Protein beverage and its production method

FIELD: food industry.

SUBSTANCE: protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20Bx to nearly 75Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate.

EFFECT: invention ensures production of a beverage with high protein concentration and stable during long-term storage outside a refrigerator for at least one year after packing.

10 cl, 42 ex

 

The text descriptions are given in facsimile form.

1. The composition of the protein beverage suitable for human consumption, including:
more than about 0% by weight to less than about 100% by weight of juice; from about 0.01% by weight to about 15% by weight protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed;
and where the specified composition protein drink mainly contains no fat, lactose and casein, and exhibits a pH from about 2.0 to about 3.4, where and at the time of packaging of the protein beverage and during subsequent storage without refrigeration during at least one year after packaging, substantial solubility of the protein is maintained in the compo is icii drink, and where specified protein drink mostly does not contain pathogens harmful to human health, and at the time of packaging of the protein beverage and during at least one year after packaging.

2. A method of obtaining a protein drink, in which:
mix in water, juice to achieve a percent by weight of from more than about 0% to less than about 100% juice, protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed, to achieve a percent by weight of protein in the mixture from about 0.01% to about 15%, and the amount regulating pH to provide a pH of from about 2 to about 3.4, and thereby obtain a mixture, which mainly contains no fat, lactose and casein;
heat this mixture to a temperature of from about 140F to about 188F during the period from about 60 to about 10;
cool this mixture to a temperature of about 40F or less within about 5 min to about 10 min; and
pack specified protein beverage in a container, which can be stored without refrigeration for more than one year prior to consumer use protein drink.

3. The composition of the protein beverage suitable for human consumption, including:
about 0.01% by weight to about 15% by weight protein, and this protein mainly contains no fat, lactose and casein, and so forth is that this protein is not hydrolyzed; and
where the specified composition protein drink mainly contains no fat, lactose and casein, and exhibits a pH from about 2.0 to about 3.4, where and at the time of packaging of the protein beverage and during subsequent storage without refrigeration during at least one year after packaging, substantial solubility of the protein is maintained in the beverage composition, and the specified protein drink mainly contains no active microorganisms harmful to human health, without heat treatment of the protein drink for inactivation of microorganisms.

4. A method of obtaining a protein drink, in which:
mix in water, protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed, to achieve a percent by weight of protein in the mixture from about 0.01% to about 15% and the amount regulating pH to provide a pH of from about 2 to about 5.5, thereby obtain a mixture, which mainly contains no fat, lactose and casein; and pack the specified protein beverage in a container, which can be stored without refrigeration for more than one year prior to consumer use protein drink, where significant the solubility of the protein is maintained in the beverage composition, and the specified protein drink mainly contains active micro-organisms that are harmful to C is Oromia person, without heat treatment of the protein drink for inactivation of microorganisms.

5. The composition of the concentrated powder protein drink that is acceptable to restore, to form a beverage suitable for human consumption, including:
from more than about 0% by weight to less than about 100% by weight of juice in the form of dried juice powder concentrate;
from about 0.05% by weight to about 90% by weight protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed; and
where specified concentrated powder protein drink mainly contains no fat, lactose and casein and can be dissolved by the liquid to obtain a protein beverage suitable for human consumption, and where specified concentrated powder protein drink can be used by the individual in the food outlets in bottled machine or filling installation for bottles.

6. A method of obtaining a composition of concentrated protein powder drink, acceptable recovery for the formation of a beverage suitable for human consumption, in which: mix dry juice powder concentrate to achieve a percent by weight of the juice concentrate from more than about 0% by weight to less than about 100% by weight and a protein, with the specified Belov protein is not hydrolyzed, to achieve a percent by weight of protein in the mixture from about 0.05% by weight to about 90% by weight, to thereby obtain a mixture, which mainly contains no fat, lactose and casein, where specified concentrated powder protein drink is acceptable for dissolving liquid for obtaining protein beverage suitable for human consumption, and where specified concentrated powder protein drink can be used by the individual in the food outlets in bottled machine or filling installation for bottles.

7. The composition of the concentrated syrup protein beverage suitable for dilution to form a beverage suitable for human consumption, including:
from more than about 0% by weight to about 60% by weight of the juice concentrate, where indicated juice concentrate has a Brix value of from about 20BX to about 75BX;
from about 0.05%by weight to about 75% by weight protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed; and
where and during packaging of concentrated syrup protein beverage and during subsequent storage without refrigeration, substantial solubility of the protein is maintained in a concentrated syrup protein drink, and where specified the concentrated syrup protein drink mostly not keep the fat lactose and casein, and generally does not contain pathogens harmful to human health, and during packaging of concentrated syrup protein beverage and during subsequent storage.

8. The method of obtaining the composition of the concentrated syrup protein beverage suitable for dilution to form a beverage suitable for human consumption, in which: mix juice concentrate having a Brix value of from about 20BX to about 90BX, to achieve a percent by weight of the juice concentrate from more than about 0% by weight to about 60% by weight and a protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed, to achieve a percent by weight of protein in the mixture from about 0.05% by weight up to about 75% by weight, to thereby obtain a mixture, which mainly contains no fat, lactose and casein; and
pack specified concentrated syrup protein beverage in a container, which can be stored at room temperature.

9. A method of obtaining a protein drink, in which:
mix protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed, to achieve a percent by weight of protein in the mixture from about 2% by weight to about 15% by weight, foaming means the amount, regulating pH to provide a pH of from about 2 to 5.5 to obtain a mixture;
add carbon dioxide in this mixture for obtaining protein drink, where is present from about 0.1 volumes to about 4.0 volumes of carbon dioxide, the volume of liquid mixtures;
pack specified protein beverage in a container, made for use by a consumer of protein drink; and
process this mixture in order to inactivate pathogens; where Packed and processed protein drink mainly contains no fat, lactose and casein and can be stored without refrigeration for more than one year prior to consumer use protein drink.

10. Protein beverage comprising: from about 2% by weight to about 15% by weight protein, and this protein mainly contains no fat, lactose and casein, and this protein is not hydrolyzed; from about 0.1 volumes to about 4 volumes of carbon dioxide to the amount specified protein drink; where the specified composition of the protein beverage exhibits a pH from about 2.0 to about 5.5, and mainly contains no fat, lactose and casein, and where and at the time of packaging of the protein beverage and during any subsequent storage without refrigeration during at least one year after packaging, substantial solubility of the protein is maintained in the specified protein drink, and asany protein drink mostly not contain pathogenic microorganisms.



 

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6 cl, 1 tbl, 5 ex

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18 cl, 6 ex, 1 dwg

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2 cl, 4 ex

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3 tbl, 3 ex

FIELD: food industry.

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EFFECT: invention allows to reduce bitter and sour aftertaste.

21 cl, 3 tbl, 2 ex

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EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

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