WO2006053401A1 - Cultured milk drink - Google Patents
Cultured milk drink Download PDFInfo
- Publication number
- WO2006053401A1 WO2006053401A1 PCT/AU2005/001772 AU2005001772W WO2006053401A1 WO 2006053401 A1 WO2006053401 A1 WO 2006053401A1 AU 2005001772 W AU2005001772 W AU 2005001772W WO 2006053401 A1 WO2006053401 A1 WO 2006053401A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sugar
- milk
- milk drink
- cultured milk
- cultured
- Prior art date
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 29
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims description 2
- 239000000686 essence Substances 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 description 26
- 241001133760 Acoelorraphe Species 0.000 description 13
- 235000013399 edible fruits Nutrition 0.000 description 8
- 240000000111 Saccharum officinarum Species 0.000 description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 description 7
- 150000008163 sugars Chemical class 0.000 description 5
- 244000208235 Borassus flabellifer Species 0.000 description 4
- 240000009088 Fragaria x ananassa Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000006549 Arenga pinnata Nutrition 0.000 description 3
- 241000304886 Bacilli Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007943 implant Substances 0.000 description 3
- 235000020124 milk-based beverage Nutrition 0.000 description 3
- 235000020038 palm wine Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000006520 Borassus flabellifer Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 230000036642 wellbeing Effects 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000233788 Arecaceae Species 0.000 description 1
- 244000208946 Arenga pinnata Species 0.000 description 1
- 235000016982 Borassus aethiopum Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000000378 Caryota urens Nutrition 0.000 description 1
- 244000244656 Caryota urens Species 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241001358279 Malaya Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 241001330988 Palmyra Species 0.000 description 1
- 244000290889 Phoenix sylvestris Species 0.000 description 1
- 235000000002 Phoenix sylvestris Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 229910052571 earthenware Inorganic materials 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000008924 yoghurt drink 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 OR TREATMENT 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 OR TREATMENT 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
Definitions
- This invention relates to a milk-based drink that promotes a healthy well-being.
- Yogurt is a form of fermented milk curdled to a smooth, creamy or custard-like consistency by lactic acid-producing micro-organisms.
- the production of natural yogurt entails the implant of a beneficial culture of Lactobacillus bulgaricus and sometimes Lactobacillus acidophilus in milk which is then allowed to incubate until these particular species of bacilli establish the proper pH in the milk, after which the milk is chilled to inhibit growth of undesirable microflora.
- yogurt starter in the form of plain yogurt or a commercially available dried yogurt culture is added to whole or skimmed milk. But whether yogurt is factory produced or home made, the processing thereof is time consuming, for it takes many hours of fermentation under proper conditions for the natural yogurt to develop fully.
- Yogurt is believed to have medicinal value in the control of intestinal fermentation in that it contributes bacteria which establish themselves in the lower intestine and predominate over putrefactive types. Because of this characteristic, yogurt is often prescribed to patients who are required to take large doses of antibiotic drugs. These drugs, as a side effect, act to kill beneficial intestinal bacteria, and it is often necessary, therefore, to replenish such bacteria.
- Yogurt drinks have also become popular. Such drinks may be prepared by mixing yogurt with milk or fruit juice in a blender.
- the invention provides in one form a cultured milk drink comprising: bicultured milk 10-90 parts w/w; unrefined raw tropical sugar 5-20 parts w/w.
- the unrefined raw tropical sugar is selected from cane sugar and palm sugar.
- the unrefined raw tropical sugar is a combination of cane sugar and palm sugar.
- the cultured milk drink includes finely divided nuts and grains.
- the cultured milk drink includes tropical fruit juices or pulps.
- the cultured milk drink includes flavouring concentrates or essences.
- the bicultured milk suitable for the present invention is prepared by culturing full fat (4% w/w) cows' milk. However, low fat cows' milk may be used as well as milk to which skim milk powder has been added.
- the bicultured milk is prepared by adding mild cultured yogurt to the milk at an approximate level of 5% v/v. The milk is then mixed and heated to 9O 0 C and cooled to approximately 40 0 C to 45°C. A further amount of the mild cultured yogurt is then added and mixed. The mixture is held at 4O 0 C to 45°C for 6 to 8 hours.
- the bicultured milk so produced is not sour or gelled compared to conventional yogurts. This means that less sugars are required to be added to provide palatable products.
