AU622773B2

AU622773B2 - A non-acidified milk-based drink with a ph value of between 3.6 and 4.2, together with the production process for such a drink

Info

Publication number: AU622773B2
Application number: AU50651/90A
Authority: AU
Inventors: Markus Gosteli
Original assignee: Claude Engelhard et Cie
Current assignee: Claude Engelhard et Cie
Priority date: 1989-03-02
Filing date: 1990-03-01
Publication date: 1992-04-16
Anticipated expiration: 2010-03-01
Also published as: DK53890D0; HUT57552A; CA2011242A1; DK53890A; NO900992D0; FI901045A0; DD293044A5; BG91308A; EP0385051A1; AU5065190A; YU39690A; NO900992L; JPH0327274A; HU901250D0; PT93299A; CS95290A2

Description

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AUSTRALIA

Patents Act COMPLETE SPECIFICATION (ORIGINAL) 277 Class Int. Class Application Number: Lodged: Complete Specification Lodged: Accepted: Published: Priority Related Art: Applicant(s): Claude Engelhard Cie Avenue de la Gottaz 32, 1110 Morges 2, SWITZERLAND Al ofh)

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Address for Service is: PHILLIPS ORMONDE FITZPATRICK Patent and Trade Mark Attorneys 367 Collins Street Melbourne 3000 AUSTRALIA Complete Specification for the invention entitled: A NON-ACIDIFIED MILK-BASED DRINK WITH A pH VALUE OF BETWEEN 3.6 AND 4.2, TOGETHER WITH THE PRODUCTION PROCESS FOR SUCH A DRINK Our Ref 164720 POF Code: 7020/114019 The following sL ment is a full description of this invention, including the best method of performing it known to applicant(s): 6006

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A non-acidified milk-based drink with a pH value of between 3.6 and 4.2, together with the production 0 process for such a drink o o The present invention concerns a non-acidified milkbased drink with a pH value of between 3.6 and 4.2, together with the production process for such a drink.

0 We know of milk-based drinks which are mixed with small quantities of non-acid fruit juices, for instance, strawberries, pineapple or raspberries. In such drinks the pH values are generally maintained at around When the pH is below 6, and more particulary when it is a below 4.5, the milk begins to curdle, which negatively S*I affects the appearance of the drink and which also spoils its taste and smell. Furthermore, it is an accepted fact that the higher the temperature, the quicker the milk in such drinks will curdle (for example, during pasteurization or sterilization processes).

Om w. MMMIIII 11 -ME= 1: -ah I It is a well-known fact that citrus juices have pH values of between 3.2 and 3.9 depending on the origin of the fruits. If we were now to Droduce a mixture consisting of one part citrus juice and one part milk, the milk would curdle within anything between a few seconds and a few minutes. It is possible to produce a mixture containing from 0.5% to 1% its weight in fruit juice and from 99.5% to 99% its weight in milk; however, such a mixture will not keep long and does not taste good.

In view of the state of the art, it would seem impossible to prepare a non-acidified milk-based drink with a pH value of less than 6, which has a distinguishable and pleasant taste and smell, and which *0 also keeps well.

S The drink in this invention, which has a pH value of between 3.6 and 4.2, and which has a non-acidified milk base, is characterized by the fact that it contains from 35% to 65% its weight of at least one juice or a fruit concentrate, from 35% t" 65% its weight of non-acidified milk, and from 0.2% to 1% its weight of at least one stabilizer.

The invention production process, for a drink with a pH of between 3.6 and 4.2 and a non-acidified milk base is characterized by the fact that a) at least 0.2% to 1% its weight of at least one stabilizer is added to 35% to 65% its weight of non- S' acidified milk,

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"0 b) the resulting mixture is left to rest for at least one hour, and is then c) mixed with 35% to 65% its weight of at least one juice or one fruit concentrate, and d) the resulting mixture is then subjected to a heating process.

The preferred ways of carrying out the invention are set out in the attached claims.

Without adhering to a particular theory, we may presume that the stabilizer used according to the invention stabilizes the milk albumens.

