WO2015091027A1 - Procédé de préparation de mousse de lait - Google Patents

Procédé de préparation de mousse de lait Download PDF

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Publication number
WO2015091027A1
WO2015091027A1 PCT/EP2014/076734 EP2014076734W WO2015091027A1 WO 2015091027 A1 WO2015091027 A1 WO 2015091027A1 EP 2014076734 W EP2014076734 W EP 2014076734W WO 2015091027 A1 WO2015091027 A1 WO 2015091027A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
powder
process according
concentrate
precedent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2014/076734
Other languages
English (en)
Inventor
Markus KREUSS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of WO2015091027A1 publication Critical patent/WO2015091027A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
    • A47J31/401—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea whereby the powder ingredients and the water are delivered to a mixing bowl
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1508—Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/27—Implements for preparing or holding food, not provided for in other groups of this subclass for mixing drinks; Hand-held shakers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

  • the present invention relates to beverages comprising foamed milk and process for improving the foamability of such beverages.
  • a trend in the field of beverages concerns beverages comprising milk and in particular foamed milk. Beverages comprising coffee and foamed like latte macchiatos, cappuccinos are more and more consumed.
  • milk foam from soluble milk powders and milk concentrates by mechanically whipping one of said ingredient with a diluent - usually water - by means of a mixer, a whipper, an agitator or by means of water jets.
  • the mechanical agitator is usually a whipper actuated by a motor
  • EP 1 903 885 it has been proposed to add a multivalent ion source like a calcium source in milk powder before or while it is mixed with water and whipped.
  • the invention concerns a process for producing a foamed milk, said process comprising the steps of :
  • a) - reconstituting milk by dissolution of a milk powder or a milk concentrate with a diluent said milk powder or milk concentrate being selected in the list of : low heat milk powder, medium heat milk powder, low heat milk concentrate and medium heat milk concentrate,
  • step b) - simultaneously or subsequently to the pH adjustment of step b), whipping the milk.
  • the raw material can be a milk powder or a milk concentrate.
  • a milk powder is used as a raw material it is selected in low and medium heat milk powders.
  • Low and medium heat milk powders are defined according to the heat treatment classification based on the whey protein nitrogen index (WPNI) of the milk powder.
  • WPNI whey protein nitrogen index
  • This whey protein nitrogen index (WPNI) refers to the amount of still denaturable serum protein left in the powder after heat treatment as described in literature, especially in "Walstra, P., J.T.M. Wouters, T.J. Geurts, Dairy Science and Technology, Second ed., Boca Raton : CRC Taylor & Francis", page 530.
  • the raw material can be a low heat milk powder that is a powder presenting a whey protein nitrogen index (WPNI) greater than 6,0 mg N/g or a medium heat milk powder presenting a WPIN comprised between 4,0 and 5,99 mg N/g.
  • WPNI whey protein nitrogen index
  • the milk powder is agglomerated.
  • a milk concentrate is used as a raw material it is selected between low and medium heat milk concentrates.
  • Low and medium heat milk concentrates are defined according to the same above heat treatment classification based on the whey protein nitrogen index (WPNI) of the milk powder derived from the concentrate.
  • WPNI whey protein nitrogen index
  • Milk powders and milk concentrates cover powders and concentrates with any fat level such as full fat milk, skimmed milk, semi skimmed milk for example.
  • milk in step a) can be reconstituted by dissolving the milk powder or the milk concentrate in a diluent, generally water. Dissolution is usually achieved by mixing the powder or the concentrate with the diluent.
  • the temperature of the diluent can depend on the nature of the final prepared beverage which can be either hot or cold. Preferably the diluent is hot water presenting a temperature comprised between 75 and 85°C.
  • step b) pH of milk is adjusted in order to reach a pH comprised between 6,8 and 7,5, in another aspect between about 6,9 and about 7,4, in another aspect between about 7,0 and about 7,3, in another aspect between 7,0 and 7,2.
  • a component can be selected in the list of the following components : phosphate salts, citrate salts, hydroxides, carbonates and combinations thereof.
  • the process can be implemented according to two different modes.
  • step a) occurs before step b).
  • steps a) and b) can occur simultaneously, preferably inside a dissolution chamber in which milk powder is dissolved.
  • the at least one component able to raise the pH of milk is introduced with the milk powder and the diluent.
  • said powder when a milk powder is used as a raw material, said powder can comprise an additive for adjusting the pH of the reconstituted milk when said powder is dissolved with water. Consequently the mere fact of dissolving the powder with a diluent, preferably water, enables the implementation of step b) simultaneously to step a).
  • Said additive can be comprised in the list of the following components : phosphate salts, citrate salts, hydroxides, carbonates and combinations thereof.
  • Step c) aims at whipping the milk of which pH has been adjusted in order to get whipped milk. Whipping can occur according to any known methods.
  • the step of whipping is done mechanically, more preferably this step is implemented with a mechanical whipper inside a whipping chamber.
  • the whipper is actuated by a motor.
  • the whipping can be implemented with at least one water jet, said at least one water jet hitting the milk and frothing it. Simultaneously said at least one water jet can provide water to dissolve milk powder or milk concentrate in order to foam the milk.
  • a type of whipping is described in WO 2010/034722 for example.
  • Step c) can occur after step b) or simultaneously to step b).
