WO2003003844A1 - Boissons a base de lait - Google Patents

Boissons a base de lait Download PDF

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Publication number
WO2003003844A1
WO2003003844A1 PCT/EP2002/007288 EP0207288W WO03003844A1 WO 2003003844 A1 WO2003003844 A1 WO 2003003844A1 EP 0207288 W EP0207288 W EP 0207288W WO 03003844 A1 WO03003844 A1 WO 03003844A1
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WO
WIPO (PCT)
Prior art keywords
milk
beverage
mental
effect
consumer
Prior art date
Application number
PCT/EP2002/007288
Other languages
English (en)
Inventor
Antoine Margot
Original Assignee
Societe Des Produits Nestle S.A.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Publication of WO2003003844A1 publication Critical patent/WO2003003844A1/fr

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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
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal 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
    • A23C9/152—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
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • 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
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • 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

Definitions

  • the present invention relates to a milk-based beverage comprising functional ingredients supporting a mental or physical condition or effect.
  • This invention also relates to a range of milk-based beverages, wherein each of the different beverages supports a specific mental or physical condition or effect.
  • the invention further relates to a method of satisfying mood or establishing well being in a consumer.
  • WO 01/01799 SOCIETE DES PRODUITS NESTLE
  • the drink is based on water, electrolytes, fruit juice, a calcium source and vitamin C and is designed for children in the 6 to 12 year old category.
  • WO 95/07617 teaches the method of preparing a natural liquid energetic product obtained by mixing milk, honey, pollen, powder cocoa and natural aromas.
  • EP 0 769 250 (SCHMIDT) relates to a food based on milk like yoghurt, kefir buttermilk which is enriched by extracts of medicinal herbs.
  • the extracts are aqueous, oily or alcoholic and encompass a range of different herbs.
  • Some of the herbs mentioned as suitable in a yoghurt of kefir are St. John's wort (Hypericum), anise, fennel, peppermint and oat grains.
  • EP 655 202 (SITIA-YOMO S.P.A) is about a yoghurt including components having healthy functions.
  • the main feature of the yoghurt is that it contains 9.4% saccharose, mixed with natural mash and fruit juices and with natural extracts obtained from raw vegetable materials.
  • Milk and egg-albumen comprising products are disclosed in DE 30 15 987 (SCHAFERS). These are further enriched by tinctures, extracts and powders of medical plants as well as taste improving components. Especially the combination of egg-albumen with medical plants is taught to be beneficial.
  • SCHAFERS Milk and egg-albumen comprising products
  • PHILIPPE a non-medicinal beverage is disclosed which contains milk, egg-albumen and a rarefaction of medicinal plant. The beverage is designed to calm down a consumer and to improve its sleep.
  • Milk especially cow's milk, serves as a beverage for humans already since the time before recorded history, hence since several thousand years. Owing to its nutritionally valuable contents and its healthy properties it has for a long time and continuously been a popular drink of humans. As such, it had and still has the function of a drink adding supplemental nutrients to a diet or even of an entire, sufficient meal.
  • milk or its components have been constantly loosing significance as a beverage to other beverages of the "all drinks” category.
  • These other beverages as opposed to milk or milk-based beverages, mostly do neither have the healthy nor the valuable nutritional qualities of milk. Even worse, these beverages tend to be unhealthy, for example because of their disproportionately high proportion of sucrose. It is so much to the worse, that the beverages of the "all drink” category are particularly consumed by children, adolescents, teenagers and young adults, a group of exactly those consumers that are in a high constant and urgent need of many nutrients naturally occurring in milk.
  • milk does not contain functional ingredients as contained in other beverages or in other consumable form. Milk, apart from its known beneficial properties is unsuitable to enhance mental alertness in a consumer. Likewise, it is also not fully persuasive with regard to its ability to calm down a consumer and to promote relaxation. The same is valid for other mental or physical conditions or effects as vitality or purification. In particular, there are no ingredients in milk or milk-based beverages that help to restore a good feeling with respect to digestion in case of constipation or other dyspepsia.
  • each beverage retains the beneficial effects and nutritional value of milk and at the same time meets a specific expectation.
  • each beverage covering a specific function, the function being a mental or physical condition or effect that allows quick regeneration of the consumer.
  • this link should be established without directly naming the functionality.
  • milk-based beverages also containing specific ingredients are already described in the prior art, these beverages do not address the problems according to the present invention.
