GB2358120A - A yoghurt drink - Google Patents
A yoghurt drink Download PDFInfo
- Publication number
- GB2358120A GB2358120A GB0000530A GB0000530A GB2358120A GB 2358120 A GB2358120 A GB 2358120A GB 0000530 A GB0000530 A GB 0000530A GB 0000530 A GB0000530 A GB 0000530A GB 2358120 A GB2358120 A GB 2358120A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yoghurt
- drink
- packaged
- mixture
- days
- 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.)
- Withdrawn
Links
- 235000008924 yoghurt drink Nutrition 0.000 title claims abstract description 31
- 235000013618 yogurt Nutrition 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000003755 preservative agent Substances 0.000 claims abstract description 9
- 230000002335 preservative effect Effects 0.000 claims abstract description 9
- 230000001580 bacterial effect Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 4
- 241000233866 Fungi Species 0.000 claims abstract description 4
- 230000000855 fungicidal effect Effects 0.000 claims abstract description 4
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 235000020129 lassi Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000007320 rich medium Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A packaged yoghurt drink comprises a mixture of muesli in yoghurt packaged in a container having a removable seal, which yoghurt is formed by a process using a bacterial culture, preferably ABT4, selected to produce a drinkable consistency, and which mixture includes a fungicidal preservative which inhibits excessive growth of fungus or other organisms present in the mixture, thereby to provide a refrigerated shelf-life of at least fourteen days after container sealing. The preservative is preferably potassium sorbate and the drink may also comprise fruit. Preferably, the drink is formulated to give a shelf-life of about 30 days after packaging and once the drink is opened it takes longer than 2 days to turn sour.
Description
2358120 Yoghurt Drink This invention relates to the field of yoghurt
drinks, and in particular to a novel yoghurt drink composition.
Yoghurt is a fermented milk product which has been made across the world for thousands of years. Milk is inoculated with concentrated cultures of lactic acid 10 bacteria and allowed to incubate for several hours. During this period the bacteria populati6n rapidly increases and enzymes in the bacteria produce lactic acid from the lactose in the milk. The production of lactic acid causes a reduction in the pH. It is this acidity which gives yoghurt its distinctive flavour and consistency. The temperature and time of incubation and the type and amount of bacteria added all affect the pH, and thus also the flavour and consistency, of the yoghurt.
Some of the most commonly used lactic acid bacteria are Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidus acidophilis. These bacteria are usually added together and have the advantage that they are able to stimulate the growth of the other.
2 However, other lactic acid bacteria can be used with their different metabolism giving the yoghurt its particular flavour and texture.
The presence and metabolism of these cultures provide many health and nutritional benefits. These include improved digestion of lactose by individuals suffering from lactose maldigestion, improved recovery from diarrhoea, and a possible reduction in the risk of cancer. All the above benefits require the bacterial cultures to be living. Therefore the yoghurt should not be pasteurised once the cultures have been added. Instead the yoghurt drinks must be kept refrigerated. Even so, the yoghurt drinks still have a short shelf-life. Moreover, once opened they have a short lifetime in which they are safe and enjoyable to drink. The short life before and after opening is due to the inherent characteristics of yoghurt. The yoghurt base comprising milk, cream and sugar is a rich medium in which bacteria can rapidly multiply. This rich medium and the consequent bacterial proliferation is important during fermentation. However, after fermentation the rich medium allows the bacteria and various other harmful micro-organisms to continue to proliferate, resulting in an unpleasant 3 taste and the possibility of illness.
Recently yoghurt drinks have proved commercially successful. These are a traditional drink of the Indian sub-continent, known as lassi. Lassi drinks are made in a variety of fruit flavours.
An object of the present invention is to make a new lassi composition which is both enjoyable to drink and has a reasonable shelf life.
According to the present invention there is provided a packaged yoghurt drink comprising a mixture of muesli in yoghurt packaged in a container having a removable seal, which yoghurt is formed by a process using a bacterial culture selected to produce a drinkable consistency, and which mixture includes a fungicidal preservative which inhibits excessive growth of fungus or other organisms present in the mixture, thereby to provide a refrigerated shelf-life of at least fourteen days after container sealing.
The presence of a preservative prolongs the life by preventing the yeast and other micro-organisms in the muesli from multiplying as quickly. This has several 4 advantages, in particular it reduces the production of gas by the yeast and other micro-organisms in the mixture. This is important because it prevents the pressure within the sealed container from excessively increasing which, if uncontrolled, eventually causes the bottles to explode.
In a preferred embodiment of the invention the preservative added to the packaged yoghurt drink is 10 potassium sorbate.
In one embodiment of the invention the packaged yoghurt drink is formulated to give a shelf-life of about 30 days after packaging. 15 In another embodiment of the invention the packaged yoghurt drink is formulated such that once opened the yoghurt drink takes longer than 2 days to turn sour.
In one aspect of the present invention the packaged yoghurt drink further comprises fruit.
In a further aspect of the invention the bacterial culture used in forming the yoghurt is ABT4. 25 According to the present invention there is provided a method for producing a packaged yoghurt drink comprising mixing muesli with yoghurt and packaging in a container having a removable seal, which yoghurt is formed by inoculating with a bacterial culture selected to produce a drinkable consistency, and to which mixture of muesli and yoghurt is added a fungicidal preservative which inhibits excessive growth of fungus or other organisms present in the mixture, thereby to provide a refrigerated shelf-life of at least fourteen days after containet sealing.
