Carbonated protein drink and method of making

• US 7,842,326 B2
• Filed: 03/13/2007
• Issued: 11/30/2010
• Est. Priority Date: 10/07/2004
• Status: Active Grant

• Current Assignee: Davinas LLC
• Original Assignee: Next Proteins Incorporated
• Inventors: Sherwood, Shawn, Jenkins, David A.
• Primary Examiner(s): HEGGESTAD, HELEN F
• Application Number:
  US11/685,641
• Publication Number:
  US 20070178214A1
• Time in Patent Office: 1,358 Days
• Field of Search: 426/583, 426/590, 426/656, 426/477, 426/520, 426/521, 426/522
• US Class Current: 426/583
• 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 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

Abstract

An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Claims

1. A whey protein beverage comprising:

2.5% by weight to about 15% by weight whey protein, wherein said whey protein is unhydrolyzed whey protein that is essentially free of caseinate, fat, and lactose;

about 0.1 volumes to about 4 volumes carbon dioxide gas per volume of said protein beverage; and

a sufficient quantity of water as a vehicle;

wherein said whey protein beverage composition is pasteurized and exhibits a pH of about 2.0 to about 5.5, and wherein both at the time of packaging of the whey protein beverage and during any subsequent storage without refrigeration for a time period of at least one year after packaging, substantial solubility of the whey protein is maintained in said protein beverage and said protein beverage is substantially free of pathogenic microbes without the addition of preservatives.

2. The whey protein beverage in accordance with claim 1, wherein said whey protein is whey protein isolate.

3. The whey protein beverage in accordance with claim 1, wherein said whey protein is whey protein concentrate.

4. The whey protein beverage in accordance with claim 1, wherein said whey protein beverage exhibits a pH of about 2.0 to about 3.4.

5. The whey protein beverage in accordance with claim 1, wherein said weight % of whey protein ranges from about 3% by weight to about 10% by weight.

6. The whey protein beverage in accordance with claim 1, wherein said weight % of whey protein ranges from about 5% by weight to about 8% by weight.

7. The whey protein beverage according to any one of claims 1 through 3 comprising about 1.6 volumes to about 3.5 volumes of carbon dioxide gas per volume of liquid.

8. The whey protein beverage according to any one of claims 1 through 3 comprising about 1.7 volumes to about 3.0 volumes of carbon dioxide gas per volume of liquid.

9. The whey protein beverage according to any one of claims 1 through 3 that is essentially free from pathogenic microbes created by the inactivation of microbes in the individual container in which said whey protein beverage is packaged.

10. The whey protein beverage according to any one of claims 1 through 3, wherein any pathogenic microbes are inactivated using a timed temperature condition of the whey protein beverage, while said whey protein beverage is contained in an individual container.

11. The whey protein beverage according to any one of claims 1 through 3, wherein any pathogenic microbes of the whey protein beverage are inactivated using exposure to elevated temperature, radiation, or a combination thereof.

12. The whey protein beverage according to any one of claims 1 through 3, wherein said beverage comprises at least one additional ingredient selected from the group including an anti-foaming agent, a nutrient, calcium or a calcium derivative, an herbal supplement, a flavoring agent, a sweetener, and a coloring agent.

13. A method of preparing a whey protein beverage, comprising:

admixing whey protein to achieve a percent by weight of whey protein in the admixture of 2.5% by weight to about 15% by weight, wherein said whey protein is unhydrolyzed whey protein that is essentially free of caseinate, fat and lactose, an antifoaming agent, a sufficient quantity of water as a vehicle, and an amount of a pH adjusting agent to provide a pH of between about 2 and about 3.4, thereby obtaining an admixture;

heating said admixture to a temperature ranging from about 140°

F. to about 188°

F. for a time period ranging from about 60 seconds to about 10 seconds;

adding carbon dioxide to said admixture to obtain a whey protein beverage wherein about 0.1 to about 4.0 volumes of carbon dioxide per volume of liquid admixture is present; and

packaging said whey protein beverage in a container which may be stored without refrigeration for more than one year before use by a consumer of the whey protein beverage without the addition of preservatives.

14. The method in accordance with claim 13, wherein said temperature maximum during heating is about 150°

F.

15. The method in accordance with claim 14, wherein said carbonated whey protein beverage is clear, exhibiting substantially no turbidity during said storage without refrigeration.

