BRPI0708706A2 - protein beverage composition, method for preparing same, protein beverage concentrate syrup composition, protein beverage concentrate powder composition, methods for preparing a protein beverage concentrate syrup composition and for preparing a concentrated powder composition protein drink, protein drink, method for preparing the same - Google Patents

Abstract

PROTEIN DRINK COMPOSITION, METHOD FOR PREPARING THE SAME, PROTEIN DRINK CONCENTRATED SYRUP COMPOSITION, PROTEIN DRINK CONCENTRATED POWDER COMPOSITION, METHODS FOR PREPARING A CONCENTRATED COMPOUND COMPOUND COMPOSITION PROTEIN DRINK, PROTEIN DRINK, METHOD TO PREPARE THE SAME. An improved protein drink that can provide relatively high protein content, comprising from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volume of carbonation (per volume of liquid) to about 6 volumes of carbonation. Preferably, the protein is a protein such as, preferably, a whey protein, or the like. The protein drink can contain juice and / or additive that provides increased energy generation. The protein drink can be treated to inactivate pathogenic microbes in the presence or absence of carbonation, which can be used to give the drink taste and mouthfeel. Typically, the treatment for inactivation of pathogenic microbes is carried out in the individual packaging used for storage and handling of the protein drink. The protein drink can be prepared from a protein drink concentrate, which can be in the form of a syrup concentrate or a powder concentrate.

Description

"PROTEIN DRINK COMPOSITION, METHOD FOR PREPARING THE SAME, CONCENTRATE SYRUP COMPOSITION, PROTEIN DRINK COMPOSITION, PROTEIN DRINK COMPOSITION, METHODS FOR PREPARING A PREPARA CONCENTRATE DEPRED CONCENTRATE BEEP PROTEIN DRINK, METHOD FOR PREPARING THE SAME "

RELATED ORDERS

This application is a continuation-in-part of the US patent application. Serial No. 11 / 215,524, filed August 30, 2005, entitled "Carbonated Protein Drink and Method of Making" which is related to the US provisional patent application. Serial No. 60 / 617,146, filed October 7, 2004, and entitled: "Carbonated Whey Protein Beverage" US patent application. Serial No. 60 / 648,914, filed Jan. 31, 2005, entitled: "Carbonated Aqueous Whey Protein Beverageand Method of Making Same" and, US Provisional Patent Application. Serial No. 60 / 648,974, filed January 31, 2005, entitled: "Dry Carbonated Whey Protein Beverage and Method of MakingSame". This application is a continuation-in-part US patent application. Serial No. 11 / 373,412, filed March 10, 2006, which is a continuation-in-part patent application of the US patent application. with serial number 11 / 215.524. Priority is claimed with US patent applications. serial numbers 11 / 215,524 and 11 / 373,412, which claim priority in each of the provisional patent applications indicated above, and each of these patent applications is incorporated herein by reference in its entirety.

BACKGROUND OF THE INVENTION

1. Field of the invention

The present invention relates to a protein drink and protein drink concentrate, and methods of preparing the protein drink and protein drink concentrate.

2. Brief Description of the Prior Art

This section describes prior art object matter related to the disclosed embodiments of the present invention. There is no intention, express or implied, that the prior art discussed in this section is constitutionally state of the art. Moreover, this brief description is not intended to fully describe the subject matter of this art, and the reader is invited to carefully examine the foundations to better understand what is being revealed.

Carbonated dairy products have been highly researched, and several different types of products have been developed. One of the most serious obstacles to overcome is the production of a highly carbonated beverage in which, for example, the carbon dioxide gas dissolved at room temperature constitutes at least half the volume of the liquid product in which it is dissolved without incurring the separation or precipitation of milk protein. of liquid during manufacturing and handling, transportation and storage. In addition to the manageability and shelf-life characteristics, the taste of preceding carbonated dairy products may have generally been previously affected by the proteins present in combination with carbonation.

Milk contains two major protein fractions, casein, which can provide about 80% by weight of total protein, and milk sorption protein, which can provide about 20% by weight of total protein. Whey protein fraction is the protein fraction that can remain soluble when the casein fraction is coagulated (such as by enzyme or acid) and separated as cheese curd. Whey protein treat may include various protein fractions, including, for example, β-lactoglobulin, α-lactoglobulin, lactalbumin, immunoglobulins (such as IgG1, IgG2, IgA, and IgM, for example), lactoferrin, glycomacropeptides, elactoperoxidase.

Compared to casein and soybeans, seroproteins may be highly soluble. Whey proteins may be the least soluble, typically at about pH 4.5 to about pH 5.5, which may be the isoelectric point (the pH at which the pure electric charge is zero) for whey protein delight. In higher acid systems with a pH of less than about 4.5, like many carbonated beverages, the acid solubility of seropeptide proteins may be particularly important; however, protein precipitation may occur during the mixing period when the pH of the treat whey protein, which typically has a pH of about 6 to about 7, passes through the isoelectric point zone. Protein solubility can be affected by heat, and therefore high temperatures experienced during pasteurization can also negatively affect solubility and flowability resulting in protein precipitation or gelation.

Whey protein may have a higher biological value and / or a Protein Digestibility Corrected Amino Acid Seore (PDCAAS) than casein. The physical properties of whey proteins in the digestive tract may be quite distinct from the properties of casein. Caseins may form curds in the stomach, said curds may be slow to leave the stomach and said curds may increase their hydrolysis before entering the small intestine. Alternatively, whey proteins can reach the jejunum almost immediately; however, its hydrolysis in the intestine may be slower than that of decaseins, so that its digestion and absorption may occur to a greater extent of the intestine. The protein efficiency ratio (PER) of a protein source measures the height gain of young animals. per gram of protein protein over a given period. Any protein that has a PER of 2.5 is considered of good quality. Whey protein is considered a nutritionally excellent protein because it has a PER of 3.2. Casein has a PER of 2.5, while many commonly used proteins have a PER of less than 2.5, such as soy protein (PER 2.2), corn protein (PER 2.2), deamendoim protein (PER 1, 8), and wheat gluten (PER 0.8). The higher PER of whey protein may be due in part to the high level of sulfur-containing amino acids in whey protein. Said higher level may contribute to the ability of whey protein to enhance immune function and antioxidant status.

Whey protein is a rich source of branched chain amino acids (BCAAs), containing the highest levels known from any natural food source. BCAAs are important for athletes because, unlike other essential amino acids, they are metabolized directly into muscle tissue and are the first amino acids used during periods of exercise and resistance training. Leucine can be important for athletes and because it can play a key role in muscle protein synthesis and support the thinning of lean muscles. Research suggests that individuals who exercise benefit from high leucine diets and may have more lean muscle tissue and less body fat than individuals whose diets contain lower leucine levels. Whey protein isolate may have approximately 45% by weight more delucin than soy protein isolate.

Whey protein is available in various forms, with preparations which may comprise from about 1% to about 99% whey protein. Whey protein preparations may be in an aqueous form created by the removal of casein, but often in various other forms, such as, but not limited to, a whey protein extract, protein concentrate. of whey, whey protein isolate, or whey protein hydrolyzate.

Whey protein concentrate may be prepared by removing sufficient non-proteinaceous whey constituents by membrane filtration so that the finished dried product may be selected to contain whey protein at a concentration which may comprise from about 25 wt% to about89.9 wt% protein.

Whey protein isolate can be obtained by removing sufficient non-proteinaceous whey constituents by membrane filtration or ion exchange absorption so that the finished product may contain about 90 wt.% Or more of whey protein. soda milk, and little or no fat, cholesterol, or carbohydrates (eg lactose). Prior to concentration and spray drying, the aqueous whey protein isolate may have a whey protein concentration of from about 1 wt.% To about 35 wt.%, And may also be substantially free of fat, cholesterol, and carbohydrates.

Whey protein hydrolyzate is a whey protein preparation that may have been subjected to enzymatic digestion with a protease enzyme or limited acid hydrolysis, or a breakdown of peptide bonds to form smaller peptides and polypeptides. The protein concentration of the whey protein delight hydrolyzate may be dependent on the starting material. For example, a whey protein hydrolyzate prepared from 80% by weight of whey protein concentrate may have an 80 wt% protein concentration, and a whey protein hydrolyzate prepared from 90% by weight. by weight of whey protein isolate may have a concentration of 90% by weight of protein. Not all hydrolyzed whey proteins may behave similarly in one food formulation, and thus one hydrolyzed whey protein may not be interchangeable with another. The functional and biological properties of whey protein hydrolysates may vary depending on factors such as degree of hydrolysis and said protease enzyme being used for hydrolysis.

Although hydrolysis of whey protein may lead to increased solubility, it may also negatively impact flavor. Whey protein typically has a fresh and neutral taste that can be included in other foods without adversely affecting the taste. However, whey protein hydrolysis can result in a very bitter taste, which can determine a practical limit on the amount of whey protein hydrolyzate that can be used in a food product. Therefore, a highly protein drink prepared with whey protein hydrolyzate may require a large amount of sweeteners, or bitter taste masking agents to overwhelm the bitter taste. However, a large amount of the sweetener mentioned may not be desirable for many consumers, or the bitter taste of the high protein drink may be difficult or impossible to mask to a satisfactory degree for some applications.

Whey protein contains all essential amino acids, and therefore is a complete, high quality protein source, complete means that whey protein contains all essential amino acids for the growth of body tissues. As whey protein can be obtained in low-fat forms and carbohydrates, it can be a particularly valuable source of nutrition for athletes and people with special medical needs (eg lactose intolerant individuals), and can be a component valuable from a diet program. In addition, as whey protein may contain biologically active proteins such as immunoglobulins, lactoperoxidase, and lactoferrin, whey protein may provide advantages over other protein sources such as whey protein treat.

In an effort to increase the availability and use of whey protein, efforts have been made to include whey protein drinks among currently available milk protein drinks. In particular, efforts have been made to include whey protein with one whey protein. protein source in carbonated beverages. Unfortunately, the carbonation process can generally result in destabilization of the whey protein, resulting in foaming and / or gelling problems under certain conditions. As a result, the amount of whey protein that was included in carbonated beverages was severely limited.

A paper by VH Holsinger in Adv. Exp. Med. BioL 1978; 105: 735-47, entitled: "Fortification of soft drinks with protein firam cottagecheese whey", describes the preparation of cottage cheese treat whey protein concentrates that exhibit solubility, stability, and aroma to make them advantageous for fortification of soft drinks and related products. Carbonated beverages prepared from conventional beverage ingredients and containing up to 1% by weight of total whey protein addition drink are said to maintain transparency, color and taste during 203 days of storage at room temperature. It is stated that 1% protein solutions at a pH of 2-3.4 are not impaired by heating for 6 hours at 80 degrees (without specifying ° C or ° F), although some structural change has been claimed because it is stated that, on average, 37% of the protein precipitated when the pH shifted to -4.7.

Useful parabolic or non-carbonated or carbonated useful cream forming agents, particularly acidic types are described in US Patent No. 4,790,998, issued to MarshaSchwartz on December 13, 1988, entitled: "Beverage Cloud BasedOn A Whey Protein -Stabilized Lipid "[Waving turbidity based on a stabilized whey protein lipid]. The described substance composition comprises a lipid stabilized with whey protein emulsified in an acidic aqueous solution. Important characteristics of the patented whey protein stabilized lipid are said to include the balance of the lipid system, the use of whey protein at pH levels below 4.5, and warming and homogenization of the solution to achieve stability of the lipid. acid emulsification. All ingredients are said to be natural, i.e., unchanged from the form typically found in nature.

A Russian Summary by Kudryavtseva et ah, in MolochnayaPromyshlennost 1981; 5: 45-46, with a title translated from: "Carbonated whey beverage", briefly describes a method for making a carbonated beverage involving the following major steps: tvorog serum filtration [nt: a type of Russian farmer's cheese] containing less than 1,5% protein and 0,2% fat and with a titratable acidity of less than 75 degrees Thorner, this being maintained for a day at 6 to 8 ° C. , heating to 90-95 ° C and storage for 15 minutes, cooling to 60 ° C, centrifugation, addition of ingredients not indicated, cooling to 4 to 6 ° C and CO2 injection. The summary then suggests that the product may be packaged in narrow neck jars and closed with cork and stopper closures. Subsequent storage is at least 8 ° C.

Tvorog is a Russian farm soft cheese. Tvorog is commonly prepared by letting raw milk naturally sour. However, it can also be prepared by curdling raw milk by adding a starter bacterial culture or an acid. Once curdled, otvorog can be filtered to separate tvorog curds from tvorog whey, which typically contains whey protein, fat and lactose.

U.S. Patent No. 4,804,552 to Ahmed et al, issued February 14, 1989, entitled: "Carbonated Liquid Dairy Product and Method of Production Thereof" describes a method of carbonating a liquid milk at a level of "at least" 1.5 volumes of carbon dioxide dissolved in 1.0 volume of liquid milk without destabilizing the liquid milk product The liquid milk product is heated to a temperature of at least 160 ° F (71 ° C) for a time not exceeding 30 minutes, whereby the indigenous milk protein and the ash contained therein are at least partly denatured The denatured liquid dairy product is then cooled to a temperature of less than about 50 ° F (10 ° C). C) .The cooled liquids are then subjected to pressurized carbon dioxide to carbonate the lacto product and to provide mouthfeel and taste. The product is then packed in closed containers. found capable of substantially reters the degree of carbonation. The carbonated dairy product is said to be buffered to a pH of at least 4.0 while being highly carbonated but not destabilized.

US Patent No. 6,403,129, to Clark et al., Issued June 11, 2002, entitled: "Carbonated Fortified Milk-Based Beverages Method Of Making Carbonated Fortified Milk-Based Beverage For The Supplementation Of Essential Nutrients In The Human Diet" "[Fortified milk-based carbonated drink and method of preparing fortified milk-based carbonated drink for essential nutrient supplementation in the human diet], reveals fortified or non-dairy fortified carbonated beverage solutions that provide nutrients in the human diet. It is stated that the drink described has carbonation to enhance flavor, improve body and mouthfeel and assist in stabilizing milk protein such as lactalbumin and casein.

US Patent No. 6,761,920 to Jeffrey Kaplan, issued July 13, 2004, entitled: "Process For Making Shelf-StableCarbonated Milk Beverage" describes a shelf stable carbonated beverage. Carbonated or aerated milk is produced using a method that includes preheating, pressurized ultraheat treatment, subsequent carbonation with a gas or gases under pressure, and packaging in a container. The method of producing the shelf-stable carbonated milk product comprises injecting carbon dioxide gas under pressure or a mixture of gases into the milk product at a low temperature of less than 10 degrees centigrade, and the high pressure from 50 kPa to 200 kPa. In a typical process, the milk product is heat pretreated at a temperature of 80 ° C to 138 ° C, followed by ultra-heat treatment of about 138 ° C to about 150 ° C in a tank where it is kept. at a pressure of 700 kPa or an appropriate pressure. Carbonation may be obtained by direct injection of sterile purified carbon dioxide gas into a reservoir receptacle or may be injected in-line. Preferably, the carbonation process is carried out at 2 ° C ± 14 ° C. The liquid carbonate is then transferred to a reservoir tank where it is maintained at a pressure of 450 kPa and a temperature of 2 ° C to 6 ° C.

In patent 6,761,920 it is stated that if for some reason the amount of carbonation of the heat treated preheated milk product is insufficient, the product may be redirected to the processing through the carbonator in a return loop to a reservoir tank for be re-pasteurized within specification. After carbonation, the product is taken to a packing station for packaging in sterile containers. The pH of the product is preferably maintained at from 4.0 to 5.7 during packaging operations, depending on the product. After packaging of the milk product in individual containers, it is stated that the milk may be further sterilized by non-toxic radiation or pasteurization, however no description is provided which teaches how this could be accomplished.

Milk and milk products can provide an excellent environment for the growth and spread of a broad spectrum of microorganisms. Pasteurization, by applying heat for a specific period, has been the traditional method used for over 100 years to prevent or reduce the growth of microorganisms and increase the shelf life of milk and milk products. Pasteurization may not kill all microorganisms in milk and dairy products. However, it can reduce their numbers so that disease is unlikely to occur in people who consume these products. Non-sterile dairy products, including pasteurized dairy products, typically have a shelf life that is limited to a short time, as of a few weeks, due to the degradation of the growth of microorganisms that survived pasteurization or were introduced through microbial contamination post-processing.

The traditional pasteurization method has been pan pasteurization, which involves heating the liquid ingredients in a large tub or tank for at least 30 minutes. Variations have been developed from traditional pasteurization methods such as short-term high temperature pasteurization (HTST), ultra pasteurization (UP) 5 processing and ultra high temperature pasteurization (UHT). Traditional pasteurization methods use higher temperatures for shorter periods, and can result in increased shelf lives that can exceed 3 months without refrigeration. However, regardless of the pasteurization method used, it may often be necessary to use stabilizers and preservatives to improve the stability of pasteurized products.

Thermal processing by any pasteurization method may have detrimental effects on the organoleptic and nutritional properties of milk and milk products. Thus, there may be a need for more non-thermal methods for extending shelf life, which will not significantly decrease or alter the organoleptic and nutritional properties of milk and milk products.

An alternative to pasteurization may be high pressure processing (HPP), which may be specifically advantageous for high acid foods. PPH is a food processing method in which food products can be exposed to high pressures in the presence or absence of heat to inactivate microorganisms. HPP can also be referred to as hydrostatic high pressure (HPP) processing and ultra high pressure processing (UHP) processing.

Non-thermal HPP can be used to extend the shelf life of milk and milk products without damaging the organoleptic and nutritional properties of these products. Non-thermal HPP can eliminate thermal degradation, and may allow the preservation of "fresh" food characteristics. Shelf lives similar to those of pasteurized products can be obtained with HPP. HPP from a milk or milk product can be obtained by placing the product in a container inside a depression vessel filled with water (or other fluid). pressure transmitter) by closing the vessel and increasing the pressure exerted on the vessel by pumping more water into the pressure vessel with an external depression intensifier. High pressure can be maintained for a specific time period, then it can be decreased. Pressure levels of about 600 MPa at 25 ° C may typically be sufficient to inactivate vegetative forms of microorganisms such as non-spore forming pathogens, vegetative bacteria, yeast and molds.

HPP is further explained in US Patent No. 6,635,223 B2 to Maerz, issued October 21, 2003, entitled "Method for Inactivating Microorganisms Using High Pressure Processing", which discloses a method for inactivating microorganisms in a product that uses high pressure processing. The method involves the steps of packaging the product in a flexible container, heating the product to a previously pressurized temperature, subjecting the product to a pressurized temperature for a certain period of time; and reduce the pressure after said time period. The method may also comprise an additional step of subjecting the product to a predetermined amount of oxygen over a given period of time. These methods may be applied to food, cosmetic or pharmaceutical products.

Carbon dioxide (CO2), a naturally occurring component in raw milk that decreases as raw milk is exposed to air or pasteurized, is known to have antibacterial properties. CO2 results in minimal food damage. Therefore, it is an advantageous agent for inhibiting microorganisms against food degradation. Currently, there are at least three general mechanisms known by which CO2 inhibits microorganisms. These mechanisms, outlined briefly below, are discussed in more detail in an article by J. H. Hotchkiss et al, in Comprehensive Reviews in Food Science and FoodSafety 2006; 5: 158-168, titled: "Adding Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review."

One mechanism by which CO2 can inhibit microbial growth can be simply by displacing O2 by CO2. Another mechanism by which CO2 can inhibit microbial growth may be the decrease in food pH by dissolving CO2 and carbonic acid deformation. in the aqueous phase of the food via the following equilibrium reactions: H2O + CO2 <-> H2CO3 ^ H + + HO03 "<-> 2H * + CO32". The third mechanism by which CO2 can inhibit microbial growth is via the direct effect of CO2. on the metabolism of microorganisms.

This last mentioned mechanism, the direct antimicrobial effect of CO2 on the metabolism of microorganisms, may be the result of changes in membrane fluidity due to CO2 dissolution, reductions in intracellular pH, and direct inhibition of metabolic pathways, including decarboxylation reactions and DNA replication. . CO2 is quite lipophilic, which may allow it to concentrate on the lipid membrane of bacteria, or to pass through the lipid membrane and concentrate on intracellular pH that decreases bacterial cells. CO2 can also directly interfere with enzymatic processes required within microorganisms, such as gene expression.

Published European Patent Application EP 0812544 A2 by Benzler et al, published December 17, 1997, entitled "Method for Preparing Dairy Products Showing Increased Shelf Life", describes a method for preparing dairy products having increased shelf life. by incorporating CO2 into said products, comprising contacting a fluid milk fraction of a dairy food product with CO2, mixing the fluid milk fraction and CO2 in one solution, and subjecting the solution to conditions sufficient to achieve a solid state between the milk fraction. fluid and dissolved CO2. The patented method is said to be adapted to dairy products for a wide range of use, increasing shelf life by about 45 to about 60 days.

The interaction between HPP and CO2 and their effects on enzymes and food-degrading enzymes has been described by Corwin and Shellhammer in Journal of Food Science 2002; 67: 697-701 entitled "Combination of carbon dioxide and high pressure inactivation of depectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli". The enzymes studied were pectin methylesterase (PME) epoliphenol oxidase (PPO) and the microorganisms studied were Lactobacillusplantarum ATCC 8014 (L. plantarum), an acid-tolerant, acid-tolerant, lactic acid-producing Gram-positive bacterium eEscherichia coli Kl2 (E. coli), an acid-sensitive non-spore-forming Gram negative bacterium. The aim of the study was to determine the effect of CO2 on increasing the efficiency of pressure processing for inactivates and microorganisms. CO2 was added approximately 0.2% emmol to solutions processed at 500 to 800 MPa to additionally inactivate SMP, PPO, L plantarum, and E. coli. There was a significant interaction between CO2 and pressure at 250 ° C and 50 ° C for SME and PPO, respectively. It is confirmed that PPO activity decreases with CO2 in all pressure treatments. Survival of L. plantarum was found to decrease with the addition of CO2 at all pressures, and the combination of high pressure CO2 showed a significant interaction. CO2 was said to have no significant effect on survival of E. coli under pressure.

US Pat. 6,835,402 Bl and 6,866,877 B2 to Clark etal, issued December 28, 2004 and March 15, 2005, respectively entitled: "Carbonated Fortified Milk-Based Beverage and Method for Suppressing Bacterial Formation in the Beverage" fortified milk base and method of suppressing bacterial formation in the beverage] and "Carbonated Fortified Milk-Based Beverage and Method for Suppressing Bacterial Growth In The Beverage" describe beverage solutions fortified dairy or non-dairy carbonates which are said to provide essential nutrients in the human diet. In addition to the description of a beverage composition, the patents disclose a method of using carbonation to reduce counting and reduce the degradation of essential nutrients in pasteurized or unpasteurized milk drinks. In one embodiment, pre-pasteurisation CO2 was added to effectively eliminate or reduce the growth of bacterial colonies in the beverage and to reduce denutrient degradation if UHT pasteurization was used. If CO2 is added in pre-pasteurization, it is stated that CO2 needs to be reintroduced, because pasteurization spreads most of the CO2 present. This is accomplished by in-line addition of CO2 after the beverage temperature has been reduced from about 185 ° F (85 ° C) to 215 ° F (1010C) to about 40 ° F (4.4 ° C). It is stated that the concentration of CO2 in the final product is preferably from about 500 ppm to about 3,000 ppm. 1,000 ppm is said to be about 0.5 vol. Carbonation per volume of liquid beverage solution, so the final product contains about 0.25 volumes to about 1.5 volumes of carbon dioxide per volume of carbonate solution. liquid drink. This method is said to increase the shelf life of the beverage by 10 days to over 75 days without refrigeration.

US Patent No. 7,041,327 B2 to Hotchkiss et al, issued May 9, 2006, entitled "Carbon Dioxide as a Napasteurization Aid", describes processes for inhibiting or reducing the growth of other pathogens in a liquid by adding noliquid CO2, and thermally inactivating bacteria and other pathogens, so that CO2 accentuates the process of thermal inactivation. The process is said to be applicable to a wide variety of fluids, liquids, semisolids and solids. Before or simultaneously with thermal inactivation, CO2 is added to the product by spraying or bubbling, preferably to obtain about from 400 to 2000 ppm. At this CO2 level, it is stated that the amount of microbial death that occurs during heating in a normal pasteurization process (HTST) is increased by 10% to 90% relative to thermal inactivation without the addition of CO2 prior to the thermal inactivation step. After completion of the thermal deactivation process, free CO2 is claimed to be removed.

One type of carbonated dairy product for which there is a growing demand is a carbonated dairy product that provides high juice and high protein content. The problem of protein precipitation and separation during manufacture, transport, and storage, discussed above for a high protein, high carbonated beverage, can be constituted when the beverage contains an additional component, such as juice. Methods are known in the art for attempting to overcome protein beverage drinkers. However, most of these methods involve the use of stabilizers.

Fiber or other carbohydrates may be added as a protein stabilizer such as pectin, cellulose gum, gomaxanthan, arabic gum, carrageenan, guar gum, dextrin, dextrose monohydrate, and polydextrose. Although stabilizers may help to prevent protein precipitation, they may have the disadvantage of increasing drink avidity due to cross-linking with naturally occurring calculus cations. This increased viscosity may be undesirable because it may lead to a beverage having poor organoleptic properties for at least some applications. The amount of stabilizer that can be used can be quite narrow. For example, at a pectin concentration below 0.06 wt%, sedimentation may be a significant problem, whereas above that the given viscosity may be undesirably high. The ideal amount of stabilizer needs to be determined experimentally for each beverage formula and may need to be adjusted from one batch to the next. Thus, a beverage formula that does not include a protein stabilizer but generates a beverage with good protein solubility is desirable for many applications.

United Kingdom Patent GB 2,335,134 to Burke, issued June 19, 2002, entitled: "A beverage" discloses a carbonated beverage comprising: from 5 to 20% by weight of fruit juice; carbohydrate in an amount of 2 to 6 grams per 100 milliliters; a hydrolyzate of soluble whey protein in an amount of 5 to 20 grams per liter; the carbon dioxide-containing beverage in a quantity of 4 to 6 grams per liter and having a pH of less than 3,5. OpH is adjusted with citric acid and malic acid. Protein precipitation is allegedly prevented by adjusting the amount and nature of the carbohydrate. The source of carbohydrate is said to be most preferably dextrose monohydrate.

U.S. Patent No. 7,101,585 B2 to Shen et al. Issued September 5, 2006 entitled "Ultra High Pressure Homogenization Process for Making a Stable Protein Based Acid Beverage" of a stable protein-based acidic beverage] describes a process for preparing a stable suspension of an acidic beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined with a premix (I) and combined with a syrup of a homogenized protein material (C) or a homogenized premix (II) of a hydrated protein stabilizing agent (A) and a syrup of a protein material (C) to form a mixture and pasteurize and homogenize the mixture. The homogenization of the mixture is carried out in two stages comprising a high pressure stage of 8000 - 30,000 pounds per square inch [3600 - 13,500 kg / 6.45 cm2] and a low pressure stage. 300 - 1,000 pounds per square inch [135 - 450 kg / 6.45 cm2]. The acid-softened composition has a pH of 3.0 to 4.5. This drink contains juice but is not carbonated. Pectin is added as a stabilizer.

US Published Patent Application. 2003/0099753 Yang Al, published May 29, 2003, describes a fruit juice based beverage composition containing a protein selected from the group consisting of whey protein isolate and a combination of whey protein isolate. and whey protein hydrolyzate; a selected carbohydrate from the group consisting of sucrose, fructose, high fructose corn syrup (HFCS 42), HFCS 55, sucrose, fructose combination, HFCS 42, and HFCS 55, and demaltodextrin combinations. another carbohydrate selected from the group consisting of desaccharose, fructose, HFCS 42, and HFCS 55; an edible acid selected from the group consisting of citric acid, phosphoric acid, combinations of citric acid and phosphoric acid, and combinations of malic acid with another edible acid selected from the group consisting of citric acid and phosphoric acid; fruit juice or combinations of fruit juices; various mineral vitaminase; and optional fibers and flavorings and a process for preparing said composition. The above-containing composition is said to be transparent, has a pH of about 4.0 or less, and has a viscosity of less than about 40 centipoises. Protein stabilizing agents, including pectin, are used.

