Concentrate for milky beverages

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.

Claims

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.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) The invention will now be described in relation to the following non-limiting figures, in which:

(2) FIG. 1 shows a coffee beverage preparation system (1).

(3) FIG. 2 shows a plot of foam height vs. F/C values in the range of from 8:1 to 26:1. The y-axis is foam height/volume measured in mm. The x-axis is the F/C value discussed herein.

(4) FIG. 3 shows a plot of foam height vs. F/C values in the range of from 8:1 to 26:1 and an overlaid plot of pH values vs. F/C values in the range of from 8:1 to 26:1. The lefthand y-axis is foam height/volume measured in mm, and relates to the line which peaks at 16 (F/C). The righthand y-axis is pH values measured at 22? C., and relates to to the substantially flat line with a value of about 6.2. The x-axis is the F/C value discussed herein.

(5) FIG. 4 shows a plot of the ratio of large to small fat globules (cut off 6 microns) vs. F/C values in the range of from 8:1 to 26:1. There are two lines plotted: the line for the brewed drink is highest for a value of F/C of 12 and lowest at a value of 20. The line for the Foam shows the opposite trend.

(6) FIG. 5 shows a flowchart of a prior art method.

(7) FIG. 6 shows a flowchart of a method for the production of a concentrate as discussed herein.

(8) In FIG. 5, the flow chart boxes are as follows: Asupply of milk BUltrafiltration processing CHomogenisation (2 stage) DCooling to less than 12? C. EStorage for less than 72 Hours at less than 8? C. FA mixing step for adding water, salt and stablisers (Etc.) GStorage for less than 12 Hours at less than 12? C. HCapsule filling IPasteurisation at 124? C. for 13 minutes

(9) In FIG. 6, the flow chart boxes are as follows (like reference numerals have been used for clarity): Asupply of cream with about 40% fat BUltrafiltration and diafiltration processing, with the removal of lactose.

(10) Step B results in a concentrate having about 50% solids, 2-3% protein, 44%+ fat and less than 1% lactose.

(11) After step B, sucrose is added in step J. DCooling to less than 12? C. EStorage for less than 72 Hours at less than 8? C. FA mixing step for adding water, salt and casein (Etc.) CHomogenisation (2 stage) GStorage for less than 12 Hours at less than 12? C. HCapsule filling IPasteurisation at 124? C. for 13 minutes

DETAILED DESCRIPTION

(12) The invention will now be described in relation to the following non-limiting examples.

(13) According to a preferred example of the method, a liquid dairy concentrate is manufactured in the following steps: Cream is provided and pasteurised, then cooled and buffered. The cream is then heated above 50? C. and subjected to ultrafiltration and diafiltration. Sugar is added to the concentrated cream to form a slurry. The slurry is cooled to less than 8? C. for at least 30 minutes, then heated to above 70? C. Liquid additions are made including an amount of water and microfiltrated milk concentrate. Powder ingredients are then added including minerals. The processed dairy liquid is then homogenised in a two step process at 200 and 20 Bar, then cooled below 8? C. for filling into beverage cartridges. The filled and sealed beverage cartridges are then passed to a retort for pasteurisation.

(14) The liquid additions include: Liquid Micellular Casein Protein Water

(15) The powder ingredient additions include: Sucrose Dairy Minerals (Blend with higher Calcium) Gum Arabic (Hydrocolloid) Sodium Chloride Natural Flavors (not in all formulations) Trisodium Citrate

(16) The final product has a total solids of from 45 to 65 wt %, preferably 50-59 wt %; a fat content of 12 to 30 wt %, preferably 15-25 wt %; and a protein content of from 1 to 5 wt %, preferably 1.5-4%.

(17) The salt is present in an amount of from 0.5 to 2 wt %, preferably 1 to 1.5 wt %; the sugar from 7 to 15 wt %, preferably 9 to 13 wt %; the added minerals in an amount of from 1 to 3 wt %, preferably 1.5 to 2.5 wt % (resulting in a calcium level in the finished product of 0.35 to 0.55 wt %); trisodium citrate in an amount of from 0.1 to 0.5 wt %, preferably 0.2 to 0.4 wt %; and gum arabic in an amount of from 0.25 to 1.5 wt %, preferably 0.5 to 1 wt %.

(18) The casein enriched skimmed milk contrated (MF) is added in an amount of from 5 to 25 wt %, preferably 10 to 20 wt %.

(19) Lactose in the final product (which is reduced from the levels in the cream due to the ultra- and diafiltration steps) are typically from 0.5 to 1.5 wt %, preferably 0.8 to 1.1 wt %.

