An Improved Beverage And Method Of Manufacture

Abstract

This invention relates to an aerated dairy product including a base containing recombined milk and a method for manufacturing the same and further relates to a dairy product including recombined milk and a milk-based retentate and a method of manufacturing same.

Claims

1. An aerated beverage characterised in that the beverage includes a base containing recombined milk.

2. The beverage as claimed in claim 1 wherein the base includes only milk-based components.

3. The beverage as claimed in either claim 1 or claim 2 wherein the recombined milk has a fat content below 9% w/w.

4. The beverage as claimed in any one of the above claims wherein the recombined milk has a fat content approximately between 0.5 to 4.5% w/w.

5. The beverage as claimed in any one of the above claims wherein the recombined milk has a fat content approximately between 1.5 to 3.5% w/w.

6. The beverage as claimed in any one of the above claims wherein the recombined milk has a phospholipid content of less than 0.01% w/w.

7. The beverage as claimed in any one of the above claims wherein the recombined milk has a phospholipid content approximately between 0 and 0.02% w/w.

8. The beverage as claimed in any one of the above claims wherein the beverage includes a milk-based retentate.

9. The beverage as claimed in claim 8 wherein the milk-based retentate is a part of the recombined milk.

10. The beverage as claimed in either claim 8 or claim 9 wherein the milk based-retentate is substantially devoid of fat and/or lactose.

11. The beverage as claimed in any one of claims 8 to 10 wherein milk-based retentate includes heat denatured whey proteins.

12. The beverage as claimed in any one of claims 8 to 11 wherein the milk-based retentate is an ultra-filtrated retentate.

13. The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes at least 1% w/w protein.

14. The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes between 1 to 10% w/w protein.

15. The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes between 3 to 8% w/w protein.

16. The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes between 3.5 to 6% w/w protein.

17. The beverage as claimed in any one of claims 8 to 16 wherein the milk-based retentate contributes at least 10% w/w of overall protein to the recombined milk or beverage.

18. The beverage as claimed in any one of claims 8 to 17 wherein the milk-based retentate contributes to approximately between 10 to 90% w/w of the overall protein in the recombined milk or beverage.

19. The beverage as claimed in any one of claims 8 to 18 wherein the milk-based retentate contributes to approximately 30 to 70% w/w of the overall protein in the recombined milk or beverage.

20. A method of preparing an aerated beverage according to any one of claims 1 to 19, characterised in that the method includes a. incorporating a recombined milk into the beverage; and b. aerating the beverage before consumption.

21. A method as claimed in claim 20 wherein the method includes any one or combination of the following steps: a. wherein the recombined milk either forms the whole of, or a part of, a pre-prepared beverage well before an intended aeration and consumption; b. wherein the recombined milk is used on its own as the actual beverage for subsequent aeration; and/or c. wherein the recombined milk is provided as base ingredients for subsequent preparation of an aerated beverage and consumption.

22. The method as claimed in either claim 20 or 21 wherein the method includes adding a milk-based retentate to the beverage or recombined milk.

23. The method as claimed in any one of claims 20 to 22 wherein the method includes agitating the beverage.

24. The method as claimed in claim 23 wherein the agitation is performed by whisking the beverage at approximately between 9000 and 13,000 rpm before consumption.

25. The method as claimed in any one of claims 20 to 24 wherein the method is for preparing a hot beverage.

26. The method as claimed in any one of claims 20 to 24 wherein the method is for preparing a cold beverage.

27. An aerated beverage as claimed in any one of claims 1 to 19 which is prepared from a base, the base including a dairy product including recombined milk and a milk-based retentate.

28. The aerated beverage as claimed in claim 27 wherein the milk-based retentate contributes between 30-70% w/w of total protein in the dairy product.

29. The dairy product as claimed in claim 27 or 28 wherein the dairy product is a powder.

30. A ready to drink (RTD) beverage including a base with recombined milk, wherein the beverage is configured to be aerated by shaking before drinking in the bottle itself or in a closed container.

31. The aerated beverage as claimed in any one of claims 1 to 19 wherein the aerated beverage is selected from a cold cappuccino, a milk shake, a thick shake, a coffee, an RTD drink, a smoothie beverage, a fortified functional beverage and dessert.