US Patent No. 4,478,858 to Dahlen et al., Issued October 23, 1984, entitled: "Protein containing fruit drink and process for the manufacture thereof" discloses a fruit juice-containing protein comprising a portion of 10-85% fruit juice containing a portion of citrus juice, a portion of 90-15% raw milk material, and a portion of raw milk comprising whey proteins in an amount 0.5-10% by weight of the finished product, and, as a sweetener, a hydrolysed lactose prepared from substantially pure serum prepared lactose or a milk or whey ultrafiltration permeate containing pure lactose and galactose derivatives which allegedly acts as a protein binder, even in fruit drinks containing a portion of citrus. The fruit drink can be made in a concentrated form from a protein concentrate, fruit juice to concentrated and / or fruit flavorings and a concentrated hydrolyzed lactose. A polysaccharide-containing stabilizer may be added to the concentrate.

As illustrated above, there are a variety of different factors that need to be, or at least can be, considered in the development of a carbonated fruit and protein drink. At least one of the references seems to teach the opposite with respect to, among others, 1) the protein concentrations that can be used in a protein carbonated drink, 2) the amount of carbonation that can be used (and still allow a stable drink). 3) the pH at which various protein-containing carbonated beverages have shelf stability.

There is also a considerable lack of detail in the processing steps described in at least some of the foregoing references, as one skilled in the art may not be able to produce a desired protein carbonated beverage after experimentation, considering the description. Inactivation of microbes as thermal processing after carbonation of the beverage may be a problem for at least some applications, requiring subsequent "refilling" to ensure that the beverage has an appropriate taste and mouthfeel.

DETAILED DESCRIPTION OF CERTAIN CONCERNS

As a preface to the detailed description, it should be noted that, as used in this description and the appended claims, the "one", "one", and "the" capsular forms include plural referents, unless the context clearly indicates otherwise. .

The terms "about" and "approximately" as used herein indicate that the accuracy of the nominal value presented is ± 10%.

The protein beverage composition of the disclosed embodiments of the present invention produced using the method described below provides a high protein content (relative to the previously described beverages) and the amount of carbonation may also be high. In addition, although the protein drink may be heat treated to inactivate microbes, the final product exhibits shelf-shelf stability that is unexpectedly long for such a product.

We have developed an enhanced protein drink that contains a high protein concentration compared to beverage protein concentrations previously known in the industry. Typical protein concentration comprises from about 0.01 wt% to about 15 wt%, more typically the protein concentration comprises from about 2 wt% to about 15 wt%, the most typical concentration comprising about from 5 wt% to about 8 wt%.

In one embodiment, the protein is substantially free from decaseinate. Typically, the substantially caseinate-free protein is whey protein of the type previously described herein. In some embodiments, the substantially caseinate-free protein may have some caseinate or may be a whey protein that may be derived from whey protein isolate or whey protein concentrate, although other whey protein preparations may be used. such as, but not limited to, a whey protein extract or a whey protein hydrolyzate. Whey protein isolate may typically be a dry whey protein isolate with a whey protein concentration of about 90 wt.% Or more of protein, or an aqueous whey protein isolate with a whey protein concentration of about 1 wt% to about 40 wt%. The whey protein concentrate may typically be a dry whey protein concentrate with a concentration of about 25 wt% to about 89.9 wt% protein. An aqueous form of whey may also be advantageous. In addition, the total protein content may be increased by adding protein mixtures such as whey protein and other proteins such as soy proteins.

Whey protein is a protein fraction obtained from mammal treat. Commercially obtainable whey protein is typically derived from cow's milk; however, whey protein may be derived from the milk of any mammal, such as, but not limited to, the milk of goats, sheep, buffalo, camels, black bears, llamas, deer, kangaroos, pigs, dogs, rabbits, elephants. , dolphins, donkeys, horses, seals, or humans. Alternatively, whey protein may be prepared by recombinant DNA technology using molecular biology techniques commonly known in the art.

In other embodiments, the protein may be any edible protein other than whey protein, such as, but not limited to, casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, rice protein, pea protein, protein. canola protein, wheat protein, hemp protein, zein, egg protein, egg white protein, ovalbumin, gelatin protein, or any combination thereof.

In another embodiment, the protein is a combination of a whey protein of the type previously described herein and an edible protein other than whey protein, such as, for example, limitation casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg declare protein, ovalbumin, or gelatin protein.

In any of the above embodiments, using dry maprotein, such as a dry whey protein (e.g., alone or concentrated) or a dry whey protein, which may be dried protein. hydrated with water to prepare an aqueous protein solution. Typically, the pH of the aqueous protein (isolated, concentrated, or hydrated) may be adjusted with a suitable pH adjusting agent to match the pH of the beverage composition prior to mixing the protein with the beverage composition.

While not wishing to adhere to any present theory of action, it is presently believed that by lowering the pH of the aqueous treat whey protein prior to the addition of the beverage composition, a protein drink with superior organoleptic properties is obtained by preventing or, at least greatly reduce precipitation and gelation of the protein as it passes through the isoelectric point zone. It is believed that prior art drinks did not attempt to move rapidly to the final pH and allowed the composition to remain for too long at low temperatures at or near the isoelectric point, thereby allowing anyone or all of the material to precipitate. With the inventors' discovery that this low solubility transient state can be crossed before precipitation begins, practitioners can easily make these beverages transparent through minimal testing.

Whey proteins have a high buffering capacity, so this pH adjustment step tends to prevent whey protein from buffering the acids in the beverage. Minimal pH adjustment, or no pH adjustment, may be required if the protein sorption is acidified before drying. We have determined that Inpro 90HS ™, heat stable, 90% whey protein isolate, when constituted as a 10% aqueous solution, has a pH of 2.9 to 3.3. This material is available from Vitalus Nutrition. , Inc. from Abbotsford, British Columbia, V4X 2N1, Canada.

The typical juice concentration in the finished beverage comprises from about 0 wt% to about 100 wt%, more typically the juice concentration comprises from about 0 wt% to about 98 wt%, the most typical concentration comprising from about 15% to about 25% by weight. Typically, the source of juice may be fruit juice, vegetable juice, or a combination thereof, and may be added as a liquid, liquid concentrate, puree, or other modified form containing one or more juice components. . More typically, mucus can be depectinized, with most pectins being removed by enzymatic digestion, chromatography, precipitation, or any other method of juice depectinization. One method by which the juice can be depectinised is by pectinase enzyme treatment, as described in detail in US Patent No. 6,620,452 B1. A depectinised juice may typically be a juice with a pectin ether from about 0.05 wt% to about 0.25 wt%.

You can use a simple fruit juice, a simple vegetable juice, fruit juice mixtures, vegetable juice mixtures, or fruit and vegetable juice mixtures. Examples of some of the many specific juices that can be used may include dealfafa sprouts juice, apples, apricots, avocados, bamboo shoots, bananas, beans, blemishes sprouts, beets, berries of all kinds, cabbage, carrots, celery, cherries, cucumbers, currants, dates, figs, grapefruits, grapes, guava, kiwi, kumquat, lemons, limes, litchi fruit [Litchi chinensis], tangerine, mango, melons of all kinds, nectarines, noni, oranges, papaya, passion fruit, peaches, pears, pineapples, plums, pomegranates, plums, radishes, rhubarb, rutabaga, seaweed, pumpkin, tangelo, tangerines, tomatoes, and / or turnips; However, it is possible to use any type desuco.

In some embodiments, the protein drink may be carbonated. The amount of carbonation obtained as a result of the stability of the carbonated beverage is unexpectedly high considering the amount of protein present, the amount of carbonation comprising about 0.1 volume of carbonation (per volume of liquid present in the beverage) to about 6 carbonation volumes. More typically, the amount of carbonation present comprises from about 1.6 volume to about 3.5 volumes, with the maistiptic concentration comprising from about 1.7 volume to about 3.0 volumes.

Additives may be combined with the basic high protein content formulation to provide a "high energy" high protein drink. For example, caffeine may be added to increase the level of circulating fatty acids in the body of a drink consumer. This increase in circulation has been shown to increase the oxidation of these fuels, increasing the overall fat oxidation. Caffeine is well known as a means of increasing fatty acid metabolism. Another additive that can be included is magnesium. Magnesium can affect the energy level and may require more than about 300 biochemical reactions in the body. Magnesium can help regulate blood sugar levels, can promote normal blood pressure, and can support energy metabolism and protein synthesis.

It is possible to add a third additive to affect the level of energy. The third additive may be citrulline malate. Citrulline is an amino acid that can play a role in nitrogen balance and metabolic processes. Supplemental citrulline malate is a doamino saline form. Citrulline malate can improve aerobic performance and the ability to influence lactic acid metabolism and reduce fatigue.

One or more of these effects on metabolism has been corroborated by evidence of an increase in the oxidative adenosine triphosphate (ATP) rate, which is essentially a "molecular currency" for intracellular energy transfer, and an increase in energy production during muscle exercise. . These three energy-generating additives, and combinations thereof, have been formulated in the high protein drinks described herein with little or no adverse effect on the product's shelf life or shelf-life.

The energy generating additive, citrulline malate, may have a very bitter taste in free form. We were surprised to find that the citrulline malate employed in a comprotein drink of the type described herein provides a pleasant tasting beverage without the need for major modification of the recipes that do not contain citrulline malate.

In addition to the high protein concentration, the protein drink is substantially free of biologically pathogenic microbes such as bacteria and other spoilage pathogens of the type that is monitored by the food industry in general. Due to the method used to inactivate biologically pathogenic microbes, the protein drink is substantially free of these pathogens for more than one year after packaging the protein drink in individual portions or containers and shelf storage that is standard in the non-refrigerated beverage industry. In addition to the absence of biologically pathogenic microbes, little or no protein precipitation occurs, little or no thickening, taste and color are maintained, and taste and mouthfeel are maintained. In formulations that are designed to be transparent without turbidity, the protein drink is transparent discoloration after this storage period. The recommended storage temperature is above 32 ° F (0 ° C) freezing to about 75 ° F (23.8 ° C). Storage of the protein drink at temperatures above 100 ° F (37.7 ° C) for periods of several months, such as about five months, is even possible without prejudice to taste and transparency.

In one embodiment, the protein beverage may be treated to inactivate microbes in the presence of carbonation which may be used to provide the beverage with taste and mouthfeel, while maintaining the minimum amount of carbonation required to provide such taste and mouthfeel.

Treatment for inactivating or removing microbes may include thermal processing through high temperature exposure, aseptic conditioning, carbonation, ozonation, radiation, ultraviolet light, high pressure processing, filtration, membrane permeation, pulsating electric field, sonication, and combinations of the same. same. Typically, the microbial inactivation treatment may be carried out in the individual portion package used for storage and handling of the protein-carbonated beverage. Tests have shown that for the demicrobials performed on the single portion pack, the microbe plate count is negligible and is typically zero after a storage period of over one year at temperatures of 350 F (1.6 ° C) and about 75 ° F (23.8 ° C).

In one embodiment, thermal processing is not used to inactivate microbes. In this embodiment microbial inactivation is due to the addition of carbon dioxide to the protein drink. As previously described, CO2 can inhibit microbial growth by displacing O2 by CO2, by reducing the pH of the protein-carbonated drink by dissolving CO2 and formation of carbonic acid, and by a direct effect of CO2 on the metabolism of microorganisms.

In another embodiment, thermal processing is not used to inactivate microbes. In this embodiment, microbial inactivation is due to the high pressure processing (HPP) of the protein drink. HPP can be applied to the protein drink before carbonation and packaging, after carbonation and before packaging, or after carbonation and packaging. HPP can also be used for a protein drink that is not carbonated. Several types of HPP equipment systems can be used, such as those produced by Avure Technologies at 22408 66th Av. South, Kent, WA 98032, Elmhurst Research, Inc. of 60 Loudonville Rd., Albany, NY 12204, and Hyperbaric NC of 28760 Three Corners, Madrid, Spain.

HPP can be obtained by placing the protein drink in a container in a pressure vessel filled with water (or other pressure transmitting fluid), closing the vessel, and increasing the pressure exerted on the container by pumping more water. in the depression vessel by means of an external pressure intensifier. High pressure can be maintained for a specified period of time, then can be decreased. Pressure levels of about 600 MPa at 250 ° C may typically be sufficient to inactivate vegetative forms of microorganisms such as non-spore-forming pathogens, vegetative bacteria, yeast and emofos. HPP can be performed according to the method described in US Patent No. 6,635,223 B2 to Maerz, issued October 21, 2003, entitled "Method for Inactivating Microorganisms Using High Pressure Processing".

In another embodiment, thermal processing is not used to inactivate microbes. In this embodiment, microbial inactivation is due to the combined effects of the addition of carbon dioxide to the comprotein beverage, and HPP of the protein carbonated beverage. HPP can be applied to the protein carbonated beverage before packaging or after packaging.

In other embodiments, thermal processing is not used to inactivate microbes. In these embodiments, microbial inactivation may be due to carbonation, aseptic conditioning, ozonation, radiation, ultra violet light, HPP, membrane permeation, pulsating electric field, sonication, combinations thereof and others.

A protein drink of one embodiment of the invention may also contain additional additives for: enhancing nutritional value (unlike those added particularly for increased energy generation); assist in the protection of the muscular system and joints during physical activity; add value to the aroma of the drink; or, provide a desired aspect to the beverage as long as the additional agent is stable unabated. In one embodiment of the invention the protein drink may be consumed as a meal replacement. Examples of additional agents that increase nutritional value include nutrients such as vitamins, minerals (including calcium or a calcium derivative), herbal supplements, concentrated plant extracts, glucosamine, amino acids, fatty acids, and fiber. Examples include the following: vitamins such as vitamin A, vitamin C, vitamin D, and vitamin E as an example and not by way of delimitation; minerals such as zinc, chromium, iron, calcium, magnesium (previously mentioned), and potassium as an example and not as a limitation; herbal supplements, such as ginseng, gingko biloba, Serenoa repens, green tea, and hoodiagordonii, as an example and not as a limitation; amino acids such as L-Glutamine, L-Arginine, Taurine, Creatine, N-Acetyl Cystine, N-Acetyl Carnitine, L-Leucine, L-Isoleucine and L-Valine as an example and not as a limitation; fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), omega 3 and omega 6 as an example and not as a limitation; and fiber, such as oligofrutopolysaccharides, corn fiber, oat fiber, and delino fiber, as an example and not as a limitation.

It is possible to add concentrated plant extracts, which may be high in vitamins and nutrients, although low in calories. These extracts can be derived from fruits, herbs, vegetables, and other plants that may be high in nutritional components. Extracts may be made by conventional methods, such as those described in detail in US Patent No. 6,620,452 B1; however, these extracts may be commercially obtainable. An example of these extracts may be the green tea extract, called Sunphenon 90M, from Taiyo International, Minneapolis, Minnesota 55416, USA.

An example of an additive to aid in the protection of the muscular system and joints during physical activity may be a hyperimmune milk protein concentrate that acts in combination with the edible nutritional protein already present in the proteinaceous beverage. Hyperimmune milk protein concentrate can be manufactured in the manner described in detail in US Patent No. 5,650,175. An example of the hyperimmune milk protein is available from Stolle Milk Biologies of Chicago, 111, under the tradename MicroLactina ™ and distributed by the Humanetics Corporation of Eden Prairie, MN, by way of example rather than limitation. The hyperimmune milk protein concentrate may be derived from whey, as a whey fractionation. However, hyperimmune milk protein concentrate may have similar functional properties to casein. The use of a hyperimmune milk protein concentrate in the softened formulation typically results in a turbid beverage.

The flavoring agent or agents may provide a fruit flavor, cola flavor, vanilla flavor, or chocolate flavor, as an example and not as a limitation. Other flavorings, such as, for example, and not limitation, Stevia and Lo HanGuo leaf extract. Natural or synthetic sweeteners such as sucrose, sucralose, aspartame, and / or acesulfame potassium, neotame, polydextrose, glycerin, sorbitol, high fructose corn syrup, corn syrup, saccharin, honey, molasses, syrup may be used. aceraceans, and xylitol as an example and not as limitation. It is possible to add coloring agents. Agents such as citric acid, fumaric acid, adipic acid, tartaric acid, and in some cases lactic acid may be added to adjust the bitter taste.

Additional ingredients in the form of analgesics, such as aspirin, may be added in specialized product applications. It is also possible to add different mild stimulants to the previously mentioned caffeine, such as green tea. It is also possible to add relaxants such as melatonin.

To provide stability, the protein drink may include an antifoaming agent such as dimethylpolysiloxane and a pH-adjusting agent such as phosphoric acid, citric acid, tartaric acid, fumaric acid, adipic acid, and in some cases lactic acid. Excess citric acid and malic acid can cause bitter taste and astringency of taste and produce an unpalatable drink that has an unacceptable taste in the mouth when consumed. Phosphoric acid is presently preferred as a pH adjuster because the amount required to achieve a desired pH may typically be lower, and the taste of the beverage may be lessened by adjusting the pH. The adjusted pH of the protein drink typically comprises from about 2.0 to about 5.5, more typically from about 2.0 to about 3.4. To provide even more stability, the comprotein beverage may be formulated to substantially exclude a component that includes caseinate. Caseinate may not be stable at the given proteinaceous pH.

One or more preservatives may be added to the protein drink, such as one or more chemical preservatives, one or more natural preservatives, a combination thereof, or others. Examples of chemical preservatives that may be used include, for example, a sorbate or a benzoate Examples of natural preservatives that may be used include, for example, nisin or natamycin, which may be obtained commercially from a food ingredient supplier, such as Danisco A / S Langebrogade 1 DK-1001 Copenhagen.

The protein drink may be prepared by mixing in water a defoaming agent, an amount of a pH adjusting agent to provide a pH of from about 2 to about 5.5, and an amount of sufficient protein to provide a final protein content in the drink comprising about from 0.01 wt.% to about 15 wt.% protein and adding carbon dioxide to the mixture in sufficient amounts to give a protein carbonated beverage wherein the amount of carbonation present in the beverage comprises from about 0.1 vol. about 6 volumes per volume of liquid mixture. In some embodiments of the method, carbon dioxide may be added as sterile carbonated water. In other embodiments, sterile carbon sorbate-oxide through liquid mixing until the desired amount of carbon dioxide is present. In any embodiment, the final protein protein of the beverage comprises from about 0.01% by weight to about 15% by weight, and the carbonation comprises from about 0.1 volume to about 6 volumes. In other embodiments, the final protein content comprised comprises from about 2 wt% to about 15 wt% and carbonation comprises from about 0.1 volume to about 6 volumes.

The protein drink may be prepared by mixing an antifoam agent in water, an amount of a pH adjusting agent to provide a pH of from about 2 to about 5.5, an amount dehydrated to provide a final juice content of the beverage comprising from about 0 wt% to about 100 wt% juice, and an amount of protein sufficient to provide a final protein content in the drink comprising from about 0.01 wt% to about 15 wt% deprotein; heating a mixture to a temperature comprising from about 140 ° F (4.4 ° C) to about 188 ° F (86.6 ° C) for a suitable period to inactivate microbes that may be present in the mixture; resin blending at a temperature of about 40 ° F (4.4 ° C) or less; and adding carbon dioxide to the mixture in an amount sufficient to obtain a carbonated protein drink, the amount of carbonation present in the beverage comprises from about 0.1 volume to about 6 volumes per volume of liquid mixture. In some embodiments of the method, carbon dioxide is added in the form of sterile carbonated water. In other embodiments, sterile carbon dioxide is bubbled through the liquid mixture until the desired amount of carbon dioxide is present. In any embodiment, the final juice content of the beverage comprises from about 0 wt% to about 100 wt%, the final protein content of the drink comprises from about 0.01 wt% to about 15 wt%, and carbonation comprises from about 0.1 volume to about 6 volumes. In other embodiments, the final juice content of the beverage comprises from about 0 wt.% To about 98 wt.%, The final protein content of the drink comprises from about 2 wt.% To about 15 wt.%. Carbonation comprises from about 0.1 volume to about 6 volumes.

The protein drink may also be prepared in a manner similar to that described above, with the additional HPP step to inactivate microbes in the protein drink. The HPP step can occur before carbon dioxide addition or after carbon dioxide addition. Protein-carbonated beer can be treated with HPP before packing or after packaging in containers.

The protein drink may also be prepared in a manner similar to that described above, except that the heating of the mixture may be performed after the addition of carbonation rather than before the addition of carbonation. This requires prediction of carbonation during the heating and cooling process. We have found that carbonation can be maintained if the carbonated protein drink can be packaged in individual size containers and the drink containers can then be processed for inactivation of microbes.

In another embodiment, the protein drink may include about 0% alcohol by volume to about 15% alcohol by volume. Typically, the percentage alcohol by volume comprises from about 4% by volume to about 8% by volume. . The alcohol used may be derived from malted, fermented grain.

In other embodiments, the protein drink may be prepared in concentrated forms, which may be diluted prior to consumption as a liquid, such as, but not limited to, water, fruit juice, vegetable juice, tea, alcohol, coffee, milk. , soy milk, rice milk, almond milk, a combination thereof, or others. Certain embodiments include a liquid used for dilution, which may be a carbonated liquid or a non-carbonated liquid. If a non-carbonated liquid is used, the beverage may be carbonated with carbon dioxide gas after dilution. Comprotein drink concentrates, such as a protein drink concentrate syrup or as a protein drink concentrate powder can be prepared.

One embodiment of a comprotein drink concentrate syrup may include from about 0 wt.% To about 60 wt.% Of concentrated juice, said juice concentrate having a Brix value of about 20Brix to about 75Brix, and about from 0.05 wt% about 60 wt% protein. Another embodiment of a protein drink syrup can include about 0 wt% to about 60 wt% juice concentrate, said desuco concentrate having a Brix value of about 20Brix to about 75Brix, and about from 10 wt% to about 75 wt% protein. Said concentrated protein drink syrup may, at the time of packaging during subsequent storage without refrigeration, conserve substantial protein solubility. Said embodiment of the protein drink concentrate syrup may also, at the time of packaging and during subsequent storage, be substantially free of pathogens known to be harmful to human health.

Another embodiment of the comprotein beverage concentrate syrup may include from about 10% by weight to about 15% by weight of concentrated juice, said juice concentrate having a Brix value of from about 60Brix to about 70Brix, and about 5 wt% to about 40 wt% protein.

A further embodiment of the protein-drunk concentrate syrup may include from about 40% by weight to about 60% by weight of juice, said juice concentrate having a Brix value of from about 40Brix to about 50Brix, and about from 5 wt% to about 40 wt% protein.

Protein drink concentrate syrup may include about 0 wt% juice concentrate and about 0.05 wt% about 40 wt% protein.

The juice concentrate used for protein-drenched concentrated syrup may be derived from a single fruit juice, a single vegetable juice, fruit juice mixtures, vegetable juice mixtures, or mixtures of fruit juices and of vegetables. Examples of a few of the many specific juices that may be used may include, but are not limited to, alfalfa sprouts juice, apples, apricots, avocados, bamboo shoots, bananas, beans, bean sprouts, beets, berries of all kinds, cabbage. , carrots, celery, cherries, cucumbers, currants, dates, figs, grapefruits, grapes, guava, kiwi, kumquat, lemons, limes, litchi fruit [Litchichinensis], mandarin orange, mango, melons of all kinds, nectarines, noni [nt : tahitian fruit], oranges, papaya, passion fruit, peaches, pears, pineapples, plums, pomegranates, plums, radishes, rhubarb, rutabagas, seaweed, pumpkin, tangelo, tangerines, tomatoes, and / or turnips, as well as combinations thereof; However, it is possible to use any kind of juice.

The protein used for the concentrated protein drink syrup may be substantially free of caseinate. In some embodiments, the substantially caseinate-free protein may be some caseinate or may be a whey protein as described hereinbefore. A substantially casein-free protein may be a whey protein that may be derived from whey protein isolate or whey protein concentrate, although it may also be possible to use other whey protein preparations, such as but without limitation a whey protein extract or a whey protein hydrolyzate. The whey protein isolate may be a dry whey protein isolate with a whey protein concentration of about 90 wt.% Or more deprotein, or an aqueous whey protein isolate with a concentration of whey protein from about 1 wt% to about 40 wt%. The whey protein concentrate may be a dry whey protein concentrate having a concentration of about 25 wt% to about 89.9 wt% protein; However, an aqueous form may also be advantageous for certain applications.

The protein used for the concentrated drink protein syrup may also include any edible protein other than whey protein such as, but not limited to, casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, rice protein. , pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, any combination thereof, or others.

The protein used for the concentrated drink protein syrup may also include a combination of a whey protein protein of the type previously described herein and an edible protein other than whey protein, such as, but not limited to, casein, lactalbumin, whey albumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flaxseed protein, egg white protein, ovalbumin, gelatin protein, any combination thereof, or others.

Using a dry protein, such as a dried whey protein (isolated or concentrated) or a dried whey protein, the dried protein can also be hydrated with water to prepare an aqueous protein solution. Typically, the pH of the aqueous protein (isolated, concentrated, or hydrated) may be adjusted with an appropriate pH-adjusting agent to match the pH of the beverage composition prior to the protein mixture with the beverage composition.

The protein drink concentrate syrup may additionally include from about 0 wt% to about 100 wt% filler, the filler being water, a sweetener, a flavoring agent, a coloring agent, a defoaming agent, a nutrient, calcium or calcium derivative, an energy generating additive, a herbal supplement, a concentrated plant extract, a preservative, combinations thereof, or the like.

Protein drink concentrate syrup can be treated to inactivate microbes through pasteurization, aseptic conditioning, carbonation, ozonation, radiation, ultraviolet light, high pressure processing, membrane permeation, pulsating electric field, sonication, combinations thereof, or other treatments. microbial inactivation.

Protein Drink Concentrate Syrup may comprise a concentration syrup of about 2 by 1 to a syrup with a concentration of 25 to 1. An additional embodiment of Protein Drink Concentrate Syrup may be prepared as a 5-fold concentration syrup. by 1, with one part of protein drink syrup concentrating being diluted with four parts liquid to prepare a protein drink. The liquid may be any advantageous liquid for human consumption, such as, but not limited to, water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, rice milk, almond milk, combinations thereof. , or others.

In some embodiments, the protein drink prepared protein drink concentrate syrup may be a carbonated drink. The carbonation of the beverage with protein may comprise from about 1.0 volumes to about 3.5 volumes per beverage volume, preferably from about 1.6 to about 3.5 volumes per beverage volume, more preferably from about 1.0 to about 3.5 volumes. about 1.6 to about 3.0 volumes per volume discharged.

Carbonation may be added in the form of carbonated liquid, such as, but not limited to, carbonated water. The carbonation may be added by bubbling sterile decarbon dioxide through the protein drink until the desired amount of carbon dioxide is present. Carbonation may also be added by the addition of any edible carbonation source, such as, but not limited to, a carbonate material capable of degreasing with an acid or acid mixture to release carbon dioxide when in contact with water. . See US Patent Application Publication No. 2002013 6816, the disclosure of which is incorporated herein by reference.

In some embodiments the protein-drunk concentrate syrup may be used by an individual, and may be packaged in single portions or in small vials, such as, but not limited to, advantageous 50 ml to 1500 ml household vials. In other embodiments, the protein drink concentrate syrup may be packaged in larger advantageous containers for use in an automatic beverage dispenser or in a restaurant or debar beverage dispenser. In other additional embodiments, the protein drink concentrate syrup may be produced in large batches for use in preparing a protein drink in a potting or other commercial beverage preparation facility.

Protein drink concentrate syrup may be prepared by mixing a juice concentrate having a Brix value of from about 20Brix to about 75Brix to provide a percentage of juice concentrate weight of from about 0% by weight to about 60%. % by weight and a protein to provide a protein by weight percentage of from about 0.05% by weight to about 60% by weight, yielding a mixture. The protein drink concentrate syrup can be packed in a container that can be stored at room temperature.

In another embodiment, the protein drink concentrate may be a proteinaceous beverage concentrate powder, which may include from about 0 wt.% To about 100 wt.% Juice in the form of a juice powder and about 0.05 wt.%. weight to about 100% by weight of protein.

In one embodiment, the weight percent protein present in the protein drink concentrate powder may comprise from about 45% by weight to about 95% by weight.

In another embodiment, the weight percent of the juice present in the protein drink concentrate powder may comprise from about 0 wt% to about 50 wt%.

