WO1994018853A1

WO1994018853A1 - Improvements in and relating to milk and fruit based beverages

Info

Publication number: WO1994018853A1
Application number: PCT/AU1994/000070
Authority: WO
Inventors: Deborah Ann Peters; Ross Edward Peters; Lyndal Joy Sieber
Original assignee: Milk Marketing (Nsw) Pty. Limited
Priority date: 1993-02-16
Filing date: 1994-02-16
Publication date: 1994-09-01

Abstract

A milk and fruit beverage and a method of forming same, include fresh milk, fruit and/or fruit juice. One or more stabilizers are added so that the beverage has a pH of between 5.0 and 6.5.

Description

IMPROVEMENTS IN AND RELATING TO MILK AND FRUIT BASED BEVERAGES

BACKGROUND TO THE PRESENT INVENTION

The present invention relates to foodstuffs and in particular a beverage including a combination of milk and fruit, and to a method of forming such a beverage.

Up until this time, it has been well known to provide beverages including a combination of milk and fruit, such as, for example, fruit puree and/or fruit juice concentrate. However, the commercial and practical success of such beverages have been severely hampered by a number of factors.

In certain cases, the milk and fruit beverages produced and known, have an unacceptable pH level such as to cause products to coagulate and separate, this resulting in an unacceptable product from an appearance point of view and from a textural or "mouthfeel" point of view.

In addition, in some beverages known up until this time, the amount or proportion of fruit needed to effect a characteristic flavour and aroma, has caused the combined pH of the product to fall resulting in graininess which again provides a commercially unacceptable texture or mouthfeel for the consumer.

It has also been found that beverages that have a pH below approximately 5.0, do not have a generally acceptable flavour due to the level of acidity that is present. Generally speaking, such products have a "yogurt-type" flavour that detracts from an expected fresh milk flavour.

Australian patent specification No 50651/90 discloses a beverage including a combination of milk and fruit, having a pH range of from 3.6 - 4.2. However, it has been found that the beverage disclosed in Australian patent specification No 50651/90 does not translate into a beverage having an acceptable smooth "mouthfeel" or texture, with the expected and characteristic flavour and aroma of the particular fruit or fruits used in the beverage.

It is also known from published Japanese patent specification No JP 152147 (EHIME-KEN SEIKA-NOG) , to provide a beverage including a liquid protein food (such as milk or bean milk) mixed with fruit juice or vegetable juice, and wherein the pH is adjusted to a desired level, by de-ionising, using de- ionising resins (such as for example absorbtive polymeric resins) . It has however been found that resultant beverages do not have a sufficiently satisfactory natural, full flavour and/or "mouthfeel". This is especially the case with beverages flavoured with relatively high acid fruit and/or fruit juice. The de-ionising process, to which such beverages are subject, removes or at least substantially reduces, a substantial amount of the natural taste and "mouthfeel" of such beverages. This is particularly disadvantageous from a consumer's point of view and from the commercial point of view of selling such beverages.

The de-ionising process disclosed in the Japanese patent specification means that the matter being de-ionised is passed through a tank or enclosure containing the resin(s) , so that the matter passes through the resin(s). The matter is thereby subject to an essentially physico-chemical reaction, which results in a change in chemical composition or structure of the beverage or mixture of protein food, fruit juice or vegetable juice. This adversely affects the taste and "mouthfeel" of the mixture or beverage. For example, the de-ionising process can remove or take out hydrogen ions, replacing them with sodium which diminishes the natural taste of the product.

Further, the de-ionising process is one which involves special apparatus (for example tanks or enclosures containing the de-ionising resin) and is therefore expensive and the process can be time-consuming. In addition, the resultant composition, as discussed hereinbefore, is generally unsatisfactory, especially from a natural taste and "mouthfeel" point of view.

It is therefore an object of this invention to go some way towards overcoming and/or at least minimising one or more of the problems outlined above and to provide, in at least one form of the invention, an acceptable beverage including the combination of milk and fruit.

Other objects of this invention will become apparent from the following description.

BRIEF SUMMARY OF THE PRESENT INVENTION

According to one aspect of this invention there is provided a beverage including a combination of milk and fruit and/or fruit juice; together with one or more stabilisers; wherein said beverage has a pH between approximately 5.0 and approximately 6.5.