  • a component able to raise pH of milk can be added to milk while it is whipped.
  • the whipping enables the mixing of said component with milk.
  • the process of the present invention is implemented in a beverage dispenser comprising a container for storing milk, a milk powder or a milk concentrate, a device for dosing milk, the powder or the milk concentrate and a whipping chamber for mixing a dose of milk, milk powder or milk concentrate and optionally a diluent.
  • the foamed milk resulting from step c) can be mixed with a non-milk beverage component.
  • Non-milk beverage component relates to a beverage that does not comprise milk.
  • Such a component can be coffee, tea or a beverage component in which milk is not the major component like chocolate reconstituted from chocolate powder.
  • the present invention presents the advantage of enabling the improvement of the foaming properties of a milk powder or a milk concentrate when it is used in a beverage dispenser.
  • the present invention presents a significant advantage because current milk powders or milk concentrates can be used in beverage dispensers, yet their foaming properties can be improved inside the dispenser itself.
  • Figure 1 is a schematic diagram a beverage dispenser configured for preparing foamed milk beverages.
  • the beverage dispenser comprises at least one beverage ingredient container 13a, 13b connected to a dosing unit 14 able to provide beverage ingredient doses to a dissolution chamber 6.
  • the containers 13a, 13b can be disposable tanks like a cartridge, a can or tin, a pouch, ... or it can be non-disposable containers that are refilled with beverage ingredients.
  • the beverage ingredient can be any ingredient that forms a beverage when mixed with a liquid diluent, preferably water. It can be a soluble powder or a soluble liquid concentrate. According to the invention it is preferably milk powder or milk concentrate.
  • the beverage dispenser comprises at least one beverage ingredient container 13a, 13b connected to a dosing unit 14 able to provide beverage ingredient doses to a dissolution chamber 6.
  • the containers 13a, 13b can be disposable tanks like a cartridge, a can or tin, a pouch, ... or it can be non-disposable containers that are refilled with beverage ingredients.
  • the beverage ingredient can be any ingredient that
  • the dosing unit comprises means for dosing the beverage ingredient.
  • This means can be a dosing screw, a dosing auger, perforated discs for a milk powder or a peristaltic pump for a milk concentrate.
  • the dosing unit is placed at the bottom of the container to receive the beverage ingredient therefrom by gravity.
  • the dose of beverage ingredient issued from the dosing unit is delivered to the dissolution chamber 6 where it is mixed with a diluent, usually water, introduced from a diluent inlet 12.
  • a diluent usually water
  • the shape of the chamber 6 and the orientation of the diluent inlet 12 are such that the diluent creates a sufficiently turbulent stream that helps the dissolution of the beverage ingredient in the diluent in the chamber.
  • the mixture of the dissolved beverage ingredient is then introduced in a mixing device 1 comprising a whipper housing 2 and a back wall 4.
  • the assembly of the whipper housing 2 and the back wall 4 forms a chamber in which is lodged a rotor 3 such as an impeller.
  • the rotor is connected to a drive shaft 41 fixed to the frame 10 of the dispenser.
  • the drive shaft is actuated by a motor 8.
  • the whipped beverage leaves the mixing device 1 through an outlet 7 that can be connected to an outlet tube 9 and is delivered in a cup 15.
  • Comparative Example 1 preparation of foamed milk from milk powder according to prior art
  • Example 2 preparation of foamed milk from fresh milk according to the invention
  • a foamed milk was prepared from the same fresh milk and in the same conditions as in Example 1 except that the pH of the reconstituted milk was raised from 6,7 to 7,1 by adding Na 2 C0 3 before its introduction in the mixing bowl of the beverage dispenser.
  • Comparative Example 3 preparation of foamed milk according to prior art
  • Example 1 was reproduced except that the milk powder was introduced in the powder container of the dispenser and foamed milk was ordered from the dispenser. Consequently the reconstitution and the whipping of the milk were implemented simultaneously in the mixing bowl of the dispenser.
  • the foamed milk was dispensed in a graduated transparent beaker at the dispensing area of the dispenser.
  • Example 4 preparation of foamed milk according to the invention
  • Example 3 was reproduced except that milk powder was mixed with powder of Na 2 C0 3 inside the dispenser powder container.
  • the ratio of the powders mixture was defined so that milk reconstituted from the mixed powders presents a pH of 7,1.
  • Foamability relates to the foam volume and was deduced from the height of foam in the graduated transparent beaker
  • Texture relates to foam stiffness and was determined with a Texture analyser TA-HDi Penetration tests were performed with the following parameters :
  • results illustrate how foamed milks prepared with the process of the present invention presented increased foaming qualities in term of quantity and texture. Results also illustrate the difference in foaming between :
  • the present invention improves the foaming qualities of the raw material.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Apparatus For Making Beverages (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de production d'une mousse de lait, ledit procédé consistant en : a) la reconstitution du lait par dissolution de lait en poudre ou de lait concentré avec un diluant, ledit lait en poudre ou lait concentré étant sélectionné dans la liste des ingrédients suivants: du lait en poudre préchauffé à basse température, du lait en poudre préchauffé à moyenne température, du lait concentré préchauffé à basse température et du lait concentré préchauffé à moyenne température, b) le réglage du pH du lait entre 6,8 et 7,5 et c) le fouettage du lait simultanément ou suite au réglage du pH de l'étape b).
PCT/EP2014/076734 2013-12-20 2014-12-05 Procédé de préparation de mousse de lait Ceased WO2015091027A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13199107.7 2013-12-20
EP13199107 2013-12-20