The dried juice powder used for the comprotein beverage concentrate powder may be derived from a single fruit juice, a single vegetable juice, fruit juice mixtures, vegetable juice mixtures, or it is possible to use mixtures of vegetable and fruit juices. . Examples of a few of the many specific juices that may be used may include, but are not limited to, alfalfa sprouts juice, apples, apricots, avocados, bamboo shoots, bananas, beans, bean sprouts, beets, berries of all kinds, cabbage, carrots, celery, cherries, cucumbers, currants, dates, figs, grapefruits, grapes, guava, kiwi, kumquat, lemons, limes, litchi fruit [Litchi chinensis], mandarin, mango, melons of all kinds, nectarines, noni frutatahitiana, oranges, papaya, passion fruit, peaches, pears, pineapples, plums, pomegranates, plums, radishes, rhubarb, rutabagas, seaweed, pumpkin, tangelo, tangerines, tomatoes , and / orabos, as well as combinations thereof; However, it is possible to use any type of juice.

The protein used for the protein-coated concentrated powder embodiment may be substantially free of caseinate. Substantially caseinate-free protein may be a whey protein of the type previously described herein. A substantially caseinate-free protein may be a whey protein that may be derived from whey protein isolate or whey protein concentrate, although it is also possible to use other whey protein preparations such as but without limitation, a whey protein extract or a whey protein hydrolyzate. Whey protein isolate may be a dry whey protein isolate, with a whey protein concentration of about 90% by weight or more protein. The whey protein concentrate may be a dry whey protein concentrate with a concentration of from about 25 wt% to about 89.9 wt% protein.

The protein used for the comprotein beverage concentrate powder may also include any edible protein, unlike whey protein, such as, but not limited to, casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, rice protein. , pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, any combination thereof, or others.

The protein used for the comprotein beverage concentrate powder also includes a combination of a whey protein as described previously and an edible protein, unlike whey protein, such as, but not limited to, casein, lactalbumin. , whey albumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, any combination thereof, or others.

The protein drink concentrate powder may additionally include from about 0% by weight to about 100% by weight of the filler, the filler may be a sweetener, a flavoring agent, a coloring agent, a defoaming agent, a nutrient, calcium or a decalcium derivative, an energy generating additive, a herbal supplement, a concentrated plant extract, a preservative, combinations thereof, or the like.

The protein drink concentrate powder can be diluted with liquid to prepare a protein drink. The liquid may be any advantageous liquid for human consumption, such as mass limitation, water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, rice milk, almond milk, combinations of the ingredients. same, or others.

In some embodiments, the protein drink prepared concentrated protein drink powder may be a carbonated drink. The carbonation of the protein drink may comprise from about 1.6 volume to about 3.5 volumes per beverage volume.

Carbonation may be added in the form of carbonated liquid, such as, but not limited to, carbonated water. Carbonation may be added by bubbling sterile carbon dioxide through the protein drink until the desired amount of carbon dioxide is present. Carbonation may also be added via the addition of any edible carbonation source, such as, but not limited to, a carbonate material capable of reacting with an acid or acid mixture to release carbon dioxide when in contact with water. See US Patent Application Publication No. 20020136816, the disclosure of which is incorporated herein by reference.

In one embodiment, the comprotein beverage concentrate powder may be used by an individual, and may be packaged in single portions or in small containers, such as, but not limited to, 500 gram to 1000 gram household containers. In another embodiment, the protein drink concentrate powder may be packaged in larger advantageous containers for use in an automatic beverage dispenser or in a restaurant or bar dispenser. In another additional embodiment the comprotein beverage concentrate powder may be produced in large batches for use in the protein-infused preparation in a potting facility.

The protein drink concentrate powder may be prepared in the form of dry preparations, such as, but not limited to, a powder, granular, crystal, or other type of dry particle preparation. Dry preparations can be prepared by mixing the various ingredients into their powder forms. Alternatively, the dry preparations may be prepared by mixing the various ingredients as described above to form a concentrated syrup, then drying the syrup to a dry powder form by conventional drying methods, such as, but not limited to, lyophilization (drying by drying). freezing), spray drying, fluid bed drying, drum drying, combinations thereof, or the like.

In some embodiments the comprotein beverage concentrate powder may be prepared by mixing a sucoseco powder concentrate to provide a weight percent of juice concentrate from about 0% by weight to about 100% by weight and a protein to provide a percentage by weight. by weight of protein in the mixture from about 0.05 wt% to about 100 wt%.

In many of the Examples described below, the protein used is whey protein, because this protein provides the taste and offers other nutritional advantages of the kind previously described. However, one skilled in the art will understand that by adjusting the pH to extend the higher or lower pH ranges and / or producing a carbonated protein drink having a protein content at other positions in the range of about 0.01% to about 15%, other proteins can also be used, such as milk protein, soy protein, lactalbumin, whey albumin, glycomacropeptide, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, protein flaxseed, egg protein, ovalbumin, gelatin, combinations thereof, or the like, as an example and not as a limitation, alone or in combination, to create the present proteinaceous beverage. Hydrolysates and derivatives of these common protein sources may also be used in embodiments considered by the description.

In most of the Examples described below, the method used to inactivate microbes is pasteurization, however it is possible to use other methods such as aseptic conditioning, carbonation, ozonation, radiation, ultraviolet light, high pressure processing, membrane permeation, pulsating electric field, sonication. , combinations thereof, or others.

EXAMPLESExample 1

A protein drink was generally prepared as follows. An antifoam agent has been added to an amount of water which is about half the final volume of the beverage to be prepared, typically other additives of the type described above may also be added to the water at this time. The pH of the antifoam water (and other additives, depending on the desired end product) was adjusted to about 2 to 3.4, typically using phosphoric acid. Whey protein was then added to water / additive mixture. The mixture was heated to about 185 ° F (85 ° C) for about 20 seconds to inactivate microbes and was then cooled to about 40 ° F (4.4 ° C).

Carbonated water comprising from 0.2 to 8 volumes of carbon dioxide gas (per volume of water) was added to the cooled mixture to such an amount that the amount of carbon dioxide gas in the drink will amount to about 0.1 volume to about 4 volumes per volume of water.

If necessary, the final pH of the mixture may be adjusted to a pH ranging from 2 to 3.4 by the addition of an appropriate acid such as phosphoric acid.

Example 2

A protein drink was prepared as follows. A mixture of water, antifoaming agent, other additives, and whey protein was prepared, and the pH was adjusted to be within a range of about 2 to 3. , 4. The volume of the mixture was such that, when combined with the desired amount of carbon dioxide, the final volume of the carbonated mixture could be (as close as possible) that required to provide the desired composition of the carbonated beverage comprotein. The mixture was heated to inactivate microbes using a technique known in the art. Carbon dioxide gas was then bubbled through the mixture to obtain a carbonation content comprising from 0.1 to 4 volumes of carbon dioxide gas. An additional small amount of water was added to achieve the desired final concentration of protein carbonated water drink, and the pH was readjusted using phosphoric acid, or another biocompatible acid of the type previously disclosed, to achieve a range of about 2 to 3,4.

The whey protein used to prepare a bitter tasting beverage of the invention may be in whey protein concentrate form, with the whey protein constituting up to about 25% by weight at about 89%. 9% by weight of whey protein concentrate. The whey protein used may be isolated from whey protein, which contains at least 90% by weight of whey protein. However, the final concentration of whey protein in a carbonated beverage of the invention comprises from about 0.01% by weight to about 15% by weight of the final protein carbonated beverage composition.

When sweetening agent is employed, it is possible to add a particular flavor, such as fruit, chocolate, vanilla, same flavor combinations, and others, which may typically be accomplished before the carbonation step, as is the case with herbal nutrients and / or supplements. , for example.

With respect to Examples 1 and 2, additional ingredients may be added to produce specialized products such as analgesics (eg aspirin), soft stimulants (eg caffeine), orelaxants. These ingredients may typically be added to the mixtures of both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

After all ingredients are mixed, including carbonation, the protein carbonated beverage composition can typically be dispensed into a large volumetric container or individual containers such as a glass vial, a plastic vial, a tetrapak, or a can. .

Example 3

This example provides a method for preparing 3,917 grams of a whey protein drink. In 1799 grams of water, the following are mixed: 315 grams of whey protein isolate (approximately 90% whey protein); 0.01 gram of Designer Whey® whey protein, available from Next ProteinsInc .; 30 grams of Taurine, obtainable from Premium Ingredients, Franklin Park, 111; 0.37 grams of acesulfame-K sweetener; 0.46 grams of empiralose sucralose; 7.9 grams of citric acid; 2.95 grams of malic acid; 0.25 grams of FG-10 ™ sparkling alcohol available from Dow Chemical Co .; 27 grams of phosphoric acid (75% by weight in water); 2.95 grams of Sunkist® Orange Dried Orange Oil Flavoring Oil # 61281165; 3.4 grams of Passion Fruit Firming Flavoring Firmenich Passion fruit 860,344 / TD 11.90, available from Premium Ingredients, Franklin Park, 111; and 0.04 grams decorating FD&C Yellow # 6, obtainable from Seltzer Chemicals, Carlsbad, Calif., was added to a 200-gallon (757 liter) stainless steel mixing tank using a typically propeller-operated mixer. at about 400 rpm to about 600 rpm over a period of about 15 minutes. The order of addition of the ingredients in the mixing tank was: water, acids, dyes, flavorings, sweeteners, protein, pH adjusting acids, and defoamer. Typically, the maximum temperature obtained during mixing of the ingredients was below about 150 ° F (65.5 ° C).

The mixture described above was heated to about 185 ° F (85 ° C) for a period of 20 seconds, and then cooled to about 40 ° F (4.4 ° C). The mixture was not stirred during heating or cooling, but was passed through lines wrapped with heating or cooling coils. 1700 grams of carbonated water (containing 3 volumes of carbon dioxide per volume of water), 27 grams of phosphoric acid (75% by weight acid in water), and 0.24 grams of the FG 10 antifoam emulsion in that order were added. a final carbonated whey comprotein beverage containing approximately 7% by weight of whey protein at a final pH of 2.7 is obtained.

This example is for preparing a batch of 60 gallons (227 liters) of protein drink. The mixing and stirring vessel was the same as that described with respect to Example 3. The mixing vessel and associated fluid flow lines were sanitized. All filters in the processing system have been cleaned or replaced.

27 gallons (102 liters) of water was added to the mixing tank. The water was purified water treated using reverse osmosis in a manner commonly used in the beverage industry.

0.054 pounds (0.0243 kg) of acesulfame potassium was added to the stirred water in the mixing vessel over a 15 second period.

0.08 pounds (0.036 kg) sucralose powder was added to the stirred water in the mixing vessel over a 15 second period.

0.005 pound (0.002 kg) of # 6 yellow and 0.003 pound (0.002 kg) of # 40 red were added to the stirred water in the mixing vessel over a 30 second period.

The mixture in the mixing vessel was stirred at 400 rpm for a period of one minute.

Over a period of 60 seconds, 0.34 fiber (0.153 kg) of malic acid was added; 1.06 lb (0.477 kg) of citric acid; 4.6 pounds (2.07 kg) of phosphoric acid; 0.26 lb (0.117 kg) RedPunch 586323 CE flavorant, obtainable from Premium Ingredients, Franklin Park, 111; 0.46 lb (0.207 kg) tropical fruit flavor Tropical Fruit 597540 C, obtainable from Premium Ingredients, Franklin Park, 111; 0.46 pound (0.207 kg) Raspberry Flavor 01-EF956 raspberry flavorant, available from Western Flavors and Fragrances, Livermore, Calif .; 3.96 pounds (1.782 kg) detaurine, and 0.001 pounds (0.00045 kg) of Designer Whey Natural ™ serum. The combined mixture was then mixed for 2 minutes.

Subsequently, over a 60 second period, 0.06 lb (0.027 kg) of FG-10 antifoam, and 37.6 lb (16.92 kg) of Whey Protein Isolate were added, and the mixture was added. then stirring for a sufficient time to obtain a homogeneous mixture (typically about 15 minutes at 400 rpm).

The pH of the mixture was then measured, and increasing amounts of about 3.5 pounds (1.575 kg) of phosphoric acid (75 wt% in water) were then added, with a one-minute mix between additions until a pH of about 2.5.

Brix, color, and turbidity were then measured or described and documented.

For the above formulation, half the volume of the finished product may be carbonated water. Carbonated water was added to the mixing tank in a volumetric amount based on the present liquid volume of the previous preparation in the mixing tank. (Carbonated water contained 3 volumes of carbon dioxide per volume of water.) It has been found that there is little or no need to extensively stir the combined volumes of ingredients because carbonation is substantially self-distributing. In addition, rapid stirring may result in foaming of the batch of ingredients.

After the carbonated water was added, the carbonated drink comprotein was treated to inactivate microbes and then packaged. Preferably, the treated protein carbonated beverage product mixture is stirred continuously at a low stirring rate until the time of packaging. If the product mix is stored longer than 30 minutes prior to microbial inactivation and packaging, the product mix can be recirculated to ensure mixing, and appropriate turbidity, pH, color and Brix can be determined and documented a second time. once again to ensure product quality is satisfactory prior to demicrobial inactivation and packaging. The heat treatment temperature typically used for microbial inactivation may be 188 ° F (86.6 ° C) or less. Mostly, the maximum heat treatment temperature may be about 150 ° F (65.5 ° C). In the present case, the heat treatment was 150 ° F (65.5 ° C) over a period of 30 minutes.

After inactivation of microbes, the protein-carbonated beverage product mixture was filled into 500 ml PET bottles obtainable from Novapak, Eatontown, NJ. The flasks were capped with 28 mm Owens ™ closures obtainable from Owens, Inc., Toledo, Ohio. The caps were threaded with tightness determined by specification supplied by the manufacturer. The filled vials were leak tested to ensure the integrity of the package.

Example 5

A protein drink was prepared in the manner described in Example 2, except that there is no heat treatment or cooling prior to the addition of carbonation. Subsequently At the carbonation step, (and final adjustment of the pH of the mixture in the range of about 2 to about 3.4), the mixture was packaged. The packaging was in a can / drink can of the type often used in the art, and it is possible to use an epoxy resin on the inner surface of the can. The epoxy resin coating was bisphenol A diglycidyl ether (BADGE). The nalata end cap was a 240 Stolle Loe cap, which was applied in a manner typically used in the beverage packaging industry. The machinery used for potting and the Stolle Loe 240 cap are obtainable from StolleMachinery Company, LLC End and Metal Forming Division, Sidney Ohio. The protein drink was charged to the beverage can at a temperature below 60 ° F (15.5 ° C), and the can was evacuated simultaneously by removing air and closing tightly with the device.

The hermetically sealed can was heated using a pasteurization tunnel to a maximum temperature of 150 ° F (65.5 ° C) and was maintained at this temperature for a period of 20 to 25 minutes. Then the can was cooled to room temperature over a period of about 5 minutes.

Cans of the potted protein drink were sampled and tested for microbes. The product specification limits for these tests were as follows. TABLE-US-00001Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT 500 cfu / g, Escherichia coli NMT 10cfu coliforms Negative in 25 g Staphylococcus Aureus NMTcfu / g of Salmonella Negative at 100 g.

The test plate showed a complete absence of any of the microbes listed above immediately after packaging and for a period of 52 weeks thereafter and testing continued at this time.

The exemplary embodiments described above are not intended to limit the scope of the present invention, as one skilled in the art will be able to expand, by the present disclosure, into such embodiments to correspond to the object of the invention claimed below.

Example 6

When adding caffeine to the mixture, an exemplary ingredient formulation is as follows. About 74.36 wt% water, about 23 wt% whey protein isolate; citric acid about 1.42 wt%; caffeine at about 0.043% by weight; flavorings about 0.24% by weight; phosphoric acid at about 0.68 wt%; corneal at about 0.01% by weight; and sucralose (liquid) at about 0.25% by weight. Sugar may be substituted, at least in part, by artificial sweeteners in the formulation. This exemplary embodiment is not intended to limit the amount of ingredients that may be present, because these ingredients may be present in the ranges described in the description as a method. Typically, the caffeine concentration in a high energy protein carbonated beverage of the invention comprises from about 0.01% by weight to about 0.085% by weight.

Example 7

When citrulline malate is added to the mixture, an exemplary formulation of ingredients is as follows. Water at about 73.76% by weight; about 23 wt% whey protein isolate: about 1.42 wt% citric acid; about 0.64 wt% citrulline malate; flavorings at about 0.24% by weight; about 0.68 wt% phosphoric acid; natural color at about 0.01% by weight; and sucralose (liquid) about 0.25% by weight. Sugar can be substituted at least in part by artificial sweeteners in the formulation. This exemplary embodiment is not intended to limit the amount of ingredients that may be present, because these ingredients may be present in the ranges described herein as a whole. Typically, the concentration of citrulline malate comprises from about 0.1 wt% to about 2 wt%.

Example 8

When adding a magnesium compound to the mixture, an exemplary formulation of ingredients is as follows. Water about 73.98% by weight; about 23 wt% whey protein isolate: about 1.42 wt% citric acid; a magnesium compound commonly known in the health food industry, e.g. ex. magnesium aspartate, at about 0.42% by weight; flavorings at about 0.24% by weight; phosphoric acid at about 0.68 wt%; natural color at about 0.01% by weight; and sucralose (liquid) at about 0.25% by weight. Sugar may be substituted, at least in part, by artificial sweeteners in the formulation. This exemplary embodiment is not intended to limit the amount of ingredients that may be present, as these ingredients may be in the ranges described in this description as a whole. Typically, the concentration of magnesium comprises from about 0.1% by weight to about 2% by weight, and the magnesium compound is selected from compounds such as magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, carbonate. magnesium gluconate, magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulfate, and combinations thereof.

Example 9

When a combination of caffeine, magnesium compound, and citrulline malate is added to the mixture, an exemplary ingredient formulation is as follows. Water about 73.5% by weight; about 23 wt% whey deprotein isolate; about 1.2 wt% citric acid; caffeine at about 0.43% by weight; citrulline malate at about 0.64% by weight; about 0.42 wt% magnesium aspartate, about 0.24 wt% flavorings; phosphoric acid at about 0.68% by weight; natural color at about 0.01% by weight; and (liquid) sucralose at about 0.25% by weight. Sugar may be substituted, at least in part, with artificial sweeteners in the formulation. This exemplary embodiment is not intended to limit the amount of ingredients that may be present, because these ingredients may be present in the ranges described herein. Typically, the caffeine concentration comprises from about 0.01% to about 0.085% by weight; the decitrulin malate concentration comprises from about 0.1% to about 2.0% by weight; The concentration of magnesium compound comprises from about 0.1 wt.% to about 2.0 wt.%, and the magnesium compound is selected from compounds such as magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate. , magnesium carbonate, magnesium gluconate, magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulfate, and combinations thereof.

Example 10

When a hyperimmune milk protein concentrate is added to the beverage formulation, the amount added is in the range from about 0.2 wt.% To about 0.9 wt.% Of the beverage, with other ingredients typically being present. substantially the same relative amounts as previously described. In some cases, one of the high concentration ingredient components may be reduced in such an amount as to provide addition of the hyperimmune milk protein concentrate. In other cases, a combination of ingredient components is reduced to accommodate the addition while substantially conserving the relative amount ratios of other constituent ingredients in the beverage.

Example 11

This example provides a method of preparing a whey protein carbonated drink, with the total amount prepared being about 3.917 grams. In 1799 grams of water the following were mixed: 315 grams of whey protein isolate (approximately 90% whey protein); 0.01 gram of DesignerWhey ™ whey protein, obtainable from Next Proteins Inc. of Carlsbad Calif .; 30 grams of Taurine, obtainable from Premium Ingredients, Franklin Park, 111; 0.37 grams of acesulfame-K sweetener; 0.46 grams of sucralose powder sweeteners; 7.9 grams of citric acid; 2.95 grams of malic acid; 0.25 grams of FG-10 ™ sparkling alcohol available from Dow Chemical Co .; 27 grams of phosphoric acid (75% by weight in water); 2.95 grams of Sunkist ™ Spray Dried Orange Oil Spray Dry Orange Oil Flavor # 61281165; 3.4 grams of Firmenich passion fruit flavoring 860,344 / TD 11.90, obtained from Premium Ingredients, Franklin Park, 111; and 0.04 grams of FD & C # 6 yellow dye from Seltzer Chemicals, Carlsbad, Calif., was added to a 200 gallon (757 liter) stainless steel mixing tank using a propeller mixer, which was typically operated at about 400 rpm to about 600 rpm for a period of about 15 minutes. The order of addition of the ingredients in the mixing tank was: water, acids, dyes, flavorings, sweeteners, protein, pH adjusting acids, and defoamer. Typically, the maximum temperature achieved during ingredient mixing was less than about 150 ° F (65.5 ° C).

The mixture described above was heated to about 185 ° F (85 ° C) for a period of 20 seconds, and then cooled to about 40 ° F (4.4 ° C). The mixture was not stirred during heating or cooling, but was passed through lines wrapped with heating or cooling coils. 1700 grams of carbonated water (water containing 3 volumes of carbon dioxide per volume of water), 27 grams of phosphoric acid (75 wt% acid in water), and 0.24 grams of FG10 antifoam emulsion were added to the mixture, in that order. , to obtain a final whey protein carbonated drink containing approximately 7 wt% whey protein at a final pH of 2.7.

Example 12

This example is for the preparation of a 60 gallon batch of protein carbonated beverage. The mixing and stirring vessel was the same as that described with respect to Example 3. The mixing vessel and associated fluid flow lines were sanitized. AU filters in the processing system were cleaned or replaced.

27 gallons (102 liters) of water was added to the mixing tank. The water was purified water treated using reverse osmosis in a manner commonly used in the beverage industry.

0.054 lb (0.0243 kg) of acesulfame potassium was added to the stirred water in the mixing vessel over a 15 second period. 0.08 lb (0.036 kg) of sucralose powder was added to the stirred water in the mixing vessel. over a period of 15 seconds.

0.005 pound (0.002 kg) of # 6 yellow and 0.003 pound (0.002 kg) of # 40 red were added to the stirred water in the mixing vessel over a 30 second period.

The mixture in the mixing vessel was stirred at 400 rpm for a period of one minute.

0.34 pound (0.153 kg) of malic acid; 1.06 lb (0.477 kg) citric acid; 4.6 pounds (2.07 kg) of phosphoric acid; 0.26 pounds (0.117 kg) Red Punch 586323 EC, obtainable from Premium Ingredients, FranklinPark, 111; 0.46 pound (0.207 kg) Tropical Fruit 597540 C flavor obtainable from Premium Ingredients, Franklin Park, 111; 0.46 pound (0.207 kg) Raspberry 01-EF956 raspberry flavorant, available from Western Flavors and Fragrances, Livermore, Calif; 3.96 pounds (1.782 kg) detaurine, and 0.001 pounds (0.00045 kg) Designer Whey Natural ™ serum over a 60 second period. The combined mixture was then mixed for 2 minutes. Subsequently, 0.06 lb (0.027 kg) of FG-10 defoamer and 37.6 lb (16.92 kg) of whey protein isolate over a 60 second period were added and the mixture was It is then stirred for sufficient time to obtain a homogeneous mixture (typically about 15 minutes at 400 rpm).

The pH of the mixture was then measured, and then increasing amounts of about 3.5 pounds (1.575 kg) of phosphoric acid (75 wt% in water), with a mixing time of one minute between entrapments, were obtained. a pH of about 2.5.

Brix, color, and turbidity were then measured or described and documented.

For the above formulation, half the volume of the finished product is carbonated water. Carbonated water was added to the mixing tank in a volumetric amount based on the volume of liquid present from the previous preparation in the mixing tank. (Carbonated water contained 3 volumes of carbon dioxide per volume of water.) There is no need to extensively agitate the combined volumes of ingredients because carbonation is self-distributing. Additionally, rapid agitation could result in the foaming of the batch of ingredients.

After carbonated water was added, the carbonated drink comprotein was treated to inactivate microbes and then packaged. Preferably, the treated protein carbonated beverage product mixture is stirred continuously at a low stirring rate until the time of packaging. If the product mix is maintained for more than 30 minutes prior to microbial inactivation and packaging, the product mix is recirculated to ensure proper mixing and turbidity, the pH, color and Brix are determined and documented a second time to ensure which product quality is satisfactory before microbes inactivation and packaging.

The heat treatment temperature typically used for microbial inactivation is 188 ° F (86.6 ° C) or less. More typically, the maximum heat treatment temperature is about 150 ° F (65.5 ° C). In the present case, the heat treatment was at 150 ° F (65.5 ° C) for a period of 30 minutes.

After inactivation of microbes, the protein-carbonated beverage product mixture was filled into 500 ml volume PET bottles obtainable from Novapak, Eatontown, NJ. The flasks were capped with 28 mm OwensR ™ closures obtainable from Owens, Inc., Toledo, Ohio. The covers were threaded to the torque determined by the manufacturer's specification. The filled vials were tested for crushing to ensure the integrity of the package.

A carbonated protein drink was prepared in the manner described in Example 2, except that there is no heat treatment or cooling prior to the addition of carbonation. Subsequent to the carbonation step, (and final pH adjustment of the mixture comprising about 2 to about 3.4), the mixture was packaged. The packaging was in a beer / beverage can of the type that is often used in the art, where an epoxy resin was used on the inside of the can. The coating with epoxy resin was bisphenol A diglycidyl ether (BADGE). The end cap applied to the can was a 240 Stolle Loe cap, which was applied in a manner typically used in the beverage packaging industry. Potting machinery and lid 240 Stolle Loe are available from Stolle Machinery Company, LLC End and Metal Forming Division, Sidney Ohio. The protein carbonated beverage was charged to the beverage can at a temperature below 60 ° F (15.5 ° C), and the can was evacuated simultaneously with air removed and hermetically sealed with the device.

The hermetically sealed can was heated using a pasteurization tunnel to a maximum temperature of 150 ° F (65.5 ° C) and was maintained at this temperature for a period of 20 to 25 minutes. Then the can was cooled to room temperature over a period of about 5 minutes.

Cans of the bottled carbonated protein drink had samples sampled and were tested for microbes. The product specification limits for these tests were as follows. TABLE-US-00001 Aerobic Plate Count Specification Speeifieation LimitTotal NMT 10,000 cfu / g yeast and mold and NMT 500 cfu / g Decoliform NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus and NMT 10 cfu / g Salmonella Negative in 100 gThe test plate showed a complete absence of any microbes in the above listing immediately after packaging and for a period of 52 weeks thereafter, and testing continued at this time.

The exemplary embodiments described above are not intended to limit the scope of the present invention, since one skilled in the art, considering the present disclosure, may expand said embodiments to correspond to the object of the invention claimed below.

Example 14

A 150 gallon (567 liter) batch of whey protein orange juice drink can generally be prepared as follows. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank, using a propeller mixer, and typically operating at about 400 rpm to about 600 rpm for a period of about 15 minutes.

80.1 gallons (302.8 liters) of noteworthy mixing water can be added. Water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. 31.5 gallons (117.3 liters) of orange juice can be added to the notation water to give a final concentration of 21.0 wt %.34.5 gallons (128.7 liters) of aqueous protein isolate pH adjusted to match the pH of orange juice, and having a whey protein concentration of about 25 wt.% to about 40 wt.%, may be added to the mixture in mixing tank to obtain an aqueous whey protein isolate concentration of 23.0% by weight.

3.19 pounds (1.36 kg) of 25% sucraloseliquid can be added to obtain a final concentration of 0.25% by weight of sucraloseliquid. 3.06 pounds (1.36 kg) of natural orange flavor, 57.89 g of cornatural, and 249 g of ascorbic acid, may be added to the notation mixture, resulting in a final concentration with a weight percent of 0, 24 for flavorings, 0.010 for natural colors, and 0.043 for ascorbic acid.

18.1 pounds (8.16 kg) of citric acid may be added to the mixture to give a final concentration of 1.42 wt%. The pH of the mixture can be measured, and increasing amounts of about 8.67 pounds (3.62 kg) of phosphoric acid can be added to the mixture in the mixing tank until a pH of 3.0 to 3.2 is obtained. The final phosphoric concentration may be about 0.68 wt%.

The mixture may be carbonated to a final volume of 1 to 2.5 vol. CO2. Carbonation can be obtained by methods of carbonation in a tin; however, it is possible to use inline carbonation methods.

Brix, color, and turbidity can be measured or described and documented.

After carbonation, the whey protein orange juice drink can be treated to inactivate microbes and then packaged. Preferably, the treated mixture of orange juice drink product with whey protein is continuously stirred at a low stirring speed until the time of packaging. If the product mix is stored for more than 30 minutes prior to demicrobial inactivation and packaging, the product mix can be recirculated to ensure proper mixing, and turbidity, pH, color and Brix are determined and documented. a second time to ensure product quality is satisfactory prior to inactivation of microbes and packaging.