- Palm sugars are derived from palm trees. More than one kind of palm yields sugar, among them the toddy or kitul palm (Caryota urens); palmyra palm (Borassus flabellifer); coconut palm (Cocos nucifera); sugar palm of India (Phoenix sylvestris); sugar palm of Java and Malaya (Arenga saccharifera). Those most prized are the palmyra and kitul sugars, and it is usually these which are bottled as thick palm honey of pouring consistency. When the palms are from 15 to 20 years old, the commence flowering and it is only then that they yield the sweet sap from which palm sugar is made.
- the sap flows when the inflorescence is tapped, but first it must be beaten (gently) with a mallet for a couple of days. A small slice is taken off the end and a receptacle (usually an earthenware pot or gourd) hung close to the cut to collect the sap each night.
- the sap is known as "sweet toddy”. The fresh sweet toddy is boiled down shortly after collection to make palm syrup and palm sugar.
- the unrefined raw tropical sugars are preferably palm sugar and cane sugar.
- Unrefined cane sugar is made from sugar cane, and the preferred form is jaggery.
- Jaggery is a type of raw sugar that is similar to gula melaka and is used in Indian cooking in the same way.
- the flavour and heady aroma are somewhere between brown sugar and molasses with a hint of fermentation.
- In production first the sugar cane is crushed through a sugar cane crusher to get sugar cane juice. Then the sugar cane juice is boiled in a pan. During the boiling, all the impurities come to the surface which are removed by skimming.
- Whole fruit pulp or extract may be usefully combined with the cultured milk drink. Tropical fruits such as mango, banana, lychee and pineapple may be used. However, temperate climate fruits such as peach, pear, strawberry, apple, cherry and other fruits and berries may also be usefully incorporated. Whole fruits are an excellent source of minerals, vitamins and enzymes. Fruits are a cleansing food. They are easily digested and exert a cleansing effect on the blood and the digestive system. Some fruits are absorbed and processed more slowly into fructose. Their GI rating indicates this.
- strawberries have a 38 GI and pineapple has a 66 GI rating.
- the foods with the lower numbers will cause blood sugar to rise then fall more slowly than the foods with higher numbers.
- other appropriate foods such as good fats (cultured milk and nuts)
- the process by which the body processes the sugars in carbohydrates has slowed down. (Carbohydrates/fibre).
- the combination of the milk drink according to the present invention provides a surprising texture, taste and aroma that is not predicted from the individual ingredient. It is suspected that there is some interaction in between the raw sugar and the cultured yogurt that provides the appealing flavour and aroma.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
A cultured milk drink comprising bicultured milk 10-90 parts w/w and unrefined raw tropical sugar 5-20 parts w/w where the unrefined raw tropical sugar is a combination of cane sugar and palm sugar. The cultured drink may optionally include finely divided nuts and grains and/or tropical fruit juices or pulps.
Description
CULTURED MILK DRINK
Technical Field
This invention relates to a milk-based drink that promotes a healthy well-being. Background of the Invention
In modern society, there is an increasing need for a refreshing yet nutritional drink. Mineral water, energy drinks and soft drinks are widely consumed. However, these drinks typically have little or no nutritional value and may have, in the case of soft drinks, high sugar contents.
Yogurt is a form of fermented milk curdled to a smooth, creamy or custard-like consistency by lactic acid-producing micro-organisms. The production of natural yogurt entails the implant of a beneficial culture of Lactobacillus bulgaricus and sometimes Lactobacillus acidophilus in milk which is then allowed to incubate until these particular species of bacilli establish the proper pH in the milk, after which the milk is chilled to inhibit growth of undesirable microflora.
Because of rising public demand, yoghurt is now factory-produced in a large scale and widely sold in supermarkets. Electrically-heated yogurt makers for do-it-yourselfers are also available so that yogurt can be made at home to suit individual taste. In producing yogurt at home, a yogurt starter in the form of plain yogurt or a commercially available dried yogurt culture is added to whole or skimmed milk. But whether yogurt is factory produced or home made, the processing thereof is time consuming, for it takes many hours of fermentation under proper conditions for the natural yogurt to develop fully.
When yogurt containing an active culture is consumed, some bacilli pass unharmed through the stomach, for these species favour an acid medium and are therefore not totally destroyed by gastric juices. But when the bacilli find their way into the intestines, they may implant a favourable flora. In any case, whether or not an implant is effected, beneficial vitamins are ingested.
Yogurt is believed to have medicinal value in the control of intestinal fermentation in that it contributes bacteria which establish themselves in the lower intestine and predominate over putrefactive types. Because of this
characteristic, yogurt is often prescribed to patients who are required to take large doses of antibiotic drugs. These drugs, as a side effect, act to kill beneficial intestinal bacteria, and it is often necessary, therefore, to replenish such bacteria.