Following is a description by way of example only of one method of putting the present invention into effect.
A yoghurt base is f ormed by blending a mixture of skimmed milk, cream, granulated sugar and preservative potassium sorbate (E202). Once a generally even distribution of the ingredients is obtained the yoghurt base is pasteurised and homogenised. These processes are the same as those used in the commercial preparation of milk. Pasteurisation partially sterilises the yoghurt base. Homogenisation prevents the cream from separating back out of the yoghurt base 6 after blending.
Once the yoghurt base has been allowed to cool af ter pasteurisation the base is inoculated with the commercially available culture ABT4. This culture is preferred because of the distinctive flavour and consistency it gives to the yoghurt drink.
The inoculated yoghurt base is incubated by raising the temperature of the base to around 40 degrees celsius for a period of about six hours. This allows the bacteria added to multiply causing the yoghurt base to ferment, giving the yoghurt drink the desired taste and consistency.
is The yoghurt drink is then allowed to cool. once the yoghurt drink has returned to the temperature before incubation fruit and muesli are added. This adds flavour and texture to the yoghurt drink.
The final stage is to package the yoghurt drink. The yoghurt drink is enclosed in an sealed container. Suitable types of container include cartons and bottles. Packaging the yoghurt drink in a sealed container prevents contamination by foreign objects or 7 micro-organisms and allows easy transportation of the drink.
To further increase the shelf-life of the yoghurt drink the drink is chilled to below 5 degrees celsius and stored until it is ready to be drunk. A shelf-life of approximately 30 days is achieved if the foregoing method is used.
Claims (4)
- 8 ClaimsA packaged yoghurt drink comprising a mixture of muesli in yoghurt packaged in a container having a removable seal, which yoghurt is formed by a process using a bacterial culture selected to produce a drinkable consistency, and which mixture includes a fungicidal preservative which inhibits excessive growth of fungus or other organisms present in the mixture, thereby to provide a refrigerated shelf-life of at least fourteen days after container sealing.
- 2. A packaged yoghurt drink as claimed in claim 1 wherein the preservative added to the yoghurt drink is potassium sorbate.
- 3. A packaged yoghurt drink as claimed in any preceding claim wherein the packaged yoghurt drink is formulated to give a shelf-life of about 30 days after packaging.
- 4. A packaged yoghurt drink as claimed in any preceding claim wherein the packaged yoghurt drink is formulated such that once opened the yoghurt drink takes longer than 2 days to turn sour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0000530A GB2358120A (en) | 2000-01-11 | 2000-01-11 | A yoghurt drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0000530A GB2358120A (en) | 2000-01-11 | 2000-01-11 | A yoghurt drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0000530D0 GB0000530D0 (en) | 2000-03-01 |
| GB2358120A true GB2358120A (en) | 2001-07-18 |
Family
ID=9883480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0000530A Withdrawn GB2358120A (en) | 2000-01-11 | 2000-01-11 | A yoghurt drink |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2358120A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8349313B2 (en) | 2008-04-04 | 2013-01-08 | Kraft Foods Global Brands Llc | Dairy composition with probiotics and anti-microbial system |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4216243A (en) * | 1978-10-12 | 1980-08-05 | Kraft, Inc. | Yogurt beverage and method for manufacture thereof |
| JPS59179053A (en) * | 1983-03-29 | 1984-10-11 | Yoshishige Manabe | Preparation of milky yogurt drink using grains, etc. as raw material |
| JPS63309138A (en) * | 1987-06-10 | 1988-12-16 | Yakult Honsha Co Ltd | Liquid yoghurt containing bacteria of genus bifidobacterium |
| JPH08131069A (en) * | 1994-11-07 | 1996-05-28 | Toshiyuki Ota | Food and drink |
-
2000
- 2000-01-11 GB GB0000530A patent/GB2358120A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4216243A (en) * | 1978-10-12 | 1980-08-05 | Kraft, Inc. | Yogurt beverage and method for manufacture thereof |
| JPS59179053A (en) * | 1983-03-29 | 1984-10-11 | Yoshishige Manabe | Preparation of milky yogurt drink using grains, etc. as raw material |
| JPS63309138A (en) * | 1987-06-10 | 1988-12-16 | Yakult Honsha Co Ltd | Liquid yoghurt containing bacteria of genus bifidobacterium |
| JPH08131069A (en) * | 1994-11-07 | 1996-05-28 | Toshiyuki Ota | Food and drink |
Non-Patent Citations (3)
| Title |
|---|
| WPI abstract AN 1984-291187 [47] & JP590179053 (MANABE) * |
| WPI abstract AN 1989-035915 [05] & JP630309138 (YAKULT) * |
| WPI abstract AN 1996-303754 [31] & JP080131069 (OTA) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8349313B2 (en) | 2008-04-04 | 2013-01-08 | Kraft Foods Global Brands Llc | Dairy composition with probiotics and anti-microbial system |
| US8617625B2 (en) | 2008-04-04 | 2013-12-31 | Kraft Foods Group Brands Llc | Dairy composition with probiotics and anti-microbial system |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0000530D0 (en) | 2000-03-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |