GB2398473A - Carbonated milk beverages - Google Patents
Carbonated milk beverages Download PDFInfo
- Publication number
- GB2398473A GB2398473A GB0400957A GB0400957A GB2398473A GB 2398473 A GB2398473 A GB 2398473A GB 0400957 A GB0400957 A GB 0400957A GB 0400957 A GB0400957 A GB 0400957A GB 2398473 A GB2398473 A GB 2398473A
- Authority
- GB
- United Kingdom
- Prior art keywords
- carbonated beverage
- beverage according
- juice
- milk
- carbonated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000020124 milk-based beverage Nutrition 0.000 title description 4
- 235000014171 carbonated beverage Nutrition 0.000 claims abstract description 46
- 239000008267 milk Substances 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 235000013336 milk Nutrition 0.000 claims abstract description 36
- 235000013361 beverage Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 19
- 239000001110 calcium chloride Substances 0.000 claims description 15
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 14
- 239000011575 calcium Substances 0.000 claims description 14
- 229910052791 calcium Inorganic materials 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 241000220223 Fragaria Species 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 241001513358 Billardiera scandens Species 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims description 2
- 235000016127 added sugars Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- 230000032050 esterification Effects 0.000 claims description 2
- 238000005886 esterification reaction Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 244000148687 Glycosmis pentaphylla Species 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 235000015197 apple juice Nutrition 0.000 description 3
- 239000008122 artificial sweetener Substances 0.000 description 3
- 235000021311 artificial sweeteners Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241001415849 Strigiformes Species 0.000 description 2
- 235000020167 acidified milk Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- -1 dimethyl bicarbonate Chemical compound 0.000 description 1
- 239000004316 dimethyl dicarbonate Substances 0.000 description 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229960000448 lactic acid Drugs 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A carbonated beverage comprises at least 2% w/w milk, at least 2% w/w fruit juice, a stabiliser and water, the beverage having a pH of less than 5. The stabilizer is preferably pectin. The beverage is prepared by homogenising the milk, fruit juice and stabilizer, adding water, pasteurising and carbonating.
Description
2398473
BEVERAGE
This invention relates to beverages, in particular carbonated beverages containing milk and juice and to a method of making such beverages.
There are problems in using milk as an ingredient in a beverage. In particular, the chemical or micro stability of milk requires careful handling and temperature control to prevent deterioration. Beverages containing milk have to be stored at low temperature to maintain product quality. Such beverages often have a relatively short shelf life.
It is an object of the present invention to provide a carbonated beverage containing milk that is stable under ambient conditions and that provides fizz and a smooth texture when consumed.
According to the present invention there is provided a carbonated beverage containing at least Go w/w milk, at least Go w/w juice, a stabiliser and water, the beverage having a pH of less than 5.
Wherein To w/w refers to the weight of the component in the weight of the final product.
Preferably, the milk content is in the range 2-6o w/w with a milk content of around 45to w/w being especially preferred. The milk may be skimmed milk.
Preferably the milk is not concentrated or condensed before use.
Preferably the milk is not fermented. The milk may be acidified, this may occur by the addition of citric acid.
e Àe Àeees The milk may be added as an acidified milk base. An acidified milk base preferably comprises skimmed milk, water, citric acid, pectin and apple juice.
Advantageously, the juice content is in the range 2-12o w/w with a juice content of 7-9o w/w being especially preferred. The juice may be one type, for example, apple, orange, strawberry. More preferably the juice is a combination of at least two types, for example apple and orange or apple and strawberry. The juice may be a concentrate. Preferably the fruit juice is not in the form of a concentrated syrup.
Preferably, the stabiliser is pectin in an amount of between 0.05 - 0.6o w/w, preferably 0.3 - 0.4o w/w, with a range of 0.36 - 0.38o w/w being especially preferred. The pectin is preferably esterified with a degree of esterification of at least 70%.
Advantageously, the water content is at least 70% w/w and more preferably at least 80% w/w with a water content of at least 85 To wlw being especially preferred.
Preferably, the beverage includes calcium.
