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

Shelf-stable milk concentrates for preparing acidified milk based beverages

a technology of acidified milk and concentrate, which is applied in the field of beverage, can solve the problems of limited shelf life, unduly complex and expensive, and use complex and expensive techniques or machines, and achieve the effect of improving machine hygien

Inactive Publication Date: 2009-07-16
NESTEC SA
View PDF13 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0028]The acidified milk based beverage is preferably delivered with a protein content of from 0.02 to 5% SNF and with sugar equivalent of from 7 to 10 weight %. The beverage is also preferably delivered with a pH comprised between 3.6 and 4.2. A pH below 4.2 is preferred in order to guarantee a better machine hygiene. As a result of the base composition as designed, the acidified milk based beverage experiences physical stability for at least 1 hour after dispensing.

Problems solved by technology

Most of the acidified milk based beverages are available today as “ready-to-drink” beverages, which require storage at refrigerated conditions and, consequently, which have a limited shelf life.
When refrigerated conditions like those which should apply to “ready-to-drink” milk based beverages are necessary, this is leading to use complex and expensive techniques or machines.
This way proved in fact unduly complex and expensive and, also, not suitable for use in conventional beverage dispensing machines.
The art, unfortunately, does not provide today any appropriate solution to the skilled artisan.

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

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0068]40 g sucrose and 45 g of partially skimmed milk were mixed at 50° C. with added hydrated solution of stabilizers such as K-carrageenan and pectin. The solution was heat treated for 2 minutes at 120° C. to denature the proteins, then homogenized and cooled down to 4° C.

[0069]The pH of the solution was quickly adjusted to 3.5 with agitation by addition of 30% citric acid solution. Colours and flavours are added at this stage. The acidified product (with viscosity of 50 mPa·s) was mixed for 30 minutes and then pasteurized and poured aseptically into storage containers.

[0070]The resulting base concentrate had 2.40% weight of SNF and 40% weight of sugar equivalent.

[0071]Such a product will be consumed after dilution of 1 part of concentrate with 4 parts of water giving acidified milk based beverage having a final pH of 4.0.

example 2

[0072]20 g sucrose and 45 g of partially skimmed milk were mixed at 50° C. with added hydrated solution of stabilizers such as K-carrageenan and pectin. To increase the sweetness level, 0.02 g of sucralose from Splenda® was added to the mixture. The solution was heat treated for 1 minute at 100° C., then homogenized and cooled down to 4° C.

[0073]The pH of the solution was quickly adjusted to 3.5 with agitation by addition of 30% citric acid solution. Colours and flavours are added at this stage. The acidified product (with viscosity of 45 mPa·s) was mixed for 30 minutes and then sterilized and poured aseptically into storage containers.

[0074]The resulting base concentrate had 2.40% weight of SNF and 32% weight of sugar equivalent.

[0075]A final milk based beverage having a pH of 4.0 has been obtained by dilution of 1 part of the base composition with 4 parts of water.

example 3

[0076]46 g sucrose and 33.4 g of fresh whole milk and 1.5 g of skimmed milk powder were mixed at 50° C. with added hydrated solution of pectin. The solution was heat-treated, then homogenized and cooled down to 20° C.

[0077]The pH of the solution quickly adjusted to 3.3 with agitation by addition of 30% citric acid solution. Colours and flavours are added at this stage. The acidified product (with viscosity of 60 mPa·s) was mixed for 30 minutes, sterilized and poured aseptically into storage containers.

[0078]The resulting base concentrate had 4.40% weight of SNF and 46% weight of sugar equivalent.

[0079]A final acidified milk based beverage is prepared by dilution of 1 part of base composition with 5 parts of water leading to final pH of 4.0.

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

A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and acidified milk based beverages prepared by means of such a base composition.

Description

FIELD OF THE INVENTION[0001]The present invention relates to beverages, more precisely to shelf-stable liquid base compositions useful for the preparation of acidified milk based beverages, especially by means of beverage dispensing machines.BACKGROUND OF THE INVENTION[0002]Acidified milk beverages are very popular today as they offer simultaneously sweetness and freshness to consumers. These beverages further provide well known milk nutrients like proteins or minerals and, when acidity is achieved by means of fruits juices, the latter further bring flavours or vitamins in addition to the mere acidifying effect.[0003]Most of the acidified milk based beverages are available today as “ready-to-drink” beverages, which require storage at refrigerated conditions and, consequently, which have a limited shelf life. Several attempts have been made in the past to increase stability and storage period of said “ready-to-drink” beverages, e.g. by controlling pH with suitable stabilizers, increa...

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
IPC IPC(8): A23C9/152
CPCA23C3/03A23C9/1542A23V2002/00A23L2/68A23L2/66A23L2/60A23L2/385A23L1/05223A23L1/0524A23L1/0526A23L1/0532A23V2250/5072A23V2250/628A23V2250/032A23V2250/5036A23V2250/264A23V2250/51082A23V2250/044A23L29/219A23L29/231A23L29/238A23L29/256A23L2/38A23C1/16A23C9/1565A23L2/02A23V2300/24A23V2250/606A23V2250/61A23V2250/612A23V2250/642A23V2250/6418A23V2250/6422A23V2250/507A23V2250/056
Inventor SAGGIN, RAFFAELLA
Owner NESTEC SA
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