ASEPTIC PROTEIN DRINK AND METHOD FOR PRODUCTION

Description

BACKGROUND OF THE INVENTION

[0001] The present invention pertains to beverage products and, more particularly, to the use of buffer systems in protein beverage products. The invention is directed to a method of preparing aseptic beverages as defined in claim 1 and a mixture of beverage ingredients as defined in claim 7.

[0002] When producing, packaging and selling beverage products at large scale, certain issues can arise that might not be present when the beverage products are created on a smaller scale. For example, precipitation or gel formation can occur, which can cause difficulties during processing or result in an end product having a consistency or texture that is considered undesirable by a consumer. These issues are particularly prevalent in connection with making protein drinks, specifically protein drinks that rely on milk as a protein source. In addition, one increasingly popular goal when creating a food product is that the food product conform to "clean label" standards, i.e., that the listed ingredients of the food product are recognizable to a consumer. To date, overcoming the above issues has run afoul of the desire for a clean label. As a result, there is a need in the art for a way to prevent issues such as precipitation or gel formation from occurring in beverage products without the use of ingredients that fail to meet clean label standards.

[0003] WO2015152322A1 discloses a method for producing a weakly acidic milk drink. CN104738191A discloses a method for improving stability of vegetable protein drinks. WO2002026054A2 discloses compositions comprising arabinogalactan and a defined protein component. US20020037353A1 discloses fortified beverages with improved texture and flavor impact at lower dosage of solids. WO1993017590A1 discloses beverages comprising psyllium seed husk.SUMMARY OF THE INVENTION

[0004] The present invention is directed to methods of preparing aseptic beverage products in accordance with claims 1-6. The invention is also directed to mixtures of beverage ingredients as defined in claims 7-11.

[0005] Additional objects, features and advantages of the invention will become more readily apparent from the following detailed description of preferred embodiments thereof.DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0006] Detailed embodiments of the present invention are disclosed herein. However, it is to be understood that the disclosed embodiments are merely exemplary of the invention that may be embodied in various and alternative forms. The figures are not necessarily to scale, and some features may be exaggerated or minimized to show details of particular components. Therefore, specific structural and functional details disclosed herein are not to be interpreted as limiting, but merely as a representative basis for teaching one skilled in the art to employ the present invention. Additionally, when a value of a property is specified, the value is intended to encompass a range of values + / - 5%. When the modifier "about" is used, the range is increased to + / - 10%. For example, specifying a temperature of "100 °C" includes the range from 95 °C to 105 °C, and "about 100 °C" includes the range from 90 °C to 110 °C.

[0007] In connection with the present invention, an aseptic beverage was developed that contains almond milk as a base and a milk protein source, preferably a milk protein concentrate. During the scale up process, some functional issues were identified when direct heating was used. In particular, protein precipitation and gel formation were found to be occurring as a result of direct steam injection. Without being bound to any particular theory, the current understanding is that these issues were due to the interaction of gums with calcium from the milk protein concentrate. Surprisingly, the heat stability of the beverage increased when a buffering agent was added, with the result being a stable beverage with no observed precipitation. These results are shown below in Table 1 for two different almond milk / milk protein concentrate beverage flavors: vanilla and chocolate. The buffering agent used was potassium citrate. The samples in Table 1 are reference examples. Table 1:Description pH Before Heating pH After Heating Observation Vanilla Beverage Sample (No Buffer)6.86.65Small particles observed. Sample slightly more viscous than buffered sample.Vanilla Beverage Sample (Potassium Citrate Buffer)6.916.89Heat stable: no precipitation or flocculation observed.Chocolate Beverage Sample (No Buffer)6.656.5Small particles observed. Sample slightly more viscous than buffered sample.Chocolate Beverage Sample (Potassium Citrate Buffer)6.676.68Heat stable: no precipitation or flocculation observed.