32. A dairy product including recombined milk and a milk-based retentate characterised in that the milk-based retentate contributes between 30 to 70% w/w of total protein in the dairy product.

33. The dairy product as claimed in claim 32 wherein the milk-based retentate contributes between 40 to 60% w/w of total protein in the dairy product.

34. The dairy product as claimed in claim 32 when used for preparing an aerated beverage.

35. The dairy product as claimed in any one of claims 32 to 34 wherein the milk-based retentate is denatured.

36. The dairy product as claimed in any one of claims 32 to 35 wherein the retentate includes heat denatured whey proteins.

37. The dairy product as claimed in any one of claims 32 to 36 wherein the milk-based retentate is an ultra-filtrated retentate.

38. The dairy product as claimed in any one of claims 32 to 37 wherein the milk based-retentate is substantially devoid of fat and/or lactose.

39. The dairy product as claimed in any one of claims 32 to 38 wherein the dairy product is a powder.

40. The dairy product as claimed in any one of claims 32 to 39 wherein the dairy product includes only milk-based components.

41. The dairy product as claimed in any one of claims 32 to 40 wherein the recombined milk has a fat content below 9% w/w.

42. The dairy product as claimed in any one of claims 32 to 41 wherein the recombined milk has a fat content approximately between 0.5 to 4.5% w/w.

43. The dairy product as claimed in any one of claims 32 to 42 wherein the recombined milk has a fat content approximately between 1.5 to 3.5% w/w.

44. The dairy product as claimed in any one of claims 32 to 43 wherein the recombined milk has a phospholipid content of less than 0.01% w/w.

45. The dairy product as claimed in any one of claims 32 to 44 wherein the recombined milk has a phospholipid content approximately between 0 and 0.02% w/w.

46. The dairy product as claimed in any one of claims 32 to 45 wherein the recombined milk or beverage includes at least 1% w/w protein.

47. The dairy product as claimed in any one of claims 32 to 46 wherein the recombined milk or beverage includes between 1 to 10% w/w protein.

48. The dairy product as claimed in any one of claims 32 to 47 wherein the recombined milk or beverage includes between 3 to 8% w/w protein.

49. The dairy product as claimed in any one claims 32 to 48 wherein the recombined milk or beverage includes between 3.5 to 6% w/w protein.

50. A use of a dairy product as claimed in any one of claims 32 to 49 to prepare an aerated beverage.

51. A method of manufacturing a powdered or liquid dairy product characterised by the step of combining a. a recombined milk, or dried or liquid component thereof, with b. a milk-based retentate, wherein the milk-based retentate contributes 30 to 70% w/w of the total protein of the dairy product.

52. The method as claimed in claim 51 wherein the milk-based retentate is denatured prior to step b).

53. The method as claimed in claim 52 wherein the denaturing step includes heat denaturation at a temperature of between 80-95 C. for a period of 5 to 60 minutes.

54. The method as claimed in any one of claims 51 to 53 wherein the dried component of recombined milk is selected from the group consisting of skimmed milk powder, partially defatted powder, protein rich dairy powder, dairy powder depleted in fat and lactose and combinations thereof.

55. A method of preparing an aerated beverage using the dairy product as claimed in any one of claims 32 to 49 characterised in that the method includes a. preparing the dairy product into a beverage; and b. aerating the beverage before consumption.

56. A method as claimed in claim 55 wherein the method includes any one or combination of the following steps: a. wherein the dairy product either forms the whole of, or a part of, a pre-prepared beverage well before an intended aeration and consumption; b. wherein the dairy product is used on its own as the actual beverage for subsequent aeration; and/or c. wherein the dairy product is provided as a base ingredient for subsequent preparation of an aerated beverage and consumption.

57. The method as claimed in claim 55 wherein step b) includes agitating the beverage before consumption.

58. The method as claimed in claim 57 wherein the agitation is performed by whisking the beverage at approximately between 9000 and 13,000 rpm before consumption.

59. The method as claimed in any one of claims 55 to 58 wherein the method is for preparing a hot beverage.

60. The method as claimed in any one of claims 55 to 58 wherein the method is for preparing a cold beverage.

61. A ready to drink (RTD) beverage including a dairy product as claimed in any one of claims 1 to 18, wherein the RTD beverage is configured to be aerated by shaking before drinking in the bottle itself or in a closed container.