According to a further aspect of this invention there is provided a method of preparing a beverage including mixing together a combination of milk and fruit and/or fruit juice and adding one or more stabilisers so as to adjust the pH of said beverage to between approximately 5.0 and approximately 6.5.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE PRESENT INVENTION

This invention will now be described by way of example only and with reference to the accompanying examples, but it should be appreciated that the invention is described by way of example only and that modifications, improvements and variations may be made to the invention without departing from the scope or spirit thereof.

As referred to hereinbefore, numerous prior beverages have been proposed, involving the combination of fresh milk and fruit and/or fruit juices. However, none of these proposed beverages have been commercially successful or have provided a beverage which is commercially satisfactory, especially from the point of view of appearance, texture, natural taste and mouthfeel. By mouthfeel, we mean and refer to the taste and texture of the beverage in the mouth of the consumer.

The present invention provides a beverage which has a pH range of between approximately 5.0 and 6.5, and which is based on fresh milk, and it has been found that such a beverage has a particularly acceptable appearance and mouthfeel and texture, such as to result in a commercially acceptable product. Such a product also overcomes or at least minimises the problems that have been found to exist with beverages proposed and used up until this time (and as referred to above) .

The present invention uses fresh milk and fruit and/or fruit juice, and includes the addition of one or more stabilisers.

In a preferred form of the invention, the beverage of the present invention includes fresh milk in the amount of between 50% and 90% (by weight) , it being preferred that the fat content of the milk be in the range of 0.1% to 4% prior to use. The beverage also includes fruit and/or fruit juice concentrate (preferably at least one fruit puree and/or fruit juice concentrate) in the amount of at least 10% to 50% (by weight). The beverage further includes between at least 0.1% to 1% (by weight) of stabiliser or combination of stabilisers (as will be referred to hereinafter) . Any one or more fruits or fruit juices can be used depending upon the desires of the manufacturer and/or consumers.

The beverage is prepared so that the pH range of the beverage is between 5.0 and 6.5, and it has been found that this particular pH range is particularly advantageous and results in an acceptable appearance, texture and mouthfeel, at the same time overcoming the problems that have been found to exist with previous known beverages, as referred to above.

In one form of the invention there is provided a method or process for preparing a beverage which involves taking an amount of fresh milk which is supplemented with from 0.1% to 1% (by weight) with a stabiliser or combination of stabilisers (as will be referred to hereinafter) . The milk and stabiliser are mixed together at a predetermined temperature for a predetermined period of time. For example, in a preferred form of the invention, the mixture of milk and stabiliser can be mixed for a period of not less than 5 minutes, at a temperature not exceeding 12°C.

Following this, the mixture is uniformly heated to effect pasteurisation and/or sterilisation, for example at temperatures in the range of 74°C to 140°C for periods of time in the range of for example 5 - 30 seconds.

The fruit (preferably in the form of puree and/or juice concentrate) is then added and mixing is continued for a further 2 minutes. This is by way of example only.

The mixture is then homogenised, for example by appropriate single stage or two stage homogenisers, characterised by valves in the pressure range of for example 100 - 300 bar. The resultant mixture is then rapidly cooled to for example 5°C or less. In the case of sterilised products known as UHT

SUBSTITUTE SHEET (Rule 25) (ultra-heat treated) , the cooled product temperature may be in the range of 5°C - 30°C.

The product is then packed.

As referred to hereinbefore, there are substantial disadvantages with a beverage resulting from a method wherein a mixture of milk, fruit juice and/or fruit is de-ionised so as to adjust the pH of the resultant beverage. In particular, we refer to the disadvantages associated with the method and composition disclosed in Japanese patent specification No JP 152147, as discussed hereinbefore. Those disadvantages are substantially overcome or at least minimised by the present invention, wherein one or more chemical stabilisers are added to the mixture to adjust the pH level to the desired range. As a result there is no de-ionising of the composition, and the full flavour and "mouthfeel" of the fruit and/or fruit juice is retained in the beverage. Further, no natural components are removed, as is the case when the pH is adjusted by de-ionising. The beverage and method of the present invention do not involve apparatus or equipment such as is required when de-ionising takes place. Further, the addition of one or more stabilisers, as required by the present invention, results in a composition which has a superior natural taste and "mouthfeel".

In the present invention, it has been found to be particularly advantageous to have a stabiliser or combination of stabilisers including one or more carrageenans, mineral salts in the form of sodium salts of phosphoric acid, and/or mineral salts in the form of sodium salts of citric acid.

