CN101218939B - Instant acidified milk beverages - Google Patents

Abstract

The invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture.

Description

Instant acidified milk drink

technical field

The invention relates to an instant acidified milk drink and a preparation method thereof. In particular, the present invention provides a powdered composition that can be added to dairy products with minimal mixing to obtain an instant acidified milk drink having a smooth texture.

Background technique

Attempts have been made to provide powdered compositions suitable for mixing with milk or water to produce gel-free acidified milk drinks. For example, US Patent 4,450,850 (July 23, 1985) provides a powdered composition which, when mixed with milk, forms a gel-free acidified dairy drink without coagulation of milk proteins. The powdered composition comprises about 1% to about 9% edible acid, about 0.5% to about 1.9% cold water instant gelatin, about 1% to about 10% edible natural or modified polysaccharide gum, about 20% to about 90% sweetener, and effective amounts of flavoring and coloring. The powdered composition is mixed vigorously into milk (for example, in a mixer at high speed for 10 seconds, or in a shaker for a certain period of time) to prepare a beverage. The gelatin in the powder reportedly binds to the casein in the milk, thus stabilizing the milk protein at lower pH; this polysaccharide gum is reported to be used to improve the viscosity and texture of the final beverage product. Attempts by the present inventors to repeat the work reported in US Patent 4,450,850 have generally been unsuccessful.

Accordingly, there remains a need for instant acidified milk beverages and methods of making such instant acidified milk beverages. There is also a need to provide a powdered composition that can be added to dairy products with minimal mixing to produce a smooth textured instant acidified milk drink. The present invention provides such beverages, methods and powdered compositions.

Contents of the invention

The invention relates to an instant acidified milk drink and a preparation method thereof. The present invention provides a powdered composition that can be added to dairy products with minimal mixing (eg, gentle stirring with a hand-held spoon) to produce an instant acidified milk drink with a smooth texture. The invention also provides a method for preparing the powdered composition.

The powdered composition of the present invention can be reconstituted with liquid (water or milk), stirred with a spoon and minimal mixing to provide an acidified milk drink in which casein precipitation is minimized by the polysaccharide network apparently associated with guar gum. Dry blending of powdered compositions is carried out in two mixing steps as described herein by controlling the order of addition of the ingredients. No liquid is used in the preparation of the powdered composition of the invention. The resulting powdered composition has good dispersibility and hydration when added to a liquid. No coacervation or homogenization steps are required. Stabilizers such as cellulose, starch, pectin, gelatin or other hydrocolloids are required, more preferably not used.

The powdered composition of the present invention comprises sugar, artificial sweetener, citric acid, buffer or acid bite reducer (such as sodium citrate, potassium citrate, gluconolactone, etc.), guar gum , optional flavoring agents, optional coloring agents, optional vitamins, minerals, prebiotics, probiotics, and optional fibers; the powdered composition of the present invention does not require, preferably Does not contain any gelatin ingredients. This powdered composition requires only minimal mixing when added to liquid dairy products (eg, whole milk, 2% milk, 1% milk, skim milk, etc.) to obtain the desired acidified milk beverage. The milk is preferably sterilized, more preferably UHT-treated.

Detailed ways

The invention relates to an instant acidified milk drink and a preparation method thereof. The present invention provides a powdered composition that can be added to dairy products with minimal mixing to produce a smooth textured instant acidified milk drink. The invention also provides a method for preparing the powdered composition.

The powdered composition of the present invention comprises sugar, artificial sweetener, citric acid, buffer or acidophilic reducer (such as sodium citrate, potassium citrate, gluconolactone, etc.), guar gum, optionally Flavoring agents, optional coloring agents, optional vitamins, minerals, prebiotics, probiotics, and optional fibers; the powdered compositions of the present invention do not require, and preferably do not contain, any gelatin component. This powdered composition requires only minimal mixing when added to liquid dairy products (eg, whole milk, 2% milk, 1% milk, skim milk, etc.) to obtain the desired acidified milk beverage. The milk is preferably sterilized, more preferably UHT-treated.

