U.S. patent application number 09/757863 was filed with the patent office on 2002-12-05 for shelf stable carbonated milk beverage.
Invention is credited to Kaplan, Jeffrey.
Application Number | 20020182296 09/757863 |
Document ID | / |
Family ID | 25049532 |
Filed Date | 2002-12-05 |
United States Patent
Application |
20020182296 |
Kind Code |
A1 |
Kaplan, Jeffrey |
December 5, 2002 |
Shelf stable carbonated milk beverage
Abstract
An aerated or carbonated milk product drink comprising a shelf
stable pre-heated and pressurized ultra-heat treated milk product
which has been carbonated with a gas or gases under pressure and
packaged into a container. The milk product may be natural or
artificial milk product including dairy products and non-dairy milk
products and includes combinations of milk products with other
beverages such as fruit juices. The method of producing, the
shelf-stable carbonated milk product of the present invention
comprises injecting under pressure carbon dioxide gas or a mixture
of gases into the milk product at low temperature of less than 10
degrees centigrade and high pressure of from 50 kpa to 200 kpa. The
carbonated milk product remains carbonated and shelf stable in the
package until opened.
Inventors: |
Kaplan, Jeffrey; (FT
Lauderdole, FL) |
Correspondence
Address: |
MALIN HALEY AND DIMAGGIO, PA
1936 S ANDREWS AVENUE
FORT LAUDERDALE
FL
33316
US
|
Family ID: |
25049532 |
Appl. No.: |
09/757863 |
Filed: |
January 11, 2001 |
Current U.S.
Class: |
426/399 |
Current CPC
Class: |
A23C 3/033 20130101;
A23C 9/1524 20130101; A23C 2240/20 20130101 |
Class at
Publication: |
426/399 |
International
Class: |
A23B 004/00 |
Claims
What is claimed is:
1. A method of aerating or carbonating, a shelf stable pre-heated
and pressurized ultra heat treated milk dairy liquid product to a
high level of carbonization while not destabilizing the shelf
stable pre-heated milk liquid dairy product, comprising: (1)
pre-heating the milk liquid dairy product within a temperature/time
range of at least 85 to 138 degrees centigrade for a time period
not in excess of 5 seconds; (2) ultra heating the milk liquid dairy
product within a temperature/time range of at least 150 degrees
centigrade where it is held at a pressure of 700 KPA or an
appropriate pressure to kill microorganisms, pathogens, bacteria
and the like; (3) cooling the liquid dairy product to a temperature
of less than about 10 degrees centigrade; (4) subjecting the cooled
liquid dairy product to pressurized carbon dioxide from the
carbonator at sufficient pressures and for a sufficient time
preferably 11 to 56 kg per hour at a pressure in the range from 50
KPA to 200 KPA such that the taste and mouth feel of carbonated
liquid dairy product is no longer that of the un-carbonated liquid
dairy product, provided that at least 3 vols. to 8 vols. of carbon
dioxide are dissolved in the liquid dairy product, and; (5)
packaging the so carbonated liquid dairy product in shelf stable
closed containers capable of retaining the said degree of
carbonation without refrigeration.
2. A method according to claim 1, in which the pre-heated ultra
heat treated milk product is whole milk, skim milk, low fat milk,
total milk solids, modified milk, non-fat milk, soy milk, non-fat
soy milk, or any other milk product either essentially natural or
essentially artificial.
3. The process of claim 1 wherein the pre heated and pressurized
ultra heat treated carbonated liquid dairy product is at a PH level
of between 3.8 and 5.7 and the carbonated liquid dairy product is
not destabilized.
4. The process of claim 1 wherein the liquid milk product is pre
heat treated in a plate heat exchange or a comparable industry
standard apparatus.
5. The process of claim 1, wherein the pre heated liquid milk
product is ultra heated in an ultra heat treatment apparatus.
6. The process of claim 1, wherein the pre heated and ultra heated
liquid milk product is cooled to 2 degrees centigrade.
7. The process of claim 4, wherein the liquid milk product which is
at 4-8 degrees centigrade is pre heated to a temperature of 65 to
85 degrees centigrade.
8. The process of claim 1, wherein the pre-heated ultra heat
treated liquid milk product is homogenized.
9. The process of claim 1, wherein flavoring is added in the liquid
milk product before packaging.
10. The process of claim 9 wherein flavoring is added after the
ultra heat treatment process.
11. The process of claim 9 wherein flavoring can he chocolate,
vanilla, strawberry, malt and any other flavor desired.
12. The process of claim 1 in which the pre heated and pressurized
ultra heat treated milk is carbonated by a carbonator comprising a
direct injection of sterilized, purified carbon dioxide gas or gas
mixture.
13. The process of claim 12 in which the carbonator is
substantially integral with the ultra heat treatment apparatus.
14. The process of claim 12 in which the supply of carbon dioxide
from the carbonator is from 11 to 56 kg per hour at a pressure in
the range from 50 KPA to 200 KPA.
15. The process of claim 14 in which the injector of the carbonator
has an adjustable needle-like valve.
16. The process of claim 15 in which the carbonator has an
injection tube part of which is located in a tube for injecting
carbon dioxide perpendicularly to the direction of flow of milk in
the tube.
17. The process of claim 16 in which the amount of carbonation is
in the range of from 3 vols to 8 vols.
18. The process of claim 12 in which the carbonation takes place at
about 0 to 5 degrees centigrade, preferably 2 to 1 degrees
centigrade.
19. The process of claim 18 in which the carbonated milk product is
maintained in a pressurized carbonator holding tank or settling
tank in order to facilitate the carbonated milk product to mature
and saturate.
20. The process of claim 19 in which the holding or settling tank
is maintained at a pressure of 459 KPA and a temperature of from 2
to 6 degrees centigrade.
21. The process of claim 12 in which the carbonated milk product is
packaged into sterile containers.
22. An aerated or carbonated shelf stable liquid milk beverage
comprising a pre heated and pressurized ultra heat treated milk
product aerated or carbonated with a gas or gas mixture in a
suitable package made in accordance with the method or processes of
any one of claims 1-21, whereby the milk product remains stable and
carbonated in the package.
Description
BACKGROUND
[0001] 1. Field of Invention
[0002] The present invention generally relates to food substances,
and in particular to beverages. More particularly, the present
invention relates to ultra heat treated (UHT) milk drinks which
have been carbonated or aerated. Preferred embodiments of the
present invention include an ultra heat treated, (UHT) sparkling
skim milk including combinations of all ultra heat treated, (UHT)
milk and all flavors of ultra heat treated, (UHT) milk, all ultra
heat treated, (UHT) fruit juice combinations, ultra heat treated,
(UHT) fermented yogurts, ultra heat treated, (UHT) non-dairy
products, e.g.: soya, field milk, artificial milk and the like. In
addition, the present invention relates to a method of carbonating
ultra heat treated, (UHT) milk in aseptic and non-aseptic
packaging.
[0003] Although the present invention will be described with
particular reference to an ultra heat treated, (UHT) milk drink
aerated with sterilized and purified carbon dioxide and to methods
of carbonating the treated milk, it is to be noted that the present
invention is not necessarily limited to this embodiment and the
scope of the invention may be more extensive by including within it
other beverages aerated with other gases and gas mixtures of
varying ratios, such as substitute milk products, for example soya
substitutes.
[0004] It is to be noted that the use of the general term, ultra
heat treated (UHT) milk products include all kinds of ultra heat
treated (UHT) milk products whether natural or artificial, milk or
substitute milk materials, such as for example, whole milk, low fat
milk, modified milk, yogurt, and milk products in general including
combinations with other beverages such as fruit juices, soy and the
like.
[0005] 2. Discussion of Prior Art
[0006] Soft drink sales and sales of aerated and or carbonated
beverages in general have over a period of time increased so that
not only are more beverages in general being sold but the market
share of soft drinks and other carbonated drinks have been
increasing at the expense of other types of drinks, such as milk
product drinks. In order to increase the appeal of milk as a drink
and hopefully to gain an increased market share for milk drinks,
particularly in situations away from a refrigerator such as during
out-of-home activities, it has been thought that if carbonated or
aerated milk was available, this product, because of its
similarities to soft drink in appeal, would be successful in view
of it being perceived as a more healthy alternative to soft
drinks.
[0007] The use of ultra heat treated (UHT) milk is well established
in the art. It is well known that preheating milk to a temperature
of 80 degrees centigrade then heating the preheated milk
intensively for a short period of time, i.e. for approximately 2-5
seconds, to approximately 130 degrees-150 degrees centigrade
followed by instant cooling to a temperature below 80 degrees-90
degrees centigrade will allow milk to become shelf stable. This
heat sterilization process which also uses pressure during the
ultra heat process kills micro organisms and allows one to keep
milk shelf stable without refrigeration. Typical ultra heat treated
(UHT) milk formulation processes are set forth in the U.S. Pat. No.
3,973,048 to Tetra Pak Development SA (1976), U.S. Pat. No.
6,165,532 to Parmalat S.p.A. (2000) and in U.S. Pat. No. 4,921,717
to Milk Marketing Board (1990).
[0008] Unfortunately, these patents do not relate to the process of
carbonating or aerating the ultra heat treated (UHT) milk.
[0009] It is to be noted that the carbonation of milk is also well
established in the art. Typical milk carbonation formulas are set
forth in U.S. Pat. No. 607,362 to F W H Graeff (1898), in U.S. Pat.
No. 1,570,975 to D. Sweeney (1926), in U.S. Pat. No. 2,394,303 to
H. Griesbeck (1940), in U.S. Pat. No. 4,804,552 to Dairy Research
(1989) and U.S. Pat. No. 4,919,960 to Dairy Research (1990).
[0010] Unfortunately these patents to do not relate to carbonating
ultra heat treated milk products using a pre-heat and pressure
process. In addition, these patents relate to the need of
refrigerating the finished milk product and are not shelf
stable.
[0011] Thus, a need exists for a carbonated or aerated ultra heat
treated (UHT) milk beverage which uses a pre-heat/pressure process
and does not need refrigeration for the finished product and is
shelf stable.
OBJECTS AND ADVANTAGES
[0012] Accordingly, several objects and advantages of my invention
are:
[0013] (A) to provide a method for carbonation of pre-heated and
pressurized ultra heat treated (UHT) milk products and combinations
of pre-heated and pressurized ultra heat treated (UHT) milk
products and to provide a pre-heated and pressurized ultra heat
treated (UHT) carbonated milk product that may also be
flavored.
[0014] (B) to provide a method to aerate of carbonate pre-heated
pressurized ultra heat treated (UHT) milk with suitable gas or
mixture of gases in a suitable package whereby the pre-heated and
pressurized ultra heat treated (UHT) milk product remains
carbonated in the package for a reasonably long shelf life until
opened and no refrigeration is required.
[0015] (C) to provide a method of aerating or carbonating
pre-heated and pressurized ultra heat treated (UHT) milk comprising
of introducing a gas or a mixture of gases such as carbon dioxide
into an pre-heated and pressurized ultra heat treated (UHT) milk
product under pressure, maintaining the pre-heated and pressurized
ultra heat treated (UHT) milk product in an aerated or carbonated
state and packaging the aerated or carbonated pre-heated and
pressurized ultra heat treated (UHT) milk product into a package
Typically, the package includes bottles, aluminum cans, cartons of
paperboard, aseptic or non aseptic packaging, plastics including
PET, polypropylene and mixtures thereof or the like.
[0016] (D) to provide a method of aerating or carbonating
pre-heated and pressurized ultra heat treated (UHT) milk to include
whole milk, low fat milk, total milk solids, non-fat milk, soy or
any other product conventionally referred to as milk or dairy
product or non-dairy product or artificial milk product or milk
substitute product where solid or liquid of any viscosity.
[0017] (E) to provide a method of carbonating pre-heated and
pressurized ultra heat treated (UHT) milk without the excessive
foaming and destabilization caused by sparging with gases at
lightly elevated temperatures.
DETAILED DESCRIPTION OF THE INVENTION
[0018] In the present invention, the foregoing difficulties are
obviated in that there is provided a method to carbonate or aerate
pre-heated and pressurized ultra heat treated (UHT) milk. In a
preferred embodiment the carbonated or aerated pre-heated ultra
heat treated (UHT) milk is flavored and packaged in sterile
bottles, cans or aseptic packaging.
[0019] In accordance with the invention, the un-carbonated milk can
be processed into pre-heated and pressurized ultra heat treated
(UHT) milk in the usual well known method in the art. To carbonate
and package, the following formulations can be utilized:
EXAMPLE 1
[0020] A. (Ultra Heat Treatment)
[0021] The milk sample, optionally containing any suitable,
conventional or desirable additives is pumped from a stainless
steel mix tank to an ultra heat treatment (UHT) plant where in the
first stage which is the UHT pre-heater being a plate heat
exchange, the milk is indirectly heated from a temperature of from
4 to 8 degrees centigrade to a temperature of about 138 degrees
centigrade. After attaining a temperature of 138 degrees centigrade
the milk is ultra heated from 138 to 150 degrees centigrade in the
UHT heater where it is held at a pressure of 700 KPA or an
appropriate pressure for about 2.25 seconds within limits as
required to kill microorganisms pathogens, bacteria and the
like.
[0022] It is noted the precise conditions can change such as at a
temperature of 153 degrees centigrade or similar. Thereupon it is
cooled, preferably to below 10 degrees centigrade, more preferably
to 2 degrees centigrade immediately. At this point a flavoring
agent may be introduced preferably from about 0.1% to 3% or as
desired.
[0023] Thus, at this stage in the regeneration part of the UHT
plant, there is now provided a pre heated and pressurized ultra
heat treated optionally flavored milk product which is well known
in the art.
[0024] B. (Milk Product Carbonating)
[0025] The pre-heated and pressurized ultra heat treated (UHT) milk
product may be carbonated in the following ways by direct injection
of sterilized, purified carbon dioxide gas into the coding chamber
section of the plate heat exchange to the stainless steel holding
receptacles, refrigerated in aseptic modified pressurized maturing
tanks. One form of the carbonator is substantially integral with
the UHT plant. Another form of the carbonator may be located remote
from the UHT plant.
[0026] Briefly, the carbonator which may be especially designed or
modified for the present UHT plant or may be a conventional
carbonator either as is or modified as required comprises a carbon
dioxide inlet for receiving carbon dioxide or a mixture of gases, a
filter and an injection nozzle (atomizer).
[0027] Typically, the supply of carbon dioxide is from 11 to 56 kg
per hour and is typically delivered under pressure range of from 50
KPA to 200 KPA. The carbon dioxide then passes through a filter
sterilization to ensure that the carbon dioxide which is used to
carbonate the pre-heated ultra heat treated milk is pure sterilized
and aseptic. Typically, the carbon dioxide undergoes gas filtration
and sterilization to produce a substantially purified carbon
dioxide. After passing through the filter the carbon dioxide is
passed to a carbon dioxide injector for actual injecting gaseous
carbon dioxide into the pre-heated ultra heat treated milk.
[0028] Typically, the injector is an adjustable or otherwise
controllable carbon dioxide used in the beer brewing or bottling
industry or a modifier sparger. Typically, the amount of
carbonation is about 3 vols./8 vols. and the carbon dioxide is
supplied at a pressure of 60 p.s.i to the pre-heated ultra heat
treated milk. The injection of the carbon dioxide takes place by
sparging the pre-heated ultra heat treated milk. An inlet for the
carbonator is provided to admit the pre-heated ultra heat treated
milk thereto from the remainder of the UHT plant. A further inlet
in the form of a conduit is provided for admitting carbon dioxide
for atomisation. Another example is a sparge pipe provided with an
injector for dispersion, in one embodiment the pre-heated ultra
heat treated milk product is passed through the injector.
[0029] Once the pre-heated ultra heat treated milk has been
carbonated at 2 degrees centigrade.+-.1 degrees centigrade it is
pumped to a pressurized carbonator holding tank where the
carbonated product is held under pressure in order to maintain its
carbonation to fully mature and saturate. Typically, the carbonator
holding tank is maintained at a pressure of 450 KPA and a
temperature of 2 to 6 degrees centigrade. The holding tank is
provided with a carbon dioxide sensor probe for measuring the
amount of the carbonation of the pre-heated ultra heat treated milk
product.
