Stable mildly acidic alcoholic milk-and/or soy protein-based drink

Abstract

The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).

Claims

1. A stable alcoholic drink having a pH in the range from 5.2-6.2, comprising (i) at least one or more milk proteins or soy proteins, (ii) alcohol, and (iii) an alkylene glycol alginate, wherein the drink exhibits substantially no agglomeration or segregation when stored at 15-25 C. for 2 months.

2. The drink according to claim 1, which has a volume-surface average particle size distribution D(3,2) of less than 2.0 microns.

3. The drink according to claim 1, wherein the drink is homogenized.

4. The drink according to claim 1, wherein the drink further comprises one or more fats.

5. The drink according to claim 4, wherein the one or more fats are at least partially derived from cream.

6. The drink according to claim 1, wherein the drink further comprises one or more sweeteners.

7. The drink according to claim 1, wherein the alkylene glycol alginate is a propylene glycol alginate.

8. The drink according to claim 1, wherein the drink comprises 0.5-10% by weight of the one or more milk proteins or soy proteins, 0.5-40% by volume of alcohol and 0.05-10 g/L of the alkylene glycol alginate.

9. A method for preparing a stable alcoholic drink having a pH in the range from 5.2-6.2 and comprising at least one or more milk proteins or soy proteins, alcohol and an alkylene glycol alginate, the method comprising the following consecutive steps: (a) mixing at least a portion of the milk protein or soy protein and at least a portion of the alkylene glycol alginate in an aqueous medium to obtain a mixture; (b) setting the pH of the mixture to 3.5-4.5; (c) homogenizing the mixture obtained in step (b) to obtain a homogenate; (d) setting the pH of the homogenate to 5.2-6.2; and (e) mixing in alcohol and optionally a residual portion of the milk protein or soy protein and of the alkylene glycol alginate during or after one or more of steps (a)-(d).

10. The method according to claim 9, wherein the drink has a volume-surface average particle size distribution D(3,2) of less than 2.0 microns.

11. The method according to claim 9, wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months.

12. The method according to claim 9, wherein the drink further comprises one or more fats.

13. The method according to claim 12, wherein in step (a) at least one fat other than cream is added to obtain the mixture, which mixture is homogenized to obtain an emulsion prior to step (b).

14. The method according to claim 9, wherein the drink further comprises one or more sweeteners.

15. The method according to claim 9, wherein the alkylene glycol alginate is a propylene glycol alginate.

16. The method according to claim 9, wherein the drink comprises 0.5-10% by weight of one or more milk proteins or soy proteins, at most 10% by weight of one or more fats, 0.5-40% by volume of alcohol and 0.05-10 g/L of the alkylene glycol alginate.

17. The method according to claim 9, wherein step c) is carried out at a temperature of at least 40 C.

18. The method according to claim 9, wherein step c) is carried out at a temperature of at least 60 C.

19. The method according to claim 9, wherein step c) is carried out at a pressure of at most 400 bar.

20. The drink according to claim 1, having a pH in the range from 5.4-6.0.

21. The drink according to claim 1, comprising at most 10% by weight of fats.

Description

EXAMPLES

Example 1. Mildly Acidic Cream Liqueur with Coffee Flavour

(1) Ingredients for 1 L of liqueur: 122 g of milk, 88 g of cream (42% fat), 3 g of lactic acid, 219 g of sugar, 126 g of alcohol (96%; Nedalco), 4 g of propylene glycol alginate (PGA; Profoam, FMC, the Netherlands), 3 g of coffee flavour AD-48395 (Quest), 5 g of caramel N16 (Belgosuc), 497 g of water.

(2) The milk, cream, a portion of the sugar and PGA were mixed. A portion of the alcohol was added in a 50% by volume solution. Then, lactic acid was added until a pH of 4.0 was reached. The mixture was heated to at least 70 C and then emulsified using a two-stage homogenizer at a pressure of 200/50 bar. Then, the homogenate was cooled back down to a temperature of below 15 C. Then, the pH was adjusted to 5.7 by careful addition of sodium hydroxide solution. Then, the remaining sugar, alcohol, the coffee flavour and the caramel were mixed in.

Example 2. Mildly Acidic Cream Liqueur with Red Fruit Flavour

(3) Ingredients for 1 L of liqueur: 122 g of milk, 88 g of cream, 3 g of lactic acid, 219 g of sugar, 126 g of alcohol 96%, 4 g of PGA, 7 g of red fruit flavour QL-16385 (Quest, the Netherlands), 2 g of Eurogran Ponceau 4R (1% solution; Sensient Food Colors), 500 g of water.