For the purposes of the present invention, "minimal mixing" means manual mixing using simple hand mixing implements such as spoons; specifically no need for stirrers, mechanical mixing equipment (e.g., manual or electric rotary mixers, shakers, etc.), They are also not included in the definition of minimum mix. Of course, those skilled in the art understand that the requirement of "minimum mixing" is only required to obtain the ideal desired acidified milk beverage, which does not mean that consumers cannot use more vigorous mixing conditions, but that these more vigorous mixing conditions are not required (desired) mixing conditions or equipment. Typically, a homogeneous liquid beverage can be obtained with such minimal mixing (eg, hand mixing with a spoon) in about 60 seconds or less, preferably in about 45 seconds or less. Indeed, one of the major advantages of the powdered compositions of the present invention is that only minimal mixing is required.

The powdered composition of the present invention is prepared by mixing the granular component (i.e. at least 50%, preferably at least 80% sugar, all citric acid, any buffering or acidophilic reducers) and guar gum Dry blending forms a first homogeneous mixture in which the guar gum is distributed uniformly throughout. The average particle size of each particulate component should be from about 150 microns to about 600 microns, preferably from about 250 microns to about 300 microns. Mixing can be performed using conventional dry blending techniques and equipment (eg, ribbon blender, etc.) to obtain the first homogeneous mixture. Once a homogenous mixture is formed (i.e. the guar gum is completely evenly distributed), the remaining dry ingredients (i.e. artificial sweetener and optional ingredients, and any sugar not added in the first stage) are mixed in in the second stage, to form a second homogeneous mixture. The mixing to obtain the second homogeneous mixture can be performed using conventional dry mixing techniques and equipment. This second homogeneous mixture is the powdered composition of the present invention. Preferably, both the first-stage and second-stage dry blending are carried out at or near ambient temperature.

There appear to be many critical points in the production method and in the choice of ingredients if a satisfactory powdered composition is to be obtained. For the purposes of the present invention, a satisfactory powdered composition is capable of being combined with milk with minimal mixing to form the desired instant acidified milk beverage of the present invention. In preparing the powdered compositions of the present invention, the two-stage mixing method, and the ingredients to be mixed in each stage, appear to be critical. Indeed, mixing all components in a single mixing step can lead to agglomeration in the powder, which can lead to clumping and/or other defects when the powder is mixed with the milk component. Likewise, if not all of the particulate components are included in the first mixing stage with the guar gum, an unacceptable powder will result.

The particle size of the particulate material also appears to be critical. As noted above, the average particle size of the particulate material should be from about 150 microns to about 600 microns, preferably from about 250 microns to about 300 microns; for particulate materials, preferably no particles are smaller than about 100 microns and no particles are larger than about 850 microns. Furthermore, the ratio of particulate material to guar gum should be between about 13 and about 40, preferably between about 15 and about 35.

The amount of citric acid (and any other pH adjusting agents in the formulation) should be an amount effective to bring the pH of the final acidified beverage below 4.6. Higher pH values in the resulting acidified beverage will lead to unacceptable gel formation. The level of citric acid needed to keep the pH below 4.7 usually results in a strong sour taste or "acidophilia". Therefore, use buffers or acidophilic reducers (such as sodium citrate, potassium citrate, gluconolactone, etc.) to moderate or reduce the sour taste. The amount of buffering or acid bitereducing agent can be adjusted to moderate or reduce the acidity to an acceptable level, thereby improving the flavor.

