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 method for preparing a stable alcoholic drink having a pH between 5.2-6.2 and comprising one or more proteins selected from milk proteins and soy proteins, alcohol and an alkylene glycol alginate, the method comprising the following consecutive steps: (a) mixing at least a portion of the one or more proteins 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 any residual portion of the one or more proteins and of the alkylene glycol alginate during or after one or more of steps (a)-(d).

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

3. The method according to claim 1, wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months.

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

5. The method according to claim 4, 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).

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

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

8. The method according to claim 1, 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.

9. The method according to claim 1, wherein step (c) is carried out at a temperature of at least 40 C.

10. The method according to claim 1, wherein step (c) is carried out at a temperature of at least 60 C.

11. The method according to claim 1, wherein step (c) is carried out at a pressure of at most 400 bar.

Description

EXAMPLES

Example 1. Mildly Acidic Cream Liqueur with Coffee Flavour

[0060] 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.

[0061] 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

[0062] 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.

[0063] 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

[0064] 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.

[0065] 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.

[0066] Example 4. Mildly acidic alcoholic dairy drink (0% fat) with red fruit flavour

[0067] 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.

[0068] 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

[0069] 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.

[0070] 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.

[0071] 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.

TABLE-US-00001 Process Final Stability (weeks) Exp. No. pH 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

[0072] 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.

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