The heat treatment temperature typically used for microbial inactivation is 188 ° F (86.6 ° C) or less. More typically, the maximum heat treatment temperature is about 150 ° F (65.5 ° C). In the present case, the heat treatment may be at 140 ° F (4.4 ° C) for a period of 20 minutes. through a pasteurization tunnel.

Following inactivation of microbes, the orange juice and whey protein beverage product mix can be filled into 500 ml volume PET bottles obtainable from Novapak, Eatontown, NJ.

Vials may be capped with 28 mm Owens ™ closures obtainable from Owens, Inc., Toledo, Ohio. Caps can be threaded to the torque specified by the manufacturer. Filled vials can be leak tested to ensure the integrity of the package.

Alternatively, the whey-deprotein orange juice beverage product may be packaged in cans after demicrobial inactivation. The packaging may be in a beer / beverage can of the type which is frequently used in the art, and an epoxy resin is used on the inner surface of the can. The epoxy resin coating may be bisphenol Adiglycidyl ether (BADGE). The end cap applied to the can can be a 240 Stolle Loe cap, which can be applied in a manner typically used in the beverage packaging industry. The machinery used for potting and lid 240 Stolle Loe can be obtained from StolleMachinery Company, LLC End and Metal Forming Division, Sidney Ohio. Carbonated orange juice drink with soy protein can be introduced into the beverage can at a temperature below 60 ° F (15.5 ° C), and the can can be evacuated simultaneously by removing air and sealing tightly with the device.

The packaged whey protein juice drink may be stored at room temperature for 18 months. After 18 months of storage at room temperature, the whey comprotein orange juice drink may show no detectable protein precipitation or microbial growth.

Bottles or cans of the packed whey protein juice drink may have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Specification Limit Total aerobicplate count [aerobic plate count] NMT 10,000 cfu / g yeast NMT 500 cfu / g coliforms NMT 10 cfu / g Escherichia ColiNegativa in 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 15

A batch of 150 gallons (567 liters) of juice drink yielded with whey protein can be prepared as described in Example 6, varying only the water and juice components. 81.6 gallons (306.6 liters) of water can be added to the mixing tank. Water may be purified water, treated using reverse osmosis in a manner commonly used in the beverage industry. 30 gallons of grape juice can be added to the water in the mixing tank to achieve a final concentration of 20.0% by weight. No orange juice is added. The pH of the whey protein can be adjusted to match the pH of the grape juice before addition.

The packed whey protein grape juice drink can be stored at room temperature for 18 months. After 18 months of storage at room temperature, the whey protein grape juice drink may not have any detectable protein precipitation or microbial growth.

Bottles or cans of the packed whey protein juice drink may have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Specification Limit Total aerobicplate count [aerobic plate count] NMT 10,000 cfu / g yeast NMT 500 cfu / g coliforms NMT 10 cfu / g Escherichia ColiNegativa in 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, painkillers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 16

A batch of 150 gallons (567 liters) of whey protein fruit juice drink can be prepared as described in Example 6, varying only the water and juice components. 89.1 gallons (336.9 liters) of water can be added to the mixing tank. Water may be purified water, treated using reverse osmosis in a manner commonly used in the beverage industry. It is possible to add 22.5 gallons of grapefruit juice to the water in the mixing tank to obtain a final concentration of 15.0% by weight. No orange juice is added.

The packed whey protein grapefruit juice drink can be stored at room temperature for 18 months. After 18 months of storage at room temperature, the whey protein grapefruit juice drink may not have any detectable protein precipitation or microbial growth.

Bottles or cans of the potted whey protein juice drink can have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Specification Limit Total aerobicplate count [aerobic plate count] NMT 10,000 cfu / g yeast NMT 500 cfu / g coliforms NMT 10 cfu / g Escherichia ColiNegativa in 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 17

A batch of 150 gallons (567 liters) of whey protein sucotropical beverage can be prepared as described in Example 6, varying only the water, juice, and citric acid components. 74.4 gallons (280.1 liters) of water can be added to the mixing tank. The water can be purified water treated using reverse osmosis in a way commonly used in the beverage industry. 37.5 gallons of tropical juice mix can be added to the water in the mix tank to achieve a final concentration of 15.0% by weight. The tropical juice blend may consist of 54% pineapple juice, 36% guava juice, and 10% mango juice. No orange juice is added. The pH of the whey protein treat is adjusted to match the pH of the tropical juice mix prior to addition. 15.3 pounds (6.8 kg) of citric acid was added to the mixture to give a final concentration of 1.2% by weight.

The tropical juice packed whey protein drink can be stored at room temperature for 18 months. After 18 months storage at room temperature, the whey protein carbonated sucotropical beverage may show no detectable protein precipitation or microbial growth.

Bottles or cans of the packed whey protein juice drink may have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 18

A batch of 150 gallon (567 liters) of orange juice with whey protein can be prepared as follows, using a 200 gallon (757 liter) volume stainless steel mixing tank using a propeller-type mixer, and which can typically be operated at about 400 rpm to about 600 rpm for a period of about 15 minutes.

108.6 gallons (408.8 liters) of noteworthy mixing water can be added. Water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. 31.5 gallons (117.3 liters) of orange juice can be added to the notation water to give a final concentration of 21.0 wt.%. 5.25 gallons (18.9 liters) of aqueous protein isolate. of common whey pH adjusted to match the pH of orange juice, and which has a whey protein concentration of about 25 wt.% to about 40 wt. to obtain a whey protein concentration of 3.5% by weight.

3.06 pounds (1.36 kg) of 25% sucraloseliquid can be added to the mixture to give a final concentration of 0.25% by weight of liquid sucralose. 3.06 pounds (1.36 kg) natural orange flavor, 57.8 g natural decor, and 6.38 pounds (2.72 kg) of a vitamin / mineral premix giving 35% of the Recommended Daily Value, may be added to the mix tank in the mixing tank, resulting in a final weight percent concentration of 0.24 for flavorings, 0.010 for natural colors, and 0.50 for vitamin / mineral premix.

18.1 pounds (8.16 kg) of citric acid may be added to the mixture to give a final concentration of 1.42 wt%. The pH of the mixture can be measured, and increasing amounts of about 8.7 pounds (3.62 kg) of phosphoric acid are added to the mixture in the mixing tank until a pH of 3.0 to 3.2 is obtained. The phosphoric concentration may be about 0.68% by weight.

The mixture may be carbonated to a final volume of 1 to 2.5 vol. CO2.

Carbonation can be obtained by methods of carbonation in a tin; however, it is possible to use inline carbonation methods.

Brix, color, and turbidity can be measured or described and documented.

After carbonation, the whey protein orange juice drink can be treated to inactivate microbes and then packaged. Preferably, the treated carbonated product mixture impregnated with orange juice and whey protein is stirred continuously at a low stirring rate until the time of packaging. In case the product mix is stored longer than 30 minutes before microbial inactivation and packaging, the product mix can be recirculated to ensure proper mixing and turbidity, pH, color and Brix are performed and documented a second time for Ensure that product quality is satisfactory prior to inactivation of microbes and packaging.

The heat treatment temperature typically used for microbial inactivation is 188 ° F (86.6 ° C) or less. More typically, the maximum heat treatment temperature is about 150 ° F (65.5 ° C). In the present case, the heat treatment may be at 140 ° F (4.4 ° C) for a period of 20 minutes. through a pasteurization tunnel.

After inactivation of microbes, the whey orange-whey protein beverage product mix can be filled into 500 ml volume-derived DEP bottles from Novapak5 Eatontown, NJ. The flasks can be capped with 28 mm Owens ™ latches available from Owens, Inc., Toledo, Ohio. Caps can be threaded to the torque specified by the manufacturer. Filled vials can be tested for leaks to ensure the integrity of the package.

Alternatively, the whey-deprotein orange juice beverage product may be packaged in cans after demicrobial inactivation. The package may be in a beer / beverage can of the type commonly used in the art, and an epoxy resin is used on the inner surface of the can. The epoxy resin coating may be bisphenol Adiglycidyl ether (BADGE). The end cap applied to the can can be a 240 Stolle Loe cap, which can be used in a manner typically used in the beverage packaging industry. Stamping machinery and 240 Stolle Loe lid can be obtained from StolleMachinery Company, LLC End and Metal Forming Division, Sydney Ohio. Orange juice with whey protein can be introduced into the beverage can at a temperature below 60 ° F (15.5 ° C), and the can can be evacuated simultaneously by removing the air and sealed as a device.

The packaged whey protein juice drink may be stored at room temperature for 18 months. After 18 months storage at room temperature, the whey comprotein orange juice drink may show no detectable protein precipitation or microbial growth.

Bottles or cans of the packed whey protein juice drink may have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 19

A batch of 150 gallons (567 liters) of juice drink yielded with whey protein can be prepared as described in Example 10, varying only the juice component. 31.5 gallons (117.3 liters) of grape juice can be added to the water in the mixing tank to achieve a final concentration of 21.0% by weight. No orange juice is added. The pH of the whey protein can be adjusted to match the pH of the grape juice before addition.

The packaged whey protein juice drink may be stored at room temperature for 18 months. After 18 months storage at room temperature, the whey comprotein orange juice drink may show no detectable protein precipitation or microbial growth.

Bottles or cans of the packed whey protein juice drink may have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 20

A batch of 150 gallons (567 liters) of 100% orange juice drink with 3.3% whey protein (equivalent protein treat) can be prepared as follows. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank using a propeller mixer and typically operating at about 400 rpm to about 600 rpm over a period of about 15 minutes.

82 gallons (310 liters) of water can be added to the mixing tank. Water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. It is possible to add 412 pounds (186.8 kg) of 4: 1 orange juice concentrate to the watery mixing tank. 220 pounds (99.7 kg) of 20% aqueous whey protein isolate with a pH adjusted to 3.2 is added to the mixing tank to give a concentration of 3.3% whey deprotein aqueous isolate by weight. 5 pounds (2.26kg) of phosphoric acid may be added to the mixture in the mixing tank until a pH of 3.0 to 3.4 is obtained. The phosphoric concentration may be about 0.35% by weight.

3.06 lbs (1.36 kg) of natural orange flavor, 57.89 g natural decor, and 249 g of ascorbic acid, may be added to the notation mixture, resulting in a final weight percent concentration of 0, 24 for flavorings, 0.010 for natural colors, and 0.043 for ascorbic acid.

The pH of the mixture may be measured, and increasing amounts of phosphoric acid may be added to the mixture in the mixing tank to a pH of 3.4. The phosphoric concentration may be about 0.67% by weight.

The mixture may be carbonated to a final volume of 1 to 2.5 vol. CO2. Carbonation can be obtained by methods of carbonation in a tin; however, it is possible to use inline carbonation methods. Brix, color, and turbidity can be measured or described and documented.

After carbonation, the whey protein orange juice drink can be treated to inactivate microbes and then packaged. Preferably, the treated mixture of orange juice drink product with whey protein is continuously stirred at a low stirring speed until the time of packaging. In case the product mix is stored longer than 30 minutes before demicrobial inactivation and packaging, the product mix can be recirculated to ensure proper mixing and turbidity, pH, color and Brix are performed and documented a second time to ensure that the product quality is satisfactory before microbes and packaging inactivate.

The heat treatment temperature typically used for microbial inactivation is 188 ° F (86.6 ° C) or less. More typically, the maximum heat treatment temperature is about 150 ° F (65.5 ° C). In the present case, the heat treatment may be at 140 ° F (4.4 ° C) for a period of 20 minutes. through a pasteurization tunnel.

Following inactivation of microbes, the whey orange drink-whey protein beverage mix can be filled into 500 ml volume-derived DEP bottles from Novapak, Eatontown, NJ. The flasks can be capped with 28 mm Owens ™ latches available from Owens, Inc., Toledo, Ohio. Caps can be threaded to the torque specified by the manufacturer. Filled vials can be tested for leaks to ensure the integrity of the package.

Alternatively, the whey-deprotein orange juice beverage product may be packaged in cans after demicrobial inactivation. The package may be in a beer / beverage can of the type commonly used in the art, and an epoxy resin is used on the inner surface of the can. The epoxy resin coating may be bisphenol Adiglycidyl ether (BADGE). The end cap applied to the can can be a 240 Stolle Loe cap, which can be used in a manner typically used in the beverage packaging industry. The machinery used to perform the potting, and the 240 Stolle Loe lid are obtainable from Stolle MachineryCompany, LLC End and Metal Forming Division, Sidney Ohio. The carbonated orange juice drink with soy protein can be introduced into the beverage can at a temperature of less than 60 ° F (15.5 ° C), and the can can be simultaneously evacuated by removing the air and hermetically sealed as a device.

The packaged whey protein juice drink may be stored at room temperature for 18 months. After 18 months storage at room temperature, the whey comprotein orange juice drink may show no detectable protein precipitation or microbial growth.

Bottles or cans of the packed whey protein juice drink may have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection.

The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to both heat treatment and carbonization steps, regardless of the order in which these two steps are performed.

Example 21

A batch of 150 gallon (567 liters) carbonated beverage of non-concentrated whey protein juice can be prepared as follows. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank, using a propeller type mixer, and typically operating at about 400 rpm to about 600 rpm for a period of about 15 minutes.

Aqueous whey protein (isolated or concentrated) with a protein concentration of 1-40% effective protein, typically 15 to 25% protein, may be added to the tank in an amount necessary to obtain the desired final protein concentration in the protein. usually 2% to 15% protein in the finished beverage. Phosphoric acid, usually 75 to 85%, may be added to adjust the pH of the aqueous whey protein to 3.0 to 3.5, typically about pH 3.2. The amount of phosphoric acid required is approximately 10 to 15% of the weight of whey protein on a dry basis. Other acids, such as tartaric acid or citric acid may be added primarily for flavoring purposes.

It is possible to add as much water as needed to bring the batch volume to 112.5 gallons (423.9 liters), which is three quarters of the final batch size. The water can be purified water treated by using reverse osmosis in a manner commonly used in the waterborne industry. 37.5 gallons (140 liters) of 4: 1 grape juice concentrate, typically about 68 degrees Brix, may be added to the notation water to give a final concentration of 25% by volume.

You can also add other ingredients, such as flavorings or nutrients.

The ingredients are intimately blended to produce unconcentrated grape juice, and the a4: 1 grape juice concentrate has been diluted 4 times in the final beverage to provide equilibrium by the addition of water, whey proteins, and other ingredients. The final pH is checked and adjusted, if necessary, to the desired target pH of about 3.2 to 3.6, usually about pH 3.4.

Carbonation of non-concentrated grape juice combined with whey protein can be accomplished by either of the two methods previously described in a static pressure vessel where carbon dioxide is sprayed into the liquid or by injection of the liquid spray product into the liquid. , or by continuous injection in-line of the volumetric product as it is pumped into the container-filling machine.

Pasteurization of the product in hermetically sealed containers can be performed as previously described using a pasteurization tunnel.

Example 22

A batch of 150 gallons (567 liters) of juice drink made from non-concentrated whey protein can be prepared in the following general manner. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank using a propeller type mixer and typically operating at about 400 rpm to about 600 rpm for a period of about 15 minutes.

Aqueous whey protein isolate (isolated or concentrated) with a protein concentration of 1 to 40% effective protein, typically 15 to 25% protein, may be added to the amount necessary to obtain the final protein concentration. usually 2% to 15% protein in the finished beverage. Phosphoric acid, usually 75 to 85%, may be added to adjust the pH of the aqueous whey protein to 3.0 to 3.5, typically about pH 3.2. The amount of phosphoric acid required is approximately 10 to 15% by weight on dry basis of whey protein treat. Other acids such as tartaric or citric acid may be added primarily for flavoring purposes.

It is possible to add as much water as needed to bring the batch volume to 112.5 gallons (423.9 liters), which corresponds to three quarters of the final batch size. The water can be purified water, treated using reverse osmosis from one batch. commonly used in the beverage industry. 37.5 gallons (140 liters) of 4: 1 concentrated grape juice, typically about 68 degrees Brix, may be added to the notation water to give a final concentration of 25% by volume.

You can also add other ingredients, such as flavorings or nutrients.

The ingredients are intimately blended to produce unconcentrated grape juice and the 4: 1 grape juice concentrate has been diluted 4: 1 in the final beverage to provide balance through water, whey protein, and other ingredients. The final pH is checked and adjusted, if necessary, to the desired target pH of about 3.2-3.6, usually about pH 3.4. The pasteurization and container filling steps may be performed in any order.

Volumetric product can be thermally processed by pumping it through a heat exchanger known as a plate pasteurizer, also referred to as a flash pasteurizer, typically 145 to 150 ° F (62.7 to 65.5 ° C) with a retention time 3 to 5 minutes. The volumetric product passes through the pasteurizer with a subsequent cooling step into a closed balance tank connected to the container filling device until filled into plastic or metal containers. Filling operations may be conducted in hot-fill mode by entering the vessel at 130 ° F (54.4 ° C) or higher or cold-filled at a temperature of about 100 ° F (37.7 ° C) or less. . Inert liquid nitrogen can be dripped into the can between the fill and airtight closure to displace oxygen and to help maintain container rigidity.

Pasteurization of the product in hermetically sealed containers can be performed as previously described for carbonated beverages using a tunnel type pasteurizer.

Example 23

A 150 gallon (567 liter) batch of a 5.1% protein egg white protein drink can be prepared as follows. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank using a propeller type mixer and typically operating at about 100 rpm to about 200 rpm for a period of about 15 minutes.

74 gallons (280 liters) of water can be added to the mixing tank. Water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. 0.75 gallon (2.85 liters) of a 25% (w / w) solution of sucralose can be used.75 gallons (283.9 liters) of pasteurized liquid egg whites, which have a protein concentration of about 10 0.5% by weight may be added to the mixture in the mixing tank to obtain a final protein concentration of approximately 5.25% by weight.

The pH of the solution may be adjusted by adding about 9 pounds (4.08 kg) phosphoric acid (85%) and about one pound (0.45 kg) malic acid to give a pH of approximately 3, 2. The solution may be translucent white.

30 pounds (13.6 kg) apple flavor, 50 g natural color, 6.38 pounds (2.72 kg) from a vitamin / mineral premix giving 35% of the Recommended Daily Value can be added to the tank mix demisturation.

The mixture may be carbonated to a final volume of 1 to 2.5 vol. CO2. Carbonation can be obtained by methods of carbonation in a tin; however, it is possible to use inline carbonation methods.

Brix, color and turbidity were then measured or described and documented.

The carbonated egg protein beverage product mix can be filled into 500 ml volume PET bottles obtainable from Novapak, Eatontown, NJ. The vials can be capped with 28 mmOwens ™ closures obtainable from Owens, Inc., Toledo, Ohio. Caps may be threaded to the torque specified by the manufacturer. Filled vials can be leak tested to ensure package integrity.

Alternatively, the egg carbonated protein beverage product may be packaged in cans. The packaging may be in a beer / beverage latte of the type often used in the art, and an epoxy resin is used nalata on the inner surface of the can. The epoxy resin coating may be bisphenol A diglycidyl ether (BADGE). The can end cap can be a Stolle Loe cap 240, which can be used in a manner typically used in the beverage packaging industry. Potting machinery and lid 240 Stolle Loep can be obtained from Stolle Machinery Company, LLC End and Metal Forming Division, Sydney Ohio. The carbonated egg protein drink can be charged to the beverage can at a temperature below 60 ° F (15.5 ° C), and the can can be evacuated simultaneously by removing air and tightly sealed with the device.

Pasteurization of the product in hermetically sealed containers can be performed as previously described for carbonated beverages using a tunnel type pasteurizer.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to the carbonization step.

Example 24

A 150 gallon (567 liter) batch of 2.5% protein carbonated egg white comprotein and 96% orange juice can be prepared as follows. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank, using a variable speed bottom mixer, and typically operating at about 100 rpm to about 200 rpm for a period of about 15 minutes. . Care should be taken to minimize the incorporation of liquid arno to minimize foam development.

78 gallons (295 liters) of water can be added to the mix tank. Water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. 36 gallons (136 liters) of pasteurized liquid egg whites, and having a protein concentration of about 10.5% by weight, can be added to the water in the mixing tank.

The pH of the egg white solution can be adjusted by adding about 4 pounds (1.81 kg) of phosphoric acid (85%) to obtain a pH of approximately 3.2. The solution may be translucent white, non-transparent.

36 gallons (136 liters) of 42 Brix thawed concentrated orange juice can be added to the tank.Alternatively, you can use about 65 Brix industrial orange concentrated juice with proportionally less concentrate and more water for equivalence. of unconcentrated juice.

The final pH of the finished beverage may be from 3.2 to 3.9, preferably about 3.3. Final pH adjustments can be made using phosphoric or citric acid.

Brix, color, and turbidity, and pH can be measured or described and documented.

The mixture may be carbonated to a final volume of 1 to 2.5 vol. CO2. Carbonation can be achieved by spraying the beverage into a pressure vessel or by in-line carbonation methods, both of which are methods previously described herein.

Filling operations with containers and methods previously described herein can be performed.

Example 25

A batch of 1000 gallons (3785 liters) of pasteurized whey protein alcoholic beverage containing 6% alcohol by volume (ABV) can be prepared as follows. It is possible to use a 1200 gallon (4542 liter) stainless steel mixing tank where a propeller mixer is used, which typically operates at about 400rpm at about 600rpm for a period of about 15 minutes.

Aqueous whey protein (isolated or concentrated) with a protein concentration of 1 to 40% effective protein, typically 15 to 25% protein, may be added to the tank in an amount necessary to obtain the desired final protein concentration in the protein. usually 2 to 8% protein in the finished beverage. It is possible to add phosphoric acid, usually 75 to 85%, to adjust the pH of the aqueous whey protein from 3.0 to 3.6, typically about pH 3.25. Amount of phosphoric acid required is approximately 12 to 18% by weight on dry basis of whey protein. Other acids such as malic, tartaric or citric acid may be added primarily for flavoring purposes.

It is possible to add as much water as needed to bring the batch volume to 500 gallons (1892 liters), which is half the size of the final batch. The water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry.500 gallons (1892 liters) of malt-based City BrewingCompany, La Crosse, WI containing 12% grain fermented Volume Alcohol (ABV) can be added to the tank.

0.75 lb (2.85 kg) acesulfame potassium and 1.25 lb (0.4535 kg) sucralose powder may be added to the stirred water in the mixing vessel over a 30 second period.

0.08 lb (0.036 kg) of # 6 yellow and 0.04 lb (0.018 kg) of medium # 40 may be added to the stirred water in the mixing vessel over a period of 30 seconds.

The mixture in the mixing vessel may be stirred at 400 rpm for a period of one minute.

5 pounds (2.26 kg) of malic acid can be added; 5 pounds (2.26 kg) of citric acid; 4 pounds (1.81 kg) Red Punch586323 CE dye from Premium Ingredients, Franklin Park, 111; 8 pounds (3.62 kg) tropical fruit flavor Tropical Fruit 597540 C, obtainable from Premium Ingredients, Franklin Park, 111; 8 pounds (3.62 kg) Raspberry Flavor 01-EF956 raspberry aroma, obtainable from Western Flavors and Fragrances, Livermore, Calif. The combined mixture may be mixed for 2 minutes, and the pH may be checked and adjusted, if necessary, with phosphoric acid to the desired target pH of from about 2.8 to 3.4, usually about pH 3.1.

ABV, Brix, color, and turbidity can be measured or described and documented.

Pasteurization of the product in sealed containers can be performed as previously described for carbonated beverages using a tunnel type pasteurizer.

While particular embodiments of the present invention have been disclosed, it should be understood that various modifications are possible and are considered in the true spirit and scope of the appended claims.

Example 26

A batch of 150 gallons (567 liters) of whey comprotein beverage was prepared as follows. A 200 gallon (757 liter) stainless steel mixing tank, in which it was used as a propeller mixer, was used and was typically operated at about 400 rpm to about 600 rpm for a period of about 15 minutes.

113.79 gallons (427.75 liters) of water were added to the mixing tank. The water was purified water, treated using reverse osmosis a way commonly used in the beverage industry. 191.25 pounds (86.63 kg) of maltodextrin was added to the water in the mixing tank to give a final concentration of 15.0% by weight. 5.25 gallons (18.92 liters) of aqueous whey protein isolate with a pH adjusted to substantially match the pH of the beverage, and which had a whey protein concentration of about 25% by weight to about 35 wt.%, were added to the mixture in the mixing tank to achieve a final whey protein concentration of 3.5 wt.%.

3.06 pounds (1.36 kg) of 25% liquid sucralose was added to the mixture to give a final concentration of 0.25% by weight of sucraloseliquid. 38.5 pounds (2.26 kg) fruit aromapunch, 57.8 g natural color, 6.38 pounds (2.72 kg) of a vitamin / mineral premix to provide 35% of the Recommended Daily Value can be added to the mix in the mixing tank. This resulted in a final weight percent concentration of 3.0 for flavorings, 0.010 for natural colors, and 0.50 for the vitamin / mineral premix.

15.3 pounds (6.8 kg) of citric acid was added to the mixture to give a final concentration of 1.2% by weight. The pH of the mixture was then measured, and increasing amounts of about 8.67 pounds (3.62 kg) of phosphoric acid were added to the mixture in the mixing tank until a pH of 2.0 to 3.4 was obtained. The final phosphorus concentration was about 0.68 wt%.

The mixture may be carbonated to a final volume of from about 1 to about 2.5 volumes of CO2. Carbonation may be obtained by means of tannin carbonation methods. However, it is possible to use inline carbonation methods. Brix, color and turbidity were then measured or described and documented.

The milk-soda protein carbonated beverage product mix can be filled into Novapak, Eatontown, NJ, 500 ml volume PET bottles. The jars can be capped with Owens, Inc., 28 mm Owens ™ closures. , Ohio. Screw caps can be threaded to the torque specified by the manufacturer. Filled jars can be leak tested to ensure package integrity.

Alternatively, the whey protein carbonated beverage product may be packaged in cans. The packaging may be in a beer / beverage can of the type often used in the art, and an epoxy resin is used on the inner surface of the can. The epoxy deresin coating may be bisphenol A diglycidyl ether (BADGE). The end cap applied to the can may be a Stolle Loe lid 240, which may be used in a manner typically used in the beverage packaging industry. Potting machinery and lid 240 Stolle Loep can be obtained from Stolle Machinery Company, LLC End and Metal Forming Division, Sidney Ohio. The carbonated beverage with soropean protein may be introduced into the beverage can at a temperature below 60 ° F (15.5 ° C), and the can may be evacuated simultaneously by removing air and tightly sealed with the device.

The packaged whey protein drink can be stored at room temperature for 18 months. After 18 months storage at room temperature, the Whey Protein Treat Drink may show little or no detectable protein precipitation or microbial growth.

Bottles or cans of the potted treat whey carbonated drink can have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter, continuing testing at this time.

The contents of the bottle or can can be observed visually with a 500 ml beaker with little or no precipitation. The contents of the vial or can can then be poured through a 30 mesh screen, with little or no precipitation, precipitation and / or sediment observed.

Additional ingredients may be added to produce specialized products including, but not limited to, relaxants, concentrated plant extracts, painkillers such as aspirin, and mild stimulants such as caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, combinations thereof, or others. These ingredients may typically be added to the mixture prior to the carbonization step.

Example 27

A batch of 150 gallons (567 liters) of whey comprotein beverage was prepared as follows. A 200 gallon (757 liter) stainless steel mixing tank, in which a propeller mixer appeared, and which was typically operated at about 400 rpm to about 600 rpm over a period of about 15 minutes.

113.79 gallons (427.75 liters) of water were added to the mixing tank. The water was purified water, treated using reverse osmosis a way commonly used in the beverage industry. 191.25 pounds (86.63 kg) sucrose was added to the water in the mixing tank to give a final concentration of 15.0 wt%. 5.25 gallons (18.92 liters) aqueous whey protein isolate with a pH adjusted to match the pH of the beverage, and having a whey protein concentration of from about 25 wt% to about 35 % by weight were added to the mixture in the mixing tank to obtain a final whey protein concentration of 3.5% by weight.

3.06 pounds (1.36 kg) of 25% liquid sucralose was added to the mixture to give a final concentration of 0.25% by weight of sucraloseliquid. 4.5 gallons (15.14 liters) of orange flavor, 57.8 g natural color, 6.38 pounds (2.72 kg) of a vitamin / mineral premix giving 35% of the Recommended Daily Value can be added to the mix in the mixing tank. This resulted in a final weight percent concentration of 3.0 for flavorings, 0.010 for natural colors, and 0.50 for vitamin / mineral premix.