的NT Bland 200HV，Hercules ofDelaware的Supercol GF。Furthermore, the only gum that appears to perform satisfactorily in the present invention is guar gum. Attempts to use other glue-like substances have not been successful. While not wishing to be bound by theory, it is believed that when the powdered composition of the present invention is added to milk to form the desired instant acidified milk beverage of the present invention, the guar gum forms a polysaccharide network that stabilizes milk proteins. It is not clear why other glues did not work. Although only guar gum appears to work, guar gums with different viscosity profiles can be used. By selecting a specific guar gum, the viscosity of the final acidified milk drink can be controlled within a desired range. In general, the viscosity of the resulting acidified milk drink should be such that it provides a slightly thick but drinkable drink (ie generally close to the viscosity level of a conventional "smoothie" or drinkable yoghurt). Generally, the viscosity is preferably between about 150 centipoise and about 400 centipoise, more preferably between about 180 centipoise and about 250 centipoise. Guar gums suitable for the present invention include, but are not limited to, HiGum 55-1 from Hindustan Gums of India, TICprestested from TIC Gums of Delaware

NT Bland 200HV, Supercol GF from Hercules of Delaware.

The powder composition in the present invention generally comprises the following ingredients; the following table lists the usual and preferred ranges.

Element Usually range (%) Preferred range (%) sugar 40-90 70-85 citric acid 6-18 7-15 Buffer or acidophilic reducing reagent 0.01-3 0.6-1.6 Guar Gum 1-10 3.5-8 artificial sweeteners 0.001-0.6 0.15-0.4 calcium fortifier 0-35 2-15 Emulsifier 0-3 0-1 Flavoring 0-5 0.8-2.5 Colorant 0-1 0.001-0.1

Of course, optional ingredients can be included in the powdered composition of the present invention, as long as these ingredients do not adversely affect the performance of the acidified milk drink (made by adding the powdered composition to milk or water), or Otherwise impair its organoleptic properties. Thus, agents such as emulsifiers, flavoring agents, coloring agents, calcium fortifiers, vitamins, minerals, prebiotics, probiotics, fibers, etc. may be added to the powdered composition of the present invention. Suitable calcium fortifiers include, but are not limited to, calcium lactate, tricalcium phosphate, and the like.

Although the invention is primarily directed to powdered compositions to be added to dairy products, the invention is also applicable to the preparation of similar powdered compositions containing milk powders (e.g. agglomerated skim milk powder, whole or reduced-fat milk powder, etc.) Composition, the powder composition can be reconstituted in water to form a similar acidified milk drink. In this case, the milk is added in a second stage to the homogeneous mixture (ie the guar gum is completely evenly distributed) along with the other dry ingredients.

Although the present invention is primarily directed to the preparation of instant acidified milk beverages, the technology can also be used to prepare other types of instant foods (quick and easy by mixing with milk or water, as the consumer desires, as appropriate). Such products include, but are not limited to, salad dressings, sauces, soups, and the like. Of course, flavoring agents should be added to the powdered composition in order to obtain the desired flavor of the product.

The following examples are intended to illustrate, not limit, the invention. Unless otherwise specified, the percentages and ratios herein refer to percentages by weight. All references cited in this specification are hereby incorporated by reference.

Example 1: Preparation of a peach-flavored powdered composition containing the following components:

component content (%) sugar 75.0 citric acid 7.86 Sodium citrate 1.43 Guar Gum 5.00 Gluconolactone 0.36 Calcium Lactate Monohydrate 4.64 peach syrup 1.98 Aspart 0.22 Potassium Acesulfame 0.028 Sodium Saccharin 0.1 Sodium cyclamate 0.002 Tricalcium phosphate 1.26 peach flavoring 2.0 Colorant 0.06

The granular materials (ie, sugar, citric acid, and sodium citrate) are mixed with the guar gum in a plow mixer for about 3 to about 4 minutes to obtain a first homogeneous dry mixture in which the guar gum is distributed evenly throughout. The sugar, citric acid and sodium citrate used in the first mixing stage had an average particle size of 300, 250, 250 microns, respectively. The guar gum used was HiGum 55-1 from Hindustan Gums of India. The ratio of particulate material to guar gum was about 13.2.

All other ingredients are then mixed with the first homogeneous dry mixture in a ribbon mixer (for about 10 to about 12 minutes) to form a powdered composition. About 14 grams of the powdered composition was then added to about 200 milliliters of cold milk (full fat; autoclaved) and mixed into the milk with gentle hand stirring with a spoon. After about 45 seconds of gentle stirring, a smooth and uniform acidified milk drink was obtained. The homogenized acidified milk drink has a pH of about 4.32, a viscosity of about 218 centipoise, and a total of about 180 calories. This soured milk drink has a nice peach flavor and has a smooth texture.