16. A method of preparing a whey protein beverage comprising:

admixing a whey protein to achieve a percent by weight of whey protein in the admixture of 2.5% by weight to about 15% by weight, wherein said whey protein is unhydrolyzed whey protein that is essentially free of caseinate, fat and lactose, an anti-foaming agent, a sufficient quantity of water as a vehicle, and an amount of a pH adjusting agent to provide a pH of between about 2 and 5.5, to obtain an admixture;

adding carbon dioxide to said admixture to obtain a whey protein beverage wherein about 0.1 volumes to about 4.0 volumes of carbon dioxide per volume of liquid admixture is present;

packaging said whey protein beverage in a container designed for use by a consumer of the whey protein beverage; and

pasteurizing said admixture to inactivate pathogenic microbes;

wherein the packaged and treated whey protein beverage may be stored without refrigeration for more than one year before use by a consumer of the whey protein beverage without the addition of preservatives.

17. The method in accordance with claim 16, wherein said pH is no more than about 3.4.

18. The method according to any one of claim 16 through claim 17, wherein said admixture is treated to inactivate pathogenic microbes in an individual container in which said whey protein beverage is subsequently stored and handled by a consumer of the beverage.

19. The method in accordance with claim 16, wherein any pathogenic microbes of the whey protein beverage are inactivated using radiation.

20. The method in accordance with claim 16, wherein said admixture includes at least one additional ingredient selected from the group including an anti-foaming agent, a nutrient, calcium or a calcium derivative, an herbal supplement, a flavoring agent, a sweetener, and a coloring agent.

21. The method in accordance with claim 17, wherein said whey protein beverage is clear, exhibiting substantially no turbidity during said storage without refrigeration.

22. The method in accordance with claim 18, wherein said whey protein beverage is clear, exhibiting substantially no turbidity during said storage without refrigeration.

23. A protein beverage comprising:

2.5% by weight to about 15% by weight protein, wherein said protein is unhydrolyzed protein that is essentially free of caseinate, fat, and lactose;

about 0.1 volumes to about 4 volumes carbon dioxide gas per volume of said protein beverage; and

a sufficient quantity of water as a vehicle;

wherein said protein beverage composition is pasteurized and exhibits a pH of about 2.0 to about 5.5, and wherein both at the time of packaging of the protein beverage and during any subsequent storage without refrigeration for a time period of at least one year after packaging, substantial solubility of the protein is maintained in said protein beverage and said protein beverage is substantially free of pathogenic microbes without the addition of preservatives.

24. The protein beverage in accordance with claim 23, wherein any pathogenic microbes of the protein beverage are inactivated using exposure to elevated temperature, radiation, or a combination thereof.

25. The protein beverage in accordance with claim 23, wherein said beverage comprises at least one additional ingredient selected from the group including an anti-foaming agent, a nutrient, calcium or a calcium derivative, an herbal supplement, a flavoring agent, a sweetener, and a coloring agent.

26. The protein beverage in accordance with claim 23, wherein said protein beverage exhibits a pH of about 2.0 to about 3.4.

27. The protein beverage in accordance with claim 23 wherein said weight % of protein ranges from about 3% by weight to about 10% by weight.

28. The protein beverage in accordance with claim 23 wherein said weight % of protein ranges from about 5% by weight to about 8% by weight.

29. The protein beverage according to any one of claims 25 through 28 comprising about 1.6 volumes to about 3.5 volumes of carbon dioxide gas per volume of liquid.

30. The protein beverage according to any one of claims 25 through 28 comprising about 1.7 volumes to about 3.0 volumes of carbon dioxide gas per volume of liquid.

31. The protein beverage according to any one of claims 25 through 28 that is essentially free from pathogenic microbes created by the inactivation of microbes in the individual container in which said protein beverage is packaged.

32. The protein beverage according to any one of claims 25 through 28 wherein any pathogenic microbes are inactivated using a timed temperature condition of the protein beverage, while said protein beverage is contained in an individual container.

33. A method of preparing a protein beverage comprising:

admixing protein, wherein said protein is unhydrolyzed protein that is essentially free of caseinate, fat, and lactose, to achieve a percent by weight of protein in the admixture of 2.5% by weight to about 15% by weight, an antifoaming agent, a sufficient quantity of water as a vehicle, and an amount of a pH adjusting agent to provide a pH of between about 2 and about 3.4, thereby obtaining an admixture;

heating said admixture to a temperature ranging from about 140°

F. to about 188°

F. for a time period ranging from about 60 seconds to about 10 seconds;

adding carbon dioxide to said admixture to obtain a protein beverage wherein about 0.1 to about 4.0 volumes of carbon dioxide per volume of liquid admixture is present;

and packaging said protein beverage in a container which may be stored without refrigeration for more than one year before use by a consumer of the protein beverage without the addition of preservatives.