(4) The milk, cream, sugar and stabilizer were mixed. Lactic acid was added until a pH of 4.1 was reached. The mixture was heated to at least 70 C. and then emulsified using a two-stage homogenizer at a pressure of 200/50 bar. Then, the homogenate was cooled back down to a temperature of lower than 15 C. The pH was adjusted to 5.7 by careful addition of sodium hydroxide solution. Then, the alcohol (50% by volume solution), the red fruit flavour and the red colouring Eurogran Ponceau 4R were mixed in.

Example 3. Mildly Acidic Alcoholic Dairy Drink with Coffee Flavour

(5) Ingredients for 1 L of liqueur: 330 g of milk, 37 g of MCT oil (Delios S, Cognis Benelux), 5 g of phosphoric acid (Caldic), 219 g of sugar, 126 g of alcohol 96%, 6 g of pectin (Pectine JMJ, Hercules), 3 g of coffee flavour AD-48395 (Quest, the Netherlands), 5 g of caramel N16 (Belgosuc), 330 g of water.

(6) The milk, MCT oil and sugar were mixed. The mixture was heated to at least 70 C. and then emulsified using a two-stage homogenizer at a pressure of 200/50 bar. Then, the homogenate was cooled back down to a temperature of lower than 15 C. After that, the stabilizer pectin was added, followed by phosphoric acid until a pH of 3.8 was reached. The mixture was heated to at least 70 C. and then emulsified using a two-stage homogenizer at a pressure of 200/50 bar. Once again, the homogenate obtained in this way was cooled back down to a temperature of lower than 15 C. The pH was adjusted to 5.7 by careful addition of sodium hydroxide solution. Then, the alcohol (in a 50% by volume solution) was mixed in together with the coffee flavour and the caramel.

Example 4. Mildly Acidic Alcoholic Dairy Drink (0% Fat) with Red Fruit Flavour

(7) Ingredients for 1 L of liqueur: 330 g of skimmed milk, 3 g of lactic acid, 219 g of sugar, 126 g of alcohol 96%, 4 g of PGA, 7 g of red fruit flavour QL-16385, 2 g of Eurogran Ponceau 4R (1% solution), 380 g of water.

(8) The milk, sugar and PGA were mixed. Then, lactic acid was added until a pH of 4.3 was reached. The mixture was heated to at least 70 C. and then subjected to a homogenization treatment using a two-stage homogenizer at a pressure of 200/50 bar. The homogenate was cooled back down to a temperature of lower than 15 C. The pH was adjusted to 5.7 by careful addition of sodium hydroxide solution. The alcohol (in a 50% by volume solution), the red fruit flavour and the red colouring Eurogran Ponceau 4R were mixed in.

Example 5. Stability Tests

(9) A number of alcoholic milk and/or soy protein-based drinks with a pH in the range from 5.2-6 were prepared in various ways. The stability of the drinks was assessed visually for cream separation.

(10) Furthermore, agglomeration was assessed by means of microscopy. It was determined by particle size analysis of the drinks that the D (3,2), after the said storage time, did not deviate substantially from the starting conditions, and was still less than 2 microns.

(11) The following table presents the results. It can be seen from the results that a drink prepared using a method according to the present invention remains stable for a longer period of time.

(12) TABLE-US-00001 Stability (weeks) Exp. No. Process pH Final pH 20 C. Coffee 7 5.5 <4 Red Fruits 7 5.5 <4 Coffee 4 4 >26 Red Fruits 4 4 >26 Coffee 4 5 >26 Red Fruits 4 5 >26 Coffee 4 5.5 >26 Red Fruits 4 5.5 >26 Coffee 4 6 >26 Red Fruits 4 6 >26

Example 6. Taste Tests

(13) A trained panel of three people was requested to compare the flavour of a number of alcoholic milk protein-based drinks. The drinks had all been prepared by the method according to the invention and differed by virtue of a varying final pH of the drink. The findings of the test persons are given in the table below. It can be seen from this table that the drinks with a pH in the range of lower than 5 were described as very acidic and sharply acidic, while the drinks with a pH in the range from 5.2-6.5 were described as slightly acidic and rich.

(14) TABLE-US-00002 Person 1 Person 2 Person 3 End product with coffee flavour pH 4.1 Very acidic, Acidic Very acidic, does not overwhelming suit coffee pH 5 Very acidic, Less acidic Less acidic does not suit coffee pH 5.5 Better Richer in Best flavour flavour, flavour sharp pH 6.0 Best flavour Richer in Slightly flavour acidic, rich End product with red fruit flavour pH 4.1 Very acidic, Thin and Really sharp acidic sharply acidic pH 5 Acidic, Acidic Slightly sharp character acidic, has alcohol bite disappeared pH 5.5 Refreshingly Richer in Slightly acidic flavour acidic, alcohol bite pH 6.0 Little Richer in Can no alcohol flavour longer be bite, called lacks acid acidic