Example 2: Preparation of a strawberry-flavored powder composition containing the following ingredients:

Element content (%) sugar 77.7 citric acid 7.86 Sodium citrate 1.43 Guar Gum 5.00 Gluconolactone 0.36 Calcium Lactate Monohydrate 4.22 Strawberry Juice Solids 0.86 Aspart 0.5 Acesulfame Potassium 0.016 Tricalcium phosphate 1.14 strawberry flavoring 0.78 Pigment 0.02

The granular materials (ie, sugar, citric acid, and sodium citrate) are mixed with the guar gum in a plow mixer for about 3 to about 4 minutes to obtain a first homogeneous dry mixture in which the guar gum is distributed evenly throughout. The sugar, citric acid and sodium citrate used in the first mixing stage had an average particle size of 300, 250, 250 microns, respectively. The guar gum used was HiGum 55-1 from Hindustan Gums of India. The ratio of particulate material to guar gum was about 17.4.

Then. All other ingredients are mixed with the first homogeneous dry mixture in a ribbon mixer (for about 10 to about 12 minutes) to form a powdered composition. About 14 grams of the powdered composition was then added to about 200 milliliters of cold milk (full fat; autoclaved) and mixed into the milk with gentle hand stirring with a spoon. After about 45 seconds of gentle stirring, a smooth and homogeneous acidified milk drink was obtained. The homogenized acidified milk drink has a pH of about 4.57, a viscosity of about 378 centipoise, and a total of about 180 calories. This acidified milk drink has a nice strawberry flavor and has a smooth texture.

Example 3: A strawberry flavored powder composition was prepared in the same procedure and with the same ingredients, except that agglomerated skim milk powder was added in the second mixing stage. The asingle serving sized powdered composition effectively contained 14 grams of the powdered composition of Example 2 and 19 grams of coagulated skim milk powder. The resulting powdered composition (total 33 g) was mixed gently with 200 ml of water by hand with a spoon. After about 45 seconds of gentle stirring, a smooth and homogeneous acidified milk drink was obtained. The homogenized acidified milk drink has a pH of about 4.32, an estimated viscosity of about 400 centipoise, and a total of about 120 calories. This acidified milk drink has a nice strawberry flavor and has a smooth texture.

Example 4: Basically the procedure in Example 2 and Components Various strawberry flavored powder compositions were prepared. The ratio of particulate material to colloid is about 13.6 to about 25.1, and the pH of the final milk drink is about 4.2 to about 4.6. Similar to what was observed in Example 2, all acidified milk drinks produced had a nice strawberry flavor and a smooth texture.

Comparative Example 5: using substantially the same ingredients and content as in Example 2 to prepare a strawberry-flavored powder composition. A single stage mixing procedure was used (ie all ingredients were initially mixed together) rather than the two step mixing procedure described in Example 2. When the powdery composition thus obtained was added to cow's milk, the dispersibility of the powder was not good and the resulting product was not satisfactory.

Comparative Example 6: Essentially the same as in Example 2 except that the amounts of the ingredients were varied to provide a different ratio of particulate material to gum and a different pH when mixed with 200 ml of cold whole milk or 2% milk The steps and ingredients for preparing a variety of strawberry flavored powder compositions. The ratio of particulate material to colloid is from about 9 to about 12.5, and the pH of the final milk drink is from about 4.5 to about 6.0. The powdered composition has a ratio below 13 and/or a pH above 4.6 when added to milk causing the milk to coagulate.

It should be understood that details, materials, and arrangements of formulations and ingredients may be made by those skilled in the art without departing from the principle and scope of the specific method as expressed in the appended claims (herein for the purpose of explaining the nature of the method described and illustrated) with various changes.