The clear-cut results are obtained when the stabilizer is a pectin, particularly a pectin with a high ester content, preferably one derived from lemon peels.

Denmark and genupectin JM from Copenhagen Pectin Factory Ltd., have proven themselves to be particularly well adapted.

Sugars, for example sucrose or fructose, sugar substitutes and artificial sweeteners can all be used for sweetening.

In order to further increase the lasting stability of the drink invention, it is also possible to add a preserving agent depending on the need.

Phase d) of the invention procedure serves to stabilize the product produced according to the invention.

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After pasteurization and sterilization, the drink invention usually keeps at room temperature for several months, without any noticeable loss of quality.

Any kind of pasteurization system can be used, for example Alfa-Laval or APV. It is also possible to use any type of sterilization system for example Alfa- Laval's Steritherm APV or Stork.

In phase a) of the invention process, the non-acidified milk preferably has a temperature of between 0° and 0

C.

The fruit juice required in the invention process can also be produced immediately prior to its use by mixing fruit juice concentrates with the required amount of water.

The milk needed in the invention process may also be made up immediately prior to its use from powdered milk and the required amount of water. It is also possible 0" to use mixtures of milk, for example mixtures of full milk, skimmed milk, cream and protein-enriched products according to taste.

With respect to flavouring substances, cocoa, vanilla or any fruit flavourings can be introduced, either on their own or mixed together.

The drink invention has a distinguishable taste and smell and is very pleasant.

The weight percentages refer to the total weight of the finished drink.

The following examples illustrate the invention.

11 1 IN I Imwe~8ara~e 1- LCI Example 1 Quantity milk pineapple juice sugar stabilizer Flavouring 0.5 litres 0.5 litres 75 gr.

2.8 to 4 gr.

(mexpectin RS 450) to taste 000000 0 *o *c 0 00 0 90 0 0*0 0 00** 0 0 Method: mix together the stabilizer with the sugar when dry, then dissolve completely in cold milk at stirring quickly and then wait for at least 30 minutes.

Then add the pineapple juice to the cold milk, mixing constantly. This mixture is heated to 80 0 C for 3 to seconds, homogenized at 150 bars and cooled to and finally poured into sterile containers, for stocking in commercial refrigerators.

Example 2 Quantities: milk 0.5 litres orange juice concentrate 114 gr.

(approx. 55" Brix) water 0.41 litres sugar 75 gr.

stabilizer 2.8 to 4 gr.

(mexpectin RS 450) ______C*___CIPCII__IC*1111311LCI~ i- i--l i ~urr I sodium citrate flavouring 2 gr.

to taste 0 0 *0S C

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0.0 Method: mix together the sugar and the stabilizer when dry and dissolve in 0.1 litres of water at 65 0

C.

Let the liquid solution cool to 5" to 10C and add to milk kept at 5 0 C. Let rest 30 minutes. Add the rest of the water then add the orange juice concentrate to the cold milk mixture. Proceed as for the method described in example 1.

Example 3 r 0 0000 *D Quantities: powdered milk water orange juice sugar stabilizer 69 gr.

0.45 litres 0.5 litres 75 gr.

5 to 8 gr.

(genupectin JM) to taste flavouring Method: Mix together the sugar and stabilizer when dry, and dissolve in 0.1 litres of water at Cool this liquid solution to 5* to 10°C and add to the ~-~C~CQII ='1 8 reconstituted milk with the rest of the water at Then continue according to the method described in Example 1.

Example 4 @00*06 o

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0 *5 S. S 0*S S Quantities: milk fruit juice water aspartam stabilizer 0.5 0.5 0.1 0.3 see litres litres litres gr.

ex. 1 or 3

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Method: completely dissolve the stabilizer and the aspartam in water at 65 0 C. Let the liquid solution cool to 5" to 10 0 C and add to cold milk at Continue as for the method described in Example 1.

Example Quantities: milk with 8% fat content0.5 litres orange juice 0.5 litres orange brandy 0.15 litres sugar 75 gr.

stabilizer (see ex. 1 or 3) 9 Method: as in Example 1. The liquor is added to the cold mixture of milk and orange juice prior to being subjected to the heating process.