Publications (1)

Publication Number Publication Date
WO2015091027A1 true WO2015091027A1 (fr) 2015-06-25

Family

ID=49880562

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2014/076734 Ceased WO2015091027A1 (fr) 2013-12-20 2014-12-05 Procédé de préparation de mousse de lait

Country Status (1)

Country Link
WO (1) WO2015091027A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1476060A2 (fr) 2002-02-11 2004-11-17 Societe Des Produits Nestle S.A. Dispositif et procede de melange et de moussage
US20070009636A1 (en) * 2005-07-11 2007-01-11 Sher Alexander A Methods and systems to enhance foam generation and quality through dispenser
WO2010034722A1 (fr) 2008-09-24 2010-04-01 Nestec S.A. Dispositif de préparation d’une boisson dans un gobelet
WO2013149942A1 (fr) 2012-04-04 2013-10-10 Nestec S.A. Dispositif mélangeur pour faire mousser des boissons

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1476060A2 (fr) 2002-02-11 2004-11-17 Societe Des Produits Nestle S.A. Dispositif et procede de melange et de moussage
US20050079265A1 (en) * 2002-02-11 2005-04-14 Gerhard Ufheil Mixing and frothing device and method
US20070009636A1 (en) * 2005-07-11 2007-01-11 Sher Alexander A Methods and systems to enhance foam generation and quality through dispenser
EP1903885A1 (fr) 2005-07-11 2008-04-02 Nestec S.A. Procedes et systeme pour ameliorer la generation et la qualite de mousse au moyen d'un distributeur traversant
WO2010034722A1 (fr) 2008-09-24 2010-04-01 Nestec S.A. Dispositif de préparation d’une boisson dans un gobelet
WO2013149942A1 (fr) 2012-04-04 2013-10-10 Nestec S.A. Dispositif mélangeur pour faire mousser des boissons

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WALSTRA, P.; J.T.M. WOUTERS; T.J. GEURTS: "Dairy Science and Technology", CRC TAYLOR & FRANCIS, pages: 530

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