Preferably the calcium content is an amount less than O.lo w/w, preferably the calcium content is 0. 04 % w/w. The calcium may be provided in any suitable form such as calcium chloride, calcium chloride may be included in an amount of less than 0.2o w/w, preferably 0.05 w/w to 0.15 % w/w with an amount of 0.12o w/w being especially preferred.
c. À :: . . À: . À . . À À À À Àe Advantageously, the beverage contains no added sugar.
Preferably, the beverage has a pH in the range 3 to 4 with a pH of 3.5 to 3.7 being especially preferred. The pH may be controlled by the addition of an acid solution such as citric acid and/or malic acid and/or salts of such acids, for example sodium citrate.
Advantageously, the beverage is carbonated by the addition of carbon dioxide under pressure to provide a carbonation level of up to 3 volumes with carbonation of 1.8 to 2.6 volumes being preferred.
The beverage may include other ingredients in an amount for the required purpose such as an acidity regulator, antioxidant(s), colouring(s), flavouring(s), preservative(s), artificial sweetener(s) (not sugar). Such ingredients are well known in the art and their use will be understood by those skilled in the art.
The preservative may be sodium polyphisphate, potassium sorbate or dimethyl dicorbanate. The acidity regulator may be sodium lactate, malic acid, lactic acid, potassium citrate or citric acid.
According to another aspect of the invention there is provided a method of manufacturing a carbonated beverage containing milk and juice, the method comprising the steps of providing a mixture of milk, juice and stabiliser having a pH in the range 3 to 4, homogenizing the mixture at a pressure of 180 to 200 bar to produce a milk/juice syrup, diluting the syrup with water and pasteurising at an elevated temperature of 90 to À:. are.: ::.
À À À ce 100 C to produce an uncarbonated beverage, and cooling and then carbonating the uncarbonated beverage.
Preferably the beverage is pasteurised prior to carbonation.
Preferably the beverage is pasteurised and carbonated before the filling or bottling stage.
Preferably, the water includes calcium in any suitable form such as calcium chloride. Preferably the calcium content is an amount less than 0.1% w/w. Preferably the calcium content is 0.04o w/w. Calcium chloride may be provided in an amount of less than 0.2% w/w, preferably 0.05 w/w to 0.15o w/w with an amount of 0.12o w/w being especially preferred.
The invention will now be described in more detail with reference to the following examples and accompanying drawings in which Figure 1 is a flow chart for producing a milk/juice syrup, Figure 2 is a flow chart for converting the milk/juice syrup to an uncarbonated milk/juice beverage and Figure 3 is a flow chart for carbonating the uncarbonated milk/juice beverage.
Referring first to Figures 1 to 3, there are depicted flow charts for various stages in the production of a carbonated milk/juice beverage according to the present invention as follows: Stage 1 e:: . . À: :À . Be À Milk, juice and water are blended with other ingredients in a mixing vessel, heated to 40 C, homogenised at 200bar, and cooled to 5-10 C to produce a blended milk/juice syrup as shown in Figure 1.
Stage 2 The milk/juice syrup from stage 1 is then mixed with calcium chloride, potassium sorbate and water, flash pasteurised at around 90100 C to produce an uncarbonated beverage as shown in Figure 2.
Stage 3 The uncarbonated beverage from stage 2 is cooled to 5 C and carbonated in-line by injecting carbon dioxide and dosed with preservative such as E242 dimethyl bicarbonate prior to bottling as shown in Figure 3.
The resulting carbonated beverage containing milk and juice is stable under ambient conditions and produces a beverage that mixes fizz with a smooth texture when consumed. The carbonated beverage has a shelf-life of up to 6 months under ambient conditions with little or no separation.
Two examples of carbonated beverages containing milk and juice made by the above process will now be described.