  • Either the prior art describes a very healthy beverage comprising extracts of medicinal herbs or the milk contents are reduced to an extent that the beneficial effects of milk are no longer attained. Beverages that are purely healthy do not necessarily fulfil the demand of general well being.
  • Other milk-based beverages are not suitable for an every day and ready-to-drink beverage that could meet a modem consumer's attraction, for example because they are not refreshing, have not a good taste or are not convenient. These beverages often are socially not acceptable.
  • the present invention addresses the problems set out above.
  • the present invention provides a milk-based beverage, which comprises functional ingredients wherein a mental or physical condition or effect supported by the ingredients is communicated to a consumer by a perceptional linkage between the beverage and the condition or effect.
  • the invention provides a range of different milk-based beverages, wherein each of the different beverages of the range contains functional ingredients supporting a specific mental or physical condition or effect.
  • the invention provides a method supporting mood satisfaction and/or well-being in a consumer by providing a milk-based beverage supporting a specific function.
  • the invention provides a method of satisfying different moods and/or establishing well being of a consumer by providing the consumer with a range of milk-based beverages, each beverage supporting a specific function.
  • An advantage of the present invention is that it provides for a beverage or a range of beverages that are based on milk, that are refreshing, fulfilling nutritional demands of children, adolescents and young adults. It also takes into account every day's life demands, the mood of the consumer and that they are supporting the restoration of the consumers capacities.
  • Another advantage of the present invention is that it provides a possibility for regaining attraction of young consumers for milk-based beverages, because the beverage or the range of beverages according to the invention also take into account life style and modern life in general.
  • Yet another advantage of the present invention is that it provides a healthy alternative to the known "all-drink" beverages that are based on sugar and no other nutritional value .
  • An advantage of the method according to the invention is that it provides a simple way to supply a young people with a nutritional value, a specific image according to individual, spontaneous demands. Hence, it is an advantage to have a beverage, which addresses also mood and physical or mental conditions and caprices.
  • the term "functionality" refers to a property of the beverage which is not purely nutritive but which also communicates specific effects on mental or physical condition of the consumer.
  • a functionality should be supportive to restore the consumers body and to satisfy mood and establish well-being.
  • a functionality might also be supportive to prepare a person to a specific situation, wherein all capabilities of the person have to be present. For example, a functionality of particular interest in these days are vitality, relaxation, purification, mental alertness and/or ability to focus.
  • the "functionality" of a beverage must not be understood as actually ultimately accomplishing the function ascribed to it with every individual and in every circumstance. This would be impossible and it may even include a substantial pharmacological impact.
  • the functionality of the beverage is a reflection of known effects of ingredients that are present in the beverage. If these ingredients actually fulfil the purpose, is dependent on the individual and also on a certain psychological effect, due to the fact that the consumer knows that certain ingredients are present.
  • linkage especially in the context of a linkage between a beverage and its functionality as being recognisable or perceivable by a consumer refers to the fact that the consumer is put in a position which allows him to clearly and quickly identify a beverage and its functionality.
  • This linkage between the beverage and its functionality in the mind of the consumer may be established in many different ways, for example by associative means.
  • the term "vitality” is intended to refer to a condition of a human who is or wishes to be, in particular, very vital, who has a lot of energy and/or who is active. The term refers to a condition of mainly physical and also mental readiness and activity.
  • the term "relaxation” is intended to refer to a condition of a human who is or wishes to be, in particular, calm, relaxed, unexited and/or untroubled. The term thus refers to a mental and physical condition.
  • purification is intended to refer to an effect of promoting a good digestion, a feeling of well-being in the gastrointestinal tract, removal of constipation and/or elimination of toxins from the body.
  • mental alertness is intended to refer to a condition of a human who is or wishes to be, in particular, mentally very active, able to focus and concentrate, and/or able to think clearly and sharply. This term hence refers to a mental condition.
  • range especially in the context of "a range of milk based beverages" is intended to refer to a set of different beverages or a number of different beverages. These beverages may be sold as a set or a multi-pack, or as distinct, single beverages, that are associatively connected with each other, for example by similar shape of the packaging, spatial proximity in a shelf of a store and other means.