[0008] In connection with the addition of a buffering agent, it is beneficial to use the buffering agent to adjust the pH of the beverage to a specific point prior to heat treatment of the beverage. For example, in the case of the present almond beverage, the maximum heat stability is in the pH range of 6.8 to 6.9. More generally, the almond beverage is heat stable in the pH range of 6.7 to 7.0 depending on the specific beverage formulation. However, the heat stability is considered poor in the pH range of 6.3 to 6.6. In order to verify this determination, the heat stability of the beverage was tested and, more specifically, the heat stability of the milk concentrate. The heat stability of milk (or milk concentrate) refers to the ability of milk to withstand very high temperatures (e.g., ultra-high temperature processing or retort sterilization) without visible flocculation, precipitation, coagulation or gelation. The results of the heat stability testing are shown below in Tables 2 and 3 for the vanilla and chocolate almond beverage formulations. Baking powder or lemon juice concentrate was added prior to heating to adjust the pH to the desired range. The samples in Tables 2 and 3 are reference examples. Table 2:Description Buffer pH Before Heating pH After Heating Observation Vanilla Beverage SampleBaking Powder6.996.89Minor clots.Vanilla Beverage SampleBaking Powder6.866.78No clots / precipitates.Vanilla Beverage Sample (Control)No Buffer6.796.74No clots / precipitates.Vanilla Beverage SampleLemon Juice Concentrate6.756.69Very minor clots.Vanilla Beverage SampleLemon Juice Concentrate6.676.59Clear clots and precipitates.Vanilla Beverage SampleLemon Juice Concentrate6.586.52Clear clots and precipitates.Vanilla Beverage SampleLemon Juice Concentrate6.476.4Clear clots and precipitates.Vanilla Beverage SampleLemon Juice Concentrate6.386.37Clear clots and precipitates. Table 3: Description Buffer pH Before Heating pH After Heating Observation Chocolate Beverage SampleBaking Powder7.056.98Minor clots.Chocolate Beverage SampleBaking Powder6.966.91No clots / precipitates.Chocolate Beverage SampleBaking Powder6.826.73No clots / precipitates.Chocolate Beverage SampleBaking Powder6.766.63Minor clots.Chocolate Beverage SampleBaking Powder6.676.54Minor clots.Chocolate Beverage Sample (Control)No Buffer6.586.42Clear sedimentation, clots and precipitates.Chocolate Beverage SampleLemon Juice Concentrate6.476.42Clear clots and precipitates.Chocolate Beverage SampleLemon Juice Concentrate6.366.33Clear clots and precipitates.

[0009] As noted above, the buffering agent originally used was potassium citrate. However, a beverage containing potassium citrate does not meet clean label standards. In an effort to produce a stable beverage that meets clean label standards, both cream of tartar (potassium bitartrate) and baking powder (typically, baking soda (sodium bicarbonate) and one or more other acid salts) were added to the beverage in an attempt to prevent the milk protein from precipitating. Unfortunately, it was found that each of these ingredients failed to prevent protein precipitation. With respect to cream of tartar, it was determined that the addition of cream of tartar to the beverage lead to the formation of small clots even before heat treatment. Since cream of tartar is also a buffering agent, one result of these efforts was a finding that not all buffering agents are effective at preventing protein precipitation. It should also be noted that baking powder's ingredients (i.e., baking soda and other acid salts) function as buffering agents. Although Tables 2 and 3 do indicate that certain formulations did not show clots or precipitates, these formulations were not stable. Instead, the formulations simply fell within a certain pH range. Accordingly, fluctuations in pH could lead to clots or precipitation. Fortunately, certain buffering agents do result in stable beverages. Specifically, both baking soda alone (reference) and baking soda in combination with lemon juice concentrate meet clean label standards and are effective at preventing protein precipitation during direct heating of the beverage. These results are shown below in Tables 4 and 5. With respect to the baking soda and lemon juice concentrate, the effectiveness of this combination is due, at least in part, to the creation of sodium citrate in situ. Sodium citrate is a buffering agent, which is created, in the present case, by the reaction of sodium bicarbonate (i.e., baking soda) with citric acid from the lemon juice concentrate. Table 4:Description Buffer pH Before Heating pH After Heating Observation Vanilla Beverage SampleBaking Soda and Lemon Juice Concentrate6.986.94Stable: no clots / precipitates.Vanilla Beverage SampleBaking Soda and Lemon Juice Concentrate6.946.89Stable: no clots / precipitates.Vanilla Beverage Sample*Baking Soda6.936.88Stable: no clots / precipitates.Vanilla Beverage Sample*Baking Soda6.846.78Stable: no clots / precipitates.Vanilla Beverage SampleBaking Soda and Lemon Juice Concentrate6.826.73Stable: no clots / precipitates.Vanilla Beverage Sample (Control)No Buffer6.776.72No clots / precipitates.Vanilla Beverage Sample*Cream of Tartar6.66Not TestedSmall clots before heating.Vanilla Beverage Sample*Cream of Tartar6.54Not TestedSmall clots before heating.Vanilla Beverage Sample*Cream of Tartar6.46Not TestedSmall clots before heating.Vanilla Beverage Sample*Cream of Tartar6.33Not TestedSmall clots before heating.*reference example Table 5: Description Buffer pH Before Heating pH After Heating Observation Chocolate Beverage Sample*Baking Soda6.996.88Stable: no clots / precipitates.Chocolate Beverage SampleBaking Soda and Lemon Juice Concentrate6.986.81Stable: no clots / precipitates.Chocolate Beverage Sample*Baking Soda6.896.84Stable: no clots / precipitates.Chocolate Beverage SampleBaking Soda and Lemon Juice Concentrate6.856.79Stable: no clots / precipitates.Chocolate Beverage SampleBaking Soda and Lemon Juice Concentrate6.816.7Stable: no clots / precipitates.Chocolate Beverage Sample*Baking Soda6.786.74Minor clots / precipitates.Chocolate Beverage Sample*No Buffer6.676.56Minor clots / precipitates.Chocolate Beverage Sample*Cream of Tartar6.54Not TestedSmall clots before heating.Chocolate Beverage Sample*Cream of Tartar6.42Not TestedSmall clots before heating.Chocolate Beverage Sample*Cream of Tartar6.26Not TestedSmall clots before heating. *reference example

[0010] In addition to the above, it was also determined that a longer hydration or homogenization step is beneficial as it ensures proper dissolution of the ingredients. Since some of the ingredients, such as almond cream, have very low heat stabilities, proper dissolution of the ingredients improves the overall heat stability of the beverage. When at the manufacturing location, proper hydration and dissolution steps are taken to ensure the product is safe, e.g., high shear mixing, predetermined hydration times based on ingredients employed, thermal processing controls and uniform ingredient protocols. In this manner, destructive factors, such as variations in the pH of the ingredients, city water or the like which can cause the pH of the beverage to fluctuate to a "danger zone" where precipitation will occur, are avoided.

[0011] In connection with the process for preparing beverage products in accordance with the present invention, initially beverage ingredients are mixed together. These beverage ingredients include protein concentrate and at least one buffering agent. The protein source in the present invention is a milk protein source. However, it should be recognized that a variety of possible beverage ingredients are known in the art and usable in connection with the present invention. Exemplary beverage formulations are provided below in Tables 6 and 7. Specifically, Table 6 provides a formulation for a vanilla almond beverage, and Table 7 provides a formulation for a chocolate almond beverage. The amount of the at least one buffering agent to be used is selected in order to provide a desired pH upon mixing (and prior to any heat treatment). In connection with the exemplary almond beverages of the present invention, the desired pH range is between 6.7 and 7.0. Additionally, in preferred exemplary almond beverage formulations, the protein concentrate is milk protein concentrate, and the at least one buffering agent is baking soda and lemon juice concentrate. After mixing, the beverage ingredients are heat treated in the method of the invention. This heat treatment involves heating the beverage ingredients to at least 139 °C, with the at least one buffering agent serving to prevent protein precipitation and gel formation during heating. Preferably, the heat treatment includes heating the beverage ingredients by direct steam injection. After the heat treatment, the resulting beverage is packaged as a plurality of individual beverage products in the method of the invention. This packaging can take a variety of forms including cartons or bottles, for example. Table 6:Baking Soda Only (Reference) Baking Soda and Lemon Juice Ingredient % % Water85.4117585.41175Sugar6.36.3Milk protein concentrate4.8854.885Almond cream2.22.2Canola oil0.60.6Vanilla flavor0.250.25Carrageenan0.1190.119Lecithin0.0790.079Gellan gum0.0550.055Baking Soda0.020.08Antifoam0.000250.00025Lemon juice concentrate00.1 Table 7: Baking Soda Only (Reference) Baking Soda and Lemon Juice Ingredient % % Water84.7717584.77175Sugar6.36.3Milk protein concentrate4.4854.485Almond cream2.22.2Cocoa powder1.21.2Canola oil0.40.4Chocolate flavor0.240.24Carrageenan0.1190.119Lecithin0.0790.079Gellan gum0.0550.055Baking soda0.0360.08Antifoam0.000250.00025Lemon juice concentrate00.066

[0012] Although exemplary beverage formulations are provided above, it should be recognized that the present invention can be used in connection with other beverages where protein precipitation or gel formation is an issue. Similarly, the amount of buffering agent added will vary based on, for example, the amount of protein and the pH of the beverage before the addition of the buffering agent. In any case, it should be readily apparent that the present invention prevents precipitation and gel formation from occurring in beverage products while still allowing these beverage products to meet clean label standards.

Claims

1. A method of preparing aseptic beverage products comprising: mixing beverage ingredients, with the beverage ingredients including a milk protein source and at least one buffering agent, the at least one buffering agent including baking soda and lemon juice concentrate; wherein the mixing the beverage ingredients includes adjusting the pH of the beverage ingredients to a level between 6.7 and 7.0 using the at least one buffering agent; and wherein the method further includes heating the beverage ingredients to at least 139 °C; and packaging the beverage ingredients as a plurality of aseptic beverage products.

2. The method of claim 1, wherein adjusting the pH of the beverage ingredients includes adjusting the pH of the beverage ingredients to a level between 6.8 and 6.9 using the at least one buffering agent.

3. The method of claim 1, wherein the milk protein source is a milk protein concentrate.

4. The method of claim 3, wherein the beverage ingredients further include almond cream.

5. The method of claim 4, wherein the beverage ingredients further include vanilla flavor, chocolate flavor or cocoa powder.

6. The method of claim 3, wherein heating the beverage ingredients includes heating the beverage ingredients by direct steam injection.

7. A mixture of beverage ingredients comprising: a milk protein source; and at least one buffering agent, the at least one buffering agent including baking soda and lemon juice concentrate; the pH of the mixture being between 6.7 and 7.0.

8. The mixture of claim 7, wherein the pH of the mixture is between 6.8 and 6.9.

9. The mixture of claim 7, wherein the milk protein source is a milk protein concentrate.

10. The mixture of claim 9, wherein the mixture further comprises almond cream.

11. The mixture of claim 10, wherein the mixture further comprises vanilla flavor, chocolate flavor or cocoa powder.