Aerated shelf-stable dairy-based ready-to-drink beverage

Patent metadata

Field	Value
Publication number	US-11998022-B2
Application number	US-201917043095-A
Country	US
Kind code	B2
Filing date	Apr 15, 2019
Priority date	Apr 24, 2018
Publication date	Jun 4, 2024
Grant date	Jun 4, 2024

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.

First claim

The invention claimed is:

1. 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.

2. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. % and the starch is present in an amount in the range of 2-4 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition.

3. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein the starch is physically modified starch selected from the group consisting of rice starch, tapioca starch, potato starch, corn starch, and combinations thereof.

4. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein the dairy proteins are present in an amount in the range of 2-3.9 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition.

5. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein:
the dairy proteins are present in an amount in the range of 2-3 wt. %;
the cocoa is present in an amount in the range of 0.8-1.5 wt. %;
the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. %; and
the starch is present in an amount in the range of 2-4 wt. %.

6. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein:
the dairy proteins are present in an amount in the range of 2-3 wt. %;
the sugar is present in an amount in the range of 0-4.5 wt. %;
the cocoa is present in an amount in the range of 1.0-1.5 wt. %;
the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. %; and
the starch is present in an amount in the range of 2.5-3 wt. %.

7. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein:
the dairy proteins are present in an amount in the range of 2-3 wt. %;
added sugar is present in an amount in the range of 0-4.5 wt. %;
the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. %;
the starch is present in an amount in the range of 2.5-3 wt. %; and
the buffering agent is present in an amount in the range of 0.01-0.20 wt. %.

8. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 having an apparent viscosity before shaking in the range of 30-100 mPa·s.

9. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 being provided in a closed container with a headspace, wherein the headspace represents from 15 to 40 vol. %, of the volume of the closed container.

10. The dairy-based shelf-stable ready-to-drink beverage composition of claim 9 , wherein the headspace comprises a gas.

11. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein the buffering agent is present in an amount in the range of 0.01-0.20 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition.

12. The dairy-based shelf-stable ready-to-drink beverage composition of claim 11 , wherein the buffering agent is selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium citrate, potassium citrate and combinations thereof.

13. 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.

14. 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.

15. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein the buffering agent is present in an amount in the range of 0.02-0.15 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition.

16. The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 , wherein the buffering agent is present in an amount in the range of 0.03-0.12 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition.

Assignees

• Nestle Sa

Inventors

• Kapchie Virginie
• Rousset Philippe
• Sher Alexander A

Classifications

• A23C9/154 Primary

  containing thickening substances, eggs or cereal preparations; Milk gels · CPC title

• A23C9/1522

  Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk · CPC title

• A23C9/156

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

• A23F5/243

  Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence) · CPC title

• A23L2/38

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title