CA2218659A1 - Beverage, method of producing a beverage, and a product containing a beverage - Google Patents
Beverage, method of producing a beverage, and a product containing a beverage Download PDFInfo
- Publication number
- CA2218659A1 CA2218659A1 CA 2218659 CA2218659A CA2218659A1 CA 2218659 A1 CA2218659 A1 CA 2218659A1 CA 2218659 CA2218659 CA 2218659 CA 2218659 A CA2218659 A CA 2218659A CA 2218659 A1 CA2218659 A1 CA 2218659A1
- Authority
- CA
- Canada
- Prior art keywords
- beverage
- container
- milk
- nitrous oxide
- bubbles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
- B65D85/73—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials with means specially adapted for effervescing the liquids, e.g. for forming bubbles or beer head
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/30—Whipping, foaming, frothing or aerating dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2270/00—Aspects relating to packaging
- A23C2270/10—Dairy products filled into pressurised containers with dispensing means for atomisation or foaming
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mechanical Engineering (AREA)
- Dairy Products (AREA)
Abstract
A milk containing beverage containing a dissolved gas is arranged in a pressurised beverage container. When the container is broached and the beverage poured out dissolved gas comes out of solution to form a dispersion of bubbles in the beverage. This may produce a milk-shake like effect. The gas may be nitrous oxide; the beverage may be flavoured and/or contain alcohol and may have a fat content of 7 %-12 %.
Description
CA 022186~9 1997-10-20 METHOD OF PRODUCING A BEVERAGE AND
A PRODUCT CONTAINING A BEVERAGE
This invention relates to a method of producing a beverage and a product containing a beverage, both related particularly, but not exclusively, to a dispersion of bubbles caused by dissolved nitrous oxide coming out of solution in the beverage.
The production of a dispersion of bubbles in a beverage so as to confer a foamy or frothy texture is advantageous in some beverages, for example milk shakes, which are more appealing to the consumer in a frothy state. Other advantages may also be gained, for example a reduced volume of liquid may produce a given volume of frothy beverage.
U.S. Patent No. 3,615,718 discloses a method for the production of solid ice cream and ice milk by expelling an aqueous composition of water and milk proteins from an aerosol container pressurised with a propellant gas. The composition is passed through a restricted orifice in the nozzle of the container, and the resultant agitation produces a dispersion of bubbles in the composition resulting in a whipped up solid. A valve is required at the restricted ori~ice and is operable to allow some of the composition to be expelled from the container, whilst maintaining a pressurised condition within the container.
WO-A-9003119 discloses a pressurised beverage container containing a pressurised milk containing beverage in which the beverage has a gas dissolved therein and in which at least a portion of the AMENDED SHEET
dissolved gas is arranged to come out of solution to form a dispersion of bubbles in the beverage when the beverage is dispensed. The beverage may contain alcohol.
FR-A-1538716, US-A-4804552, US-A-1912439 and US-A-2394 303 also refer to milk containing beverages having a gas dissolved therein.
AMEI\IDED SHEET
CA 022186~9 1997-10-20 According to the present invention, there is provided a method of producing a dispersion of bubbles in a milk containing beverage, the method comprising dissolving nitrous oxide in the beverage, sealing the beverage and dissolved nitrous oxide in a container such that pressure is induced within the container, broaching the container to release the pressure therein such that at least some of the nitrous oxide comes out of solution to form a dispersion of bubbles in the beverage, the beverage not increasing substantially in volume whilst in the container, and dispensing the beverage such that an expansion in volume of the beverage is produced.
Preferably, the nitrous oxide is dissolved in the beverage under pressure.
An advantage gained by the present invention is that the beverage does not need to be expelled at high speed through an orifice in order to generate the dispersion of bubbles.
The dispersion of bubbles may produce a frothy, milkshake like effect.
According to the present invention, there is provided a pressurised beverage container containing a pressurised milk containing beverage, the beverage having a gas consisting solely of nitrous oxide dissolved therein, in which the beverage does not increase substantially in volume whilst in the container when the container is broached and at least a portion of the nitrous oxide comes out of solution to form a dispersion of bubbles in the beverage when the beverage is dispensed, to produce an expansion in AMEN~ED SHEET
CA 022186~9 1997-10-20 volume of the beverage.
A portion of the dissolved nitrous oxide may come out of solution when the container is opened or broached.
Preferably, the beverage is of low-medium viscosity. The beverage may contain at least 85%
milk, preferably at low-medium viscosity.
