Aerated shelf-stable dairy-based ready-to-drink beverage
AssigneeSociete des Produits Nestle S.A.
InventorsVirginie Kapchie, Philippe Rousset, Alexander A. Sher
Life of this patent
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Abstract
A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.
Claims20
A dairy-based shelf-stable ready-to-drink beverage composition free from chemically modified gums, the dairy-based shelf-stable ready-to-drink beverage composition consisting of:
- high acyl gellan gum in an amount in the range of 0.01-0.045 wt. %;
- starch in an amount in the range of 1.5-5 wt. %;
- dairy proteins in an amount in the range of 2-5 wt. %;
- barley malt extract in an amount in the range of 0.5-1.5 wt. %;
- sugar in an amount in the range of 0-5.5 wt. %;
- cocoa in an amount in the range of 0.5-2 wt. %;
- a buffering agent added to obtain the dairy-based shelf-stable ready-to-drink beverage composition at pH between 6.5 to 7.0;
- and
- water for the remaining wt. % of the dairy-based shelf-stable ready-to-drink beverage composition,
- wherein the dairy-based shelf-stable ready-to-drink beverage composition is capable of being aerated upon shaking, wherein the dairy-based shelf-stable ready-to-drink beverage composition has aeration after shaking in the range of 10-30%, with an aeration stability of at least 5 minutes, wherein the dairy-based shelf-stable ready-to-drink beverage composition does not contain carboxymethyl cellulose.
A process for preparing a composition consisting of dairy proteins, starch, high acyl gellan gum, barley malt extract, sugar, cocoa, a buffering agent and water, the process comprising:
- mixing the dairy proteins in an amount in the range of 2-5 wt. % of the composition, the starch in an amount in the range of 1.5-5 wt. % of the composition, the high acyl gellan gum in an amount in the range of 0.01-0.045 wt. % of the composition, the barley malt extract in an amount in the range of 0.5-1.5 wt. % of the composition, the sugar in an amount in the range of 0-5.5 wt. %, the cocoa in an amount in the range of 0.5-2 wt. % of the composition, and the water for the remaining wt. % of the composition to form a mixture;
- homogenizing the mixture at a total pressure in the range from 135-300 bars and at a temperature in the range from 60-80° C.;
- filling the homogenized mixture into a container and closing the container;
- retorting the filled and closed container at a temperature in the range from 110-130° C., for a time in the range of 5-25 minutes,
- allowing the retorted container to cool to a temperature below 35° C. to form the composition,
- wherein the composition does not contain carboxymethyl cellulose.
A process for preparing a composition free from chemically modified gums, the composition consisting of dairy proteins, starch, high acyl gellan gum, barley malt extract, sugar, cocoa, a buffering agent and water, wherein the buffering agent is added to obtain the composition at pH between 6.5 to 7.0, wherein the composition does not contain carboxymethyl cellulose, wherein the composition is capable of being aerated upon shaking, wherein the composition has aeration after shaking in the range of at least 10-30%, with an aeration stability of at least 5 minutes, the process comprising:
- mixing the dairy proteins in an amount in the range of 2-5 wt. % of the composition, the starch in an amount in the range of 1.5-5 wt. % of the composition, the high acyl gellan gum in an amount in the range of 0.01-0.045 wt. % of the composition, the barley malt extract in an amount in the range of 0.5-1.5 wt. % of the composition, the sugar in an amount in the range of 0-5.5 wt. % of the composition, the cocoa in an amount in the range of 0.5-2 wt. % of the composition, the buffering agent in an amount in the range of 0.01 to −0.20 wt. % of the composition and the water for the remaining wt. % of the composition to form a mixture;
- pre-heating the mixture to a temperature in the range of 50-100° C.;
- sterilizing the pre-heated mixture at UHT conditions at 135-170° C., for 2-60 seconds;
- homogenizing the mixture at a total pressure ranging from 135-300 bars and at a temperature ranging from 60-80° C.;
- allowing the UHT treated mixture to cool to a temperature below 35° C.;
- and
- aseptically filling the UHT treated mixture in an aseptic container to form the composition.
Dependencies are inferred from the claim text.