Grain based dairy beverage

#The present invention relates to the field of grain based dairy beverages produced from natural foodstuffs. More specifically, the present invention relates to a process for making from rice flour, sugar, chocolate powdered milk, evaporated milk, condensed milk and water a grain based dairy beverage which possesses excellent shelf life and stability while providing a pleasant tasting and flavored beverage.

#The popularity of dairy based beverages for consumption by consumers has resulted in a rice based dairy beverage, commonly known as “horchata”. Standard recipes and components of a “horchata” beverage generally consist of long grain rice, milk, sugar, vanilla, cinnamon, fresh fruit in various forms and water. However, such prior art recipes do not provide a dairy based beverage which possesses an adequate shelf life and stability. Therefore, such recipes result in a beverage which is unable to be mass distributed to the consuming pubic. Also, such prior art recipes of the “horchata” require, during the manufacture thereof, passing the blended components through a sieve to filter the solid components from the liquid. Accordingly, such recipes provide a beverage that separates within one to two days of the date of preparation. Additionally, such prior art recipes contain ingredients which prevent and block the benefits of combining such recipes with natural flavors to provide flavored dairy based beverages. Thus, such prior art recipes of dairy based beverages have not been manufactured in consumable form for sale to the consuming public.

#One object of the present invention is to provide an improved grain based dairy beverage.

#For the purpose of facilitating and understanding the present invention, there is illustrated in the accompanying drawings a preferred embodiment thereof, from an inspection of which, when considered in connection with the following description, the invention, its composition and operation and many of its advantages will be readily understood and appreciated.

#FIG. 1 is a flow chart showing the process for producing a grain based dairy beverage in accordance with the present invention.

#The process for making the grain based dairy beverage will be described with respect to the steps of making the grain based dairy beverage. In understanding the process for making the beverage, the composition of the grain based dairy beverage in accordance with the present invention will be readily understood. FIG. 1 illustrates a flow chart representing the process for making the grain based dairy beverage in accordance with the present invention. The first step of the process is the addition of sugar 12 to mixing container 11. Next, evaporated milk 13 is slowly added with suitable mixing to dissolve the sugar 12. The amount of sugar that should be present in the grain based dairy beverage ranges between about 7.5-9.0 percent by weight sugar relative to the final overall beverage composition. It is generally desired that the range of sugar used in the recipe be closer to the lower end of the range of sugar because of the difficulty in dissolving the sugar in the evaporated milk. The evaporated milk, which is within the range of about 4.8-6.0 percent by weight of the overall beverage composition, is added to the sugars. The sugar 12 is positioned within the mixing container 11 and the ingredient evaporated milk 13 is added to the sugar while mixing occurs to dissolve the sugar. Generally, after extended mixing, it is found that it is necessary to supplement the evaporated milk with a condensed milk 15 which is added to the dissolving mixing container 11. After the sugar is completely dissolved in the evaporated and condensed milk, to provide the sugar milk solution, rice flour 16 is added to the dissolved solution, and a controlled blending/mixing 17 occurs until all the rice flour is completely dissolved in the composition. Importantly, the rice flour is added to the composition in increments of 20-30 percent of the total amount of rice flour to ensure proper dilution and mixing of the rice flour without the composition lumping together or forming lumps therein which would provide an unsatisfactory beverage base. After the rice flour, sugar, condensed milk and evaporated milk are completely and fully dissolved and a uniform consistency is obtained in the container 17, about 0.15 chocolate milk powder 18 is slowly added to the composition with dispersing/mixing until the chocolate milk powder is fully dissolved in the container 19. This provides the dairy beverage concentrate 20. The dairy beverage concentrate has a consistency of heavy cream with an off-white color and should not be gritty or grainy upon taste. If the consistency is not uniform, further vigorous mixing is required until the desired consistency is achieved.

#Finally, between about 78-85 percent by weight potable water 21 is added to the container containing the dairy beverage concentrate 20 with vigorous mixing 22 to dilute the beverage concentrate composition to complete the preparation of the grain based dairy beverage. The water should be of beverage quality to prevent adverse odor, taste or appearance of the beverage. Also, the water should have a neutral pH. After the vigorous mixing, the dairy based beverage may either be cooled 23 to a temperature between about 40-50° F. for immediate consumption or the freshly prepared grain based dairy beverage may be pasteurized 24 and then cooled for subsequent packaging 25. The packaging may be either into sterile bottles, cartons, or plastic bottles for refrigeration and shipment to the consumer.

#The pasteurization may be obtained by heating the grain based dairy beverage to approximately 145° F. for 30 minutes or by the utilization of a flash method of heating to 160° F. for 15 seconds, followed by the rapid cooling to between about 40-50° F. The pasteurization treatment and process renders harmless the lactic acid bacteria within the grain based dairy product, permits bottling and shipping to the consumer under refrigerated conditions and provides a shelf life of the beverage of between about 2-3 weeks.