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An improved beverage and method of manufacture

A technology for beverages and aerated beverages, applied in dairy products, milk preparations, food science, etc., can solve problems such as undesired stability, inconsistency, and complex methods and products of beverages, and achieve good sensory characteristics, bubble retention, and fat retention. The effect of low content

Active Publication Date: 2016-10-26
固德曼费尔德私人有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods require pressurized gas (usually CO 2 or N)
[0014] First, carbonation requires specialized technology and equipment that prevents beverages from being prepared as easily as using mechanical aeration techniques
Second, in the case of dairy-based products, the effervescent texture from carbonation is not customary or desirable for many users—making carbonation typically only applied to non-dairy-based soft drinks
Third, again in the case of dairy-based products, once carbonated, the pH of the dairy-based product drops, which can lead to undesired stability problems for beverages that have already dropped in pH (such as coffee)
[0021] - In cases such as NZ564378, methods and products may be overly complex, inconsistent and / or only suitable for hot beverages

Method used

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  • An improved beverage and method of manufacture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0160] Example 1: Exemplary reconstituted milk comprising UF milk-based retentate

[0161] components

[0162] Note: Total protein equals 5.7 wt%, provided by both SMP and UF retentate. Total solids (TS) equals 12.6% by weight.

Embodiment 2

[0163] Example 2: Preparation method of reconstituted milk containing retentate

[0164] 1. Mix milkfat heated to 50°C (FFMR) with a mixture of skim milk heated to 50°C and heat-treated UF retentate.

[0165] 2. Pre-homogenize the mixture in a high shear mixer (eg Silverson) at 10000 rpm for 2 minutes.

[0166] 3. Heat the pre-homogenized mixture to 65-70° C. and then homogenize in a 2-stage homogenizer at 200 / 50 bar.

[0167] 4. The homogenized mixture was then pasteurized at 74°C for 15 seconds and filled into bottles. Alternatively, the homogenized mixture can be UHT treated at 142°C for 4 seconds. The same functionality was observed with either treatment in this step.

[0168] 5. The reconstituted milk can then be stored or used immediately prior to ingestion for aeration purposes.

[0169]

[0170] It will be appreciated that the mixture (reconstituted milk with retentate) may be spray dried, for example, for forming a dairy product. For example, the drying method...

Embodiment 3

[0171] Example 3: Method of aerating a beverage comprising reconstituted milk

[0172] 1. Prior to ingestion, reconstitute the reconstituted milk components into solution if they have not already been reconstituted into solution.

[0173] 2. Aeration of the cold drink containing reconstituted milk is done by hand mixing or mechanical mixing at a speed of 1000-15000 rpm for about 10-120 seconds to whip the drink.

[0174] 3. In another use, ready-to-drink (RTD) beverages can be prepared from reconstituted milk compositions, in bottles or cartons after pasteurization / UHT / hot-fill / tunnel pasteurization in packaging. It is preferable to provide some headspace in the packaging.

[0175] Shaking the bottle / carton will create foam / bubbles in the beverage which will in turn enhance the organoleptic profile.

[0176] It should be understood that while preliminary trials were conducted with cold beverages, it is expected that the invention will be more commonly applied to hot beverag...

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PUM

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Abstract

According to a first aspect of the invention there is an aerated dairy product characterised in that the beverage includes a base containing recombined milk, and a method of manufacturing same. According to a further aspect of the invention there is provided a dairy product including recombined milk and a milk-based retentate, and a method of manufacturing same.

Description

technical field [0001] The present invention relates to an improved beverage and method of preparation. More specifically, the present invention is directed to dairy-based beverages that retain certain desirable organoleptic characteristics, such as good mouthfeel and viscous feel. Background technique [0002] It is commercially beneficial to provide beverages and in many cases food products with a number of desirable organoleptic characteristics such as flavor, mouthfeel, texture, smoothness / smoothness and overall indulgence. [0003] This is often achieved by ensuring that a high fat content is present in the beverage which generally provides all of these characteristics. A good example is by fast food restaurants such as Wendy's TM ,McDonald's TM Thick-shakes produced in fast-food restaurants, such as those produced in fast food restaurants, have a significantly higher fat content than standard market milk (3.3% fat), sometimes as high as 9% or more. These products a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15A23C9/142A23C9/14
CPCA23C9/142A23C9/1524A23C9/15A23C9/14A23C9/1512A23L2/54A23V2002/00
Inventor 尚塔努·达斯索尼娅·戴安娜·奥尔内哈津德尔·辛格纳姆拉塔·塔尼亚叶爱千
Owner 固德曼费尔德私人有限公司
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