Concentrate for milky beverages

Patent metadata

Field	Value
Publication number	US-10834936-B2
Application number	US-201514655139-A
Country	US
Kind code	B2
Filing date	May 6, 2015
Priority date	May 9, 2014
Publication date	Nov 17, 2020
Grant date	Nov 17, 2020

Abstract

The present invention relates to a method of producing a liquid dairy concentrate, the method comprising:
providing a liquid dairy ingredient having a fat content of at least 35 wt %; concentrating the liquid dairy ingredient by ultrafiltration and/or diafiltration to obtain a concentrated liquid dairy ingredient as the retentate; adding sucrose and/or trisodium citrate to form a modified retentate; blending the modified retentate with one or more further ingredients; and homogenising the blend to form a liquid dairy concentrate, wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 60° C.

First claim

The invention claimed is:

1. A method of producing a liquid dairy concentrate, the method comprising:
providing a liquid dairy ingredient having a fat content of from 38 to 45 wt %, a solids content of from 30 to 55 wt %, and a protein content of from 2 to 3 wt %;
concentrating the liquid dairy ingredient by ultrafiltration and/or diafiltration at a temperature of 40 to 60° C. to obtain a concentrated liquid dairy ingredient as a retentate, the retentate having a solids content of from 45 to 55 wt % and less than 1 wt % lactose;
adding sucrose and/or trisodium citrate to the retentate to form a modified retentate;
storing the modified retentate for at least 2 min and at most 72 hours at a temperature of at most 8° C.;
blending the modified retentate with one or more further ingredients; and
homogenising the blend to form a liquid dairy concentrate,
wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 60° C.

2. The method according to claim 1 , wherein, after the step of adding sucrose and/or trisodium citrate to the retentate to form the modified retentate, the modified retentate is stored for at most 24 hours at a temperature of at most 8° C.

3. The method according to claim 1 , wherein the one or more further ingredients are selected from buffers, stabilisers, flavourings, minerals and casein.

4. The method according to claim 1 , wherein the homogenising of the blend is a two-step high-pressure homogenisation, with a first step at from 100 to 300 bar and a second step at from 10 to 30 bar.

5. The method according to claim 1 , wherein the retentate has at least 44 wt % fat.

6. The method according to claim 1 , wherein during the step of blending the modified retentate with the one or more further ingredients, the modified_retentate is at a temperature of greater than about 65° C.

7. The method according to claim 1 , wherein the liquid dairy ingredient comprises cream.

8. The method according to claim 1 , wherein sucrose is added in an amount of from 10 to 40 wt %.

9. The method according to claim 1 , wherein the one or more further ingredients comprise casein and wherein the casein is provided as a concentrated milk ingredient.

10. The method according to claim 1 , wherein the method further comprises filling the liquid dairy concentrate into a beverage capsule and/or pasteurising the liquid dairy concentrate.

11. The method according to claim 10 , wherein no further ingredients are added to the liquid dairy concentrate between homogenising and filing filling the liquid dairy concentrate into a beverage capsule.

12. The method according to claim 7 , wherein the liquid dairy ingredient has a fat content of about 40 wt %.

13. The method according to claim 8 , wherein the added sucrose has a granulated form.

14. A method of producing a liquid dairy concentrate, the method comprising:
providing a cream having a fat content of from 38 to 45 wt %, a solids content of from 30 to 55 wt %, and a protein content of from 2 to 3 wt %;
concentrating the cream by ultrafiltration and/or diafiltration at a temperature of 40 to 60° C. to obtain a concentrated cream as a retentate, the retentate having at least 44 wt % fat, a solids content of from 45 to 55 wt %, and less than 1 wt % lactose;
adding sucrose and/or trisodium citrate to the retentate to form a modified retentate;
storing the modified retentate for at least 2 min and at most 72 hours at a temperature of at most 8° C.;
blending the modified retentate with one or more further ingredients; and
homogenising the blend to form a liquid dairy concentrate,
wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 65° C.

Assignees

• Douwe Egberts Bv

Inventors

• Gregg-Albers Julia L
• Wolfschoon-Pombo Alan
• Eibel Hermann

Classifications

• A23C9/152

  containing additives (fermented milk preparations containing additives A23C9/13) · CPC title

• A23C13/12

  Cream preparations · CPC title

• A23C9/142 Primary

  by dialysis, reverse osmosis or ultrafiltration (A23C9/144 takes precedence) · CPC title

• A23C9/156 Primary

  Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners} · CPC title

• A23C1/16

  using additives · CPC title