MXPA98009283A - Cover for beb - Google Patents

Abstract

The invention relates to the use of frozen and aerated concentrated milk to prepare a hot beverage having a foamed milk-based coating after the addition of a fluid product. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting separate portions of the product, frozen milk incorporates gas, the product provides a flavored drink having a foamed milk cover after the addition of a liquid and the fusion

Description

DRINK COVER DESCRIPTION OF THE INVENTION The present invention relates to the manufacture of a liquid or beverage product, aerated or foamy. In particular, to a product to make a foamy cover for a hot drink, more particularly to make a cappuccino-style coffee drink. Dry-mix compositions of hot cappuccino, conventional snapshots are based on powdered components such as coffee powder solids, flavored milk powder solids, stabilizers and added 1 or 2 additives. The coffee and milk concentrates are usually in a granular or particulate form incorporating a gas. The addition of boiling water or hot milk results in an instant drink with a frothy cover. The formation of a foam phase above the coffee / milk liquid is due to physical or chemical means of incorporating gas into the milk solids. Cappuccino compositions of the types discussed above are described in European Patent No. 0154192 and International Patent Application O96 / 08153. It has been found that incorporating gas into the powder can change the density of the powder by mixing it into an easier one. The amount of gas incorporated in this way can be limited by the limitations to the density for the powder.

In addition, for some powder compositions it may be difficult to obtain a high volume of foam in the final beverage. It is an object of the present invention to provide a hot drink, for example, a cappuccino drink, with the following c a r t c t es t i c a s: 1) Improved foaming characteristics. 2) Taste, texture and appearance very close to the authentic Italian cappuccino. 3) Improved coffee flavor in the liquid portion and an improved balance of coffee to milk flavor throughout the beverage preparation. Accordingly, in a first aspect, the invention relates to the use of frozen concentrated milk having an overflow of at least 150% to prepare a hot beverage having a foamed milk-based coating in addition to a fluid product. Surprisingly it has been found that after adding a fluid product, a foamed milk based product can be formed on top of a hot beverage. The fluid product can be added cold and then heated by the cover or it can be heated or boiled when added to the frozen concentrated milk. If the beverage needs to be heated, this can be conveniently reviewed in a microwave oven or through other means to provide heat in the product. The invention is particularly suitable for the preparation of a beverage with a milk coating, the beverage being selected from the group consisting of a beverage based on coffee, cocoa or chocolate or a mixture thereof. According to the invention an improved milk flavor / flavor in the foam phase can be obtained compared to dry foamable products such as concentrates that are made without a drying step. In addition, it is believed that also the functional properties of the milk ingredients can be improved. It has been found that the invention can provide a balance of flavor and aroma, which is close to that of an original formula of an authentic Italian cappuccino because it is based on milk solids, which are less processed, except for a treatment initial thermal for pasteurization and possibly a concetration step. In addition, the present invention can avoid the problem related to the lump formation during the reconstruction with strongly warm water, for example, by boiling dry coffee mixtures. It has also been found that milk proteins in the frozen form can be better protected against heat than in dry products and that pH induces flocculation when reconstituted simultaneously with coffee solids. The liquids suitable for drinking are products selected from the group consisting of water, milk and a mixture of them, liquid based on co, cocoa or chocolate. In a preferred embodiment of the invention, the frozen concentrated milk is used together with a flavor beverage base, such as instant co, cocoa, chocolate, etc. If such beverage bases are used together with the frozen milk concentrate, the user simply needs to add water or milk and make a necessary heating in order to obtain a hot-flavored beverage with a foamy milk cover. The use of the invention may allow the liquid part and the foamed cover to be reconstituted as two distinct phases. The milk used for frozen concentrated milk is conveniently pasteurized milk such as whole or skim milk. Milk is whole milk see ajosamen e pas eurizada. The expression "milk" also covers milk derived covers such as liquid creams. An example of liquid cream is medium cream with approximately 15% fat. Pasteurized whole or skim milk is concentrated through conventional evaporation or any other technological means of concentration such as freeze concentration, reverse osmosis, ultrafiltration, etc. After concentration, the total content of milk solids is suitably 10 to 50%, preferably greater than about 20%. The concentrate is then frozen. With conquerment, ice cream freezers are used.