  • the term "prevalent colour” is intended to mean that the colour of the packaging of a beverage, for example, is not the only colour, but a colour that dominates the visual impression of the packaging.
  • all flavour is intended to mean a global flavour or a complete flavour impression, which may be itself composed by several different and distinct flavours.
  • the perceptional linkage is created by an overall flavour of the beverage.
  • the perceptional linkage is created by a prevalent colour of the beverage or its packaging.
  • the mental or physical condition or effect is selected from the group of vitality, relaxation, purification and/or mental alertness.
  • flavour of the beverage comprises;
  • the beverage comprises exotic fruit and/or red fruit for the condition or effect of vitality.
  • the exotic fruit may be provided passion and/or mango flavour, for example; red fruit may be provided by raspberry and/or blackcurrant, for example.
  • the prevalent colour is;
  • the prevalent colour is
  • the colour is bright yellow, orange and/or red for the condition or effect of vitality.
  • the beverage comprises ingredients known to have stimulating activity on the central nervous system or the body.
  • the milk-based beverage supports in the consumer the mental or physical condition or effect of vitality, characterised in that the beverage comprises ingredients selected from the group of extracts or powder of ginseng, guarana, vitamins A, C & E, calcium and mixtures thereof.
  • the milk-based beverage supports in the consumer the mental or physical condition or effect of mental alertness, characterised in that the beverage comprises the ingredients selected from the group of extracts or powder of mate, green tea, vitamin C, calcium, and mixtures thereof.
  • the beverage comprises ingredients known to have slight sedative or relaxing activity on the central nervous system or the body.
  • the milk-based beverage supports in the consumer the mental or physical condition or effect of relaxation, characterised in that the beverage comprises ingredients selected from the group of extracts or powder of chamomile, linden, lemon balm, magnesium, vitamin B6, calcium, and mixtures thereof.
  • the beverage comprises ingredients known to promote or restore digestion and/or elimination of toxins.
  • the beverage comprises the ingredients selected from the group of extracts or powder of fennel, vervain, green tea, mint extracts and/or oils, prebiotic fibres, calcium, and mixtures thereof.
  • the present invention comprises milk powder, skimmed milk powder, liquid milk and/or other powdered fractions of milk.
  • the milk-based beverage according to the present invention is acidified.
  • the present invention comprises an acidifying system containing lactic acid and at least one further edible organic acid.
  • the present invention comprises an further organic acid selected from the group of citric acid, malic acid, tartaric acid, and a mixture thereof.
  • the beverage according to the present invention is a non- fermented product.
  • the beverage according to the present invention has a fat content substantially lower than that of natural cow milk.
  • the beverage is free of a foaming agent and/or free of egg- derived ingredients.
  • the beverage is a non-carbonated beverage.
  • the beverage is a chilled and/or shelf stable product.
  • each of the different beverages is charachterised by a different overall flavour creating a perceptional linkage in the consumer between the mental or physical condition or effect supported by the beverage and the beverage itself.
  • each of the different beverages is characterised by a different prevalent colour creating a perceptional linkage in the consumer between the specific mental or physical condition or effect supported by the beverage and the beverage itself.
  • the mental or physical condition or effect supported by the beverages is selected from the group of vitality, relaxation, purification, mental alertness, and any combination thereof.
  • each of the different beverages comprises approximately the same nutritional value while supporting each a different mental or physical condition or effect in the consumer.
  • an embodiment of the method according to the invention comprises the step of providing a milk-based beverage having a specific function, wherein the function of the beverage is to support a specific mental or physical condition or effect in the consumer.
  • the milk-based beverages are the ones as described above.
  • the milk-based beverage supports a specific function.
  • the function of the beverage is to support a mental or physical condition or effect in the consumer.
  • an embodiment of the method according to the invention also provides nutrition to the consumer by providing the milk-based beverage.
  • the beverage or its packaging is specifically coloured and/or flavoured to mediate to the consumer a perception of the function.
  • the beverage that is provided is the beverage as set out above.
  • said function of the milk-based beverages is to support a specific mental or physical condition or effect in the consumer.
  • the different beverages of the range support different mental of physical states or effects but provide substantially the same nutrition.