Previously mixtures of gases including carbon dioxide have been used to gas beverages. However, the properties of carbon dioxide may make it less desirable than nitrous oxide. Carbon dioxide imparts a sharpness of flavour to milk which is not usually desirable in products of this type. In addition, its slight acidity can alter the properties of the milk proteins and cause coagulation and separation of the solids. This latter aspect can be rectified by the addition of buffering agents and stabilisers but the overall effect does not enhance the product.
The beverage may be saturated or super-saturated with the nitrous oxide. Bubbles of nitrous oxide may ~5 be suspended in the beverage before and/or after broaching of the container.
.
One or more flavourings may be added to or included in the beverage, for example, chocolate, fruit flavours, malt, coconut, vanilla, coffee, orange, banana.
The container is optimally broached at a temperature of between 2~C and 10~C. The container may AMENDED SHEET
CA 022186~9 1997-10-20 be in the form of a can, bottle, carton or other openable package capable of withstanding pressure.
The container may be non-reusable. Broaching the container may expose its entire contents to atrucspheEic pressure. Alternatively~ the GOntainer may be a barrel; it may have an external pressure source. It may be arranged to allow withdrawal or dispensing of a portion of its contents whilst maintaining pressure on the beverage retained in the container.
The beverage may optionally contain alcohol or an alcoholic beverage, preferably a spirit, for example, vodka, gin, or whisky or a liqueur; it may have additional flavourings which may advantageously be incorporated into the alcoholic beverage, for example, a fruit or mint liqueur. Where the beverage contains alcohol, or an alcoholic beverage, the alcohol is preferably present in a quantity of at least 1% by volume of the beverage. The beverage may contain up to 20% alcohol by volume. A greater proportion of alcohol may be used if desired.
An important optional feature of the invention is that the dispersion of bubb~es in the beverage may be enhanced when the beverage is dispensed from the container. Preferably, the beverage does not increase substantially in volume whi~st in the container, and is not therefore inclined to overflow from the container.
Preferably, there is provided a beverage comprising a milk base containing nitrous oxide gas dissolved in the milk base and also comprising alcohol.
AMENDED SHEET
1 CA 022186~9 1997-10-20 - 6 - i.
Alcohol may be contained in the beverage, preferably above 1% by volume and preferably up to 20%
by volume.
The beverage may be contained in a pressurised container wherein the nitrous oxide causes dispersion of bubbles within the beverage on being poured from the container.
Preferably there is provided a beverage comprising a milk base and having nitrous oxide gas dissolved in the milk base, wherein the beverage is maintained under pressure until ready for consumption.
The beverage may be maintained under pressure in a broachable beverage can.
Ingredients in the beverage may include, for example, any one or any combination of the following:-i) Any substance suitable for use as a food or commonly used as a food;
ii) Flavouring;
iii) Colouring, emulsifier, stabiliser, sweetener or miscella~eous additive;
iv) Starch (modified or not);
v) Salt;
vi) = Vitamin or mineral preparation, for AMENDED SltEET
CA 022186~9 1997-10-20 example Vitamin D;
vii) Water;
viii) Chocolate;
ix) Fruit;
x) Vegetable fat;
xi) Milk solids not fat (MSNF);
xii) Cream;
xiii) Stabiliser;
xiv) Milk powder;
xv) Milk;
xvi) Alcohol.
The fat content of the beverage may be important in producing the desired effect. Preferably, the lS beverage contains substantially between 7% and 12%
fat. Where a milk base is used, the milk base may contain substantially between 0%-4% fat; the fat content of chocolate used may vary between about 25%
to 35%.~0 Embodiments of the present invention will now be described, by way of example only.
The following are a number of alternative basis 2S~ recipes for a base mixture of a milk containing beverage.
1. Full Fat Milk: 86.9%: dairy milk chocolate 8.5%; plain chocolate 4.5%;
stabiliser 0.05% to 0.2%, for example, Alginates, Xanthans, Carrageenin or mixtures thereof.
AMENDED SHEET
J CA 022186~9 1997-10-20 2. For Thin Liquid Mixture: 92% skimmed milk; 7.9~ milk chocolate; 0.1%
stabiliser or alternatively, 90% full fat milk; 2% plain chocolate; 7.9% milk chocolate; 0.1% stabiliser.
A PRODUCT CONTAINING A BEVERAGE
This invention relates to a method of producing a beverage and a product containing a beverage, both related particularly, but not exclusively, to a dispersion of bubbles caused by dissolved nitrous oxide coming out of solution in the beverage.