However, advantageously, the freezing may occur in an extruder, preferably a twin-screw extruder. In the extruder, the pressures and flow rates in the extrusion die can be adjusted so that the milk portion of the product is aerated at an operation of 200%. Flow rates of milk supply and coffee solids are regulated, to produce different combinations and fortions of frozen milk and coffee solids. It may be advantageous if the milk concentrate is pre-aerated before entering the double screw extruder / freezer. The freezing of an extruder is described in our co-pending European Patent Application, the content of which is incorporated herein by reference. In the co-pending European Patent Application (96201352.0) a cold extruder technology is described by which evaporated or concentrated milk solids are frozen and aerated in a manner so that a stable phase milk beverage is obtained after of adding water or melting at room temperature. The technology of freezing of double screw allows the continuous mixing, aeration and freezing of milk solids. In addition, it allows a flexible way of incorporating gas and can give a better control of the texture and volume of the foam in the final preparation of the beverage. In a manner described above, the coffee extract is concentrated through conventional evaporation means. A suitable concentrate has a total solid content of 15 to 70% by weight, preferably about 40 to 70% by solids. The additional aromatization of the coffee extract is also possible. In a preferred embodiment of the invention, the concentrated foam forms part of a cover material and the concentrated milk constitutes at least 90% by weight of the non-aerated shell material, preferably above 95% by weight. In a particularly favorable embodiment of the invention, from 97 to 99% by weight of the cover base is concentrated milk. The cover material is aerated and frozen to form a frozen cover. The high percentages of concentrated milk in the cover material provide a clear milk flavor and distinct from the cover when reconstituted.

The overflow, is defined as the percentage of gas, usually air, in relation to the gas-free constituents. The overflow can r e s ultar of the action of the beating or aggregation. The milk can be aerated with a gas selected from the group consisting of air, nitrogen and carbon dioxide. The overflow of the frozen concentrated milk is on the scale of about 130 to 250%, preferably above 150%, more preferably at least 170%. Advantageously, the overflow is from about 200 to 250%. The level of overflow can be selected depending on how the air or light is desired to be on the cover. With a high overflow, you get a higher, lighter and more airy cover. With an overflow of approximately 130%, the cover will generate a thin layer of foam on the beverage. In the context of the present, hot means at least about 40 ° C, preferably above 50 ° C, more preferably the temperature of the beverage which is in the range of 55 to 65 ° C. The beverage is conveniently heated through electromagnetic heating such as microwave heating either in a conventional oven or in a hot plate. If very hot or boiling water is used, there is no need for additional heating of the beverage. Afterwards, the drink will usually be on the scale of 45 to 50 ° C, but it can be up to 55 ° C. If desired, the beverage can be consumed before the cover is completely melted. The drink is then heated and the cover cooled. In its second aspect, the invention relates to a product comprising a beverage base with flavor and frozen milk concentrates constituting separate portions of the product, the frozen milk incorporates gas at an overflow of at least 150%, the product providing a flavored beverage having a foamy milk coating after the addition of a liquid and melting. A beverage base with suitable flavor is cocoa or coffee in the form of soluble coffee or concentrated or non-concentrated frozen coffee liquor. The separate separate portions of the milk concentrates and the flavored beverage base are preferably generated by layering the portions one on top of the other. By having different portions of the flavor beverage base and the milk it is possible to generate a product, which after the addition of a liquid, has a cover of high degree of whiteness and transparent milk flavor on a portion of the beverage, the which has the taste of the beverage base. Alternatively, different portions of the product can be provided by co-extruding the two portions. The considerations with respect to the preferred embodiments of the invention together with the use discussed above also apply to the product and vice versa. For the manufacture of cappuccino, the frozen concentrated milk has a solids content of about 10 to 50% by weight and the flavor beverage base is frozen concentrated coffee liquor having a solids content of about 17 to 70% by weight. To make a cup of hot drink, for example, 75 to 150 ml, from 10 to 30 grams of concentrated milk having a solids content of 20 to 50%, can be used. The proper amount depends on the desired thickness, taste and texture of the cover.

In addition, a beverage prepared in accordance with this invention can also be used to make the aerated milk coffee beverage. This can be obtained if the product is subjected to agitation, thus distributing the aeration through the pipe. It has been found that for certain applications, it is advantageous to arrange the flavored beverage base and frozen milk concentrates on a handle. The handle conveniently extends the product. Preferably it is a rigid member such as a toothpick or a spoon. The advantage of the handles is that the preparation of the drink can be made without the use of an additional spoon different from that provided with the product. In addition, it can facilitate demolding and handling during production and packaging. In addition, the invention relates to a package comprising a flavored beverage base portion and a portion of a frozen concentrated milk, the frozen milk incorporates gas at an overflow of at least 150%, the portions providing a flavored beverage having a foamy milk cover after the addition of a liquid and thawing.

