Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Improved beverage and method of preparation

A beverage and aerated beverage technology, applied in dairy products, milk preparations, food science, etc., can solve the problems of inconsistency, undesired stability of beverages, and inability to prepare beverages, etc., to achieve low fat content, good sensory characteristics and bubble retention sexual effect

Active Publication Date: 2020-01-14
GOODMAN FELD PTE LTD
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods require pressurized gas (usually CO 2 or N 2 )
[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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Improved beverage and method of preparation
  • Improved beverage and method of preparation
  • Improved beverage and method of preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0161] components Amount (weight%) Milkfat (FFMR) 1.5 skim milk 73.875 (provides 51% total protein) Heat-treated UF retentate 24.625 (provides 49% total protein) water Make up to the specified volume (To volume)

[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 / 500 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 metho...

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

According to a first aspect of the present invention, there is an aerated dairy product and a preparation method thereof, wherein the aerated dairy product is characterized in that the beverage comprises a base material containing reconstituted milk. According to a further aspect of the present invention, a dairy product comprising reconstituted milk and a milk-based retentate and a method for preparing the same are provided.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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 GOODMAN FELD PTE LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com