The production of a dispersion of bubbles in a beverage so as to confer a foamy or frothy texture is advantageous in some beverages, for example milk shakes, which are more appealing to the consumer in a frothy state. Other advantages may also be gained, for example a reduced volume of liquid may produce a given volume of frothy beverage.
U.S. Patent No. 3,615,718 discloses a method for the production of solid ice cream and ice milk by expelling an aqueous composition of water and milk proteins from an aerosol container pressurised with a propellant gas. The composition is passed through a restricted orifice in the nozzle of the container, and the resultant agitation produces a dispersion of bubbles in the composition resulting in a whipped up solid. A valve is required at the restricted ori~ice and is operable to allow some of the composition to be expelled from the container, whilst maintaining a pressurised condition within the container.
WO-A-9003119 discloses a pressurised beverage container containing a pressurised milk containing beverage in which the beverage has a gas dissolved therein and in which at least a portion of the AMENDED SHEET
dissolved gas is arranged to come out of solution to form a dispersion of bubbles in the beverage when the beverage is dispensed. The beverage may contain alcohol.
FR-A-1538716, US-A-4804552, US-A-1912439 and US-A-2394 303 also refer to milk containing beverages having a gas dissolved therein.
AMEI\IDED SHEET
CA 022186~9 1997-10-20 According to the present invention, there is provided a method of producing a dispersion of bubbles in a milk containing beverage, the method comprising dissolving nitrous oxide in the beverage, sealing the beverage and dissolved nitrous oxide in a container such that pressure is induced within the container, broaching the container to release the pressure therein such that at least some of the nitrous oxide comes out of solution to form a dispersion of bubbles in the beverage, the beverage not increasing substantially in volume whilst in the container, and dispensing the beverage such that an expansion in volume of the beverage is produced.
Preferably, the nitrous oxide is dissolved in the beverage under pressure.
An advantage gained by the present invention is that the beverage does not need to be expelled at high speed through an orifice in order to generate the dispersion of bubbles.
The dispersion of bubbles may produce a frothy, milkshake like effect.
According to the present invention, there is provided a pressurised beverage container containing a pressurised milk containing beverage, the beverage having a gas consisting solely of nitrous oxide dissolved therein, in which the beverage does not increase substantially in volume whilst in the container when the container is broached and at least a portion of the nitrous oxide comes out of solution to form a dispersion of bubbles in the beverage when the beverage is dispensed, to produce an expansion in AMEN~ED SHEET
CA 022186~9 1997-10-20 volume of the beverage.
A portion of the dissolved nitrous oxide may come out of solution when the container is opened or broached.
Preferably, the beverage is of low-medium viscosity. The beverage may contain at least 85%
milk, preferably at low-medium viscosity.
Previously mixtures of gases including carbon dioxide have been used to gas beverages. However, the properties of carbon dioxide may make it less desirable than nitrous oxide. Carbon dioxide imparts a sharpness of flavour to milk which is not usually desirable in products of this type. In addition, its slight acidity can alter the properties of the milk proteins and cause coagulation and separation of the solids. This latter aspect can be rectified by the addition of buffering agents and stabilisers but the overall effect does not enhance the product.
The beverage may be saturated or super-saturated with the nitrous oxide. Bubbles of nitrous oxide may ~5 be suspended in the beverage before and/or after broaching of the container.
.
One or more flavourings may be added to or included in the beverage, for example, chocolate, fruit flavours, malt, coconut, vanilla, coffee, orange, banana.
The container is optimally broached at a temperature of between 2~C and 10~C. The container may AMENDED SHEET
CA 022186~9 1997-10-20 be in the form of a can, bottle, carton or other openable package capable of withstanding pressure.
The container may be non-reusable. Broaching the container may expose its entire contents to atrucspheEic pressure. Alternatively~ the GOntainer may be a barrel; it may have an external pressure source. It may be arranged to allow withdrawal or dispensing of a portion of its contents whilst maintaining pressure on the beverage retained in the container.
The beverage may optionally contain alcohol or an alcoholic beverage, preferably a spirit, for example, vodka, gin, or whisky or a liqueur; it may have additional flavourings which may advantageously be incorporated into the alcoholic beverage, for example, a fruit or mint liqueur. Where the beverage contains alcohol, or an alcoholic beverage, the alcohol is preferably present in a quantity of at least 1% by volume of the beverage. The beverage may contain up to 20% alcohol by volume. A greater proportion of alcohol may be used if desired.
An important optional feature of the invention is that the dispersion of bubb~es in the beverage may be enhanced when the beverage is dispensed from the container. Preferably, the beverage does not increase substantially in volume whi~st in the container, and is not therefore inclined to overflow from the container.
Preferably, there is provided a beverage comprising a milk base containing nitrous oxide gas dissolved in the milk base and also comprising alcohol.
AMENDED SHEET
1 CA 022186~9 1997-10-20 - 6 - i.
Alcohol may be contained in the beverage, preferably above 1% by volume and preferably up to 20%
by volume.
The beverage may be contained in a pressurised container wherein the nitrous oxide causes dispersion of bubbles within the beverage on being poured from the container.
Preferably there is provided a beverage comprising a milk base and having nitrous oxide gas dissolved in the milk base, wherein the beverage is maintained under pressure until ready for consumption.
The beverage may be maintained under pressure in a broachable beverage can.
Ingredients in the beverage may include, for example, any one or any combination of the following:-i) Any substance suitable for use as a food or commonly used as a food;
ii) Flavouring;
iii) Colouring, emulsifier, stabiliser, sweetener or miscella~eous additive;
iv) Starch (modified or not);
v) Salt;
vi) = Vitamin or mineral preparation, for AMENDED SltEET
CA 022186~9 1997-10-20 example Vitamin D;
vii) Water;
viii) Chocolate;
ix) Fruit;
x) Vegetable fat;
xi) Milk solids not fat (MSNF);
xii) Cream;
xiii) Stabiliser;
xiv) Milk powder;
xv) Milk;
xvi) Alcohol.
The fat content of the beverage may be important in producing the desired effect. Preferably, the lS beverage contains substantially between 7% and 12%
fat. Where a milk base is used, the milk base may contain substantially between 0%-4% fat; the fat content of chocolate used may vary between about 25%
to 35%.~0 Embodiments of the present invention will now be described, by way of example only.
The following are a number of alternative basis 2S~ recipes for a base mixture of a milk containing beverage.
1. Full Fat Milk: 86.9%: dairy milk chocolate 8.5%; plain chocolate 4.5%;
stabiliser 0.05% to 0.2%, for example, Alginates, Xanthans, Carrageenin or mixtures thereof.
AMENDED SHEET
J CA 022186~9 1997-10-20 2. For Thin Liquid Mixture: 92% skimmed milk; 7.9~ milk chocolate; 0.1%
stabiliser or alternatively, 90% full fat milk; 2% plain chocolate; 7.9% milk chocolate; 0.1% stabiliser.
3. For a Mixture of Average Thickness: 87%
full fat milk; 4.9% plain chocolate; 8%
milk chocolate; 0.1% stabiliser or alternatively, 87% full fat milk; 12.9%
white chocolate; 0.1% stabiliser.
full fat milk; 4.9% plain chocolate; 8%
milk chocolate; 0.1% stabiliser or alternatively, 87% full fat milk; 12.9%
white chocolate; 0.1% stabiliser.
4. For a Thick Consistency of Mixture: 85%
whole milk; 4.9% white chocolate; 8%
milk chocolate; 2% cornflour; 0.1%
stabiliser or alternatively, 85% whole milk; 4.9% plain chocolate; 8% milk chocolate; 2% coffee creamer; 0.1%
stabiliser.
Typically, stabiliser or stabilisers may be included in a quantity of 0.05% to 0.2%.
~ All the measurements given in these ingredients are percentage by weight. The beverages are in liquid form with a viscosity similar to single cream unlike known compositions containing nitrous oxide which are frozen or solid products. The viscosity of the beverage of the invention varies with temperature but is generally a medium viscosity liquid.
AMENE)ED SHEET
I CA 022186~9 1997-10-20 The following method is used to form the mixture:-The chocolate solid is supplied or broken down into granular form and mixed with half of the milk used in the recipe in a mixing tank. The term milk is used to encompass all types of milk and milk like products and, in particular, full fat, whole, skimmed and UHT milk. The temperature is raised whilst stirring to at least 50~C until all the chocolate is melted and dispersed. This takes several minutes.
The second half of the milk is mixed cold with the stabiliser and stirred until the stabiliser is fully dissolved. The two milk portions are then combined and cooled to a temperature of between 0 and 3~C.
The cooled milk is super-saturated with nitrous oxide by injecting and metering nitrous oxide under pressure of around 80psi. This can be done in a variety of ways which are well established in the beverage industries. For example, when transferring the product from the mixing tank to a storage tank, nitrous oxide can be injected into the transfer pipe and a suitable back pressure kept on the receiving tank. Dispersion of the nitrous oxide is enhanced by pumping the gas/liquid mixture through a plate heat exchanger to increase the contact area and time.
Alternatively, nitrous oxide can be injected at the base of an agitated tank which is held under a predetermined back pressure. A further method is to re-circulate the product from a tank through a gas injection system and then return it under pressure to the same tank.
AMENDED S7~EET
CA 022186s9 1997 l0-20 The gassed beverage is then packaged and quickly sealed by sealing a lid onto the container to avoid loss of the nitrous oxide from the mixture.
Pasteurisation is achieved by conventional means, for example, by spraying the containers with hot water. Pasteurisation can be achieved at varying temperatures depending on the length of time the containers are exposed at the given temperature. For example, a container in the form of a can may be raised to a temperature of 70~C for one hour;
preferably, less rigorous regimes are employed. The beverage may be flash pasteurised and the containers filled under aseptic conditions. The beverage may be pasteurised in accordance with The Milk Based Drinks (Hygiene and Heat Treatment) (Amendment) Regulations 1986 (1986/720). For example, in-package pasteurisation may be achieved by holding the beverage at a temperature of at least 63~C for a minimum of 30 minutes. Alternatively, for aseptic filling the flash pasteurisation conditions may require a holding time of at least 15 seconds at a minimum temperature of 72~C. The product should then be cooled as soon as practicable and retained at temperature below 1~~C.
The mixture is gassed up with nitrous oxide to a level of between one and four volumes. The addltion of nitrous oxide is preferred as it has suitable solubility properties. It is inert and neutral and only imparts of very slight sweetness to the product.
The solubility of nitrous oxide in water or milk is enough to produce a good foaming effect under the required temperature and pressure conditions.
AMENDED SHEET
= = = =
-CA 022186~9 1997-10-20 Typically, two volumes of nitrous oxide are dissolved in the milk product.
When the container is broached by opening a closure of the container, for example, a ring pull on a can, the product does not immediately expand such that the container overflows. However, the effect when pouring out the product from the container is dramatic due, it is believed, to agitation and seeding of the bubbles caused by natural, non-forced nucleation of the nitrous oxide dissolved in the beverage. The product can expand to over double its volume and produce a finely dispersed foam. The foam gradually collapses over a period of time. If the product is left in the container it will tend to expand and creep up slowly as the dissolved nitrous oxide comes out of solution due to the reduction in pressure.
Preferably, dispersion of the nitrous oxide only occurs on the pouring of the beverage when the nitrous oxide nucleates.
In addition, as an optional addition to the ingredi~nts, alcohol can be added to the mixture, for example in the form of vodka. The alcohol may be added to the milk before gassing the milk with nitrous oxide a~d packaging. Ideally, 5%-10% alcohol would be added or up to a maximum of 20%.
AMENDED StlEET
-CA 022186~9 1997-10-20 The product may contain preservatives and/or stabilisers to ensure that it remains fresh and/or homogenous for a desired period of time.
The product should be dispensed at a temperature above freezing, preferably at a temperature of between 2~C and 10~C.
Modifications and improvements may be made to the above without departing from the scope of the present invention.
AMENDED SI~EET
whole milk; 4.9% white chocolate; 8%
milk chocolate; 2% cornflour; 0.1%
stabiliser or alternatively, 85% whole milk; 4.9% plain chocolate; 8% milk chocolate; 2% coffee creamer; 0.1%
stabiliser.
Typically, stabiliser or stabilisers may be included in a quantity of 0.05% to 0.2%.
~ All the measurements given in these ingredients are percentage by weight. The beverages are in liquid form with a viscosity similar to single cream unlike known compositions containing nitrous oxide which are frozen or solid products. The viscosity of the beverage of the invention varies with temperature but is generally a medium viscosity liquid.
AMENE)ED SHEET
I CA 022186~9 1997-10-20 The following method is used to form the mixture:-The chocolate solid is supplied or broken down into granular form and mixed with half of the milk used in the recipe in a mixing tank. The term milk is used to encompass all types of milk and milk like products and, in particular, full fat, whole, skimmed and UHT milk. The temperature is raised whilst stirring to at least 50~C until all the chocolate is melted and dispersed. This takes several minutes.
The second half of the milk is mixed cold with the stabiliser and stirred until the stabiliser is fully dissolved. The two milk portions are then combined and cooled to a temperature of between 0 and 3~C.
The cooled milk is super-saturated with nitrous oxide by injecting and metering nitrous oxide under pressure of around 80psi. This can be done in a variety of ways which are well established in the beverage industries. For example, when transferring the product from the mixing tank to a storage tank, nitrous oxide can be injected into the transfer pipe and a suitable back pressure kept on the receiving tank. Dispersion of the nitrous oxide is enhanced by pumping the gas/liquid mixture through a plate heat exchanger to increase the contact area and time.
