Concentrate for milky beverages

Patent metadata

Field	Value
Publication number	US-10321697-B2
Application number	US-201514655325-A
Country	US
Kind code	B2
Filing date	May 6, 2015
Priority date	May 9, 2014
Publication date	Jun 18, 2019
Grant date	Jun 18, 2019

Abstract

The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.

First claim

The invention claimed is:

1. A liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising cream concentrated by ultrafiltration and/or diafiltration and casein, and having at least 5 wt % fat, wherein a ratio of fat to casein is about 16:1, such that when the concentrate is mixed with the aqueous medium, a foam is formed on a surface of the beverage, the foam having a height of at least 20 mm,
wherein the foam and the beverage comprise large fat globules greater than 6 microns and small fat globules less than 6 microns, and both the foam and the beverage have ratios of large to small fat globules of 2.5:1 to 3.5:1.

2. The liquid dairy concentrate according to claim 1 , wherein the concentrate comprises from 5-30 wt % fat.

3. The liquid dairy concentrate according to claim 1 , wherein the fat consists of dairy fats.

4. The liquid dairy concentrate according to claim 1 , further comprising one or more components selected from flavourings, stabilisers, salt, sugar and vitamin/mineral supplements.

5. A beverage capsule containing the liquid dairy concentrate of claim 1 and having an eductor.

6. A method of preparing a beverage, the method comprising introducing an aqueous medium into the capsule according to claim 5 to produce a beverage by dilution of the liquid dairy concentrate, and dispensing the beverage from the capsule.

7. A system for preparing a beverage, the system comprising a capsule according to claim 5 and a beverage preparation machine for providing a flow of aqueous medium through the capsule to dispense a beverage.

8. A beverage capsule containing the liquid dairy concentrate of claim 1 .

9. The liquid dairy concentrate according to claim 1 , wherein the foam and the beverage have substantially similar ratios of large to small fat globules.

10. A method for producing a liquid dairy concentrate, the method comprising:
providing a dairy ingredient having at least 5 wt % fat, the dairy ingredient provided by concentrating cream by ultrafiltration and/or diafiltration; and
mixing the dairy ingredient with a source of casein to provide a ratio of fat to casein of about 16:1,
and such that when the concentrate is mixed with an aqueous medium to form a beverage, a foam is formed on a surface of the beverage, the foam having a height of at least 20 mm,
wherein the foam and the beverage comprise large fat globules greater than 6 microns and small fat globules less than 6 microns, and both the foam and the beverage have ratios of large to small fat globules of 2.5:1 to 3.5:1.

11. The method according to claim 10 , wherein the casein is provided as native micellular casein.

12. The method according to claim 10 , wherein the casein is provided as a concentrated milk ingredient.

13. The method according to claim 10 , wherein the step of mixing comprises a high pressure homogenisation step.

14. The method according to claim 10 , wherein the method further comprises filling the liquid dairy concentrate into a beverage capsule and/or pasteurising the liquid dairy concentrate.

15. A liquid dairy concentrate obtainable by the method of claim 10 .

16. The method according to claim 10 , wherein the foam and the beverage have substantially similar ratios of large to small fat globules.

17. A liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising cream concentrated by ultrafiltration and/or diafiltration and casein, and having at least 5 wt % fat, wherein a ratio of fat to casein is from 14:1 to 16:1, such that when the concentrate is mixed the aqueous medium, a foam is formed on a surface of the beverage, the foam having a height of at least 18 mm,
wherein the foam and the beverage comprise large fat globules greater than 6 microns and small fat globules less than 6 microns, and both the foam and the beverage have ratios of large to small fat globules of 2.5:1 to 3.5:1.

18. The liquid dairy concentrate according to claim 17 , wherein the foam and the beverage have substantially similar ratios of large to small fat globules.

Assignees

• Douwe Egberts Bv

Inventors

• Gregg-Albers Julia L
• Wolfschoon-Pombo Alan

Classifications

• A47J31/00

  Apparatus for making beverages (household machines or implements for straining foodstuffs A47J19/00; preparation of non-alcoholic beverages, e.g. by adding ingredients to fruit or vegetable juices, A23L2/00; coffee or tea pots A47G19/14; tea infusers A47G19/16; brewing of beer C12C; preparation of wine or other alcoholic beverages C12G) · CPC title

• A23L5/51

  Concentration · CPC title

• A23L2/385

  Concentrates of non-alcoholic beverages · CPC title

• A23P30/40

  Foaming or whipping · CPC title

• A23F5/40

  using organic additives, e.g. milk, sugar · CPC title