Example 1
e I ÀÀ À e À The above process was used to produce a carbonated beverage containing milk, apple juice and strawberry juice having a pH of 3 - 4 and the following composition: wlw Water (Added) 86.04 Apple (11.1 Bx) (Juice) Owls 5.03 Skimmed milk 4.06 Strawberry (6. 8 Bx) (Juice) 5towlw 2.50 Stabiliser (Total) - Pectin 0 37 Citric Acid Anhydrous (Added) E330 0.23 Calcium Chloride E509 0.12 Balance to include Acidity Regulator Flavouring Preservatives Artificial Sweeteners Antioxidant Colour À : À:. .e::: . me e e À e e
Example 2
The process was used to produce a carbonated beverage containing milk, apple juice and orange juice having a pH of 3 - 4 and the following composition. %wlw
Water (Added) 85.94 Apple (11.1 Bx) (Juice) 5towlw 5.02 Skimmed milk 4.05 Orange (11 Bx) (Juice) Owls 2.32 Stabiliser (Total) - Pectin 0.37 Citric Acid Anhydrous (Added) E330 0.19 Malic Acid (Added) E296 0.14 Calcium Chloride E509 0.12 Balance to include Acidity Regulator Flavouring Antioxidant Colouring Preservatives Artificial Sweeteners It will be understood that the invention is not limited to the precise conditions of the process and the exact amounts of the ingredients in the above formulations and that variations can be made within the scope of the invention described herein.
Claims (42)
1. A carbonated beverage containing at least 2o w/w milk, at least 2o w/w juice, a stabiliser and water, the beverage having a pH of less than 5.
2. A carbonated beverage according to claim 1 wherein, the milk content is in the range 2-6o wlw.
3. A carbonated beverage according to claim 2 wherein, the milk content is around 4% w/w.
4. A carbonated beverage according to any one of the preceding claims wherein, the milk is skimmed milk.
5. A carbonated beverage according to any one of the preceding claims wherein, the juice content is in the range 2-12o w/w.
6. A carbonated beverage according to claim 5 wherein, the juice content is in the range 7-9% w/w.
7. A carbonated beverage according to any one of the preceding claims wherein, the beverage contains one type of juice.
8. A carbonated beverage according to claim 7 wherein, the juice is selected from apple, orange and strawberry.
9. A carbonated beverage according to any one of claims 1 to 6 wherein, the beverage contains a combination of at least two types of Julce.
tee À :: e: : . À Àc
10. A carbonated beverage according to claim 9 wherein, the juice is a combination of apple and orange or apple and strawberry.
11. A carbonated beverage according to any one of the preceding claims wherein, the stabiliser is pectin in an amount of between 0.05 - 0.6% w/w.
12. A carbonated beverage according to claim 11 wherein, the pectin content is 0.3 - 0.4% w/w.
13. A carbonated beverage according to claim 12 wherein, the pectin content 0.36 - 0.38% w/w
14. A carbonated beverage according to any one of the preceding claims wherein, the pectin is esterified.
15. A carbonated beverage according to claim 14 wherein, the degree of esterification of the pectin is at least 70%.
16. A carbonated beverage according to any one of the preceding claims wherein, the water content is at least 70% w/w.
17. A carbonated beverage according to claim 16 wherein, the water content is at least 80% w/w.
18. A carbonated beverage according to claim 17 wherein, the water content is at least 85% w/w.
t; e
19. A carbonated beverage according to any one of the preceding claims wherein, the beverage further includes calcium.
20. A carbonated beverage according to claim 19 wherein, calcium is provided in an amount of less than 0.15to w/w.
21. A carbonated beverage according to claim 20 wherein, calcium is provided in an amount of 0.04o w/w.
22. A carbonated beverage according to any one of claims 19 to 21 wherein, the calcium is provided in the form of calcium chloride.
23. A carbonated beverage according to claim 22 wherein calcium chloride is provided in an amount of less than 0.2o w/w.
24. A carbonated beverage according to any one of the preceding claims wherein, the beverage contains no added sugar.
25. A carbonated beverage according to any one of the preceding claims wherein, the beverage has a pH in the range 3 to 4.
26. A carbonated beverage according to claim 25 wherein, the beverage has a pH of 3.5 to 3.7.
27. A carbonated beverage according to any one of the preceding claims wherein, the pH is controlled by the addition of an acid solution.