  • the range of the beverage is the range of beverages described above.
  • the different beverages of the range or its packaging is coloured and/or flavoured distinctively to mediate a perception of its function.
  • the colour of the beverage is; orange and the function mediated by this colour is vitality; yellow and the function mediated by this colour is relaxation; violet or blue and the function mediated by this colour is purification; red and the function mediated by the colour is mental alertness.
  • the flavour of the beverage is; yuzu and the function mediated by this flavour is vitality; elderflower and the function mediated by this colour is relaxation; watermelon and eucalyptus and the function mediated by this colour is purification; chili and orange and the function mediated by the colour is mental alertness.
  • the function of relaxation is mediated by providing a milk-based beverage comprising ingredients selected from the group of chamomile, linden, lemon balm, Mg, Ca, vitamin B6, and mixtures thereof; vitality is mediated by providing a milk-based beverage comprising ginseng, guarana, Ca and vitamins A, C, and E, and mixtures thereof; mental alertness is mediated by providing a milk-based beverage comprising mate, green tea, vitamin C, Ca, and mixtures thereof; and/or purification is mediated by providing a milk-based beverage containing fennel, vervain, green tea, mint extracts and/or oils, prebiotic fibres, vitamin C, and mixtures thereof.
  • Sugar and pectin are fist mixed with water at 50°C. After cooling at 4°C and storing in storage tanks, the sugar and pectin containing liquid may be conducted into the mixing tank.
  • the functional ingredients such as guarana or ginseng powder, for example, may be pre-dissolved in water, together with aromas, vitamins and minerals. All ingredients may also be present in the form of extracts or tinctures. After dissolution of these components, they are conducted to the mixing tank. After stirring or otherwise mixing all ingredients in the mixing tank, the liquid may be subjected to a indirect tubular UHT treatment (neutral recipes: 140°C for 6 seconds; acidified recipes: 110°C for 15 seconds, for example) and homogenized at 200 bar.
  • a indirect tubular UHT treatment neutral recipes: 140°C for 6 seconds; acidified recipes: 110°C for 15 seconds, for example
  • the liquid is led to an aseptic tank and is filled into bottles by an aseptic filler.
  • the total amount of dry matter may account for 5 to 20% of total weight.
  • the amount of dry matter of milk may lie between 1 to 10% with respect to the total weight including water. Preferably, the amount is between 1 and 5%, more preferably between 1.2 and 4%o of total weight.
  • the amount of sugar and pectin, with respect to the total weight may lie between 3% to 12% and 0.1% to 1%, respectively, with respect to the total weight of the beverage, including water.
  • the amount of sugar is between 4% to 9%, more preferably between 6% to 8%.
  • the amount of pectin is between 0.2%) to 0.6%, more preferably between 0.4 to 0.5% by total weight of the drink (including water).
  • a milk-based beverage supporting vitality may contain ginseng, guarana, vitamins A, C and E and calcium, or a mixture thereof.
  • the amounts of these components may easily be calculated by the skilled person, in order to achieve the respective functionality, since the substance and their effects are known.
  • specific, functional ingredients are delivered in substantial different quality and purity by different suppliers. The skilled person will also be aware of this and determine the used percentages accordingly.
  • a beverage supporting the effect of relaxation preferably contains the ingredients chamomile, linden, lemon balm, magnesium, vitamin B6 and calcium.
  • a beverage supporting the effect of purity in order to achieve mental and physical recovery preferably contains fennel, vervain, green tea extract, mint extracts and/or oils, prebiotic fibres (e.g. raftilose) and vitamin C.
  • a beverage supporting the effect of mental alertness preferably contains the ingredients mate, green tea, vitamin C and calcium.
  • the linkage between the beverage and its functionality may be achieved in parallel by two or more distinctive mechanisms.
  • a strong linkage can be achieved by the colour of the beverage, its bottle or its packaging.
  • the functionality of vitality may be linked with or mediated by the colour orange, yellow or red.
  • the functionality of relaxation may be mediated by the colour light yellow
  • the functionality of purification is mediated by the colour blue or violet.
  • the functionality of mental alertness is mediated by the colour red
  • vitality or power could be associated with the colour of red.
  • functionalities related to calming, curing and relaxing are preferably mediated by quiet colours, such as pastel and other colours that are not perceived intensively by the human eye.
  • functionalities as power, energy, vitality are preferably mediated by colours that are sharper, stronger and more lurid and that are more intensively perceived by the human eye.
  • the linkage between a functionality and the colour may in principle be established with any colour, it is important, that the link between functionality and flavour, once communicated to the consumer, is not changed arbitrarily. Otherwise, the consumer is irritated and in fact would not be guided but deceived in choosing the suitable beverage addressing her/his current mood and establishing well-being.