Example 6 9 9 o *9 9 Quantities: milk whey or buttermilk orange juice sugar stabilizer 0.375 litres 0.125 litres 0.5 litres 75 gr.

2.8 gr.

(see Ex. 1 or 3) o 9 9 9 9 Method: Proceed as in Example 1. The whey and/or buttermilk are added to the milk after the mixture has rested.

Claims

1. A non-acidified milk-based drink with a pH value of between 3.6 and 4.2, characterized by the fact that it contains at least 1 fruit juice and/or fruit concentrate of at least 35% to 65% its weight, 0S 9 between 35% and 65% of its weight in non-acidified milk *9 and at least 0.2% to 1% of its weight in stabilizer.

2. Drink according to Claim 1, characterized by the fact that it includes, in addition, at least one ingredient from among: at least one sweetener, preferably up to at least one flavouring ingredient, preferably up to 1% of its weight, at least one colourant, preferably up to 1%; water, preferably up to 30% of its weight, Liquor, preferably up to 15% of its weight, and ~YMEMO I M- 4 -N M so 11 1 I 11 at least one stabilizing salt, preferably up to 0.2% of its weiqht, and other milk products, in particular, cream.

3. Drink according to one of the Claims 1 and 2, characterized by the fact that the fruit juice and/or the fruit concentrate is chosen from among the citrus and acid fruits.

4. Drink according to one of the Claims 1 to 3 characterized in that the stabilizer is a pectin, and in particular a pectin with a high ester content, preferably derived from lemon peels.

5. Production process for a non-acidified milk-based drink with a pH value of between 3.6 and 4.2, characterized by the fact that a) it is supplemented with 0.2% to 1% its weight of at least ca.e stabilizer and with 35% to 65% its weight of non-acidified milk b) the resulting mixture is left to rest for at least one hour, and furthermore that Sc) the mixture is mixed with 35 to 65% its weight of at least one fruit juice and/or a fruit concentrate, and rp -4 Zi i -1 12 d) the resulting mixture is subjected to heat processing.

6. Method according to Claim 5, characterized by the fact that the said stabilizer is mixed with at least one sweetener, preferably representing 15% of its weight, and this mixture is added to the said non- acidified milk.

7. Method according to Claims 5 and 6, characterized by go# the fact that the fruit juice and/or fruit concentrate is chosen from citrus and acid fruits.

8. Method according to one of the Claims 5 to 7, characterized by the fact that the stabilizer is a pectin, more particularly a pectin with a high ester content, preferably derived from lemon peels.

9. Method according t6 one of the Claims 5 to 8, C characterized by the fact that at zcrtca-p4t-a- least one ingredient is also added to the mixture, including at least one sweetener, preferably an amount of its weight at least one flavouring substance, preferably up to 1% t of its weight, 13 at least one colourant, preferable up to 1% of its weight, water, preferably up to 30% of its weight, alcoholic spirits, preferably up to 15% of its weight, S at least on stabilizing salt, preferably up to 0.2% of its weight. and other milk products, in particular, cream. 0 4 Method according to one of the Claims 5 to 9, characterized by the fact that in phase the mixture is left to rest for at least 30 minutes at a temperature below 10 0 C.

11. Method according to one of the Claims 5 to characterized by the fact that before or after heat processing the mixture is homogenized under pressure at 50 to 250 bars at a temperature of between and

12. Method according to one of the Claims 5 to 11, characterized by the fact that the heat processing d) is carried out in a pasteurization or sterilization rA_ 14 device, and that, after this processing, the resulting mixture is cooled to a temperature of less than and preferably to less than 5 0 C. Dated: 1 March, 1990 PHILLIPS ORMIONDE FITZPATRICK< Attorneys for: CLAUDE ENGELHAIRD CIE 060@0~ a e oa *g a *ee a S* a 000 a.. a a 040 a ad B a a a.. C ~ea a a a as *0 a a a a a a* a4e a a