28. A carbonated beverage according to claim 27 wherein, the acid solution is citric acid and/or malic acid and/or salts of such acids. t. e
e e e e e À e e À
29. A carbonated beverage according to any one of the preceding claims wherein, the beverage is carbonated by the addition of carbon dioxide under pressure to provide a carbonation level of up to 3 volumes.
30. A carbonated beverage according to claim 29 wherein, the beverage has a carbonation of 1.8 to 2.6 volumes.
31. A carbonated beverage according to any one of the preceding claims wherein, the beverage includes one or more of an acidity regulator, antioxidant(s), colouring(s), flavouring(s), preservative(s), sweetener(s) (not sugar).
32. A carbonated beverage substantially as hereinbefore described with reference to Example 1.
33. A carbonated beverage substantially as hereinbefore described with reference to Example 2.
34. A method of manufacturing a carbonated beverage containing milk and juice, the method comprising the steps of providing a mixture of milk, juice and stabiliser having a pH in the range 3 to 4, homogenising the mixture at a pressure of 180 to 200 bar to produce a milk/juice syrup, diluting the syrup with water and pasteurising at an elevated temperature of 90 to 100 C to produce an uncarbonated beverage, and cooling and then carbonating the uncarbonated beverage.
35. A method according to claim 34 wherein, the water includes calcium in an amount of less than 0.1% w/w.
r, 1 .e À
36. A method according to claims 35 wherein, the calcium content is 0.04 w/w.
37. A method according to claims 35 or 36 wherein, the calcium is provided in the form of calcium chloride.
38. A method according to claim 37 wherein the calcium chloride content is an amount less than 0.2o w/w.
39. A method according to claim 38 wherein the calcium chloride content is 0.05o w/w to 0.15o w/w.
40. A method according to claim 39 wherein the calcium chloride content is 0.12o w/w.
41. A method of manufacturing a carbonated beverage containing milk and juice substantially as hereinbefore described with reference to Figures 1 to 3 of the accompanying drawings.
42. A carbonated beverage containing milk and juice made by the method of any one of claims 34 to 41.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0614435A GB2425705B (en) | 2003-01-16 | 2004-01-16 | Beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB0300985.9A GB0300985D0 (en) | 2003-01-16 | 2003-01-16 | Beverage |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB0400957D0 GB0400957D0 (en) | 2004-02-18 |
| GB2398473A true GB2398473A (en) | 2004-08-25 |
| GB2398473B GB2398473B (en) | 2006-10-04 |
Family
ID=9951255
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GBGB0300985.9A Ceased GB0300985D0 (en) | 2003-01-16 | 2003-01-16 | Beverage |
| GB0614435A Expired - Fee Related GB2425705B (en) | 2003-01-16 | 2004-01-16 | Beverage |
| GB0400957A Expired - Fee Related GB2398473B (en) | 2003-01-16 | 2004-01-16 | Beverage |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GBGB0300985.9A Ceased GB0300985D0 (en) | 2003-01-16 | 2003-01-16 | Beverage |
| GB0614435A Expired - Fee Related GB2425705B (en) | 2003-01-16 | 2004-01-16 | Beverage |
Country Status (1)
| Country | Link |
|---|---|
| GB (3) | GB0300985D0 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011069884A1 (en) * | 2009-12-09 | 2011-06-16 | Nestec S.A. | Carbonated fermented jellified food product |
| CN107950659A (en) * | 2016-10-17 | 2018-04-24 | 王雍骅 | Method and equipment for making milk soda water |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1317384A (en) * | 1970-09-10 | 1973-05-16 | Calpis Food Ind Co Ltd | Method of producing a drink composed of milk and citrus fruit juice |
| GB1480902A (en) * | 1974-08-01 | 1977-07-27 | Schweppes Ltd | Pasteurisation of beverages |