34. The method in accordance with claim 33, wherein any pathogenic microbes of the protein beverage are inactivated using radiation.

35. The method in accordance with claim 33, wherein said admixture includes at least one additional ingredient selected from the group including an anti-foaming agent, a nutrient, calcium or a calcium derivative, an herbal supplement, a flavoring agent, a sweetener, and a coloring agent.

36. The method in accordance with claim 33, wherein said temperature maximum during heating is about 150°

F.

37. The method in accordance with claim 36, wherein said carbonated protein beverage is clear, exhibiting substantially no turbidity during said storage without refrigeration.

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

admixing a protein, wherein said protein is unhydrolyzed protein that is essentially free of caseinate, fat, and lactose, to achieve a percent by weight of protein in the admixture of 2.5% by weight to about 15% by weight, an anti-foaming agent, a sufficient quantity of water as a vehicle, and an amount of a pH adjusting agent to provide a pH of between about 2 and 5.5, to obtain an admixture;

adding carbon dioxide to said admixture to obtain a protein beverage wherein about 0.1 volumes to about 4.0 volumes of carbon dioxide per volume of liquid admixture is present;

packaging said protein beverage in a container designed for use by a consumer of the protein beverage; and

pasteurizing said admixture to inactivate pathogenic microbes;

wherein the packaged and treated protein beverage may be stored without refrigeration for more than one year before use by a consumer of the protein beverage without the addition of preservatives.

39. The method in accordance with claim 38, wherein said pH is no more than about 3.4.

40. The method in accordance with claim 38, wherein said admixture is treated to inactivate pathogenic microbes in an individual container in which said protein beverage is subsequently stored and handled by a consumer of the beverage.

41. The method in accordance with claim 38, wherein any pathogenic microbes of the whey protein beverage are inactivated using radiation.

42. The method in accordance with claim 38, wherein said admixture includes at least one additional ingredient selected from the group including an anti-foaming agent, a nutrient, calcium or a calcium derivative, an herbal supplement, a flavoring agent, a sweetener, and a coloring agent.

43. The method of claim 38, wherein said protein beverage is clear, exhibiting substantially no turbidity during said storage without refrigeration.

44. The method of claim 39, wherein said protein beverage is clear, exhibiting substantially no turbidity during said storage without refrigeration.

45. A protein beverage comprising:

2.5% by weight to about 15% by weight protein, wherein said protein is unhydrolyzed protein that is essentially free of caseinate, fat, and lactose;

about 0.1 volumes to about 4 volumes carbon dioxide gas per volume of said protein beverage; and

a sufficient quantity of water as a vehicle,

wherein said protein beverage composition is pasteurized and exhibits a pH of about 2.0 to about 5.5, and wherein both at the time of packaging of the protein beverage and during any subsequent storage without refrigeration for a time period of at least one year after packaging, substantial solubility of the protein is maintained in said protein beverage and said protein beverage is substantially free of pathogenic microbes without the addition of preservatives.

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

admixing protein to achieve a percent by weight of protein in the admixture of 2.5% by weight to about 15% by weight, wherein said protein is unhydrolyzed protein that is essentially free of caseinate, fat, and lactose, an antifoaming agent, a sufficient quantity of water as a vehicle, and an amount of a pH adjusting agent to provide a pH of between about 2 and about 5.5, thereby obtaining an admixture;

heating said admixture to a temperature ranging from about 140°

F. to about 188°

F. for a time period ranging from about 60 seconds to about 10 seconds;

adding carbon dioxide to said admixture to obtain a protein beverage wherein about 0.1 to about 4.0 volumes of carbon dioxide per volume of liquid admixture is present; and

packaging said protein beverage in a container which may be stored without refrigeration for more than one year before use by a consumer of the protein beverage without the addition of preservatives.

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

admixing protein to achieve a percent by weight of protein in the admixture of 2.5% by weight to about 15% by weight, wherein said protein is unhydrolyzed protein that is essentially free of caseinate, fat and lactose, an antifoaming agent, a sufficient quantity of water as a vehicle, and an amount of a pH adjusting agent to provide a pH of between about 2 and about 3.4, thereby obtaining an admixture;

heating said admixture to a temperature ranging from about 140°

F. to about 188°

F. for a time period ranging from about 60 seconds to about 10 seconds;

adding carbon dioxide to said admixture to obtain a protein beverage wherein about 0.1 to about 4.0 volumes of carbon dioxide per volume of liquid admixture is present; and

packaging said protein beverage in a container which may be stored without refrigeration for more than one year before use by a consumer of the protein beverage without the addition of preservatives.