Conveniently, the package comprises a first compartment comprising the portion of the flavored beverage base and a second compartment comprising the frozen concentrated milk. In a special version, the package is in the form of a cup comprising the flavored beverage base and the frozen concentrated milk to be served, said cup being adapted for reconstitution and making the drink. This is a favorable way to distribute the product for the preparation of the product, the consumer only needs to add a liquid such as water or milk. Finally, the invention also relates to a method for providing a hot beverage with a foamed cover, said method comprising the steps of: providing concentrated milk; freeze frozen milk concentrates; incorporate gas in an overflow of at least 150%, preferably from 200 to 250%; add 'a liquid and heat if necessary to make the hot drink with a foamy cover. The considerations as to the preferred ways to perform this method are as given above.

The invention will now be described with reference to the examples and drawings in which: Figure 1 is an illustration for making cappuccino based on frozen concentrated milk and frozen coffee liquor, Figure 2 is an illustration for making cappuccino based on concentrated milk frozen and soluble coffee, and Figure 3 illustrates how to make the coffee beverage from co-extruded coffee liquor and aerated concentrated milk.

EXAMPLE 1 Milk / coffee tablets of the following form are made: A coffee solids concentrate of reconstituted soluble coffee was prepared. It was placed in the bottom of a plastic cup and stored under freezing conditions. The concentrated milk was frozen in a double screw freezer, see example 2. A portion of the aerated concentrated milk was compacted or placed in a particular pattern on top of the frozen coffee concentrate to form a tablet having a coffee layer and a layer of concentrated milk. The release of the product is 200 to 250%. The tablet formulations are the amounts given by weight of the total weight of the tablet: from 3 to 7% of coffee solids of 15 to 30% of milk solids of 3 to 7% of sugar of 60 to 65% of water. Similarly, tablets with a portion of coffee liquor having a solids content of 10 to 20% by weight were prepared. The coffee liquor froze. Beverages were prepared from the tablets.

EXAMPLE 2 As discussed above, the concentrated milk can be advantageously frozen using double screw freezing. The double screw freezing technology is illustrated by way of example where skim milk for a cover is frozen. The skim milk was pasteurized and then it was introduced at 25 ° C in an evaporator, where it was concentrated at 30% dry matter. This concentrate was introduced in a twin screw extruder, the barrel of which has segments Fl to F9 with a length of 100 mm. , by which individual cooling circuits are associated through which a water / alcohol mixture passes. It is possible to introduce air from either side of the barrel through a piston provided with a mass flow meter. The operating conditions are presented below: - Configuration of screws 1 and 2 Segments Fl F2 F3 F4 F5 F6-F7 F8-F9 Screw type TTTM / CT CO CO Where T: Transport, M: Mixed, C: Effort Cutting and CO: Compression. - No air injection F lu j o / t speed of the concentrate: 10 kg / h in F1 / 5 ° C - Screw rotation speed: 400 rpm. Diameter of the die (without pipe or outlet valve): 1.2 mm.- Temperature in the segments of barrel and die plate: Segments F1-F2 F3 F4-F9 Plate Temperature (° C) +3 to +5 -8.5 -10 to -11 -8 to -10 The temperature of the mass when leaving of the die is -9 ° C. The product obtained has an oily and creamy texture, which is not the case when the same concentrate is treated in a conventional freezer. It shows a good stability to freezing with a minimum retraction in the area. Its defrosting behavior is also different and melts much more slowly.

It produces a much colder feeling in the mouth. The frozen concentrate is perfectly homogeneous, without phase separation, or 1 / day, and can be stored without adverse changes at -18 ° C. When solidified at -18 ° C and brought to room temperature, the frozen concentrate retains its shape for at least 30 minutes, while the same product treated in a conventional freezer becomes completely liquid in less than minutes. In addition, the product was stable to temperature variations.

