RECIPE AND METHOD FOR PRODUCING A BEVERAGE BASED ON COFFEE WITH MILK

Abstract

The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabilizer and acidity regulator. A cocoa-based ingredient can be added.

For every approximately 100 units of weight of the beverage, there are between 50 and 90 units of said standardized milk with a weight content of between 2% and 3% of fat and between 0.5% and 3% of lyophilized coffee.

The milk (1) is collected, it is subjected to thermization and skimming (2), and is standardized (3) with a weight content of between 2 and 3% of fat. The previously mentioned ingredients are added (4) to the milk. A thermal treatment UHT is then carried out and the mixture is homogenized. Finally, the product obtained is packaged (6) and stored (7).

Claims

1. Beverage based on coffee with milk of the type comprising the following ingredients: milk, water, sugar or sweetener, soluble coffee, stabilizer and acidity regulator, characterized in that the milk is standardized with a weight content of between 2% and 3% fat and said coffee is soluble.

2. Beverage according to claim 1 characterized in that it comprises for every 100 units of weight of said beverage: between 50 and 90 units of standardized milk, a maximum of 10 units of sugar or sweetener, between 0.05 and 0.6 units of stabilizer, and between 0.05 and 0.6 units of acidity regulator.

3. Beverage according to claim 1 characterized in that said stabilizer is Avicel 2159 and said acidity regulator is trisodium citrate.

4. Beverage according to claim 1 characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.5 and 3 units of 100% lyophilized arabica soluble coffee.

5. Beverage according to claim 1 characterized in that said coffee is of the decaffeinated type.

6. Beverage according to claim 5 characterized in that it also comprises an additional ingredient as a cocoa-based ingredient.

7. Beverage according to claim 1 characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.3 and 2 units of lactase.

8. Method for producing a beverage based on coffee with milk characterized in that it comprises the following steps: Collection of milk (1), thermization and skimming of milk (2) in a temperature range of 72 C. to 76 C., for between 15 and 20 seconds, standardization of fat content up to 2% to 3% in fat content (3), addition of ingredients (4) of any of the preceding claims, and in the proportions of any of the preceding claims, and thermal treatment UHT and homogenization of the mixture (5) at 150 (+/50) bars at a temperature between 137 C. and 148 C. for 3 to 10 seconds.

9. Method according to claim 1 characterized by carrying out an enzymatic hydrolysis of the standardized milk until its lactose content is removed.

10. Beverage according to claim 4 characterized in that it also comprises an additional ingredient as a cocoa-based ingredient.

11. Beverage according to claim 2 characterized in that said stabilizer is Avicel 2159 and said acidity regulator is trisodium citrate.

12. Beverage according to claim 2 characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.5 and 3 units of 100% lyophilized arabica soluble coffee.

13. Beverage according to claim 3 characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.5 and 3 units of 100% lyophilized arabica soluble coffee.

14. Beverage according to claim 4 characterized in that it comprises for each approximately 100 units of weight of said beverage between 0.5 and 3 units of 100% lyophilized arabica soluble coffee.

15. Beverage according to claim 2 characterized in that said coffee is of the decaffeinated type.

16. Beverage according to claim 3 characterized in that said coffee is of the decaffeinated type.

17. Beverage according to claim 4 characterized in that said coffee is of the decaffeinated type.

Description

DESCRIPTION OF THE FIGURES

[0018] FIG. 1: Flow chart of the method for producing the beverage based on coffee with milk object of the present invention.

PREFERRED EMBODIMENT OF THE INVENTION

[0019] The components of the recipe corresponding to three varieties of the beverage based on coffee with milk object of the present invention are detailed below. All this must be considered in a general and non-limiting sense.

[0020] The ingredients of the recipe to obtain the first alternative, alternative of coffee with milk, of the beverage object of the present invention are: [0021] Standardized milk at 2-3% by weight of fat content. Milk with or without lactose can be used. [0022] Lactase, if the option of milk without lactose is used. [0023] Water [0024] White sugar (or sweeteners for low calorie product line). [0025] 100% lyophilized arabica soluble coffee. [0026] Stabilizer avicel 2159. [0027] Trisodium citrate (E-331) as acidity regulator of the final product,

[0028] The percentage content of each of the ingredients indicated above in the coffee-with-milk variety of the final product is:

TABLE-US-00001 Dose of ingredient measured in % Ingredients by weight of the final product Standardized milk 2-3% F 50-90% Water by difference Sugar (or sweetener) 0-10% Soluble coffee 0.5-3% Stabilizer avicel 2159 0.05-0.6% Trisodium citrate 0.05-0.6% Lactase (if milk without 0.3-2% lactose is used) TOTAL .sup.100%

[0029] The ingredients of the recipe to obtain the second alternative, alternative of decaffeinated coffee, of the beverage object of the present invention are the same as the previous alternative, and with the same doses or percentage content, but using 100% decaffeinated lyophilized arabica soluble coffee (also with 0.5% to 3%).

[0030] The ingredients of the recipe to obtain the third alternative, alternative of cappuccino, of the beverage object of the present invention are the same as any of the first or second alternatives but adding between 0.05% and 0.6% by weight of cocoa as an additional ingredient.

[0031] FIG. 1 shows the flowchart of a method for producing the beverage of any of the alternatives described above with the steps of: milk collection (1), thermization and skimming (2) of the milk, fat standardization (3), addition of the remaining ingredients (4), heat treatment UHT and homogenization (5), packaging (6) of the product and storage (7) of the product.