62. The dairy product as claimed in any one of claims 32 to 49 when used to prepare a beverage selected from a cold cappuccino, a milk shake, a thick shake, a coffee, an RTD drink, a smoothie beverage, a fortified functional beverage and dessert.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0147] Further aspects of the present invention will become apparent from the ensuing description which is given by way of example only and with reference to the accompanying drawings in which:

[0148] FIG. 1 Results from Example 4testing recombined milk to produce an aerated liquid;

[0149] FIG. 2 Results from Example 4sensory perception data;

[0150] FIG. 3 Results from Example 5functional properties of recombined milks after spray drying;

[0151] FIG. 4 Results from Example 6effect of phospholipid content on bubble formation and stability;

[0152] FIG. 5 Results from Example 7effect of adding more skimmed milk powder (SMP).

[0153] FIG. 6 Results from Example 7sensory perception data

[0154] FIG. 7 Results from Example 8effect of adding heated whey protein concentrate (WPC)

[0155] FIG. 8 Results from Example 9effect of adding an ultra-filtrated (UF) milk-based retentate

[0156] FIG. 9 Results from Example 9sensory perception data

[0157] FIG. 10 Results from Example 10effect of heating the milk-based retentate

[0158] FIG. 11 Results from Example 10sensory perception data

[0159] FIG. 12 Results from Example 11sensory perception data resulting from high speed whisking trials

[0160] FIG. 13 Results from Example 11sensory perception data resulting from low speed whisking trials

[0161] FIG. 14 Visual froth comparison of controls vs beverage according to the present invention over time

BEST MODES FOR CARRYING OUT THE INVENTION

Example 1

Exemplary Recombined Milk Including an UF Milk-Based Retentate

[0162]

TABLE-US-00001 Component Amount (% w/w) Milk fat (FFMR) 1.5 Skimmed milk 73.875 (providing 51% of total protein) Heat treated UF retentate 24.625 (providing 49% of total protein) Water To volume NB: the total protein equates to 5.7% w/w, provided by both the SMP and UF retentate. The total solids (TS) equates to 12.6% w/w

Example 2

Method of Manufacture of the Recombined Milk with Retentate

[0163] 1. Milk fat (FFMR) heated to 50 C. is mixed with mixture of skim milk and heat treated UF retentate heated to 50 C. [0164] 2. This mixture is pre-homogenized in a high shear mixer (such as a Silverson) for 2 min at 10000 rpm. [0165] 3. The pre-homogenized mixture is heated to 65-70 C. and then homogenized in a 2-stage homogenizer at 200/50 bar. [0166] 4. The homogenized mixture is then pasteurized at 74 C. for 15 seconds and filled in bottles. Alternatively, the homogenized mixture may be UHT treated at 142 C. for 4 seconds. The same functionality was observed with either treatment at this step. [0167] 5. This recombined milk may then be stored or used immediately for aeration purposes before consumption.

##STR00001##

[0168] It should be appreciated that the mixture (recombined milk containing retentate) can be spray dried, for instance to form the dairy product. For example, the drying method can be freeze drying, drum drying or tray drying.

Example 3

Method of Aerating the Recombined Milk Containing Beverage

[0169] 1. Prior to consumption, the recombined milk components are recombined into a solution, if this has not already been done. [0170] 2. Aeration of the cold recombined milk-containing beverage is done by whisking the beverage by hand mixing or mechanical mixing at a speed of 1000-15000 rpm for approximately 10-120 seconds. [0171] 3. In another use, ready to drink (RTD) beverages can be prepared using the recombined milk composition and packed in bottles or carton after pasteurization/UHT/hot fill/Tunnel pasteurization. Preferably some headspace will be provided in the packaging. [0172] Shaking of the bottle/carton will create broth/bubble within the beverage, which will subsequently enhance the sensory characteristics.

[0173] It should be appreciated that although preliminary tests were performed with a cold beverage, it is expected that application of the present invention to hot beverages may be more common. The tests were performed on a cold beverage as foam stability was seen by the inventors as more of a potential technical issue compared to hotter conditions.

