PROTEIN BEVERAGE AND METHOD OF MAKING SAME

• US 20130344201A1
• Filed: 08/28/2013
• Published: 12/26/2013
• Est. Priority Date: 04/01/2011
• Status: Abandoned Application

• Current Assignee: Next Proteins Incorporated
• Original Assignee: Next Proteins Incorporated
• Inventors: Sherwood, Shawn, Rittmanic, Steven Anthony, Jenkins, David A.
• Application Number:
  US14/012,999
• Publication Number:
  US 20130344201A1
• Time in Patent Office: Days
• US Class Current: 426/66
• CPC Class Codes: A23C 21/00 Whey; Whey preparations concentration, evaporation or drying A23C1/00; preservation of milk or milk preparations A23C3/00; milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C9/14
• CPC Class Codes: A23J 3/08 Dairy proteins
• CPC Class Codes: A23J 3/16 from soybean
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/42 Preservation of non-alcoholic beverages
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/54 Mixing with gases
• CPC Class Codes: A23L 2/66 Proteins
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/15 Flavour affecting agent
• CPC Class Codes: A23V 2200/204 Anti-foaming agent
• CPC Class Codes: A23V 2200/33 High-energy foods and drinks, sports drinks
• CPC Class Codes: A23V 2250/032 Citric acid
• CPC Class Codes: A23V 2250/044 Malic acid
• CPC Class Codes: A23V 2250/046 Phosphoric acid
• CPC Class Codes: A23V 2250/0644 Taurine
• CPC Class Codes: A23V 2250/11 Carbon dioxide
• CPC Class Codes: A23V 2250/242 Acesulfame K, acetylsulfame
• CPC Class Codes: A23V 2250/264 Sucralose, halogenated sugar
• CPC Class Codes: A23V 2250/54252 Whey protein
• CPC Class Codes: A23V 2250/5488 : Soybean protein

Abstract

A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Claims

1-74. -74. (canceled)

75. A method of preparing a protein beverage, comprising:

admixing an aqueous protein isolate containing between about 20% to about 35% protein, collected from membrane-filtration isolation of the protein without substantial drying, and a balance of water to obtain a protein admixture having a protein concentration of between about 1% at about 24%, with a pH adjusting agent to provide a pH of between about 2 and about 4.6, thereby obtaining an acidified protein admixture;

storing said acidified protein admixture, at room temperature for up to about 10 days or with refrigeration for up to about a month, until said acidified protein admixture is needed for preparing said protein beverage;

admixing said acidified protein admixture with at least one additional ingredient selected from the group consisting of water, juice, alcohol, carbonation, a concentrated plant extract, an anti-foaming agent, a nutrient, calcium or a calcium derivative, an energy-generating additive, an herbal supplement, a flavoring agent, a sweetener, a preservative, dietary fiber, and a coloring agent, to obtain a protein beverage having a protein concentration of between about 0.1% by weight to about 15% by weight protein.

76. A method in accordance with claim 75, further comprising:

transporting said acidified protein admixture, at room temperature for up to about 10 days or with refrigeration for up to about a month, to another geographic location where said acidified protein admixture is needed for preparing said protein beverage;

.

77. A method in accordance with claim 75, further comprising treating the protein beverage to inactivate microbes.

78. A method in accordance with claim 77, wherein said treating the protein beverage to inactivate microbes is selected from the group consisting of thermal processing, aseptic packaging, carbonation, ozonation, radiation, ultra violet light, high pressure processing, membrane permeation, pulsed electric field, sonication, or combinations thereof.

79. A method in accordance with claim 78, wherein said thermal processing comprises thermally processing the protein beverage in a continuous flow with a maximum temperature of 160-200 °

F. with a holding time at the maximum temperature ranging from 15 seconds to about 3 seconds, followed by cooling to 160-185 °

F. prior to being filled into a container; and

packaging said protein beverage in a container which may be stored at room temperature.

80. A method in accordance with claim 75, wherein the aqueous protein isolate is derived from one or more of edible proteins selected from the group consisting of whey protein, soy protein, casein, lactalbumin, serum albumin, glycomacropeptide, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, and a combination thereof.

81. A method in accordance with claim 80, wherein the aqueous protein isolate is an aqueous whey protein isolate.

82. A method in accordance with claim 75, wherein the energy-generating additive is selected from the group consisting of caffeine, citrulline malate, a magnesium-containing compound, and combinations thereof.

83. A method in accordance with claim 75, wherein said magnesium-containing compound is selected from the group consisting of magnesium aspartate, magnesium oxide, magnesium lactate, magnesium citrate, magnesium carbonate, magnesium gluconate, magnesium orotate, magnesium chloride, magnesium hydroxide, magnesium phosphate, magnesium sulfate, and combinations thereof.

84. A method in accordance with claim 75, wherein said concentrated plant extract has a high nutritional content.

85. A method in accordance with claim 75, wherein said concentrated plant extract contributes negligibly to the overall calorie content of said protein beverage.

86. A method in accordance with claim 75, wherein said protein beverage is clear or transparent in color, exhibiting essentially no turbidity.

87. A method in accordance with claim 75, wherein alcohol is added to said admixture to achieve a concentration of about 0% alcohol by volume to about 15% alcohol by volume.

88. A method in accordance with claim 75, wherein juice is added to said admixture to achieve a concentration of about 0% by weight to about 98% by weight of the admixture.

89. A method in accordance with claim 75, wherein said protein beverage further comprises about 0% by weight to about 1.5% by weight flavor;

about 0% by weight to about 0.5% by weight sweetener;

about 0% by weight to about 0.5% by weight pH adjusting agent;

about 0% by weight to about 0.1% by weight color; and

about 0% by weight to about 1.5% by weight dietary fiber.

90. A method of preparing a soy protein beverage, comprising:

admixing a soy protein isolate containing collected from membrane-filtration isolation of the protein without substantial drying, at least one antimicrobial agent, and a balance of water to obtain a soy protein admixture having a protein concentration of about between 1% to about 20%;

storing said soy protein admixture, at room temperature for up to about 10 days or with refrigeration for up to about a month, until said soy protein admixture is needed for preparing said protein beverage;

admixing said soy protein admixture with at least one additional ingredient selected from the group consisting of water, juice, alcohol, carbonation, a concentrated plant extract, an anti-foaming agent, a nutrient, calcium or a calcium derivative, an energy-generating additive, an herbal supplement, a flavoring agent, a sweetener, a preservative, dietary fiber, and a coloring agent, and adding a pH adjusting agent only if the pH of the admixture is above 6, to obtain a soy protein beverage having a protein concentration of between about 0.1% by weight to about 15% by weight soy protein.

91. A method in accordance with claim 90, further comprising:

transporting said soy protein admixture, at room temperature for up to about 10 days or with refrigeration for up to about a month, to another geographic location where said soy protein mixture is needed for preparing said soy protein beverage.

92. A method in accordance with claim 90, further comprising:

inactivation of microbes by thermally processing the soy protein beverage in a continuous flow with a maximum temperature of 160-200 °

F. with a holding time at the maximum temperature ranging from 15 seconds to about 3 seconds, followed by cooling to 160-185°

F. prior to being filled into a container; and

packaging said soy protein beverage in a container which may be stored at room temperature.