable juices; and blends of any fruit juices and vegetable juices.

16. The composition, according to claim 14 , wherein the alcohol content is 6-15% by volume.

17. The composition, according to claim 14 , wherein the blend of fruit juice and vegetable juice has a pH of less than or equal to 4.6.

18. The composition, according to claim 14 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi.

19. The composition, according to claim 15 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi for a time period of 2 minutes.

20. A method of preparing an all-natural, shelf stable blend of fruit juice and vegetable juice and alcohol composition, consisting of the steps of:

introducing an amount of an all-natural blend of fruit juice and vegetable juice into a mixer;

introducing an amount of an alcohol into the mixer;

blending the mixture of the all-natural blend of fruit juice and vegetable juice and alcohol while maintaining a pH of the mixture of the all-natural blend of fruit juice and vegetable juice and alcohol at less than or equal to 4.6 and an alcohol content of 2-20% by volume;

placing the blended mixture of the all-natural blend of fruit juice and vegetable juice and alcohol in sealable containers;

sealing the sealable containers containing the blended mixture of the all-natural blend of fruit juice and vegetable juice and alcohol;

transporting the sealed containers containing the blended mixture of the all-natural blend of fruit juice and vegetable juice and alcohol to a high-pressure processing container; and

subjecting the sealed containers containing the blended mixture of the all-natural blend of fruit juice and vegetable juice and alcohol to a high-pressure processing such that the blended mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes, wherein the process does not include heat-treating the composition of the process.

21. The method of preparing an all-natural blend of fruit juice and vegetable juice and alcohol composition, according to claim 20 , wherein the all-natural blend of fruit juice and vegetable juice is selected from a group comprising:

lime juice; lemon juice; orange juice; apple juice, grape juice; cranberry juice; tomato juice spinach juice; celery juice; cucumber juice; kale juice; parsley juice; lettuce juice; carrot juice; onion juice; broccoli juice; ginger juice; lavender juice; lemon grass juice; rosemary juice; sage juice; thyme juice; garlic juice; peppers juice; rhubarb juice; watercress juice; tomato juice; blends of any fruit juices; blends of any vegetable juices; and blends of any fruit juices and vegetable juices.

22. The method of preparing an all-natural blend of fruit juice and vegetable juice and alcohol composition, according to claim 20 , wherein the alcohol content is 6-15% by volume.

23. The method of preparing an all-natural blend of fruit juice and vegetable juice and alcohol composition, according to claim 20 , wherein the blend of fruit juice and vegetable juice has a pH of less than or equal to 4.6.

24. The method of preparing an all-natural blend of fruit juice and vegetable juice and alcohol composition, according to claim 20 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi.

25. The method of preparing an all-natural blend of fruit juice and vegetable juice and alcohol composition, according to claim 24 , wherein the mixture has been subjected to a pressure of range of 80,000-90,000 psi for a time period of 2 minutes.

26. The method of preparing an all-natural blend of fruit juice and vegetable juice and alcohol composition, according to claim 20 , wherein the mixture has been subjected to the step of:

straining the blended mixture of all-natural blend of fruit juice and vegetable juice and alcohol prior to placing the blended mixture of all-natural blend of fruit juice and vegetable juice and alcohol in the sealable containers.