Yogurt drinks have also become popular. Such drinks may be prepared by mixing yogurt with milk or fruit juice in a blender.
To increase its appeal, the sharp, tangy taste of plain, unflavoured yogurt, which heretofore made yogurt unacceptable to many people, has been masked in many yogurt products with fruit and sweeteners. This practice has resulted in a flavoured yogurt product that is more palatable to a wider segment of the population. However, the use of these additives has been accompanied by an increase in product calorie content.
There is a requirement for a milk-based drink that provides a healthy well-being. Summary of the Invention
The invention provides in one form a cultured milk drink comprising: bicultured milk 10-90 parts w/w; unrefined raw tropical sugar 5-20 parts w/w.
Preferably the unrefined raw tropical sugar is selected from cane sugar and palm sugar.
Preferably the unrefined raw tropical sugar is a combination of cane sugar and palm sugar.
Preferably the cultured milk drink includes finely divided nuts and grains.
Preferably the cultured milk drink includes tropical fruit juices or pulps.
Preferably the cultured milk drink includes flavouring concentrates or essences. Detailed Description of the Invention
The bicultured milk suitable for the present invention is prepared by culturing full fat (4% w/w) cows' milk. However, low fat cows' milk may
be used as well as milk to which skim milk powder has been added. The bicultured milk is prepared by adding mild cultured yogurt to the milk at an approximate level of 5% v/v. The milk is then mixed and heated to 9O0C and cooled to approximately 400C to 45°C. A further amount of the mild cultured yogurt is then added and mixed. The mixture is held at 4O0C to 45°C for 6 to 8 hours. The bicultured milk so produced is not sour or gelled compared to conventional yogurts. This means that less sugars are required to be added to provide palatable products.
Palm sugars are derived from palm trees. More than one kind of palm yields sugar, among them the toddy or kitul palm (Caryota urens); palmyra palm (Borassus flabellifer); coconut palm (Cocos nucifera); sugar palm of India (Phoenix sylvestris); sugar palm of Java and Malaya (Arenga saccharifera). Those most prized are the palmyra and kitul sugars, and it is usually these which are bottled as thick palm honey of pouring consistency. When the palms are from 15 to 20 years old, the commence flowering and it is only then that they yield the sweet sap from which palm sugar is made. The sap flows when the inflorescence is tapped, but first it must be beaten (gently) with a mallet for a couple of days. A small slice is taken off the end and a receptacle (usually an earthenware pot or gourd) hung close to the cut to collect the sap each night. The sap is known as "sweet toddy". The fresh sweet toddy is boiled down shortly after collection to make palm syrup and palm sugar.
The unrefined raw tropical sugars are preferably palm sugar and cane sugar. Unrefined cane sugar is made from sugar cane, and the preferred form is jaggery. Jaggery is a type of raw sugar that is similar to gula melaka and is used in Indian cooking in the same way. The flavour and heady aroma are somewhere between brown sugar and molasses with a hint of fermentation. In production, first the sugar cane is crushed through a sugar cane crusher to get sugar cane juice. Then the sugar cane juice is boiled in a pan. During the boiling, all the impurities come to the surface which are removed by skimming. While boiling, the sugar cane juice gets concentrated, and after evaporating almost all the water, a pasty crystalline yellow substance is left in the pan which becomes solid after cooling.
Whole fruit pulp or extract may be usefully combined with the cultured milk drink. Tropical fruits such as mango, banana, lychee and pineapple may be used. However, temperate climate fruits such as peach, pear, strawberry, apple, cherry and other fruits and berries may also be usefully incorporated. Whole fruits are an excellent source of minerals, vitamins and enzymes. Fruits are a cleansing food. They are easily digested and exert a cleansing effect on the blood and the digestive system. Some fruits are absorbed and processed more slowly into fructose. Their GI rating indicates this. For example, strawberries have a 38 GI and pineapple has a 66 GI rating. The foods with the lower numbers will cause blood sugar to rise then fall more slowly than the foods with higher numbers. However, by not consuming these fruit juices too processed, and allowing pulp and therefore fibre to still be present, and by combining other appropriate foods such as good fats (cultured milk and nuts), the process by which the body processes the sugars in carbohydrates has slowed down. (Carbohydrates/fibre).
The combination of the milk drink according to the present invention provides a surprising texture, taste and aroma that is not predicted from the individual ingredient. It is suspected that there is some interaction in between the raw sugar and the cultured yogurt that provides the appealing flavour and aroma.
The invention will be further described by reference to the following non-limiting Example.