15.3 pounds (6.8 kg) of citric acid was added to the mixture to give a final concentration of 1.2% by weight. The pH of the mixture was then measured, and increasing amounts of about 8.67 pounds (3.62 kg) of phosphoric acid were added to the mixture in the mixing tank until a pH of 2.0 to 3.4 was obtained. The final phosphorus concentration was about 0.68 wt%.

The mixture can be treated to inactivate microbes by means of high pressure processing (HPP). The applied pressure used for microbial inactivation may typically be from about 110 to about 440MPa at about 25 ° C for from about 10 to about 20 minutes.

After HPP, the mixture may be carbonated to a volume of 1 to 2.5 volumes of CO2. Carbonation can be obtained by methods of carbonation in a trough; however, it is possible to use inline carbonation methods. Brix, color and turbidity were then measured or described and documented.

Following microbial inactivation and carbonation, the whey protein carbonated beverage product mix can be filled into 500 ml volume PET bottles obtainable from Novapak, Eatontown, NJ. The bottles can be capped with 28mm Owens ™ closures. , obtainable from Owens, Inc., Toledo, Ohio. Caps can be screwed to the torque specified by the manufacturer. Filled vials can be leak tested to ensure the integrity of the packaging.

Alternatively, the whey protein carbonated beverage product may be packaged in cans. After inactivation of microbes and carbonation. The package may be in a beer / beverage can of the type commonly used in the art, and an epoxy resin is used on the inner surface of the can. The epoxy resin coating may be bisphenol Adiglycidyl ether (BADGE). The end cap applied to the can can be a 240 Stolle Loe cap, which can be used in a manner typically used in the beverage packaging industry. The machinery used to perform the potting, and the 240 Stolle Loe lid can be obtained from StolleMachinery Company, LLC End and Metal Forming Division, Sydney Ohio. The whey protein carbonated dome may be loaded into a debunked can at a temperature below 60 ° F (15.5 ° C), and the can may be evacuated simultaneously by removing the air and tightly sealed with the device.

The packaged whey protein drink can be stored at room temperature for 18 months. After 18 months storage at room temperature, the carbonated whey protein drink may show no detectable protein precipitation or microbial growth.

Bottles or cans of the whey protein-filled carbonated beverage can have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative per 100 gThe test plate may have little or no presence of any of the microbes listed above immediately after packaging and for a period of 72 weeks thereafter and testing is continued at this time. The contents of the vial or dalata can be visually observed with a 500 ml beaker without precipitation detection. The contents of the vial or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or precipitation being observed.

Additional ingredients may be added to produce specialized products including, but not limited to, relaxants, concentrated plant extracts, painkillers such as aspirin, and mild stimulants such as caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, combinations thereof, or others. These ingredients may typically be added to the mixture prior to the carbonation step.

A batch of 150 gallons (567 liters) of whey comprotein beverage was prepared as follows. A 200 gallon stainless steel mixing tank was used in which a propeller mixer was used and was typically operated at about 400 rpm to about 600 rpm over a period of about 15 minutes.

113.79 gallons (427.75 liters) of water were added to the mixing tank. The water was purified water, treated using reverse osmosis a way commonly used in the beverage industry. 191.25 pounds (86.63 kg) of dextrose was added to the water in the mixing tank to give a final concentration of 15.0% by weight. 5.25 gallons (18.92 liters) of aqueous whey protein isolate having a pH adjusted to match the pH of the beverage, and having a whey protein concentration of about 25% by weight to about 35 wt% was added to the mixture in the mixing tank to obtain a final whey protein concentration of 3.5 wt%.

3.06 pounds (1.36 kg) of 25% liquid sucralose was added to the mixture to give a final concentration of 0.25% by weight of sucraloseliquid. 4.5 gallons (15.14 liters) of tropical aroma, 57.8 g of natural color, 6.38 pounds (2.72 kg) of a vitamin / mineral premix giving 35% of the Recommended Daily Value can be added to mixing in the mixing tank. This resulted in a final weight percent concentration of 3.0 for flavorings, 0.010 for natural colors, and 0.50 for the vitamin / mineral premix.

15.3 pounds (6.8 kg) of citric acid was added to the mixture to give a final concentration of 1.2% by weight. The pH of the mixture was then measured, and increasing amounts of about 8.67 pounds (3.62 kg) of phosphoric acid were added to the mixture in the mixing tank until a pH of 2.0 to 3.4 was obtained. The final phosphorus concentration was about 0.68 wt%.

The mixture may be carbonated to a final volume of from about 1 to about 2.5 volumes of CO2. Carbonation can be obtained by methods of carbonation in a trough; however, it is possible to use inline carbonation methods.

Brix, color and turbidity were then measured or described and documented.

After carbonation, the carbonated whey protein drink was treated with high pressure processing (HPP) to inactivate microbes and then packaged. It is presently preferred that the treated whey protein carbonated beverage product blend is continuously stirred at a low stirring rate until the time of packaging. In case the product mix is stored longer than 30 minutes before microbial inactivation and packaging, the product mix can be recirculated to ensure proper mixing and turbidity, pH, color and Brix are performed and documented a second time for Ensure that product quality is satisfactory prior to inactivation of microbes and packaging.

The mixture can be treated to inactivate microbes by means of high pressure processing (HPP). The applied pressure used for microbial inactivation is typically from about 110 to about 440 MPa at 25 ° C for about 10 and about 20 minutes.

Following inactivation of microbes, the whey protein carbonated beverage product mixture can be filled into 500 ml volume PET bottles from Novapak, Eatontown, NJ. The vials can be capped with 28 mm Owens ™ closures. Owens, Inc., Toledo, Ohio. Caps can be threaded to the torque specified by the manufacturer. Filled vials can be tested for leaks to ensure the integrity of the package.

Alternatively, the whey protein carbonated beverage product may be packaged in cans. After inactivation of microbes. The packaging may be in a beer / beverage can of the type often used in the art, and an epoxy resin is used on the can between the can. The epoxy resin coating may be bisphenol A diglycidyl ether (BADGE). The end cap applied to the can may be a StolleLoe cap 240, which may be used in a manner typically used in the beverage dispensing industry. The potting machinery used and the 240 Stolle Loe lid can be obtained from Stolle Machinery Company, LLC End and Metal Forming Division, Sydney Ohio. The carbonated beverage with whey protein may be introduced into the beverage can at a temperature below about 60 ° F (15.5 ° C), and the can may be evacuated simultaneously by removing the air and sealed with the device. of whey protein can be stored at room temperature for about 18 months. After about 18 months of storage at room temperature, the whey protein carbonated beverage may show no detectable protein precipitation or microbial growth.

Bottles or cans of the whey protein-filled carbonated beverage can have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above, immediately after packaging and for a period of about 72 weeks thereafter, continuing to be present at this time. The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection. The contents of the bottle or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or sediment being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , relaxing, or others. These ingredients may typically be added to the mixture prior to the carbonation step.

Example 29

A batch of 150 gallons (567 liters) of whey comprotein drink was prepared as follows. A 200 gallon (757 liter) stainless steel mixing tank, which used to be a propeller mixture, was used and was typically operated at about 400rpm at about 600rpm for a period of about 15 minutes.

113.75 gallons (283.9 liters) of water were added to the mixing tank. The water was purified water, treated using reverse osmosis a way commonly used in the beverage industry. 191.25 pounds (86.63 kg) of fructose was added to the water in the mixing tank to give a final concentration of 15.0% by weight. 5.25 gallons (18.92 liters) of aqueous whey protein isolate having a pH adjusted to match the pH of the beverage, and having a whey protein concentration of about 25% by weight to about 35 wt% was added to the mixture in the mixing tank to obtain a final whey protein concentration of about 3.5 wt%.

3.06 pounds (1.36 kg) of 25% liquid sucralose was added to the mixture to give a final concentration of 0.25% by weight of sucraloseliquid. 38.5 pounds (2.26 kg) cranberry flavor, 57.8 g natural color, 6.38 pounds (2.72 kg) from a vitamin / mineral premix giving 35% of the Recommended Daily Value can be added mixing in the mixing tank. This resulted in a final weight percent concentration of 3.0 for flavorings, 0.010 for natural colors, and 0.50 for vitamin / mineral premix.

9.18 pounds (4.080 kg) of tartaric acid, 3.06 pounds (1.36 kg) of citric acid and 3.06 pounds (1.36 kg) of malic acid were added to the mixture to give a final concentration of 1 , 2% by weight. The pH of the mixture was then measured, and then increasing amounts of about 8.67 pounds (3.62 kg) of phosphoric acid were added to the mixture in the mixing tank until a pH of 2.0 to 3.4 was obtained. . The final phosphorus concentration was about 0.68 wt%.

The mixture may be carbonated to a final volume of from about 1 to about 2.5 volumes of CO2. Carbonation can be obtained by methods of carbonation in a trough; however, it is possible to use inline carbonation methods. Brix, color and turbidity were then measured or described and documented.

The Whey Protein Beverage Mixture can be filled into Novovak, Eatontown, NJ 500 ml volume PET bottles. The jars can be capped with Owens, Inc., Toledo, 28mm Owens ™ closures. Ohio. Caps may be threaded to the torque specified by the manufacturer. Filled vials can be leak tested to ensure package integrity.

Alternatively, the whey protein carbonated beverage product may be packaged in cans. The package may be in a beer / beverage can of the type often used in the art, with an epoxy resin on the inside surface of the can. The epoxy deresin coating may be bisphenol A diglycidyl ether (BADGE). The end cap applied to the can may be a Stolle Loe lid 240, which may be used in a manner typically used in the beverage packaging industry. Potting machinery and lid 240 Stolle Loep can be obtained from Stolle Machinery Company, LLC End and Metal Forming Division, Sydney Ohio. The carbonated beverage with soropean protein may be introduced into the beverage can at a temperature below 60 ° F (15.5 ° C), and the can may be evacuated simultaneously by removing air and tightly sealed with the device.

After packaging, the carbonated whey protein drink can be treated to inactivate microbes through high pressure processing (HPP). The applied pressure used for microbial inactivation may typically be about 110 to 440 MPa at 25 ° C for 10 to 20 minutes.

The packaged whey protein drink can be stored at room temperature for 18 months. After 18 months storage at room temperature, the carbonated whey protein drink may show no detectable protein precipitation or microbial growth.

Bottles or cans of the whey protein-filled carbonated beverage can have samples taken and tested for microbes. The product specification limits for such testing may be as follows. TABLE-US-00001 Specification Limit Total aerobic plate count NMT 10,000 cfu / g yeast and mold NMT500 cfu / g Coliforms NMT 10 cfu / g Escherichia Coli Negative at 25 g Staphylococcus Aureus NMT 10 cfu / g Salmonella Negative in 100 g.

The test plate may show a complete absence of any of the microbes listed above, immediately after packaging and for a period of about 72 weeks thereafter, continuing to be present at this time. The contents of the vial or can can be observed visually with a 500 ml beaker without precipitation detection. The contents of the bottle or can can then be poured through a 30 mesh screen without precipitation, precipitation and / or sediment being observed.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to the carbonation step.

Example 30

A batch of 150 gallons (567 liters) of 5.1% protein carbonated egg white protein drink can be prepared as follows. It is possible to use a 200 gallon (757 liter) stainless steel mixing tank, using a propeller type mixer, which can typically operate at about 100 rpm to about 200 rpm for a period of about 15 minutes. .

74 gallons (280 liters) of water can be added to the mixing tank. Water can be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. 0.75 gallons (283.9 liters) of a 25% (w / w) sucralose solution is possible. 75 gallons (283.9 liters) of pasteurized liquid egg whites, which have a protein concentration of about 10.5% by weight, can be added to the mix in the mixing tank to obtain a final protein concentration of approximately 5.25%. by weight.

The pH of the solution can be adjusted by adding about 9 pounds (4.08 kg) of phosphoric acid (85%) and about one pound of malic acid to obtain a pH of approximately 3.2. The solution may be translucent white.

30 pounds (13.6 kg) apple flavor, 50 g natural color, 6.38 pounds (2.72 kg) of a vitamin / mineral premix giving 35% of the Recommended Daily Value can be added to the tank mix demisturation.

The mixture may be carbonated to a final volume of 1 to 3 volumes of CO2. Carbonation can be obtained by methods of carbonation in a tin; however, it is possible to use inline carbonation methods. Brix, color, and turbidity can be measured or described and documented.

The egg protein drink mix can be filled into Novapak, Eatontown, NJ 500 ml volume PET bottles. The jars can be capped with Owens ™, 28mm closures obtainable from Owens, Inc., Toledo, Ohio. . Caps can be screwed to the torque specified by the manufacturer. Filled vials can be leak tested to ensure the integrity of the packaging.

Alternatively, the egg protein beverage product may be filled into metal cans at a temperature below 450F (7.2 ° C), preferably between about 32 and about 40 ° F (4.4 ° C). . The packaging may be in a beer / beverage can of the type often used in the art, and an epoxy resin is used on the can between the can. The epoxy resin coating may be bisphenol A diglycidyl ether (BADGE). The end cap applied to the can may be a StolleLoe cap 240, which may be used in a manner typically used in the beverage dispensing industry. The machinery that can be used for packing, and the 240 Stolle Loe caps can be obtained from Stolle MachineryCompany, LLC End and Metal Forming Division, Sydney Ohio.

After packaging, the egg white protein drink can be optionally treated to inactivate microbes through high pressure processing (HPP). The pressure applied for microbial inactivation may typically be from about 10 to about 440 MPa at about 25 ° C for about 10 and about 20 minutes.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain relievers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, combinations thereof, or others), or relaxing. These ingredients may typically be added to the mixture prior to the carbonation step.

Example 31

A 1000 gallon (3785 liter) batch of whey protein alcoholic beverage containing 6% alcohol by volume (ABV) can be prepared as follows. A 1200 gallon (4542 liter) stainless steel mixing tank using a propeller mixer can be used and typically operates at about 400 rpm to about 600 rpm over a period of about 15 minutes.

Aqueous whey protein (isolated or concentrated) with a protein concentration of about 1 and about 40% effective protein, typically about 15 and about 25% protein, may be added in an amount necessary to obtain the desired final protein concentration in the beverage, usually about 2% to about 8% protein in the finished beverage. Phosphoric acid, usually about 75 and about 85%, may be added to adjust the pH of the whey protein to about 3.0 to about 3.6, typically about pH 3.25. The amount of phosphoric acid required may be from about 12 to about 18% by weight of whey protein dry basis. Other acids such as malic acid, tartaric acid, citric acid or others may be added primarily for flavoring purposes.

It is possible to add as much water as needed to bring the batch volume to 500 gallons (1892 liters), which is half the size of the final batch. The water may be purified water treated using reverse osmosis in a manner commonly used in the beverage industry. Optionally, 4 lbs (1.81 kg) of chemical sodium benzoate preservative may be added, followed by 10 minutes of mixing to dissolve, or sodium benzoate may be dissolved in 1 gallon (3.78 liters) of hot water before being added to the 3 minute mixing tank to disperse. 500 gallons (1892 liters) of malt base obtainable from CityBrewing Company, La Crosse, WI, grain fermented and containing 12% alcohol by volume (ABV) can be added to the tank. 0.75 lb (2.85 kg) acesulfame potassium and 1.25 lb (0.4535 kg) sucralose powder may be added to the stirred water of the mixing vessel over a 30 second period. 0.08 lb (0.036 kg) of # 6 yellow and 0.04 lb (0.018 kg) of # 40 red can be added to the stirred water in the mixing vessel over a 30 second period. The mixture in the mixing vessel may be stirred at 400 rpm for a period of one minute.

5 pounds (2.26 kg) of malic acid can be added; 5 pounds (2.26 kg) of citric acid; 4 pounds (1.81 kg) Red Punch586323 CE dye from Premium Ingredients, Franklin Park, 111; 8 pounds (3.62 kg) tropical fruit flavoring Tropical Fruit 597540 C, obtainable from Premium Ingredients, Franklin Park, 111; 8 pounds (3.62 kg) Raspberry Flavor Raspberry Flavor 01-EF956, available from WesternFlavors and Fragrances, Livermore, Calif. The combined mixture may be mixed for 2 minutes, and the pH may be checked and adjusted, if necessary, with phosphoric acid to the desired target from about 2.8 to 3.4, usually about pH 3.1. ABV, Brix, color, and turbidity can be measured or described and documented.

After packaging, the alcohol / seroprotein drink can optionally be treated to inactivate microbes by means of high pressure processing (HPP). The pressure applied for microbial inactivation is typically from about 110 to about 440 MPa at 250 ° C for about 10 to about 20 minutes.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain relievers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, combinations thereof, or others), or relaxing. These ingredients may typically be added to the mixture prior to the carbonation step.

A batch of 1000 gallons (3785 liters) of cola-flavored carbonated beverage containing whey protein can be prepared as follows. Aqueous whey protein (isolated or concentrated) with a protein concentration of about 1 to about 40% effective protein, typically about 15 to about 25% protein, may be added to the tank in an amount necessary to achieve concentration. desired final protein content in the beverage, usually about 0.01% to about 15% protein in the finished beverage. Phosphoric acid, usually from about 75 to about 85%, may be added to adjust the pH of aqueous whey protein to about 2.7 to about 3.3, typically about pH 3.0. The amount of phosphoric acid required may be approximately from about 10 to about 15% by weight on the dry whey protein base.

An amount of water required to adjust the volume to 1000 gallons (3785 liters) can be added with continuous agitation. Water can be purified water treated using reverse osmosis a way commonly used in the beverage industry. Optionally, 5 kg of sodium benzoate preservatives may be added.

The following ingredients may be added with continuous mixing: 5.95 kg of 25% sucralose solution (weight / weight), 5.35 kg caramel-colored dye 201 da (DD Williamson, Louisville, KY) 500g caffeine, and 1.8 kg of Cola 78388R flavor (Blue Pacific Flavors, City of Industry, CA). Other acid-soluble, acid-stable ingredients such as fiber, vitamins or other nutrients may also be added.

With continuous in-line injection of 1-4 volumes of carbon dioxide, the glue can be filled into aluminum, plastic or steel containers, after which container closures are immediately applied. After packaging, the whey protein drink can be optionally treated to inactivate microbes through high pressure processing (HPP). The pressure applied for microbial inactivation is typically about 110-440 MPa at 25 ° C for 10 to 20 minutes.

Additional ingredients can be added to produce specialized products such as concentrated plant extracts, pain killers (eg aspirin), mild stimulants (eg caffeine, citrulline malate, branched chain amino acids, magnesium containing compounds, or combinations thereof). , or relaxing. These ingredients may typically be added to the mixture prior to the carbonation step. The presently preferred protein carbonated beverage preparation method involves packaging the carbonated beverage in 500 ml volumetric PET bottles obtained from Novapak, Eatontown, NJ., Followed by treatment to inactivate microbes by high pressure processing (HPP).

While particular embodiments of the present invention have been disclosed, it should be understood that several different modifications are possible, and which are considered to be understood by the true spirit and scope of the appended claims.

Example 33

Protein-fortified carbonated juice drink can be prepared from a complete syrup premix in a manner similar to that used in modern soft drink production.

You can prepare a ready-to-drink drink as described in the following two general steps. The first step may be preparation of a syrup with or without pasteurization by volume; The second step may be batch dilution or continuous dilution of water syrup as a percentage of the finished ("non-concentrated") product and in-line, in-line, continuous carbonation, and container filling. It is possible to use aqueous whey protein (isolated or concentrated) with a protein concentration of 1 to 40% effective protein, typically 8 to 20% protein.

It is possible to produce a 1000 gallon (3785 liter) batch of carbonated or uncarbonated beverage from 15% whey comprotein fortified orange juice containing approximately 3.3% protein by preparing 200 gallons (757 liters). liters) of a 5: 1 syrup weighing about 840 kg generally as follows. 685 kg of aqueous whey protein (isolated or concentrated) at 40 to 55 ° F (4.4 to 12.7 ° C) 18.8% protein may be mixed with approximately 16 kg phosphoric acid, usually 75 to 85%, to adjust the pH of the aqueous whey protein to 3.0 to 3.5, typically about pH 3.3.

110 kg of 65-degree Brix orange juice concentrate can be mixed with the protein solution using a low-power, low-speed mixed designed for viscous fluids.

The following ingredients may be added with continuous mixing until a homogeneous mixture is obtained: 4.5 kg of 25% (w / w) sucralose solution, 1.5 kg of sodium benzoate preservative which is pre-dissolved in 4 gallons ( 15.4 liters) of 80 to 100 F (26.6 to 37.7 ° C) of water, and 5 kg of 73237R natural orange flavor (Blue Pacific Flavors, City of Industry, CA).

Syrup can be deaerated and stored

With batch or continuous in-line dilution of the syrup with 4 parts of purified water, optionally followed by pasteurization and carbonation with 1 to 3 carbon dioxide volumes, the beverage can be poured into plastic, steel or aluminum containers after It is possible to immediately apply container closures.

Example 34

A concentrated, flavored juice syrup containing whey protein may be prepared for packaging and consumption in personal or buffet / restaurant applications where the final beverage may or may not contain carbonation. Syrup preparation can be performed as follows.

It is possible to use aqueous whey protein (isolated or concentrated) with a protein concentration of 1 to 40% effective protein, typically 8 to 20% protein. 200 gallons (757 liters) of a 5: 1 syrup weighing about 840 kg can be prepared as follows. 685 kg of aqueous whey protein (isolated or concentrated) at 40 to 55 ° F (4.4 to 12.7 ° C) with an 18.8% protein content of protein can be mixed with approximately 16 kg of phosphoric acid , usually from 75 to 85%, to adjust the pH of the aqueous treat whey protein to from 3.0 to 3.5, typically about pH 3.3.

110 kg of 65-degree Brix orange juice concentrate can be mixed with the protein solution using a high-power, low-speed mixer designed for viscous fluids.

The following ingredients may be added with continuous mixing until a homogeneous mixture is obtained: 4.5 kg of 25% sucralose solution (w / w), 1.5 kg of sodium benzoate preservative which is pre-dissolved in 4 gallons ( 15.4 liters) of water at 80 to 100 ° F (26.6 to 37.7 ° C), and 5 kg of 73237R natural orange flavor (Blue Pacific Flavors, City of Industry, CA).

Syrup can be packaged in molded ampoules or form-fill-seal packets for personal use in individual portion quantities.

Syrup can be packaged in bag-in-box containers (Scholle) for use in automated beverage or restaurant dispensers that automatically measure water dilution and may or may not also add carbonation.

Syrup can be filled into vials, typically one pint (0.473176 liters) up to 1 gallon (3.78 liters), for use as cocktail beverage mixers in catering or personal applications.

Example 35

A complete concentrated dry mixture of water-soluble powders including whey protein and real whole fruit juice solids intended for reconstitution with liquid, usually water, in an acidic beverage or beverage ingredient may be prepared by volume for subsequent manufacture of ready-made beverage. to drink. The final beverage may be pasteurized before or after potting as previously described, and may contain additional ingredients and carbonation. The preparation of the pH mixture may be carried out using any advantageous powder mixing equipment, including tape mixer, V-mixer, or flexible vessel mixing.

The volume of the batch may be within the specified range of equipment capacity. Mixing time, usually 15 to 30 minutes, can be adjusted by sample collection and analysis to verify the minimum time required for uniform distribution of all ingredients. Parameters may include ingredient particle sizes, formulation percentages, and type and speed of the mixing equipment.

This example describes the dry mixture that may be added to water to prepare a 20% juice drink with 3.3% milk sorption protein. Ingredients may be added to the mixer in the following percentages, expressed as percent by weight of batch. Ingredients representing less than two percent of the total may be premixed manually with a small amount of protein in a plastic bag, or mechanically in a larger device prior to addition to reduce the time required for uniform final mixing. It is possible to add pre-acidified whey protein isolate (Inpro 90 HS, Vitalus), 57.3%; freeze-dried raspberry juice concentrate (Mastertaste C12570, Plant City, FL), 41.5%; natural berry flavor (Mixed Berry BV84, Virginia Dare Flavors, Brooklyn, NY), 0.85%; sucralose powder, 0.3%; and antifoam powder (Dow Corning 1920), 0.05%.

Other soluble powders such as carbohydrates and fibers can be added or replaced. The powder mix can be packaged in a plastic liner inside a drum, such as a 55 gallon (208 liters) flexible tissue or rigid container typical for storage. 1500 pounds (680 kg) of the powder.

Subsequent use for the preparation of fluid drinks may be performed as follows. If a preservative, comobenzoate or sorbate is to be included, it is best to dissolve it in the batch water of the protein-soaked mixture. Water from 50 to 100 F (10 to 37.7 ° C), usually purified by reverse osmosis, can be added to a stirring tank with variable speed bottom stirrer, at a ratio of 15 pounds (6.8kg) to water per pound (0.45 kg) powder mixture. You can add preservative and dissolve it if specified. With continuous stirring and at higher speeds that will not cause excessive foaming of the added powder mixture, the beverage mixture may be added to the water and thoroughly mixed until dissolved, usually 15 to 20 minutes. Final dopH verification can be performed, and additional acidification can be performed using phosphoric, malic, tartaric, or citric acid.

This final volumetric liquid beverage may be advantageous for potting in plastic or metal containers as described in previous examples, and may be cooled and carbonated using methods previously described prior to potting.

Example 36

A complete concentrated dry mixture of water-soluble powders including whey protein and real whole fruit juice solids for reconstitution with liquid, usually water, in a protein-fortified juice drink or protein-fortified beverage ingredient may be prepared for packaging. Advantageous for retail, buffet, or restaurant applications. The final drink may contain additional ingredients and carbonation. The preparation of the powder mix can be performed using any powder mixing equipment which is considered advantageous, including tape mixer mixer, V mixer, or flexible container mixing.

The volume of the batch may be within the specified range of equipment capacity. Mixing time, usually 15 to 30 minutes, can be adjusted by sample collection and analysis to verify the minimum time required for uniform distribution of all ingredients. Parameters may include ingredient particle sizes, formulation percentages, and type and speed of the mixing equipment.

This example describes the dry mixture that can be added to water to make a 20% juice drink with 3.3% whey protein when 32 grams to 16 ounces (0.45 kg) of water is added. Ingredients can be added to the mixer in the following percentages, expressed as a percentage by weight of the batch. Ingredients representing less than two percent of the total may be premixed manually with a small amount of protein in a plastic bag, or mechanically in a smaller device prior to addition to reduce the time required for a uniform final blend. Pre-acidified treat whey protein isolate (Inpro 90 HS, Vitalus), 57.3%; freeze-dried raspberry juice concentrate (Mastertaste C12570, Plant City, FL), 41.5%; aromanatural berry (Mixed Berry BV84, Virginia Dare Flavors, Brooklyn, NY), 0.85%; sucralose powder, 0.3%; and antifoam powder (Dow Corning 1920), 0.05% may be added.

Other soluble powders, such as carbohydrates and fiber, may be added or substituted.

The forced mixture may be packaged for distribution in new single-portion packets or multi-portion containers containing a plastic spoon of an appropriate volume for the recommended user. For example, the consumer may add a 32 gram serving to 16 ounces (0.45 kg) of water to produce a drink with a pH of about 3.3 which provides a 20% juice drink with 3.3% protein. whey and other ingredients at advantageous levels for that volume of water.

The powder mixture can also be packaged for use in bars, restaurants, or other buffets and reconstituted as needed. Juices or alcoholic products and / or carbonated water may be added or substituted for part or all of the water.

Example 37

Whey protein carbonated beverage can be prepared from a complete syrup premix in a similar manner to that used in modern soft drink production.

A ready-to-drink drink can be prepared as described in the following two general steps. It is possible to use aqueous treat whey protein (isolated or concentrated) with a protein concentration of 5 to 40% effective protein, typically 8 to 20% protein. The first step may be the preparation of syrup with or without pasteurization by volume, the second step may be batch dilution or continuous dilution of syrup to the percentage of water in the finished product ("not concentrated") and continuous in-line carbonation and filling. of containers.

A batch of 1000 gallons (3785 liters) of cola-flavored carbonated whey protein drink containing approximately 3.7% protein can be prepared from 200 gallons (757 liters) of a 5-by-1 concentration syrup in the same manner. overall follow. 760 kg of aqueous whey protein (isolated or concentrated) with an 18.8% protein concentration can be mixed with approximately 20 kg of phosphoric acid, usually 75 to 85%, to adjust the pH of the whey protein. of aqueous milk at from 3.0 to 3.5, typically about pH 3.2. Other acids such as tartaric or citric acid may be added primarily for flavoring purposes.