(20) All of the above ingredient ranges are contemplated individually as well as in combinations with the other listed ingredients. All percentages are by weight unless otherwise specified.

EXAMPLES

(21) An exemplary method for producing a liquid dairy concentrate as described herein will now be provided.

(22) A cream silo was provided containing cream having 38-43% fat and 40-47% total solids. This was subjected to an ultrafiltration process with diafiltration using spiral wound membranes. This was used to arrive at a concentrate having 49-51 wt % solids (a concentration factor of 1.2?) which was fed into a balance mixing tank.

(23) Further ingredients such as sugar, salt, and a calcium dietary supplement were introduced into the concentrate, together with a skimmed milk casein-rich liquid additive.

(24) The mixture was passed to a two stage homogeniser and homogenised in the first stage at 142 Bar and at 20 Bar in a second stage. The homogenised mixture was filed into a beverage cartridge and homogenised at a temperature of 124? C. for 11-15 minutes.

(25) The precise order and steps for adding the further ingredients, as well as the temperature for conducting the steps can be adjusted as necessary to provide the final concentrate.

(26) The following table includes an example of a recipe for a liquid dairy concentrate as described herein:

(27) TABLE-US-00001 Example 1 Ingredient Amount (wt %) Water 3.5-5.5 Cream concentrate 56.5-58.5 Sodium Chloride 0.8-1.2 Sugar, Fine 24-26 DAIRY MINERALS 1.25-1.75 STABILISER 0.625-0.675 Trisodium Citrate Dihydrate 0.2-0.24 Casein Enriched Skim Milk concentrate 9.5-10.5

(28) This example formulation has a total solids of from 57.5-59.5 wt %, a fat content of 26-28 wt % and a protein content of 2-2.4 wt % (of which about 90 wt % was casein).

(29) Further examples were prepared to demonstrate the effect of the fat/casein ratio on foam production and the results are reproduced in FIG. 2. Each of the formulations contained 0.8 wt % gum arabic as a stabiliser, 2 wt % of a mineral blend, 25 wt % sucrose and 1 wt % salt.

(30) The concentrated cream base material produced by ultrafiltration of cream contained 2.14 wt % protein, of which 80 wt % was casein. This was supplemented with a microfiltrated skimmed milk having a total protein content of 8.8 wt %, of which 90 wt % was casein.

(31) TABLE-US-00002 Sample MF Skim UF Cream (fat/ Milk Con- 50% Total Total Total Total casein centrate Solids Protein Fat Casein Fat:Casein ratio) (wt %) (wt %) (wt %) (wt %) (wt %) (F/C) 4 F/C 37.5 30.18 3.97 14 3.48 4.01 6 F/C 26 34.564 3.055 16 2.65 6.03 8 F/C 18.5 47.601 2.904 22 2.28 9.64 10 F/C 17.4 47.681 2.301 22 2.19 10.02 12 F/C 12.8 47.681 2.184 22 1.83 12.02 14 F/C 9.5 47.638 1.938 22 1.56 14.03 16 F/C 7 47.651 1.674 22 1.37 16.05 18 F/C 5.1 47.659 1.507 22 1.21 18.03 20 F/C 3.6 47.665 1.375 22 1.10 19.97 22 F/C 2.3 47.671 1.261 22 0.99 22.03 24 F/C 1.25 47.676 1.168 22 0.91 24.03 26 F/C 0.35 47.679 1.09 22 0.84 26.06 27 F/C 0 47.681 1.059 22 0.81 26.95

(32) TABLE-US-00003 Sample Foam Volume (F/C) (mm) pH Value Viscosity 8 18.33 6.2 2156 10 18.5 6.2 2248 12 18 6.2 2040 14 18.33 6.23 1828 16 20.75 6.22 1208 18 16.5 6.23 1160 20 15.92 6.24 1104 22 15.17 6.24 948 24 15 6.25 940 26 14.7 6.25 920 27 12.5 6.28 832

(33) All beverages brewed on identical Tassimo? brewer with distilled water as aqueous phase. Each prototype was brewed into clear standard 250 ml beakers (having a 6.7 cm diameter) and foam height was measured immediately after brewing with a standard ruler in mm. This was replicated 12 times for each prototype and the average was taken.

(34) Preferably the foaming level achieved for a 25 g sample is at least 16 mm.

(35) Confocal Laser Scanning Microscopy was performed on the initial concentrate, the brewed beverage and the beverage foam.