  • the link between a beverage and its functionality may also be mediated by simply writing the name of the ingredients onto the package or bottle of the beverage. In so doing, the consumer, who normally is aware of the effects of specific ingredients, will easily recognize the functionality of the beverage.
  • flavour The other way of mediating to the consumer the functionality of a milk-based beverage is by flavour.
  • a specific flavour of a beverage may be linked with a specific functionality.
  • the functionality of vitality is mediated by the flavour of "yuzu".
  • it may also be mediated by the flavour of lime, grapefruit or mandarin/tropical.
  • the functionality of vitality may be mediated by citrus flavours, exotic flavours and/or red fruit flavours.
  • Examples for citrus flavours are yuzu, lime, citrus and/or orange, examples of exotic flavours are passion and/or mango and examples of red fruit flavours are raspberry and/or blackcurrent, for example.
  • examples of citrus flavours are yuzu, lime, citrus and/or orange
  • examples of exotic flavours are passion and/or mango
  • examples of red fruit flavours are raspberry and/or blackcurrent, for example.
  • the functionality of relaxation may be mediated by the flavour of "elderflower”. It may as well be mediated by the flavour of pear or piiia colada.
  • the functionality of purification is mediated by the flavour of watermelon and eucalyptus. It may as well be mediated by the flavour of cranberry and menthol or eucalyptus.
  • the functionality of mental alertness is mediated by the flavour of chili and orange.
  • it may be mediated by the flavours of ginger, chili and coriander or lemon and cinnamon
  • the linkage between the functionality may be established by any flavour or taste, which is constantly and reliably mediated to the consumer. It is, however, important, that the flavour is not changed arbitrarily, once the consumer has made the association between a flavour of a beverage and the functionality.
  • the above mentioned means for establishing a link between the functionality and a milk-based beverage in the mind of a consumer are also used any suitable combination.
  • colour, writing and flavour are constantly used together to mediate the linkage between beverage and functionality.
  • a milk-based beverage with functional ingredients is produced according to the process as follows: A milk phase is prepared by dissolving milk powder and sweet whey powder at a total dry matter content of 10% in warm water (50°C) under vacuum (Scanima vacuum dissolving unit). In a hydration tank the mixture is mixed during 30 minutes, then pasteurised at 90°C for 5 minutes, cooled to 4 °C and stored in a mixing tank.
  • a sugar/pectin syrup is produced on the same line as for the production of the milk phase.
  • a dry mix of pectin and sugar (exact percentages are given below) are dissolved at a dry matter content of 16% in warm water (50°C) under vacuum. The mixture is cooled to 4°C and led to the milk phase contained in the mixing tank. Agitation is kept running all the time to allow proper mixing.
  • a citric/lactic acid solution (ratio of citric and lactic acid is about 1 :1, solution at 20%) is prepared according to the ingredients below. This solution is transferred to a standardisation tank, the milk phase is transferred there into as well.
  • Milk phase and acid phase are mixed into the standardisation tank containing the acidic solution under continuous mixing. pH is controlled. Extracts, flavours and vitamins are mixed by first dissolving the extracts in water, adding flavours, finally adding vitamins and transferring the mixture into the standardisation tank.
  • a final standardisation and pH control is effected by addition of water according to the recipe and by pH adjustment with a mixture of 20% citric acid/ lactic acid (1 : 1).
  • the liquid is subjected to an indirect UHT treatment at 110°C for 15 seconds.
  • the beverage is homogenised in two steps (70°C, 150 + 50 bar), cooled to 20°C and filled into an aseptic tank. From there, the liquid is filled aseptically into plastic bottles.
  • the functionality of the beverage is mental alertness. Hence, the beverage is particularly suitable for people who are tired or exhausted and nevertheless want or have to perform mentally or that have to concentrate. At the same time, the beverage is refreshing and fulfils other needs of young consumers (children, adolescents and young adults), such as nutrition and life style issues.
  • the ingredients that are added to the beverage are as follows (all percentages are in percent by weight with respect to the entire beverage, including water).
  • Vitamin C Ascorbic acid 0.01 - 0.02
  • the flavour of this beverage is chili/orange, which is also the link between the beverage and its functionality. An other link is established via the colour of the package, which is orange.
  • a milk-based beverage with functional ingredients is produced according to the process as set forth in example 1, with the exception that no acid mixture is prepared and added to the standardisation tanks, because a neutral beverage should be produced. Therefore, the UHT treatment is adapted to 140°C for 6 seconds.
  • the functionality of the beverage is purification. Hence, it is suitable not only for refreshing and providing nutrition, but also for calming or curing stomach troubles, constipation and the like.