It is of substantial benefit to the present invention to include one or more of these stabilisers, as they have been found to contribute substantially to the beverage of the present invention. In a preferred form of the invention, a carrageenan is a kappa carrageenan, preferably manufactured to be cold water soluble. A particular stabiliser which is found to be advantageous when used in the present invention is a stabiliser FT 291, manufactured and sold by Food Spectrum of Brisbane, Australia.

In the present invention, it should be appreciated that any appropriate type of pasteurising and/or sterilising equipment can be used, such as equipment manufactured and sold by Alfa Laval, APV. This is by way of example only.

The present invention can use any fruit or combination of fruit, fruit puree and/or fruit concentrate.

In using the method of the present invention as referred to above, the present invention provides a beverage in which the fruit (preferably in the form of fruit puree and/or fruit juice concentrate) constitutes at least 10% to 50% (by weight) of the composition, while the fresh milk constitutes preferably between 50% and 90% (by weight) of the beverage, it being preferred that the fresh milk have a fat content in the range of approximately 0.1% to 4% (by weight) prior to use. It is also preferred that the beverage include at least 0.1% to 1% (by weight) of one or more stabilisers (as herein referred to) .

The invention will now be described by way of example only with reference to the accompanying examples:

EXAMPLE 1 - MILK AND STRAWBERRY BEVERAGE

This example provides for the preparation of a milk and strawberry beverage.

The constituent parts were as follows: % w/w Fresh Milk (3.5% fat) 66.44

Strawberry puree 14.15

Sucrose 3.96 Stabiliser FT 291 0.25

Water 15.20

In the form of the invention, sucrose was used in order to sweeten the resultant beverage. The stabiliser (FT 291) was thoroughly mixed into the milk and water, having a combined temperature not exceeding 12°C. The mixing continued with high shear for a time of not less than 5 minutes. Thereafter, the sucrose was added and the mixing was continued for another 2 minutes. Strawberry puree was then added and mixing continued for a further 2 minutes. Following this, the mixture was heated to 76°C for 15 seconds, homogenised at a total pressure of 170 bars, and cooled to 3°C for subsequent packing in appropriate containers.

EXAMPLE 2: MILK AND BANANA BEVERAGE

This example provides for the preparation of a milk and banana beverage.

The constituent parts for this beverage were as follows:

% w/w

Fresh Milk (1.4% fat) 69.75

Banana puree 30.00 Stabiliser FT 291 0.25

The stabiliser (FT 291) was combined with the milk and mixed at a combined temperature not exceeding 12°C. The mixing continued with high shear for approximately 5 minutes, but not less than 5 minutes. The banana puree was then added and mixing continued for a further 2 minutes. The mixture was then heated to approximately 76° for 15 seconds, homogenised at a total pressure of 170 bars, and cooled to 3°C for packing in appropriate containers.

EXAMPLE 3: MILK AND MANGO BEVERAGE

This example provides for the preparation of a milk and mango beverage.

The constituent parts for this beverage were as follows:

% w/w

Fresh Milk (0.2% fat) 59.70 Mango puree 40.00

Stabiliser FT 291 0.30

The stabiliser (FT 291) and milk were mixed thoroughly together, the combined temperature not exceeding 12°C. The mixing continued with high shear for a period of time of approximately 5 minutes but not less than 5 minutes. The mango puree was then added and mixing continued for a further period of 2 minutes. The product was then preheated to 90°C - 95°C and homogenised at a total pressure of approximately 170 bars. The product was then heated to 140° and held at that temperature for a time period of approximately (but no less than 10 seconds) . The product was then cooled to 25°C for aseptically packing into sterile containers.

EXAMPLE 4: MILK AND APPLE BEVERAGE

This example provides for the preparation of a milk and apple beverage.

The constituent parts for this beverage were as follows: % w/w

Fresh Milk (4.0% fat) 69.75

Apple juice concentrate (8:1) 5.81

Stabiliser FT 291 0.25 Water 24.19

The stabiliser (FT 291) , milk and water (having a combined temperature not exceeding 12°C) were thoroughly mixed. The mixing continued with high shear, for a period of time of approximately 5 minutes (but no less than 5 minutes) . The apple juice concentrate was added and mixing continued for a further period of 2 minutes. The mixture was then heated to 76°C for 15 seconds and homogenised at a total pressure of 170 bars. Thereafter, it was cooled to 3°C for subsequent packing.

EXAMPLE 5: MILK AND ORANGE BEVERAGE

This example provides for the preparation of a milk and orange beverage.