(36) It was found that in the concentrates having a higher total protein content, the fat phase is mostly arranged in small droplets, which themselves are arranged in large agglomerates. At lower protein content, fat starts to form droplets/globules of larger sizes as the protein content goes down.

(37) In the brewed beverage, at high total protein content the fat is mostly arranged in small droplets, that to a large extent are in large agglomerates. Apart from this, there are also larger fat droplets (up to ?15 ?m). As the protein content decreases, the proportion of larger fat droplets increases.

(38) In the foam on the brewed beverage, at high total protein content, both agglomerates of fine fat droplets are found in the liquid phase, and larger fat droplets in the liquid and liquid/air interface. As the protein content decreases, the proportion of larger fat droplets increases, while that of the agglomerates decreases. Additionally, at lower protein content, large fat globules form.

(39) Prior to taking samples from the raw product of the brew portion, stirring was performed, to try and minimize the buoyancy effect. The buoyancy effect can be a major factor in emulsion systems and can cause the sizes presented to be misleading.

(40) TABLE-US-00004 F/C Comments on (1) concentrate; (2) brewed beverage; and (3) the foam. 4 (1) The fat is arranged in agglomerates (~25-30 ?m) of small fat droplets (~1-3 ?m). Additionally, protein particles can be distinguished (~5 ?m). (2) The brew contains the agglomerates that are present in the raw product, as well as larger fat droplets (~3-10 ?m). (3) The foam contains a higher proportion of fat droplets, that are situated on the air-liquid interface. The liquid contains also a-small proportion of the fat agglomerates that are found in the raw product (not at the air/liquid interface). 6 (1) The raw product contains the fat in small agglomerates (~5 ?m) of droplets, as well as larger droplets (~2-10 ?m). Additionally, protein particles can be distinguished (~5 ?m). (2) The brew contains the agglomerates that are present in the raw product, but there is also evidence that some agglomerates have broken up, since the small droplets are dispersed as well. Additionally there are larger fat droplets (~3-10 ?m). (3) In the foam the fat is arranged in larger droplets (~5-20 ?m, both in the liquid as well as at the air/liquid interface), and smaller droplets that look as if they originate from the agglomerates found in the raw product. 8 (1) The raw product contains the fat in small agglomerates (~5-10 ?m) of droplets, as well as larger droplets (~2-10 ?m). Additionally, protein particles can be distinguished (~5-10 ?m). (2) The brew contains the agglomerates that are present in the raw product, but there is also evidence that some agglomerates have broken up, since the small droplets are dispersed as well. Additionally there are larger fat droplets (~5-20 ?m). (3) In the foam the fat is arranged in larger droplets (~5-20 ?m, both in the liquid as well as at the air/liquid interface), agglomerates as present in the raw product, and smaller droplets that look as if they originate from the agglomerates found in the raw product. 10 (1) The raw product contains the fat in small agglomerates (~5-8 ?m) of droplets, as well as larger droplets (~2-10 ?m). Additionally, protein particles can be distinguished (~5-10 ?m). (2) The brew contains the agglomerates that are present in the raw product, but there is also evidence that some agglomerates have broken up, since the small droplets are dispersed as well. Additionally there are larger fat droplets (~5-20 ?m). (3) In the foam the fat is arranged in larger droplets (~5-20 ?m, both in the liquid as well as at the air/liquid interface), agglomerates as present in the raw product, and smaller droplets that look as if they originate from the agglomerates found in the raw product. 12 (1) The raw product contains the fat in small agglomerates (~5-15 ?m) of droplets, as well as larger droplets (~2-10 ?m). Additionally, protein particles can be distinguished (~5-10 ?m). (2) The brew contains the agglomerates that are present in the raw product, but there is also evidence that some agglomerates have broken up, since the small droplets are dispersed as well. Additionally there are larger fat droplets (~5-20 ?m). (3) In the foam the fat is arranged in larger droplets (~5-10 ?m) both in the liquid as well as at the air/liquid interface, mostly at the interface. Additionally, there are smaller droplets that look as if they originate from the agglomerates found in the raw product. 