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Ready-to-drink beverages with foam formed by shaking

A technology for beverages and nuts, applied in the field of food and beverages, which can solve problems such as syneresis or coagulation of unpleasant texture and mouthfeel

Active Publication Date: 2019-01-11
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, previously tested beverages with high protein content had an unpleasant texture and mouthfeel as well as syneresis or coagulation

Method used

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  • Ready-to-drink beverages with foam formed by shaking
  • Ready-to-drink beverages with foam formed by shaking
  • Ready-to-drink beverages with foam formed by shaking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] Example 1: RTD Peanut Milk Beverage

[0093] Table 1 shows two non-limiting examples of RTD peanut milk beverages according to the present application.

[0094] Table 1: Exemplary RTD Peanut Milk Beverages

[0095]

Embodiment 2

[0096] Example 2: Beverage preparation

[0097] For each beverage composition as shown in Tables 1 to 5, the process steps for preparation were as follows.

[0098] The milk powder was dissolved in a tank with hot water at 60°C to 65°C and sheared for 10 minutes. The emulsifier (sodium caseinate) was added to the tank and sheared for 10 minutes. Stabilizers (gellan gum, CMC, MMC) were dry mixed with sugar, then dissolved in hot water at 70°C and subjected to high shear treatment for 15 minutes. The stabilizer solution was added to the tank and sheared for 10 minutes. The peanuts are finely ground by a stone mill to form peanut butter. Add peanut butter to jar and mix for 5 minutes. Buffer salts (sodium citrate, sodium bicarbonate) were dissolved in hot water at 80°C and added to the tank. Flavorings were added along with the rest of the sugar and water and normalized. The standardized liquid was heated to 75°C, and then a two-stage homogenization was performed, where t...

Embodiment 3

[0099] Example 3: Method for Characterizing Beverage Compositions

[0100] Foaming / Foam Stability Testing

[0101] The beverages were added to 280 mL PET bottles with 30% headspace. Shake for 10 seconds at an oscillation frequency of 5 Hz. Immediately after shaking, pour the carbonated beverage into a 250ml graduated cylinder. like figure 1 As shown, the total volume of carbonated beverages (V ft ), i.e. Vf0, Vf5, Vf10, Vf15; and the volumes (VLt) of the liquid phase in the carbonated beverages, i.e., VL0, VL5, VL10, VL15, were recorded at 0, 5, 10, and 15 minutes after pouring, respectively.

[0102] Calculated as follows Foaming , expressed as a percentage of incorporated air:

[0103] Incorporated air (%)=100×(Vf0–V0) / V0 (1)

[0104] Calculated as follows foam stability (or aeration stability), expressed as the percentage of air remaining in the beverage at time t:

[0105] Inflation stability (%) = 100×(Vft–V0) / V0 (2)

[0106] Calculated as follows air in...

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PUM

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Abstract

Disclosed herein are ready-to-drink ("RTD") beverages having improved texture and mouthfeel, and foam formed by shaking the beverage. The beverage composition comprises a nut component comprising a nut protein and a dairy component comprising a dairy protein; and a hydrocolloid component comprising a cellulose and a gellan gum, wherein when the beverage is shaken, the beverage forms foam. Also disclosed are methods for preparing the RTD beverages.

Description

technical field [0001] The present disclosure relates generally to food and beverages. More particularly, the present disclosure relates to ready-to-drink ("RTD") beverages having foam formed by shaking the beverage, and also to methods of making the same. Background technique [0002] Any discussion of the prior art in this specification should in no way be taken as an admission that such prior art is widely known or forms part of the common general knowledge in the field. [0003] The appearance and pleasantness of a product during consumption are key attributes driving consumer preference worldwide. Foam is considered a very desirable attribute for beverages such as many different kinds of milk, fruit and coffee beverages. Foaming in beverages provides a pleasant foam texture and smooth mouthfeel. [0004] However, it is difficult to provide foam products in ready-to-drink ("RTD") form. Foamy beverages are often prepared using foam generating equipment with external e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/156A23C11/06A23L2/38A23L2/52A23L2/66A23L2/40
CPCA23C9/154A23C9/156A23C11/06A23L2/52A23L2/66A23L2/54
Inventor G·克莱德姚远孙忠伟
Owner SOC DES PROD NESTLE SA
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