DD293044A5 - BEVERAGE WITH A PH BETWEEN 3.6 AND 4.2 AND BASE-BASED MILK AND METHOD OF PREPARING THIS BEVERAGE - Google Patents

Abstract

The invention relates to a process for the preparation of a beverage with a p H value of 3.6 to 4.2 based on unsprayed milk. It is characteristic of the process that from 0.2 to 1 part by weight of a stabilizer 35 to 65 parts by weight in% unsalted milk are added, and after at least 1 hour with 35 to 65 parts by weight of fruit juice and / or Fruit marke is added and if necessary Sueszstoff, flavoring, dye and spirits are added. By thermal treatment the beverage is preserved. {Procedure; Production, non-refined milk; Stabilizer; Fruit juice; Fruit puree; pectin; Sueszstoff; Flavoring; Dye; thermal treatment}

Description

Field of application of the invention

The present invention relates to a process for the preparation of a beverage having a pH of from 3.6 to 4.2 based on non-acidified milk.

Characteristic of the known state of the art

It is known that there are drinks based on milk, mixed with small amounts of non-acidic fruit juices, such as strawberry, pineapple, raspberry. In addition, the pH values in such drinks are usually adjusted to about 6.5. If the pH is below 6, in particular below 4.5, the existing milk starts to coagulate, which has a negative influence on the appearance of the beverage and also worsens the taste and the smell of the beverage. In addition, the rule is that the milk in such a beverage will coagulate more rapidly when the temperature is higher (e.g., during the pasteurization or sterilization process).

Agricultural juices are known to have pH values between 3.2 and 3.9, depending on the origin of the fruit. If you make a mixture of one part of agricultural juice and one part of milk, the milk coagulates within a period of a few seconds to a few minutes. It is possible to produce a mixture of 0.5 to 1 part by weight (e) in% of agricultural juice and 99.5 to 99 parts by weight in% of milk, but this mixture is not durable for a long time, and moreover, it has no good taste.

Object of the invention

The aim of the invention is to provide a drink with a pH below 6 on the basis of non-leavened milk, which has an excellent pleasant taste and smell and is also durable.

Explanation of the essence of the invention

The inventive method for preparing a beverage having a pH of 3.6 to 4.2 based on non-leavened milk refers to that

a) 0.2 to 1 part by weight (s) in% of at least one stabilizer to 35 to 65 parts by weight in% of non-acidified milk,

b) the resulting mixture is allowed to stand for at least 1 hour, then

c) mixed with 35 to 65 parts by weight in% of at least one fruit juice and / or fruit pulp and

d) exposing the mixture thus obtained to a thermal treatment.

Without being bound by any particular theory, it is believed that the milk protein is stabilized with the stabilizer used according to the invention.

Excellent results are obtained when the stabilizer is a pectin, in particular a highly esterified pectin, preferably from lime shells.

Mexpectin RS450 from Grindsted, DK-8220 Brabrand, Denmark and Genupectin JM from The have proven to be particularly suitable

Copenhagen Pectin Factory Ltd.

As sweeteners, sugars, e.g. Sucrose, fructose, added sugar or artificial sweeteners. If desired, at least one preservative may be added in order to make the drink according to the invention even more durable.

Stage d) in the process according to the invention serves to preserve the product prepared according to the invention. After pasteurization and sterilization, the beverage of the invention is usually stable at room temperature for a few months without any loss of quality being noted. Any pasteurization equipment, e.g. Alfa-Laval or APV. It may also be any sterilization equipment, e.g. "Steritherm" from Alfa-Laval, APV or Stork.

In step a) in the process according to the invention, the non-acidified milk preferably has a temperature of 0 to 10 ^° C.

The fruit juice required in the process according to the invention can also be prepared from the corresponding fruit juice concentrate and the necessary amount of water immediately before use.

The milk required in the process according to the invention can also be prepared from the corresponding milk powder and the necessary amount of water immediately before use. Milk mixtures may also be used, e.g. from whole milk, skimmed milk, cream and protein enriched products in any composition. Possible flavorings are:

Cocoa, vanilla or any fruit flavors, which can be used individually or as a mixture. The beverage of the invention has an excellent taste and smell and is very digestible. The percentages by weight are based on the total weight of the finished beverage.

embodiments

The invention will be explained in more detail with reference to the following examples:

example 1 milk 0.51 Amounts: grapefruit juice 0.51 sugar 75 g stabilizer 2.8 to 4 g (Mexpectin RS 450) Aroma as desired

Procedure: Mix the stabilizer with the sugar dry, then dissolve completely with the cold milk at 5 ° C with vigorous stirring and allow to ripen for at least 30 minutes. Thereafter, the grapefruit juice is added to the cold milk with constant stirring. This mixture is warmed to 8O ⁰ C for 3 to 15 seconds, homogenized at 150 bar and cooled to 4 to 10 ⁰ C and then filled into aseptic packaging, to be stored in the refrigerator then.