Claims (8)

1. A powdered composition for the preparation of instant acidified milk beverages using liquid dairy products, said composition comprising sugar, artificial sweeteners, citric acid, buffering or acidophilic reducers, guar gum, optionally wherein said powdered composition is prepared by dry blending said sugar, citric acid, and buffer or acidophilicity reducer with said guar gum in a first mixing step forming a homogeneous mixture in which the guar gum is distributed uniformly throughout, and then dry blending all remaining ingredients into the homogeneous mixture in a second mixing step; wherein the sugar, citric acid , and the buffering or acidophilic reducing agent is a particulate component having an average particle size of 150 microns to 600 microns; wherein the ratio of said particulate component to said guar gum in said powdered composition is 13 to 40; wherein The guar gum is the only stabilizer or gum in the powdered composition; wherein the powdered composition can be added to the liquid dairy product with minimum mixing to obtain a pH below 4.6 and a viscosity of 150 centipoise to 400 centipoise acidified milk drink with good organoleptic properties. 2. The powdered composition of claim 1, wherein the ratio of the particulate component to guar gum is 20 to 35. 3. A powdered composition for preparing an instant acidified milk drink with water, said composition comprising sugar, artificial sweetener, citric acid, buffer or acidophilic reducer, guar gum, powdered milk powder, and optional flavoring and coloring agents, wherein the powdered composition is prepared by mixing the sugar, citric acid, and buffer or acidophilus reducer with guar gum in a first mixing step dry blending to form a homogeneous mixture in which the guar gum is distributed throughout the homogeneous mixture into which all remaining ingredients are dry blended in a second mixing step; wherein the sugar, lemon Acid, and buffer or acidophilicity reducing agent are particulate components having a particle size of 150 microns to 600 microns; wherein the ratio of said particulate components to said guar gum in said powdered composition is 13 to 40; wherein The guar gum is the only stabilizer or gum in the powdered composition; wherein the powdered composition can be added to water with minimal mixing to achieve a pH below 4.6, a viscosity of 150 centipoise to 400 centipoise, and Acidified milk drink with good organoleptic properties. 4. The powdered composition of claim 3, wherein the ratio of the particulate component to guar gum is 20 to 35. 5. A method of preparing a powdered composition for the preparation of an instant acidified milk drink, said method comprising (1) dry blending sugar, citric acid, and a buffer or acidophilus reducer with guar gum in a first mixing step until the guar gum is completely evenly distributed to form a homogeneous mixture, and (2) dry blending artificial sweetener, optional flavoring and coloring agents into said homogeneous mixture to form said powdered composition, Wherein the sugar, citric acid, and buffering or acidophilic reducing agent are particle components with a particle size of 150 microns to 600 microns; wherein the ratio of the particle components to guar gum in the powder composition is 13 to 40; wherein the guar gum is the only stabilizer or gum in the powdered composition; wherein the powdered composition can be added to a liquid dairy product with minimal mixing to form a pH below 4.6, viscosity Acidified milk beverages of 150 cps to 400 cps with good organoleptic properties. 6. The method of claim 5, wherein the ratio of the particle component to guar gum is 20 to 35. 7. A production method for a powdered composition for preparing an instant acidified milk drink, said method comprising (1) dry blending sugar, citric acid, and a buffer or acidophilus reducer with guar gum in a first mixing step until the guar gum is completely evenly distributed to form a homogeneous mixture, and (2) dry blending artificial sweetener, dry milk powder, optional flavoring and coloring agents into said homogeneous mixture to form said powdered composition, Wherein the sugar, citric acid, and buffering or acidophilic reducing agent are particle components with a particle size of 150 microns to 600 microns; wherein the ratio of the particle components to guar gum in the powder composition is 13 to 40; wherein the guar gum is the only stabilizer or gum in the powdered composition; wherein the powdered composition can be added to water with minimal mixing to form a pH below 4.6 and a viscosity of 150 centipoise Acidified milk drink to 400 centipoise with good organoleptic properties. 8. The method of claim 7, wherein the ratio of the particle component to guar gum is 20 to 35.