[0030] In another embodiment, carbon dioxide from the carbonator is
used to carbonate the pre-heated ultra heat treated milk product in
line in a manner similar to that described using an injector but
with the difference that in this case it is in-line sparger. In
this embodiment, the carbon dioxide is delivered at a pressure
which is compatible with the filling operations, typically of about
450 KPA.
[0031] The carbon dioxide is cooled to about 0.2 centigrade or
thereabouts and is filtered by two sterile micron filters,
typically each being a 3 stage filter arrangement. The amount,
quality and other characteristics of the carbon dioxide is
maintained by an in-line gas analyzer set up for carbon dioxide
gas. Control of the distribution of carbon dioxide to the in line
type modified sparger for pre-heated ultra heat treated milk is by
means of a carbon dioxide control panel which controls the amount
of carbon dioxide being delivered to various locations for
carbonating the ultra heat treated milk product. Conventional gas
control means are employed.
[0032] In the event that the amount of carbon dioxide levels or the
amount of the carbonation of the pre-heated ultra heat treated milk
product is insufficient, suitable sensors connected to the gas
analyzer detect this condition so that by means of the control
panel, the insufficiently carbonated product can be diverted to be
reprocessed through the carbonator in a return loop to a holding
tank to be re-pasteurized to be within the specification.
[0033] C. (Packaging)
[0034] After the pre-heated ultra heat treated milk is carbonated
by the process described above either using a carbonator more or
less integral with the UHT plant, a separate carbonator or an in
line sparging pipe, it is conveyed to an aseptic pressure balanced
tank which is specifically designed to settle/pacify the pre-heated
carbonated ultra heat treated milk. It is then conveyed to the
packaging station where tie pre-heated carbonated ultra heat
treated milk product is packaged into sterile containers.
[0035] Prior to packing the milk, suitable containers such as for
example cans or bottles, are sterilized by dry heat such as for
example using hot blasts of air heated to a temperature of 150
degrees centigrade directed onto the cans or bottles for about 58
seconds or a chemical (cooled refrigerated) twist rinse sterilizing
bath suitable for bottles, including plastic bottles using ultra
violet sterilization. The bottles or cans may be additionally
sterilized by the injection of nitrogen.
[0036] The milk product is maintained at a suitable PH depending on
the product, preferably 4.0 to 5.7 during the packaging operations.
This suitable PH levels keep the pre-heated ultra heat treated milk
from approaching or going below the isoelectric point of the milk
and thus avoiding the unwanted destabilization and or foaming
experienced by the prior art. Just prior to filling, the sterilized
containers are purged with sterilized purified carbon dioxide and
or nitrogen. Typically, the packages into which the carbonated milk
is packed are bottles, cans, plastic containers, either rigid or
flexible. Additionally, the caps, tops, lids, closure means or the
like are either separately or simultaneously sterilized by any
suitable or convenient method.
[0037] After packaging the milk product into individual containers,
the milk may be further sterilized by non-toxic radiation or
pasteurization. The filling operations is by means of a modified
counter pressure aseptic filler conveniently housed in a clean
environment. The finished packages are then pressure checked,
product coded, boxed into cartons and the cartons are warehoused
accordingly.
CONCLUSION, RAMIFICATION AND SCOPE OF THE INVENTION
[0038] Accordingly, the reader will see that a carbonated
pre-heated and pressurized ultra heat treated (UHT) milk beverage
of the inventor provides a solution to:
[0039] aerating or carbonating a pre-heated and pressurized ultra
heat treated milk product comprising introducing a carbon dioxide
gas or mixture of gases under pressure into a milk product.
[0040] a maintaining the pre-heated ultra heat treated milk product
in an aerated or carbonated state and packaging the aerated or
carbonated milk product into a shelf stable non-refrigerated
package.
[0041] the destabilization effect (frothing and foaming) which
occurs when milk is carbonated.
[0042] The described arrangements has been advanced by explanation
and many modifications may be made without departing from the
spirit and scope of the invention which includes every novel
feature and novel combination of features herein disclosed.
[0043] Those skilled in the art will appreciate that the invention
described herein is susceptible to variations and modifications
other than those specifically described. It is understood that the
invention includes all such variations and modifications which fall
within its spirit and scope.
* * * * *