Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B70/00—Preservation of non-alcoholic beverages
  • A23B70/30—Preservation of non-alcoholic beverages by heating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
  • A23L2/08—Concentrating or drying of juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • 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 pertains to beverage products and, more particularly, to the use of buffer systems in protein beverage products.
• the present invention is directed to aseptic beverage products and methods of preparing aseptic beverage products.
• beverage ingredients are mixed together.
• the beverage ingredients include a protein source, preferably a protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda.
• the at least one buffering agent further includes lemon juice concentrate.
• the pH of the beverage ingredients is adjusted using the at least one buffering agent.
• the beverage ingredients are then heated, and the at least one buffering agent prevents precipitation of the protein concentrate during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.
• the pH of the beverage ingredients is adjusted to a range of 6.7 to 7.0 and, more preferably, between 6.8 and 6.9.
• the protein concentrate is milk protein concentrate
• the beverage ingredients further include almond cream and vanilla flavor, chocolate flavor or cocoa powder.
• heating the beverage ingredients includes heating the beverage ingredients by direct steam injection.
• an aseptic beverage was developed that contains almond milk as a base and a milk protein source, preferably a milk protein concentrate.
• a milk protein source preferably a milk protein concentrate.
• some functional issues were identified when direct heating was used.
• protein precipitation and gel formation were found to be occurring as a result of direct steam injection.
• the buffering agent In connection with the addition of a buffering agent, it is beneficial to use the buffering agent to adjust the pH of the beverage to a specific point prior to heat treatment of the beverage.
• the maximum heat stability is in the pH range of 6.8 to 6.9. More generally, the almond beverage is heat stable in the pH range of 6.7 to 7.0 depending on the specific beverage formulation. However, the heat stability is considered poor in the pH range of 6.3 to 6.6.
• the heat stability of the beverage was tested and, more specifically, the heat stability of the milk concentrate.
• the heat stability of milk refers to the ability of milk to withstand very high temperatures (e.g.
• the buffering agent originally used was potassium citrate.
• baking powder's ingredients i.e., baking soda and other acid salts
• Tables 2 and 3 do indicate that certain formulations did not show clots or precipitates, these formulations were not stable. Instead, the formulations simply fell within a certain pH range. Accordingly, fluctuations in pH could lead to clots or precipitation.
• certain buffering agents do result in stable beverages.
• both baking soda alone and baking soda in combination with lemon juice concentrate meet clean label standards and are effective at preventing protein precipitation during direct heating of the beverage. These results are shown below in Tables 4 and 5.
• the effectiveness of this combination is due, at least in part, to the creation of sodium citrate in situ.
• Sodium citrate is a buffering agent, which is created, in the present case, by the reaction of sodium bicarbonate (i.e. , baking soda) with citric acid from the lemon juice concentrate.
• beverage ingredients are mixed together.
• beverage ingredients include protein concentrate and at least one buffering agent.
• Exemplary beverage formulations are provided below in Tables 6 and 7. Specifically, Table 6 provides a formulation for a vanilla almond beverage, and Table 7 provides a formulation for a chocolate almond beverage.
• the amount of the at least one buffering agent to be used is selected in order to provide a desired pH upon mixing (and prior to any heat treatment).
• the desired pH range is preferably between 6.7 and 7.0.
• the protein concentrate is milk protein concentrate
• the at least one buffering agent is baking soda or baking soda and lemon juice concentrate.
• the beverage ingredients are heat treated. This heat treatment involves heating the beverage ingredients to at least 139 °C, with the at least one buffering agent serving to prevent protein precipitation and gel formation during heating.
• the heat treatment includes heating the beverage ingredients by direct steam injection.
• the resulting beverage can be packaged as a plurality of individual beverage products. This packaging can take a variety of forms including cartons or bottles, for example. 017] Table 6:

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Non-Alcoholic Beverages (AREA)
• Dairy Products (AREA)
• Confectionery (AREA)
• Tea And Coffee (AREA)

Priority Applications (8)

Applications Claiming Priority (2)

Publications (1)

Family

ID=59723007

Family Applications (1)

Country Status (10)

Families Citing this family (2)

Citations (10)

Family Cites Families (15)

• 2016
  • 2016-03-03 US US15/060,146 patent/US10736342B2/en active Active
• 2017
  • 2017-03-01 JP JP2018545810A patent/JP6833866B2/ja active Active
  • 2017-03-01 WO PCT/US2017/020192 patent/WO2017151764A1/en not_active Ceased
  • 2017-03-01 MX MX2018009330A patent/MX2018009330A/es unknown
  • 2017-03-01 AU AU2017227694A patent/AU2017227694A1/en not_active Abandoned
  • 2017-03-01 CN CN201780014223.5A patent/CN108697108B/zh active Active
  • 2017-03-01 BR BR112018016180A patent/BR112018016180A2/pt not_active Application Discontinuation
  • 2017-03-01 EP EP17760715.7A patent/EP3422862A4/en active Pending
  • 2017-03-01 KR KR1020187027996A patent/KR20180117170A/ko not_active Withdrawn
  • 2017-03-01 CA CA3014451A patent/CA3014451C/en active Active
• 2020
  • 2020-06-29 US US16/915,260 patent/US11647766B2/en active Active

Patent Citations (10)

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events