Example 4

Testing Recombined Milk to Produce an Aerated Liquid

[0174] This study assessed the ability of recombined milk to increase in foam volume as a result of aeration, and then the duration of volume (bubble and liquid) retention over time. The controls were 1.5% and 3.3% w/w fat containing commercially available pasteurized milk. The test samples were 1.5% and 3.3% w/w fat recombined milk.

[0175] As shown in FIG. 1, over the entire 20 minute period following aeration, the two recombined milk samples decreased volume at a comparable rate to each other, yet at a much slower rate compared to controls. At the 20 minute time point, the volume of the recombined milk samples was significantly higher than the controls. Even though the 1.5% w/w fat control sample had the highest starting volume after aeration, its volume dropped sharply in comparison to the 1.5% w/w fat recombined milk sample. A similarly sharp drop in volume is seen in the 3.3% w/w fat control sample compared to the 3.3% w/w fat recombined milk sample.

[0176] As shown in FIG. 2, sensory perception data shows the two recombined milk samples convincingly outperformed the market controls on every aspect except overall flavour, where no difference was seen between the controls and test samples. The 1.5% fat recombined milk sample convincingly also performed better than the 3.3% recombined milk on the grounds of visual froth, yet the remaining characteristics between the two samples were almost identical.

[0177] This shows that both 1.5% and 3.3% w/w fat recombined milk performed significantly well compared to regular commercial milks for total volume over time. Additionally, it shows that a lower fat content in recombined milk still retains very high sensory perception characteristics attributed by the formation and retention of bubbles/froth, which contributes the rich mouthfeel when collapsed in the mouth.

Example 5

Effect of Fat Content to Bubble Formation and Stability and Effect of Spray Drying

[0178] FIG. 3 illustrates the effect of working with spray-dried samples. It is evident that the beneficial effects in terms of bubble retention are present. Though the initial volume in the reconstituted beverage being lower than working directly from recombined milk, yet most of the functional properties in terms of froth formation and retention were retained after spray drying. Our spray dried samples were also compared with commercial available whole milk powder (WMP).

[0179] As shown in FIG. 3, when whole milk powder (WMP) reconstituted at 12% (w/w) was tested, (3.38% w/w fat), the total starting volume was comparatively low and quickly dropped to a base level within five minutes after aeration. This compared to the 1.5 and 3.3% w/w fat recombined milk samples (spray dried), which had a dramatic increase in starting volume just following aeration, and had very good volume retention over the 20 minutes trial period.

[0180] The exact reasoning for this huge difference, especially the poor performance of the WMP, is unclear, but potentially this may be a result of free fatty acids and milk fat globule membrane material (that contains phospholipids) present in the whole milk powder sample tested. Alternatively, it might be because WMP generally contains lecithins (as an additive), which are phospholipids. This will be discussed in relation to Example 6 below.

Example 6

Effect of Phospholipid Content on Bubble Formation and Stability

[0181] As shown in FIG. 4, recombined milk was compared to samples with the milk fat (FFMR) substituted by cream, or the non-fat milk powder partially substituted by buttermilk powder. Both cream and buttermilk have phospholipids, whereas milk-fat such as FFMR, AMF, ghee or butter is substantially void of phospholipids.

[0182] The experiment shows that the phospholipid-containing samples performed significantly worse than both the recombined milk samples void of phospholipid. The phospholipid-containing samples performed similar to or even worse than the 3.3% w/w fat pasteurized-market control milk.

[0183] This shows that avoidance of phospholipids is an important advantage of the present invention.

Example 7

Effect of Adding More Skimmed Milk Powder (SMP)

[0184] As shown in FIG. 5, the addition of higher levels of SMP in the recombined milk did not significantly alter the bubble retention over a 20 minute test period, as total volume remained substantially unaltered regardless of the amount of SMP added. This is despite the viscosity of the sample increasing marginally (albeit at the cost of a lowered overall mouthfeel) when more SMP was present, as shown in FIG. 6.

[0185] This exemplifies the difficulty in finding a solution that effectively addresses a first issue such as increasing bubble retention without deleteriously resulting in a loss of another function such as mouthfeel. It also exemplifies that increased viscosity does not equate to increased bubble formation, as was expected.