Example milk (4% butter fat) 10Og cultured yogurt
(lactobacillus acidophilus) 25g palm sugar solution
(2Og of unrefined palm sugar dissolved in 12Og of water) 125g sugar cane solution
(2Og of unrefined j aggery dissolved in 12Og of water) 125g strawberry pulp 5Og
Bicultured milk was prepared by combining milk and 50% of the cultured yogurt and heating the mixture to 90°C. The mixture was allowed to cool to 430C and then the remainder of the cultured yogurt was added. The mixture was then maintained at 4O0C to 450C for 8 hours. The product formed was of free flowing consistency and did not have a strongly acidic taste. The remaining ingredients were combined with the bicultured milk to produce a strawberry flavoured health drink.
Since modifications within the spirit and scope of the invention may be readily effected by persons skilled in the art, it is to be understood that the invention is not limited to the particular embodiment described, by way of example, hereinabove.
Where the terms "comprise", "comprises", "comprised" or "comprising" are used in this specification, they are to be interpreted as specifying the presence of the stated features, integers, steps or components referred to, but not to preclude the presence or addition of one or more other feature, integer, step, component or group thereof.
Claims
1. A cultured milk drink comprising: bicultured milk 10-90 parts w/w; unrefined raw tropical sugar 5-20 parts w/w.
2. A cultured milk drink as defined in claim 1 , wherein the unrefined raw tropical sugar is selected from cane sugar and palm sugar.
3. A cultured milk drink as defined in claim 2, wherein the unrefined raw tropical sugar is a combination of cane sugar and palm sugar.
4. A cultured milk drink as defined in any one of claims 1 to 3, wherein the cultured milk drink includes finely divided nuts and grains.
5. A cultured milk drink as defined in any one of claims 1 to 4, wherein the cultured milk drink includes tropical fruit juices or pulps.
6. A cultured milk drink as defined in any one of claims 1 to 5, wherein the cultured milk drink includes flavouring concentrates or essences.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2004906677 | 2004-11-22 | ||
| AU2004906677A AU2004906677A0 (en) | 2004-11-22 | Cultured milk drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006053401A1 true WO2006053401A1 (en) | 2006-05-26 |
Family
ID=36406786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/AU2005/001772 WO2006053401A1 (en) | 2004-11-22 | 2005-11-22 | Cultured milk drink |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2006053401A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1197257A (en) * | 1968-05-22 | 1970-07-01 | Seiji Kuwabara | Fermented Milk |
| GB1467670A (en) * | 1973-09-20 | 1977-03-16 | Zentralschweizerischer Milchve | Process for the production of sterile yoghurt |
| GB2044068A (en) * | 1979-03-06 | 1980-10-15 | Dmv Campina Bv | A method of making a yoghurt drink |
| HUP9601899A1 (en) * | 1996-07-11 | 1999-05-28 | Szabolcstej Tejipari Rt. | Fruit flavored drinking yoghurt product-family and method for it`s productionon |
| EP1269854A1 (en) * | 2001-06-29 | 2003-01-02 | Camoina Melkunic B.V. | Clear dairy drink and method for producing same |
-
2005
- 2005-11-22 WO PCT/AU2005/001772 patent/WO2006053401A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1197257A (en) * | 1968-05-22 | 1970-07-01 | Seiji Kuwabara | Fermented Milk |
| GB1467670A (en) * | 1973-09-20 | 1977-03-16 | Zentralschweizerischer Milchve | Process for the production of sterile yoghurt |
| GB2044068A (en) * | 1979-03-06 | 1980-10-15 | Dmv Campina Bv | A method of making a yoghurt drink |
| HUP9601899A1 (en) * | 1996-07-11 | 1999-05-28 | Szabolcstej Tejipari Rt. | Fruit flavored drinking yoghurt product-family and method for it`s productionon |
| EP1269854A1 (en) * | 2001-06-29 | 2003-01-02 | Camoina Melkunic B.V. | Clear dairy drink and method for producing same |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE WPI Week 199931, Derwent World Patents Index; Class D13, AN 1999-360287 * |
| EL-SALAM ET AL: "Manufacture and properties of beverages based on fermented permeate and natural fruit juices", CHEM.MIKROBIOL.TECHNONL.LEBENSM, vol. 13, 1991, pages 95 - 101 * |
| PATIDAR S. AND PRAJAPATI J.: "Standardisation and evaluation of Lassi prepared using Lactobacillus acidophilus and Streptococcus thermophilus", J.FOOD SCI. TECHNOL., vol. 35, 1998, pages 428 - 443 * |
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