  • the beverage comprises ingredients in order to establish well being in this specific case. For the remaining, the same is valid as in example 1.
  • Vitamin C Na Ascorbate 0.01 - 0.02
  • the colour that mediates the functionality of this beverage is violet and the taste is watermelon/eucalyptus.
  • the mediation of the linkage between beverage and functionality to the consumer is in this case supported by the colour of the bottle, which is violet/blue and by the taste of watermelon and eucalyptus.
  • a milk-based beverage with functional ingredients is produced according to the process as set forth in example 1.
  • the functionality of the beverage is relaxation.
  • this beverage is designed not only to be refreshing and providing nutrition, but also to meet the requirements of a stressed person. Any person being hectic, nervous, excited or irritable is specifically in need of this beverage. Again, the same principles apply like in the before mentioned examples, with exception of ingredients, and details of the mediation of the functionality to the consumer.
  • the colour that mediates the functionality of this beverage is yellow and the taste is elderflower
  • the mediation of the linkage between beverage and its functionality to the consumer is in this case accomplished by the colour yellow and the taste of the elderflower.
  • a milk-based beverage with functional ingredients is produced according to the process as set forth in example 1.
  • the functionality of the beverage is vitality. Hence it is suitable not only for refreshing and providing nutrition, but also for energising the body, recollecting physical strength and gaining power.
  • This beverage is of particular interest for people that are exhausted, have worked the whole day and are tired and still want to undertake something, to go out or just to want to feel peppery and vivid.
  • the beverage comprises ingredients in order to establish well being in this specific case. For the remaining, the same is valid as in example 1.
  • Pectin 0.1 - 0.5
  • Vitamin A ( ⁇ carotene 10% CWS) 0.0689
  • Vitamin C 0.01 - 0.02
  • Vitamin E Tetradexanediol 0.029 Calcium lactate 0.2 - 0.5
  • This example encompasses the range of the functional milk-based beverages according to examples 1 to 4.
  • a potential consumer is offered the range, for example in a multi-pack, he can adjust her/his choice easily according to the circumstances.
  • the present invention thus enables the consumer to react quickly to her/his needs and to take the beverage that he recognises by colour and flavour.
  • a variety of moods and every day's life situations are covered by the range, so that in every situation there is a beverage that will allow mood satisfaction, the different functions being clearly comprehensible to the consumer.
  • the child, adolescent or the young adult receives solid nutritional values and is refreshed.
  • a milk-based beverage with functional ingredients is produced according to the process as follows:
  • a dairy phase is prepared by dissolving sweet whey powder, pectin and sugar at a total dry matter content of 30% in warm water (50°C) under vacuum (Scanima vacuum dissolving unit). In a hydration tank the mixture is mixed during 30 minutes, cooled to 4 °C and stored in a mixing tank.
  • a citric acid at 20% is prepared in a standardisation tank according to the ingredients below.
  • dairy phase (lemon and apple) are added with some of the available water.
  • the dairy phase is transferred into this standardisation tank as well.
  • Dairy phase and acid phase are mixed into the standardisation tank containing the acidic solution and the fruit juice under continuous mixing. pH is controlled.
  • Extracts, flavours and vitamins are mixed by first dissolving the extracts in water, adding flavours, finally adding vitamins and transferring the mixture into the standardisation tank.
  • a final standardisation and pH control is effected by addition of water according to the recipe and by pH adjustment with 20% citric acid.
  • the liquid is subjected to an indirect UHT treatment at 110°C for 15 seconds.
  • the functionality of the beverage is vitality. Hence it is suitable not only for refreshing and providing nutrition, but also for its ingredients are symbol for energising the body, recollecting physical strength and gaining power.
  • This beverage is of particular interest for people that are exhausted, have worked the whole day and are tired and still want to undertake something, to go out or just to want to feel peppery and vivid.
  • the beverage comprises ingredients in order to establish well being in this specific case. For the remaining, the same is valid as in example 1.
  • the ingredients that are added to the beverage are as follows (all percentages are in percent by weight with respect to the entire beverage, including water).
  • Vitamin C 0.007 - 0.008 Vitamin E (Torcopherol Acetate 50% CWS) 0.0025
  • the colour that mediates the functionality of this beverage is bright yellow, and the taste is "citras fraits". The consumer will clearly and easily find the beverage that is suitable to address her/his specific needs.
  • the beverage is also of the "vitality" -type and simply gives the consumer a further alternative to the milk-based beverage of example 6.
  • the beverage is also of the "vitality" -type and simply gives the consumer a further alternative to the beverages of examples 6 and 7, all of them having the same fuctionality.