Example 8

Effect of Adding Heat Denatured Whey Protein Concentrate (WPC)

[0186] As shown in FIG. 7, the addition of WPC (while keeping total protein consistent at 4.2% w/w, wherein the total protein from WPC was 0.8% w/w) had only a very minor improvement in bubble retention when low concentration of heated WPC solution was added (2%). Yet at higher concentrations (4% and 8% heated WPC solution), the bubble retention actually diminished at a faster rate than recombined milk by itself.

[0187] Although not shown, WPC actually also led to a loss of flavour and overall mouthfeel compared to recombined milk samples.

Example 9

Effect of Adding an Ultra-Filtrated (UF) Milk-Based Retentate Vs. Skim Milk Powder (SMP) for Additional Protein

[0188] As shown in FIG. 8, the addition of a high protein UF retentate substantially increased bubble retention over the 20 minute period (and particularly over the first 10 minutes) compared to the base invention (just recombined milk) as well as samples of similar protein content made with increased levels of SMP.

[0189] As shown in FIG. 9, the sensory perception data illustrates that the UF retentate+recombined milk sample (red and green line) performed similarly to recombined milk alone in terms of mouthfeel but better in terms of bubble retention. This illustrates that the retentate did not negatively affect taste or overall perception of the beverage unlike added amounts of SMP.

Example 10

Effect of Adding Heated Milk-Based Retentate

[0190] As shown in FIG. 10, the addition of the heated UF retentate substantially further improved both the froth volume and bubble retention over the 20 minute trial period compared to un-heated UF retentate sample.

[0191] As shown in FIG. 11, the heated UF retentate also showed very good sensory perception characteristics (mouthfeel and creaminess) over unheated UF retentate sample.

[0192] In FIGS. 10 and 11, the control sample refers to the baseline sample with recombined milk (according to the invention), yet without retentate.

Example 11

Effect of Different Whisking Speeds to Aerate the Samples

[0193] As shown in FIGS. 12 and 13, a high speed (13000 rpm for 30 sec) and low speed (9000 rpm for 40 sec) whisking test was performed to assess any differences in overall sensory perception.

[0194] Very good results were seen compared to regular market pasteurized milk samples undergoing the same treatment. Overall flavour was not affected by whisking speed, regardless of whether the retentate was present or not. At low speed (FIG. 13), the test samples were compared to the formulation containing non-dairy ingredient Carrageenan, which is commercially available and widely used to improve the mouthfeel of the dairy beverage. Results showed that compared to a formulation containing Carrageenan, the retentate-recombined milk sample performed approximately the same, and in some cases (mouthfeel and creaminess) better. This is a highly relevant result considering the hurdle of only utilizing milk-based products to achieve the same result.

[0195] In FIGS. 12 and 13, the control sample refers to the baseline sample with recombined milk (according to the invention), yet without retentate.

Example 12

Visual Assessment of Froth

[0196] As shown in FIG. 14, a study was conducted to compare froth stability between market regular milk (Light blue top milk; 1.5% fat, 3.5% protein) with a test frothy milk sample (FFMR+Heated retentate; 1.5% fat, 5.7% protein) when whisked at high speed (13000 rpm for 30 sec).

[0197] The results show the test sample significantly outperformed the control milk sample during the 20 minute time trial.

Example 13

Exemplary Commercial Applications

[0198] These are some examples of how the present invention may be applied to commercial products (should not be seen as limiting): [0199] 1. Hot and cold application [0200] 2. Milk shakes, coffee, beverage at home [0201] 3. A ready to drink (RTD) beverage that can be aerated by shaking before drinking in the bottle itself or in a closed container. [0202] 4. Milk shakes, coffee beverage at caf, food service or fast food outlets [0203] 5. RTD beverageprocessed and stored under frozen, chilled and ambient conditions [0204] 6. Powder form [0205] 7. Smoothie [0206] 8. Ready to eat desserts [0207] 9. In capsules for coffee or beverage machines, as powder or liquid source of milk [0208] 10. Cold cappuccino [0209] 11. Blended with soy, juice etc. [0210] 12. Fortified with functional ingredients [0211] 13. Carbonated [0212] 14. Added/flushed with liquid nitrogen

[0213] Aspects of the present invention have been described by way of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope thereof as defined in the appended claims.