The following ingredients may be added with continuous mixing: 5.95 kg 25% sucralose solution (weight / weight), 5.35 kg caramel color 201 da (DD Williamson, Louisville, KY) 500 g decaffeine, 5 kg of sodium benzoate preservative, and 1.8 kg of Cola78388R flavor (Blue Pacific Flavors, City of Industry, CA).

It is also possible to use other acid-stable, acid-soluble ingredients such as fiber, vitamins or other nutrients.

With continuous in-line dilution and carbon dioxide injection, the syrup can be diluted with 4 parts of purified, cooled water and 1 to 3 volumes of carbon dioxide before filling plastic, steel or aluminum containers after that the container closures apply immediately.

Example 38

A concentrated, flavored syrup containing whey protein may be prepared for packaging and consumption in personal or buffet / restaurant applications, and the final beverage may or may not contain carbonation. Syrup preparation can be performed as follows.

It is possible to use aqueous whey protein (isolated or concentrated) with a protein concentration of 1 to 40% effective protein, typically 8 to 20% protein. A 200 gallon (757 liter) batch of 5: 1 orange whey protein syrup can be prepared as follows. 760 kg of whey protein aqueous treat (isolated or concentrated) at 40 to 55 ° F (4.4 to 12.7 ° C) with a protein concentration 18.8% protein can be mixed with approximately 17 kg of phosphoric acid usually from 75 to 85% to adjust the pH of the aqueous whey protein to from 3.0 to 3.5, typically about pH 3.3. Other acids such as tartaric or citric acid may be added primarily for flavoring purposes.

The following ingredients may be added with continuous mixing: 6 kg 25% sucralose solution (weight / weight), 4 kg orange color, 5 kg citric acid, 500 g caffeine, 5 kg sodium debenzoate preservative. be pre-dissolved in 3 gallons (11.3 liters) of water at 80-100 ° F (26.6-37.7 ° C), and 7 kg of orange flavor 73237R (BluePacific Flavors, City of Industry, CA).

Syrup can be packaged in molded ampoules or form-fill-seal packets for personal use in individual portion quantities.

The syrup can be filled into bag-in-box (Scholle) containers for use in our restaurant buffet beverage dispensers that automatically dose water dilution and may not add carbonation.

Syrup can be filled into jars, typically one pint (0.473176 liters) to one gallon (3.78 liters), for use as cocktail beverage mixers in catering or personal applications.

Example 39

A complete concentrated dried mixture of water-soluble powders including whey protein intended for reconstitution with liquid, usually water, in an acidic beverage or acidic beverage ingredient may be prepared by volume for subsequent ready-to-drink beverage manufacture. The final drink may contain additional ingredients and carbonation. Preparation of the powder mixture may be carried out using any advantageous powder mixing equipment, including finite mixer, V-mixer, or flexible container mixer.

The batch volume may be within the specified range of equipment capacity. Mixing time, usually 15 to 30 minutes, is adjusted by sampling and analysis to verify the minimum time required for even distribution of all ingredients. Parameters include ingredient particle sizes, formulation percentages, and mixing equipment type and speed.

Ingredients may be added to the blender in the following percentages, expressed as a percentage by weight of the batch. Ingredients representing less than two percent of the total may be premixed manually with a small amount of protein, or their sugars, in a pouch. plastic, or mechanically in smaller device prior to addition to reduce the time required for a uniform final mixture. Pre-acidified whey protein isolate (Inpro 90 HS, Vitalus), 95%; Natural Berry Flavor (Mixed Berry BV84, Virginia DareFlavors, Brooklyn, NY), 2.5%; sucralose powder, 1.1%; malic acid, 1%; vitamin and mineral premix, 0.28%; antifoam powder (Dow Corning1920), 0.1%; FD&C Blue # 1 blue dye (Sensient 5601, St. Louis, MO), 0.01%; and FD&C Red # 40 (Sensient 4400) red dye, 0.01%, may be added.

It is possible to add or replace other soluble powders, such as carbohydrates and fats.

The powder mixture may be packaged in a plastic liner inside a drum, such as a flexible tissue container or common rigid typical 55 gallon (208 liter) volume capable of holding approximately 1500 pounds (680 kg) of the powder.

Subsequently, the preparation of fluid drinks can be performed as follows. Desiring to include a common preservative, such as benzoate or sorbate, it is better to dissolve it in batch water before adding the protein drink mixture. The mixture formula of this example may be advantageous for the preparation of a beverage with a water / powder weight ratio range of about 10: 1 to 20: 1.

Water from 50 to 100 F (10 to 37.7 ° C), usually purified by reverse osmosis, can be added to a variable speed agitator bottom mixing tank at a required amount for the selected dilution ratio. You can add preservative and dissolve it if specified. With continuous stirring and at a higher speed that will not cause excessive foaming of the added powder mixture, the beverage mixture may be added to the water and mixed intimately until dissolved, usually 15 to 20 minutes. Final pH verification can be performed, and additional acidification can be performed using phosphoric, malic, tartaric, or citric acid.

This final volumetric liquid beverage may be advantageous for filling in plastic or metal containers as described in previous examples, and may be cooled and carbonated using methods previously described prior to filling.

Example 40

A complete concentrated dry mixture of water-soluble powders including whey protein intended for reconstitution with liquid, usually water, in an acidic beverage or beverage ingredient may be prepared for advantageous packaging for retail, buffet, or restaurant applications. The final drink may contain additional ingredients and carbonation. The preparation of the powder mixture may be carried out by employing any type of powder mixing equipment which is advantageous, including tape blender, V-blender, or flexible blending.

The batch volume may be within the specified range of equipment capacity. Mixing time, usually 15 to 30 minutes, can be adjusted by collecting analysis samples to verify the minimum time required for uniform distribution of all ingredients. Parameters may include ingredient particle sizes, formulation percentages, and type and speed of mixing equipment.

Ingredients may be added to the blender in the following percentages, expressed as a percentage by weight of the batch. Ingredients representing less than two percent of the total may be premixed manually with a small amount of protein or, if desired, sugars, in a plastic bag. , or mechanically in smaller device prior to addition to reduce the time required for a final uniform mixture. The pre-acidified whey protein isolate (Inpro 90 HS, Vitalus), 95%; natural berry flavor (Mixed Berry BV84, Virginia DareFlavors, Brooklyn, NY), 2.5%; sucralose powder, 1.1%; malic acid, 1%; premix of vitamins and minerals, 0.28%; antifoam powder (Dow Corning1920), 0.1%; FD&C Blue # 1 blue dye (Sensient 5601, St. Louis, MO), 0.01%; and FD&C Red # 40 (Sensient 4400) red dye, 0.01%, may be added.

It is possible to add or replace other soluble powders, such as carbohydrates and fibers.

The powder mixture may be packaged for retail distribution for personal use in single dose packages or multi-portion containers containing a plastic spoon of an appropriate volume for the recommended use. For example, the consumer may add a portion of 14.25 grams to 10 to 20 ounces (0.283 to 0.566 kg) of water to produce a beverage with a pH of about 3.3 which provides about 12 grams of protein and other ingredients. advantageous levels for that volume of water.

The powder mixture can also be packaged for use in bars, restaurants, or other buffets, and can be reconstituted as needed. Juices and / or alcoholic products and / or carbonated water may be added or replaced with part of the water or all water.Example 41

Protein-fortified acid drinks also containing fruit juice, caloric sweeteners, non-caloric sweeteners may be prepared from a formula comprising wet blending, then dried to a homogeneous powder rather than blended as a combination of several individual dry ingredients. Advantages of drying a full beverage concentrate include that the dry mix is completely homogeneous, and freeze drying (freeze drying) in particular provides a better quality than high heat using methods, with less color, aroma, nutrient, and functionality degradation. of proteins. Continuous or semi-automated automated syrup manufacturing using mass flow metering in a closed system can be used to produce syrup rather than a batch method. The optimum syrup solids content for subsequent drying depends on the equipment design and syrup viscosity.

The dried concentrated beverage powder can be prepared as described in the following two steps, and contains orange juice and egg white protein in a ratio which represents 100% orange juice, and also protein equal to milk. The first step may be the preparation of a syrup similar to that described herein; The second step may be drying the syrup at about 5% residual moisture.

Liquid egg white, naturally containing about 10.5% protein, can be poured or pumped into a mixing vessel with a bottom or swept surface in an amount equal to 54.1% of the total syrup batch. With constant mixing at about 200rpm, it is possible to add an amount of concentrated phosphoric acid (85%) equal to 0.7% of the total syrup batch weight, which is the amount needed to adjust the pH of the egg white liquid in about 3.2. Orange juice concentrate (42 ° Brix) may be mixed in the acidified protein solution in an amount equal to or equal to 45.2% of the syrup batch. This syrup can have a final water content of about 72%.

Syrup may be lyophilized to a powder with a residual moisture level of approximately 5% or less.

Dilution of the powder in a ratio of 40 g of powder to 220 ml of water can provide an eight ounce (0.226 kg) portion of unconcentrated orange fluid also containing 3.3% protein.

Reconstitution may optionally be followed by any type of pasteurization and carbonation and filling of containers as described hereinbefore.

Example 42

Protein-fortified acidic beverages, also containing flavorings, caloric sweeteners, or non-caloric sweeteners, can be prepared from a formula that is mixed with wet and then dried to a homogeneous powder rather than mixed as a combination of several individual dry ingredients. Advantages of drying a full beverage concentrate include that the dry blend is completely homogeneous, and freeze drying (freeze drying) provides in particular a higher quality than high heat using methods with less color, aroma, nutrient degradation. , and protein functionality. Continuous or semi-continuous automated syrup making using mass flow metering in a closed system can be used to produce syrup rather than a batch method. The optimum syrup solids content for subsequent drying depends on the equipment design and syrup viscosity.

The dried concentrated beverage powder can be prepared as described in the following two steps, and contains high-fructose corn syrup and whey protein to produce a beverage with a protein level equal to milk. The first step may be the preparation of a syrup similar to that described herein; The second step may be drying the syrup to about 5% residual moisture.

Membrane filtration aqueous whey protein, containing 18.8% protein, can be poured or pumped into a mixing vessel with background agitation or surface sweeping in a total amount equal to 54.2% of the total weight of the batch. syrup. At constant 200 rpm, it is possible to add an amount of concentrated phosphoric acid (85%) equal to 1.1% of the total syrup batch weight, which may be the amount needed to adjust the pH of the protein solution by about 3%. .0.

High fructose corn syrup (DE = 55, ADM, Decatur, IL) can be mixed in an acidified protein solution to an amount equal to 43.97% of the total syrup batch weight.

The following ingredients may be added in a quantity indicated as a percentage of the total weight of the syrup batch: caramel color (# 7201, Colormaker, Anaheim, CA), 0.44%; natural glue flavor (# 78388R, Blue Pacific Flavors, Industry, CA), 0.15%; ascorbic acid (Vitamin C), 0.07%; and caffeine, 0.07%. This syrup may have a final water content of about 50% and represents a "2 + 1" product type (water + syrup).

Syrup can be freeze dried to a powder with a residual moisture level of approximately 5%.

Dilution of the powder in a ratio of 63.5 g of powder to 298 ml of water may give a twelve ounce (0.340 kg) fluid portion of unconcentrated beverage containing 3.3% protein.

Reconstitution may be followed by any type of pasteurisation and carbonation and filling of containers as previously described herein.

While particular embodiments of the present invention have been disclosed, it should be understood that several different modifications are possible and should be considered to be understood in the true spirit and scope of the appended claims.

Claims (396)