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  • Dairy Products (AREA)

Abstract

La présente invention concerne des boissons à base de lait, une gamme de différentes boissons à base de lait et des procédés de nutrition, de rafraîchissement, qui apportent des satisfactions d'humeur diverses mais spécifiques. Une boisson à base de lait contenant des ingrédients sélectionnés est mise à disposition en fonction d'une condition physique, d'une humeur ou d'un caprice particulier. En outre, la spécificité de l'humeur est liée à d'autres caractéristiques de la boisson, telles que la couleur et la saveur. L'objectif décrit dans cette invention est de produire une boisson appropriée qui s'adresse à des jeunes gens, à leurs défis quotidiens et à leur style de vie.
PCT/EP2002/007288 2001-07-02 2002-06-28 Boissons a base de lait WO2003003844A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP01115602 2001-07-02
EP01115602.3 2001-07-02

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WO2003003844A1 true WO2003003844A1 (fr) 2003-01-16

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1941804A1 (fr) * 2007-01-08 2008-07-09 Rivella International AG Boisson à base de lactosérum, d'extrait de thé vert et de compléments alimentaires
EP2055193A1 (fr) * 2007-10-31 2009-05-06 Döhler GmbH Boisson formant 2 phases
CN102986882A (zh) * 2012-12-24 2013-03-27 刘菊 一种薄荷奶茶及其制造方法
US8481101B2 (en) * 2006-05-11 2013-07-09 Sol Mate Ag Mate beverage
CN103960364A (zh) * 2014-04-10 2014-08-06 洛阳春魁农业开发有限公司 一种牡丹皮抗溃疡饮品的制备方法
EP3349765A1 (fr) * 2015-09-04 2018-07-25 Urgo Recherche Innovation Et Developpement Produit de combinaison pour aider a la relaxation et a l'endormissement

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GB439572A (en) * 1934-06-04 1935-12-04 William Basil Walker A new beverage and method of preparing same
US3764710A (en) * 1970-09-10 1973-10-09 Calpis Food Ind Co Ltd Drink composed of fermented or acidified milk and citrus fruit juice
JPH03228667A (ja) * 1990-02-02 1991-10-09 Nikken Food Honsha Kk 抗酸化ミネラル飲料及びその製造法
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FR2699371A1 (fr) * 1992-12-23 1994-06-24 Philippe Muriel Boisson aux vertus apaisantes et nutritionnelles.
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JP2000032913A (ja) * 1998-07-15 2000-02-02 Meiji Milk Prod Co Ltd 風味の良い乳性茶系飲料の製造法
DE10001652A1 (de) * 2000-01-17 2001-07-26 Birgit Buschak Gewürzmischung und diese enthaltendes Milchprodukt

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JP2000032913A (ja) * 1998-07-15 2000-02-02 Meiji Milk Prod Co Ltd 風味の良い乳性茶系飲料の製造法
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8481101B2 (en) * 2006-05-11 2013-07-09 Sol Mate Ag Mate beverage
EP1941804A1 (fr) * 2007-01-08 2008-07-09 Rivella International AG Boisson à base de lactosérum, d'extrait de thé vert et de compléments alimentaires
EP2055193A1 (fr) * 2007-10-31 2009-05-06 Döhler GmbH Boisson formant 2 phases
EP2055192A1 (fr) * 2007-10-31 2009-05-06 Döhler GmbH Boisson formant 2 phases
CN102986882A (zh) * 2012-12-24 2013-03-27 刘菊 一种薄荷奶茶及其制造方法
CN103960364A (zh) * 2014-04-10 2014-08-06 洛阳春魁农业开发有限公司 一种牡丹皮抗溃疡饮品的制备方法
EP3349765A1 (fr) * 2015-09-04 2018-07-25 Urgo Recherche Innovation Et Developpement Produit de combinaison pour aider a la relaxation et a l'endormissement

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