Alternatively, nitrous oxide can be injected at the base of an agitated tank which is held under a predetermined back pressure. A further method is to re-circulate the product from a tank through a gas injection system and then return it under pressure to the same tank.
AMENDED S7~EET
CA 022186s9 1997 l0-20 The gassed beverage is then packaged and quickly sealed by sealing a lid onto the container to avoid loss of the nitrous oxide from the mixture.
Pasteurisation is achieved by conventional means, for example, by spraying the containers with hot water. Pasteurisation can be achieved at varying temperatures depending on the length of time the containers are exposed at the given temperature. For example, a container in the form of a can may be raised to a temperature of 70~C for one hour;
preferably, less rigorous regimes are employed. The beverage may be flash pasteurised and the containers filled under aseptic conditions. The beverage may be pasteurised in accordance with The Milk Based Drinks (Hygiene and Heat Treatment) (Amendment) Regulations 1986 (1986/720). For example, in-package pasteurisation may be achieved by holding the beverage at a temperature of at least 63~C for a minimum of 30 minutes. Alternatively, for aseptic filling the flash pasteurisation conditions may require a holding time of at least 15 seconds at a minimum temperature of 72~C. The product should then be cooled as soon as practicable and retained at temperature below 1~~C.
The mixture is gassed up with nitrous oxide to a level of between one and four volumes. The addltion of nitrous oxide is preferred as it has suitable solubility properties. It is inert and neutral and only imparts of very slight sweetness to the product.
The solubility of nitrous oxide in water or milk is enough to produce a good foaming effect under the required temperature and pressure conditions.
AMENDED SHEET
= = = =
-CA 022186~9 1997-10-20 Typically, two volumes of nitrous oxide are dissolved in the milk product.
When the container is broached by opening a closure of the container, for example, a ring pull on a can, the product does not immediately expand such that the container overflows. However, the effect when pouring out the product from the container is dramatic due, it is believed, to agitation and seeding of the bubbles caused by natural, non-forced nucleation of the nitrous oxide dissolved in the beverage. The product can expand to over double its volume and produce a finely dispersed foam. The foam gradually collapses over a period of time. If the product is left in the container it will tend to expand and creep up slowly as the dissolved nitrous oxide comes out of solution due to the reduction in pressure.
Preferably, dispersion of the nitrous oxide only occurs on the pouring of the beverage when the nitrous oxide nucleates.
In addition, as an optional addition to the ingredi~nts, alcohol can be added to the mixture, for example in the form of vodka. The alcohol may be added to the milk before gassing the milk with nitrous oxide a~d packaging. Ideally, 5%-10% alcohol would be added or up to a maximum of 20%.
AMENDED StlEET
-CA 022186~9 1997-10-20 The product may contain preservatives and/or stabilisers to ensure that it remains fresh and/or homogenous for a desired period of time.
The product should be dispensed at a temperature above freezing, preferably at a temperature of between 2~C and 10~C.
Modifications and improvements may be made to the above without departing from the scope of the present invention.
AMENDED SI~EET
Claims (10)
1. A pressurised beverage container containing a pressurised milk containing beverage, the beverage having a gas consisting solely of nitrous oxide dissolved therein, in which the beverage does not increase substantially in volume whilst in the container when the container is broached and at least a portion of the nitrous oxide comes out of solution to form a dispersion of bubbles in the beverage when the beverage is dispensed, to produce an expansion in volume of the beverage.
2. A container in accordance with claim 1 in which the beverage contains one to four volumes of nitrous oxide.
3. A container in accordance with claim 1 in which the beverage contains approximately two volumes of nitrous oxide.
4. A container in accordance with claim 1 in which the beverage contains at least 85% milk.
5. A container in accordance with any preceding claim in which the container is broachable and in which bubbles of nitrous oxide are suspended in the beverage before and/or after broaching of the container.
6. A container in accordance with any preceding claim in which the container is in the form of a can, bottle or carton.
7. A container in accordance with any preceding claim in which the beverage contains between 1% and 20% alcohol by volume.
8. A container in accordance with any preceding claim in which the beverage has a fat content of between 7% and 12%.
9. A method of producing a dispersion of bubbles in a milk containing beverage, the method comprising dissolving nitrous oxide in the beverage, sealing the beverage and dissolved nitrous oxide in a container such that pressure is induced within the container, broaching the container to release the pressure therein such that at least some of the nitrous oxide comes out of solution to form a dispersion of bubbles in the beverage, the beverage not increasing substantially in volume whilst in the container, and dispensing the beverage such that an expansion in volume of the beverage is produced.