1. Carbonated beverage composition with protein suitable for human consumption, characterized in that it comprises: about 2 wt.% To about 15 wt.% Of protein, said protein being essentially free of caseinate; about 0.1 volume to about 4 volumes of carbon dioxide gas present per volume of protein-depleted liquid composition; and, wherein said protein carbonated beverage composition has a pH ranging from about 2.0 to about 3.4, wherein substantial protein solubility is maintained in the dehydrated composition, and said protein carbonated beverage is essentially free of Active microbes known to be harmful to human health both at the time of conditioning the protein-carbonated drink and for at least one year after conditioning. A protein carbonated beverage composition according to claim 1, wherein said wt% present comprises from about 3 wt% to about 10 wt%. A protein carbonated beverage composition according to claim 2, wherein said wt% present comprises from about 5 wt% to about 8 wt%. A protein carbonated beverage composition according to claim 1, or claim 2, or claim 3, characterized in that said carbonation comprises from about 1.6 volume to about 3.5 volume volumes of liquid in said carbonated beverage with protein. A protein carbonated beverage composition according to claim 4, characterized in that said carbonation comprises from about 1.7 volume to about 3.0 volumes. A protein carbonated beverage composition according to claim 1, or claim 2, or claim 3, characterized in that said essentially microbes-free condition is created by inactivating microbes in the individual container in any given carbonated beverage composition. Protein is wrapped. A protein carbonated beverage composition according to claim 6, characterized in that said inactivation has been performed using a temporally temperature controlled condition of the protein carbonated beverage, while said protein carbonated beverage is contained in said individual container. A carbonated protein drink composition according to claim 1, or claim 2, or claim 3, characterized in that said protein is whey protein. A carbonated protein beverage composition according to claim 4, characterized in that said protein is whey protein. A protein carbonated beverage composition according to claim 1 or claim 2 or claim 3, characterized in that said beverage comprises at least one additional ingredient selected from the group consisting of a scenting agent, a nutrient, calcium or a derivative thereof. calcium, a herbal supplement, a flavoring agent, a sweetener, and a coloring agent. A protein carbonated beverage composition according to claim 8, characterized in that said beverage comprises at least one additional ingredient selected from the group consisting of a defoaming agent, a nutrient, a herbal supplement, a flavoring agent, a sweetener, and a coloring agent. Protein carbonated beverage composition according to claim 9, characterized in that said beverage comprises at least one additional ingredient selected from the group consisting of a defoaming agent, a nutrient, an energy-generating additive, a herbaceous supplement, a flavoring agent. , a sweetener, and an amazing colorant. A protein carbonated beverage composition according to claim 1 or claim 2 or claim 3, characterized in that said protein carbonated beverage is colorless or transparent in color, exhibiting essentially no turbulence. A protein carbonated beverage composition according to claim 4, characterized in that said protein carbonated beverage is colorless or transparent in color, having essentially no turbidity. A protein carbonated beverage composition according to claim 12, characterized in that said protein carbonated beverage is colorless or transparent in color, having essentially no turbidity. A protein carbonated beverage composition according to claim 12, wherein said energy additive is selected from the group consisting of caffeine, decitrulin malate, a magnesium containing compound, and combinations thereof. A protein carbonated beverage composition according to claim 16, characterized in that said energy additive is caffeine. A protein carbonated beverage composition according to claim 17, characterized in that a concentration of said caffeine comprises from about 0.01% to about-0.085% by weight. A protein carbonated beverage composition according to claim 16, characterized in that said energy additive is citrulline malate. A protein carbonated beverage composition according to claim 19, characterized in that a concentration of said citrulline malate comprises from about 0.1 wt% to about 2.0 wt%. A protein carbonated beverage composition according to claim 16, characterized in that said energy additive is a magnesium containing compound. A protein carbonated beverage composition according to claim 21, wherein said concentration of said magnesium-containing compound comprises from about 0.1 wt% to about 2.0 wt%. A protein carbonated beverage composition according to claim 21, wherein said magnesium compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium carbonate, magnesium, magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulfate, and combinations thereof. A protein carbonated beverage composition according to claim 16, characterized in that said energy additive is a combination of at least two selectives from the group consisting of caffeine, a magnesium-containing compound, and citrulline malate. A method for preparing a carbonated beverage comprising protein comprising: mixing in water a protein, a defoaming agent, and an amount of a pH adjusting agent to provide a pH of from about 2 to about 3.4 with which is a mixture: heating said mixture to a temperature comprising from about 140 degrees F (60 ° C) to about 188 degrees F (86.6 ° C) for a period ranging from about 60 seconds to about 10 seconds; cooling said mixture to a temperature of about 40 degrees F (4.4 ° C) or less over a period of time comprising from about 5 minutes to about 10 minutes; adding said carbon dioxide to the mixture to obtain a protein carbonated beverage wherein the amount of carbonation present in said mixture comprises from about 0.1 volume per volume of liquid mixture to about 4.0 volume per volume of liquid mixture, wherein said comprotein carbonated beverage comprises about 2 wt% and about 15 wt% deprotein; and packaging said protein carbonated beverage in a container for use by a consumer of the protein carbonated beverage. A method according to claim 25, characterized in that said maximum temperature during heating is about 150 degrees F (65.5 ° C). A method according to claim 25 or claim 26, wherein said protein is whey protein. The method of claim 27, characterized in that additional ingredients are mixed in said heating mixtures of said mixture, and said additional ingredients include at least one ingredient selected from the group consisting of a nutrient, an energy generating additive, a herbal supplement, a flavoring agent, a sweetener, and a coloring agent. A method according to claim 28, characterized in that said energy generating additive is selected from the group consisting of caffeine, citrulline malate, a magnesium containing compound, and combinations thereof. The method of claim 29, wherein said energy generating additive is caffeine. The method of claim 30, wherein a concentration of said caffeine comprises from about 0.01% to about 0.085% by weight. A method according to claim 29, characterized in that said energy generating additive is citrulline malate. A method according to claim 32, characterized in that a concentration of said citrulline malate comprises from about 0.1 wt% to about 2.0 wt%. A method according to claim 29, characterized in that said energy generating additive is a magnesium-containing compound. The method of claim 34, wherein said concentration of said magnesium-containing compound comprises from about 0.1 wt% to about 2.0 wt%. A method according to claim 35, characterized in that said magnesium compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium gluconate, magnesium orotate. , magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulfate, and combinations thereof. A method according to claim 29, characterized in that said energy generating additive is a combination of at least two additives selected from the group consisting of caffeine, a magnesium-containing compound, and citrulline malate. A method according to claim 25, characterized in that said protein carbonated beverage is colorless and colorless, showing essentially no turbidity. A method according to claim 28, characterized in that said protein carbonated beverage is colorless and colorless, showing essentially no turbidity. A method according to claim 29, characterized in that said protein carbonated beverage is colorless and colorless, showing essentially no turbidity. 41. A method of preparing a carbonated beverage comprising protein comprising: mixing in a said protein a defoaming agent and an amount of a pH adjusting agent to provide a pH of from about 2 to about 5.5 as to obtain a mixture: adding carbon dioxide to said mixture to obtain a carbonated protein drink wherein the amount of carbonation present in said mixture comprises from about 0.1 volume volume to about 4.0 volume volume. a liquid blend, said protein carbonated beverage comprising about 2 wt% and about 15 wt% protein, packaging said protein carbonated beverage in a container for use by a consumer of the protein carbonated beverage; and treat such a mixture in order to inactivate biologically active microbes. A method according to claim 41, characterized in that said maximum pH is about 3.4. A method according to claim 41 or claim 42, characterized in that said treatment of said mixture to inactivate biologically active microbes is performed in an individual container wherein said protein carbonated beverage is stored and subsequently handled by a beverage consumer. . A method according to claim 41 or claim 42, characterized in that said protein is whey protein. A method according to claim 44, characterized in that said protein is whey protein. A method according to claim 41 or claim-42, characterized in that additional ingredients are mixed into said mixture prior to inactivation of said biologically reactive microbes, and said additional ingredients include at least one selected ingredient from the group consisting of a nutrient, an energy-generating additive, a herbal supplement, a flavoring agent, a sweetener, and a colorant. A method according to claim 43, characterized in that additional ingredients are mixed in said inactivation mixtures of said biologically active microbes, and said additional ingredients include at least one ingredient selected from the group consisting of a nutrient, an energy generating additive. , an herbaceous supplement, a flavoring agent, a sweetener, and a coloring agent. A method according to claim 44, characterized in that additional ingredients are mixed in said inactivation mixtures of said biologically active microbes, and said additional ingredients include at least one ingredient selected from the group consisting of a nutrient, an energy generating additive. , an herbaceous supplement, a flavoring agent, a sweetener, and a coloring agent. A method according to claim 45, characterized in that additional ingredients are mixed in said inactivation mixtures of said biologically active microbes, and said additional ingredients include at least one ingredient selected from the group consisting of a nutrient, an energy generating additive. , an herbaceous supplement, a flavoring agent, a sweetener, and a coloring agent. A method according to claim 41 or claim-42, characterized in that said protein carbonated beverage is colorless or transparent in color, showing essentially no turbulence. A method according to claim 43, characterized in that said protein carbonated beverage is colorless and colorless, showing essentially no turbidity. A method according to claim 44, characterized in that said protein carbonated beverage is colorless and colorless, showing essentially no turbidity. A method according to claim 46, characterized in that said protein carbonated beverage is colorless and colorless, showing essentially no turbidity. 54. A protein carbonated beverage composition suitable for human consumption, characterized in that it comprises: about 2 wt.% To about 15 wt.% Of protein, with an amount of caseinate present in said protein being less than about 1%. , 0%; about 0.1 volume to about 4 volumes of carbon dioxide gas present per volume of protein beverage liquid composition; and, being said protein carbonated beverage composition has a pH ranging from about 2.0 to about 3.4, with which substantial protein solubility is preserved in the beverage composition, and said protein carbonated beverage is essentially free of protein. Active microbes known to be harmful to human health both at the time of packaging the carbonated protein drink and for at least one year after packaging. A protein carbonated beverage composition according to claim 54, wherein said wt% protein present comprises from about 3 wt% to about 10 wt%. A protein carbonated beverage composition according to claim 55, characterized in that said amount of caseinate present comprises from about 0.1 wt% to about 0.9 wt%. A protein carbonated beverage composition according to claim 54, characterized in that a hyperimmune milk protein concentrate is present at a concentration comprising from about 0.1 wt% to about 1.0 wt%. A protein carbonated beverage composition according to claim 57, wherein said hyperimmune milk protein concentration is present at a concentration comprising from about 0.2 wt% to about 0.9 wt%. A protein carbonated beverage composition according to claim 54, or claim 56, or claim 57, characterized in that said carbonation comprises from about-1.6 volume to about 3.5 volumes by volume of liquid in said carbonated protein drink. A protein carbonated beverage composition according to claim 59, characterized in that said carbonation comprises from about 1.7 volume to about 3.0 volumes. A protein carbonated beverage composition according to claim 54, or claim 56, or claim 57, characterized in that said essentially free active demicrobial condition is created by inactivation of microbes in the individual container wherein said protein carbonated beverage composition. It is packaged. A protein carbonated beverage composition according to claim 61, characterized in that said inactivation has been performed using a temperature-controlled condition of the protein carbonated beverage, while said protein carbonated beverage is contained in said individual container. A protein carbonated beverage composition according to claim 54, or claim 56, or claim 57, characterized in that said protein is whey protein. A protein carbonated beverage composition according to claim 54, or claim 56, or claim 57, characterized in that said beverage comprises at least one additional ingredient selected from the group consisting of a scenting agent, nutrient, calcium or derivative. calcium, a herbal supplement, a flavoring agent, a sweetener, and a coloring agent. 65. A protein composition suitable for human consumption comprising: from about 0 wt% to about 98 wt% juice, about 2 wt% to about 15 wt% protein; It is understood that said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year thereafter. substantial protein solubility is preserved in the beverage composition, and said protein drink is essentially free of pathogens known to be harmful to human health, both at the time of packaging the protein drink and for at least one year thereafter. the packaging. 66. A protein beverage composition according to claim 65, characterized in that said juice is fruit juice or vegetable juice. 67. A protein drink composition according to claim 65, characterized in that said weight percent of the present comprises from about 15 weight percent to about 25 weight percent. 68. A protein beverage composition according to claim 65, characterized in that said wt% present comprises from about 3 wt% to about 10 wt%. 69. A protein beverage composition according to claim 68, characterized in that said wt% present comprises from about 5 wt% to about 8 wt%. 70. A protein drink composition according to claim 65, characterized in that said protein is derived from whey protein. 71. A protein drink composition according to claim 70, wherein said treat whey protein is derived from whey protein isolate, whey protein concentrate or whey protein hydrolyzate. 72. Protein beverage composition according to claim 71, characterized in that said treat whey protein is derived from whey protein isolate. 73. Protein beverage composition according to claim 71, characterized in that said treat whey protein is an aqueous whey protein isolate or a whey protein concentrate. 74. Protein beverage composition according to claim 71, characterized in that said treat whey protein is a dry whey protein isolate or a whey protein deprotein concentrate. 75. A protein beverage composition according to claim 73, characterized in that said whey protein dry isolate or whey protein dry concentrate is hydrated to prepare an aqueous whey protein isolate or aqueous concentrate. whey protein prior to the addition of said protein drink composition. Protein beverage composition according to claim 73 or claim 75, characterized in that it adjusts a pH adjusting agent to said aqueous whey protein isolate or aqueous whey protein concentrate to lower the pH of the isolate. aqueous whey protein concentrate or aqueous whey protein concentrate at the pH of said beverage composition prior to the addition of said aqueous whey protein isolate or aqueous whey protein concentrate to said comprotein beverage composition. 77. A protein drink composition according to claim 65, characterized in that said pH comprises from about 3.0 to about 3.2. 78. A protein drink composition according to claim 65, characterized in that said protein drink is a carbonated protein drink containing carbonation. 79. A protein drink composition according to claim 78, characterized in that said carbonation comprises from about 1.6 volume to about 3.5 volumes per deliquid volume in said protein drink. 80. A protein drink composition according to claim 79, characterized in that said carbonation comprises from about 1.6 volume to about 3.5 volumes per liquid volume in said protein drink. 81. A protein drink composition according to claim 80, characterized in that said carbonation comprises from about 1.7 volume to about 3.0 volumes per deliquid volume in said protein drink. 82. A protein beverage composition according to claim 65, characterized in that said essentially microbes free condition is created by inactivating demicrobes in the individual container into which said comprotein beverage composition is packaged. 83. A protein drink composition according to claim 82, characterized in that said inactivation was performed using a temporally temperature controlled condition of the protein drink, while said protein drink is contained in said individual container. 84. A protein beverage composition according to claim 65, characterized in that said beverage comprises at least one additional ingredient selected from the group consisting of a defoaming agent, a nutrient, calcium or a calcium derivative, an additive energy generator, a herbal supplement, a concentrated plant extract, a flavoring agent, a sweetener, and a coloring agent. 85. A protein beverage composition according to claim 84, wherein said energy generating additive is selected from the group consisting of caffeine, citrulline malate, a magnesium-containing compound, and combinations thereof. 86. A protein drink composition according to claim 85, characterized in that said energy generating additive is caffeine. 87. A protein beverage composition according to claim 86, characterized in that a concentration of said caffeine comprises from about 0.01% to about 0.085% by weight. 88. A protein drink composition according to claim 85, characterized in that said energy generating additive is citrulline malate. 89. A protein beverage composition according to claim 88, characterized in that a concentration of said citrulline malate comprises from about 0.1 wt% to about 2.0 wt%. 90. A protein drink composition according to claim 85, characterized in that said energy generating additive is a magnesium-containing compound. 91. A protein beverage composition according to claim 90, wherein said concentration of said magnesium-containing compound comprises from about 0.1 wt% to about 2.0 wt%. 92. A protein beverage composition according to claim 90, characterized in that said magnesium compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium carbonate, magnesium gluconate. , magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulphate, and combinations thereof. 93. A protein beverage composition according to claim 85, wherein said energy generating additive is a combination of at least two additives selected from the group consisting of caffeine, citrulline malate, and a magnesium-containing compound. 94. A protein beverage composition according to claim 65, characterized in that said beverage is in addition a chemical preservative or a natural preservative. 95. A protein beverage composition according to claim 94, characterized in that said chemical preservative is a sorbate or benzoate and said natural preservative is nisin or ounatamycin. 96. Protein beverage composition according to claim 84, characterized in that said concentrated plant extract has a high nutritional content. 97. Protein drink composition according to claim 84, characterized in that said concentrated plant extract contributes negligibly to the overall calorie content of protein. 98. Protein drink composition according to claim 65, characterized in that said protein drink is a meal replacement. 99. Protein drink composition according to claim 65, characterized in that said protein is selected from the group consisting of whey protein, casein, lactalbumin, wheybumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, and combinations thereof. 100. A method for preparing a protein beverage comprising: mixing in juice a water to provide a weight percent of from about 0% to about 98% juice, a protein to provide a weight percentage of protein in about 2% to about 15%, and an amount of a pH adjusting agent to provide a pH of between about 2 and about 3.4, whereby a mixture is obtained: heating said mixture to a temperature comprising about 140 ° F (60 ° C) to about 188 ° F (86.6 ° C) over a period of from about 60 seconds to about 10 seconds, cooling said mixture to a temperature of about 40 ° F (4 ° C, 4 ° C) or less over a period of time ranging from about 5 minutes to about 10 minutes; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink. 101. A method for preparing a protein drink according to claim 100, further comprising adding carbon dioxide to said blend to obtain a comprotein drink wherein the amount of carbonation present in said blend comprises about 0.1. volume by volume of liquid mixture to about 6.0 volumes by volume of liquid mixture. A method for preparing a protein beverage according to claim 101, characterized in that the amount of carbonation present in said mixture comprises from about 1.6 volume to about 3.5 volume by volume of liquid. A method for preparing a protein beverage according to claim 102, characterized in that the amount of carbonation present in said mixture comprises from about 1.7 volume to about 3.0 volumes per volume of liquid. A method for preparing a protein drink according to claim 100, wherein a quantity of a pH adjusting agent is added to said mixture to provide a pH of between about 3.0 and about 3.2. A method for preparing a protein drink according to claim 100, wherein said maximum temperature during heating is about 150 ° F (65.5 ° C). A method for preparing a protein drink according to claim 100, wherein said juice is fruit juice or vegetable juice. A method for preparing the protein drink according to claim 100, wherein said weight% of the present juice comprises from about 15% by weight to about 25% by weight. A method for preparing a protein drink according to claim 100, wherein said protein is added to the mixture to provide a protein weight percentage of from about 3% to about 10%. 109. A method for preparing a protein beverage according to claim 108, wherein said protein is added to the mixture to provide a protein weight percentage of from about 5% to about 8%. 110. A method for preparing a protein drink according to claim 100, wherein said protein is derived from whey protein. A method for preparing a protein drink according to claim 110, wherein said whey protein is derived from whey protein isolate, whey protein concentrate, or whey protein hydrolyzate. milk. A method for preparing a protein drink according to claim 111, characterized in that said whey protein is derived from whey protein isolate. A method for preparing a protein drink according to claim 111, wherein said whey protein is an aqueous whey protein isolate or an aqueous whey protein concentrate. 114. A method of preparing a protein drink according to claim 111, wherein said whey protein is a dry whey protein isolate or a whey protein concentrate. 115. A method for preparing a protein drink according to claim 114, wherein said whey protein isolate or dry whey protein concentrate is hydrated to prepare an aqueous whey protein isolate or concentrate. of whey protein prior to addition to said drink with whey protein. 116. A method for preparing a protein beverage according to claim 113 or claim 115 wherein a pH adjusting agent is added to said aqueous whey protein isolate or aqueous whey protein concentrate to lower the pH. of the aqueous whey protein isolate or whey protein concentrate at the pH of said beverage prior to the addition of said aqueous whey protein isolate or aqueous whey protein concentrate to said protein drink. 117. A method for preparing a protein drink according to claim 100, wherein additional ingredients are mixed in said mixture prior to heating said mixture, and said additional ingredients include at least one ingredient selected from the group consisting of a nutrient, calcium. or a calcium derivative, an energy generating additive, an herbal supplement, a concentrated plant extract, a flavoring agent, a sweetener, and a coloring agent. A method for preparing a protein beverage according to claim 117, wherein said energy additive is selected from the group consisting of caffeine, decitrulin malate, a magnesium containing compound, and combinations thereof. 119. A method for preparing a protein drink according to claim 118, characterized in that said energy additive is caffeine. 120. A method for preparing a protein drink according to claim 119, wherein said caffeine comprises from about 0.01% to about 0.085% by weight. 121. A method for preparing a protein drink according to claim 118, characterized in that said energy additive is citrulline malate. 122. A method for preparing a protein drink according to claim 121, characterized in that a concentration of said citrulline malate comprises from about 0.1 wt% to about 2.0 wt%. 123. A method for preparing a protein beverage according to claim 118, wherein said energy additive is a magnesium containing compound. A method for preparing a protein beverage according to claim 123, wherein said concentration of said magnesium-containing compound comprises from about 0.1 wt% to about 2.0 wt%. A method for preparing a protein drink according to claim 124, wherein said magnesium compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium carbonate, gluconate. magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulphate, and combinations thereof. 126. A method for preparing a protein beverage according to claim 118, wherein said energy-generating additive is a combination of at least two selectives from the group consisting of caffeine, a magnesium-containing compound, and citrulline malate. 127. A method for preparing a protein drink according to claim 100, wherein a chemical preservative or natural preservative is mixed in said mixture. A method for preparing a protein drink according to claim 127, wherein said chemical preservative is a sorbate or benzoate and said natural preservative is nisin or natamycin. A method for preparing a protein drink according to claim 117, wherein said concentrated plant extract has a high nutritional content. A method for preparing a protein drink according to claim 117, wherein said concentrated plant extract contributes negligibly to the overall calorie content of the protein carbonated drink. 131. A method for preparing a protein drink according to claim 117, wherein said comprotein drink is a meal replacement. A method for preparing a protein drink according to claim 100, wherein said protein is selected from the group consisting of whey protein, casein, lactalbumin, wheybumin, glycomacropeptide, soy protein, rice, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, and combinations thereof. 133. A protein composition suitable for human consumption comprising: about 0 wt.% To about 98 wt.% Juice, about 2 wt.% To about 15 wt.% Protein; about 0% alcohol by volume to about 15% alcohol by volume; It is understood that said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year thereafter. substantial protein solubility is preserved in the beverage composition, and said protein drink is essentially free of pathogens known to be harmful to human health, both at the time of packaging the protein drink and for at least one year thereafter. the packaging. 134. Protein drink composition according to claim 133, characterized in that said protein is derived from whey protein. 135. Protein drink composition according to claim 134, characterized in that said whey protein treat is derived from whey protein isolate, whey protein concentrate or whey protein hydrolyzate. 136. A protein beverage composition according to claim 133, characterized in that said alcohol by volume comprises from about 4% alcohol by volume to about 8% alcohol by volume. 137. A protein beverage composition according to claim 133, characterized in that said alcohol is derived from malt fermented grain. 138. A method of preparing a protein beverage comprising: mixing in juice a water to provide a weight percent of from about 0% to about 98% juice, a protein to provide a weight percentage of protein in from about 2% to about 15%, an alcohol to provide a weight percent alcohol in the mixture from about 0% alcohol by volume to about 15% alcohol by volume, and an amount of a pH adjusting agent to provide a pH between about 2 and about 3.4, whereby a mixture is obtained: heating said mixture to a temperature ranging from about 140 ° F (4.4 ° C) to about 188 ° F (86.6 ° C) for a period ranging from about 60 seconds to about 10 seconds, cooling said mixture to a temperature of about 40 ° F (4.4 ° C) or less over a period of time comprising about 5 minutes. about 10 minutes; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink. A method for preparing a protein drink according to claim 138, wherein said protein is derived from whey protein. A method for preparing a protein drink according to claim 139, wherein said whey protein is derived from whey protein isolate, whey protein concentrate or whey protein hydrolyzate. . 141. A method for preparing a protein drink according to claim 138, wherein said alcohol by volume comprises from about 4% alcohol by volume to about 8% alcohol by volume. 142. A method for preparing a protein drink according to claim 138, characterized in that said alcohol is derived from malt-based fermented grain. 143. A human protein drink composition comprising: about 0 wt.% To about 100 wt.% Juice, about 0.01 wt.% To about 15 wt.% Juice. whereas said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year. After packaging, substantial protein solubility is preserved in the beverage composition, and said protein drink is essentially free of pathogens known to be harmful to human health, both at the time of packaging the protein drink and for a period of at least one year after wrapping. 144. A method of preparing a protein beverage comprising: mixing in juice a water to provide a weight percent of from about 0% to about 100% juice, a protein to provide a weight percent protein in the from about 0.01% to about 15%, and an amount of a pH adjusting agent to provide a pH of from about 2 to about 3.4, whereby a mixture is obtained: heating said mixture to a temperature comprising about 140 ° F (4.4 ° C) to about 188 ° F (86.6 ° C) for a period ranging from about 60 seconds to about 10 seconds, cooling said mixture to a temperature of about 40 ° C. ° F (4.4 ° C) or less over a period of time comprising from about 5 minutes to about 10 minutes; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink. 145. A beverage composition with a protein suitable for human consumption, comprising: about 0 wt% to about 100 wt% juice, about 0.01 wt% to about 15 wt% of juice. protein, about 0% alcohol by volume to about 15% alcohol by volume; It is understood that said protein beverage composition has a pH ranging from about 2.0 to about 3.4, whereby both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year after substantial protein solubility is preserved in the beverage composition, and said protein drink is essentially free of pathogens known to be harmful to human health, both at the time of packaging the protein drink and for at least one year thereafter. the packaging. 146. A method for preparing a protein beverage comprising: mixing in juice a water to provide a weight percent of from about 0% to about 100% juice, a protein to provide a weight percentage of protein in from about 0.01% to about 15%, an alcohol to provide a weight percent alcohol in the mixture from about 0% alcohol by volume to about 15% alcohol by volume, and an amount of an adjusting agent pH to provide a pH between about 2 and about 3.4, whereby a mixture is obtained: heating said mixture to a temperature comprising about 140 ° F (4.4 ° C) to about 188 ° F (86 ° C). , 6 ° C) for a period ranging from about 60 seconds to about 10 seconds, cooling said mixture to a temperature of about 40 ° F (4.4 ° C) or less over a period of time comprising about 5 minutes to about 10 minutes; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink. 147. A human protein drink composition comprising: about 2 wt% to about 15 wt% protein; It is understood that said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year thereafter. In addition, substantial protein solubility is preserved in the beverage composition, and said protein drink is essentially free of active microbes known to be harmful to human health without thermal processing of the protein drink to inactivate microbes. 148. A protein beverage composition according to claim 147, characterized in that said wt.% Of the present protein comprises from about 3 wt.% To about 10 wt.%. 149. A protein drink composition according to claim 148, characterized in that said wt% present comprises from about 5 wt% to about 8 wt%. 150. Protein beverage composition according to claim 147, characterized in that said protein is derived from whey protein. 151. Protein drink composition according to claim 150, characterized in that said treat whey protein is derived from whey protein isolate, whey protein concentrate or whey protein hydrolyzate. 152. Protein beverage composition according to claim 151, characterized in that said whey protein treat is derived from whey protein isolate. 153. A protein drink composition according to claim 151, characterized in that said treat whey protein is an aqueous whey protein isolate or a whey protein concentrate. 154. A protein drink composition according to claim 151, characterized in that said treat whey protein is a dry whey protein isolate or a dry whey protein concentrate. 155. A protein beverage composition according to claim 154, characterized in that said whey protein dry isolate or whey protein dry concentrate is hydrated to prepare an aqueous whey protein isolate or aqueous concentrate. whey protein prior to the addition of said protein drink composition. Protein beverage composition according to claim 153 or claim 155, characterized in that a pH adjusting agent is added to said aqueous whey protein isolate or aqueous whey protein concentrate to lower the pH of the isolate. aqueous whey protein concentrate or aqueous whey protein concentrate at the pH of said comprotein beverage composition prior to the addition of said aqueous whey protein isolate or aqueous whey protein concentrate to said protein beverage composition . 157. Protein drink composition according to claim 147, characterized in that said protein drink is a carbonated protein drink containing carbonation. 158. A protein beverage composition according to claim 157, characterized in that said carbonation comprises from about 0.1 volume to about 6.0 volumes per deliquid volume in said protein beverage. 159. A protein drink composition according to claim 158, characterized in that said carbonation comprises from about 1.6 volume to about 3.5 volumes per deliquid volume in said protein drink. 160. Protein drink composition according to claim 159, characterized in that said carbonation comprises from about 1.7 volume to about 3.0 volume per deliquid volume in said protein drink. 161. A protein beverage composition according to claim 147, characterized in that said essentially microbially free condition is created by demicrobial inactivation via carbonation, aseptic conditioning, ozonation, radiation, ultra violet light, high pressure processing, membrane permeation, pulsating electric field, or a combination thereof. 162. Protein beverage composition according to claim 161, characterized in that said essentially free condition of active microbes is created by demicrobial inactivation with carbon dioxide. 163. Protein beverage composition according to claim 161, characterized in that said essentially free condition of active microbes is created by demicrobial inactivation via high pressure processing. 164. Protein drink composition according to claim 161, characterized in that said essentially essential free microbes condition is created by the combined effects of inactivation of microbes with carbon dioxide and inactivation of microbes by high pressure processing. 165. A protein beverage composition according to claim 147, characterized in that said essentially microbes free condition is created by inactivating demicrobes in the individual container into which said comprotein beverage composition is packaged. 166. Whey protein beverage composition according to claim 165, characterized in that said inactivation has been carried out by high pressure processing of the protein drink, while said protein beverage is contained in an individual container. 167. A protein beverage composition according to claim 147, characterized in that said beverage comprises at least one additional ingredient selected from the group consisting of a defoaming agent, a nutrient, calcium or a calcium derivative, an additive energy generator, a herbal supplement, a concentrated plant extract, a flavoring agent, a sweetener, and a coloring agent. 168. Protein beverage composition according to claim 167, characterized in that said energy-generating additive is selected from the group consisting of caffeine, citrulline malate, a magnesium-containing compound, and combinations thereof. 169. A protein beverage composition according to claim 168, wherein said energy generating additive is caffeine. 170. A protein beverage composition according to claim 169, characterized in that a caffeine concentration comprises from about 0.01% to about 0.085% by weight. 171. Protein drink composition according to claim 168, characterized in that said energy generating additive is citrulline malate. 172. Protein beverage composition according to claim 171, characterized in that a concentration of said citrulline malate comprises from about 0.1 wt% to about 2.0 wt%. 173. A protein drink composition according to claim 168, characterized in that said energy generating additive is a magnesium-containing compound. 174. A protein beverage composition according to claim 173, characterized in that said concentration of said magnesium-containing compound comprises from about 0.1 wt% to about 2.0 wt%. 175. A protein beverage composition according to claim 173, characterized in that said magnesium compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium carbonate, magnesium gluconate. , magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulphate, and combinations thereof. 176. A protein beverage composition according to claim 164, characterized in that said energy generating additive is a combination of at least two additives selected from the group consisting of caffeine, citrulline malate, and a magnesium-containing compound. 177. Protein beverage composition according to claim 147, characterized in that said beverage is in addition a chemical preservative or a natural preservative. 178. A protein beverage composition according to claim 177, characterized in that said chemical preservative is a sorbate or benzoate and said natural preservative is nisin or natamycin. 179. Protein drink composition according to claim 167, characterized in that said concentrated plant extract has a high nutritional content. 180. Protein drink composition according to claim 167, characterized in that said concentrated plant extract contributes negligibly to the overall calorie content of protein. 181. Protein drink composition according to claim 147, characterized in that said whey protein juice drink is a meal replacement. 182. Protein beverage composition according to claim 147, characterized in that said protein is selected from the group consisting of whey protein, casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, and combinations thereof. 183. A method of preparing a protein drink comprising: mixing a protein in water to provide a weight percent protein in the mixture of from about 2% to about 15% and the amount of a pH adjusting agent for provide a pH of about 2 and about 5.5, whereby a mixture is obtained; and conditioning said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink, the substantial protein solubility being conserved in the beverage composition, and said protein drink is essentially free of microbes. actives known to be harmful to human health without heat-processed protein to inactivate microbes. 184. A method for preparing a protein drink according to claim 183, characterized in that also comprising carbon dioxide comprising said blend to obtain a comprotein drink wherein the amount of carbonation present in said blend comprises about 0.10%. 1 volume per volume of liquid mixture to about 6.0 volumes per volume of liquid mixture. 185. The method of preparing a protein beverage according to claim 184, wherein the amount of carbonation present in said mixture comprises from about 1.6 vol to about 3.5 volumes per volume of liquid. 186. A method for preparing a protein beverage according to claim 185, characterized in that the amount of carbonation present in said mixture comprises from about 1.7 volume to about 3.0 volume by volume of liquid. 187. A method for preparing a protein drink according to claim 183, wherein an amount of a pH adjusting agent is added to said mixture to provide a pH of between about 2.0 and about 3.4. 188. A method for preparing a protein drink according to claim 183, wherein said protein is added to the mixture to provide a protein weight percentage of from about 3% to about 10%. 189. A method for preparing a protein drink according to claim 188, wherein said protein is added to the mixture to provide a protein percentage by weight of from about 5% to about 8%. 190. A method for preparing a protein drink according to claim 183, characterized in that said protein is derived from whey protein. A method for preparing a protein drink according to claim 190, wherein said whey protein is derived from whey protein isolate, whey protein concentrate, or whey protein hydrolyzate. milk. 192. A method for preparing a protein drink according to claim 191, wherein said whey protein is derived from whey protein isolate. 193. A method for preparing a protein drink according to claim 191 wherein said whey protein is an aqueous whey protein isolate or an aqueous whey protein concentrate. A method for preparing a protein drink according to claim 191, wherein said whey protein is a dry whey protein isolate or a whey protein concentrate. A method for preparing a protein drink according to claim 194, wherein said whey protein isolate or dry whey protein concentrate is hydrated to prepare an aqueous whey protein isolate or concentrate. of whey protein before addition to said protein drink. 196. A method for preparing a protein drink according to claim 193 or claim 195 wherein it adjusts a pH adjusting agent to said aqueous whey protein isolate or aqueous whey protein concentrate to lower pH. of the aqueous whey protein isolate or aqueous whey protein concentrate at the pH of said protein drink prior to the addition of said aqueous whey protein isolate or aqueous whey protein concentrate to said comprotein beverage composition . A method for preparing a protein drink according to claim 183, characterized in that said protein-carbonated drink is colorless in color, showing essentially no turbidity. 198. A method for preparing a protein beverage according to claim 183, wherein said essentially free condition of active microbes is created by demicrobial inactivation via carbonation, aseptic conditioning, ozonation, radiation, ultra violet light, high processing. pressure, membrane permeation, pulsating electric field, or a combination thereof. 199. A method for preparing a protein beverage according to claim 198, wherein said essentially free condition of active microbes is created by demicrobial inactivation with carbon dioxide. A method for preparing a protein drink according to claim 198, wherein said essentially free condition of active microbes is created by demicrobial inactivation via high pressure processing. A method for preparing a protein drink according to claim 198, wherein said essentially free condition of active microbes is created by the combined effects of inactivating microbes with carbon dioxide and the inactivation of high pressure processing microbes. A method for preparing a protein drink according to claim 183, characterized in that said essentially microbes-free condition is created by demicrobial inactivation in the individual container into which said comprotein drink composition is packaged. 203. A method for preparing a protein drink according to claim 202, characterized in that said inactivation has been carried out by high pressure processing of the protein drink while said protein drink is contained in said individual container. A method for preparing a protein drink according to claim 183, wherein additional ingredients are mixed in said mixture, and said additional ingredients include at least one ingredient selected from the group consisting of a nutrient, calcium or a calcium derivative, an energy-generating additive, a herbaceous supplement, a concentrated plant extract, a flavoring agent, a sweetener, and a coloring agent. 205. A method for preparing a protein beverage according to claim 204, wherein said energy additive is selected from the group consisting of caffeine, decitrulin malate, a magnesium containing compound, and combinations thereof. 206. A method for preparing a protein drink according to claim 205, wherein said energy additive is caffeine. A method for preparing a protein drink according to claim 206, wherein said caffeine comprises from about 0.01% to about 0.085% by weight. 