Example 2 milk 0.5 l Amounts: orange juice concentrate 114 g (about 55 ° Brix) water 0.411 sugar 75 g stabilizer 2.8 to 4 g (Mexpectin RS 450) sodium citrate 2 g Aroma as desired

Method: Add sugar and stabilizer dry and dissolve in 0,11 water of 65 ° C. Cool this aqueous solution to 5 to 10 ⁰ C and add in cold milk at 5 ° C. 30 minutes ripening time. The remainder of the water is added and then the orange juice concentrate is added to the cold milk mixture. Thereafter, the procedure according to the procedure described in Example 1.

Example 3 Voümilchpulver 67g Amounts: water 0,451 orange juice 0.5 l sugar 75 g stabilizer 5-8 g (Genupektin JM) Aroma as desired

Procedure: Add dry sugar and stabilizer and dissolve in 0,11 water at 65 ^° C. Cool this aqueous solution to 5-10 ° C and add it to the milk reconstituted with the rest of the water at 5 ° C. Thereafter, the procedure according to the procedure described in Example 1.

Example 4

Quantities: milk 0,51

Fruit juice 0,51

Water 0.11

Aspartame 0.3 g

Stabilizer see Example 1 or

Procedure: Dissolve stabilizer and aspartame completely with water at 65 ° C. Cool this aqueous solution to 5 to 10 ⁰ C and add in cold milk at 5 ° C. Then proceed according to the procedure described in Example 1.

Example 5 Milk with 8% fat 0.5 l Amounts: orange juice 0.5 l Orange Brandy 45 Vol .-% 0,151 sugar 75 g stabilizer (see example 1 or 3)

Procedure: As in Example 1. The spirit is added to the cold mix of milk and orange juice prior to the thermal treatment.

Example 6 milk 0,375I Amounts: Whey and / or buttermilk .1251 orange juice 0.5 l sugar 75 g stabilizer 2.8 g (see example 1 or 3)

Procedure: According to example 1. Whey and / or buttermilk are added to the milk after the ripening period.

Claims (8)

1. A process for the preparation of a beverage having a pH of 3.6 to 4.2 based on non-leavened milk, characterized in that a) 0.2 to 1 part by weight (s) in% of at least one stabilizer is added to 35 to 65 parts by weight in % of non-acidified milk, b) the resulting mixture remains for at least 1 hour, then c) mixed with 35 to 65 parts by weight in% of at least one fruit juice and / or fruit pulp and d) the mixture thus obtained is subjected to a thermal treatment. 2. The method according to claim 1, characterized in that mixing said stabilizer with at least one sweetener, preferably in an amount up to 15 parts by weight in% and in the form of this mixture to said non-acidified milk. 3. The method according to claim 1 and 2, characterized in that the fruit juice and / or the pulp is selected from citrus and sour fruits. 4. The method according to claim 1 to 3, characterized in that the stabilizer is a pectin, in particular a highly esterified pectin, preferably from lime shells. 5. The method according to claim 1 to 4, characterized in that at any one time at least one further ingredient selected from at least one sweetener, preferably in an amount up to 15 parts by weight in%, at least one flavoring agent, preferably in an amount to to 1 part by weight in%, at least one dye, preferably in an amount up to 1 part by weight in%, water, preferably in an amount up to 30 parts by weight in%, spirits, preferably in an amount up to 15 parts by weight in%, at least one stabilizer salt , preferably in an amount up to 0.2 parts by weight in% and further milk constituents, in particular cream, is added to the mixture. 6. The method according to claim 1 to 5, characterized in that one leaves in step b) the mixture for at least 30 minutes at a temperature of below 10 ° C. 7. The method according to claim 1 to 6, characterized in that before or after the thermal treatment step d) a homogenization of the mixture at a pressure of 50 to 250 bar and at a temperature of 70 to 90 ⁰ C performs. 8. The method according to claim 1 to 7, characterized in that one carries out the thermal treatment step d) in a pasteurization or sterilization apparatus, and after this treatment, the resulting mixture to a temperature below 10 ⁰ C, preferably below 5 ° C, cool.