10. A method of producing a dispersion of bubbles in a milk-containing beverage according to claim 9 in which the dispersion of bubbles in the beverage is enhanced when the beverage is dispensed from the container.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9508221.0A GB9508221D0 (en) | 1995-04-22 | 1995-04-22 | Beverage,method of producing a beverage,and a product containing a beverage |
| GB9508221.0 | 1995-04-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2218659A1 true CA2218659A1 (en) | 1996-10-31 |
Family
ID=10773372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2218659 Abandoned CA2218659A1 (en) | 1995-04-22 | 1996-04-15 | Beverage, method of producing a beverage, and a product containing a beverage |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0822753A1 (en) |
| JP (1) | JPH11503920A (en) |
| AU (1) | AU713451B2 (en) |
| CA (1) | CA2218659A1 (en) |
| GB (2) | GB9508221D0 (en) |
| WO (1) | WO1996033618A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6488974B1 (en) | 1997-09-24 | 2002-12-03 | Nestec S.A. | Package containing a milk product or milk substitute product |
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|---|---|---|---|---|
| US6403137B1 (en) | 1997-02-19 | 2002-06-11 | Bernard Derek Frutin | Method of producing a frothed liquid |
| NL1010181C2 (en) | 1998-09-24 | 2000-03-27 | Schmalbach Lubeca Nederland B | Holder for a drinking liquid. |
| PT1034703E (en) * | 1999-03-08 | 2003-10-31 | Nestle Sa | SET UNDERSTANDING A CONTAINER AND A DRINK READY TO DRINK |
| GB9909260D0 (en) * | 1999-04-23 | 1999-06-16 | United Distillers & Vintners H | Closure device |
| WO2001032530A1 (en) * | 1999-11-05 | 2001-05-10 | Nytrotec Beverages Ltd | Beverage dispensing and beverage containers |
| NL1013533C2 (en) * | 1999-11-09 | 2001-05-14 | Campina Melkunie Bv | Milk foam spray can. |
| GB0013822D0 (en) * | 2000-06-07 | 2000-07-26 | Better Brands N I Limited | A drink product |
| EP1482027A1 (en) * | 2003-05-30 | 2004-12-01 | LUXLAIT Association Agricole | Stable milk-based alcoholic beverage |
| GB0324772D0 (en) * | 2003-10-24 | 2003-11-26 | Farm Produce Marketing Ltd | Floating insert |
| RU2266026C1 (en) * | 2004-09-10 | 2005-12-20 | Кутьев Анатолий Анатольевич | Beverage |
| RU2262869C1 (en) * | 2004-09-10 | 2005-10-27 | Кутьев Анатолий Анатольевич | Method for preparing beverage |
| WO2007090939A1 (en) * | 2006-02-09 | 2007-08-16 | L'Air Liquide Société Anonyme à Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procédés Georges Claude | Use of nitrous oxide (n2o) or of a mixture of gases comprising nitrous oxide as agent for sweetening agrofoods products |
| EP1994832A1 (en) * | 2007-05-16 | 2008-11-26 | Döhler GmbH | Di-nitrogen oxide treated drinks |
| CN101156629B (en) * | 2007-08-03 | 2011-03-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | A nutrition vigor aerated milk beverage |
| GB201101502D0 (en) * | 2011-01-28 | 2011-03-16 | Britvic Soft Drinks Ltd | Beverage product, a method of creating a long lasting mouth feel sensation and use of foam satbilisers in a beverage product |
| US20120231127A1 (en) * | 2011-03-11 | 2012-09-13 | Steven Finley | Foaming beverages containing lipids |
| GB2493819A (en) * | 2011-08-16 | 2013-02-20 | Linde Ag | Foamy fruit-flavored beverage comprising nitrous oxide |
| US20140234514A1 (en) * | 2013-02-20 | 2014-08-21 | Steven Finley | Method for making foamy beverages containing lipids, and related composition |
| WO2015099542A1 (en) | 2013-12-23 | 2015-07-02 | Goodman Fielder New Zealand Limited | An improved beverage and method of manufacture |
| EP3091840A4 (en) | 2015-01-23 | 2017-08-16 | Goodman Fielder New Zealand Limited | Milk based compositions comprising milk derived, denatured retentate |