208. A method for preparing a protein drink according to claim 205, wherein said energy additive is citrulline malate. A method for preparing a protein beverage according to claim 208, wherein a concentration of said citrulline malate comprises from about 0.1 wt% to about 2.0 wt%. A method for preparing a protein drink according to claim 205, characterized in that said energy additive is a magnesium-containing compound. Method for preparing a protein beverage according to claim 210, wherein said concentration of said magnesium-containing compound comprises from about 0.1 wt% to about 2.0 wt%. Method for preparing a protein drink according to claim 211, characterized in that said magnesium compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium carbonate, gluconate. magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulphate, and combinations thereof. A method for preparing a protein drink according to claim 205, wherein said energy-generating additive is a combination of at least two selectives from the group consisting of caffeine, a magnesium-containing compound, and citrulline malate. Method for preparing a protein drink according to claim 183, characterized in that a chemical preservative or natural preservative is mixed in said mixture. A method for preparing a protein drink according to claim 214, wherein said chemical preservative is a sorbate or benzoate and said natural preservative is nisin or natamycin. Method for preparing a protein drink according to claim 204, characterized in that said concentrated plant extract has a high nutritional content. A method for preparing a protein drink according to claim 204, wherein said concentrated plant extract contributes negligibly to the overall calorie content of the protein drink. Method for preparing a protein drink according to claim 204, characterized in that said comprotein drink is a meal replacement. A method for preparing a protein drink according to claim 183, wherein said protein is selected from the group consisting of whey protein, casein, lactalbumin, wheybumin, glycomacropeptide, soy protein, rice, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, and combinations thereof. 220. A protein composition suitable for human consumption comprising: about 2 wt% to about 15 wt% protein, about 0 wt% alcohol to about 15 wt% alcohol ; It is understood that said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year thereafter. packaging, substantial protein solubility is conserved in the beverage composition, and said protein drink is essentially free of pathogens known to be harmful to human health without thermal processing of the protein drink to inactivate microbes. 221. A protein drink composition according to claim 220, characterized in that said protein is derived from whey protein. 222. Protein drink composition according to claim 221, characterized in that said treat whey protein is derived from whey protein isolate, whey protein concentrate or whey protein hydrolyzate. 223. A protein beverage composition according to claim 220, characterized in that said alcohol by volume comprises from about 4% alcohol by volume to about 8% alcohol by volume. 224. A protein beverage composition according to claim 220, characterized in that said alcohol is derived from malt fermented grain. 225. A method for preparing a protein drink, comprising: mixing in water a protein to provide a weight percent protein in the mixture of from about 2% to about 15%, an alcohol to provide a weight percentage. of alcohol in the mixture from about 0% alcohol by volume to about 15% alcohol by volume, an amount of a pH adjusting agent to give a pH of about 2 and about 5.5, which gives a mixing, and conditioning said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink, the substantial protein solubility being conserved in the beverage composition, and said protein drink is essentially free. of active microbes known to be harmful to human health without protein-fed thermal processing to inactivate microbes. Method for preparing a protein drink according to claim 225, characterized in that said protein is derived from whey protein. A method for preparing a protein drink according to claim 226, wherein said whey protein is derived from whey protein isolate, whey protein concentrate or whey protein hydrolyzate. . A method for preparing a protein drink according to claim 225, wherein said alcohol by volume comprises from about 4% alcohol by volume to about 8% alcohol by volume. Method for preparing a protein drink according to claim 225, characterized in that said alcohol is derived from the fermented grain malt base. 230. A protein beverage composition suitable for human consumption, characterized in that it comprises: about 0.01% by weight to about 15% by weight of protein, whereas said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both protein packaging and subsequent storage without refrigeration for a period of at least one year after packaging, substantial protein solubility is conserved in the beverage composition, and said Comprotein drink is essentially free of active microbes known to be harmful to human health without thermal processing of the Comprotein drink to inactivate microbes. 231. A method for preparing a protein drink comprising: mixing a protein in water to provide a weight percent protein in the mixture of from about 0.01% to about 15% and an amount of a adjusting agent. pH to provide a pH between about 2 and about 5.5, whereby a mixture is obtained, and conditioning said protein drink in a container which can be stored without refrigeration for more than one year prior to that by a consumer of the beverage with protein, whereas the substantial solubility of the protein is conserved in the beverage composition, and said protein-drunk is essentially free of active microbes known to be harmful to human health without heat-processed protein-inactivated microbes. 232. A beverage composition with protein suitable for human consumption, characterized in that it comprises: about 0.01% by weight to about 15% by weight of protein, about 0% by volume alcohol to about 15% by weight. volume alcohol; It is understood that said protein beverage composition has a pH ranging from about 2.0 to about 3.4, with both the protein beverage packaging and subsequent storage without refrigeration for a period of at least one year thereafter. packaging, substantial protein solubility is conserved in the beverage composition, and said protein drink is essentially free of pathogens known to be harmful to human health without thermal processing of the drink with protein to inactivate microbes. 233. A method for preparing a protein drink, comprising: mixing in water a protein to provide a weight percentage of protein in the mixture of from about 0.01% to about 15%, an alcohol to provide a percentage. by weight of alcohol in the mixture from about 0% alcohol by volume to about 15% alcohol by volume, an amount of a pH adjusting agent to provide a pH of about 2 and about 5.5, whereby obtains a mixture, and conditioning said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink, with the substantial solubility of the protein being conserved in the beverage composition, and said protein drinkable. essentially free of active microbes known to be harmful to human health without protein-dubbed thermal processing to inactivate microbes. 234. Composition of a dilute comprotein drink concentrate concentrate suitable for human consumption, characterized in that it comprises: about 0% by weight to about 60% by weight of juice concentrate, with said juice concentrate has a Brix value of about 20Brix to about 75Brix; about 10 wt% to about 60 wt% protein; whereas both at the time of packaging the protein drink concentrate syrup as well as during subsequent uncooled storage, substantial protein solubility is maintained in the protein drink concentrate syrup, and whereas said protein drink concentrate syrup is essentially free of known pathogenic demicrobes. because they are harmful to human health, both at the time of packaging protein concentrate drink syrup and during subsequent storage. A composition protein drink syrup composition according to claim 234, characterized in that said protein drink concentrate syrup comprises from about two times the syrup to about twenty-five times the syrup. Comprotein drink concentrate syrup composition according to Claim 234, characterized in that said protein drink concentrate syrup is about five times oxirope. Compotein drink concentrate syrup composition according to claim 236, characterized in that one part of said protein drink concentrate syrup is diluted with four parts of liquid to prepare a protein drink suitable for human consumption. The composition of the comprotein beverage concentrate syrup according to claim 237, characterized in that said liquid is water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, rice milk, milk. almonds, or combinations thereof. Composition of a concentrated drink beverage syrup composition according to claim 237, characterized in that said liquid contains carbonation. 240. The comprotein drink concentrate syrup composition according to claim 237, wherein said protein drink contains carbonation. The composition of the comprotein drink concentrate syrup according to claim 240, wherein said carbonation of said protein drink comprises from about 1.6 volumes to about 3.5 volumes per volume of protein drink. The composition of the comprotein drink concentrate syrup according to claim 234, characterized in that it comprises: from about 10 wt.% To about 15 wt.% Of concentrated juice, said juice concentrate having a Brix value of about from 60Brix to about 70Brix; about 10 wt% to about 40 wt% protein. 243. A comprotein drink concentrate syrup composition according to claim 234, characterized in that it comprises: about 40 wt.% To about 60 wt.% Of concentrated juice, said juice concentrate having a Brix value of about from 40Brix to about 50Brix; about 10 wt% to about 40 wt% protein. 244. A comprotein drink concentrate syrup composition according to claim 234, comprising: about 0% by weight of juice concentrate; about 10 wt% to about 40 wt% protein. 245. A comprotein beverage concentrate syrup composition according to claim 237, characterized in that said weight percent protein present in said comprotein beverage comprises from 2% by weight to about 8% by weight. The composition of a comprotein drink concentrate syrup according to claim 245, characterized in that said weight percent protein present in said comprotein drink comprises from 1.6 wt% to about 4 wt%. The composition of the comprotein beverage concentrate syrup according to claim 237, characterized in that said weight percent of juice present in said protein beverage comprises from 2% by weight to about 20% by weight. The composition of the comprotein drink syrup concentrate according to claim 247, characterized in that said weight percent of juice present in said protein drink comprises from 10% by weight to about 20% by weight. Composition of a concentrated drink beverage syrup according to claim 234, characterized in that said juice is fruit juice or vegetable juice. A composition comprising a drink protein syrup composition according to claim 234, wherein said protein is derived from whey protein, casein, lactalbumin, wheybumin, glycomacropeptide, soy protein, rice protein, protein. pea, canola protein, wheat protein, hemp protein, zein, flaxseed protein, egg white protein, ovalbumin, gelatin protein, or combinations thereof. The composition of the comprotein drink syrup concentrate according to claim 250, characterized in that said protein is derived from whey protein. The composition of a drinkable concentrate syrup composition according to claim 251, wherein said whey protein is derived from whey protein isolate, whey protein concentrate, whey protein hydrolyzate. , or combinations thereof. 253. A comprotein drink concentrate syrup composition according to claim 237, characterized in that said protein drink has a pH ranging from about 2.0 to about 3.4. Protein-protein drink concentrate syrup composition according to Claim 253, characterized in that the beverage has a pH ranging from about 3.0 to about 3.2. The composition of the comprotein concentrate syrup according to claim 234, characterized in that any such essentially free condition of active microbes is created by the inactivation of microbes via pasteurization, aseptic conditioning, carbonation, ozonation, radiation, ultraviolet light, high pressure processing, membrane permeation, pulsating electric field, sonication, or combinations thereof. 256. The comprotein beverage concentrate syrup composition according to claim 234, characterized in that it further comprises from about 0% by weight to about 100% by weight of the filler. The beverage protein concentrate composition according to claim 256, wherein said charge comprises at least one additional ingredient selected from the group consisting of water, a sweetener, a flavoring agent, a coloring agent, a defoaming agent, a nutrient, calcium or calcium derivative, an energy generating additive, a herbal supplement, a concentrated plant extract, and a preservative. The composition of the comprotein drink syrup concentrate according to claim 257, wherein said energy generating additive is caffeine, citrulline malate, a magnesium-containing compound, or a combination thereof. The composition of a comprotein drink syrup concentrate according to claim 257, wherein said preservative is a chemical preservative or a natural preservative. 260. The comprotein beverage concentrate syrup composition according to claim 259, wherein said chemical preservative is a sorbate or benzoate and said natural preservative is nisin or natamycin. The comprotein drink concentrate syrup composition according to claim 237, wherein said protein drink is a meal replacement. A composition protein drink syrup composition according to claim 234, characterized in that said protein drink concentrate syrup may be used by an individual, in an automatic beverage dispenser, or in a potting facility. A composition of a protein drink concentrate syrup according to claim 234, wherein said protein drink concentrate syrup is dried to form a protein juice drink concentrate powder via freeze drying (spray drying), fluid bed drying, drum drying, or combinations thereof. A composition protein drink syrup composition according to claim 263, characterized in that said protein juice drink concentrate powder is diluted with a liquid to prepare a protein drink suitable for human consumption. Composition of a concentrated drink beverage syrup composition according to claim 264, characterized in that said liquid is water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, rice milk, milk. almonds, or combinations thereof. Composition of the comprotein beverage concentrate syrup according to claim 264, characterized in that said liquid contains carbonation. Composition of a comprotein drink concentrate syrup according to claim 264, characterized in that said protein drink contains carbonation. 268. A protein concentrate drink powder composition suitable for reconstitution to generate a human drink beverage, characterized in that it comprises: about 0 wt.% To about 100 wt.% Of juice as a juice powder concentrate about 0.05% by weight to about 90% by weight of protein, whereas said protein drink concentrate powder may be diluted with a liquid to prepare a protein drink suitable for human consumption and said concentrated protein powder Protein can be used by an individual, in an automatic drinking dispenser, or in a potting facility. A protein beverage concentrate powder composition according to claim 268, wherein said liquid is water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, milk, rice milk, milk. almonds, or combinations thereof. A protein beverage concentrate powder composition according to claim 268, characterized in that said liquid contains carbonation. Protein beverage concentrate powder composition according to Claim 268, characterized in that said protein drink contains carbonation. Protein beverage concentrate powder composition according to Claim 271, characterized in that said carbonation of said protein beverage comprises from about 1.6 volume to about 3.5 volumes per volume of protein beverage. A protein beverage concentrate powder composition according to claim 268, wherein said percentage by weight of protein present in said protein-coated concentrate powder comprises from about 45% by weight to about 90% by weight. A protein beverage concentrate powder composition according to claim 267, wherein said percentage by weight of protein present in said protein beverage comprises from 0.01% by weight to about 15% by weight. A protein beverage concentrate powder composition according to claim 274, characterized in that said percentage by weight of protein present in said protein beverage comprises from 2% by weight to about 15% by weight. Protein beverage concentrate powder composition according to Claim 275, characterized in that said percentage by weight of protein present in said protein beverage comprises from 3% by weight to about 10% by weight. Protein beverage concentrate powder composition according to Claim 268, characterized in that said percentage by weight of the juice present in said protein concentrate drink powder comprises from 0% by weight to about 50% by weight. A protein beverage concentrate powder composition according to claim 268, wherein said percentage by weight of the juice present in said protein beverage comprises from 0% by weight to about 30% by weight. Protein drink concentrate powder composition according to Claim 268, characterized in that said dry juice powder concentrate is dried fruit juice powder concentrate or dried vegetable juice powder concentrate. A protein beverage concentrate powder composition according to claim 268, wherein said protein is derived from whey protein, casein, lactalbumin, whey albumin, glycomacropeptide, soy protein, rice protein, protein. pea, canola protein, wheat protein, hemp protein, zein, flaxseed protein, egg white protein, ovalbumin, gelatin protein, or combinations thereof. A protein beverage concentrate powder composition according to claim 280, characterized in that said protein is derived from whey protein. Protein beverage concentrate powder composition according to claim 281, characterized in that said whey protein is derived from whey protein isolate, whey protein concentrate, whey protein hydrolyzate. delight, or combinations thereof. Protein beverage concentrate powder composition according to Claim 268, characterized in that said protein drink has a pH ranging from about 2.0 to about 3.4. A protein beverage concentrate powder composition according to claim 268, characterized in that said drink has a pH ranging from about 3.0 to about 3.2. Protein concentrate beverage powder composition according to Claim 268, characterized in that it further comprises from about 0% by weight to about 100% by weight of the filler. Protein beverage concentrate powder composition according to claim 285, characterized in that said filler comprises at least one additional ingredient selected from the group which includes a sweetener, a flavoring agent, a coloring agent, defoaming agent, a nutrient, calcium. or a calcium derivative, an additive energy generator, an herbaceous supplement, a concentrated plant extract, and a preservative. A protein beverage concentrate powder composition according to claim 286, characterized in that said energy-generating additive is caffeine, citrulline malate, a magnesium-containing compound, or a combination thereof. A protein beverage concentrate powder composition according to claim 286, characterized in that said preservative is a chemical or natural preservative. A protein beverage concentrate powder composition according to claim 288, characterized in that said chemical preservative is a sorbate or a benzoate and said natural preservative is nisin or natamycin. A protein beverage concentrate powder composition according to claim 268, characterized in that said protein drink is a meal replacement. 291. A method of preparing a protein diluted drink syrup composition suitable for dilution to generate a drink suitable for human consumption, comprising: mixing a juice concentrate with a Brix value of about 20 0Brix to about 75 0Brix to to provide a deconcentrated weight percent of juice from about 0 weight percent to about 60 weight percent and a protein to provide a weight percent protein in the mixture from about 10 weight percent to about 75 weight percent, with that a mixture is obtained, and to condition said concentrated beverage protein syrup into a container which can be stored at room temperature. Method for preparing a protein drink syrup concentrate composition according to claim 291, characterized in that said comprotein drink concentrate syrup ranges from 2 by 1 to about a 25 by 1 syrup concentration. Method for preparing a protein drink concentrate syrup composition according to claim 292, characterized in that said comprotein drink concentrate syrup has a syrup concentration of about 5 by 1. Method for preparing a protein drink concentrate syrup composition according to claim 293, characterized in that one part of said protein-drenched concentrated syrup is diluted with four parts of liquid to prepare a protein drink suitable for human consumption. . Method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said liquid is water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, milk. rice, almond milk, or combinations thereof. Method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said liquid contains carbonation. Method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said protein drink contains carbonation. A method for preparing a protein beverage syrup concentrate composition according to claim 297, wherein said carbonation of said comprotein beverage comprises from about 1.6 volume to about 3.5 volumes by volume of beverage containing protein. A method for preparing a protein drink syrup concentrate composition according to claim 291, comprising: mixing a juice concentrate having a Brix value of about 60 ° Brix to about 70 ° Brix to provide a weight percent of juice concentrate from about 10 wt% to about 15 wt%, and a protein to provide a weight percentage of protein blend of from about 10 wt% to about 40 wt%, yielding It is a mixture. Method for preparing a protein drink syrup concentrate composition according to claim 291, characterized in that it comprises: mixing a juice concentrate having a Brix value of from about 40 ° Brix to about 50 ° Brix to provide a weight percent of juice concentrate from about 40 wt.% to about 60 wt.% and a protein to provide a wt.% protein blend of from about 10 wt.% to about 40 wt.%. It is a mixture. Method for preparing a protein drink syrup concentrate composition according to claim 291, characterized in that it comprises: mixing a juice concentrate to provide a weight percent of juice concentrate of about 0% by weight and a protein to provide a weight percentage of protein in the mixture from about 0.05% by weight to about 40% by weight, thereby obtaining a mixture. Method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said weight percent protein present in said protein drink comprises from 2 wt% to about 8 wt%. Method for preparing a protein drink syrup concentrate composition according to claim 302, characterized in that said weight percentage of protein present in said protein drink comprises from 1.6% by weight to about 4% by weight. . Method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said weight percent of juice present in said protein drink comprises from 2% by weight to about 20% by weight. Method for preparing a protein drink syrup concentrate composition according to claim 304, characterized in that said weight percent of juice present in said protein drink comprises from 10% by weight to about 20% by weight. Method for preparing a protein drink syrup concentrate composition according to claim 291, characterized in that said juice is fruit juice or smoothies juice. Method for preparing a protein drink syrup concentrate composition according to claim 291, characterized in that said protein is derived from whey protein, casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, protein. rice, pea protein, canola protein, wheat protein, hemp protein, zein, flaxseed protein, egg declare protein, ovalbumin, gelatin protein, or combinations thereof. A method for preparing a protein drink syrup concentrate composition according to claim 307, wherein said protein is derived from milk sorption protein. Method for preparing a protein drink syrup concentrate composition according to claim 308, characterized in that said whey protein is derived from whey protein isolate, whey protein concentrate, hydrolyzed. of whey protein, or combinations thereof. A method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said protein drink has a pH ranging from about 2.0 to about 3.4. Method for preparing a protein beverage syrup concentrate composition according to claim 310, characterized in that said beverage has a pH ranging from about 3.0 to about 3.2. Method for preparing a protein drink syrup concentrate composition according to claim 291, characterized in that said comprotein drink concentrate syrup is treated for inactivation of microbes via pasteurization, aseptic conditioning, carbonation, ozonation, radiation, ultraviolet light, high pressure processing, membrane permeation, pulsating electric field, sonication, or combinations thereof. A method for preparing a protein beverage concentrate syrup composition according to claim 291, characterized in that it further comprises mixing a filler to provide a percentage by weight of charge in the mixture from about 0% by weight to about 100%. . Method for preparing a protein drink syrup concentrate composition according to claim 313, characterized in that said filler comprises at least one additional ingredient selected from the group including water, a sweetener, a flavoring agent, a coloring agent, a defoaming agent, a nutrient, calcium or a calcium derivative, an energy generating additive, a herbaceous supplement, a concentrated plant extract, and a preservative. A method for preparing a protein drink syrup concentrate composition according to claim 314, wherein said energy generating additive is caffeine, citrulline malate, a magnesium containing compound, or a combination thereof. Method for preparing a protein drink syrup concentrate composition according to claim 314, characterized in that said preservative is a chemical preservative or a natural preservative. A method for preparing a protein drink syrup concentrate composition according to claim 316, wherein said chemical preservative is a sorbate or benzoate and said natural preservative is nisin or natamycin. Method for preparing a protein drink syrup concentrate composition according to claim 294, characterized in that said protein drink is a defective substitute. A method for preparing a protein drink concentrate syrup composition according to claim 291, wherein said comprotein concentrate drink syrup may be used by an individual in an automatic beverage dispenser or in a potting facility. . A method for preparing a protein drink concentrate syrup composition according to claim 291, characterized in that said comprotein drink concentrate syrup is dried to form a protein concentrate drink juice powder via freeze drying (freeze drying). , spray drying, fluid bed drying, drum drying, or combinations thereof. A method for preparing a protein drink syrup concentrate composition according to claim 320, wherein said concentrated protein juice drink powder is diluted with a liquid to prepare a protein drink suitable for human consumption. Method for preparing a protein drink syrup concentrate composition according to claim 321, characterized in that said liquid is water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, milk. rice, almond milk, or combinations thereof. Method for preparing a protein drink syrup concentrate composition according to claim 321, characterized in that said liquid contains carbonation. Method for preparing a protein drink syrup concentrate composition according to claim 321, characterized in that said protein drink contains carbonation. 325. A method of preparing a protein concentrate beverage powder composition suitable for reconstitution to generate a beverage suitable for human consumption, comprising: mixing a dry juice powder concentrate to provide a weight percent of the juice concentrate of about from 0 wt.% to about 100 wt.% and a protein to provide a percent by weight of protein in the mixture from about 0.05 wt.% to about 90 wt.%, thereby obtaining a mixture, whereby a mixture is obtained. Said protein drink concentrate powder is advantageous for dilution with a liquid to prepare a human protein drinkable beverage and said protein drink concentrate powder may be used by an individual in an automatic beverage dispenser or in a potting facility. . 326. A method for preparing a protein drink concentrate powder composition according to claim 325, wherein said liquid is water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, milk. rice, almond milk, or combinations thereof. 327. A method for preparing a concentrated protein beverage powder composition according to claim 325, characterized in that said liquid contains carbonation. Method for preparing a protein drink concentrate powder composition according to claim 325, characterized in that said protein drink contains carbonation. A method for preparing a protein drink concentrate powder composition according to claim 328, wherein said carbonation of said protein drink comprises from about 1.6 volume to about 3.5 volumes per protein-coated volume. . Method for preparing a protein concentrate beverage powder composition according to claim 325, wherein said weight percent protein present in said protein beverage concentrate comprises from about 45% by weight to about 90%. by weight. 331. A method for preparing a protein concentrate concentrate powder composition according to claim 325, wherein said weight percent protein present in said protein drink comprises from 0.01 weight% to about 15 weight%. 332. A method for preparing a protein concentrate drink powder composition according to claim 331, wherein said weight percent protein present in said protein drink comprises from 2 wt% to about 15 wt%. 333. A method for preparing a protein concentrate drink powder composition according to claim 332, wherein said weight percent protein present in said protein drink comprises from 3% by weight to about 10% by weight. Method for preparing a protein drink concentrate powder composition according to claim 325, characterized in that said weight percent of juice present in said protein drink concentrate powder comprises from 0% by weight to about -50%. by weight. 335. A method for preparing a protein drink concentrate powder composition according to claim 325, wherein said weight percent of juice present in said protein drink comprises from 0% by weight to about 30% by weight. 336. A method for preparing a protein drink concentrate powder composition according to claim 325, wherein said dry juice powder concentrate is dried fruit juice powder concentrate or dry vegetable juice powder concentrate. Method for preparing a protein concentrate beverage powder composition according to claim 325, characterized in that said protein is derived from whey protein, casein, lactalbumin, wheybumin, glycomacropeptide, soy protein, protein. rice, pea protein, canola protein, wheat protein, hemp protein, zein, flaxseed protein, egg white protein, ovalbumin, gelatin protein, or combinations thereof. 338. A method of preparing a protein concentrate beverage powder composition according to claim 337, characterized in that said protein is derived from whey protein. 339. A method for preparing a protein concentrate drink powder composition according to claim 338, characterized in that said whey protein is derived from whey protein isolate, whey protein concentrate, protein hydrolyzate. of whey, or combinations thereof. 340. A method for preparing a protein drink concentrate powder composition according to claim 325, wherein said protein drink has a pH ranging from about 2.0 to about 3.4. 341. A method for preparing a protein concentrate beverage powder composition according to claim 325, characterized in that said beverage has a pH ranging from about 3.0 to about 3.2. 342. A method for preparing a protein concentrate beverage powder composition according to claim 325, further comprising mixing a filler to provide a weight percent filler of from about 0% by weight to about 100% by weight. . 343. A method for preparing a protein concentrate beverage powder composition according to claim 342 wherein said filler comprises at least one additional ingredient selected from the group including a sweetener, a flavoring agent, a coloring agent, a defoaming agent, a nutrient, calcium or calcium derivative, an energy generating additive, a herbaceous supplement, a concentrated plant extract, and a preservative. 344. A method for preparing a protein drink concentrate powder composition according to claim 343 wherein said energy generating additive is caffeine, citrulline malate, a magnesium containing compound, or a combination thereof. 345. A method for preparing a protein concentrate concentrate powder composition according to claim 343, wherein said preservative is a chemical or natural preservative. 346. A method for preparing a concentrated protein beverage powder composition according to claim 343, wherein said chemical preservative is a sorbate or a benzoate. Said natural preservative is nisin or natamycin. 347. A method for preparing a protein drink concentrate powder composition according to claim 325, wherein said protein drink is a meal replacement. 348. Composition of dilute comprotein drink concentrate syrup suitable for the generation of a drink suitable for human consumption, characterized in that it comprises: about 0% by weight to about 60% by weight of juice concentrate, with said juice concentrate has a Brix value of about 20Brix to about 75Brix; about 0.05 wt% to about 75 wt% protein; whereas both at the time of packaging the protein drink concentrate and during subsequent storage without refrigeration, substantial protein solubility is conserved in the protein drink concentrate syrup, and said protein drink concentrate syrup is essentially free of pathogens known to be harmful to human health, both at the time of conditioning the protein drink concentrate syrup as well as during subsequent storage. 349. A method for preparing a protein syrup composition of dilute protein drink to generate a drink suitable for human consumption, which comprises: mixing a juice concentrate having a Brix value of about 20Brix to about 90Brix to providing a weight percent of juice concentrate from about 0 wt% to about 60 wt% and a protein to provide a weight percentage of protein blend from about 0.05 wt% to about 75 wt%, whereby a mixture is obtained, and the said concentrate drink protein syrup packaged in a container which may be stored at room temperature. 350. Whey protein drink, characterized in that it comprises: about 2% by weight to about 15% by weight whey protein, about 0.1 volume to about 4 volumes of carbon dioxide gas by volume of said protein drink, said whey protein drink composition having a pH of from about 2.0 to about 5.5, and wherein both whey protein packaging is During any subsequent uncooled storage for a period of at least one year after packaging, substantial whey protein solubility is preserved in said comprotein beverage, and said protein beverage is essentially free of pathogenic microbes. 351. Whey protein drink according to claim 350, characterized in that said treat whey protein is isolated from whey protein. 352. Whey protein drink according to claim 350, characterized in that said treat whey protein is whey protein concentrate. 353. Whey protein drink according to claim 350, characterized in that said whey protein drink has a pH of from about 2.0 to about 3.4. 354. Whey protein drink according to claim 350, characterized in that said wt% whey protein comprises from about 3 wt% to about 10 wt%. 355. Whey protein drink according to claim 350, characterized in that said wt% whey protein comprises from about 5 wt% to about 8 wt%. Whey protein beverage according to any one of claims 350 to 352, characterized in that it comprises from about 1.6 volumes to about 3.5 volumes of carbon dioxide gas per volume of liquid. Whey protein beverage according to any one of claims 350 to 352, characterized in that it comprises from about 1.7 volume to about 3.0 volumes of carbon dioxide gas per volume of liquid. 358. Whey protein drink according to any one of claims 350 to 352, characterized in that it is essentially free of pathogens, which is created by the activation of microbes in the individual container in which said whey comprotein drink. It is wrapped. Whey protein drink according to any one of claims 350 to 352, characterized in that any pathogens are inactivated using a temporally controlled temperature condition of the whey protein drink as said protein drink. of whey is contained in an individual container. 360. Whey protein drink according to any one of claims 350 to 352, characterized in that any pathogenic microbes of the whey protein drink are inactivated using high temperature exposure, radiation, or a combination thereof. . Whey protein beverage according to any one of claims 350 to 352, characterized in that said beverage comprises at least one additional ingredient selected from the group which includes a defoaming agent, a nutrient, calcium or calcium derivative, a herbal supplement, a flavoring agent, a sweetener, and a coloring agent. 362. A method for preparing a whey protein drink, comprising: mixing whey protein to provide a percentage by weight of whey protein in the mixture from about 2% to about 15%. by weight, an antifoaming agent, and an amount of a pH adjusting agent to provide a pH between about 2 and about 3.4, whereby a mixture is obtained: heating said mixture to a temperature comprising about 140 ° F ( 60 ° C) at about 188 ° F (86.6 ° C) for a period ranging from about 60 seconds to about 10 seconds, adding carbon dioxide to said mixture to obtain a whey protein drink being about 0.1 about 4.0 volumes of carbon dioxide per volume of liquid mixture is present; and conditioning said whey protein beverage in a container which may be stored uncooled for more than one year before use by a consumer of the whey protein beverage. 363. The method of claim 362, wherein said maximum temperature during heating is about 150 ° F (65.5 ° C). 364. The method of claim 363, wherein said carbonated whey protein drink is transparent, exhibiting essentially no turbidity during said uncooled storage. 365. A method for preparing a whey protein drink, comprising: mixing a whey protein to provide a percentage by weight of whey protein in the mixture from about 2% by weight to about 15%. % by weight, a defoaming agent, and an amount of a pH adjusting agent to provide a pH between about 2 and 5.5, to obtain a mixture, add carbon dioxide to said mixture to obtain a whey protein drink wherein about 0.1 volume to about 4.0 volumes of carbon dioxide per volume of liquid mixture is present: packaging said whey protein drink in a container for use by a whey protein drink consumer; treat such a mixture to inactivate pathogens, and the packaged and treated whey protein drink may be stored without refrigeration for more than one year prior to use by a consumer of the whey protein drink. 366. The method of claim 365, wherein said pH is not greater than about 3.4. A method according to any one of claims 365 to claim 366, wherein said mixture is treated to inactivate pathogens in an individual container wherein said whey protein beverage is subsequently stored and handled by a drink consumer. 368. The method of claim 365, wherein any pathogenic microbes in the whey protein drink are inactivated using radiation. A method according to claim 365, characterized in that said mixture includes at least one additional ingredient selected from the group which includes a defoaming agent, a nutrient, calcium or a calcium derivative, a herbaceous supplement, a flavoring agent, a sweetener, and a coloring agent. 370. The method of claim 366, characterized in that said whey protein drink is transparent, showing essentially no turbidity during said uncooled storage. 371. The method of claim 367, wherein said whey protein drink is transparent, exhibiting essentially no turbidity during said uncooled storage. 372. Protein drink, characterized in that it comprises: about 2 wt.% To about 15 wt.% Of protein, said protein being essentially free of caseinate, about 0.1 volume to about 4 volumes of protein. carbon dioxide gas by volume of said protein drink, said protein drink composition having a pH of from about 2.0 to about 5.5, and both when the protein is packed and also during any storage Subsequent without refrigeration for a period of at least one year after packaging, substantial protein solubility is preserved in said protein drink, said protein drink is essentially free of pathogens. 373. A protein drink according to claim 372, characterized in that any protein drink pathogens are inactivated using high temperature exposure, radiation, or a combination thereof. 374. A protein beverage according to claim 372, characterized in that said beverage comprises at least one additional ingredient selected from the group including a scenting agent, a nutrient, calcium or a calcium derivative, a herbal supplement, a flavoring agent, a sweetener, and a coloring agent. 375. A protein drink according to claim 372, characterized in that said protein drink has a pH of from about 2.0 to about 3.4. 376. A protein drink according to claim 372, characterized in that said wt% protein comprises from about 3 wt% to about 10 wt%. 377. A protein drink according to claim 372, characterized in that said wt% protein comprises from about 5 wt% to about 8 wt%. 378. Protein drink according to any one of claims 374 to 377, characterized in that it comprises from about 1.6 volumes to about 3.5 volumes of carbon dioxide gas per volume of liquid. 379. A protein drink according to any one of claims 374 to 377, characterized in that it comprises from about 1.7 volumes to about 3.0 volumes of carbon dioxide gas per volume of liquid. 380. Protein drink according to any one of claims 374 to 377, characterized in that it is essentially free of pathogens, which is created by inactivating microbes in the individual container in which said protein drink is packaged. 381. Protein drink according to any one of claims 374 to 377, characterized in that any pathogenic microbes are inactivated using a temporally controlled temperature condition of the protein drink, while said protein drink is contained in an individual container. 382. A method of preparing a protein beverage comprising: mixing protein, said protein being essentially free of caseinate, to provide a protein by weight percentage of from about 2% to about 15% by weight. by weight, a foaming agent and an amount of a pH adjusting agent to provide a pH of from about 2 to about 3.4, whereby a mixture is obtained: heating said mixture to a temperature of about 140 ° F (60 ° F). At about 188 ° F (86.6 ° C) for a period of from about 60 seconds to about 10 seconds, adding carbon dioxide to said mixture to obtain a protein drink, with about 0.1 to about 4.0 volumes of carbon dioxide per volume of liquid mixture; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink. 383. The method of claim 382, characterized in that any pathogenic microbes in the protein drink are inactivated using radiation. 384. The method of claim 382, wherein said mixture comprises at least one additional ingredient selected from the group which includes a defoaming agent, a nutrient, calcium or calcium derivative, a herbaceous supplement, a flavoring agent, a sweetener, and a coloring agent. 385. The method according to claim 382, characterized in that said maximum temperature during heating is about 150 ° F (65.5 ° C). 386. The method of claim 385, wherein said protein carbonated beverage is transparent, exhibiting essentially no turbidity during said uncooled storage. 387. A method for preparing a protein beverage comprising: mixing a protein, said protein being essentially caseinate free, to provide a protein weight percentage in the mixture of from about 2% by weight to about 15%. % by weight, an antifoam agent, and an amount of a pH adjusting agent to provide a pH of from about 2 to 5.5 to obtain a mixture, add carbon dioxide to said mixture to obtain a protein drink, wherein they are about 0.1 volume about 4.0 volumes of carbon dioxide per volume of liquid mixture present: packing said protein drink in a container for use by a consumer of the protein drink; treat such a mixture to inactivate pathogens, and the packaged and treated protein drink may be stored without refrigeration for more than one year prior to use by a protein drinker. 388. The method of claim 387, wherein said pH is no greater than about 3.4. 389. The method of claim 387, characterized in that said mixture is treated to inactivate pathogens in an individual container in which said protein beverage is stored and subsequently manipulated by a beverage consumer. 390. The method of claim 387, wherein any pathogenic microbes in the whey protein drink are inactivated using radiation. A method according to claim 387, characterized in that said mixture comprises at least one additional ingredient selected from the group which includes a defoaming agent, a nutrient, calcium or a calcium derivative, a herbaceous supplement, a flavoring agent, a sweetener, and a coloring agent. A method according to claim 387, characterized in that said protein drink is transparent, showing essentially no turbidity during said non-chilling storage. A method according to claim 388, characterized in that said protein drink is transparent, showing essentially no turbidity during said non-chilling storage. 394. Protein beverage, characterized in that it comprises: about 2 wt.% To about 15 wt.% Protein, about 0.1 volume to about 4 volumes of carbon dioxide gas per volume of said carbonated beverage. said protein beverage composition has a pH of from about 2.0 to about 5.5, and both when the protein beverage is packed and any subsequent storage without refrigeration for a period of at least one year. upon packaging, substantial protein solubility is preserved in said protein drink, said protein drink is essentially free of pathogens. 395. A method of preparing a protein beverage comprising: mixing protein to provide a protein by weight percentage in the mixture of from about 2% by weight to about 15% by weight, a defoaming agent, and an amount of a pH adjusting agent to provide a pH between about 2 and about 5.5, whereby a mixture is obtained: heating said mixture to a temperature comprising about 140 ° F (60 ° C) to about 188 ° F ( 86.6 ° C) over a period of from about 60 seconds to about 10 seconds, adding carbon dioxide to said mixture to obtain a protein drink, with about 0.1 to about 4.0 volumes being present. of carbon dioxide per volume of liquid mixture; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink. 396. A method for preparing a protein beverage comprising: mixing protein to provide a protein by weight percentage in the mixture of from about 2% by weight to about 15% by weight, a defoaming agent, and an amount of a pH adjusting agent to provide a pH between about 2 and about 3.4, whereby a mixture is obtained: heating said mixture to a temperature comprising about 140 ° F (60 ° C) to about 188 ° F ( 86.6 ° C) over a period of from about 60 seconds to about 10 seconds, adding carbon dioxide to said mixture to obtain a protein drink, with about 0.1 to about 4.0 volumes being present. of carbon dioxide per volume of liquid mixture; and packaging said protein drink in a container which may be stored uncooled for more than one year prior to that by a consumer of the protein drink.