EXAMPLE 3 A cappuccino glass was made using a tablet having a concentrated milk portion and a flavored beverage base. Figure 1 illustrates the tablet placed in a cup 7. The tablet has a top layer of frozen concentrated milk 1 and a base layer of frozen flavor beverage 2. A 35 gram frozen tablet prepared as described in US Pat. the example 1. This comprises 2 grams of coffee solids, grams of milk solids., 20 grams of water and 1. 5 grams of sugar The tablet was placed in a cup 7 and water 4 was added. The appropriate amount is 100 ml. The tablet and the water were then heated in a microwave oven and a cappuccino beverage was generated. The cappuccino was examined; had a distinct lower coffee drink part 6 covered with a layer of white milk foam 5. The glass 7 may be the package in which the concentrated aerated milk is sold. Concentrated milk can be with or without the flavor drink base. If the product is drunk in a cup pack, the consumer can prepare the product simply by adding an appropriate liquid to the cup and carrying out any necessary heating. In an alternative version, not shown in the drawings, the package has two compartments. One for concentrated milk and the other for flavor base drink. This allows the consumer to adjust the flavor of the beverage by varying the aggregate amount of the beverage base.

EXAMPLE 4 Figure 2 shows a coffee drink which is prepared in a similar manner to that described in example 3. However, here the coffee liquor 2 at the bottom of the cup is replaced by a portion of soluble coffee 3.

EXAMPLE 5 Figure 3 shows a solids concentration of coffee 2 made from coffee liquor having a solid content of 10 to 40% by weight. The coffee concentrate 2 is co-extruded with the aerated concentrated milk 1. A coffee product was prepared as discussed in example 4. The beverage having a part of coffee beverage 6 and a foamy milk cover 5 was generated. The product can be made in a type of aerated milk coffee from the product by stirring the contents in order to distribute the foam 5 through the entire beverage part 6.

Claims (18)

2 O CLAIMS

1. The use of frozen concentrated milk having an overflow of at least 150% to prepare a hot beverage having a foamed milk-based coating after the addition of a fluid product.

2. The use according to claim 1, wherein the hot beverage is a beverage selected from the group consisting of a beverage based on coffee, cocoa or chocolate, or a mixture of the same.

3. The use according to any of claim 1 or claim 2, wherein the concentrated milk is frozen through a double screw freezer.

4. The use according to any of the claims. 1 to 3, wherein the fluid added to the product is selected from the group consisting of water, milk and a mixture thereof, liquid based on coffee, cocoa or chocolate.

5. The use according to any of claims 1 to 4, wherein the frozen concentrated milk is used together with a flavor beverage base.

6. The use according to any of the rei indications 1 to 5, wherein the frozen concentrated milk has a solid content of 10 to 50% by weight.

7. Use according to any of the indications 1 to 6, where the milk is concentrated. it forms part of a cover base and the concentrated milk constitutes at least 95% by weight of the non-aerated cover base.

8. A product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product, the frozen milk incorporates gas at an overflow of at least 150%, the product providing a flavored beverage having a foamy milk coating after the addition of a liquid and the fusion.

9. The frozen product according to claim 8, wherein the flavor beverage base is cocoa or coffee in the form of soluble coffee or frozen concentrated coffee liquor or frozen concentrate.

10. The product according to any of claims 8 to 9, wherein the different portions of milk concentrates and the flavor beverage base are layered or are co-extruded.

11. The product according to any of claims 8 to 10, wherein the concentrated milk is aerated with a gas selected from the group consisting of air, nitrogen and carbon dioxide.

12. The product according to any of claims 8 to 11, wherein the milk concentrates are frozen and aerated to an overflow of approximately 200 to 250%.

13. The product according to any of claims 9 to 12, wherein the frozen concentrated milk has a solids content of about 10 to 50% by weight and the flavored beverage base is frozen concentrated coffee liquor having a solids content. from about 15 to 70% by weight.

14. The product according to any of the rei indications 8 to 13, wherein it comprises from 10 to 35 grams of concentrated milk.

15. The product according to any of the rei indications 8 to 14, wherein the base of flavor drink and frozen milk concentrates are arranged in a handle.

16. A package comprising a portion of the flavor beverage base and a portion of a frozen concentrated milk, the frozen milk incorporates gas to an overflow of at least 150% the portions providing a flavored beverage having a foamy milk cover after of the addition of a liquid and fusion.

17. The package according to claim 16, wherein the package comprises a first compartment comprising the portion of the flavor beverage base and a second compartment comprising the frozen concentrated milk.

18. The package according to claim 17, wherein the package is in the form of a cup comprising the flavor beverage base and the frozen concentrated milk to be served, said container being adapted to receive the liquid to reconstitute the manufacture of a drink .