| JP6824877B2 (en) * | 2015-05-06 | 2021-02-03 | ラ コロンブ トレファクション、インク． | Foaming of pressurized beverages |
| WO2016179483A2 (en) | 2015-05-06 | 2016-11-10 | La Colombe Torrefaction, Inc. | Foaming pressurized beverage |
| US10051874B2 (en) | 2015-05-06 | 2018-08-21 | La Colombe Torrefaction, Inc. | Foaming pressurized beverage |
| US20180338509A1 (en) * | 2017-05-26 | 2018-11-29 | La Colombe Torrefaction, Inc. | Filling system for a textured beverage |
| JP7247899B2 (en) * | 2018-02-09 | 2023-03-29 | 東洋製罐株式会社 | Packaged beverage and its manufacturing method |
| WO2021029864A1 (en) * | 2019-08-12 | 2021-02-18 | La Colombe Torrefaction, Inc. | Filling system for a textured beverage |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1403223A (en) * | 1921-02-05 | 1922-01-10 | Arnoldi Clarence Louis | Process of preserving milk |
| US1912439A (en) * | 1932-03-29 | 1933-06-06 | Feller Maximilian | Beverage manufacture |
| US2394303A (en) * | 1938-04-22 | 1946-02-05 | Griesbeck Hans | Manufacture and bottling of carbonated milk beverages |
| FR1538716A (en) * | 1967-08-25 | 1968-09-06 | Chambourcy Sa | Carbonated milk drink and its manufacturing process |
| US3881321A (en) * | 1970-02-24 | 1975-05-06 | Drackett Co | Self-cooling disposable liquid container |
| FR2314667A2 (en) * | 1975-06-17 | 1977-01-14 | Falciani Alexandre | Whipped cream contg. spirits or liqueurs - prepd. by mixing components and introducing gas, esp. nitrous oxide |
| GB2183592B (en) * | 1985-11-29 | 1989-10-04 | Guinness Son & Co Ltd A | A beverage package and a method of packaging a beverage containing gas in solution |
| US4935255A (en) * | 1985-12-10 | 1990-06-19 | Borden, Inc. | Controlled headspace gas packaging of aseptic dairy products while maintaining fat emulsion stability |
| US4804552A (en) * | 1987-09-08 | 1989-02-14 | Dairy Research, Inc. | Carbonated liquid dairy product and method of production thereof |
| US4919960A (en) * | 1987-09-08 | 1990-04-24 | Dairy Research, Inc. | Process of making a carbonated liquid dairy product |
| GB2222568A (en) * | 1988-09-12 | 1990-03-14 | Guinness Son & Co Ltd A | Carbonated beverage container |
| US5066509A (en) * | 1990-02-27 | 1991-11-19 | Dmv Campina B.V. | Storage stable liqueur or alcohol-containing beverage containing medium chain triglycerides |
| EP0642448A1 (en) * | 1992-06-04 | 1995-03-15 | COSTELLO, Edward, Peter | Inserts for drinks containers |
| GB2268151B (en) * | 1992-06-30 | 1996-01-31 | Guinness Brewing Worldwide | A beverage package and a method of packaging a beverage |
| GB9316317D0 (en) * | 1993-08-06 | 1993-09-22 | Smithkline Beecham Plc | Novel container |
-
1995
- 1995-04-22 GB GBGB9508221.0A patent/GB9508221D0/en active Pending
-
1996
- 1996-04-15 AU AU52850/96A patent/AU713451B2/en not_active Ceased
- 1996-04-15 EP EP96909297A patent/EP0822753A1/en not_active Withdrawn
- 1996-04-15 GB GB9607756A patent/GB2299978B/en not_active Expired - Fee Related
- 1996-04-15 JP JP8532242A patent/JPH11503920A/en not_active Ceased
- 1996-04-15 CA CA 2218659 patent/CA2218659A1/en not_active Abandoned
- 1996-04-15 WO PCT/GB1996/000898 patent/WO1996033618A1/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6488974B1 (en) | 1997-09-24 | 2002-12-03 | Nestec S.A. | Package containing a milk product or milk substitute product |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9508221D0 (en) | 1995-06-07 |
| GB2299978A (en) | 1996-10-23 |
| JPH11503920A (en) | 1999-04-06 |
| EP0822753A1 (en) | 1998-02-11 |
| GB2299978B (en) | 1997-11-05 |
| AU5285096A (en) | 1996-11-18 |
| AU713451B2 (en) | 1999-12-02 |
| GB9607756D0 (en) | 1996-06-19 |
| WO1996033618A1 (en) | 1996-10-31 |
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| Date | Code | Title | Description |
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| FZDE | Dead |