| EP0117011A1 (en) * | 1983-02-22 | 1984-08-29 | DMV-Campina B.V. | Carbonated fermented milk beverage |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4919960A (en) * | 1987-09-08 | 1990-04-24 | Dairy Research, Inc. | Process of making a carbonated liquid dairy product |
-
2003
- 2003-01-16 GB GBGB0300985.9A patent/GB0300985D0/en not_active Ceased
-
2004
- 2004-01-16 GB GB0614435A patent/GB2425705B/en not_active Expired - Fee Related
- 2004-01-16 GB GB0400957A patent/GB2398473B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1317384A (en) * | 1970-09-10 | 1973-05-16 | Calpis Food Ind Co Ltd | Method of producing a drink composed of milk and citrus fruit juice |
| GB1480902A (en) * | 1974-08-01 | 1977-07-27 | Schweppes Ltd | Pasteurisation of beverages |
| EP0117011A1 (en) * | 1983-02-22 | 1984-08-29 | DMV-Campina B.V. | Carbonated fermented milk beverage |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011069884A1 (en) * | 2009-12-09 | 2011-06-16 | Nestec S.A. | Carbonated fermented jellified food product |
| EP2335496A1 (en) * | 2009-12-09 | 2011-06-22 | Nestec S.A. | Carbonated fermented jellified food product |
| CN102647916A (en) * | 2009-12-09 | 2012-08-22 | 雀巢产品技术援助有限公司 | Carbonated fermented jellified food product |
| CN102647916B (en) * | 2009-12-09 | 2016-01-13 | 雀巢产品技术援助有限公司 | The food product of the gel of carbonated fermentation |
| CN107950659A (en) * | 2016-10-17 | 2018-04-24 | 王雍骅 | Method and equipment for making milk soda water |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0614435D0 (en) | 2006-08-30 |
| GB2425705B (en) | 2007-04-11 |
| GB2425705A (en) | 2006-11-08 |
| GB2398473B (en) | 2006-10-04 |
| GB0400957D0 (en) | 2004-02-18 |
| GB0300985D0 (en) | 2003-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6749879B2 (en) | Low-calorie, carbonated frozen beverage concentrate | |
| GB1587697A (en) | Acidified beverage of whole milk | |
| US20070104848A1 (en) | Carbonated drink compositions and methods of making the same | |
| WO1990003119A1 (en) | Improved carbonated liquid dairy product and method of making same | |
| EP0019415A1 (en) | Method for the preparation of whey protein fortified acidic liquid beverages | |
| US4079154A (en) | Preparation of acidified foods containing milk protein | |
| WO2004010797A1 (en) | Method to improve the stability of lemon/lime flavored beverages | |
| CN112352889A (en) | Whey protein bubble water and preparation method thereof | |
| GB2398473A (en) | Carbonated milk beverages | |
| JP4486814B2 (en) | How to fortify fruit-based foods with calcium | |
| US6572914B1 (en) | Beverage supply system | |
| US20040161496A1 (en) | Process for the fortification of a fruit-based food product with calcium | |
| CN114145399A (en) | Vitamin sugar-free bubble water beverage, vitamin fruit-flavored bubble water beverage and preparation method thereof | |
| US6599552B2 (en) | Grain based dairy beverage | |
| JP2602028B2 (en) | Method for producing fat-containing concentrated lactic acid bacteria beverage | |
| EP0463696A1 (en) | Sour dairy liqueur | |
| US20140342046A1 (en) | Natural beverage concentrate | |
| JP4488071B2 (en) | Method for producing soy protein preparation | |
| JP2002300849A (en) | Acidic milk beverage and method for producing the same | |
| WO1983002625A1 (en) | Process for the preparation of egg-containing drinks | |
| JPS63207367A (en) | Fruit juice drink containing small amount of carbonic acid gas packed in closed container | |
| GB2103917A (en) | Aspartame concentrates for carbonated beverages | |
| EP0706764B1 (en) | Beverage supply system | |
| CN113875815A (en) | Aerated milk-containing beverage and preparation method thereof | |
| RU2004129268A (en) | ARTIFICIAL NUTRIENT PRODUCT AND METHOD FOR PREPARING IT |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20100116 |