The constituent parts for this beverage were as follows:

% w/w Fresh Milk ((1.4% fat) 59.74

Orange juice concentrate 6.57

Stabiliser FT 656 0.28

Water 33.41

The milk, stabiliser and water were thoroughly mixed at a combined temperature not exceeding 12°C. The mixing at high shear continued for a period of time of approximately 5 minutes (but no less than 5 minutes) . The orange juice concentrate was then added and mixing continued for a further period of 2 minutes. The product was then heated to 90°C to 95°C and homogenised at a total pressure of 170 bars. The

SUBSTTTUTE SHEET(Rule 26) product was then heated to 145°C and held at this temperature for a period of time of not less than 10 seconds. Thereafter, the product was cooled to 25°C before being aseptically packed into containers.

EXAMPLE 6: MILK AND TROPICAL FRUIT BEVERAGE

This beverage is a milk and tropical fruit beverage involving the combination of milk and a number of fruit puree and fruit juice concentrates.

The constituent parts for this beverage were as follows:

% w/w

Fresh Milk (1.4% fat) 67.75

Mango puree 10.60

Orange juice concentrate (8:1) 0.93

Strawberry puree 2.82 Pineapple concentrate (5:1) 0.89

Passionfruit pulp (seedless) 1.95

Fructose 2.00

Stabiliser FT 291 0.25

Water 12.91

The fresh milk, water and stabiliser were mixed together at a combined temperature not exceeding 12°C, the mixture being with high shear for a period of time of about 5 minutes but no less than 5 minutes. The fructose was then added and mixing was continued for a further period of approximately 2 minutes. The mango puree, orange juice concentrate, strawberry puree, pineapple concentrate and passionfruit pulp, were then added and mixing continued for a further period of 2 minutes. The mixture was then heated to 76°C for about 15 seconds, and homogenised at a total pressure of 170 bars. Thereafter, the product was cooled to 3°C for subsequent packing in appropriate containers.

SUBSTTTUTE SHEET(Rule 26) It will therefore be appreciated that the present invention provides a method and beverage which overcomes or at least substantially minimises the problems associated with such methods and beverages known up until this time. The pH of the beverage of the present invention is adjusted to the predetermined level by the addition of one or more stabilisers as described herein, rather than by de-ionising which has been shown to be unsatisfactory. By adding one or more stabilisers to adjust the pH level of the beverage to the desired level, a natural taste and "mouthfeel" is retained.

It should be appreciated that the invention has been described by way of example only, and that modifications and improvements may be made thereto without departing from the scope thereof as defined by the appendent claims.

Claims

THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:

1. A beverage including a combination of milk and fruit and/or fruit juice; together with one or more stabilisers, added so that said beverage has a pH between approximately 5.0 and approximately 6.5.

2. A beverage as claimed in claim 1, including fresh fruit and/or fruit juice.

3. A beverage as claimed in claim 1 or claim 2, including fresh milk.

4. A beverage as claimed in any one of the preceding claims, wherein said milk has a fat content in the range of 0.1% - 1% (by weight) .

5. A beverage as claimed in any one of the preceding claims, wherein said one or more stabilisers include a carrageenan, mineral salt in the form of sodium salt of phosphoric acid and/or mineral salt in the form of sodium salt of citric acid.

6. A beverage as claimed in any one of the preceding claims, wherein said fruit is in the form of fruit puree.

7. A method of forming beverage including mixing together a combination of milk and fruit and/or fruit juice, and adding one or more stabilisers, so that said beverage has pH of between approximately 5.0 and approximately 6.5.

8. A method as claimed in claim 7 including mixing together between 10% - 50% (by weight) fruit and/or fruit juice; between 50% - 90% (by weight) milk and at least 0.1% - 1% (by weight) stabiliser(s) .

9. A method as claimed in claim 7 or claim 8, wherein said milk is fresh milk and including fresh fruit puree and/or fresh fruit juice.

10. A method as claimed in any one of the preceding claims 7 to 9, wherein said one or more stabilisers include a carrageenan, mineral salt in the form of sodium salt of phosphoric acid and/or mineral salt in the form of sodium salt of citric acid.

11. A method as claimed in any one of claims 7 to 10, wherein said milk has a fat content in the range of 0.1% - 1% (by weight) .

12. A beverage as claimed in claim 1, substantially as hereinbefore described and with reference to any one of Examples 1 through 6 as described in the accompanying specification.

13. A method as claimed in claim 7, substantially as hereinbefore described and with reference to any one of Examples 1 through 6, as described in the accompanying specification.