Method for preparing milk shake beverage
First Claim
1. In a process for preparing a milk shake beverage, including the steps of sterilizing a liquid mixture containing a milk constituent and other constituents sufficient to make a non-frozen, drinkable, foamable milk shake beverage upon shaking said liquid mixture in a container, aseptically homogenizing the sterilized mixture, aseptically filling the homogenized mixture into a container and hermetically sealing the container, the improvement comprising;
- prior to said sterilizing, adding to the mixture guar gum in a proportion of at least 0.04 to 0.07% by weight, based on the weight of the mixture, and kappa carrageenan and xanthan gum in respective proportions, calculated from the following equations (1) and (2), and sucrose in a proportion of 4 to 10% by weight based on the weight of the mixture, and sterilizing the mixture at a temperature of 135°
to 150°
C. for 2 to 5 seconds, whereby the milk shake beverage having at least 60% by volume in overrun and at least 70 ml of foam per 130 ml of the mixture is obtained;
space="preserve" listing-type="equation">83X+241C=82-OR (1)
space="preserve" listing-type="equation">250X+145C=ST-15 (2)wherein C stands for weight percent, based on the weight of the mixture, of kappa carrageenan added to the mixture and is at least 0.025, X stands for weight percent based on the weight of the mixture, of xanthan gum added to the mixture and is at least 0.03, OR stands for volume percent of overrun in the final product and is at least 60, and ST stands for milliliters of foam per 130 ml of the mixture, said foam being measured by shaking the final product and thereafter allowing it to stand for 10 minutes, and is at least 70.
1 Assignment
0 Petitions
Accused Products
Abstract
Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135° to 150° C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.
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Citations
1 Claim
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1. In a process for preparing a milk shake beverage, including the steps of sterilizing a liquid mixture containing a milk constituent and other constituents sufficient to make a non-frozen, drinkable, foamable milk shake beverage upon shaking said liquid mixture in a container, aseptically homogenizing the sterilized mixture, aseptically filling the homogenized mixture into a container and hermetically sealing the container, the improvement comprising;
- prior to said sterilizing, adding to the mixture guar gum in a proportion of at least 0.04 to 0.07% by weight, based on the weight of the mixture, and kappa carrageenan and xanthan gum in respective proportions, calculated from the following equations (1) and (2), and sucrose in a proportion of 4 to 10% by weight based on the weight of the mixture, and sterilizing the mixture at a temperature of 135°
to 150°
C. for 2 to 5 seconds, whereby the milk shake beverage having at least 60% by volume in overrun and at least 70 ml of foam per 130 ml of the mixture is obtained;
space="preserve" listing-type="equation">83X+241C=82-OR (1)
space="preserve" listing-type="equation">250X+145C=ST-15 (2)wherein C stands for weight percent, based on the weight of the mixture, of kappa carrageenan added to the mixture and is at least 0.025, X stands for weight percent based on the weight of the mixture, of xanthan gum added to the mixture and is at least 0.03, OR stands for volume percent of overrun in the final product and is at least 60, and ST stands for milliliters of foam per 130 ml of the mixture, said foam being measured by shaking the final product and thereafter allowing it to stand for 10 minutes, and is at least 70.
- prior to said sterilizing, adding to the mixture guar gum in a proportion of at least 0.04 to 0.07% by weight, based on the weight of the mixture, and kappa carrageenan and xanthan gum in respective proportions, calculated from the following equations (1) and (2), and sucrose in a proportion of 4 to 10% by weight based on the weight of the mixture, and sterilizing the mixture at a temperature of 135°
Specification
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- Resources
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Current AssigneeMorinaga Milk Industry Company Limited
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Original AssigneeMorinaga Milk Industry Company Limited
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InventorsIwatsuki, Keiji, Okonogi, Shigeo, Matsuzaki, Masaru, Shimokawa, Toshiaki, Kuwahara, Kunisuke, Tanaka, Katsushige
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Primary Examiner(s)WEINSTEIN, STEVEN L
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Application NumberUS06/620,348Time in Patent Office615 DaysField of Search426/399, 426/400, 426/401, 426/407, 426/393, 426/330.2, 426/330.3, 426/329, 426/565, 426/569, 426/324, 426/568, 426/575, 426/584US Class Current426/324CPC Class CodesA23C 9/1544 Non-acidified gels, e.g. cu...A23L 29/27 Xanthan not combined with o...