14 (1) In the raw product there are small fat droplets (~1-3 ?m), as well as larger fat droplets (~15 ?m). Additionally, protein particles can be distinguished (~5-10 ?m). (2) The brew contains the agglomerates that are present in the raw product, but there is also evidence that some agglomerates have broken up, since the small droplets are dispersed as well. Additionally there are larger fat droplets (~5-15 ?m). (3) In the foam the fat is arranged in larger droplets (~2-10 ?m) both in the liquid as well as at the air/liquid interface, mostly at the interface. Additionally, there are smaller droplets that look as if they originate from the agglomerates found in the raw product. 16 (1) In the raw product there are lots of small fat droplets (~1-3 ?m), as well as larger fat globules (~5-20 ?m) and fat droplets (~3-5 ?m). Additionally, protein particles can be distinguished (~5 ?m). (2) The fat in the brew is arranged in large droplets (~5-15 ?m), and agglomerates (up to ~5 ?m) of small fat droplets (~1-3 ?m). (3) In the foam the fat is dispersed as droplets with sizes around ~1-15 ?m, as well as large fat globules with sizes of around ~?25-55 ?m. Additionally, a protein particle can be distinguished (~8 ?m). 18 (1) In the raw product there are small fat droplets (~1-3 ?m), as well as larger fat globules/droplets (~5-30 ?m). Additionally, protein particles can be distinguished (~5-10 ?m). (2) In the brew the fat is dispersed as droplets with sizes ranging from ~1 ?m to ~30 ?m. (3) In the foam the fat is arranged in droplets as well (~1-30 ?m), but with a higher proportion of larger ones than seen in the brew. Additionally there is the occasional large fat globule/droplet (larger than ~50 ?m). 20 (1) In the raw product there are small fat droplets (~1-3 ?m), as well as larger fat globules/droplets (~5-30 ?m). Additionally, protein particles can be distihguished (~5-10 ?m). (2) In the brew the fat is dispersed as droplets with sizes ranging from ~1 ?m to ~20 ?m. (3) The foam contains fat droplets that are in the liquid phase as well as at the air/liquid interface, and have sizes of around ~2-20 ?m. 22 (1) Fat is arranged in fine droplets (~1-2 ?m) as well as larger globules (~5-30 ?m). Additionally, protein particles can be distinguished (labelled red in image, ~5 ?m). (2) In the brew the fat is dispersed in droplets (~5-20 ?m), and aggregates of droplets are visible. (3) In the foam the fat is arranged in droplets as well (~2-25 ?m), but with a higher proportion of larger ones than seen in the brew. Additionally there is the occasional large fat globule/droplet (larger than ~50 ?m). 24 (1) The fat is arranged in fine droplets (~2 ?m) that are mostly in large agglomerates. Larger fat droplets (~10-30 ?m) exist and form globules. (2) Additionally, protein particles can be distinguished (~5-10 ?m). In the brew the fat is dispersed in droplets (~5-20 ?m), and aggregates of droplets are visible. (3) In the foam the fat is arranged in droplets as well (~2-25 ?m). Additionally there is the occasional large fat globule/droplet (~30-45 ?m). 26 (1) The fat is arranged in fine droplets (~2 ?m), that are partly in agglomerates. Larger fat droplets (~10-30 ?m) exist and form globules. Additionally, protein particles can be distinguished (~5-10 ?m). (2) In the brew the fat is dispersed in droplets (~2-15 ?m), and aggregates of droplets are visible. (3) In the foam the fat is arranged in droplets (~2-20 ?m). It appears as the air/liquid interface is not all covered with fat droplets. 27 (1) The fat is arranged in fine droplets (~2 ?m), that are partly in agglomerates. Larger fat droplets (~10-30 ?m) exist and form globules. Additionally, protein particles can be distinguished (~5-10 ?m). (2) In the brew the fat is dispersed in droplets (~2-15 ?m). (3) In the foam the fat is arranged in droplets as well (~1-10 ?m), but with smaller sizes than seen in the brew. Additionally there are large fat globules, situated mainly at the liquid/air interface.

(41) As demonstrated by these results the improved foaming may be achieved by manipulating the fat to casein ratio (F/C), ideally to achieve an equilibrium which allows the volume fraction of fat to start coalescing while still leaving enough protein in the matrix to aid in foam production. Additionally and unexpectedly the ratios of large to small fat globules are identical in the foam and brewed liquid at this point (16 F/C).

(42) If the matrix is taken to fat saturation (i.e. greater than 18 F/C) the system behaves as expected and lipid readily adsorbs at the air-water interface limiting the adsorption of protein and thus depressing foam height. Conversely, when the protein saturates the matrix (i.e. less than 14 F/C), the protein adsorption at the air-water interface reaches a maximum value thereby plateauing at an elevated level (higher foam height).

(43) Although preferred embodiments of the invention have been described herein in detail, it will be understood by those skilled in the art that variations may be made thereto without departing from the scope of the invention or of the appended claims.